CN105747194A - Method for preparing common yam rhizome paste - Google Patents

Method for preparing common yam rhizome paste Download PDF

Info

Publication number
CN105747194A
CN105747194A CN201610130714.3A CN201610130714A CN105747194A CN 105747194 A CN105747194 A CN 105747194A CN 201610130714 A CN201610130714 A CN 201610130714A CN 105747194 A CN105747194 A CN 105747194A
Authority
CN
China
Prior art keywords
parts
paste
chinese yam
chinese
yam rhizome
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.)
Pending
Application number
CN201610130714.3A
Other languages
Chinese (zh)
Inventor
王德才
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MA'ANSHAN SHIYUEFENG FOOD Co Ltd
Original Assignee
MA'ANSHAN SHIYUEFENG FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by MA'ANSHAN SHIYUEFENG FOOD Co Ltd filed Critical MA'ANSHAN SHIYUEFENG FOOD Co Ltd
Priority to CN201610130714.3A priority Critical patent/CN105747194A/en
Publication of CN105747194A publication Critical patent/CN105747194A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the technical field of paste production, in particular to a method for preparing common yam rhizome paste, comprising the following steps: cleaning and boiling soybean, and soaking the soybean in a mixture of 10 parts by weight of baijiu, 50 parts by weight of white vinegar, 20 parts by weight of starch and 500-1000 parts by weight of water at 30-50 DEG C for 8-20 hours; peeling and boiling common yam rhizome, mashing the common yam rhizome into mash, placing the soybean in the mash, and stirring well so that a layer of common yam rhizome mash is applied to the surface of the soybean; pouring the soybean with the surface attached the common yam rhizome mash onto a summer sleeping mat, mixing well with dry flour to 3-5 in thickness, and enabling fermentation for 3-5 days to obtain crude paste; placing the crude paste into a clean jar, adding condiments and cold boiled water, stirring well, and sun-curing to obtain a paste.The paste has rich taste, the paste taste can be well retained, the paste has long shelf life, and the common yam rhizome and soybean paste has medicine flavor, is good for people to eat and has certain inhibitory and therapeutic effect for hypertension patients.

