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Carrot-ginseng processing method

A processing method and technology of carrot ginseng, applied in the field of food processing, can solve problems such as limited deep processing, and achieve the effect of high bioavailability and good quality

Inactive Publication Date: 2014-06-11
王跃进
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional carrot processing is mainly to soak dried carrots and eat them as pickles, and the deep processing is very limited.
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Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The embodiment and the mechanism of the drug are described in detail in conjunction with the formula.

[0007] Preparation:

[0008] a. Choose fresh carrots that are medium to small in shape and basically the same in shape and size, wash them, put them in a low-temperature drying box, dehydrate, and dry them into full-body shapes. Dried carrots that do not change color are used for later use;

[0009] b. Take ginseng, wolfberry, kudzu root, gynostemma pentaphyllum, ginkgo biloba, eleuthero, Chinese yam, poria cocos, mulberry fruit, rehmannia glutinosa, rehmannia glutinosa, Radix Ophiopogon japonicus, Salvia miltiorrhiza, black fungus, licorice, and use known methods to extract the concentrated liquid with a single flavor for later use;

[0010] c, buy the finished product royal jelly for standby;

[0011] d. Get 20g of ginseng concentrate, 16g of wolfberry concentrate, 20g of kudzu root concentrate, 16g of Gynostemma pentaphyllum concentrate, 14g of Ginkgo biloba conce...

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PUM

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Abstract

The present invention relates to a carrot-ginseng processing method, which is characterized by comprising: taking and mixing ginseng, medlar, lobed kudzuvine root, fiveleaf gynostemma herb, ginkgo leaf, manyprinckle acanthopanax, common yam rhizome, tuckahoe, other concentrated solutions and bee milk to obtain 200 g of a soaking liquid, pouring the soaking liquid into a stainless steel container, adding 300 g of distilled water to dilute into 500 g of the solution, taking about 500 g of dried carrot (whole body), taking the carrot into 500 g of the solution in the stainless steel container, completely soaking, storing the stainless steel container in a refrigeration container for 24 h, then placing the stainless steel container in a freeze drying box to dry, and carrying out sealing packaging to obtain the product.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of carrot ginseng. Background technique [0002] Carrots are commonly known as "golden ginseng". They are mainly eaten in stir-fries and stews in daily life. They are rich in carotene and other beneficial ingredients, and have high therapeutic and health value. The traditional carrot processing is mainly to soak dried carrots and make pickles for consumption, and the deep processing is very limited. How to process carrots into ingredients with higher nutritional value is a topic worthy of research. It will be feasible to process carrots and ginseng together into carrot ginseng by the processing method of traditional ingredients to improve its application value. There is no similar technical report at present. Contents of the invention [0003] The purpose of the present invention is to provide a processing method of carrot ginseng. [0004] The purpose of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 王跃进
Owner 王跃进
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