CN105707845A - Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce - Google Patents
Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce Download PDFInfo
- Publication number
- CN105707845A CN105707845A CN201610103524.2A CN201610103524A CN105707845A CN 105707845 A CN105707845 A CN 105707845A CN 201610103524 A CN201610103524 A CN 201610103524A CN 105707845 A CN105707845 A CN 105707845A
- Authority
- CN
- China
- Prior art keywords
- flos sophorae
- sophorae immaturus
- dried small
- small shrimps
- powder
- Prior art date
- 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.)
- Withdrawn
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000008935 nutritious Nutrition 0.000 title abstract description 6
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 title abstract 8
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 title abstract 8
- 241000238557 Decapoda Species 0.000 title abstract 6
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 74
- 239000000843 powder Substances 0.000 claims abstract description 44
- 235000016709 nutrition Nutrition 0.000 claims abstract description 31
- 230000035764 nutrition Effects 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 13
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 13
- 241000333181 Osmanthus Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000020232 peanut Nutrition 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000628997 Flos Species 0.000 claims description 114
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 210000000582 semen Anatomy 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 241000194017 Streptococcus Species 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 11
- 239000001511 capsicum annuum Substances 0.000 claims description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 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 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 241000194036 Lactococcus Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241001116389 Aloe Species 0.000 description 2
- 240000004153 Hibiscus sabdariffa Species 0.000 description 2
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 241000192656 Nostoc Species 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000004577 thatch Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000046101 Sophora japonica Species 0.000 description 1
- 235000010586 Sophora japonica Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce. The preparing method is characterized in that the flavor nutritious pagoda tree flower bud and dried small shrimp sauce is prepared from, by weight, 25-30 parts of pagoda tree flower bud powder, 18-25 parts of dried small shrimps, 20-25 parts of vegetable oil. 5-10 parts of cooked peanut powder, 6-8 parts of salt black beans, 4-6 parts of dried pepper powder, 2-4 parts of chopped green onions, 2-4 parts of bruised ginger, 2-4 parts of mashed garlic, 2-3 parts of edible salt, 0.5-1 part of powdered sugar, 0.5-1 part of monosidum glutanate, 0.4-0.5 part of aniseeds, 0.4-0.6 part of Chinese prickly ash, 0.2-0.3 part of pericarpium citri reticulatae, 0.2-0.3 part of fennel, 0.2-0.3 part of orange osmanthus, 0.2-0.3 part of cinnamon and 0.05-0.1 part of lactic streptococci. According to the method, the dried small shrimp dices and the pagoda tree flower bud powder are decocted together to enable the pagoda tree flower bud powder to be adsorbed to the surfaces of the dried small shrimp dices, loss of the pagoda tree flower bud powder is reduced, the utilization efficiency of the raw materials is improved, and the prepared flavor nutritious pagoda tree flower bud and dried small shrimp sauce is mellow and delicious in taste, excellent in flavor, rich in nutrition, environmentally friendly and healthy, and has the healthcare functions of cooling blood, stopping bleeding, removing heat from the liver, decreasing internal heat and reducing blood pressure.
Description
Technical field
The present invention relates to food field of deep, especially relate to the preparation method of a kind of flavor nutrition Flos Sophorae Immaturus dried small shrimps beans.
Background technology
The Flos Sophorae Immaturus is dry flower and the flower of leguminous plant Chinese scholartree, according to mensuration, and every 100 grams of Flos Sophorae Immaturus fresh goods moisture contents 78 grams, 3.1 grams of protein, 0.7 gram of fat, carbohydrate 15 grams, calcium 8.3 milligrams, 69 milligrams of phosphorus, ferrum 3.6 milligrams, carotene 0.04 milligram, vitamin B1 0.04 milligram, vitamin B2 0.18 milligram, nicotinic acid 6.6 milligrams, vitamin C 66 milligrams.Additionally, possibly together with materials such as globulariacitrin, Flos Sophorae elements.Because of its there is cooling blood for hemostasis, liver heat removing pathogenic fire reducing, the health-care effect such as reduce blood pressure, and the Flos Sophorae Immaturus has been processed into the products such as beverage, rice flour, tea, wine, and the dried small shrimps beans of the flavor nutrition made for raw material with the Flos Sophorae Immaturus, has no relevant report and launch.
