CN105285931A - Ocimum basilicum nut sauce - Google Patents
Ocimum basilicum nut sauce Download PDFInfo
- Publication number
- CN105285931A CN105285931A CN201510792318.2A CN201510792318A CN105285931A CN 105285931 A CN105285931 A CN 105285931A CN 201510792318 A CN201510792318 A CN 201510792318A CN 105285931 A CN105285931 A CN 105285931A
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- Prior art keywords
- parts
- tamarind
- sauce
- powder
- sweet
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 235000010676 Ocimum basilicum Nutrition 0.000 title claims abstract description 21
- 240000007926 Ocimum gratissimum Species 0.000 title claims abstract description 21
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013557 nattō Nutrition 0.000 claims abstract description 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 4
- 240000004584 Tamarindus indica Species 0.000 claims abstract 5
- 239000002893 slag Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 241000596504 Tamarindus Species 0.000 description 16
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 229940095064 tartrate Drugs 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Abstract
The invention discloses an ocimum basilicum nut sauce which is prepared from the following raw materials (by weight): 40-50 parts of ocimum basilicum, 4-5 parts of garlic, 9-13 parts of cheese, 20-25 parts of shelled melon seed, 20-25 parts of tamarind, 15-20 parts of okra, 30-40 parts of natto, 12-15 parts of sweet fermented flour sauce, 16-19 parts of sesame paste, 1-2 parts of salt, 12-14 parts of white sugar, 2-3 parts of seed powder of Chinese prickly ash and a proper amount of plant oil and water. The ocimum basilicum nut sauce has fragrance of ocimum basilicum, is refreshing and pleasant, promotes metabolism, is delicious and tasty, has milk flavor and nut flavor, and has effects of whetting the appetite, invigorating spleen, helping digestion, soothing the nerves, promoting blood circulation and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of sweet basil nut spreads.
Background technology
Natto is raw material with soybean, makes through bacillus natto to ferment, is a kind of traditional fermented food of Japan.The compositions such as soybean protein, through the fermentation of Bacillus natto, resolve into the micromolecular compound being beneficial to and digesting and assimilating, and produce other active material simultaneously.Research shows, natto shows a lot of unique nutritional characteristics and physiological function as a kind of functional food, can thrombus dissolving, the effect such as antitumor, hypotensive, antibacterial, also can prevention of osteoporosis, improve the digestibility, anti-oxidant etc. of protein.
Tamarind is also known as tamarind, tamarind, and Caesalpiniaceae tamarind belongs to, the torrid zone, subtropical evergreen megaphanerophyte.Containing abundant reduced sugar, organic acid, tartaric acid, mineral matter, vitamin and 89 kinds of aromatic substances and multiple pigment in tamarind pulp, in addition, also containing protein, fat etc.Be rich in the multiple elements such as calcium, phosphorus, iron in addition, especially the content of calcium is very remarkable, and tamarind is known as " in fruit calcium king ".
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of sweet basil nut spreads.
The present invention is achieved by the following technical solutions:
A kind of sweet basil nut spreads, is made up of the raw material of following weight portion: sweet basil 40-50, garlic 4-5, cheese 9-13, shelled melon seed 20-25, tamarind 20-25, okra 15-20, natto 30-40, sweet fermented flour sauce 12-15, sesame paste 16-19, salt 1-2, white granulated sugar 12-14, zanthoxylum powder 2-3, vegetable oil, water are appropriate.
