Method for producing calcium-supplementing health-preserving food by using high-calcium sedum aizoon

Abstract

The invention discloses a method for industrially producing a calcium-supplementing health-preserving food by using high-calcium sedum aizoon, the high-calcium sedum aizoon has medicinal and edible dual purposes, is rich in calcium, iron, selenium, flavonoids, sitosterol, sedum heptase, vitamin C, vitamin B and other various elements beneficial to human bodies, and has the effects of supplementing calcium, strengthening bones, nourishing the heart, soothing the nerves, clearing away heat and toxic materials, reducing blood pressure, blood fat and cholesterol, improving the immunity of human bodies, and the like. The traditional Chinese medicine composition can prevent and treat osteoporosis, hypertension, coronary heart disease, neurasthenia, dysphoria and insomnia, improve human immunity and delay senescence. The high-calcium vegetables are matched with food materials such as flour, rice, meat, eggs and the like in nutrition, and healthy food such as dumplings, rice dumplings, steamed stuffed buns, steamed buns, rice and steamed corn bread, pies, steamed dumplings, sweet dumplings, rice dumplings, ham sausages, balls, instant noodles, pastries, dry and wet noodles, fried bread sticks, mixed congee, sugar cakes, sesame balls, white spirit, beer, fruit wine, heart-nourishing tea drinks and the like which are industrially produced is rich in nutrition, rich in nutrition, rich in nutrition and rich in nutrition. Medicinal and edible effects can be achieved, healthy diet of consumer groups can be enriched, and calcium supplement and health maintenance can be achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of high-calcium sedum aizoon food production, and specifically to a method for industrially producing calcium-supplementing and health-preserving foods using high-calcium sedum aizoon. Background Art

[0006] High-calcium sedum aizoon, also known as life-saving vegetable, sedum aizoon, and sedum aizoon var. wangianus, is a plant of the Crassulaceae family and the Sedum genus. Its whole herb can be used as medicine. Most of them are wild and rarely cultivated. It is used as a herbal medicine to treat diseases or as raw materials for pharmaceutical factories to make calcium tablets. Some people occasionally pick some to make cold dishes, stir-fried dishes, or steamed dishes. Its medicinal value of preventing and treating diseases and nourishing the body through food supplements has not been widely applied in industrial food production so far. Summary of the Invention

[0007] To solve the deficiencies in the above-mentioned existing technologies, the present invention provides a production method for various calcium-supplementing and health-preserving foods with the same function of medicine and food, such as dumplings, buns, shumai, vegetable balls, steamed buns, coarse grain buns, pies, deep-fried dough sticks, glutinous rice balls, sugar cakes, sesame balls, zongzi, instant noodles, cakes, bread, biscuits, dried noodles, eight-treasure porridge, grilled sausage, meatballs, sedum aizoon tea and beverages, white wine, beer, fruit wine, etc., which are scientifically combined with high-calcium sedum aizoon and ingredients such as flour, rice, meat, eggs, and seasonings, and produced by combining traditional and modern production processes on an industrial scale.

[0008] The object of the present invention is achieved as follows: A production method for high-calcium sedum aizoon to produce calcium-supplementing and health-preserving foods, wherein the calcium-supplementing and health-preserving foods use fresh high-calcium sedum aizoon, vegetable juice, or vegetable powder as ingredients with the same function of medicine and food, and are respectively proportioned and processed with main raw materials including flour and rice, meat, eggs, and vegetables according to a set ratio, and finally high-calcium health foods or beverages are prepared.

[0009] The main raw materials of the calcium-supplementing and health-preserving foods include wheat flour, glutinous rice, coarse grains, pork, beef, mutton, chicken, eggs, fish, and sea cucumber ingredients, and also include seasonings and food additives. The above raw materials are respectively made into a series of calcium-supplementing health foods through scientific proportioning.

[0010] The calcium-supplementing and health-preserving foods include high-calcium sedum aizoon dumpling wrappers, high-calcium sedum aizoon wonton wrappers

[0011] High-calcium sedum aizoon steamed buns, high-calcium sedum aizoon coarse grain buns, high-calcium sedum aizoon glutinous rice ball wrappers, high-calcium sedum aizoon deep-fried dough sticks, high-calcium sedum aizoon spring roll wrappers, high-calcium sedum aizoon pie wrappers.

[0012] The specific raw materials and their ratios of the calcium-supplementing and health-preserving foods are as follows:

[0013] The raw material ratio of the high-calcium heart-nourishing dumpling wrapper is as follows: 1 kg of high-calcium heart-nourishing vegetable powder, 25 kg of wheat flour, 2 kg of modified starch, 0.15 kg of salt, 0.3 kg of trehalose, 0.25 kg of emulsified oil, and 12.7 kg of drinking water;

[0014] The raw material ratio of the high-calcium heart-nourishing wonton wrapper is as follows: 25 kg of dumpling special flour, 2 kg of compound modified starch

[0015] 0.25 kg of emulsified oil and fat, 0.15 kg of salt, 1 kg of high-calcium heart-nourishing vegetable powder, and 11.4 kg of water;

[0016] The raw material ratio of the high-calcium heart-nourishing steamed bun is as follows: 25 kg of steamed bun flour, 1.2 kg of high-calcium heart-nourishing vegetable powder, 0.225 kg of yeast, 0.75 kg of white sugar, 0.2 kg of aluminum-free baking powder, 0.15 kg of baking soda, and 12.5 kg - 14 kg of water

[0017] The raw material ratio of the high-calcium heart-nourishing multi-grain wotou is as follows: 2 kg of high-calcium heart-nourishing vegetable powder, 50 kg of wheat flour, 10 kg of millet flour, 10 kg of soybean flour, 20 kg of corn flour, 4 kg of buckwheat flour, 1 kg of pumpkin powder, 1 kg of Chinese yam powder, 2 kg of chopped red dates, 4 kg of white sugar, 0.6 kg of yeast, 0.8 kg of baking powder, and 52 - 55 kg of water;

[0018] The raw material ratio of the high-calcium heart-nourishing tangyuan wrapper formula is as follows: 100 kg of tangyuan glutinous rice flour, 3 kg of high-calcium heart-nourishing vegetable powder, 0.8 kg of tangyuan improver, 1 kg of emulsified oil, and 81 kg of drinking water

[0019] The raw material ratio of the high-calcium heart-nourishing deep-fried dough stick is as follows: 3 kg of high-calcium heart-nourishing vegetable powder, 100 kg of high-gluten wheat flour, 1.2 kg of white sugar, 1.2 kg of salt, 2.6 kg of deep-fried dough stick leavening agent, 2.8 kg of salad oil, and 52 - 60 kg of ice water

[0020] The raw material ratio of the high-calcium heart-nourishing spring roll wrapper is as follows: 25 kg of wheat flour, 0.75 kg of high-calcium heart-nourishing vegetable powder

[0021] 0.04 kg of sodium tripolyphosphate, 0.08 kg of salt, and 20.2 - 20.8 kg of water

[0022] The raw material ratio of the high-calcium heart-nourishing pie wrapper is as follows: 25 kg of medium-gluten wheat flour, 1.2 kg of high-calcium heart-nourishing vegetable powder, 0.25 kg of aluminum-free baking powder, 0.15 - 0.2 kg of yeast, 0.05 kg of baking soda, 0.5 kg of trehalose, 0.2 kg of sodium gluconate lactone, and 7 - 7.5 kg of water.

[0023] The calcium-supplementing health-care food described above includes high-calcium heart-nourishing pork dumpling and bun fillings, high-calcium heart-nourishing beef dumpling and bun fillings, high-calcium heart-nourishing mutton dumpling and bun fillings, high-calcium heart-nourishing chicken dumplings and buns, high-calcium heart-nourishing fish dumplings and buns, high-calcium heart-nourishing sea cucumber dumplings and buns, calcium heart-nourishing egg dumpling fillings, high-calcium heart-nourishing vegetable pork wonton fillings, high-calcium heart-nourishing tangyuan fillings, sugar cake fillings, high-calcium heart-nourishing sugar cake wrappers, and high-calcium heart-nourishing sesame balls.

[0024] The specific raw materials and their ratios of the calcium-supplementing health-care food are as follows:

[0025] The raw material ratio of the high-calcium heart-nourishing pork dumpling and bun filling is: 30 kg of high-calcium heart-nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 18 kg of fat pork belly, 23 kg of lean pork, 0.95 kg of table salt, 1 kg of trehalose, 0.35 kg of monosodium glutamate, 0.45 kg of chicken essence, 0.2 kg of white pepper powder, 0.15 kg of thirteen-spice powder, 4 kg of lard, 3.1 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 1 kg of old soy sauce, 1.45 kg of light soy sauce, 0.07 kg of baking soda, and 8 kg of water;

[0026] The raw material ratio of the high-calcium heart-nourishing beef dumpling and bun filling is: 31 kg of high-calcium heart-nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 40 kg of beef, 4 kg of beef fat, 0.95 kg of table salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.25 kg of white pepper powder, 0.25 kg of thirteen-spice powder, 3.1 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of old soy sauce, 1.7 kg of light soy sauce, 0.07 kg of baking soda, and 8 kg of water;

[0027] The raw material ratio of the high-calcium heart-nourishing mutton dumpling and bun filling is: 36 kg of high-calcium heart-nourishing vegetables, 5 kg of green onions, 2 kg of ginger, 38 kg of mutton, 5 kg of mutton fat, 0.9 kg of table salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.3 kg of angelica dahurica powder, 0.25 kg of thirteen-spice powder, 3 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of old soy sauce

[0028] 1.7 kg of light soy sauce, 0.08 kg of baking soda, and 8 kg of water.

[0029] The raw material ratio of the high-calcium heart-nourishing chicken dumpling and bun filling is: 32 kg of high-calcium heart-nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 40 kg of chicken breast, 6 kg of chicken oil, 3 kg of five-spice oil, 0.95 kg of table salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.2 kg of white pepper powder, 0.2 kg of thirteen-spice powder, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of old soy sauce, 1.7 kg of light soy sauce, 0.08 kg of baking soda, and 7 kg of water;

[0030] The raw material ratio for the filling of high - calcium heart - nourishing fish dumplings and buns is as follows: 32 kg of high - calcium heart - nourishing vegetables, 5 kg of green onions, 2 kg of ginger, 20 kg of fat pork rind, 20 kg of fish meat, 5 kg of lard, 3 kg of five - spice oil, 0.9 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 2 kg of seafood sauce, 0.5 kg of fish sauce, 0.25 kg of white pepper powder, 0.2 kg of thirteen - spice powder, 1 kg of sesame oil, 0.5 kg of dark soy sauce

[0031] 0.5 kg of light soy sauce, 1.5 kg of baking soda, 0.08 kg, 6 kg of water;

[0032] The raw material ratio for the filling of high - calcium heart - nourishing sea cucumber dumplings and buns is as follows: 33 kg of high - calcium heart - nourishing vegetables, 5 kg of green onions, 2 kg of ginger, 20 kg of fat pork rind, 10 kg of fish meat, 10 kg of sea cucumber grains, 5 kg of lard, 3 kg of five - spice oil, 0.9 kg of salt, 1 kg of trehalose, 0.5 kg of monosodium glutamate, 2 kg of seafood sauce, 0.5 kg of fish sauce, 0.25 kg of white pepper powder, 0.2 kg of thirteen - spice powder, 1 kg of sesame oil, 0.5 kg of dark soy sauce, 0.5 kg of light soy sauce, 1.5 kg of baking soda, 0.08 kg, 5 kg of water;

[0033] The raw material ratio for the filling of high - calcium heart - nourishing egg dumplings is as follows: 40 kg of high - calcium heart - nourishing vegetables, 40 kg of scrambled eggs, 5 kg of green onions, 2 kg of ginger, 4 kg of chicken oil, 3 kg of five - spice oil, 0.95 kg of salt, 0.4 kg of sugar, 0.3 kg of monosodium glutamate, 0.3 kg of chicken essence, 1.5 kg of light soy sauce, 1 kg of oyster sauce, 1 kg of sesame oil, 0.25 kg of white pepper powder, 0.25 kg of thirteen - spice powder, 0.08 kg of baking soda;

