CN104397672B - The preparation method of rice-pudding Flavor sauce - Google Patents
The preparation method of rice-pudding Flavor sauce Download PDFInfo
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- CN104397672B CN104397672B CN201410845580.4A CN201410845580A CN104397672B CN 104397672 B CN104397672 B CN 104397672B CN 201410845580 A CN201410845580 A CN 201410845580A CN 104397672 B CN104397672 B CN 104397672B
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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
- 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
- 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
- A23L27/82—Acid flavourants
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The preparation method of rice-pudding Flavor sauce, belongs to brewage process field, and in particular to a kind of flavoring industry rice-pudding Flavor sauced Preparation Method.During making rice-pudding Flavor extract solution in the present invention, soak at room temperature is first carried out, makes the slow dissolution of rice-pudding leaf active ingredient, flavor is denseer more preferable after infusion, at utmost extracts and remain rice-pudding leaf active ingredient, fragrant odour is pleasant, delicious in taste tasty.The vinegar bamboo shoot slurry of making in the present invention, after technique is unique, and sauce cooks together, the vinegar in bamboo shoot slurry serves the effect of tart flavour flavor enhancement, makes sauce sweet and sour taste, and bamboo shoot slurry had both enhanced rice-pudding Flavor, and made sauce crispy in taste smooth again, increase chewiness and edible satisfaction.Rice-pudding leaf, bamboo shoots are combined with sauce, rice-pudding Flavor sauce is made, is domestic initiation.
Description
Technical field
The invention belongs to brewage process field, and in particular to a kind of flavoring industry rice-pudding Flavor sauced Preparation Method.
Background technology
Traditional equipment for making sauce is using soybean or defatted soybean or wheat flour as raw material, through having spy made of microbial fermentation
The semi-solid flavouring of different color.At present, in order to improve the quality of sauce and flavor, there are substantial amounts of various characteristics in the country
The flavouring-soy-sauce of change, such as XO sauce, hoisin sauce, roast pork sauce, garlic solvent soya sauce, chilli garlic sauce etc..It is however, domestic not on rice-pudding
Leaf makes the data and report of sauce.
Zongzi was the red-letter day food of " Dragon Boat Festival ", and Gu claims " angle broomcorn millet ", " cylinder rice-pudding ", and glutinous rice or auxiliary to add is wrapped up by rice-pudding leaf
Material cooking forms.Rice-pudding leaf is various in style to be typically made with rice dumplings leaves (zh ù ye), indocalamus leaf (ru ò ye), reed Leaves, is that making Zongzi must
Indispensable material, south is typically based on rice dumplings leaves, indocalamus leaf, and the north is based on reed leaf, and purposes is also very extensive, such as bamboo hat, hand
Handicraft etc.." rice-pudding leaf " is one of essential material of " Dragon Boat Festival " red-letter day food " Zongzi ".Rice-pudding leaf is typically owned by largely
The composition such as the chlorophyll beneficial to human body and several amino acids, its special antisepsis be also the reason for Zongzi is easy to maintain it
One, fragrant odour, news if any the sensation to go back to nature.It contains chlorophyll largely beneficial to human body and several amino acids
Deng composition, natural essence spices and food additives are can extract, fragrant odour, hear has the sensation to go back to nature up.It is not
Bag Zongzi is simply possible to use in, the setoff of the decoration and food that are additionally operable to pack on other food and dining table, it may also be used for establishment bucket
Large bamboo hat with a conical crown and broad brim, handicraft etc..Rice-pudding leaf, spontaneous growth, natural anticorrosion, nonhazardous, it is pollution-free, can adopt every year, Ji Ji can be received, as food bag
Dress, possesses pollution-free and " disposable " that use.Therefore, " natural green food " is referred to as by current nutritionist.
《Compendium of Materia Medica》In it is already on the books, rice-pudding leaf has clearing away heat to stop bleeding, removing toxicity for detumescence, controls haematemesis, lower blood, urine not
Profit, carbuncle swells and other effects.Research has shown that indicalamus leaf polysaccharide material has anticancer effect.《Chinese medicine dictionary》In also introduce rice-pudding leaf and have clearly
Thermal hemostasis, removing toxicity for detumescence, control the functions such as haematemesis, difficult urination, larynx numbness, carbuncle swells.
