CN104381874A - Appetizing fermented bean curd condiment and preparation method thereof - Google Patents
Appetizing fermented bean curd condiment and preparation method thereof Download PDFInfo
- Publication number
- CN104381874A CN104381874A CN201410691352.6A CN201410691352A CN104381874A CN 104381874 A CN104381874 A CN 104381874A CN 201410691352 A CN201410691352 A CN 201410691352A CN 104381874 A CN104381874 A CN 104381874A
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- CN
- China
- Prior art keywords
- bean curd
- fermented bean
- appetizing
- spice
- condiment
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- 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
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013409 condiments Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims description 23
- 240000006927 Foeniculum vulgare Species 0.000 claims description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 abstract description 9
- 230000036528 appetite Effects 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 230000028327 secretion Effects 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 238000004026 adhesive bonding Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 208000003643 Callosities Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 241001347978 Major minor Species 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003756 stirring Methods 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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 an appetizing fermented bean curd condiment and a preparation method thereof. The appetizing fermented bean curd condiment is mainly characterized by being prepared from fructus zanthoxyli, rhizoma kaempferiae, fructus anisi stellati, radix et rhizoma nardostachyos, fructus foeniculi, flos caryophylli, pericarpium citri tangerinae, fructus caryophylli and glycyrrhiza at the ratio of 20 to 20 to 20 to 10 to 40 to 3 to 50 to 3 to 70. The appetizing fermented bean curd condiment, table salt and chili powder are mixed and are adhered to a blank of a mature fermented bean curd. The appetizing fermented bean curd condiment does not contain monosodium glutamate and the prepared fermented bean curd has rich umami, can promote appetite after being eaten and has a unique flavor.
Description
Technical field
The present invention relates to a kind of fermented bean curd seasoning, particularly a kind of appetizing fermented bean curd seasoning and preparation method thereof.
Background technology
Traditional fermented bean curd makes is generally by adding monosodium glutamate or similar products promote delicate flavour appetizing, also has not add any increasing fresh material material and only lean on fermented bean curd itself to be fermented into taste.The former employs monosodium glutamate or similar products in process, although delicate flavour obtains certain raising, can cause the appetite of people, but mask the local flavor of fermented bean curd itself simultaneously, also more single on taste, and the absorption monosodium glutamate that human body is too much, can affect healthy.And although the latter saves the local flavor of fermented bean curd, delicate flavour is inadequate.
The present invention adopts several different natural perfume material food, arranges in pairs or groups according to a certain percentage, grind into powder according to respective characteristic, after bean curd fermenting-ripening, mixes and to be bonded on thumbnail bottling and to carry out after fermentation and become taste.The fermented bean curd produced with this spice not only saves the local flavor of fermented bean curd, and delicate flavour is strong especially, the appetizing of food, and aftertaste is mellow, compensate for the above two deficiency.
Summary of the invention
The object of the present invention is to provide and a kind ofly make that fermented bean curd delicate flavour is strong, the appetizing of food, there is the appetizing fermented bean curd seasoning of peculiar flavour.
Technical scheme of the present invention is: a kind of appetizing fermented bean curd seasoning, it is characterized in that: formed by the ratio combination of 20:20:20:10:40:3:50:3:70 by Chinese prickly ash, kaempferia galamga, large fennel, rhizoma nardostachyos, little fennel, male fourth, dried orange peel, female fourth, Radix Glycyrrhizae, its preparation method is: Chinese prickly ash, kaempferia galamga, seedlings, rhizoma nardostachyos, little fennel, male fourth, dried orange peel, female fourth, Radix Glycyrrhizae are taken respectively in the ratio of 20: 20: 20: 10: 40: 3: 50: 3: 70, fried dry moisture content, to water content less than 8%, is then mixed and is worn into 100 ~ 120 order fine powders.
