CN104757513A - Seaweed soybean paste and preparation method thereof - Google Patents
Seaweed soybean paste and preparation method thereof Download PDFInfo
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- CN104757513A CN104757513A CN201510209015.3A CN201510209015A CN104757513A CN 104757513 A CN104757513 A CN 104757513A CN 201510209015 A CN201510209015 A CN 201510209015A CN 104757513 A CN104757513 A CN 104757513A
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Abstract
The invention belongs to the field of soybean paste preparation and particularly relates to seaweed soybean paste and a preparation method thereof. The seaweed soybean paste comprises the following raw materials, by weight, of 3-5 parts of kelp, 5-6 parts of porphyra, 4-7 parts of asparagus, 18-22 parts of soybeans, 3-5 parts of vinegar, 7-9 parts of edible salt, 8-12 parts of flour, and 6-10 parts of vegetable oil. In preparation, the kelp, the porphyra and the asparagus are boiled in a dilute alkali solution, and nutrient contents of the kelp, the porphyra and the asparagus are fully extracted; then, the boiled solution and the vinegar are used for soaking the soybeans, and the full fusion of various components is guaranteed. The seaweed soybean paste combines the fat of the soybeans and the nutrient contents of the seaweeds, the contents of iodine, calcium and amino acid increase greatly, comprehensive nutrients can be maintained after long-time consumption, the healthy growth of the epithelial tissue is maintained to enable dry skin to be full of luster, and the skin is prevented from being dry; the grease secretion of the oily skin can be reduced, and the skin is prevented from being oily; the blood circulation of the skin can be accelerated, the deposition of pigment spots is reduced, and the prominent beauty maintaining and young keeping effect is achieved.
Description
Technical field
The invention belongs to the preparation field of beans sauce, be specifically related to a kind of seaweeds soya sauce and preparation method thereof.
Background technology
Soyabean nutrient is comprehensive, and rich content, the content of its protein is not only high, and quality is good.Its protein amino acid composition and animal protein be similar to, wherein amino acid relatively human body needs ratio, so easy digested absorption.Soya bean fat also has very high nutritive value, containing a lot of unrighted acid in this fat, easily digested.And soybean fat can stop the absorption of cholesterol, so soybean is for arteriosclerotic, it is a kind of desirable nutriment.
Marine alga is submarine algae, is botanic cryptogam, and algae comprises several inhomogeneities with the energy-producing biology of photosynthesis.Marine alga contains rich in protein, polysaccharide, food fiber, vitamin, amino acid and aliphatic acid etc., has high health-care efficacy.
Although soya bean, marine alga have so high nutritive value, soya bean or soya bean based article, always have one beany flavor, and marine alga has stock market fishy smell, and a lot of people does not like to eat.The obtained soya sauce and soya bean, marine alga combine by the present invention innovatively, delicious flavour, good to eat, without fishy smell, there is outstanding beautifying face and moistering lotion effect.
Summary of the invention
The object of the present invention is to provide a kind of seaweeds soya sauce and preparation method thereof.The seaweeds soya sauce that the present invention obtains, combines the fat of soya bean and the nutritional labeling of seaweeds, and delicious flavour, good to eat, without fishy smell, long food can safeguard epithelial tissue healthy growth, has outstanding beautifying face and moistering lotion effect.
For achieving the above object, the present invention adopts following technical scheme:
A kind of seaweeds soya sauce, comprises the raw material of following weight portion: sea-tangle 3-5 part, laver 5-6 part, asparagus 4-7 part, soya bean 18-22 part, vinegar 3-5 part, edible salt 7-9 part, flour 8-12 part, vegetable oil 6-10 part.
Described seaweeds soya sauce, comprises the raw material of following weight portion: 4 parts, sea-tangle, laver 5 parts, asparagus 7 parts, soya bean 18 parts, vinegar 5 parts, edible salt 9 parts, 10 parts, flour, vegetable oil 8 parts.
