CN103315232A - Dried antihypertensive acid-bean peanut patrinia herb - Google Patents

Abstract

The invention discloses a dried antihypertensive acid-bean peanut patrinia herb which is prepared from the following raw materials: by weight, 15-22 parts of acid-bean corn silk tea powder, 200-220 parts of fresh patrinia herb, 50-80 parts of peanuts, 30-35 parts of red chili sauce, 6-8 parts of soy sauce, 10-15 parts of table vinegar and 24-38 parts of table salt. The dried antihypertensive acid-bean peanut patrinia herb has acid-bean tea fragrance, and is appetizing, life nourishing and antihypertensive because of uniform mix of the acid-bean corn silk tea powde when eating. The vinegar-soaking peanut patrinia herb has an enhanced antihypertensive effect.

Description

A kind of step-down tamarind peanut field pennycress does

Technical field

The present invention relates to the salted vegetables field, exactly is that a kind of step-down tamarind peanut field pennycress does.

Background technology

Different types of salted vegetables, the raw material of usefulness is different.Mostly gather materials on the spot, some places are with the peppery pimple (local, colloquial expression in our local, formal name used at school is " leaf mustard ") some places use field pennycress, some places are used radish, and some places are with other what dish, and why salted vegetables are so extensive in China, that is because there is not refrigerator ancient times, more do not have vegetables in improper season, it is impossible that people want to have green vegetables in winter, so people have invented salted vegetables.

Existing salted vegetables lack the health preserving dietotherapy health-care effect more, eat healthy harmful more.

Summary of the invention

The object of the present invention is to provide the step-down tamarind peanut field pennycress of a kind of mouthfeel uniqueness, health care to do.

Above-mentioned purpose realizes by following scheme:

A kind of step-down tamarind peanut field pennycress does, and it is characterized in that: it is that raw material by following weight parts makes:

Tamarind corn stigma tea powder 15-22, fresh field pennycress 200-220, peanut 50-80, red thick chilli sauce 30-35, soy sauce 6-8, vinegar 10-15, salt 24-38;

Described tamarind corn stigma tea powder is made by the raw material of following weight parts:

Fresh bean dregs 25-30, skimmed milk power 18-20, Yoghourt fermentation microbial inoculum 1-3, corn stigma 3-5, rhizoma Gastrodiae 4-6, evodia rutaecarpa 2-4, radix achyranthis bidentatae 1-2, loguat leaf 1-2, honey 3-5, centella 1-2, peach blossom 2-4, seed of Chinese dodder 1-2, Chinese torreyanut 2-4, fresh Rhizoma Imperatae 3-5, leek 2-4.

Described a kind of step-down tamarind peanut field pennycress does, and it is characterized in that: the preparation method may further comprise the steps:

(1) with after the fresh bean dregs oven dry, abrasive dust, get okara powder, again with rhizoma Gastrodiae, evodia rutaecarpa, radix achyranthis bidentatae, loguat leaf, honey, centella, peach blossom, the seed of Chinese dodder, Chinese torreyanut, fresh Rhizoma Imperatae, the leek mixing adds and is equivalent to raw material gross weight 3-5 water doubly, after decocting removes slag, get Chinese medicine extract, at last with okara powder, Chinese medicine extract and skimmed milk power be mixing by weight, homogeneous, sterilization, add by weight again the Yoghourt fermentation microbial inoculum, again through 0-4 ℃ refrigeration 18-20 hour after, spray-drying, get tamarind milk powder, corn stigma is dried, abrasive dust is at last with tamarind milk powder and corn stigma powder mixing again, namely get tamarind corn stigma tea powder, for subsequent use;

(2) get by weight peanut and shell, clean;

(3) get by weight field pennycress, remove root after, air-dry;

(4) the air-dry field pennycress of gained, peanut and vinegar mixing, soaked 8-12 hour, take out, get the living field pennycress of vinegar flower bulb;

(5) take food by weight salt, add suitable quantity of water, be configured to salt solution, the more living field pennycress of vinegar flower bulb is put into salt solution and compresses, pickled 4-6 days under 10-15 ℃;

(6) the peanut field pennycress that will pickle is taken out, with the surplus stock mixing that except tamarind corn stigma tea powder, prepares step-down tamarind peanut field pennycress and do, after with Banana Leaf the material of mixing being packed tightly again, putting into altar compresses, be paved with the barley that fries at the bottom of the altar, take out after 15-20 days, with behind the tamarind corn stigma tea powder mixing and get final product.

Beneficial effect of the present invention is: the present invention has tamarind tea perfume, when edible, and with tamarind corn stigma tea powder mixing, appetizing health step-down, the living field pennycress of vinegar flower bulb has strengthened hypotensive effect.Field pennycress, the key medicine of clearing heat and detoxicating, removing blood stasis and expelling pus, the person who has rendered outstanding service for the treatment of lung carbuncle, acute appendicitis.Corn stigma is the zeistic style of grass, distinguishes the flavor of sweet, and is flat.Function, diuresis expels the heat-evil, flat liver, cholagogic.Cure mainly nephritic dropsy, beriberi, icterohepatitis, hypertension, cholecystitis, gall stone, diabetes.

