CN103027216B - Black soya bean-helianthus tuberosus soup and making method thereof - Google Patents
Black soya bean-helianthus tuberosus soup and making method thereof Download PDFInfo
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Abstract
The invention discloses a black soya bean-helianthus tuberosus soup which is made by the following raw materials in parts by weight: 30-45 parts of helianthus tuberosus, 80-100 parts of white granulated sugar, 25-35 parts of black soya bean, 35-45 parts of agar, 20-30 parts of ginger, 20-30 parts of bitter apricot kernel, 30-50 parts of walnut kernel, and 0.06-0.08 parts of sodium benzoate. The black soya bean-helianthus tuberosus soup has the benefits that the soup has effects of relieving exterior syndromes by diaphoresis, warming the middle-jiao, stopping vomiting, warming a lung to relieve a cough, and loosening a bowel to relieve constipation.
Description
Invention field
The present invention relates to a kind of black soya bean jerusalem artichoke custard and preparation method thereof, belong to food processing technology field.
Background technology
The infantile cough is a kind of protectiveness respiration reflex action of human body.The generation of cough, be during due to the receptor in foreign matter, irritative gas, respiratory tract endocrine etc. stimulate respiratory mucosa, gets excited and pass to the oblongata coughing centre by afferent neurofibers, causes cough.Along with popularizing of diet regimen knowledge, people's diet nutritional health care consciousness strengthens day by day, not only interested in how eating, and more healthyly even can prevent and treat disease and particularly pay close attention to what is eaten, diet-therapy health-preserving allows people both can from diet, obtain the effect of health-care hospital, can sample table delicacies delicacy in medical treatment again, obtain carefree enjoyment.Dietotherapy claims again food therapy, utilizes food to affect the function of body each side, it is secured good health or more a kind of method of disease diseases prevention.It has been generally acknowledged that, food is to provide for human body the edibility material grown with the healthy required various nutrients of surviving.That is to say, food is trophism most importantly.Actually this is not so, and the traditional Chinese medical science recognizes that food can not only nutrition very early, and can also treat disease and get rid of illness.As modern age, doctor Zhang Xichun once pointed out in " Records of Tradition Chinese and Western Medicine in Combination ": food " clothes for patients it, not only treat sickly, and can allay one's hunger; Not only allay one's hunger, more can be agreeable to the taste, use and suit the medicine to the illness, disease, from convalesce, is not suited the medicine to the illness, and also without him, suffers from ".Visible, food itself just has the effect of " supporting " and " treatment " two aspects.The traditional Chinese medical science is more paid attention to the characteristic of food aspect " supporting " and " controlling ".Dietotherapy is Chinese traditional habit, by diet, reaches the conditioning health, therefore, seek a kind of can bring into play tcm characteristic again popular black soya bean jerusalem artichoke custard be desirability.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of black soya bean jerusalem artichoke custard and preparation method thereof, and this black soya bean jerusalem artichoke custard has that raw material is common, cheapness and the simple outstanding advantages of preparation technology.
The scheme that the present invention solves the problems of the technologies described above is:
A kind of black soya bean jerusalem artichoke custard, this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
Jerusalem artichoke 30-45 part, white granulated sugar 80-100 part, black soya bean 25-35 part, agar 35-45 part, ginger 20-30 part, semen armeniacae amarae 20-30 part, Semen Juglandis 30-50 part, Sodium Benzoate 0.06-0.08 part
The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:
(1) jerusalem artichoke preparation: the jerusalem artichoke of selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;
(2) black soya bean preparation: select the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;
(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) ginger juice preparation: get the raw material fresh ginger, clean, peeling, peanut, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, remove slag, the gained ginger juice, standby;
(5) semen armeniacae amarae preparation: semen armeniacae amarae is put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;
(6) Semen Juglandis preparation: the raw material Semen Juglandis is boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;
(7) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, standby;
(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and white granulated sugar in step (5) mix, add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.
