CN105029254A - Suaeda salsa broad bean sauce and preparation method thereof - Google Patents
Suaeda salsa broad bean sauce and preparation method thereof Download PDFInfo
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- CN105029254A CN105029254A CN201510452633.0A CN201510452633A CN105029254A CN 105029254 A CN105029254 A CN 105029254A CN 201510452633 A CN201510452633 A CN 201510452633A CN 105029254 A CN105029254 A CN 105029254A
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- 240000006677 Vicia faba Species 0.000 title claims abstract description 177
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 177
- 241000586290 Suaeda salsa Species 0.000 title claims abstract description 145
- 235000015067 sauces Nutrition 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 42
- 239000008158 vegetable oil Substances 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 29
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 29
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 29
- 239000012043 crude product Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 238000000227 grinding Methods 0.000 claims description 22
- 239000002893 slag Substances 0.000 claims description 22
- 239000007787 solid Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 13
- 241000238557 Decapoda Species 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 230000014759 maintenance of location Effects 0.000 claims description 11
- 235000011837 pasties Nutrition 0.000 claims description 11
- 238000000967 suction filtration Methods 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 235000019733 Fish meal Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- 239000004467 fishmeal Substances 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000014102 seafood Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 7
- 241000207961 Sesamum Species 0.000 description 6
- 239000002689 soil Substances 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- 235000014653 Carica parviflora Nutrition 0.000 description 1
- 244000132059 Carica parviflora Species 0.000 description 1
- 241000579895 Chlorostilbon Species 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001434359 Muhlenbergia phleoides Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229910052876 emerald Inorganic materials 0.000 description 1
- 239000010976 emerald Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
- 235000008729 phenylalanine Nutrition 0.000 description 1
- 150000002994 phenylalanines Chemical class 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000007226 seed germination Effects 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- 235000013311 vegetables 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
-
- 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
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention belongs to the field of sauce production, and particularly relates to a suaeda salsa broad bean sauce and a preparation method thereof. The broad bean sauce comprises the following components by weight percent: 70-80% of broad bean halves, 8-10% of suaeda salsa, 1-2% of edible salt, 10-15% of vegetable oil and 0.5-1% of monosodium glutamate. The preparation method comprises the steps of preparation of suaeda salsa powder, fermentation of broad bean halves, preparation of broad bean sauce crude product, preparation of suaeda salsa mixed oil and preparation of the product. According to the preparation method of the suaeda salsa broad bean sauce, the steps are simple, the used raw materials are easy to obtain and low in cost, and the production cost is reduced; the suaeda salsa broad bean sauce prepared by the method is rich in nutrition, contains rich microelements, vitamins and various amino acids, and is good in absorption property; the suaeda salsa can improve the fragrance and mouth feel of the broad bean sauce; therefore, the suaeda salsa broad bean sauce has seafood fragrance and the pure flavor of broad bean sauce, is a rare health food, and has a quite high practical value.
Description
Technical field
The invention belongs to sauce technical field processed, particularly relate to a kind of Suaeda salsa thick broad-bean sauce and preparation method thereof.
Background technology
As everyone knows, thick broad-bean sauce is widely used in the dish processing of restaurant and family, and thick broad-bean sauce is by various microbial interaction, produces complex biochemical reaction, and the one fermentation bronzing flavoring be brewed, and it is for main production raw material with broad bean and flour.
Suaeda salsa (Suaedasalsa) is also called " wolf tail bar ", " HAIYINGCAI ", " alkali wormwood artemisia ", annual herb, stem is upright, cylindrical, up to 30-100 centimetre, Hua Dansheng or 2-3 has handle to cluster on the short handle of axil, and in group's umbrella, perianth is Five-pointed star in the fruit phase, be grown on the beach of near shore more, also can plant, its cultivation technique is more extensive, is mainly distributed in northeast, northwest, North China, Henan, Shandong, Jiangsu and zhejiang and other places.
Suaeda salsa is a kind of typical halophytes, be commonly called as " salt wormwood artemisia ", " seafood dish ", new culturing vegetable kind can be become through domestication, and can cultivate on desalination soil, be born in beach, wasteland, canal bank, river valley, roadside, Tian Bian etc. containing on saline and alkaline soil.
Suaeda salsa happiness high humidity, Salt And Alkali Tolerance, impoverishment tolerant, few disease and pest are a kind of natural pollution-free green food, are suitable for coastal area sandy soil or sandy loam plantation.Suaeda salsa requires that soil has good moisture condition, but due to cauline leaf meat, the moisture that in leaf, contain is a large amount of, therefore temporary transient arid can be stood.The rest period of seed is very short, and meeting suitable condition just can germination and emergence growth rapidly.But most seed germination and emergence rapidly after summer rain.Being scattered about like the stars around alkali lake and on saline-alkaline spot soil or growth of trooping more, can forming pure group, is also the companion species of other haophitic vegetations.
