CN104982901A - Seafood sesame paste and preparation method thereof - Google Patents
Seafood sesame paste and preparation method thereof Download PDFInfo
- Publication number
- CN104982901A CN104982901A CN201510299778.1A CN201510299778A CN104982901A CN 104982901 A CN104982901 A CN 104982901A CN 201510299778 A CN201510299778 A CN 201510299778A CN 104982901 A CN104982901 A CN 104982901A
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- parts
- sesame
- paste
- seafood
- sesame paste
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 33
- 235000014102 seafood Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000207961 Sesamum Species 0.000 title abstract description 29
- 235000012054 meals Nutrition 0.000 claims abstract description 12
- 239000004006 olive oil Substances 0.000 claims abstract description 12
- 235000008390 olive oil Nutrition 0.000 claims abstract description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000835 fiber Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 241000804384 Cynomorium songaricum Species 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 241000096284 Gynochthodes officinalis Species 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 210000003056 antler Anatomy 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- -1 sucrose ester Chemical class 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 7
- 244000226566 Psoralea corylifolia Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims 4
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 4
- 239000004519 grease Substances 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 235000002949 phytic acid Nutrition 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 3
- 235000021307 Triticum Nutrition 0.000 abstract 3
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a seafood sesame paste and a preparation method thereof. The seafood sesame paste is characterized by being prepared from the following raw materials by weight: 300 to 310 parts of sesame meal, 30 to 32 parts of olive oil, 4 to 5 parts of yellow rice wine, 20 to 22 parts of peeled shrimp, 15 to 20 parts of fish egg, 8 to 9 parts of freeze-dried mushroom powder, 2 to 3 parts of cynomorium songaricum, 1 to 2 parts of pilose antler, 3 to 4 parts of morinda officinalis, 2 to 3 parts of fructus psoraleae, 3 to 4 parts of yeast, 15 to 20 parts of wheat fiber, 0.8 to 1 part of monoglyceride, 0.8 to 1 part of sucrose ester and 20 to 21 parts of lotus leaf powder. According to the invention, sesame meal and olive oil are used as main raw materials, so the sesame paste has low fat content; through addition of lotus leaf powder, obesity caused by long-term eating of the sesame paste can be avoided; fermented sesame meal can degrade most phytate, so mineral matters existing in the form of phytate can be absorbed by the human body; grease can be absorbed into wheat fiber particles and is allowed to uniformly disperse in the paste in virtue of the characteristic that the wheat fiber particles uniformly disperse in the paste and are hard to aggregate, so the paste is stable; moreover, the sesame paste is capable of tonifying the kidney.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sauce, particularly relate to a kind of seafood sesame paste and preparation method thereof.
Background technology
Sesame paste is a kind of flavoring, due to its aromatic flavour, nourishing and extensively by the liking of consumer.But because the grease in sesame paste and solid particle exist density variation, lack emulsifier again, there will be the phenomenon analysing oil after placing so long-time, affect product attractive in appearance.Sesame paste in the market to be adopted and adds hydrogenated oil and fat and reach solidification to sauce body, thus improves the quality stability in its shelf-life, but containing a large amount of trans-fatty acids in hydrogenated oil and fat, too much ediblely can cause diabetes, be losing one's memory equivalent risk.Therefore research and develop a kind of can stable for extended periods of time evenly and the sesame paste of health has wide market prospects.
Summary of the invention
The object of this invention is to provide a kind of seafood sesame paste and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of seafood sesame paste, is characterized in that being made up of the raw material of following weight portion:
Sesame seed meal 300-310, olive oil 30-32, yellow rice wine 4-5, peeled shrimp 20-22, roe 15-20, mushroom freeze-dried powder 8-9, cynomorium songaricum 2-3, pilose antler 1-2, Morinda officinalis 3-4, Psoralea corylifolia 2-3, yeast 3-4, Semen Tritici aestivi fiber 15-20, monoglyceride 0.8-1, sucrose ester 0.8-1, lotus leaf powder 20-21.
The preparation method of described seafood sesame paste, is characterized in that comprising the following steps:
(1) cynomorium songaricum, pilose antler, Morinda officinalis, Psoralea corylifolia are added 9-10 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) stirring that added water by sesame seed meal made water content reach 40-45%, then adds yeast, at 35-36 DEG C of bottom fermentation 8-10 hour, gained material mixes with liquid to be sent into colloid mill and grinds homogeneous, then mix with the olive oil of 80%, then add Semen Tritici aestivi fiber, mix latter standing 1 hour thoroughly;
(3) monoglyceride is joined in remaining olive oil, be stirred to monoglyceride and dissolve;
(4) warm water sucrose ester being added 10-11 times 50 DEG C is stirred to dissolving;
(5) yellow rice wine is mixed with peeled shrimp, enter steamer and cook rear taking-up, pulverize after sending into oven for drying;
(6) by as many again for roe water mill slurry, cream endured by little fire;
(7) in step (2) gained material, add step (3), (4), (5), (6) gained material and leftover materials successively, stir, homogenate 5 minutes, then through filling, sterilization, cooling, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts sesame seed meal and a small amount of olive oil as primary raw material, make fat content of the present invention low, heat is lower than traditional sesame paste, the lotus leaf powder that adds of arranging in pairs or groups again can avoid eating for a long time the problem of obesity that sesame paste brings, more healthy, the wherein most phytate and sesame seed meal can be degraded after fermentation, make in sesame seed meal with the calcium that phytate form exists, the mineral matters such as phosphorus can be absorbed by the body, and the Semen Tritici aestivi fiber added can utilize its feature with larger specific area and absorption affinity thereof to be adsorbed in its particle by the grease in the present invention, and can dispersed characteristic of not easily assembling make grease be dispersed in sauce body in sauce body by himself, sauce body is stablized, not easily layering, in addition, the present invention also added seafood, delicate flavour is pure, the traditional Chinese medicine ingredients of arranging in pairs or groups again in the present invention can play the effect of kidney tonifying.
