CN103330156A - Manufacturing method for green soybean with pickled peppers - Google Patents
Manufacturing method for green soybean with pickled peppers Download PDFInfo
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- CN103330156A CN103330156A CN2013102123675A CN201310212367A CN103330156A CN 103330156 A CN103330156 A CN 103330156A CN 2013102123675 A CN2013102123675 A CN 2013102123675A CN 201310212367 A CN201310212367 A CN 201310212367A CN 103330156 A CN103330156 A CN 103330156A
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 31
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- 241000758706 Piperaceae Species 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 13
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- 241000405414 Rehmannia Species 0.000 claims abstract description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 13
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 6
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- 240000004957 Castanea mollissima Species 0.000 claims description 4
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 4
- 241000132536 Cirsium Species 0.000 claims description 4
- 244000046146 Pueraria lobata Species 0.000 claims description 4
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 4
- 239000000853 adhesive Substances 0.000 claims description 4
- 230000001070 adhesive effect Effects 0.000 claims description 4
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- 239000003643 water by type Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 abstract description 2
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- 239000006002 Pepper Substances 0.000 abstract 1
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- ANVAOWXLWRTKGA-XHGAXZNDSA-N all-trans-alpha-carotene Chemical compound CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C ANVAOWXLWRTKGA-XHGAXZNDSA-N 0.000 description 4
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
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- 150000001747 carotenoids Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
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- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a manufacturing method for green soybean with pickled peppers. The manufacturing method comprises the steps of adding water with an amount of 5-6 times that of dry green soybeans in a pot; adding the dry green soybean, boiling the water, stewing for 1-2 hours with small fire, adding the following traditional Chinese medicine health-care components in 100 parts of water, by weight, 2-3 parts of radix puerariae, 1-2 parts of pomegranate leaves, 1-2 parts of gynostemma pentaphyllum, 1-2 parts of schisandra chinensis, 1-2 parts of cirsium japonicum, 1-2 parts of dandelion, 1-2 parts of rehmannia leaves, 1-2 parts of green tea and 1-2 parts of chestnut leaves. In the formula, ingredients such as cirsium japonicum, dandelion, gynostemma pentaphyllum and the like can clear heat and remove toxicity, prevent mutagenesis and resist mutation; radix puerariae can reduce blood pressure; rehmannia leaves can reduce blood sugar; and chestnut leaves can promote digestion, so that the prepared green soybean with pickled peppers is comprehensive in functions, is suitable for daily health care, and can enhance physical power and prolong life by taking for a long time. Besides, sesame oil added in pickled pepper water plays a role of promoting fresh and seasoning.
Description
Technical field
The invention belongs to foods processing technique, specifically is a kind of preparation method of steeping the green pepper green soya bean.
Background technology
China cultivates from ancient times, the plantation history in existing 5000.Generally plant in China, northeastward, North China, Shan, river and THE LOWER YANGTZE VALLEY area all produce, and be more with the Yangtze river basin and southwest cultivation, with the northeast soybean optimal quality.The soybean of countries in the world cultivation all is directly or indirectly to be propagated by China.
Studies show that, be rich in multiple antioxidant content in the green soya bean, can also diminish inflammation.Green soya bean can provide catechin and two kinds of flavonoids antioxidants of epicatechin for human body.These two kinds of materials can effectively be removed the free radical in the body, and prevention delays the health aging rate by the disease that free radical causes, also have the effect of anti-inflammatory, broad-spectrum antiseptic.Also contain two kinds of carotenoid in the green soya bean: alpha-carotene and beta carotene.2010, U.S. Disease Control and Prevention Center found that according to a follow-up study that reaches 14 years the content of alpha-carotene is more high in the blood, and the individual life-span is more long.Beta carotene also is a kind of antioxidant, has detoxication, can reduce to have a heart disease and the risk of cancer.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of steeping the green pepper green soya bean, tasty, nutritious.
Technical scheme of the present invention is as follows:
The preparation method of bubble green pepper green soya bean is characterized in that: may further comprise the steps:
(1), add the water that dried green soya bean 5-6 doubly measures in the pot, add dried green soya bean, after boiling, little fiery stewing 1-2 hour; Add following parts by weight of Chinese traditional medicine health-care components in per 100 weight parts waters: root of kudzu vine 2-3, pomegranate leaf 1-2, gynostemma pentaphylla 1-2, fruit of Chinese magnoliavine 1-2, setose thistle 1-2, dandelion 1-2, adhesive rehmannia leaf 1-2, green tea 1-2, Chinese chestnut leaf 1-2;
(2), pull green soya bean out, put into an amount of salt of oil cauldron, ginger, chilli stir-fry boiling;
(3), the green soya bean after the boiling is rinsed well with hot boiling water;
(4), will steep the green pepper poach and open 10-15 minute after, add the sesame oil of 2-3%;
(5), mix pack with green soya bean namely with bubble green pepper water.
Contain compositions such as setose thistle, dandelion, gynostemma pentaphylla in the present invention's prescription, can be clearing heat and detoxicating, anti-mutagenesis, anti-sudden change, the root of kudzu vine can be hypotensive, adhesive rehmannia leaf can be hypoglycemic, and the Chinese chestnut leaf can help digestion, and full side's complete function is fit to do daily health caring, long-term edible, can promote muscle power, promote longevity.Simultaneously, the present invention steeps in the green pepper water and adds sesame oil, plays the bright seasoning effect of urging.
The specific embodiment
The preparation method of bubble green pepper green soya bean is characterized in that: may further comprise the steps:
(1), add the water of 5 times of weight of dried green soya bean in the pot, add dried green soya bean, after boiling, little fiery stewing 1 hour; Add following parts by weight of Chinese traditional medicine health-care components in per 100 weight parts waters: the root of kudzu vine 2, pomegranate leaf 2, gynostemma pentaphylla 1, the fruit of Chinese magnoliavine 1, setose thistle 1, dandelion 2, adhesive rehmannia leaf 2, green tea 2, Chinese chestnut leaf 2;
(2), pull green soya bean out, put into an amount of salt of oil cauldron, ginger, chilli stir-fry boiling;
(3), the green soya bean after the boiling is rinsed well with hot boiling water;
(4), will steep the green pepper poach and open 10-15 minute after, add the sesame oil of 2-3%;
(5), mix pack with green soya bean namely with step (4) gained bubble green pepper water.
Claims (1)
1. steep the preparation method of green pepper green soya bean, it is characterized in that: may further comprise the steps:
(1), add the water that dried green soya bean 5-6 doubly measures in the pot, add dried green soya bean, after boiling, little fiery stewing 1-2 hour; Add following parts by weight of Chinese traditional medicine health-care components in per 100 weight parts waters: root of kudzu vine 2-3, pomegranate leaf 1-2, gynostemma pentaphylla 1-2, fruit of Chinese magnoliavine 1-2, setose thistle 1-2, dandelion 1-2, adhesive rehmannia leaf 1-2, green tea 1-2, Chinese chestnut leaf 1-2;
(2), pull green soya bean out, put into an amount of salt of oil cauldron, ginger, chilli stir-fry boiling;
(3), the green soya bean after the boiling is rinsed well with hot boiling water;
(4), will steep the green pepper poach and open 10-15 minute after, add the sesame oil of 2-3%;
(5), mix pack with green soya bean namely with bubble green pepper water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102123675A CN103330156A (en) | 2013-05-31 | 2013-05-31 | Manufacturing method for green soybean with pickled peppers |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102123675A CN103330156A (en) | 2013-05-31 | 2013-05-31 | Manufacturing method for green soybean with pickled peppers |
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| Publication Number | Publication Date |
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| CN103330156A true CN103330156A (en) | 2013-10-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102123675A Pending CN103330156A (en) | 2013-05-31 | 2013-05-31 | Manufacturing method for green soybean with pickled peppers |
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| Country | Link |
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| CN (1) | CN103330156A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036502A (en) * | 2016-06-30 | 2016-10-26 | 桐城市兴新食品有限公司 | Tea-flavored green soya bean and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140024A (en) * | 1995-07-07 | 1997-01-15 | 刘瑞英 | Instant oil tea |
| CN101530185A (en) * | 2009-04-27 | 2009-09-16 | 陈书蓉 | Bean product with garlic sauce and manufacturing method thereof |
| CN102578275A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | A kind of health-care bean curd containing Chinese herbal medicine formula and its production process |
| CN102578245A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health-care fermented bean curd containing Chinese herbal medicine formula and its production process |
-
2013
- 2013-05-31 CN CN2013102123675A patent/CN103330156A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140024A (en) * | 1995-07-07 | 1997-01-15 | 刘瑞英 | Instant oil tea |
| CN101530185A (en) * | 2009-04-27 | 2009-09-16 | 陈书蓉 | Bean product with garlic sauce and manufacturing method thereof |
| CN102578245A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health-care fermented bean curd containing Chinese herbal medicine formula and its production process |
| CN102578275A (en) * | 2012-02-29 | 2012-07-18 | 万勤劳 | A kind of health-care bean curd containing Chinese herbal medicine formula and its production process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036502A (en) * | 2016-06-30 | 2016-10-26 | 桐城市兴新食品有限公司 | Tea-flavored green soya bean and preparation method thereof |
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Application publication date: 20131002 |