CN1316917C - Chinese wolfberry and apricot kernel gruel and its producing method - Google Patents

Chinese wolfberry and apricot kernel gruel and its producing method Download PDF

Info

Publication number
CN1316917C
CN1316917C CNB2004100305538A CN200410030553A CN1316917C CN 1316917 C CN1316917 C CN 1316917C CN B2004100305538 A CNB2004100305538 A CN B2004100305538A CN 200410030553 A CN200410030553 A CN 200410030553A CN 1316917 C CN1316917 C CN 1316917C
Authority
CN
China
Prior art keywords
kernel
parts
matrimony vine
gruel
apricot
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.)
Expired - Fee Related
Application number
CNB2004100305538A
Other languages
Chinese (zh)
Other versions
CN1561801A (en
Inventor
马文奇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CNB2004100305538A priority Critical patent/CN1316917C/en
Publication of CN1561801A publication Critical patent/CN1561801A/en
Application granted granted Critical
Publication of CN1316917C publication Critical patent/CN1316917C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Abstract

The present invention relates to Chinese wolfberry and apricot kernel gruel and a production method thereof. The Chinese wolfberry and apricot kernel gruel is canned gruel food prepared by using wile apricot kernel ground into syrup and debitterized as the major ingredient, using peanut kernel and walnut kernel ground into syrup as minor ingredients, adding rice, bean grain, wild jujube seed and debitterized edible tonic food of Chinese wolfberry, adding water according to the proportion of 4 to 5 times of the weight of the raw materials and boiling all the ingredients at high temperature. The Chinese wolfberry and apricot kernel gruel has the advantages of convenient eating and rich nutrition, has obvious nutrition and health care functions and has the function of enhancing human body immunity.

