CN101669619A - Method for preparing sweet-potato egg catsup - Google Patents

Abstract

The invention belongs to the field of nutritional health food and particularly relates to a method for preparing sweet-potato egg catsup. The method comprises the steps of weighing quantitative eggs and sweet-potato starch, mixing the egg in the starch to obtain the mixture A, subsequently mixing the mixture and the water uniformly by proportion, braising and cooling the mixture to obtain the mixture B; mixing aspergillus oryzae and leaven when cooling the mixture B to a corresponding temperature; stirring the mixture uniformly to obtain the mixture C; adding the inoculated mixture C into a pool to prepare starter propagation; carrying out the starter propagation blanking when the starter propagation turns white and a large amount of spore is generated; finally adopting a low-salt fermentation method; and packaging the finished product after completing the fermentation. The prepared product has rich nutrition and good taste and can be used as health-caring and flavouring food.

Description

A kind of preparation method of Ipomoea batatas egg-paste

Technical field

The invention belongs to nutritional health food field, further say, be specifically related to a kind of preparation method of Ipomoea batatas egg-paste.

Background technology

Egg is one of human best source of nutrition, contains a large amount of vitamin and mineral matter in the egg and the protein of high biological value is arranged.For the people, protein quality the best of egg is only second to breast milk.

Egg is except that traditional eating method, and utilizing its characteristic to extend scope of application, there's sth behind all this can do.As the emulsibility of egg, can be processed into mayonnaise, salad flavor enhancement, ice cream etc.; Utilize the thermal deformation and the coagulability of egg, can be used as the ham sausage, fish wastes the binding agent of goods etc. and the dehydration of other food prevents agent.The demand straight line of various drinks of eating at home and nourishing medicinal granule rises now, and therefore various yolk powders, egg-white powder, instant egg pine etc. also have vast market.The edible many development and use of egg are few, and egg not only is used for the food aspect, and its potential function is developed far away with being worth.

In China, the deep processing degree of egg is very low.The present invention utilizes egg and starch from sweet potato to ferment exactly, produces a kind of egg-paste, is rich in several amino acids and vitamin, is a kind of new flavouring!

Summary of the invention

The objective of the invention is to develop a kind of mode of new egg deep processing, the nutrition that the better utilization egg is rich in is prepared nutrition more comprehensively, abundanter new product.

The heat that egg is contained, the heat that is equivalent to half apple or half cup milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% Cobastab, 5% vitamin B2,4% vitamin B6.These nutrition all are that human body is requisite, and they play an important role, as repairing tissue, forming the metabolic processes of new tissue, consumed energy and participation complexity etc.

Sweet potato nutrient is abundant, per 100 gram Ipomoea batatas contain protein 11.5 grams, carbohydrate 14.5 grams, fat 1 gram, also contain vitamin A, Cobastab, vitamin C and niacin and mineral calcium, phosphorus, iron etc., and effects such as qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin, fat-reducing, anti-cancer are arranged.

Contain multiple difficult cellulose and the pectin that is destroyed by digestive ferment in the Ipomoea batatas, energy effective stimulus digestive juice secretion and enterogastric peristalsis make stool unimpeded.Ipomoea batatas also contains rich saccharide, vitamins and other nutritious components, and especially the content of lysine, beta carotene, vitamin E is more.In addition, Ipomoea batatas is a kind of basic food, contains mineral matters such as more calcium, magnesium, potassium, but calcium and magnesium prevention of osteoporosis disease; Potassium can effectively prevent hypertension.Acid food neutralizations such as Ipomoea batatas energy and egg, thereby the acid-base balance of regulating human body.Test data shows that Ipomoea batatas includes abundant polyphenoils, can effectively eliminate the free radical in the human body, suppresses cancer cell.

The present invention realizes by following steps

1, by weight, get 10～50 parts in egg, 5～30 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

2, mixture and water are stirred in 100: 25～35 ratio, steam face then, after 10 to 20 minutes, take out cooling, obtain mixture B;

3, when mixture B is cooled to 35～40 ℃, admix 0.3～0.6% aspergillus oryzae and 0.2～0.35% yeast, stir, obtain mixture C;

4, postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

5, fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 12-15%.Fermentation period is 40-60 days;

6, after fermentation is finished, with the finished product can.

Advantage of the present invention:

1, the protein in the egg produces distinctive egg fragrance by fermentation.