Bamboo shoots, it is taken as from ancient times " treasure in dish " in China.Nutritionally, many people think in the past, though bamboo shoots taste
It is so delicious, but without what nutrition, it is having it is even contemplated that " three days oil will be scraped by eating a meal bamboo shoot ".This understanding is inaccurate.
In fact, bamboo shoots contain abundant protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.Often
100g fresh bamboo shoots 9.79g containing dry, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium
22mg, phosphorus 56mg, iron 0.1mg, multivitamin and carotene carotene content double more than Chinese cabbage content；And the egg of bamboo shoots
White matter comparative superiority, lysine needed by human, tryptophan, threonine, phenylalanine, and accounted for during protein metabolism
There is the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction, have certain content, be excellent health care
Vegetables.
Bamboo shoots are Chinese tradition delicacies, and savory matter is crisp, eat and cultivation history is extremely long.《The Book of Songs》In just have and " add beans
The verse such as real, bamboo shoot marshland full of water weeds fish fish or meat paste ", only " its an ancient musical pipe Yi He, bamboo shoot and Pu ", indicating people's Edible bamboo shoot had 2500 so that 3000
History.Bamboo shoots are not only rich in a variety of nutriments, and have higher medical value.The traditional Chinese medical science thinks that bamboo shoots are sweet, part is micro-
Hardship, cold in nature, energy eliminating phlegm and keeping the adverse QI downwards, clearing heat and relieving fidgetness, smoothening secretion.《Mingyi Bielu》Saying it, " master quenches one's thirst, and dredging water passages, QI invigorating can be long
Food "；《A Supplement to the Compendium of Materia Medica》Its " sharp nine orifices, promoting blood circulation, resolving sputum saliva, helping digestion swollen " is said, is solely good at the hot phlegm in Qinghua especially.
The traditional Chinese medical science thinks that bamboo shoots are sweet, are slightly cold, nontoxic.Pharmaceutically have clearing heat and eliminating phlegm, QI invigorating and stomach, control quench one's thirst, Li Shui
Refreshing stomach of road, sharp diaphragm and other effects.Bamboo shoots also have the characteristics of low fat, low sugar, multifilament, and Edible bamboo shoot can not only promote enteron aisle compacted
It is dynamic, help digest, go having indigestion, avoid constipation, and have the effect of prevention colorectal cancer.Bamboo shoots are fatty, starch is seldom, and category is natural low
Fat, low-calorie diet, it is the good merchantable brand of overweight people's fat-reducing.Health scholar thinks that how long-lived the people on the ground that bamboo grove grows thickly are, and seldom
Suffer from hypertension, this has certain relation with often eating bamboo shoots.
Rice-pudding leaf, bamboo shoots are combined with sauce, obtained rice-pudding Flavor sauce, can assign sauce unique flavor, smooth mouth
Sense, the trophism and healthcare function of sauce are enhanced again.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of preparation method of rice-pudding Flavor sauce, by rice-pudding leaf, bamboo shoots with
Sauce is combined, and has both assigned sauce unique flavor, crisp smooth mouthfeel, enhances the trophism and healthcare function of sauce again.
The technical solution adopted for the present invention to solve the technical problems is：A kind of preparation method of rice-pudding Flavor sauce is provided,
It is characterized in that comprise the following steps：
(1) fresh rice-pudding leaf is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) water is put into agitator tank, and rice-pudding leaf and water are pressed into rice-pudding leaf：Water=1:30-50 mass fraction ratio, is added in water
The rice-pudding leaf clean, dried, daily stirring once, are soaked 3-7 days；
(3) 100 DEG C are heated to after soaking, infusion 1-3 hours, obtains rice-pudding perfume (or spice) extract solution after filtered through gauze；
(4) the fragrant extract solution of palm fibre, sauce and vinegar bamboo shoot slurry are added in cooking pot, and yeast extract is added in blend tank
It is stirred, is well mixed；
(5) by above-mentioned obtained thing under the conditions of 100 DEG C infusion 15-40 minutes, be cooled to 60-65 DEG C, it is filling.
