CN104172134A - Tartary buckwheat five-cereal paste - Google Patents

Tartary buckwheat five-cereal paste Download PDF

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Publication number
CN104172134A
CN104172134A CN201410422724.5A CN201410422724A CN104172134A CN 104172134 A CN104172134 A CN 104172134A CN 201410422724 A CN201410422724 A CN 201410422724A CN 104172134 A CN104172134 A CN 104172134A
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CN
China
Prior art keywords
parts
major ingredient
sauce
subsequent use
almond
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.)
Granted
Application number
CN201410422724.5A
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Chinese (zh)
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CN104172134B (en
Inventor
李遵义
李宗孝
吕庆芬
李晓峰
康巧霞
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GANSU FAZIRUI MINOR GRAIN CROPS CO Ltd
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GANSU FAZIRUI MINOR GRAIN CROPS CO Ltd
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Priority to CN201410422724.5A priority Critical patent/CN104172134B/en
Publication of CN104172134A publication Critical patent/CN104172134A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food 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)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention relates to tartary buckwheat five-cereal paste, which comprises a main material and auxiliary materials and is characterized in that the main material is composed of the following ingredients in parts by weight: 10-12 parts of tartary buckwheat bran, 5-6 parts of buckwheat, 5-6 parts of oatmeal, 5-6 parts of highland barley, 5-6 parts of sorghum rice, 5-6 parts of soybean, 5-6 parts of broad bean, 5-6 parts of chickpea, 5-6 parts of lens culinaris, and 3-4 parts of husked millet, which are taken as main ingredients, and 5-6 parts of peanut, 3-4 parts of almond, 5-6 parts of dried lily bulb, 3-4 parts of dry soybean paste, and 3-4 parts of pimiento. The functional components in tartary buckwheat are prominent; by means of the components, energy is ensured; nutrition is balanced. The paste is produced by using linseed oil, and therefore, the acceptable daily intake of the human body to the linseed oil is ensured; and the mouth feel of coarse-cereal and mixed-bean foods is also improved.

