CN106213410A - A kind of Semen Armeniacae Amarum sauce and preparation method thereof - Google Patents
A kind of Semen Armeniacae Amarum sauce and preparation method thereof Download PDFInfo
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- CN106213410A CN106213410A CN201610581931.4A CN201610581931A CN106213410A CN 106213410 A CN106213410 A CN 106213410A CN 201610581931 A CN201610581931 A CN 201610581931A CN 106213410 A CN106213410 A CN 106213410A
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- Prior art keywords
- semen armeniacae
- armeniacae amarum
- fructus capsici
- bulbus allii
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- 238000002360 preparation method Methods 0.000 title abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- 238000000034 method Methods 0.000 claims abstract description 26
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- 238000010521 absorption reaction Methods 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- YECXHLPYMXGEBI-ZNQVSPAOSA-N adonixanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)C[C@@H](O)CC1(C)C YECXHLPYMXGEBI-ZNQVSPAOSA-N 0.000 description 2
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
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- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
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- 208000015606 cardiovascular system disease Diseases 0.000 description 1
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Classifications
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- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to food processing technology field, especially relate to a kind of Semen Armeniacae Amarum sauce and preparation method thereof.Described Semen Armeniacae Amarum sauce includes following components by weight: 300 400 parts of Semen Armeniacae Amarum, paprike 750 800 parts, Rhizoma Zingiberis Recens 150 250 parts, oil 300 400 parts, Fructus Capsici powder 15 25 parts, chicken essence 60 70 parts, citric acid 20 30 parts, salt 10 20 parts.The manufacture method of beans, for Semen Armeniacae Amarum is smashed to pieces pulping, disappears to raw taste with rusting；Fructus Capsici, Bulbus Allii Cepae, Rhizoma Zingiberis Recens stir, and stir-fry until after raw taste disappearance, mixing seasoning tinning sterilizes.The present invention provides the Semen Armeniacae Amarum sauce of a kind of European favor, it is with Semen Armeniacae Amarum, paprike, Bulbus Allii Cepae, Rhizoma Zingiberis Recens as primary raw material, it is equipped with a small amount of salt, chicken essence and citric acid etc., the feature of product is to be suitable for European's taste, both apricot flavor and color and luster had been remained, there is again the light fragrance of Bulbus Allii, Bulbus Allii Cepae, both contained abundant nutritional labeling, the appetite of people can be excited again.
Description
Technical field
The invention belongs to food processing technology field, especially relate to a kind of Semen Armeniacae Amarum sauce and preparation method thereof.
Background technology
European's every day routine breakfast, lunch and dinner recipe: bread, cheese, fruit jam, butter, raw vegetable are that breakfast is requisite.
If Fang Bian, then come a small amount of cooked beef, fruit or dessert.Certainly, these foods are not that everybody eats entirely, but self-help
, each takes what he needs.For cold cuts or vegetable many employings spice or mix beans eat.Therefore there is the biggest city for spice or beans
Field demand.Sauce used, except there being the effect of seasoning, also can supplement the nutrients further.
Semen Armeniacae Amarum taste aromatic flavor, rich in proteins, fat, saccharide, carotene, vitamin B group, vitamin C, dimension are raw
The element nutritional labeling such as P and calcium, phosphorus, ferrum.Wherein the content of carotene is only second to Fructus Mangifera Indicae in fruit, and Semen Armeniacae Amarum is referred to as by people
Anticancer fruit.Semen Armeniacae Amarum contains abundant fatty oil, has the effect reducing cholesterol, and therefore, Semen Armeniacae Amarum is to preventing and treating cardiovascular system disease
Disease has good effect；Chinese medicine theory is thought, Semen Armeniacae Amarum has promoting the production of body fluid to quench thirst, effect of lung moistening Dingchuan, is usually used in the dryness of the lung and breathes heavily
Health care and the treatment of patient such as cough.
Summary of the invention
Based on this, the present invention provides a kind of Semen Armeniacae Amarum sauce and preparation method thereof, had both contained abundant nutritional labeling, and can excite again
The appetite of people.
Technical solution of the present invention is:
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce includes following components by weight: Semen Armeniacae Amarum 300-400 part, Fructus Capsici 750-800
Part, Rhizoma Zingiberis Recens 150-250 part, oil 300-400 part, Fructus Capsici powder 15-25 part, chicken essence 60-70 part, citric acid 20-30 part, salt 10-20
Part.
