CN105876643A - Water chestnut and fermented soybean paste and making method thereof - Google Patents

Water chestnut and fermented soybean paste and making method thereof Download PDF

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Publication number
CN105876643A
CN105876643A CN201610266242.4A CN201610266242A CN105876643A CN 105876643 A CN105876643 A CN 105876643A CN 201610266242 A CN201610266242 A CN 201610266242A CN 105876643 A CN105876643 A CN 105876643A
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parts
water chestnut
soya bean
black
chestnut
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黄自宇
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Guangxi Zhibao Technology Co Ltd
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Guangxi Zhibao Technology Co Ltd
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    • 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

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Abstract

The invention provides water chestnut and fermented soybean paste and a making method thereof and belongs to the technical field of food processing. The water chestnut and fermented soybean paste is made with the following materials according to parts by weight: 150-180 parts of water chestnut, 60-80 parts of fermented soybean, 40-50 parts of dried radish, 30-40 parts of fresh beef, 20-28 parts of mulberry fruit, 4-6 parts of lemon juice, 80-100 parts of peanut kernel, 10-20 parts of Chinese chestnut, 10-20 parts of sesame seed oil, 15-20 parts of soy sauce, 10-15 parts of garlic, 10-15 parts of ginger, 5-8 parts of salt, 5-8 parts of vinegar, 10-15 parts of sugar, 60-80 parts of fresh hot pepper, and 20-30 parts of a functional supplement; the functional supplement includes traditional Chinese medicinal materials effective in regulating human spleen and stomach functionality. In addition to as functional as common soybean paste in flavoring, the soybean paste has water chestnut flavor, is crispy and tasty, can clear heat and moisturize lung, promote secretion of bodily fluid, soothe liver and improve eyesight and promote qi circulation and remove stasis, and can help digest and harmonize stomach and avoid diseases such as heat rise and abdominal pain even after long-term eating, since the functional supplement is added.

Description

A kind of water chestnut black bean sauce and preparation method thereof
[technical field]
The present invention relates to food processing technology field, be specifically related to a kind of water chestnut black bean sauce and preparation method thereof.
[background technology]
Seasoning or appetizing food are food indispensable during people live, and black bean sauce is owing to it is delicious and has higher battalion Supporting and be worth, become one of them category being popular, it can be used as dish and eats, it is possible to use as flavouring. Cooking, eat face, eat congee time, the most extremely like going with rice or bread with black bean sauce；In healthcare, fermented soya bean also have and stomach, relieving restlessness, Solution raw meat poison, goes effect of fever and chills.Along with abundantization of material, the variation of user's taste and changes persuing demand start gradually to present. First, market demand kind is more, the more black bean sauce of local flavor, to meet the demand that new product is experienced；Secondly, people one side The taste experience such as numb, peppery, fragrant is pursued in face, can worry the most again edible after occur getting angry, the uncomfortable symptom such as stomachache. Therefore, the development of black bean sauce also has many spaces leaved for development.
The thin meat of water chestnut skin is tender, and moisture is sufficient, fresh and sweet without slag, sharp and clear good to eat both done vegetables and also can cook fruit.Water chestnut is worth very big, Can clearing heat and moistening lung, liver improving eyesight stagnant, easypro, profit gas Tonghua of disappearing of promoting the production of body fluid.Water chestnut is nutritious, containing protein, vitamin C, also There are the elements such as calcium, phosphorus, iron, matter, carrotene.Energy content 247KJ, moisture 83.6g in every 100g, protein 1.2g, Fat 0.2g, dietary fiber 1.1g, carbohydrate 13.1g, carrotene 20 μ g, retinol equivalent 3 μ g, thiamine 0.02mg, riboflavin 0.02mg, niacin 0.7mg；Vitamin C 7mg, vitamin E 0.65mg；Potassium 306mg, sodium 15.7mg, Calcium 4mg, magnesium 12mg, iron 0.6mg, manganese 0.11mg, zinc 0.34mg, steel 0.07mg, phosphorus 44mg, selenium 0.7 μ g, also containing to golden yellow Look staphylococcus, Escherichia coli and Pseudomonas aeruginosa have the puchiin of inhibitory action.Water chestnut is raw ripe the most edible, and strong disease is not avoided, and can add Work becomes canned water-chestnut, it is also possible to make water chestnut starch, and water chestnut is fabricated to the new choosing that tartar sauce is also exploitation black bean sauce kind Select.
