Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method
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A processing method and technology of preserved pumpkin, which is applied in the field of processing nourishing and soothing yam preserved pumpkin, can solve the problems of undeveloped functions and insufficient abundance, and achieve the effect of simple steps, rich nutrition and lowering blood sugar
Inactive Publication Date: 2015-12-23
江新祥
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[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
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Embodiment 1
[0017] A processing method for nourishing and soothing yam preserved pumpkin, which is composed of the following raw materials in parts by weight: 70 parts of yam, 260 parts of pumpkin, 25 parts of red bean, 20 parts of mung bean, 10 parts of glutinous rice, 10 parts of red dates (pitted) and 15 parts of apple juice , 15 parts of strawberry juice, 5 parts of chrysanthemum, 4 parts of rose, 5 parts of orange peel, 5 parts of licorice, 5 parts of mint leaves, 5 parts of dried ginger, 2 parts of Houttuynia cordata, 2 parts of lemon peel, 15 parts of rock sugar, lemon 0.5 parts acid, 0.5 parts steviol glycoside, 0.5 parts sodium benzoate, 4 parts fresh milk, 5 parts sweet wine, appropriate amount of water;
[0018] A processing method for nourishing and soothing yam preserved pumpkin, comprising the following steps:
[0019] (1) Choose mature pumpkins and peel them to remove the flesh, cut them into slices after washing, soak them in a solution containing color-protecting agents a...
Embodiment 2
[0025] A processing method of nourishing and soothing yam preserved pumpkin, which is composed of the following raw materials in parts by weight: 80 parts of yam, 300 parts of pumpkin, 30 parts of red bean, 30 parts of mung bean, 15 parts of glutinous rice, 15 parts of red dates (pitted) and 20 parts of apple juice , 20 parts of strawberry juice, 6 parts of chrysanthemum, 5 parts of rose, 6 parts of orange peel, 6 parts of licorice, 6 parts of mint leaves, 6 parts of dried ginger, 3 parts of Houttuynia cordata, 3 parts of lemon peel, 20 parts of rock sugar, lemon 1.5 parts acid, 1.5 parts steviol glycoside, 1.5 parts sodium benzoate, 6 parts fresh milk, 7 parts sweet wine, appropriate amount of water;
[0026] A processing method for nourishing and soothing yam preserved pumpkin, comprising the following steps:
[0027] (1) Choose mature pumpkins and peel them to remove the flesh, cut them into slices after washing, soak them in a solution containing color-protecting agents an...
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Abstract
The present invention provides a nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method and the nourishing and nerve soothing preserved Chinese yam-containing pumpkin consists of the following raw materials: Chinese yams, pumpkins, vigna umbellate seeds, mung beans, glutinous rice, (pitted) red dates, apple juice, strawberry juice, chrysanthemum flowers, rose flowers, dried orange peels, licorice, mint leaves, dried ginger, herba houttuyniae, lemon peels, crystal sugar, citric acids, stevioside, sodium benzoate, fresh milk, sweet wine, and an appropriate amount of water. The preparation method comprises the following steps that the pumpkins are cut into blocks, the pumpkin blocks are subjected to color protection and hardening, and the hardened pumpkin blocks are steamed until the pumpkin blocks are medium cooked; the pumpkin slices are soaked into sugar syrup; the Chinese yams, vigna umbellate seeds, mung beans, glutinous rice, and red dates are beat into a mixed pulp; the chrysanthemum flowers, rose flowers, dried orange peels, licorice, mint leaves, dried ginger, herba houttuyniae, and lemon peels are extracted to obtain an extract; and the pumpkin slices are subjected to cooking, draining, baking, cooling, and packaging. The preserved Chinese yam-containing pumpkin is simple in processing steps, is fragrant, sweet and tasty, has an aftertaste, is rich in nutrition, and has efficacies of nourishing and keeping fit, beautifying features and keeping young, etc., as well as supplementing blood and smoothing nerves, improving sleeplessness, etc.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of nourishing and soothing yam preserved pumpkin. 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] Yam, eaten by humans since ancient times, is one of the earliest plants eaten by humans. The meat of yam is tender and rich in nutrients and health care substances. "Shen Nong's Materia Medica" calls it "mainly invigorating the middle and tonifying the deficiency, eliminating cold and heat, nourishing the middle and benefiting energy, growing muscles, and being used for a long time to m...
Claims
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