Detailed description of the invention
A kind of seafood sesame paste, is characterized in that being made up of the raw material of following weight portion (kilogram):
Sesame seed meal 300, olive oil 30, yellow rice wine 4, peeled shrimp 20, roe 15, mushroom freeze-dried powder 8, cynomorium songaricum 2, pilose antler 1, Morinda officinalis 3, Psoralea corylifolia 2, yeast 3, Semen Tritici aestivi fiber 15, monoglyceride 0.8, sucrose ester 0.8, lotus leaf powder 20.
The preparation method of described seafood sesame paste, comprises the following steps:
(1) cynomorium songaricum, pilose antler, Morinda officinalis, Psoralea corylifolia are added 9-10 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) stirring that added water by sesame seed meal made water content reach 40-45%, then adds yeast, at 35-36 DEG C of bottom fermentation 8-10 hour, gained material mixes with liquid to be sent into colloid mill and grinds homogeneous, then mix with the olive oil of 80%, then add Semen Tritici aestivi fiber, mix latter standing 1 hour thoroughly;
(3) monoglyceride is joined in remaining olive oil, be stirred to monoglyceride and dissolve;
(4) warm water sucrose ester being added 10-11 times 50 DEG C is stirred to dissolving;
(5) yellow rice wine is mixed with peeled shrimp, enter steamer and cook rear taking-up, pulverize after sending into oven for drying;
(6) by as many again for roe water mill slurry, cream endured by little fire;
(7) in step (2) gained material, add step (3), (4), (5), (6) gained material and leftover materials successively, stir, homogenate 5 minutes, then through filling, sterilization, cooling, to obtain final product.
Claims (2)
1. a seafood sesame paste, is characterized in that being made up of the raw material of following weight portion:
Sesame seed meal 300-310, olive oil 30-32, yellow rice wine 4-5, peeled shrimp 20-22, roe 15-20, mushroom freeze-dried powder 8-9, cynomorium songaricum 2-3, pilose antler 1-2, Morinda officinalis 3-4, Psoralea corylifolia 2-3, yeast 3-4, Semen Tritici aestivi fiber 15-20, monoglyceride 0.8-1, sucrose ester 0.8-1, lotus leaf powder 20-21.
2. the preparation method of seafood sesame paste according to claim 1, is characterized in that comprising the following steps:
(1) cynomorium songaricum, pilose antler, Morinda officinalis, Psoralea corylifolia are added 9-10 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) stirring that added water by sesame seed meal made water content reach 40-45%, then adds yeast, at 35-36 DEG C of bottom fermentation 8-10 hour, gained material mixes with liquid to be sent into colloid mill and grinds homogeneous, then mix with the olive oil of 80%, then add Semen Tritici aestivi fiber, mix latter standing 1 hour thoroughly;
(3) monoglyceride is joined in remaining olive oil, be stirred to monoglyceride and dissolve;
(4) warm water sucrose ester being added 10-11 times 50 DEG C is stirred to dissolving;
(5) yellow rice wine is mixed with peeled shrimp, enter steamer and cook rear taking-up, pulverize after sending into oven for drying;
(6) by as many again for roe water mill slurry, cream endured by little fire;
(7) in step (2) gained material, add step (3), (4), (5), (6) gained material and leftover materials successively, stir, homogenate 5 minutes, then through filling, sterilization, cooling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510299778.1A CN104982901A (en) | 2015-06-05 | 2015-06-05 | Seafood sesame paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510299778.1A CN104982901A (en) | 2015-06-05 | 2015-06-05 | Seafood sesame paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982901A true CN104982901A (en) | 2015-10-21 |
Family
ID=54294914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510299778.1A Pending CN104982901A (en) | 2015-06-05 | 2015-06-05 | Seafood sesame paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982901A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108371314A (en) * | 2018-04-03 | 2018-08-07 | 湖北省美高食品股份有限公司 | A kind of fresh adding sesame paste and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829292A (en) * | 2013-12-04 | 2014-06-04 | 江南大学 | Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier |
| CN103932274A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Sesame paste with beef bone flavor and preparation method thereof |
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
-
2015
- 2015-06-05 CN CN201510299778.1A patent/CN104982901A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829292A (en) * | 2013-12-04 | 2014-06-04 | 江南大学 | Method for improving peanut butter rheological characteristics by wheat fibers and composite emulsifier |
| CN103932274A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Sesame paste with beef bone flavor and preparation method thereof |
| CN104305374A (en) * | 2014-10-20 | 2015-01-28 | 河南工业大学 | Process for producing low-fat sesame paste |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108371314A (en) * | 2018-04-03 | 2018-08-07 | 湖北省美高食品股份有限公司 | A kind of fresh adding sesame paste and preparation 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151021 |