CN105231366A - Sauced pawpaw sticks and preparing method thereof - Google Patents
Sauced pawpaw sticks and preparing method thereof Download PDFInfo
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- CN105231366A CN105231366A CN201510681247.9A CN201510681247A CN105231366A CN 105231366 A CN105231366 A CN 105231366A CN 201510681247 A CN201510681247 A CN 201510681247A CN 105231366 A CN105231366 A CN 105231366A
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- pawpaw
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- sauce
- capsicum
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- 238000000034 method Methods 0.000 title description 6
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- 239000004365 Protease Substances 0.000 description 2
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- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
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- 239000001630 malic acid Substances 0.000 description 1
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- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Abstract
The invention relates to a sauced food, in particular to sauced pawpaw sticks. The sauced pawpaw sticks are prepared from, by weight, 10 parts of dried pawpaw sticks, 8-15 parts of soybean sauce, 2-3 parts of hot pepper, 2-3 parts of garlic meat and 1-2 parts of rock candy. The prepared sauced pawpaw sticks can maintain the nutritive value of pawpaw, is tasty, refreshing and appetizing, can help digestion, and meets the requirement of people for a food which is delicious, spicy, appetizing, nutritious, tasty and convenient to carry.
Description
Technical field
The present invention relates to a kind of cure foods, specifically a kind of sauce incense wood sugar-preserved gourd and preparation method thereof.
Background technology
Pawpaw, Caricaceae torrid zone dungarunga or shrub, originate in tropical America.Pawpaw taste acid warm in nature, suppressing the hyperactive liver and easing the stomach, relaxing muscles and tendons network, muscles and bones alive, hypotensive, the fruit of pawpaw is rich in 17 kinds with upper amino acid and calcium, iron etc., also containing oxidizing ferment and carpenter's element, wherein oxidizing ferment is the very strong protein digestibility enzyme of a kind of effect, is called as natural digestive enzyme, contribute to food such as body digestion meat, egg etc., improve the digestibility of nutriment, lower the workload of stomach and intestine, help digest, prevent treating constipation, and digestive system canceration can be prevented.In pawpaw, ascorbic content is very high, can eliminate the toxin such as body endoperoxide, purify the blood, and has prevention effect to hepatosis and high fat of blood, high blood pressure." papain " that pawpaw fruit contains has promotion digestion and anti-aging effects to human body, is fruit, can cooks again.Its distinctive Fructus Chaenomelis ferment energy heart clearing, lung moistening can also help, control stomach trouble, its exclusive pawpaw alkali has antitumor efficacy, to lymhocytic leukaemia cells, there is strong active anticancer, the yellowish pink orange or blood orange of pawpaw, edible rate is high, pawpaw fruit is nutritious, fruit contains abundant papain, calcium, phosphorus, potassium, carrotene, protein, malic acid, tartaric acid, lemon enzyme and Vitamin A, second, third and C and mineral matter etc., nutrition is high, easy absorption, has the effects such as health care, beauty treatment, Constipation.But inconvenience, mouthfeel shortcoming that is poor, that be not too fond of eating are eaten something rare in pawpaw existence; Therefore, people will salt into acid material down.The method of pickling is different, and the product special flavour pickled out differs greatly.Open source literature also reports the curing food of some pawpaws, such as:
1, Chinese patent: the processing method of papaya pickle, the applying date: 2005.9.28, application number: 200510094576.X, applicant: Sun Yuanshan, address: 212132 discipline village villages, Ding Gang town, Dantu District, industry, inventor: Sun Yuanshan, summary: a kind of processing method of papaya pickle of this disclosure of the invention, adopt pawpaw as processing main material, be equipped with the head of garlic, shredded ginger or ginger splices, capsicum, salt, soy sauce, asccharin, major ingredient and batching are put into salt down cylinder sauce 7-25 days, owing to adopting containing abundant protein, vitamin A, the pawpaw of vitamin C and a large amount of mineral matter is pickled as primary raw material, outward appearance is good, taste is strong.