The commodity of Suaeda salsa is good, and plant type is attractive in appearance, and have the refined title of " emerald coral ", fresh and tender cauline leaf is nutritious, has special seafood taste, and mouthfeel is good, and can be used as medicine and cure mainly dyspepsia and stagnate and heating etc.Suaeda salsa has the function absorbing and store salinity, Suaeda salsa passes through root absorption, by the inorganic salts purification in soil, and selective absorbing, store its stem, Ye Zhong, the amount of saliferous is very high, with sodium chloride, potassium chloride, magnesium chloride for main component, in addition, also containing Ca, P, Fe, Zn, Se, I, Cu, Mn trace element, be rare source of nutrition.
At present, there are no Suaeda salsa thick broad-bean sauce on market, Suaeda salsa thick broad-bean sauce has important production development and is worth, but is not still produced and utilize at present.
Summary of the invention
An object of the present invention is: the deficiency existed for prior art, provides a kind of cost lower, and mouthfeel is better, nutritious Suaeda salsa thick broad-bean sauce.
For solving the problems of the technologies described above, technical scheme of the present invention is:
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 70%-80%, Suaeda salsa 8%-10%, edible salt 1-2%, vegetable oil 10-15% and monosodium glutamate 0.5-1%.
Improve as one, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 10%, edible salt 1%, vegetable oil 13% and monosodium glutamate 1%.
Improve as one, described thick broad-bean sauce also comprise in capsicum, fennel or sesame one or more.
As improving further, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 8%, edible salt 2%, vegetable oil 12%, monosodium glutamate 1% and capsicum 2%.
As one improve, described thick broad-bean sauce also comprise peeled shrimp, beef end or fish meal in one or more.
As improving further, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 8%, edible salt 2%, vegetable oil 12%, monosodium glutamate 1% and peeled shrimp 2%.
Two of object of the present invention is: the preparation method providing a kind of Suaeda salsa thick broad-bean sauce.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of described broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 3-5% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, adds thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Improving as one, in step (3), is 1:1 with the weight ratio of described cold boiling water in the broad bean lobe of described fermenting-ripening.
Improve as one, in step (5), remaining vegetable oil is heated to 150 ~ 170 DEG C, first add capsicum, fennel or sesame to carry out stir-frying 3 ~ 5 minutes, add peeled shrimp, beef end or fish meal again to carry out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, finally add the Suaeda salsa miscella that step (4) obtains again, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Owing to have employed technique scheme, the invention has the beneficial effects as follows:
The preparation method of Suaeda salsa thick broad-bean sauce provided by the invention, its step is simple, raw materials usedly to be easy to get, cheap, due to Suaeda salsa itself has must salinity, therefore do not need to add too many edible salt, decrease the consumption of edible salt, reduce production cost, by the Suaeda salsa thick broad-bean sauce that the method is obtained, it is nutritious, is rich in trace element, the V such as Ca, P, Fe, Zn, Se, I, Cu, Mn in thick broad-bean sauce
c, V
b1, V
b2, V
b5, V
b12deng several amino acids such as vitamin and serine, lysine, phenylalanines, its good absorbing, Trace Elements in Human Body, vitamin and amino acid whose deficiency can be supplemented, Suaeda salsa can improve fragrance and the mouthfeel of thick broad-bean sauce, the present invention takes full advantage of coastal resources, and Suaeda salsa thick broad-bean sauce had both had seafood fragrance, also has the pure taste of thick broad-bean sauce, for rare health food, there is very high practical value.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment one
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 72%, Suaeda salsa 10%, edible salt 2%, vegetable oil 15% and monosodium glutamate 1%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 3% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, adds thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment two
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 8%, edible salt 2%, vegetable oil 14.5% and monosodium glutamate 0.5%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 5% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, adds thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment three
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 80%, Suaeda salsa 8%, edible salt 1%, vegetable oil 10% and monosodium glutamate 1%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 4% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, adds thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment four
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 8%, edible salt 1%, vegetable oil 12%, capsicum 2% and monosodium glutamate 1%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 5% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, first add capsicum to carry out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment five
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 77%, Suaeda salsa 8%, edible salt 2%, vegetable oil 10%, capsicum 1%, fennel 1% and monosodium glutamate 1%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 4% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, first add capsicum and fennel carries out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product to stir-fry 3 ~ 5 minutes, add the Suaeda salsa miscella that step (4) obtains again, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment six
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 76%, Suaeda salsa 9%, edible salt 1%, vegetable oil 12%, sesame 1% and monosodium glutamate 1%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 4% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, first add sesame to carry out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment seven
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 70%, Suaeda salsa 10%, edible salt 2%, vegetable oil 15%, peeled shrimp 2% and monosodium glutamate 1%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 4% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) peeled shrimp is taken in proportion, peeled shrimp is chopped into peeled shrimp end, remaining vegetable oil is heated to 150 ~ 170 DEG C, first add peeled shrimp end to carry out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product to stir-fry 3 ~ 5 minutes, add the Suaeda salsa miscella that step (4) obtains again, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment eight
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 72%, Suaeda salsa 8%, edible salt 2%, vegetable oil 14.5%, beef end 3% and monosodium glutamate 0.5%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 4% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, first add beef end to carry out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
Embodiment nine
A kind of Suaeda salsa thick broad-bean sauce, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 78%, Suaeda salsa 8%, edible salt 2%, vegetable oil 11%, sesame 1%, fish meal 1% and monosodium glutamate 1%.
