CN112890107A - Appetizing bean and preparation method thereof - Google Patents
Appetizing bean and preparation method thereof Download PDFInfo
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- CN112890107A CN112890107A CN202110126060.8A CN202110126060A CN112890107A CN 112890107 A CN112890107 A CN 112890107A CN 202110126060 A CN202110126060 A CN 202110126060A CN 112890107 A CN112890107 A CN 112890107A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides an appetizing bean, and relates to the technical field of food technologists. An appetizing bean comprises the following raw materials in parts by weight: 40-60 parts of broad beans, 5-10 parts of honey, 1-4 parts of white hyacinth bean flower, 1-4 parts of rhizoma kaempferiae, 1-4 parts of long pepper, 1-4 parts of bighead atractylodes rhizome, 2-7 parts of kokui, 2-6 parts of chilli powder, 0.5-3 parts of monosodium glutamate, 0.5-4 parts of salt and 4-7 parts of peanut oil. According to the invention, honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and koshikui are added as raw materials for preparing the appetizing bean, and the appetizing bean has the effects of tonifying middle-jiao, moistening dryness, strengthening spleen and stomach, relieving summer heat and resolving dampness, invigorating stomach, treating deficiency-cold of spleen and stomach, promoting the production of body fluid and nourishing stomach, nourishing yin and clearing heat, moistening lung and tonifying kidney, and under the synergistic effect of the medicinal materials (honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and kokui), the prepared appetizing bean has certain effects of body and stomach maintenance, and can stimulate appetite and invigorate spleen and stimulate appetite once.
Description
Technical Field
The invention relates to the technical field of food technologists, in particular to an appetizing bean and a preparation method thereof.
Background
Leisure food is food eaten during leisure and rest of people, the most pertinent explanation is food eaten and played, and the main classification is as follows: jujube products, preserves, dried fruits, puffed foods, candies, meat-based foods and the like. The broad beans can be used for oil extraction and dish cooking, are traditional dried fruit foods and occupy an important position in the leisure food market of China.
The broad bean contains 47 to 60 percent of carbohydrate, contains 8 essential amino acids, particularly lysine, and the lysine is used as an amino acid necessary for human bodies, can promote the development of the human bodies, enhance the immunologic function and has the function of improving the central nervous tissue function; meanwhile, the broad beans are rich in vitamin C, dietary fiber and various trace elements, have high nutritional value and are excellent food materials as leisure snacks.
Broad beans can be made into various snack foods, and the traditional broad bean product preparation process mainly comprises drying, frying and the like. However, some product defects which are not overcome yet exist, for example, the existing broad beans are poor in taste and are mostly fried foods, although the products are crisp, the future development prospect is not optimistic in view of the defects of high heat, easiness in oxidation, easiness in generation of carcinogens and the like of the fried foods, the waste and pollution problems of frying oil and the like; in addition, the common broad bean product additives on the market are more, and the broad bean product additives are not beneficial to body health after being eaten.
Disclosure of Invention
The invention aims to provide an appetizing bean which has the advantages of good taste and high health.
The invention also aims to provide a preparation method of the appetizing bean, so as to prepare the appetizing bean with good taste, high nutrition and high health.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
On the one hand, the embodiment of the application provides an appetizing bean, which comprises the following raw materials in parts by weight: 40-60 parts of broad beans, 5-10 parts of honey, 1-4 parts of white hyacinth bean flower, 1-4 parts of rhizoma kaempferiae, 1-4 parts of long pepper, 1-4 parts of bighead atractylodes rhizome, 2-7 parts of kokui, 2-6 parts of chilli powder, 0.5-3 parts of monosodium glutamate, 0.5-4 parts of salt and 4-7 parts of peanut oil.
In some embodiments of the present invention, the above-mentioned further comprises 1-3 parts of sesame oil.