Preferably, described Semen Armeniacae Amarum sauce also includes following components by weight:
Bulbus Allii Cepae 750-900 part, starch 5-10 part, glutamine transaminage 5 ~ 10 parts.
It is further preferred that described Semen Armeniacae Amarum sauce also includes following components by weight:
Semen Armeniacae Amarum 300-350 part, Fructus Capsici 750-780 part, Rhizoma Zingiberis Recens 150-200 part, Bulbus Allii Cepae 750-800 part, oil 300-350 part, Fructus Capsici powder
15-18 part, chicken essence 60-65 part, citric acid 20-25 part, salt 10-15 part, starch 5-8 part, glutamine transaminage 5 ~ 8 parts.
It is further preferred that described Semen Armeniacae Amarum sauce includes following components by weight:
Semen Armeniacae Amarum 350-400 part, Fructus Capsici 780-800 part, Rhizoma Zingiberis Recens 200-250 part, Bulbus Allii Cepae 800-900 part, oil 350-400 part, Fructus Capsici powder
18-25 part, chicken essence 65 ~ 70 parts, citric acid 25-30 part, salt 15-20 part, starch 8-10 part, glutamine transaminage 8 ~ 10 parts.
The method of the Semen Armeniacae Amarum sauce described in making, said method comprising the steps of:
1) smash into Semen Armeniacae Amarum to pieces almond paste, obtain material 1；
2) Fructus Capsici, Bulbus Allii Cepae, Rhizoma Zingiberis Recens are stirred, obtain material 2；
3) material 1 rusting disappears to raw taste, obtains material 3；
4) material 2 stir-fries until after raw taste disappearance, obtaining material 4；
5) adding material 3, citric acid, salt in material 4, pH value is adjusted to 4.1-4.3, obtains material 5；
6) put into Fructus Capsici powder in material 5, chicken essence, starch, glutamine transaminage stir；
7) tinning sterilization；
Complete the making of Semen Armeniacae Amarum sauce.
Preferably, the making of described step 1) material 1 also includes: the Fructus Capsici that mixes after dicing, Bulbus Allii Cepae add salt,
The allotment of sugar, mixed bacteria liquid, the weight ratio of Fructus Capsici and Bulbus Allii Cepae is 1:2 ~ 3, and described mixed bacteria liquid is mixed with lactic acid bacteria by yeast bacterium solution
Conjunction forms, sugar content be Fructus Capsici, the 0.5% ~ 1% of Bulbus Allii Cepae gross weight, salinity be Fructus Capsici, the 3% ~ 5% of Bulbus Allii Cepae gross weight, yeast
Addition is Fructus Capsici, the 1%-1.5% of Bulbus Allii Cepae gross weight, and lactic acid bacteria addition is Fructus Capsici, the 1.2%-1.6% of Bulbus Allii Cepae gross weight, sends out
Ferment temperature controls at 30-35 DEG C, after sealed fermenting 15-25h, adds in Fructus Pruni slurry, and addition is the 10% ~ 15% of almond paste,
To material 1.
Preferably, described step 3) oil temperature is 50 ~ 70 DEG C.
Preferably, in described step 4), first adding in vacuum frying apparatus by oil, preheating is heated up to 110 DEG C, by thing
Material 2 input vacuum frying apparatus rear enclosed, opens vacuum pump, makes oil come to life at 90 DEG C-100 DEG C, vacuum frying for the first time
Time is 10 ~ 15 minutes, is cooled to 80 ~ 90 DEG C, vacuum frying for the second time 5 ~ 8 minutes.
Preferably, through 118 ~ 121 DEG C of sterilizations carrying out 30 ~ 45 minutes, coolings after described method also includes beans tinning.
It is further preferred that after sterilizing product sequentially pass through 70-80 DEG C cooling water, 40-50 DEG C cooling water, 10-25 DEG C cold
But water cooling, is cooled to less than 25 DEG C.
