CN106235234A - Preparation method of Chinese chestnut sauce and products thereof - Google Patents
Preparation method of Chinese chestnut sauce and products thereof Download PDFInfo
- Publication number
- CN106235234A CN106235234A CN201610616782.0A CN201610616782A CN106235234A CN 106235234 A CN106235234 A CN 106235234A CN 201610616782 A CN201610616782 A CN 201610616782A CN 106235234 A CN106235234 A CN 106235234A
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- Prior art keywords
- semen castaneae
- chinese chestnut
- preparation
- chestnut sauce
- meat
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- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 41
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 41
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 40
- 235000015067 sauces Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 210000000582 semen Anatomy 0.000 claims abstract description 46
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 10
- 150000003839 salts Chemical group 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 241001070941 Castanea Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000490499 Cardamine Species 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
Preparation method that the invention discloses Chinese chestnut sauce and products thereof, the preparation method of Chinese chestnut sauce is shelled after comprising the steps: to dry the Semen Castaneae newly plucked, obtain Semen Castaneae meat, then Semen Castaneae meat is steamed to Semen Castaneae meat well-done, ferment 24～36 hours under the conditions of temperature is 25～35 DEG C after broken for the Semen Castaneae meat powder cooked again, then by Semen Castaneae meat dry in the sun 5～8 hours at 18～25 DEG C of fermentation, it is eventually adding flavoring agent and mixes thoroughly, Feng Tan, under the conditions of 18～25 DEG C, place 1～3 months；The preparation method of the present invention is simple, prepares Chinese chestnut sauce sweet, good to eat, is deeply liked by consumer.
Description
Technical field
The invention belongs to field of food, be specifically related to Cardamine urhaniana O.E.Schulz in food processing as the application in antistaling agent, also relate to
And the method that Cardamine urhaniana O.E.Schulz is processed food as antistaling agent.
Background technology
Semen Castaneae (Castanea mollissima), has another name called chestnut, Semen Castaneae, Semen Castaneae, wind cured, is the plant of Fagaceae Castanea, former
Originate in China, be distributed in Vietnam, TaiWan, China and CONTINENTAL AREA OF CHINA, be grown on height above sea level 370～the area of 2800 meters.Semen Castaneae
Nutritious, rich in vitamin C, mineral is the most comprehensive, and containing potassium, zinc, ferrum etc., and carbohydrate content is high, dry plate chestnut
Carbohydrate reach 77%；There is strengthening the spleen and stomach, QI invigorating, the kidney invigorating, strong waist, strong muscle, the function of the heart tonifying that stops blooding and subside a swelling, be suitable for
Suffering from a deficiency of the kidney in treatment, the soreness of the waist and knees that causes, waist-leg be unfavorable, urine is increased, and the chronic diarrhea that Deficiency and coldness of spleen and stomach causes, and wound
After the disease such as fracture, swelling and pain due to blood stasis and bones and muscles pain of causing.
At present, Semen Castaneae the most directly eats or edible after parch, and product is more single, and mouthfeel is not good enough.Therefore, having must
Semen Castaneae is made Chinese chestnut sauce, solves the problem that Semen Castaneae product is single.
Summary of the invention
In view of this, an object of the present invention is to provide the preparation method of Chinese chestnut sauce；The two of the purpose of the present invention exist
In the Chinese chestnut sauce that offer is prepared by said method.
For achieving the above object, the present invention provides following technical scheme:
1, the preparation method of Chinese chestnut sauce, shells after comprising the steps: to dry the Semen Castaneae newly plucked, it is thus achieved that Semen Castaneae meat,
Then Semen Castaneae meat is steamed to Semen Castaneae meat well-done, then ferment under the conditions of temperature is 25～35 DEG C after broken for the Semen Castaneae meat powder cooked
24～36 hours, then by Semen Castaneae meat dry in the sun 5～8 hours at 18～25 DEG C of fermentation, it is eventually adding flavoring agent and mixes thoroughly, Feng Tan,
Under the conditions of 18～25 DEG C, place 1～3 months, obtain Chinese chestnut sauce；Described flavoring agent is the mixture of salt, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici and Fructus Capsici powder.
In the present invention, described in time of steaming be 20～45 minutes.
In the present invention, the mass ratio of described flavoring agent and Semen Castaneae meat is 5～10:0.8～1.5, salt in described flavoring agent, Rhizoma Zingiberis Recens,
The mass ratio of Radix Et Rhizoma Fagopyri Tatarici and Fructus Capsici powder is 0.5～0.9:0.3～0.7:0.6～1:0.8～1.2.
Preferably, in described flavoring agent, the mass ratio of salt, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici and Fructus Capsici powder is 0.7:0.5:0.8:1.
2, the Chinese chestnut sauce prepared by the preparation method of described Chinese chestnut sauce.
