CN105919045A - Preparation method for peanut-burdock sauce - Google Patents

Preparation method for peanut-burdock sauce Download PDF

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Publication number
CN105919045A
CN105919045A CN201610477084.7A CN201610477084A CN105919045A CN 105919045 A CN105919045 A CN 105919045A CN 201610477084 A CN201610477084 A CN 201610477084A CN 105919045 A CN105919045 A CN 105919045A
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China
Prior art keywords
sauce
parts
raw
arachidis hypogaeae
semen arachidis
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Pending
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CN201610477084.7A
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Chinese (zh)
Inventor
付克梧
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Lingbi Co Creation Food Co Ltd
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Lingbi Co Creation Food Co Ltd
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Application filed by Lingbi Co Creation Food Co Ltd filed Critical Lingbi Co Creation Food Co Ltd
Priority to CN201610477084.7A priority Critical patent/CN105919045A/en
Publication of CN105919045A publication Critical patent/CN105919045A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a preparation method for peanut-burdock sauce, which is prepared from the following raw materials in parts by weight: 15-20 parts of soybean paste, 10-15 parts of soybean oil, 10-15 parts of chilli sauce, 10-15 parts of burdock, 5-10 parts of peanuts, 3-5 parts of bulbus lilii, 1-5 parts of white granulated sugar, 2-5 parts of salts, 0.5-1 part of monosodium glutamate, 0.1-0.2 part of Chinese prickly ash, 0.02-0.04 part of anise, 0.02-0.04 part of potassium sorbate and 4-6 parts of braising soy sauce. The invention further discloses specific preparation steps. In order to prepare sauce with good mouthfeel, raw material selection and proportioning are innovative; the burdock and the bulbus lilii are pulped and are decocted at a low temperature with other raw materials in an agitator kettle, so that nutritional ingredients of various materials in the burdock and the bulbus lilii can be effectively kept; the crushed peanuts are kept crispy, so that nutrient loss of raw materials is reduced; the raw materials are mixed to eliminate bitter taste in the raw materials, so that fresh mouthfeel is kept, and therefore, people obtain a dietetic invigoration effect by virtue of daily edible sauce food.

