CN104305149A - Pumpkin soybean sauce and making method thereof - Google Patents
Pumpkin soybean sauce and making method thereof Download PDFInfo
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- CN104305149A CN104305149A CN201410541007.4A CN201410541007A CN104305149A CN 104305149 A CN104305149 A CN 104305149A CN 201410541007 A CN201410541007 A CN 201410541007A CN 104305149 A CN104305149 A CN 104305149A
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 53
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 53
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 53
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 53
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 53
- 244000068988 Glycine max Species 0.000 title claims abstract description 34
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 34
- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 7
- 240000004638 Dendrobium nobile Species 0.000 claims abstract description 11
- 108010010803 Gelatin Proteins 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 229920000159 gelatin Polymers 0.000 claims abstract description 11
- 239000008273 gelatin Substances 0.000 claims abstract description 11
- 235000019322 gelatine Nutrition 0.000 claims abstract description 11
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 239000003814 drug Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000935235 Fritillaria meleagris Species 0.000 claims description 10
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 10
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003809 water extraction Methods 0.000 claims description 5
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000274050 Platycodon grandiflorum Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001417907 Peponidium Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses pumpkin soybean sauce which is made from the following raw materials: 80-100 parts of pumpkin, 30-50 parts of soybean, 2-3 parts of radix ophiopogonis, 3-5 parts of dendrobium nobile, 1-4 parts of radix polygonati officinalis, 4-6 parts of lily, 3-6 parts of bulbus fritillariae cirrhosae, 2-5 parts of platycodon grandiflorum, 2-4 parts of gelatin, 20-30 parts of salt and 10-15 parts of white sugar. The pumpkin soybean sauce disclosed by the invention can utilize the values of pumpkin to the maximum extent, maintains the nutrient components of pumpkin, has the function of moistening the lung and meanwhile has a healthcare function and is beneficial for body health due to addition of the traditional Chinese medicines.
Description
Technical field
The present invention relates to a kind of formula of jam, particularly a kind of pumpkin beans sauce and preparation method thereof.
Background technology
Curcurbitaceae belonging to pumpkin, originates in the torrid zone, South America, annual herbaceous species.Ye great, tendril, brightly yellowish look, unisexuality, is born in
Axil, monoecism; Fruit is Peponidium, ripe in season orange red, and also have golden yellow, orange-yellow, bottom is often in celadon; Melon shell is comparatively hard, does not ftracture, and nearly handle place is thick in oblate spheroid, and bottom is then obviously received thin, and become three projections, total shape slightly like incense burner, has most seed.Pumpkin contains vitamin and pectin, and pectin has good adsorptivity, can bond and eliminate Endophytic bacteria toxin and other harmful substances, as the lead in heavy metal, mercury and radioactive element, can play detoxication; Simultaneously pumpkin can moistening lung qi-benefitting, the effects such as preventing phlegm from forming and stopping coughing.
Pumpkin easily degenerates, not storage tolerance, for being processed into the comprehensive utilization that pumpkin jam can realize pumpkin, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is to overcome the problems referred to above, a kind of pumpkin beans sauce and preparation method thereof is provided.
For achieving the above object, the present invention adopt method be: a kind of pumpkin beans sauce, is prepared from by following raw material: pumpkin 80-100 part, soybean 30-50 part, the tuber of dwarf lilyturf 2-3 part, stem of noble dendrobium 3-5 part, radix polygonati officinalis 1-4 part, lily 4-6 part, tendril-leaved fritillary bulb 3-6 part, balloonflower root 2-5 part, gelatin 2-4 part, salt 20-30 part, white sugar 10-15 part.
The invention also discloses a kind of preparation method of pumpkin beans sauce, comprise the steps:
(1) get the raw materials ready: select yellow, without disease and pest, unpolluted ripe pumpkin, and full soybean;
(2) clean: pumpkin clear water is cleaned, soybean clear water is cleaned;
(3) soybean is put into clear water and carry out boiling, pick up for subsequent use after bean or pea are well-done; ;
(4) mix with well-done soybean after pumpkin being cut into bulk;
(5) mixing after Chinese medicine tuber of dwarf lilyturf, the stem of noble dendrobium, radix polygonati officinalis, lily, tendril-leaved fritillary bulb part, balloonflower root being cleaned, adopts 2-3 water extraction doubly to get Chinese medicine juice for subsequent use;
(6) mixture of soybean and pumpkin is put into disintegrating machine to smash;
(7) mixture after smashing is mixed with Chinese medicine juice, add salt white sugar and gelatin, adopt young man to carry out boiling and carry out the process of receipts juice;
(8) pack after above-mentioned product being carried out sterilizing, send into freezer and store.
