CN106235234A - Preparation method of Chinese chestnut sauce and products thereof - Google Patents

Preparation method of Chinese chestnut sauce and products thereof Download PDF

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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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CN
China
Prior art keywords
semen castaneae
chinese chestnut
preparation
chestnut sauce
meat
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Pending
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CN201610616782.0A
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Chinese (zh)
Inventor
张毅
周仕明
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Individual
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Individual
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Priority to CN201610616782.0A priority Critical patent/CN106235234A/en
Publication of CN106235234A publication Critical patent/CN106235234A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

Preparation method of Chinese chestnut sauce and products thereof
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.
CN201610616782.0A 2016-07-29 2016-07-29 Preparation method of Chinese chestnut sauce and products thereof Pending CN106235234A (en)

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CN201610616782.0A CN106235234A (en) 2016-07-29 2016-07-29 Preparation method of Chinese chestnut sauce and products thereof

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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

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Cited By (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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