CN104431965A - Soybean paste with Japanese apricot fruits and cowhells and preparation method of soybean paste with Japanese apricot fruits and cowhells - Google Patents
Soybean paste with Japanese apricot fruits and cowhells and preparation method of soybean paste with Japanese apricot fruits and cowhells Download PDFInfo
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- CN104431965A CN104431965A CN201410661835.1A CN201410661835A CN104431965A CN 104431965 A CN104431965 A CN 104431965A CN 201410661835 A CN201410661835 A CN 201410661835A CN 104431965 A CN104431965 A CN 104431965A
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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
- 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a soybean paste with Japanese apricot fruits and cowhells. The soybean paste with the Japanese apricot fruits and the cowhells is prepared from the following raw materials in parts by weight: 320-460 parts of soybeans, 15-20 parts of flour, 13-18 parts of the cowhells, 6-8 parts of salted duck yolk, 6-10 parts of the Japanese apricot fruits, 6-7 parts of mashed Chinese yam, 8-9 parts of Shanghai Pak Choi, 6-7 parts of big capsicums, 6-7 parts of rice wine, 6-7 parts of garlic, 6-7 parts of white sugar, 20-30 parts of table salt, 10-12 parts of seed powder of Chinese prickly ash, 13-18 parts of aniseed powder, 2-3 parts of ficus pumila seeds, 3-4 parts of mint heads, 1-2 parts of leek root, 1-2 parts of radix pseudostellariae, 1-2 parts of red-knees herb flowers and 7-8 parts of nutrient adding powder. The soybean paste with the Japanese apricot fruits and the cowhells, disclosed by the invention, contains the Japanese apricot fruits and the mashed Chinese yam, so that the fruit taste and the mellow fragrance are increased; the soybean paste with the Japanese apricot fruits and the cowhells has the efficacies of moistening lung, harmonizing stomach, invigorating circulation of blood and warming the bodies; the cowhells are added, so that the soybean paste has the effects of strengthening tendons and bones and enhancing the human immunity; and a plurality of Chinese herbal medicines such as the radix pseudostellariae are also added, so that the soybean paste has the effects of tonifying spleen and lung, benefiting vital energy and promoting the production of body fluid, and is suitable for various people for eating.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of plum fruit Cowhells soya 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 plum fruit Cowhells soya sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of plum fruit Cowhells soya sauce, is characterized in that being made up of the raw material of following weight portion:
Powder 7-8 is added in the yellow 6-8 of soya bean 320-460, flour 15-20, Cowhells 13-18, Salted duck egg, plum fruit 6-10, Chinese yam mud 6-7, blue or green stalk dish 8-9, green pepper 6-7, rice wine 6-7, garlic 6-7, white sugar 6-7, salt 20-30, Chinese prickly ash end 10-12, aniseed end 13-18, climbing fig seed 2-3, peppermint head 3-4, Radix Folium Allii tuberosi 1-2, radix pseudostellariae 1-2, polygonum flaccidum flower 1-2, 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 plum fruit Cowhells soya sauce, is characterized in that comprising the following steps:
(1) soya bean is placed in clear water and soaks 6-8 hour, pull out for subsequent use; By climbing fig seed, peppermint head, Radix Folium Allii tuberosi, radix pseudostellariae, the mixing of polygonum flaccidum flower, with gauze parcel, make middle cartridge bag; Soaked soya bean and middle cartridge bag are mixed into pot, and add 3-6 times of water, moderate heat boils to soya bean well-done, cartridge bag in removal, filters, obtains full fat soybean and cooked beans water;
(2) smashed to pieces by garlic, be blended into rice wine, stir evenly, dry, grinding, obtains aroma garlic powder, with white sugar, salt, Chinese prickly ash end, aniseed is last mixes, and obtains flavoring;
(3) Cowhells and cooked beans water are mixed into pot, slow fire boils 30-50 minute, filters, obtains beef tendon soup, by plum fruit, blue or green stalk dish, green pepper mixing, add beef tendon soup making beating, gained slurries and Salted duck egg Huang, Chinese yam mud are mixed into pot, and slow fire is brewed into paste, dry, pulverize, gained powder mixes with each raw material of residue, must mix bean powder;
(4) by full fat soybean with mix bean powder and mix, mix thoroughly, dry after naturally going mouldy 8-10 days, with flavoring for mixture, add 2-4 times of pure water, stir homogeneous, enter steam box and steam ripe perfume (or spice), to obtain final product.
Advantage of the present invention is:
Plum fruit Cowhells soya sauce of the present invention, comprise plum fruit and Chinese yam mud composition, increase effect that fruity, sweet-smelling have moistening lung and stomach, warm body of invigorating blood circulation concurrently simultaneously, add the effect that Cowhells all has strengthening the muscles and bones, enhancing body immunity, formula also increases the multiple Chinese herbal medicines such as radix pseudostellariae, has the effect of mending strengthening spleen and lung, nourishing generate fluid, is applicable to various crowd and eats.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of plum fruit Cowhells soya sauce, be made up of the raw material of following weight portion:
Soya bean 460, flour 20, Cowhells 18, Salted duck egg Huang 8, plum fruit 10, Chinese yam mud 7, blue or green stalk dish 9, green pepper 7, rice wine 7, garlic 7, white sugar 7, salt 30, Chinese prickly ash end 12, aniseed end 18, climbing fig seed 3, peppermint 4, Radix Folium Allii tuberosi 2, radix pseudostellariae 2, polygonum flaccidum spend 2, powder 8 is added in 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 plum fruit Cowhells soya sauce, comprises the following steps:
(1) soya bean is placed in clear water to soak 8 hours, pulls out for subsequent use; By climbing fig seed, peppermint head, Radix Folium Allii tuberosi, radix pseudostellariae, the mixing of polygonum flaccidum flower, with gauze parcel, make middle cartridge bag; Soaked soya bean and middle cartridge bag are mixed into pot, and add 6 times of water, moderate heat boils to soya bean well-done, cartridge bag in removal, filters, obtains full fat soybean and cooked beans water;
(2) smashed to pieces by garlic, be blended into rice wine, stir evenly, dry, grinding, obtains aroma garlic powder, with white sugar, salt, Chinese prickly ash end, aniseed is last mixes, and obtains flavoring;
(3) Cowhells and cooked beans water are mixed into pot, slow fire boils 50 minutes, filters, obtains beef tendon soup, by plum fruit, blue or green stalk dish, green pepper mixing, add beef tendon soup making beating, gained slurries and Salted duck egg Huang, Chinese yam mud are mixed into pot, and slow fire is brewed into paste, dry, pulverize, gained powder mixes with each raw material of residue, must mix bean powder;
(4) by full fat soybean with mix bean powder and mix, mix thoroughly, dry after naturally going mouldy 10 days, with flavoring for mixture, add 4 times of pure water, stir homogeneous, enter steam box and steam ripe perfume (or spice), to obtain final product.
Claims (2)
1. a plum fruit Cowhells soya sauce, is characterized in that being made up of the raw material of following weight portion:
Powder 7-8 is added in the yellow 6-8 of soya bean 320-460, flour 15-20, Cowhells 13-18, Salted duck egg, plum fruit 6-10, Chinese yam mud 6-7, blue or green stalk dish 8-9, green pepper 6-7, rice wine 6-7, garlic 6-7, white sugar 6-7, salt 20-30, Chinese prickly ash end 10-12, aniseed end 13-18, climbing fig seed 2-3, peppermint head 3-4, Radix Folium Allii tuberosi 1-2, radix pseudostellariae 1-2, polygonum flaccidum flower 1-2, 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 plum fruit Cowhells soya sauce according to claim 1, is characterized in that comprising the following steps:
(1) soya bean is placed in clear water and soaks 6-8 hour, pull out for subsequent use; By climbing fig seed, peppermint head, Radix Folium Allii tuberosi, radix pseudostellariae, the mixing of polygonum flaccidum flower, with gauze parcel, make middle cartridge bag; Soaked soya bean and middle cartridge bag are mixed into pot, and add 3-6 times of water, moderate heat boils to soya bean well-done, cartridge bag in removal, filters, obtains full fat soybean and cooked beans water;
(2) smashed to pieces by garlic, be blended into rice wine, stir evenly, dry, grinding, obtains aroma garlic powder, with white sugar, salt, Chinese prickly ash end, aniseed is last mixes, and obtains flavoring;
(3) Cowhells and cooked beans water are mixed into pot, slow fire boils 30-50 minute, filters, obtains beef tendon soup, by plum fruit, blue or green stalk dish, green pepper mixing, add beef tendon soup making beating, gained slurries and Salted duck egg Huang, Chinese yam mud are mixed into pot, and slow fire is brewed into paste, dry, pulverize, gained powder mixes with each raw material of residue, must mix bean powder;
(4) by full fat soybean with mix bean powder and mix, mix thoroughly, dry after naturally going mouldy 8-10 days, with flavoring for mixture, add 2-4 times of pure water, stir homogeneous, enter steam box and steam ripe perfume (or spice), to obtain final product.
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| CN201410661835.1A CN104431965A (en) | 2014-11-19 | 2014-11-19 | Soybean paste with Japanese apricot fruits and cowhells and preparation method of soybean paste with Japanese apricot fruits and cowhells |
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| CN201410661835.1A CN104431965A (en) | 2014-11-19 | 2014-11-19 | Soybean paste with Japanese apricot fruits and cowhells and preparation method of soybean paste with Japanese apricot fruits and cowhells |
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Cited By (4)
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|---|---|---|---|---|
| CN105011028A (en) * | 2015-06-27 | 2015-11-04 | 汪盛松 | Health care-type stachys japonica and pigeon pea sauce produced with aspergillus oryzae and production method thereof |
| CN105011027A (en) * | 2015-06-30 | 2015-11-04 | 重庆酱人调味品有限公司 | Medicine flavored soybean sauce manufacture method |
| CN105029255A (en) * | 2015-08-26 | 2015-11-11 | 刘军 | Fat-reducing soybean paste and preparation method thereof |
| CN105029256A (en) * | 2015-08-26 | 2015-11-11 | 刘军 | Intestine-lubricating soybean paste and preparation method thereof |
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| CN103549372A (en) * | 2013-09-16 | 2014-02-05 | 曹石 | Preparation method for watermelon soybean paste |
| CN103932289A (en) * | 2014-03-25 | 2014-07-23 | 合肥市金乡味工贸有限责任公司 | Cod sesame paste |
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Application publication date: 20150325 |