CN113841777A - Honey-nourishing polygonatum odoratum and preparation method thereof - Google Patents
Honey-nourishing polygonatum odoratum and preparation method thereof Download PDFInfo
- Publication number
- CN113841777A CN113841777A CN202010974282.0A CN202010974282A CN113841777A CN 113841777 A CN113841777 A CN 113841777A CN 202010974282 A CN202010974282 A CN 202010974282A CN 113841777 A CN113841777 A CN 113841777A
- Authority
- CN
- China
- Prior art keywords
- polygonatum odoratum
- slices
- honey
- baking
- polygonatum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241001633680 Polygonatum odoratum Species 0.000 title claims abstract description 107
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000756042 Polygonatum Species 0.000 claims abstract description 77
- 235000012907 honey Nutrition 0.000 claims abstract description 53
- 239000000203 mixture Substances 0.000 claims abstract description 53
- 235000008737 Polygonatum biflorum Nutrition 0.000 claims abstract description 51
- 238000002156 mixing Methods 0.000 claims abstract description 48
- 238000010025 steaming Methods 0.000 claims abstract description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 27
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 20
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 20
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 20
- 239000011425 bamboo Substances 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000010977 jade Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 3
- 210000000582 semen Anatomy 0.000 claims description 32
- 241000207961 Sesamum Species 0.000 claims description 20
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 19
- 244000068988 Glycine max Species 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 150000002333 glycines Chemical class 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002386 leaching Methods 0.000 claims description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims description 3
- 239000004455 soybean meal Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 5
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 241001330002 Bambuseae Species 0.000 abstract description 19
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000000047 product Substances 0.000 description 16
- 239000000126 substance Substances 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 14
- 238000007605 air drying Methods 0.000 description 12
- 238000010411 cooking Methods 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 6
- 239000012467 final product Substances 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000011068 loading method Methods 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000009423 ventilation Methods 0.000 description 2
- 201000004624 Dermatitis Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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 discloses a honey-nourishing polygonatum and a preparation method thereof, wherein the method comprises the following steps: steaming the polygonatum odoratum, steaming the cleaned polygonatum odoratum for multiple times, placing the polygonatum odoratum in the shade place in the open air after each steaming, soaking the polygonatum odoratum in yellow wine, draining the leachate, slicing the polygonatum odoratum to obtain the polygonatum odoratum, placing the polygonatum odoratum in the shade place in the open air, mixing the leachate with the polygonatum odoratum which is placed in the open air and dried, steaming again, placing in the open air and drying in the air; baking the polygonatum odoratum slices, namely baking the steamed polygonatum odoratum slices in a baking oven; adding a seasoning mixture, mixing the seasoning mixture with the baked polygonatum odoratum slices and dishing up; preheating, namely preheating the disked jade bamboo chips in a baking box; cooling, taking out the preheated polygonatum odoratum slices for cooling; adding the honey mixture, and mixing the honey mixture with the cooled polygonatum odoratum slices; baking the honeyed fragrant solomonseal rhizome slices, and baking the honeyed fragrant solomonseal rhizome slices in a baking oven to obtain a finished product. The invention aims to prepare polygonatum odoratum into a subsidiary food to improve the health level of human bodies.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a honey-nourishing polygonatum odoratum and a preparation method thereof.
Background
Yuzhu is a perennial herb of Liliaceae. The polygonatum odoratum has ornamental value and great medicinal, health-preserving and edible value.
Yuzhu is tonic but not greasy, not cold but not dry, so it has the efficacies of clearing heat and moistening lung, nourishing yin and calming endogenous wind, tonifying five internal organs, nourishing qi and blood, nourishing and moistening, and removing wind-heat; in addition, modern scientific research proves that the polygonatum also has the effects of reducing blood fat, moistening the skin, eliminating skin inflammation and the like. Moreover, Yuzhu does not injure the spleen and stomach after long-term administration.
Therefore, the polygonatum odoratum prepared into the non-staple food can play an important role in human health.
Disclosure of Invention
The invention mainly aims to provide a honey-nourishing polygonatum and a preparation method thereof, and aims to prepare polygonatum into a subsidiary food so as to improve the health level of a human body.