On the other hand, the embodiment of the application provides a preparation method of appetizing beans, which specifically comprises the following steps:
soaking: soaking broad beans in water for 12-36 h;
preparing a liquid: decocting Mel, flos Dolichoris, rhizoma Kaempferiae, fructus Piperis Longi, Atractylodis rhizoma and herba Dendrobii in water to obtain a mixture;
boiling: placing the broad beans after the soaking step into the mixed solution to be continuously boiled;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans for 15-20 days;
mixing materials: adding chili powder, monosodium glutamate, salt, peanut oil and sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Honey: sweet in flavor and neutral in nature, and entering lung, spleen and large intestine meridians. Has effects in invigorating middle warmer, moistening dryness, relieving pain and removing toxic substance, and can be used for treating abdominal pain, cough due to lung dryness, constipation due to intestinal dryness; it is indicated for sores and ulcers, scald due to hot water or fire. The miscellaneous records of famous physicians: nourishing spleen qi, relieving restlessness, eating and drinking failure, relieving pain in muscles and joints, treating aphtha, and improving eyesight and hearing. "
White hyacinth bean flower: has effects in invigorating spleen, regulating stomach function, removing summer-heat, and eliminating dampness. Can be used for treating dysentery, diarrhea, and leucorrhea with red and white discharge.
And (3) rhizoma kaempferiae: the medicine has pungent taste and warm property, and can enter spleen and stomach channels, is an aromatic stomachic, has the effects of dispelling cold, eliminating dampness, warming spleen and stomach, expelling evil air, warming middle energizer to eliminate dampness, promoting qi circulation and relieving pain, and can be used for treating chest and abdomen psychroalgia, cold-dampness vomiting and diarrhea, bone sticking throat, toothache, traumatic injury and swelling pain, etc.
Long pepper: pungent and warm in flavor, entering meridians of stomach and large intestine, and has the effects of warming middle-jiao to dispel cold, descending qi and relieving pain. It can be used for treating abdominal cold pain, emesis, diarrhea, migraine, and abdominal cold diarrhea due to deficiency-cold of spleen and stomach; toothache is treated by external application.
White atractylodes rhizome: bitter and sweet in taste and warm in nature. It has effects of invigorating spleen and stomach channels, invigorating qi, eliminating dampness, promoting diuresis, arresting sweating and preventing miscarriage, and can be used for treating spleen deficiency, anorexia, abdominal distention, diarrhea, phlegm and fluid retention, palpitation, edema, spontaneous perspiration and threatened abortion.
Kokui iron: sweet in flavor and slightly cold in nature. Has effects in promoting salivation, nourishing stomach, nourishing yin, clearing away heat, moistening lung, invigorating kidney, improving eyesight, and strengthening waist.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
(1) according to the method, the soaked broad beans are placed in the mixed liquid to be boiled, the honey is added into the mixed liquid, the sweet taste of the honey permeates into the broad beans in the boiling process, so that the broad beans are richer in taste, the broad beans and the honey are fermented together in the subsequent fermentation process, more special changes can be generated, the taste of the broad beans is unique, the sweet flavor of the honey is obtained on the basis of the soft glutinous powder of the broad beans, the fermented broad beans have unique fragrance and are attractive and tasteful, and in the subsequent material mixing process, the hot pepper powder is added to make the broad beans contain the hot taste, and monosodium glutamate, salt, peanut oil and sesame oil are added to make the broad beans richer in taste and better in taste, so that the appetite can be promoted, and the appetite and the spleen can be promoted; the invention also adds honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and koshikui as raw materials for preparing the appetizing bean, and the appetizing bean utilizes the effects of tonifying middle-jiao, moistening dryness, strengthening spleen and stomach, relieving summer heat and resolving dampness, invigorating stomach, treating deficiency-cold of spleen and stomach, promoting the production of body fluid and nourishing stomach, nourishing yin and clearing heat, moistening lung and tonifying kidney of various medicinal materials, and has certain effects of body maintenance and stomach maintenance under the synergistic effect of various medicinal materials (honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and kokui).
(2) According to the invention, honey, hyacinth dolichos flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and kombucha are placed in water for boiling in the liquid preparation step to obtain a mixed liquid, and the soaked broad beans are placed in the mixed liquid for boiling, so that the broad beans are more fluffy in structure and easier to absorb components in the mixed liquid, and beneficial components in the mixed liquid can be absorbed during boiling, so that the prepared broad beans can obtain medicinal components in the used medicinal materials (honey, hyacinth dolichos flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and kombu), and are beneficial to body health after being eaten; in addition, as frying is not required in the preparation method of the present application, the calorie can be effectively reduced, oxidation and carcinogenesis are not easily caused, and the preparation method is healthy to eat and saves frying oil.