2, Chinese patent: spicy papaw pieces and preparation method thereof, application number: 201310325821.8, the applying date: 2013.07.30, applicant: Chen Mengwei, address: 537000 No. 166, ring East Roads, Yulin City Yuzhou District one, Guangxi Zhuang Autonomous Region, inventor: Chen Mengwei, summary: the object of this invention is to provide a kind of preparation method of pickling spicy papaw pieces, both the nutritive value of pawpaw had been kept, tasty and refreshing appetizing again, improve a poor appetite, also contribute to digestion, eat for a long time and can also improve looks, described spicy papaw pieces is characterized in that being made by the raw material of following deal: pawpaw 1000 grams, 200 grams, capsicum, 20 grams, Chinese prickly ash, 50 grams, ginger, garlic solvent 80 grams, 100 grams, soy sauce, sugar 80 grams.
3, Chinese patent: a kind of papaw pieces and production method thereof, application number: 201110028296.4, the applying date: 2011.01.26, applicant: Zhou Zhijian, address: 528400 No. 16, JinTai Roads, village of Pingnan County, small towns, Zhongshan City, Guangdong Province three, inventor: Zhou Zhijian, Chen Ye, summary: a kind of papaw pieces of this disclosure of the invention, it is mainly prepared from by the raw material of following parts by weight: pawpaw 500 parts, capsicum 10-100 part, raw head of garlic 20-50 part, fermented soya bean 10-50 part, light soy sauce 30-100 part, salt 5-20 part, rock sugar 5-20 part; This invention also discloses a kind of production method of above-mentioned papaw pieces, the papaw pieces eating method of this invention is various, edible convenient, it is except possessing the nutritional labeling same with raw pawpaw, also change traditional-handwork processing to pickle, affect the original taste of pawpaw by science composition processing, there is nature, delicate fragrance, sharp and clear mouthfeel.
4, Chinese patent: the preparation method of pawpaw thick chilli sauce, application number: 201210387736.X, the applying date: 2012.10.12, applicant: carry out light industry, address: 532800 Chongzuo City, Guangxi Zhuang Autonomous Region Tiandeng County Office of Science and Technology, inventor: carry out light industry, cover white, arriving, Huang Xiaojuan, beam benevolent rule, agriculture moral will, Zhao Qingjiao, permitted hypo, Mo Mingxin, summary: this invention relates to a kind of preparation method of pawpaw thick chilli sauce, adopts the raw material of following weight content: fresh chilli 20-50; Fresh pawpaw silk 5-10; Garlic 10-20, anistree anise-oil 0.2-1; The white wine 20-40 of alcoholic strength 30-60; Salt 2-5; Brown sugar or white sugar 5-10; Monosodium glutamate 0-3; Preparation method is as follows: by capsicum and garlic chopping, pawpaw is cut into the silk of 1-3 centimetre, add anistree anise-oil, white wine, soy sauce, salt and monosodium glutamate, stir, install in glass container or terrine, sealing, makes it air tight, the obtained pawpaw flavor of chili sauce of this invention is unique, mouthfeel is good, meets people and pursues perfume (or spice), peppery, appetizing, nutrition, the good to eat and demand that is convenient for carrying.
5, Chinese patent: a kind of delicious pawpaw can, application number 201310381134.8, applying date 2013.08.28, applicant Du Shuqing, Daliang City of Liaoning Province, address 116031 Ganjingzi District spring brocade No. 12nd, fountainhead B4 district building 1-602, inventor shuts out refined minister in ancient times, summary: this invention relates to a kind of preparation method of tinned food, specifically a kind of delicious pawpaw can and preparation method thereof.To form by following percentage by weight in order to this invention that solves the problem is achieved in that: raw material papaya is 55%-70%, and soup stock is 15-30%; Comprise xylitol, honey, essence, lemon yellow, citric acid, salt adds water and be mixed.This invention compared to the prior art, be that manufacture craft is reasonable, save the energy, the various nutrition that can keep pawpaw and original form, be convenient to store, solve in prior art and be difficult to a fresh-keeping difficult problem, its distinctive Fructus Chaenomelis ferment energy heart clearing, lung moistening can also help digest, control stomach trouble, its exclusive pawpaw alkali has antitumor efficacy, thus, has good value for applications.
Summary of the invention
The object of this invention is to provide a kind of preparation method of sauce incense wood sugar-preserved gourd, both kept the nutritive value of pawpaw, tasty and refreshing appetizing again, to improve a poor appetite, also contribute to digestion, meet people and pursue perfume (or spice), peppery, appetizing, nutrition, the good to eat and demand that is convenient for carrying.