Description

A kind of bitter buckwheat five cereals sauce
Technical field
The invention belongs to food processing field, be specifically related to a kind of bitter buckwheat five cereals sauce.
Background technology
Thick broad-bean sauce and chili sauce are China's beans processing traditional foods early, for a long time for China's people's lives bring great convenience.But its composition of raw materials is single, function composition limitation, nutrition is balanced not.In order to cater to day by day expectation and the demand of the public to five cereals various grains convenient food, we last 3 years and study bitter buckwheat five cereals sauce." five cereals " say long history, but explain and have nothing in common with each other, we have emphatically done theoretical research to five cereals in Huangdi's Internal Classics, " Mencius Teng Wengong ", Compendium of Material Medica and in Buddhism sacrificial offerings, again in conjunction with modern science and technology to the assorted beans composition test result of coarse cereals, choose and generally generally acknowledged that by medical science, nutrition bitter buckwheat, buckwheat, oat, highland barley, Chinese sorghum, broad bean, chick-pea, French beans and the rotten rice etc. that have higher health care to be worth are raw material, adopt tradition and modernity processing method to process.
Summary of the invention
The object of the invention is to avoid the deficiencies in the prior art that a kind of balanced in nutrition, bitter buckwheat five cereals sauce that mouthfeel is aromatic is provided.
For achieving the above object, the technical scheme that the present invention takes is: a kind of bitter buckwheat five cereals sauce, comprise major ingredient and auxiliary material, and it is characterized in that described major ingredient and auxiliary material are made up of following material by weight:
Major ingredient: bitter buckwheat bran 10-12 part, buckwheat 5-6 part, oatmeal 5-6 part, highland barley 5-6 part, sorghum rice 5-6 part, soya bean 5-6 part, broad bean 5-6 part, chick-pea 5-6 part, lens 5-6 part, rotten rice 3-4 part;
Auxiliary material: peanut 5-6 part, almond 3-4 part, dried lily bulb 5-6 part, dry yellow bean sauce 3-4 part, pimiento 3-4 part.
Preparation method is as follows:
A, after being infiltrated respectively, above-mentioned major ingredient cooks, and naturally cooling rear for subsequent use;
B, will peanut and almond boil after infiltrating peeling, drop water purification part is for subsequent use;
After c, dried lily bulb immersion, go through water purification part for subsequent use;
D, pimiento is soaked after drop water purification part, with brown sugar salt down 1 hour for subsequent use;
E, siritch is added in heat pot, addition is the 16%-28% of main materials and auxiliary materials summation, burn to pasta during without bubble, add pimiento, lily, peanut, the almond stir-fry in heat pot got ready to go out fragrance, then add rapidly dry yellow bean sauce to continue to stir-fry, add appropriate Chinese prickly ash and salt simultaneously, fry while obviously minimizing to water vapour, add the major ingredient of getting ready, middle temperature is fried and is begun to cool down when thering is no water vapour, finally filling under aseptic condition again.
The invention has the beneficial effects as follows:
1, the function composition in outstanding bitter buckwheat, the composition of product had not only ensured energy but also balanced nutrition.
2, adopt siritch sauce processed not only to facilitate the intake of human body to linseed oil, improved again the mouthfeel of the assorted beans food of coarse cereals.
3, modern science and technology method is organically combined in traditional food processing technology, overcomes extruding, expanded change physical behavior and the defect of losing trophic function.
4, solved the difficult problem that coarse food grain is not easy to do, is difficult for eating, for different consumption stratas provide one ready-to-eat food easily.
Detailed description of the invention
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1: a kind of bitter buckwheat five cereals sauce, comprise major ingredient and auxiliary material, it is characterized in that described major ingredient and auxiliary material are made up of following material by weight:
Major ingredient: bitter buckwheat bran 10-12 part, buckwheat 5-6 part, oatmeal 5-6 part, highland barley 5-6 part, sorghum rice 5-6 part, soya bean 5-6 part, broad bean 5-6 part, chick-pea 5-6 part, lens 5-6 part, rotten rice 3-4 part;
Auxiliary material: peanut 5-6 part, almond 3-4 part, dried lily bulb 5-6 part, dry yellow bean sauce 3-4 part, pimiento 3-4 part.
Preparation method is as follows:
A, after being infiltrated respectively, above-mentioned major ingredient cooks, and naturally cooling rear for subsequent use;
B, will peanut and almond boil after infiltrating peeling, drop water purification part is for subsequent use;
After c, dried lily bulb immersion, go through water purification part for subsequent use;
D, pimiento is soaked after drop water purification part, with brown sugar salt down 1 hour for subsequent use;
E, siritch is added in heat pot, addition is the 16%-28% of main materials and auxiliary materials summation, burn to pasta during without bubble, add pimiento, lily, peanut, the almond stir-fry in heat pot got ready to go out fragrance, then add rapidly dry yellow bean sauce to continue to stir-fry, add appropriate Chinese prickly ash and salt simultaneously, fry while obviously minimizing to water vapour, add the major ingredient of getting ready, middle temperature is fried and is begun to cool down when thering is no water vapour, finally filling under aseptic condition again.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments of doing within the spirit and principles in the present invention, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (2)