Formula of the present invention forms according to the pharmacology of following natural perfume material food: large fennel energy stimulating gastrointestinal neural blood vessel, promotes digestive juice secretion, increases gastrointestinal peristalsis, has effect of stomach invigorating, promoting the circulation of qi; Little fennel energy regulating qi-flowing for harmonizing stomach; Kaempferia galamga energy warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain; Dried orange peel has gentle spread effect to intestines and stomach, promotes the secretion of digestive juice, gets rid of pneumatosis in intestinal tube; Pepper flavor is spicy puckery, treats having indigestion, can promote that salivary secretion increases appetite; Rhizoma nardostachyos has effect that is aid digestion, appetizing; Male fourth, female fourth energy warming middle energizer to descend adverse-rising qi, warming kidney and enhancing yang have certain antioxygen and mildew-proof function.Above material is allocated by a certain percentage, then is equipped with Radix Glycyrrhizae mediation, after human body is edible, salivary secretion, regulating qi-flowing for strengthening spleen, stimulating appetite can be promoted.
The present invention is applied to fermented bean curd, can be made into that delicate flavour is strong, the appetizing of food, the fermented bean curd of unique flavor.
The using method of the present invention in fermented bean curd is: by the preserved beancurd white blank after first time fermenting-ripening, in the ratio of 1kg bean curd 1g spice, spice is mixed with 60g salt and 50g chilli powder, then it is evenly pasted onto on bean curd base, puts into container sealing and fermenting 30-90 days.
The using method of the present invention in fermented bean curd can also be: will pickle ripe fermented bean curd base with salt and drinks, in the ratio of 1kg bean curd base 1g spice, spice is mixed with 50g chilli powder, then it is evenly pasted onto on bean curd base, puts into container and seal placement 10 days.
Advantage of the present invention, effect: the interpolation 1, avoiding monosodium glutamate and similar products in spice process.Becoming the fermented bean curd of taste with spice of the present invention, is utilize the characteristic of flavorant material itself to act on human body, regulates the functions of intestines and stomach of human body, by aid digestion, that appetizing improves human body appetite.Instead of rely on the interpolation of monosodium glutamate and similar products, strengthen the appetite that delicate flavour causes people.Therefore do not need in spice process to add monosodium glutamate and similar products, thus can avoid because of too much edible monosodium glutamate and similar products, to human body healthy cause unfavorable.Also can save a large amount of grain (often produce 1 ton of monosodium glutamate and need consume 2.5 tons of corns) simultaneously.2, spice of the present invention and fermented bean curd co-fermentation have enriched product taste.Spice of the present invention does not improve appetite by means of only the body acting on human body, and because of self intrinsic taste, can also enrich the taste of fermented bean curd: pepper flavor fiber crops and peppery puckery, and male fourth, female fourth have strong cloves fragrance, large fennel micro-sweet slightly bitter, give off a strong fragrance.Passing ratio is arranged in pairs or groups, major-minor weight degree of having, and both added the taste of fermented bean curd, a presumptuous guest usurps the role of the host again, makes the beancurd preserved flavour uniqueness made.
Detailed description of the invention
Embodiment 1
The making of spice: (1), to take Chinese prickly ash 200g, kaempferia galamga 200g, large fennel 200g, rhizoma nardostachyos 100g, little fennel 400, male fourth 30g, dried orange peel 500g, female fourth 30g, Radix Glycyrrhizae 700g by 20:20:20:10:40:3:50:3:70.
(2), the load weighted material of (1) institute is distinguished fried dry moisture to water content less than 8%.
(3), by the material of (2) fried dry moisture put together and stir, then wear into fine powder, make spice 2.36kg.
Embodiment 2
Get 10kg preserved beancurd white blank (first time fermenting-ripening), 600g edible salt, 10g spice, 500g chilli powder.
First edible salt, spice, chilli powder are put together and stirred, then put into preserved beancurd white blank and mix sticky, spice is mixed and glues fully, the fermented bean curd base gluing material is put into container and pickle continuation fermentation, be not less than the environment of 30 DEG C in temperature under, 30 days maturations of fermenting.Be less than the environment of 30 DEG C in temperature under, 60-90 days maturations of fermenting.