[0034] The raw material ratio for the filling of high - calcium heart - nourishing vegetable and pork wontons is as follows: 20 kg of fat pork, 40 kg of lean pork, 17.4 kg of high - calcium heart - nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 0.85 kg of salt, 0.3 kg of sugar, 0.5 kg of chicken essence, 0.3 kg of monosodium glutamate, 1.5 kg of light soy sauce, 1 kg of oyster sauce, 3.5 kg of lard, 3.5 kg of seasoning oil, 0.2 kg of white pepper powder, 0.15 kg of thirteen - spice powder, 1 kg of sesame oil, 0.07 kg of baking soda, 5 kg of water;

[0035] The raw material ratio for the filling of high - calcium heart - nourishing glutinous rice balls is as follows: 2 kg of high - calcium heart - nourishing vegetable powder, 6 kg of black sesame seeds, 1.5 kg of white sesame seeds, 12 kg of fried peanut crumbs, 35 kg of white sugar, 5 kg of glucose, 21 kg of quick - frozen oil, 17.5 kg of corn starch, 0.03 kg of sesame oil essence;

[0036] The raw material ratio for the filling of sugar cakes is as follows: 50 kg of white sugar, 5 kg of flour, 2 kg of corn starch, 0.5 kg of black sesame seeds;

[0037] The raw material ratio for the dough of high - calcium heart - nourishing sugar cakes is as follows: 25 kg of wheat flour, 0.5 kg of high - calcium heart - nourishing vegetable powder, 0.12 kg of improver, 1 kg of white sugar, 41 kg of boiling water;

[0038] The raw material ratio of the high-calcium heart-nourishing sesame balls is as follows: 100 kg of glutinous rice flour, 10 kg of rice flour, 3 kg of high-calcium heart-nourishing vegetable powder, 30 kg of white sugar, 1.5 kg of trehalose, 1.2 kg of deep-fried dough stick improver, and 72 kg of water.

[0039] The calcium-supplementing and health-preserving foods described above include high-calcium heart-nourishing grilled sausage, high-calcium heart-nourishing vegetable spring roll filling, high-calcium heart-nourishing vegetable and pork spring roll filling, high-calcium heart-nourishing noodles, high-calcium heart-nourishing eight-treasure zongzi, high-calcium heart-nourishing tea beverage, high-calcium heart-nourishing egg cake, high-calcium heart-nourishing bread, high-calcium heart-nourishing biscuits, high-calcium heart-nourishing mooncake crust, high-calcium heart-nourishing mooncake filling, high-calcium heart-nourishing instant noodles, and high-calcium heart-nourishing low-sugar eight-treasure congee.

[0040] The specific raw materials and their ratios of the high-calcium heart-nourishing grilled sausage are as follows: 5 kg of high-calcium heart-nourishing vegetable powder, 52 kg of chicken breast, 15.7 kg of pork backfat, 4 kg of modified starch, 0.8 kg of soy protein isolate, 1.3 kg of salt, 3 kg of white sugar, 1 kg of trehalose, 0.9 kg of glucose, 1.2 kg of monosodium glutamate, 0.32 kg of carrageenan, 0.02 kg of maltol, 0.1 kg of white liquor, 1 kg of TG enzyme, 0.36 kg of phosphate, 0.13 kg of white pepper powder, 0.14 kg of cinnamon powder, 0.25 kg of pork paste, 0.25 kg of fat paste, 0.37 kg of meat flavor powder, 0.1 kg of meat essential oil, 0.0024 kg of monascus red, 0.0029 kg of allura red, and 12 kg of ice water;

[0041] The specific raw materials and their ratios of the high-calcium heart-nourishing vegetable spring roll filling are as follows: 35 kg of scrambled eggs, 35 kg of high-calcium heart-nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 14.35 kg of cabbage, 0.95 kg of salt, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.5 kg of chicken paste, 0.5 kg of oyster sauce, 1 kg of light soy sauce, 6 kg of chicken oil, 0.2 kg of white pepper powder, 0.2 kg of thirteen-spice powder, and 0.5 kg of sesame oil;

[0042] The specific raw materials and their ratios of the high-calcium heart-nourishing vegetable and pork spring roll filling are as follows: 25 kg of cooked streaky pork, 40 kg of high-calcium heart-nourishing vegetables, 5 kg of green onions, 2 kg of ginger, 18.85 kg of cabbage, 0.9 kg of salt, 0.25 kg of monosodium glutamate, 0.45 kg of chicken essence, 0.4 kg of pork paste, 0.7 kg of oyster sauce, 1 kg of light soy sauce, 5 kg of spice oil, 0.25 kg of white pepper powder, 0.15 kg of thirteen-spice powder, and 0.5 kg of sesame oil;

[0043] The specific raw materials and their ratios of the high-calcium heart-nourishing noodles are as follows: 100 kg of high-gluten flour, 4 kg of high-calcium heart-nourishing vegetable powder, 4 kg of modified starch, 0.5 kg of salt, 0.2 kg of alkaline noodles, and 40 kg of water;

[0044] The specific raw materials and their ratios of the high-calcium heart-nourishing eight-treasure zongzi are as follows: 52 kg of soaked glutinous rice, 28 kg of white sugar, 2 kg of trehalose, 20 kg of candied dates, 3 kg of sweet corn kernels, 3 kg of wheat kernels, 3 kg of sugared broad beans, 2 kg of soaked peanuts, 2 kg of raisins, and 3 kg of high-calcium heart-nourishing vegetable powder;

[0045] Specific raw materials and their ratios of high-calcium Yangxin tea beverage: Extract of high-calcium Yangxin vegetable powder (juice squeezed from fresh vegetables) 10 kg, glucose 1 kg, trehalose 1 kg, granulated sugar 1 kg, salt 0.5 kg, citric acid 0.08 kg, malic acid 0.08 kg, ethyl maltol 0.03 kg, honey 0.1 kg, potassium sorbate 0.09 kg, sodium hexametaphosphate 0.04 kg, sorbitol 0.05 kg, purified water 85.0 kg;

[0046] Specific raw materials and their ratios of high-calcium Yangxin egg cake: High-calcium Yangxin vegetable powder 0.75 kg, flour 25 kg, white sugar 2 kg, trehalose 0.6 kg, baking powder 0.15 kg, whole egg liquid 7.2 kg, cake oil 0.3 kg, salad oil 2 kg;

[0047] Specific raw materials and their ratios of high-calcium Yangxin bread: High-calcium Yangxin vegetable powder 1 kg, flour 25 kg, white sugar 4 kg, trehalose 0.5 kg, salt 0.5 kg, baking powder 0.2 kg, yeast 0.23 kg, sorbitol liquid 0.5 kg, maltitol 0.3 kg, disodium dihydrogen pyrophosphate 0.05 kg, oil 0.25 kg, water 11.25 - 13.7 kg;

[0048] Specific raw materials and their ratios of high-calcium Yangxin biscuits: High-calcium Yangxin vegetable powder 3.5 kg, flour 100 kg, white sugar 6 kg, trehalose 2 kg, edible oil 12 kg, maltitol 1 kg, diammonium hydrogen phosphate 0.2 kg, disodium dihydrogen pyrophosphate 0.2 kg, water 42 kg;

[0049] Specific raw materials and their ratios of high-calcium Yangxin mooncake crust: Low-gluten flour 25 kg, high-calcium Yangxin vegetable powder 0.75 kg, edible oil 4.5 kg, white sugar 4.5 kg, trehalose 0.4 kg;

[0050] Specific raw materials and their ratios of high-calcium Yangxin mooncake filling: Baked flour 6 kg, high-calcium Yangxin vegetable powder 0.3 kg, white sugar 5 kg, trehalose 0.5 kg, edible oil 3.6 kg, sunflower seeds 1 kg, crushed peanuts 1 kg, sesame 1 kg, winter melon preserves 2.5 kg, raisins 1 kg, osmanthus essence 0.01 kg;

[0051] Specific raw materials and their ratios of high-calcium Yangxin instant noodles: High-gluten wheat flour 100 kg, high-calcium Yangxin vegetable powder 4 kg, potato starch 6 kg, salt 1 kg, trehalose 1 kg, edible alkali (potassium carbonate or sodium carbonate) 0.3 - 0.4 kg, compound thickener 0.3 kg, vitamin E 0.03 kg, water 35 kg;

[0052] Specific raw materials and their ratios of high-calcium Yangxin low-sugar eight-treasure porridge: Water 100 kg, high-calcium Yangxin vegetable powder 3 kg, red beans 0.8 kg, peanuts 2.5 kg, wheat kernels 1 kg, rice 1 kg, black beans 0.5 kg, black glutinous rice 0.5 kg, wolfberries 0.5 kg, trehalose 1 kg, nisin 0.04 kg, red date pieces 0.5 kg, raisins 0.5 kg;

[0053] Extract the juice of Sedum aizoon L. with high calcium, or the leaching solution of 5-20% dry powder of Sedum aizoon L. with high calcium, and add it to white wine, beer, fruit wine, cola, carbonated beverages at a ratio of 5-15% to replace part of the blending water consumption. Without changing other formulas and production processes, produce white wine, beer, fruit wine and beverages as calcium-supplementing and health-preserving drinks with both medicinal and edible functions.

[0054] Positive and beneficial effects: The present invention utilizes various beneficial components such as calcium, iron, selenium, flavonoids, sitosterol, sedoheptulose, vitamins B and C rich in Sedum aizoon L. with high calcium, and has medicinal values such as calcium-supplementing and bone-strengthening, nourishing the heart and calming the mind, clearing heat and detoxifying, reducing blood pressure, blood lipid, cholesterol, protecting the liver, etc. It can prevent and treat osteoporosis, hypertension, coronary heart disease, neurasthenia, restlessness, insomnia, delaying aging, etc. Combine Sedum aizoon L. with high calcium with ingredients such as noodles, rice, meat, eggs and seasonings according to scientific nutrition collocation, and use the production process combining tradition and modernity, industrialize the production of dumplings, wontons, buns, shumai, vegetable balls, steamed buns, coarse grain buns, pies, tangyuan, sugar cakes, sesame balls, zongzi, fried dough sticks, instant noodles, cakes, bread, biscuits, dried noodles, eight-treasure porridge, roasted sausage, balls, Yangxin tea and beverages, white wine, beer, fruit wine, etc. "Method for industrial production of calcium-supplementing and health-preserving foods using Sedum aizoon L. with high calcium." Specific embodiments

[0055] The following is a further description of the present invention in combination with specific implementation cases:

[0056] 1. Formula for the dough wrapper of dumplings with Sedum aizoon L. with high calcium:

[0057] 25 kg of wheat flour, 1 kg of Sedum aizoon L. powder with high calcium, 2 kg of modified starch, 0.15 kg of salt, 0.3 kg of trehalose, 0.25 kg of emulsified oil, 12.7 kg of water;

[0058] 2. Formula for the dough wrapper of wontons with Sedum aizoon L. with high calcium: 25 kg of special flour for dumplings, 2 kg of compound modified starch, 0.25 kg of emulsified oil and fat, 0.15 kg of salt, 1 kg of Sedum aizoon L. powder with high calcium, 11.4 kg of water;

[0059] 3. Formula for the dough wrapper of buns with Sedum aizoon L. with high calcium: 25 kg of medium gluten flour, 0.8 kg of Sedum aizoon L. powder with high calcium, 0.15 - 0.23 kg of yeast (adjusted according to seasonal temperature), 0.25 kg of baking powder, 0.15 kg of baking soda, 0.25 kg of trehalose

[0060] 6.5 - 7 kg of water;

