CN103876117A - Nutrient-rich black soya bean sauce and preparation method thereof - Google Patents
Nutrient-rich black soya bean sauce and preparation method thereof Download PDFInfo
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- CN103876117A CN103876117A CN201410079655.2A CN201410079655A CN103876117A CN 103876117 A CN103876117 A CN 103876117A CN 201410079655 A CN201410079655 A CN 201410079655A CN 103876117 A CN103876117 A CN 103876117A
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides nutrient-rich black soya bean sauce and a preparation method thereof. The nutrient-rich black soya bean sauce is characterized by comprising the following components in parts by weight: 50 to 60 parts of black soya bean, 30 to 40 parts of flour, 5 to 8 parts of table salt, 1 to 2 parts of edible oil, 1 to 1.5 parts of fresh ginger, 4 to 5 parts of hot pepper, 0.1 to 0.5 part of fennel, 0.1 to 0.5 part of orange peel, and 1 to 2 parts of cane sugar. The preparation method comprises the following steps: (1) cleaning and cooking by steaming; (2) fermenting under the room temperature of 25 to 30 DEG C until deep yellow fungus is produced within three to five days; (3) crushing hot pepper and fresh ginger, and powdering fennel and orange peel for later use; and (4) adding table salt, edible oil, fresh ginger, hot pepper, fennel, orange peel, crane sugar and cold water, and then uniformly agitating. According to the nutrient-rich black soya bean sauce, the black soya bean serving as the main component has the effects of decreasing swelling and descending Qi, improving eyesight and tonifying spleen, reinforcing kidney and tonifying Yin, and detoxifying; the nutrient-rich black soya bean sauce can be used for treating edema tumescence, wind toxin dermatophytosis, jaundice and edema, wandering arthritis and spasm, puerperal fever, trismus, swollen welling-abscess and sore-toxin, and also can remove medicine toxin, and resist wind heat as well as night sweat.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of comprehensive nutrition, abundant black soya bean sauce and preparation method thereof.
Background technology
Sauce is taking things such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material, the pasty state flavouring processing, and it originates from China, has long history.Now, the common tartar sauce of Chinese is divided into the sweet fermented flour sauce taking wheat flour as primary raw material, and the large class of thick broad-bean sauce two taking beans as primary raw material; Meat pulp, alec and jam are uncommon as tartar sauce.This status has not also existed already in the flavouring the inside of modern Chinese.Along with the progress of edible pastes processing, the method for sauce processed, also for cooking other non-seasoning matter dish, developed a kind of method of cooking dish, i.e. sauce method gradually afterwards.
The composition of sauce can be summarized as follows: nitrogen substance has protein, polypeptide, peptide.Amino acid has tyrosine, cystine, alanine, leucine, proline, aspartic acid, lysine, arginine, histidine, glutamic acid etc.; In addition, still there are putrescine, cadaverine, adenine, choline, betaine, tyrosol, tyrasamine and ammonia.Carbohydrate is taking dextrin, glucose as main, also containing a small amount of pentose, pentosan.Soybean is approximately containing 18% fat, and in sauce process processed, essentially no variation, therefore institute is fatty in sauce, is all stored in bean cotyledon substantially.Contained acids in sauce, its volatilization person has formic acid, acetic acid, propionic acid etc.; Non-volatile person has lactic acid, butanedioic acid, kojic acid etc.Other organic matters have ethanol, glycerine, vitamin, organic pigment etc.; Inorganic matter, except the water of volume, salt, still has the sulfate brought into raw material, phosphate, calcium, magnesium, potassium, iron etc.
Sauce has just started not as condiment, but is born as a kind of important food.And along with the continuous progress of society, the becoming increasingly abundant of food, having there is very large variation in the effect of sauce, has become very concrete flavouring from the main food of joining.Early time, sauce, apart from seasoning function, also has except malicious function.Arrived the Ming Dynasty, the production of beans sauce more develops, and fish, meat system are day by day eliminated.The technology of sauce processed also generally spreads between the working people of town and country.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, black soya bean sauce that edible safety, comprehensive nutrition are abundant and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
Comprehensive nutrition, an abundant black soya bean sauce, be made up of the component of following portion rate,
Black soya bean 50-60 part
Flour 30-40 part
Salt 5-8 part
Edible oil 1-2 part
Ginger 1-1.5 part
Capsicum 4-5 part
Fennel seeds 0.5-1 part
Tangerine peel 0.5-1 part
Sucrose 1-2 part.
Another object of the present invention is to provide a kind of black soya bean sauce that promotes digestion, reduces blood cholesterol function that has, and comprises following methods step:
(1), by after black soya bean removal of contamination, be dipped to completely and swell with clear water, continue 22-26 hour, clean cook.
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze.Under the condition of 25～30 DEG C of room temperatures, let alone fermentation, within approximately 35 days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade.
(3), by the chopping of capsicum, ginger, fennel seeds, tangerine peel pulverize are for subsequent use.
(4), sauce beautiful jade is put into clean cylinder, stir with appropriate cold water with salt, edible oil, ginger, capsicum, fennel seeds, tangerine peel, sucrose etc., but note not expiring cylinder, cylinder mouth will leave certain space (approximately from 15 centimetres of left and right of cylinder mouth), closes the lid, and seals cylinder mouth with lime slurry or yellow mud, do not make to breathe freely, prevent bacterium, rainwater intrusion, thus rotten, shine in the sun and within 40th～50, be finished product.