Sweet basil nut spreads according to claim 1, the concrete steps of preparation method are as follows:
(1) mixing of sweet fermented flour sauce, sesame paste, salt, white granulated sugar, zanthoxylum powder and suitable quantity of water being heated while stirring to fully mixing, adding the vegetable oil burning heat after stopping heating and stirring, obtaining seasoning sauce material;
(2) the water treatment 6-7 hour of 50-60 DEG C will be added after tamarind hulling shell, then breaks into pulp, then under 85-90 DEG C of condition lixiviate 80-85 minute, be separated slag liquid for subsequent use;
(3) make slag charge after carrying out microwave drying after being mixed with the tamarind slag of step 2 by natto, put into gauze and carry out fried 1-2 minute, after pulling out, obtain fried slag charge;
(4) carry out freeze drying by after okra blanching, make powder, obtain yellow gumbo freeze dried powder;
(5) just sweet basil, garlic, cheese break into pureed after mixing, then make powder by after roasting perfume (or spice), mix, obtain mixed soil with above-mentioned pug;
(6) the fried slag charge of the tamarind liquid of the seasoning sauce material of step 1, step 2, step 3, the yellow gumbo freeze dried powder of step 4, the mixed soil of step 5 and other residual components are mixed, heat while stirring 10-15 minute.
Advantage of the present invention is: sweet fermented flour sauce has strong sauce fragrance and ester fragrance, and when the proportioning of sweet fermented flour sauce and sesame paste is 3:4, sauce body overall target is the highest, and denseness is large, and sauce perfume (or spice) is stronger.Glossy and the color and luster glow of sauce body, taste is soft, and sauce aromatic flavour and fragrance are given prominence to.Owing to containing a large amount of tartaric acid in tamarind, and tartrate is often with the irritating astringent taste of one.Adopt warm water lixiviate parchment, effectively can reduce the stripping of tartrate, prevent scattering and disappearing of local flavor, the orange-yellow chromaticness of fruit juice can be kept simultaneously.Preparation process utilizes microwave to carry out drying to natto and tamarind slag, both remains nutriment, and shortens drying time again, substantially increases operating efficiency, cost-saving.Carry out freeze drying after okra is carried out blanching and can keep its mouthfeel and color and luster.The present invention is with the fragrance of sweet basil, clearly pleasant, enhances metabolism, and delicious fresh perfume (or spice) is good to eat, with milk and nutty, and have Appetizing spleen-tonifying, aid digestion, calm the nerves, the effect such as stimulate circulation.
Detailed description of the invention
A kind of sweet basil nut spreads, is made up of the raw material of following weight portion: sweet basil 40, garlic 4, cheese 9, shelled melon seed 20, tamarind 20, okra 15, natto 30, sweet fermented flour sauce 12, sesame paste 16, salt 1, white granulated sugar 12, zanthoxylum powder 2, vegetable oil, water are appropriate.
Sweet basil nut spreads according to claim 1, the concrete steps of preparation method are as follows:
(1) mixing of sweet fermented flour sauce, sesame paste, salt, white granulated sugar, zanthoxylum powder and suitable quantity of water being heated while stirring to fully mixing, adding the vegetable oil burning heat after stopping heating and stirring, obtaining seasoning sauce material;
(2) water treatment 6 hours of 50 DEG C will be added after tamarind hulling shell, then break into pulp, then lixiviate 80 minutes under 85 DEG C of conditions, be separated slag liquid for subsequent use;
(3) make slag charge after carrying out microwave drying after being mixed with the tamarind slag of step 2 by natto, put into gauze and carry out fried 1 minute, after pulling out, obtain fried slag charge;
(4) carry out freeze drying by after okra blanching, make powder, obtain yellow gumbo freeze dried powder;
(5) just sweet basil, garlic, cheese break into pureed after mixing, then make powder by after roasting perfume (or spice), mix, obtain mixed soil with above-mentioned pug;
(6) the fried slag charge of the tamarind liquid of the seasoning sauce material of step 1, step 2, step 3, the yellow gumbo freeze dried powder of step 4, the mixed soil of step 5 and other residual components are mixed, heat while stirring 10 minutes.
Claims (2)
1. a sweet basil nut spreads, it is characterized in that, be made up of the raw material of following weight portion: sweet basil 40-50, garlic 4-5, cheese 9-13, shelled melon seed 20-25, tamarind 20-25, okra 15-20, natto 30-40, sweet fermented flour sauce 12-15, sesame paste 16-19, salt 1-2, white granulated sugar 12-14, zanthoxylum powder 2-3, vegetable oil, water are appropriate.
