Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method for longevity Lagenaria siceraria wheat paste

A gourd and longevity technology, which is applied in the field of preparation of long-lived gourd wheat paste, can solve the problems of unfavorable human health and long-term consumption, and affect the industrialization development of wheat paste, so as to inhibit the growth of bad cells, facilitate the development of industrialization, and benefit the development of wheat paste. The effect of decomposition and absorption

Inactive Publication Date: 2016-03-23
孔子明
View PDF3 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The method for preparing longevity wheat sauce in this scheme includes the following steps:

[0045] Step 1. Weigh the raw materials: 50000 parts of wheat, 45 parts of ginseng, 55 parts of Codonopsis, 45 parts of Astragalus, 40 parts of Acanthopanax senticosus, 65 parts of Polygonum multiflorum, 50 parts of Panax notoginseng, 3000 parts of honey, 30 parts of Ganoderma lucidum, 60 parts of velvet antler, 35 parts of pollen, 40 parts of Radix Atractylodes, 60 parts of Atractylodes macrocephalus, 2000 parts of Hemp, 60 parts of Rhodiola, 60 parts of Gynostemma, 50 parts of Licorice, 50 parts of Fennel, 50 parts of Pepper, 20 parts of Jujube and Chinese wolfberry 60 copies;

[0046] Step 2: Cook the wheat, cool it, ferment in a cool place, then sun-dried or dried and then hulled to obtain wheat kernels, and then put the wheat kernels in a container;

[0047] Step 3. Decoct ginseng, codonopsis, astragalus, acanthopanax senticosus, fleece-flower root, panax notoginseng, ganoderma l...

Embodiment 2

[0052] The method for preparing longevity wheat sauce in this scheme includes the following steps:

[0053] Step 1. Weigh the raw materials as follows: 50000 parts of wheat, 40 parts of ginseng, 50 parts of Codonopsis, 30 parts of Astragalus, 30 parts of Acanthopanax senticosus, 50 parts of Polygonum multiflorum, 40 parts of Panax notoginseng, 2800 parts of wild honey, 20 parts of Ganoderma lucidum , 50 parts of velvet antler, 30 parts of pollen, 35 parts of Radix Atractylodes, 55 parts of Atractylodes macrocephalae, 1500 parts of Hemp, 85 parts of Rhodiola, 80 parts of Gynostemma, 75 parts of Licorice, 75 parts of Fennel, 70 parts of Pepper, 45 parts of Jujube and 80 parts of wolfberry;

[0054] Step 2: Cook the wheat, cool it, ferment it in a cool place for 8 days, then sun-dried or dried and then hulled to obtain the wheat kernel, and then put the wheat kernel into a ceramic container;

[0055] Step 3. Add ginseng, dangshen, astragalus, acanthopanax senticosus, fleece-flower root...

Embodiment 3

[0060] The method for preparing longevity wheat sauce in this scheme includes the following steps:

[0061] Step 1. Weigh the raw materials as follows: 50000 parts of wheat, 60 parts of ginseng, 70 parts of Codonopsis, 50 parts of Astragalus, 50 parts of Acanthopanax senticosus, 70 parts of Polygonum multiflorum, 65 parts of Panax notoginseng, 3300 parts of wild honey, 40 parts of Ganoderma lucidum , 85 parts of velvet antler, 50 parts of pollen, 60 parts of Radix Pseudostellariae, 80 parts of Atractylodes macrocephalae, 2300 parts of Hemp, 65 parts of Rhodiola, 70 parts of Gynostemma, 65 parts of Licorice, 70 parts of Fennel, 55 parts of Pepper, 30 parts of Jujube and 75 parts of wolfberry;

[0062] Step 2: Cook the wheat, cool it, ferment for 15 days in a cool place, then sun-dried or dried and shelled to obtain wheat kernels, and then put the wheat kernels in a ceramic container;

[0063] Step 3. Add ginseng, Codonopsis, Radix Astragali, Acanthopanax senticosus, Polygonum multifl...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a preparation method for a longevity Lagenaria siceraria wheat paste. The method comprises the following steps: Step one, weighing raw materials in parts by weight; Step two, cooking wheat, cooling the cooked wheat, fermenting the cooled wheat in a cool place, sun drying or oven drying the fermented wheat, shelling the dried wheat to obtain wheat kernels, then putting the wheat kernels into a container; Step three, separately decocting ginseng, radix codonopsis, milkvetch roots, Eleutherococcus senticosus, fleece-flower roots, pseudo-ginseng, glossy ganoderma, pilose antler, pollen, radix pseudostellariae, herba rhodiolae, Gynostemma pentaphylla, liquorice, fennels, Chinese prickly ash, Chinese wolfberry fruits and bighead atractylodes rhizome to obtain decoction soup, cooling each decoction soup, adding each decoction soup into the container for mixing; Step four, air-drying soaked fructus cannabis, shelling the dried fructus cannabis, and adding the shelled fructus cannabis into the container for mixing; Step five, air-drying soaked jujubes, and adding the dried jujubes into the container for even mixing; Step six, adding honey into the container to cover the upper surface of the raw materials added the in the container, sealing the container for fermentation, then putting the fermented mixture into the Lagenaria siceraria, and sealing the Lagenaria siceraria, thereby obtaining the longevity Lagenaria siceraria wheat paste. The method promotes the integration and penetration of each component so that the longevity wheat sauce is rich and balanced in nutrition, and has health-care and longevity effects.

Description

Technical field [0001] The invention relates to the field of wheat sauce, and more specifically, the invention relates to a method for preparing longevity gourd wheat sauce. 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 convenient to store at home. However, the commonly used raw materials are wheat, salt, pepper, pepper, fennel, cinnamon and grass leaves. The production method used is generally to cook the wheat, then take it out and put it in a sieve, put it in a dark place, and cover it with a piece of newspaper or something, and wait for the wheat to develop enzymes. Then dried and ground into powder. Add water and salt to make a paste. Put it in the sun. After drying for about three days, chop the fresh chili and other ingredients and put them inside to continue drying. After about 4 or 5 days, it will be fine. The existing wheat sauce is mainly used as ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/30Y02A40/90
Inventor 孔子明
Owner 孔子明