CN105919036A - Hericium erinaceus sweet flour paste and preparation method thereof - Google Patents
Hericium erinaceus sweet flour paste and preparation method thereof Download PDFInfo
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- CN105919036A CN105919036A CN201610276698.9A CN201610276698A CN105919036A CN 105919036 A CN105919036 A CN 105919036A CN 201610276698 A CN201610276698 A CN 201610276698A CN 105919036 A CN105919036 A CN 105919036A
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- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 56
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 56
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 45
- 235000013312 flour Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 14
- 239000000203 mixture Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 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 abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 244000309464 bull Species 0.000 claims description 51
- 244000068988 Glycine max Species 0.000 claims description 40
- 235000010469 Glycine max Nutrition 0.000 claims description 40
- 239000003814 drug Substances 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 244000018436 Coriandrum sativum Species 0.000 claims description 6
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000021398 garlic paste Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000341 volatile oil Substances 0.000 description 5
- 238000009395 breeding Methods 0.000 description 4
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- 150000001413 amino acids Chemical class 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000060234 Gmelina philippensis Species 0.000 description 1
- 241000577951 Hydnum Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
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- 210000004243 sweat Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses hericium erinaceus sweet flour paste. The hericium erinaceus sweet flour paste consists of the following raw materials in weight ratios: 20-25 parts of hericium erinaceus, 40-50 parts of wheat flour, 5-7 parts of garlic paste, 3-4 parts of white sugar, 5-8 parts of pepper powder, 5-6 parts of edible salt, 6-7 parts of thick broad-bean sauce, 1-2 parts of fresh gingers, 2-4 parts of traditional Chinese medicinal compositions and 15-20 parts of water. The beneficial effects are as follows: the hericium erinaceus sweet flour paste is free of any preservatives, high in nutritional value, delicious in taste and long in shelf life.
Description
Technical field
The present invention relates to a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste and preparation method thereof, it belongs to food processing technology field.
Background technology
Hericium erinaceus (Bull. Ex Fr.) Pers. is delicious incomparable delicacy from mountain, and bacterial context is fresh and tender, aromatic good to eat, has the title of " meat or fish in element ".The nutritional labeling of Hericium erinaceus (Bull. Ex Fr.) Pers. is the highest, and in dry product, every hectogram contains protein 26.3
Gram, it is two times of Lentinus Edodes.It contains up to 17 kinds of aminoacid, wherein needed by human body account for 8 kinds.Every fatty 4.2 grams of hectogram hedgehog hydnum, is genuine high protein, low-fat food, the most also rich in various vitamin and inorganic salt.The flat sweet in the mouth of Hericium erinaceus (Bull. Ex Fr.) Pers. property, favourable the five internal organs, aid digestion, nourish the body, have nourishing the stomach and in effect, the diseases such as dyspepsia, gastric ulcer, antral gastritis, stomachache, flatulence and neurasthenia can be treated.
Water dough-making powder first used by sweet soybean paste, forms through Exposure to Sunlight on hot summer days heating fermentation after cooking again, and paste flavor is delicious.The maltose that produces in sweet soybean paste sweat, glucose, the material such as aminoacid, containing abundant sweet taste and fragrance, delicious and being rich in nutrition, meet popular taste, all-ages.Make Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste class and play the nutritive value of Hericium erinaceus (Bull. Ex Fr.) Pers. further.
Further, in prior art, the shelf-life of sweet soybean paste is the shortest, general only about three months.Extending its shelf-life, most ways can use adds preservative inside sweet soybean paste, but even if what human body was still harmful to by the preservative of few dosage.
The main cause causing sweet soybean paste rotten is the growth and breeding of microorganism, antibacterial etc., and these microorganisms, bacteria over time can destroy the protein of food, cause food souring to be fouled.The shelf-life of food to be extended will kill microorganism or suppress its growth and breeding.In prior art, the patent of Application No. CN201210159966.0 discloses a kind of without preservative also sweet soybean paste with long quality guarantee period and preparation method thereof, and it passes through sterilization steps, reduces bacterial growth breeding and causes sweet soybean paste to go bad.But due to sweet soybean paste behind Kaifeng and follow-up edible during the most as easy as rolling off a log breed bacteria, cause going bad, in some instances it may even be possible to eat intoxication accident by mistake.
