Potato and chicken bone paste with effects of eliminating dampness and phlegm and preparation method thereof

A technology for drying dampness, removing phlegm, and mashing chicken bones, which is applied in food science and other directions, can solve problems such as short shelf life and difficult preservation of mashed potatoes, and achieve the effects of increasing antioxidant properties, excellent functional properties, and enhanced electrostatic effect.

Inactive Publication Date: 2016-09-07
方加盛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of mashed potatoes as a staple food still cannot meet the needs of modern people, and the mashed potatoes are not easy to store, and the shelf life is not long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A potato and chicken bone mash for drying dampness and resolving phlegm, which is made from the following raw materials in parts by weight:

[0021] Cod meat 20, grapefruit 7, coffee powder 3, chicken bone 15, tangerine peel 1.3, lychee core 1.9, Bupleurum 1.5, potato 200, pork belly 100, salt 8, chili powder 3, pepper powder 2, sodium carboxymethyl cellulose 2 , 1mol / lNaOH, selenium-enriched peanuts 100, succinic anhydride 0.1, phosphate buffer, and petroleum ether.

[0022] A kind of preparation method of described dampness-drying and phlegm-resolving potato chicken bone puree comprises the following steps:

[0023] (1) Dried selenium-enriched peanuts, shelled, peeled, and crushed to obtain peanut powder. Add peanut powder and petroleum ether according to the solid-to-liquid ratio of 1:5, stir at room temperature for 1 hour, and then stand for stratification, and remove the lower layer of materials. Place in a constant temperature desiccant at 50°C and dry for 10 hou...

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PUM

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Abstract

The invention discloses potato and chicken bone paste with the effects of eliminating dampness and phlegm. The potato and chicken bone paste is prepared from, by weight, 20-22 parts of codfish, 7-8 parts of grapefruits, 3-4 parts of ground coffee, 15-18 parts of chicken bones, 1.3-2 parts of dried tangerine or orange peel, 1.9-2 parts of lychee seeds, 1.5-2 parts of radix bupleuri, 200-230 parts of potatoes, 100-120 parts of streaky pork, 8-10 parts of salt, 3-4 parts of chilli powder, 2-3 parts of pepper powder, 2-3 parts of sodium carboxymethylcellulose, 1-1.2 mol/l NaOH, 100-150 parts of selenium-rich peanuts, 0.1-0.15 part of succinic anhydride and a proper amount of phosphate buffer and petroleum ether. Sodium carboxymethylcellulose and peanut protein isolate are subjected to a glycosylation reaction, a covalent compound is formed, good emulsibility of food can be kept, polypeptide chains can be increased, the steric effect can be enhanced, and meanwhile the heat stability of the compound can be enhanced.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a potato and chicken bone puree for drying dampness and resolving phlegm and a preparation method thereof. Background technique [0002] Potatoes, the main raw material of mashed potatoes, are rich in protein, and the content of mashed potatoes is even better than that of soybeans, which is the closest to animal protein. Potatoes are also rich in lysine and tryptophan, which is unmatched by general grains. Potatoes are also foods rich in potassium, zinc, and iron. The potassium contained in it can prevent the rupture of blood vessels in the brain. The protein and vitamin C it contains are 10 times that of apples, and the content of vitamins B1, B2, iron and phosphorus is much higher than that of apples. Overall, its nutritional value is equivalent to 3.5 times that of apples. Moreover, the fat content of potatoes is very low, and they are mostly used as a staple food subs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L17/00A23L13/60A23L33/10A23L33/105A23L33/185
CPCA23V2002/00
Inventor 方加盛
Owner 方加盛
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