Prepare a method for seaweeds soya sauce as above, comprise the following steps:
(1) sea-tangle, laver, asparagus are cleaned up, add the sig water of 5-8 times of weight, 65-70 DEG C boil 4-6 h after, drain boil liquid, cool for subsequent use; By sea-tangle, laver, asparagus chopping, extract moisture, obtained dish end, for subsequent use;
(2) fresh soya bean is cleaned, is placed in magnetic agitation pot, add vinegar, step (1) obtained boil liquid, stir and soak 10-12 hour; Then soya bean drained, drain liquid for subsequent use, soya bean cooks, dispel the heat;
(3) vegetable oil is added in frying pan, treats that oil temperature rises to 60-80 DEG C, add the dish end of step (1), frying 8-10 min, add edible salt, step (2) obtained drain liquid, 80-90 DEG C of boiling 10-15min, obtained baste;
(4) baste that step (3) is obtained is watered pouring on the soya bean cooked, then admix flour, connect bacterium, fermentation, drop into pithos and be exposed to the sun 3-4 month, obtained seaweeds soya sauce.
Sig water described in step (1) adopts food grade alkali water-soluble formulated, and its concentration is 0.01-0.03 mol/L.
When being exposed to the sun in step (4), every morning, 6-8 point stirred once, and afternoon, 5-6 point stirred once, rainproof, antifog, storm guard, salinity 18-20 degree.
The present invention adopts sig water to boil marine alga, has fully extracted the nutritional labeling of marine alga; This is boiled liquid soaking and stirring soya bean, soya bean can be made fully to absorb the nutritional labeling of marine alga, can reach abundant fusion between the two, iodine, calcium and amino acid content increase greatly, and effect is more outstanding.And the liquid that drains of soya bean, marine alga is prepared baste together with other flavorings, then raw material can be made to obtain utilizing the most fully.
beneficial effect of the present invention is:
(1) when preparing, by sea-tangle, laver, asparagus after sig water boils, the nutritional labeling of sea-tangle, laver, these seaweeds of asparagus is fully extracted; Then will boil liquid and vinegar is used for soaking soya bean, and ensure that the abundant fusion of various nutritional labeling in raw material, effect is given prominence to;
(2) the seaweeds soya sauce that obtains of the present invention, combine the fat of soya bean and the nutritional labeling of seaweeds, iodine, calcium and amino acid content increase greatly, and long food can keep comprehensive nutrition, safeguard epithelial tissue healthy growth, Dry can be made to be rich in gloss, to prevent dry skin; The fat secretion of Oily can be made to reduce, prevent skin greasing; And the blood circulation of skin can be accelerated, reduce the deposition of pigment spot, there is outstanding beautifying face and moistering lotion effect.
Detailed description of the invention
The present invention's the following example further illustrates the present invention, but protection scope of the present invention is not limited to the following example.
embodiment 1
A kind of seaweeds soya sauce, comprises the raw material of following weight portion: 4 parts, sea-tangle, laver 5 parts, asparagus 7 parts, soya bean 18 parts, vinegar 5 parts, edible salt 9 parts, 10 parts, flour, vegetable oil 8 parts.
Prepare a method for seaweeds soya sauce as above, comprise the following steps:
(1) sea-tangle, laver, asparagus are cleaned up, add the sig water of 5 times of weight, 65 DEG C boil 6 h after, drain boil liquid, cool for subsequent use; By sea-tangle, laver, asparagus chopping, extract moisture, obtained dish end, for subsequent use;
(2) fresh soya bean is cleaned, is placed in magnetic agitation pot, add vinegar, step (1) obtained boil liquid, stir immersion 10 hours; Then soya bean drained, drain liquid for subsequent use, soya bean cooks, dispel the heat;
(3) vegetable oil is added in frying pan, treats that oil temperature rises to 70 DEG C, add the dish end of step (1), frying 8 min, add edible salt, step (2) obtained drain liquid, 80 DEG C of boiling 10 min, obtained baste;
(4) baste that step (3) is obtained is watered pouring on the soya bean cooked, then admix flour, connect bacterium, fermentation, drop into pithos and be exposed to the sun 3 months, every morning 7 stirs once, and at 5 in afternoon stirs once, rainproof, antifog, storm guard, salinity 18-20 degree; Obtained seaweeds soya sauce.
