Dead purslane functional food and preparation method thereof

Abstract

The invention discloses a delicacy purslane functional food which comprises the following components in parts by weight: 60-80 parts of purslane, 5-7 parts of Ning-protecting vinegar, 4-6 parts of white sauce dew, 4-5 parts of chili sauce, 2-3 parts of mashed black garlic, 3-5 parts of linseed oil, 2-5 parts of zanthoxylum armatum oil, 1-2 parts of Baijiu, 2-10 parts of syringa fishes, 1-3 parts of acete chinensis powder, 1-2 parts of seasonings and 0.04-0.06 part of a food additive. The delicacy purslane functional food provided by the invention can improve and retain functions and nutritional ingredients, improves delicate flavor strength and product crispness, and has flavor and nutrition at the same time. The product is not only a delicious food which is eaten together with rice, but also a good medicinal and edible product with a good pharmacological action.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a delicacy purslane functional food and a preparation method thereof. Background Art

[0002] With the continuous improvement of people's health awareness and the growing demand for health management, the concept of medicine and food having the same origin as a natural, safe and effective health management method has broad application prospects.

[0003] Existing purslane processed foods (such as pickles and dried vegetables) have the following defects: Loss of active ingredients: Traditional thermal processing (such as atmospheric pressure frying and high-temperature sterilization) leads to oxidative degradation of heat-sensitive functional substances in purslane (such as flavonoids and omega-3 fatty acids); Flavor-nutrition conflict: Excessive salt / chemical preservatives are added to extend shelf life, masking the original flavor of purslane while increasing the sodium load, which contradicts health claims. Single function: Most commercially available products rely on a single raw material (such as only purslane), and lack nutrient complementation through scientific proportions. Summary of the Invention

[0004] In view of the above-mentioned technical deficiencies, the purpose of the present invention is to provide a delicacy purslane functional food and a preparation method thereof to solve the problems mentioned in the background technology.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solution: the present invention provides a delicacy purslane functional food, comprising the following ingredients in parts by weight: 60-80 parts of purslane, 5-7 parts of Baoning vinegar, 4-6 parts of white sauce, 4-5 parts of chili sauce, 2-3 parts of black garlic paste, 3-5 parts of linseed oil, 2-5 parts of Sichuan pepper oil, 1-2 parts of white wine, 2-10 parts of anchovies, 1-3 parts of hair shrimp powder, 1-2 parts of seasoning, and 0.04-0.06 parts of food additives.

[0006] Preferably, the chili sauce is yellow bell pepper chili sauce.

[0007] Preferably, it is characterized in that the liquor is 60° liquor.

[0008] Preferably, the seasoning includes glutamate compound MSG and "thirteen spices" seasoning.

[0009] Preferably, the food additives include nisin and sucralose.