Described a kind of black soya bean jerusalem artichoke custard, this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
45 parts of jerusalem artichokes, 100 parts of white granulated sugars, 35 parts, black soya bean, 45 parts, agar, 30 parts, ginger, 30 parts of semen armeniacae amaraes, 50 parts of Semen Juglandis, 0.08 part of Sodium Benzoate
The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:
(1) jerusalem artichoke preparation: 45 parts of jerusalem artichokes selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;
(2) black soya bean preparation: select 35 parts, the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;
(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) ginger juice preparation: get 30 parts of raw material fresh gingers, clean, peeling, peanut, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, remove slag, the gained ginger juice, standby;
(5) semen armeniacae amarae preparation: 30 parts of semen armeniacae amaraes are put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;
(6) Semen Juglandis preparation: 50 parts of raw material Semen Juglandis are boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;
(7) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and 100 parts of mixing of white granulated sugar in step (5), add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.
The ginger meridian distribution of property and flavor: hot, tepor, return lung, the spleen channel, effect: inducing sweat and dispelling exogenous evils, warming middle energizer to stop vomiting, warm lung cough-relieving.
The almond nature and flavor with return through hardship, tepor, slightly poisonous, return lung, large intestine channel, function cures mainly: sending down abnormally ascending is relieving cough and asthma, relaxes bowel, for cough and asthma, fullness sensation in chest phlegm is many, deficiency of blood Tianjin is withered, the dry constipation of intestines.
The Semen Juglandis meridian distribution of property and flavor: sweet, warm, return kidney, lung, large intestine channel, effect: replenishing kidney, strengthening waist, warm lung Dingchuan, relax bowel.
The jerusalem artichoke meridian distribution of property and flavor: distinguish the flavor of sweet, micro-hardship, cool in nature, effect: clearing heat and cooling blood, detumescence, cure mainly: pyreticosis, intestines heat.
The black soya bean meridian distribution of property and flavor: distinguish the flavor of sweet, cold nature, spleen, kidney channel are equalled, entered to property, function: the kidney tonifying benefit is cloudy, and invigorating spleen to remove dampness, except thermal detoxification.
Beneficial effect of the present invention: inducing sweat and dispelling exogenous evils, warming middle energizer to stop vomiting, warm lung cough-relieving, the effect relaxed bowel.
The specific embodiment mode
Embodiment 1
A kind of black soya bean jerusalem artichoke custard, this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
45 parts of jerusalem artichokes, 100 parts of white granulated sugars, 35 parts, black soya bean, 45 parts, agar, 30 parts, ginger, 30 parts of semen armeniacae amaraes, 50 parts of Semen Juglandis, 0.08 part of Sodium Benzoate
The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:
(1) jerusalem artichoke preparation: 45 parts of jerusalem artichokes selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;
(2) black soya bean preparation: select 35 parts, the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;
(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) ginger juice preparation: get 30 parts of raw material fresh gingers, clean, peeling, peanut, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, remove slag, the gained ginger juice, standby;
(5) semen armeniacae amarae preparation: 30 parts of semen armeniacae amaraes are put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;
(6) Semen Juglandis preparation: 50 parts of raw material Semen Juglandis are boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;
(7) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and 100 parts of mixing of white granulated sugar in step (5), add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.
Embodiment 2
A kind of black soya bean jerusalem artichoke custard, this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
37.5 parts of jerusalem artichokes, 90 parts of white granulated sugars, 30 parts, black soya bean, 40 parts, agar, 25 parts, ginger, 25 parts of semen armeniacae amaraes, 40 parts of Semen Juglandis, 0.07 part of Sodium Benzoate
The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:
(1) jerusalem artichoke preparation: 37.5 parts of jerusalem artichokes selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;
(2) black soya bean preparation: select 30 parts, the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;
(3) agar preparation: 40 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) ginger juice preparation: get 25 parts of raw material fresh gingers, clean, peeling, peanut, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, remove slag, the gained ginger juice, standby;
(5) semen armeniacae amarae preparation: 25 parts of semen armeniacae amaraes are put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;
(6) Semen Juglandis preparation: 40 parts of raw material Semen Juglandis are boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;
(7) Sodium Benzoate preparation: 0.07 part of Sodium Benzoate is dissolved with boiling water, standby;
(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and 100 parts of mixing of white granulated sugar in step (5), add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.