Therefore, develop a kind of be of high nutritive value and do not contain any additive, long shelf-life Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste highly significant.
Summary of the invention
For solving an appeal difficult problem, it is an object of the invention to provide a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste and preparation method thereof, its technical scheme is as follows:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, raw material includes Hericium erinaceus (Bull. Ex Fr.) Pers. 20-25 part, Semen Tritici aestivi flour 40-50 part, mashed garlic 5-7 part, white sugar 3-4 part, Fructus Piperis powder 5-8 part, Sal 5-6 part, broad bean paste 6-7 part, Rhizoma Zingiberis Recens 1-2 part, Chinese medicine composition 2-4 part and water 15-20 part by weight ratio.
Described Chinese medicine composition includes Folium Perillae 5-8 part, Herba Pogostemonis 3-4 part, coriander 4-6 part, Radix Aucklandiae 1-3 part, Rhizoma Atractylodis Macrocephalae 2-3 part by weight ratio.
The preparation method of a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, comprises the following steps:
A, Hericium erinaceus (Bull. Ex Fr.) Pers. are got the raw materials ready: choose the gorgeous Huang of color and luster, and matter soft textive is thick, must sting complete dry Hericium erinaceus (Bull. Ex Fr.) Pers., be soaked in water 4-5 hour, take out Hericium erinaceus (Bull. Ex Fr.) Pers. and also again clean with clear water, Hericium erinaceus (Bull. Ex Fr.) Pers. is cut into thin block, standby；
B, pulverizing: Rhizoma Zingiberis Recens, Chinese medicine composition are put into pulverization process in pulverizer, standby；
C, steaming: the Hericium erinaceus (Bull. Ex Fr.) Pers. chopping up block 10 parts and 1 part of Rhizoma Zingiberis Recens pulverized, Chinese medicine composition are put into blender and stirred, and obtain major ingredient mixture, are passed through vapour cooking 2-2.5 hour, and then spreading for cooling is to room temperature；Disengage the volatile oil in Hericium erinaceus (Bull. Ex Fr.) Pers., Rhizoma Zingiberis Recens and Chinese medicine composition by steaming, there is the effect of antibacterial sterilizing；The Hericium erinaceus (Bull. Ex Fr.) Pers. that simultaneously processed through step A and step B, Rhizoma Zingiberis Recens, Chinese medicine composition can accelerate disengaging of volatile oil during steaming；
D, secondary steaming: step C adds 20 parts of Semen Tritici aestivi flour after completing, stir 20-30 minute while add waterside, the major ingredient mixture making step C is sufficiently mixed in flour, the volatile oil that obtains in step C can also be fully contacted and be attached to flour on flour by this process, it is passed through vapour cooking 1-2 minute again, boil to flour, obtain face cake；
E, yeast production: taken out by face cake and spreading for cooling is to 35-40 DEG C, put vat into, adds yeast inoculation and fully stirs evenly, and controls temperature to cultivate yeast production at 32-34 DEG C, can go out song after 45-49 hour；
F, fermentation: in the bent material of step E, add 0.3-0.5 weight portion saline solution by song material 1 weight portion, stand 3-5 hour；Add 2 weight portion clear water, mixing after fermentation 5-8 days, obtain sweet soybean paste first product；
G, grinding butter: sweet soybean paste first product is put into fiberizer and is fully ground；
H, sterilizing are bottled: by microwave device sterilizing, load vial final vacuum packaging, both Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste.
Preferably, in described step F, the concentration of saline solution is 7-9%.
Preferably, in described step H, described sterilizing is microwave sterilizating.
Preferably, described microwave sterilizating, control temperature is at 66-69 DEG C, and sterilization time is 4-6 minute.
Preferably, in described step H, described bottling uses vacuum packaging.