[summary of the invention]
The goal of the invention of the present invention is: for the problem of above-mentioned existence, it is provided that a kind of water chestnut black bean sauce and preparation method thereof, should Black bean sauce, in addition to the seasoning effect with common black bean sauce, also has water chestnut local flavor, and it is sharp and clear good to eat, can clearing heat and moistening lung, life Tianjin disappears stagnant, relax liver improving eyesight, Tonghua of regulating the flow of vital energy, and owing to the addition of functional additive, can help digestion and stomach, eat for a long time and also will not cause Get angry, the illness such as stomachache.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of water chestnut black bean sauce, is made up of the raw material of following weight portion: water chestnut 150-180 part, fermented soya bean 60-80 part, radish Dry 40-50 part, fresh beef 30-40 part, mulberries 20-28 part, lemon juice 4-6 part, shelled peanut 80-100 part, Chinese chestnut 10-20 Part, sesame oil 10-20 part, soy sauce 15-20 part, garlic 10-15 part, ginger 10-15 part, salt 5-8 part, vinegar 5-8 part, Sugar 10-15 part, fresh capsicum 60-80 part and functional additive 20-30 part；
Described functional additive is made up of the raw material of following weight portion: testa mungo 10-15 part, burnt rice benevolence 10-15 part, green grass or young crops Lotus stem 9-14 part, rhizoma nelumbinis 10-15 part, stir-fry root bark of tree peony 5-7 part, eclipta 10-15 part, Flos Imperatae 8-12 part, radish seed 5-7 Part, ripe Fructus Hordei Germinatus 10-14 part.
Preferably, the described preferred formula of water chestnut black bean sauce consists of, and by weight, is made up of following raw material: water chestnut 160 Part, 70 parts of fermented soya bean, dried radish 45 parts, 35 parts of fresh beef, mulberries 23 parts, lemon juice 5 parts, shelled peanut 90 parts, Chinese chestnut 15 parts, 15 parts of sesame oil, 18 parts of soy sauce, 12 parts of garlic, ginger 12 parts, salt 7 parts, vinegar 7 parts, sugar 13 parts, fresh peppery Green pepper 75 parts and functional additive 25 parts；
Described functional additive is made up of the raw material of following weight portion: testa mungo 12 parts, burnt rice benevolence 12 parts, blue or green lotus stem 11 Part, stir-fry rhizoma nelumbinis 12 parts, the stir-fry root bark of tree peony 6 parts, eclipta 12 parts, Flos Imperatae 10 parts, radish seed 6 parts, 12 parts of ripe Fructus Hordei Germinatus.
Further, described functional additive is prepared by the following method and obtains: by testa mungo, burnt meter Ren, blue or green lotus stem, lotus root Joint, frying the root bark of tree peony, eclipta, Flos Imperatae, radish seed, ripe Fructus Hordei Germinatus are post-cooked for half an hour with the water soaking of above-mentioned medicinal material gross weight 5-10 Boiling, then slow fire boiling 0.5-1h, obtain filtrate and filter residue after filtration, filter residue is decocted once by same method again, merge two Secondary filtrate, then filtrate be condensed into relative density at 50 DEG C is the medicinal extract of 1.25-1.30, obtains functional additive.