[0010] A method for preparing a delicacy purslane functional food comprises the following steps: S1. Basic pretreatment of purslane Select young green leaves without yellow spots, remove old roots and impurities, soak in salt water for 10 minutes, remove insect eggs, and rinse with running water; S2. Deacidification and brittleness Blanch in boiling water for 5-6 minutes, heat and rinse with cold water and drain; S3. Automated segmentation, 1.2-1.5 cm long; S4. Steaming and drying of anchovies The anchovies are transported by an elevator into a cleaning tank and washed three times with clean seawater. The cleaned anchovies are then conveyed by a conveyor chain into a cooking pot. Low-sodium amino acid salt is added and the pot is kept boiling for 3-5 minutes. After cooking, the aquatic products are evenly sprayed onto a conveyor belt through a wind dispersion device. They then enter a drying tunnel at a temperature of 40-60°C and are dried for 25-40 minutes to reduce the moisture content of the dried anchovies to between 45-50%. The dried anchovies are then rapidly cooled to below 4°C in a cooler. Finally, they are manually sorted, packaged, and, after food testing, refrigerated for storage. S5. Vacuum frying The dried cloves are taken out and rinsed with pure water, drained, and transported to a fully automatic double-chamber vacuum low-temperature fryer. Flaxseed cooking oil is added, and the oil level is kept higher than 1 / 4 of the depth of the container. Low-temperature frying is carried out under a negative pressure vacuum state of 0.009 MPa and a temperature of 40°C. After low-temperature frying, add ginger slices, garlic slices, white wine, white sauce, and peppercorns into the dried anchovies, mix well while heating, and then place in the frying basket; Submerge the frying basket in the oil pan and fry for 3-5 minutes; S6. Production of shrimp powder The hair shrimp are rinsed with pure seawater and drained to remove silt and debris; then, they are placed in a screen layer device prepared by a continuous steamer, boiled in boiling water for 15-20 minutes, removed and drained; then, they are transported to an automatic disc drying mechanism for drying, where the hair shrimp are heated and cooled by a heating medium and a cooling medium, and the material processing temperature is accurately controlled to maintain the moisture content of the dried hair shrimp at less than 5-6%; after sterilization, the dried shrimp skins are transported to an automatic ultrafine grinder for powdering; S7. Prepare sauce Add vinegar, white sauce, chili sauce, black garlic paste, flaxseed oil, Sichuan peppercorn oil, white wine, seasoning, nisin, sucralose, and water and mix well. S8. Thermalization and dehydration of purslane Put the purslane obtained in S3 into a pot of boiling water and cook for 5-6 minutes, remove from the pot, drain the water, and cool for later use; S9. Hybrid The purslane obtained in S8 and the sauce obtained in S7 are transferred to a blender and mixed evenly, then transferred to a container and immersed for 2-3 hours, after draining the juice, the anchovies obtained in S5 and the hair shrimp powder obtained in S6 are added, and mixed evenly again to obtain the finished sauerkraut; S10. Weighing and packaging The finished product of the delicacy purslane obtained in S9 is packaged into a bag; S11. Sterilization As an improvement, the amount of the low sodium salt in each layer in step S2 is 3-4% of the weight of the purslane in the adjacent layer.

[0011] Preferably, the sterilization temperature of the S11 sterilization treatment is 100-120°, and the sterilization time is 60-80 minutes.

[0012] The beneficial effects of the present invention are as follows: the purslane functional food provided by the present invention can enhance the retention of functions and nutritional components; Staged thermal processing (S2+S8): Purslane is blanched twice for a short period of time (5-6 min) to remove oxalic acid while retaining a large amount of polysaccharides and flavonoids; Low sodium process: The natural flavor of shrimp powder is used to replace part of the salt, and the sodium content of the finished product is ≤120mg / 100g (the national standard sodium limit for pickled vegetables is ≤5000mg / 100g).

[0013] The purslane functional food provided by the present invention has enhanced umami intensity, and the black garlic paste and yellow bell pepper sauce mask the astringency of purslane, thereby improving consumer acceptance. The amide substances in the pepper oil inhibit microorganisms and reduce the amount of chemical preservatives used. The combined effect of blanching and nisin enhances the crispness of the product.

[0014] The delicacy purslane functional food provided by the invention has both flavor and nutrition. DETAILED DESCRIPTION

[0015] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0016] Example: The present invention provides a delicacy purslane functional food, which comprises the following ingredients in parts by weight: 60-80 parts of purslane, 5-7 parts of Baoning vinegar, 4-6 parts of white sauce, 4-5 parts of chili sauce, 2-3 parts of black garlic paste, 3-5 parts of linseed oil, 2-5 parts of Sichuan peppercorn oil, 1-2 parts of white wine, 2-10 parts of anchovies, 1-3 parts of hair shrimp powder, 1-2 parts of seasoning, and 0.04-0.06 parts of food additives.

[0017] In this embodiment, the chili sauce is preferably yellow bell pepper chili sauce; the white wine is preferably 60° white wine; the seasoning includes glutamic acid compound MSG and "thirteen spices" seasoning; and the food additives include nisin and sucralose.

[0018] The delicacy purslane functional food provided by the present invention further requires the addition of condiments such as ginger slices, garlic slices, white wine, white sauce, and peppercorns during the preparation process.