In order to achieve the purpose, the preparation method of the honey-nourishing polygonatum comprises the following steps:
steaming the polygonatum odoratum, steaming the cleaned polygonatum odoratum for multiple times, placing the polygonatum odoratum in the shade place in the open air after each steaming, soaking the polygonatum odoratum in yellow wine, draining the leachate, slicing the polygonatum odoratum to obtain the polygonatum odoratum, placing the polygonatum odoratum in the shade place in the open air, mixing the leachate with the polygonatum odoratum which is placed in the open air and dried, steaming again, placing in the open air and drying in the air;
baking the polygonatum odoratum slices, namely baking the steamed polygonatum odoratum slices in a baking oven for 0.5-2.5 hours, wherein the temperature of the baking oven is set to be 60-80 ℃;
adding a seasoning mixture, mixing the seasoning mixture with the baked polygonatum odoratum slices and dishing up;
preheating, namely preheating the disklike jade bamboo chips in a baking box for 20-30 minutes, wherein the temperature of the baking box is set to be 60-80 ℃;
cooling, taking out the preheated polygonatum odoratum slices for cooling;
adding the honey mixture, and mixing the honey mixture with the cooled polygonatum odoratum slices;
baking the honeyed fragrant solomonseal rhizome slices, and baking the honeyed fragrant solomonseal rhizome slices in a baking oven for 1-2 hours to obtain a finished product, wherein the temperature of the baking oven is set to be 50-70 ℃.
Preferably, the moisture content of the finished product is 5-10%.
Preferably, in the step of steaming the polygonatum odoratum, the time duration of steaming the polygonatum odoratum in the steamer for one time is 3-4 hours, and the temperature of the steamer is set to be 100-120 ℃.
Preferably, in the step of steaming the polygonatum odoratum slices, the time for exposing the polygonatum odoratum is 12-48 hours.
Preferably, in the step of steaming the polygonatum odoratum slices, the thickness of the polygonatum odoratum slices is 2-4 mm.
Preferably, the yellow wine is used for soaking the polygonatum odoratum for 12-24 hours.
Preferably, the flavoring compound comprises soybean flour, sesame seeds and leachate, and is prepared by the following steps:
mixing the parched semen glycines powder and semen Sesami;
adding a part of the leachate into the mixed soybean meal and sesame seeds;
stirring semen glycines powder, semen Sesami seed and the extractive solution uniformly.
Preferably, the honey mixture comprises honey and leachate, and the preparation steps of the honey mixture are as follows:
adding Mel into the other part of the extractive solution;
mixing Mel with the extractive solution, and stirring.
Preferably, the baked polygonatum odoratum slices are 65-75 parts by mass; in the seasoning mixture, the soybean powder is 3 to 7 parts by weight, the sesame seed is 4 to 10 parts by weight, and the leachate is 3 to 7 parts by weight; in the honey mixing agent, the mass parts of the leaching solution are 5-11, and the mass parts of the honey are 5-11.
In order to achieve the purpose, the invention also provides a honey-nourishing polygonatum which is obtained by the preparation method of any one of the honey-nourishing polygonatum.
In the technical scheme of the invention, the polygonatum odoratum is prepared into a subsidiary food to improve the health level of a human body; in addition, the mixture added in the polygonatum is a natural component, so that the edible flavor of the polygonatum is increased, and the nutritional value of the finished product is further improved.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to achieve the purpose, the preparation method of the honey-nourishing polygonatum comprises the following steps:
step S1: steaming the fragrant solomonseal rhizome slices, steaming the cleaned fragrant solomonseal rhizome for multiple times, and placing the fragrant solomonseal rhizome slices in the shade in the open air after each steaming, wherein the steaming comprises the processes of four times of steaming and placing in the open air for air drying. Preferably, the time length of the polygonatum odoratum tablets which are steamed in the steamer once is 3-4 hours, and the temperature of the steamer is set to be 100-120 ℃. After the first cooking is finished, the polygonatum is put into a sieve and placed in the shade for one night (12 hours); after the second cooking, the polygonatum is put into a sieve and placed in the shade for two days (48 hours) in the open air, and the polygonatum needs to be turned over more during the period; the second operation was repeated twice. Soaking in yellow wine, draining the leachate, slicing rhizoma Polygonati Odorati to obtain rhizoma Polygonati Odorati pieces, and standing in the shade, wherein rhizoma Polygonati Odorati is soaked in yellow wine for 12-24 hr, and then sliced into pieces with uniform thickness, preferably 2-4mm, and the sliced rhizoma Polygonati Odorati pieces are placed in the ventilation and shade for two days (48 hr) while turning over. The polygonatum odoratum is sliced by a special slicer, so that the thickness of the polygonatum odoratum is uniform, and the phenomenon of different tastes is avoided; in addition, the flaky polygonatum odoratum has a large contact area with air, so that air drying and moisture discharge are facilitated. Mixing the leachate with the air-dried rhizoma Polygonati Odorati pieces, steaming for 1-2 hr, and air-drying in the shade overnight (12 hr). Soaking rhizoma Polygonati Odorati in yellow wine to diffuse the nutrient substances contained in rhizoma Polygonati Odorati into yellow wine, and mixing the leachate with the rhizoma Polygonati Odorati slice to reduce the loss of nutrient substances of rhizoma Polygonati Odorati and ensure the nutritional value of the final product.