(3) According to the invention, honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and koshikui are placed in water to be boiled, the medicinal materials are utilized to supplement middle-jiao, moisten dryness, invigorate spleen and stomach, relieve summer heat and eliminate dampness, invigorate stomach, treat deficiency cold of spleen and stomach, promote the secretion of saliva or body fluid and nourish stomach, nourish yin and clear heat, moisten lung and tonify kidney, and the components in the formula are mutually cooperated to play a role, so that the effect of gaining can be achieved; in addition, no additive is added in the preparation process, so that the health-care food is healthier and safer to eat.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
An appetizing bean comprises the following raw materials in parts by weight: 40-60 parts of broad beans, 5-10 parts of honey, 1-4 parts of white hyacinth bean flower, 1-4 parts of rhizoma kaempferiae, 1-4 parts of long pepper, 1-4 parts of bighead atractylodes rhizome, 2-7 parts of kokui, 2-6 parts of chilli powder, 0.5-3 parts of monosodium glutamate, 0.5-4 parts of salt and 4-7 parts of peanut oil. According to the method, the soaked broad beans are placed in the mixed liquid to be boiled, the honey is added into the mixed liquid, the sweet taste of the honey permeates into the broad beans in the boiling process, so that the broad beans are richer in taste, the broad beans and the honey are fermented together in the subsequent fermentation process, more special changes can be generated, the taste of the broad beans is unique, the sweet flavor of the honey is obtained on the basis of the soft glutinous powder of the broad beans, the fermented broad beans have unique fragrance and are attractive and tasteful, and the broad beans are richer in peppery taste by adding the chilli powder in the subsequent material mixing process, and the monosodium glutamate, the salt and the peanut oil are added, so that the broad beans are richer in taste and better in taste; the invention also adds honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and koshikui as raw materials for preparing the appetizing bean, and the appetizing bean utilizes the effects of tonifying middle-jiao, moistening dryness, strengthening spleen and stomach, relieving summer heat and resolving dampness, invigorating stomach, treating deficiency cold of spleen and stomach, promoting the production of body fluid and nourishing stomach, nourishing yin and clearing heat, moistening lung and tonifying kidney of various medicinal materials, and has certain effects of maintaining body and stomach under the synergistic effect of various medicinal materials (honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and kokui)
Preferably, 1-3 parts of sesame oil is also included. After the sesame oil is added, the prepared appetizing bean is more fragrant in taste, richer in mouthfeel and more attractive to eat.
The preparation method of the appetizing bean is characterized by comprising the following steps:
soaking: soaking broad beans in water for 12-36 h;
preparing a liquid: decocting Mel, flos Dolichoris, rhizoma Kaempferiae, fructus Piperis Longi, Atractylodis rhizoma and herba Dendrobii in water to obtain a mixture;
boiling: placing the broad beans after the soaking step into the mixed solution to be continuously boiled;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans for 15-20 days;
mixing materials: adding chili powder, monosodium glutamate, salt, peanut oil and sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
The broad beans are soaked in cold water firstly, are soft and have a looser structure, when the broad beans and the mixed liquid are boiled together, the medical ingredients in the mixed liquid can be better absorbed, so that the appetizing beans have a certain body maintaining effect, and after being absorbed by the broad beans due to sweet taste of honey, the broad beans have certain sweet taste of honey, and after being cooled, the broad beans are fermented, so that the taste of the broad beans is richer and more unique, and finally, the broad beans are mixed with chilli powder, monosodium glutamate, salt, peanut oil and sesame oil together, so that the prepared appetizing beans have richer and better taste.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A preparation method of appetizing beans comprises the following steps:
soaking: soaking 800g of broad beans in water at 0-20 ℃ for 12 h;
preparing a liquid: putting 100g of honey, 20g of white hyacinth bean flower, 20g of rhizoma kaempferiae, 20g of long pepper, 20g of white atractylodes rhizome and 40g of koshikui in 1400g of water, and decocting for 6 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously boiling for 20 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 15 days;
mixing materials: and adding 40g of chilli powder, 10g of monosodium glutamate, 10g of salt, 80g of peanut oil and 20g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Example 2
A preparation method of appetizing beans comprises the following steps:
soaking: soaking 900g of broad beans in water at 0-20 ℃ for 20 h;
preparing a liquid: putting 140g of honey, 40g of white hyacinth bean flower, 40g of rhizoma kaempferiae, 40g of long pepper, 40g of white atractylodes rhizome and 80g of koshikui in 1400g of water, and decocting for 5 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously decocting for 40 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 16 days;
mixing materials: adding 60g of chilli powder, 20g of monosodium glutamate, 20g of salt, 100g of peanut oil and 40g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Example 3
A preparation method of appetizing beans comprises the following steps:
soaking: soaking 1000g of broad beans in water at 0-20 ℃ for 24 h;
