CN103005308A

CN103005308A - Spicy soybeans

Info

Publication number: CN103005308A
Application number: CN201210463042XA
Authority: CN
Inventors: 阎楠
Original assignee: BENGBU NANHUI SICHUAN FLAVOR FOOD FACTORY
Current assignee: BENGBU NANHUI SICHUAN FLAVOR FOOD FACTORY
Priority date: 2012-11-16
Filing date: 2012-11-16
Publication date: 2013-04-03
Anticipated expiration: 2032-11-16
Also published as: CN103005308B

Abstract

The invention discloses spicy soybeans which are prepared from the following raw materials in parts by weight: 600-650 parts of soybeans, 10-12 parts of fresh red chillis, 5-6 parts of monosodium glutamate, 15-18 parts of salt, 5-7 parts of red chilli oil, 0.3-0.5 part of citric acid, 0.8-1 part of dry chilli shreds, 1-3 parts of Chinese Angelica wine and 1-2 parts of nutrient extract. The spicy soybeans are spicy, fresh, and moderate in sour-sweet tastes, and meanwhile have a health-maintenance dietetic therapy function and have no toxic and side effects due to reasonable compatibility of the nutrient extract.

Description

A kind of spicy soya bean

Technical field

The present invention relates to food processing field, exactly is a kind of spicy soya bean.

Background technology

Lysine is more in the soyabean protein, and methionine is less.Take vegetable food product as main rural area, should notice during edible soybean product that the food collocation abundant with containing methionine use, such as egg foods such as the Cereals class such as rice, face and chicken, duck, dove, quails, can improve the utilization rate of soyabean protein.Egg, beans collocation eat, and its nutritive value and meat protein are equally matched.

Soya bean contains a kind of fatty material linoleic acid, can promote children's neurodevelopment.Linoleic acid also has the effect that reduces blood cholesterol, so be the good food of preventing hypertension, coronary heart disease, artery sclerosis etc.In addition, also contain the inorganic salts such as abundant B family vitamin and calcium, phosphorus, iron in the soya bean.Though do not contain vitamin C in the dried soya bean, can produce vitamin C after germinateing, in vegetables dull seasons, can replenish edible.In the raw soya bean, contain anti-trypsin, affect human body to the absorption of nutritional labeling in the soya bean.So edible soya bean and processed soybean food, the time of hotting plate should be longer than normal food, destroys these factors with high temperature, improves the nutritive value of soya bean protein.

Soyabean protein content is up to about 40%, top quality reaching about 50%, quite and more than 2 times of thin pork, 3 times of egg. the amino acid that the amino acid whose ratio of components of soyabean protein is wanted near needed by human body, belong to adequate proteins, wherein rely amino acid content more, contain approximately 35.8 milligrams of ironys in each hectogram soya bean, phosphorous 418 milligrams, also has vitamin A B1 B2 D E etc.

Modern medicine study is thought, soya bean does not contain cholesterol, and can reduce body's cholesterol, reduce arteriosclerotic generation, prevention of cardiac also contains a kind of material that presses down pancreatin in the soya bean, it has certain curative effect to diabetes. therefore, soya bean is recommended as by the nutritionist and prevents and treats coronary heart disease, the ideal health care product of the diseases such as hypertension of atherosclerosis. and contained soft phosphatide is the pith that brain cell forms in the soya bean, and often eating soya bean has important usefulness to increasing and improving brain technical ability.

Motherland's medical science is thought, takes soya bean and can make us the longue skin, and beneficial color, the replenishing essence marrow, reinforcement gas, the qi-restoratives appetizing is the help food that suitable valetudinarian, invalid uses, and has nourishing qi and blood. during invigorating the spleen is wide, the peaceful heart of body-building, lower sharp large intestine, the effect of moisturizing the water that disappears.Existing soya bean processed food, taste is single and lack the health-care effect of health preserving dietotherapy.

Summary of the invention

The spicy soya bean that has the health preserving dietotherapy effect when the object of the present invention is to provide a kind of spicy bright perfume.