The beneficial effects of the present invention is:
1. Hericium erinaceus (Bull. Ex Fr.) Pers. contains up to 17 kinds of aminoacid, wherein needed by human body account for 8 kinds, Folium Perillae, Herba Pogostemonis, coriander, the Radix Aucklandiae, the Rhizoma Atractylodis Macrocephalae etc. have effect of invigorating the spleen and benefiting QI, the sweet soybean paste delicious flavour being made with these materials, it is of high nutritive value, it is suitable for popular taste, is particularly suitable for those weakness of the spleen and stomach, dyspeptic crowd.
2., before the present invention is bottled, by microwave sterilizating, kill early stage antibacterial in sweet soybean paste, simultaneously by vacuum packaging, reduce growing of antibacterial；Behind Kaifeng, the volatile oil retained in sweet soybean paste can suppress growth and the breeding of microorganism, antibacterial etc., has the effect that sterilizing is antibacterial, it is ensured that extends the quality guarantee period of sweet soybean paste；Volatile oil has the fragrance of uniqueness simultaneously, can carry airsetting god, increase appetite.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment one:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, raw material includes Hericium erinaceus (Bull. Ex Fr.) Pers. 25 parts, Semen Tritici aestivi flour 40 parts, 5 parts of mashed garlic, white sugar 4 parts, Fructus Piperis powder 8 parts, Sal 6 parts, broad bean paste 6 parts, 1 part of Rhizoma Zingiberis Recens, Chinese medicine composition 4 parts and 20 parts of water by weight ratio.
Described Chinese medicine composition includes Herba Pogostemonis 4 parts, coriander 5 parts, the Radix Aucklandiae 3 parts, the Rhizoma Atractylodis Macrocephalae 2 parts by weight ratio.
The preparation method of a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, comprises the following steps:
A, getting the raw materials ready: choose the gorgeous Huang of color and luster, matter soft textive is thick, must the complete dry Hericium erinaceus (Bull. Ex Fr.) Pers. of thorn, be soaked in water 4 hours, take out Hericium erinaceus (Bull. Ex Fr.) Pers. and also again clean with clear water, Hericium erinaceus (Bull. Ex Fr.) Pers. is cut into thin block, standby；
B, pulverizing: Rhizoma Zingiberis Recens, Chinese medicine composition are put into pulverization process in pulverizer, standby；
C, steaming: the Hericium erinaceus (Bull. Ex Fr.) Pers. chopping up block 10 parts and 1 part of Rhizoma Zingiberis Recens pulverized, Chinese medicine composition are put into blender and stirred, and obtain major ingredient mixture, are passed through vapour cooking 2 hours, and then spreading for cooling is to room temperature；
D, secondary steaming: step C adds 20 parts of Semen Tritici aestivi flour after completing, stir 20 minutes while add waterside, then be passed through vapour cooking 1 minute, boil to flour, obtain face cake；
E, yeast production: taken out by face cake and spreading for cooling is to 35 DEG C, put vat into, adds yeast inoculation and fully stirs evenly, and controls temperature to cultivate yeast production at 32 DEG C, can go out song after 45 hours；
F, fermentation: expecting that 1 weight portion adds 0.3 part of weight, concentration by song in the bent material of step E is 7% saline solution, stands 3 hours；Add clear water 2 weight portion, mixing after fermentation 8 days, obtain sweet soybean paste first product；
G, grinding butter: sweet soybean paste first product is put into fiberizer and is fully ground；
H, sterilizing bottling: by microwave sterilizating, control temperature is at 66 DEG C, and sterilization time is 4 minutes, obtains finished product after vacuum packaging.
Embodiment two:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, raw material includes Hericium erinaceus (Bull. Ex Fr.) Pers. 25 parts, Semen Tritici aestivi flour 40 parts, 5 parts of mashed garlic, white sugar 4 parts, Fructus Piperis powder 7 parts, Sal 6 parts, broad bean paste 7 parts, 2 parts of Rhizoma Zingiberis Recens, Chinese medicine composition 4 parts and 15 parts of water by weight ratio.