The preparation method of a kind of brown Flavor sauce of the present invention, it is characterised in that the preparation method of vinegar bamboo shoot slurry includes
Following steps：
(1) new fresh bamboo shoots is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) bamboo shoots and fermented vinegar are pressed into bamboo shoots：Fermented vinegar=1：5-10 mass fraction ratio, cleaned being added in fermented vinegar
Bamboo shoots after drying, daily stirring once, are soaked 3-7 days；
(3) bamboo shoot that a diameter of 1-5mm of inclusion granule thing is ground into beater are starched, and obtain vinegar bamboo shoot slurry.
Sauce is fermentation soya sauce or sweet fermented flour sauce；
When sauce is using fermentation soya sauce, the step (4) also needs to add white granulated sugar, and wherein each component presses mass fraction
Percentage is as follows：
Thus brown Flavor soya sauce can be made by matching somebody with somebody.
When sauce uses sweet fermented flour sauce, the step (4) need not add white granulated sugar, and wherein each component is as shared by mass fraction
Percentage is as follows：
Thus brown Flavor sweet fermented flour sauce can be made by matching somebody with somebody.
The beneficial effects of the invention are as follows：
1st, the present invention is a kind of manufacture craft of new sauce, and rice-pudding leaf, bamboo shoots are combined with sauce, and rice-pudding Flavor is made
Sauce, belong to domestic initiation.
2nd, rice-pudding leaf is typically owned by the compositions such as chlorophyll largely beneficial to human body and several amino acids, its special anti-corrosion
One of the reason for effect and Zongzi are easy to maintain, while antisepsis is also served to sauce, rice-pudding Flavor sauce no longer adds chemistry
Preservative, fragrant odour, news if any the sensation to go back to nature.
3、《Compendium of Materia Medica》Record, rice-pudding leaf has clearing away heat to stop bleeding, removing toxicity for detumescence, controls haematemesis, lower blood, difficult urination, carbuncle
Swell and other effects.Research has shown that indicalamus leaf polysaccharide material has anticancer effect.《Chinese medicine dictionary》In also introduce rice-pudding leaf and there is heat-clearing to stop
Blood, removing toxicity for detumescence, control the functions such as haematemesis, difficult urination, larynx numbness, carbuncle swells.
4th, bamboo shoots contain abundant protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2,
C.And the protein comparative superiority of bamboo shoots, lysine needed by human, tryptophan, threonine, phenylalanine, and in albumen
Occupy the glutamic acid of critical role in matter metabolic process and have the cystine of Protein requirement configuration interaction, there is certain contain
Amount, is excellent health-care vegetable.The traditional Chinese medical science thinks that bamboo shoots are sweet, are slightly cold, nontoxic.Pharmaceutically have clearing heat and eliminating phlegm, QI invigorating and stomach,
Control quench one's thirst, dredging water passages, sharp diaphragm are felt well stomach and other effects.
5th, the present invention in making rice-pudding Flavor extract solution when, first carry out soak at room temperature, make rice-pudding leaf active ingredient slowly molten
Go out, flavor is denseer more preferable after infusion, at utmost extracts and remain rice-pudding leaf active ingredient, fragrant odour is pleasant, delicious in taste
It is tasty.
6th, the vinegar bamboo shoot slurry of the making in the present invention, after technique is unique, and sauce cooks together, the vinegar in bamboo shoot slurry serves acid
The effect of taste flavor enhancement, make sauce sweet and sour taste, bamboo shoot slurry had both enhanced rice-pudding Flavor, and made sauce crispy in taste smooth again, and increase is chewed
Sense and edible satisfaction.
The vinegar of bamboo shoots is soaked when vinegar bamboo shoot slurry the 7th, is made in the present invention, pulls out and can be used for preparing rice-pudding aromatic vinegar after bamboo shoots, two
Kind technique organically combines, that is, has reached the purpose of resource rational utilization, improved respective product special flavour.
Brief description of the drawings
Fig. 1 is the process chart of the present invention；
Embodiment
The present invention is described in further detail with embodiment below in conjunction with the accompanying drawings.
Embodiment one
As shown in figure 1, the preparation method of rice-pudding Flavor sauce of the present invention, should prepare vinegar bamboo shoot slurry first.