2. sweet basil nut spreads according to claim 1, it is characterized in that, the concrete steps of preparation method are as follows:
(1) mixing of sweet fermented flour sauce, sesame paste, salt, white granulated sugar, zanthoxylum powder and suitable quantity of water being heated while stirring to fully mixing, adding the vegetable oil burning heat after stopping heating and stirring, obtaining seasoning sauce material;
(2) the water treatment 6-7 hour of 50-60 DEG C will be added after tamarind hulling shell, then breaks into pulp, then under 85-90 DEG C of condition lixiviate 80-85 minute, be separated slag liquid for subsequent use;
(3) make slag charge after carrying out microwave drying after being mixed with the tamarind slag of step 2 by natto, put into gauze and carry out fried 1-2 minute, after pulling out, obtain fried slag charge;
(4) carry out freeze drying by after okra blanching, make powder, obtain yellow gumbo freeze dried powder;
(5) just sweet basil, garlic, cheese break into pureed after mixing, then make powder by after roasting perfume (or spice), mix, obtain mixed soil with above-mentioned pug;
(6) the fried slag charge of the tamarind liquid of the seasoning sauce material of step 1, step 2, step 3, the yellow gumbo freeze dried powder of step 4, the mixed soil of step 5 and other residual components are mixed, heat while stirring 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792318.2A CN105285931A (en) | 2015-11-18 | 2015-11-18 | Ocimum basilicum nut sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792318.2A CN105285931A (en) | 2015-11-18 | 2015-11-18 | Ocimum basilicum nut sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285931A true CN105285931A (en) | 2016-02-03 |
Family
ID=55184442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510792318.2A Withdrawn CN105285931A (en) | 2015-11-18 | 2015-11-18 | Ocimum basilicum nut sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285931A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036680A (en) * | 2016-06-13 | 2016-10-26 | 王卫华 | Lonicera-fragrantissima-flavored tamarind jam and preparation method |
| CN106036749A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Parmesan cheese and vanilla compound seasoning as well as preparation method and application thereof |
| CN106107908A (en) * | 2016-06-22 | 2016-11-16 | 广东岭南职业技术学院 | Herba Ocimi (Herba Ocimi Pilosi) beans and manufacture method |
| CN109007772A (en) * | 2018-08-15 | 2018-12-18 | 徐州大自然食品有限公司 | A kind of burdock paste and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828751A (en) * | 2010-03-16 | 2010-09-15 | 天津实发中科百奥工业生物技术有限公司 | Method for drying natto |
-
2015
- 2015-11-18 CN CN201510792318.2A patent/CN105285931A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828751A (en) * | 2010-03-16 | 2010-09-15 | 天津实发中科百奥工业生物技术有限公司 | Method for drying natto |
Non-Patent Citations (3)
| Title |
|---|
| 何慕怡等: "黄秋葵营养加工特性及其冻干食品研发", 《长江蔬菜》 * |
| 刘树兴等: "纳豆复合调味酱包的工艺研究", 《中国调味品》 * |
| 张智宏等: "玫瑰花酸角汁复合饮料的制备", 《食品科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036680A (en) * | 2016-06-13 | 2016-10-26 | 王卫华 | Lonicera-fragrantissima-flavored tamarind jam and preparation method |
| CN106107908A (en) * | 2016-06-22 | 2016-11-16 | 广东岭南职业技术学院 | Herba Ocimi (Herba Ocimi Pilosi) beans and manufacture method |
| CN106036749A (en) * | 2016-06-24 | 2016-10-26 | 山东天博食品配料有限公司 | Parmesan cheese and vanilla compound seasoning as well as preparation method and application thereof |
| CN109007772A (en) * | 2018-08-15 | 2018-12-18 | 徐州大自然食品有限公司 | A kind of burdock paste and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160203 |
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| WW01 | Invention patent application withdrawn after publication |