1. a bitter buckwheat five cereals sauce, comprises major ingredient and auxiliary material, it is characterized in that described major ingredient and auxiliary material are made up of following material by weight:
Major ingredient: bitter buckwheat bran 10-12 part, buckwheat 5-6 part, oatmeal 5-6 part, highland barley 5-6 part, sorghum rice 5-6 part, soya bean 5-6 part, broad bean 5-6 part, chick-pea 5-6 part, lens 5-6 part, rotten rice 3-4 part;
Auxiliary material: peanut 5-6 part, almond 3-4 part, dried lily bulb 5-6 part, dry yellow bean sauce 3-4 part, pimiento 3-4 part.
2. the bitter buckwheat five cereals of one as claimed in claim 1 sauce, is characterized in that preparation method is as follows:
A, after being infiltrated respectively, above-mentioned major ingredient cooks, and naturally cooling rear for subsequent use;
B, will peanut and almond boil after infiltrating peeling, drop water purification part is for subsequent use;
After c, dried lily bulb immersion, go through water purification part for subsequent use;
D, pimiento is soaked after drop water purification part, with brown sugar salt down 1 hour for subsequent use;
E, siritch is added in heat pot, addition is the 16%-28% of main materials and auxiliary materials summation, burn to pasta during without bubble, add pimiento, lily, peanut, the almond stir-fry in heat pot got ready to go out fragrance, then add rapidly dry yellow bean sauce to continue to stir-fry, add appropriate Chinese prickly ash and salt simultaneously, fry while obviously minimizing to water vapour, add the major ingredient of getting ready, middle temperature is fried and is begun to cool down when thering is no water vapour, finally filling under aseptic condition again.
CN201410422724.5A 2014-08-26 2014-08-26 A kind of bitter buckwheat five cereals sauce Active CN104172134B (en)

Priority Applications (1)

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CN201410422724.5A CN104172134B (en) 2014-08-26 2014-08-26 A kind of bitter buckwheat five cereals sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410422724.5A CN104172134B (en) 2014-08-26 2014-08-26 A kind of bitter buckwheat five cereals sauce

Publications (2)

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CN104172134A true CN104172134A (en) 2014-12-03
CN104172134B CN104172134B (en) 2016-02-17

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104905234A (en) * 2015-07-01 2015-09-16 西北民族大学 Halal plateau red meat sauce containing highland barleys and fermented soya beans and process method
CN105077040A (en) * 2015-09-10 2015-11-25 贵州芦丁食品开发有限公司 Tartary buckwheat red oil bean sauce and preparation method thereof
CN106942609A (en) * 2017-03-23 2017-07-14 湖南双晟科技信息咨询有限公司 A kind of seafood mushroom thick broad-bean sauce and preparation method thereof
CN108077897A (en) * 2018-01-26 2018-05-29 柳州市美食联盟协会 A kind of production method of green grass or young crops wheat sauce
CN110558538A (en) * 2019-08-06 2019-12-13 子长县炬丰农业科技开发有限公司 Minor cereal sauce and processing method thereof
CN112425629A (en) * 2020-11-23 2021-03-02 广州焙乐道食品有限公司 A soft cereal sauce containing multiple cereals and its preparation method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2257011A (en) * 1991-06-28 1993-01-06 Palm Beach Seafood Restaurant Chilli sauce and its method of production
CN102461873A (en) * 2010-11-12 2012-05-23 巩雪 Grain chilli sauce

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2257011A (en) * 1991-06-28 1993-01-06 Palm Beach Seafood Restaurant Chilli sauce and its method of production
CN102461873A (en) * 2010-11-12 2012-05-23 巩雪 Grain chilli sauce

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张守文,等: "大力开发五谷杂粮健康调味酱", 《中国调味品》, vol. 34, no. 10, 31 December 2009 (2009-12-31), pages 40 - 42 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104905234A (en) * 2015-07-01 2015-09-16 西北民族大学 Halal plateau red meat sauce containing highland barleys and fermented soya beans and process method
CN105077040A (en) * 2015-09-10 2015-11-25 贵州芦丁食品开发有限公司 Tartary buckwheat red oil bean sauce and preparation method thereof
CN106942609A (en) * 2017-03-23 2017-07-14 湖南双晟科技信息咨询有限公司 A kind of seafood mushroom thick broad-bean sauce and preparation method thereof
CN108077897A (en) * 2018-01-26 2018-05-29 柳州市美食联盟协会 A kind of production method of green grass or young crops wheat sauce
CN110558538A (en) * 2019-08-06 2019-12-13 子长县炬丰农业科技开发有限公司 Minor cereal sauce and processing method thereof
CN112425629A (en) * 2020-11-23 2021-03-02 广州焙乐道食品有限公司 A soft cereal sauce containing multiple cereals and its preparation method

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