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A technology of jujube and jujube pit, applied in application, food preparation, food science and other directions, can solve the problems of insufficient excavation of jujube aroma, hard jujube skin, inconvenience, etc., and achieve attractive color and jujube fragrance. Intense, No Nutrient Loss Effect
Inactive Publication Date: 2011-11-30
赵宪梅
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[0007] Jujube porridge is a kind of food that people generally like, but in the prior art, most of them are added to the porridge after the whole or simple pitting of the jujube, and the unique jujube fragrance that the jujube itself h
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[0017] Below in conjunction with embodiment the present invention will be further described:
[0018] Select 30 catties of dried dates without moths and mildew, stir and bake them in the oven until the surface is burnt, immediately put them into 200 catties of clean water, then pour the dates and water into a pressure cooker and cook for 10 minutes.
[0019] Dry the cooked jujube and water to room temperature, rub the jujube in the container with hands or kneading equipment to separate the jujube skin, jujube core and pulp, pour the mixture of water and pulp into the sandwich pot, and put the remaining Add 50 jin of water to the mixture of jujube skin, jujube core and part of the water and pulp and knead again, then pour the mixture of water and pulp into the pot again, and repeat this process 3 times to completely separate the pulp on the jujube skin and the jujube core. Then discard the jujube skin and jujube core.
[0020] Add 5 catties of glutinous rice, 10 catties of ric...
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Abstract
The invention relates to a food processing method, in particular to a processing method of nourishing porridge containing jujube. The following steps are adopted: A: 30-50 parts (parts by weight) of dried jujubes without moths and mildew are stirred and baked in an oven until the surface is scorched, and immediately dropped into 200 parts of clear water, and then the jujubes are mixed with Pour water into the pressure cooker and cook for 10 minutes. B: Separate the jujube skin, jujube core and pulp, and pour the mixture of water and pulp into the pot. C: Add 10-30 parts of grains soaked for 6 hours in advance to the mixture of water and pulp obtained in step B, and 10-30 parts of beans and nuts soaked in advance for 12 hours, and cook for 30-50 minutes under slow fire . The invention is simple and easy to implement, and the process is reasonable, and the processed jujube nourishing porridge has no nutrient loss, and the jujube has strong fragrance, attractive color, and is sweet, waxy and delicious.
Description
technical field [0001] The invention relates to a food processing method, in particular to a processing method of nourishing porridge containing jujube. Background technique [0002] Jujube, also known as red jujube, dried jujube, jujube, originated in China and has been planted in China for more than 4,000 years. It has been listed as one of the "five fruits" (peach, plum, plum, apricot, and jujube) since ancient times. . Jujube is rich in nutrients such as protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and cyclic adenosine monophosphate. Among them, the content of vitamin C is among the best in fruits, and it is known as the king of vitamins. [0003] Jujube mainly has the following effects: [0004] Nourish qi and nourish blood: this is the most important effect of jujube, and jujube is listed as a tonic in traditional Chinese medicine, which is also because of this. Because jujube contains a lot of sugar substances, mainly ...
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