Description

Matrimony vine apricot kernel gruel and production method thereof
Technical field
The present invention relates to a kind of food, is a kind of instant edible specifically, has the matrimony vine apricot kernel gruel of nourishing, health-care effect, the invention still further relates to the production method of this food.
Background technology
At present, the gruel foods of instant edible has canned " mixed congee ", generally be on the basis of the tradition of forming by multiple cereal, beans grain " mixed congee ", add longan, lotus seeds form.Its edibility is equal to food congee substantially, even longan, some tonic effect of lotus seeds of adding, because of consumption seldom, the absorbent effective ingredient of the edible back of the whole in addition lotus seeds that add human body institute is limited, and its edible effect is difficult to satisfy the requirement of existing people to instant food high nutritive value, strong tonic function.
Summary of the invention
The object of the present invention is to provide a kind of instant edible, nutritious, matrimony vine apricot kernel gruel with significant nourishing, health-care effect.
Another object of the present invention provides the production method of this matrimony vine apricot kernel gruel.
Matrimony vine apricot kernel gruel of the present invention is to be major ingredient with the debitterize ansu apricot benevolence that grinds pulping, be equipped with the shelled peanut and the walnut kernel that grind pulping, the matrimony vine tonic product that add rice and beans grain, mountain jujube kernel and debitterize again, and by the 4-5 of the raw material weight canned gruel foods that forms through the superhigh temperature boiling of entry extraordinarily.
When matrimony vine apricot kernel gruel of the present invention served as main the prescription with northern coarse food grain, the weight proportion of its described raw material was: ansu apricot benevolence 30-50 part, shelled peanut 1-2 part, walnut kernel 1-2 part,, husked kaoliang 12-16 part, corn 18-24 part, teata glycinis 5-10 part, climb beans 5-10 part, mountain jujube kernel 2-3 part, matrimony vine 8-12 part.
When matrimony vine apricot kernel gruel of the present invention adopted thickness grain to fill a prescription, the weight proportion of its described raw material was: ansu apricot benevolence 30-50 part, shelled peanut 1-2 part, walnut kernel 1-2 part, glutinous millet 1-2 part, millet 8-12 part, rice 8-28 part, mung bean 5-10 part, rde bean 5-10 part, mountain jujube kernel 2-3 part, matrimony vine 8-12 part.
When this matrimony vine apricot kernel gruel served as main the prescription with northern coarse food grain, the optimum weight proportioning of its raw material was: 40 parts of ansu apricot benevolence, 1 part of shelled peanut, 1 part of walnut kernel, 14 parts of sorghum rice, 20 parts of corns, 6 parts of teata glycinises, climb 6 parts of beans, 2 parts of mountain jujube kernels, 10 parts of matrimony vines.
When this matrimony vine apricot kernel gruel adopted thickness grain to fill a prescription, the optimum weight proportioning of its described raw material was: 40 parts of ansu apricot benevolence, 1 part of shelled peanut, walnut kernel 1 minute, 1 part of glutinous millet, 9 parts of millets, 25 parts in rice, 5 parts in mung bean, 6 parts of rde beans, 2 parts of mountain jujube kernels, 10 parts of matrimony vines.
The production method of making matrimony vine apricot kernel gruel of the present invention with above-mentioned raw materials and component is:
1, with the peeling of ansu apricot benevolence, place warm water to soak then 2-4 hour, take out and drench the part of anhydrating;
2, fresh fructus lycii is tiled on the screen cloth equably, and places temperature in 70-90 ℃ barn, to toast debitterize, drying;
3, ansu apricot benevolence, shelled peanut, walnut kernel are put into together fiberizer and adding after quantitative water mill makes slurry, pour in the pressure cooker more than the pressurized, heated to 120 ℃, normal pressure continues to boil and boils again, raise up to stir with the agitator that raises up simultaneously and make bitterness from almond, afterwards that rinsing is clean rice class, beans, mountain jujube kernel and matrimony vine are poured in the pot, add quantitative water, and pressurization is boiled and boiled 10-15 minute once more, divide a jar sterilization encapsulation, promptly make matrimony vine apricot kernel gruel finished product.
