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Burdock root-vegetable paper for promoting intestine and stomach health and preparation method thereof

A technology for vegetable paper and burdock, applied in the field of food processing, can solve the problems of loss of nutrients, difficulty in controlling drying temperature and time, uneven thickness, etc., and achieve the effects of promoting intestinal peristalsis, facilitating storage and transportation, and reducing cholesterol

Inactive Publication Date: 2016-09-07
MAANSHAN JUNJUN FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of high-temperature cooking, part of the nutrients will inevitably be lost; the coating process is to pour the mixed paste on a glass plate and scrape it into thin slices. In actual operation, it is easy to cause uneven thickness, which makes the subsequent drying process It is difficult to control the appropriate drying temperature and time, which has certain defects

Method used

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Embodiment Construction

[0014] A burdock vegetable paper for promoting gastrointestinal health, which is composed of the following raw materials in parts by weight: 350 burdock root, 42 cantaloupe, 12 bamboo fungus, 17 dried red dates, 32 pepper buds, 7 tomato powder, 1 bee pollen, 22 fungus vegetables, and sweet potatoes Leaf powder 7, avocado 5, ginger powder 1, appropriate amount of water.

[0015] The preparation method of the burdock vegetable paper promoting gastrointestinal health according to claim 1, comprises the steps:

[0016] (1) Cleaning and blanching: select fresh and high-quality burdock root, wash, peel and cut into small pieces, wash and chop pepper buds and fungus, cut the flesh of cantaloupe, dried red dates, and avocado into pieces, soak bamboo fungus in water for 2 hours Take it out, blanch it in boiling water for 2 minutes, add 0.2% citric acid to the water for color protection treatment, wash it with cold water and cool it down to room temperature, mix well and send it to a hi...

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Abstract

The invention discloses a burdock root-vegetable paper for promoting intestine and stomach health. The burdock root-vegetable paper comprises, by weight, 350-360 parts of burdok root, 42-44 parts of cantaloupe, 12-13 parts of bamboo fungus, 17-18 parts of dry red jujubes, 32-34 parts of Chinese prickly ash buds, 7-8 parts of tomato powder, 1-2 parts of bee pollen, 22-23 parts of Basella alba L., 7-8 parts of sweet potato leaf powder, 5-6 parts of avocados, 1-2 parts of ginger powder and a proper amount of water. The burdock root-vegetable paper for promoting intestine and stomach health is prepared from burdok root as a main raw material, has a delicious and crispy taste, has a unique flavor, is rich in nutrients, prolongs a food quality guarantee period, is convenient for storage and transport, retains most nutrients in the food and has the effects of strengthening spleen and stomach, moistening intestines and relaxing bowels and promoting intestinal tract absorption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a burdock vegetable paper for promoting gastrointestinal health and a preparation method thereof. Background technique [0002] Burdock is native to China, and "Compendium of Materia Medica" claims that it "passes through the twelve meridians, cleanses the five internal organs of evil spirits", and "long-term clothing makes light of one's life by committing suicide and resists old age". Burdock enjoys the reputation of the king of vegetables. It is comparable to ginseng in Japan. It is called American ginseng. It is a health product with high nutritional value. A variety of minerals and amino acids are needed, and the carotene contained in it is 280 times higher than that of carrots. The fiber contained in burdock can promote the peristalsis of the large intestine, help defecation, lower cholesterol in the body, reduce the accumulation of toxins and waste in the body, an...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/10A23L21/20A23L31/00A23L33/00
CPCA23V2002/00
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH
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