Emblica officinalis honey chestnut kernels and preparing method thereof
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A production method and technology of Niuganguo are applied in the directions of food ingredients as taste improver, function of food ingredients, food ingredients containing natural extracts, etc., which can solve the problems of greasy taste, single flavor and nutrition, etc. Intense, high nutritional and economic value, unique flavor effect
Inactive Publication Date: 2016-11-09
安庆天工匠造食品有限公司
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[0004] At present, most of the chestnut kernels on the market are roughly processed. They are usually fried with sugar or directly cooked before eating. They taste greasy, and the flavor and nutrition are relatively simple.
Method used
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Embodiment 1
[0021] A kind of honey chestnut kernel of kangguo is made from the following raw materials in parts by weight:
[0022] 50 parts of nougat fruit, 60 parts of chestnut, 4 parts of macadamia nuts, 3 parts of pumpkin, 3 parts of bell pepper, appropriate amount of water, 2 parts of salvia miltiorrhiza, 1 part of honeysuckle, 1 part of rock sugar grass, 2 parts of linden leaf, 1 part of chicken bone incense 25 parts of honey, 5 parts of bone oil, 2 parts of schisandra powder;
[0023] The preparation method of described Niuganguo honey chestnut kernel comprises the following steps:
[0024] (1) Select fresh chestnuts, boil them in water at 90-100°C for 5 minutes, remove the shell and chestnut coat after cooling, protect the color, and dry to obtain spare chestnut kernels;
[0025] (2), removing impurities, cleaning, and beating the nougat, pumpkin and sweet pepper, and mixing to obtain a mixed fruit and vegetable juice;
[0026] (3), heating and cooking the macadamia nuts, grindi...
Embodiment 2
[0032] A kind of honey chestnut kernel of kangguo is made from the following raw materials in parts by weight:
[0033] 80 parts of Nougat fruit, 100 parts of chestnut, 10 parts of macadamia nuts, 8 parts of pumpkin, 8 parts of bell pepper, appropriate amount of water, 4 parts of salvia miltiorrhiza, 2 parts of honeysuckle, 2 parts of rock sugar grass, 3 parts of linden leaf, 3 parts of chicken bone incense 30 parts of honey, 10 parts of bone oil, 5 parts of schisandra powder;
[0034] The preparation method of described Niuganguo honey chestnut kernel comprises the following steps:
[0035] (1) Select fresh chestnuts, boil them in water at 90-100°C for 8 minutes, remove the shell and chestnut coat after cooling, protect the color, and dry them to obtain spare chestnut kernels;
[0036] (2), removing impurities, cleaning, and beating the nougat, pumpkin and sweet pepper, and mixing to obtain a mixed fruit and vegetable juice;
[0037] (3), heating and cooking the macadamia n...
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Abstract
The invention discloses emblica officinalis honey chestnut kernels. The emblica officinalis honey chestnut kernels are prepared from emblica officinalis, chestnut kernels, macadamia nut, pumpkin, sweet pepper, a proper amount of water, salviae miltiorrhizae, honeysuckle flower, sweet broomwort herb, linden leaves, thickleaf croton root, honey, bone oil and fructus schizandrae powder. A method for preparing the emblica officinalis honey chestnut kernels comprises the steps of 1, preparing chestnut kernels for use; 2, preparing mixed fruit and vegetable juice; 3, preparing cereal pulp; 4, preparing nutrient solution; 5, preparing soak solution; 6, placing the chestnut kernels in the soak solution to be soaked, taking the chestnut kernels out after the chestnut kernels become tasty, and drying the chestnut kernels to obtain the emblica officinalis honey chestnut kernels. By introducing emblica officinalis, sweet pepper and other fruit, vegetable and cereal nutrients to honey chestnut kernels and adding fructus schizandrae, salviae miltiorrhizae and other health benefiting constituents, the emblica officinalis honey chestnut kernels have a unique flavor, taste crispy and delicious, have a thick fruit flavor, can supplement nutrient substances required by the body, and can also nourish stomach and spleen, tonify kidney and reinforce tendon, activate blood and improve health.
Description
technical field [0001] The invention belongs to the field of health food, and in particular relates to a kind of honey chestnut kernel and a preparation method thereof. Background technique [0002] Honey is a nutrient-rich natural nourishing food. It has the functions of nourishing the lungs, laxatives, tonifying the middle and detoxifying. Wide application value and food value. Honey is sweet in taste, enters the spleen and stomach meridian, can nourish the middle and nourish qi, moisten the intestines and laxative. Honey also has a certain curative effect on certain chronic diseases. Taking honey regularly has a good auxiliary medical effect on heart disease, high blood pressure, lung disease, eye disease, liver disease, dysentery, constipation, anemia, nervous system diseases, gastric and duodenal ulcer diseases, etc. [0003] Chestnut, also known as chestnut, chestnut, and wind chestnut, is a plant of the genus Chestnut in the Fagaceae. Chestnuts are rich in nutrien...
Claims
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Application Information
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