CN101015343A - Nutritive health sauce and its preparing process - Google Patents
Nutritive health sauce and its preparing process Download PDFInfo
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- CN101015343A CN101015343A CNA2007100137165A CN200710013716A CN101015343A CN 101015343 A CN101015343 A CN 101015343A CN A2007100137165 A CNA2007100137165 A CN A2007100137165A CN 200710013716 A CN200710013716 A CN 200710013716A CN 101015343 A CN101015343 A CN 101015343A
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- sauce
- soybean
- silverfish
- radix glycyrrhizae
- nutritive health
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Abstract
The invention provides a nutritional health- care sauce and the preparing method. It comprises soybean, ice fish and glycyrrhiza, and the ratio by weight of them is soybean 40 -50, fresh ice fish 50 -60, and glycyrrhiza 5- 15. The method comprises following steps: a. boiling soybean, disintegrating, preparing soybean cake, drying repeatedly and fermenting; b. putting salt on ice fish, and fermenting for at least one year to make it become to liquid; c. boiling glycyrrhiza and preparing liquid with certain concentration; d. mixing soybean, liquid ice fish and liquid glycyrrhiza in container, fermenting for at least 3 months naturally, separating soy sauce from fermented soybean paste, cutting fermented soybean paste into blocks, putting them into another container, fermenting for 3 months naturally, and getting fermented soybean paste product. The invention is characterized by rational process and formulation, abundant nutrition, good taste, and health- care effect.
Description
Technical field
The invention belongs to the seasoned food technical field, is a kind of nutritive health sauce and preparation method thereof specifically.
Background technology
At present, the mass-produced salty sauce technology of fermentation food factory is: after soybean is boiled, put into saccharomycete and through fermentation rapidly, add flavoring again, thereby realize a large amount of purposes of producing salty sauce.Since this type of salty sauce do not possess the spontaneous fermentation salty sauce exclusive pure taste and giving off a strong fragrance, thereby treated coldly by people gradually.In addition, existing salty sauce composition is single, and nutrition is abundant inadequately, and nutrition health-care functions is little, lacks the nutritional labeling that adolescent growth is grown needs.How to study a kind of nutritive health sauce and preparation method thereof, make technology reasonable, nutritious, pure taste, giving off a strong fragrance have nutrition health-care functions, and this is the technical task that needs to be resolved hurrily at present.
Summary of the invention
The objective of the invention is the problem at the prior art existence, a kind of nutritive health sauce and preparation method thereof is provided, technology and batching are rationally, and be nutritious, pure taste, giving off a strong fragrance, and delicious flavour, with health role.
The objective of the invention is to be achieved through the following technical solutions: a kind of nutritive health sauce is characterized in that described nutritive health sauce raw material comprises soybean, silverfish and Radix Glycyrrhizae.
Above-mentioned nutritive health sauce, its raw material is by weight ratio: 40～50 portions of soybean, 50～60 parts of fresh silverfishes and 5～15 portions of Radix Glycyrrhizaes, and following steps for manufacturing forms:
A, pulverize the soya-bean cake piece that congeals into, and dry repeatedly and fermentation after soybean boiled;
B, fresh silverfish is put into salt, and ferment at least and made liquid in 1 year;
C, Radix Glycyrrhizae is boiled and make preparing liquid with certain concentration;
D, the soya-bean cake piece with the processing of above-mentioned a, b, c step, aqueous silverfish and aqueous Radix Glycyrrhizae mix puts into container, and spontaneous fermentation is 3 months at least, and soy sauce is separated from salty sauce, then salty sauce is broken into piece, put into container more separately, spontaneous fermentation is 3 months at least, promptly becomes the salty sauce finished product.
A kind of preparation method of nutritive health sauce is characterized in that raw material adopts soybean, silverfish and Radix Glycyrrhizae, is made through spontaneous fermentation.
In the above-mentioned preparation method, its raw material is by weight ratio: 40～50 portions of soybean, 50～60 parts of fresh silverfishes and 5～15 portions of Radix Glycyrrhizaes, and press following concrete technological process and make:
A, pulverize the soya-bean cake piece that congeals into, and dry repeatedly and fermentation after soybean boiled;
B, fresh silverfish is put into salt, and ferment at least and made liquid in 1 year;
C, Radix Glycyrrhizae is boiled and make preparing liquid with certain concentration;
D, the soya-bean cake piece with the processing of above-mentioned a, b, c step, aqueous silverfish and aqueous Radix Glycyrrhizae mix puts into container, and spontaneous fermentation is 3 months at least, and soy sauce is separated from salty sauce, then salty sauce is broken into piece, put into container more separately, spontaneous fermentation is 3 months at least, promptly becomes the salty sauce finished product.
In the above-mentioned preparation method, its raw material optimum ratio by weight is: 45 portions of soybean, 55 parts of fresh silverfishes and 10 portions of Radix Glycyrrhizaes.
