CN102715480A - Smelly thick gravy and method for preparing same - Google Patents
Smelly thick gravy and method for preparing same Download PDFInfo
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- CN102715480A CN102715480A CN2012101627497A CN201210162749A CN102715480A CN 102715480 A CN102715480 A CN 102715480A CN 2012101627497 A CN2012101627497 A CN 2012101627497A CN 201210162749 A CN201210162749 A CN 201210162749A CN 102715480 A CN102715480 A CN 102715480A
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Abstract
A smelly thick gravy and a method for preparing same. The smelly thick gravy comprises raw materials consisting of 44% to 48% of water, 11% to 13% of a bamboo shoot, 11% to 13% of a potherb mustard, 9% to 12% of a Medicago sativa Linn, 9% to 12% of an amaranth, 5% to 9% of a ginger and 0.5% to 0.9% of salt. The smelly thick gravy provided by the invention has a unique flavor, can form a unique smelly and fragrant flavor, and is suitable for being used in preparing and processing stinky tofu in a later stage.
Description
Technical field
The present invention relates to a kind of smelly halogen and preparation method thereof, belong to the typical local food processing technique field.
Background technology
Smelly thick gravy fermented food is one type of traditional fermented food that is loved by the people in China, also is that of China's cooking culture is strange, and wherein the most famous is bean curd with odor, popular spreading all on both sides of the Changjiang River.And Zhejiang area, especially Ningbo, Shaoxing one band is as the cradle of smelly thick gravy fermented food, spreading a series of smelly halogen food especially, and like bean curd with odor, mould three-coloured amaranth stalk, smelly wax gourd or the like, the locals shows special preference to it.In recent years, conducts such as smelly thick gravy fermented food " local dish ", " speciality " are had a sudden rise in social status, and be popular.Yet most of smelly thick gravy fermented food follow traditional processing technology, lean on spontaneous fermentation and salted seasoning in process of production, and ferment local-flavor can be because of every batch of raw material difference, and environment is different and change to some extent, and quality can't be stablized control; In addition, only that material is rough cutting when smelly stew in soy sauce is made, the tissue of material is difficult for decomposing, so growth of microorganism is slow, needs generally that fermentation is time-consuming could be accomplished more than 6 months; And owing to adopt open type fermented method, the stink that is produced between yeast phase is prone to cause that insects assemble lays eggs, and the wholesomeness extreme difference is prone to take place the pollution of various pathogens and germ, harmful health.Therefore be necessary to provide a kind of smelly halogen and preparation method thereof.
Summary of the invention
The present invention provides a kind of smelly halogen and preparation method thereof, and purpose is that to solve between existing smelly halogen batch quality unbalanced, and antihygienic problem during fermentation.
For achieving the above object, first kind of technical scheme that the present invention adopts is: a kind of smelly halogen, and the composition of raw materials of said smelly halogen is made up of the material of following quality percentage composition:
Water 44-48%;
Bamboo shoot 11-13%;
Potherb mustard 11-13%;
Toothed burclover 9-12%;
Three-coloured amaranth 9-12%;
Ginger 5-9%;
Salt 0.5-0.9%.
For achieving the above object, second kind of technical scheme that the present invention adopts is: a kind of method of making smelly halogen, comprise that said bamboo shoot, potherb mustard, toothed burclover, three-coloured amaranth and ginger are cleaned chopping to be placed in the container, and add said water and salt then and mix; The finally sealed fermentation is more than three months.
Related content in the technique scheme is explained as follows:
1, in the such scheme, the various materials in the composition of raw materials all require to reach edible sanitary condition.
2, in the such scheme, said toothed burclover can be described as bur clover again, and Ye Sanchi is arranged, and like reversed cardioid, tip justifies slightly or sawtooth is arranged at recessed top, and the surface of leaf is strong green, and stalk is extremely short, and main root is long, multi-branched.Stem is upright usually, nearly nothing hair, high 30-100 centimetre.Compound leaf has 3 leaflets, the leaflet obovate or the lanceolar that falls, and long 1-2 centimetre, wide about 0.5 centimetre, nose-circle, middle rib protrudes slightly, and first half leaf has sawtooth, the narrow wedge shape of base portion; The narrow lanceolar of stipule, full edge.The raceme armpit is given birth to, flower 8-25.The pod spirality, stingless, the top has point to expose to the sun to chew; Two provinces production spy is many in the Jiangsu and Zhejiang Provinces.Toothed burclover is a legume, but often eats the pH-value of toothed burclover element balance human body.
Because the technique scheme utilization, the present invention compared with prior art has advantage and effect:
1, the smelly halogen produced of the present invention, unique flavor can form unique smelly and fragrant local flavor, is fit to the processing and the preparation of later stage bean curd with odor.
2, the present invention is through sealing and fermenting, and each material is formed stable prescription produces, and therefore, solved the problem that each batch quality is unbalanced and sanitary condition is not good effectively.
Description of drawings
Accompanying drawing 1 is a flow chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing and embodiment the present invention is further described:
Embodiment one: a kind of smelly halogen and preparation method thereof
A kind of smelly halogen is characterized in that: the composition of raw materials of said smelly halogen is made up of the material of following quality percentage composition:
Water 44-48%;
Bamboo shoot 11-13%;
Potherb mustard 11-13%;
Toothed burclover 9-12%;
Three-coloured amaranth 9-12%;
Ginger 5-9%;
Salt 0.5-0.9%.
