CN106360596A - Preparation method of sesame sauce - Google Patents
Preparation method of sesame sauce Download PDFInfo
- Publication number
- CN106360596A CN106360596A CN201610845354.5A CN201610845354A CN106360596A CN 106360596 A CN106360596 A CN 106360596A CN 201610845354 A CN201610845354 A CN 201610845354A CN 106360596 A CN106360596 A CN 106360596A
- Authority
- CN
- China
- Prior art keywords
- semen sesami
- sesame paste
- preparation
- roasting
- sesame
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000207961 Sesamum Species 0.000 title claims abstract description 44
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000015067 sauces Nutrition 0.000 title abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 31
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 28
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims abstract description 15
- 229960005147 calcium acetate Drugs 0.000 claims abstract description 15
- 235000011092 calcium acetate Nutrition 0.000 claims abstract description 15
- 239000001639 calcium acetate Substances 0.000 claims abstract description 15
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 14
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract 4
- 210000000582 semen Anatomy 0.000 claims description 52
- 235000014121 butter Nutrition 0.000 claims description 27
- 210000002615 epidermis Anatomy 0.000 claims description 11
- 235000019504 cigarettes Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract 2
- 229910021529 ammonia Inorganic materials 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 52
- 229910052757 nitrogen Inorganic materials 0.000 description 26
- 230000000050 nutritive effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000282894 Sus scrofa domesticus Species 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010010144 Completed suicide Diseases 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, in particular to a preparation method of a sesame sauce. The method comprises the following steps: finely selecting the sesame seeds, washing and draining, sauteing the seeds, peeling, grinding into sauce, packing into bottle. The detailed steps includes mixing peeled sesame seeds, calcium acetate and sodium bicarbonate in the weight ratio of 1000:1.8-2.2:2.5-2.6, grinding into source. In this grinding process the mixing of the sesame seeds, calcium acetate and sodium bicarbonate before grinding sauce, can notably enhance the content of amino acid ammonia and enhance the nutritional value of the sesame source.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of preparation method of sesame paste.
Background technology
Semen Sesami is not only important oil crop, is also excellent raw-food material, Semen Sesami high in nutritive value, have solely
Special fragrant local flavor, ancestral's medical science thinks, Semen Sesami have " tonifying five ZANG-organses, physical strength profiting, long muscle, fill out marrow brain, long term usage is made light of one's life by commiting suicide not old " I
Semen Sesami and products thereof always to be enjoyed by the state people as nourishing food.
Edible Semen Sesami multi-processing becomes sesame paste, and sesame paste is a kind of good flavoring agent, can cook cold vegetable dish in sauce, cake etc.,
Nutritionist very high to the evaluation of sesame paste it is believed that it is child nutrition good merchantable brand, iron content 58mg in every 100g sesame paste, than with
Amount Hepar Sus domestica doubles, and calcic 870mg in every 100g sesame paste is equivalent to the calcium content of 300g bean curd, contains in every 100g sesame paste
More than protein 20g, higher than the protein content of commensurability Carnis Sus domestica, therefore, sesame paste can deserve to be called a kind of high ferro, high calcium, height
The three-hypers food of protein.
Sesame paste manufacture method has many kinds, but after all for, technical process is as follows: Semen Sesami is selected → cleaning, dry
Dry → to fry seed → peeling → grinding butter → bottling.
Content of the invention
The main preparation technology of preparation method of sesame paste of the present invention still follows conventional lines technique, that is, Semen Sesami selected → cleaning,
Dry → fry seed → peeling → grinding butter → bottling, but in grinding butter, ground after Semen Sesami is mixed with calcium acetate, sodium bicarbonate
Beans, can significantly improve the content of the amino-acid nitrogen in finished product sesame paste, improve the nutritive value of sesame paste.
The technical solution used in the present invention is, a kind of preparation method of sesame paste, the method include Semen Sesami selected → clean, drain
→ fry seed → peeling → grinding butter → bottling, specifically,
Semen Sesami is selected: chooses no damaged, full Semen Sesami；
Cleaning, drying: repeatedly rinse 2-3 time in flowing water, bake 80-100 minute under 45-50 DEG C of hot blast；
Fry seed: the Semen Sesami after baking is roasted at 185-190 DEG C, Semen Sesami has just gone out perfume (or spice), can stop roasting, use during roasting
Air-cooler carries out raising cigarette cooling to roasting Semen Sesami, raises cigarette temperature and is 125-128 DEG C；
Peeling: the Semen Sesami after roasting is rubbed with the hands and removed epidermis；
Grinding butter: the Semen Sesami removing epidermis mixes grinding butter with calcium acetate, sodium bicarbonate by the weight ratio of 1000:1.8-2:2.5-2.6；
Bottling: after the sesame paste that grinding butter is obtained seals 2-3 days up for safekeeping at 12-15 DEG C, bottling.