Step S2: baking the polygonatum odoratum slices, baking the steamed polygonatum odoratum slices in a baking oven for 0.5-2.5 hours, wherein the preferable baking time is 1-2 hours, and the temperature of the baking oven is set to be 60-80 ℃. When the fragrant solomonseal rhizome slices are baked, the fragrant solomonseal rhizome slices positioned in the middle of the baking box and the fragrant solomonseal rhizome slices positioned at the periphery need to be exchanged at intervals, so that the fragrant solomonseal rhizome slices are uniformly heated, and the phenomenon of excessive baking is prevented.
Step S3: adding flavoring mixture, mixing the flavoring mixture with baked rhizoma Polygonati Odorati slices, and packaging, wherein the flavoring mixture comprises semen glycines powder, semen Sesami and leachate. The addition of the seasoning mixture is beneficial to improving the flavor of the bamboo chips; in addition, the flavoring agent comprises soybean flour and sesame seeds, and both the soybean flour and the sesame seeds have high nutritive value.
Step S4: preheating, namely preheating the dished jade bamboo chips in a baking box for 20-30 minutes, wherein the temperature of the baking box is set to be 60-80 ℃.
Step S5: and cooling, namely taking out the preheated polygonatum odoratum slices for cooling. The polygonatum odoratum tablets are cooled to be in a slightly hot state, so that substances can be added later, and the polygonatum odoratum tablets and other substances can be mixed conveniently.
Step S6: adding honey mixture, and mixing the honey mixture with the cooled rhizoma Polygonati Odorati slices, wherein the honey mixture comprises honey and leachate, and the ratio of honey to leachate is 1: 1, and mixing. The fragrant solomonseal rhizome slices are prepared with honey by using the honey mixing agent, which is beneficial to improving the flavor of the fragrant solomonseal rhizome slices.
Step S7: baking the honeyed fragrant solomonseal rhizome slices, and baking the honeyed fragrant solomonseal rhizome slices in a baking oven for 1-2 hours to obtain a finished product, wherein the temperature of the baking oven is set to be 50-70 ℃. The baking oven is set at 50-70 deg.C, and the rhizoma Polygonati Odorati slices are baked with slow fire to prevent overbaking. Specifically, the finished product is light black and yellow, and the moisture content of the finished product is 5-10%.
In the technical scheme of the invention, the polygonatum odoratum is prepared into a subsidiary food to improve the health level of a human body; in addition, the mixture added in the polygonatum is a natural component, so that the edible flavor of the polygonatum is increased, and the nutritional value of the finished product is further improved.
Preferably, the flavoring compound comprises soybean flour, sesame seeds and leachate, and is prepared by the following steps:
step S10: mixing the parched semen glycines powder and semen Sesami;
step S20: adding a part of the leachate into the mixed soybean meal and sesame seeds;
step S30: stirring semen glycines powder, semen Sesami seed and the extractive solution uniformly.
Preferably, the honey mixture comprises honey and leachate, and the preparation steps of the honey mixture are as follows:
step S40: adding Mel into the other part of the extractive solution;
step S50: mixing Mel with the extractive solution, and stirring.
Preferably, the baked polygonatum odoratum slices are 65-75 parts by mass; in the seasoning mixture, the soybean powder is 3 to 7 parts by weight, the sesame seed is 4 to 10 parts by weight, and the leachate is 3 to 7 parts by weight; in the honey mixing agent, the mass parts of the leaching solution are 5-11, and the mass parts of the honey are 5-11.
In order to achieve the purpose, the invention also provides a honey-nourishing polygonatum which is obtained by the preparation method of any one of the honey-nourishing polygonatum.