Summary of the invention
The present invention provides a kind of delicious taste, nutritious, the flavor nutrition Flos Sophorae Immaturus dried small shrimps sauced Preparation Method of excellent in flavor, green health, improves mouthfeel and the local flavor of dried small shrimps beans, enriches the product category of the Flos Sophorae Immaturus, promotes the lifting of dried small shrimps beans nutritive value.
The present invention adopts the technical scheme that:
The preparation method of a kind of flavor nutrition Flos Sophorae Immaturus dried small shrimps beans, it is characterised in that employing following steps:
1. prepared by the Flos Sophorae Immaturus: choose the fresh Flos Sophorae Immaturus, after going the removal of impurity, clear water is rinsed, take after being filtered dry moisture and the Flos Sophorae Immaturus is sent into steaming tray steam enzyme denaturing 3-5min, take out after enzyme denaturing and immediately the Flos Sophorae Immaturus is entered in the sodium bicarbonate solution that mass concentration is 0.5-0.8%, take out after cooling 8-10min and drain away the water；
2. pulling an oar homogenizing: add the vitamin c solution that its weight 60-70% concentration is 6-8% in the Flos Sophorae Immaturus drained away the water, pull an oar after soaking 4-6min, prepare Flos Sophorae Immaturus serosity, Flos Sophorae Immaturus serosity is carried out homogenizing process, temperature is 60-70 DEG C, and homogenization pressure is 40-45Mpa；
3. it is dried: Flos Sophorae Immaturus serosity good for homogenizing is spray-dried, controls inlet temperature 120-140 DEG C, outlet temperature 60-70 DEG C, obtain Flos Sophorae Immaturus powder；
4. dried small shrimps processes: takes fresh dried small shrimps, is cleaned up, be chopped into dried small shrimps fourth, dried small shrimps fourth put in Flos Sophorae Immaturus powder, makes Flos Sophorae Immaturus powder fully be attached to dried shrimps fourth surface, stand-by；
5. boil: vegetable oil is poured in hot pot and is heated to 170-180 °, pour ready dry paprika, Flos Allii Fistulosi, bruised ginger, mashed garlic into, boil 4-6min, pour ripe peanut powder again into, Semen Sojae Preparatum, the dried small shrimps fourth that speckles with Flos Sophorae Immaturus powder boil 5-10min, then with edible salt, white sugar, monosodium glutamate, anise, Pericarpium Citri Reticulatae, Fructus Foeniculi, Osmanthus tragranscv.Aurantiacu, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli, it is eventually adding streptococcus acidi lactici, stirs, after boiling 3-5min, prepare flavor nutrition Flos Sophorae Immaturus dried small shrimps beans；
6. fill, sterilization: flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is cooled to when 30-40 DEG C carry out bottling and seals, and carries out the 8-10min that sterilizes after sealing under 75-85 DEG C of water bath with thermostatic control environment, is cooled to room temperature warehouse-in and deposits after sterilization.
Described flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is prepared from by the raw material of following weight portion: Flos Sophorae Immaturus powder 25-30, dried small shrimps 18-25, vegetable oil 20-25, ripe peanut powder 5-10, Semen Sojae Preparatum 6-8, dry paprika 4-6, Flos Allii Fistulosi 2-4, bruised ginger 2-4, mashed garlic 2-4, edible salt 2-3, Icing Sugar 0.5-1, monosodium glutamate 0.5-1, anistree 0.4-0.5, Pericarpium Zanthoxyli 0.4-0.6, Pericarpium Citri Reticulatae 0.2-0.3, Fructus Foeniculi 0.2-0.3, Osmanthus tragranscv.Aurantiacu 0.2-0.3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2-0.3, streptococcus acidi lactici 0.05-0.1.
Beneficial effect: this method together boils after dried small shrimps fourth being mixed with Flos Sophorae Immaturus powder, Flos Sophorae Immaturus powder is made to adsorb on the surface of dried small shrimps fourth, reduce the loss of Flos Sophorae Immaturus powder, improve the utilization ratio of raw material, the finished product flavor nutrition Flos Sophorae Immaturus dried small shrimps mellow deliciousness of beans taste of preparation, excellent good, nutritious, the green health of local flavor, have cooling blood for hemostasis, liver heat removing pathogenic fire reducing, the health-care effect such as reduce blood pressure.