Shown in accompanying drawing 1, make the method for smelly halogen, comprise that said bamboo shoot, potherb mustard, toothed burclover, three-coloured amaranth and ginger are cleaned chopping to be placed in the container, add said water and salt then and mix; The finally sealed fermentation is more than three months.
Embodiment two: a kind of smelly halogen and preparation method thereof
A kind of smelly halogen, the composition of raw materials of said smelly halogen is following:
47 kilograms in water;
11 kilograms in bamboo shoot;
12 kilograms of potherb mustards;
11 kilograms of toothed burclovers;
10 kilograms of three-coloured amaranths;
8.2 kilograms in ginger;
0.8 kilogram of salt.
Shown in accompanying drawing 1, make the method for smelly halogen, comprising:
1, raw material is checked and accepted: all kinds of raw materials that buying is fresh when spring, nothing is corrupt.
2, cleaning is selected: raw material waters such as toothed burclover, three-coloured amaranth are cleaned, remove earth, choose corrupt root, stem or leaf then.
3, soak: each raw material is put into by formula rate soaked cylinder, add entry and salt, with target stir plastic foil and lid on the bonnet, sealing and fermenting is handled, and every cylinder material must ferment and could extract smelly bittern more than three months.
4, get smelly bittern: when needing to extract smelly bittern, stir in jar fermenter with target earlier at every turn, the halogen material is precipitated, the floating and upper strata of smelly bittern dips out with spoon then.Each to extract quantity be the 60-80% of the smelly bittern of a cylinder at most, exhausts to replenish the water purification smelly halogen of system that ferments once more.
The foregoing description only is explanation technical conceive of the present invention and characteristics, and its purpose is to let the personage who is familiar with this technology can understand content of the present invention and enforcement according to this, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (2)
1. smelly halogen, it is characterized in that: the composition of raw materials of said smelly halogen is made up of the material of following quality percentage composition:
Water 44-48%;
Bamboo shoot 11-13%;
Potherb mustard 11-13%;
Toothed burclover 9-12%;
Three-coloured amaranth 9-12%;
Ginger 5-9%;
Salt 0.5-0.9%.
2. the method that the composition of raw materials that adopts the described smelly halogen of claim 1 is made smelly halogen comprises that said bamboo shoot, potherb mustard, toothed burclover, three-coloured amaranth and ginger are cleaned chopping to be placed in the container, adds said water and salt then and mixes; The finally sealed fermentation is more than three months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210162749.7A CN102715480B (en) | 2012-05-24 | 2012-05-24 | Smelly thick gravy and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210162749.7A CN102715480B (en) | 2012-05-24 | 2012-05-24 | Smelly thick gravy and method for preparing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102715480A true CN102715480A (en) | 2012-10-10 |
| CN102715480B CN102715480B (en) | 2015-06-03 |
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| CN201210162749.7A Active CN102715480B (en) | 2012-05-24 | 2012-05-24 | Smelly thick gravy and method for preparing same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478274A (en) * | 2013-09-09 | 2014-01-01 | 湖南省食品质量监督检验研究院 | Safety production and coloring method of Changsha strong-smelling fermented bean curd |
| CN103976037A (en) * | 2014-06-04 | 2014-08-13 | 吴金玉 | Preparation method of vinous-flavor fermented bean curd |
| CN104509594A (en) * | 2014-11-28 | 2015-04-15 | 王华延 | Method for making brine stinky tofu |
| CN105124504A (en) * | 2014-07-21 | 2015-12-09 | 吴跃飞 | Edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish |
| CN107637664A (en) * | 2017-10-27 | 2018-01-30 | 顾德标 | A kind of bean curd with odor be cheers middle zymotechnique |
-
2012
- 2012-05-24 CN CN201210162749.7A patent/CN102715480B/en active Active
Non-Patent Citations (1)
| Title |
|---|
| 陈騊声等: "《豆制品类生产技术》", 30 September 1993, 化学工业出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478274A (en) * | 2013-09-09 | 2014-01-01 | 湖南省食品质量监督检验研究院 | Safety production and coloring method of Changsha strong-smelling fermented bean curd |
| CN103976037A (en) * | 2014-06-04 | 2014-08-13 | 吴金玉 | Preparation method of vinous-flavor fermented bean curd |
| CN103976037B (en) * | 2014-06-04 | 2015-11-18 | 徐旭波 | A kind of aroma bean curd with odor and preparation method thereof |
| CN105123984A (en) * | 2014-06-04 | 2015-12-09 | 吴金玉 | Tea-flavored strong-smelling preserved bean curds |
| CN105145862A (en) * | 2014-06-04 | 2015-12-16 | 吴金玉 | Vinous stinky tofu |
| CN105124504A (en) * | 2014-07-21 | 2015-12-09 | 吴跃飞 | Edible smelly marinade, relative products thereof, smelly fermented bean curd and smelly mandarin fish |
| CN104509594A (en) * | 2014-11-28 | 2015-04-15 | 王华延 | Method for making brine stinky tofu |
| CN107637664A (en) * | 2017-10-27 | 2018-01-30 | 顾德标 | A kind of bean curd with odor be cheers middle zymotechnique |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102715480B (en) | 2015-06-03 |
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