[0019] The present invention also provides a method for preparing the delicacy purslane functional food, comprising the following steps: S1. Basic pretreatment of purslane Select tender green leaves without yellow spots, remove old roots and impurities, soak in salt water for 10 minutes to remove insect eggs, and rinse with running water; S2. Deacidification and brittleness Blanch in boiling water for 5-6 minutes, heat and rinse with cold water and drain; S3. Automated segmentation, approximately 1.2-1.5 cm long; S4. Steaming and drying of cloves The anchovies are transported by elevator to a cleaning tank where they are thoroughly washed three times with clean seawater. The cleaned anchovies are then conveyed by a conveyor chain into a cooking pot. Low-sodium amino acid salt is added and the water is kept boiling for 3-5 minutes. After cooking, the aquatic products are evenly sprayed onto a conveyor belt through a wind dispersion device. The products then enter a drying tunnel at a temperature of 40-60°C and are dried for 25-40 minutes, reducing the moisture content of the dried anchovies to between 45-50%. The dried anchovies are then rapidly cooled to below 4°C in a cooler. Finally, they are manually sorted, packaged, and, after food testing, refrigerated for storage. S5. Vacuum frying Remove the dried anchovies (anchovies) and rinse them with pure water, draining the water. Then transfer them to a fully automatic double-chamber vacuum low-temperature fryer. Add flaxseed cooking oil, keeping the oil level higher than 1 / 4 of the container depth. Use the device to perform low-temperature frying under a negative pressure state of 0.009 MPa and a temperature of 40°C. After low-temperature frying, add ginger slices, garlic slices, white wine, white sauce, peppercorns and other condiments into the dried anchovies, mix well while heating, and then put them into the frying basket; Submerge the frying basket in the oil pan and fry for 3-5 minutes; S6. Production of shrimp powder The hair shrimp are rinsed with pure seawater and drained to remove silt and debris; then, they are placed in a screen layer device prepared by a continuous steamer, boiled in boiling water for 15-20 minutes, removed and drained; then, they are transported to an automatic disc drying mechanism for drying, where the hair shrimp are heated and cooled by a heating medium and a cooling medium, and the material processing temperature is accurately controlled to maintain the moisture content of the dried hair shrimp at less than 5-6%; after sterilization, the dried shrimp skins are transported to an automatic ultrafine grinder for powdering; S7. Prepare sauce Add vinegar, white sauce, chili sauce, black garlic paste, flaxseed oil, Sichuan pepper oil, white wine, seasoning, nisin, sucralose and water in proportion; S8. Thermalization and dehydration of purslane Put the purslane obtained in S3 into a pot of boiling water and cook for 5-6 minutes, remove from the pot, drain the water, and cool for later use; S9. Hybrid The purslane obtained in S8 and the sauce obtained in S7 are transferred to a blender and mixed evenly, then transferred to a container and immersed for 2-3 hours. After draining the juice, the dried anchovy (caryophylli) obtained in S5 and the hair shrimp powder obtained in S6 are added, and mixed evenly again to obtain the finished sauerkraut. S10. Weighing and packaging The finished product of the delicacy purslane obtained in S9 is packaged into a bag; S11. Sterilization treatment.

[0020] As an improvement, the amount of the low sodium salt in each layer in step S2 is 3-4% of the weight of the purslane in the adjacent layer.

[0021] As an improvement, the bagging operation in step S10 is performed with each bag containing 60-400 g.

[0022] As an improvement, the sterilization temperature of S11 sterilization treatment is 100-120° and the sterilization time is 60-80 minutes.

[0023] The raw materials in the present invention have the following effects: (1) Nutritional value and medicinal effects of purslane Purslane, also known as the "longevity vegetable," is known as the "insulin on the table." It is resistant to pathogens. Traditional medicine and modern scientific research have shown that purslane is rich in nutrients and medicinal properties.

[0024] Purslane (Portulaca oleracea) is rich in plant protein, unsaturated fatty acids, polysaccharide organic acids, polyphenol compounds, flavonoids, triterpenoids, β-carotene, contains a large amount of potassium salt of norepinephrine, riboflavin, and contains 8 essential amino acids for the human body such as glutamic acid, aspartic acid, thiamine, alanine, malic acid, citric acid and a large amount of dietary fiber; it also contains vitamin A, vitamin B, vitamin C, vitamin E and trace mineral elements such as calcium, phosphorus, iron, and selenium.

[0025] Pharmacological effects of purslane: It can promote the secretion of insulin by the pancreatic islets, regulate the body's blood sugar metabolism, reduce blood sugar concentration, and effectively control blood sugar; it also has the pharmacological and therapeutic effects of clearing away heat and detoxifying, anti-inflammatory and bactericidal, blood-tonifying and hemostasis, protecting cardiovascular health and preventing and treating heart disease; it also has the pharmacological and therapeutic effects of reducing swelling, diuresis, anti-oxidation, and delaying cell aging.

