CN106666669B - Peony seed kernel sauce - Google Patents

Peony seed kernel sauce Download PDF

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Publication number
CN106666669B
CN106666669B CN201710010569.XA CN201710010569A CN106666669B CN 106666669 B CN106666669 B CN 106666669B CN 201710010569 A CN201710010569 A CN 201710010569A CN 106666669 B CN106666669 B CN 106666669B
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peony
peony seeds
seeds
peony seed
sauce
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CN106666669A (en
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马会萍
孙小茹
彭正锋
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    • 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

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Abstract

The invention relates to a peony seed kernel sauce, which can effectively solve the problem of development and utilization of peony seeds and adopts the technical scheme that the peony seed kernel sauce comprises the steps of shelling peony seeds; removing astringent taste of peony seed; steaming; anti-oxidation treatment; preparing yeast; inoculating; airing; the method has the advantages that the process is simple, the cost is low, the energy is saved, the environment is protected, the prepared peony seed kernel sauce contains rich omega-3 series linolenic acid, and simultaneously contains amino acid and polypeptide formed by degrading peony seed kernel protein, researches show that the substances have very important significance for human health care, cold water softening and acidic warm water ultrasonic rapid removal assisting technology is adopted to rapidly remove astringency, the processing performance of the peony seed kernels is ensured, the comprehensive utilization of nutrition of the peony seed kernels is realized, and meanwhile, a flavor seasoning sauce with the peony as a characteristic is developed.