[0061] 4. Formula for the filling of dumplings and buns with Sedum aizoon L. with high calcium and eggs: 39.5 kg of Sedum aizoon L. with high calcium, 40 kg of scrambled eggs, 5 kg of scallions, 2 kg of ginger, 4 kg of chicken oil, 3 kg of five-spice oil, 0.95 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate

[0062] 0.3 kg of chicken powder, 1.5 kg of light soy sauce, 1 kg of oyster sauce, 1 kg of sesame oil, 0.25 kg of white pepper powder, 0.25 kg of thirteen-spice powder, 0.08 kg of baking soda;

[0063] 5. Formula for high-calcium heart-nourishing pork dumpling and bun filling: 31 kg of high-calcium heart-nourishing vegetable, 3 kg of green onion, 2 kg of ginger, 18 kg of fat pork belly, 23 kg of lean pork, 0.95 kg of salt, 1 kg of trehalose, 0.35 kg of monosodium glutamate, 0.45 kg of chicken powder, 0.2 kg of white pepper powder, 0.15 kg of thirteen-spice powder, 4 kg of lard, 3.1 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 1 kg of dark soy sauce, 1.45 kg of light soy sauce, 0.07 kg of baking soda, 8 kg of water;

[0064] 6. Formula for high-calcium heart-nourishing beef dumpling and bun filling: 35 kg of high-calcium heart-nourishing vegetable, 3 kg of green onion, 2 kg of ginger, 40 kg of beef, 4 kg of beef tallow, 0.95 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken powder, 0.25 kg of white pepper powder, 0.25 kg of thirteen-spice powder, 3.1 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of dark soy sauce, 6.9 kg of water;

[0065] 7. Formula for high-calcium heart-nourishing lamb dumpling and bun filling: 34.8 kg of high-calcium heart-nourishing vegetable, 5 kg of green onion, 2 kg of ginger, 36 kg of lamb, 5 kg of mutton fat, 0.9 kg of salt, 1.5 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken powder, 0.3 kg of angelica dahurica powder, 0.25 kg of thirteen-spice powder, 3 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of dark soy sauce, 1.7 kg of light soy sauce, 0.08 kg of baking soda, 8 kg of water;

[0066] 8. Formula for high-calcium heart-nourishing chicken dumpling and bun filling: 32.6 kg of high-calcium heart-nourishing vegetable, 3 kg of green onion, 2 kg of ginger, 40 kg of chicken breast, 6 kg of chicken oil, 3 kg of five-spice oil, 0.95 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken powder, 0.2 kg of white pepper powder, 0.2 kg of thirteen-spice powder, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of dark soy sauce, 1.7 kg of light soy sauce, 0.08 kg of baking soda, 6 kg of water;

[0067] 9. Formula for high-calcium heart-nourishing fish dumpling and bun filling: 31 kg of high-calcium heart-nourishing vegetable, 5 kg of green onion, 2 kg of ginger, 20 kg of fat pork belly, 20 kg of fish, 5 kg of lard, 3 kg of five-spice oil, 0.9 kg of salt, 1 kg of trehalose

[0068] 0.3 kg of monosodium glutamate, 0.5 kg of chicken powder, 2 kg of seafood sauce, 0.5 kg of fish sauce, 0.25 kg of white pepper powder, 0.2 kg of thirteen-spice powder, 1 kg of sesame oil, 0.5 kg of dark soy sauce, 1.5 kg of light soy sauce, 0.08 kg of baking soda, 5.35 kg of water.

[0069] 10. High-Calcium Nourishing Sea Cucumber Dumpling and Bun Filling Recipe: 32kg high-calcium nourishing vegetables, 5kg green onions, 2kg ginger, 20kg pork fat, 10kg fish, 10kg sea cucumber diced, 5kg lard, 3kg five-spice oil, 0.9kg salt, 1kg trehalose, 0.3kg MSG, 0.5kg chicken bouillon, 2kg seafood sauce, 0.5kg fish sauce, 0.25kg white pepper, 0.2kg thirteen spices, 1kg sesame oil, 0.5kg dark soy sauce, 1.5kg light soy sauce, 0.08kg baking soda, 4.7kg water.

[0070] 11. High-Calcium Heart-Nourishing Vegetable and Pork Wonton Filling Recipe: Pork fat 20kg, lean pork 40kg, high-calcium heart-nourishing vegetable 16kg, green onion 3kg, ginger 2kg, salt 0.85kg, trehalose 1.5kg, chicken bouillon 0.5kg, MSG 0.3kg, light soy sauce 1.5kg

[0071] 1kg oyster sauce, 3.5kg lard, 3.5kg cooking oil, 0.2kg white pepper powder, 0.15kg thirteen spices, 1kg sesame oil, 0.07kg baking soda, 5kg water.

[0072] The production process of the above-mentioned high calcium nourishing vegetable pork, beef, mutton, chicken, fish, sea cucumber, egg dumplings and steamed bun fillings is as follows:

[0073] 1. Side dish processing

[0074] 1.1 Remove old, yellow, rotten leaves and old stems of high-calcium nourishing heart vegetables, wash them clean, cut them into 3-5mm vegetable pieces with a vegetable cutter, blanch them in 80-90℃ hot water for 1 minute, put them in cold water and cool them to room temperature, dehydrate them in a spin dryer, sprinkle in the baking soda in the recipe, mix well, and then mix with the lard and five-spice oil in each recipe to prepare the stuffing.

[0075] 1.2 Remove the old leaves, old onion skin and roots of the green onions, wash them, and cut them into 3-5mm green onion chopped pieces using a vegetable cutter for later use.

[0076] 1.3 Wash the ginger and chop it into 1-3mm minced ginger with a chopper for later use.

[0077] 2. Remove the fascia from pork, chicken, beef, and mutton, and mince into meat pieces using an 8-10mm mincing board.

[0078] 3. Use thawed frozen fish paste for fish (chop the fish meat after removing the head, tail, fins, scales and bones of fresh fish). Use thawed and cleaned frozen sea cucumbers for sea cucumbers. Soak the dried sea cucumbers, wash them, and cut them into 5mm particles for later use.

[0079] 4. To fry the eggs, add appropriate amount of oil to the pan, heat it, add the egg liquid and stir-fry until the egg pieces are slightly browned. Remove from the pan and let cool for later use.

[0080] 5. Stuffing process for pork, beef, mutton, chicken, egg, fish and sea cucumber

[0081] 5.1 According to the formula materials of pork, beef, mutton, chicken, fish, and sea cucumber fillings, add the ground meat grains or fish mince and sea cucumber grains into the stuffing mixer respectively, add salt, sugar, soy sauce, scallions, ginger, and other seasoning auxiliary materials, add 1 / 2 of the water, start the machine and stir for 2 minutes, then add the remaining 1 / 2 of the water and stir at high speed for 6 - 8 minutes.

[0082] 5.2 Add the stir-fried high - calcium heart - nourishing vegetables into the meat stuffing in the stuffing mixer, start the machine and stir for 2 minutes. Stop the machine and take out the mixture when the meat and vegetables are evenly mixed, then transfer it to the production line of the dumpling (wonton) forming machine for standby.

[0083] 6. Mixing process for high - calcium heart - nourishing vegetables, eggs, dumplings, wontons, and bun fillings

[0084] 6.1 Add the fried egg crumbs into the stuffing mixer, add all the seasonings, and start the machine to stir for 1 - 2 minutes.

[0085] 6.2 Add the stir - fried high - calcium heart - nourishing vegetables with edible oil into the eggs, start the machine and stir for 1 - 2 minutes, then take out the mixture for use in making dumplings and buns.

[0086] 7. Production process of dumpling and wonton wrappers

[0087] 7.1 For flour premixing, add flour and high - calcium heart - nourishing vegetable powder into the dough - mixing pot according to the respective formulas of dumpling and wonton wrappers, and start the machine to dry - stir for 2 minutes.

[0088] 7.2 Mix salt, emulsified oil, and water according to the respective formulas of dumpling and wonton wrappers, and stir to dissolve the salt into the material water.

[0089] 7.3 Add the material water into the dough - mixing pot, start the machine, stir forward and backward for 4 minutes each under a vacuum degree of 0.07 MPa, and then take out the dough.

[0090] 7.4 Roll the kneaded dough with a dough - rolling machine for 5 - 6 times to roll it into a long strip with a thickness of about 1 - 1.5 cm for standby to be used on the machine.

[0091] 8. Forming process

[0092] 8.1 Add the dumpling (wonton) wrapper sheets and the corresponding fillings into the hoppers of the dumpling (wonton) forming machine respectively.

[0093] 8.2 Start the machine and adjust the single weight of the dumpling (wonton) wrapper to meet the weight requirement of the order standard wrapper weight.

[0094] 8.3 Turn on the filling machine and adjust the single filling weight of the dumpling (wonton) to meet the order - required standard.

[0095] 8.4 It is required that the single finished dumpling (wonton) reaches the order - required weight standard ±1 gram. After meeting the standard, enter normal production.

[0096] 8.5 Pick out defective products such as those with rotten skins, leaking fillings, and deformities, and quick-freeze them in a quick-freezing tunnel at -30°C for 30 - 40 minutes. The qualified central temperature of the dumplings (wontons) is -18°C.

[0097] 9. Packaging: Package the quick-frozen qualified dumplings (wontons) according to the order requirements, both inside and outside.

[0098] 10. Send the packaged qualified dumplings (wontons) to a finished product cold storage at -18°C for storage and waiting for sale.

[0099] 11. Production process of high-calcium Sedum aizoon buns:

[0100] 11.1 Dough kneading process for bun wrappers

[0101] 11.1.1 Add flour, high-calcium Sedum aizoon powder, and baking powder to a vertical dough kneading machine, and stir in both forward and reverse directions for 2 minutes each.

[0102] 11.1.2 Add yeast, trehalose, and baking soda to water and stir until all auxiliary materials are fully dissolved. Use warm water at 20°C in winter and ice water in summer.

[0103] 11.1.3 Add the liquid material to the flour, stir slowly for 4 minutes, and then stir quickly for 6 minutes until the dough is smooth and take it out of the machine.

[0104] 11.2 Pressing the dough: Press the kneaded dough with a dough pressing machine 5 - 6 times until the dough sheet is smooth.

[0105] 11.3 Shaping

[0106] 11.3.1 Add the bun filling to the filling hopper of the bun shaping machine, and feed the bun dough sheet into the dough feeding roller of the bun machine.

[0107] 11.3.2 Start the machine, adjust the thickness of the bun wrapper, and adjust the single weight of the bun wrapper according to the production order requirements to meet the required quality standards.

[0108] 11.3.3 Open the filling machine, adjust the filling amount, and adjust the filling content of each bun to meet the standards according to the production order requirements.

[0109] 11.3.4 Start normal production. During the production process, pick out unqualified defective products, and randomly check the single weight of the buns at irregular intervals to ensure that the skin and filling content meet the standards.

[0110] 11.4 Proofing

[0111] 10.4.1 Place the shaped buns on the steaming trays. After filling the steaming cart, send it to the proofing room in time. The temperature of the proofing room is about 38 - 40°C, the humidity is 75 - 85%, and the proofing time is about 30 - 40 minutes. Make the surface of the bun embryos smooth and bright. If there is a pulling feeling when gently touching with the hand, it indicates that the proofing is qualified.

[0112] 11.4.2 Steaming

[0113] The required steam pressure of the steam cabinet is 0.02 - 0.04 MPa, and the temperature is 85°C - 95°C. Push the proofed buns into the steam cabinet, and the steaming time is 10 - 18 minutes (adjust reasonably according to the size of the buns and whether they are meat or vegetarian filled), then take them out of the cabinet.

[0114] 11.4.3 Push the steamed buns in the whole vehicle into the cooling room and let them cool down to room temperature.

[0115] 11.4.4 Pack the freshly sold buns into packaging bags and send them to the store for sale immediately.

[0116] 11.4.5 For quick-frozen buns, put the cooled buns in the whole tray into a -30°C quick-freezing tunnel. The quick-freezing time is 30 - 40 minutes according to the size of the buns. It is qualified when the central temperature of the buns is frozen to -18°C.