The specific embodiment

A kind of step-down tamarind peanut field pennycress does, and it is that raw material by following weight parts (kg) makes:

Tamarind corn stigma tea powder 22, fresh field pennycress 200, peanut 80, red thick chilli sauce 30, soy sauce 8, vinegar 10, salt 30;

Described tamarind corn stigma tea powder is made by the raw material of following weight parts:

Fresh bean dregs 30, skimmed milk power 20, Yoghourt fermentation microbial inoculum 1.2, corn stigma 5, rhizoma Gastrodiae 5, evodia rutaecarpa 3, radix achyranthis bidentatae 2, loguat leaf 1, honey 5, centella 2, peach blossom 2, the seed of Chinese dodder 2, Chinese torreyanut 4, fresh Rhizoma Imperatae 5, leek 4.

Described a kind of step-down tamarind peanut field pennycress does, and the preparation method may further comprise the steps:

(1) with after the fresh bean dregs oven dry, abrasive dust, get okara powder, again with rhizoma Gastrodiae, evodia rutaecarpa, radix achyranthis bidentatae, loguat leaf, honey, centella, peach blossom, the seed of Chinese dodder, Chinese torreyanut, fresh Rhizoma Imperatae, the leek mixing adds the water that is equivalent to 4 times of raw material gross weights again, after decocting removes slag, get Chinese medicine extract, at last with okara powder, Chinese medicine extract and skimmed milk power be mixing by weight, homogeneous, sterilization, add by weight again the Yoghourt fermentation microbial inoculum, again through 0 ℃ refrigeration 20 hours after, spray-drying, get tamarind milk powder, corn stigma is dried, abrasive dust is at last with tamarind milk powder and corn stigma powder mixing again, namely get tamarind corn stigma tea powder, for subsequent use;

(2) get by weight peanut and shell, clean;

(3) get by weight field pennycress, remove root after, air-dry;

(4) the air-dry field pennycress of gained, peanut and vinegar mixing, soaked 12 hours, take out, get the living field pennycress of vinegar flower bulb;

(5) take food by weight salt, add suitable quantity of water, be configured to salt solution, the more living field pennycress of vinegar flower bulb is put into salt solution and compresses, pickled 6 days under 10 ℃;

(6) the peanut field pennycress that will pickle is taken out, with the surplus stock mixing that except tamarind corn stigma tea powder, prepares step-down tamarind peanut field pennycress and do, after with Banana Leaf the material of mixing being packed tightly again, putting into altar compresses, be paved with the barley that fries at the bottom of the altar, took out afterwards in 20 days, with behind the tamarind corn stigma tea powder mixing and get final product.

Claims (2)

1. a step-down tamarind peanut field pennycress does, and it is characterized in that: it is that raw material by following weight parts makes:

Tamarind corn stigma tea powder 15-22, fresh field pennycress 200-220, peanut 50-80, red thick chilli sauce 30-35, soy sauce 6-8, vinegar 10-15, salt 24-38;

Described tamarind corn stigma tea powder is made by the raw material of following weight parts:

Fresh bean dregs 25-30, skimmed milk power 18-20, Yoghourt fermentation microbial inoculum 1-3, corn stigma 3-5, rhizoma Gastrodiae 4-6, evodia rutaecarpa 2-4, radix achyranthis bidentatae 1-2, loguat leaf 1-2, honey 3-5, centella 1-2, peach blossom 2-4, seed of Chinese dodder 1-2, Chinese torreyanut 2-4, fresh Rhizoma Imperatae 3-5, leek 2-4.

2. a kind of step-down tamarind peanut field pennycress according to claim 1 does, and it is characterized in that: the preparation method may further comprise the steps:

(1) with after the fresh bean dregs oven dry, abrasive dust, get okara powder, again with rhizoma Gastrodiae, evodia rutaecarpa, radix achyranthis bidentatae, loguat leaf, honey, centella, peach blossom, the seed of Chinese dodder, Chinese torreyanut, fresh Rhizoma Imperatae, the leek mixing adds and is equivalent to raw material gross weight 3-5 water doubly, after decocting removes slag, get Chinese medicine extract, at last with okara powder, Chinese medicine extract and skimmed milk power be mixing by weight, homogeneous, sterilization, add by weight again the Yoghourt fermentation microbial inoculum, again through 0-4 ℃ refrigeration 18-20 hour after, spray-drying, get tamarind milk powder, corn stigma is dried, abrasive dust is at last with tamarind milk powder and corn stigma powder mixing again, namely get tamarind corn stigma tea powder, for subsequent use;

(2) get by weight peanut and shell, clean;

(3) get by weight field pennycress, remove root after, air-dry;

(4) the air-dry field pennycress of gained, peanut and vinegar mixing, soaked 8-12 hour, take out, get the living field pennycress of vinegar flower bulb;

(5) take food by weight salt, add suitable quantity of water, be configured to salt solution, the more living field pennycress of vinegar flower bulb is put into salt solution and compresses, pickled 4-6 days under 10-15 ℃;

(6) the peanut field pennycress that will pickle is taken out, with the surplus stock mixing that except tamarind corn stigma tea powder, prepares step-down tamarind peanut field pennycress and do, after with Banana Leaf the material of mixing being packed tightly again, putting into altar compresses, be paved with the barley that fries at the bottom of the altar, take out after 15-20 days, with behind the tamarind corn stigma tea powder mixing and get final product.