Further, fermented soya bean used in the present invention can be purchased from the market, it is also possible to the most special: first by black Beans soak 2.5-3 hour after cleaning in the warm water of 35 DEG C；Black soya bean after soaking again cooks, and is taken the dish out of the pot by black soya bean after cooking, cold But after 30-35 DEG C, fermented bacterium is admixed；Then layer overlay dried waterlily leaf on dustpan, by uniform for the black soya bean having mixed fermented bacterium Spreading on dried waterlily leaf and ferment at one layer of black soya bean upper berth mulberry leaf, indoor holding is ventilated, and keeps room temperature to be 28-30 DEG C； After fermenting 10-15 days, through unhairing, enter salt, dry after prepare.
Wherein, described fermented bacterium is Mucor or aspergillus.
Wherein, in black soya bean sweat, on black soya bean during layer overlay mulberry leaf, the mulberry leaf that can directly return with harvesting, It is well that mulberry leaf cutting first becomes width be less than the fringe of 2cm, when mulberry leaf spread, wants thin stand, spread thickness less than 0.5cm.Mulberry leaf When being conducive to fermenting, the nutrition conversion in fermented soya bean, makes in-house composition discharge by mulberry leaf cutting, can preferably play it and make With.
The present invention also provides for the preparation method of above-mentioned a kind of water chestnut black bean sauce, comprises the following steps:
(1) water chestnut is removed the peel, and be cut into thickness less than 3mm, the length and width little fourth less than 5mm, pickle 20 points with salt Clock；Another with a pannikin water, pour sugar and vinegar into, boil while stir, treat the whole thawing of sugar, water boil after while hot by whole for sweet and sour juice Pour in dress water chestnut container, pickle 24h after stirring standby；
(2) by garlic, ginger, fresh capsicum, cleaning chopping, fresh beef is cleaned and is diced, and mulberries are cut into particle, by the sesame of half deal Sesame oil pours burn-out in pot into, adds the ginger of chopping, fresh capsicum, garlic, fermented soya bean, mulberries particle, the stir-fry of fresh beef successively in pot Ripe standby, obtain condiment；
(3) Chinese chestnut and shelled peanut are made powdery；Remaining sesame oil burn-out, powder Chinese chestnut and shelled peanut made is poured in pot Pour into after pot stir-fries 1-2 minute, pour soy sauce into and continue to stir-fry 2-3 minute, pour functional additive into after closing fire, mix thoroughly Dip；
(4) water chestnut that step (1) processed, the condiment of step (2), dried radish, lemon juice mix to obtain major ingredient together, finally will step Suddenly the dip of (3) is poured in major ingredient while hot, packs and i.e. obtain water chestnut fermented soya bean after major ingredient is mixed and let cool.
Primary raw material used in the present invention, serves not only as food materials, is also respectively arranged with its health-care efficacy, wherein:
Water chestnut energy clearing heat and moistening lung, liver improving eyesight stagnant, easypro, profit gas Tonghua of disappearing of promoting the production of body fluid.Fermented soya bean have and stomach, relieving restlessness, solve raw meat poison, go Effect of fever and chills.Dried radish, have reducing blood lipid, hypotensive, anti-inflammatory, appetizing, clearing heat and promoting fluid, heatstroke prevention, greasy, the relieving stagnant Qi of disappearing, Reduce phlegm, the effect such as cough-relieving.Fresh beef protein enriches, and joins and can improve a poor appetite.It is mulberries energy strengthening the spleen and stomach, aid digestion, For increasing the sour-sweet local flavor of black bean sauce；Its also have nourishing yin and nourishing blood, promote the production of body fluid, the effect such as ease constipation.Lemon juice can be not only used for Seasoning, also has the effects such as aid digestion, whitening, sterilization, anti-calculus.Shelled peanut is the seed of peanut, is longer than nourishing help, Can promote longevity, be used in the present invention making seasoning sauce material.Chinese chestnut has nourishing stomach and spleen, Kidney-invigorating and tendon-reinforcing, the merit of promoting blood circulation and hemostasis Effect.Sesame oil, soy sauce are used for seasoning.Garlic serves not only as flavouring, makes food have garlic fragrant, and also detoxify desinsection, and detumescence is only Bitterly, temperature spleen warms up the effects such as stomach.Ginger has inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, temperature lung cough-relieving, effect of removing toxic substances.Fresh capsicum is at this The pungent of black bean sauce can not only be given in bright, moreover it is possible to stomach invigorating in temperature, dissipate cold eliminating dampness, sweating of inducing sweat.
