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Making process method of gynura segetum health-care fermented flour sauce

A production process and technology for nourishing cabbage, which is applied in the field of deep food processing, can solve the problem of low utilization rate of cabbage, and achieve the effects of enriching eating methods, improving utilization, and improving human body adaptability.

Inactive Publication Date: 2015-04-29
刘永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims at the defect that the utilization rate of the existing cabbage is low in the processing process, and provides a delicious, easy to eat, green and healthy manufacturing process of the cabbage health-care noodle sauce. The method improves the utilization rate of raw materials, Fully retain the nutrients in the raw materials, easy to operate and easy to master

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of manufacture craft method of nourishing cabbage health-care noodle sauce, carries out as follows:

[0015] A. Greening cabbage: select the cabbage that is free from diseases and insect pests, remove impurities, cut it into cabbage sections after cleaning, and steam the cabbage section. The temperature for curing is 130°C, and the time for curing is 3 minutes. Immediately after killing Spread cooling;

[0016] B. Hot extraction: decoct 10kg of green cabbage sections in 10kg of water, add 0.01kg of sodium ascorbate, control the extraction temperature to 80°C, and control the time to 30min, repeat the decoction 3 times, and decoct The cooking liquid is mixed, and the extract and the vegetable dregs of Yangxin are obtained by filtering;

[0017] C, pulverization: Carry out superfine pulverization with the vegetable dregs of nourishing cabbage, and screen through a 200-mesh sieve to obtain cabbage-raising powder;

[0018] D, deployment: get high-qual...

Embodiment 2

[0023] Embodiment 2: a kind of preparation technology method of nourishing cabbage health-care noodle sauce, carries out as follows:

[0024] A, nourishing cabbage is finished: select nourishing cabbage, purslane, day lily without damage by diseases and insects, remove impurity, cut into nourishing cabbage section, purslane section, day lily section after cleaning, get 10kg nourishing cabbage section, 2kg of purslane segment and 1kg of day lily segment are mixed to obtain the mixed raw material, and the mixed raw material is steam-cooked at a temperature of 140°C for 2.5 minutes, and immediately spread to cool and dissipate heat after finishing;

[0025] B. Ultrasonic extraction: Put 10kg of the mixed raw materials after greening into the ultrasonic extraction pot, add 2kg of pure water, set the ultrasonic frequency to 40kHz, keep the extraction pot at a constant temperature of 70°C, extract for 30min, release the juice and filter it with centrifuge, repeat Extract 3 times, an...

Embodiment 3

[0032] Embodiment 3: a kind of manufacturing process method of nourishing cabbage health-care noodle sauce, carries out as follows:

[0033] A, nourishing cabbage clearing: select nourishing cabbage, Gexian rice, shepherd's purse without damage by diseases and insect pests, remove impurities, get 10kg nourishing cabbage, 3kg Gexian rice, 4kg shepherd's purse and mix to make mixed raw materials, and steam fix the mixed raw materials , the temperature is 150°C, and the finishing time is 2 minutes. After finishing, spread it to cool down immediately;

[0034] B. Microwave drying: use a microwave dryer to dry the mixed raw materials, and the processing time is 2.5 minutes;

[0035] C, pulverization: pulverize the mixed raw materials after microwave drying, and screen through a 300-mesh sieve to obtain raw material powder and raw material slag;

[0036] D, deployment: get high-quality flour 3kg, raw material powder 2kg, soybean powder 1.5kg, burdock powder 1kg, oat powder 1kg, Min...

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Abstract

The invention discloses a making process method of gynura segetum health-care fermented flour sauce. The making process method is characterized in that gynura segetum fermented flour sauce adopts gynura segetum and flour as main raw materials, and is processed by adopting the steps of performing enzyme deactivation on the gynura segetum, thermally extracting, crushing, mixing, cooking, starter-making, fermenting and making fermented grains, levigating, blending and the like. The gynura segetum health-care fermented flour sauce made by adopting the making process method is stable in color, delicious in taste, palatable in degree of saltiness, and multiple in eating manners. According to the making process method, the loss of nutrient substances in the raw materials is prevented in an operating process, so that the utilization rate of the raw material is increased, nutrient ingredients of the gynura segetum health fermented flour sauce are further enriched, and the nutritive value of the gynura segetum health fermented flour sauce is improved; the gynura segetum health fermented flour sauce has health functions of calming and reducing blood pressure, enhancing the immunity, improving the adaptability of a human body, resisting the fatigue, resisting the ageing and the like.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a manufacturing process of cabbage health-care noodle sauce. Background technique [0002] Yangxincai: also known as Feicai, Jiuxincai, etc., is a perennial succulent herb that integrates ornamental, medicinal, and edible functions. According to the measurement: every 100 grams of cabbage contains 2.1 grams of protein, 0.7 grams of fat, 8 grams of carbohydrates, 1.5 grams of crude fiber, 2.8 milligrams of carotene, 0.31 milligrams of vitamin B2, 0.05 milligrams of vitamin B1, 0.9 milligrams of niacin, vitamin C95 mg, calcium 500 mg, phosphorus 29 mg, iron 3.2 mg. At present, in addition to being used as an ornamental and medicinal plant, yangxincai is also processed into food or beverages such as tea, milk, and beverages. As the patent application number 2010105639634 discloses a preparation method for yangxin health tea, which provides a kind of The preparation method of th...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 刘永夏华
Owner 刘永
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