Preferred 3 hours of the time that the ansu apricot benevolence of removing the peel in the aforementioned production method is soaked in warm water; Preferred 80 ℃ of fresh fructus lycii baking temperature in barn adds preferred 12 minutes of the time of pressurizeing and boiling and boil once more behind rice class, beans, mountain jujube kernel and the matrimony vine.
The present invention is based on to the research of the natural food ansu apricot benevolence of herbal cuisine homology, matrimony vine, mountain jujube kernel, and use for reference the experience that traditional " mixed congee " meets people's eating habit, helps absorption balanced in nutrition, and the characteristics of existing canned food instant edible, pass through scientific formula, rational processing method is produced and is met food hygiene and require, be rich in needed by human body nutrition, have the matrimony vine apricot kernel gruel of remarkable tonic effect and instant.
The present invention compares with existing same based food, has following advantage:
1, select for use ansu apricot benevolence, matrimony vine, mountain jujube kernel as the tonic raw material, by effective method easy to use ansu apricot Renhe matrimony vine being carried out de-bitter de-poison handles, when guaranteeing that the congee of producing has pure taste, utilize its adjusting function of human body that has, beneficial essence to calm the nerves, strengthen effects such as human immunity and be rich in the characteristics of needed by human body nutriment, and employing grinds ansu apricot benevolence the adding mode of pulping, be beneficial to its edible absorption, the edible porridge taste delicate fragrance that it is produced, mouthfeel is sweet, has the function of tonic, enhancing human immunity simultaneously.
2, select for use multiple cereal, beans reasonably combined, make nutritious, the general equilibrium of the congee of producing.
3, adopt the shelled peanut grind pulping, walnut kernel as the oil plant that adds in the congee, can effectively improve the edible taste of congee, increase its nutrition.
4, use canned packing, convenient transportation, preservation and edible.
The specific embodiment
Embodiment one
1, take by weighing ansu apricot benevolence 20Kg, shelled peanut 0.5Kg, walnut kernel 0.5Kg, mountain jujube kernel 1Kg, matrimony vine 5Kg, husked kaoliang 7Kg, corn 10Kg, teata glycinis 3Kg, climb beans 3Kg, water 200Kg;
2, utilize skinning machine with ansu apricot benevolence peeling, place 30-40 ℃ emerge in worm water 3 hours then, take out and drench the part of anhydrating; Fresh fructus lycii is tiled on the screen cloth equably, and placing temperature is baking in 80 ℃ the barn, ventilates in the time of baking, makes matrimony vine debitterize and dry;
3, ansu apricot benevolence, shelled peanut, walnut kernel are put into fiberizer together, the water that adds 100Kg while grinding, make and pour in the pressure cooker pressurized, heated to 125 ℃ behind its pulping into, opening pressure cooker cover afterwards again continues to boil and boils, raise up with the agitator that raises up simultaneously and stirred 30 minutes, make bitterness from almond, add the clean husked kaoliang of rinsing, corn, teata glycinis then, climb beans, mountain jujube kernel and matrimony vine and 100Kg water, pressurize to boil once more after stirring and boil 12 minutes, matrimony vine apricot kernel gruel finished product is made in the branch jar that takes the dish out of the pot sterilization encapsulation.
Embodiment two
1 takes by weighing ansu apricot benevolence 20Kg, shelled peanut 0.5Kg, walnut kernel 0.5Kg, mountain jujube kernel 1Kg, matrimony vine 5Kg, glutinous millet 0.5Kg, millet 4.5Kg, rice 12.5Kg, mung bean 2.5Kg, rde bean 3Kg, water 250Kg.
2, the processing method of ansu apricot Renhe fresh fructus lycii is identical with the described method of " 2 " title of embodiment one.
3, ansu apricot benevolence, shelled peanut, walnut kernel are put into fiberizer, add the 100Kg water mill and make slurry, pour in the pressure cooker slurries into pressurized, heated to 120 ℃, opening pressure cooker cover afterwards continues to boil and boils, raise up with the agitator that raises up simultaneously and stirred 35 minutes, make ansu apricot benevolence debitterize, add the clean glutinous millet of rinsing, millet, rice, mung bean, rde bean, mountain jujube kernel, matrimony vine then, add 150Kg water again, the back pressurization that stirs is boiled and is boiled 12 minutes, matrimony vine apricot kernel gruel finished product is made in the branch jar that takes the dish out of the pot sterilization encapsulation.
The present invention can add white sugar or honey or white sugar and honey in the specific implementation in prescription, be used to produce the matrimony vine apricot kernel gruel of sweeter taste.