Embodiment 3
A kind of black soya bean jerusalem artichoke custard, this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
30 parts of jerusalem artichokes, 80 parts of white granulated sugars, 25 parts, black soya bean, 35 parts, agar, 20 parts, ginger, 20 parts of semen armeniacae amaraes, 30 parts of Semen Juglandis, 0.06 part of Sodium Benzoate
The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:
(1) jerusalem artichoke preparation: 30 parts of jerusalem artichokes selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;
(2) black soya bean preparation: select 25 parts, the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;
(3) agar preparation: 35 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) ginger juice preparation: get 20 parts of raw material fresh gingers, clean, peeling, peanut, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, remove slag, the gained ginger juice, standby;
(5) semen armeniacae amarae preparation: 20 parts of semen armeniacae amaraes are put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;
(6) Semen Juglandis preparation: 30 parts of raw material Semen Juglandis are boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;
(7) Sodium Benzoate preparation: 0.06 part of Sodium Benzoate is dissolved with boiling water, standby;
(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and 100 parts of mixing of white granulated sugar in step (5), add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.
Claims (4)
1. a black soya bean jerusalem artichoke custard, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
Jerusalem artichoke 30-45 part, white granulated sugar 80-100 part, black soya bean 25-35 part, agar 35-45 part, ginger 20-30 part, semen armeniacae amarae 20-30 part, Semen Juglandis 30-50 part, Sodium Benzoate 0.06-0.08 part;
The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:
(1) jerusalem artichoke preparation: the jerusalem artichoke of selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;
(2) black soya bean preparation: select the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;
(3) agar preparation: agar powder is broken into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) ginger juice preparation: get the raw material fresh ginger, clean, peeling, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, removes slag, and the gained ginger juice, standby;
(5) semen armeniacae amarae preparation: semen armeniacae amarae is put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;
(6) Semen Juglandis preparation: the raw material Semen Juglandis is boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;
(7) Sodium Benzoate preparation: Sodium Benzoate is dissolved with boiling water, standby;
(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and white granulated sugar in step (5) mix, add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.
2. a kind of black soya bean jerusalem artichoke custard according to claim 1, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
45 parts of jerusalem artichokes, 100 parts of white granulated sugars, 35 parts, black soya bean, 45 parts, agar, 30 parts, ginger, 30 parts of semen armeniacae amaraes, 50 parts of Semen Juglandis, 0.08 part of Sodium Benzoate;
The preparation method of this black soya bean jerusalem artichoke custard comprises the following steps:
(1) jerusalem artichoke preparation: 45 parts of jerusalem artichokes selecting fresh maturation, peeling, clean, and puts in boiling water to boil to pick up in 30-50 minute, with the stainless steel mill, well-done jerusalem artichoke is worn into to slurry, slow fire infusion again, stir while enduring, and with maintenance, is heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtains the jerusalem artichoke slurry, standby;
(2) black soya bean preparation: select 35 parts, the evengranular black soya bean of raw material bright in color to clean, black soya bean is put into to pot and boil, peeling, pick up after rotten, with pulverizer, is ground into the 80-100 fine powder, crosses 80 mesh sieves, makes the black soya bean sand of moisture content, standby;