[0117] 11.4.6 Packaging: Conduct internal and external packaging according to the production order. When packaging, pick out defective products such as deformed, rotten, and foreign object-containing buns.

[0118] 11.4.7 Warehousing: As soon as possible, send the packaged buns into a -18°C finished product cold storage for storage and waiting for sale.

[0119] Formula for the skin of high-calcium heart-nourishing shaomai: 25 kg of wheat flour, 1 kg of high-calcium heart-nourishing vegetable powder, 2 kg of acetate starch, 0.25 kg of emulsified oil, 0.15 kg of salt, 40 - 42 kg of water. Formula for the filling of high-calcium heart-nourishing shaomai: 100 kg of steamed glutinous rice, 4 kg of fat, 4 kg of chicken, 8.5 kg of diced mushrooms, 1 kg of edible oil, 10.5 kg of mushroom water, 1 kg of salt, 3.3 kg of white sugar, 1 kg of trehalose, 3.5 kg of old soy sauce, 0.7 kg of monosodium glutamate, 0.53 kg of pork paste, 0.5 kg of chicken paste, 0.5 kg of oyster sauce, 0.3 kg of thirteen-spice powder, 3.3 kg of chopped green onions, 3 kg of minced ginger

[0120] 1. Production process of the skin of shaomai

[0121] 3.1 Add the flour, high-calcium vegetable powder, and acetate starch to a vacuum dough mixer and start dry stirring for 2 minutes.

[0122] 3.2 Add the salt and emulsified oil to the water and stir until the salt is fully dissolved.

[0123] 3.3 Add the liquid material to the flour, start the vacuum degree at 0.07 MPa, stir forward and backward for 4 minutes each, and then take it out of the pot.

[0124] 3.4 Roll the kneaded dough with a dough rolling machine for 4 - 6 times until the dough sheet is smooth, then roll it into a dough roll for standby.

[0125] 2. Production process of the filling of shaomai

[0126] 4.1 Wash the glutinous rice, soak it in water for 90 minutes, scoop it onto a steaming tray and spread it flat with a thickness of about 3 cm. Place the steaming tray on the steaming vehicle rack. After the vehicle is full, push it into the steam cabinet, steam for 40 minutes, then pull it out and let it cool to room temperature for use in mixing the filling.

[0127] 4.2 Stir-fry the filling: Grind the fat and chicken into granules using a φ12mm grate. Chop the ginger into 1-2mm pieces. Wash and chop the scallions into 5mm pieces. Soak the dried mushrooms, rinse, and chop into 8mm pieces. Heat cooking oil in a wok and stir-fry the scallions and ginger. Add the fat and stir-fry until half cooked. Add the chicken, mushrooms, all seasonings, and the mushroom water. Stir-fry until the meat is cooked through. Remove from the wok and let cool.

[0128] 3. Stuffing process

[0129] Add the thoroughly dried cooked glutinous rice into the stuffing mixing pot, stir the fried meat filling evenly, then weigh 45kg of meat filling and add it to the cooked glutinous rice. Turn on the machine and stir for 2-3 minutes to mix the rice and meat filling evenly, then remove from the pot and set aside.

[0130] 4. Shaping the Shaomai

[0131] 6.1 Put the rolled dough onto the forming machine, start the machine and adjust the weight of the siomai dough to meet the quality requirements.

[0132] 6.2 Add the filling into the forming hopper, start the machine and adjust the steamed bun filling to the required weight before starting normal production.

[0133] 5. Steaming: Place the formed siomai on a steaming tray, steaming cart, and send them to the steaming cabinet. Steam them at 90℃ at 0.5PMa steam pressure for 10 minutes, simmer for 1 minute, and then take them out of the cabinet and let them air dry to room temperature.

[0134] 6. Send the dried siomai into the quick-freezing tunnel and freeze them at -30℃ for about 40 minutes. The siomai’s center temperature is -18℃, which is acceptable.

[0135] 7. After standard packaging according to the production order requirements, it is sent to the -18℃ finished product cold storage for storage.

[0136] The dough recipe for high-calcium nourishing heart pie: 25kg medium-gluten wheat flour, 1.2kg high-calcium nourishing heart vegetable powder, 0.25kg aluminum-free baking powder, 0.15-0.2kg yeast (adjust according to seasonal temperature), 0.05kg baking soda, 0.5kg trehalose, 0.2kg sodium gluconate, 7-7.5kg water. The filling recipe for high-calcium nourishing heart pie is the same as that for dumplings, buns, meat, and egg fillings.

[0137] High calcium nourishing heart pie dough formula production process: The dough kneading and rolling process is the same as that of steamed buns, and no proofing is required.

[0138] 1. Molding

[0139] 2.1 Add the rolled dough sheet to the dough inlet conveyor belt of the pie forming machine, start the machine and adjust the pie crust to meet the product standard requirements.

[0140] 2.2 Add the filling into the hopper of the forming machine, adjust the filling content to meet the product standard requirements, start the machine for wrapping, patting the cakes, and arranging them on plates, and carry out normal production.

[0141] 2.3 Send the pie plates into the quick-freezing tunnel at -30°C for quick-freezing for 30 - 35 minutes until the central temperature of the pies reaches -18°C.

[0142] 2.4 Pack according to the packaging specifications required by the order, and store in the finished product cold storage at -18°C for sale.

[0143] 2.5 When eating, first thaw the pies, and fry them in an electric baking pan until both sides are golden brown before eating.

[0144] Formula for high-calcium Sedum aizoon dumpling filling: 53.8 kg of high-calcium Sedum aizoon, 10 kg of cabbage, 10 kg of green onions, 2 kg of ginger, 4 kg of lard, 2 kg of five-spice oil, 12 kg of glutinous rice flour, 0.9 kg of salt, 0.1 kg of baking soda, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.3 kg of chicken essence, 0.15 kg of thirteen-spice powder, 1 kg of oyster sauce, 0.5 kg of sesame oil.

[0145] Production process of high-calcium Sedum aizoon dumpling filling: Select and wash the high-calcium Sedum aizoon, cabbage, and green onions, and cut them into 5 - 6 mm particles with a vegetable dicing machine.

[0146] 1. Wash the ginger and chop it into 1 - 3 mm ginger pieces with a chopping mixer.

[0147] 2. Mix the high-calcium Sedum aizoon and cabbage evenly with baking soda, and then add lard and five-spice oil and mix evenly.

[0148] 3. Add glutinous rice flour, green onions and ginger, oyster sauce, sesame oil, salt and all other seasonings and stir evenly.

[0149] 4. Divide the dumpling filling into the required weights according to the production order and knead it into round balls.

[0150] 5. Wrap it with glutinous rice dry powder, knead it into a ball, or cut and roll the dumpling skin dough into a wrapper and wrap the dumpling filling to form.

[0151] 6. Put the formed dumplings into the steaming trays, place them on the steaming cart, send them into the steaming cabinet, steam them for 8 minutes at a pressure of 0.02 - 0.04 MPa and a temperature of 90 - 100°C, and then take them out of the cabinet.

[0152] 7. After cooling to room temperature, send them into the quick-freezing tunnel at -30°C for quick-freezing for 30 minutes until the central temperature reaches -18°C.

[0153] 9. Pick out the defective products, pack them according to the production order requirements, and send them to the finished product cold storage at -18°C for storage and sale.

[0154] Formula for the wrapper of high-calcium Sedum aizoon dumplings: 100 kg of glutinous rice flour for dumplings, 3 kg of high-calcium Sedum aizoon powder, 0.8 kg of dumpling improver, 2 kg of trehalose, 1 kg of emulsified oil, 81 kg of drinking water

[0155] Formula for the filling of high - calcium nourishing - heart glutinous rice balls: 2 kg of high - calcium nourishing - heart vegetable powder, 6 kg of black sesame seeds, 1.5 kg of white sesame seeds, 12 kg of crushed roasted peanuts, 34 kg of white sugar, 1 kg of trehalose, 5 kg of glucose, 21 kg of quick - frozen oil, 17.5 kg of corn starch

[0156] 0.03 kg of sesame oil essence.

[0157] Production process of the wrapper and filling of high - calcium nourishing - heart glutinous rice balls:

[0158] 1.1 Put glutinous rice flour for glutinous rice balls and high - calcium nourishing - heart vegetable powder into a dough mixer, and start dry - mixing for 3 minutes.

[0159] 1.2 Put glutinous rice ball improver, trehalose, and emulsified oil into water, and stir to dissolve them into a material solution.

[0160] 1.3 Add the material solution to the glutinous rice flour for glutinous rice balls, and start stirring forward and backward for 3 minutes each. When the dough is smooth and has good ductility, it can be taken out of the pot.

[0161] 2. Mixing process of the filling of glutinous rice balls

[0162] 2.1 Use a meat grinder with a φ4mm aperture plate to grind black sesame seeds and white sesame seeds twice.

[0163] 2.2 Use a meat grinder with a φ6mm aperture plate to grind the quick - frozen oil once.

[0164] 2.3 Add the ground quick - frozen oil to the mixing pot, add the remaining fillings in the formula, and start stirring forward and backward for 4 minutes each. Mix the quick - frozen oil and each filling evenly, and take it out of the pot for use in forming.

[0165] 3. Forming

[0166] 3.1 Put the glutinous rice ball dough and the filling into the hoppers of the glutinous rice ball machine respectively. Adjust the weights of the wrapper and filling of the glutinous rice balls according to the production order requirements until the single - weight reaches the required standard. Taking 20 - gram glutinous rice balls as an example, the required wrapper weight is 17.2 - 17.5 grams per piece, the filling weight is 2.5 - 2.8 grams per piece, and the single - weight of the glutinous rice ball is 20 grams ± 0.5 grams to be qualified.

[0167] 3.2. Strictly control the quality during the production process, and pick out defective products such as deformed, cracked, and those with foreign objects.

[0168] 4. Quick - freezing: Immediately send the formed glutinous rice balls into the quick - freezing tunnel. The quick - freezing temperature is - 30°C. The quick - freezing time is 30 - 40 minutes. It is qualified when the central temperature of the glutinous rice balls is frozen to - 18°C.

[0169] 5. Pick out the defective products from the quick - frozen qualified glutinous rice balls according to the order requirements and package them.

[0170] 6. After packaging, send them to a finished - product cold storage at - 18°C for storage and waiting for sale.

[0171] Formula for the high-calcium heart-nourishing sugar cake skin: 25 kg of wheat flour, 0.5 kg of high-calcium heart-nourishing vegetable powder, 0.12 kg of improver, 1 kg of white sugar, 41 kg of boiling water;

[0172] Formula for the sugar cake filling: 50 kg of white sugar, 5 kg of flour, 2 kg of corn starch, 0.5 kg of black sesame seeds;

[0173] Production process:

[0174] 1. Scalding the dough

[0175] 1.1 Add the flour, high-calcium vegetable powder, white sugar, and improver to the dough scalding pot, and start the machine for dry stirring for 2 - 3 minutes.

[0176] 1.2 Add 100 °C boiling water, and start the machine for forward and reverse stirring for 3 - 4 minutes each until there are no dry powder particles.

[0177] 1.3 Cooling the dough Divide the scalded dough into small pieces of about 2 kg, press them into thin dough about 2 cm thick on the dough cooling table, apply oil on the surface to prevent wind drying, and cool to room temperature.

[0178] 2. Kneading the dough Add the cooled dough to the kneading pot, add 2% dry flour and 2% cooking oil, and start the machine for forward and reverse stirring for 3 - 4 minutes each until the dough is uniform.

[0179] 3. Mixing the filling Mix the white sugar, flour, starch, and black sesame seeds evenly.

[0180] 4. Shaping Add the kneaded dough and filling to the hoppers of the shaping machine respectively. Start the machine to adjust the weight requirement standard of the sugar cake skin, and then adjust the filling supply to meet the quality standard. Start wrapping, flattening, coating with breadcrumbs, and arranging on plates for normal production. Pick out defective products during the production process.

