CN104921061A - Roe sweet soybean paste and preparation method thereof - Google Patents
Roe sweet soybean paste and preparation method thereof Download PDFInfo
- Publication number
- CN104921061A CN104921061A CN201510270665.9A CN201510270665A CN104921061A CN 104921061 A CN104921061 A CN 104921061A CN 201510270665 A CN201510270665 A CN 201510270665A CN 104921061 A CN104921061 A CN 104921061A
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- CN
- China
- Prior art keywords
- parts
- roe
- soybean paste
- gained
- sweet soybean
- Prior art date
- 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.)
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000068988 Glycine max Species 0.000 title abstract 7
- 235000010469 Glycine max Nutrition 0.000 title abstract 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 15
- 239000002893 slag Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract 2
- 235000019640 taste Nutrition 0.000 abstract 2
- 241000572565 Alpinia oxyphylla Species 0.000 abstract 1
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 101710138460 Leaf protein Proteins 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 230000002159 abnormal effect Effects 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Noodles (AREA)
Abstract
The invention relates to roe sweet soybean paste and a preparation method thereof. The roe sweet soybean paste is characterized by being prepared from the following raw materials in parts by weight: 400-420 parts of shred residue of instant noodles, 30-40 parts of tea leaves, 30-34 parts of roe, 3-5 parts of oyster sauce, 4-5 parts of fresh ginger powder, 2-3 parts of sharpleaf galangal fruits, 3-4 parts of rhodiola rosea, 1-2 parts of polygonum multiflorum, 4-5 parts of gordon euryale, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryza. In the invention, the shred residue of instant noodles is used as a raw material for fermentation to prepare the sweet soybean paste, so that the cost can be effectively saved. In addition, the prepared sweet soybean paste has a strong source flavor and good color without bitter and astringent taste or other abnormal taste, and is fine and smooth in taste. Tea leaf protein contained in the added tea leaves has good grease absorbing property, the grease content of the shred residue of instant noodles can be reduced, and the prepared sweet soybean paste is more healthy. Furthermore, a plurality of Chinese herbal medicine ingredients are contained in the sweet soybean paste, so that the efficacy of strengthening brain is achieved.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of roe sweet fermented flour sauce and preparation method thereof.
Background technology
Sweet fermented flour sauce take flour as primary raw material, through a kind of sauce shape flavouring that koji and heat-preservation fermentation are made, due to the sweet fermented flour sauce process such as by fermentation, define unique local flavor and nutritive value, be the seasoning good merchantable brand liked by people, be also the main component of sauce in instant noodles simultaneously.Instant noodles are the important instant food of China, in recent years, and the output of the instant noodles of China and sales volume continuous rise, but a large amount of disintegrating slags can be produced in instant noodles processing, cause very large waste.For this situation, adopt instant noodles disintegrating slag to be processed into sweet fermented flour sauce as raw material through a series of, as the primary raw material of instant noodles sauce, the leftover bits and pieces in production can be utilized again, there is important value.
Summary of the invention
The object of this invention is to provide a kind of roe sweet fermented flour sauce and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of roe sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, roe 30-34, oyster sauce 3-5, ginger powder 4-5, fructus alpiniae oxyphyllae 2-3, rhodiola root 3-4, fleece-flower root 1-2, Gorgon fruit 4-5, salt 150-160, aspergillus oryzae 1.2-1.4.
The preparation method of described roe sweet fermented flour sauce, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, rhodiola root, the fleece-flower root, Gorgon fruit are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) roe, oyster sauce are mixed into pot, big fire frying discharging after 8-10 minute, mix with step (1), (4) gained material and leftover materials, grind homogeneous, continue fermentation and carry out solarization system after 7 days, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts instant noodles disintegrating slag can be effectively cost-saving as fermenting raw materials sweet fermented flour sauce, and the sweet fermented flour sauce made has strong sauce fragrance, color and luster is good, without pained mouthfeel and other peculiar smell, delicate mouthfeel, tea grounds albumen contained in the tea grounds of interpolation has good oil absorption, the fat content of instant noodles disintegrating slag can be reduced, make the present invention more healthy, the present invention simultaneously contains multiple medicinal herb components, has effect of brain tonic.
Detailed description of the invention
A kind of roe sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion (kilogram):
Instant noodles disintegrating slag 400, tea grounds 30, roe 30, oyster sauce 3, ginger powder 4, fructus alpiniae oxyphyllae 2, rhodiola root 3, the fleece-flower root 1, Gorgon fruit 4, salt 150, aspergillus oryzae 1.2.
The preparation method of described roe sweet fermented flour sauce, comprises the following steps:
(1) fructus alpiniae oxyphyllae, rhodiola root, the fleece-flower root, Gorgon fruit are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) roe, oyster sauce are mixed into pot, big fire frying discharging after 8-10 minute, mix with step (1), (4) gained material and leftover materials, grind homogeneous, continue fermentation and carry out solarization system after 7 days, to obtain final product.
Claims (2)
1. a roe sweet fermented flour sauce, is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, roe 30-34, oyster sauce 3-5, ginger powder 4-5, fructus alpiniae oxyphyllae 2-3, rhodiola root 3-4, fleece-flower root 1-2, Gorgon fruit 4-5, salt 150-160, aspergillus oryzae 1.2-1.4.
2. the preparation method of roe sweet fermented flour sauce according to claim 1, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, rhodiola root, the fleece-flower root, Gorgon fruit are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) roe, oyster sauce are mixed into pot, big fire frying discharging after 8-10 minute, mix with step (1), (4) gained material and leftover materials, grind homogeneous, continue fermentation and carry out solarization system after 7 days, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270665.9A CN104921061A (en) | 2015-05-26 | 2015-05-26 | Roe sweet soybean paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270665.9A CN104921061A (en) | 2015-05-26 | 2015-05-26 | Roe sweet soybean paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921061A true CN104921061A (en) | 2015-09-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510270665.9A Pending CN104921061A (en) | 2015-05-26 | 2015-05-26 | Roe sweet soybean paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921061A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394717A (en) * | 2015-10-26 | 2016-03-16 | 合肥刘老四调味品厂 | Nutritional yolk and cocoa sweet sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103735937A (en) * | 2013-10-23 | 2014-04-23 | 青岛华仁技术孵化器有限公司 | Drug and health product capable of promoting iron component absorption and enriching blood |
| CN104041792A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Fish roe sweet fermented flour sauce and preparation method thereof |
| CN104585714A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Weight-losing vegetable sauce and preparation method thereof |
| CN104585718A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Anti-aging sauce and preparation method thereof |
-
2015
- 2015-05-26 CN CN201510270665.9A patent/CN104921061A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103735937A (en) * | 2013-10-23 | 2014-04-23 | 青岛华仁技术孵化器有限公司 | Drug and health product capable of promoting iron component absorption and enriching blood |
| CN104041792A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Fish roe sweet fermented flour sauce and preparation method thereof |
| CN104585714A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Weight-losing vegetable sauce and preparation method thereof |
| CN104585718A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Anti-aging sauce and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 傅志民等: "废弃茶渣综合再利用研究进展", 《中国茶叶加工》 * |
| 吴红艳等: "方便面碎渣酿制甜面酱的工艺研究", 《中国酿造》 * |
| 张士康等: "茶渣蛋白功能特性研究", 《中国茶叶加工》 * |
| 杜连启等: "《风味酱类生产技术》", 30 September 2011, 化学工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394717A (en) * | 2015-10-26 | 2016-03-16 | 合肥刘老四调味品厂 | Nutritional yolk and cocoa sweet sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |
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| RJ01 | Rejection of invention patent application after publication |