CN105767907A - Preparation method of potato-soybean sauce - Google Patents
Preparation method of potato-soybean sauce Download PDFInfo
- Publication number
- CN105767907A CN105767907A CN201610130702.0A CN201610130702A CN105767907A CN 105767907 A CN105767907 A CN 105767907A CN 201610130702 A CN201610130702 A CN 201610130702A CN 105767907 A CN105767907 A CN 105767907A
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- Prior art keywords
- sauce
- parts
- potato
- soybeans
- preparation
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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 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 45
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 45
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 28
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000013575 mashed potatoes Nutrition 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 229940126678 chinese medicines Drugs 0.000 claims description 6
- 239000010977 jade Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 239000004576 sand Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 3
- 240000001851 Artemisia dracunculus Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000290970 Tetrapanax papyrifer Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 235000012015 potatoes Nutrition 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000005764 inhibitory process Effects 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 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 present invention discloses a preparation method of potato-soybean sauce and relates to the technical field of sauce production. The preparation method includes the following steps: impurities of soybeans are removed, the soybeans without the impurities are washed, the washed soybeans are cooked thoroughly, then the cooked soybeans are soaked with a mixture of 10 parts by weight of baijiu, 50 parts by weight of white vinegar, 20 parts by weight of starch and 500-1,000 parts by weight of water at a soaking temperature of 30-50 DEG C for 8-20 hours; potatoes are cooked thoroughly and the cooked potatoes are peeled, the peeled potatoes are mashed into potato paste, then the treated soybeans are placed into the potato paste to be fully stirred, and a layer of the potato paste is attached on the surfaces of the soybeans; the soybeans with a layer of the potato paste attached on the surfaces are poured onto a summer sleeping mat and the soybeans on the summer sleeping mat are mixed with dry flour evenly, the mixture is spread into a mixture layer with a thickness of 3-5 cm, and the mixture layer is fermented for 3-5 days to obtain a sauce blank; and the sauce blank is put into a clean jar, seasonings and cooled boiling water are added, and even stirring is conducted and the mixture is sun-dried into a sauce. The sauce is rich in taste, and the sauce flavor can be well preserved, and the potato-soybean sauce has a long preservation time and a flavor of medicinal fragrance, is conductive to the consumption of the public, and has certain inhibition and treatment functions for patients with hypertension.
Description
Technical field:
The present invention relates to sauce production technical field, the preparation method of a kind of potato soya sauce.
Background technology:
Potato is combined with sauce by prior art and typically all makes instant potato paste, 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 potato soya sauce cake.
A kind of preparation method of potato soya sauce, 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), potato is boiled peeling, potato is blended into mashed potatoes, and soya bean is placed into mashed potatoes
In be sufficiently stirred for so that the surface attached last layer mashed potatoes of soya bean；
(3), surface is poured on summer sleeping mat with the soya bean of mashed potatoes, 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 potato,
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 potato 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 potato of the present invention is in fermentation
Having unique taste and mouthfeel with after solarization system, additionally the mashed potatoes 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 potato soya sauce has medicine Flavor, is conducive to masses edible, for hyperpietic also
There is 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 potato soya sauce, 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), potato is boiled peeling, potato is blended into mashed potatoes, and soya bean is placed into mashed potatoes
In be sufficiently stirred for so that the surface attached last layer mashed potatoes of soya bean；
(6), surface is poured on summer sleeping mat with the soya bean of mashed potatoes, 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 potato soya sauce, 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), potato is boiled peeling, potato is blended into mashed potatoes, and soya bean is placed into mashed potatoes
In be sufficiently stirred for so that the surface attached last layer mashed potatoes of soya bean；
(3), surface is poured on summer sleeping mat with the soya bean of mashed potatoes, 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 potato soya sauce the most according to claim 1, it is characterised in that: institute
The wet sand of bottom layer overlay of the summer sleeping mat of the fermentation stated.
The preparation method of a kind of potato soya sauce the most according to claim 1, it is characterised in that: institute
Adding Chinese medicines soup when the step (4) stated is shone processed in cylinder, described Chinese medicines soup is by weight by following
Component is made, 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
Part.
The preparation method of a kind of potato soya sauce the most according to claim 1, it is characterised in that: institute
When the step (4) stated 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130702.0A CN105767907A (en) | 2016-03-08 | 2016-03-08 | Preparation method of potato-soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130702.0A CN105767907A (en) | 2016-03-08 | 2016-03-08 | Preparation method of potato-soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767907A true CN105767907A (en) | 2016-07-20 |
Family
ID=56388200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610130702.0A Pending CN105767907A (en) | 2016-03-08 | 2016-03-08 | Preparation method of potato-soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767907A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261791A (en) * | 2016-08-31 | 2017-01-04 | 金寨县仙炉尖霍山石斛种植专业合作社 | A kind of dispensing soya sauce Han Herba Dendrobii |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| 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 |
-
2016
- 2016-03-08 CN CN201610130702.0A patent/CN105767907A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| 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)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261791A (en) * | 2016-08-31 | 2017-01-04 | 金寨县仙炉尖霍山石斛种植专业合作社 | A kind of dispensing soya sauce Han Herba Dendrobii |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160720 |