preparing a liquid: placing 160g of honey, 40g of white hyacinth bean flower, 40g of rhizoma kaempferiae, 40g of long pepper, 20g of bighead atractylodes rhizome and 100g of koshikui in 1400g of water, and decocting for 5 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously decocting for 40 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 18 days;
mixing materials: adding 60g of chilli powder, 20g of monosodium glutamate, 20g of salt, 100g of peanut oil and 40g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Example 4
A preparation method of appetizing beans comprises the following steps:
soaking: soaking 1100g of broad bean in water at 0-20 deg.C for 36 h;
preparing a liquid: putting 180g of honey, 60g of white hyacinth bean flower, 60g of rhizoma kaempferiae, 60g of long pepper, 40g of white atractylodes rhizome and 120g of koshikui in 1400g of water, and decocting for 6 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously boiling for 60 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 20 days;
mixing materials: adding 80g of chilli powder, 30g of monosodium glutamate, 30g of salt, 120g of peanut oil and 60g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Example 5
A preparation method of appetizing beans comprises the following steps:
soaking: soaking 1200g of broad beans in water at 0-20 ℃ for 36 h;
preparing a liquid: putting 200g of honey, 80g of white hyacinth bean flower, 80g of rhizoma kaempferiae, 80g of long pepper, 80g of white atractylodes rhizome and 140g of koshikui in 1400g of water, and decocting for 6 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously boiling for 60 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 20 days;
mixing materials: adding 120g of chilli powder, 60g of monosodium glutamate, 80g of salt, 140g of peanut oil and 60g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Comparative example 1
The difference from the embodiment 3 is that honey, white hyacinth bean flower, galangal, long pepper, largehead atractylodes rhizome and kombucha are not added, and the specific preparation method comprises the following steps:
soaking: soaking 1000g of broad beans in water at 0-20 ℃ for 24 h;
boiling: placing the soaked broad beans in water, and continuously boiling for 40 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 18 days;
mixing materials: adding 60g of chilli powder, 20g of monosodium glutamate, 20g of salt, 100g of peanut oil and 40g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Comparative example 2
The difference from the embodiment 3 is that the long pepper is not added, and the specific preparation method comprises the following steps:
soaking: soaking 1000g of broad beans in water at 0-20 ℃ for 24 h;
preparing a liquid: placing 160g of honey, 40g of white hyacinth bean flower, 40g of rhizoma kaempferiae, 20g of bighead atractylodes rhizome and 100g of koshikui in 1400g of water, and decocting for 5 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously decocting for 40 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 18 days;
mixing materials: adding 60g of chilli powder, 20g of monosodium glutamate, 20g of salt, 100g of peanut oil and 40g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Comparative example 3
The difference from the embodiment 3 is that the preparation method comprises the following steps:
soaking: soaking 1000g of broad beans in water at 0-20 ℃ for 24 h;
preparing a liquid: placing 160g of honey, 40g of white hyacinth bean flower, 40g of rhizoma kaempferiae, 40g of fructus piperis longi and 100g of kovite kui in 1400g of water, and decocting for 5 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously decocting for 40 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 18 days;
mixing materials: adding 60g of chilli powder, 20g of monosodium glutamate, 20g of salt, 100g of peanut oil and 40g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Comparative example 4
The difference from the embodiment 3 is that the iron sheet kokui is not added, and the specific preparation method comprises the following steps:
soaking: soaking 1000g of broad beans in water at 0-20 ℃ for 24 h;
preparing a liquid: placing 160g of honey, 40g of white hyacinth bean flower, 40g of rhizoma kaempferiae, 40g of long pepper and 20g of bighead atractylodes rhizome in 1400g of water, and decocting for 5 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously decocting for 40 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 18 days;
mixing materials: adding 60g of chilli powder, 20g of monosodium glutamate, 20g of salt, 100g of peanut oil and 40g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Comparative example 5
The difference from the example 3 is that the hyacinth dolichos flower is not added, and the specific preparation method comprises the following steps:
soaking: soaking 1000g of broad beans in water at 0-20 ℃ for 24 h;
preparing a liquid: placing 160g of honey, 40g of white hyacinth bean flower, 40g of rhizoma kaempferiae, 40g of long pepper, 20g of bighead atractylodes rhizome and 100g of koshikui in 1400g of water, and decocting for 5 hours to obtain a mixed solution;
boiling: placing the soaked broad beans in the mixed solution, and continuously decocting for 40 min;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans at the temperature of 2-8 ℃ for 18 days;
mixing materials: adding 60g of chilli powder, 20g of monosodium glutamate, 20g of salt, 100g of peanut oil and 40g of sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
Examples of the experiments
First, the appetizers prepared in examples 1 to 5 were subjected to sensory tests, and the appetizers were subjected to tests in terms of taste, aroma and mouth feel, respectively, and the test results are shown in Table 1.
