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Amomum subulatum flavored bombay duck bread and preparation method

A technology of fragrant cardamom and dragon head fish, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., to achieve the effect of easy realization, simple production process and comfortable taste

Inactive Publication Date: 2017-03-15
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has the advantages of large market consumption, long shelf life, and convenient storage and transportation. It uses cardamom and Jiuniuli as the main raw materials, and Longli leaf and Qingtou fungus as health-care raw materials to produce a kind of cardamom-flavored faucet fish bread. At present There are no reports or products listed yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of fragrant cardamom flavor faucet fish bread, adopts the following steps to make:

[0027] A. Faucet fish pretreatment: Take the faucet fish, remove the fish scales and internal organs, remove the bones, clean it, put it in a porcelain pot, add 43% of the Chinese medicinal materials Longliye, and 57% of Qingtou fungus, and then add the washed faucet Fish and Chinese herbal medicines are 10 times the weight of water, boiled for 2 hours, put into a meat grinder and twisted into faucet fish paste;

[0028] B. Jiuniuli pretreatment: Take fresh Jiuniuli in the vigorous growth period, wash it, chop it, put it into a blender, add water twice its weight, 0.2% cellulase, and 0.3% hemicellulose Vegetable enzyme, 0.3% pectinase, stir evenly, heat to 38°C for 60 minutes, then put it into a beater for beating, and make Jiuniuli hydrolyzed mud;

[0029] C. Production of sweet bean paste: select fresh, non-worm-eaten sweet cardamom, wash and soak in cold water f...

Embodiment 2

[0038] Embodiment 2, a kind of fragrant cardamom flavor leading fish bread, adopts the following steps to make:

[0039] A. Faucet fish pretreatment: Take the faucet fish, remove the fish scales and internal organs, remove the bones, clean them, put them in a porcelain pot, and add 19% of Chinese medicinal materials Longliye, 21% of Qingtou fungus, 19% of yam, and fern. Hemp 17%, Hongmenlan 24%, then add water 15 times the weight of the washed dragon head fish and Chinese herbal medicines, boil for 2.5 hours, put it into a meat grinder and grind it into dragon head fish paste;

[0040] B. Jiuniuli pretreatment: Take fresh Jiuniuli in the vigorous growth period, wash it, chop it, put it into a blender, add water three times its weight, 0.4% cellulase, and 0.4% hemicellulose Vegetable enzyme, 0.5% pectinase, stir evenly, heat to 40°C for 75 minutes, then enter the beater for beating to obtain Jiuniuli hydrolyzed mud;

[0041] C. Production of sweet bean paste: select fresh, non-w...

Embodiment 3

[0055] Embodiment 3, a kind of fragrant cardamom flavor faucet fish bread and its preparation method, adopt the following steps:

[0056] A. Faucet fish pretreatment: take the faucet fish, remove the fish scales and viscera, remove the bones, clean it, put it in a porcelain pot, and add 15% of the Chinese medicinal materials Longliye, 13% of Qingtou fungus, 15% of yam, and fern. 10% hemp, 15% red door orchid, 15% golden ribbon, 17% chicory, then add water 20 times the weight of the washed dragon head fish and Chinese herbal medicines, boil for 3 hours, put it into a meat grinder and grind it into dragon head fish paste;

[0057] B. Jiuniuli pretreatment: Take fresh Jiuniuli in the vigorous growth period, wash it, chop it, put it into a blender, add water 5 times its weight, 0.6% cellulase, and 0.5% hemicellulose Vegetable enzyme, 0.6% pectinase, stir evenly, heat to 42°C for 90 minutes, and then enter the beater for beating to obtain Jiuniuli hydrolyzed mud;

[0058] C. Produ...

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Abstract

The invention discloses amomum subulatum flavored bombay duck bread and a preparation method. The amomum subulatum flavored bombay duck bread is prepared by taking amomum subulatum and rhizome dioscorea hypoglaucae as raw materials and also adding leaf of dragon's tongue and russula virescens. Nutrient values of the amomum subulatum and the rhizome dioscorea hypoglaucae are sufficiently utilized, and the amomum subulatum and the rhizome dioscorea hypoglaucae are matched with traditional Chinese medicines to have a synergetic effect; the amomum subulatum flavored bombay duck bread has the effects of improving appetite and promoting digestion, and strengthening muscles and bones. A finished product has abundant nutrients and a comfortable taste, is sweet and palatable and is easy to store; the amomum subulatum flavored bombay duck bread can be used for remarkably improving dyspepsia and discomfort of people with indigestion after being eaten for a long period. A manufacturing process is simple and easy to realize and requirements on health of people are met; large-scale production can be carried out.

Description

[0001] This application is a divisional application with application number 201610823436.X, an application date of September 14, 2016, and an invention title of "a kind of fragrant cardamom-flavored faucet fish bread". technical field [0002] The invention relates to the field of food processing, in particular to a cardamom-flavored leading fish bread prepared by using cardamom and jiu niuli as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Cardamom, the fruit is long ovoid, slightly curved, one side is flat, 1.5-2.5cm long, 0.8-1.5cm in diameter. The surface is grayish brown, with obvious longitudinal ribs and irregular protrusions, and a long tubular calyx at the apex. The fruit has 3 chambers, with 6-12 seeds in each chamber, gray-brown, irregular polyhedron. The peel is thick and not easy to tear. Cardamom is sweet, pungent, and warm in nature, and enters the four meridians of the lung, liver, stomach, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34A21D2/36
CPCA21D13/06A21D2/34A21D2/36
Inventor 张艳
Owner ANHUI BAOHENG AGRI
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