The present invention compared with prior art has the following advantages and good effect:
1, the present invention after the processing mixes three kinds of materials such as soybean, silverfish and Radix Glycyrrhizae separately respectively again, forms through spontaneous fermentation, and therefore, technology is reasonable, pure taste, giving off a strong fragrance, delicious flavour.Active ingredient and ferment (enzyme) and nutrient have been generated during the fermentation in a large number to the human body beneficial.After silverfish was fermented into liquid, nutritious, particularly calcic was grown highly beneficial to adolescent growth.And Radix Glycyrrhizae wherein has detoxifcation, anticancer, anti-inflammatory effect as a kind of medicinal material, regulates human body physiological function and seasoning effect in addition, and is rich in human body beneficial's composition health-care effect.
2, technology of the present invention and batching are reasonable, and raw material is easy to get, and cost is lower, are convenient to promote.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in further detail:
The embodiment 1 of a kind of nutritive health sauce of the present invention, raw material comprises soybean, silverfish and Radix Glycyrrhizae, raw material is by weight ratio: 40kg soybean, the fresh silverfish of 50kg and 5kg part Radix Glycyrrhizae, and following steps for manufacturing forms:
A, pulverize the soya-bean cake piece that congeals into, and dry repeatedly and fermentation after soybean boiled;
B, fresh silverfish is put into salt, and ferment and made liquid in 12～15 months;
C, Radix Glycyrrhizae is boiled and make preparing liquid with certain concentration;
D, the soya-bean cake piece with the processing of above-mentioned a, b, c step, aqueous silverfish and aqueous Radix Glycyrrhizae mix puts into container, and spontaneous fermentation 3～5 months is separated soy sauce from salty sauce, then salty sauce is broken into piece, put into container more separately, spontaneous fermentation 3～5 months promptly becomes the salty sauce finished product.
The embodiment 2 of a kind of nutritive health sauce of the present invention, raw material comprises soybean, silverfish and Radix Glycyrrhizae, raw material is by weight ratio: 50kg soybean, the fresh silverfish of 60kg and 15kg Radix Glycyrrhizae, the nutritive health sauce making step is identical with the embodiment 1 of nutritive health sauce.
The embodiment 3 of a kind of nutritive health sauce of the present invention, its raw material is by weight ratio: 45kg soybean, the fresh silverfish of 55kg and 10kg Radix Glycyrrhizae, its making step is identical with the embodiment 1 of nutritive health sauce.
The preparation method embodiment 1 of a kind of nutritive health sauce of the present invention, its raw material is by weight ratio: 40kg soybean, the fresh silverfish of 50kg and 5kg part Radix Glycyrrhizae, and press following concrete technological process and make:
A, pulverize the soya-bean cake piece that congeals into, and dry repeatedly and fermentation after soybean boiled;
B, fresh silverfish is put into salt, and ferment and made liquid in 12～15 months;
C, Radix Glycyrrhizae is boiled and make preparing liquid with certain concentration;
D, the soya-bean cake piece with the processing of above-mentioned a, b, c step, aqueous silverfish and aqueous Radix Glycyrrhizae mix puts into container, and spontaneous fermentation 3～5 months is separated soy sauce from salty sauce, then salty sauce is broken into piece, put into container more separately, spontaneous fermentation 3～5 months promptly becomes the salty sauce finished product.
The preparation method embodiment 2 of a kind of nutritive health sauce of the present invention, its raw material is by weight ratio: 50kg soybean, the fresh silverfish of 60kg and 15kg Radix Glycyrrhizae, its making step is identical with nutritive health sauce preparation method embodiment 1.
The preparation method embodiment 3 of a kind of nutritive health sauce of the present invention, its raw material is by weight ratio: 45kg soybean, the fresh silverfish of 55kg and 10kg Radix Glycyrrhizae, its making step is identical with nutritive health sauce preparation method embodiment 1.
Soybean in the raw material of the present invention can be purchased the soybean of selling on the market (soya bean), the fresh silverfish that the silverfish buying has just been fished for, the Radix Glycyrrhizae that Radix Glycyrrhizae buying medicinal material shop or company sell.
Also can add health nutrient things such as mushroom, garlic, glossy ganoderma, matrimony vine, aloe in the above-mentioned nutritive health sauce raw material.
Certainly, above-mentioned explanation is not to be limitation of the present invention, and the present invention is not limited to above-mentioned giving an example, those skilled in the art, and in essential scope of the present invention, the variation of making, remodeling, interpolation or replacement all should belong to protection scope of the present invention.
Claims (5)
1 one kinds of nutritive health sauces is characterized in that described nutritive health sauce raw material comprises soybean, silverfish and Radix Glycyrrhizae.
