CN104304857A - Preparation method of soybean apple jam - Google Patents
Preparation method of soybean apple jam Download PDFInfo
- Publication number
- CN104304857A CN104304857A CN201410569568.5A CN201410569568A CN104304857A CN 104304857 A CN104304857 A CN 104304857A CN 201410569568 A CN201410569568 A CN 201410569568A CN 104304857 A CN104304857 A CN 104304857A
- Authority
- CN
- China
- Prior art keywords
- soybean
- apple
- preparation
- hours
- salt
- 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 27
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 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 abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 5
- 239000011425 bamboo Substances 0.000 claims abstract description 5
- 235000013339 cereals Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims 1
- 244000141359 Malus pumila Species 0.000 abstract 3
- 235000021016 apples Nutrition 0.000 abstract 2
- 239000002023 wood Substances 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013555 soy sauce 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
- 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of soybean apple jam. The preparation method comprises the following steps: immersing soybeans with full grains and without worm eating with water for 4 hours and putting the soybeans into a container to be cooked for about 1 hour; then cooling to 35 DEG C and pouring the soybeans into a wood disc or a bamboo sieve to be flatly paved; then moving the wood disc or the bamboo sieve into a room and fermenting for 48 hours at a room temperature ranging from 25 DEG C to 35 DEG C; when the surfaces of the soybean grains have mycelia, peeling off apples and removing seeds, cutting the apples into small blocks with the length being 2cm and the thickness being 0.5cm and adding; sequentially adding fennels, zanthoxylum bungeanum maxim, white sugar and salt; agitating uniformly and pouring a mixture into a jar; adding yellow rice or millet wine into the jar and sealing a jar opening; and fermenting for 3-5 months to obtain a finished product.
Description
Technical field
The present invention relates to a kind of preparation method of soybean apple jam, belong to field of food industry.
Background technology
The soy sauce of selling in the market all makes of soybean, and do not have fruit composition, nutrition is single, and mouthfeel is not good enough, and therefore research soybean and apple makes soybean apple jam, is exactly current important topic urgently to be resolved hurrily.
Summary of the invention
The object of this invention is to provide a kind of taste unique, nutritious, the preparation method of the simple soybean apple jam of preparation method.
The preparation method of soybean apple jam, is characterized in that it is formulated by the component of following percentage by weight:
Soybean 15-35% apple 25-60% fennel seeds 0.1-0.6% yellow rice wine 1-6%
Chinese prickly ash 0.1-0.8% white sugar 1-10% salt 15%-30%
The preparation method of above-mentioned soybean apple jam, is characterized in that it comprises the following steps:
1. gone by apple peel seed to be cut into long 2cm, the apple fritter of thick 0.5cm, put into 20% salt solution and soak 1 hour, then pull out, drain surface moisture for subsequent use;
2. select full grains without the soybean of worm-eaten, put into container boiling 1 hours after being soaked in water 4 hours, be then cooled to 35 DEG C, be poured in treucher or bamboo sieve and shakeout, move into indoor, room temperature 25-35 DEG C of bottom fermentation 48 hours, 1. will add when beans surface is covered with mycelia, and successively fennel seeds, Chinese prickly ash, white sugar and salt be added, pour into after stirring in altar, at this moment added by yellow rice wine again, sealed by altar mouth, fermentation is finished product in 3-5 month.
Soybean apple jam preparation method of the present invention is easy to learn, nutritious, unique flavor, turn increases a new brand in a feast for the eyes flavouring family.
Detailed description of the invention
Below in conjunction with example, the invention will be further described: the preparation method of soybean apple jam, and its component is:
Soybean 25% apple 45% fennel seeds 0.2% yellow rice wine 3%
Chinese prickly ash 0.4% white sugar 5% salt 21.4%
In above-mentioned example, the preparation method of soybean apple jam is as follows:
1. go seed to be cut into long 2cm 45kg apple peel, the apple fritter of thick 0.5cm, put into 20% salt solution and soak 1 hour, then pull out, drain surface moisture for subsequent use;
2. select full grains without the soybean 25kg of worm-eaten, put into container boiling 1 hours after being soaked in water 4 hours, be then cooled to 35 DEG C, be poured in treucher or bamboo sieve and shakeout, move into indoor, room temperature 25-35 DEG C of bottom fermentation 48 hours, 1. will add when beans surface is covered with mycelia, and successively 0.2kg fennel seeds, 0.4kg Chinese prickly ash, 5kg white sugar 21.4kg salt be added, pour into after stirring in altar, at this moment added by 3kg yellow rice wine again, sealed by altar mouth, fermentation is finished product in 3-5 month.