To achieve these goals, the technical solution used in the present invention is as follows:
Sauce incense wood sugar-preserved gourd of the present invention, it adopts the raw material comprising following parts by weight to make:
The dry bar of pawpaw 10 parts;
8 ~ 15 parts, soy sauce;
2 ~ 3 parts, capsicum;
Garlic rice particle 2 ~ 3 parts;
1 ~ 2 part, rock sugar.
The dry bar of described pawpaw cleans after peeling is cut into 1 ~ 3 centimetre wide rectangular with fresh pawpaw, and dry and make, the weight ratio before and after pawpaw bar dries is 100:6 ~ 7.
Described garlic rice particle is that after using peeling, clean garlic rice is cut into the particle of less than 5 millimeters.
The preparation method of described soy sauce is: add water after soya-bean cake 20 ~ 30 weight portion and starch 15 ~ 20 weight portion being mixed and make mixture water content reach 55% ~ 60%, with pressure cooker, mixture is obtained grog with 0.2 atmospheric pressure pressurization steaming after 15 ~ 30 minutes, again grog is quickly cooled to 40 ~ 45 DEG C, add salt 0.3 ~ 0.5 weight portion, aspergillus oryzae, lactic acid bacteria and saccharomycete 0.3 ~ 0.5 weight portion, after Homogeneous phase mixing, namely sealing and fermenting obtained soy sauce after 1 month; Described aspergillus oryzae, lactic acid bacteria and saccharomycete weight ratio are 1:1:1.
The preparation method of sauce incense wood sugar-preserved gourd is: (1) takes totally without the capsicum of insect pest by above-mentioned weight portion, and capsicum is cut into the particle of less than 1 centimetre size after drying with clear water is clean, for subsequent use;
(2) take the dry bar of pawpaw by above-mentioned weight portion, and use alcoholic strength be the rice wine foam washing of less than 15 degree clean after, add soy sauce, capsicum, garlic rice particle and rock sugar and stir, after then putting into one week of container sealed pickling and get final product.
Described light soy sauce juice is extra large sky light soy sauce.
Outstanding substantive distinguishing features of the present invention and significant progress are:
1, the sauce incense wood sugar-preserved gourd prepared of the inventive method thick with look good meat, clear and melodious good to eat, aromatic flavour, salty peppery suitable, instant, both the nutritive value of pawpaw had been kept, tasty and refreshing appetizing again, to improve a poor appetite, also contribute to digestion, meet people and pursue perfume (or spice), peppery, appetizing, nutrition, the good to eat and demand that is convenient for carrying.
2, the dry bar of pawpaw that the present invention adopts cleans after peeling is cut into 1 ~ 3 centimetre wide rectangular with fresh pawpaw, and dry and make, the weight ratio before and after pawpaw bar dries is 100:6 ~ 7, and moisture is most suitable, and the pawpaw bar look good meat pickled with it is thick, clearer and more melodious good to eat.
3, the dry bar of the present invention pawpaw in preparation process uses alcoholic strength to be that the rice wine foam washing of less than 15 degree is clean, and after cleaning, rice wine infiltrates in the dry bar of pawpaw, pickles rear pawpaw bar with the wine flavour of having a talk, and adds garlic rice particle when pickling, aromatic flavour.
Detailed description of the invention
Introduce the present invention in order to more detailed, below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
Get the raw material of following parts by weight:
The dry bar of pawpaw 10 parts;
8 parts, soy sauce;
2 parts, capsicum;
Garlic rice particle 2 parts;
1 part, rock sugar.
The dry bar of described pawpaw cleans after peeling is cut into 1 centimetre wide rectangular with fresh pawpaw, and dry and make, the weight ratio before and after pawpaw bar dries is 100:6.
Described garlic rice particle is that after using peeling, clean garlic rice is cut into the particle of less than 5 millimeters.
The preparation method of described soy sauce is: add water after soya-bean cake 20 weight portion and starch 15 weight portion being mixed and make mixture water content reach 55%, with pressure cooker, mixture is obtained grog with 0.2 atmospheric pressure pressurization steaming after 15 minutes, again grog is quickly cooled to 40 DEG C, add salt 0.3 weight portion, aspergillus oryzae, lactic acid bacteria and saccharomycete 0.3 weight portion, after Homogeneous phase mixing, namely sealing and fermenting obtained soy sauce after 1 month; Described aspergillus oryzae, lactic acid bacteria and saccharomycete weight ratio are 1:1:1.
