Making method of ottelia alismoides and radix peucedani steamed cakes

A technology for steamed cake and Qianhu, which is applied in the field of preparation of Long Tong Qianhu steamed cake, can solve the problems of large loss rate of raw materials and nutrients, and achieve the effects of enhancing health care effect, obvious coordination and synergy, and reducing preparation cost.

Inactive Publication Date: 2016-11-09
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing a steamed cake of Agave and Peucedanum, which can not only improve the nutritional

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of Longtongqianhu steamed cake, characterized in that the preparation method adopts the following steps:

[0020] a. Raw material pretreatment: Raw material preparation: pick fresh and complete Agave grass, Peucedanum, purslane, Jiyinhua, Xiuzhen mushroom, wash with water and cut into Agave grass, Peucedanum, and purslane Amaranthus grains, Jiyinhua grains, Xiuzhen mushroom grains, take 10kg of Agave grass grains, 7kg of Peucedanum lentils, 2kg of purslane grains, 2kg of Jiyinhua grains, and 1kg of Xiuzhen mushroom grains and mix evenly to prepare Mix the raw materials, soak the mixed raw materials in saturated lime water for 30 minutes, and then carry out microwave drying and finalization. When microwave drying and finalization, the belt transmission speed of the microwave equipment is 1.4m / min, the temperature is 88°C, and the thickness of the mixed raw materials on the belt is 0.5 cm, dry until the moisture content of the mixed raw materials is 1...

Embodiment 2

[0030] A preparation method of Longtongqianhu steamed cake, characterized in that the preparation method adopts the following steps:

[0031] a. Raw material pretreatment: select fresh agave grass, peucedanum, ginkgo biloba, mulberry bark, and coltsfoot flower, blanch them with warm water at 89°C for 10 seconds, remove them, wash them with clean water, and cut them into 2mm pieces. Get 10kg of Agave grass fragments, 6kg of Pepperdella chinensis fragments, 3kg of Ginkgo biloba fragments, 1kg of Morus alba fragments, and 1kg of Coltsfoot flower fragments and mix evenly to prepare a mixed raw material, and mix the mixed raw materials with The raw material is steamed, the temperature of the greening is 127°C, and the time of the greening is 30s. After the greening, it is immediately spread to cool and dissipate heat, and the cooled mixed raw material section is sent into the milling machine to make the raw material millet;

[0032] b. Crushing and enzymatic hydrolysis: Add 5kg of ...

Embodiment 3

[0040] A preparation method of Longtongqianhu steamed cake, characterized in that the preparation method adopts the following steps:

[0041] a. Raw material pretreatment: select fresh agave grass, peucedanum, purple sweet potato, zucchini, and Burnet elm leaves, wash them with water and cut them into 5mm fragments, take 10kg of agave grass fragments, 7kg of The crushed pieces, 3kg of purple sweet potato pieces, 2kg of zucchini pieces, and 1kg of Burnet leaf pieces are mixed evenly to prepare the mixed raw materials, and the mixed raw materials are steam-cooked at a temperature of 129°C for 50s After finishing, put the mixed and deteriorated raw materials into the sodium bisulfite solution with a mass fraction of 2.3% and soak for 30 minutes. After soaking, take it out and steam it again. The final mixed raw material section is sent into the milling machine to make raw material milling;

[0042] b. Crushing and enzymatic hydrolysis: Add 8 kg of 3.3% sodium ascorbate solution ...

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Abstract

The invention discloses a making method of ottelia alismoides and radix peucedani steamed cakes. The ottelia alismoides and radix peucedani steamed cakes are made from main raw materials of ottelia alismoides and radix peucedani through the steps of raw material treatment, smashing and enzymolysis, spray drying, tea powder making, mixing, fermentation and blank making, steaming, packaging, inspection and the like. According to the method, ottelia alismoides and radix peucedani which have wide sources are adopted as the raw materials, the making cost of the steamed cakes is reduced, the healthcare effect of the finished steamed cakes can be enhanced, and coordinated synergism is obvious; after ottelia alismoides and radix peucedani are soaked in saturated lime water, ottelia alismoides and radix peucedani are subjected to steam fixation, microorganisms on the surfaces of the raw materials can be killed, the acrid odor of ottelia alismoides and radix peucedani can be removed, and the taste of the finished steamed cakes is improved; the precipitation rate of nutritional ingredients of ottelia alismoides and radix peucedani is increased through compound enzyme treatment, the utilization rate of ottelia alismoides and radix peucedani is increased, and the finished steamed cakes are balanced in nutrition and crispy and smooth in taste, and have the healthcare effects of clearing heat and eliminating phlegm, removing toxins and promoting diuresis, dispelling wind and depressing qi and the like.

Description

technical field [0001] The invention relates to a method for preparing a tea-flavored puffed cake, in particular to a method for preparing a steamed cake of Long Tong Qian Hu. Background technique [0002] Agave grass, also known as dragon tongue, water cabbage, dragon claw vegetable, etc., is the whole herb of the annual submerged herbaceous plant of the family Waterwheel, which is harvested in summer and autumn, and dried or used fresh. Sweet, light, slightly cold in nature, non-toxic. "Guiyang Folk Medicinal Herbs" records: "Dehumidify and reduce phlegm, relieve cough." It has the health care effects of clearing away heat and reducing phlegm, detoxification and diuresis. [0003] Peucedanum, the name of traditional Chinese medicine, is the dry root of the perennial herb of the genus Peucedanum in the Umbelliferae family, Peucedanum chinensis or Peucedanum chinensis. It tastes bitter, pungent, and slightly cold. All qi, relieve cough, break crux, appetizer and eat, clear...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L33/105A23L33/10
Inventor 柴华许凌凌
Owner 柴华
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