Roxburgh rose and honey chestnut kernels and preparation method for same
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A production method and technology of chestnut kernels 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 single flavor and nutrition, greasy taste, etc., and achieve high nutritional value. and economic value, fruity aroma, unique flavor effect
Inactive Publication Date: 2017-01-04
安庆天然蜂坊蜂业有限公司
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Abstract
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Problems solved by technology
[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 prickly pear honey chestnut kernel is made from the following raw materials in parts by weight:
[0022] 50 parts of prickly pear, 60 parts of chestnut, 4 parts of soybean, 3 parts of loofah, 3 parts of bougainvillea, appropriate amount of water, 2 parts of Agaricus blazei, 1 part of rose flower, 1 part of verbena, 2 parts of ginkgo leaf, 1 part of spearmint 25 parts of honey, 5 parts of sea dragon oil, 2 parts of militaris powder;
[0023] The preparation method of described prickly pear 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 prickly pears, loofah and bok choy, and mixing them to obtain mixed fruit and vegetable juice;
[0026] (3), heating and cooking the soybeans, grinding them into a slurry to obtain a...
Embodiment 2
[0032] A prickly pear honey chestnut kernel is made from the following raw materials in parts by weight:
[0033] 80 parts of prickly pear, 100 parts of chestnut, 10 parts of soybean, 8 parts of loofah, 8 parts of bougainvillea, appropriate amount of water, 4 parts of Agaricus blazei, 2 parts of rose flower, 2 parts of verbena, 3 parts of ginkgo leaf, 3 parts of spearmint 30 parts of honey, 10 parts of sea dragon oil, 5 parts of militaris powder;
[0034] The preparation method of described prickly pear 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 prickly pears, loofah and bok choy, and mixing them to obtain mixed fruit and vegetable juice;
[0037] (3), heating and cooking the soybeans, grinding them into a slurry ...
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Abstract
The invention discloses roxburgh rose and honey chestnut kernels, which are prepared from the following raw materials: roxburgh roses, chestnuts, soybeans, loofahs, araliaceae acanthopanax trifoliatus, a proper amount of water, agaricus blazei murill, rosa davurica pall, verbenae herba, ginkgo leaves, mentha spicata, honey, Hailong oil and cordyceps militaris powder. A preparation method comprises the following steps: (1) preparing chestnut kernels for later use; (2) preparing mixed fruit and vegetable juice; (3) preparing cereal pulp; (4) preparing a nutrient solution; (5) preparing a soaking solution; (6) soaking the chestnut kernels for later use in the soaking solution, and after the chestnut kernels are tasty, fishing out and drying the chestnut kernels to obtain a finshed product. According to the roxburgh rose and honey chestnut kernels and the preparation method, fruit, vegetable and cereal nutrients such as the roxburgh roses and the araliaceae acanthopanax trifoliatus are introduced into the honey chestnut kernels, and meanwhile, beneficial healthcare components such as cordyceps militaris and the agaricus blazei murill are added, so that the honey chestnut kernels have a unique flavor, taste crispy and delicious, smell fruity, and have the healthcare effects of nourishing the stomach and spleen, invigorating the kidney, reinforcing tendons, promoting blood circulation, strengthening the body and the like, and nutritional substances required by a human body are supplemented.
Description
technical field [0001] The invention belongs to the field of health food, and in particular relates to a prickly pear 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 nu...
Claims
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Application Information
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