The technology of the present invention effect is as follows:
1, the present invention provides the Semen Armeniacae Amarum sauce of a kind of European favor, is with Semen Armeniacae Amarum, Fructus Capsici, Bulbus Allii Cepae, Rhizoma Zingiberis Recens as primary raw material, is equipped with a small amount of
Salt, chicken essence and citric acid etc., the feature of product is to be suitable for European's taste, had both remained apricot flavor and color and luster, and had again
Bulbus Allii, the light fragrance of Bulbus Allii Cepae, both contained abundant nutritional labeling, and can excite again the appetite of people, contain, recklessly in goods simultaneously
The biological activitys such as Radix Raphani element, vitamin B group, vitamin C, Citrin and calcium, phosphorus, ferrum, prostaglandin A and oak doradexanthin become
Point；
2, the present invention utilizes Rhizoma Zingiberis Recens, Bulbus Allii Cepae to carry out seasoning, anticorrosion, has long quality guarantee period, and ferments by adding mixed bacteria liquid, it is possible to
Shorten fermentation period, stablize fermented quality, improve the nutritive value of product, the pH value of the highest further regulation product, it is not necessary to
Add preservative, essence and flavoring agent and the use of antioxidant in beans, extend the shelf-life of beans, improve edible safety, and have
Peculiar flavour；
3, there is lactic acid bacteria and produce the feature that acid amount is high, stability is strong, relatively strong to the toleration of capsaicin, Bulbus Allii Cepae, therefore producing
During can shorten the fermentation period of beans, stablize fermented quality, and fermented under field conditions (factors) by strain, be fully retained
Nutrient substance in Fructus Capsici, Bulbus Allii Cepae；Meanwhile, the main body fragrance such as substantial amounts of ethyl lactate can also be produced during the fermentation become
Point, add the fermentation fragrance of beans, improve the nutritive value of product and unique local flavor；
4, the present invention by the beans not only making to prepare is had strong European favor, the most well have adjusted acid number, make product
Appetizing that product are vinegar-pepper；Can be good at after the fermented parch of Bulbus Allii Cepae dissolving vitamin, beneficially absorption of human body；The present invention is also equipped with ocean
Herba Alii fistulosi, Fructus Capsici granule, granule solid content is 20%～45% so that chewing of beans granule mouthfeel feels pure, has very much chewy；
5, the present invention is by parch spice and low temperature parch Semen Armeniacae Amarum separately, nutritional labeling when on the one hand can avoid high temperature parch
Run off and be charred the generation of phenomenon, keeping nutrient substance to greatest extent, on the other hand can promote again fragrance and the work of each supplementary material
The reservation of property composition, keeps the local flavor of product to a greater degree；The nutritional labeling in Semen Armeniacae Amarum can be kept not to be destroyed, can make again
Vitamin substances in Semen Armeniacae Amarum is dissolved in edible oil, and mouthfeel perfume (or spice) moistens, and unique flavor is nutritious；
6, the oil of vacuum frying for the first time comes to life at 90 DEG C-100 DEG C, and oil presents the spy of Convention diffusion in boiling process
Point, plays the effect of nature stirring material, and material discharges fragrance effectively completely when oil seethes with excitement, and makes effective flavor
Material fully passes back into and incorporates in oil, forms beans shape taste compound, stops heating after vacuum frying.Use vacuum frying, Mei La
Moral reacts the Semen Armeniacae Amarum sauce excellent in color prepared, rich in nutrition content, energy-conserving and environment-protective, and production efficiency is high, the bar of relatively low temperature
It is processed under part, a large amount of losses of vitamin, Trace Elements can be avoided；Low temperature and vacuum environment and secondary segmenting simultaneously
The fried mode of heating remains in raw material specific flavor components, supplementary material more scientific rationally by thermal change, is beneficial to each
That plants adjuvant goes out perfume (or spice), makes Semen Armeniacae Amarum sauce excellent flavor, and the fresher sweet-smelling of product out is beautiful.
7, the present invention uses gradient cooling technique, decreases rear sterilization process, can be at short notice by product center temperature
Degree is cooled to less than 25 degrees Celsius, makes product when the bread worm section that 30-37 degree Celsius of this antibacterial is optimal stops
Between be greatly shortened, even if decreasing rear sterilization process it is also ensured that the microbiological indicator of product is qualified thus ensure that product has
The stable shelf-life, use simultaneously can nutritional labeling, hydrophilic and the active substance in retained product to greatest extent, and
Improve the dispersive property of product, it is to avoid product is suddenly entered the nutritional labeling that low temperature environment brought and divides by hot environment
Solve, hydrophilic and active substance and the generation of the phenomenon such as other compositions separate, product can be avoided suddenly to be entered by hot environment
Low temperature environment acutely expands with heat and contract with cold the drawback that brought moisture separates with other materials, it is ensured that products taste solid is full,
Additionally use gradient cooling technique that product moment can be avoided to be entered, by hot environment, the packaging material quality that low temperature environment brings
Decline problem, and then avoid the product quality accident therefore brought.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to embodiment table
The scope stated.
