Purslane, also known as purslane, five elements grass, purslane, melon and rice dish (Shaanxi), ant dish (northeast), five elements food (Fujian), etc., is a 1-year-old herb of the genus Purslane, with wide sources and fast growth. In recent years, more and more scholars have devoted themselves to the research on the active ingredients of purslane. Many studies have found that rod amaranth has the effect of improving human immunity, preventing and controlling heart disease, hypertension, diabetes, cancer and other diseases.

1. Eat fresh

Fresh food is better if the plant is small, tender, with many leaves and green. On the dining table of the hotel restaurant, the delicacies that use purslane as the main ingredient include purslane plucked fish, steamed bacon with purslane, and double-stuffed with purslane vegetables and meat. At the same time, purslane can also be made into various kinds of porridge, such as purslane barley porridge, fenugreek wolfberry porridge, fenugreek snail porridge, purslane betel nut porridge, etc.

2. Made into dry powder

Qin Jianhua treated purslane by hot air drying, vacuum microwave drying and vacuum freeze-drying respectively, and studied the effects of different drying methods on the total phenolic content and antioxidant activity of purslane powder. Considering the product quality and processing cost, the vacuum microwave drying method is more reasonable.

2.1 Purslane Cereals

Adding purslane powder to cereal products such as bread and dried noodles in a certain proportion can not only increase the nutritional value of the products, but also improve the processing characteristics of flour. Experimental studies have shown that in the range of 5% to 15% of the addition amount, with the increase of the addition amount of purslane powder, the gluten strength is enhanced. Yan Shijie and others used an oven to dry the purslane powder, and then pulverized it through an 80-mesh sieve to study its antibacterial and antiseptic effect. The test results show that: adding a certain proportion of purslane powder to the flour can not only strengthen the nutritional and therapeutic effects, but also replace the chemical preservatives; using this kind of flour added with purslane powder to make noodles, the color of the finished product is darker, and with With the increase of the addition amount, it affects the normal water absorption of protein and starch; at the same time, cellulose destroys the network structure of the protein, making the surface of the noodles rough, affecting the sensory evaluation, but its health care function can improve the nutritional value of the noodles.

2.2 Purslane meat products

Purslane powder can be used as a potential high dietary fiber ingredient in the development of functional meat products. Jia Hongjia et al. added purslane powder to pork emulsified sausage. With the increase of purslane addition, the cooking loss of the sausage decreased significantly, while the hardness, elasticity, chewiness and cohesion first increased and then decreasing trend.

3. Make juice

There are many ways to make purslane juice. After chopped purslane, add 1 times its mass of water to make pulp, then add pectinase at 0.6 g/100 g in the slurry, place it at 45 ° C for 3 h, filter, and press 1.0 g/100 g in the filtrate. Add vitamin C for color protection. Homogenized by colloid mill, uniform and stable purslane juice can be obtained. The purslane was scalded in boiling water for 90 s and the juice was extracted, the juice yield was high and the color was bright red.