[0181] 5. Quick-freezing Send the shaped sugar cakes to a -30 °C quick-freezing tunnel as soon as possible and freeze until the central temperature reaches -18 °C.

[0182] 6. Packaging Pack according to the production order requirements and store in a -18 °C finished product cold storage for sale.

[0183] Formula for the high-calcium heart-nourishing sesame balls: 100 kg of glutinous rice flour, 10 kg of rice flour, 3 kg of high-calcium heart-nourishing vegetable powder, 30 kg of white sugar, 1.5 kg of trehalose, 1.2 kg of sesame ball improver, 72 kg of water

[0184] Production process:

[0185] 1. Kneading the dough

[0186] 1.1 Add the glutinous rice flour and high-calcium vegetable powder to the kneading machine and start the machine for dry stirring for 2 - 3 minutes.

[0187] 1.2 Add the white sugar, trehalose, and improver to the water and stir to dissolve each ingredient.

[0188] 1.3 Add the liquid ingredients to the flour, start the machine and stir in both directions for 3 - 4 minutes each until the dough is uniform and there is no dry flour, then take it out of the pot.

[0189] 2. Shaping Add the dough and red bean paste into the hopper of the shaping machine respectively. Start the machine and adjust the dough wrapper and filling to meet the quality requirements standard, then start shaping, sticking sesame seeds, loading onto trays, etc. for normal production. Pick out defective products during the production process.

[0190] 3. Quick freezing Send the shaped sesame balls into a -30°C quick-freezing tunnel and freeze for about 40 minutes until the core temperature reaches -18°C.

[0191] 4. Packaging and storage Pack according to the production order requirements and store in a -18°C cold storage.

[0192] Formula for high - calcium heart - nourishing roasted sausage: 3 kg of high - calcium heart - nourishing vegetable powder, 54.1 kg of chicken breast, 15.7 kg of pork fatback, 4 kg of modified starch, 0.8 kg of soy protein isolate, 1.3 kg of table salt, 3 kg of white sugar, 0.9 kg of glucose, 1 kg of trehalose, 1.2 kg of monosodium glutamate, 0.32 kg of carrageenan, 0.02 kg of maltol, 0.1 kg of white liquor, 1 kg of TG enzyme, 0.36 kg of phosphate, 0.13 kg of white pepper powder, 0.14 kg of cinnamon powder, 0.25 kg of pork paste, 0.25 kg of fat paste, 0.37 kg of meat flavor powder, 0.1 kg of meat essential oil, 0.0024 kg of monascus red, 0.0029 kg of allura red, 12 kg of ice water;

[0193] Production process of high - calcium heart - nourishing roasted sausage:

[0194] 1. Meat processing

[0195] 1.1 Remove the meat fascia from the chicken and pork with a knife.

[0196] 1.2 Grind the chicken with a 12 - 14 mm perforated plate into granular meat filling.

[0197] 1.3 Grind the pork fatback with a 10 - 12 mm perforated plate into granular meat filling.

[0198] 2. Marinating

[0199] 2.1 Add the ground chicken and pork to the mixing machine and stir for 2 minutes, then add the phosphate, TG enzyme, salt, sugar, monosodium glutamate and other seasonings in the formula and half of the ice water. Start the machine and stir in both directions for 6 - 7 minutes each, then take it out of the pot and load it into the hopper truck.

[0200] 2.2 Send the mixed meat filling into a low - temperature storage at 0 - 8°C and marinate for more than 12 hours (extend the time appropriately in winter)

[0201] 3. Mixing the filling

[0202] 3.1 Put the marinated minced meat into the mixing machine, and add the modified starch, isolated protein, the remaining pork paste, pigment and the remaining ice water in the formula. Start the machine and stir in both forward and reverse directions for 4 - 6 minutes each, then evacuate the air by vacuum.

[0203] 4. Put the mixed filling into the sausage stuffing machine, select the casing and adjust the weight specification according to the production order requirements. After filling and kinking, hang it on the grill.

[0204] 5. Steaming

[0205] Put the grilled sausage into the steam cabinet, dry it at 60°C for 15 - 20 minutes, steam it at 83°C for 25 - 35 minutes (extend the time appropriately according to the size of the grilled sausage), dry it at 60°C for 15 minutes, take it out of the cabinet, and pick out the defective products.

[0206] 6. Packaging

[0207] Pack it according to the specification requirements of the production order and store it in the finished product warehouse for sale.

[0208] Formula for high - calcium Yangxin vegetable steamed buns: 25 kg of steamed bun flour, 1.2 kg of high - calcium Yangxin vegetable powder, 0.225 kg of yeast, 0.3 kg of trehalose, 0.2 kg of aluminum - free baking powder, 0.15 kg of baking soda, 12.5 kg - 14 kg of water;

[0209] Formula for high - calcium Yangxin miscellaneous grain wotou: 2 kg of high - calcium Yangxin vegetable powder, 50 kg of wheat flour, 10 kg of millet flour, 10 kg of soybean flour, 20 kg of corn flour, 4 kg of buckwheat flour, 1 kg of pumpkin powder, 1 kg of yam powder, 2 kg of chopped red dates, 1 kg of trehalose, 0.6 kg of yeast, 0.8 kg of baking powder, 52 - 55 kg of water;

[0210] Steamed bun and wotou dough - making and noodle - pressing forming process:

[0211] 1. Put the flour, high - calcium vegetable powder, baking powder and baking soda into the noodle - mixing pot, start the machine and stir slowly for 2 - 3 minutes to mix all the powder materials evenly.

[0212] 2. Add yeast and trehalose into water and stir to fully dissolve yeast and trehalose into the material water.

[0213] 3. Add the material water into the pot, stir slowly for 4 minutes, then stir quickly for 6 minutes until the dough is smooth, take it out of the pot and let it proof for 10 minutes for standby.

[0214] 4. Roll the proofed dough with a noodle - rolling machine for 5 - 6 times.

[0215] 5. Put the rolled noodle sheet into the steamed bun machine, and circular steamed buns required by the order can be produced. Put the noodle sheet into the cut - steamed - bun machine, and cut - steamed buns with different weights and sizes can be produced.

[0216] 6. The dough - making, noodle - pressing of high - calcium Yangxin miscellaneous grain wotou is the same as that of steamed buns. It can be formed by hand or by a wotou forming machine.

[0217] Proofing process:

[0218] 1. Place the formed steamed bun or steamed bread embryo on a steaming tray and send it to the proofing room. Proof at a temperature of 38 - 40°C and a humidity of 80% for about 40 minutes. Transfer it to the steaming room for steaming when the surface of the steamed bun or steamed bread embryo is smooth and shiny and has a slight sense of pulling when touched by hand.

[0219] Steaming process:

[0220] Steam in the steaming cabinet at a steam pressure of 0.025 - 0.05 Pa for 10 - 15 minutes (depending on the size of the steamed bun), and turn off the steam and take it out of the cabinet when the central temperature reaches above 88°C.

[0221] Formula for high - calcium sedum - heart - nourishing vegetable deep - fried dough sticks: 3 kg of high - calcium sedum - heart - nourishing vegetable powder, 100 kg of high - gluten wheat flour, 1 kg of trehalose, 1.2 kg of salt, 2.6 kg of deep - fried dough stick leavening agent, 2.8 kg of salad oil, 52 - 60 kg of ice water;

[0222] Production process:

[0223] 1. Add the flour, high - calcium vegetable powder, and leavening agent to the dough mixer and dry - stir in both forward and reverse directions for 2 minutes each to mix all the ingredients evenly.

[0224] 2. Dissolve the salt and sugar in water, add it to the mixing pot, stir slowly in reverse for 180 seconds, then stir forward for 240 seconds, add the salad oil and stir quickly for 180 - 240 seconds, and control the dough temperature at 22 - 24°C.

[0225] 3. Divide the kneaded dough into small pieces of about 2 - 3 kg, roll it through the dough sheeter 2 - 3 times, roll it into a dough roll, seal it with a film and let it stand for 20 - 30 minutes, then send it to the low - temperature proofing room. The temperature of the proofing room is 0 - 5°C and proof for about 24 hours.

[0226] 4. Put the proofed dough into the deep - fried dough stick forming machine, adjust the weight and length and width of the deep - fried dough sticks to meet the standards, then you can normally produce deep - fried dough stick embryos. Connect the produced deep - fried dough stick embryos to the deep - frying production line, convey the deep - fried dough stick raw embryos into the deep - frying pan, fry at a temperature of 170 - 185°C for 3 - 4 minutes until the deep - fried dough sticks are puffed and golden in color.

[0227] 5. Let the fried deep - fried dough sticks cool to room temperature, package them according to the requirements of the production order standards inside and outside, and then send them to a - 18°C cold storage for storage for more than 3 days for sale as soon as possible.

[0228] Formula for high - calcium sedum - heart - nourishing vegetable spring roll wrappers: 25 kg of wheat flour, 0.75 kg of high - calcium sedum - heart - nourishing vegetable powder, 0.04 kg of sodium tripolyphosphate, 0.3 kg of trehalose, 0.08 kg of salt, 20.2 - 20.8 kg of water;

[0229] Production process of spring roll wrappers:

[0230] 1. Add flour and high - calcium heart - nourishing vegetable powder into the mixing cylinder and start dry - mixing for 2 minutes.

[0231] 2. Dissolve salt, sodium tripolyphosphate, trehalose and salt in water.

[0232] 3. Add the brine into the flour in the mixing cylinder and start mixing until the batter has no dry flour lumps.

[0233] 4. Add the batter into a colloid mill (80 - mesh) and grind it into a delicate and uniform flour paste.

[0234] 5. Add the batter into the hopper of the skin - making machine, adjust the temperature of the batter - hanging roller and the thickness of the spring roll skin to the required values. When the size meets the standard, the dough sheets can be made.

[0235] High - calcium heart - nourishing vegetable spring roll filling formula (egg filling): 35 kg of scrambled eggs, 35 kg of high - calcium heart - nourishing vegetables, 3 kg of scallions, 2 kg of ginger, 14.35 kg of Chinese cabbage, 0.95 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.5 kg of chicken paste, 0.5 kg of oyster sauce, 1 kg of light soy sauce, 6 kg of chicken oil, 0.2 kg of white pepper powder, 0.2 kg of thirteen - spice powder

[0236] 0.5 kg of sesame oil;

[0237] High - calcium heart - nourishing vegetable and pork spring roll filling formula: 25 kg of cooked streaky pork, 40 kg of high - calcium heart - nourishing vegetables, 5 kg of scallions, 2 kg of ginger, 18.85 kg of Chinese cabbage, 0.9 kg of salt, 0.3 kg of trehalose, 0.25 kg of monosodium glutamate, 0.45 kg of chicken essence, 0.4 kg of pork paste, 0.7 kg of oyster sauce, 1 kg of light soy sauce, 5 kg of five - spice oil, 0.25 kg of white pepper powder, 0.15 kg of thirteen - spice powder, 0.5 kg of sesame oil;

[0238] According to the size of the spring rolls required by the production order and the single - weight specification requirements of the formed skin - to - filling ratio, wrap and form them. Pick out the defective products, put them on a tray, and send them into a - 30°C quick - freezing tunnel for quick - freezing for 35 - 40 minutes. When the center temperature of the spring roll reaches - 18°C, it is qualified.

[0239] The quick - frozen qualified spring rolls are packed inside and outside and then sent to a - 18°C finished - product cold storage for storage and waiting for sale.

[0240] High - calcium heart - nourishing noodle formula: 100 kg of high - gluten flour, 4 kg of high - calcium heart - nourishing vegetable powder, 4 kg of modified starch, 0.5 kg of salt, 0.2 kg of alkaline noodles, 40 kg of water (adjust appropriately according to the water absorption of flour from different manufacturers)

[0241] Production process:

[0242] 1. Dough - making

[0243] 1.1 Add flour and high - calcium heart - nourishing vegetable powder into a vacuum dough - making machine and dry - mix for 2 - 3 minutes.