Example one
The preparation method of the honey-nourishing polygonatum odoratum provided by the invention comprises the following steps:
step S1: steaming the fragrant solomonseal rhizome slices, steaming the cleaned fragrant solomonseal rhizome for multiple times, and placing the fragrant solomonseal rhizome slices in the shade in the open air after each steaming, wherein the steaming comprises the processes of four times of steaming and placing in the open air for air drying. The single cooking time of the jade bamboo chips in the food steamer is 3 hours, and the temperature of the food steamer is set to be 120 ℃. After the first cooking is finished, the polygonatum is arranged in a sieve and is placed in the shade for 13 hours in the open air; after the second cooking is finished, the polygonatum is arranged in a sieve and placed in the shade for 45 hours in the open air, and the polygonatum needs to be turned over more during the period; the second operation was repeated twice. Soaking in yellow wine, draining the leachate, slicing rhizoma Polygonati Odorati to obtain rhizoma Polygonati Odorati pieces, and standing in the shade in the open air, wherein rhizoma Polygonati Odorati is soaked in yellow wine for 16 hr, and then sliced into 3mm rhizoma Polygonati Odorati pieces with uniform thickness by special slicing machine, and standing in the ventilation and shade in the open air for 46 hr while turning over. The polygonatum odoratum is sliced by a special slicer, so that the thickness of the polygonatum odoratum is uniform, and the phenomenon of different tastes is avoided; in addition, the flaky polygonatum odoratum has a large contact area with air, so that air drying and moisture discharge are facilitated. Mixing the leachate with the air-dried rhizoma Polygonati Odorati pieces, steaming for 1.2 hr, and air-drying in the shade for 13 hr. Soaking rhizoma Polygonati Odorati in yellow wine to diffuse the nutrient substances contained in rhizoma Polygonati Odorati into yellow wine, and mixing the leachate with the rhizoma Polygonati Odorati slice to reduce the loss of nutrient substances of rhizoma Polygonati Odorati and ensure the nutritional value of the final product.
Step S2: and (3) baking the polygonatum odoratum slices, namely baking the steamed polygonatum odoratum slices in a baking oven for 1.2 hours, wherein the temperature of the baking oven is set to be 65 ℃. The fragrant solomonseal rhizome slices need to be turned over during baking, and the fragrant solomonseal rhizome slices located in the middle of the baking box and the fragrant solomonseal rhizome slices located at the periphery need to be exchanged after 35 minutes, so that all the fragrant solomonseal rhizome slices are uniformly heated, and the phenomenon of excessive baking is prevented.
Step S3: preparing a seasoning mixture, wherein the seasoning mixture comprises 5 parts of soybean flour, 7 parts of sesame seeds and 3 parts of leachate. Mixing parched semen glycines powder and semen Sesami, adding part of the leachate into the mixed semen glycines powder and semen Sesami, and stirring the semen glycines powder, semen Sesami and leachate uniformly.
Step S4: adding a seasoning mixture, mixing the seasoning mixture with baked polygonatum odoratum slices and loading into a tray, wherein the mass portion of the polygonatum odoratum slices is 70 parts. The addition of the seasoning mixture is beneficial to improving the flavor of the bamboo chips; in addition, the flavoring agent comprises soybean flour and sesame seeds, and both the soybean flour and the sesame seeds have high nutritive value.
Step S5: preheating, namely preheating the dished jade bamboo chips in a baking oven for 20 minutes, wherein the temperature of the baking oven is set to be 65 ℃.
Step S6: and cooling, namely taking out the preheated polygonatum odoratum slices for cooling. The polygonatum odoratum tablets are cooled to be in a slightly hot state, so that substances can be added later, and the polygonatum odoratum tablets and other substances can be mixed conveniently.
Step S7, preparing a honey mixing agent, wherein the honey mixing agent comprises honey and leachate, and the ratio of honey to leachate is 1: 1, and specifically, 8 parts of honey and the leaching solution in parts by weight. Adding Mel into the other part of the extractive solution, and stirring Mel and the extractive solution.
Step S8: adding the honey mixture, and mixing the honey mixture with the cooled rhizoma Polygonati Odorati slices. The fragrant solomonseal rhizome slices are prepared with honey by using the honey mixing agent, which is beneficial to improving the flavor of the fragrant solomonseal rhizome slices.
Step S9: baking the honey-processed bamboo chips, and baking the honey-processed bamboo chips in a baking oven for 1.2 hours to obtain a finished product, wherein the temperature of the baking oven is set to be 55 ℃. The baking oven is set at 55 ℃, and the polygonatum odoratum slices are baked by mild fire, so that the phenomenon of over-baking is prevented. Specifically, the finished product is light black and yellow, and the moisture content of the finished product is 5-10%.
