CN103932274A - Sesame paste with beef bone flavor and preparation method thereof - Google Patents
Sesame paste with beef bone flavor and preparation method thereof Download PDFInfo
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- CN103932274A CN103932274A CN201410113105.8A CN201410113105A CN103932274A CN 103932274 A CN103932274 A CN 103932274A CN 201410113105 A CN201410113105 A CN 201410113105A CN 103932274 A CN103932274 A CN 103932274A
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 20
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000000231 Sesamum indicum Species 0.000 title claims abstract description 10
- 235000015278 beef Nutrition 0.000 title abstract 4
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 241001480055 Quercus mongolica Species 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 241000222336 Ganoderma Species 0.000 claims abstract description 7
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 7
- 241000270934 Rana catesbeiana Species 0.000 claims abstract description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 7
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 7
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 7
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 7
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- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
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- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
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- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 15
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- 235000009508 confectionery Nutrition 0.000 claims description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
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- 235000011293 Brassica napus Nutrition 0.000 claims description 6
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 6
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- 241000208966 Polygala Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
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- 238000001035 drying Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
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- 235000015136 pumpkin Nutrition 0.000 claims description 6
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- 240000007049 Juglans regia Species 0.000 claims description 3
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- 238000013019 agitation Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000605447 Anemarrhena Species 0.000 abstract 1
- 241001303775 Phlomis Species 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 229930191283 anemarrhena Natural products 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 7
- 241001083492 Trapa Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
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- 241001192908 Phlomis umbrosa Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000005728 strengthening Methods 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 a sesame paste with a beef bone flavor and a preparation method thereof. The sesame paste is characterized by being composed of the following raw materials in parts by weight: 100 to 110 parts of black sesame, 2 to 3 parts of lucid ganoderma, 1 to 2 parts of herba cephalanoploris, 1.5 to 3 parts of anemarrhena, 2 to 2.5 parts of white radish leaf, 3 to 4 parts of lemon grass, 1 to 1.5 parts of Mongolian oak leaf, 1.3 to 1.7 parts of phlomis likiangensis, 3 to 4 parts of brown sugar, 2 to 3 parts of blueberry, 3 to 4 parts of spinach, 3 to 4 parts of longan, 7 to 8 parts of cocoa powder, 23 to 25 parts of bullfrog meat, 25 to 30 parts of beef bone, 2 to 3 parts of yellow rice wine, 2 to 3 parts of water chestnut powder, 1 to 2 parts of olive oil, and 4 to 5 parts of nutrient additive. The sesame paste has the advantages of fine taste and rich nutrients; a delicious soup made of beef bones is added, thus the sesame paste has a palatable taste and unique flavor; at the same time, a plurality of fruits and vegetables are added, and thus the sesame paste has rich nutrients and has the functions of tonifying qi and blood, invigorating spleen and stomach, nourishing yin, and moistening dryness. The sesame paste is a green healthcare food.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of ox bone local flavor sesame paste and preparation method thereof.
Background technology
Sauce is the pasty state flavouring processing as primary raw material taking things such as beans, wheat flour, fruit, meats, is used for cooking dish.At present, the sauce of selling on market of a great variety, but it has single seasoning function, and do not there is health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of ox bone local flavor sesame paste and preparation method thereof, the present invention has fragrant strongly fragrant good to eat, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of ox bone local flavor sesame paste, is characterized in that being made up of the raw material of following weight portion:
Semen sesami nigrum 100-110, glossy ganoderma 2-3, field thistle 1-2, wind-weed 1.5-3, leaf of white turnip 2-2.5, lemon grass (Cymbopogon citratus) 3-4, mongolian oak leaf 1-1.5, pig celestial careless 1.3-1.7, brown sugar 3-4, blueberry 2-3, spinach 3-4, longan 3-4, cocoa power 7-8, bullfrog meat 23-25, ox bone 25-30, yellow rice wine 2-3, water chestnut starch 2-3, olive oil 1-2, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: Chinese hawthorn seed 1-1.5, cogongrass rhizome 0.8-1, radix pseudostellariae 0.7-0.9, polygala root 1-1.3, mung bean 3-4, rock sugar 1-2, walnut powder 4-5, pawpaw 20-23, pumpkin 30-35, dried small shrimp 9-10, grape-kernel oil 1-2;
Preparation method is: (1) adds 5-6 water big fire doubly by mung bean and boils, and filter cleaner adds rock sugar in gained sweet mung bean soup, be stirred to after rock sugar melts completely and add Chinese hawthorn seed, cogongrass rhizome, radix pseudostellariae, polygala root, 8-10 hour is soaked in sealing, and filter cleaner, obtains health care sweet mung bean soup;
(2) get pawpaw, pumpkin fruit, send into steamer big fire and steam taking-up after 20-25 minute, smash into mud, then add health care sweet mung bean soup, stewing 20-30 minute processed at 60-70 DEG C, then pulverize after drying;
(3) dried small shrimp is mixed and mixed thoroughly with grape-kernel oil, after drying, pulverize, then mix and mix thoroughly with step (2) gained material and leftover materials, to obtain final product.
