Cordate houttuynia and honey chestnut kernels and production method thereof
A production method, the technology of Houttuynia cordata, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., 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
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Embodiment 1
[0021] A houttuynia honey chestnut kernel is made from the following raw materials in parts by weight:
[0022] 50 parts of Houttuynia cordata, 60 parts of chestnut, 4 parts of Gorgon fruit, 3 parts of melon, 3 parts of asparagus, appropriate amount of water, 2 parts of Korean ginseng, 1 part of apple flower, 1 part of licorice, 2 parts of cherry leaf, 1 part of daphne, 25 parts of honey 5 parts of sesame oil, 2 parts of almond flour;
[0023] The preparation method of described houttuynia cordata 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) Remove impurities, clean and beat Houttuynia cordata, muskmelon and asparagus, and mix them to obtain mixed fruit and vegetable juice;
[0026] (3) Heat and boil the Gorgon fruit until cooked and rotten, grind it into a pulp, ...
Embodiment 2
[0032] A houttuynia honey chestnut kernel is made from the following raw materials in parts by weight:
[0033] 80 parts of Houttuynia cordata, 100 parts of chestnut, 10 parts of gorgon, 8 parts of melon, 8 parts of asparagus, appropriate amount of water, 4 parts of Korean ginseng, 2 parts of apple blossom, 2 parts of licorice, 3 parts of cherry leaf, 3 parts of daphne, 30 parts of honey 10 parts of sesame oil, 5 parts of almond flour;
[0034] The preparation method of described houttuynia cordata 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) Remove impurities, clean and beat Houttuynia cordata, muskmelon and asparagus, and mix them to obtain mixed fruit and vegetable juice;
[0037] (3) Heat and boil the Gorgon fruit until cooked and rotten, grind it into a ...
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Abstract
Description
Claims
Application Information
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