Claims (7)

1, a kind of matrimony vine apricot kernel gruel, it is characterized in that it is is major ingredient with the debitterize ansu apricot benevolence that grinds pulping, be equipped with the shelled peanut and the walnut kernel that grind pulping, the matrimony vine tonic product that add rice and beans grain, mountain jujube kernel and debitterize again, and the extraordinarily entry of 4-5 of pressing raw material weight, the canned gruel foods that forms through the superhigh temperature boiling.
2, matrimony vine apricot kernel gruel according to claim 1 is characterized in that the weight proportion of described raw material is: ansu apricot benevolence 30-50 part, shelled peanut 1-2 part, walnut kernel 1-2 part, husked kaoliang 12-16 part, corn 18-24 part, teata glycinis 5-10 part, climb beans 5-10 part, mountain jujube kernel 2-3 part, matrimony vine 8-12 part.
3, matrimony vine apricot kernel gruel according to claim 1 is characterized in that the weight proportion of described raw material is: ansu apricot benevolence 30-50 part, shelled peanut 1-2 part, walnut kernel 1-2 part, glutinous millet 1-2 part, millet 8-12 part, rice 8-28 part, mung bean 5-10 part, rde bean 5-10 part, mountain jujube kernel 2-3 part, matrimony vine 8-12 part.
4, matrimony vine apricot kernel gruel according to claim 1 is characterized in that the weight proportion of described raw material is: 40 parts of ansu apricot benevolence, 1 part of shelled peanut, 1 part of walnut kernel, 14 parts of husked kaoliangs, 20 parts of corns, 6 parts of teata glycinises, climb 6 parts of beans, 2 parts of mountain jujube kernels, 10 parts of matrimony vines.
5, matrimony vine apricot kernel gruel according to claim 1, the weight proportion that it is characterized in that described raw material is: 40 parts of ansu apricot benevolence, 1 part of shelled peanut, 1 part of walnut kernel, 1 part of glutinous millet, 9 parts of millets, 25 parts in rice, 5 parts in mung bean, 6 parts of rde beans, 2 parts of mountain jujube kernels, 10 parts of matrimony vines.
6, a kind of production method of matrimony vine apricot kernel gruel is characterized in that: at first with the peeling of ansu apricot benevolence, place warm water to soak then 2-4 hour, take out and drench the part of anhydrating; Fresh fructus lycii is tiled on the screen cloth equably, and places temperature in 70-90 ℃ barn, to toast debitterize, drying; Ansu apricot benevolence, shelled peanut, walnut kernel put into fiberizer together and add after quantitative water mill makes slurry, pour in the pressure cooker more than the pressurized, heated to 120 ℃, normal pressure continues to boil and boils again, raise up to stir with the agitator that raises up simultaneously and make bitterness from almond, afterwards that rinsing is clean rice and beans, mountain jujube kernel and matrimony vine are poured in the pot, add quantitative water, and pressurization is boiled and boiled 10-15 minute once more, divide a jar sterilization encapsulation, make matrimony vine apricot kernel gruel finished product.
7, the production method of matrimony vine apricot kernel gruel according to claim 6 is characterized in that: the time that the ansu apricot benevolence of peeling is soaked in warm water is 3 hours; Fresh fructus lycii baking temperature in barn is 80 ℃; Adding pressurizes behind rice and beans, mountain jujube kernel and the matrimony vine once more, and time of boiling of boiling is 12 minutes.
CNB2004100305538A 2004-04-14 2004-04-14 Chinese wolfberry and apricot kernel gruel and its producing method Expired - Fee Related CN1316917C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2004100305538A CN1316917C (en) 2004-04-14 2004-04-14 Chinese wolfberry and apricot kernel gruel and its producing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2004100305538A CN1316917C (en) 2004-04-14 2004-04-14 Chinese wolfberry and apricot kernel gruel and its producing method

Publications (2)

Publication Number Publication Date
CN1561801A CN1561801A (en) 2005-01-12
CN1316917C true CN1316917C (en) 2007-05-23

Family

ID=34481110

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB2004100305538A Expired - Fee Related CN1316917C (en) 2004-04-14 2004-04-14 Chinese wolfberry and apricot kernel gruel and its producing method

Country Status (1)

Country Link
CN (1) CN1316917C (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102090576A (en) * 2010-12-09 2011-06-15 毛俊 Formula and making method for coarse grain porridge
CN102613477A (en) * 2012-04-17 2012-08-01 安徽同福食品有限责任公司 Nutlet multi-vitamin nutritional porridge and preparation process thereof
CN103053949B (en) * 2012-12-29 2013-11-20 罗永祺 Apricot kernel and small red bean soup and preparation method thereof
CN104799167A (en) * 2015-04-02 2015-07-29 广西大学 Instant sorghum flour and preparation method thereof
CN105231260A (en) * 2015-08-31 2016-01-13 济南伟传信息技术有限公司 Nutrient porridge having function of preventing and treating air conditioner disease