[0026] (2) Baoning vinegar "Baoning Vinegar" uses bran, wheat, rice, and glutinous rice as the main raw materials, and is brewed with various Chinese medicinal materials such as Amomum villosum, malt, hawthorn, cinnamon, angelica, black plum, almond, etc.

[0027] It has the effects of stimulating appetite and digestion, whitening skin, losing weight and promoting hair growth, detoxifying and killing bacteria, reducing age spots, having a diuretic effect, lowering uric acid levels and blood pressure, softening blood vessels, reducing cholesterol accumulation, assisting in lowering blood sugar levels, and preventing the incidence of cardiovascular diseases and diabetes.

[0028] (3) White sauce White soy sauce is a transparent, colorless soy sauce with a unique aroma, delicious flavor, and exceptional nutritional value. Its main nutrients include sugars, acids, soluble plant proteins, ethyl linolenate (an unsaturated fatty acid), B vitamins, and minerals such as calcium, zinc, iron, phosphorus, and selenium. White soy sauce also contains a high amount of fiber, antioxidants, and 18 amino acids, including eight essential amino acids.

[0029] White sauce has the effects of enhancing appetite, reducing swelling and itching, supplementing nutrition, anti-aging, lowering human cholesterol, preventing the incidence of cardiovascular diseases, lowering blood pressure and preventing Alzheimer's disease.

[0030] (4) Chili sauce The chili sauce of the present invention uses yellow lantern chili sauce, which is rich in vitamin A, B vitamins, vitamin C, vitamin E, vitamin K, carotene, folic acid and the like. In addition, yellow pepper contains unsaturated fatty acids and abundant capsaicinoids (including capsaicin, dihydrocapsaicin, demethyldihydrocapsaicin and homodihydrocapsaicin) as well as mineral elements such as phosphorus, calcium and iron.

[0031] It can lower triglycerides and cholesterol, promote blood circulation, and improve vascular headache symptoms; it can effectively protect the heart and prevent coronary atherosclerosis; in addition, it can also enhance appetite, aid digestion, have antibacterial and anti-inflammatory effects, increase the body's metabolic rate, and prevent aging.

[0032] (5) Flaxseed oil Flaxseed oil contains unsaturated fatty acids, including omega 3 fatty acids and omega 6 fatty acids. Flaxseed oil contains 18 kinds of amino acids, including 8 essential amino acids for the human body.

[0033] Flaxseed oil regulates blood pressure and vascular tone, increasing high-density lipoprotein cholesterol (HDL) levels and lowering low-density lipoprotein cholesterol (LDL). This prevents lipids from adhering to blood vessel walls, keeping blood vessels unobstructed. Omega-3 fatty acids can also regulate blood lipids and blood pressure in diabetic patients, preventing diabetic complications.

[0034] (6) Sichuan pepper oil Sichuan peppercorn is a plant that can be used as both medicine and food. It contains high-quality plant protein, unsaturated fatty acids, mineral elements such as calcium, phosphorus, iron, as well as active substances such as zanthoxylum bungeanum.

[0035] Sichuan peppercorn oil has the benefits of strengthening the spleen and appetizing, dispelling cold and detoxifying, replenishing nutrition, and enhancing appetite. It can also dilate blood vessels, thereby lowering blood pressure. It also has antibacterial and anti-inflammatory properties, analgesic properties, and antioxidant properties. It also protects the liver and boosts immune function.

[0036] (7) Dried anchovies Sea anchovies, also known as "clove fish," are found in the deep waters of the East China Sea and are highly nutritious. They are rich in 13 unsaturated fatty acids, balanced in proportion. They contain EPA, DHA, vitamins A, B vitamins, E, C, and K, as well as calcium, magnesium, iron, potassium, zinc, phosphorus, sodium, manganese, and selenium.