The clear heat of testa mungo in functional additive quenches the thirst, and diuresis is detoxified, and moves back mesh screen.Burnt rice benevolence invigorating the spleen, tonifying lung, heat-clearing, profit Wet.Blue or green lotus stem clearing away summerheat, row water of ventilating.Stir-fry rhizoma nelumbinis stops blooding, and dissipates the stasis of blood.Fry root bark of tree peony clearing heat and cooling blood, and blood disappears the stasis of blood.Eclipta Cool blood, hemostasis, kidney tonifying, benefit is cloudy.Flos Imperatae is stopped blooding, analgesic therapy.Gas Dingchuan under radish seed, eliminates indigestion and phlegm.Ripe Fructus Hordei Germinatus promoting the circulation of qi disappears Food, spleen benefiting and stimulating the appetite, moves back breast dissipate-swelling.Testa mungo in formula, burnt meter Ren, blue or green lotus stem from the heresy of urine eliminating dampness and heat, fry rhizoma nelumbinis, Fry the root bark of tree peony, eclipta, Flos Imperatae clearing heat and cooling blood, radish seed, ripe Fructus Hordei Germinatus regulating qi-flowing for strengthening spleen, help digestion and stomach, recover transporting and transforming function of the spleen and stomach it Merit.All medicines cooperate, and energy heat-clearing is diathermanous, and dampness eliminationization is turbid, makes damp and hot heresy be removed.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, commonly added the black bean sauce of capsicum after consumption, for the people of damp-heat constitution, can make damp and hot more to contain, cause get angry, Stomachache, emit the symptom that acne etc. is uncomfortable, and the water chestnut black bean sauce not only unique flavor of the present invention, nutritious, owing to the addition of merit Can auxiliary agent, edible after not only will not cause get angry, the problem such as stomachache, also clearing heat and moistening lung, stagnant, relax liver improving eyesight, the profit of disappearing of promoting the production of body fluid The function in gas Tonghua.Act not only as appetizer, moreover it is possible to the function of conditioning health, from truly making people's taste Tend to healthy normal, recover dysregulated appetite.
If 2, the black bean sauce of the present invention uses special fermented soya bean, make with specific process, fragrant owing to using lotus leaf to make it have lotus, It can be helped to ferment owing to increasing mulberry leaf, fermented soya bean can be made not have local flavor.
If 3, the black bean sauce of the present invention uses the special preparation method of the present invention, the performance that effect of each food materials is best, lemon juice can be made Can increase the fragility of water chestnut, mulberries can increase sour-sweet local flavor, shelled peanut and Chinese chestnut and make dip, and dip is strong, promote product Color and luster and taste；Dried radish, fresh beef, fermented soya bean can increase seasoning matter category；Capsicum, garlic, sauce can be product flavouring；Institute The water chestnut black bean sauce delicious flavour, the pulp perfume (or spice) crisp and refreshing, peppery that prepare are agreeable to the taste.
[detailed description of the invention]
Below by way of specific embodiment, the invention will be further described.