Described Chinese medicine composition includes Herba Pogostemonis 4 parts, coriander 6 parts, the Radix Aucklandiae 3 parts, the Rhizoma Atractylodis Macrocephalae 3 parts by weight ratio.
The preparation method of a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, comprises the following steps:
A, getting the raw materials ready: choose the gorgeous Huang of color and luster, matter soft textive is thick, must the complete dry Hericium erinaceus (Bull. Ex Fr.) Pers. of thorn, be soaked in water 5 hours, take out Hericium erinaceus (Bull. Ex Fr.) Pers. and also again clean with clear water, Hericium erinaceus (Bull. Ex Fr.) Pers. is cut into thin block, standby；
B, pulverizing: Rhizoma Zingiberis Recens, Chinese medicine composition are put into pulverization process in pulverizer, standby；
C, steaming: the Hericium erinaceus (Bull. Ex Fr.) Pers. chopping up block 10 parts and 1 part of Rhizoma Zingiberis Recens pulverized, Chinese medicine composition are put into blender and stirred, and obtain major ingredient mixture, are passed through vapour cooking 2 hours, and then spreading for cooling is to room temperature；
D, secondary steaming: step C adds 20 parts of Semen Tritici aestivi flour after completing, stir 30 minutes while add waterside, then be passed through vapour cooking 1.5 minutes, boil to flour, obtain face cake；
E, yeast production: taken out by face cake and spreading for cooling is to 38 DEG C, put vat into, adds yeast inoculation and fully stirs evenly, and controls temperature to cultivate yeast production at 33 DEG C, can go out song after 48 hours；
F, fermentation: expecting that 1 weight portion adds 0.4 part of weight, concentration by song in the bent material of step E is 8% saline solution, stands 4 hours；Add clear water 2 weight portion, mixing after fermentation 7 days, obtain sweet soybean paste first product；
G, grinding butter: sweet soybean paste first product is put into fiberizer and is fully ground；
H, sterilizing bottling: by microwave sterilizating, control temperature is at 67 DEG C, and sterilization time is 5 minutes, obtains finished product after vacuum packaging.
Embodiment three:
A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, raw material includes Hericium erinaceus (Bull. Ex Fr.) Pers. 25 parts, Semen Tritici aestivi flour 40 parts, 5 parts of mashed garlic, white sugar 4 parts, Fructus Piperis powder 7 parts, Sal 6 parts, broad bean paste 7 parts, 2 parts of Rhizoma Zingiberis Recens, Chinese medicine composition 4 parts and 15 parts of water by weight ratio.
Described Chinese medicine composition includes Herba Pogostemonis 4 parts, coriander 6 parts, the Radix Aucklandiae 3 parts, the Rhizoma Atractylodis Macrocephalae 3 parts by weight ratio.
The preparation method of a kind of Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, comprises the following steps:
A, getting the raw materials ready: choose the gorgeous Huang of color and luster, matter soft textive is thick, must the complete dry Hericium erinaceus (Bull. Ex Fr.) Pers. of thorn, be soaked in water 5 hours, take out Hericium erinaceus (Bull. Ex Fr.) Pers. and also again clean with clear water, Hericium erinaceus (Bull. Ex Fr.) Pers. is cut into thin block, standby；
B, pulverizing: Rhizoma Zingiberis Recens, Chinese medicine composition are put into pulverization process in pulverizer, standby；
C, steaming: the Hericium erinaceus (Bull. Ex Fr.) Pers. chopping up block 10 parts and 1 part of Rhizoma Zingiberis Recens pulverized, Chinese medicine composition are put into blender and stirred, and obtain major ingredient mixture, are passed through vapour cooking 2.5 hours, and then spreading for cooling is to room temperature；
D, secondary steaming: step C adds 20 parts of Semen Tritici aestivi flour after completing, stir 30 minutes while add waterside, then be passed through vapour cooking 2 minutes, boil to flour, obtain face cake；
E, yeast production: taken out by face cake and spreading for cooling is to 35 DEG C, put vat into, adds yeast inoculation and fully stirs evenly, and controls temperature to cultivate yeast production at 32 DEG C, can go out song after 45 hours；
F, fermentation: expecting that 1 weight portion adds 0.5 part of weight, concentration by song in the bent material of step E is 9% saline solution, stands 5 hours；Add clear water 2 weight portion, mixing after fermentation 5 days, obtain sweet soybean paste first product；
G, grinding butter: sweet soybean paste first product is put into fiberizer and is fully ground；
H, sterilizing bottling: by microwave sterilizating, control temperature is at 66 DEG C, and sterilization time is 4 minutes, obtains finished product after vacuum packaging.
