CN103783490A - Method for processing elm seed sauce - Google Patents
Method for processing elm seed sauce Download PDFInfo
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- CN103783490A CN103783490A CN201410051764.3A CN201410051764A CN103783490A CN 103783490 A CN103783490 A CN 103783490A CN 201410051764 A CN201410051764 A CN 201410051764A CN 103783490 A CN103783490 A CN 103783490A
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- elm
- elm money
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- sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 16
- 235000008429 bread Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 235000015096 spirit Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 238000003672 processing method Methods 0.000 claims description 10
- 239000002344 surface layer Substances 0.000 claims description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000005822 corn Nutrition 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 230000003203 everyday effect Effects 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 230000005855 radiation Effects 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims description 5
- 239000004299 sodium benzoate Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 240000005528 Arctium lappa Species 0.000 claims description 4
- 235000003130 Arctium lappa Nutrition 0.000 claims description 4
- 235000008078 Arctium minus Nutrition 0.000 claims description 4
- 235000011201 Ginkgo Nutrition 0.000 claims description 4
- 244000194101 Ginkgo biloba Species 0.000 claims description 4
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 206010036790 Productive cough Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 208000024794 sputum Diseases 0.000 abstract description 3
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- 235000009566 rice Nutrition 0.000 abstract description 2
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- 241000219000 Populus Species 0.000 description 8
- 244000019459 Cynara cardunculus Species 0.000 description 5
- 235000019106 Cynara scolymus Nutrition 0.000 description 5
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 5
- -1 100 milligrams Chemical compound 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for processing an elm seed sauce. The method is characterized in that the elm seed sauce is prepared from elm seeds and wheat flour as main raw materials by the steps of performing fixation on elm seeds, drying, crushing, mixing, steaming, making starter, fermenting for preparing distiller grains, grinding, blending and the like. The elm seed sauce fabricated by the method is delicious in taste, moderate in saltiness and convenient to eat and can be used as a seasoner or be eaten together with rice or bread, the raw materials are readily available, the processing cost is reduced, the nutrient value of the elm seeds is improved, the elm seed sauce has the effects of tonifying the spleen, soothing the nerves, clearing away the heart fire, reducing internal heat, relieving cough, reducing sputum and the like.
Description
Technical field
The present invention relates to food deep processing field, especially relate to a kind of processing method of elm money sauce.
Background technology
Elm money: being again elm reality, elm dish etc., is the seed of elm, because its profile circle is thin as coin, so gain the name." book on Chinese herbal medicine is economized normal " recorded: support lung benefit spleen, and lower bad odor, dredging water passages, it is gently not hungry that food makes us body for a long time.According to surveying and determination, 82 grams of every 100 grams of elm money fruit moisture contents, 3.8 grams, protein, 1.0 grams, fat, 8.5 grams, carbohydrate, 1.3 grams of crude fibres, 3.5 grams of ash contents, 280 milligrams of calcium, 100 milligrams, phosphorus, 22 milligrams of iron, 0.73 milligram of carrotene, 0.05 milligram of thiamine, 0.1 milligram, riboflavin, 1.4 milligrams, nicotinic acid, 9 milligrams, ascorbic acid.Property is put down, and taste is sweet, micro-pungent; Enter lung, spleen, the heart channel of Hang-Shaoyin.There is spleen-benefiting mind-tranquilizing, clearing heart fire, relieving cough and reducing sputum, clearing away heat and promoting diuresis, the effects such as desinsection detumescence.Current elm is used as greening plant more and plants, and the edibility of elm money is ignored by people gradually, has caused the wasting of resources.
Summary of the invention
The present invention is directed to the problem that elm money goes out of use, utilization rate is low, the processing method of the elm money sauce of a kind of delicious taste, instant, green health is provided, this method improves the utilization rate of raw material, fully retains the nutriment in raw material, simple to operate, is convenient to grasp.