Detailed description of the invention
Embodiment 1: the preparation method of a kind of flavor nutrition Flos Sophorae Immaturus dried small shrimps beans, it is characterised in that: described flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is prepared from the following materials: Flos Sophorae Immaturus powder 2.5kg, dried small shrimps 2kg, vegetable oil 2.0kg, ripe peanut powder 0.6kg, Semen Sojae Preparatum 0.6kg, dry paprika 0.5kg, Flos Allii Fistulosi 0.2kg, bruised ginger 0.2kg, mashed garlic 0.2kg, edible salt 0.3kg, Icing Sugar 0.05kg, monosodium glutamate 0.06kg, anistree 0.04kg, Pericarpium Zanthoxyli 0.04kg, Pericarpium Citri Reticulatae 0.02kg, Fructus Foeniculi 0.02kg, Osmanthus tragranscv.Aurantiacu 0.02kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.03kg, streptococcus acidi lactici 0.005kg.
Described preparation method employing following steps:
1. prepared by the Flos Sophorae Immaturus: choose the fresh Flos Sophorae Immaturus, after going the removal of impurity, clear water is rinsed, take after being filtered dry moisture and the Flos Sophorae Immaturus is sent into steaming tray steam enzyme denaturing 3min, take out after enzyme denaturing and immediately the Flos Sophorae Immaturus is entered in the sodium bicarbonate solution that mass concentration is 0.5%, take out after cooling 8min and drain away the water；
2. pull an oar homogenizing: adding the vitamin c solution that 6kg concentration is 8% in the 10kg Flos Sophorae Immaturus drained away the water, pull an oar after soaking 4min, prepare Flos Sophorae Immaturus serosity, Flos Sophorae Immaturus serosity is carried out homogenizing process, temperature is 60 DEG C, and homogenization pressure is 45Mpa；
3. it is dried: Flos Sophorae Immaturus serosity good for homogenizing is spray-dried, controls inlet temperature 120 DEG C, outlet temperature 70 DEG C, obtain Flos Sophorae Immaturus powder；
4. dried small shrimps processes: takes fresh dried small shrimps, is cleaned up, be chopped into dried small shrimps fourth, the dried small shrimps fourth of 2kg put in 2.5kg Flos Sophorae Immaturus powder, makes Flos Sophorae Immaturus powder fully be attached to dried shrimps fourth surface, stand-by；
5. boil: 2.0kg vegetable oil is poured in hot pot and is heated to 170-180 °, pour ready dry paprika 0.5kg into, 0.2kg, bruised ginger 0.2kg, mashed garlic 0.2kg, boil 6min, pour ripe peanut powder 0.6kg again into, Semen Sojae Preparatum 0.6kg, the dried small shrimps fourth speckling with Flos Sophorae Immaturus powder boils 8min, then with edible salt 0.3kg, Icing Sugar 0.05kg, monosodium glutamate 0.06kg, anistree 0.04kg, Pericarpium Zanthoxyli 0.04kg, Pericarpium Citri Reticulatae 0.02kg, Fructus Foeniculi 0.02kg, Osmanthus tragranscv.Aurantiacu 0.02kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.03kg, it is eventually adding streptococcus acidi lactici 0.005kg, stir, after boiling 3min, prepare flavor nutrition Flos Sophorae Immaturus dried small shrimps beans；
6. fill, sterilization: flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is cooled to when 40 DEG C carry out bottling and seals, and carries out the 10min that sterilizes after sealing under 75 DEG C of water bath with thermostatic control environment, is cooled to room temperature warehouse-in and deposits after sterilization.
Embodiment 2: the preparation method of a kind of flavor nutrition Flos Sophorae Immaturus dried small shrimps beans, it is characterized in that: described flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is prepared from by the raw material of following weight portion: Flos Sophorae Immaturus gruel 3kg, dried small shrimps 2.5kg, Fructus Maydis oil 2.3kg, ripe peanut powder 0.8kg, Semen Sojae Preparatum 0.8kg, Lotus root congee 0.6kg, dry paprika 0.4kg, Flos Allii Fistulosi 0.3kg, bruised ginger 0.3kg, mashed garlic 0.2kg, edible salt 0.2kg, Icing Sugar 0.08kg, monosodium glutamate 0.07kg, anistree 0.05kg, Pericarpium Zanthoxyli 0.05kg, Pericarpium Citri Reticulatae 0.03kg, Fructus Foeniculi 0.02kg, Osmanthus tragranscv.Aurantiacu 0.02kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.03kg, streptococcus acidi lactici 0.01kg.
