CN105982057A - Preparation method of flour paste - Google Patents
Preparation method of flour paste Download PDFInfo
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- CN105982057A CN105982057A CN201510081207.0A CN201510081207A CN105982057A CN 105982057 A CN105982057 A CN 105982057A CN 201510081207 A CN201510081207 A CN 201510081207A CN 105982057 A CN105982057 A CN 105982057A
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Abstract
The present invention discloses a preparation method of flour paste and provides the preparation method of the flour paste which is simple in technology, unique in mouthfeel, and high in nutritional value. The preparation method comprises the following steps: 1) bamboo shoots and shii-take are processed into granules for standby application, and at the same time, the granules are pickled using vinegar, citric acids, five spices and fresh gingers for 2-4 minutes; 2) soybeans, peanuts and sesame seeds are respective ground into powder, and the powder is mixed for standby application; 3) water is added into the mixed powder in the step 2 and the flour to conduct blending, and the mixture is stirred evenly for standby application; 4) edible oil is added into the shii-take and bamboo shoot granules, the granules are heated to 150-180 DEG C, and the temperature is kept for 2-3 minutes; 5) diluted water is added into the paste, the paste is stirred evenly, the materials in the above materials are instantly added, and the mixture is continuously heated to a temperature of 100-105 DEG C; and 6) the flour in the step 3 and water are added into the paste, then the mixture is heated to 100-110 DEG C, and the temperature is kept for 3-6 minutes to obtain the finished products. The flour paste is beneficial to human body health and satisfies people's taste requirements.
Description
Technical field
The present invention relates to food processing, particularly relate to the preparation method of flour paste.
Background technology
Flour paste is a kind of traditional zymotic flavoring agent, direct-edible, it is possible to use as Seasoning Ingredients, is deeply favored by consumer always.Chinese accompany by various sauce when of liking being at table, mainly by forming according to individual's taste interpolation various raw materials cooking in salty sauce.But its product, taste form are more single, and the exploitation of new product is less, it is impossible to meet the demand of people.
Summary of the invention
The present invention is directed to problem above, it is provided that a kind of technique is simple, mouthfeel is unique, and the preparation method of the flour paste being of high nutritive value.
The processing technique of the present invention is: with salty sauce, flour, Semen Glycines, Semen arachidis hypogaeae, Semen Sesami and water as major ingredient, with edible oil, vinegar, citric acid, spices, Rhizoma Zingiberis Recens, bamboo sprout, Lentinus Edodes as adjuvant, sequentially includes the following steps:
1), described bamboo sprout and Lentinus Edodes are processed into granular, stand-by, meanwhile, carry out pickling 2-4 minute by vinegar, citric acid, spices and Rhizoma Zingiberis Recens；
2), by Semen Glycines, Semen arachidis hypogaeae and Semen Sesami grinds respectively, mix stand-by；
3), by step 2) in mixed powder dough-making powder add and be in harmonious proportion in water, uniform stirring, stand-by；
4), described edible oil is added in described Lentinus Edodes and bamboo sprout grain, be heated to 150-180 DEG C, be incubated 2-3 minute；
5), described salty sauce is added described dilution water, stir, add immediately in upper step material, continue to be heated to 100-105 DEG C；
6), flour and the water of step 3) are added in described salty sauce, be then heated to 100-110 DEG C, keep 3-6 minute, prepare.
The weight part ratio of described salty sauce, flour, Semen Glycines, Semen arachidis hypogaeae, Semen Sesami, mediation water, dilution water and adjuvant is 10:5 ~ 12:2 ~ 10:2 ~ 5:2 ~ 5:20 ~ 30:15-30:10 ~ 30；In described 10 ~ 30 weight portion adjuvants, edible oil accounts for 3 ~ 8%, spices account for 2 ~ 4%, Rhizoma Zingiberis Recens 3 ~ 5%, bamboo sprout account for 20 ~ 40%, Lentinus Edodes accounts for 10 ~ 30%, vinegar accounts for 5-10%, citric acid 2-5%.
Described adjuvant also includes Sargassum fine powder.
The present invention, in the production and processing of tradition flour paste, adds the material powder of Semen Glycines, Semen arachidis hypogaeae and Semen Sesami, and bamboo sprout and the fresh food materials of Lentinus Edodes, and it enriches the mouthfeel of flour paste, meets the requirement that people suit one's taste；Add Sargassum fine powder, be of high nutritive value.The processing technique of the present invention is simple, is not required to add any chemical preservative and preservative in the course of processing, and safety is high, and beneficially health meets the mouthfeel demand of people.