Example two
The preparation method of the honey-nourishing polygonatum odoratum provided by the invention comprises the following steps:
step S1: steaming the fragrant solomonseal rhizome slices, steaming the cleaned fragrant solomonseal rhizome for multiple times, and placing the fragrant solomonseal rhizome slices in the shade in the open air after each steaming, wherein the steaming comprises the processes of four times of steaming and placing in the open air for air drying. The cooking time of the jade bamboo chips in the food steamer for one time is 4 hours, and the temperature of the food steamer is set to be 100 ℃. After the first cooking is finished, the polygonatum is arranged in a sieve and is placed in the shade for 10 hours in the open air; after the second cooking is finished, the polygonatum is arranged in a sieve and placed in the shade for 40 hours in the open air, and the polygonatum needs to be turned over more during the period; the second operation was repeated twice. Soaking in yellow wine, draining the leachate, slicing rhizoma Polygonati Odorati to obtain rhizoma Polygonati Odorati pieces, and standing in the shade for 40 hr, wherein rhizoma Polygonati Odorati is soaked in yellow wine for 22 hr, and then sliced into 4mm rhizoma Polygonati Odorati pieces with special slicing machine, and the sliced rhizoma Polygonati Odorati pieces are placed in the shade for 40 hr while turning over. The polygonatum odoratum is sliced by a special slicer, so that the thickness of the polygonatum odoratum is uniform, and the phenomenon of different tastes is avoided; in addition, the flaky polygonatum odoratum has a large contact area with air, so that air drying and moisture discharge are facilitated. Mixing the leachate with the air-dried rhizoma Polygonati Odorati pieces, steaming for 1.8 hr, and air-drying in the shade for 10 hr. Soaking rhizoma Polygonati Odorati in yellow wine to diffuse the nutrient substances contained in rhizoma Polygonati Odorati into yellow wine, and mixing the leachate with the rhizoma Polygonati Odorati slice to reduce the loss of nutrient substances of rhizoma Polygonati Odorati and ensure the nutritional value of the final product.
Step S2: and (3) baking the polygonatum odoratum slices, namely baking the steamed polygonatum odoratum slices in a baking oven for 1.9 hours, wherein the temperature of the baking oven is set to be 75 ℃. The fragrant solomonseal rhizome slices need to be turned over during baking, and the fragrant solomonseal rhizome slices positioned in the middle of the baking box and the fragrant solomonseal rhizome slices positioned at the periphery need to be exchanged after 60 minutes, so that all the fragrant solomonseal rhizome slices are uniformly heated, and the phenomenon of excessive baking is prevented.
Step S3: preparing a seasoning mixture, wherein the seasoning mixture comprises 4 parts of soybean flour, 5 parts of sesame seeds and 7 parts of leachate. Mixing parched semen glycines powder and semen Sesami, adding part of the leachate into the mixed semen glycines powder and semen Sesami, and stirring the semen glycines powder, semen Sesami and leachate uniformly.
Step S4: adding a seasoning mixture, mixing the seasoning mixture with baked polygonatum odoratum slices and loading into a tray, wherein the mass portion of the polygonatum odoratum slices is 73 parts. The addition of the seasoning mixture is beneficial to improving the flavor of the bamboo chips; in addition, the flavoring agent comprises soybean flour and sesame seeds, and both the soybean flour and the sesame seeds have high nutritive value.
Step S5: preheating, namely preheating the dished jade bamboo chips in a baking oven for 30 minutes, wherein the temperature of the baking oven is set to 78 ℃.
Step S6: and cooling, namely taking out the preheated polygonatum odoratum slices for cooling. The polygonatum odoratum tablets are cooled to be in a slightly hot state, so that substances can be added later, and the polygonatum odoratum tablets and other substances can be mixed conveniently.
Step S7, preparing a honey mixing agent, wherein the honey mixing agent comprises honey and leachate, and the ratio of honey to leachate is 1: 1, and specifically, 8 parts of honey and the leaching solution in parts by weight. Adding Mel into the other part of the extractive solution, and stirring Mel and the extractive solution.
Step S8: adding the honey mixture, and mixing the honey mixture with the cooled rhizoma Polygonati Odorati slices. The fragrant solomonseal rhizome slices are prepared with honey by using the honey mixing agent, which is beneficial to improving the flavor of the fragrant solomonseal rhizome slices.
Step S9: baking the honey-processed bamboo chips, and baking the honey-processed bamboo chips in a baking oven for 1.8 hours to obtain a finished product, wherein the temperature of the baking oven is set to be 68 ℃. The baking oven is set at 68 ℃, and the polygonatum odoratum slices are baked by mild fire, so that the phenomenon of over-baking is prevented. Specifically, the finished product is light black and yellow, and the moisture content of the finished product is 5-10%.