Embodiment 1
A kind of water chestnut black bean sauce, is made up of the raw material of following weight portion: water chestnut 150 parts, 60 parts of fermented soya bean, dried radish 40 parts, 30 parts of fresh beef, mulberries 20 parts, lemon juice 4 parts, shelled peanut 80 parts, Chinese chestnut 10 parts, 10 parts of sesame oil, soy sauce 15 Part, 10 parts of garlic, ginger 10 parts, salt 5 parts, vinegar 5 parts, sugar 10 parts, 60 parts of fresh capsicum and functional additive 20 parts； Functional additive is made up of the raw material of following weight portion: testa mungo 10 parts, burnt rice benevolence 10 parts, blue or green lotus stem 9 parts, rhizoma nelumbinis 10 parts, the stir-fry root bark of tree peony 5 parts, eclipta 10 parts, Flos Imperatae 8 parts, radish seed 5 parts, 10 parts of ripe Fructus Hordei Germinatus.
The method making above-mentioned water chestnut black bean sauce, comprises the following steps:
(1) functional additive is prepared:
By testa mungo, burnt meter Ren, blue or green lotus stem, rhizoma nelumbinis, the stir-fry root bark of tree peony, eclipta, Flos Imperatae, radish seed, ripe Fructus Hordei Germinatus are put together Enter in ceramic bowl, be placed in Steam by water bath 0.5h in steamer, the cooking liquor leached in then taking ceramic bowl, then it is condensed into phase at 50 DEG C It is the medicinal extract of 1.25-1.30 to density, obtains functional additive；
(2) fermented soya bean are prepared:
First soak 2.5 hours in the warm water of 35 DEG C after black soya bean being cleaned；Black soya bean after soaking again cooks, by black after cooking Beans take the dish out of the pot, and admix Mucor or aspergillus after being cooled to 30 DEG C, and the amount that the addition of bacterial classification produces according to routine is added；Then at dustpan Upper layer overlay dried waterlily leaf, uniformly spreads the black soya bean having mixed fermented bacterium on dried waterlily leaf and enters at one layer of black soya bean upper berth mulberry leaf Row fermentation, indoor holding is ventilated, and is kept room temperature to be about 28-30 DEG C；After fermenting 10 days, through unhairing, enter salt, dry after Prepare.The when of paving mulberry leaf, mulberry leaf cutting first becomes width be less than the fringe of 2cm, want when mulberry leaf spread thin stand, to spread thickness Less than 0.5cm.
(3) water chestnut black bean sauce is made:
(1) water chestnut is removed the peel, and be cut into thickness less than 3mm, width and the length little fourth less than 5mm, pickle 20 points with salt Clock；Another with a pannikin water, pour sugar and vinegar into, boil while stir, treat the whole thawing of sugar, water boil after while hot by whole for sweet and sour juice Pour in dress water chestnut container, pickle 24h after stirring standby；
(2) by garlic, ginger, fresh capsicum, cleaning chopping, fresh beef is cleaned and is diced, and mulberries are cut into particle, by the sesame of half deal Sesame oil pours burn-out in pot into, adds the ginger of chopping, fresh capsicum, garlic, fermented soya bean, mulberries particle, the stir-fry of fresh beef successively in pot Ripe standby, obtain condiment；
(3) Chinese chestnut and shelled peanut are made powdery；Remaining sesame oil burn-out, powder Chinese chestnut and shelled peanut made is poured in pot Pour into after pot stir-frying 1 minute, pour soy sauce into and continue to stir-fry 3 minutes, pour functional additive into after closing fire, mix to obtain dip thoroughly；
(4) water chestnut that step (1) processed, the condiment of step (2), dried radish, lemon juice mix to obtain major ingredient together, finally will step Suddenly the dip of (3) is poured in major ingredient while hot, packs and i.e. obtain water chestnut fermented soya bean after major ingredient is mixed and let cool.
Embodiment 2
A kind of water chestnut black bean sauce, is made up of the raw material of following weight portion: water chestnut 160 parts, 80 parts of fermented soya bean, dried radish 45 parts, 35 parts of fresh beef, mulberries 23 parts, lemon juice 5 parts, shelled peanut 90 parts, Chinese chestnut 15 parts, 15 parts of sesame oil, soy sauce 18 Part, 12 parts of garlic, ginger 12 parts, salt 7 parts, vinegar 15 parts, 75 parts of fresh capsicum and functional additive 25 parts；Functional Additive is made up of the raw material of following weight portion: testa mungo 12 parts, burnt rice benevolence 12 parts, blue or green lotus stem 11 parts, stir-fry rhizoma nelumbinis 12 Part, the stir-fry root bark of tree peony 6 parts, eclipta 12 parts, Flos Imperatae 10 parts, radish seed 6 parts, 12 parts of ripe Fructus Hordei Germinatus.