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1086097A (en) * 1992-10-27 1994-05-04 陈书诚 Assorted instant maize gruel
CN1105821A (en) * 1994-09-24 1995-08-02 吴振耀 Mixed porridge with ginseng and black rice
CN1106223A (en) * 1994-02-04 1995-08-09 刘树武 Health gruel powder
CN1124104A (en) * 1995-11-07 1996-06-12 海城市食品公司 Formula for fragrant rice gruel and its processing technology
CN1124103A (en) * 1995-01-03 1996-06-12 石福增 Dietary cure gruel and its preparing method
CN1135859A (en) * 1995-05-17 1996-11-20 承德四海饮料精品有限公司 Preparation of almond drink
CN1212845A (en) * 1997-09-05 1999-04-07 邢起贵 Five-cereal eight-treasure gruel and five-cereal meal
CN1328779A (en) * 2001-06-29 2002-01-02 靳秋生 Health-care food with function of reducing blood sugar

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1086097A (en) * 1992-10-27 1994-05-04 陈书诚 Assorted instant maize gruel
CN1106223A (en) * 1994-02-04 1995-08-09 刘树武 Health gruel powder
CN1105821A (en) * 1994-09-24 1995-08-02 吴振耀 Mixed porridge with ginseng and black rice
CN1124103A (en) * 1995-01-03 1996-06-12 石福增 Dietary cure gruel and its preparing method
CN1135859A (en) * 1995-05-17 1996-11-20 承德四海饮料精品有限公司 Preparation of almond drink
CN1124104A (en) * 1995-11-07 1996-06-12 海城市食品公司 Formula for fragrant rice gruel and its processing technology
CN1212845A (en) * 1997-09-05 1999-04-07 邢起贵 Five-cereal eight-treasure gruel and five-cereal meal
CN1328779A (en) * 2001-06-29 2002-01-02 靳秋生 Health-care food with function of reducing blood sugar

Also Published As

Publication number Publication date
CN1561801A (en) 2005-01-12

Similar Documents

Publication Publication Date Title
CN101836712B (en) Buckwheat popcorn, instant fast food and preparation method thereof
CN102987389A (en) Fragrant and sweet coarse cereal healthy porridge
CN103783227B (en) Highland barley compound type tea bag
CN105054167A (en) Cereal beverage with flavor of red dates and preparation method of cereal beverage
CN107518266A (en) The production method of selenium-rich nutritive dry rice flour
KR101342517B1 (en) Health functional porridge and method for manufacturing the porridge
CN102787049A (en) Manufacture and application method of melon can yeast
CN103932288A (en) High-calcium sesame paste and preparation method thereof
CN102783637A (en) Coix seed health-keeping powder
CN1316917C (en) Chinese wolfberry and apricot kernel gruel and its producing method
CN105077035A (en) Gynostemma pentaphyllum and moringa oleifera leaf black bean cake for people with high blood lipids, high blood pressure and high blood sugar to eat and preparation method thereof
CN104783190A (en) Processing method of nutrient dried pork slices containing Pleurotus eryngii
KR101849167B1 (en) Manufacture method of grain syrup
KR20150047902A (en) Steamed rice cakes comprising cellulose, coconut, sweet pumpkin and walnut, and method for manufacturing the same
CN1505972A (en) Composition of nutritious gruel
CN105265974A (en) Almond flavored tartary buckwheat beverage and preparation method thereof
CN105011031A (en) Perilla leaf trepang black bean cake and preparation method thereof
KR20200105108A (en) Manufacturing method of grain syrup using oat and chrysanthemum
CN104522284A (en) Red wine ice cream and preparation method thereof
CN1486628A (en) Cooked puffed rice and its making process
JPH06104045B2 (en) Brown rice cake and manufacturing method of brown rice cake
CN107996811A (en) A kind of sweet potato sesame crisp sweets with healthcare function and preparation method thereof
CN107518267A (en) The preparation method of purple perilla seed nutrition dry rice flour
KR102639374B1 (en) Manufacturing method of sweet pumpkin puree
CN103907825A (en) Purely-natural low temperature baked whole corn flour and its making method

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
C19 Lapse of patent right due to non-payment of the annual fee
CF01 Termination of patent right due to non-payment of annual fee