EXAMPLE III
The preparation method of the honey-nourishing polygonatum odoratum provided by the invention comprises the following steps:
step S1: steaming the fragrant solomonseal rhizome slices, steaming the cleaned fragrant solomonseal rhizome for multiple times, and placing the fragrant solomonseal rhizome slices in the shade in the open air after each steaming, wherein the steaming comprises the processes of four times of steaming and placing in the open air for air drying. The time length of the single cooking of the jade bamboo chips in the food steamer is 3.5 hours, and the temperature of the food steamer is set to be 110 ℃. After the first cooking is finished, the polygonatum is arranged in a sieve and placed in the shade for 15 hours in the open air; after the second cooking, the polygonatum is put in a sieve and placed in the shade for 42 hours in the open air, and the polygonatum needs to be turned over more during the period; the second operation was repeated twice. Soaking in yellow wine, draining the leachate, slicing rhizoma Polygonati Odorati to obtain rhizoma Polygonati Odorati pieces, and standing in the shade for 42 hr while soaking rhizoma Polygonati Odorati in yellow wine for 18 hr, cutting rhizoma Polygonati Odorati into 2mm thick rhizoma Polygonati Odorati pieces with special slicing machine, and standing in the shade for two days while turning over. The polygonatum odoratum is sliced by a special slicer, so that the thickness of the polygonatum odoratum is uniform, and the phenomenon of different tastes is avoided; in addition, the flaky polygonatum odoratum has a large contact area with air, so that air drying and moisture discharge are facilitated. Mixing the leachate with the air-dried rhizoma Polygonati Odorati pieces, steaming for 1.5 hr, and air-drying in the shade for 15 hr. Soaking rhizoma Polygonati Odorati in yellow wine to diffuse the nutrient substances contained in rhizoma Polygonati Odorati into yellow wine, and mixing the leachate with the rhizoma Polygonati Odorati slice to reduce the loss of nutrient substances of rhizoma Polygonati Odorati and ensure the nutritional value of the final product.
Step S2: baking the polygonatum odoratum slices, namely baking the steamed polygonatum odoratum slices in a baking oven for 1.5 hours, wherein the temperature of the baking oven is set to be 70 ℃. The fragrant solomonseal rhizome slices need to be turned over during baking, and the fragrant solomonseal rhizome slices positioned in the middle of the baking box and the fragrant solomonseal rhizome slices positioned at the periphery need to be exchanged after 45 minutes, so that all the fragrant solomonseal rhizome slices are uniformly heated, and the phenomenon of excessive baking is prevented.
Step S3: preparing a seasoning mixture, wherein the seasoning mixture comprises 6 parts of soybean flour, 8 parts of sesame seeds and 5 parts of leachate. Mixing parched semen glycines powder and semen Sesami, adding part of the leachate into the mixed semen glycines powder and semen Sesami, and stirring the semen glycines powder, semen Sesami and leachate uniformly.
Step S4: adding a seasoning mixture, mixing the seasoning mixture with baked polygonatum odoratum slices and loading into a tray, wherein the mass portion of the polygonatum odoratum slices is 68 parts. The addition of the seasoning mixture is beneficial to improving the flavor of the bamboo chips; in addition, the flavoring agent comprises soybean flour and sesame seeds, and both the soybean flour and the sesame seeds have high nutritive value.
Step S5: preheating, namely preheating the dished jade bamboo chips in a baking oven for 25 minutes, wherein the temperature of the baking oven is set to be 70 ℃.
Step S6: and cooling, namely taking out the preheated polygonatum odoratum slices for cooling. The polygonatum odoratum tablets are cooled to be in a slightly hot state, so that substances can be added later, and the polygonatum odoratum tablets and other substances can be mixed conveniently.
Step S7, preparing a honey mixing agent, wherein the honey mixing agent comprises honey and leachate, and the ratio of honey to leachate is 1: 1, and specifically, 8 parts of honey and the leaching solution in parts by weight. Adding Mel into the other part of the extractive solution, and stirring Mel and the extractive solution.
Step S8: adding the honey mixture, and mixing the honey mixture with the cooled rhizoma Polygonati Odorati slices. The fragrant solomonseal rhizome slices are prepared with honey by using the honey mixing agent, which is beneficial to improving the flavor of the fragrant solomonseal rhizome slices.
Step S9: baking the honey-processed bamboo chips, and baking the honey-processed bamboo chips in a baking oven for 1.5 hours to obtain a finished product, wherein the temperature of the baking oven is set to be 60 ℃. The baking oven is set at 60 ℃, and the polygonatum odoratum slices are baked by mild fire, so that the phenomenon of over-baking is prevented. Specifically, the finished product is light black and yellow, and the moisture content of the finished product is 5-10%.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. The preparation method of the honey-nourishing polygonatum odoratum is characterized by comprising the following steps:
steaming the polygonatum odoratum, steaming the cleaned polygonatum odoratum for multiple times, placing the polygonatum odoratum in the shade place in the open air after each steaming, soaking the polygonatum odoratum in yellow wine, draining the leachate, slicing the polygonatum odoratum to obtain the polygonatum odoratum, placing the polygonatum odoratum in the shade place in the open air, mixing the leachate with the polygonatum odoratum which is placed in the open air and dried, steaming again, placing in the open air and drying in the air;
baking the polygonatum odoratum slices, namely baking the steamed polygonatum odoratum slices in a baking oven for 0.5-2.5 hours, wherein the temperature of the baking oven is set to be 60-80 ℃;
adding a seasoning mixture, mixing the seasoning mixture with the baked polygonatum odoratum slices and dishing up;
preheating, namely preheating the disklike jade bamboo chips in a baking box for 20-30 minutes, wherein the temperature of the baking box is set to be 60-80 ℃;
cooling, taking out the preheated polygonatum odoratum slices for cooling;
adding the honey mixture, and mixing the honey mixture with the cooled polygonatum odoratum slices;
baking the honeyed fragrant solomonseal rhizome slices, and baking the honeyed fragrant solomonseal rhizome slices in a baking oven for 1-2 hours to obtain a finished product, wherein the temperature of the baking oven is set to be 50-70 ℃.