Description

One preparation method cultivating peanut Arctium lappa L.paste
Technical field
The present invention relates to a preparation method cultivating peanut Arctium lappa L.paste, belong to food technology field.
Background technology
Fructus Arctii contains multivitamin and the mineral of the needed by human body such as inulin, cellulose, protein, calcium, phosphorus, ferrum, and wherein carotene carotene content is higher 150 times than Radix Dauci Sativae, and the content of protein and calcium is first of tubers.Radix Arctii contains inulin and volatile oil, arctic acid, multiple polyphenol substance and aldehydes, and rich cellulose and aminoacid.Radix Arctii contains the various aminoacid of needed by human, and content is higher, the amino acid content especially with special pharmacological effect is high, the 25%-28% of total amino acids is accounted for as having the aspartic acid of brain strengthening function, arginine accounts for 18%-20%, and contains macroelement and the trace element of the needed by human such as Ca, Mg, Fe, Mn, Zn.
Beans is a kind of daily condiment food, the most common disclosure of Arctium lappa L.paste, but due to the characteristic of Fructus Arctii and mouthfeel, the dispensing of these beans and manufacture method there is also problem, and taste is the best, and the shelf-life is the longest.
Summary of the invention
The problem existed for above-mentioned prior art, the present invention provides the preparation method of a kind of Semen arachidis hypogaeae Arctium lappa L.paste with good taste, can effectively reduce the nutrition leak of raw material in the course of processing, thus beneficially health.
To achieve these goals, the technical solution used in the present invention is: a preparation method cultivating peanut Arctium lappa L.paste, and raw material is made up of following weight portion: soya sauce 15~20, soybean oil 10~15, Fructus Capsici sauce 10~15, Fructus Arctii 10~15, Semen arachidis hypogaeae 5~10, Bulbus Lilii 3~5, white sugar 1~5, Sal 2~5, monosodium glutamate 0.5~1, Pericarpium Zanthoxyli 0.1~0.2, anistree 0.02~0.04, potassium sorbate 0.02~0.04, sauce for braising 4~6;
Preparation process is as follows:
One, raw material is prepared: Fructus Arctii, Bulbus Lilii clean making beating, and it is broken that Semen arachidis hypogaeae breaks into Semen arachidis hypogaeae after frying perfume (or spice);
Two, parch chilli oil: add soybean oil in agitated kettle, heat 10~15 minutes at 100~105 DEG C, be subsequently adding Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, keeping boiling, frying 10~15 minutes, making the Fructus Capsici sauce after frying is peony, at the uniform velocity stir, without being burned blackout phenomenon;
Three, raw material beans is prepared: by thin for soya sauce strand so that it is reach, without whole bean granule, to be subsequently adding water and mix, endure under the pressure of 0.1~0.2MPa in agitated kettle to boiling, stand 1~3 minute, fallen by contaminant filter in mixed liquor;
Four, preparation Chinese yam jam: Fructus Arctii, Bulbus Lilii slurry and white sugar, water, Sal after processing in the raw material beans of preparation, step one in the chilli oil prepared in step 2, step 3 mix in agitated kettle, under the pressure of 0.12~0.15MPa, it is heated to micro-boiling, boils 10~15 minutes;In pot, add that Semen arachidis hypogaeae is broken, monosodium glutamate and potassium sorbate, stir;Sauce after stirring is poured out, stands and make its temperature return to room temperature, make finished product beans.
Further, described agitated kettle is automatic stirring jacketed pan.
The method have the benefit that: in order to prepare the beans with good taste, select at raw material and innovate in dosage, by Fructus Arctii, Bulbus Lilii making beating, boil with other raw materials low temperature in agitated kettle, can effectively retain the nutritional labeling of various raw materials in Fructus Arctii, Bulbus Lilii, Semen arachidis hypogaeae broken reservation delicious and crisp, reduce the nutrition leak of raw material, further through the collocation of raw material, eliminate the bitterness in raw material, keep fresh fragrant mouthfeel, thus ensure that human body can obtain the effect of tonic by daily edible beans food.
Detailed description of the invention
Below in conjunction with embodiment the present invention is further elaborated explanation.
Embodiment 1
One preparation method cultivating peanut Arctium lappa L.paste, raw material is made up of following weight portion: soya sauce 20, soybean oil 15, Fructus Capsici sauce 15, Fructus Arctii 15, Semen arachidis hypogaeae 10, Bulbus Lilii 5, white sugar 5, Sal 5, monosodium glutamate 1, Pericarpium Zanthoxyli 0.2, anistree 0.04, potassium sorbate 0.04, sauce for braising 6;
