CN104939032A - Wild vegetable sweet noodle sauce and preparation method thereof - Google Patents

Abstract

The invention discloses wild vegetable sweet noodle sauce and a preparation method thereof. The wild vegetable sweet noodle sauce is prepared from the following raw materials in parts by weight: 400-420 parts of convenient noodle fragments, 30-40 parts of tea grounds, 30-33 parts of fiddlehead, 8-9 parts of lemons, 10-11 parts of lotus powder, 8-9 parts of onion powder, 4-5 parts of radix puerariae, 2-3 parts of rhizoma anemarrhenae, 2-3 parts of corn stigma, 1-2 parts of schisandra chinensis, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryzae. According to the wild vegetable sweet noodle sauce, the convenient noodle fragments are used as the raw material for fermenting to prepare the sweet noodle sauce, so that the cost can be effectively reduced; furthermore, the prepared sweet noodle sauce has mellow sauce taste, has a good color, does not have bitterness and other peculiar smell and tastes fine; tea ground proteins in the added tea grounds is high in oil absorption, so that the fat content of the convenient noodle fragments can be reduced, and the sweet noodle sauce is healthy; meanwhile, with the fiddlehead, the wild vegetable sweet noodle sauce is rich in nutrition; furthermore, the wild vegetable sweet noodle sauce further contains various Chinese herbs and has an effect of reducing blood sugar.

Description

A kind of wild vegetables sweet fermented flour sauce and preparation method thereof

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of wild vegetables 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 wild vegetables 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 wild vegetables 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, fiddlehead 30-33, lemon 8-9, lotus root starch 10-11, onion powder 8-9, root of kudzu vine 4-5, wind-weed 2-3, corn stigma 2-3, fruit of Chinese magnoliavine 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.

The preparation method of described wild vegetables sweet fermented flour sauce, is characterized in that comprising the following steps:

(1) root of kudzu vine, the wind-weed, corn stigma, the fruit of Chinese magnoliavine 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) cut into slices by lemon, mix with fiddlehead, water proof big fire is steamed after 8-10 minute and is taken out by fiddlehead, breaks into mud, then mixes with step (1), (4) gained material and leftover materials, grind homogeneous, continues 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, and 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, can reduce the fat content of instant noodles disintegrating slag, make the present invention more healthy, the present invention simultaneously with the addition of fiddlehead, nutritious, in addition, the present invention also containing multiple Chinese herbal medicine, has effect of hypoglycemic.

Detailed description of the invention

A kind of wild vegetables 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, fiddlehead 30, lemon 8, lotus root starch 10, onion powder 8, the root of kudzu vine 4, the wind-weed 2, corn stigma 2, the fruit of Chinese magnoliavine 1, salt 150, aspergillus oryzae 1.2.

The preparation method of described wild vegetables sweet fermented flour sauce, comprises the following steps:

(1) root of kudzu vine, the wind-weed, corn stigma, the fruit of Chinese magnoliavine 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) cut into slices by lemon, mix with fiddlehead, water proof big fire is steamed after 8-10 minute and is taken out by fiddlehead, breaks into mud, then mixes with step (1), (4) gained material and leftover materials, grind homogeneous, continues fermentation and carry out solarization system after 7 days, to obtain final product.

Claims (2)

1. a wild vegetables 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, fiddlehead 30-33, lemon 8-9, lotus root starch 10-11, onion powder 8-9, root of kudzu vine 4-5, wind-weed 2-3, corn stigma 2-3, fruit of Chinese magnoliavine 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.

2. the preparation method of wild vegetables sweet fermented flour sauce according to claim 1, is characterized in that comprising the following steps:

(1) root of kudzu vine, the wind-weed, corn stigma, the fruit of Chinese magnoliavine 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) cut into slices by lemon, mix with fiddlehead, water proof big fire is steamed after 8-10 minute and is taken out by fiddlehead, breaks into mud, then mixes with step (1), (4) gained material and leftover materials, grind homogeneous, continues fermentation and carry out solarization system after 7 days, to obtain final product.