Claims (3)
1. the preparation method of soybean apple jam, is characterized in that it is by the formulated beverage of following weight percent composition:
Soybean 15-35% apple 25-60% fennel seeds 0.1-0.6% yellow rice wine 1-6%
Chinese prickly ash 0.1-0.8% white sugar 1-10% salt 15%-30%.
2. the preparation method of soybean apple jam according to claim 1, is characterized in that it comprises following making step:
1. gone by apple peel seed to be cut into long 2cm, the apple fritter of thick 0.5cm, put into 20% salt solution and soak 1 hour, then pull out, drain surface moisture for subsequent use;
2. select full grains without the soybean of worm-eaten, put into container boiling 1 hours after being soaked in water 4 hours, be then cooled to 35 DEG C, be poured in treucher or bamboo sieve and shakeout, move into indoor, room temperature 25-35 DEG C of bottom fermentation 48 hours, 1. will add when beans surface is covered with mycelia, and successively fennel seeds, Chinese prickly ash, white sugar and salt be added, pour into after stirring in altar, at this moment added by yellow rice wine again, sealed by altar mouth, fermentation is finished product in 3-5 month.
3. the preparation method of soybean apple jam according to claim 1, its component is:
Soybean 25% apple 45% fennel seeds 0.2% yellow rice wine 3%
Chinese prickly ash 0.4% white sugar 5% salt 21.4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410569568.5A CN104304857A (en) | 2014-10-23 | 2014-10-23 | Preparation method of soybean apple jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410569568.5A CN104304857A (en) | 2014-10-23 | 2014-10-23 | Preparation method of soybean apple jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304857A true CN104304857A (en) | 2015-01-28 |
Family
ID=52360292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410569568.5A Pending CN104304857A (en) | 2014-10-23 | 2014-10-23 | Preparation method of soybean apple jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304857A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970276A (en) * | 2015-06-04 | 2015-10-14 | 安徽小菜一碟食品有限公司 | Perilla oil meal apple jam treated and fermented by calcium lactate and preparation method thereof |
| CN105901525A (en) * | 2016-05-26 | 2016-08-31 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry jam condiment |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554268A (en) * | 2003-12-23 | 2004-12-15 | 许立壮 | Soybean essence sauce product and its preparing method |
| CN101151998A (en) * | 2006-09-28 | 2008-04-02 | 贠春喜 | Fruit juice bean paste |
| CN101438811A (en) * | 2007-11-21 | 2009-05-27 | 天津市鸿禄食品有限公司 | Nourishing soybean sauce |
| CN101878891A (en) * | 2010-07-08 | 2010-11-10 | 安风录 | Nutritional apple-pear soybean paste and preparation method |
| CN102511776A (en) * | 2011-12-06 | 2012-06-27 | 石爱军 | Soybean sauce processing technology |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
-
2014
- 2014-10-23 CN CN201410569568.5A patent/CN104304857A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554268A (en) * | 2003-12-23 | 2004-12-15 | 许立壮 | Soybean essence sauce product and its preparing method |
| CN101151998A (en) * | 2006-09-28 | 2008-04-02 | 贠春喜 | Fruit juice bean paste |
| CN101438811A (en) * | 2007-11-21 | 2009-05-27 | 天津市鸿禄食品有限公司 | Nourishing soybean sauce |
| CN101878891A (en) * | 2010-07-08 | 2010-11-10 | 安风录 | Nutritional apple-pear soybean paste and preparation method |
| CN102511776A (en) * | 2011-12-06 | 2012-06-27 | 石爱军 | Soybean sauce processing technology |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
Non-Patent Citations (2)
| Title |
|---|
| 于新等: "《传统豆制品加工技术》", 30 June 2011, 化学工业出版社 * |
| 刘宝家等: "《食品加工技术、工艺和配方大全：续集3(中)》", 31 October 1997, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970276A (en) * | 2015-06-04 | 2015-10-14 | 安徽小菜一碟食品有限公司 | Perilla oil meal apple jam treated and fermented by calcium lactate and preparation method thereof |
| CN105901525A (en) * | 2016-05-26 | 2016-08-31 | 湖南省星城明月生态农业科技发展有限公司 | Blueberry jam condiment |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |