CN104431964A - Nut squid black bean sauce and preparation method thereof - Google Patents
Nut squid black bean sauce and preparation method thereof Download PDFInfo
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- CN104431964A CN104431964A CN201410661781.9A CN201410661781A CN104431964A CN 104431964 A CN104431964 A CN 104431964A CN 201410661781 A CN201410661781 A CN 201410661781A CN 104431964 A CN104431964 A CN 104431964A
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Classifications
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- 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
-
- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses a nut squid black bean sauce. The nut squid black bean sauce is prepared from the following raw materials in parts by weight: 350-480 parts of black beans, 20-30 parts of flour, 10-12 parts of cashew nuts, 8-10 parts of pinenut kernels, 6-8 parts of chicken soup stock, 8-9 parts of stropharia rugosoannulata farlow, 5-6 parts of freeze-dried tomato powder, 7-9 parts of broccoli, 6-8 parts of fresh squid, a proper amount of rapeseed oil, 20-30 parts of salt, 6-8 parts of monosodium glutamate, 7-8 parts of white sugar, 6-9 parts of sesame oil, 5-6 parts of Chinese chive slices, 5-6 parts of caraway slices, 3-4 parts of watermelon vine particles, 5-8 parts of Chinese wolfberry, 3-5 parts of camellia japonica fruit shell, 4-5 parts of nardostachyos root and rhizome, 2-3 parts of fragrant thoroughwort and 8-10 parts of nutrient adding powder. According to the nut squid black bean sauce disclosed by the invention, the black beans are adopted as main raw materials, so that the nut squid black bean sauce has the effects of reducing cholesterol, reinforcing the kidneys and benefiting the spleen, removing toxicity and beautifying the face, and resisting aging; in a preparation process, the black beans are firstly stir-fried to have the fragrance so as to ensure that a finished product is delicious, mellow and lasting in taste and good in seasoning effect; and meanwhile, various Chinese herbal medicines such as Chinese wolfberry are also adopted, so that the nut squid black bean sauce has the effects of tonifying the liver and benefiting the kidneys and preventing arteriosclerosis.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of kernel squid black soya bean sauce and preparation method thereof.
Background technology
Sauce is that the flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans; Although original thick broad-bean sauce taste just, local flavor is single, can not meet people and to have suited one's taste multiple demands.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of kernel squid black soya bean sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of kernel squid black soya bean sauce, is characterized in that being made up of the raw material of following weight portion:
Black soya bean 350-480, flour 20-30, cashew nut kernel 10-12, SEMEN PINI KORAIENSIS 8-10, chicken soup-stock 6-8, Stropharia rugoso-annulata 8-9, tomato freeze-dried powder 5-6, cauliflower 7-9, Fresh squid 6-8, rapeseed oil are appropriate, powder 8-10 is added in salt 20-30, monosodium glutamate 6-8, white sugar 7-8, sesame oil 6-9, leek end 5-6, caraway end 5-6, watermelon vine particle 3-4, matrimony vine 5-8, camellia shell 3-5, rhizoma nardostachyos 4-5, fragrant thoroughwort 2-3, nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Egg 3-4, sirloin juice 6-8, red yeast rice 4-5, water caltrop starch 5-6, appropriate amount of edible oil, peanut butter 3-4, fish-bone 3-5, Herba Sonchi Oleracei 2-3, grape leaf 2-3, honeysuckle 1-2, pseudo-ginseng 2-3, curcuma zedoary 2-5;
Preparation method is: (1), by fish-bone, Herba Sonchi Oleracei, grape leaf, honeysuckle, pseudo-ginseng, curcuma zedoary mixing, water extraction 2-3 time, filters, obtain filtrate, after the spray-dried process of gained filtrate, obtain traditional Chinese medicine powder;
(2) sirloin juice, red yeast rice are mixed into pot, slow fire is endured to water dry, the red yeast rice rapid stirring boiled is become to stick with paste, is mixed into egg, peanut butter, after stirring, makes a ball, a ball is placed in the pot of edible oil, after fry until done, dry, pulverize, gained powder and traditional Chinese medicine powder and remain each raw material and mix, to obtain final product.
The preparation method of described a kind of kernel squid black soya bean sauce, is characterized in that comprising the following steps:
(1) black soya bean is placed in pot, slow fire is fried well-done to black soya bean opening, and cooling is placed in clear water soaks 8-12 hour, pulls out for subsequent use; By watermelon vine particle, matrimony vine, camellia shell, rhizoma nardostachyos, fragrant thoroughwort mixing, with gauze parcel, make middle cartridge bag; Soaked stir-fry black soya bean and middle cartridge bag are mixed into pot, add 5-8 times of water, moderate heat boils to be done to water, and cartridge bag in removal, obtains ripe stir-fry black soya bean;
(2) by after the 3-4 times of water dilution of Ji Gao Tonga, be placed in pot, then add the Fresh squid of cashew nut kernel, SEMEN PINI KORAIENSIS and chopping, slow fire infusion is done to water, and discharging, drains away the water, and is placed in the pot of rapeseed oil, blasts moisture to burnt crisp, obtains kernel squid broken;
(3) by Stropharia rugoso-annulata, cauliflower mixing, add 4-6 times of water making beating, gained slurries mix with each raw material of residue except flour, obtain tartar sauce;
(4) ripe stir-fry black soya bean is mixed with flour, mixes thoroughly, dry after naturally going mouldy 8-10 days, mix with tartar sauce, add 2-4 times of pure water, stir homogeneous, enter steam box and steam ripe perfume (or spice), then mix with kernel squid is broken, to obtain final product.
Advantage of the present invention is:
Major ingredient of the present invention have employed black soya bean, have and reduce cholesterol, invigorating the kidney and spleen, toxin-expelling and face nourishing, antidotal effect, the cashew nut kernel, the SEMEN PINI KORAIENSIS that adopt have mend that brain nourishes blood, kidney and spleen invigorating, the effect that relaxes bowel, the squid adopted contains various nutrient elements, first fried by black soya bean fragrant in preparation technology, make finished product taste lastingly aromatic, seasoning is effective, the present invention simultaneously also adopts the multiple Chinese herbal medicines such as matrimony vine, has liver-kidney tonifying, prevents arteriosclerotic effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of kernel squid black soya bean sauce, be made up of the raw material of following weight portion:
Black soya bean 480, flour 30, cashew nut kernel 12, SEMEN PINI KORAIENSIS 10, chicken soup-stock 8, Stropharia rugoso-annulata 9, tomato freeze-dried powder 6, cauliflower 9, Fresh squid 8, rapeseed oil are appropriate, powder 10 is added in salt 30, monosodium glutamate 8, white sugar 8, sesame oil 9, leek end 6, caraway end 6, watermelon vine particle 4, matrimony vine 8, camellia shell 5, rhizoma nardostachyos 5, fragrant thoroughwort 3, nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Egg 4, sirloin juice 8, red yeast rice 5, water caltrop starch 6, appropriate amount of edible oil, peanut butter 4, fish-bone 5, Herba Sonchi Oleracei 3, grape leaf 3, honeysuckle 2, pseudo-ginseng 3, curcuma zedoary 5;
Preparation method is: (1), by fish-bone, Herba Sonchi Oleracei, grape leaf, honeysuckle, pseudo-ginseng, curcuma zedoary mixing, water extraction 3 times, filters, obtain filtrate, after the spray-dried process of gained filtrate, obtain traditional Chinese medicine powder;
(2) sirloin juice, red yeast rice are mixed into pot, slow fire is endured to water dry, the red yeast rice rapid stirring boiled is become to stick with paste, is mixed into egg, peanut butter, after stirring, makes a ball, a ball is placed in the pot of edible oil, after fry until done, dry, pulverize, gained powder and traditional Chinese medicine powder and remain each raw material and mix, to obtain final product.
A preparation method for kernel squid black soya bean sauce, comprises the following steps:
(1) black soya bean is placed in pot, slow fire is fried well-done to black soya bean opening, and cooling is placed in clear water soaks 12 hours, pulls out for subsequent use; By watermelon vine particle, matrimony vine, camellia shell, rhizoma nardostachyos, fragrant thoroughwort mixing, with gauze parcel, make middle cartridge bag; Soaked stir-fry black soya bean and middle cartridge bag are mixed into pot, add 8 times of water, moderate heat boils to be done to water, and cartridge bag in removal, obtains ripe stir-fry black soya bean;
(2) by after the 4 times of water dilution of Ji Gao Tonga, be placed in pot, then add the Fresh squid of cashew nut kernel, SEMEN PINI KORAIENSIS and chopping, slow fire infusion is done to water, and discharging, drains away the water, and is placed in the pot of rapeseed oil, blasts moisture to burnt crisp, obtains kernel squid broken;
(3) by Stropharia rugoso-annulata, cauliflower mixing, add 6 times of water making beating, gained slurries mix with each raw material of residue except flour, obtain tartar sauce;
(4) ripe stir-fry black soya bean is mixed with flour, mixes thoroughly, dry after naturally going mouldy 10 days, mix with tartar sauce, add 4 times of pure water, stir homogeneous, enter steam box and steam ripe perfume (or spice), then mix with kernel squid is broken, to obtain final product.