The beneficial effects of the present invention is: the invention discloses the preparation method of Chinese chestnut sauce, this preparation method is simple, passes through
Directly ferment under field conditions (factors) after Semen Castaneae meat is cooked, be subsequently adding flavoring agent and mix the Chinese chestnut sauce that acquisition is sweet, good to eat thoroughly, deeply
Liked by consumer.And on the one hand the Chinese chestnut sauce that the method prepares can improve Chinese chestnut sauce by adding Radix Et Rhizoma Fagopyri Tatarici in flavoring agent
Local flavor, the shelf-life of Chinese chestnut sauce can also be extended, in the case of without food preservative, it is possible to seal and preserve 6 simultaneously
More than Yue.
Detailed description of the invention
The preferred embodiments of the present invention will be described in detail below.The experiment of unreceipted actual conditions in embodiment
Method, generally according to normal condition or according to the condition proposed by manufacturer.
Embodiment 1
The preparation method of Chinese chestnut sauce, shells after comprising the steps: to dry the Semen Castaneae newly plucked, it is thus achieved that Semen Castaneae meat, so
After Semen Castaneae meat is steamed to Semen Castaneae meat well-done, then 30 little by fermenting under the conditions of temperature is 30 DEG C after broken for the Semen Castaneae meat powder that cooks
Time, then by Semen Castaneae meat dry in the sun 6 hours under room temperature (18～25 DEG C) of fermentation, it is eventually adding flavoring agent and mixes for 8:1 in mass ratio
Even, Feng Tan, under the conditions of room temperature (18～25 DEG C), place 1～3 months, obtain Chinese chestnut sauce；Wherein flavoring agent be salt, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici and
Fructus Capsici powder mass ratio is the mixture of 0.7:0.5:0.8:1.
Experiment effect, the Chinese chestnut sauce that the present embodiment prepares can use in cooking food as flavoring agent, and taste and sweet mouthfeel,
Good to eat, envelope altar, after 3 months, can preserve half a year more than after bottling.
Embodiment 2
The preparation method of Chinese chestnut sauce, shells after comprising the steps: to dry the Semen Castaneae newly plucked, it is thus achieved that Semen Castaneae meat, so
After Semen Castaneae meat is steamed to Semen Castaneae meat well-done, then 36 little by fermenting under the conditions of temperature is 25 DEG C after broken for the Semen Castaneae meat powder that cooks
Time, then by Semen Castaneae meat dry in the sun 8 hours under room temperature (18～25 DEG C) of fermentation, it is eventually adding flavoring agent in mass ratio for 5:0.8
Mix thoroughly, Feng Tan, under the conditions of room temperature (18～25 DEG C), place 1～3 months, obtain Chinese chestnut sauce；Wherein flavoring agent is salt, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici
It is the mixture of 0.5:0.3:0.6:0.8 with Fructus Capsici powder mass ratio.
Experiment effect, the Chinese chestnut sauce that the present embodiment prepares can use in cooking food as flavoring agent, and taste and sweet mouthfeel,
Good to eat, envelope altar, after 3 months, can preserve half a year more than after bottling.
Embodiment 3
The preparation method of Chinese chestnut sauce, shells after comprising the steps: to dry the Semen Castaneae newly plucked, it is thus achieved that Semen Castaneae meat, so
After Semen Castaneae meat is steamed to Semen Castaneae meat well-done, then 36 little by fermenting under the conditions of temperature is 35 DEG C after broken for the Semen Castaneae meat powder that cooks
Time, then by Semen Castaneae meat dry in the sun 5 hours under room temperature (18～25 DEG C) of fermentation, it is eventually adding flavoring agent in mass ratio for 10:1.5
Mix thoroughly, Feng Tan, under the conditions of room temperature (18～25 DEG C), place 1～3 months, obtain Chinese chestnut sauce；Wherein flavoring agent is salt, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici
It is the mixture of 0.9:0.7:1:1.2 with Fructus Capsici powder mass ratio.
Experiment effect, the Chinese chestnut sauce that the present embodiment prepares can use in cooking food as flavoring agent, and taste and sweet mouthfeel,
Good to eat, envelope altar, after 3 months, can preserve half a year more than after bottling.
The Chinese chestnut sauce that the embodiment of the present invention 1～3 prepares is carried out sensory evaluation.Subjective appreciation is to enter in sensory test room
Row, by 20 people (22-30 year, wherein each 10 of men and women, possess the rudimentary knowledge of Chinese chestnut sauce sensory evaluation scores) composition scoring group,
Fasted conditions is evaluated at room temperature.Standards of grading are color and luster (30 points)；Flavour and abnormal smells from the patient (40 points)；Outward appearance (30 points).With
Shi Yiwei fermentation and do not add the Chinese chestnut sauce of Radix Et Rhizoma Fagopyri Tatarici as comparison, result is as shown in table 1.
