CN103859354A - Kelp soybean sauce and preparation method thereof - Google Patents
Kelp soybean sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103859354A CN103859354A CN201410099299.0A CN201410099299A CN103859354A CN 103859354 A CN103859354 A CN 103859354A CN 201410099299 A CN201410099299 A CN 201410099299A CN 103859354 A CN103859354 A CN 103859354A
- Authority
- CN
- China
- Prior art keywords
- pot
- tangle
- kelp
- sea
- soya bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 47
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241000512259 Ascophyllum nodosum Species 0.000 title abstract description 13
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 20
- 240000006677 Vicia faba Species 0.000 claims abstract description 20
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000004160 Capsicum annuum Species 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 241001466453 Laminaria Species 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 20
- 235000012000 cholesterol Nutrition 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000007787 solid Substances 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- MXNRLFUSFKVQSK-UHFFFAOYSA-N 2-Amino-6-(trimethylazaniumyl)hexanoate Chemical compound C[N+](C)(C)CCCCC(N)C([O-])=O MXNRLFUSFKVQSK-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 229940011871 estrogen Drugs 0.000 description 3
- 239000000262 estrogen Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 229920001543 Laminarin Polymers 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 1
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 206010065687 Bone loss Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004380 Cholic acid Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 206010067997 Iodine deficiency Diseases 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 229960002471 cholic acid Drugs 0.000 description 1
- 235000019416 cholic acid Nutrition 0.000 description 1
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- -1 galactan Chemical class 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000008085 high protein diet Nutrition 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- XMBWDFGMSWQBCA-UHFFFAOYSA-N hydrogen iodide Chemical compound I XMBWDFGMSWQBCA-UHFFFAOYSA-N 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 235000006479 iodine deficiency Nutrition 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- DBTMGCOVALSLOR-VPNXCSTESA-N laminarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](O)C(O[C@H]2[C@@H]([C@@H](CO)OC(O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-VPNXCSTESA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- 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
Abstract
The invention discloses kelp soybean sauce and a preparation method of the kelp soybean sauce. The preparation method is characterized by comprising the following steps of washing fresh or soaked kelp by utilizing water, cutting the washed kelp into blocks of 0.3cm to 1cm, soaking soybean by utilizing the water, pouring the kelp blocks and soaked soybean into a pot, adding water with the quantity being twice of the total weight of the kelp blocks and soaked soybean into the pot, adding 5% of salt in a seasoner into the pot, boiling the mixture with big fire until half water is evaporated, filtering the kelp blocks and the soybean for standby use, adding the seasonings such as dry chili, ginger, onion and aniseed into the residual soup, boiling the mixture for 10min, filtering the seasonings, adding aginomoto and broad bean sauce, placing the boiled kelp blocks and soybean into the pot to be uniformly stirred and boiled, finally thickening the mixture by utilizing the starch, and taking the mixture out of the pot to form the kelp soybean sauce. The kelp soybean sauce has the advantages of unique formula, pure taste, capabilities of lowering cholesterol and moistening the skin to enable the skin to be elastic and capability of facilitating plump and compact muscle.
Description
Technical field
The present invention relates to ready-to-eat food technical field, specifically main laminaria thick broad-bean sauce and preparation method thereof.
Background technology
As everyone knows, the chemical composition of sea-tangle comprises phycocolloid acid, laminaran, the polysaccharides such as galactan, laminine, glutamic acid, asparatate, the amino acid such as proline, vitamin B1, B2, C, P and carrotene, the inorganic salts such as iodine, potassium, calcium.Its pharmacological action: iodine and iodide have the effect of control goiter due to iodine deficiency; Laminine and sylvite have hypotensive effect; Phycocolloid acid and laminine have the effect of serum cholesterol-lowering; Hot water extract has obvious CDCC for external human body KB cancer cell, S180 tumour is had to obvious inhibitory action, and can improve the humoral immunity of body, promotes the cellular immunity of body, and laminarin can be prevented and treated hyperglycaemia.
And soya bean is also a kind of nutritious high protein diet, often edible, can make skin moist delicate, high resilience, makes fleshiness and solid, makes hair pitch-black and bright, makes people extend the youth.Soya bean does not contain cholesterol, and can reduce body's cholesterol, reduces arteriosclerotic generation, and prevention of cardiac contains a kind of material that presses down pancreatin in soya bean, and it has certain curative effect to diabetes.The Soluble Fiber containing in soybean, both can defaecation, can reduce again cholesterol level, in soybean, going back isoflavones is that a kind of structure is similar to estrogen, there is the plant estrogen of estrogen active, can alleviate female climacteric syndrome symptom, postpone women's cell ageing, make skin keep elasticity, beauty treatment, minimizing bone loss, promote ostosis, reducing blood lipid etc., soya bean is except main energy supplements relevant nutrient, because iron-holder is many, and easily absorbed by the body, therefore extremely useful to upgrowth and development of children and hypoferric anemia.Contained unrighted acid has the effect that reduces cholesterol, and the soya bean fiber mass-energy of contained saponin absorbs cholic acid, reduces the deposition of body inner cholesterol.
