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Dehydrated carrot leaf and making method thereof

A technology for dehydrating carrots and carrot leaves is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc. Delicious, easy-to-use effects

Inactive Publication Date: 2014-04-09
ANHUI DADI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of dehydrated vegetables sold in the market, but they do not have health care functions and cannot meet the growing consumption needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A dehydrated carrot leaf is characterized in that it is made of the following raw materials in parts by weight (kg):

[0016] Carrot leaves 200, rice vinegar 22, bone meal 2, bean dregs 6, glucose 1.2, shade grass 4, ice grass 2, white crane grass 3.5, false yellow skin 3, peanut shell 4, pumpkin flower 3, shepherd's purse flower 1.

[0017] The preparation method of described dehydrated carrot leaf, comprises the following steps:

[0018] (1) Add 4-5 times the amount of water to decoct Yinxingcao, wheatgrass, white crane grass, false yellow bark, peanut shell, pumpkin flower and shepherd's purse flower for 40-50 minutes, filter and separate the medicinal liquid and medicinal residue;

[0019] (2) Mix the medicine dregs and bean dregs into the pot, stir-fry until dry, then place in rice vinegar and soak for 7-8 hours, filter to remove the dregs, and collect the filtrate;

[0020] (3) Select mature and complete carrot leaves as raw materials, blanch in ...

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PUM

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Abstract

The invention relates to a dehydrated carrot leaf and a making method thereof. The dehydrated carrot leaf is characterized in that the dehydrated carrot leaf is made by using the following raw materials, by weight, 200-220 parts of carrot leaf, 20-22 parts of rice vinegar, 1-2 parts of bone meal, 6-8 parts of bean dreg, 0.8-1.2 parts of glucose, 3-4 parts of Siphonostegia chinensis Benth., 1-2 parts of Agropyron cristatum, 3.5-4 parts of Rhinacanthus nasutus, 2-3 parts of Clausena excavata, 2-4 parts of peanut shell, 2-3 parts of cushaw flower and 1-2 parts of Capsella bursapastoris Medic. The dehydrated carrot leaf has the advantages of delicious taste, fragrance suffusing, use convenience, simple preparation technology, and improved nutritional values because of the addition of soybean milk, the bone meal and the like, has the efficacies of heat clearing, dampness draining, liver calming, fire removing, blood circulation invigorating and detoxifying, and is a natural health food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a dehydrated vegetable, in particular to a dehydrated carrot leaf and a preparation method thereof. Background technique [0002] Dehydrated vegetables are a kind of dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. At present, there are many kinds of dehydrated vegetables sold in the market, but they do not have health care functions and cannot meet the growing consumption demands of consumers. Contents of the invention [0003] The object of the present invention is to provide a dehydrated carrot leaf and a preparation method thereof, the present invention has the characteristics of delicious taste and rich nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A dehydrated carrot leaf is characterized in that it is made from the following raw materials in parts by weight...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30A23L33/10A23L33/105
CPCA23L27/00A23L19/00A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 左腾
Owner ANHUI DADI FOOD
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