2. The method of manufacturing honey-finished polygonatum odoratum according to claim 1, wherein the moisture content of the finished product is 5-10%.
3. The method for preparing honeyed Yuzhu as claimed in claim 1, wherein in the step of steaming Yuzhu slices, the time period of steaming Yuzhu slices in the steamer is 3-4 hours, and the temperature of the steamer is set to 100-.
4. The method for manufacturing honeyed fragrant solomonseal rhizome according to claim 1, wherein in the step of steaming the fragrant solomonseal rhizome pieces, the time for which fragrant solomonseal rhizome is exposed is 12 to 48 hours.
5. The method of manufacturing honeyed yuzhu as claimed in claim 1, wherein in the step of steaming the yuzhu slices, the sliced yuzhu slices have a thickness of 2-4 mm.
6. The method for preparing honeyed fragrant solomonseal rhizome according to claim 1, wherein the yellow wine is used for soaking fragrant solomonseal rhizome for 12 to 24 hours.
7. The method of producing honeyed fragrant solomonseal rhizome according to any one of claims 1 to 6, wherein the seasoning mix comprises soybean flour, sesame seeds and an extract, and the seasoning mix is prepared by the steps of:
mixing the parched semen glycines powder and semen Sesami;
adding a part of the leachate into the mixed soybean meal and sesame seeds;
stirring semen glycines powder, semen Sesami seed and the extractive solution uniformly.
8. The method for preparing honeyed fragrant solomonseal rhizome according to claim 7, wherein the honeyed mixture comprises honey and the extract, and the preparation of the honeyed mixture comprises the steps of:
adding Mel into the other part of the extractive solution;
mixing Mel with the extractive solution, and stirring.
9. The method for producing honey-finished polygonatum odoratum according to claim 7, wherein the mass portion of the baked polygonatum odoratum slices is 65 to 75; in the seasoning mixture, the soybean powder is 3 to 7 parts by weight, the sesame seed is 4 to 10 parts by weight, and the leachate is 3 to 7 parts by weight; in the honey mixing agent, the mass parts of the leaching solution are 5-11, and the mass parts of the honey are 5-11.
10. A honey-finished polygonatum odoratum characterized by being produced by the production method of the honey-finished polygonatum odoratum according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010974282.0A CN113841777A (en) | 2020-09-16 | 2020-09-16 | Honey-nourishing polygonatum odoratum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010974282.0A CN113841777A (en) | 2020-09-16 | 2020-09-16 | Honey-nourishing polygonatum odoratum and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113841777A true CN113841777A (en) | 2021-12-28 |
Family
ID=78972811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010974282.0A Withdrawn CN113841777A (en) | 2020-09-16 | 2020-09-16 | Honey-nourishing polygonatum odoratum and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113841777A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703117A (en) * | 2009-11-20 | 2010-05-12 | 汪盛明 | Method for processing polygonatum jujube honey black sesame oil |
| CN102150731A (en) * | 2011-04-19 | 2011-08-17 | 汪永辉 | Preserved polygonatum odoratum |
| CN103141583A (en) * | 2013-03-20 | 2013-06-12 | 柴德维 | Method for processing fragrant solomonseal rhizome soybean milk |
| CN103229851A (en) * | 2013-04-10 | 2013-08-07 | 吉林农业大学 | Fragrant solomonseal rhizome dried bean curd and preparation method thereof |
| CN105613910A (en) * | 2014-10-31 | 2016-06-01 | 蓝承娟 | Candied rhizoma polygonati powder-polygonatum odoratum and preparation method thereof |
| CN106072543A (en) * | 2016-06-25 | 2016-11-09 | 长沙惠康农业科技有限公司 | A kind of manufacture method of Rhizoma Polygonati Odorati health preserving product |
| CN106174546A (en) * | 2016-07-18 | 2016-12-07 | 浙江宇晨药业有限公司 | A kind of preparation method of nutrition processed with honey Rhizoma Polygonati Odorati |
| CN107173798A (en) * | 2017-06-22 | 2017-09-19 | 中国科学院华南植物园 | A kind of jet bamboo and preparation method thereof |
| CN108721495A (en) * | 2017-04-13 | 2018-11-02 | 杨红梅 | A kind of processing method of radix polygonati officinalis medicine materical crude slice |