Through retrieval, CN101849665 discloses the application for a patent for invention of a kind of spicy kelp meat paste and preparation method thereof, and the percentage by weight of this this kelp meat paste ingredient and each composition is: sea-tangle 30%～45%, peanut oil 15%～25%, pork 15%～20%, chilli powder 1%～3%, soy sauce 5%～
10%, water 10%～20%, salt 0.5%～1.5%, green onion ginger powder 1%～3%, chickens' extract 0.1%～0.8%.Preparation method following steps: raw material selection and pretreatment → de-raw meat → thermophilic digestion → pull an oar → boil → bottling, sealing, sterilization, its deficiency is: prepare burden unreasonable, owing to using pork and peanut oil, make grease and the fat content of this invention high, be not suitable for the dietary standards of Modern human populations, meanwhile, also flooded the delicate flavour of sea-tangle itself, cause taste impure, taste is not delicious.
Summary of the invention
The object of the invention is to solve above-mentioned the deficiencies in the prior art, a kind of formula uniqueness, pure taste, reduction cholesterol are provided, can impel the moist delicacy of skin, high resilience, makes fleshiness and solid, make hair pitch-black and bright, make people extend the sea-tangle thick broad-bean sauce in youth and preparation method thereof.
The technical solution adopted for the present invention to solve the technical problems is:
One main laminaria thick broad-bean sauce and preparation method thereof, it is characterized in that being provided with major ingredient 70%, batching 2.5%, flavoring 26.4-26.9% and remaining water, described major ingredient is made up of sea-tangle 50-55% and soya bean 15-20%, batching is by chilli 0.2%, ginger 1%, green onion 1% and aniseed 0.3% forms, flavoring is by salt 5%, monosodium glutamate 0.9%, thick broad-bean sauce 20% and starch 0.5% forms, its preparation process is: sea-tangle fresh or that bubble is sent out is washed, be cut into the piece of 0.3-1 centimeter square, getting soya bean bubble sends out, block sea-tangle and the soya bean that bubble has been sent out are poured in pot, to the water that adds one times of soya bean gross weight that block sea-tangle and bubble sent out in pot, again to the salt that adds in flavoring 5% in pot, evaporate after half with big fire boiling to moisture, cease fire, block sea-tangle and soya bean are pulled out stand-by, in remaining soup, add batching chilli, ginger, green onion and aniseed, boiling 10 minutes again, after making soup tasty, batching is pulled out, add while hot monosodium glutamate and thick broad-bean sauce, again well-done block sea-tangle and soya bean being put into pot mixes thoroughly and boils, finally use starch thicken soup, off the pot, and pack in vacuum tank sealing into, reach pure taste, nutritious, all-ages effect.
The present invention can add white sugar 0.5% in described flavoring, and described white sugar can add together with during with thick broad-bean sauce adding monosodium glutamate, is beneficial to further eliminate the fishy smell in sea-tangle, has also further increased the distinctive delicate flavour of sea-tangle simultaneously.
The present invention, owing to adopting above-mentioned preparation method, has formula uniqueness, pure taste, reduction cholesterol, can impel the moist delicacy of skin, and high resilience makes fleshiness and solid, makes hair pitch-black and bright, makes people extend the advantages such as youth.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is further described:
1: one main laminaria thick broad-bean sauce of embodiment and preparation method thereof, it is characterized in that being provided with major ingredient 70%, batching 2.5%, flavoring 26.4% and remaining water, described major ingredient is made up of sea-tangle 55% and soya bean 15%, batching is by chilli 0.2%, ginger 1%, green onion 1% and aniseed 0.3% forms, flavoring is by salt 5%, monosodium glutamate 0.9%, thick broad-bean sauce 20% and starch 0.5% forms, its preparation process is: sea-tangle fresh or that bubble is sent out is washed, can be cut into the piece that 0.3-1 centimeter square differs in size, getting soya bean bubble sends out, block sea-tangle and the soya bean that bubble has been sent out are poured in pot, to the water that adds one times of soya bean gross weight that block sea-tangle and bubble sent out in pot, again to the salt that adds in flavoring 5% in pot, evaporate after half with big fire boiling to moisture, cease fire, block sea-tangle and soya bean are pulled out stand-by, in remaining soup, add batching chilli, ginger, green onion and aniseed, boiling 10 minutes again, after making soup tasty, batching is pulled out, add while hot monosodium glutamate and thick broad-bean sauce, again well-done block sea-tangle and soya bean being put into pot mixes thoroughly and boils, finally use starch thicken soup, off the pot, and pack in vacuum tank sealing into, reach pure taste, nutritious, all-ages effect, the present invention is owing to adopting above-mentioned preparation method, there is formula unique, pure taste, reduce cholesterol, can impel skin moist delicate, high resilience, make fleshiness and solid, make hair pitch-black and bright, make people extend the advantages such as youth.