2, the nutrition of this product is abundanter, is rich in multivitamin, mineral matter and amino acid.

3, Ipomoea batatas can with the neutralization of acid food such as egg, thereby the acid-base balance of regulating human body.

4, Ipomoea batatas includes abundant polyphenoils, can effectively eliminate the free radical in the human body, suppresses cancer cell.

5, this product is as additive, and effectively prevention of osteoporosis disease prevents hypertension.

The specific embodiment

[embodiment 1]

1, by weight, get 10 parts in egg, 5 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

2, mixture and the water ratio in 100: 25 is stirred, steam face then, after 10 minutes, take out cooling, obtain mixture B;

3, when mixture B is cooled to 35 ℃, admix 0.3% aspergillus oryzae, 0.2% yeast stirs, and obtains mixture C;

4, postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

5, fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 12%.Fermentation period is 40 days maturations;

6, after fermentation is finished, with the finished product can.

[embodiment 2]

1, by weight, get 30 parts in egg, 20 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

2, mixture and the water ratio in 100: 30 is stirred, the face that steams then took out cooling after 15 minutes, obtained mixture B;

3, when mixture B is cooled to 37 ℃, admix 0.45% aspergillus oryzae, 0.28% yeast stirs, and obtains mixture C;

4, postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

5, fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 13%.Fermentation period is 50 days maturations;

6, after fermentation is finished, with the finished product can.

[embodiment 3]

1, by weight, get 50 parts in egg, 30 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

2, mixture and the water ratio in 100: 35 is stirred, steam face then, after 20 minutes, take out cooling, obtain mixture B;

3, when mixture B is cooled to 40 ℃, admix 0.6% aspergillus oryzae, 0.35% yeast stirs, and obtains mixture C;

4, postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

5, fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 15%.Fermentation period is 60 days maturations;

6, after fermentation is finished, with the finished product can.

What more than enumerate only is specific embodiments of the invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged, all distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.

Claims (4)

1, a kind of preparation method of Ipomoea batatas egg-paste is characterized in that, realizes by following steps:

A) by weight, get 10～50 parts in egg, 5～30 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

B) mixture and water are stirred in 100: 25～35 ratio, steam face then, after 10 to 20 minutes, take out cooling, obtain mixture B;

C) when mixture B is cooled to 35～40 ℃, admix 0.3～0.6% aspergillus oryzae and 0.2～0.35% yeast, stir, obtain mixture C;

D) postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

E) fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 12-15%.Fermentation period is 40-60 days;

F) after fermentation is finished, with the finished product can.

2, preparation method according to claim 1 is characterized in that:

A) by weight, get 10 parts in egg, 5 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

B) mixture and the water ratio in 100: 25 is stirred, steam face then, after 10 minutes, take out cooling, obtain mixture B;

C) when mixture B is cooled to 35 ℃, admix 0.3% aspergillus oryzae, 0.2% yeast stirs, and obtains mixture C;

D) postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

E) fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 12%.Fermentation period is 40 days maturations;

F) after fermentation is finished, with the finished product can.

3, preparation method according to claim 1 is characterized in that:

A) by weight, get 30 parts in egg, 20 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

B) mixture and the water ratio in 100: 30 is stirred, the face that steams then took out cooling after 15 minutes, obtained mixture B;

C) when mixture B is cooled to 37 ℃, admix 0.45% aspergillus oryzae, 0.28% yeast stirs, and obtains mixture C;

D) postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

E) fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 13%.Fermentation period is 50 days maturations;

F) after fermentation is finished, with the finished product can.

4, preparation method according to claim 1 is characterized in that:

A) by weight, get 50 parts in egg, 30 parts of starch from sweet potato are sneaked into the egg stirring in the starch, obtain mixture A;

B) mixture and the water ratio in 100: 35 is stirred, steam face then, after 20 minutes, take out cooling, obtain mixture B;

C) when mixture B is cooled to 40 ℃, admix 0.6% aspergillus oryzae, 0.35% yeast stirs, and obtains mixture C;

D) postvaccinal mixture C is gone into the pond koji, when the song material bleaches and have a large amount of spores to generate, can descend song;

E) fermentation system sauce adopts the less salt fermentation method, and brine content is controlled at 15%.Fermentation period is 60 days maturations;

F) after fermentation is finished, with the finished product can.