CN106260866A - 一种卤蚕豆的配方 - Google Patents
一种卤蚕豆的配方 Download PDFInfo
- Publication number
- CN106260866A CN106260866A CN201510261951.9A CN201510261951A CN106260866A CN 106260866 A CN106260866 A CN 106260866A CN 201510261951 A CN201510261951 A CN 201510261951A CN 106260866 A CN106260866 A CN 106260866A
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- CN
- China
- Prior art keywords
- grams
- viciae fabae
- semen viciae
- formula
- halogen
- Prior art date
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- Pending
Links
- 210000000582 semen Anatomy 0.000 title claims abstract description 32
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 13
- 150000002367 halogens Chemical class 0.000 title claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013882 gravy Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000012000 cholesterol Nutrition 0.000 description 4
- 206010003210 Arteriosclerosis Diseases 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 208000011775 arteriosclerosis disease Diseases 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002308 calcification Effects 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- -1 manganese, phospholipid Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
Abstract
本发明提供了一种卤蚕豆配方，配料组分及各自重量为：蚕豆300克，植物油20克，桂皮5克，大茴香2克，白糖35克，精盐1克，味精1克。
Description
技术领域
本发明涉及一种卤菜，具体涉及一种卤两蚕豆的配方。
背景技术
蚕豆中含有调节大脑和神经组织的重要成分钙、锌、锰、磷脂等，并含有丰富的胆石碱，有增强记忆力的健脑作用，蚕豆中的钙，有利于骨骼对钙的吸收与钙化，能促进人体骨骼的生长发育，蚕豆中的蛋白质含量丰富，且不含胆固醇，可以提高食品营养价值，预防心血管疾病。如果你是正在应付考试或是脑力工作者，适当进食蚕豆可能会有一定功效。蚕豆中的维生素C可以延缓动脉硬化，蚕豆皮中的膳食纤维有降低胆固醇、促进肠蠕动的作用，现代人还认为蚕豆也是抗癌食品之一，对预防肠癌有作用。本发明配方公开了一种卤蚕豆配方适用于豆类制品的卤制，蚕豆能降低胆固醇，延缓人体的动脉硬化，用本发明配方中的香料制作出来的卤蚕豆味道香浓，口感醇厚，防病抗病。
发明内容
本发明提供了一种卤蚕豆的配方。本发明是通过以下技术方案实现的。
一种卤蚕豆的配方，所述配料组分及各自重量为 ：蚕豆300克，植物油20克，桂皮5克，大茴香2克，白糖35克，精盐1克，味精1克。
将本配方中的蚕豆用温水浸泡后沥干水分，放进锅内加水蒸煮半小时后，放入桂皮、大茴香，然后再加入白糖、精盐加盖烧开后，用小火烧半小时，烧至蚕豆吸足了卤汁时再加水并加入味精，用大火稍烧五分钟，待烧至收干卤汁后取出桂皮和大茴香即可。。
本发明的有益效果为：本发明的一种卤蚕豆配方适用于豆类制品的卤制，蚕豆能降低胆固醇，延缓人体的动脉硬化，用本发明配方中的香料制作出来的卤蚕豆味道香浓，口感醇厚，防病抗病。
具体实施方式
一种卤蚕豆的配方，所述配料组分及各自重量为 ：蚕豆300克，植物油20克，桂皮5克，大茴香2克，白糖35克，精盐1克，味精1克。
将本配方中的蚕豆用温水浸泡后沥干水分，放进锅内加水蒸煮半小时后，放入桂皮、大茴香，然后再加入白糖、精盐加盖烧开后，用小火烧半小时，烧至蚕豆吸足了卤汁时再加水并加入味精，用大火稍烧五分钟，待烧至收干卤汁后取出桂皮和大茴香即可。
Claims (2)
1.一种卤蚕豆的配方，其特征在于所述配料组分及各自重量为 ：蚕豆300克，植物油20克，桂皮5克，大茴香2克，白糖35克，精盐1克，味精1克。
2. 根据权利要求 1 所述的一种卤蚕豆的配方，其特征在于将本配方中的蚕豆用温水浸泡后沥干水分，放进锅内加水蒸煮半小时后，放入桂皮、大茴香，然后再加入白糖、精盐加盖烧开后，用小火烧半小时，烧至蚕豆吸足了卤汁时再加水并加入味精，用大火稍烧五分钟，待烧至收干卤汁后取出桂皮和大茴香即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510261951.9A CN106260866A (zh) | 2015-05-21 | 2015-05-21 | 一种卤蚕豆的配方 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510261951.9A CN106260866A (zh) | 2015-05-21 | 2015-05-21 | 一种卤蚕豆的配方 |
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| Publication Number | Publication Date |
|---|---|
| CN106260866A true CN106260866A (zh) | 2017-01-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510261951.9A Pending CN106260866A (zh) | 2015-05-21 | 2015-05-21 | 一种卤蚕豆的配方 |
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| CN (1) | CN106260866A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907241A (zh) * | 2018-06-26 | 2019-06-21 | 洽洽食品股份有限公司 | 一种湿煮蚕豆的制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411430A (zh) * | 2007-10-20 | 2009-04-22 | 丁淑英 | 一种豆类食品的腌制方法 |
| CN102669583A (zh) * | 2012-05-15 | 2012-09-19 | 马胜清 | 一种茶香鲜蚕豆 |
-
2015
- 2015-05-21 CN CN201510261951.9A patent/CN106260866A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411430A (zh) * | 2007-10-20 | 2009-04-22 | 丁淑英 | 一种豆类食品的腌制方法 |
| CN102669583A (zh) * | 2012-05-15 | 2012-09-19 | 马胜清 | 一种茶香鲜蚕豆 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907241A (zh) * | 2018-06-26 | 2019-06-21 | 洽洽食品股份有限公司 | 一种湿煮蚕豆的制备方法 |
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Application publication date: 20170104 |