CN106306758A - Appetite promoting vegetable salad - Google Patents
Appetite promoting vegetable salad Download PDFInfo
- Publication number
- CN106306758A CN106306758A CN201510365696.2A CN201510365696A CN106306758A CN 106306758 A CN106306758 A CN 106306758A CN 201510365696 A CN201510365696 A CN 201510365696A CN 106306758 A CN106306758 A CN 106306758A
- Authority
- CN
- China
- Prior art keywords
- parts
- potato block
- semen
- vegetable salad
- fructus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000001737 promoting effect Effects 0.000 title abstract description 4
- 235000012033 vegetable salad Nutrition 0.000 title abstract 4
- 230000036528 appetite Effects 0.000 title abstract 2
- 235000019789 appetite Nutrition 0.000 title abstract 2
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 23
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 8
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 8
- 241000237502 Ostreidae Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 235000020636 oyster Nutrition 0.000 claims abstract description 8
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 3
- 241001116389 Aloe Species 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 11
- 235000012028 green salad Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 241000447437 Gerreidae Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 244000144927 Aloe barbadensis Species 0.000 abstract 2
- 235000002961 Aloe barbadensis Nutrition 0.000 abstract 2
- 241000167854 Bourreria succulenta Species 0.000 abstract 2
- 240000008790 Musa x paradisiaca Species 0.000 abstract 2
- 235000021015 bananas Nutrition 0.000 abstract 2
- 235000019693 cherries Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000013606 potato chips Nutrition 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 241000218628 Ginkgo Species 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 241000592346 Ginkgophyta Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001502 supplementing effect Effects 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
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses appetite promoting vegetable salad. The vegetable salad is characterized by consisting of the following raw material components in parts by weight: 70-80 parts of potato chips, 25-30 parts of aloe vera pulp, 10-14 parts of cherries, 10-14 parts of bananas, 20 parts of honey, 15-20 parts of whole egg powder, 15-20 parts of chili powder, 4-6 parts of fresh oysters, 2-4 parts of fermented soybeans, 3-4 parts of folium perillae and 2-3 parts of semen ginkgo. The raw material formula is rich in the whole egg powder, fresh oysters, semen ginkgo, and other ingredients, so that the vegetable salad is rich in nutritious substances and unique in delicious flavor. The aloe vera pulp is mixed with the cherries and bananas to prepare jam, and the three fruits can supplement various vitamins and at the same time can all have special efficacies of moistening intestinal tracts, promoting blood circulation, enhancing gastrointestinal functions, and lowering blood lipids. By the regulation of the unique flavor of the folium perillae, the whole potato slices are fragrant and spicy in mouthfeel, and obvious in features.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of appetizing green salad.
Background technology
Rhizoma Solani tuber osi is one of China's five big staple foods, and it is of high nutritive value, adaptive faculty is strong, yield is big, is the third-largest important cereal crops in the whole world, is only second to Semen Tritici aestivi and Semen Maydis.Rhizoma Solani tuber osi is tuber breeding, can be used as medicine, the flat sweet in the mouth of property, can treat for stomachache, the disease such as Zha rib, carbuncle.As food, its retention cycle is unsuitable oversize, must low temperature, dry, airtight preservation.All over China, the address of Rhizoma Solani tuber osi has again difference, and northeast claims Rhizoma Solani tuber osi, North China to claim potato, northwest to claim Rhizoma Solani tuber osi, Jiangsu and Zhejiang Provinces one band to claim ocean sweet potato, and it is young that Guangdong and Hong Kong are referred to as potato.
The conventional fabrication method of potato block is more complicated, needing cook's long-time, multi-step operation in person, just can make, process is loaded down with trivial details, technology requires height, and the inadequate delicate flavour of taste is unique, the composition of Fructus Capsici is less, it is impossible to give full play to the pungent taste of Fructus Capsici, characteristic is inadequate, anthropic factor impact is big, the poor stability of quality, universal to common people's dining table of serious hindrance potato chip product.
Summary of the invention
For problems of the prior art, it is an object of the invention to provide a kind of appetizing green salad, rich in abundant nutrient substance, delicate flavour is unique, and Fructus Capsici powder gives full play to the pungent taste of Fructus Capsici, retain characteristic, there is appetizing function, modulate out by the dense taste of Semen Sojae Preparatum, the modulation of the unique perfume of Folium Perillae and adjuvant simultaneously, making the rolling of whole potato block mouthfeel perfume (or spice) pungent, characteristic is obvious.
The technical scheme that the present invention takes is:
A kind of appetizing green salad, it is characterised in that feed components is as follows according to weight portion composition:
Potato block 70-80 part, Aloe slurry 25-30 part, Fructus Pruni pseudocerasi 10-14 part, Fructus Musae 10-14 part, Mel 20 parts, dried whole-egg 15-20 part, Fructus Capsici powder 15-20 part, oysters 4-6 part, Semen Sojae Preparatum 2-4 part, Folium Perillae 3-4 part, Semen Ginkgo 2-3 part.
Described Aloe slurry is to take after appropriate high-quality Aloe cleans peeling to insert blanch 3 minutes in 95 DEG C, adds sodium alginate and the citric acid of 0.3-0.5% of 0.6-0.8%, quickly heats concentrated fruit pulp under the conditions of inserting 60～70 DEG C, 0.08～0.09MPa；
The manufacture method of described potato block is: potato block is cut into the thin slice of thick 0.3-0.5cm, puts into control temperature 180-200 DEG C in baking oven, dries 15-18min, is then placed in Oleum Arachidis hypogaeae semen fried 2-2.5min, cooling.