2: one main laminaria thick broad-bean sauce of embodiment and preparation method thereof, it is characterized in that being provided with major ingredient 70%, batching 2.5%, flavoring 26.9% and remaining water, described major ingredient is made up of sea-tangle 50% and soya bean 20%, batching is by chilli 0.2%, ginger 1%, green onion 1% and aniseed 0.3% forms, flavoring is by salt 5%, white sugar 0.5%, monosodium glutamate 0.9%, thick broad-bean sauce 20% and starch 0.5% forms, its preparation process is: sea-tangle fresh or that bubble is sent out is washed, be cut into the piece that 0.3-1 centimeter square differs in size, getting soya bean bubble sends out, block sea-tangle and the soya bean that bubble has been sent out are poured in pot, to the water that adds one times of soya bean gross weight that block sea-tangle and bubble sent out in pot, again to the salt that adds in flavoring 5% in pot, evaporate after half with big fire boiling to moisture, cease fire, block sea-tangle and soya bean are pulled out stand-by, in remaining soup, add batching chilli, ginger, green onion and aniseed, boiling 10 minutes again, after making soup tasty, batching is pulled out, add while hot white sugar, monosodium glutamate and thick broad-bean sauce, again well-done block sea-tangle and soya bean being put into pot mixes thoroughly and boils, be beneficial to further eliminate the fishy smell in sea-tangle, also further increased the distinctive delicate flavour of sea-tangle simultaneously, finally use starch thicken soup, off the pot, and pack in vacuum tank sealing into, reach pure taste, nutritious, all-ages effect, the present invention is owing to adopting above-mentioned preparation method, there is formula unique, pure taste, reduce cholesterol, can impel skin moist delicate, high resilience, make fleshiness and solid, make hair pitch-black and bright, make people extend the advantages such as youth.
Claims (2)
1. main laminaria thick broad-bean sauce and preparation method thereof, it is characterized in that being provided with major ingredient 70%, batching 2.5%, flavoring 26.4% and remaining water, described major ingredient is made up of sea-tangle 50-55% and soya bean 15-20%, batching is by chilli 0.2%, ginger 1%, green onion 1% and aniseed 0.3% forms, flavoring is by salt 5%, monosodium glutamate 0.9%, thick broad-bean sauce 20% and starch 0.5% forms, its preparation process is: sea-tangle fresh or that bubble is sent out is washed, be cut into the piece of 0.3-1 centimeter square, getting soya bean bubble sends out, block sea-tangle and the soya bean that bubble has been sent out are poured in pot, to the water that adds one times of soya bean gross weight that block sea-tangle and bubble sent out in pot, again to the salt that adds in flavoring 5% in pot, evaporate after half with big fire boiling to moisture, cease fire, block sea-tangle and soya bean are pulled out stand-by, in remaining soup, add batching chilli, ginger, green onion and aniseed, boiling 10 minutes again, after making soup tasty, batching is pulled out, add while hot monosodium glutamate and thick broad-bean sauce, again well-done block sea-tangle and soya bean being put into pot mixes thoroughly and boils, finally use starch thicken soup, off the pot, and pack in vacuum tank and seal.
