CN103798859A - Fermented soybean fragrance type peanut and preparation method thereof - Google Patents
Fermented soybean fragrance type peanut and preparation method thereof Download PDFInfo
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- CN103798859A CN103798859A CN201410034305.4A CN201410034305A CN103798859A CN 103798859 A CN103798859 A CN 103798859A CN 201410034305 A CN201410034305 A CN 201410034305A CN 103798859 A CN103798859 A CN 103798859A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 29
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- 238000002360 preparation method Methods 0.000 title claims description 7
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- 150000001413 amino acids Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a fermented soybean fragrance type peanut. The fermented soybean fragrance type peanut is prepared from the following raw materials in parts by weight: 80-90 parts of peanuts, 10-15 parts of cedrela sinensis, 12-18 parts of celery, 7-9 parts of fermented soybeans, 3-4 parts of corn oil, 5-6 parts of apple vinegar, 10-12 parts of flour, 1-2 parts of radix isatidis, 1-2 parts of semen cassiae, 2-3 parts of coltfoot, 1-2 parts of herba achyranthis asperae, 1-2 parts of food modifiers, and a proper amount of water. The fermented soybean fragrance type peanut engenders liquid and stimulates appetite, is delicious in taste, has the high nutritive value, is a common food, and also has the certain health effect. The cedrela sinensis used in the raw materials has effects of tonifying kidney and nourishing hairs and promoting the growth of the hairs, diminishing inflammation, stopping bleeding, relieving pain, promoting the circulation of qi, regulating blood conditions, invigorating stomach and the like; the celery has curative effects of lowering blood pressure, calming, invigorating the stomach, and being diuretic; the herba achyranthis asperae is a whole herb of amaranthaceous plant-thick hair achyranthes bidentata, is bitter and hot in taste, is cold in nature, and has effects of clearing heat, relieving exterior syndrome, alleviating water retention, and invigorating the circulation of blood.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly fragrant peanut bean of a kind of fermented soya beans, salted or other wise and preparation method thereof.
Background technology
Fermented soya bean are China's traditional zymotic bean product.Just be described as energy " the mediation five tastes " as far back as Han dynasty.Fermented soya bean are tasty, fragrance is unique, contain the nutriment such as rich in protein, several amino acids.Fermented soya bean are again a herbs, and traditional Chinese medicine thinks that fermented soya bean are flat, sweet and slightly bitter taste, there is the effect of inducing sweat and dispelling exogenous evils, clearing heat for promoting eruption, wide middle relieving restlessness, Xuan Yu removing toxic substances, for anemofrigid cold, the heating of being afraid of cold, fever and chills headache, nasal obstruction sneeze, stomachache vomiting and diarrhoea person has good improvement effect.In fermented soya bean, also contain in addition various nutrients, can improve gastrointestinal bacterial flora, short digestion, prevent disease, delay senility, strengthen mental, reduce blood pressure, eliminate fatigue, alleviate slight illness, pre-anti-cancer and improve the effects such as liver detoxification function.Fermented soya bean fragrance and nutrition are dissolved in the making of peanut and are gone, make a kind of peanut with fermented soya bean fragrance, not only taste is special, has also increased to a certain extent the nutritive value of peanut.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and fragrant peanut bean of a kind of fermented soya beans, salted or other wise and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Peanut of the present invention is made up of the raw material of following weight portion: shelled peanut 80-90, Chinese toon 10-15, celery 12-18, fermented soya bean 7-9, corn oil 3-4, apple vinegar 5-6, flour 10-12, Radix Isatidis 1-2, cassia seed 1-2, coltsfoot 2-3, Common Achyranthes Herb 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
The concrete steps of the preparation of described peanut are as follows:
(1) Chinese toon, celery are cleaned and broken into dish juice, obtain vegetable juice, for subsequent use;
(2) Radix Isatidis, cassia seed, coltsfoot, Common Achyranthes Herb are put into suitable quantity of water slow fire boiling 1-2 hour, filtered sediment, spraying is dry, obtains xeraphium, for subsequent use;
(3) flour is put into frying pan and fried perfume, must fry powder, for subsequent use;
(4) fermented soya bean are added the vegetable juice that adds step 1 in the hot corn oil of burning after large fiery perfume (or spice), the xeraphium of step 2, fry powder, apple vinegar and other residual components except shelled peanut of step 3 mix, stir, obtain mixed material;
(5) shelled peanut is cleaned and is drained, then mix with the mixed material of step 4, make mixed material wrap equably peanut, then put into baking box and bake.