The preparation method of vinegar bamboo shoot slurry comprises the following steps：
(1) new fresh bamboo shoots is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) bamboo shoots and fermented vinegar are pressed into bamboo shoots：Fermented vinegar=1：5 mass fraction ratio, shone cleaning is added in fermented vinegar
Bamboo shoots after dry, daily stirring once, are soaked 3 days；
(3) bamboo shoot that a diameter of 1mm of inclusion granule thing is ground into beater are starched, and obtain vinegar bamboo shoot slurry.
Then start to prepare brown Flavor sauce.
The preparation method of rice-pudding Flavor sauce, comprises the following steps：
(1) fresh rice-pudding leaf is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) water is put into agitator tank, and rice-pudding leaf and water are pressed into rice-pudding leaf：Water=1:30 mass fraction ratio, added in water clear
The rice-pudding leaf wash, dried, daily stirring once, are soaked 3 days；
(3) after soaking, 100 DEG C is heated to, infusion 1 hour, rice-pudding perfume (or spice) extract solution is obtained after filtered through gauze；
(4) the fragrant extract solution of palm fibre, sauce and vinegar bamboo shoot slurry are added in cooking pot, and yeast extract is added in blend tank
It is stirred, is well mixed；
(5) by above-mentioned obtained thing under the conditions of 100 DEG C infusion 15 minutes, be cooled to 60 DEG C, it is filling.
Wherein, sauce is fermentation soya sauce or sweet fermented flour sauce；
When sauce is using fermentation soya sauce, the step (4) also needs to add white granulated sugar, and wherein each component presses mass fraction
Percentage is as follows：
Thus brown Flavor soya sauce can be made by matching somebody with somebody.
When sauce uses sweet fermented flour sauce, the step (4) need not add white granulated sugar, and wherein each component is as shared by mass fraction
Percentage is as follows：
Thus brown Flavor sweet fermented flour sauce can be made by matching somebody with somebody.
Embodiment two
As shown in figure 1, the preparation method of rice-pudding Flavor sauce of the present invention, should prepare vinegar bamboo shoot slurry first.
The preparation method of vinegar bamboo shoot slurry comprises the following steps：
(1) new fresh bamboo shoots is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) bamboo shoots and fermented vinegar are pressed into bamboo shoots：Fermented vinegar=1：10 mass fraction ratio, shone cleaning is added in fermented vinegar
Bamboo shoots after dry, daily stirring once, are soaked 7 days；
(3) bamboo shoot that a diameter of 5mm of inclusion granule thing is ground into beater are starched, and obtain vinegar bamboo shoot slurry.
The preparation method of rice-pudding Flavor sauce, comprises the following steps：
(1) fresh rice-pudding leaf is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) water is put into agitator tank, and rice-pudding leaf and water are pressed into rice-pudding leaf：Water=1:50 mass fraction ratio, added in water clear
The rice-pudding leaf wash, dried, daily stirring once, are soaked 7 days；
(3) after soaking, 100 DEG C is heated to, infusion 3 hours, rice-pudding perfume (or spice) extract solution is obtained after filtered through gauze；
(4) the fragrant extract solution of palm fibre, sauce and vinegar bamboo shoot slurry are added in cooking pot, and yeast extract is added in blend tank
It is stirred, is well mixed；
(5) by above-mentioned obtained thing under the conditions of 100 DEG C infusion 40 minutes, be cooled to 65 DEG C, it is filling.
Wherein, sauce is fermentation soya sauce or sweet fermented flour sauce；
When sauce is using fermentation soya sauce, the step (4) also needs to add white granulated sugar, and wherein each component presses mass fraction
Percentage is as follows：
Thus brown Flavor soya sauce can be made by matching somebody with somebody.
When sauce uses sweet fermented flour sauce, the step (4) need not add white granulated sugar, and wherein each component is as shared by mass fraction
Percentage is as follows：
Thus brown Flavor sweet fermented flour sauce can be made by matching somebody with somebody.
Embodiment three
As shown in figure 1, the preparation method of rice-pudding Flavor sauce of the present invention, should prepare vinegar bamboo shoot slurry first.
