CN105876674A - Black soybean sour fish sauce and preparation method thereof - Google Patents
Black soybean sour fish sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105876674A CN105876674A CN201610368890.0A CN201610368890A CN105876674A CN 105876674 A CN105876674 A CN 105876674A CN 201610368890 A CN201610368890 A CN 201610368890A CN 105876674 A CN105876674 A CN 105876674A
- Authority
- CN
- China
- Prior art keywords
- parts
- pot
- semen sojae
- sojae atricolor
- radix
- 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
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000068988 Glycine max Species 0.000 title abstract 5
- 235000010469 Glycine max Nutrition 0.000 title abstract 5
- 241000251468 Actinopterygii Species 0.000 title abstract 4
- 239000004006 olive oil Substances 0.000 claims abstract description 16
- 235000008390 olive oil Nutrition 0.000 claims abstract description 16
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 13
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 13
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 13
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000008434 ginseng Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims description 21
- 241000252229 Carassius auratus Species 0.000 claims description 15
- 241000208340 Araliaceae Species 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 12
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 12
- 241001454694 Clupeiformes Species 0.000 claims description 11
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 11
- 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 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 11
- 235000019513 anchovy Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims 1
- 241001107116 Castanospermum australe Species 0.000 claims 1
- 235000021279 black bean Nutrition 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 241001609213 Carassius carassius Species 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 241000234435 Lilium Species 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 235000006484 Paeonia officinalis Nutrition 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 229930003270 Vitamin B Natural products 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000004576 sand 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
Abstract
The invention discloses a black soybean sour fish sauce and a preparation method thereof. In the formula, the black soybean sour fish sauce is prepared from, by weight, 70-100 parts of crucian carp, 20-30 parts of black soybeans, 10-30 parts of olive oil, 10-30 parts of honeysuckle flowers, 5-10 parts of white paeony roots, 10-20 parts of fresh ginger, 20-50 parts of white vinegar, 20-50 parts of white granulated sugar, 10-20 parts of salt, 5-10 parts of Chinese prickly ash, 5-10 parts of green Chinese onion, 5-10 parts of Chinese wolfberry, 5-10 parts of orange peel, 2-5 parts of cooking wine, 5-10 parts of longan, 5-10 parts of lily, 5-10 parts of radix angelica sinensis, 5-10 parts of ginseng, 10-15 parts of shiitake mushrooms and 10-15 parts of Chinese yam. According to the black soybean sour fish sauce and the preparation method thereof, the effects of resisting ageing, reducing blood pressure, supplementing rich crude fibers, promoting digestion and nourishing blood can be achieved.
Description
Technical field
The present invention relates to a kind of acid anchovy sauce, specifically a kind of Semen sojae atricolor acid anchovy sauce and preparation method thereof, belong to food formula technology neck
Territory.
Background technology
Along with the raising of people's living standard, food service industry also changes occurring, and food is cooked on taste and product category
Having gone out the biggest breakthrough, but seldom had food to have special effect, this increasingly can not meet people to high Living Water product
Requirement.
Summary of the invention
The problem existed for above-mentioned prior art, the present invention provides a kind of Semen sojae atricolor acid anchovy sauce and preparation method thereof, can be anti-ageing
Always, blood pressure lowering, abundant crude fibre can be supplemented, contribute to digestion, nourish strong blood.
To achieve these goals, the technical solution used in the present invention is: a kind of Semen sojae atricolor acid anchovy sauce, the raw material of described formula and
Parts by weight are as follows: Carassius auratus 70-100 part, Semen sojae atricolor 20-30 part, olive oil 10-30 part, Flos Lonicerae 10-30 part, the Radix Paeoniae Alba
5-10 part, fresh ginger 10-20 part, white vinegar 20-50 part, white sugar 20-50 part, salt 10-20 part, Pericarpium Zanthoxyli 5-10 part,
Herba Alii fistulosi 5-10 part, Fructus Lycii 5-10 part, orange peel 5-10 part, cooking wine 2-5 part, Arillus Longan 5-10 part, Bulbus Lilii 5-10 part,
Radix Angelicae Sinensis 5-10 part, Radix Ginseng 5-10 part, Lentinus Edodes 10-15 part, Rhizoma Dioscoreae 10-15 part.
