Sweet-scented osmanthus, Chinese chestnut and peanut butter

A technology of peanut butter and chestnut, which is applied in the direction of food ingredients as odor improvers, functions of food ingredients, food ingredients containing natural extracts, etc., to achieve effects beneficial to human health

Inactive Publication Date: 2014-07-23
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] An osmanthus chestnut peanut butter made from the following raw materials in parts by weight (Kg): 300 peanut butter, 30 chestnuts, 20 onions, 20 eggplants, 8 jelly juice, 30 grapes, 25 fresh dates, 60 yogurt, 20 lemon juice, and oregano 8 leaves, 5 sweet-scented osmanthus, 5 cistanche, 4 apocynum, 4 lemongrass, 3 nigella, 2 sesame leaves, 8 food additives, 50 brown sugar, appropriate amount of water:

[0017] Food additive, made from the following raw materials in parts by weight (Kg): 20 red bean powder, 30 minced garlic, 30 fish soup, 40 yam juice, 5 snow chrysanthemum, 4 papaya seeds, 5 pepper, 5 tempeh, 0.1 barley oil, appropriate amount of water ;

[0018] The preparation method of food additive:

[0019] (1) Extract snow chrysanthemum, papaya seeds, pepper, and tempeh with 5 times the amount of water, spray and dry the extract to obtain powder for later use;

[0020] (2) Combine red bean powder, minced garlic, fish soup, yam juice, and the powder from step 1, p...

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PUM

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Abstract

The invention discloses a sweet-scented osmanthus, Chinese chestnut and peanut butter which is prepared from the following raw materials in parts by weight: 300-330 parts of peanut butter, 30-35 parts of Chinese chestnuts, 20-25 parts of onions, 20-30 parts of eggplants, 8-10 parts of grass jelly juice, 30-40 parts of grapes, 25-30 parts of fresh jujube, 60-70 parts of acidophilus milk, 20-30 parts of lemon juice, 8-10 parts of oregano leaves, 5-7 parts of sweet-scented osmanthus, 5-7 parts of boschniakia rossica, 4-5 parts of apocynum venetum, 4-5 parts of citronella, 3-5 parts of fennelflowers and the like. The sweet-scented osmanthus, Chinese chestnut and peanut butter provided by the invention is nutritional and healthy because fruits of the grapes and fresh jujube with a dietary therapy effect of activating blood to remove stasis are added in the preparation process, has a special scent when the oregano leaves are added, and is beneficial to the health of a human body because the Chinese medicinal herbs, such as the sweet-scented osmanthus, the boschniakia rossica, the apocynum venetum, the citronella, and the fennelflowers, with effects of activating the blood to remove the stasis, removing moisture, dispelling cold and the like are added.

Description

technical field [0001] The invention mainly relates to the technical field of sauce and a preparation method thereof, in particular to an osmanthus chestnut and peanut butter. Background technique [0002] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of sweet-scented osmanthus chestnut and peanut butter. [0004] The present invention is achieved through the following technical solutions: an osmanthus chestnut peanut butter made of the following raw materials in parts by weight: peanut butter 300-330, chestnut 30-35, onion 20-25, eggplant 20-30, grass jelly juice 8-10 , Grape 30-40, Fresh Date...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L1/212A23L1/30A23L19/00A23L25/10
CPCA23L25/10A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/15
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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