Production method of suaeda salsa pudding

A production method, the technology of Suaeda salsa, applied in the field of pudding, can solve the problems of unfavorable health of the middle-aged and elderly people, and achieve the effects of lowering cholesterol, precise preparation process parameters, and rich nutrition

Inactive Publication Date: 2018-03-27
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But high cholesterol is not good for the health of middle-aged and elderly people

Method used

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  • Production method of suaeda salsa pudding
  • Production method of suaeda salsa pudding
  • Production method of suaeda salsa pudding

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A Suaeda salsa pudding, the pudding is made of the following raw materials: 110g of pure milk, 70g of whole egg liquid, 10g of white granulated sugar, and 20g of Suaeda salsa powder. 10%

[0029] Its production method comprises the following steps:

[0030] (1) After pulverizing the semi-dried Suaeda salsa products, soak them in water for 3-4 hours, let them soak, pre-boil, cool and drain for later use; Distilled water, homogenized with a cooking machine and filtered for later use; the homogenized material liquid is concentrated to half of the amount, and the Suaeda salsa powder is spray-dried.

[0031] (2) Preparation of pudding liquid: take fresh pure milk, add white granulated sugar, stir until the white granulated sugar is completely dissolved, then add whole egg liquid and Suaeda salsa powder, stir evenly, and filter to get ready.

[0032] (3) Preparation of Suaeda pudding: Pour the pudding liquid into a container until it is 80% full, put it in an electric heati...

Embodiment 2

[0034] A Suaeda salsa pudding, the pudding is made of the following raw materials: 100g of pure milk, 60g of whole egg liquid, 9g of white granulated sugar, and 30g of Suaeda salsa powder.

[0035] Its production method comprises the following steps:

[0036] (1) After pulverizing the semi-dried Suaeda salsa products, soak them in water for 3-4 hours, let them soak, pre-boil, cool and drain for later use; Distilled water, homogenized with a cooking machine and filtered for later use; the homogenized material liquid is concentrated to half of the amount, and the Suaeda salsa powder is spray-dried.

[0037] (2) Preparation of pudding liquid: take fresh pure milk, add white granulated sugar, stir until the white granulated sugar is completely dissolved, then add whole egg liquid and Suaeda salsa powder, stir evenly, and filter to get ready.

[0038] (3) Preparation of Suaeda pudding: Pour the pudding liquid into a container until it is 80% full, put it in an electric heating con...

Embodiment 3

[0040] A Suaeda salsa pudding, the pudding is made of the following raw materials: 100g of pure milk, 70g of whole egg liquid, 6g of white sugar, and 35g of Suaeda salsa powder.

[0041] Its production method comprises the following steps:

[0042] (1) After pulverizing the semi-dried Suaeda salsa products, soak them in water for 3-4 hours, let them soak, pre-boil, cool and drain for later use; Distilled water, homogenized with a cooking machine and filtered for later use; the homogenized material liquid is concentrated to half of the amount, and the Suaeda salsa powder is spray-dried.

[0043] (2) Preparation of pudding liquid: take fresh pure milk, add white granulated sugar, stir until the white granulated sugar is completely dissolved, then add whole egg liquid and Suaeda salsa powder, stir evenly, and filter to get ready.

[0044] (3) Preparation of Suaeda salsa pudding: Pour the pudding liquid into a container until it is 80% full, put it in an electric heating constant...

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PUM

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Abstract

The invention discloses a production method of a suaeda salsa pudding and relates to a pudding. The invention aims at the defects of high sugar and high cholesterol in the existing pudding products and provides the suaeda salsa pudding with low sugar and low cholesterol. Suaeda salsa is sweet in taste and cold in property, is capable clearing away heat and toxic material and reducing blood pressure and blood fat, especially has a weight-reducing effect, is a main traditional Chinese medicine for treating hepatitis, is capable of reducing cholesterol and blood fat and has good curative effectson hypertension and diabetes. Biologic iodine and beta carotene in the suaeda salsa are two of important components essential for long-term growth for infants provided by breast milk.

Description

【Technical field】 [0001] The invention belongs to the field of pudding, in particular to a production method of Suaeda saline pudding. 【Background technique】 [0002] Suaeda salsa, commonly known as Suaeda salsa and Hai Yingcai, is an annual herb. The fresh and tender stems and leaves are rich in nutrition, have a special seafood flavor, and have a good taste, and can be used as medicine to treat food stagnation and fever. The tender stems and leaves of Suaeda salsa can be eaten fresh or dried, which is convenient for storage and transportation, so the development of Suaeda salsa has very good prospects. [0003] In addition to various components of common nutrients, Suaeda salsa also contains crude protein and various vitamins. The content of calcium, phosphorus, iron and riboflavin in Suaeda salsa is higher than that of spinach, tomato and carrot; the content of vitamin C is equivalent to or even higher than that of ordinary vegetables; the content of vitamin B2 is 5 to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L33/10
CPCA23L9/12A23L33/10A23V2002/00A23V2200/3324A23V2200/30A23V2200/3262A23V2200/328
Inventor 朱丹实李雪刘贺李泓胜李君何余堂郝春光赵宏伟李晓娟
Owner BOHAI UNIV
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