Embodiment 1
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce includes following components by weight: Semen Armeniacae Amarum 300-400 part, Fructus Capsici 750-800
Part, Rhizoma Zingiberis Recens 150-250 part, oil 300-400 part, Fructus Capsici powder 15-25 part, chicken essence 60-70 part, citric acid 20-30 part, salt 10-20
Part.
Embodiment 2
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce also includes following components by weight:
Semen Armeniacae Amarum 300-400 part, Fructus Capsici 750-800 part, Rhizoma Zingiberis Recens 150-250 part, oil 300-400 part, Fructus Capsici powder 15-25 part, chicken essence 60-
70 parts, citric acid 20-30 part, salt 10-20 part, Bulbus Allii Cepae 750-900 part, starch 5-10 part, glutamine transaminage 5 ~ 10 parts.
Embodiment 3
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce also includes following components by weight:
Semen Armeniacae Amarum 300-350 part, Fructus Capsici 750-780 part, Rhizoma Zingiberis Recens 150-200 part, Bulbus Allii Cepae 750-800 part, oil 300-350 part, Fructus Capsici powder
15-18 part, chicken essence 60-65 part, citric acid 20-25 part, salt 10-15 part, starch 5-8 part, glutamine transaminage 5 ~ 8 parts.
Embodiment 4
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce includes following components by weight:
Semen Armeniacae Amarum 350-400 part, Fructus Capsici 780-800 part, Rhizoma Zingiberis Recens 200-250 part, Bulbus Allii Cepae 800-900 part, oil 350-400 part, Fructus Capsici powder
18-25 part, chicken essence 65 ~ 70 parts, citric acid 25-30 part, salt 15-20 part, starch 8-10 part, glutamine transaminage 8 ~ 10 parts.
Embodiment 5
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce also includes following components by weight:
300 parts of Semen Armeniacae Amarum, 750 parts of Fructus Capsici, Rhizoma Zingiberis Recens 150 parts, Bulbus Allii Cepae 750 parts, oil 300 parts, Fructus Capsici powder 15 parts, chicken essence 60 parts, citric acid
20 parts, salt 10 parts, starch 5 parts, glutamine transaminage 5 parts.
Embodiment 6
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce includes following components by weight:
400 parts of Semen Armeniacae Amarum, 800 parts of Fructus Capsici, Rhizoma Zingiberis Recens 250 parts, Bulbus Allii Cepae 900 parts, oil 400 parts, Fructus Capsici powder 25 parts, chicken essence 70 parts, citric acid
30 parts, salt 20 parts, starch 10 parts, glutamine transaminage 10 parts.
Embodiment 7
The method of the Semen Armeniacae Amarum sauce described in making, said method comprising the steps of:
1) smash into Semen Armeniacae Amarum to pieces almond paste, obtain material 1；
2) Fructus Capsici, Bulbus Allii Cepae, Rhizoma Zingiberis Recens are stirred, obtain material 2；
3) material 1 rusting disappears to raw taste, obtains material 3；
4) material 2 stir-fries until after raw taste disappearance, obtaining material 4；
5) adding material 3, citric acid, salt in material 4, pH value is adjusted to 4.1, obtains material 5；
6) put into Fructus Capsici powder in material 5, chicken essence, starch, glutamine transaminage stir；
7) tinning sterilization；
Complete the making of Semen Armeniacae Amarum sauce.
