Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of five-spice potentilla anserine fruit shortbread

The invention relates to a technology of five-spice fern and hemp fruit and a production method, which are applied in the directions of preservation of fruits and vegetables, food ingredients as taste improvers, and fruit/vegetable preservation by freezing/refrigeration. Simple and easy to use, prolong shelf life, increase the effect of savory taste

Inactive Publication Date: 2018-02-16
QINGHAI UNIV FOR NATITIES
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing Juema fruit crisps have a relatively single taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of five-spice potentilla anserine fruit shortbread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of the five-spice fern fruit crisp comprises the following steps:

[0032] (1) Cleaning: Clean the Juema fruit of Qinghai Juema No. 1 for later use;

[0033] (2) Preparation of spiced spices: add five spices to water and soak for 2 hours, then boil for 20 minutes under a pressure environment of 0.18MPa to obtain spiced spices;

[0034] The five spices include 20 parts of star anise, 7 parts of fennel, 12 parts of caraway seeds, 7 parts of Chinese prickly ash, 10 parts of cinnamon and 25 parts of edible salt by weight; the weight of water is 2200 parts;

[0035] (3) Preparation of spiced fern fruit: add the fern fruit washed in step (1) to the spiced perfume obtained in step (2), then add clear water until the fern fruit is completely submerged, and then press the fern fruit under a pressure of 0.12MPa Boil down for 5 minutes to obtain the spiced fern fruit, and the weight ratio of the spiced spice to the fern fruit is 1:2;

[0036] (4) Freezing:...

Embodiment 2

[0040] A kind of preparation method of five-spice fern ma fruit cake, comprises the following steps:

[0041] (1) Cleaning: Clean the Juema fruit of Qinghai Juema No. 2 for later use;

[0042] (2) Preparation of five spices: five spices are added with water and soaked for 3 hours, then boiled for 30 minutes under a pressure environment of 0.12MPa to obtain five spices;

[0043] The five spices include 15 parts of star anise, 12 parts of fennel, 8 parts of coriander seeds, 12 parts of Chinese prickly ash, 5 parts of cinnamon and 35 parts of edible salt by weight; the weight of water is 1600 parts;

[0044] (3) Preparation of spiced fern fruit: add the fern fruit washed in step (1) to the spiced perfume obtained in step (2), then add clear water until the fern fruit is completely submerged, and then press the fern fruit under a pressure of 0.18MPa Boil down for 3 minutes to obtain the spiced fern fruit, and the weight ratio of the spiced spice to the fern fruit is 7:10;

[004...

Embodiment 3

[0049] A kind of preparation method of five-spice fern ma fruit cake, comprises the following steps:

[0050] (1) Cleaning: Clean the Juema fruit of Qinghai Juema No. 4 for later use;

[0051](2) Preparation of five spices: add five spices to water and soak for 3 hours, then boil for 23 minutes under a pressure environment of 0.15MPa to obtain five spices;

[0052] The five spices include 18 parts of star anise, 10 parts of fennel, 10 parts of coriander seeds, 10 parts of Zanthoxylum bungeanum, 8 parts of cinnamon and 30 parts of edible salt by weight; the weight of water is 2000 parts;

[0053] (3) Preparation of spiced fern fruit: add the fern fruit washed in step (1) to the spiced perfume obtained in step (2), then add water until the fern fruit is completely submerged, and then press the fern fruit under a pressure of 0.16MPa Boil down for 4 minutes to obtain the spiced fern fruit, and the weight ratio of the spiced spice to the fern fruit is 3:5;

[0054] (4) Freezing: ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of five-spice potentilla anserine fruit shortbread. The five-spice potentilla anserine fruit shortbread is prepared by the following steps: cleaning freshpotentilla anserine fruits, boiling five-spice seasonings, adding the cleaned potentilla anserine fruits to the boiled seasonings, conducting steaming, and conducting refrigeration at an ultra-low temperature and freeze-drying at an ultra-low temperature. According to the processing method, no food additive is added, and a processing technology is simple and feasible. On the basis of keeping theoriginal appearance and color of the fresh potentilla anserine fruits and keeping the nutrients and active ingredients of the potentilla anserine fruits, the method endows the potentilla anserine fruit shortbread with a five-spice flavor, increases the fragrant and salty flavor of the potentilla anserine fruits, and also prolongs the shelf life of the potentilla anserine fruits. The five-spice potentilla anserine fruit shortbread obtained by the invention is a very ideal instant health-care and leisure food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing spiced fern fruit crisps. Background technique [0002] Bracken is a plant of the genus Potentilla in the Rosaceae family. Perennial herb. Bracken is also known as ginseng fruit. It is a national food with the same origin of medicine and food. It has the functions of invigorating the stomach and nourishing the spleen, promoting body fluid and quenching thirst, nourishing qi and blood. [0003] For a long time, Zhenma has been sold as a raw material, and there is a serious lack of ready-to-eat foods with high added value, and fresh Zhenma is not easy to preserve. Processing a product that can maintain the shape and color of fresh Juema and prolong the shelf life of Juema has always been the goal of Juemia food research. Existing juma fruit crisp has a single taste. Contents of the invention [0004] The purpose of the present inven...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/00A23L27/00A23L27/10A23L5/10A23B7/04A23B7/024
CPCA23B7/024A23B7/04A23V2002/00A23L5/13A23L19/03A23L27/00A23L27/10A23V2200/16A23V2300/20A23V2300/10
Inventor 李军乔刘贺贺包锦渊韦梅琴白世俊富贵张锦刘欣马斌
Owner QINGHAI UNIV FOR NATITIES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com