| CN110432489A (en) * | 2019-09-20 | 2019-11-12 | 长沙爱扬医药科技有限公司 | A kind of rhizoma polygonati cooked food products |
-
2020
- 2020-09-16 CN CN202010974282.0A patent/CN113841777A/en not_active Withdrawn
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703117A (en) * | 2009-11-20 | 2010-05-12 | 汪盛明 | Method for processing polygonatum jujube honey black sesame oil |
| CN102150731A (en) * | 2011-04-19 | 2011-08-17 | 汪永辉 | Preserved polygonatum odoratum |
| CN103141583A (en) * | 2013-03-20 | 2013-06-12 | 柴德维 | Method for processing fragrant solomonseal rhizome soybean milk |
| CN103229851A (en) * | 2013-04-10 | 2013-08-07 | 吉林农业大学 | Fragrant solomonseal rhizome dried bean curd and preparation method thereof |
| CN105613910A (en) * | 2014-10-31 | 2016-06-01 | 蓝承娟 | Candied rhizoma polygonati powder-polygonatum odoratum and preparation method thereof |
| CN106072543A (en) * | 2016-06-25 | 2016-11-09 | 长沙惠康农业科技有限公司 | A kind of manufacture method of Rhizoma Polygonati Odorati health preserving product |
| CN106174546A (en) * | 2016-07-18 | 2016-12-07 | 浙江宇晨药业有限公司 | A kind of preparation method of nutrition processed with honey Rhizoma Polygonati Odorati |
| CN108721495A (en) * | 2017-04-13 | 2018-11-02 | 杨红梅 | A kind of processing method of radix polygonati officinalis medicine materical crude slice |
| CN107173798A (en) * | 2017-06-22 | 2017-09-19 | 中国科学院华南植物园 | A kind of jet bamboo and preparation method thereof |
| CN110432489A (en) * | 2019-09-20 | 2019-11-12 | 长沙爱扬医药科技有限公司 | A kind of rhizoma polygonati cooked food products |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766779A (en) | Chicken liver blood-replenishing green bean cake and preparation method thereof | |
| CN103989056A (en) | Steamed pork with rice flavor in lotus leaves and preparation method thereof | |
| KR102117490B1 (en) | Breads having figs and manufacturing method thereof | |
| CN108835352B (en) | Nutritional red date preserved fruit and processing method thereof | |
| KR100918508B1 (en) | The dried fish where ginseng steamed red liquid contains and the manufacturing method | |
| CN113841777A (en) | Honey-nourishing polygonatum odoratum and preparation method thereof | |
| KR100860494B1 (en) | Korean hot pepper paste containing herb extract and process for preparing the same | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| CN103445193A (en) | Radix trichosanthis dioscorea opposita poria cocos dried pork slice and preparation method | |
| KR101532695B1 (en) | Method of manufacturing Rice-cake using red gingseng residue | |
| CN105918950A (en) | Kiwi fruit-flavor compound fruit and vegetable chewable tablet and preparation method thereof | |
| CN106036512A (en) | Steamed pork with rice flour capable of nourishing blood and preparation method of steamed pork with rice flour | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| KR20170049103A (en) | Preparation Method of the the Fermentation Cereal Bar using Chestnut Shell | |
| CN107960645A (en) | A kind of lotus rhizome vermicelli | |
| KR20050111460A (en) | Hotteok dough containing nuts and hotteok making method using the hotteok dough | |
| CN108041240A (en) | Spiced salt taste Peanut Squares and preparation method thereof | |
| CN106261753A (en) | A kind of Andrias davidianus Blanchard Rhizoma Polygonati facilitates rice and production method thereof | |
| CN103462050B (en) | Coix seeds Chinese yam lotus seed pork jerky and preparation method | |
| CN114258974B (en) | Oolong tea cashew nut and processing method thereof | |
| KR102473560B1 (en) | Ginsenoside-containing Snack Using Ginseng Extract Residue And Preparing Method Thereof | |
| KR102548878B1 (en) | Manufacturing method of black garlic and protein bread | |
| KR102620559B1 (en) | How to make oyster soup and oyster soup manufactured thereby | |
| CN107027855A (en) | A kind of preparation method of spleen strengthening and stomach nourishing health biscuit | |
| KR20230038857A (en) | Sweet potato slice chips filled through hole with honeyed red ginseng and the manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20211228 |
|
| WW01 | Invention patent application withdrawn after publication |