2, according to the described nutritive health sauce of claim 1, it is characterized in that: its raw material is by weight ratio: 40～50 portions of soybean, 50～60 parts of fresh silverfishes and 5～15 portions of Radix Glycyrrhizaes, and following steps for manufacturing forms:
A, pulverize the soya-bean cake piece that congeals into, and dry repeatedly and fermentation after soybean boiled;
B, fresh silverfish is put into salt, and ferment at least and made liquid in 1 year;
C, Radix Glycyrrhizae is boiled and make preparing liquid with certain concentration;
D, the soya-bean cake piece with the processing of above-mentioned a, b, c step, aqueous silverfish and aqueous Radix Glycyrrhizae mix puts into container, and spontaneous fermentation is 3 months at least, and soy sauce is separated from salty sauce, then salty sauce is broken into piece, put into container more separately, spontaneous fermentation is 3 months at least, promptly becomes the salty sauce finished product.
3, a kind of preparation method of nutritive health sauce is characterized in that: raw material adopts soybean, silverfish and Radix Glycyrrhizae, is made through spontaneous fermentation.
4, according to the preparation method of the described nutritive health sauce of claim 3, it is characterized in that: its raw material is by weight ratio: 40～50 portions of soybean, 50～60 parts of fresh silverfishes and 5～15 portions of Radix Glycyrrhizaes, and press following concrete technological process and make:
A, pulverize the soya-bean cake piece that congeals into, and dry repeatedly and fermentation after soybean boiled;
B, fresh silverfish is put into salt, and ferment at least and made liquid in 1 year;
C, Radix Glycyrrhizae is boiled and make preparing liquid with certain concentration;
D, the soya-bean cake piece with the processing of above-mentioned a, b, c step, aqueous silverfish and aqueous Radix Glycyrrhizae mix puts into container, and spontaneous fermentation is 3 months at least, and soy sauce is separated from salty sauce, then salty sauce is broken into piece, put into container more separately, spontaneous fermentation is 3 months at least, promptly becomes the salty sauce finished product.
5, according to the preparation method of the described nutritive health sauce of claim 4, it is characterized in that: its raw material optimum ratio by weight is: 45 portions of soybean, 55 parts of fresh silverfishes and 10 portions of Radix Glycyrrhizaes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100137165A CN101015343A (en) | 2007-02-15 | 2007-02-15 | Nutritive health sauce and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100137165A CN101015343A (en) | 2007-02-15 | 2007-02-15 | Nutritive health sauce and its preparing process |
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| Publication Number | Publication Date |
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| CN101015343A true CN101015343A (en) | 2007-08-15 |
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| CNA2007100137165A Pending CN101015343A (en) | 2007-02-15 | 2007-02-15 | Nutritive health sauce and its preparing process |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878891A (en) * | 2010-07-08 | 2010-11-10 | 安风录 | Nutritional apple-pear soybean paste and preparation method |
| CN102613535A (en) * | 2012-04-10 | 2012-08-01 | 中国水产科学研究院南海水产研究所 | Method for making asparagus algae jams |
| CN102754820A (en) * | 2012-08-03 | 2012-10-31 | 长沙理工大学 | Method for producing fermented fish paste |
| CN103099183A (en) * | 2013-01-25 | 2013-05-15 | 威海浦源食品有限公司 | Fish soy sauce and preparation method thereof |
| CN106174041A (en) * | 2016-07-28 | 2016-12-07 | 兴化市联富食品有限公司 | A kind of preparation method of booster immunization power Semen sojae atricolor beans |
| CN106235022A (en) * | 2016-07-28 | 2016-12-21 | 兴化市联富食品有限公司 | A kind of preparation method of refrigerant mung bean sauce |
-
2007
- 2007-02-15 CN CNA2007100137165A patent/CN101015343A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878891A (en) * | 2010-07-08 | 2010-11-10 | 安风录 | Nutritional apple-pear soybean paste and preparation method |
| CN102613535A (en) * | 2012-04-10 | 2012-08-01 | 中国水产科学研究院南海水产研究所 | Method for making asparagus algae jams |
| CN102613535B (en) * | 2012-04-10 | 2014-04-09 | 中国水产科学研究院南海水产研究所 | Method for making asparagus algae jams |
| CN102754820A (en) * | 2012-08-03 | 2012-10-31 | 长沙理工大学 | Method for producing fermented fish paste |
| CN102754820B (en) * | 2012-08-03 | 2013-08-07 | 长沙理工大学 | Method for producing fermented fish paste |
| CN103099183A (en) * | 2013-01-25 | 2013-05-15 | 威海浦源食品有限公司 | Fish soy sauce and preparation method thereof |
| CN106174041A (en) * | 2016-07-28 | 2016-12-07 | 兴化市联富食品有限公司 | A kind of preparation method of booster immunization power Semen sojae atricolor beans |
| CN106235022A (en) * | 2016-07-28 | 2016-12-21 | 兴化市联富食品有限公司 | A kind of preparation method of refrigerant mung bean sauce |
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