The preparation method of described ox bone local flavor sesame paste, is characterized in that comprising the following steps:
(1) glossy ganoderma, field thistle, the wind-weed, leaf of white turnip, lemon grass (Cymbopogon citratus), mongolian oak leaf, the celestial grass of pig are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained liquid, obtains traditional Chinese medicine powder;
(2) ox bone is added to 4-5 water big fire doubly and boil, filter cleaner adds cocoa power fully to stir in gained filtrate, obtains Galbitang; Semen sesami nigrum is entered to pot, after little fire is fried perfume (or spice), take the dish out of the pot, add Galbitang grinding homogeneous, little fire is endured thick;
(3) get blueberry, longan pulp, mix making beating with spinach, filter cleaner, obtains Juice; Olive oil is poured in pot, and Juice, yellow rice wine, water chestnut starch are poured in big fire heating in the time that rusting to sixty percent is ripe, and little fire takes the dish out of the pot after adding thermal agitation 5-6 minute, obtains baste;
(4) by diced bullfrog meat, mix and mix thoroughly with baste, send into steamer big fire and cook rear taking-up, then mix and mix thoroughly with step (1), (2) gained material and leftover materials, to obtain final product.
Mongolian oak leaf in the present invention is the herb that the celestial grass of the Ye ， pig of Fagaceae Mongolian oak is labiate Lijing phlomis umbrosa band root.
Beneficial effect of the present invention is:
Sesame paste delicate mouthfeel of the present invention, nutritious, the soup being formed by ox bone infusion wherein adding makes delicious flavour of the present invention, unique flavor, simultaneously, the present invention has also added multiple fruits and vegetables, nutritious, in addition, the present invention also contains multiple medicinal herb components, having replenishing qi and blood, strengthening the spleen and stomach, nourshing Yin and drynsessmoistening prescription effect, is a kind of green health care food.
Detailed description of the invention
A kind of ox bone local flavor sesame paste, it is characterized in that by following weight portion (kilogram) raw material make:
Semen sesami nigrum 100, glossy ganoderma 3, field thistle 1, the wind-weed 1.5, leaf of white turnip 2.5, lemon grass (Cymbopogon citratus) 3, the celestial grass 1.3 of mongolian oak leaf 1.5, pig, brown sugar 3, blueberry 3, spinach 4, longan 3, cocoa power 8, bullfrog meat 23, ox bone 30, yellow rice wine 2, water chestnut starch 3, olive oil 2, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material make: Chinese hawthorn seed 1.5, cogongrass rhizome 0.8, radix pseudostellariae 0.9, polygala root 1.3, mung bean 4, rock sugar 2, walnut powder 5, pawpaw 23, pumpkin 35, dried small shrimp 10, grape-kernel oil 2;
Preparation method is: (1) adds 5-6 water big fire doubly by mung bean and boils, and filter cleaner adds rock sugar in gained sweet mung bean soup, be stirred to after rock sugar melts completely and add Chinese hawthorn seed, cogongrass rhizome, radix pseudostellariae, polygala root, 8-10 hour is soaked in sealing, and filter cleaner, obtains health care sweet mung bean soup;
(2) get pawpaw, pumpkin fruit, send into steamer big fire and steam taking-up after 20-25 minute, smash into mud, then add health care sweet mung bean soup, stewing 20-30 minute processed at 60-70 DEG C, then pulverize after drying;
(3) dried small shrimp is mixed and mixed thoroughly with grape-kernel oil, after drying, pulverize, then mix and mix thoroughly with step (2) gained material and leftover materials, to obtain final product.
The preparation method of described ox bone local flavor sesame paste, comprises the following steps:
(1) glossy ganoderma, field thistle, the wind-weed, leaf of white turnip, lemon grass (Cymbopogon citratus), mongolian oak leaf, the celestial grass of pig are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained liquid, obtains traditional Chinese medicine powder;
(2) ox bone is added to 4-5 water big fire doubly and boil, filter cleaner adds cocoa power fully to stir in gained filtrate, obtains Galbitang; Semen sesami nigrum is entered to pot, after little fire is fried perfume (or spice), take the dish out of the pot, add Galbitang grinding homogeneous, little fire is endured thick;
(3) get blueberry, longan pulp, mix making beating with spinach, filter cleaner, obtains Juice; Olive oil is poured in pot, and Juice, yellow rice wine, water chestnut starch are poured in big fire heating in the time that rusting to sixty percent is ripe, and little fire takes the dish out of the pot after adding thermal agitation 5-6 minute, obtains baste;
(4) by diced bullfrog meat, mix and mix thoroughly with baste, send into steamer big fire and cook rear taking-up, then mix and mix thoroughly with step (1), (2) gained material and leftover materials, to obtain final product.