Embodiment 3
Get 10kg salt, drinks pickle ripe fermented bean curd base, 10g spice, 500g chilli powder.
First spice, chilli powder are put together and stirred, then put into fermented bean curd base and mix sticky, the fermented bean curd base gluing material is put into container, place 10 days, become taste to eat.
Embodiment 4
Get 10kg preserved beancurd white blank (first time fermenting-ripening), 600g edible salt, 10g spice.
First edible salt, spice are put together and stirred, then put into preserved beancurd white blank and mix sticky, the fermented bean curd base gluing material is put into container and pickle continuation fermentation, be not less than the environment of 30 DEG C in temperature under, 30 days maturations of fermenting.Be less than the environment of 30 DEG C in temperature under, 60-90 days maturations of fermenting.
Claims (3)
1. an appetizing fermented bean curd seasoning, it is characterized in that: formed by the ratio combination of 20:20:20:10:40:3:50:3:70 by Chinese prickly ash, kaempferia galamga, large fennel, rhizoma nardostachyos, little fennel, male fourth, dried orange peel, female fourth, Radix Glycyrrhizae, its preparation method is: Chinese prickly ash, kaempferia galamga, seedlings, rhizoma nardostachyos, little fennel, male fourth, dried orange peel, female fourth, Radix Glycyrrhizae are taken respectively in the ratio of 20: 20: 20: 10: 40: 3: 50: 3: 70, fried dry moisture content, to water content less than 8%, is then mixed and is worn into 100 ~ 120 order fine powders.
2. appetizing fermented bean curd seasoning according to claim 1, it is characterized in that: its using method is: by the preserved beancurd white blank after first time fermenting-ripening, in the ratio of 1kg bean curd 1g spice, spice is mixed with 60g salt and 50g chilli powder, then it is evenly pasted onto on bean curd base, puts into container sealing and fermenting 30-90 days.
3. appetizing fermented bean curd seasoning according to claim 1, it is characterized in that: its using method is: ripe fermented bean curd base will be pickled with salt and drinks, in the ratio of 1kg bean curd base 1g spice, spice is mixed with 50g chilli powder, then it is evenly pasted onto on bean curd base, puts into container and seal placement 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410691352.6A CN104381874A (en) | 2014-11-27 | 2014-11-27 | Appetizing fermented bean curd condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410691352.6A CN104381874A (en) | 2014-11-27 | 2014-11-27 | Appetizing fermented bean curd condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381874A true CN104381874A (en) | 2015-03-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410691352.6A Pending CN104381874A (en) | 2014-11-27 | 2014-11-27 | Appetizing fermented bean curd condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381874A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| CN1830269A (en) * | 2006-04-03 | 2006-09-13 | 周国珍 | A kind relish peppery taste food and its making method |
| CN101611849A (en) * | 2009-07-17 | 2009-12-30 | 安徽八公山豆制品有限公司 | The preparation method of fermented bean curd |
| CN102228217A (en) * | 2011-07-13 | 2011-11-02 | 秀山天源豆制品厂 | Natural quality-keeping flavoring specially used for soy cheese |
-
2014
- 2014-11-27 CN CN201410691352.6A patent/CN104381874A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079117A (en) * | 1992-05-28 | 1993-12-08 | 杨光福 | A kind of method for formulating flavoring |
| CN1830269A (en) * | 2006-04-03 | 2006-09-13 | 周国珍 | A kind relish peppery taste food and its making method |
| CN101611849A (en) * | 2009-07-17 | 2009-12-30 | 安徽八公山豆制品有限公司 | The preparation method of fermented bean curd |
| CN102228217A (en) * | 2011-07-13 | 2011-11-02 | 秀山天源豆制品厂 | Natural quality-keeping flavoring specially used for soy cheese |
Non-Patent Citations (1)
| Title |
|---|
| 西南农业大学: "《酿造调味品》", 30 November 1988, 农业出版社 * |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150304 |
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