Preparation process is as follows:
One, raw material is prepared: Fructus Arctii, Bulbus Lilii clean making beating, and it is broken that Semen arachidis hypogaeae breaks into Semen arachidis hypogaeae after frying perfume (or spice);
Two, parch chilli oil: add soybean oil in agitated kettle, heat 10~15 minutes at 100~105 DEG C, be subsequently adding Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, keeping boiling, frying 10~15 minutes, making the Fructus Capsici sauce after frying is peony, at the uniform velocity stir, without being burned blackout phenomenon;
Three, raw material beans is prepared: by thin for soya sauce strand so that it is reach, without whole bean granule, to be subsequently adding water and mix, endure under the pressure of 0.1~0.2MPa in agitated kettle to boiling, stand 1~3 minute, fallen by contaminant filter in mixed liquor;
Four, preparation Chinese yam jam: Fructus Arctii, Bulbus Lilii slurry and white sugar, water, Sal after processing in the raw material beans of preparation, step one in the chilli oil prepared in step 2, step 3 mix in agitated kettle, under the pressure of 0.12~0.15MPa, it is heated to micro-boiling, boils 10~15 minutes;In pot, add that Semen arachidis hypogaeae is broken, monosodium glutamate and potassium sorbate, stir;Sauce after stirring is poured out, stands and make its temperature return to room temperature, make finished product beans.
Embodiment 2
Difference from Example 1 is, raw material is made up of following weight portion: soya sauce 15, soybean oil 10, Fructus Capsici sauce 10, Fructus Arctii 10, Semen arachidis hypogaeae 5, Bulbus Lilii 3, white sugar 1, Sal 2, monosodium glutamate 0.5, Pericarpium Zanthoxyli 0.1, anise 0.02, potassium sorbate 0.02, sauce for braising 4;Preparation method is same as in Example 1.
Embodiment 3
Difference from Example 1 is, raw material is made up of following weight portion: soya sauce 18, soybean oil 13, Fructus Capsici sauce 12, Fructus Arctii 13, Semen arachidis hypogaeae 7, Bulbus Lilii 4, white sugar 2, Sal 2.5, monosodium glutamate 0.6, Pericarpium Zanthoxyli 0.15, anise 0.03, potassium sorbate 0.03, sauce for braising 5;Preparation method is same as in Example 1.
In the present embodiment, dispensing is optimal, and the mouthfeel obtained is optimal.
Embodiment 4
One preparation method cultivating peanut Arctium lappa L.paste, uses the composition of embodiment 3, and preparation process is as follows:
One, raw material is prepared: Fructus Arctii, Bulbus Lilii clean making beating, and it is broken that Semen arachidis hypogaeae breaks into Semen arachidis hypogaeae after frying perfume (or spice);
Two, parch chilli oil: adding soybean oil in agitated kettle, heat 12 minutes at 100~105 DEG C, be subsequently adding Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, keep boiling, frying 12~13 minutes, making the Fructus Capsici sauce after frying is peony, at the uniform velocity stirs, without being burned blackout phenomenon;
Three, raw material beans is prepared: by thin for soya sauce strand so that it is reach, without whole bean granule, to be subsequently adding water and mix, endure under the pressure of 0.1~0.2MPa in agitated kettle to boiling, stand 1~3 minute, fallen by contaminant filter in mixed liquor;
Four, preparation Chinese yam jam: Fructus Arctii, Bulbus Lilii slurry and white sugar, water, Sal after processing in the raw material beans of preparation, step one in the chilli oil prepared in step 2, step 3 mix in agitated kettle, under the pressure of 0.12~0.15MPa, it is heated to micro-boiling, boils 13 minutes;In pot, add that Semen arachidis hypogaeae is broken, monosodium glutamate and potassium sorbate, stir;Sauce after stirring is poured out, stands and make its temperature return to room temperature, make finished product beans.
Described agitated kettle is automatic stirring jacketed pan.
The present invention has the beans of good taste to prepare, select at raw material and innovate in dosage, by Fructus Arctii, Bulbus Lilii making beating, boil with other raw materials low temperature in agitated kettle, can effectively retain the nutritional labeling of various raw materials in Fructus Arctii, Bulbus Lilii, Semen arachidis hypogaeae broken reservation delicious and crisp, reduce the nutrition leak of raw material, further through the collocation of raw material, eliminate the bitterness in raw material, keep fresh fragrant mouthfeel, thus ensure that human body can obtain the effect of tonic by daily edible beans food.
Disclosed embodiment of this invention is not as the restriction to the technology of the present invention scope, and those skilled in the art are the most within the scope of the present invention without creative change on the basis of technical characteristic disclosed by the invention.