[0037] According to the Chinese Pharmacopoeia, sea anchovies (Clove fish) possess the effects of "warming the middle and strengthening the spleen, replenishing the body and strengthening the body." Modern scientific research indicates that sea anchovies can nourish the nerves, replenish the middle and invigorate the Qi, nourish the stomach, strengthen the brain and enhance intelligence, fight viruses, soften blood vessels, improve and protect the cardiovascular system, lower blood pressure, and facilitate digestion. It also has certain auxiliary therapeutic effects for liver diseases, coronary heart disease, and chronic bronchitis, and has a certain preventive and ameliorative effect on colon and rectal cancer, making it an excellent supplement for dietary therapy.

[0038] (8) Black garlic paste Black garlic contains 10 times more antioxidant polyphenols than regular garlic. The S-methylcysteine ​​sulfoxide and S-allylcysteine ​​sulfoxide in black garlic inhibit the G6PD enzyme, preventing insulin damage. Black garlic can kill bacteria and detoxify, cleanse the intestines, protect the liver, and stimulate appetite. Its strong antioxidant properties can enhance immunity. It also regulates blood sugar, blood lipids, and blood glucose, and helps prevent cardiovascular and cerebrovascular diseases.

[0039] (9) Shrimp powder Hair shrimp powder has the effects of nourishing blood and essence, relieving osteoporosis, anti-oxidation, strengthening physical fitness, preventing arteriosclerosis, and helping to prevent hypertension and myocardial infarction; in addition, hair shrimp contains more glucosamine, which has a good effect on promoting cartilage development.

[0040] The specific embodiments of the present invention are described in detail below to facilitate those skilled in the art to understand the present invention.

[0041] Example 1 Raw material formula: 80kg purslane, 4kg dried cloves, 6kg Baoning vinegar, 5kg white sauce, 4.5kg yellow bell pepper sauce, 2.2kg black garlic paste, 3.5kg linseed oil, 2.5kg Sichuan pepper oil, 1.2kg 60° white wine, 1.2kg hair shrimp powder, 0.8kg glutamate complex MSG + 0.45kg thirteen spices, 45g nisin + 11g sucralose.

[0042] Preparation steps: 1. Purslane pretreatment: Select fresh and tender purslane, soak it in 3% salt water for 10 minutes to remove insect eggs, and rinse with running water; Blanch in boiling water for 5 minutes (water:vegetables = 5:1), cool quickly in cold water and drain; Cut into 1.3±0.2cm segments using a segment cutter.

[0043] 2. Clove processing: Wash the anchovies three times with seawater and cook them in boiling water (containing 0.5% low sodium salt) for 4 minutes; 50℃ hot air drying for 35min (moisture 48%); Vacuum low-temperature frying: Fry at 40℃ / 0.009MPa. Before re-frying, add 20g sliced ​​ginger, 30g sliced ​​garlic and 0.2kg white wine.

[0044] 3. Preparation of shrimp powder: Boil the shrimp in boiling water for 18 minutes and then dry them on a tray until the moisture content reaches 5.5%. Ultrafine grinding (particle size ≤ 50μm).

[0045] 4. Sauce preparation: Mix Baoning vinegar + white sauce + chili sauce + black garlic paste + linseed oil + Sichuan pepper oil + white wine + additives; Add 15kg of purified water to dilute.

[0046] 5. Mixing and sterilization: Stir the purslane segments with the sauce and soak for 2.5 hours. After draining the juice, add anchovies and shrimp powder. Repackaging (200g / bag), sterilization at 95℃ for 70min.

[0047] Example 2 Raw material formula: 60kg purslane, 2kg dried cloves, 5kg Baoning vinegar, 4kg white sauce, 4kg yellow bell pepper sauce, 2.4kg black garlic paste, 2kg black garlic paste, 3kg flaxseed oil, 2kg Sichuan peppercorn oil, 1kg 60° white wine, 1kg hair shrimp powder, 0.6kg glutamic acid complex MSG + 0.4kg thirteen spices, 35g nisin + 9g sucralose.

[0048] Compared with Example 1, the difference in the preparation steps of this example is: Reduce the blanching time of purslane to 4.5 minutes (to reduce the softening of the texture); The drying temperature of anchovies was increased to 55°C (shortened to 30 min); Sterilization conditions: 90°C / 80min (compensate for the decrease in sterilization efficiency caused by low temperature).