The preparation method of vinegar bamboo shoot slurry comprises the following steps：
(1) new fresh bamboo shoots is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) bamboo shoots and fermented vinegar are pressed into bamboo shoots：Fermented vinegar=1：7 mass fraction ratio, shone cleaning is added in fermented vinegar
Bamboo shoots after dry, daily stirring once, are soaked 6 days；
(3) bamboo shoot that a diameter of 3mm of inclusion granule thing is ground into beater are starched, and obtain vinegar bamboo shoot slurry.
The preparation method of rice-pudding Flavor sauce, comprises the following steps：
(1) fresh rice-pudding leaf is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) water is put into agitator tank, and rice-pudding leaf and water are pressed into rice-pudding leaf：Water=1:45 mass fraction ratio, added in water clear
The rice-pudding leaf wash, dried, daily stirring once, are soaked 6 days；
(3) after soaking, 100 DEG C is heated to, infusion 2 hours, rice-pudding perfume (or spice) extract solution is obtained after filtered through gauze；
(4) the fragrant extract solution of palm fibre, sauce and vinegar bamboo shoot slurry are added in cooking pot, and yeast extract is added in blend tank
It is stirred, is well mixed；
(5) by above-mentioned obtained thing under the conditions of 100 DEG C infusion 30 minutes, be cooled to 63 DEG C, it is filling.
Wherein, sauce is fermentation soya sauce or sweet fermented flour sauce；
When sauce is using fermentation soya sauce, the step (4) also needs to add white granulated sugar, and wherein each component presses mass fraction
Percentage is as follows：
Thus brown Flavor soya sauce can be made by matching somebody with somebody.
When sauce uses sweet fermented flour sauce, the step (4) need not add white granulated sugar, and wherein each component is as shared by mass fraction
Percentage is as follows：
Thus brown Flavor sweet fermented flour sauce can be made by matching somebody with somebody.
It is pointed out that above-mentioned embodiment is only the preferred embodiment of the invention, for the common of the art
For technical staff, on the premise of operation principle of the present invention is met, any equivalent or similar replacement each falls within the present invention's
In protection domain.
Claims (1)
1. a kind of preparation method of rice-pudding Flavor sauce, it is characterised in that comprise the following steps：
(1) fresh rice-pudding leaf is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) water is put into agitator tank, and rice-pudding leaf and water are pressed into rice-pudding leaf：Water=1:30-50 mass fraction ratio, added in water clear
The rice-pudding leaf wash, dried, daily stirring once, are soaked 3-7 days；
(3) 100 DEG C are heated to after soaking, infusion 1-3 hours, obtains rice-pudding perfume (or spice) extract solution after filtered through gauze；
(4) the fragrant extract solution of palm fibre, sauce and vinegar bamboo shoot slurry are added in cooking pot, and adds yeast extract in blend tank and carry out
Stirring, it is well mixed；
(5) by above-mentioned obtained thing under the conditions of 100 DEG C infusion 15-40 minutes, be cooled to 60-65 DEG C, it is filling；
The preparation method of vinegar bamboo shoot slurry comprises the following steps：
(1) new fresh bamboo shoots is rinsed well with clear water, dried on bamboo weaving disposed within；
(2) bamboo shoots and fermented vinegar are pressed into bamboo shoots：Fermented vinegar=1：5-10 mass fraction ratio, dried cleaning is added in fermented vinegar
Bamboo shoots afterwards, daily stirring once, are soaked 3-7 days；
(3) bamboo shoot that a diameter of 1-5mm of inclusion granule thing is ground into beater are starched, and obtain vinegar bamboo shoot slurry；
Sauce is fermentation soya sauce or sweet fermented flour sauce；
When sauce is using fermentation soya sauce, the step (4) also needs to add white granulated sugar, and wherein each component is as shared by mass fraction
Percentage is as follows：
When sauce uses sweet fermented flour sauce, the step (4) need not add white granulated sugar, wherein each component percentage as shared by mass fraction
Than as follows：
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Citations (1)
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| CN102675899A (en) * | 2011-03-16 | 2012-09-19 | 周维新 | Extraction method for green pigment of reed leaf |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102675899A (en) * | 2011-03-16 | 2012-09-19 | 周维新 | Extraction method for green pigment of reed leaf |
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