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Fastfood dandelion and preparation method thereof

A dandelion and fast food technology, applied in food preparation, food science, application and other directions, can solve the problems of decreased taste, inconvenient storage and transportation, etc., to prevent dental caries and obesity, facilitate absorption and utilization, and inhibit intestinal pathogenesis. effect of bacteria

Inactive Publication Date: 2015-12-02
张建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen vegetables maintain the nutrition of vegetables but the taste is reduced, and it is inconvenient to store and transport

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An instant dandelion, made of the following raw materials in parts by weight: 120 dandelions, 10 kelp, 10 cucumbers, 6 white sesame seeds, 4 salt, 4 lactic acid bacteria, 4 seasonings, 3 soybean oligosaccharides, 3 olive oil, and 3 wolfberries , cinnamon 3, ginger 3, tangerine peel 1, pepper 1.

[0027] The lactic acid bacteria are direct injection lactic acid bacteria.

[0028] A kind of preparation method of instant dandelion, its concrete steps are:

[0029] (1) Wash the fresh and tender stems and leaves of dandelion, drain, dry, shred kelp, and cut cucumber into strips;

[0030] (2) Put wolfberry, cinnamon, ginger slices, tangerine peel, and pepper into the pot, add 2 times the amount of dandelion water, boil and simmer for 20 minutes;

[0031] (3) Put the dried dandelion and cucumber strips into the pot, blanched for 40 seconds, and boiled the shredded kelp for 30 minutes;

[0032] (4) Take out the dandelion, cucumber strips and kelp shreds obtained in 3), drain...

Embodiment 2

[0036] An instant dandelion, made of the following raw materials in parts by weight: dandelion 140, kelp 15, cucumber 15, white sesame 7, salt 5, lactic acid bacteria 5, seasoning 5, soybean oligosaccharide 4, olive oil 4, wolfberry 4 , cinnamon 4, ginger 4, tangerine peel 2, pepper 2.

[0037] The lactic acid bacteria are direct injection lactic acid bacteria.

[0038] A kind of preparation method of instant dandelion, its concrete steps are:

[0039] (1) Wash the fresh and tender stems and leaves of dandelion, drain, dry, shred kelp, and cut cucumber into strips;

[0040] (2) Put wolfberry, cinnamon, ginger slices, tangerine peel, and pepper into the pot, add 2.5 times the amount of dandelion water, boil and simmer for 25 minutes;

[0041] (3) Put the dried dandelion and cucumber strips into the pot, blanched for 50 seconds, and boiled the shredded kelp for 40 minutes;

[0042] (4) Take out the dandelion, cucumber strips and kelp shreds obtained in 3), drain, cool to room...

Embodiment 3

[0046] An instant dandelion, made of the following raw materials in parts by weight: 150 dandelions, 20 kelp, 20 cucumbers, 8 white sesame seeds, 6 salt, 6 lactic acid bacteria, 6 seasonings, 5 soybean oligosaccharides, 5 olive oil, and 5 wolfberries , cinnamon 5, ginger 5, tangerine peel 3, pepper 3.

[0047] The seasoning is one or more of cumin powder, chicken essence, white pepper powder, chili powder, garlic powder, green onion powder, ginger powder and curry powder.

[0048] The lactic acid bacteria are direct injection lactic acid bacteria.

[0049] A kind of preparation method of instant dandelion, its concrete steps are:

[0050] (1) Wash the fresh and tender stems and leaves of dandelion, drain, dry, shred kelp, and cut cucumber into strips;

[0051] (2) Put wolfberry, cinnamon, ginger slices, tangerine peel, and pepper into the pot, add 3 times the amount of dandelion water, boil and simmer for 20-30 minutes;

[0052] (3) Put the dried dandelion and cucumber stri...

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PUM

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Abstract

The invention discloses fastfood dandelion and a preparation method thereof. The fastfood dandelion is prepared from the following raw materials: dandelion, laminaria japonica, cucumbers, white sesame seeds, salt, lactic acid bacteria, flavouring, soybean oligosaccharides, olive oil, fructus lycii, cinnamon, ginger slices, citrus and Chinese prickly ash. The preparation method of the fastfood dandelion is simple; the fastfood dandelion has rich nutrition, tastes crisp, sour and sweet, is high in pharmaceutical value, and has effects of diminishing inflammation and relieving pain, degrading cholesterol, reducing weight, keeping fit, protecting skin and resisting tumor; fresh and tender stem leaves of the dandelions are selected and are blanched by flavoring water, the laminaria japonica and cucumbers are added in the dandelions, and the fastfood dandelion tastes delicious; a vacuum freeze drying method is used, the fastfood dandelion tastes crisp, the lactic acid bacteria are stored, and a health-care function of the lactic acid bacteria can be maintained after a person eats the fastfood dandelion; the directly fed lactic acid bacteria are used, and are convenient to use, the soybean oligosaccharides is added, growth of the lactic acid bacteria is facilitated, an intestinal function is improved, saprodontia and obesity can be prevented, and the fastfood dandelion tastes sour and sweet, and is safe and healthful; and moreover, the fastfood dandelion is convenient to carry and eat, time is saved, and requirements on fast pace of life are met.

Description

technical field [0001] The invention relates to the field of food, in particular to an instant dandelion and a preparation method thereof. Background technique [0002] With the gradual improvement of people's living standards and the acceleration of the pace of life, less and less time is spent in the kitchen, and the demand for convenience food is increasing, and instant food has developed rapidly. The instant food on the market is mainly staple food, such as instant noodles, instant dumplings, steamed buns, etc. Most of the ready-to-eat instant vegetables are semi-finished products, mainly dried or frozen vegetables, and these foods need to be cooked again before they can be eaten. inconvenient. Dried vegetables are easy to store and transport, but when drying and dehydrating, nutrients are also lost along with the loss of water. Frozen vegetables maintain the nutrition of vegetables but the taste is reduced, and it is inconvenient to store and transport. [0003] Dand...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 张建华
Owner 张建华
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