Table 1, Chinese chestnut sauce Analyses Methods for Sensory Evaluation Results
Additionally, the Chinese chestnut sauce that embodiment 1～3 prepares preserves above outward appearance half a year and color and luster is held essentially constant, and do not send out
Ferment and do not add the Chinese chestnut sauce of Radix Et Rhizoma Fagopyri Tatarici after preserving half a year, color and luster is dimmed, and abnormal smells from the patient is denseer, lack of homogeneity.
The above results shows, and though use Chinese chestnut sauce that the method for the present invention prepares from appearance or from mouthfeel the most more
Excellent, and in the case of without additive the shelf-life longer.
Finally illustrate, preferred embodiment above only in order to technical scheme to be described and unrestricted, although logical
Cross above preferred embodiment the present invention to be described in detail, it is to be understood by those skilled in the art that can be
In form and it is made various change, without departing from claims of the present invention limited range in details.
Claims (5)
1. the preparation method of Chinese chestnut sauce, it is characterised in that shell after comprising the steps: to dry the Semen Castaneae newly plucked, it is thus achieved that
Semen Castaneae meat, then steams to Semen Castaneae meat well-done by Semen Castaneae meat, then will be 25～35 DEG C of bars in temperature after broken for the Semen Castaneae meat powder that cook
Part bottom fermentation 24～36 hours, then by the Semen Castaneae meat of fermentation dry in the sun 5～8 hours at 18～25 DEG C, be eventually adding flavoring agent and mix
Even, Feng Tan, under the conditions of 18～25 DEG C, place 1～3 months, obtain Chinese chestnut sauce；Described flavoring agent is salt, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici and Fructus Capsici powder
Mixture.
The preparation method of Chinese chestnut sauce the most according to claim 1, it is characterised in that the time steamed described in: is 20～45 points
Clock.
The preparation method of Chinese chestnut sauce the most according to claim 1, it is characterised in that: described flavoring agent with the mass ratio of Semen Castaneae meat is
5～10:0.8～1.5, in described flavoring agent, the mass ratio of salt, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici and Fructus Capsici powder is 0.5～0.9:0.3～0.7:0.6
～1:0.8～1.2.
The preparation method of Chinese chestnut sauce the most according to claim 3, it is characterised in that: salt in described flavoring agent, Rhizoma Zingiberis Recens, Radix Et Rhizoma Fagopyri Tatarici and peppery
The mass ratio of green pepper powder is 0.7:0.5:0.8:1.
5. the Chinese chestnut sauce prepared by the preparation method of Chinese chestnut sauce described in any one of Claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610616782.0A CN106235234A (en) | 2016-07-29 | 2016-07-29 | Preparation method of Chinese chestnut sauce and products thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610616782.0A CN106235234A (en) | 2016-07-29 | 2016-07-29 | Preparation method of Chinese chestnut sauce and products thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235234A true CN106235234A (en) | 2016-12-21 |
Family
ID=57605589
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610616782.0A Pending CN106235234A (en) | 2016-07-29 | 2016-07-29 | Preparation method of Chinese chestnut sauce and products thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235234A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048310A (en) * | 2017-06-09 | 2017-08-18 | 孙显鹏 | A kind of Chinese chestnut sauce production technology |
| CN109123563A (en) * | 2018-08-09 | 2019-01-04 | 贵州光秀生态食品有限责任公司 | A kind of production method of Chinese chestnut sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
| CN101336736A (en) * | 2008-08-15 | 2009-01-07 | 赵存友 | Chinese chestnut sauce |
| CN103040037A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black chestnut leisure food and preparation method thereof |
| CN103156217A (en) * | 2012-08-18 | 2013-06-19 | 河北栗源食品有限公司 | Watered chestnut sauce and manufacturing method |
-
2016
- 2016-07-29 CN CN201610616782.0A patent/CN106235234A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
| CN101336736A (en) * | 2008-08-15 | 2009-01-07 | 赵存友 | Chinese chestnut sauce |
| CN103156217A (en) * | 2012-08-18 | 2013-06-19 | 河北栗源食品有限公司 | Watered chestnut sauce and manufacturing method |
| CN103040037A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black chestnut leisure food and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 何天明等: "苦荞麦豆酱自然发酵工艺研究", 《中国酿造》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048310A (en) * | 2017-06-09 | 2017-08-18 | 孙显鹏 | A kind of Chinese chestnut sauce production technology |
| CN109123563A (en) * | 2018-08-09 | 2019-01-04 | 贵州光秀生态食品有限责任公司 | A kind of production method of Chinese chestnut sauce |
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Application publication date: 20161221 |