A processing method for elm money sauce, carry out as follows:
A, elm money complete: select the elm money without disease and pest, remove impurity, adopt steam to complete, steam beating temperature is 130-150 ℃, and fixation time is 3-5min, the heat radiation of spreading for cooling immediately after completing, steam beating can reduce the loss of nutritional labeling, can remove again the micro-pungent taste in elm money;
B, microwave drying: use microwave dryer to carry out microwave drying treatment to the elm money after completing, processing time is 2-3min, it is 15-20% that elm money is dried to water content, adopt the mode of microwave drying can not only accelerate the dry efficiency of elm money, can keep the original green of elm money and original fragrance;
C, pulverizing: dried elm money is pulverized, crossed the screening of 80-100 object screen cloth, make elm money powder;
D, allotment: by sound flour, elm money powder, soy meal, ingredient powder in 5: 3: 1: 1 ratio is mixed, and makes mixed powder;
E, steaming: mixed powder and water are are evenly mixed and stirred by the weight ratio of 10: 3, make steamed bread of corn, put into steamer and steam, while naturally cooling to 24-26 ℃ after cooking, access aspergillus oryzae seed;
F, the bent making of face: the dough of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 38-42 ℃, and fermentation time is 6-8 days, is ripe dough song;
G, fermentation brew: the dough song of fermenting-ripening is put into the jar fermenter after sterilization, after dough song being raked with sterile club, naturally heat up, then slowly inject at dough curved surface layer the salt solution that volume fraction is 12-16% by weight the ratio of 1: 1, by surface layer compacting, cylinder mouth is added a cover 53-55 ℃ of fermentation of insulation, stir for the first time two days later, stir once later every day, within 8-10 days, is ripe sauce unstrained spirits afterwards;
H, modulation: ripe sauce unstrained spirits is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 60-65 ℃, add the five-spice powder of ripe sauce unstrained spirits weight 0.08-0.1%, the Sodium Benzoate of 0.06-0.1%, the burnt sugar coloring of 0.04-0.06%, the potassium sorbate of 0.03-0.05%, the Sucralose of 0.01-0.02%, the drinking water of 0.8-1%, stir, make elm money sauce.
Further, the ingredient powder in described step D is that any one or two kinds in ginkgo powder, mushroom powder or burdock powder mix.
Beneficial effect: the elm money sauce delicious flavour, the degree of saltiness that adopt this method to make are agreeable to the taste, can be used as flavoring also can be used as and go with rice or bread, instant, the present invention simultaneously draws materials extensively, reduce processing cost, improve the nutritive value of elm money, made elm money sauce there is spleen-benefiting mind-tranquilizing, clearing heart fire, the effect such as relieving cough and reducing sputum.
The specific embodiment
Embodiment 1: a kind of processing method of elm money sauce, carry out as follows:
A, elm money complete: select the elm money without disease and pest, remove impurity, adopt steam to complete, steam beating temperature is 130 ℃, and fixation time is 5min, the heat radiation of spreading for cooling immediately after completing, steam beating can reduce the loss of nutritional labeling, can remove again the micro-pungent taste in elm money;
B, microwave drying: use microwave dryer to carry out microwave drying treatment to the elm money after completing, processing time is 2min, it is 20% that elm money is dried to water content, adopts the mode of microwave drying can not only accelerate the dry efficiency of elm money, can keep the original green of elm money and original fragrance;
C, pulverizing: dried elm money is pulverized, crossed 80 object screen cloth screenings, make elm money powder;
D, allotment: get 5kg sound flour, 3kg elm money powder, 1kg soy meal, 1kg burdock powder and mix, make mixed powder;
E, steaming: in mixed powder, add 3kg water evenly to mix and stir, make steamed bread of corn, put into steamer and steam, while naturally cooling to 24 ℃ after cooking, access aspergillus oryzae seed;
F, the bent making of face: the dough of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 38 ℃, and fermentation time is 8 days, is ripe dough song;
G, fermentation brew: the dough song of getting 10kg fermenting-ripening is put into the jar fermenter after sterilization, after dough song being raked with sterile club, naturally heat up, then slowly injecting 10kg volume fraction at dough curved surface layer is 12% salt solution, by surface layer compacting, cylinder mouth is added a cover 53 ℃ of fermentations of insulation, stir for the first time two days later, stir once later every day, within 10 days, is ripe sauce unstrained spirits afterwards;
H, modulation: the ripe sauce unstrained spirits of 10kg is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 60 ℃, add the five-spice powder of 8g in ripe sauce unstrained spirits, the Sodium Benzoate of 6g, the burnt sugar coloring of 4g, the potassium sorbate of 3g, the Sucralose of 1g, the drinking water of 80ml, stir, make elm money sauce.
