CN104939029A - Mutton sweet soybean paste and preparation method thereof - Google Patents
Mutton sweet soybean paste and preparation method thereof Download PDFInfo
- Publication number
- CN104939029A CN104939029A CN201510270598.0A CN201510270598A CN104939029A CN 104939029 A CN104939029 A CN 104939029A CN 201510270598 A CN201510270598 A CN 201510270598A CN 104939029 A CN104939029 A CN 104939029A
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- parts
- mutton
- gained
- soybean paste
- instant noodles
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000068988 Glycine max Species 0.000 title abstract 6
- 235000010469 Glycine max Nutrition 0.000 title abstract 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 13
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000427159 Achyranthes Species 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
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 240000008918 Chaenomeles cathayensis Species 0.000 claims description 6
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 240000007651 Rubus glaucus Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 241000209140 Triticum 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
- 239000000203 mixture Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract 3
- 240000006432 Carica papaya Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 244000235659 Rubus idaeus Species 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000021013 raspberries Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides mutton sweet soybean paste and a preparation method thereof. The mutton sweet soybean paste is characterized by being prepared from following raw materials in parts by weight: 400-420 parts of crushed instant noodles, 30-40 parts of tea residues, 40-42 parts of mutton, 20-22 parts of papaya juice, 10-11 parts of taros, 9-11 parts of wheat germ meal, 3-4 parts of twotooth achyranthes roots, 2-3 parts of eucommia ulmoides, 4-5 parts of raspberries, 2-3 parts of codonopsis pilosula, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryzae. According to the mutton sweet soybean paste, the crushed instant noodles are used as the raw materials to ferment to prepare the sweet soybean paste so that the cost can be effectively saved; the prepared sweet soybean paste has a rich sauce flavor, good color and luster, no bitter taste and no other foreign tastes, and delicious taste; tea residue protein in the added tea residues has a very good oil absorption property so that the grease content of the crushed instant noodles can be reduced and the product is relatively healthy; and meanwhile, the mutton is added so that the taste is delicious and traditional Chinese medicines are matched so that the kidney tonifying effect can be realized.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of mutton 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 mutton 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 mutton 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, mutton 40-42, Chinese flowering quince juice 20-22, taro 10-11, wheat germ powder 9-11, root of bidentate achyranthes 3-4, bark of eucommia 2-3, raspberry 4-5, Radix Codonopsis 2-3, salt 150-160, aspergillus oryzae 1.2-1.4.
The preparation method of described mutton sweet fermented flour sauce, is characterized in that comprising the following steps:
(1) root of bidentate achyranthes, the bark of eucommia, raspberry, Radix Codonopsis 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) mutton is minced, cook after adding the pickled 30-40 of Chinese flowering quince juice minute, obtain mutton end; Taro is removed the peel, enters boiled water pot and boil rear discharging, drain, break into mud, obtain taro mud;
(6) mixed by the raw material that taro mud and step (1), (4) gained material and above-mentioned technique are not used, grind homogeneous, continue fermentation and carry out solarization system after 7 days, gained material mixes with mutton end to be mixed 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, and 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, make the present invention more healthy, the present invention simultaneously with the addition of mutton, delicious flavour, the Chinese medicine in collocation the present invention can play the effect of kidney tonifying.
Detailed description of the invention
A kind of mutton 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, mutton 40, Chinese flowering quince juice 20, taro 10, wheat germ powder 9, the root of bidentate achyranthes 3, the bark of eucommia 2, raspberry 4, Radix Codonopsis 2, salt 150, aspergillus oryzae 1.2.
The preparation method of described mutton sweet fermented flour sauce, comprises the following steps:
(1) root of bidentate achyranthes, the bark of eucommia, raspberry, Radix Codonopsis 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) mutton is minced, cook after adding the pickled 30-40 of Chinese flowering quince juice minute, obtain mutton end; Taro is removed the peel, enters boiled water pot and boil rear discharging, drain, break into mud, obtain taro mud;
(6) mixed by the raw material that taro mud and step (1), (4) gained material and above-mentioned technique are not used, grind homogeneous, continue fermentation and carry out solarization system after 7 days, gained material mixes with mutton end to be mixed thoroughly, to obtain final product.
Claims (2)
1. a mutton 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, mutton 40-42, Chinese flowering quince juice 20-22, taro 10-11, wheat germ powder 9-11, root of bidentate achyranthes 3-4, bark of eucommia 2-3, raspberry 4-5, Radix Codonopsis 2-3, salt 150-160, aspergillus oryzae 1.2-1.4.
2. the preparation method of mutton sweet fermented flour sauce according to claim 1, is characterized in that comprising the following steps:
(1) root of bidentate achyranthes, the bark of eucommia, raspberry, Radix Codonopsis 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) mutton is minced, cook after adding the pickled 30-40 of Chinese flowering quince juice minute, obtain mutton end; Taro is removed the peel, enters boiled water pot and boil rear discharging, drain, break into mud, obtain taro mud;
(6) mixed by the raw material that taro mud and step (1), (4) gained material and above-mentioned technique are not used, grind homogeneous, continue fermentation and carry out solarization system after 7 days, gained material mixes with mutton end to be mixed thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270598.0A CN104939029A (en) | 2015-05-26 | 2015-05-26 | Mutton sweet soybean paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510270598.0A CN104939029A (en) | 2015-05-26 | 2015-05-26 | Mutton sweet soybean paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939029A true CN104939029A (en) | 2015-09-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510270598.0A Pending CN104939029A (en) | 2015-05-26 | 2015-05-26 | Mutton sweet soybean paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939029A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146455A (en) * | 2015-10-09 | 2015-12-16 | 吴秀芝 | Mutton flavoring packets for soup noodles and production methods of mutton flavoring packets |
| CN105394717A (en) * | 2015-10-26 | 2016-03-16 | 合肥刘老四调味品厂 | Nutritional yolk and cocoa sweet sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1660404A (en) * | 2005-01-19 | 2005-08-31 | 雷小平 | Health product of preserving health, invigorating the kidney and supporting yang for male |
| CN103355647A (en) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | Silkie sweet flour paste containing traditional Chinese medicine components |
| CN104042930A (en) * | 2014-06-13 | 2014-09-17 | 郎需和 | Traditional Chinese medicine composition for nourishing blood and tonifying kidney |
-
2015
- 2015-05-26 CN CN201510270598.0A patent/CN104939029A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1660404A (en) * | 2005-01-19 | 2005-08-31 | 雷小平 | Health product of preserving health, invigorating the kidney and supporting yang for male |
| CN103355647A (en) * | 2013-07-31 | 2013-10-23 | 徐州华虹食品有限公司 | Silkie sweet flour paste containing traditional Chinese medicine components |
| CN104042930A (en) * | 2014-06-13 | 2014-09-17 | 郎需和 | Traditional Chinese medicine composition for nourishing blood and tonifying kidney |
Non-Patent Citations (2)
| 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》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146455A (en) * | 2015-10-09 | 2015-12-16 | 吴秀芝 | Mutton flavoring packets for soup noodles and production methods of mutton flavoring packets |
| 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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| 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: 20150930 |
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| RJ01 | Rejection of invention patent application after publication |