[0244] 1.2 Add modified starch, salt, and alkali to water, stir to fully dissolve the salt and alkali, and ensure that there are no dry starch particles.

[0245] 1.3 Add the material water to the dough mixing pot, stir at a vacuum degree of 0.085 MPa for 6 - 8 minutes.

[0246] 2. Roll the dough

[0247] 2.1 Add the dough to the hopper of the continuous dough rolling machine, adjust the thickness of each rolling pass. The thickness of the first pass roller is 6.6 mm, the second pass is 3.1 mm, the third pass is 2.44 mm, the fourth pass is 1.8 mm, the fifth pass is 1.5 mm, and the sixth pass is 1.35 mm.

[0248] 3. Cut into strips

[0249] Produce according to the specifications required by the production order.

[0250] 4. Dry

[0251] Bake through the continuous drying line, the temperature shall not exceed 60 °C, and dry until the water content of the dried noodles is about 10%.

[0252] 5. Package

[0253] Package according to the specifications required by the production order and store in the finished product warehouse for sale.

[0254] Formula for high - calcium nourishing eight - treasure zongzi: 52 kg of soaked glutinous rice, 28 kg of white sugar, 2 kg of trehalose, 20 kg of candied dates, 3 kg of sweet corn kernels, 3 kg of wheat kernels, 3 kg of sugared broad beans, 2 kg of soaked peanuts, 2 kg of raisins, 3 kg of high - calcium nourishing vegetable powder;

[0255] Production process:

[0256] 1. Wash the zongzi leaves, select zongzi leaves without insect damage and mildew, cut off the leaf stalks and leaf tips, put them into a pot and boil at 90 - 100 °C for about 30 minutes, and then wash them clean with a cleaning machine.

[0257] 2. Wash and soak the rice

[0258] 2.1 Wash the glutinous rice clean with a rice - washing machine.

[0259] 2.2 Soak the washed glutinous rice in normal - temperature water for 40 minutes until the glutinous rice can be crushed by hand.

[0260] 2.3 Wash the wheat kernels, soak them in water for 3 hours, then take them out and drain the water.

[0261] 2.4 Wash the peanuts, soak them in water for 3 hours, then take them out and drain the water.

[0262] 2.5 Cut the candied dates into 5 - 8 mm particles, add the soaked glutinous rice, wheat kernels, sugared broad beans, candied date particles, raisins, high - calcium nourishing vegetable powder, and sweet corn to the stuffing mixer, add white sugar, and stir evenly.

[0263] 3. Shaping

[0264] 3.1 Fold the zongzi leaves into an inverted conical stuffing funnel, add 1 / 3 of the standard zongzi weight of glutinous rice, add 2 peanuts to each zongzi, and then add the remaining glutinous rice. Taking a 40g zongzi (including the zongzi leaves) as an example, the weight of a single zongzi is 40 - 42g per piece.

[0265] 3.2 Wrap the zongzi tightly with cotton thread and tie it firmly to prevent the thread from coming off.

[0266] 4. Steaming and Boiling

[0267] 4.1 Neatly place the qualified shaped zongzi into the turnover trays, and then put them into the turnover baskets.

[0268] 4.2 Put the turnover baskets into the steaming and boiling pot. When the temperature stabilizes at 118 - 120°C and the pressure is 0.12 ± 0.01 MPa, steam and boil for about 60 minutes.

[0269] 4.3 After steaming and boiling, reduce the pressure to 0.02 - 0.04 MPa and then drain the water. After draining the water, open the air release valve, flush with cold water, open the steaming and boiling pot, take out the zongzi, wash them with a cleaning machine, put them into the turnover baskets, arrange them neatly, and pick out defective products such as those with the thread coming off and broken corners after cooling.

[0270] 5. Quick Freezing

[0271] Send the qualified cooked zongzi into a -30 - 35°C tunnel and quickly freeze for 35 - 40 minutes to make the central temperature of the frozen zongzi reach -18°C.

[0272] 6. Pack according to the production order requirements and send them to a -18°C finished product cold storage for storage and waiting for sale.

[0273] Formula of high - calcium heart - nourishing tea beverage: 10 kg of high - calcium sedum powder leaching solution or fresh vegetable juice, 1 kg of glucose, 1 kg of trehalose, 1 kg of granulated sugar, 0.5 kg of salt, 0.08 kg of citric acid, 0.08 kg of malic acid, 0.03 kg of ethyl maltol, 0.1 kg of honey, 0.09 kg of potassium sorbate, 0.04 kg of sodium hexametaphosphate, 0.05 kg of sorbitol, 85.0 kg of purified water;

[0274] Production Process:

[0275] 1. Add 100 kg of hot water at 80 - 90°C to 10 kg of high - calcium sedum powder, soak for 8 hours, and obtain a 10% high - calcium sedum leaching solution after fine filtration by a fine filter machine. Use it after juicing the fresh vegetables.

[0276] 2. Add purified water to the mixing cylinder, and then add the high - calcium sedum leaching solution or vegetable juice and all the remaining auxiliary materials in the formula to the mixing cylinder. Start the machine and stir for 6 minutes to fully dissolve all the auxiliary materials.

[0277] 3. Filter the mixed liquid with a fine filter, take a sample for testing after filtration to check if it is qualified and record it.

[0278] 4. According to the requirements of commercial orders, fill the qualified high-calcium health-care tea beverage liquid and keep samples for future reference according to production batches.

[0279] 5. Package and store in the finished product warehouse for sale.

[0280] Formula for high-calcium heart-nourishing egg cake: 0.75 kg of high-calcium heart-nourishing vegetable powder, 25 kg of flour, 2 kg of white sugar, 0.6 kg of trehalose, 0.15 kg of baking powder, 7.2 kg of whole egg liquid, 0.3 kg of cake oil, 2 kg of salad oil.

[0281] Production process:

[0282] 1. Stir the high-calcium heart-nourishing vegetable powder, flour and baking powder evenly.

[0283] 2. Add the egg liquid, cake oil, salad oil, white sugar and trehalose to the mixer, stir until the white sugar dissolves and the liquid becomes a creamy yellow and delicate creamy paste.

[0284] 3. Add the mixed flour and stir into a uniform and delicate creamy paste.

[0285] 4. Brush a thin layer of oil on the cake mold, pour the cake batter into the mold and let it stand for 10 minutes.

[0286] 5. Send it to the baking production line, adjust the baking temperature and time according to the size specifications of the cake, and then enter the normal baking production.

[0287] Formula for high-calcium heart-nourishing bread: 1 kg of high-calcium heart-nourishing vegetable powder, 25 kg of flour, 4 kg of white sugar, 0.5 kg of trehalose, 0.5 kg of salt, 0.2 kg of baking powder, 0.23 kg of yeast, 0.5 kg of sorbitol liquid, 0.3 kg of maltitol, 0.05 kg of disodium dihydrogen pyrophosphate, 0.25 kg of oil, 11.25 - 13.7 kg of water.

[0288] Production process:

[0289] 1. Premix the flour, add the flour, high-calcium heart-nourishing vegetable powder and baking powder to the mixer and stir for 2 minutes to mix evenly.

[0290] 2. Mix the liquid and water, add the white sugar, trehalose, salt, yeast, sorbitol, maltitol and disodium dihydrogen pyrophosphate to the water and stir until all the ingredients are fully dissolved.

[0291] 3. Add the liquid to the mixed flour and stir until there is no dry powder.

[0292] 4. Add the cooking oil and stir until it becomes a uniform and delicate thick cream paste.

[0293] 5. Spray or brush a thin layer of oil on the baking tray for easy demoulding.

[0294] 6. Inject the bread cream into the baking pan mold and let it stand for 10 minutes.

[0295] 7. Adjust the temperature and baking time of the baking oven according to the size specification of the bread, and bake until the surface is slightly charred yellow and then take it out of the oven.

[0296] 8. Pack it according to the packaging requirements of the production order and then store it in the warehouse for sale.

[0297] Formula of high-calcium heart-nourishing biscuits: 3.5 kg of high-calcium sedum powder, 100 kg of flour, 6 kg of white sugar, 2 kg of trehalose, 42 kg of water, 12 kg of edible oil, 1 kg of maltitol, 0.2 kg of diammonium hydrogen phosphate, 0.2 kg of disodium dihydrogen pyrophosphate.

[0298] Production process:

[0299] 1. Add the flour, high-calcium sedum powder, diammonium hydrogen phosphate, and disodium dihydrogen pyrophosphate to the dough mixer, and stir in both forward and reverse directions for 2 minutes each to make the materials evenly mixed.

[0300] 2. Add the white sugar, trehalose, and maltitol to the water, and stir to dissolve each material into a liquid.

[0301] 3. Add the liquid to the mixed flour, and turn on the mixer to stir until there is no dry powder.

[0302] 4. Add the edible oil and stir for about 6 minutes until the dough is uniform and smooth.

[0303] 5. Send the kneaded dough into the continuous rolling machine to roll it to the thickness required for the biscuits of the production order, and adjust the pattern and size specification of the biscuit pressing mold. After debugging out qualified biscuit embryos, enter the normal forming production, and defective products should be picked out during the production process.

[0304] 6. Send the qualified formed biscuit embryos into the baking production line that has been debugged according to the product production standard requirements for normal baking to produce qualified finished products.

[0305] 7. Package and store in the warehouse.

[0306] Formula of the skin of high-calcium heart-nourishing mooncakes: 25 kg of low-gluten flour, 0.75 kg of high-calcium sedum powder, 4.5 kg of edible oil, 4.5 kg of white sugar, 0.4 kg of trehalose

[0307] Formula of the filling: 6 kg of roasted flour, 0.3 kg of high-calcium sedum powder, 5 kg of white sugar, 0.5 kg of trehalose, 3.6 kg of edible oil, 1 kg of sunflower seeds, 1 kg of crushed peanuts, 1 kg of sesame seeds, 2.5 kg of winter melon preserves, 1 kg of raisins, 0.01 kg of osmanthus essence;

[0308] Production process:

[0309] 1. Dough kneading process for the skin

[0310] 1.1 Stir the flour, high - calcium yangxin vegetable powder, and white sugar evenly, add edible oil, and knead into a smooth dough.

[0311] 2. Stuffing mixing process

[0312] 2.1 Mix the roasted flour, high - calcium yangxin vegetable powder, white sugar, and trehalose evenly, then add the remaining stuffing and mix well, and finally add edible oil and mix evenly (the role of adding trehalose is to improve the flavor, extend the shelf life and freshness).

[0313] 3. Industrialized forming production process

[0314] 3.1 Add the mooncake dough and stuffing into the mooncake forming machine respectively, adjust the mold according to the size specifications and weight requirements of the mooncake skin and stuffing, and adjust the weight of the skin and stuffing. After the trial machine is qualified, carry out normal forming production.

[0315] 3.2 Adjust the baking temperature and time of the baking production line according to the size specifications of the mooncakes. After passing the inspection, carry out normal baking production.

[0316] 8.3.3 Packaging and storage in the warehouse.

[0317] Formula for high - calcium yangxin instant noodles: 100 kg of high - gluten wheat flour, 4 kg of high - calcium yangxin vegetable powder, 6 kg of potato starch, 1 kg of salt, 1 kg of trehalose, 0.3 - 0.4 kg of edible alkali (potassium carbonate or sodium carbonate), 35 kg of water (adjust appropriately according to the water absorption of the flour and the seasonal temperature), 0.3 kg of compound thickener, 0.03 kg of vitamin E;

[0318] Production process:

[0319] 1. Add the flour, high - calcium yangxin vegetable powder, and potato starch into the dough mixer and stir for 2 minutes to mix evenly.

[0320] 2. Add the salt, alkali, trehalose, thickener, and vitamin E into the water and stir until all ingredients are fully dissolved.