The present invention has the beneficial effects that, the present invention can effectively improve the content of amino-acid nitrogen in sesame paste, improves Semen Sesami
The nutritive value of beans, through taste test, adds calcium acetate, sodium bicarbonate has no significant effect to finished product sesame paste local flavor, mouthfeel, adds
Plus the sesame paste cost of calcium acetate, sodium bicarbonate is extremely low, but effectively increase the nutritive value of sesame paste, from foodsafety
For, calcium acetate, the addition of sodium bicarbonate comply fully with the addition standard of food additive, will not constitute danger to human body
Evil.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described, but the scope of the present invention is not limited to that.
Embodiment 1,
A kind of preparation method of sesame paste, the method include Semen Sesami selected → clean, drain → fry seed → peeling → grinding butter → dress
Bottle, specifically,
Semen Sesami is selected: chooses no damaged, full working as and produces Ji No. 1 Semen Sesami of sesame per year；
Cleaning, drying: repeatedly rinse in flowing water 2 times, bake 80 minutes under 45 DEG C of hot blast；
Fry seed: the Semen Sesami after baking is roasted at 185 DEG C, Semen Sesami has just gone out perfume (or spice), can stop roasting, and uses cold wind during roasting
Machine carries out raising cigarette cooling to roasting Semen Sesami, raises cigarette temperature and is 125 DEG C；
Peeling: the Semen Sesami after roasting is rubbed with the hands and removed epidermis；
Grinding butter: the Semen Sesami removing epidermis mixes grinding butter with calcium acetate, sodium bicarbonate by the weight ratio of 1000:1.8:2.5；
Bottling: after the sesame paste that grinding butter is obtained seals 2 days up for safekeeping at 12 DEG C, bottling.
In the sesame paste that embodiment 1 obtains, amino-acid nitrogen GB adopts pH meter to detect,
The amino acid nitrogen content pH meter that embodiment 1 obtains is repeatedly measured 3 times, the results are shown in Table 1:
| Number of times | Aminoterminal state nitrogen (g/100g) in terms of nitrogen |
| 1 | 1.35 |
| 2 | 1.38 |
| 3 | 1.37 |
On the basis of embodiment 1, grinding butter technique is cancelled in the Semen Sesami to after soak and is added calcium acetate, sodium bicarbonate as comparison
Group, in the sesame paste that matched group obtains, amino-acid nitrogen GB adopts pH meter to detect,
The amino acid nitrogen content pH meter that matched group is obtained is repeatedly measured 3 times, the results are shown in Table 2:
| Number of times | Aminoterminal state nitrogen (g/100g) in terms of nitrogen |
| 1 | 0.62 |
| 2 | 0.66 |
| 3 | 0.63 |
Embodiment 2,
A kind of preparation method of sesame paste, the method include Semen Sesami selected → clean, drain → fry seed → peeling → grinding butter → dress
Bottle, specifically,
Semen Sesami is selected: chooses no damaged, full working as and produces Henan No. 4 Semen Sesamis of sesame per year；
Cleaning, drying: repeatedly rinse in flowing water 2 times, bake 80 minutes under 45 DEG C of hot blast；
Fry seed: the Semen Sesami after baking is roasted at 185 DEG C, Semen Sesami has just gone out perfume (or spice), can stop roasting, and uses cold wind during roasting
Machine carries out raising cigarette cooling to roasting Semen Sesami, raises cigarette temperature and is 125 DEG C；
Peeling: the Semen Sesami after roasting is rubbed with the hands and removed epidermis；
Grinding butter: the Semen Sesami removing epidermis mixes grinding butter with calcium acetate, sodium bicarbonate by the weight ratio of 1000:1.9:2.55；
Bottling: the sesame paste that grinding butter is obtained is sealed up for safekeeping after 2 days at 12-15 DEG C, bottling.
In the sesame paste that embodiment 2 obtains, amino-acid nitrogen GB adopts pH meter to detect,
The amino acid nitrogen content pH meter that embodiment 2 obtains is repeatedly measured 3 times, the results are shown in Table 3:
| Number of times | Aminoterminal state nitrogen (g/100g) in terms of nitrogen |
| 1 | 1.38 |
| 2 | 1.40 |
| 3 | 1.40 |
On the basis of embodiment 2, grinding butter technique is cancelled in the Semen Sesami to after soak and is added calcium acetate, sodium bicarbonate as comparison
Group, in the sesame paste that matched group obtains, amino-acid nitrogen GB adopts pH meter to detect,
The amino acid nitrogen content pH meter that matched group is obtained is repeatedly measured 3 times, the results are shown in Table 4:
| Number of times | Aminoterminal state nitrogen (g/100g) in terms of nitrogen |
| 1 | 0.65 |
| 2 | 0.63 |
| 3 | 0.64 |
Embodiment 3,
A kind of preparation method of sesame paste, the method include Semen Sesami selected → clean, drain → fry seed → peeling → grinding butter → dress
Bottle, specifically,
Semen Sesami is selected: chooses no damaged, full working as and produces Ji 9014 Semen Sesami per year；
Cleaning, drying: repeatedly rinse 2-3 time in flowing water, bake 80 minutes under 45 DEG C of hot blast；
Fry seed: the Semen Sesami after baking is roasted at 185 DEG C, Semen Sesami has just gone out perfume (or spice), can stop roasting, and uses cold wind during roasting
Machine carries out raising cigarette cooling to roasting Semen Sesami, raises cigarette temperature and is 125 DEG C；
Peeling: the Semen Sesami after roasting is rubbed with the hands and removed epidermis；
Grinding butter: the Semen Sesami removing epidermis mixes grinding butter with calcium acetate, sodium bicarbonate by the weight ratio of 1000:2:2.6；
Bottling: after the sesame paste that grinding butter is obtained seals 2 days up for safekeeping at 12 DEG C, bottling.