The making of described step 1) material 1 also includes: add salt, sugar, mixed vaccine in the Fructus Capsici that mixes after dicing, Bulbus Allii Cepae
Liquid is allocated, and the weight ratio of Fructus Capsici and Bulbus Allii Cepae is 1:2, and described mixed bacteria liquid is mixed with lactic acid bacteria by yeast bacterium solution, sugary
Amount for Fructus Capsici, the 0.5% of Bulbus Allii Cepae gross weight, salinity 5% is Fructus Capsici, Bulbus Allii Cepae gross weight, and yeast addition is Fructus Capsici, Bulbus Allii Cepae
The 1% of gross weight, lactic acid bacteria addition be Fructus Capsici, the 1.2% of Bulbus Allii Cepae gross weight, fermentation temperature controls at 30 DEG C, sealed fermenting
After 15h, adding in Fructus Pruni slurry, addition is the 10% of almond paste, obtains material 1.
Described step 3) oil temperature is 70 DEG C.
In described step 4), first adding in vacuum frying apparatus by oil, preheating is heated up to 110 DEG C, is put into by material 2
Vacuum frying apparatus rear enclosed, opens vacuum pump, makes oil come to life at 90 DEG C, and the time of vacuum frying for the first time is 10 minutes,
It is cooled to 80 DEG C, vacuum oil deep fry for five minutes for the second time.
Described method also includes after beans tinning through 118 DEG C of sterilizations carrying out 30 minutes, coolings.
After sterilizing product sequentially pass through 70 DEG C cooling water, 40 DEG C cooling water, 10 DEG C cooling water coolings, be cooled to 25 DEG C with
Under.
Embodiment 8
The method of the Semen Armeniacae Amarum sauce described in making, said method comprising the steps of:
1) smash into Semen Armeniacae Amarum to pieces almond paste, obtain material 1；
2) Fructus Capsici, Bulbus Allii Cepae, Rhizoma Zingiberis Recens are stirred, obtain material 2；
3) material 1 rusting disappears to raw taste, obtains material 3；
4) material 2 stir-fries until after raw taste disappearance, obtaining material 4；
5) adding material 3, citric acid, salt in material 4, pH value is adjusted to 4.3, obtains material 5；
6) put into Fructus Capsici powder in material 5, chicken essence, starch, glutamine transaminage stir；
7) tinning sterilization；
Complete the making of Semen Armeniacae Amarum sauce.
The making of described step 1) material 1 also includes: add salt, sugar, mixed vaccine in the Fructus Capsici that mixes after dicing, Bulbus Allii Cepae
Liquid is allocated, and the weight ratio of Fructus Capsici and Bulbus Allii Cepae is 1:2, and described mixed bacteria liquid is mixed with lactic acid bacteria by yeast bacterium solution, sugary
Amount is Fructus Capsici, the 1% of Bulbus Allii Cepae gross weight, salinity be Fructus Capsici, the 3% of Bulbus Allii Cepae gross weight, yeast addition is that Fructus Capsici, Bulbus Allii Cepae are total
The 1% of weight, lactic acid bacteria addition be Fructus Capsici, the 1.2% of Bulbus Allii Cepae gross weight, fermentation temperature controls at 30 DEG C, sealed fermenting 15h
After, adding in almond paste, addition is the 10% of almond paste, obtains material 1.
Described step 3) oil temperature is 70 DEG C.
In described step 4), first adding in vacuum frying apparatus by oil, preheating is heated up to 110 DEG C, is put into by material 2
Vacuum frying apparatus rear enclosed, opens vacuum pump, makes oil come to life at 100 DEG C, and the time of vacuum frying for the first time is 15 minutes,
It is cooled to 90 DEG C, vacuum frying for the second time 8 minutes.
Described method also includes after beans tinning through 121 DEG C of sterilizations carrying out 30 minutes, coolings.
After sterilizing product sequentially pass through 80 DEG C cooling water, 50 DEG C cooling water, 25 DEG C cooling water coolings, be cooled to 25 DEG C with
Under.
Embodiment 9
A kind of Semen Armeniacae Amarum sauce, described Semen Armeniacae Amarum sauce includes following components by weight:
380 parts of Semen Armeniacae Amarum, 790 parts of Fructus Capsici, Rhizoma Zingiberis Recens 230 parts, Bulbus Allii Cepae 850 parts, oil 380 parts, Fructus Capsici powder 20 parts, chicken essence 68 parts, citric acid
28 parts, salt 18 parts, starch 9 parts, glutamine transaminage 9 parts, 5 parts of Radix Dauci Sativae, 4 parts of Acipenser Sinensis powder, 3 parts of Fructus Momordicae charantiae.Bulbus Allii Cepae is in steam
Processing, glutamic acid therein is transformed to γ-aminobutyric acid under the effect of glutamic acid carbon dioxide removal enzyme, and delicate flavour increases.