The invention has the beneficial effects as follows: main component black soya bean has that the lower gas of detumescence, moistening lung are scorching, activating blood and promoting diuresis, wind expelling stagnation removing, blood-enriching tranquillizing, improving eyesight invigorating the spleen, kidney tonifying benefit are cloudy, the effect of removing toxic substances; For oedema turgor, pathogenic wind-toxic beriberi, jaundice edema, wandering arthritis spasm, cold after delivery pain, mouthful keep silent, carbuncle sore tumefacting virus, can antidote poison, wind-heat processed and night sweat only, crow blackout and the function of promoting longevity.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
Comprehensive nutrition, an abundant black soya bean sauce, be made up of the component of following portion rate,
500 kilograms, black soya bean
380 kilograms, flour
50 kilograms of salt
9 kilograms of edible oils
10 kilograms, ginger
35 kilograms, capsicum
0.5 kilogram of fennel seeds
0.5 kilogram of tangerine peel
15 kilograms of sucrose.
Another object of the present invention is to provide a kind of black soya bean sauce that promotes digestion, reduces blood cholesterol function that has, and comprises following methods step:
(1), by after black soya bean removal of contamination, be dipped to completely and swell with clear water, general about 24 hours, clean cook.
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze.Under the condition of 25～30 DEG C of room temperatures, let alone fermentation, within approximately 35 days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade.
(3), by the chopping of capsicum, ginger, fennel seeds, tangerine peel pulverize are for subsequent use.
(4), sauce beautiful jade is put into clean cylinder, stir with appropriate cold water with salt, edible oil, ginger, capsicum, fennel seeds, tangerine peel, sucrose etc., but note not expiring cylinder, cylinder mouth will leave certain space (approximately from 15 centimetres of left and right of cylinder mouth), closes the lid, and seals cylinder mouth with lime slurry or yellow mud, do not make to breathe freely, prevent bacterium, rainwater intrusion, thus rotten, shine in the sun and within 40th～50, be finished product.
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 2
Comprehensive nutrition, an abundant black soya bean sauce, be made up of the component of following portion rate,
520 kilograms, black soya bean
350 kilograms, flour
50 kilograms of salt
13 kilograms of edible oils
10 kilograms, ginger
40 kilograms, capsicum
1 kilogram of fennel seeds
1 kilogram of tangerine peel
15 kilograms of sucrose.
Another object of the present invention is to provide a kind of black soya bean sauce that promotes digestion, reduces blood cholesterol function that has, and comprises following methods step:
(1), by after black soya bean removal of contamination, be dipped to completely and swell with clear water, general about 24 hours, clean cook.
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze.Under the condition of 25～30 DEG C of room temperatures, let alone fermentation, within approximately 35 days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade.
(3), by the chopping of capsicum, ginger, fennel seeds, tangerine peel pulverize are for subsequent use.
(4), sauce beautiful jade is put into clean cylinder, stir with appropriate cold water with salt, edible oil, ginger, capsicum, fennel seeds, tangerine peel, sucrose etc., but note not expiring cylinder, cylinder mouth will leave certain space (approximately from 15 centimetres of left and right of cylinder mouth), closes the lid, and seals cylinder mouth with lime slurry or yellow mud, do not make to breathe freely, prevent bacterium, rainwater intrusion, thus rotten, shine in the sun and within 40th～50, be finished product.
The invention has the beneficial effects as follows: main component black soya bean has that the lower gas of detumescence, moistening lung are scorching, activating blood and promoting diuresis, wind expelling stagnation removing, blood-enriching tranquillizing, improving eyesight invigorating the spleen, kidney tonifying benefit are cloudy, the effect of removing toxic substances; For oedema turgor, pathogenic wind-toxic beriberi, jaundice edema, wandering arthritis spasm, cold after delivery pain, mouthful keep silent, carbuncle sore tumefacting virus, can antidote poison, wind-heat processed and night sweat only, crow blackout and the function of promoting longevity.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a nutritious black soya bean sauce, is characterized in that: the component by following portion rate forms,
Black soya bean 50-60 part
Flour 30-40 part
Salt 5-8 part
Edible oil 1-2 part
Ginger 1-1.5 part
Capsicum 4-5 part
Fennel seeds 0.5-1 part
Tangerine peel 0.5-1 part
Sucrose 1-2 part.
2. the preparation method of a kind of nutritious black soya bean sauce according to claim 1, is characterized in that: comprise following methods step,
(1), by after black soya bean removal of contamination, be dipped to completely and swell with clear water, continue 22-26 hour, clean cook;
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze, under the condition of room temperature 25-30 DEG C, let alone fermentation, within three or five days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade;
(3), by the chopping of capsicum, ginger, fennel seeds, tangerine peel pulverize are for subsequent use;
(4), sauce beautiful jade puts into clean cylinder, stir with salt, edible oil, ginger, capsicum, fennel seeds, tangerine peel, sucrose and cold water, but note completely cylinder, cylinder mouth will leave certain space, close the lid, seal cylinder mouth with lime slurry or yellow mud, do not make to breathe freely.
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| CN106261789A (en) * | 2016-08-29 | 2017-01-04 | 河南科技大学 | A kind of miscellaneous grain crops Semen sojae atricolor beans and preparation method thereof |
| CN107981315A (en) * | 2017-11-22 | 2018-05-04 | 盘锦金鹰调味品酿造有限公司 | A kind of health care Baoshang wax gourd black soya bean sauce and preparation method thereof |
| CN109998086A (en) * | 2019-05-09 | 2019-07-12 | 江门市新会区样讲柑普茶有限公司 | A kind of jam of dried orange peel and preparation method thereof |
| CN110292149A (en) * | 2018-03-22 | 2019-10-01 | 刘伟 | A kind of semen sojae atricolor sauce |
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| CN103876117B (en) | 2016-04-06 |
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