2. main laminaria thick broad-bean sauce and preparation method thereof, it is characterized in that being provided with major ingredient 70%, batching 2.5%, flavoring 26.9% and remaining water, described major ingredient is made up of sea-tangle 50-55% and soya bean 15-20%, batching is by chilli 0.2%, ginger 1%, green onion 1% and aniseed 0.3% forms, flavoring is by salt 5%, white sugar 0.5%, monosodium glutamate 0.9%, thick broad-bean sauce 20% and starch 0.5% forms, its preparation process is: sea-tangle fresh or that bubble is sent out is washed, be cut into the piece of 0.3-1 centimeter square, getting soya bean bubble sends out, block sea-tangle and the soya bean that bubble has been sent out are poured in pot, to the water that adds one times of soya bean gross weight that block sea-tangle and bubble sent out in pot, again to the salt that adds in flavoring 5% in pot, evaporate after half with big fire boiling to moisture, cease fire, block sea-tangle and soya bean are pulled out stand-by, in remaining soup, add batching chilli, ginger, green onion and aniseed, boiling 10 minutes again, after making soup tasty, batching is pulled out, add while hot monosodium glutamate and thick broad-bean sauce, again well-done block sea-tangle and soya bean being put into pot mixes thoroughly and boils, finally use starch thicken soup, off the pot, and pack in vacuum tank and seal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410099299.0A CN103859354A (en) | 2014-03-18 | 2014-03-18 | Kelp soybean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410099299.0A CN103859354A (en) | 2014-03-18 | 2014-03-18 | Kelp soybean sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859354A true CN103859354A (en) | 2014-06-18 |
Family
ID=50898812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410099299.0A Pending CN103859354A (en) | 2014-03-18 | 2014-03-18 | Kelp soybean sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859354A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
| EP3066925A1 (en) * | 2015-03-11 | 2016-09-14 | Bio3G | Agricultural composition for stimulating the nitrogen metabolism of plants, comprising a seaweed extract of the laminaria genus and glutamic acid, corresponding methods and uses |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457698A (en) * | 2002-05-13 | 2003-11-26 | 纪仁忠 | Kelp thick chilli sauce and its making method |
| CN1463633A (en) * | 2002-06-27 | 2003-12-31 | 纪仁忠 | Sea-tangle bean product and its processing method |
| CN101411444A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and pickled vegetables, and preparation method thereof |
| CN103621976A (en) * | 2013-11-28 | 2014-03-12 | 张礼超 | Production method for fermented soybeans |
-
2014
- 2014-03-18 CN CN201410099299.0A patent/CN103859354A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457698A (en) * | 2002-05-13 | 2003-11-26 | 纪仁忠 | Kelp thick chilli sauce and its making method |
| CN1463633A (en) * | 2002-06-27 | 2003-12-31 | 纪仁忠 | Sea-tangle bean product and its processing method |
| CN101411444A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and pickled vegetables, and preparation method thereof |
| CN103621976A (en) * | 2013-11-28 | 2014-03-12 | 张礼超 | Production method for fermented soybeans |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3066925A1 (en) * | 2015-03-11 | 2016-09-14 | Bio3G | Agricultural composition for stimulating the nitrogen metabolism of plants, comprising a seaweed extract of the laminaria genus and glutamic acid, corresponding methods and uses |
| FR3033473A1 (en) * | 2015-03-11 | 2016-09-16 | Bio3G | AGRICULTURAL COMPOSITION FOR STIMULATING PLANT NITROGEN METABOLISM COMPRISING LAMINARIA GENE ALGAE EXTRACT AND GLUTAMIC ACID, METHODS AND USES THEREOF |
| CN105325970A (en) * | 2015-11-02 | 2016-02-17 | 湖南省蜀中情食品有限公司 | Making method of flavored kelp and hot pepper leaves |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103284122B (en) | Whitebait sauce and preparation method thereof | |
| CN104000233A (en) | Medicated diet sea cucumber can and processing method of medicated diet sea cucumber can | |
| CN104256528B (en) | A kind of black garlic sauce and the black garlic mooncake filling containing black garlic sauce | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| CN105285766A (en) | Processing technology of soft-canned anchovy | |
| CN103461541B (en) | Sesame oil with calcium supplement and health care functions | |
| CN103704751A (en) | Low-salt spicy duck meat sauce and making method thereof | |
| CN104256748A (en) | Kidney-tonifying and yang-warming mutton soup and preparation method thereof | |
| CN104172293A (en) | Sturgeon meat stick and preparation method thereof | |
| RU2615468C1 (en) | Method for preparing shrimp sauce using whole shrimp as raw material | |
| CN103284237A (en) | Abalone paste and a processing method therefor | |
| CN102940210B (en) | Processing method of boiling health black soybeans and prepared boiling health black soybeans thereof | |
| CN103564531A (en) | Production method of sliced black beef meat | |
| CN103859354A (en) | Kelp soybean sauce and preparation method thereof | |
| CN105394713A (en) | Processing method of instant kelp and squid composite sauce | |
| CN106819888A (en) | A kind of spicy mutton preparation method | |
| CN105795445A (en) | Dried ballonflower minced pork sauce and production method thereof | |
| CN108294247A (en) | A kind of production method of flavor chicken wings | |
| CN103584132A (en) | Making method of spicy, hot, sweet and salty black beef | |
| CN103689389A (en) | Noodle rich in protein and preparation method thereof | |
| CN107981258B (en) | Processing method of red squid prepared food | |
| CN101904513B (en) | Pig skin soft can and processing method thereof | |
| CN105011224A (en) | Golden grain braised trepang food formula | |
| CN103610124A (en) | Novel processing technology of flatfish ball | |
| CN108783358B (en) | Papaya and crucian thick soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140618 |
|
| WD01 | Invention patent application deemed withdrawn after publication |