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

Preparation method of vegetarian dish with health-care functions

A production method and vegetarian technology, which is applied to the functions of food ingredients, food science, food ingredients, etc., can solve the problems of unreasonable mix of raw materials, limited nutritional value of vegetarian dishes, and failure to achieve health care, so as to prevent old age Dementia, Immunity Improvement, Immunity Enhancement Effect

Inactive Publication Date: 2018-09-14
天津一鉴楼文化科技有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the simple production method and unreasonable combination of raw materials of the vegetarian dishes in the prior art, the nutritional value of some vegetarian dishes is limited, the taste is not good, and the effect of health care cannot be achieved. Therefore, we propose a The method for making vegetarian dish with health care function is used to solve the above problems

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of vegetarian dish preparation method with health care function proposed by the present invention comprises the following steps:

[0021] S1: Prepare the following ingredients by weight: 450 grams of carrots, 140 grams of dried shiitake mushrooms, 45 grams of fungus, 45 grams of magnolia slices, 45 grams of dried fragrant, 45 grams of bean curd sticks, 45 grams of gluten, 45 grams of winter bamboo shoots, 35 grams of day lily, and white silk 35 grams, 25 grams of Liubiju sauce cucumber, 25 grams of soy sauce kohlrabi, 5 grams of fresh ginger, 25 grams of pure peanut oil, 15 grams of olive oil, 10 grams of cooking wine, 8 grams of sesame oil, some water;

[0022] S2: Preparation of main ingredients: soak the fungus and day lily in the above weight parts, blanch the dried fragrant, bean curd sticks, gluten, and magnolia slices, and dry them separately. Cut the carrots into shreds and dry them. After shredding, soak in water for 20 minutes to remove salt and salinit...

Embodiment 2

[0028] A kind of vegetarian dish preparation method with health care function proposed by the present invention comprises the following steps:

[0029] S1: Prepare the following raw materials by weight: 500 grams of carrots, 150 grams of dried shiitake mushrooms, 50 grams of fungus, 50 grams of magnolia slices, 50 grams of dried fragrant, 50 grams of bean curd sticks, 50 grams of gluten, 50 grams of winter bamboo shoots, 40 grams of day lily, and white silk 40 grams, 30 grams of Liubiju sauce cucumber, 30 grams of soy sauce kohlrabi, 10 grams of fresh ginger, 30 grams of pure peanut oil, 20 grams of olive oil, 15 grams of cooking wine, 9 grams of sesame oil, some water;

[0030] S2: Preparation of main ingredients: soak the fungus and day lily in the above weight parts, blanch the dried fragrant, bean curd sticks, gluten, and magnolia slices, and dry them separately. Cut the carrots into shreds and dry them. After shredding, soak in water for 30 minutes to remove the saltiness...

Embodiment 3

[0036] A kind of vegetarian dish preparation method with health care function proposed by the present invention comprises the following steps:

[0037] S1: Prepare the following ingredients by weight: 550 grams of carrots, 160 grams of dried shiitake mushrooms, 55 grams of black fungus, 55 grams of magnolia slices, 55 grams of dried fragrant, 55 grams of bean curd sticks, 55 grams of gluten, 55 grams of winter bamboo shoots, 45 grams of day lily, and white silk 45 grams, 35 grams of Liubiju sauce cucumber, 35 grams of soy sauce kohlrabi, 15 grams of fresh ginger, 35 grams of pure peanut oil, 25 grams of olive oil, 20 grams of cooking wine, 10 grams of sesame oil, appropriate amount of water;

[0038] S2: Preparation of main ingredients: soak the fungus and day lily in the above weight parts, blanch the dried fragrant, bean curd sticks, gluten, and magnolia slices, and dry them separately. Cut the carrots into shreds and dry them. After shredding, soak in water for 40 minutes t...

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 discloses a preparation method of a vegetarian dish with health-care functions. The preparation method comprises the following steps: S1: preparing the following raw materials in parts by weight: 450-550 grams of red radishes, 140-160 grams of dried shiitake mushrooms, 45-55 grams of jelly fungi, 45-55 grams of magnolia denudata slices, 45-55 grams of dried bean curd, 45-55 grams ofbean curd sticks, 45-55 grams of wheat gluten, 45-55 grams of winter bamboo shoots, 35-45 grams of daylilies, 35-45 grams of shredded scallion stalks, 25-35 grams of Liubiju pickled cucumbers, 25-35 grams of pickled turnip cabbages, 5-15 grams of shredded fresh ginger, 25-35 grams of pure peanut oil, 15-25 grams of olive oil, 10-20 grams of cooking wine, 8-10 grams of sesame oil and a proper amount of water; and S2: preparing main materials: soaking the jelly fungi and the daylilies in parts by weight in water, separately blanching the dried bean curd, the bean curd sticks, the wheat gluten and the magnolia denudata slices in water and performing air drying. The vegetarian dish has a simple preparation method, is nutrient-rich, contains completely vegetable foods which have great benefit and no harm, has good mouthfeel and is suitable for popularization.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a method for preparing a vegetarian dish with health care function. Background technique [0002] Vegetarianism is a way of eating that avoids animal products such as meat, poultry, seafood, and sometimes with or without dairy products and honey. Some vegans are extremely averse to animal products, do not use those derived from animals, and do not engage in occupations involving killing animals. [0003] In modern society, there are more and more vegetarians, and the vegetarian population is also getting younger. Vegetarianism is no longer a religion and dogma, and vegetarians have no sense of moral superiority. Choosing vegetarianism is just choosing a dietary habit that is beneficial to one’s own health, respects other life, cares for the environment, and conforms to the laws of nature. Vegetarianism has gradually become a The trendy lifestyle of the times. However,...

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): A23L31/00A23L19/10A23L19/00A23L33/00A23L33/10
CPCA23L19/03A23L19/10A23L31/00A23L33/00A23L33/10A23V2002/00A23V2200/30
Inventor 王纬宇
Owner 天津一鉴楼文化科技有限公司
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