Described preparation method employing following steps:
1. prepared by the Flos Sophorae Immaturus: choose the fresh Flos Sophorae Immaturus, Nostoc, after going the removal of impurity, clear water is rinsed, the 10kg Flos Sophorae Immaturus, 2kg Nostoc mix homogeneously is taken after being filtered dry moisture, prepare mixing raw material, mixing raw material is sent into steaming tray steam enzyme denaturing 5min, take out after enzyme denaturing and immediately mixing raw material is entered in the sodium bicarbonate solution that mass concentration is 0.8%, take out after cooling 10min and drain away the water；
Gruel the most processed: add the vitamin c solution that 7kg concentration is 6% in the 10kg mixing raw material drained away the water, carries out system gruel, prepares the Flos Sophorae Immaturus rotten after soaking 6min；
3. dried small shrimps processes: takes fresh dried small shrimps, is cleaned up, is chopped into dried small shrimps fourth, 2.5kg dried small shrimps fourth, 0.5kg flesh of fish fourth is put in Flos Sophorae Immaturus gruel, is thoroughly mixed, stand-by；
4. boil: Fructus Maydis oil is poured into hot pot is heated to 180 °, pour ready dry paprika 0.4kg into, Flos Allii Fistulosi 0.3kg, bruised ginger 0.3kg, mashed garlic 0.2kg, boil 8min, pour ripe peanut powder 0.8kg again into, Semen Sojae Preparatum 0.8kg, Lotus root congee 0.6kg, the dried small shrimps fourth speckling with the Flos Sophorae Immaturus rotten boils 12min, then with edible salt 0.2kg, Icing Sugar 0.08kg, monosodium glutamate 0.07kg, anistree 0.05kg, Pericarpium Zanthoxyli 0.05kg, Pericarpium Citri Reticulatae 0.03kg, Fructus Foeniculi 0.02kg, Osmanthus tragranscv.Aurantiacu 0.02kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.03kg, it is eventually adding streptococcus acidi lactici 0.01kg, stir, after boiling 6min, prepare flavor nutrition Flos Sophorae Immaturus dried small shrimps beans；
5. fill, sterilization: flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is cooled to when 30 DEG C carry out bottling and seals, and carries out the 8min that sterilizes after sealing under 85 DEG C of water bath with thermostatic control environment, is cooled to room temperature warehouse-in and deposits after sterilization.
Embodiment 3: the preparation method of a kind of flavor nutrition Flos Sophorae Immaturus dried small shrimps beans, it is characterized in that: described flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is prepared from by the raw material of following weight portion: Flos Sophorae Immaturus gruel 4kg, dried small shrimps 2kg, diced beef 1kg, Oleum Helianthi 2.5kg, ripe peanut powder 1kg, Semen Sojae Preparatum 0.6kg, Caulis et folium euphorbiae milii fruit powder 0.5kg, dry paprika 0.7kg, Flos Allii Fistulosi 0.2kg, bruised ginger 0.2kg, mashed garlic 0.2kg, edible salt 0.3kg, Icing Sugar 0.1kg, monosodium glutamate 0.08kg, anistree 0.05kg, Pericarpium Zanthoxyli 0.06kg, Pericarpium Citri Reticulatae 0.04kg, Fructus Foeniculi 0.03kg, Osmanthus tragranscv.Aurantiacu 0.04kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.03kg, SHISANXIANG 0.05kg, streptococcus acidi lactici 0.01kg.