First take totally without the capsicum of insect pest by above-mentioned weight portion, capsicum is cut into the particle of less than 1 centimetre size after drying with clear water is clean, for subsequent use; Take the dry bar of pawpaw by above-mentioned weight portion again, and use alcoholic strength be the rice wine foam washing of less than 15 degree clean after, add soy sauce, capsicum, garlic rice particle and rock sugar and stir, sauce incense wood sugar-preserved gourd after then putting into one week of container sealed pickling, can be obtained.
Embodiment 2:
Get the raw material of following parts by weight:
The dry bar of pawpaw 10 parts;
10 parts, soy sauce;
2.5 parts, capsicum;
Garlic rice particle 2.5 parts;
1.5 parts, rock sugar.
The dry bar of described pawpaw cleans after peeling is cut into 2 centimetres wide rectangular with fresh pawpaw, and dry and make, the weight ratio before and after pawpaw bar dries is 100:6.5.
Described garlic rice particle is that after using peeling, clean garlic rice is cut into the particle of less than 5 millimeters.
The preparation method of described soy sauce is: add water after soya-bean cake 25 weight portion and starch 18 weight portion being mixed and make mixture water content reach 58%, with pressure cooker, mixture is obtained grog with 0.2 atmospheric pressure pressurization steaming after 20 minutes, again grog is quickly cooled to 43 DEG C, add salt 0.4 weight portion, aspergillus oryzae, lactic acid bacteria and saccharomycete 0.4 weight portion, after Homogeneous phase mixing, namely sealing and fermenting obtained soy sauce after 1 month; Described aspergillus oryzae, lactic acid bacteria and saccharomycete weight ratio are 1:1:1.
First take totally without the capsicum of insect pest by above-mentioned weight portion, capsicum is cut into the particle of less than 1 centimetre size after drying with clear water is clean, for subsequent use; Take the dry bar of pawpaw by above-mentioned weight portion again, and use alcoholic strength be the rice wine foam washing of less than 15 degree clean after, add soy sauce, capsicum, garlic rice particle and rock sugar and stir, sauce incense wood sugar-preserved gourd after then putting into one week of container sealed pickling, can be obtained.
Embodiment 3:
Get the raw material of following parts by weight:
The dry bar of pawpaw 10 parts;
15 parts, soy sauce;
3 parts, capsicum;
Garlic rice particle 3 parts;
2 parts, rock sugar.
The dry bar of described pawpaw cleans after peeling is cut into 3 centimetres wide rectangular with fresh pawpaw, and dry and make, the weight ratio before and after pawpaw bar dries is 100:7.
Described garlic rice particle is that after using peeling, clean garlic rice is cut into the particle of less than 5 millimeters.
The preparation method of described soy sauce is: add water after soya-bean cake 30 weight portion and starch 20 weight portion being mixed and make mixture water content reach 60%, with pressure cooker, mixture is obtained grog with 0.2 atmospheric pressure pressurization steaming after 30 minutes, again grog is quickly cooled to 45 DEG C, add salt 0.5 weight portion, aspergillus oryzae, lactic acid bacteria and saccharomycete 0.5 weight portion, after Homogeneous phase mixing, namely sealing and fermenting obtained soy sauce after 1 month; Described aspergillus oryzae, lactic acid bacteria and saccharomycete weight ratio are 1:1:1.
First take totally without the capsicum of insect pest by above-mentioned weight portion, capsicum is cut into the particle of less than 1 centimetre size after drying with clear water is clean, for subsequent use; Take the dry bar of pawpaw by above-mentioned weight portion again, and use alcoholic strength be the rice wine foam washing of less than 15 degree clean after, add soy sauce, capsicum, garlic rice particle and rock sugar and stir, sauce incense wood sugar-preserved gourd after then putting into one week of container sealed pickling, can be obtained.
Application Example:
Two kinds of pawpaw bars that the sauce incense wood sugar-preserved gourd that the inventive method is prepared into by Guangxi Peasants Joy and conventional method are prepared into allow 10 clients taste, three kinds of pawpaw bars are labeled as A, B and C, 10 clients unanimously think that category-A pawpaw bar taste is even better after tasting, and the pawpaw bar of the category-A sauce incense wood sugar-preserved gourd that to be the inventive method be prepared into.
