CN104939032A - Wild vegetable sweet noodle sauce and preparation method thereof - Google Patents
Wild vegetable sweet noodle sauce and preparation method thereof Download PDFInfo
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- CN104939032A CN104939032A CN201510271110.6A CN201510271110A CN104939032A CN 104939032 A CN104939032 A CN 104939032A CN 201510271110 A CN201510271110 A CN 201510271110A CN 104939032 A CN104939032 A CN 104939032A
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- parts
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- noodle
- wild vegetable
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000012149 noodles Nutrition 0.000 title abstract 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 30
- 235000013312 flour Nutrition 0.000 claims description 15
- 235000008446 instant noodles Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 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
- 229920002472 Starch Polymers 0.000 claims description 3
- 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
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000012634 fragment Substances 0.000 abstract 3
- 235000019640 taste Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious 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
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271110.6A CN104939032A (en) | 2015-05-26 | 2015-05-26 | Wild vegetable sweet noodle sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271110.6A CN104939032A (en) | 2015-05-26 | 2015-05-26 | Wild vegetable sweet noodle sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104939032A true CN104939032A (en) | 2015-09-30 |
Family
ID=54154554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510271110.6A Pending CN104939032A (en) | 2015-05-26 | 2015-05-26 | Wild vegetable sweet noodle sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939032A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495450A (en) * | 2016-01-05 | 2016-04-20 | 张明耀 | Bamboo shoot sauce formula and manufacturing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637099A (en) * | 2013-10-25 | 2014-03-19 | 周良 | Nutritious sauce cowpea and preparation method thereof |
| CN104585715A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Fungus flavored sauce and preparation method thereof |
| CN104585721A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Oil-flavor sauce and preparation method thereof |
-
2015
- 2015-05-26 CN CN201510271110.6A patent/CN104939032A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637099A (en) * | 2013-10-25 | 2014-03-19 | 周良 | Nutritious sauce cowpea and preparation method thereof |
| CN104585715A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Fungus flavored sauce and preparation method thereof |
| CN104585721A (en) * | 2015-01-08 | 2015-05-06 | 陆开云 | Oil-flavor sauce and preparation method thereof |
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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495450A (en) * | 2016-01-05 | 2016-04-20 | 张明耀 | Bamboo shoot sauce formula and manufacturing method |
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Legal Events
| 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: 20150930 |
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| RJ01 | Rejection of invention patent application after publication |