[0049] Example 3 Raw material formula: 80kg purslane, 10kg dried cloves, 7kg Baoning vinegar, 6kg white sauce, 5kg yellow bell pepper sauce, 5kg linseed oil, 5kg Sichuan pepper oil, 2kg 60° baijiu, 3kg hair shrimp powder, 1.2kg glutamic acid compound MSG + 0.8kg thirteen spices, 50g nisin + 15g sucralose.

[0050] Based on the preparation schemes described in Examples 1-3 above, this test systematically validates the comparative advantages of the present invention in three dimensions: functional ingredient retention, shelf life stability, and sensory nutritional balance. Five process control examples (PL1-PL15) and three commercially available competing products (CP1-CP9) were used to form a multi-level control group. All tests were repeated three times according to national standard methods.

[0051] Test Example 1: Functional ingredient retention rate Purpose of the test: To verify the protective effect of vacuum low-temperature frying on active ingredients; Detection method: Refer to GB / T 22244 (polysaccharides), GB 5009.168 (fatty acids), aluminum chloride colorimetry (flavonoids); As shown in Table 1, Advantages of vacuum frying: The EPA+DHA retention rate is 88.5%, which is 106% higher than the traditional 160℃ frying (PL1); The flavonoid retention rate is 86.3%, which is 166% higher than that of ultra-high temperature sterilization (PL4); Raw material specificity: Replacing purslane with spinach (PL3) resulted in a 7.9% decrease in polysaccharide retention; Comparison of Examples: In Example 3, the EPA+DHA retention rate (76.9%) was lower than that in Example 1 (88.5%) due to the prolonged frying time; The polysaccharide retention rate of Example 2 was 85.7%, which was close to that of Example 1 (89.2%); Among them, EPA / DHA could not be detected in the PL5 group (no flaxseed oil) due to the lack of antioxidant protection; Although the commercially available product CP3 is labeled as a "functional food", its flavonoid retention rate is 35.5% lower than that of Example 1.

[0052] Table 1 Test Example 2: Accelerated Shelf Life Test (40°C / 30 days) Purpose of the test: To verify the synergistic antiseptic mechanism of pepper oil and nisin; Testing standards: GB 4789.2 (total bacterial count), GB 5009.227 (peroxide value), texture analyzer puncture method (crispness); As shown in Table 2, Antiseptic synergy: Total colony count: The present invention is <50 CFU / g, which is 760 times lower than that of using pepper oil alone (PL7); Comparison of Examples: The peroxide value of Example 3 (0.42) was higher than that of Example 1 (0.28) due to the high oil content (5 kg of linseed oil); The crispness retention rate of Example 2 was 82.1%, which was close to that of Example 1 (86.4%); The peroxide value of the unfried anchovies (PL8) was 0.65, which was 132% higher than that of the present invention; The crispness of commercially available vacuum pickled vegetables (CP4) is only 61.2%, which is 41.2% lower than that of the present invention.

[0053] Table 2 Test Example 3: Sensory and Nutritional Balance Purpose of the test: To verify the flavor acceptance under the salt reduction strategy Test methods: GB / T 16291 (sensory evaluation), GB 5009.91 (sodium content) As shown in Table 3, Sodium content was 105 mg / 100 g, which was 67.2% lower than that of the salt replacement group (PL11); Comparison of Examples: Example 2 has the lowest sodium content of 98 mg / 100 g, but the umami intensity (7.8) is lower than that of Example 1 (8.7); In Example 3, the sodium content increased to 135 mg / 100 g due to the high-salt seasoning; The absence of black garlic paste (PL13) caused the odor masking score to plummet by 41.8%; The umami intensity of the commercially available low-sodium product (CP7) was only 4.8 points, less than 55% of that of the present invention.

[0054] Table 3 Combining Tables 1 to 3, Example 1 performs best in terms of ingredient retention, stability, and flavor balance. Example 3 is suitable for people who like umami flavors, and Example 2 is suitable for those who need low sodium.

[0055] Obviously, those skilled in the art may make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if such changes and modifications fall within the scope of the claims and their equivalents, the present invention is intended to include such changes and modifications.

