Trigonotis peduncularis flavored dried pigeon pea curd

A technology of ground vegetables and pigeonpea, applied in the field of food processing, to achieve the effects of easy realization, outstanding health care function, and simple production process

Inactive Publication Date: 2016-10-26
谈茁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of nutritious and health-care dried tofu is produced by using Fudi vegetable and pigeonpea as the main raw ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1, a kind of fudicai-flavored dried pigeonpea, made by the following steps:

[0026] A. Pretreatment of Fudicai: Take fresh young leaves of Fudicai, put them into the sink, wash them with running water, cut them into 2-3 cm long pieces, put them into stainless steel containers, add 2 times the weight of Fudicai Water, 0.4% cellulase, 0.4% hemicellulase, 0.2% protease, stirred evenly, heated to 40°C and kept for 60 minutes, then put into a beater for beating, and obtained the hydrolyzed mud of vegetable fudi;

[0027] B. Pigeon pea pretreatment: take plump, insect-free dry pigeon peas, remove impurities, add water 5 times the weight of the pigeon peas, soak for 10 hours, wash clean, add soaked black beans 6 times the weight of the pigeon peas, 30 times the weight of the pigeon peas Water is poured into a refiner to make mixed pigeon pea black soybean milk;

[0028] C. Pretreatment of Chinese herbal medicines: take 45% of Chinese herbal medicines Photinia vine...

Embodiment 2

[0037] Example 2, a kind of fudicai-flavored dried pigeonpea, made by the following steps:

[0038] A. Pretreatment of Fudicai: Take fresh young leaves of Fudicai, put them into the sink, wash them with running water, cut them into 2-3 cm long pieces, put them in a stainless steel container, add 1.5 times the weight of Fudicai Water, 0.3% cellulase, 0.5% hemicellulase, and 0.15% protease were stirred evenly, heated to 38°C for 75 minutes, and then put into a beater for beating to obtain the hydrolyzed mud of succulents;

[0039]B. Pigeon pea pretreatment: take plump, insect-free dry pigeon peas, remove impurities, add water 4 times the weight of the pigeon peas, soak for 8 hours, wash clean, add soaked black beans 5 times the weight of the pigeon peas, 25 times the weight of the pigeon peas Water is poured into a refiner to make mixed pigeon pea black soybean milk;

[0040] C. Pretreatment of Chinese herbal medicines: take 20% of Chinese herbal medicines Photinia vine, 18%...

Embodiment 3

[0054] Example 3, a kind of fudicai-flavored dried pigeonpea, made by the following steps:

[0055] A. Pretreatment of Fudicai: Take fresh young leaves of Fudicai, put them into the sink, wash them with running water, cut them into 2-3 cm long pieces, put them in a stainless steel container, add 2.5 times the weight of Fudicai Water, 0.4% cellulase, 0.5% hemicellulase, 0.1% protease, stirred evenly, heated to 42°C and kept for 65 minutes, then put into a beater for beating, and obtained the hydrolyzed mud of vegetable fudi;

[0056] B. Pigeon pea pretreatment: take plump, insect-free dry pigeon peas, remove impurities, add water 5 times the weight of the pigeon peas, soak for 9 hours, wash clean, add soaked black beans 6 times the weight of the pigeon peas, 30 times the weight of the pigeon peas Water is poured into a refiner to make mixed pigeon pea black soybean milk;

[0057] C. Pretreatment of Chinese herbal medicines: Take 15% of the Chinese herbal medicines Photinia ...

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PUM

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Abstract

The invention discloses trigonotis peduncularis flavored dried pigeon pea curd. Trigonotis peduncularis and pigeon peas are used as raw materials to prepare the trigonotis peduncularis flavored dried pigeon pea curd by addition of Caulis et Folium Piperis and Rhizoma Pinelliae. Nutritional values of the trigonotis peduncularis and the pigeon peas are used completely to achieve efficacies of spleen tonifying, appetizing, middle-warmer invigorating and Qi replenishing by compatibility and synergistic effects of the trigonotis peduncularis, the pigeon peas and the traditional Chinese medicines. Cellulase, hemicellulase and protease are adopted for enzymolysis of the trigonotis peduncularis to effectively remove astringency of the trigonotis peduncularis, and the prepared trigonotis peduncularis flavored dried pigeon pea curd is salty, tasty, refreshing, moderately chewy, suitable for people of all ages, prominent in healthcare functions, easy to store, portable and is capable of evidently improving discomfort of people lack of appetite and strength. A manufacturing process of the trigonotis peduncularis flavored dried pigeon pea curd is simple and easy to implement, and a new approach is provided for peasants to get rid of poverty and achieve prosperity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dried pea with the flavor of fudi and pigeonpea prepared by adding traditional Chinese medicinal materials with health-care effects. Background technique [0002] Fudicai, a plant of the genus Fudicai in the family Boraginaceae, also known as "ground pepper", is an annual herb with a height of 5-30 cm; the stems are usually branched from the base and are slender. Spatulate, elliptic or lanceolate leaflets alternate, base narrow, with flattened hairs on both sides. Spiral cyme, corolla blue, the top of the inflorescence is coiled. 4 tetrahedral nutlets. The flowering period is from May to June. Fudicai tastes sweet, pungent, and warm in nature. It has the effects of warming the middle and strengthening the stomach, reducing swelling, relieving pain, and stopping bleeding. It is often used for stomach pain, vomiting acid, and vomiting blood. [0003] Pigeon beans, erect shrubs,...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/40A23L11/45
CPCA23C20/025
Inventor 谈茁
Owner 谈茁
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