TABLE 1
As can be seen from Table 1, in examples 1-5, the better tasting ones were the appetizers prepared in examples 2 and 3; the most suitable flavour is the appetizer beans prepared in example 2 and example 3; the most palatable was the appetizer prepared in examples 3-5. Thus, in summary, the appetizing beans prepared in example 3 were optimized for taste, aroma and mouthfeel.
And (II) selecting 110 people, wherein the population of 20-30 years accounts for 43 people, the population of 30-50 years accounts for 47 people, and the population of 40-60 years accounts for 20 people.
The appetizers prepared in examples 1 to 5, the appetizers prepared in comparative examples 1 to 5, and commercially available broad bean snacks (lima beans) were distributed to 110 persons for tasting, and it was ensured that each person could eat the appetizers prepared in examples 1 to 5, the appetizers prepared in comparative examples 1 to 5, and the commercially available broad bean snacks (lima beans), and the favorite species of each group were collected, and the test results were as shown in table 2.
TABLE 2
As can be seen from the data in table 2, the number of people who preferred the orexin prepared in example 3 was the highest among 110 people who participated in the experiment, and 69 people, and it was found that the orexin prepared in example 3 had the best taste and the highest universality.
And (III) selecting 100 people with deficiency-cold spleen and stomach and poor intestines and stomach, and randomly dividing the 100 people into 10 groups of 10 people. The appetizers prepared in examples 1 to 5 and the appetizers prepared in comparative examples 1 to 5 were respectively administered to 10 groups of people, and each person was diagnosed to determine the physical condition 2 times a day for 3 months, and after 3 months, wherein the group aged 20 to 30 consisted of 43 persons, the group aged 30 to 50 consisted of 47 persons, and the group aged 40 to 60 consisted of 20 persons, and the experimental results are shown in table 3.
TABLE 3
According to the table 3, after the appetite of the appetizing bean for 3 months, the treatment effect on the people with deficiency-cold spleen and stomach and poor intestines and stomach is obvious, and the observation of the examples 1-5 shows that the appetizing bean formula has a good treatment effect on the people with deficiency-cold spleen and stomach and poor intestine and stomach, and the analysis of the comparative examples 1-5 shows that the treatment effect of the appetizing bean prepared in the example 3 is most obvious and is 90%; comparing comparative example 1, it can be seen that the appetizing bean prepared without adding drugs (honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, white atractylodes rhizome and koshikui) has no therapeutic effect on people with deficiency-cold spleen and stomach and poor intestine and stomach, and observing comparative examples 2-5, it can be seen that the appetizing bean prepared without white hyacinth bean flower, long pepper, white atractylodes rhizome and kokui has a poor therapeutic effect on people with deficiency-cold spleen and stomach and poor intestine and stomach compared with the appetizing bean prepared in example 3, and thus it can be known that the appetizing bean prepared with drugs (honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, white atractylodes rhizome and kokui) needs to have the best therapeutic effect.
In conclusion, the soaked broad beans are placed in the mixed liquid to be boiled, the honey is added into the mixed liquid, the sweet taste of the honey permeates into the broad beans in the boiling process, so that the broad beans are richer in taste, the broad beans and the honey are fermented together in the subsequent fermentation process, more special changes can be generated, the taste of the broad beans is unique, the sweet honey flavor of the honey is obtained on the basis of the soft glutinous powder of the broad beans, the fermented broad beans have unique fragrance and are attractive and tasteful, and in the subsequent material mixing process, the hot pepper powder is added to enable the broad beans to contain the hot taste, and the monosodium glutamate, the salt, the peanut oil and the sesame oil are added to enable the broad beans to be richer in taste and better in taste; the invention also adds honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and koshikui as raw materials for preparing the appetizing bean, and the appetizing bean utilizes the effects of tonifying middle-jiao, moistening dryness, strengthening spleen and stomach, relieving summer heat and resolving dampness, invigorating stomach, treating deficiency-cold of spleen and stomach, promoting the production of body fluid and nourishing stomach, nourishing yin and clearing heat, moistening lung and tonifying kidney of various medicinal materials, and has certain effects of body maintenance and stomach maintenance under the synergistic effect of various medicinal materials (honey, white hyacinth bean flower, rhizoma kaempferiae, long pepper, bighead atractylodes rhizome and kokui).