Described formula includes Carassius auratus 70 parts, 20 parts of Semen sojae atricolor, 10 parts of olive oil, Flos Lonicerae 10 parts, the Radix Paeoniae Alba 5 parts, fresh
10 parts of Rhizoma Zingiberis Recens, white vinegar 20 parts, white sugar 20 parts, salt 10 parts, 5 parts of Pericarpium Zanthoxyli, 5 parts of Herba Alii fistulosi, Fructus Lycii 5 parts, Fructus Citri tangerinae
Skin 5 parts, cooking wine 2 parts, Arillus Longan 5 parts, Bulbus Lilii 5 parts, Radix Angelicae Sinensis 5 parts, Radix Ginseng 5 parts, 10 parts of Lentinus Edodes, Rhizoma Dioscoreae 10 parts.
Described formula Carassius auratus 100 parts, 30 parts of Semen sojae atricolor, 30 parts of olive oil, Flos Lonicerae 30 parts, the Radix Paeoniae Alba 10 parts, fresh life
Rhizoma Zingiberis Recens 20 parts, white vinegar 50 parts, white sugar 50 parts, salt 20 parts, 10 parts of Pericarpium Zanthoxyli, 10 parts of Herba Alii fistulosi, Fructus Lycii 10 parts, Fructus Citri tangerinae
Skin 10 parts, cooking wine 5 parts, Arillus Longan 10 parts, Bulbus Lilii 10 parts, Radix Angelicae Sinensis 10 parts, Radix Ginseng 10 parts, 15 parts of Lentinus Edodes, Rhizoma Dioscoreae
15 parts.
The preparation method of described formula is as follows:
Step one: put into by olive oil in pot, treats that the olive oil in pot is blown, by Pericarpium Zanthoxyli, Herba Alii fistulosi, Rhizoma Zingiberis Recens stripping and slicing, cooking wine
Add in pot, fried 10 seconds；
Step 2: be put in oil cauldron by Carassius auratus, the obverse and reverse of Carassius auratus decocts 20 seconds respectively；
Step 3: add appropriate water in pot, big fire is boiled；
Step 4: being put into by Semen sojae atricolor in pot, big fire is boiled；
Step 5: the Radix Paeoniae Alba, Fructus Lycii, orange peel, Arillus Longan, Bulbus Lilii, Radix Angelicae Sinensis, Radix Ginseng, Lentinus Edodes, Rhizoma Dioscoreae are cleaned and put into pot
In, big fire is boiled, and is then adjusted to little fire pot 20 minutes；
Step 6: adding Flos Lonicerae, white vinegar, white sugar, salt in pot, take the dish out of the pot i.e. edible.
Vitamin B is added in step 6.
Nutritious, the delicious flavour of the present invention, it is possible to supplementing a large amount of nutrition of needed by human body, operating process is simple.
Detailed description of the invention
A kind of Semen sojae atricolor acid anchovy sauce, raw material and the parts by weight of described formula are as follows: Carassius auratus 70-100 part, Semen sojae atricolor 20-30 part,
Olive oil 10-30 part, Flos Lonicerae 10-30 part, Radix Paeoniae Alba 5-10 part, fresh ginger 10-20 part, white vinegar 20-50 part, white sand
Sugar 20-50 part, salt 10-20 part, Pericarpium Zanthoxyli 5-10 part, Herba Alii fistulosi 5-10 part, Fructus Lycii 5-10 part, orange peel 5-10 part,
Cooking wine 2-5 part, Arillus Longan 5-10 part, Bulbus Lilii 5-10 part, Radix Angelicae Sinensis 5-10 part, Radix Ginseng 5-10 part, Lentinus Edodes 10-15 part,
Rhizoma Dioscoreae 10-15 part.