Sig water described in step (1) adopts food grade alkali water-soluble formulated, and its concentration is 0.02 mol/L.
embodiment 2
A kind of seaweeds soya sauce, comprises the raw material of following weight portion: 3 parts, sea-tangle, laver 6 parts, asparagus 5 parts, soya bean 22 parts, vinegar 3 parts, edible salt 7 parts, 12 parts, flour, vegetable oil 10 parts.
Prepare a method for seaweeds soya sauce as above, comprise the following steps:
(1) sea-tangle, laver, asparagus are cleaned up, add the sig water of 8 times of weight, 70 DEG C boil 4 h after, drain boil liquid, cool for subsequent use; By sea-tangle, laver, asparagus chopping, extract moisture, obtained dish end, for subsequent use;
(2) fresh soya bean is cleaned, is placed in magnetic agitation pot, add vinegar, step (1) obtained boil liquid, stir 6 hours; Then soya bean drained, drain liquid for subsequent use, soya bean cooks, dispel the heat;
(3) vegetable oil is added in frying pan, treats that oil temperature rises to 80 DEG C, add the dish end of step (1), frying 10 min, add edible salt, step (2) obtained drain liquid, 80 DEG C of boiling 15 min, obtained baste;
(4) baste that step (3) is obtained is watered pouring on the soya bean cooked, then admix flour, connect bacterium, fermentation, drop into pithos and be exposed to the sun 4 months, every morning 6 stirs once, and at 5 in afternoon stirs once, rainproof, antifog, storm guard, salinity 18-20 degree; Obtained seaweeds soya sauce.
Sig water described in step (1) adopts food grade alkali water-soluble formulated, and its concentration is 0.01 mol/L.
embodiment 3
A kind of seaweeds soya sauce, comprises the raw material of following weight portion: 5 parts, sea-tangle, laver 6 parts, asparagus 4 parts, soya bean 20 parts, vinegar 4 parts, edible salt 8 parts, 8 parts, flour, vegetable oil 6 parts.
Prepare a method for seaweeds soya sauce as above, comprise the following steps:
(1) sea-tangle, laver, asparagus are cleaned up, add the sig water of 6 times of weight, 67 DEG C boil 5 h after, drain boil liquid, cool for subsequent use; By sea-tangle, laver, asparagus chopping, extract moisture, obtained dish end, for subsequent use;
(2) fresh soya bean is cleaned, is placed in magnetic agitation pot, add vinegar, step (1) obtained boil liquid, stir 5 hours; Then soya bean drained, drain liquid for subsequent use, soya bean cooks, dispel the heat;
(3) vegetable oil is added in frying pan, treats that oil temperature rises to 60 DEG C, add the dish end of step (1), frying 9 min, add edible salt, step (2) obtained drain liquid, 90 DEG C of boiling 12 min, obtained baste;
(4) then admix flour, connect bacterium, fermentation, drop into pithos and be exposed to the sun 4 months, every morning 6 stirs once, and at 5 in afternoon stirs once, rainproof, antifog, storm guard, salinity 18-20 degree; Obtained seaweeds soya sauce.
Sig water described in step (1) adopts food grade alkali water-soluble formulated, and its concentration is 0.03 mol/L.
application Example 1
1, select 5 30-35 year Ms, dry skin, does not all like and eats seaweeds, bean food, enjoys a lot the taste of the obtained seaweeds soya sauce of the present embodiment 1, and after adhering to edible tri month, dry skin symptom is improved obviously; Edible after 6 months skin become and be rich in gloss, elasticity;
2, select 5 5-8 year children, particular about food, malnutritive, all do not like and eat seaweeds, bean food, enjoy a lot the taste of the obtained seaweeds soya sauce of the present embodiment 2, after adhering to edible tri month, malnutritive symptom is improved obviously; Eat without malnutritive situation after 6 months, this is mainly due to soya sauce delicious flavour of the present invention, and iodine, calcium and amino acid content increase greatly.