Description

Peony seed kernel sauce
Technical Field
The invention relates to the field of food processing, in particular to a peony seed kernel sauce.
Background
The peony seed oil is an important woody oil material discovered in recent years, peony seed kernels contain rich protein and starch substances besides grease, wherein omega-3 series fatty acids are essential fatty acids for human bodies, which cannot be synthesized by human bodies, are precursors for synthesizing DHA and are very important for the development of human brains, and the omega-3 series linolenic acid is closely related to the oxidation resistance and the immune function of human bodies, and the linolenic acid content in vegetables eaten by residents in China at ordinary times is quite low, so that the diet of China generally lacks the omega-3 series fatty acids, the daily intake is averagely less than 0.4 g, and the daily intake is far less than half of the daily intake of 1 g of world health organization recommended amount. The peony seeds are not only rich in nutrition but also contain various bioactive substances. The protein content is more than 18%, and the protein comprises 8 essential amino acids. The total sugar content is up to 12.8%, wherein peony polysaccharide is mainly used. The fat content of the peony seed kernel is more than 33%, the unsaturated fatty acid smell in the fatty acid composition reaches more than 90%, and omega-3 series fatty acid accounts for more than 40%. In addition, the peony seeds also contain various vitamins and minerals, such as vitamin E, vitamin A, calcium, potassium and the like; trace bioactive substances, such as peony saponin, paeonol, remained alcohol, squalene and the like, also exist in the peony seeds. The oil only utilizes the oil part of the peony seed kernel, and the protein and starch substances in the oil are not utilized yet. In addition, because the peony seed kernels contain tannin and phenolic substances, the peony seed kernels are bitter and astringent, the eating of the peony seed kernels is influenced, the bitter and astringent of the peony seed kernels are removed by soaking in acidic warm water, but the peony seed kernels are easy to stick by soaking in warm water for a long time, and the processing performance is influenced. Therefore, a method for comprehensively utilizing the nutrient components of the peony seeds is urgently needed.
Disclosure of Invention
Aiming at the situation, in order to overcome the defects of the prior art, the invention aims to provide the peony seed kernel sauce which can effectively solve the problem of development and utilization of peony seeds.
The technical scheme is that the preparation method of the peony seed kernel sauce comprises the following steps:
(1) shelling peony seeds
Drying or drying the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and picking to remove blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding water 2-3 times the weight volume of the peony seeds, soaking for 20-40 hours, taking out, adding water 4-6 times the weight volume of the peony seeds at 40-55 ℃, adjusting the pH value to 4.2-4.8 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution by using ultrasonic waves of 450W 46KHz for 80-100 minutes; generally, the kernels after softening treatment can all lose puckery taste, and the kernels have special peony fragrance; the gravimetric volumes are solids in g and liquids in mL;
(3) steaming
Placing the deastringent treated peony seeds into a steamer while the seeds are wet, and steaming the peony seeds for 50 to 70 minutes by slow fire; the peony seed kernels are soft but not crisp, and the steamed peony seed kernels are obtained;
(4) oxidation-preventing treatment
Adding 80-120gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring; the process needs to be carried out immediately after the steaming is finished, otherwise, the steamed peony seeds can quickly turn brown after contacting with air, and the color of the product is influenced;
(5) koji making
Soaking and boiling dry soybean petals in boiling water with Chinese fire, taking out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae 3-5% of the total weight of the dry soybean petals, mixing uniformly, controlling the temperature at 32-38 ℃, performing first turning over after a mycelium growth koji material cakes, performing second turning over after the mycelium growth koji material cakes again, controlling the temperature at 28-33 ℃ after the second turning over, discharging koji when the spores of the Aspergillus oryzae grow out and turn yellow, washing off the spore ash on the surface of the Aspergillus oryzae with water, drying and crushing into granules to obtain a koji material;
(6) inoculation of
Adding corn starch accounting for 8-12% of the dry weight of the peony seeds while the peony seeds treated in the step (4) are wet, uniformly stirring, then inoculating yeast accounting for 8-12% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 48-72 hours at 32-38 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out; the fermented material can not be fermented excessively, a large amount of mature spores can be formed, the color is grey, if mixed bacteria pollution occurs in the last stage of fermentation, part of materials grown by the mixed bacteria can be eradicated, and the use of the uncontaminated materials is not influenced;
(7) airing clothes
Airing time is selected to be carried out when rainwater is less in a high temperature of 5-8 months per year, the airing is carried out when protein and starch in peony seeds are fully fermented by using biological enzyme generated by microbial fermentation, the inoculated and fermented material obtained in the step (6) is poured into a large jar while adding saline water with the mass concentration of 15-20%, the mixture is stirred to be viscous, a small amount of saline water seeps out, the mouth of the jar is sealed by plastic cloth, the jar is placed in the sun for 60-80 days in 5-8 months, and the mixture is stirred once every 2-3 days; the opening of the jar is sealed again after stirring uniformly, so as to prevent dust, bacteria and rainwater from falling in, the sauce material is changed into soft sticky paste and occasionally mixed with incompletely melted peony seed granules (changed soft and fragile), and the surface and the edge of the sauce material have obvious oil exudation, are brownish red and bright and give off strong delicate flavor;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated. The frying aims to promote the special flavor substances of the peony seeds formed by fermentation to be further released, thoroughly kill the fermented microorganisms, promote the comprehensive and balanced distribution of nutrition, and prevent the peony seeds from sticking a pot by adding a small amount of edible oil during frying.
The invention has simple process, low cost, energy saving and environmental protection, the prepared peony seed kernel sauce contains rich omega-3 series linolenic acid, and simultaneously contains amino acid and polypeptide formed by degrading peony seed kernel protein, and researches show that the substances have very important significance to human health care.
Detailed Description
The following examples further illustrate embodiments of the present invention in detail.
Example 1
A preparation method of a peony seed kernel sauce comprises the following steps:
(1) shelling peony seeds
Drying or baking the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and selecting and removing blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding water with the volume of 2 times of that of the peony seeds, soaking for 20 hours, taking out, adding water with the volume of 4 times of that of the peony seeds and the temperature of 40 ℃, adjusting the pH value to 4.2 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution by using ultrasonic waves of 450W 46KHz for 80 minutes;
(3) steaming
Placing the deastringent treated peony seeds in a steamer while the seeds are wet, and steaming the peony seeds for 50 minutes by slow fire to obtain steamed peony seeds;
(4) oxidation-preventing treatment
Adding 80gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring;
(5) koji making