Embodiment 2: a kind of processing method of elm money sauce, carry out as follows:
A, elm money complete: select without the elm money of disease and pest. poplar bloassom, remove impurity, adopt steam to complete, steam beating temperature is 140 ℃, and fixation time is 4min, the heat radiation of spreading for cooling immediately after completing, steam beating can reduce the loss of nutritional labeling, can remove again the micro-pungent taste in elm money;
B, microwave drying: use microwave dryer respectively the elm money after completing, poplar bloassom to be carried out to microwave drying treatment, processing time is 2.5min, it is 18% that elm money, poplar bloassom are dried to water content, adopt the mode of microwave drying can not only accelerate elm money, the dry efficiency of poplar bloassom, can keep the former savory of the original green of elm money and poplar bloassom;
C, pulverizing: respectively dried elm money, poplar bloassom are pulverized, cross 90 object screen cloth screenings, the poplar bloassom powder of getting the elm Qian Fenyu 1kg of 2kg mixes, and makes elm money powder;
D, allotment: get 5kg sound flour, 3kg elm money powder, 1kg soy meal, 0.5kg ginkgo powder, 0.5kg mushroom powder and mix, make mixed powder;
E, steaming: in mixed powder, add 3kg water evenly to mix and stir, make steamed bread of corn, put into steamer and steam, while naturally cooling to 25 ℃ after cooking, access aspergillus oryzae seed;
F, the bent making of face: the dough of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 40 ℃, and fermentation time is 7 days, is ripe dough song;
G, fermentation brew: the dough song of getting 10kg fermenting-ripening is put into the jar fermenter after sterilization, after dough song being raked with sterile club, naturally heat up, then slowly injecting 10kg volume fraction at dough curved surface layer is 14% salt solution, by surface layer compacting, cylinder mouth is added a cover 54 ℃ of fermentations of insulation, stir for the first time two days later, stir once later every day, within 9 days, is ripe sauce unstrained spirits afterwards;
H, modulation: the ripe sauce unstrained spirits of 10kg is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 63 ℃, add the five-spice powder of 9g in ripe sauce unstrained spirits, the Sodium Benzoate of 8g, the burnt sugar coloring of 5g, the potassium sorbate of 4g, the Sucralose of 1.5g, the drinking water of 90ml, stir, make elm money sauce.
Embodiment 3: a kind of processing method of elm money sauce, carry out as follows:
A, elm money complete: select elm money, globe artichoke petal without disease and pest, remove impurity, adopt steam to complete, steam beating temperature is 150 ℃, and fixation time is 3min, the heat radiation of spreading for cooling immediately after completing, steam beating can reduce the loss of nutritional labeling, can remove again the micro-pungent taste in elm money;
B, microwave drying: use microwave dryer respectively the elm money after completing, globe artichoke petal to be carried out to microwave drying treatment, processing time is 2min, it is 15% that elm money, poplar bloassom are dried to water content, adopt the mode of microwave drying can not only accelerate elm money, the dry efficiency of globe artichoke petal, can keep the original green of elm money and former savory;
C, pulverizing: respectively dried elm money, globe artichoke petal are pulverized, crossed 100 object screen cloth screenings, the globe artichoke petal powder of getting the elm Qian Fenyu 1kg of 3kg mixes, and makes elm money powder;
D, allotment: get 5kg sound flour, 3kg elm money powder, 1kg soy meal, 0.4kg ginkgo powder, 0.3kg mushroom powder, 0.3kg burdock powder and mix, make mixed powder;
E, steaming: in mixed powder, add 3kg water evenly to mix and stir, make steamed bread of corn, put into steamer and steam, while naturally cooling to 26 ℃ after cooking, access aspergillus oryzae seed;
F, the bent making of face: the dough of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 42 ℃, and fermentation time is 6 days, is ripe dough song;
G, fermentation brew: the dough song of getting 10kg fermenting-ripening is put into the jar fermenter after sterilization, after dough song being raked with sterile club, naturally heat up, then slowly injecting 10kg volume fraction at dough curved surface layer is 16% salt solution, by surface layer compacting, cylinder mouth is added a cover 55 ℃ of fermentations of insulation, stir for the first time two days later, stir once later every day, within 8 days, is ripe sauce unstrained spirits afterwards;
