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Stir-frying method of sophora flowers

A technology of sophora japonica and frying, which is applied in the functions of food ingredients, food ingredients containing oil, food science, etc., can solve problems such as troublesome and not very tasty, and achieve the effect of promoting metabolism, delicious taste and balanced diet.

Inactive Publication Date: 2017-09-19
胡建锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to improve the edible value of Sophora japonica, people have various kinds of processing of Sophora japonica in order to obtain delicious food. Most of the existing Sophora japonica food is Sophora japonica cake or dumplings, etc. It is very troublesome and unnecessary. So delicious; therefore, a method of frying Sophora japonica with high nutritional value, delicious taste, and suitable for all ages has gradually become popular among people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method of frying Sophora japonica, comprising 76% of Sophora japonica, 6% of flour, 3% of corn flour, 4% of soybean flour, 3% of buckwheat flour, 0.6% of salt, 0.07% of monosodium glutamate, 0.09% of sesame oil, and 0.05% of thirteen incense , the balance is water;

[0020] 1) Clean and remove the slag from the collected Sophora japonica, wash and dry the treated Sophora japonica with water;

[0021] 2) First put Sophora japonica into a pot and add a small amount of water, mix flour and Sophora japonica in a mass ratio of 1:8, corn flour and Sophora japonica in a mass ratio of 1:11, soybean flour and Sophora japonica in a ratio of 1:1 : 13 mass ratio mixing, buckwheat flour and pagoda japonica were mixed according to a mass ratio of 1:15, stirred after mixing, and cooled for 8 minutes after the stirring was completed;

[0022] 3) Put sesame oil and Sophora japonica in the pot for frying according to the mass ratio of 1:17, add salt and Sophora japonica according to t...

Embodiment 2

[0024] A method of frying Sophora japonica, comprising 74% of Sophora japonica, 7% of flour, 2% of corn flour, 3% of soybean flour, 4% of buckwheat flour, 0.7% of salt, 0.08% of monosodium glutamate, 0.10% of sesame oil, and 0.04% of thirteen incense , the balance is water;

[0025] 1) Clean and remove the slag from the collected Sophora japonica, wash and dry the treated Sophora japonica with water;

[0026] 2) First put Sophora japonica into a pot and add a small amount of water, mix flour and Sophora japonica in a mass ratio of 1:7, corn flour and Sophora japonica in a mass ratio of 1:12, soybean flour and Sophora japonica in a ratio of 1:1 : 12 mass ratio mixing, buckwheat flour and pagoda japonica were mixed according to a mass ratio of 1:14, stirred after mixing, and cooled for 7 minutes after the stirring was completed;

[0027] 3) Put sesame oil and Sophora japonica in the pot for frying according to the mass ratio of 1:16, add salt and Sophora japonica according to t...

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PUM

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Abstract

The invention relates to a stir-frying method of sophora flowers. According to the method, the following ingredients are included: sophora flowers, flour, corn flour, soybean meal, buckwheat flour, salt, monosodium glutamate, sesame oil, thirteen-spices and water; and the ingredients are characterized by being in the following mass percentages: sophora flowers 70-80%, flour 5-7%, corn flour 2-3%, soybean meal 3-4%, buckwheat flour 2-4%, salt 0.5-0.7%, monosodium glutamate 0.05-0.09%, sesame oil 0.07-0.13%, thirteen-spices 0.03-0.06% and the balance of water. In a word, the products prepared through the method provided by the invention have the advantages of high nutritional value, delicious taste and suitability for people of all ages.

Description

technical field [0001] The invention relates to the field of diet, in particular to a method for frying Sophora japonica. Background technique [0002] Sophora japonica is a deciduous tree, often planted on the side of houses and roads. It is widely cultivated in various parts of China, especially in the Loess Plateau and North China Plain. It usually blooms from April to May every year, and the flowering period is generally about 10-15 days. Sophora japonica has a good When the flowering period comes in midsummer, strings of pure white Sophora japonica flowers are dotted with branches, and the air is filled with a faint and elegant fragrance, which is refreshing. [0003] Sophora japonica is sweet and fragrant, rich in vitamins and various minerals. It also has the effects of clearing heat and detoxifying, cooling blood and moistening lungs, lowering blood pressure, and preventing stroke. After picking it, it can be used to make soup, mixed vegetables, stewed rice, or Make...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L33/00A23L7/10A23L11/00
CPCA23L5/11A23L7/10A23L11/07A23L33/00A23V2002/00A23V2200/30A23V2200/332A23V2250/1614A23V2250/18
Inventor 胡建锋
Owner 胡建锋
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