Seaweeds soya sauce effect obtained for embodiment 1-3 is compared, it is the most outstanding that embodiment 1 obtains seaweeds soya sauce effect, illustrate that 4 parts, sea-tangle, laver 5 parts, asparagus 7 parts, soya bean 18 parts are by this kind of proportioning, iodine, calcium and amino acid content are best, nutritional labeling is the abundantest, and four kinds of raw materials coordinate can reach extraordinary cooperative effect.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. a seaweeds soya sauce, is characterized in that: the raw material comprising following weight portion: sea-tangle 3-5 part, laver 5-6 part, asparagus 4-7 part, soya bean 18-22 part, vinegar 3-5 part, edible salt 7-9 part, flour 8-12 part, vegetable oil 6-10 part.
2. seaweeds soya sauce according to claim 1, is characterized in that: the raw material comprising following weight portion: 4 parts, sea-tangle, laver 5 parts, asparagus 7 parts, soya bean 18 parts, vinegar 5 parts, edible salt 9 parts, 10 parts, flour, vegetable oil 8 parts.
3. prepare a method for the seaweeds soya sauce as described in claim 1 or 2, it is characterized in that: comprise the following steps:
(1) sea-tangle, laver, asparagus are cleaned up, add the sig water of 5-8 times of weight, 65-70 DEG C boil 4-6 h after, drain boil liquid, cool for subsequent use; By sea-tangle, laver, asparagus chopping, extract moisture, obtained dish end, for subsequent use;
(2) fresh soya bean is cleaned, is placed in magnetic agitation pot, add vinegar, step (1) obtained boil liquid, stir and soak 10-12 hour; Then soya bean drained, drain liquid for subsequent use, soya bean cooks, dispel the heat;
(3) vegetable oil is added in frying pan, treats that oil temperature rises to 60-80 DEG C, add the dish end of step (1), frying 8-10min, add edible salt, step (2) obtained drain liquid, 80-90 DEG C of boiling 10-15min, obtained baste;
(4) baste that step (3) is obtained is watered pouring on the soya bean cooked, then admix flour, connect bacterium, fermentation, drop into pithos and be exposed to the sun 3-4 month, obtained seaweeds soya sauce.
4. the preparation method of seaweeds soya sauce according to claim 3, is characterized in that: the sig water described in step (1) adopts food grade alkali water-soluble formulated, and its concentration is 0.01-0.03 mol/L.
5. the preparation method of seaweeds soya sauce according to claim 3, is characterized in that: when being exposed to the sun in step (4), and every morning, 6-8 point stirred once, and afternoon, 5-6 point stirred once, rainproof, antifog, storm guard, salinity 18-20 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510209015.3A CN104757513A (en) | 2015-04-29 | 2015-04-29 | Seaweed soybean paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510209015.3A CN104757513A (en) | 2015-04-29 | 2015-04-29 | Seaweed soybean paste and preparation method thereof |
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| CN104757513A true CN104757513A (en) | 2015-07-08 |
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| CN201510209015.3A Pending CN104757513A (en) | 2015-04-29 | 2015-04-29 | Seaweed soybean paste and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072442A (en) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | A kind of cuttlefish algae sauce and preparation method thereof |
| CN110447884A (en) * | 2019-09-05 | 2019-11-15 | 江南大学 | A kind of thallus laminariae algae sauce and preparation method thereof |
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| JP2005052081A (en) * | 2003-08-05 | 2005-03-03 | Kao Corp | Sauce for noodle salad |
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| JP2012147698A (en) * | 2011-01-18 | 2012-08-09 | Nagaura Co Ltd | New seasoning soy sauce and method for producing the same |
| CN103229848A (en) * | 2013-04-10 | 2013-08-07 | 吉林农业大学 | Method for preparing seafood dried bean curd sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072442A (en) * | 2016-06-15 | 2016-11-09 | 岭南师范学院 | A kind of cuttlefish algae sauce and preparation method thereof |
| CN110447884A (en) * | 2019-09-05 | 2019-11-15 | 江南大学 | A kind of thallus laminariae algae sauce and preparation method thereof |
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Application publication date: 20150708 |