Described preparation method employing following steps:
1. prepared by the Flos Sophorae Immaturus: choose the fresh Flos Sophorae Immaturus, Semen Celosiae, Hibiscus Sabdariffa Linn, after going the removal of impurity, clear water is rinsed, the 10kg Flos Sophorae Immaturus, 2kg Semen Celosiae, 2kg Hibiscus Sabdariffa Linn mix homogeneously is taken after being filtered dry moisture, prepare mixing raw material, mixing raw material is sent into steaming tray steam enzyme denaturing 6min, take out after enzyme denaturing and immediately mixing raw material is entered in the sodium ascorbate solution that mass concentration is 1%, take out after cooling 12min and drain away the water；
Gruel the most processed: adding 8kg concentration in the 10kg mixing raw material drained away the water is the citric acid solution of 7%, carries out system gruel, prepare the Flos Sophorae Immaturus rotten after soaking 10min；
3. dried small shrimps processes: takes fresh dried small shrimps, is cleaned up, be chopped into dried small shrimps fourth, 2kg dried small shrimps fourth, 1kg diced beef is put in Flos Sophorae Immaturus gruel, stir, stand-by；
4. boil: Oleum Helianthi is poured into hot pot is heated to 200 °, pour ready dry paprika 0.7kg into, Flos Allii Fistulosi 0.2kg, bruised ginger 0.2kg, mashed garlic 0.2kg, boil 3min, pour ripe peanut powder 1kg again into, Semen Sojae Preparatum 0.6kg, Caulis et folium euphorbiae milii fruit powder 0.5kg, the dried small shrimps fourth speckling with the Flos Sophorae Immaturus rotten boils 12min, then with edible salt 0.3kg, Icing Sugar 0.1kg, monosodium glutamate 0.08kg, anistree 0.05kg, Pericarpium Zanthoxyli 0.06kg, Pericarpium Citri Reticulatae 0.04kg, Fructus Foeniculi 0.03kg, Osmanthus tragranscv.Aurantiacu 0.04kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.03kg, it is eventually adding SHISANXIANG 0.05kg, streptococcus acidi lactici 0.01kg, stir, after boiling 6min, prepare flavor nutrition Flos Sophorae Immaturus dried small shrimps beans；
5. fill, sterilization: flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is cooled to when 28 DEG C carry out bottling and seals, and carries out the 7min that sterilizes after sealing under 86 DEG C of water bath with thermostatic control environment, is cooled to room temperature warehouse-in and deposits after sterilization.
nullEmbodiment 4: the preparation method of a kind of flavor nutrition Flos Sophorae Immaturus dried small shrimps beans，It is characterized in that: described flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is prepared from by the raw material of following weight portion: Flos Sophorae Immaturus powder 3.5kg、Dried small shrimps 1.5kg、Carnis Equi Asini fourth 0.5kg、Diced chicken meat 0.5kg、Olive oil 3kg、Ripe peanut powder 1.1kg、Semen Sojae Preparatum 0.8kg、Semen sojae atricolor 0.5kg、Rhizoma Polygonati Odorati powder 0.5kg、Dry paprika 0.8kg、Flos Allii Fistulosi 0.4kg、Bruised ginger 0.4kg、Mashed garlic 0.4kg、Edible salt 0.4kg、Icing Sugar 0.15kg、Monosodium glutamate 0.1kg、Anistree 0.06kg、Pericarpium Zanthoxyli 0.07kg、Pericarpium Citri Reticulatae 0.06kg、Fructus Foeniculi 0.02kg、Osmanthus tragranscv.Aurantiacu 0.02kg、Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02kg、SHISANXIANG 0.03kg、Streptococcus acidi lactici 0.02kg.
Described preparation method employing following steps:
1. prepared by the Flos Sophorae Immaturus: choose the fresh Flos Sophorae Immaturus, Flos Lonicerae, thatch pin, Aloe, after going the removal of impurity, clear water is rinsed, the 10kg Flos Sophorae Immaturus, 2kg Flos Lonicerae, 2kg thatch pin, 1kg Aloe mix homogeneously is taken after being filtered dry moisture, prepare mixing raw material, mixing raw material is sent into steaming tray steam enzyme denaturing 8min, take out after enzyme denaturing and immediately mixing raw material is entered in the sodium sulfite solution that mass concentration is 0.3%, take out after cooling 15min and drain away the water；
2. pull an oar homogenizing: adding the vitamin c solution that 8kg concentration is 9% in the 10kg mixing raw material drained away the water, pull an oar after soaking 8min, prepare Flos Sophorae Immaturus serosity, Flos Sophorae Immaturus serosity is carried out homogenizing process, temperature is 75 DEG C, and homogenization pressure is 50Mpa；
