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A kind of preparation method of longevity wheat paste

A wheat sauce, longevity technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems that affect the industrialization development of wheat sauce, adverse to human health and long-term consumption, and achieve a significant longevity effect. , reduce the content of nitrite, the effect of conducive to growth

Inactive Publication Date: 2018-07-06
孔子明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing wheat paste is mainly used as pickles, as a flavoring agent for people's daily diet, and it is similar to pickled products, there are harmful substances such as nitrite, bacteria and bacteria, which is not conducive to human health and long-term consumption, so it affects wheat. The Industrialization Development of Sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] This scheme prepares the method for long-lived wheat paste, comprises steps as follows:

[0040] Step 1. The parts by weight of raw materials are: 50000 parts of wheat, 45 parts of ginseng, 55 parts of Codonopsis pilosula, 45 parts of astragalus, 40 parts of Acanthopanax, 65 parts of Polygonum multiflorum, 50 parts of Panax notoginseng, 3000 parts of honey, 30 parts of Ganoderma lucidum, 60 parts of deer antler, 35 parts of pollen, 40 parts of heterophylla, 45 parts of American ginseng, 60 parts of Atractylodes macrocephala, 2000 parts of hemp and 1200 parts of walnut kernel;

[0041] Step 2: boil the wheat, cool it, put it in a cool place to ferment, then dry or dry it and remove the shell to obtain the wheat kernel, and then put the wheat kernel into a container;

[0042] Step 3: decoct ginseng, Codonopsis pilosula, Radix Astragali, Acanthopanax, Radix Polygoni Multiflori, Panax notoginseng, Ganoderma lucidum, antler, pollen, heterophylla, American ginseng and Atracty...

Embodiment 2

[0047] This scheme prepares the method for long-lived wheat paste, comprises steps as follows:

[0048]Step 1. The parts by weight of raw materials are: 50000 parts of wheat, 40 parts of ginseng, 50 parts of Codonopsis pilosula, 30 parts of astragalus, 30 parts of Acanthopanax, 50 parts of Polygonum multiflorum, 40 parts of Panax notoginseng, 2800 parts of wild honey, and 20 parts of Ganoderma lucidum , 50 parts of deer antler, 30 parts of pollen, 35 parts of heterophylla, 40 parts of American ginseng, 55 parts of Atractylodes macrocephala, 1500 parts of hemp and 1000 parts of walnut kernel;

[0049] Step 2: boil the wheat, cool it, put it in a cool place to ferment for 8 days, then dry or dry it and remove the shell to obtain the wheat kernel, and then put the wheat kernel into a ceramic container;

[0050] Step 3. Soak ginseng, Codonopsis pilosula, Radix Astragali, Acanthopanax, Polygonum multiflorum, Panax notoginseng, Ganoderma lucidum, velvet antler, pollen, heterophylla,...

Embodiment 3

[0055] This scheme prepares the method for long-lived wheat paste, comprises steps as follows:

[0056] Step 1. The parts by weight of raw materials are: 50000 parts of wheat, 60 parts of ginseng, 70 parts of Codonopsis pilosula, 50 parts of astragalus, 50 parts of Acanthopanax, 70 parts of Polygonum multiflorum, 65 parts of Panax notoginseng, 3300 parts of wild honey, 40 parts of Ganoderma lucidum , 85 parts of antler, 50 parts of pollen, 60 parts of heterophylla, 60 parts of American ginseng, 80 parts of Atractylodes macrocephala, 2300 parts of hemp and 1500 parts of walnut kernel;

[0057] Step 2: boil the wheat, cool it, put it in a cool place to ferment for 15 days, then dry or dry it and remove the shell to obtain the wheat kernel, and then put the wheat kernel into a ceramic container;

[0058] Step 3. Soak ginseng, Codonopsis pilosula, Radix Astragali, Acanthopanax, Polygonum multiflorum, Panax notoginseng, Ganoderma lucidum, velvet antler, pollen, heterophylla, Americ...

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PUM

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Abstract

The invention discloses a preparation method of life-prolonging wheat sauce. The method comprises the following steps that 1, raw materials in weight parts are weighed; 2, wheat is thoroughly cooked and cooled, the cooled wheat is placed in a shade place for fermentation, then, the fermented wheat is hulled after being dried in the sun or baked to obtain wheat berry, and next, the wheat berry is charged into a container; 3, ginseng, dangshen, radix astragali, acanthopanax senticosus, polygonum multiflorum, pseudo-ginseng, glossy ganoderma, pilose antler, pollen, radix pseudostellariae, gen-seng and rhizoma atractylodis macrocephalae are respectively decocted to obtain medicine soup, and the medicine soup is added into the container to be mixed after being cooled; 4, cannabis sativa is soaked, is then dried in the sun to be hulled and is next added into the container to be mixed; 5, walnut kernels are soaked, are then dried in the sun and are added into the container to be uniformly mixed; 6, honey is added into the container and covers the upper surface of raw materials added into the container, the container is sealed for fermentation, and the raw materials are charged into a bamboo tube for sealing. The combination and the permeation of all ingredients are promoted by the method, so that the life-prolonging wheat sauce has rich and balanced nutrition, and has the effects of health care and life prolonging.

Description

technical field [0001] The invention relates to the field of wheat paste, more specifically, the invention relates to a preparation method of longevity wheat paste. Background technique [0002] Wheat sauce is a traditional seasoning in the vast rural areas. It has a unique flavor and is convenient to eat. It is economical and easy to store at home. However, the generally used raw materials are wheat, salt, pepper, pepper, fennel, cinnamon and grass leaves. The production method used is generally to boil the wheat, then take it out and put it in a sieve, put it in a dark place, cover it with a newspaper or something, and wait for the wheat to ferment. It is then dried and ground into powder. Add water and salt to make a paste. Let it dry in the sun. After drying for about three days, chop fresh peppers and other ingredients and put them inside to continue drying. It can be done after about 4 or 5 days in the sun. Existing wheat paste is mainly used as pickles, as a fla...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/105A23L5/20
CPCA23V2002/00A23V2200/30A23V2250/208A23V2250/21A23V2250/2124
Inventor 孔子明
Owner 孔子明