Described formula includes Carassius auratus 70 parts, 20 parts of Semen sojae atricolor, 10 parts of olive oil, Flos Lonicerae 10 parts, the Radix Paeoniae Alba 5 parts, fresh
10 parts of Rhizoma Zingiberis Recens, white vinegar 20 parts, white sugar 20 parts, salt 10 parts, 5 parts of Pericarpium Zanthoxyli, 5 parts of Herba Alii fistulosi, Fructus Lycii 5 parts, Fructus Citri tangerinae
Skin 5 parts, cooking wine 2 parts, Arillus Longan 5 parts, Bulbus Lilii 5 parts, Radix Angelicae Sinensis 5 parts, Radix Ginseng 5 parts, 10 parts of Lentinus Edodes, Rhizoma Dioscoreae 10 parts.
Described formula Carassius auratus 100 parts, 30 parts of Semen sojae atricolor, 30 parts of olive oil, Flos Lonicerae 30 parts, the Radix Paeoniae Alba 10 parts, fresh life
Rhizoma Zingiberis Recens 20 parts, white vinegar 50 parts, white sugar 50 parts, salt 20 parts, 10 parts of Pericarpium Zanthoxyli, 10 parts of Herba Alii fistulosi, Fructus Lycii 10 parts, Fructus Citri tangerinae
Skin 10 parts, cooking wine 5 parts, Arillus Longan 10 parts, Bulbus Lilii 10 parts, Radix Angelicae Sinensis 10 parts, Radix Ginseng 10 parts, 15 parts of Lentinus Edodes, Rhizoma Dioscoreae
15 parts.
The preparation method of described formula is as follows:
Step one: put into by olive oil in pot, treats that the olive oil in pot is blown, by Pericarpium Zanthoxyli, Herba Alii fistulosi, Rhizoma Zingiberis Recens stripping and slicing, cooking wine
Add in pot, fried 10 seconds；
Step 2: be put in oil cauldron by Carassius auratus, the obverse and reverse of Carassius auratus decocts 20 seconds respectively；
Step 3: add appropriate water in pot, big fire is boiled；
Step 4: being put into by Semen sojae atricolor in pot, big fire is boiled；
Step 5: the Radix Paeoniae Alba, Fructus Lycii, orange peel, Arillus Longan, Bulbus Lilii, Radix Angelicae Sinensis, Radix Ginseng, Lentinus Edodes, Rhizoma Dioscoreae are cleaned and put into pot
In, big fire is boiled, and is then adjusted to little fire pot 20 minutes；
Step 6: adding Flos Lonicerae, white vinegar, white sugar, salt in pot, take the dish out of the pot i.e. edible.
Vitamin B is added in step 6.
Claims (5)
1. a Semen sojae atricolor acid anchovy sauce, it is characterised in that raw material and the parts by weight of described formula are as follows: Carassius auratus 70-100 part,
Semen sojae atricolor 20-30 part, olive oil 10-30 part, Flos Lonicerae 10-30 part, Radix Paeoniae Alba 5-10 part, fresh ginger 10-20 part, white vinegar
20-50 part, white sugar 20-50 part, salt 10-20 part, Pericarpium Zanthoxyli 5-10 part, Herba Alii fistulosi 5-10 part, Fructus Lycii 5-10 part, Fructus Citri tangerinae
Sub-skin 5-10 part, cooking wine 2-5 part, Arillus Longan 5-10 part, Bulbus Lilii 5-10 part, Radix Angelicae Sinensis 5-10 part, Radix Ginseng 5-10 part, perfume (or spice)
Mushroom 10-15 part, Rhizoma Dioscoreae 10-15 part.
