CN104921065A - Nut sweet noodle sauce and preparation method thereof - Google Patents
Nut sweet noodle sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104921065A CN104921065A CN201510270706.4A CN201510270706A CN104921065A CN 104921065 A CN104921065 A CN 104921065A CN 201510270706 A CN201510270706 A CN 201510270706A CN 104921065 A CN104921065 A CN 104921065A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract 5
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000014571 nuts Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims abstract description 4
- 235000008434 ginseng Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 27
- 235000013312 flour Nutrition 0.000 claims description 15
- 239000002893 slag Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 235000003276 Apios tuberosa Nutrition 0.000 claims description 6
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 241000208340 Araliaceae Species 0.000 claims description 3
- 238000009835 boiling Methods 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
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000092665 Atractylodes macrocephala Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 241000195474 Sargassum Species 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 235000019625 fat content Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 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
- 241000411851 herbal medicine Species 0.000 description 1
- 238000004519 manufacturing process 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
- 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a nut sweet noodle sauce and a preparation method thereof. The sweet noodle sauce is characterized by being composed of the following raw materials in parts by weight: 400-420 parts of instant noodle residues, 30-40 parts of tea residues, 20-22 parts of pine nut kernels, 30-35 parts of peanut kernels, 7-8 parts of sargassum powder, 3-4 parts of poria cocos, 2-3 parts of licorice, 4-5 parts of atractylodes macrocephala, 1-2 parts of ginsengs, 150-160 parts of salt, and 1.2-1.4 parts of aspergillus oryzae. The preparation method uses instant noodle residues as raw materials to ferment the sweet noodle sauce, which can effectively save costs, the prepared sweet noodle sauce has a mellow soya sauce flavor, a good color and luster, no bitter taste and other odors, and delicate mouthfeel, and the added tea residues contain tea residue protein which has good oil absorbency, and can reduce the oil and fat contents of the instant noodle residues. At the same time, the added various nuts have unique flavor. Besides, the added various Chinese herb medicines have efficacy of strengthening spleen.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of nut 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 nut 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 nut 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, SEMEN PINI KORAIENSIS 20-22, shelled peanut 30-35, seawood meal 7-8, Poria cocos 3-4, Radix Glycyrrhizae 2-3, bighead atractylodes rhizome 4-5, ginseng 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.
The preparation method of described nut sweet fermented flour sauce, is characterized in that comprising the following steps:
(1) Poria cocos, Radix Glycyrrhizae, the bighead atractylodes rhizome, people are participated in 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) SEMEN PINI KORAIENSIS, shelled peanut are pulverized, enter after oil cauldron explodes perfume (or spice) and pull out, drain oil content, obtain ground nut; The raw material mixing of step (1), (4) gained material and above-mentioned technique not being used, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, then add ground nut, mix thoroughly, 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 added has good oil absorption, can reduce the fat content of instant noodles disintegrating slag, and the present invention simultaneously with the addition of multiple nut, unique flavor, in addition, the present invention also containing multiple Chinese herbal medicine, has effect of invigorating the spleen.
Detailed description of the invention
A kind of nut 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, SEMEN PINI KORAIENSIS 20, shelled peanut 30, seawood meal 7, Poria cocos 3, Radix Glycyrrhizae 2, the bighead atractylodes rhizome 4, ginseng 1, salt 150, aspergillus oryzae 1.2.
The preparation method of described nut sweet fermented flour sauce, comprises the following steps:
(1) Poria cocos, Radix Glycyrrhizae, the bighead atractylodes rhizome, people are participated in 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) SEMEN PINI KORAIENSIS, shelled peanut are pulverized, enter after oil cauldron explodes perfume (or spice) and pull out, drain oil content, obtain ground nut; The raw material mixing of step (1), (4) gained material and above-mentioned technique not being used, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, then add ground nut, mix thoroughly, to obtain final product.
Claims (2)
1. a nut 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, SEMEN PINI KORAIENSIS 20-22, shelled peanut 30-35, seawood meal 7-8, Poria cocos 3-4, Radix Glycyrrhizae 2-3, bighead atractylodes rhizome 4-5, ginseng 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.
2. the preparation method of nut sweet fermented flour sauce according to claim 1, is characterized in that comprising the following steps:
(1) Poria cocos, Radix Glycyrrhizae, the bighead atractylodes rhizome, people are participated in 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) SEMEN PINI KORAIENSIS, shelled peanut are pulverized, enter after oil cauldron explodes perfume (or spice) and pull out, drain oil content, obtain ground nut; The raw material mixing of step (1), (4) gained material and above-mentioned technique not being used, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, then add ground nut, mix thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270706.4A CN104921065A (en) | 2015-05-26 | 2015-05-26 | Nut sweet noodle sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270706.4A CN104921065A (en) | 2015-05-26 | 2015-05-26 | Nut sweet noodle sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921065A true CN104921065A (en) | 2015-09-23 |
Family
ID=54108771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510270706.4A Pending CN104921065A (en) | 2015-05-26 | 2015-05-26 | Nut sweet noodle sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921065A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192680A (en) * | 2015-10-29 | 2015-12-30 | 青岛海之源智能技术有限公司 | Functional seaweed jam and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630924A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Method for preparing sweet noodle sauce |
| CN103238884A (en) * | 2013-05-13 | 2013-08-14 | 中国热带农业科学院农产品加工研究所 | Australia nut paste and preparation method thereof |
| CN103653077A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Composite sesame paste |
| CN104247970A (en) * | 2013-06-28 | 2014-12-31 | 邬德明 | Instant cereal and nut sauce and its preparation technology |
-
2015
- 2015-05-26 CN CN201510270706.4A patent/CN104921065A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630924A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Method for preparing sweet noodle sauce |
| CN103238884A (en) * | 2013-05-13 | 2013-08-14 | 中国热带农业科学院农产品加工研究所 | Australia nut paste and preparation method thereof |
| CN104247970A (en) * | 2013-06-28 | 2014-12-31 | 邬德明 | Instant cereal and nut sauce and its preparation technology |
| CN103653077A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Composite sesame paste |
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 |
|---|---|---|---|---|
| CN105192680A (en) * | 2015-10-29 | 2015-12-30 | 青岛海之源智能技术有限公司 | Functional seaweed jam and production method thereof |
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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 |