The invention have the benefit that
Rich in compositions such as dried whole-egg, oysters, Semen Ginkgoes in the composition of raw materials of potato block of the present invention, rich in abundant nutrient substance, delicate flavour is unique, Aloe slurry is mixed with fruit jam with Fructus Pruni pseudocerasi, Fructus Musae, three kinds of fruit, while supplementing various abundant vitamin, are provided with lubricating intestinal, blood circulation promoting, enhancement gastrointestinal function, peculiar effect of reduction blood fat, the modulation of the unique perfume of Folium Perillae, making the rolling of whole potato block mouthfeel perfume (or spice) pungent, characteristic is obvious.
Detailed description of the invention
Embodiment 1
A kind of appetizing green salad, it is characterised in that feed components is as follows according to weight portion composition:
Potato block 70 parts, 25 parts of Aloe slurry, 10 parts of Fructus Pruni pseudocerasi, 10 parts of Fructus Musae, Mel 20 parts, dried whole-egg 15 parts, Fructus Capsici powder 15 parts, oysters 4 parts, 2 parts of Semen Sojae Preparatum, Folium Perillae 3 parts, Semen Ginkgo 2 parts.
Described Aloe slurry is to take after appropriate high-quality Aloe cleans peeling to insert blanch 3 minutes in 95 DEG C, adds sodium alginate and the citric acid of 0.3-0.5% of 0.6-0.8%, quickly heats concentrated fruit pulp under the conditions of inserting 60～70 DEG C, 0.08～0.09MPa；
The manufacture method of described potato block is: potato block is cut into the thin slice of thick 0.3-0.5cm, puts into control temperature 180-200 DEG C in baking oven, dries 15-18min, is then placed in Oleum Arachidis hypogaeae semen fried 2-2.5min, cooling.
Embodiment 2
A kind of appetizing green salad, it is characterised in that feed components is as follows according to weight portion composition:
Potato block 75 parts, 28 parts of Aloe slurry, 12 parts of Fructus Pruni pseudocerasi, 12 parts of Fructus Musae, Mel 20 parts, dried whole-egg 18 parts, Fructus Capsici powder 18 parts, oysters 5 parts, 3 parts of Semen Sojae Preparatum, Folium Perillae 4 parts, Semen Ginkgo 3 parts.
Described Aloe slurry is to take after appropriate high-quality Aloe cleans peeling to insert blanch 3 minutes in 95 DEG C, adds sodium alginate and the citric acid of 0.3-0.5% of 0.6-0.8%, quickly heats concentrated fruit pulp under the conditions of inserting 60～70 DEG C, 0.08～0.09MPa；
The manufacture method of described potato block is: potato block is cut into the thin slice of thick 0.3-0.5cm, puts into control temperature 180-200 DEG C in baking oven, dries 15-18min, is then placed in Oleum Arachidis hypogaeae semen fried 2-2.5min, cooling.
Embodiment 3
A kind of appetizing green salad, it is characterised in that feed components is as follows according to weight portion composition:
Potato block 80 parts, 30 parts of Aloe slurry, 14 parts of Fructus Pruni pseudocerasi, 14 parts of Fructus Musae, Mel 20 parts, dried whole-egg 20 parts, Fructus Capsici powder 20 parts, oysters 6 parts, 4 parts of Semen Sojae Preparatum, Folium Perillae 4 parts, Semen Ginkgo 3 parts.
Described Aloe slurry is to take after appropriate high-quality Aloe cleans peeling to insert blanch 3 minutes in 95 DEG C, adds sodium alginate and the citric acid of 0.3-0.5% of 0.6-0.8%, quickly heats concentrated fruit pulp under the conditions of inserting 60～70 DEG C, 0.08～0.09MPa；
The manufacture method of described potato block is: potato block is cut into the thin slice of thick 0.3-0.5cm, puts into control temperature 180-200 DEG C in baking oven, dries 15-18min, is then placed in Oleum Arachidis hypogaeae semen fried 2-2.5min, cooling.
Claims (2)
1. an appetizing green salad, it is characterised in that feed components is as follows according to weight portion composition:
Potato block 70-80 part, Aloe slurry 25-30 part, Fructus Pruni pseudocerasi 10-14 part, Fructus Musae 10-14 part, Mel 20 parts, dried whole-egg 15-20 part, Fructus Capsici powder 15-20 part, oysters 4-6 part, Semen Sojae Preparatum 2-4 part, Folium Perillae 3-4 part, Semen Ginkgo 2-3 part.
2. Aloe slurry described in is to take after appropriate high-quality Aloe cleans peeling to insert blanch 3 minutes in 95 DEG C, adds sodium alginate and the citric acid of 0.3-0.5% of 0.6-0.8%, quickly heats concentrated fruit pulp under the conditions of inserting 60～70 DEG C, 0.08～0.09MPa；
The manufacture method of described potato block is: potato block is cut into the thin slice of thick 0.3-0.5cm, puts into control temperature 180-200 DEG C in baking oven, dries 15-18min, is then placed in Oleum Arachidis hypogaeae semen fried 2-2.5min, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510365696.2A CN106306758A (en) | 2015-06-29 | 2015-06-29 | Appetite promoting vegetable salad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510365696.2A CN106306758A (en) | 2015-06-29 | 2015-06-29 | Appetite promoting vegetable salad |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306758A true CN106306758A (en) | 2017-01-11 |
Family
ID=57722965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510365696.2A Pending CN106306758A (en) | 2015-06-29 | 2015-06-29 | Appetite promoting vegetable salad |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306758A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232535A (en) * | 2017-05-19 | 2017-10-10 | 舒城圣桂食品有限公司 | A kind of seasoning vegetable fourth |
-
2015
- 2015-06-29 CN CN201510365696.2A patent/CN106306758A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232535A (en) * | 2017-05-19 | 2017-10-10 | 舒城圣桂食品有限公司 | A kind of seasoning vegetable fourth |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |