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Heat-clearing digestion-helping purple yam biscuit and preparing method thereof

A technology for clearing heat and eliminating food and purple potato, which is applied in bakery food, food science, food ingredients and other directions to achieve the effect of enriching taste and new health care effects

Inactive Publication Date: 2015-02-25
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Purple sweet potato and its processed foods with high nutrition and certain health care are more and more favored by consumers, but the purple sweet potato and its processed foods on the market can no longer meet people's daily needs. The taste and health value of deep-processed food are becoming the theme

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A purple sweet potato biscuit for clearing away heat and eliminating food, made from the following raw materials in parts by weight (catties):

[0023] Flour 200, purple sweet potato 70, nutritional additives 10, fried barley rice 11, pineapple berry 22, quail egg liquid 8, garlic 4, fish head 13, broom vegetables 5, grilled sausage 5, sweet potato skin 20, beer 8, matcha powder 7 , Gardenia 2.3, Daylily 3, Atractylodes 2.5, Daphne 2, Antirrhinum 2.4, salt, monosodium glutamate, appropriate amount of sunflower oil;

[0024] The nutritional additive is made from the following raw materials in parts by weight:

[0025] Jade Butterfly 2.7, Calendula 1.9, Longan Shell 2, Astragalus Leaf 2.2, Asparagus Crisp 7-9, Live Shrimp 10, Flour 15, Grape Seed Oil 2, cooking wine, rice vinegar to taste;

[0026] The preparation method is as follows: (1) the jade butterfly, marigold, longan shell, and astragalus leaves are washed, dried, and ground to obtain powder, soaked in 7 times o...

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PUM

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Abstract

The invention discloses a heat-clearing digestion-helping purple yam biscuit. The biscuit is prepared from, by weight, 200-300 parts of flour, 70-80 parts of purple yam, 9-10 parts of nutrition additive, 10-11 parts of fried myotonin, 20-22 parts of pine berry, 8-10 parts of quail egg liquid, 2-4 parts of garlic, 12-13 parts of fish head, 4-5 parts of kochia scoparia, 4-5 parts of roasted sausage, 10-20 parts of sweet potato skin, 7-8 parts of beer, 4-7 parts of green tea powder, 1.5-2.3 parts of cape jasmine, 2-3 parts of sweet vernal grass, 1.5-2.5 parts of atractylodes macrocephala koidz, 1-2 parts of daphne odora, and 1.5-2.4 parts of snapdragon. Due to the adding of the food materials and medicinal materials including the roasted sausage, the atractylodes macrocephala koidz, the cape jasmine and the snapdragon, the taste and health care function of the purple yam biscuit are improved, and the biscuit is delicious and can nourish the vitality of people, strengthen spleen, clear heat and toxic materials, purge intense heat and relieve restlessness.

Description

technical field [0001] The invention relates to a health-care purple sweet potato, in particular to a purple sweet potato biscuit for clearing away heat and eliminating food and a preparation method thereof. Background technique [0002] In addition to the nutrients of ordinary sweet potatoes, purple potatoes are also rich in selenium, iron and anthocyanins. It ranks first among the anti-cancer vegetables announced by the Japanese National Vegetable Cancer Research Center. In addition, the purple sweet potato can also be peeled, dried and crushed, and then processed into powder. It has beautiful color and rich nutrition. It is an excellent food processing raw material and can be used as the main ingredient or ingredient of various cakes. At the same time, purple sweet potato will also become one of the main raw materials of anthocyanins. Purple sweet potato has certain health care functions from stem tip tender leaves to potato cubes, and is currently a pollution-free, gre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36A21D13/80A23L33/10A23V2002/00A23V2200/14A23V2200/30
Inventor 林琪瑛
Owner WUHE TONGSHIFU FOOD
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