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. The appetizing bean is characterized by comprising the following raw materials in parts by weight: 40-60 parts of broad beans, 5-10 parts of honey, 1-4 parts of white hyacinth bean flower, 1-4 parts of rhizoma kaempferiae, 1-4 parts of long pepper, 1-4 parts of bighead atractylodes rhizome, 2-7 parts of kokui, 2-6 parts of chilli powder, 0.5-3 parts of monosodium glutamate, 0.5-4 parts of salt and 4-7 parts of peanut oil.
2. The appetizing bean according to claim 1, characterized by comprising the following raw materials in parts by weight: 50 parts of broad beans, 8 parts of honey, 2 parts of white hyacinth bean flowers, 2 parts of rhizoma kaempferiae, 2 parts of long pepper, 1 part of bighead atractylodes rhizome, 5 parts of kokui, 5 parts of chilli powder, 0.5 part of monosodium glutamate, 2 parts of salt and 6 parts of peanut oil.
3. The appetizing bean according to claim 1, further comprising 1-3 parts of sesame oil.
4. The preparation method of appetizing beans according to any one of claims 1 to 3, comprising the following steps:
soaking: soaking broad beans in water for 12-36 h;
preparing a liquid: decocting Mel, flos Dolichoris, rhizoma Kaempferiae, fructus Piperis Longi, Atractylodis rhizoma and herba Dendrobii in water to obtain a mixture;
boiling: placing the broad beans after the soaking step into the mixed solution to be continuously boiled;
and (3) cooling: fishing out the broad beans after the boiling step and cooling;
fermentation: fermenting the cooled broad beans for 15-20 days;
mixing materials: adding chili powder, monosodium glutamate, salt, peanut oil and sesame oil into the broad beans after the fermentation step, and stirring to obtain the appetizing beans.
5. The method for preparing appetizing bean according to claim 4, wherein the temperature of the water used in the soaking step is 0-20 ℃.
6. The preparation method of appetizing bean according to claim 4, wherein the water used in the liquid preparation step is 60-90 parts.
7. The preparation method of appetizing bean according to claim 4, wherein the liquid preparation step is to put honey, white hyacinth bean flower, rhizoma kaempferiae, piper longum, bighead atractylodes rhizome and komatsutake in 60-90 parts of water to be decocted for 2-6 hours.
8. The preparation method of appetizing bean according to claim 4, wherein the cooking time of the cooking step is 20-60 min.
9. The preparation method of appetizing beans according to claim 4, wherein the fermentation step is to ferment the cooled broad beans at a temperature of 2-8 ℃ for 15-20 days.
10. The preparation method of appetizing beans according to claim 4, wherein after the material mixing step, the broad beans after being mixed are subjected to vacuum packaging.
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| CN103393018A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of appetizing fresh broad beans with chrysanthemum fragrance |
| CN103892247A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Appetizing and brain-tonifying broad bean sauce and preparation method thereof |
| CN105995565A (en) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | Oil-absorption-controlled hawthorn fruit puffed broad beans capable of whetting appetite and preparing method of hawthorn fruit puffed broad beans |
| CN106071875A (en) * | 2016-06-14 | 2016-11-09 | 安徽真心食品有限公司 | A kind of seafood taste expanded type Semen Viciae fabae controlling oil absorbency and preparation method thereof |
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|---|---|---|---|---|
| CN103393018A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Manufacturing method of appetizing fresh broad beans with chrysanthemum fragrance |
| CN103892247A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Appetizing and brain-tonifying broad bean sauce and preparation method thereof |
| CN105995565A (en) * | 2016-06-14 | 2016-10-12 | 安徽真心食品有限公司 | Oil-absorption-controlled hawthorn fruit puffed broad beans capable of whetting appetite and preparing method of hawthorn fruit puffed broad beans |
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