Putting dry soybean petals into boiling water, boiling with Chinese fire, fishing out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae accounting for 3% of the total weight of the dry soybean petals, uniformly mixing, controlling the temperature at 32 ℃, performing first turning over after a mycelium growth koji material cakes, performing second turning over after the mycelium growth koji material cakes again, controlling the temperature at 28 ℃ after the second turning over, discharging koji in time when aspergillus oryzae spores grow out and turn yellow, washing off spore ash on the surfaces of the Aspergillus oryzae soybean petals with water, drying and crushing into particles to obtain a koji material;
(6) inoculation of
Adding corn starch accounting for 8% of the dry weight of the peony seeds while the peony seeds treated in the step (4) are wet, uniformly stirring, then inoculating yeast accounting for 8% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 48 hours at 32 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out;
(7) airing clothes
Pouring the material inoculated and fermented in the step (6) into a large vat while adding saline water with the mass concentration of 15%, stirring to be viscous, leaking a small amount of saline water, sealing the opening of the vat by using plastic cloth, exposing the vat in the sun for 60 days in 5-8 months, and stirring the material once every 2 days;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated.
Example 2
A preparation method of a peony seed kernel sauce comprises the following steps:
(1) shelling peony seeds
Drying or baking the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and selecting and removing blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding 3 times of water by weight and volume of the peony seeds into the peony seeds, soaking for 40 hours, taking out the peony seeds, adding 6 times of water by weight and volume of 55 ℃ into the peony seeds, adjusting the pH value to 4.8 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution for 100 minutes by using ultrasonic waves of 450W 46 KHz;
(3) steaming
Placing the deastringent treated peony seeds in a steamer while the seeds are wet, and steaming the peony seeds for 70 minutes by slow fire to obtain steamed peony seeds;
(4) oxidation-preventing treatment
Adding 120gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring;
(5) koji making
Putting dry soybean petals into boiling water, boiling with Chinese fire, fishing out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae accounting for 5% of the total weight of the dry soybean petals, uniformly mixing, controlling the temperature to be 38 ℃, performing first turning over after a hypha growth koji material cakes, performing second turning over after the hypha growth koji material cakes again, controlling the temperature to be 33 ℃ after the second turning over, discharging koji in time when aspergillus oryzae spores grow out and turn yellow, washing off spore ash on the surfaces of the Aspergillus oryzae soybean petals with water, drying and crushing into granules to obtain a koji material;
(6) inoculation of
Adding corn starch accounting for 12% of the dry weight of the peony seeds while the peony seeds treated in the step (4) are wet, uniformly stirring, then inoculating yeast accounting for 12% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 72 hours at 38 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out;
(7) airing clothes
Pouring the material inoculated and fermented in the step (6) into a large vat while adding 20% of saline water by mass concentration, stirring to be viscous, allowing a small amount of saline water to seep out, sealing the opening of the vat by using plastic cloth, exposing the vat in the sun for 80 days in 5-8 months, and stirring the material once every 3 days;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated.
Example 3
A preparation method of a peony seed kernel sauce comprises the following steps:
(1) shelling peony seeds
Drying or baking the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and selecting and removing blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding water with the volume of 2 times of that of the peony seeds, soaking for 30 hours, then fishing out, adding water with the volume of 5 times of that of the peony seeds and the temperature of 50 ℃, adjusting the pH value to 4.5 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution for 90 minutes by using ultrasonic waves of 450W 46 KHz;
(3) steaming
Placing the deastringent treated peony seeds in a steamer while the seeds are wet, and steaming the peony seeds for 60 minutes by slow fire to obtain steamed peony seeds;
(4) oxidation-preventing treatment
Adding 100gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring;
(5) koji making
Putting dry soybean petals into boiling water, boiling with Chinese fire, fishing out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae with the weight of 4% of the total weight of the dry soybean petals, uniformly mixing, controlling the temperature at 36 ℃, performing first turning over after a mycelium growth koji material cakes, performing second turning over after the mycelium growth koji material cakes again, controlling the temperature at 30 ℃ after the second turning over, discharging koji in time when aspergillus oryzae spores grow out and turn yellow, washing off spore ash on the surfaces of the Aspergillus oryzae soybean petals with water, drying and crushing into particles to obtain a koji material;
(6) inoculation of
Adding corn starch which is 10% of the dry weight of the peony seeds into the wet peony seeds treated in the step (4), uniformly stirring, then inoculating yeast material which is 10% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 64 hours at 36 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out;
(7) airing clothes
Pouring the material inoculated and fermented in the step (6) into a large vat while adding saline water with the mass concentration of 18%, stirring to be viscous, leaking a small amount of saline water, sealing the opening of the vat by using plastic cloth, exposing the vat in the sun for 70 days in 5-8 months, and stirring the material once every 2 days;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated.
The peony seed kernel sauce prepared by the method has unique flavor, and the peony seed kernel is taken as a main raw material, so that the prepared peony seed kernel sauce contains rich omega-3 series linolenic acid, and simultaneously contains amino acid and polypeptide formed by degrading peony seed kernel protein, and meets the edible standard of the sauce:
the standard of raw materials:
the peony seeds are clean and free of impurities, mildew, rot, deterioration and broken color-changing seeds;
the corn starch is in accordance with GB/T8885-008
The production water conforms to GB5749-2006
The edible salt conforms to GB5461
Vc shall conform to GB14754-2010
Sensory index of sauce
Color: reddish brown or yellow brown, bright-colored and glossy;
and (3) fragrance: has sauce flavor and ester flavor, and no unpleasant odor;
flavor: the taste is fresh and mellow, the taste is salty and sweet, and the taste is proper, and the taste is free from acid, bitter, astringent, burnt paste and other peculiar smells;
state: the thickness is moderate, no impurity or foreign matter exists, and peony seed particles are allowed.
The sanitation index is as follows: conforms to GB2718-2014
Physical and chemical indexes:
the water content/(g/100 g) is less than or equal to 70
Common salt (calculated by NaCl)/(g/100 g) is more than or equal to 12
Total acid (calculated by lactic acid)/(g/100 g) is less than or equal to 3
Amino acid nitrogen (calculated by nitrogen)/(g/100 g) is not less than 0.5
The invention has simple process, low cost, energy saving and environmental protection, and the peony seed kernel is taken as the main raw material, the prepared peony seed kernel sauce contains rich omega-3 series linolenic acid, and simultaneously contains amino acid and polypeptide formed by degrading peony seed kernel protein. The peony seed kernels are subjected to microbial fermentation to degrade protein starch substances into small molecules which can be directly absorbed by a human body. Adding antioxidant to ensure that the omega-3 linolenic acid is not oxidized and deteriorated in the fermentation process. The invention realizes comprehensive and comprehensive utilization of nutrition of the peony seeds, and develops the flavor seasoning sauce with the peony as the characteristic.