Description

A kind of preparation method of Chinese yam jam
Technical field:
The present invention relates to sauce production technical field, the preparation method of a kind of Chinese yam jam.
Background technology:
Chinese yam is combined with sauce by prior art and typically all makes instant Chinese yam jam, owing to having in sauce Liquid, after once opening, this food is all instant, is not easy to preserve, and mouthfeel is single, for sauced all The mode making food easily producing more carcinogen, therefore eat more be unfavorable for healthy, The hyperpietic's generally existed during particularly sauced is particularly disadvantageous for prior art is edible, prior art In soya sauce be all then to shine the technique of system by fermentation in the process made, soya bean is ratio boiling after Relatively soft, during fermentation and solarization system, also need to the step of stirring, therefore easily lead to soya bean broken Rotten even become soya bean powdering, it is indicated that sauce be all sauce mud, mouthfeel is poor.
Summary of the invention:
The technical problem to be solved is to provide a kind of taste abundant, in good taste, the holding time Long, soya bean does not allows the preparation method of broken rotten Chinese yam jam cake.
A kind of preparation method of Chinese yam jam, it is characterised in that: comprise the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar with weight portion The mixture of 50 parts, starch 20 parts and water 500~1000 parts soaks, soaking temperature at 30~50 DEG C, Soak 8~20 hours;
(2), Chinese yam peeling is boiled, Chinese yam is blended into Chinese yam mud, and soya bean is placed into Chinese yam mud In be sufficiently stirred for so that the surface attached last layer Chinese yam mud of soya bean;
(3), surface is poured on summer sleeping mat with the soya bean of Chinese yam mud, mixes with dry flour, be paved into 3-5 cm thick, a kind of tarragon in wild country or clean gauze in covering, at room temperature 25~the bar of 30 DEG C Under part, it is allowed to ferment 3~5 days, is sauce beautiful jade;
(4), sauce beautiful jade puts into clean cylinder, with salt, capsicum, edible oil, ginger, Chinese prickly ash, little Fennel, star aniseed powder, sucrose stir with cold water, carry out after sealing up cylinder mouth with transparent plastic film Sauce is made in solarization.
The wet sand of bottom layer overlay of the summer sleeping mat of described fermentation.
Adding Chinese medicines soup when described step (4) is shone processed in cylinder, described Chinese medicines soup is by weight It is made up of following components, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, ground Bone skin 10 parts.
When described step (4) is shone processed, every day to stir 2~3 times, cannot open and mould the when of stirring Material film, is stirred under conditions of keeping seal with annular groove.After system is shone in long-time sealing so that cylinder Interior pressure is continuously increased, and has the effect of pressurization, and under high pressure shining fixture has solarization effect more also, And infested and excessive oxidation in preventing sauce.Mouthfeel and taste are more preferable.
The present invention uses special combination liquid to be soaked soya bean after cleaning so that soya bean shortcake is fragrant, The sauce biscuit mouth of preparation is good, is also beneficial to later stage flavoring and enters into the inside of soya bean meat and Chinese yam, Good in taste.
The present invention also added traditional Chinese medicine ingredients, prior art usually has Chinese medicine for making herbal cuisine Technology so that the medicine that the cuisines produced have uniqueness is fragrant, and the present invention has the effect that, Er Qieben The Chinese medicine that invention is added advantageously reduces the harmful substance after preservation, but also beneficially hyperpietic Edible.
The wet sand of bottom layer overlay of the summer sleeping mat of described fermentation.Being possible not only to environment of wet sand is supplementary Humidity, is beneficial to fermentation, and increases the function of day and night temperature so that the sauce that ferments is more preferable.
In the present invention combination of Chinese yam and soya bean be possible to prevent soya bean during later stage fermentation and shining is made very Fragile rotten, after causing the system of shining, soya bean becomes analysis for soybean powder, and mouthfeel is poor, and Chinese yam of the present invention is in fermentation Having unique taste and mouthfeel with after solarization system, additionally the Chinese yam mud in the present invention can be good at adhesion Outside soya bean, last layer starch is also spread in outside, can't badly influence the gas permeability of soya bean, therefore Soya bean can preferably be fermented and the system of shining.
The invention has the beneficial effects as follows: rich in taste of the present invention, it is possible to preferably preserve sauce taste, there is guarantor Time of depositing is long, and Chinese yam jam has medicine Flavor, is conducive to masses edible, also has for hyperpietic Certain suppression and therapeutic action.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from Solve, below in conjunction with instantiation, the present invention is expanded on further.
The preparation method of a kind of Chinese yam jam, comprises the following steps
(4), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar with weight portion The mixture of 50 parts, starch 20 parts and water 500~1000 parts soaks, soaking temperature at 30~50 DEG C, Soak 8~20 hours;
(5), Chinese yam peeling is boiled, Chinese yam is blended into Chinese yam mud, and soya bean is placed into Chinese yam mud In be sufficiently stirred for so that the surface attached last layer Chinese yam mud of soya bean;
(6), surface is poured on summer sleeping mat with the soya bean of Chinese yam mud, mixes with dry flour, be paved into 3-5 cm thick, a kind of tarragon in wild country or clean gauze in covering, at room temperature 25~the bar of 30 DEG C Under part, it is allowed to ferment 3~5 days, is sauce beautiful jade;
(4), sauce beautiful jade puts into clean cylinder, with salt, capsicum, edible oil, ginger, Chinese prickly ash, little Fennel, star aniseed powder, sucrose stir with cold water, carry out after sealing up cylinder mouth with transparent plastic film Sauce is made in solarization.
Adding Chinese medicines soup when step (4) is shone processed in cylinder, Chinese medicines soup is by weight by following components system Become, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, the root bark of Chinese wolf-berry 10 parts.
When step (4) is shone processed, every day to stir 2~3 times, cannot open plastic sheeting when of stirring, It is stirred under conditions of keeping seal with annular groove.
The general principle of the present invention and principal character and advantages of the present invention have more than been shown and described.One's own profession Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation The principle that the present invention is simply described described in book, without departing from the spirit and scope of the present invention, The present invention also has various changes and modifications, and these changes and improvements both fall within claimed invention model In enclosing.Claimed scope is defined by appending claims and equivalent thereof.