The method making above-mentioned water chestnut black bean sauce, comprises the following steps |:
(1) functional additive is prepared:
By testa mungo, burnt meter Ren, blue or green lotus stem, frying rhizoma nelumbinis, the stir-fry root bark of tree peony, eclipta, Flos Imperatae, radish seed, ripe Fructus Hordei Germinatus are together Put in ceramic bowl, be placed in Steam by water bath 0.5h in steamer, the cooking liquor leached in then taking ceramic bowl, then it is condensed at 50 DEG C Relative density is the medicinal extract of 1.25-1.30, obtains functional additive；
(2) the present embodiment uses the fermented soya bean that market is purchased, and the most additionally makes；
(3) water chestnut black bean sauce is made:
(1) water chestnut is removed the peel, and be cut into thickness less than 3mm, the length and width little fourth less than 5mm, pickle 20 points with salt Clock；Another with a pannikin water, pour sugar and vinegar into, boil while stir, treat the whole thawing of sugar, water boil after while hot by whole for sweet and sour juice Pour in dress water chestnut container, pickle 24h after stirring standby；
(2) by garlic, ginger, fresh capsicum, cleaning chopping, fresh beef is cleaned and is diced, and mulberries are cut into particle, by the sesame of half deal Sesame oil pours burn-out in pot into, adds the ginger of chopping, fresh capsicum, garlic, fermented soya bean, mulberries particle, the stir-fry of fresh beef successively in pot Ripe standby, obtain condiment；
(3) Chinese chestnut and shelled peanut are made powdery；Remaining sesame oil burn-out, powder Chinese chestnut and shelled peanut made is poured in pot Pour into after pot stir-frying 2 minutes, pour soy sauce into and continue to stir-fry 2 minutes, pour functional additive into after closing fire, mix to obtain dip thoroughly；
(4) water chestnut that step (1) processed, the condiment of step (2), dried radish, lemon juice mix to obtain major ingredient together, finally will step Suddenly the dip of (3) is poured in major ingredient while hot, packs and i.e. obtain water chestnut fermented soya bean after major ingredient is mixed and let cool.
Embodiment 3
A kind of water chestnut black bean sauce, is made up of the raw material of following weight portion: water chestnut 180 parts, 70 parts of fermented soya bean, dried radish 50 parts, 40 parts of fresh beef, mulberries 28 parts, lemon juice 6 parts, shelled peanut 100 parts, Chinese chestnut 20 parts, 20 parts of sesame oil, soy sauce 20 Part, 15 parts of garlic, ginger 15 parts, salt 8 parts, vinegar 12 parts, 80 parts of fresh capsicum and functional additive 30 parts；Functional Additive is made up of the raw material of following weight portion: testa mungo 15 parts, burnt rice benevolence 15 parts, blue or green lotus stem 14 parts, stir-fry rhizoma nelumbinis 15 Part, the stir-fry root bark of tree peony 7 parts, eclipta 15 parts, Flos Imperatae 12 parts, radish seed 7 parts, 14 parts of ripe Fructus Hordei Germinatus.
Method same as in Example 1 is used to make black bean sauce.
The water chestnut thick chilli sauce prepared the embodiment of the present invention by the way of opinion poll carries out mouthfeel and ocular estimate, participates in Evaluation personnel 30 people, evaluation result is as follows:
Think the present invention black bean sauce attractive color, particle is clearly demarcated, paste flavor is strong, can evoke 28 people that have of appetite, other 2 People because do not like eats peppery, so being unwilling to attempt.