H, modulation: the ripe sauce unstrained spirits of 10kg is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 65 ℃, add the five-spice powder of 10g in ripe sauce unstrained spirits, the Sodium Benzoate of 10g, the burnt sugar coloring of 6g, the potassium sorbate of 5g, the Sucralose of 2g, the drinking water of 100ml, stir, make elm money sauce.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (2)
1. a processing method for elm money sauce, its processing method adopts following steps:
A, elm money complete: select the elm money without disease and pest, remove impurity, adopt steam to complete, steam beating temperature is 130-150 ℃, and fixation time is 3-5min, the heat radiation of spreading for cooling immediately after completing, steam beating can reduce the loss of nutritional labeling, can remove again the micro-pungent taste in elm money;
B, microwave drying: use microwave dryer to carry out microwave drying treatment to the elm money after completing, processing time is 2-3min, it is 15-20% that elm money is dried to water content, adopt the mode of microwave drying can not only accelerate the dry efficiency of elm money, can also keep the original green of elm money and original fragrance;
C, pulverizing: dried elm money is pulverized, crossed the screening of 80-100 object screen cloth, make elm money powder;
D, allotment: by sound flour, elm money powder, soy meal, ingredient powder in 5: 3: 1: 1 ratio is mixed, and makes mixed powder;
E, steaming: mixed powder and water are are evenly mixed and stirred by the weight ratio of 10: 3, make steamed bread of corn, put into steamer and steam, while naturally cooling to 24-26 ℃ after cooking, access aspergillus oryzae seed;
F, the bent making of face: the dough of access aspergillus oryzae seed is put into Quchi and cultivate, cultivation temperature is 38-42 ℃, and fermentation time is 6-8 days, is ripe dough song;
G, fermentation brew: the dough song of fermenting-ripening is put into the jar fermenter after sterilization, after dough song being raked with sterile club, naturally heat up, then slowly inject at dough curved surface layer the salt solution that volume fraction is 12-16% by weight the ratio of 1: 1, by surface layer compacting, cylinder mouth is added a cover 53-55 ℃ of fermentation of insulation, stir for the first time two days later, stir once later every day, within 8-10 days, is ripe sauce unstrained spirits afterwards;
H, modulation: ripe sauce unstrained spirits is sieved with screw machine is levigate, pass into simultaneously and be steam heated to 60-65 ℃, add the five-spice powder of ripe sauce unstrained spirits weight 0.08-0.1%, the Sodium Benzoate of 0.06-0.1%, the burnt sugar coloring of 0.04-0.06%, the potassium sorbate of 0.03-0.05%, the Sucralose of 0.01-0.02%, the drinking water of 0.8-1%, stir, make elm money sauce.
2. the processing method of elm money sauce according to claim 1, is characterized in that: the ingredient powder in described step D is that any one or two kinds in ginkgo powder, mushroom powder or burdock powder mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410051764.3A CN103783490A (en) | 2014-02-13 | 2014-02-13 | Method for processing elm seed sauce |
Applications Claiming Priority (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104543969A (en) * | 2015-02-24 | 2015-04-29 | 刘永 | Making process method of gynura segetum health-care fermented flour sauce |
| CN105077199A (en) * | 2014-07-05 | 2015-11-25 | 黄存英 | Making method for blackberry, shepherd's purse and acacia flower flour paste |
| CN111286428A (en) * | 2019-09-11 | 2020-06-16 | 齐鲁工业大学 | Brewing method of elm seed beer |
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| CN1305744A (en) * | 2000-01-20 | 2001-08-01 | 王振国 | Sweet watermelon sauce and its preparing process |
| KR20050061246A (en) * | 2003-12-18 | 2005-06-22 | 박평일 | Elm miso. |
| CN102783631A (en) * | 2012-07-24 | 2012-11-21 | 四川理工学院 | Production process for flour paste |
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| CN1305744A (en) * | 2000-01-20 | 2001-08-01 | 王振国 | Sweet watermelon sauce and its preparing process |
| KR20050061246A (en) * | 2003-12-18 | 2005-06-22 | 박평일 | Elm miso. |
| CN102783631A (en) * | 2012-07-24 | 2012-11-21 | 四川理工学院 | Production process for flour paste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077199A (en) * | 2014-07-05 | 2015-11-25 | 黄存英 | Making method for blackberry, shepherd's purse and acacia flower flour paste |
| CN105077200A (en) * | 2014-07-05 | 2015-11-25 | 黄存英 | Method for making blueberry, acacia flower and arabian jasmine flower fermented flour sauce |
| CN104543969A (en) * | 2015-02-24 | 2015-04-29 | 刘永 | Making process method of gynura segetum health-care fermented flour sauce |
| CN111286428A (en) * | 2019-09-11 | 2020-06-16 | 齐鲁工业大学 | Brewing method of elm seed beer |
| CN111286428B (en) * | 2019-09-11 | 2023-04-07 | 齐鲁工业大学 | Brewing method of elm seed beer |
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