Food adjuvant made of natto product and preserved fruit, and processing method therefor

A processing method and technology of preserved fruit, applied in the confectionery industry, digestive system, confectionery and other directions, can solve the problems of unacceptable, reduce blood viscosity, natto promotion resistance, etc., achieve rich nutrition, enhance biological activity, process The effect of the method process is simple

Inactive Publication Date: 2007-07-25
孙景文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Natto originated from a soybean fermented food processing method among the Chinese people. In Japan, natto has become one of the indispensable healthy foods in daily life. Now the annual sales of natto in Japan exceeds 200,000 tons, while in China The annual sales volume is less than 200 tons. According to the Japanese natto product standard, every 100 grams of natto produced in Japan contains on average: 870 micrograms of vitamin K, 120 micrograms of folic acid, 660 milligrams of potassium, and 5.65 grams of unsaturated fatty acids. According to 2006 Japanese medical clinical evidence in 1999: Bacillus natto and nattokinase not only reduce blood viscosity, dissolve fibrin-type thrombus, but also have obvious effects on weight loss and ap...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A natto preserved fruit table material comprises natto, preserved fruit, powdered sugar, edible salt and solid soy sauce.

[0029] Its processing method:

[0030] a Take 7,000 grams of fermented natto, measure 50 grams according to a small amount, divide it into 140 parts, put it into a natto packaging box or bowl, add 1 gram of solid soy sauce powder to each box according to the percentage of the net weight of natto, and use Cover the natto with food film.

[0031] b. Put 6,300 grams of preserved haw jelly in a low-temperature environment and freeze it at a temperature of -10 to 0°C. Take out the haw jelly. Before thawing, chop the preserved haw jelly into cubes, the long sides of which are not larger than 0.3 mm.

[0032] cAccording to the important percentage, take 630 grams of white sugar powder and 28 grams of table salt, stir well, put them into 6,300 grams of heavy preserved hawthorn cake, and mix well.

[0033] dAccording to the net weight of the dried hawthor...

Embodiment 2

[0035] a Take 8,500 grams of fermented natto, measure 50 grams in small quantities, divide into 170 portions, put them into natto packaging boxes or bowls, add 0.3 grams of solid soy sauce powder to each box according to the percentage of net weight of natto, Cover the natto with food film.

[0036] b. Put 7,650 grams of preserved fruit peel into a low-temperature environment to freeze at -10°C to 0°C. Take out the peel and cut the peel into strips with a width of 2 mm before thawing.

[0037] c Calculated by weight percentage, take 765 grams of white sugar powder and 34 grams of table salt, stir evenly, put them into 7,650 grams of preserved fruit peel strips, and mix evenly.

[0038] d According to the net weight of the preserved fruit strips and the percentage of the net weight of natto, the mixed fruit strips are divided into 170 parts, packed into food packaging bags, sealed, and then put into 170 parts of natto boxes or bowls, Place a small spoon, cover it, and freeze i...

Embodiment 3

[0040] a Take 6,000 grams of fermented natto, measure 50 grams according to a small amount, divide it into 120 portions, put it into a natto packaging box or bowl, add 0.3 grams of solid soy sauce powder to each box of natto according to the percentage of the net weight of natto, Cover the natto with food film.

[0041] b Take 5,400 grams of preserved apples, put them into a low-temperature environment and freeze them at a temperature of -10°C to 0°C, take out the preserved apples, and cut the preserved apples into thin slices with a thickness of 2 mm before thawing.

[0042] c Calculated by weight percentage, take 540 grams of white sugar powder and 24 grams of table salt, stir well, put them into 5,400 grams of preserved apple slices and mix well.

[0043] d According to the net weight of the preserved apple slices and the percentage of the net weight of natto, divide the mixed preserved apple slices into 120 parts, put them into food packaging bags, seal them, and then put ...

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PUM

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Abstract

A health-care food to be eaten together with rice or bread is prepared from natto, preserved fruit containing VC and K, sugar, edible salt, and solid soy sauce powder. Its preparing process is also disclosed.

Description

technical field [0001] The invention relates to a side dish and a processing method thereof, in particular to a side dish of preserved fruit with natto as the main component and a processing method thereof. Background technique [0002] Natto originated from a soybean fermented food processing method among the Chinese people. In Japan, natto has become one of the indispensable healthy foods in daily life. Now the annual sales of natto in Japan exceeds 200,000 tons, while in China The annual sales volume is less than 200 tons. According to the Japanese natto product standard, every 100 grams of natto produced in Japan contains on average: 870 micrograms of vitamin K, 120 micrograms of folic acid, 660 milligrams of potassium, and 5.65 grams of unsaturated fatty acids. According to 2006 Japanese medical clinical evidence in 1999: Bacillus natto and nattokinase not only reduce blood viscosity, dissolve fibrin-type thrombus, but also have obvious effects on weight loss and aphrod...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/015A23G3/48A23L1/221A23L1/212A23L1/29A61P1/14A61P3/02A23L11/00A23L5/20A23L19/00A23L27/10A23L33/00
Inventor 孙景文
Owner 孙景文
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