Thinking and taste the black bean sauce of the present invention delicious and crisp is pleasant, eat up 27 people that have still wanting to eat, other 3 people feel the pepperyyest；Wherein 22 people think that the fermented soya bean in the prepared black bean sauce of embodiment 1 and 3 have lotus fragrant, and local flavor is more sufficient.
Think that the black bean sauce content of the present invention is abundant, genuine goods at a fair price and water chestnut nice have 29 people.
Think the present invention black bean sauce be used as cooking flavoring, can increase the color and luster of vegetable, local flavor have 30 people.
After foretasting two weeks, it is believed that the black bean sauce of the present invention eaten do not get angry, will not produce other discomforts have 25 people, wherein also have 22 people think and eat after a period of time, and spleen and stomach function makes moderate progress, even if being independent of this product, appetite the most substantially improves.
Therefore the present invention achieves preferable degree of recognition, is worth commercially large-scale popularization.
Described above is the detailed description for the preferable possible embodiments of the present invention, but embodiment is not limited to the special of the present invention Profit application range, the equal change completed under the technical spirit suggested by all present invention or modification change, the present invention all should be belonged to Contained the scope of the claims.

Claims (7)

1. a water chestnut black bean sauce, it is characterised in that be made up of the raw material of following weight portion: water chestnut 150-180 part, fermented soya bean 60-80 part, dried radish 40-50 part, fresh beef 30-40 part, mulberries 20-28 part, lemon juice 4-6 part, shelled peanut 80-100 Part, Chinese chestnut 10-20 part, sesame oil 10-20 part, soy sauce 15-20 part, garlic 10-15 part, ginger 10-15 part, salt 5-8 Part, vinegar 5-8 part, sugar 10-15 part, fresh capsicum 60-80 part and functional additive 20-30 part；
Described functional additive is made up of the raw material of following weight portion: testa mungo 10-15 part, burnt rice benevolence 10-15 part, green grass or young crops Lotus stem 9-14 part, rhizoma nelumbinis 10-15 part, stir-fry root bark of tree peony 5-7 part, eclipta 10-15 part, Flos Imperatae 8-12 part, radish seed 5-7 Part, ripe Fructus Hordei Germinatus 10-14 part.
A kind of water chestnut black bean sauce the most according to claim 1, it is characterised in that be made up of the raw material of following weight portion: horse Hoof 160 parts, 70 parts of fermented soya bean, dried radish 45 parts, 35 parts of fresh beef, mulberries 23 parts, lemon juice 5 parts, shelled peanut 90 parts, Chinese chestnut 15 parts, 15 parts of sesame oil, 18 parts of soy sauce, 12 parts of garlic, ginger 12 parts, salt 7 parts, vinegar 7 parts, sugar 13 parts, 75 parts of fresh capsicum and functional additive 25 parts；
Described functional additive is made up of the raw material of following weight portion: testa mungo 12 parts, burnt rice benevolence 12 parts, blue or green lotus stem 11 Part, rhizoma nelumbinis 12 parts, the stir-fry root bark of tree peony 6 parts, eclipta 12 parts, Flos Imperatae 10 parts, radish seed 6 parts, 12 parts of ripe Fructus Hordei Germinatus.
A kind of water chestnut black bean sauce the most according to claim 1, it is characterised in that: described functional additive is by following Method obtains: by testa mungo, burnt meter Ren, blue or green lotus stem, rhizoma nelumbinis, the stir-fry root bark of tree peony, eclipta, Flos Imperatae, radish seed, ripe wheat Bud boiled after water soaking half an hour of above-mentioned medicinal material gross weight 5-10, then slow fire boiling 0.5-1h, after filtration filtrate and Filter residue, decocts filter residue once by same method again, merges the filtrate of twice, then filtrate is condensed at 50 DEG C the closeest Degree is the medicinal extract of 1.25-1.30, obtains functional additive.