A kind of Semen sojae atricolor acid anchovy sauce the most according to claim 1, it is characterised in that described formula include Carassius auratus 70 parts,
20 parts of Semen sojae atricolor, 10 parts of olive oil, Flos Lonicerae 10 parts, the Radix Paeoniae Alba 5 parts, fresh ginger 10 parts, white vinegar 20 parts, white sugar 20
Part, salt 10 parts, 5 parts of Pericarpium Zanthoxyli, 5 parts of Herba Alii fistulosi, Fructus Lycii 5 parts, orange peel 5 parts, cooking wine 2 parts, Arillus Longan 5 parts, Bulbus Lilii
5 parts, Radix Angelicae Sinensis 5 parts, Radix Ginseng 5 parts, 10 parts of Lentinus Edodes, Rhizoma Dioscoreae 10 parts.
A kind of Semen sojae atricolor acid anchovy sauce the most according to claim 1, it is characterised in that described formula Carassius auratus 100 parts, black
Bean 30 parts, 30 parts of olive oil, Flos Lonicerae 30 parts, the Radix Paeoniae Alba 10 parts, fresh ginger 20 parts, white vinegar 50 parts, white sugar 50
Part, salt 20 parts, 10 parts of Pericarpium Zanthoxyli, 10 parts of Herba Alii fistulosi, Fructus Lycii 10 parts, orange peel 10 parts, cooking wine 5 parts, Arillus Longan 10 parts,
Bulbus Lilii 10 parts, Radix Angelicae Sinensis 10 parts, Radix Ginseng 10 parts, 15 parts of Lentinus Edodes, Rhizoma Dioscoreae 15 parts.
A kind of Semen sojae atricolor acid anchovy sauce preparation method the most according to claim 1, it is characterised in that the preparation side of described formula
Method is as follows:
Step one: put into by olive oil in pot, treats that the olive oil in pot is blown, by Pericarpium Zanthoxyli, Herba Alii fistulosi, Rhizoma Zingiberis Recens stripping and slicing, cooking wine
Add in pot, fried 10 seconds；
Step 2: be put in oil cauldron by Carassius auratus, the obverse and reverse of Carassius auratus decocts 20 seconds respectively；
Step 3: add appropriate water in pot, big fire is boiled；
Step 4: being put into by Semen sojae atricolor in pot, big fire is boiled；
Step 5: the Radix Paeoniae Alba, Fructus Lycii, orange peel, Arillus Longan, Bulbus Lilii, Radix Angelicae Sinensis, Radix Ginseng, Lentinus Edodes, Rhizoma Dioscoreae are cleaned and put into pot
In, big fire is boiled, and is then adjusted to little fire pot 20 minutes；
Step 6: adding Flos Lonicerae, white vinegar, white sugar, salt in pot, take the dish out of the pot i.e. edible.
A kind of Semen sojae atricolor acid anchovy sauce preparation method the most according to claim 4, it is characterised in that add vitamin in step 6
B。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368890.0A CN105876674A (en) | 2016-05-27 | 2016-05-27 | Black soybean sour fish sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368890.0A CN105876674A (en) | 2016-05-27 | 2016-05-27 | Black soybean sour fish sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876674A true CN105876674A (en) | 2016-08-24 |
Family
ID=56708909
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610368890.0A Pending CN105876674A (en) | 2016-05-27 | 2016-05-27 | Black soybean sour fish sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876674A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1385107A (en) * | 2002-06-06 | 2002-12-18 | 李怀泉 | Method for preparing medicinal dietary soft-shelled turtle |
| CN103598636A (en) * | 2013-05-01 | 2014-02-26 | 胡敏 | Assorted turbot soup |
| CN103798709A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Fish stewing condiment |
-
2016
- 2016-05-27 CN CN201610368890.0A patent/CN105876674A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1385107A (en) * | 2002-06-06 | 2002-12-18 | 李怀泉 | Method for preparing medicinal dietary soft-shelled turtle |
| CN103798709A (en) * | 2012-11-15 | 2014-05-21 | 万玉洁 | Fish stewing condiment |
| CN103598636A (en) * | 2013-05-01 | 2014-02-26 | 胡敏 | Assorted turbot soup |
Non-Patent Citations (1)
| Title |
|---|
| 贾振明: "《美味营养靓汤》", 31 July 2009, 内蒙古人民出版社 * |
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Application publication date: 20160824 |