Described starch is pre-gelatinized waxy starch, and raising product brightness, sophistication, mouthfeel have bite, growth to guarantee the quality
Phase.
Described glutamine transaminage can improve the denseness of beans, improves the stability of Semen Armeniacae Amarum sauce.Radix Dauci Sativae, Fructus Momordicae charantiae are permissible
The stickiness of raising beans, and improve stability and the dissolubility of Semen Armeniacae Amarum Middle nutrition material, favourable absorption of human body, it is possible to improve it
Acid, edible more healthy.Acipenser Sinensis is nutritious, and containing high protein, chondroitin sulfate, fattiness, nutritive value is the highest, and
And aminoacid therein composition is abundant, it is ensured that the stability of the oak doradexanthin character in Bulbus Allii Cepae, beans nutrition is more abundant, mends
Filling DHA, EPA, chondroitin sulfate, several amino acids, the fishy smell of Acipenser Sinensis powder also can be covered by materials such as Bulbus Allii Cepaes, improves the food of people
It is intended to.
The method of the Semen Armeniacae Amarum sauce described in making, said method comprising the steps of:
1) by Semen Armeniacae Amarum, almond paste smashed into pieces by Radix Dauci Sativae, Fructus Momordicae charantiae, obtains material 1；
2) Fructus Capsici, Bulbus Allii Cepae, Rhizoma Zingiberis Recens are stirred, obtain material 2；
3) material 1 rusting disappears to raw taste, obtains material 3；
4) material 2 stir-fries until after raw taste disappearance, obtaining material 4；
5) adding material 3, citric acid, salt in material 4, pH value is adjusted to 4.3, obtains material 5；
6) put into Fructus Capsici powder in material 5, chicken essence, starch, glutamine transaminage, Acipenser Sinensis powder stir；
7) tinning sterilization；
Complete the making of Semen Armeniacae Amarum sauce.
The making of described step 1) material 1 also includes: add salt, sugar, mixed vaccine in the Fructus Capsici that mixes after dicing, Bulbus Allii Cepae
Liquid allocate, described mixed bacteria liquid is mixed with lactic acid bacteria by yeast bacterium solution, sugar content be Fructus Capsici, the 1% of Bulbus Allii Cepae gross weight,
Salinity be Fructus Capsici, the 5% of Bulbus Allii Cepae gross weight, yeast addition be Fructus Capsici, the 1.5% of Bulbus Allii Cepae gross weight, lactic acid bacteria addition
For Fructus Capsici, the 1.6% of Bulbus Allii Cepae gross weight, the weight ratio of Fructus Capsici and Bulbus Allii Cepae is 1:3, and fermentation temperature controls at 35 DEG C, sealed fermenting
After 25h, adding in almond paste, addition is the 15% of almond paste, obtains material 1.
Described step 3) oil temperature is 60 DEG C.
In described step 4), first adding in vacuum frying apparatus by oil, preheating is heated up to 110 DEG C, is put into by material 2
Vacuum frying apparatus rear enclosed, opens vacuum pump, makes oil come to life at 95 DEG C, and the time of vacuum frying for the first time is 12 minutes,
It is cooled to 85 DEG C, vacuum frying for the second time 7 minutes.
Described method also includes after beans tinning through 120 DEG C of sterilizations carrying out 40 minutes, coolings.
After sterilizing product sequentially pass through 75 DEG C cooling water, 45 DEG C cooling water, 20 DEG C cooling water coolings, be cooled to 25 DEG C with
Under.
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, this Shen
Embodiment in please and the feature in embodiment, can mutual combination in any in the case of not conflicting.The protection model of the present invention
Enclose the technical scheme should recorded with claim, including the equivalent side of technical characteristic in the technical scheme that claim is recorded
Case is protection domain.Equivalent the most in this range is improved, also within protection scope of the present invention.
Claims (10)
1. a Semen Armeniacae Amarum sauce, it is characterised in that described Semen Armeniacae Amarum sauce includes following components by weight: Semen Armeniacae Amarum 300-400 part,
Fructus Capsici 750-800 part, Rhizoma Zingiberis Recens 150-250 part, oil 300-400 part, Fructus Capsici powder 15-25 part, chicken essence 60-70 part, citric acid 20-30
Part, salt 10-20 part.