4. according to a kind of water chestnut black bean sauce described in claim 1,2 or 3, it is characterised in that described fermented soya bean are by the following method Prepare: soak 2.5-3 hour in the warm water of 35 DEG C after first black soya bean being cleaned；Black soya bean after soaking again cooks, after cooking Black soya bean is taken the dish out of the pot, after being cooled to 30-35 DEG C, admixes fermented bacterium；Then layer overlay dried waterlily leaf on dustpan, ferments mixing The black soya bean of bacterial classification uniformly spreads on dried waterlily leaf and ferments at one layer of black soya bean upper berth mulberry leaf, and indoor holding is ventilated, and keeps Room temperature is 28-30 DEG C；After fermenting 10-15 days, through unhairing, enter salt, dry after prepare.
A kind of water chestnut black bean sauce the most according to claim 4, it is characterised in that: described fermented bacterium is Mucor or aspergillus.
A kind of water chestnut black bean sauce the most according to claim 4, it is characterised in that: in black soya bean sweat, on black soya bean During layer overlay mulberry leaf, mulberry leaf need to be chopped into the width fringe less than 2cm in advance, and mulberry leaf want thin stand, spread thickness and are less than 0.5cm。
7. according to the preparation method of a kind of water chestnut black bean sauce according to any one of claim 1-6, it is characterised in that include following Step:
(1) water chestnut is removed the peel, and be cut into thickness less than 3mm, the length and width little fourth less than 5mm, pickle 20 points with salt Clock；Another with a pannikin water, pour sugar and vinegar into, boil while stir, treat the whole thawing of sugar, water boil after while hot by whole for sweet and sour juice Pour in dress water chestnut container, pickle 24h after stirring standby；
(2) by garlic, ginger, fresh capsicum, cleaning chopping, fresh beef is cleaned and is diced, and mulberries are cut into particle, by the sesame of half deal Sesame oil pours burn-out in pot into, adds the ginger of chopping, fresh capsicum, garlic, fermented soya bean, mulberries particle, the stir-fry of fresh beef successively in pot Ripe standby, obtain condiment；
(3) Chinese chestnut and shelled peanut are made powdery；Remaining sesame oil burn-out, powder Chinese chestnut and shelled peanut made is poured in pot Pour into after pot stir-fries 1-2 minute, pour soy sauce into and continue to stir-fry 2-3 minute, pour functional additive into after closing fire, mix thoroughly Dip；
(4) water chestnut that step (1) processed, the condiment of step (2), dried radish, lemon juice mix to obtain major ingredient together, finally will step Suddenly the dip of (3) is poured in major ingredient while hot, packs and i.e. obtain water chestnut black bean sauce after major ingredient is mixed and let cool.
CN201610266242.4A 2016-04-26 2016-04-26 Water chestnut and fermented soybean paste and making method thereof Pending CN105876643A (en)

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CN103719805A (en) * 2013-12-19 2014-04-16 芜湖中路实业有限责任公司 Beef paste with efficacy of reducing blood pressure and preparation method thereof
CN103932152A (en) * 2014-03-21 2014-07-23 林柳柳 Special flavor instant kelp sauce material
CN105029145A (en) * 2015-06-18 2015-11-11 广西大学 Corn brand smut fungi cherry jam and preparation method thereof

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CN102240017A (en) * 2011-04-29 2011-11-16 甘丘平 Turnip, black bean sauce and chilli compound seasoning and preparation method thereof
CN103719805A (en) * 2013-12-19 2014-04-16 芜湖中路实业有限责任公司 Beef paste with efficacy of reducing blood pressure and preparation method thereof
CN103932152A (en) * 2014-03-21 2014-07-23 林柳柳 Special flavor instant kelp sauce material
CN105029145A (en) * 2015-06-18 2015-11-11 广西大学 Corn brand smut fungi cherry jam and preparation method thereof

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Application publication date: 20160824