Claims (4)

1. the preparation method of a Chinese yam jam, it is characterised in that: comprise the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar with weight portion The mixture of 50 parts, starch 20 parts and water 500~1000 parts soaks, soaking temperature at 30~50 DEG C, Soak 8~20 hours;
(2), Chinese yam peeling is boiled, Chinese yam is blended into Chinese yam mud, and soya bean is placed into Chinese yam mud In be sufficiently stirred for so that the surface attached last layer Chinese yam mud of soya bean;
(3), surface is poured on summer sleeping mat with the soya bean of Chinese yam mud, mixes with dry flour, be paved into 3-5 cm thick, a kind of tarragon in wild country or clean gauze in covering, at room temperature 25~the bar of 30 DEG C Under part, it is allowed to ferment 3~5 days, is sauce beautiful jade;
(4), sauce beautiful jade puts into clean cylinder, with salt, capsicum, edible oil, ginger, Chinese prickly ash, little Fennel, star aniseed powder, sucrose stir with cold water, carry out after sealing up cylinder mouth with transparent plastic film Sauce is made in solarization.
The preparation method of a kind of Chinese yam jam the most according to claim 1, it is characterised in that: described The wet sand of bottom layer overlay of the summer sleeping mat of fermentation.
The preparation method of a kind of Chinese yam jam the most according to claim 1, it is characterised in that: described Adding Chinese medicines soup when step (4) is shone processed in cylinder, described Chinese medicines soup is by weight by following components Make, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, the root bark of Chinese wolf-berry 10 parts.
The preparation method of a kind of Chinese yam jam the most according to claim 1, it is characterised in that: described When step (4) is shone processed, every day to stir 2~3 times, cannot open plastic sheeting when of stirring, It is stirred under conditions of keeping seal with annular groove.
CN201610130714.3A 2016-03-08 2016-03-08 Method for preparing common yam rhizome paste Pending CN105747194A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610130714.3A CN105747194A (en) 2016-03-08 2016-03-08 Method for preparing common yam rhizome paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610130714.3A CN105747194A (en) 2016-03-08 2016-03-08 Method for preparing common yam rhizome paste

Publications (1)

Publication Number Publication Date
CN105747194A true CN105747194A (en) 2016-07-13

Family

ID=56332744

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610130714.3A Pending CN105747194A (en) 2016-03-08 2016-03-08 Method for preparing common yam rhizome paste

Country Status (1)

Country Link
CN (1) CN105747194A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107581506A (en) * 2017-10-11 2018-01-16 南京仙草堂生物科技有限公司 A kind of preparation method of watermelon soya sauce

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187501A (en) * 2014-08-26 2014-12-10 郎溪县傅家老屋食品有限公司 Nutritious Chinese yam sauce and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187501A (en) * 2014-08-26 2014-12-10 郎溪县傅家老屋食品有限公司 Nutritious Chinese yam sauce and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107581506A (en) * 2017-10-11 2018-01-16 南京仙草堂生物科技有限公司 A kind of preparation method of watermelon soya sauce

Similar Documents

Publication Publication Date Title
CN102960707B (en) Manufacturing method of Chinese prickly ash soy sauce
CN103948000B (en) A kind of production method of Chu chrysanthemum soy sauce
CN104017690A (en) Method for preparing gastrodia Niang liquor
CN106343371A (en) Flavor fermented soybeans in water and preparation method thereof
CN103005394B (en) Health-maintenance pickled pleurotus eryngii with kernels
CN105747194A (en) Method for preparing common yam rhizome paste
KR101825288B1 (en) the manufacture method of Deodeok vinegar
CN101613650A (en) A kind of ground sealed yellow wine and brewing method thereof
CN105767907A (en) Preparation method of potato-soybean sauce
CN1813584A (en) Dried old orange peel thick broad-bean sauce
KR101589173B1 (en) Method for producing blue crab preserved in soy sauce using Lonicera Japonica and blue crab preserved in soy sauce using Lonicera Japonica produced by the same method
JP4452164B2 (en) Sake and its production method
CN100457885C (en) White atractylodes rhizoma health care wine and its preparation method
CN106579288A (en) Preparation method of Jerusalem artichoke/sword bean/carrot flavor chopped yellow pepper
CN105614710A (en) Making method of sweet potato and broad bean sauce
CN105747114A (en) Production method of chopped chili-soybean sauce cake
CN105199901A (en) Healthcare wine made of red rice and method for manufacturing healthcare wine
CN102771746A (en) Production method for sweet oil
CN105747193A (en) Preparation method of Chinese chive-soybean sauce cakes
CN105614709A (en) Method for preparing watermelon and broad bean sauce cake
CN107183618A (en) A kind of sugar-vinegar garlic for improving immunity and preparation method thereof
CN105747196A (en) Production method of sauce cake
CN103169050B (en) Deep processing method of nourishing turnip
CN108203638A (en) The fermentation technique of aloe green gram wine
CN105768042A (en) Preparation method of eggplant broad bean sauce cake

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20160713

RJ01 Rejection of invention patent application after publication