Above-mentioned purpose realizes by following scheme:

A kind of spicy soya bean is characterized in that: it is that raw material by following weight parts makes:

Soya bean 600-650, bright red hot pepper 10-12, monosodium glutamate 5-6, salt 15-18, chilli oil 5-7, citric acid 0.3-0.5, chilli silk 0.8-1, Radix Angelicae Sinensis wine 1-3, nutrition extract 1-2;

Described Radix Angelicae Sinensis wine is that the raw material by following weight parts makes: Radix Angelicae Sinensis 5-8, root of Dahurain angelica 1-2, sponge gourd flower 1-2, Jasmine 1-2, root of kudzu vine 4-6, liquor 250-350;

The preparation method of described Radix Angelicae Sinensis wine is: will prepare required each raw material of Radix Angelicae Sinensis wine and put into container behind the mixing by weight, sealing is after 2-3 month, filter and remove residue and get final product;

Described nutrition extract is made by the raw material of following weight parts: citron 4-5, honeysuckle 1-2, orange peel 3-4, dark plum 2-3, kelp 5-7, brush-cherry seed 1-2, fresh Rhizoma Imperatae 2-4, balloonflower root 1-2, sponge gourd flower 1-2;

The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add each raw material gross weight 5-7 water doubly again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.

Described a kind of spicy soya bean, it is characterized in that: the preparation method is:

(1) get by weight soya bean, use boiling water 3-4 minute, after the taking-up cold water flush, take food by weight salt and pickled 18-20 hour, the soya bean that must pickle is for subsequent use.；

(2) get by weight raw material except nutrition extract and the soya bean of pickling, mixing, after add by weight the nutrition extract again and after the soya bean of pickling mixes thoroughly, the sealing of dress altar is after 20-30 days and get final product.

Described a kind of spicy soya bean is characterized in that: described pickling in the operation separates soya bean with the lotus leaf layering, and every 22-28 weight portion soya bean is one deck.

Described a kind of spicy soya bean is characterized in that: described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.

Beneficial effect of the present invention is: the present invention is spicy bright fragrant, has the health preserving dietotherapy effect in the time of moderately sour and sweet, and nutrition extract compatibility is reasonable, has no side effect.Use the lotus leaf layering to separate and pickle, so that the present invention has the fragrance of lotus leaf.Lotus leaf is smoked through lophatherum gracile, has the delicate fragrance of the leaf of bamboo when can not addle.

The specific embodiment

A kind of spicy soya bean, it is that raw material by following weight parts (kg) makes:

Soya bean 600, bright red hot pepper 10, monosodium glutamate 5, salt 15, chilli oil 5, citric acid 0.5, chilli silk 1, Radix Angelicae Sinensis wine 3, nutrition extract 2;

Described Radix Angelicae Sinensis wine is that the raw material by following weight parts makes: Radix Angelicae Sinensis 8, and the root of Dahurain angelica 1, sponge gourd spends 1, Jasmine 1, the root of kudzu vine 6, liquor 300;

The preparation method of described Radix Angelicae Sinensis wine is: will prepare required each raw material of Radix Angelicae Sinensis wine and put into container behind the mixing by weight, and seal after 3 months, filter and remove residue and get final product;

Described nutrition extract is made by the raw material of following weight parts: citron 5, and honeysuckle 2, orange peel 4, dark plum 3, kelp 7, brush-cherry seed 2, fresh Rhizoma Imperatae 4, balloonflower root 2, sponge gourd spends 2;

The preparation method of described nutrition extract is: will prepare required each raw material blending of nutrition extract, and add the water of 7 times of each raw material gross weights again, and after decocting removes slag, get the nutrition extract behind the decocting liquid concentrate drying.

Described a kind of spicy soya bean, the preparation method is:

(1) get by weight soya bean, use boiling water 4 minutes, after the taking-up cold water flush, take food by weight salt and pickled 20 hours, the soya bean that must pickle is for subsequent use;

(2) get by weight raw material except nutrition extract and the soya bean of pickling, mixing, after add by weight the nutrition extract again and after the soya bean of pickling mixes thoroughly, the sealing of dress altar is after 30 days and get final product.

Described pickling in the operation separates soya bean with the lotus leaf layering, per 23 weight portion soya beans are one deck.

Described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 12 minutes.

The spicy soya bean of present embodiment gained is carried out taste scoring experiment, evaluation through 50 people's mouthfeels and taste, there are 36 people to represent to like the taste of present embodiment, there are 8 people to represent not like the taste of present embodiment, all the other 6 people represent that the present embodiment taste is general, as seen, popular high to its mouthfeel of present embodiment and taste acceptance level.

Claims

1. spicy soya bean is characterized in that: it is that raw material by following weight parts makes:

2. a kind of spicy soya bean according to claim 1, it is characterized in that: the preparation method is:

(1) get by weight soya bean, use boiling water 3-4 minute, after the taking-up cold water flush, take food by weight salt and pickled 18-20 hour, the soya bean that must pickle is for subsequent use;

3. a kind of spicy soya bean according to claim 1, it is characterized in that: described pickling in the operation separates soya bean with the lotus leaf layering, and every 22-28 weight portion soya bean is one deck.

4. a kind of spicy soya bean according to claim 3 is characterized in that: described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.