(3) agar preparation: 45 parts, agar is ground into to fritter, and 10-12 hour before custard processed, be soaked in the water of 20 times of agar weight, treats the abundant imbibition of agar, and standing 5-6 hour is heated to 90-95 ℃ it is dissolved, filters, and decontamination, standby;
(4) ginger juice preparation: get 30 parts of raw material fresh gingers, clean, peeling, pulverize and squeeze the juice by pulverizer with the water of 80～90 ℃, removes slag, and the gained ginger juice, standby;
(5) semen armeniacae amarae preparation: 30 parts of semen armeniacae amaraes are put to immersion in boiling water and pick up after 1-4 hour, clear water is cleaned, after cooking with steamer, with the stainless steel mill, the semen armeniacae amarae cooked is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the semen armeniacae amarae slurry, standby;
(6) Semen Juglandis preparation: 50 parts of raw material Semen Juglandis are boiled, with the stainless steel mill, well-done Semen Juglandis is worn into to slurry, add a small amount of water during defibrination, alleviate the sticky mill of slurry phenomenon, then the slow fire infusion, while enduring, stir, with maintenance, be heated evenly, when the slurry solid concentration reaches 65-67%, temperature takes the dish out of the pot in the time of 101-102 ℃, obtain the Semen Juglandis slurry, standby;
(7) Sodium Benzoate preparation: 0.08 part of Sodium Benzoate is dissolved with boiling water, standby;
(8) custard processed: the jerusalem artichoke in step (1) is starched, black soya bean sand in step (2), agar in step (3), ginger juice in step (4), semen armeniacae amarae slurry and 100 parts of mixing of white granulated sugar in step (5), add suitable quantity of water, stir, injecting the pot heating boils, in heating process, constantly stir, prevent from sinking to the bottom and be charred, when being heated to 105 ℃, solid concentration reaches 80-90%, rapidly the Sodium Benzoate in the slurry of the Semen Juglandis in step (6) and step (7) is dropped in pot, stir, it is off the pot that solid concentration reaches 80-85%, rapidly the material slurry is injected to the iron mould that is lined with masking foil, after standing 30-40 minute, material slurry cooled and solidified, vacuum sealed package, 121 ℃ of lower sterilizings 18 minutes, obtain black soya bean jerusalem artichoke custard.
3. a kind of black soya bean jerusalem artichoke custard according to claim 1, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
37.5 parts of jerusalem artichokes, 90 parts of white granulated sugars, 30 parts, black soya bean, 40 parts, agar, 25 parts, ginger, 25 parts of semen armeniacae amaraes, 40 parts of Semen Juglandis, 0.07 part of Sodium Benzoate.
4. a kind of black soya bean jerusalem artichoke custard according to claim 1, it is characterized in that: this black soya bean jerusalem artichoke custard is formulated by the raw material of following weight portion:
30 parts of jerusalem artichokes, 80 parts of white granulated sugars, 25 parts, black soya bean, 35 parts, agar, 20 parts, ginger, 20 parts of semen armeniacae amaraes, 30 parts of Semen Juglandis, 0.06 part of Sodium Benzoate.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1097104A (en) * | 1993-04-29 | 1995-01-11 | 刘祥 | Nutrient tonic jelly |
| CN1330885A (en) * | 2000-06-29 | 2002-01-16 | 王应槐 | Health-care bean food series and its production method |
| CN1927054A (en) * | 2006-09-22 | 2007-03-14 | 陈广才 | Compound recipe seaweed foodstuff |
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| CN1095225A (en) * | 1993-05-15 | 1994-11-23 | 徐勋葵 | " Sibaogeng " made of lotus seed and manufacture method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097104A (en) * | 1993-04-29 | 1995-01-11 | 刘祥 | Nutrient tonic jelly |
| CN1330885A (en) * | 2000-06-29 | 2002-01-16 | 王应槐 | Health-care bean food series and its production method |
| CN1927054A (en) * | 2006-09-22 | 2007-03-14 | 陈广才 | Compound recipe seaweed foodstuff |
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