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Special food with chickpeas and preparation method thereof

A chickpea and food technology, which is applied in the field of special chickpea food and its preparation, can solve problems such as single taste, decline in medicinal value, and loss of chickpea nutritional components, so as to increase the therapeutic value, prevent a large amount of loss, Immunity-boosting effect

Inactive Publication Date: 2015-10-07
张辉和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this cooking method not only has a single taste, but also causes a large loss of the nutritional content of the chickpea itself, and the medicinal value is greatly reduced; moreover, Chinese people have always pursued the way of health preservation, and fried foods are especially popular in China. Guangdong, Fujian and other regions are not popular. Therefore, the processing methods of chickpea food in countries such as the Middle East and Israel are obviously not suitable for my country's national conditions.

Method used

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Embodiment 1

[0017] The invention is a special chickpea food, its raw material formula includes 80 parts by weight, 10 parts of Ganoderma lucidum, 1 part of ginger, 1 part of Chuanbei, 1 part of tangerine peel, 1 part of Chinese medicinal materials, 1 part of mature vinegar and 1 part of brown sugar 1 part, 2 parts of honey, 1 part of seasoning.

[0018] Chinese herbal medicines include candied dates and Polygonatum odoratum. In the raw material formula of chickpea food, 0.6 parts by weight of candied dates and 0.4 parts of Polygonatum odoratum. Polygonatum odoratum has the functions of nourishing yin, moistening dryness, clearing heat, promoting body fluid, and relieving cough. It is used as a nourishing medicine. After testing, it can be used in combination with Ganoderma lucidum, Chuanbei, and chickpeas. Diabetes, tuberculosis and other diseases have certain curative effect.

[0019] The following is the preparation method of chickpea food, which includes the following steps:

[0020]...

Embodiment 2

[0024] In the present embodiment, the raw material formula of chickpea food includes 82 parts by weight, 12 parts of Ganoderma lucidum, 0.9 part of ginger, 0.8 part of Chuanbei, 1.1 part of tangerine peel, 0.9 part of Chinese medicinal materials, 1.2 parts of mature vinegar, 0.8 part of brown sugar, honey 1.8 parts, 0.9 parts of seasoning.

[0025] Chinese herbal medicines include candied dates and Polygonatum odoratum. In the raw material formula of chickpea food, 0.5 parts by weight of candied dates and 0.4 parts of Polygonatum odoratum.

[0026] The following is the preparation method of chickpea food, which includes the following steps:

[0027] a. First fry the chickpeas for 18 minutes, then wash;

[0028] b. After cleaning, soak for 170 minutes, then cook the beans for 18 minutes, and then wash with water;

[0029] c. Put chickpeas, ganoderma lucidum, ginger, Chuanbei, tangerine peel, Chinese herbal medicines, mature vinegar, brown sugar, honey and seasonings into a co...

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Abstract

The invention discloses a special food with chickpeas and a preparation method thereof. The special food is characterized in that a material formula comprises the following materials in parts by weight: 75-85 parts of chickpeas, 5-15 parts of lucid ganoderma, 0.5-1.4 parts of fresh ginger, 0.5-1.3 parts of bulbus fritillariae cirrhosae, 0.6-1.5 parts of pericarpium citri reticulatae, 0.5-1.2 parts of traditional-Chinese-medicine materials, 0.6-1.3 parts of aged vinegar, 0.5-1.5 parts of brown sugar, 1.5-2.5 parts of honey and proper amount of seasoning. The special food disclosed by the invention is convenient in processing, and has the effects of strengthening the waist and the kidney, supplementing the calcium, improving the immunity, invigorating qi, nourishing blood and preventing cancer and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a special chickpea food and a preparation method thereof. Background technique [0002] Chickpea (scientific name: Cicer arietinum), a leguminous herb, is one of the important vegetables in India and Pakistan. It is called this name because of its peculiar shape and sharp eagle beak. Chickpea is a herbaceous leguminous plant, which originated in western Asia and the Near East, and only sporadically distributed in China. Chickpeas are rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, and also contain a certain amount of niacin, vitamin B6, pantothenic acid, calcium and fiber. Chickpeas have obvious effects in blood and calcium supplementation, and are the best food for patients with diabetes and hypertension. At present, the common practice of chickpea food is to mash chickpeas, add lemon juice, olive oil, and tahini to make chickpea paste, which is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/30A23L1/29A23L11/00A23L33/00
CPCA23V2002/00A23V2200/308A23V2200/306A23V2200/324
Inventor 张辉和
Owner 张辉和
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