Processing method of candied purple yam and pumpkin for nourishing yin and cultivating qi

Abstract

The invention provides a processing method of candied purple yam and pumpkin for nourishing yin and cultivating qi. The candied purple yam and pumpkin is composed of purple yam, pumpkin, red bean, green bean, sticky rice, red date (pitted), papaya juice, plum juice, peony flower, magnolia flower, hawthorn, radix glycyrrhizae, sweet osmanthus, dried ginger, lavender, orange peel, honey, citric acid, stevioside, potassium sorbate, grapefruit juice, sweet wine and an appropriate amount of water. The processing method includes the following steps of conducting slicing, color-protecting and hardening on pumpkin, steaming pumpkin to be half-cooked, putting pumpkin slices into syrup to be soaked, squeezing purple yam, red bean, green bean, sticky rice and red date into mixed paste, processing peony flower, magnolia flower, hawthorn, radix glycyrrhizae, sweet osmanthus, dried ginger, lavender and orange peel into an extracting solution, and then conducting cooking, draining, baking, cooling and packaging. The candied purple yam and pumpkin is simple in step, sweet and delicious and rich in nutrient, gives people aftertastes, has effects on clearing away toxic materials, tonifying spleen, clearing away heat, relieving cough and the like, and also has effects on nourishing yin, cultivating qi, clearing away heat, cooling blood and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of nourishing yin and nourishing qi, fragrant taro and pumpkin preserves. Background technique [0002] Food and beverages are the fastest-consuming consumer goods. Food and beverages are related to people's health. There are more and more non-staple foods on the market, but most of them can only meet people's basic needs. People's living standards are in the With continuous improvement, the nutritional requirements for non-staple food are also getting higher and higher. [0003] Fragrant taro, also known as ground chestnut, also known as fragrant ginseng, soil luaner, is rich in nutrition, good in color, aroma and taste, and was once considered the king of vegetables. According to determination, every 100 grams of fresh fragrant taro contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 mg of calcium, and 80...

AI Technical Summary

Problems solved by technology

[0005] Preserved pumpkin is a relatively common food, but at present, the food varieties it is matched with are not rich enough, and its functions need to be developed. It can be added to the production of preserved pumpkin with some food varieties with health functions to meet the needs of people's healthy life