Claims (2)
1. a kernel squid black soya bean sauce, is characterized in that being made up of the raw material of following weight portion:
Black soya bean 350-480, flour 20-30, cashew nut kernel 10-12, SEMEN PINI KORAIENSIS 8-10, chicken soup-stock 6-8, Stropharia rugoso-annulata 8-9, tomato freeze-dried powder 5-6, cauliflower 7-9, Fresh squid 6-8, rapeseed oil are appropriate, powder 8-10 is added in salt 20-30, monosodium glutamate 6-8, white sugar 7-8, sesame oil 6-9, leek end 5-6, caraway end 5-6, watermelon vine particle 3-4, matrimony vine 5-8, camellia shell 3-5, rhizoma nardostachyos 4-5, fragrant thoroughwort 2-3, nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Egg 3-4, sirloin juice 6-8, red yeast rice 4-5, water caltrop starch 5-6, appropriate amount of edible oil, peanut butter 3-4, fish-bone 3-5, Herba Sonchi Oleracei 2-3, grape leaf 2-3, honeysuckle 1-2, pseudo-ginseng 2-3, curcuma zedoary 2-5;
Preparation method is: (1), by fish-bone, Herba Sonchi Oleracei, grape leaf, honeysuckle, pseudo-ginseng, curcuma zedoary mixing, water extraction 2-3 time, filters, obtain filtrate, after the spray-dried process of gained filtrate, obtain traditional Chinese medicine powder;
(2) sirloin juice, red yeast rice are mixed into pot, slow fire is endured to water dry, the red yeast rice rapid stirring boiled is become to stick with paste, is mixed into egg, peanut butter, after stirring, makes a ball, a ball is placed in the pot of edible oil, after fry until done, dry, pulverize, gained powder and traditional Chinese medicine powder and remain each raw material and mix, to obtain final product.
2. the preparation method of a kind of kernel squid black soya bean sauce according to claim 1, is characterized in that comprising the following steps:
(1) black soya bean is placed in pot, slow fire is fried well-done to black soya bean opening, and cooling is placed in clear water soaks 8-12 hour, pulls out for subsequent use; By watermelon vine particle, matrimony vine, camellia shell, rhizoma nardostachyos, fragrant thoroughwort mixing, with gauze parcel, make middle cartridge bag; Soaked stir-fry black soya bean and middle cartridge bag are mixed into pot, add 5-8 times of water, moderate heat boils to be done to water, and cartridge bag in removal, obtains ripe stir-fry black soya bean;
(2) by after the 3-4 times of water dilution of Ji Gao Tonga, be placed in pot, then add the Fresh squid of cashew nut kernel, SEMEN PINI KORAIENSIS and chopping, slow fire infusion is done to water, and discharging, drains away the water, and is placed in the pot of rapeseed oil, blasts moisture to burnt crisp, obtains kernel squid broken;
(3) by Stropharia rugoso-annulata, cauliflower mixing, add 4-6 times of water making beating, gained slurries mix with each raw material of residue except flour, obtain tartar sauce;
(4) ripe stir-fry black soya bean is mixed with flour, mixes thoroughly, dry after naturally going mouldy 8-10 days, mix with tartar sauce, add 2-4 times of pure water, stir homogeneous, enter steam box and steam ripe perfume (or spice), then mix with kernel squid is broken, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661781.9A CN104431964A (en) | 2014-11-19 | 2014-11-19 | Nut squid black bean sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410661781.9A CN104431964A (en) | 2014-11-19 | 2014-11-19 | Nut squid black bean sauce and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102793143A (en) * | 2012-07-18 | 2012-11-28 | 威海博宇食品有限公司 | Squid sauce and processing method thereof |
| CN102987358A (en) * | 2012-11-29 | 2013-03-27 | 王忠举 | Chili sauce and preparation method thereof |
| CN103876119A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Cancer prevention and anti-cancer broad bean sauce and preparation method thereof |
| CN103892253A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Nutrition-rich black soybean mushroom sauce and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793143A (en) * | 2012-07-18 | 2012-11-28 | 威海博宇食品有限公司 | Squid sauce and processing method thereof |
| CN102987358A (en) * | 2012-11-29 | 2013-03-27 | 王忠举 | Chili sauce and preparation method thereof |
| CN103876119A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Cancer prevention and anti-cancer broad bean sauce and preparation method thereof |
| CN103892253A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Nutrition-rich black soybean mushroom sauce and preparation method thereof |
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