Claims (3)

1. a preparation method cultivating peanut Arctium lappa L.paste, it is characterised in that: raw material is made up of following weight portion: soya sauce 15~20, soybean oil 10~15, Fructus Capsici sauce 10~15, Fructus Arctii 10~15, Semen arachidis hypogaeae 5~10, Bulbus Lilii 3~5, white sugar 1~5, Sal 2~5, monosodium glutamate 0.5~1, Pericarpium Zanthoxyli 0.1~0.2, anistree 0.02~0.04, potassium sorbate 0.02~0.04, sauce for braising 4~6;
Preparation process is as follows:
One, raw material is prepared: Fructus Arctii, Bulbus Lilii clean making beating, and it is broken that Semen arachidis hypogaeae breaks into Semen arachidis hypogaeae after frying perfume (or spice);
Two, parch chilli oil: add soybean oil in agitated kettle, heat 10~15 minutes at 100~105 DEG C, be subsequently adding Fructus Capsici sauce, Pericarpium Zanthoxyli, anise, keeping boiling, frying 10~15 minutes, making the Fructus Capsici sauce after frying is peony, at the uniform velocity stir, without being burned blackout phenomenon;
Three, raw material beans is prepared: by thin for soya sauce strand so that it is reach, without whole bean granule, to be subsequently adding water and mix, endure under the pressure of 0.1~0.2MPa in agitated kettle to boiling, stand 1~3 minute, fallen by contaminant filter in mixed liquor;
Four, preparation Chinese yam jam: Fructus Arctii, Bulbus Lilii slurry and white sugar, water, Sal after processing in the raw material beans of preparation, step one in the chilli oil prepared in step 2, step 3 mix in agitated kettle, under the pressure of 0.12~0.15MPa, it is heated to micro-boiling, boils 10~15 minutes;In pot, add that Semen arachidis hypogaeae is broken, monosodium glutamate and potassium sorbate, stir;Sauce after stirring is poured out, stands and make its temperature return to room temperature, make finished product beans.
The preparation method of Semen arachidis hypogaeae Arctium lappa L.paste the most according to claim 1, it is characterised in that: described agitated kettle is automatic stirring jacketed pan.
The preparation method of Semen arachidis hypogaeae Arctium lappa L.paste the most according to claim 1, it is characterised in that: raw material is made up of following weight portion: soya sauce 18, soybean oil 13, Fructus Capsici sauce 12, Fructus Arctii 13, Semen arachidis hypogaeae 7, Bulbus Lilii 4, white sugar 2, Sal 2.5, monosodium glutamate 0.6, Pericarpium Zanthoxyli 0.15, anise 0.03, potassium sorbate 0.03, sauce for braising 5.
CN201610477084.7A 2016-06-27 2016-06-27 Preparation method for peanut-burdock sauce Pending CN105919045A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107259498A (en) * 2017-07-18 2017-10-20 徐州工程学院 A kind of burdock crab taste sauce and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05328930A (en) * 1992-05-28 1993-12-14 Q P Corp Processed food of burdock
KR100201868B1 (en) * 1996-06-17 1999-06-15 이철우 Hambuger containing a burddock salad
CN1806674B (en) * 2006-01-26 2011-04-13 仇心勇 Burdock paste and preparation method thereof
CN102754818A (en) * 2012-07-24 2012-10-31 天益食品(徐州)有限公司 Burdock paste and manufacturing process thereof
CN103027277A (en) * 2011-09-30 2013-04-10 王经华 Peanut and burdock sauce
CN104431977A (en) * 2014-11-29 2015-03-25 灵璧县九家味食品有限公司 Yam and burdock sauce and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05328930A (en) * 1992-05-28 1993-12-14 Q P Corp Processed food of burdock
KR100201868B1 (en) * 1996-06-17 1999-06-15 이철우 Hambuger containing a burddock salad
CN1806674B (en) * 2006-01-26 2011-04-13 仇心勇 Burdock paste and preparation method thereof
CN103027277A (en) * 2011-09-30 2013-04-10 王经华 Peanut and burdock sauce
CN102754818A (en) * 2012-07-24 2012-10-31 天益食品(徐州)有限公司 Burdock paste and manufacturing process thereof
CN104431977A (en) * 2014-11-29 2015-03-25 灵璧县九家味食品有限公司 Yam and burdock sauce and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
孙长花等: "牛蒡的营养和药用价值及其加工利用", 《扬州大学烹饪学报》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107259498A (en) * 2017-07-18 2017-10-20 徐州工程学院 A kind of burdock crab taste sauce and preparation method thereof

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