3. it is dried: Flos Sophorae Immaturus serosity good for homogenizing is spray-dried, controls inlet temperature 145 DEG C, outlet temperature 55 DEG C, obtain Flos Sophorae Immaturus powder；
4. dried small shrimps processes: takes fresh dried small shrimps, is cleaned up, is chopped into dried small shrimps fourth, 1.5kg dried small shrimps fourth, Carnis Equi Asini fourth 0.5kg, diced chicken meat 0.5kg mixing is put in Flos Sophorae Immaturus powder, stirs, stand-by；
5. boil: 3kg olive oil is poured in hot pot and be heated to 220 °, pour ready 0.8kg into, Flos Allii Fistulosi 0.4kg, bruised ginger 0.4kg, mashed garlic 0.4kg, boil 10min, pour ripe peanut powder 1.1kg again into, Semen Sojae Preparatum 0.8kg, Semen sojae atricolor 0.5kg, Rhizoma Polygonati Odorati powder 0.5kg, the dried small shrimps fourth speckling with Flos Sophorae Immaturus powder boils 15min, then with edible salt 0.4kg, Icing Sugar 0.15kg, monosodium glutamate 0.1kg, anistree 0.06kg, Pericarpium Zanthoxyli 0.07kg, Pericarpium Citri Reticulatae 0.06kg, Fructus Foeniculi 0.02kg, Osmanthus tragranscv.Aurantiacu 0.02kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02kg, it is eventually adding SHISANXIANG 0.03kg, streptococcus acidi lactici 0.02kg, stir, after boiling 8min, prepare flavor nutrition Flos Sophorae Immaturus dried small shrimps beans；
6. fill, sterilization: flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is cooled to when 25 DEG C carry out bottling and seals, and carries out the 6min that sterilizes after sealing under 88 DEG C of water bath with thermostatic control environment, is cooled to room temperature warehouse-in and deposits after sterilization.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (2)
1. the preparation method of a flavor nutrition Flos Sophorae Immaturus dried small shrimps beans, it is characterised in that employing following steps:
1. prepared by the Flos Sophorae Immaturus: choose the fresh Flos Sophorae Immaturus, after going the removal of impurity, clear water is rinsed, take after being filtered dry moisture and the Flos Sophorae Immaturus is sent into steaming tray steam enzyme denaturing 3-5min, take out after enzyme denaturing and immediately the Flos Sophorae Immaturus is entered in the sodium bicarbonate solution that mass concentration is 0.5-0.8%, take out after cooling 8-10min and drain away the water；
2. pulling an oar homogenizing: add the vitamin c solution that its weight 60-70% concentration is 6-8% in the Flos Sophorae Immaturus drained away the water, pull an oar after soaking 4-6min, prepare Flos Sophorae Immaturus serosity, Flos Sophorae Immaturus serosity is carried out homogenizing process, temperature is 60-70 DEG C, and homogenization pressure is 40-45Mpa；
3. it is dried: Flos Sophorae Immaturus serosity good for homogenizing is spray-dried, controls inlet temperature 120-140 DEG C, outlet temperature 60-70 DEG C, obtain Flos Sophorae Immaturus powder；
4. dried small shrimps processes: takes fresh dried small shrimps, is cleaned up, be chopped into dried small shrimps fourth, dried small shrimps fourth put in Flos Sophorae Immaturus powder, makes Flos Sophorae Immaturus powder fully be attached to dried shrimps fourth surface, stand-by；
5. boil: vegetable oil is poured in hot pot and is heated to 170-180 °, pour ready dry paprika, Flos Allii Fistulosi, bruised ginger, mashed garlic into, boil 4-6min, pour ripe peanut powder again into, Semen Sojae Preparatum, the dried small shrimps fourth that speckles with Flos Sophorae Immaturus powder boil 5-10min, then with edible salt, white sugar, monosodium glutamate, anise, Pericarpium Citri Reticulatae, Fructus Foeniculi, Osmanthus tragranscv.Aurantiacu, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli, it is eventually adding streptococcus acidi lactici, stirs, after boiling 3-5min, prepare flavor nutrition Flos Sophorae Immaturus dried small shrimps beans；
6. fill, sterilization: flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is cooled to when 30-40 DEG C carry out bottling and seals, and carries out the 8-10min that sterilizes after sealing under 75-85 DEG C of water bath with thermostatic control environment, is cooled to room temperature warehouse-in and deposits after sterilization.