Claims (2)
1. an ox bone local flavor sesame paste, is characterized in that being made up of the raw material of following weight portion:
Semen sesami nigrum 100-110, glossy ganoderma 2-3, field thistle 1-2, wind-weed 1.5-3, leaf of white turnip 2-2.5, lemon grass (Cymbopogon citratus) 3-4, mongolian oak leaf 1-1.5, pig celestial careless 1.3-1.7, brown sugar 3-4, blueberry 2-3, spinach 3-4, longan 3-4, cocoa power 7-8, bullfrog meat 23-25, ox bone 25-30, yellow rice wine 2-3, water chestnut starch 2-3, olive oil 1-2, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: Chinese hawthorn seed 1-1.5, cogongrass rhizome 0.8-1, radix pseudostellariae 0.7-0.9, polygala root 1-1.3, mung bean 3-4, rock sugar 1-2, walnut powder 4-5, pawpaw 20-23, pumpkin 30-35, dried small shrimp 9-10, grape-kernel oil 1-2;
Preparation method is: (1) adds 5-6 water big fire doubly by mung bean and boils, and filter cleaner adds rock sugar in gained sweet mung bean soup, be stirred to after rock sugar melts completely and add Chinese hawthorn seed, cogongrass rhizome, radix pseudostellariae, polygala root, 8-10 hour is soaked in sealing, and filter cleaner, obtains health care sweet mung bean soup;
(2) get pawpaw, pumpkin fruit, send into steamer big fire and steam taking-up after 20-25 minute, smash into mud, then add health care sweet mung bean soup, stewing 20-30 minute processed at 60-70 DEG C, then pulverize after drying;
(3) dried small shrimp is mixed and mixed thoroughly with grape-kernel oil, after drying, pulverize, then mix and mix thoroughly with step (2) gained material and leftover materials, to obtain final product.
2. the preparation method of ox bone local flavor sesame paste according to claim 1, is characterized in that comprising the following steps:
(1) glossy ganoderma, field thistle, the wind-weed, leaf of white turnip, lemon grass (Cymbopogon citratus), mongolian oak leaf, the celestial grass of pig are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained liquid, obtains traditional Chinese medicine powder;
(2) ox bone is added to 4-5 water big fire doubly and boil, filter cleaner adds cocoa power fully to stir in gained filtrate, obtains Galbitang; Semen sesami nigrum is entered to pot, after little fire is fried perfume (or spice), take the dish out of the pot, add Galbitang grinding homogeneous, little fire is endured thick;
(3) get blueberry, longan pulp, mix making beating with spinach, filter cleaner, obtains Juice; Olive oil is poured in pot, and Juice, yellow rice wine, water chestnut starch are poured in big fire heating in the time that rusting to sixty percent is ripe, and little fire takes the dish out of the pot after adding thermal agitation 5-6 minute, obtains baste;
(4) by diced bullfrog meat, mix and mix thoroughly with baste, send into steamer big fire and cook rear taking-up, then mix and mix thoroughly with step (1), (2) gained material and leftover materials, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113105.8A CN103932274B (en) | 2014-03-25 | 2014-03-25 | A kind of beef bone flavor sesame paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113105.8A CN103932274B (en) | 2014-03-25 | 2014-03-25 | A kind of beef bone flavor sesame paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103932274A true CN103932274A (en) | 2014-07-23 |
| CN103932274B CN103932274B (en) | 2015-09-16 |
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| CN201410113105.8A Expired - Fee Related CN103932274B (en) | 2014-03-25 | 2014-03-25 | A kind of beef bone flavor sesame paste and preparation method thereof |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104585723A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Fermented blank bean-flavour lean meat sauce and preparation method thereof |
| CN104719870A (en) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | Sweet potato-sesame collateral-dredging sauce and preparation method thereof |
| CN104824551A (en) * | 2015-03-10 | 2015-08-12 | 凤阳瑞诚食品科技有限公司 | Noodles with bullfrog and fish roe and preparation method thereof |
| CN104905232A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Tea flavor sesame paste and preparation method thereof |
| CN104905332A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Fresh-vegetable sesame paste and preparation method thereof |
| CN104905333A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Blood-glucose-reducing sesame paste and preparation method thereof |
| CN104905334A (en) * | 2015-06-05 | 2015-09-16 | 涡阳县华玉芝麻有限公司 | Pungent and spicy sesame paste and preparation method thereof |
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| CN107865442A (en) * | 2017-12-06 | 2018-04-03 | 安徽省香胡农业发展有限公司 | A kind of health sesame paste and preparation method thereof |
| CN108402445A (en) * | 2018-05-28 | 2018-08-17 | 合肥市龙乐食品有限公司 | A kind of beef bone flavor chicken thick chilli sauce and preparation method thereof |
| CN110179087A (en) * | 2019-06-28 | 2019-08-30 | 无棣丰香园芝麻食品有限公司 | A kind of black sesame paste and processing method with black hair effect |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104585723A (en) * | 2015-01-09 | 2015-05-06 | 马鞍山市黄池食品（集团）有限公司 | Fermented blank bean-flavour lean meat sauce and preparation method thereof |
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