Beneficial effect:
Pumpkin beans sauce of the present invention, the value of the pumpkin utilized to greatest extent, remains the nutritional labeling of pumpkin, has the effect of moistening lung, and the traditional Chinese medicine ingredients simultaneously by adding, can play a role in health care, be of value to the health of health.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1:
A kind of pumpkin beans sauce, is prepared from by following raw material: 80 parts, pumpkin, soybean 30 parts, the tuber of dwarf lilyturf 2 parts, the stem of noble dendrobium 3 parts, radix polygonati officinalis 1 part, lily 4 parts, tendril-leaved fritillary bulb 3 parts, balloonflower root 2 parts, 2 parts, gelatin, salt 20 parts, white sugar 10 parts.
The preparation method of above-mentioned pumpkin beans sauce, comprises the steps:
(1) get the raw materials ready: select yellow, without disease and pest, unpolluted ripe pumpkin, and full soybean;
(2) clean: pumpkin clear water is cleaned, soybean clear water is cleaned;
(3) soybean is put into clear water and carry out boiling, pick up for subsequent use after bean or pea are well-done; ;
(4) mix with well-done soybean after pumpkin being cut into bulk;
(5) mixing after Chinese medicine tuber of dwarf lilyturf, the stem of noble dendrobium, radix polygonati officinalis, lily, tendril-leaved fritillary bulb part, balloonflower root being cleaned, adopts 2-3 water extraction doubly to get Chinese medicine juice for subsequent use;
(6) mixture of soybean and pumpkin is put into disintegrating machine to smash;
(7) mixture after smashing is mixed with Chinese medicine juice, add salt white sugar and gelatin, adopt young man to carry out boiling and carry out the process of receipts juice;
(8) pack after above-mentioned product being carried out sterilizing, send into freezer and store.
Embodiment 2:
A kind of pumpkin beans sauce, is prepared from by following raw material: 90 parts, pumpkin, soybean 40 parts, the tuber of dwarf lilyturf 3 parts, the stem of noble dendrobium 4 parts, radix polygonati officinalis 2 parts, lily 5 parts, tendril-leaved fritillary bulb 5 parts, balloonflower root 4 parts, 3 parts, gelatin, salt 25 parts, white sugar 12 parts.
The preparation method of above-mentioned pumpkin beans sauce, comprises the steps:
(1) get the raw materials ready: select yellow, without disease and pest, unpolluted ripe pumpkin, and full soybean;
(2) clean: pumpkin clear water is cleaned, soybean clear water is cleaned;
(3) soybean is put into clear water and carry out boiling, pick up for subsequent use after bean or pea are well-done; ;
(4) mix with well-done soybean after pumpkin being cut into bulk;
(5) mixing after Chinese medicine tuber of dwarf lilyturf, the stem of noble dendrobium, radix polygonati officinalis, lily, tendril-leaved fritillary bulb part, balloonflower root being cleaned, adopts 2-3 water extraction doubly to get Chinese medicine juice for subsequent use;
(6) mixture of soybean and pumpkin is put into disintegrating machine to smash;
(7) mixture after smashing is mixed with Chinese medicine juice, add salt white sugar and gelatin, adopt young man to carry out boiling and carry out the process of receipts juice;
(8) pack after above-mentioned product being carried out sterilizing, send into freezer and store.
Embodiment 3:
A kind of pumpkin beans sauce, is prepared from by following raw material: 100 parts, pumpkin, soybean 50 parts, the tuber of dwarf lilyturf 3 parts, the stem of noble dendrobium 4 parts, radix polygonati officinalis 4 parts, lily 6 parts, tendril-leaved fritillary bulb 6 parts, balloonflower root 5 parts, 4 parts, gelatin, salt 30 parts, white sugar 15 parts.
The preparation method of above-mentioned pumpkin beans sauce, comprises the steps:
(1) get the raw materials ready: select yellow, without disease and pest, unpolluted ripe pumpkin, and full soybean;
(2) clean: pumpkin clear water is cleaned, soybean clear water is cleaned;
(3) soybean is put into clear water and carry out boiling, pick up for subsequent use after bean or pea are well-done; ;
(4) mix with well-done soybean after pumpkin being cut into bulk;
(5) mixing after Chinese medicine tuber of dwarf lilyturf, the stem of noble dendrobium, radix polygonati officinalis, lily, tendril-leaved fritillary bulb part, balloonflower root being cleaned, adopts 2-3 water extraction doubly to get Chinese medicine juice for subsequent use;
(6) mixture of soybean and pumpkin is put into disintegrating machine to smash;
(7) mixture after smashing is mixed with Chinese medicine juice, add salt white sugar and gelatin, adopt young man to carry out boiling and carry out the process of receipts juice;
(8) pack after above-mentioned product being carried out sterilizing, send into freezer and store.
Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned embodiment, also comprises the technical scheme be made up of above technical characteristic.
Claims (2)
1. a pumpkin beans sauce, it is characterized in that, be prepared from by following raw material: pumpkin 80-100 part, soybean 30-50 part, the tuber of dwarf lilyturf 2-3 part, stem of noble dendrobium 3-5 part, radix polygonati officinalis 1-4 part, lily 4-6 part, tendril-leaved fritillary bulb 3-6 part, balloonflower root 2-5 part, gelatin 2-4 part, salt 20-30 part, white sugar 10-15 part.
2. the preparation method of a kind of pumpkin beans sauce according to claim 1, is characterized in that, comprise the steps:
(1) get the raw materials ready: select yellow, without disease and pest, unpolluted ripe pumpkin, and full soybean;
(2) clean: pumpkin clear water is cleaned, soybean clear water is cleaned;
(3) soybean is put into clear water and carry out boiling, pick up for subsequent use after bean or pea are well-done; ;
(4) mix with well-done soybean after pumpkin being cut into bulk;
(5) mixing after Chinese medicine tuber of dwarf lilyturf, the stem of noble dendrobium, radix polygonati officinalis, lily, tendril-leaved fritillary bulb part, balloonflower root being cleaned, adopts 2-3 water extraction doubly to get Chinese medicine juice for subsequent use;
(6) mixture of soybean and pumpkin is put into disintegrating machine to smash;
(7) mixture after smashing is mixed with Chinese medicine juice, add salt white sugar and gelatin, adopt young man to carry out boiling and carry out the process of receipts juice;
(8) pack after above-mentioned product being carried out sterilizing, send into freezer and store.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410541007.4A CN104305149A (en) | 2014-10-14 | 2014-10-14 | Pumpkin soybean sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410541007.4A CN104305149A (en) | 2014-10-14 | 2014-10-14 | Pumpkin soybean sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305149A true CN104305149A (en) | 2015-01-28 |
Family
ID=52360584
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410541007.4A Pending CN104305149A (en) | 2014-10-14 | 2014-10-14 | Pumpkin soybean sauce and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305149A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996740A (en) * | 2017-12-20 | 2018-05-08 | 安徽圆厨油脂有限公司 | A kind of ease constipation clearing lung-heat soybean oil formula and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1131551A (en) * | 1995-03-23 | 1996-09-25 | 马艳东 | Medicine tea for preventing and curing chronic laryngopharyngitis |
| CN1429499A (en) * | 2001-12-31 | 2003-07-16 | 董兰凤 | Fruit and vegetable paste |
| KR100816466B1 (en) * | 2007-02-05 | 2008-03-26 | (주)남양알앤씨 | Method for manufacturing pumpkin sauce containg rhynchosia nulubilis by soakedin vinegar and a product by the same |
| CN101720881A (en) * | 2008-10-31 | 2010-06-09 | 吴玉华 | Method for preparing pumpkin paste |
| CN102396657A (en) * | 2011-11-22 | 2012-04-04 | 宿迁市罐头食品有限责任公司 | Production process of low-sugar full-meat low-consistency pumpkin sauce cans |
| CN103230011A (en) * | 2013-05-07 | 2013-08-07 | 贵州省赤水市金钗石斛产业开发有限公司 | Dendrobium stem oral liquid moistening lung to arrest cough |
| CN103330186A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Pumpkin sauce capable of reducing blood sugar and preparation method of pumpkin sauce |
| CN103349267A (en) * | 2012-04-09 | 2013-10-16 | 启东市艺杰工艺品有限公司 | Pumpkin sauce and preparation method thereof |
| CN104082643A (en) * | 2014-06-27 | 2014-10-08 | 谈茁 | Method for producing pumpkin pulp |
-
2014
- 2014-10-14 CN CN201410541007.4A patent/CN104305149A/en active Pending
Patent Citations (9)
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| KR100816466B1 (en) * | 2007-02-05 | 2008-03-26 | (주)남양알앤씨 | Method for manufacturing pumpkin sauce containg rhynchosia nulubilis by soakedin vinegar and a product by the same |
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| CN102396657A (en) * | 2011-11-22 | 2012-04-04 | 宿迁市罐头食品有限责任公司 | Production process of low-sugar full-meat low-consistency pumpkin sauce cans |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996740A (en) * | 2017-12-20 | 2018-05-08 | 安徽圆厨油脂有限公司 | A kind of ease constipation clearing lung-heat soybean oil formula and preparation method thereof |
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Application publication date: 20150128 |