[0321] 3. Add the liquid mixture into the mixed powder and start the machine to stir for 6 minutes to form a uniform dough.

[0322] 4. Take the dough out of the pot and let it stand for 20 - 30 minutes to make the water evenly distributed and the gluten fully formed.

[0323] 5. Use a continuous noodle press to press the noodles for multiple passes to reach the required thickness of the product standard, and cut them into thin noodles of the required standard, or extrude them into thin noodles.

[0324] 6. Steam - heat to cook the noodles (a - cook) and then mechanically shape them into noodle round blocks.

[0325] 7. Deep - fry at an oil temperature of 160 - 180 °C until the noodles turn slightly yellow and are cooked (about 3 minutes).

[0326] 8. Cooling.

[0327] 9. According to the production standard requirements of the product, after adding the seasoning packet, it is packaged and stored in the warehouse for sale.

[0328] Formula of high - calcium heart - nourishing low - sugar eight - treasure porridge: 100 kg of water, 3 kg of high - calcium heart - nourishing vegetable powder, 0.8 kg of red beans, 2.5 kg of peanuts, 1 kg of wheat kernels, 1 kg of rice, 0.5 kg of black beans, 0.5 kg of black glutinous rice, 0.5 kg of wolfberries, 1 kg of trehalose, 0.04 kg of nisin, 0.5 kg of red - date granules, 0.5 kg of raisins, appropriate amount of corn starch;

[0329] Production process:

[0330] 1. Wash the red dates and cut them into 0.6 - mm pieces.

[0331] 2. Wash the rest of the miscellaneous grains, etc. clean.

[0332] 3. Add water to the automatic stirring jacketed pan, add all the miscellaneous grains, red - date pieces, raisins, and wolfberries, turn on the fire and heat up to 75 - 85 °C, maintain this temperature, keep stirring and boiling for about 1 hour until the mung beans bloom, the peanuts and black beans are cooked but not mushy, add the high - calcium heart - nourishing vegetable powder and an appropriate amount of corn starch thin juice, and continue to stir and boil with nisin, etc. for 20 - 30 minutes. During this period, pay attention to adding an appropriate amount of water. After reaching the required thin - thick concentration of the product standard, stop the machine and let it cool to room temperature.

[0333] 4. After filling according to the production standard requirements of the product, sterilize it by the pasteurization method.

[0334] 5. Package and store in the warehouse for sale.

[0335] Adding 10% leaching solution of high - calcium heart - nourishing vegetable or fresh vegetable juice to the ingredients of white wine, fruit wine, beer, fruit juice beverage, carbonated beverage, etc. can produce products such as wines, fruit juices, carbonated beverages, etc. with health - care functions such as calcium supplementation and health preservation.

[0336] Compared with existing room-temperature or frozen foods such as dumplings, wontons, steamed buns, mantou (steamed bread), coarse grain buns, shaomai (steamed dumplings), deep-fried dough sticks, tangyuan (sweet dumplings), sugar cakes, sesame balls, zongzi (rice dumplings), bread, cakes, cookies, grilled meat sausages, meatballs, tea beverages, and alcoholic beverages on the market, the advantages of the present invention are as follows: The existing above-mentioned foods can only meet the needs of consumers to be full, and do not have the effects of both medicine and food supplementation, calcium supplementation, health preservation, etc. Since the present invention adds the ingredient of Sedum aizoon L. which is both medicine and food, and utilizes the elements rich in calcium, iron, selenium, vitamin B, C, protein, sedoheptulose, sitosterol, flavonoids, etc. that are easily absorbed and beneficial to the human body in Sedum aizoon L., it evolves from the simple food supplementation of the existing above-mentioned foods into a food that combines medicine and food. After consumers eat it, they can, while being full, assist the human body to achieve positive health effects such as calcium supplementation and bone strengthening, replenishing qi and calming the nerves, lowering blood pressure, dilating the coronary artery, protecting the liver, improving sleep, relieving restlessness, enhancing the body's immune ability, and delaying aging through healthy diet and health preservation.

[0337] The formula of the health preservation food of the present invention also adds the ingredient of trehalose, which has the advantages of having or improving the flavor of the food, preventing the starch in the food from retrograding and the meat and eggs from spoiling and turning bad after being stored at room temperature or frozen for a long time, effectively maintaining the fresh ingredients, fresh taste and tissue structure of the ingredients in the food, and extending the shelf life.

[0338] After the extensive popularization and application of the present invention, a huge amount of Sedum aizoon L. resources will be required, which will significantly drive the development of the large-scale planting industry of Sedum aizoon L. because most of the current Sedum aizoon L. is wild and rarely planted. The large-scale planting of Sedum aizoon L. can be harvested for about 20 years after one planting. It can be cut multiple times a year like leeks, with a yield per mu of 5 - 10 tons, and an annual income per mu of 20,000 - 50,000 yuan. It has significant economic and social benefits for improving the development of rural planting industry in China and increasing the economic income of farmers.

Claims

1. A production method of high-calcium sedum aizoon for producing calcium-supplementing health-care foods, characterized in that: The calcium-supplementing and health-preserving food uses fresh Sedum aizoon, vegetable juice or vegetable powder as the medicine and food homologous ingredients, which are respectively proportioned and processed with the main ingredients including flour, rice, vegetables, meat and eggs according to the set ratio, and finally high-calcium foods or beverages are prepared.

2. The production method of a high-calcium sedum aizoon for producing calcium-supplementing health foods according to claim 1, characterized in that: The main raw materials of the calcium-supplementing and health-preserving food include wheat flour, glutinous rice, miscellaneous grains, pork, beef, mutton, chicken, eggs, fish and sea cucumber ingredients, and also include seasonings and food additives. The above raw materials are respectively made into a series of health-care foods for calcium supplementation through scientific proportioning.

3. The production method of a high-calcium sedum aizoon for producing calcium-supplementing health foods according to claim 2, characterized in that: The calcium-supplementing and health-preserving food includes high-calcium Sedum aizoon dumpling wrappers and high-calcium Sedum aizoon wonton wrappers. High-calcium Sedum aizoon steamed buns, high-calcium Sedum aizoon miscellaneous grain buns, high-calcium Sedum aizoon tangyuan wrappers, high-calcium Sedum aizoon deep-fried dough sticks, high-calcium Sedum aizoon spring roll wrappers, high-calcium Sedum aizoon pie wrappers.

4. The production method of a high-calcium sedum aizoon for producing calcium-supplementing health-care foods according to claim 2, characterized in that The specific raw materials and their ratios of the calcium-supplementing and health-preserving food are as follows: The raw material ratio of the high-calcium Sedum aizoon dumpling wrapper is: 1 kg of high-calcium Sedum aizoon vegetable powder, 25 kg of wheat flour, 2 kg of modified starch, 0.15 kg of salt, 0.3 kg of trehalose, 0.25 kg of emulsified oil, and 12.7 kg of drinking water. The raw material ratio of the high-calcium Sedum aizoon wonton wrapper is: 25 kg of special dumpling flour, 2 kg of compound modified starch, 0.25 kg of emulsified oil, 0.15 kg of salt, 1 kg of high-calcium Sedum aizoon vegetable powder, and 11.4 kg of water. The raw material ratio of the high-calcium Sedum aizoon steamed bun is: 25 kg of steamed bun flour, 1.2 kg of high-calcium Sedum aizoon vegetable powder, 0.225 kg of yeast, 0.75 kg of white sugar, 0.2 kg of aluminum-free baking powder, 0.15 kg of baking soda, and 12.5 - 14 kg of water. The raw material ratio of the high-calcium Sedum aizoon miscellaneous grain bun is: 2 kg of high-calcium Sedum aizoon vegetable powder, 50 kg of wheat flour, 10 kg of millet flour, 10 kg of soybean flour, 20 kg of corn flour, 4 kg of buckwheat flour, 1 kg of pumpkin powder, 1 kg of yam powder, 2 kg of chopped red dates, 4 kg of white sugar, 0.6 kg of yeast, 0.8 kg of baking powder, and 52 - 55 kg of water. The raw material ratio of the high-calcium Sedum aizoon tangyuan wrapper formula is: 100 kg of tangyuan glutinous rice flour, 3 kg of high-calcium Sedum aizoon vegetable powder, 0.8 kg of tangyuan improver, 1 kg of emulsified oil, and 81 kg of drinking water. The raw material ratio of the high-calcium Sedum aizoon deep-fried dough stick is: 3 kg of high-calcium Sedum aizoon vegetable powder, 100 kg of high-gluten wheat flour, 1.2 kg of white sugar, 1.2 kg of salt, 2.6 kg of deep-fried dough stick leavening agent, 2.8 kg of salad oil, and 52 - 60 kg of ice water. The raw material ratio of the high-calcium Sedum aizoon spring roll wrapper is: 25 kg of wheat flour, 0.75 kg of high-calcium Sedum aizoon vegetable powder, 0.04 kg of sodium tripolyphosphate, 0.08 kg of salt, and 20.2 - 20.8 kg of water. The raw material ratio of the high-calcium Sedum aizoon pie wrapper is: 25 kg of medium-gluten wheat flour, 1.2 kg of high-calcium Sedum aizoon vegetable powder, 0.25 kg of aluminum-free baking powder, 0.15 - 0.2 kg of yeast, 0.05 kg of baking soda, 0.5 kg of trehalose, 0.2 kg of sodium gluconate lactone, and 7 - 7.5 kg of water.

5. A production method of high-calcium sedum aizoon for producing calcium-supplementing health-care food, characterized in that: The calcium-supplementing health-care food includes high-calcium heart-nourishing pork dumpling and bun fillings, high-calcium heart-nourishing beef dumpling and bun fillings, high-calcium heart-nourishing mutton dumpling and bun fillings, high-calcium heart-nourishing chicken dumplings and buns, high-calcium heart-nourishing fish dumplings and buns, high-calcium heart-nourishing sea cucumber dumplings and buns, high-calcium heart-nourishing egg dumpling fillings, high-calcium heart-nourishing vegetable pork wonton fillings, high-calcium heart-nourishing tangyuan fillings, sugar cake fillings, high-calcium heart-nourishing sugar cake wrappers and high-calcium heart-nourishing sesame balls.