Detailed description of the invention
The preparation method of the present invention is: with salty sauce, flour, Semen Glycines, Semen arachidis hypogaeae, Semen Sesami and water as major ingredient, with edible oil, vinegar, citric acid, spices, Rhizoma Zingiberis Recens, bamboo sprout, Lentinus Edodes as adjuvant, sequentially includes the following steps:
1), described bamboo sprout and Lentinus Edodes are processed into granular, stand-by, meanwhile, carry out pickling 2-4 minute by vinegar, citric acid, spices and Rhizoma Zingiberis Recens；
2), by Semen Glycines, Semen arachidis hypogaeae and Semen Sesami grinds respectively, mix stand-by；
3), by step 2) in mixed powder dough-making powder add and be in harmonious proportion in water, uniform stirring, stand-by；
4), described edible oil is added in described Lentinus Edodes and bamboo sprout grain, be heated to 150-180 DEG C, be incubated 2-3 minute；
5), described salty sauce is added described dilution water, stir, add immediately in upper step material, continue to be heated to 100-105 DEG C；
6), flour and the water of step 3) are added in described salty sauce, be then heated to 100-110 DEG C, keep 3-6 minute, prepare.
The weight part ratio of described salty sauce, flour, Semen Glycines, Semen arachidis hypogaeae, Semen Sesami, mediation water, dilution water and adjuvant is 10:5 ~ 12:2 ~ 10:2 ~ 5:2 ~ 5:20 ~ 30:15-30:10 ~ 30；In described 10 ~ 30 weight portion adjuvants, edible oil accounts for 3 ~ 8%, spices account for 2 ~ 4%, Rhizoma Zingiberis Recens 3 ~ 5%, bamboo sprout account for 20 ~ 40%, Lentinus Edodes accounts for 10 ~ 30%, vinegar accounts for 5-10%, citric acid 2-5%.
Described adjuvant also includes Sargassum fine powder, improves nutritive value.
Claims (3)
1. the preparation method of a flour paste, it is characterised in that with salty sauce, flour, Semen Glycines, Semen arachidis hypogaeae, Semen Sesami and water as major ingredient, with edible oil, vinegar, citric acid, spices, Rhizoma Zingiberis Recens, bamboo sprout, Lentinus Edodes as adjuvant, sequentially includes the following steps:
1), described bamboo sprout and Lentinus Edodes are processed into granular, stand-by, meanwhile, carry out pickling 2-4 minute by vinegar, citric acid, spices and Rhizoma Zingiberis Recens；
2), by Semen Glycines, Semen arachidis hypogaeae and Semen Sesami grinds respectively, mix stand-by；
3), by step 2) in mixed powder dough-making powder add and be in harmonious proportion in water, uniform stirring, stand-by；
4), described edible oil is added in described Lentinus Edodes and bamboo sprout grain, be heated to 150-180 DEG C, be incubated 2-3 minute；
5), described salty sauce is added described dilution water, stir, add immediately in upper step material, continue to be heated to 100-105 DEG C；
6), flour and the water of step 3) are added in described salty sauce, be then heated to 100-110 DEG C, keep 3-6 minute, prepare.
The preparation method of a kind of flour paste the most according to claim 1, it is characterized in that, the weight part ratio of described salty sauce, flour, Semen Glycines, Semen arachidis hypogaeae, Semen Sesami, mediation water, dilution water and adjuvant is 10:5 ~ 12:2 ~ 10:2 ~ 5:2 ~ 5:20 ~ 30:15-30:10 ~ 30；In described 10 ~ 30 weight portion adjuvants, edible oil accounts for 3 ~ 8%, spices account for 2 ~ 4%, Rhizoma Zingiberis Recens 3 ~ 5%, bamboo sprout account for 20 ~ 40%, Lentinus Edodes accounts for 10 ~ 30%, vinegar accounts for 5-10%, citric acid 2-5%.
The preparation method of a kind of flour paste the most according to claim 1, it is characterised in that also include Sargassum fine powder in described adjuvant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510081207.0A CN105982057A (en) | 2015-02-15 | 2015-02-15 | Preparation method of flour paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510081207.0A CN105982057A (en) | 2015-02-15 | 2015-02-15 | Preparation method of flour paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982057A true CN105982057A (en) | 2016-10-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510081207.0A Withdrawn CN105982057A (en) | 2015-02-15 | 2015-02-15 | Preparation method of flour paste |
Country Status (1)
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| CN (1) | CN105982057A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813555A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of dried bamboo shoots fermentation sauce and preparation method thereof |
-
2015
- 2015-02-15 CN CN201510081207.0A patent/CN105982057A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813555A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of dried bamboo shoots fermentation sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161005 |
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| WW01 | Invention patent application withdrawn after publication |