Beneficial effect of the present invention:
The fragrant peanut bean of fermented soya beans, salted or other wise of the present invention, the appetizing of promoting the production of body fluid, delicious in taste, be of high nutritive value, not only can generally eat meeting people, also can play the effect of certain health.The effects such as the Chinese toon kidney tonifying functions of nourishing hair and growing hair, anti-inflammation hemostasia pain relieving, promoting the circulation of qi regulating blood condition stomach invigorating adding.The curative effects such as that celery has is hypotensive, calm, stomach invigorating, diuresis.Common Achyranthes Herb is the herb of the amaranthaceous plant coarse wool root of bidentate achyranthes, and bitter is pungent, cold in nature, has heat-clearing, induces sweat, Li Shui, the effect of invigorating blood circulation.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: shelled peanut 85, Chinese toon 13, celery 16, fermented soya bean 8, corn oil 3, apple vinegar 6, flour 11, Radix Isatidis 1, cassia seed 1, coltsfoot 3, Common Achyranthes Herb 1, food improver 1, water are appropriate;
Described food improver is made up of the raw material of following weight portion (kg): red rice 35, sponge gourd 25, day lily 13, lotus seeds 13, coprinus comatus 13, grape pip powder 7, Chinese violet 3, pomegranate leaf 4, Daylily Root 4, the lotus base of a fruit 5, Bulbus Fritillariae Cirrhosae 5, the capsule of weeping forsythia 4, radix scrophulariae 2, Japanese polygala 3, pig's feet soup 11, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1.5 hours, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and to obtain final product.
The preparation method's of peanut concrete steps are as follows:
(1) Chinese toon, celery are cleaned and broken into dish juice, obtain vegetable juice, for subsequent use;
(2) Radix Isatidis, cassia seed, coltsfoot, Common Achyranthes Herb are put into suitable quantity of water slow fire boiling 1.5 hours, filter sediment, spraying is dry, obtains xeraphium, for subsequent use;
(3) flour is put into frying pan and fried perfume, must fry powder, for subsequent use;
(4) fermented soya bean are added the vegetable juice that adds step 1 in the hot corn oil of burning after large fiery perfume (or spice), the xeraphium of step 2, fry powder, apple vinegar and other residual components except shelled peanut of step 3 mix, stir, obtain mixed material;
(5) shelled peanut is cleaned and is drained, then mix with the mixed material of step 4, make mixed material wrap equably peanut, then put into baking box and bake.
Claims (2)
1. the fragrant peanut bean of fermented soya beans, salted or other wise, it is characterized in that, made by the raw material of following weight portion: shelled peanut 80-90, Chinese toon 10-15, celery 12-18, fermented soya bean 7-9, corn oil 3-4, apple vinegar 5-6, flour 10-12, Radix Isatidis 1-2, cassia seed 1-2, coltsfoot 2-3, Common Achyranthes Herb 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
2. according to the fragrant peanut bean of fermented soya beans, salted or other wise described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) Chinese toon, celery are cleaned and broken into dish juice, obtain vegetable juice, for subsequent use;
(2) Radix Isatidis, cassia seed, coltsfoot, Common Achyranthes Herb are put into suitable quantity of water slow fire boiling 1-2 hour, filtered sediment, spraying is dry, obtains xeraphium, for subsequent use;
(3) flour is put into frying pan and fried perfume, must fry powder, for subsequent use;
(4) fermented soya bean are added the vegetable juice that adds step 1 in the hot corn oil of burning after large fiery perfume (or spice), the xeraphium of step 2, fry powder, apple vinegar and other residual components except shelled peanut of step 3 mix, stir, obtain mixed material;
(5) shelled peanut is cleaned and is drained, then mix with the mixed material of step 4, make mixed material wrap equably peanut, then put into baking box and bake.
Priority Applications (1)
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CN201410034305.4A CN103798859A (en) | 2014-01-24 | 2014-01-24 | Fermented soybean fragrance type peanut and preparation method thereof |
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CN201410034305.4A CN103798859A (en) | 2014-01-24 | 2014-01-24 | Fermented soybean fragrance type peanut and preparation method thereof |
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CN103798859A true CN103798859A (en) | 2014-05-21 |
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CN201410034305.4A Pending CN103798859A (en) | 2014-01-24 | 2014-01-24 | Fermented soybean fragrance type peanut and preparation method thereof |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106900964A (en) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1178648A (en) * | 1997-09-02 | 1998-04-15 | 吴长景 | Method for preparing peanut kernel with almond flavour |
CN1296776A (en) * | 1999-11-19 | 2001-05-30 | 张多武 | Peanut with chestnut taste |
CN101720953A (en) * | 2009-12-25 | 2010-06-09 | 杨永庆 | Fleece-flower root peanuts and preparation method thereof |
CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
-
2014
- 2014-01-24 CN CN201410034305.4A patent/CN103798859A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1178648A (en) * | 1997-09-02 | 1998-04-15 | 吴长景 | Method for preparing peanut kernel with almond flavour |
CN1296776A (en) * | 1999-11-19 | 2001-05-30 | 张多武 | Peanut with chestnut taste |
CN101720953A (en) * | 2009-12-25 | 2010-06-09 | 杨永庆 | Fleece-flower root peanuts and preparation method thereof |
CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106900964A (en) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof |
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Application publication date: 20140521 |