Beans the most according to claim 1, it is characterised in that described Semen Armeniacae Amarum sauce also includes following components by weight:
Bulbus Allii Cepae 750-900 part, starch 5-10 part, glutamine transaminage 5 ~ 10 parts.
Beans the most according to claim 2, it is characterised in that described Semen Armeniacae Amarum sauce also includes following components by weight:
Semen Armeniacae Amarum 300-350 part, Fructus Capsici 750-780 part, Rhizoma Zingiberis Recens 150-200 part, Bulbus Allii Cepae 750-800 part, oil 300-350 part, Fructus Capsici powder
15-18 part, chicken essence 60-65 part, citric acid 20-25 part, salt 10-15 part, starch 5-8 part, glutamine transaminage 5 ~ 8 parts.
Semen Armeniacae Amarum sauce the most according to claim 2, it is characterised in that described Semen Armeniacae Amarum sauce includes following group by weight
Point:
Semen Armeniacae Amarum 350-400 part, Fructus Capsici 780-800 part, Rhizoma Zingiberis Recens 200-250 part, Bulbus Allii Cepae 800-900 part, oil 350-400 part, Fructus Capsici powder
18-25 part, chicken essence 65 ~ 70 parts, citric acid 25-30 part, salt 15-20 part, starch 8-10 part, glutamine transaminage 8 ~ 10 parts.
5. the method for making Semen Armeniacae Amarum sauce described in claim 2-4 any one, it is characterised in that described method includes following step
Rapid:
1) smash into Semen Armeniacae Amarum to pieces almond paste, obtain material 1；
2) Fructus Capsici, Bulbus Allii Cepae, Rhizoma Zingiberis Recens are stirred, obtain material 2；
3) material 1 rusting disappears to raw taste, obtains material 3；
4) material 2 stir-fries until after raw taste disappearance, obtaining material 4；
5) adding material 3, citric acid, salt in material 4, pH value is adjusted to 4.1-4.3, obtains material 5；
6) put into Fructus Capsici powder in material 5, chicken essence, starch, glutamine transaminage stir；
7) tinning sterilization；
Complete the making of Semen Armeniacae Amarum sauce.
Method the most according to claim 5, it is characterised in that the making of described step 1) material 1 also includes: after dicing
Adding salt, sugar, mixed bacteria liquid allotment in the Fructus Capsici of mixing, Bulbus Allii Cepae, the weight ratio of Fructus Capsici and Bulbus Allii Cepae is 1:2 ~ 3, described mixed vaccine
Liquid is mixed with lactic acid bacteria by yeast bacterium solution, sugar content be Fructus Capsici, the 0.5% ~ 1% of Bulbus Allii Cepae gross weight, salinity be Fructus Capsici,
The 3% ~ 5% of Bulbus Allii Cepae gross weight, yeast addition is Fructus Capsici, the 1%-1.5% of Bulbus Allii Cepae gross weight, lactic acid bacteria addition be Fructus Capsici,
The 1.2%-1.6% of Bulbus Allii Cepae gross weight, fermentation temperature controls at 30-35 DEG C, after sealed fermenting 15-25h, adds in Fructus Pruni slurry, adds
Enter that amount is almond paste 10% ~ 15%, obtains material 1.
Method the most according to claim 5, it is characterised in that: described step 3) oil temperature is 50 ~ 70 DEG C.
Method the most according to claim 5, it is characterised in that: in described step 4), first oil is added vacuum frying and set
In Bei, preheating is heated up to 110 DEG C, and material 2 puts into vacuum frying apparatus rear enclosed, opens vacuum pump, makes oil at 90 DEG C-100
DEG C coming to life, the time of vacuum frying for the first time is 10 ~ 15 minutes, is cooled to 80 ~ 90 DEG C, vacuum frying for the second time 5 ~ 8 minutes.
Method the most according to claim 5, it is characterised in that: described method is entered through 118 ~ 121 DEG C after also including beans tinning
The row sterilization of 30 ~ 45 minutes, cooling.
Method the most according to claim 9, it is characterised in that: after sterilizing product sequentially pass through 70-80 DEG C cooling water,
40-50 DEG C of cooling water, 10-25 DEG C of cooling water cooling, be cooled to less than 25 DEG C.
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