Claims (5)
1. a sauce incense wood sugar-preserved gourd, is characterized in that: adopt the raw material comprising following parts by weight to make:
The dry bar of pawpaw 10 parts;
8 ~ 15 parts, soy sauce;
2 ~ 3 parts, capsicum;
Garlic rice particle 2 ~ 3 parts;
1 ~ 2 part, rock sugar.
2. sauce incense wood sugar-preserved gourd according to claim 1, is characterized in that: the dry bar of described pawpaw cleans after peeling is cut into 1 ~ 3 centimetre wide rectangular with fresh pawpaw, and dry and make, the weight ratio before and after pawpaw bar dries is 100:6 ~ 7.
3. sauce incense wood sugar-preserved gourd according to claim 1, is characterized in that: described garlic rice particle is that after using peeling, clean garlic rice is cut into the particle of less than 5 millimeters.
4. sauce incense wood sugar-preserved gourd according to claim 1, it is characterized in that: the preparation method of described soy sauce is: add water after soya-bean cake 20 ~ 30 weight portion and starch 15 ~ 20 weight portion being mixed and make mixture water content reach 55%-60%, with pressure cooker, mixture is obtained grog with 0.2 atmospheric pressure pressurization steaming after 15 ~ 30 minutes, again grog is quickly cooled to 40 ~ 45 DEG C, add salt 0.3 ~ 0.5 weight portion, aspergillus oryzae, lactic acid bacteria and saccharomycete 0.3 ~ 0.5 weight portion, after Homogeneous phase mixing, namely sealing and fermenting obtained soy sauce after 1 month; Described aspergillus oryzae, lactic acid bacteria and saccharomycete weight ratio are 1:1:1.
5. sauce incense wood sugar-preserved gourd according to claim 1, is characterized in that: its preparation method is:
(1) take totally without the capsicum of insect pest by above-mentioned weight portion, capsicum is cut into the particle of less than 1 centimetre size after drying with clear water is clean, for subsequent use;
(2) take the dry bar of pawpaw by above-mentioned weight portion, and use alcoholic strength be the rice wine foam washing of less than 15 degree clean after, add soy sauce, capsicum, garlic rice particle and rock sugar and stir, after then putting into one week of container sealed pickling and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510681247.9A CN105231366A (en) | 2015-10-21 | 2015-10-21 | Sauced pawpaw sticks and preparing method thereof |
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| CN201510681247.9A CN105231366A (en) | 2015-10-21 | 2015-10-21 | Sauced pawpaw sticks and preparing method thereof |
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| CN106213337A (en) * | 2016-06-16 | 2016-12-14 | 广西横县金姐贸易有限公司食品厂 | The processing method of papaya pickle |
| CN106376877A (en) * | 2016-08-31 | 2017-02-08 | 杨晓文 | Processing method of instant pawpaw |
| CN106539012A (en) * | 2016-10-21 | 2017-03-29 | 广西武宣县融通食品有限公司 | The production method of Fructus Chaenomeliss leisure pickles |
| CN106562328A (en) * | 2016-11-04 | 2017-04-19 | 覃昭平 | Production method of sour pawpaw |
| CN107660752A (en) * | 2016-07-28 | 2018-02-06 | 广西陆川县泓源食品有限公司 | A kind of preparation method of vinegar-pepper pawpaw |
| CN107660753A (en) * | 2016-07-28 | 2018-02-06 | 广西陆川县泓源食品有限公司 | A kind of acid Chinese quince and preparation method thereof |
| CN107822029A (en) * | 2017-11-28 | 2018-03-23 | 贺州市杨晋记豆豉有限公司 | A kind of fermented soya beans, salted or other wise incense wood melon silk and preparation method thereof |
| CN114304565A (en) * | 2021-12-31 | 2022-04-12 | 广东广中皇食品有限公司 | Method for pickling pawpaw and pawpaw pickled product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106562328A (en) * | 2016-11-04 | 2017-04-19 | 覃昭平 | Production method of sour pawpaw |
| CN107822029A (en) * | 2017-11-28 | 2018-03-23 | 贺州市杨晋记豆豉有限公司 | A kind of fermented soya beans, salted or other wise incense wood melon silk and preparation method thereof |
| CN114304565A (en) * | 2021-12-31 | 2022-04-12 | 广东广中皇食品有限公司 | Method for pickling pawpaw and pawpaw pickled product |
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Application publication date: 20160113 |