The above; being only the present invention preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, any those familiar with the art is in the technical scope that the invention discloses; the change that can readily occur in or replacement, all should contain within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (7)
1. a Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, it is characterized in that, raw material includes Hericium erinaceus (Bull. Ex Fr.) Pers. 20-25 part, Semen Tritici aestivi flour 40-50 part, mashed garlic 5-7 part, white sugar 3-4 part, Fructus Piperis powder 5-8 part, Sal 5-6 part, broad bean paste 6-7 part, Rhizoma Zingiberis Recens 1-2 part, Chinese medicine composition 2-4 part and water 15-20 part by weight ratio.
2. according to the Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste described in claim 1, it is characterised in that described Chinese medicine composition includes Herba Pogostemonis 3-4 part, coriander 4-6 part, Radix Aucklandiae 1-3 part, Rhizoma Atractylodis Macrocephalae 2-3 part by weight ratio.
3. the preparation method of a Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste, it is characterised in that comprise the following steps:
A, getting the raw materials ready: choose the gorgeous Huang of color and luster, matter soft textive is thick, must the complete dry Hericium erinaceus (Bull. Ex Fr.) Pers. of thorn, be soaked in water 4-5 hour, take out Hericium erinaceus (Bull. Ex Fr.) Pers. and also again clean with clear water, Hericium erinaceus (Bull. Ex Fr.) Pers. is cut into thin block, standby；
B, pulverizing: Rhizoma Zingiberis Recens, Chinese medicine composition are put into pulverization process in pulverizer, standby；
C, steaming: the Hericium erinaceus (Bull. Ex Fr.) Pers. chopping up block 10 parts and 1 part of Rhizoma Zingiberis Recens pulverized, Chinese medicine composition are put into blender and stirred, and obtain major ingredient mixture, are passed through vapour cooking 2-2.5 hour, and then spreading for cooling is to room temperature；
D, secondary steaming: step C adds 20 parts of Semen Tritici aestivi flour after completing, stir 20-30 minute while add waterside, then be passed through vapour cooking 1-2 minute, boil to flour, obtain face cake；
E, yeast production: taken out by face cake and spreading for cooling is to 35-40 DEG C, put vat into, adds yeast inoculation and fully stirs evenly, and controls temperature to cultivate yeast production at 32-34 DEG C, can go out song after 45-49 hour；
F, fermentation: in the bent material of step E, add 0.3-0.5 weight portion saline solution by song material 1 weight portion, stand 3-5 hour；Add 2 weight portion clear water, mixing after fermentation 5-8 days, obtain sweet soybean paste first product；
G, grinding butter: sweet soybean paste first product is put into fiberizer and is fully ground；
H, sterilizing bottling: sterilizing bottling had both obtained Hericium erinaceus (Bull. Ex Fr.) Pers. sweet soybean paste.
4. according to the preparation method described in claim 3, it is characterised in that in described step F, the concentration of saline solution is 7-9%.
5., according to the preparation method described in claim 3, it is characterised in that in described step H, described sterilizing is microwave sterilizating.
6., according to the preparation method described in claim 5, it is characterised in that described microwave sterilizating, control temperature is at 66-69 DEG C, and sterilization time is 4-6 minute.
7., according to the preparation method described in claim 3, it is characterised in that in described step H, described bottling uses vacuum packaging.
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