Claims

1. A functional food of purslane, characterized in that: The invention comprises the following ingredients in parts by weight: 60-80 parts of purslane, 5-7 parts of Baoning vinegar, 4-6 parts of white sauce, 4-5 parts of chili sauce, 2-3 parts of black garlic paste, 3-5 parts of linseed oil, 2-5 parts of Sichuan peppercorn oil, 1-2 parts of white wine, 2-10 parts of anchovies, 1-3 parts of hair shrimp powder, 1-2 parts of seasoning, and 0.04-0.06 parts of food additives.

2. The purslane functional food according to claim 1, characterized in that: The chili sauce is yellow bell pepper chili sauce.

3. The purslane functional food according to claim 1, characterized in that: It is characterized by: The liquor is 60° liquor.

4. The purslane functional food according to claim 1, characterized in that: It is characterized by: The seasoning includes glutamic acid compound monosodium glutamate and "thirteen spices" seasoning.

5. The purslane functional food according to claim 1, characterized in that: The food additives include nisin and sucralose.

6. The method for preparing the delicacy purslane functional food according to claim 1, wherein: The following steps are involved: S1. Basic pretreatment of purslane Select young green leaves without yellow spots, remove old roots and impurities, soak in salt water for 10 minutes, remove insect eggs, and rinse with running water; S2. Deacidification and brittleness Blanch in boiling water for 5-6 minutes, heat and rinse with cold water and drain; S3. Automated segmentation, 1.2-1.5 cm long; S4. Steaming and drying of cloves The anchovies are transported by an elevator into a cleaning tank and washed three times with clean seawater. The cleaned anchovies are then conveyed by a conveyor chain into a cooking pot. Low-sodium amino acid salt is added and the pot is kept boiling for 3-5 minutes. After cooking, the aquatic products are evenly sprayed onto a conveyor belt through a wind dispersion device. They then enter a drying tunnel at a temperature of 40-60°C and are dried for 25-40 minutes to reduce the moisture content of the dried anchovies to between 45-50%. The dried anchovies are then rapidly cooled to below 4°C in a cooler. Finally, they are manually sorted, packaged, and, after food testing, refrigerated for storage. S5. Vacuum frying The dried cloves are taken out and rinsed with pure water, drained, and transported to a fully automatic double-chamber vacuum low-temperature fryer. Flaxseed cooking oil is added, and the oil level is kept higher than 1 / 4 of the depth of the container. Low-temperature frying is carried out under a negative pressure vacuum state of 0.009 MPa and a temperature of 40°C. After low-temperature frying, add ginger slices, garlic slices, white wine, white sauce, and peppercorns into the dried anchovies, mix well while heating, and then place in the frying basket; Submerge the frying basket in the oil pan and fry for 3-5 minutes; S6. Production of shrimp powder The hair shrimp are rinsed with pure seawater and drained to remove silt and debris; then, they are placed in a screen layer device prepared by a continuous steamer, boiled in boiling water for 15-20 minutes, removed and drained; then, they are transported to an automatic disc drying mechanism for drying, where the hair shrimp are heated and cooled by a heating medium and a cooling medium, and the material processing temperature is accurately controlled to maintain the moisture content of the dried hair shrimp at less than 5-6%; after sterilization, the dried shrimp skins are transported to an automatic ultrafine grinder for powdering; S7. Prepare sauce Add vinegar, white sauce, chili sauce, black garlic paste, flaxseed oil, Sichuan peppercorn oil, white wine, seasoning, nisin, sucralose, and water and mix well. S8. Thermalization and dehydration of purslane Put the purslane obtained in S3 into a pot of boiling water and cook for 5-6 minutes, remove from the pot, drain the water, and cool for later use; S9. Hybrid The purslane obtained in S8 and the sauce obtained in S7 are transferred to a blender and mixed evenly, then transferred to a container and immersed for 2-3 hours, after draining the juice, the anchovies obtained in S5 and the hair shrimp powder obtained in S6 are added, and mixed evenly again to obtain the finished sauerkraut; S10. Weighing and packaging The finished product of the delicacy purslane obtained in S9 is packaged into a bag; S11. Sterilization As an improvement, the amount of the low sodium salt in each layer in step S2 is 3-4% of the weight of the purslane in the adjacent layer.

7. The method for preparing the delicacy purslane functional food according to claim 6, characterized in that: The sterilization temperature of the S11 sterilization treatment is 100-120°C, and the sterilization time is 60-80 minutes.

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