2. the preparation method of flavor nutrition Flos Sophorae Immaturus dried small shrimps beans as claimed in claim 1, it is characterized in that, described flavor nutrition Flos Sophorae Immaturus dried small shrimps beans is prepared from by the raw material of following weight portion: Flos Sophorae Immaturus powder 25-30, dried small shrimps 18-25, vegetable oil 20-25, ripe peanut powder 5-10, Semen Sojae Preparatum 6-8, dry paprika 4-6, Flos Allii Fistulosi 2-4, bruised ginger 2-4, mashed garlic 2-4, edible salt 2-3, Icing Sugar 0.5-1, monosodium glutamate 0.5-1, anistree 0.4-0.5, Pericarpium Zanthoxyli 0.4-0.6, Pericarpium Citri Reticulatae 0.2-0.3, Fructus Foeniculi 0.2-0.3, Osmanthus tragranscv.Aurantiacu 0.2-0.3, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2-0.3, streptococcus acidi lactici 0.05-0.1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610103524.2A CN105707845A (en) | 2016-02-25 | 2016-02-25 | Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610103524.2A CN105707845A (en) | 2016-02-25 | 2016-02-25 | Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707845A true CN105707845A (en) | 2016-06-29 |
Family
ID=56157018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610103524.2A Withdrawn CN105707845A (en) | 2016-02-25 | 2016-02-25 | Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105707845A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416707A (en) * | 2008-12-15 | 2009-04-29 | 中国农业大学 | Processing technique of instant jellied bean curd |
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
| CN103478651A (en) * | 2013-08-16 | 2014-01-01 | 韩城市金太阳花椒油脂药料有限责任公司 | Fat reducing sophora flower with hot sauce |
| CN103584210A (en) * | 2013-08-15 | 2014-02-19 | 盐城工学院 | Preparation method of solid salicornia brewing dehydrated soup |
| CN103598555A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cooking juice and preparation method |
| CN104222951A (en) * | 2014-09-30 | 2014-12-24 | 浙江绿海制盐有限责任公司 | Semisolid dried small shrimp sauce seasoning and production method thereof |
-
2016
- 2016-02-25 CN CN201610103524.2A patent/CN105707845A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416707A (en) * | 2008-12-15 | 2009-04-29 | 中国农业大学 | Processing technique of instant jellied bean curd |
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
| CN103584210A (en) * | 2013-08-15 | 2014-02-19 | 盐城工学院 | Preparation method of solid salicornia brewing dehydrated soup |
| CN103478651A (en) * | 2013-08-16 | 2014-01-01 | 韩城市金太阳花椒油脂药料有限责任公司 | Fat reducing sophora flower with hot sauce |
| CN103598555A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cooking juice and preparation method |
| CN104222951A (en) * | 2014-09-30 | 2014-12-24 | 浙江绿海制盐有限责任公司 | Semisolid dried small shrimp sauce seasoning and production method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN103099239B (en) | Method for processing bean-flavor spiced goose and bean-flavor spiced goose | |
| CN104336577A (en) | Tomato black pepper steak sauce and preparation method thereof | |
| CN106036757A (en) | Meat seasoning ingredients and processing method of meat | |
| CN104207177A (en) | Donkey meat ball with sausage and preparation method thereof | |
| CN104757569A (en) | Preparation method for sauced duck neck | |
| CN105595196A (en) | Heat clearing and antidotal beef granules and preparing method thereof | |
| CN106819892A (en) | A kind of quick-freezing pork volume | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN102845705B (en) | Twice-cooked pork seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN104172266A (en) | Fermented bean curd-series meat product as well as processing and preparing method | |
| CN104886467A (en) | Mutton instant noodle and preparation method thereof | |
| CN102028235B (en) | Diced mutton product and production method thereof | |
| CN103005486B (en) | Method for processing bean cattle hoof meat and bean cattle hoof meat | |
| CN105595201A (en) | Crab cream beef granule and preparation method thereof | |
| CN104872700A (en) | Flavor health care goose paws and preparation method thereof | |
| CN104431969A (en) | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste | |
| CN105707845A (en) | Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce | |
| CN105707836A (en) | Soybean sauce for salad vegetables and preparation process of soybean sauce | |
| CN106418251A (en) | Braised chicken and preparation method thereof | |
| CN105380233A (en) | Dried mushroom sauce and preparation method thereof | |
| CN101138421B (en) | Equilibrated nutrition meat vegetables eating livestock and bird product processing method | |
| CN107495301A (en) | A kind of manufacture craft of raciness and nutritious thick chilli sauce | |
| CN106509656A (en) | Goat liver sauce production method | |
| CN107518312A (en) | A kind of honeydew appetizing chicken wings and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160629 |