In the sesame paste that embodiment 3 obtains, amino-acid nitrogen GB adopts pH meter to detect,
The amino acid nitrogen content pH meter that embodiment 3 obtains is repeatedly measured 3 times, the results are shown in Table 5:
| Number of times | Aminoterminal state nitrogen (g/100g) in terms of nitrogen |
| 1 | 1.36 |
| 2 | 1.36 |
| 3 | 1.38 |
On the basis of embodiment 3, grinding butter technique is cancelled in the Semen Sesami to after soak and is added calcium acetate, sodium bicarbonate as comparison
Group, in the sesame paste that matched group obtains, amino-acid nitrogen GB adopts pH meter to detect,
The amino acid nitrogen content pH meter that matched group is obtained is repeatedly measured 3 times, the results are shown in Table 6:
| Number of times | Aminoterminal state nitrogen (g/100g) in terms of nitrogen |
| 1 | 0.62 |
| 2 | 0.65 |
| 3 | 0.63 |
Claims (4)
1. a kind of preparation method of sesame paste, the method include Semen Sesami selected, cleaning drain, fry seed, peeling, grinding butter, bottling, its
It is characterised by, specifically, the Semen Sesami of removal epidermis and calcium acetate, sodium bicarbonate are pressed the weight ratio of 1000:1.8-2:2.5-2.6
Mixing grinding butter.
2. the preparation method of a kind of sesame paste according to claim 1,
Semen Sesami is selected: chooses no damaged, full Semen Sesami；
Cleaning, drying: repeatedly rinse 2-3 time in flowing water, bake 80-100 minute under 45-50 DEG C of hot blast；
Fry seed: the Semen Sesami after baking is roasted at 185-190 DEG C, Semen Sesami has just gone out perfume (or spice), can stop roasting, use during roasting
Air-cooler carries out raising cigarette cooling to roasting Semen Sesami, raises cigarette temperature and is 125-128 DEG C；
Peeling: the Semen Sesami after roasting is rubbed with the hands and removed epidermis；
Grinding butter；Bottling.
3. the preparation method of a kind of sesame paste according to claim 1 and 2, specifically,
Specifically, the Semen Sesami removing epidermis is mixed homogeneously by the weight ratio of 1000:1.9:2.55 with calcium acetate, sodium bicarbonate,
Carry out again mixing grinding butter.
4. the preparation method of a kind of sesame paste according to claim 3, the sesame paste that grinding butter obtains is sealed up for safekeeping at 12-15 DEG C
After 2-3 days, bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845354.5A CN106360596A (en) | 2016-09-24 | 2016-09-24 | Preparation method of sesame sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845354.5A CN106360596A (en) | 2016-09-24 | 2016-09-24 | Preparation method of sesame sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360596A true CN106360596A (en) | 2017-02-01 |
Family
ID=57897184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610845354.5A Pending CN106360596A (en) | 2016-09-24 | 2016-09-24 | Preparation method of sesame sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN106360596A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983118A (en) * | 2017-05-27 | 2017-07-28 | 河南工业大学 | A kind of high sterol sesame paste and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878935A (en) * | 2009-05-06 | 2010-11-10 | 邢根亭 | Pine nut sesame paste |
| CN103478787A (en) * | 2013-09-10 | 2014-01-01 | 李彦廷 | Solid sesame soy and preparation method thereof |
-
2016
- 2016-09-24 CN CN201610845354.5A patent/CN106360596A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878935A (en) * | 2009-05-06 | 2010-11-10 | 邢根亭 | Pine nut sesame paste |
| CN103478787A (en) * | 2013-09-10 | 2014-01-01 | 李彦廷 | Solid sesame soy and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐怀德: "《药食同源新食品加工（第1版）》", 31 July 2002, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983118A (en) * | 2017-05-27 | 2017-07-28 | 河南工业大学 | A kind of high sterol sesame paste and preparation method thereof |
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Application publication date: 20170201 |