Described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 3% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, first add sesame to carry out stir-frying 3 ~ 5 minutes, add fish meal again to carry out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product to stir-fry 3 ~ 5 minutes, add the Suaeda salsa miscella that step (4) obtains again, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a Suaeda salsa thick broad-bean sauce, is characterized in that, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 70%-80%, Suaeda salsa 8%-10%, edible salt 1-2%, vegetable oil 10-15% and monosodium glutamate 0.5-1%.
2. Suaeda salsa thick broad-bean sauce as claimed in claim 1, it is characterized in that, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 10%, edible salt 1%, vegetable oil 13% and monosodium glutamate 1%.
3. Suaeda salsa thick broad-bean sauce as claimed in claim 1, is characterized in that, described thick broad-bean sauce also comprise in capsicum, fennel or sesame one or more.
4. Suaeda salsa thick broad-bean sauce as claimed in claim 3, it is characterized in that, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 8%, edible salt 2%, vegetable oil 12%, monosodium glutamate 1% and capsicum 2%.
5. Suaeda salsa thick broad-bean sauce as claimed in claim 1, is characterized in that, described thick broad-bean sauce also comprise in peeled shrimp, beef end or fish meal one or more.
6. Suaeda salsa thick broad-bean sauce as claimed in claim 5, it is characterized in that, by weight percentage, described thick broad-bean sauce comprises following component: broad bean lobe 75%, Suaeda salsa 8%, edible salt 2%, vegetable oil 12%, monosodium glutamate 1% and peeled shrimp 2%.
7. a preparation method for Suaeda salsa thick broad-bean sauce, is characterized in that, described preparation method comprises the following steps:
(1) take Suaeda salsa in proportion, wash with water clean, segment, pressure juice, obtain stoste and solid slag, solid slag soaks 20-30 minute, at 70-80 DEG C, heat 10-15 minute, suction filtration while hot, collect extract, be cooled to room temperature, merge above-mentioned stoste and extract, concentrated at 90-100 DEG C, obtain Suaeda salsa powder;
(2) take broad bean lobe in proportion, put into water and soak, after enlarged volume 1.5-2 times of described broad bean lobe, pull out, drain, grinding, the broad bean lobe after grinding is fermented, obtains the broad bean lobe of fermenting-ripening;
(3) in the broad bean lobe of fermenting-ripening, add cold boiling water, stir into pasty state, then add salt and the monosodium glutamate of described ratio, stir, then shine 15-20 days under the sun, obtain thick broad-bean sauce crude product;
(4) by weight, get 3-5% vegetable oil, be heated to 150-200 DEG C, keep 1-2 minute, be cooled to 70-80 DEG C, add Suaeda salsa powder and decoct, Oil-temperature control is between 70 ~ 100 DEG C, 10 ~ 15 minutes retention times, then pull Suaeda salsa powder out, obtain Suaeda salsa miscella;
(5) remaining vegetable oil is heated to 150 ~ 170 DEG C, adds thick broad-bean sauce crude product and stir-fry 3 ~ 5 minutes, then add the Suaeda salsa miscella that step (4) obtains, stir-fry 1 ~ 2 minute, namely obtain Suaeda salsa thick broad-bean sauce.
8. the preparation method of Suaeda salsa thick broad-bean sauce as claimed in claim 7, is characterized in that, in step (3), is 1:1 with the weight ratio of described cold boiling water in the broad bean lobe of described fermenting-ripening.
9. the preparation method of Suaeda salsa thick broad-bean sauce as claimed in claim 7, it is characterized in that, in step (5), remaining vegetable oil is heated to 150 ~ 170 DEG C, first adds capsicum, fennel or sesame and carry out stir-frying 3 ~ 5 minutes, then add peeled shrimp, beef end or fish meal carry out stir-frying 3 ~ 5 minutes, then add thick broad-bean sauce crude product to stir-fry 3 ~ 5 minutes, the last Suaeda salsa miscella adding step (4) again and obtain, stir-fries 1 ~ 2 minute, namely obtains Suaeda salsa thick broad-bean sauce.
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| CN107372742A (en) * | 2017-09-12 | 2017-11-24 | 盘锦泰成创新科技研究院有限公司 | A kind of health-care moon cake fluffy containing alkali |
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| CN101040705A (en) * | 2006-03-24 | 2007-09-26 | 孙贻超 | Functional health-care edible seepweed plant salt and the method for preparing the same |
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