6. The production method of a high-calcium sedum aizoon for producing calcium-supplementing and health-preserving foods according to claim 5, characterized in that, The specific raw materials and their ratios of the calcium-supplementing health-care food are as follows: The raw material ratio of the high-calcium heart-nourishing pork dumpling and bun filling is: 30 kg of high-calcium heart-nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 18 kg of fat pork belly, 23 kg of lean pork, 0.95 kg of salt, 1 kg of trehalose, 0.35 kg of monosodium glutamate, 0.45 kg of chicken essence, 0.2 kg of white pepper powder, 0.15 kg of thirteen-spice powder, 4 kg of lard, 3.1 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 1 kg of old soy sauce, 1.45 kg of light soy sauce, 0.07 kg of baking soda, and 8 kg of water; The raw material ratio of the high-calcium heart-nourishing beef dumpling and bun filling is: 31 kg of high-calcium heart-nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 40 kg of beef, 4 kg of beef fat, 0.95 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.25 kg of white pepper powder, 0.25 kg of thirteen-spice powder, 3.1 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of old soy sauce, 1.7 kg of light soy sauce, 0.07 kg of baking soda, and 8 kg of water; The raw material ratio of the high-calcium heart-nourishing mutton dumpling and bun filling is: 36 kg of high-calcium heart-nourishing vegetables, 5 kg of green onions, 2 kg of ginger, 38 kg of mutton, 5 kg of mutton fat, 0.9 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.3 kg of angelica dahurica powder, 0.25 kg of thirteen-spice powder, 3 kg of five-spice oil, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of old soy sauce, 1.7 kg of light soy sauce, 0.08 kg of baking soda, and 8 kg of water; The raw material ratio of the high-calcium heart-nourishing chicken dumpling and bun filling is: 32 kg of high-calcium heart-nourishing vegetables, 3 kg of green onions, 2 kg of ginger, 40 kg of chicken breast, 6 kg of chicken oil, 3 kg of five-spice oil, 0.95 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 0.2 kg of white pepper powder, 0.2 kg of thirteen-spice powder, 1 kg of sesame oil, 1 kg of oyster sauce, 0.8 kg of old soy sauce, 1.7 kg of light soy sauce, 0.08 kg of baking soda, and 7 kg of water; The raw material ratio of the high-calcium heart-nourishing fish dumpling and bun filling is: 32 kg of high-calcium heart-nourishing vegetables, 5 kg of green onions, 2 kg of ginger, 20 kg of fat pork belly, 20 kg of fish, 5 kg of lard, 3 kg of five-spice oil, 0.9 kg of salt, 1 kg of trehalose, 0.3 kg of monosodium glutamate, 0.5 kg of chicken essence, 2 kg of seafood sauce, 0.5 kg of fish sauce, 0.25 kg of white pepper powder, 0.2 kg of thirteen-spice powder, 1 kg of sesame oil, 0.5 kg of old soy sauce, 1.5 kg of light soy sauce, 0.08 kg of baking soda, and 6 kg of water; The raw material ratio of the high-calcium heart-nourishing sea cucumber dumpling and bun filling is as follows: 33 kg of high-calcium heart-nourishing vegetable, 5 kg of scallions, 2 kg of ginger, 20 kg of fat pork belly, 10 kg of fish meat, 10 kg of sea cucumber granules, 5 kg of lard, 3 kg of five-spice oil, 0.9 kg of salt, 1 kg of trehalose, 0.5 kg of monosodium glutamate, 2 kg of seafood sauce, 0.5 kg of fish sauce, 0.25 kg of white pepper powder, 0.2 kg of thirteen-spice powder, 1 kg of sesame oil, 0.5 kg of old soy sauce, 1.5 kg of light soy sauce, 0.08 kg of baking soda, and 5 kg of water; The raw material ratio of the high-calcium heart-nourishing egg dumpling filling is as follows: 40 kg of high-calcium heart-nourishing vegetable, 40 kg of scrambled eggs, 5 kg of scallions, 2 kg of ginger, 4 kg of chicken oil, 3 kg of five-spice oil, 0.95 kg of salt, 0.4 kg of sugar, 0.3 kg of monosodium glutamate, 0.3 kg of chicken essence, 1.5 kg of light soy sauce, 1 kg of oyster sauce, 1 kg of sesame oil, 0.25 kg of white pepper powder, 0.25 kg of thirteen-spice powder, and 0.08 kg of baking soda; The raw material ratio of the high-calcium heart-nourishing vegetable and pork wonton filling is as follows: 20 kg of fatty pork, 40 kg of lean pork, 17.4 kg of high-calcium heart-nourishing vegetable, 3 kg of scallions, 2 kg of ginger, 0.85 kg of salt, 0.3 kg of sugar, 0.5 kg of chicken essence, 0.3 kg of monosodium glutamate, 1.5 kg of light soy sauce, 1 kg of oyster sauce, 3.5 kg of lard, 3.5 kg of seasoning oil, 0.2 kg of white pepper powder, 0.15 kg of thirteen-spice powder, 1 kg of sesame oil, 0.07 kg of baking soda, and 5 kg of water; The raw material ratio of the high-calcium heart-nourishing glutinous rice ball filling is as follows: 2 kg of high-calcium heart-nourishing vegetable powder, 6 kg of black sesame seeds, 1.5 kg of white sesame seeds, 12 kg of fried peanut crumbs, 35 kg of white sugar, 5 kg of glucose, 21 kg of quick-freezing oil, 17.5 kg of corn starch, and 0.03 kg of sesame oil essence; The raw material ratio of the sugar cake filling is as follows: 50 kg of white sugar, 5 kg of flour, and 2 kg of corn starch, and 0.5 kg of black sesame seeds; The raw material ratio of the high-calcium heart-nourishing sugar cake dough is as follows: 25 kg of wheat flour, 0.5 kg of high-calcium heart-nourishing vegetable powder, 0.12 kg of improver, 1 kg of white sugar, and 41 kg of boiling water; The raw material ratio of the high-calcium heart-nourishing sesame ball is as follows: 100 kg of glutinous rice flour, 10 kg of rice flour, 3 kg of high-calcium heart-nourishing vegetable powder, 30 kg of white sugar, 1.5 kg of trehalose, 1.2 kg of sesame ball improver, and 72 kg of water.

7. A production method of high-calcium sedum aizoon for producing calcium-supplementing and health-preserving foods, characterized in that: The calcium-supplementing and health-preserving foods mentioned above include high-calcium heart-nourishing grilled sausage, high-calcium heart-nourishing vegetable spring roll filling, high-calcium heart-nourishing vegetable and pork spring roll filling, high-calcium heart-nourishing noodles, high-calcium heart-nourishing eight-treasure zongzi, high-calcium heart-nourishing tea beverage, high-calcium heart-nourishing egg cake, high-calcium heart-nourishing bread, high-calcium heart-nourishing biscuit, high-calcium heart-nourishing mooncake dough, high-calcium heart-nourishing mooncake filling, high-calcium heart-nourishing instant noodles, and high-calcium heart-nourishing low-sugar eight-treasure congee.

8. The production method of a high-calcium sedum aizoon for producing calcium-supplementing health-care foods according to claim 7, characterized in that, The specific raw materials and their ratios of the calcium-supplementing and health-preserving foods are as follows: Specific raw materials and their ratios for high-calcium heart-nourishing roasted sausage: 5 kg of high-calcium sedum powder, 52 kg of chicken breast, 15.7 kg of pork fat, 4 kg of modified starch, 0.8 kg of soy protein isolate, 1.3 kg of salt, 3 kg of white sugar, 1 kg of trehalose, 0.9 kg of glucose, 1.2 kg of monosodium glutamate, 0.32 kg of carrageenan, 0.02 kg of maltol, 0.1 kg of white liquor, 1 kg of TG enzyme, 0.36 kg of phosphate, 0.13 kg of white pepper powder, 0.14 kg of cinnamon powder, 0.25 kg of pork paste, 0.25 kg of fat paste, 0.37 kg of meat flavor powder, 0.1 kg of meat essential oil, 0.0024 kg of monascus red, 0.0029 kg of allura red, 12 kg of ice water; Specific raw materials and their ratios for high-calcium sedum spring roll filling: 35 kg of scrambled eggs, 35 kg of high-calcium sedum, 3 kg of scallions, 2 kg of ginger, 14.35 kg of cabbage, 0.95 kg of salt, 0.3 kg of monosodium glutamate, 0.5 kg of chicken powder, 0.5 kg of chicken paste, 0.5 kg of oyster sauce, 1 kg of light soy sauce, 6 kg of chicken oil, 0.2 kg of white pepper powder, 0.2 kg of thirteen-spice powder, 0.5 kg of sesame oil; Specific raw materials and their ratios for high-calcium sedum and pork spring roll filling: 25 kg of cooked streaky pork, 40 kg of high-calcium sedum, 5 kg of scallions, 2 kg of ginger, 18.85 kg of cabbage, 0.9 kg of salt, 0.25 kg of monosodium glutamate, 0.45 kg of chicken powder, 0.4 kg of pork paste, 0.7 kg of oyster sauce, 1 kg of light soy sauce, 5 kg of spice oil, 0.25 kg of white pepper powder, 0.15 kg of thirteen-spice powder, 0.5 kg of sesame oil; Specific raw materials and their ratios for high-calcium sedum noodles: 100 kg of high-gluten flour, 4 kg of high-calcium sedum powder, 4 kg of modified starch, 0.5 kg of salt, 0.2 kg of alkaline noodles, 40 kg of water; Specific raw materials and their ratios for high-calcium sedum eight-treasure zongzi: 52 kg of soaked glutinous rice, 28 kg of white sugar, 2 kg of trehalose, 20 kg of candied dates, 3 kg of sweet corn kernels, 3 kg of wheat kernels, 3 kg of sugared broad beans, 2 kg of soaked peanuts, 2 kg of raisins, 3 kg of high-calcium sedum powder; Specific raw materials and their ratios for high-calcium sedum tea beverage: 10 kg of high-calcium sedum powder extract (fresh vegetable juice), 1 kg of glucose, 1 kg of trehalose, 1 kg of granulated sugar, 0.5 kg of salt, 0.08 kg of citric acid, 0.08 kg of malic acid, 0.03 kg of ethyl maltol, 0.1 kg of honey, 0.09 kg of potassium sorbate, 0.04 kg of sodium hexametaphosphate, 0.05 kg of sorbitol, 85.0 kg of purified water; Specific raw materials and their ratios for high-calcium sedum cake: 0.75 kg of high-calcium sedum powder, 25 kg of flour, 2 kg of white sugar, 0.6 kg of trehalose, 0.15 kg of baking powder, 7.2 kg of whole egg liquid, 0.3 kg of cake oil, 2 kg of salad oil; Specific raw materials and their ratios of the high-calcium nourishing heart bread: 1 kg of high-calcium sedum powder, 25 kg of flour, 4 kg of white sugar, 0.5 kg of trehalose, 0.5 kg of salt, 0.2 kg of baking powder, 0.23 kg of yeast, 0.5 kg of sorbitol liquid, 0.3 kg of maltitol, 0.05 kg of sodium acid pyrophosphate, 0.25 kg of oil, 11.25 - 13.7 kg of water; Specific raw materials and their ratios of the high-calcium nourishing heart biscuit: 3.5 kg of high-calcium sedum powder, 100 kg of flour, 6 kg of white sugar, 2 kg of trehalose, 12 kg of edible oil, 1 kg of maltitol, 0.2 kg of diammonium hydrogen phosphate, 0.2 kg of sodium acid pyrophosphate, 42 kg of water; Specific raw materials and their ratios of the high-calcium nourishing heart mooncake crust: 25 kg of low-gluten flour, 0.75 kg of high-calcium sedum powder, 4.5 kg of edible oil, 4.5 kg of white sugar, 0.4 kg of trehalose; Specific raw materials and their ratios of the high-calcium nourishing heart mooncake filling: 6 kg of roasted flour, 0.3 kg of high-calcium sedum powder, 5 kg of white sugar, 0.5 kg of trehalose, 3.6 kg of edible oil, 1 kg of sunflower seeds, 1 kg of crushed peanuts, 1 kg of sesame seeds, 2.5 kg of candied winter melon, 1 kg of raisins, 0.01 kg of osmanthus essence; Specific raw materials and their ratios of the high-calcium nourishing heart instant noodles: 100 kg of high-gluten wheat flour, 4 kg of high-calcium sedum powder, 6 kg of potato starch, 1 kg of salt, 1 kg of trehalose, 0.3 - 0.4 kg of edible alkali (potassium carbonate or sodium carbonate), 0.3 kg of compound thickener, 0.03 kg of vitamin E, 35 kg of water; Specific raw materials and their ratios of the high-calcium nourishing heart low-sugar eight-treasure congee: 100 kg of water, 3 kg of high-calcium sedum powder, 0.8 kg of red beans, 2.5 kg of peanuts, 1 kg of wheat kernels, 1 kg of rice, 0.5 kg of black beans, 0.5 kg of black glutinous rice, 0.5 kg of wolfberries, 1 kg of trehalose, 0.04 kg of nisin, 0.5 kg of red date pieces, 0.5 kg of raisins.

9. The production method of a high-calcium sedum aizoon for producing calcium-supplementing health-care foods according to claim 1, characterized in that: Extract the juice from the high-calcium sedum, or use 5 - 20% of the dry powder leaching solution of the high-calcium sedum, and add it to white liquor, beer, fruit wine, cola, and carbonated beverages at a ratio of 5 - 15% to replace part of the blending water consumption. Without changing other formulas and production processes, produce white liquor, beer, fruit wine, and beverages as calcium-supplementing and health-preserving drinks with both medicinal and food functions.