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Potentilla fruticosa-flavored dried pinto bean curd

A technology of golden dew plum and golden dew plum leaves is applied in the field of food processing to achieve the effects of easy preservation, portability and unique flavor

Inactive Publication Date: 2018-10-16
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using Jinlumei and Huadou as the main raw materials, Xiaoshidie, Piper cubeb, and Red Rui Mu fruit as health-care raw materials, a kind of Jinlumei-flavored dried beans has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1, a Jinlumei-flavored pinto bean curd, made by the following steps:

[0027] A. Jinlumei pretreatment Take mature and fresh Jinlumei leaves, clean them, and then put them into a medicine pounder equipped with an 80-mesh sieve to mash them to make Jinlumei juice, then add 1% of Jinlumei juice's yeast, seal and set aside Put it in fermentation, wait for the alcohol content to reach 0.5% volume ratio, finish the fermentation, add the water with 5 times the weight of the golden dew plum after fermentation, put it into a beater equipped with a 80-mesh screen, and pulverize it, so as to obtain fermented golden dew plum pulp;

[0028] B. Pinto bean pretreatment: Take fresh, pest-free pinto bean kernels, pour them into a stainless steel sandwich pot, add water 10 times the weight of pinto beans, pre-cook for 3 minutes, and then put them together with the decoction liquid for refining Refining in the machine, and then entering the pulp and residue separator to make flow...

Embodiment 2

[0037] Example 2, a Jinlumei-flavored pinto bean curd, made by the following steps:

[0038] A. Jinlumei pretreatment Take mature and fresh Jinlumei leaves, clean them, put them into a medicine pounder equipped with a 100-mesh sieve, and mash them to make Jinlumei juice, then add 1.5% of Jinlumei juice's yeast, seal and set aside Place for fermentation, until the alcohol content reaches 0.8% volume ratio, finish the fermentation, add water with 5.5 times the weight of the fermented goldenrod, put it into a beater equipped with a 100-mesh sieve, and pulverize it to obtain fermented goldenrod pulp;

[0039] B. Pinto bean pretreatment: Take fresh, insect-free pinto bean kernels, pour them into a stainless steel sandwich pot, add water 12 times the weight of pinto beans, pre-cook for 4 minutes, and then put them together with the decoction liquid for refining Refining in the machine, and then entering the pulp and residue separator to make flower soybean milk;

[0040]C. Pretreat...

Embodiment 3

[0052] Example 3, a Jinlumei-flavored pinto bean curd, made by the following steps:

[0053] A. Jinlumei pretreatment Take mature and fresh Jinlumei leaves, clean them, put them into a medicine pounder equipped with a 120-mesh sieve, and mash them to make Jinlumei juice, then add 2% of Jinlumei juice's yeast, seal and set aside Put it in fermentation, wait until the alcohol content reaches 1% volume ratio, finish the fermentation, add water with 6 times the weight of the fermented goldenrod, put it into a beater equipped with a 120-mesh sieve, and pulverize it, so as to obtain fermented goldenrod pulp;

[0054] B. Pinto bean pretreatment: Take fresh, insect-free pinto bean kernels, pour them into a stainless steel sandwich pot, add water 15 times the weight of pinto beans, pre-cook for 5 minutes, and then put them into the decoction together with the decoction liquid Refining in the machine, and then entering the pulp and residue separator to make flower soybean milk;

[0055...

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PUM

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Abstract

The present invention discloses potentilla fruticosa-flavored dried pinto bean curd. The potentilla fruticosa-flavored dried pinto bean curd is prepared from potentilla fruticosa and pinto beans as raw materials, and at the same time contains petrocosmea minor, piper cubeba and cornus alba fruits. The nutritional values of the potentilla fruticosa and pinto beans are fully utilized; and the potentilla fruticosa and pinto beans are combined with traditional Chinese medicines to have synergistic interaction and effects of strengthening stomach and promoting digestion. The finished product is mellow and refreshing, unique in flavor, suitable for people at all ages, outstanding in health-care functions, and easy to store and carry, can significantly solve discomforts of people with indigestionin a long-term consumption; and a manufacture technology is simple and easy to realize, and in line with appropriate development needs, and can be subjected to scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dried bean curd with Jinlumei flavor and Pinto bean prepared by using Jinlumei and pinto bean as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Jinlumei is a plant of the genus Potentilla in the Rosaceae family. It is also known as golden wintersweet, golden old plum, Yaowangcha, stick catechu, flat hemp, and woody Potentilla. This species has dense branches and leaves and bright yellow flowers. It is suitable as an ornamental shrub in gardens. Or as a short hedge is also very beautiful. The leaves and fruits contain tannins, which can be extracted from tannins. Young leaves can be used instead of tea. The leaves are sweet in taste and flat in nature, and have the effects of clearing heat, benefiting the brain, clearing the heart, and invigorating the stomach. [0003] Pinto beans, also known as safflower beans, mul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/00A61K36/73A61P1/14
CPCA23C20/005A23C2240/15A61K36/185A61K36/48A61K36/54A61K36/73A61P1/14A61K2300/00
Inventor 许芳芳李月华
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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