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Preparation method for sophora flower snack food

A technology of leisure food and Sophora japonica, which is applied in the direction of food science, can solve the problems such as insufficient development of Sophora japonica products, and achieve the effect of preventing and treating nosebleeds, rich nutrition and delicate taste

Inactive Publication Date: 2017-06-27
WEIHAI HONGYIN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the research and development of Sophora japonica tea has enriched the varieties of tea replaced by flowers in my country, but the depth of development of existing Sophora japonica products is not enough, and there is no deep-processed Sophora japonica leisure food on the market, and it needs to be developed with modern scientific technology. The method is to better develop and utilize the nutritive and medicinal functions of Sophora japonica, to improve its application value, and to expand the road for the development and utilization of Sophora japonica

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Pick and wash the fresh Sophora japonica flowers, then put the washed Sophora japonica flowers in salt water and boil them for 10 minutes, then soak them in water for a few hours and then rinse them again to make boiled Sophora japonica flowers for later use;

[0020] Harvest fresh eggs as raw materials, smash them to make egg liquid, and reserve;

[0021] Harvest fresh green onions as raw materials, chop them into chopped green onions, and set aside;

[0022] Purchase or harvest glutinous rice flour, sesame flour, and fine salt for later use;

[0023] Weigh 49 kg of boiled acacia flower, 18 kg of glutinous rice flour, 15 kg of sesame powder, 2 kg of fine salt, 3 kg of chopped green onion, and 13 kg of egg liquid.

[0024] Then pour the above boiled Sophora japonica, glutinous rice flour, sesame powder, fine salt, and chopped green onion with egg liquid, stir well, and then press the tableting equipment to make Sophora japonica slices, and then bake them at a heating temperature ...

Embodiment 2

[0026] Pick and wash the fresh Sophora japonica flowers, then put the washed Sophora japonica flowers in salt water and boil for 5-10 minutes, then soak them in water for several hours and rinse them again to make boiled Sophora japonica flowers for later use;

[0027] Harvest fresh eggs as raw materials, smash them to make egg liquid, and reserve;

[0028] Harvest fresh green onions as raw materials, chop them into chopped green onions, and set aside;

[0029] Purchase or harvest glutinous rice flour, sesame flour, and fine salt for later use;

[0030] Weigh the prepared 51 kg, 17 kg of glutinous rice flour, 15 kg of sesame powder, 2 kg of fine salt, 3 kg of chopped green onion, and 12 kg of egg liquid.

[0031] Then pour the above boiled Sophora japonica, glutinous rice flour, sesame powder, fine salt, and chopped green onion with egg liquid, stir well, and then press the tableting equipment to make Sophora japonica slices, and then bake them at a heating temperature of 220 The tempe...

Embodiment 3

[0033] Pick and wash the fresh Sophora japonica flowers, then put the washed Sophora japonica flowers in salt water and boil them for 5-10 minutes, then soak them in water for several hours and then rinse them again to make boiled Sophora japonica flowers for later use;

[0034] Harvest fresh eggs as raw materials, smash them to make egg liquid, and reserve;

[0035] Harvest fresh green onions as raw materials, chop them into chopped green onions, and set aside;

[0036] Purchase or harvest glutinous rice flour, sesame flour, and fine salt for later use;

[0037] Weigh 51 kg of boiled Sophora japonica flowers, 19 kg of glutinous rice flour, 11 kg of sesame powder, 3 kg of fine salt, 4 kg of chopped green onion, and 12 kg of egg liquid.

[0038] Then pour the above boiled Sophora japonica, glutinous rice flour, sesame powder, fine salt, and chopped green onion with egg liquid, stir well, and then press the tableting equipment to make Sophora japonica slices, and then bake them at a heati...

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PUM

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Abstract

The invention discloses a preparation method of Sophora japonica leisure food. The weight ratio of raw material components is as follows: 40-60 parts of boiled Sophora japonica, 10-30 parts of glutinous rice flour, 10-30 parts of sesame powder, and 5-15 parts of fine salt. 5-15 parts of minced green onion, 5-20 parts of egg liquid. Sophora japonica in the components of the invention is scientifically compatible with various raw material components to make a natural, efficient, convenient and safe snack food. The prepared snack food has a sweet taste, delicate taste, rich nutrition, and the raw material is pure Natural green food, often eaten can clear the liver and reduce fire, quench thirst and relieve troubles. It provides a new healthy leisure food for the society, and has good social and economic benefits.

Description

Technical field [0001] The invention relates to a food, in particular to a method for preparing a Sophora japonica snack food using Sophora japonica as a raw material. Background technique [0002] Sophora japonicus in full bloom gives people the enjoyment of beauty and provides honey-gathering resources for bees. Sophora japonica is especially eye-catching for its fragrance and is a favorite food. People often brew Sophora japonica with boiling water as tea. The folks have a long history of using Sophora japonica instead of tea. In recent years, the research and development of Sophora japonica tea has enriched the varieties of Chinese scented tea, but the existing Sophora japonica products have not developed enough depth. There is no deep-processed Sophora japonica snack food on the market, and modern scientific technology is still needed. The method better develops and utilizes the nutritional and medicinal functions of Sophora japonica to improve its application value and exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L25/00A23L33/10
CPCA23V2002/00
Inventor 迟桂丽张宁吕彦羽
Owner WEIHAI HONGYIN FOOD TECH CO LTD
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