Claims (4)

1. The preparation method of the peony seed kernel sauce is characterized by comprising the following steps:
(1) shelling peony seeds
Drying or baking the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and selecting and removing blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding water 2-3 times the weight volume of the peony seeds, soaking for 20-40 hours, taking out, adding water 4-6 times the weight volume of the peony seeds and at 40-55 ℃, adjusting the pH value to 4.2-4.8 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution by using ultrasonic waves of 450W 46KHz for 80-100 minutes; the gravimetric volumes are solids in g and liquids in mL;
(3) steaming
Placing the deastringent treated peony seed kernels into a steamer while the peony seed kernels are wet, and steaming the peony seed kernels for 50 to 70 minutes by slow fire to obtain steamed peony seed kernels;
(4) oxidation-preventing treatment
Adding 80-120gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring;
(5) koji making
Soaking and boiling dry soybean petals in boiling water with Chinese fire, taking out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae 3-5% of the total weight of the dry soybean petals, mixing uniformly, controlling the temperature at 32-38 ℃, performing first turning over after a mycelium growth koji material cakes, performing second turning over after the mycelium growth koji material cakes again, controlling the temperature at 28-33 ℃ after the second turning over, discharging koji when the spores of the Aspergillus oryzae grow out and turn yellow, washing off the spore ash on the surface of the Aspergillus oryzae with water, drying and crushing into granules to obtain a koji material;
(6) inoculation of
Adding corn starch accounting for 8-12% of the dry weight of the peony seeds while the peony seeds treated in the step (4) are wet, uniformly stirring, then inoculating yeast accounting for 8-12% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 48-72 hours at 32-38 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out;
(7) airing clothes
Pouring the material inoculated and fermented in the step (6) into a vat while adding saline water with the mass concentration of 15-20%, stirring until the material is viscous, and a small amount of saline water seeps out, sealing the opening of the vat by using plastic cloth, and exposing the vat to the sun for 60-80 days in 5-8 months, and stirring the material once every 2-3 days;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated.
2. The preparation method of a peony seed kernel paste according to claim 1, comprising the steps of:
(1) shelling peony seeds
Drying or baking the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and selecting and removing blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding water with the volume of 2 times of that of the peony seeds, soaking for 20 hours, taking out, adding water with the volume of 4 times of that of the peony seeds and the temperature of 40 ℃, adjusting the pH value to 4.2 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution by using ultrasonic waves of 450W 46KHz for 80 minutes;
(3) steaming
Placing the deastringent treated peony seeds in a steamer while the seeds are wet, and steaming the peony seeds for 50 minutes by slow fire to obtain steamed peony seeds;
(4) oxidation-preventing treatment
Adding 80gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring;
(5) koji making
Putting dry soybean petals into boiling water, boiling with Chinese fire, fishing out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae accounting for 3% of the total weight of the dry soybean petals, uniformly mixing, controlling the temperature at 32 ℃, performing first turning over after a mycelium growth koji material cakes, performing second turning over after the mycelium growth koji material cakes again, controlling the temperature at 28 ℃ after the second turning over, discharging koji in time when aspergillus oryzae spores grow out and turn yellow, washing off spore ash on the surfaces of the Aspergillus oryzae soybean petals with water, drying and crushing into particles to obtain a koji material;
(6) inoculation of
Adding corn starch accounting for 8% of the dry weight of the peony seeds while the peony seeds treated in the step (4) are wet, uniformly stirring, then inoculating yeast accounting for 8% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 48 hours at 32 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out;
(7) airing clothes
Pouring the material inoculated and fermented in the step (6) into a large vat while adding saline water with the mass concentration of 15%, stirring to be viscous, leaking a small amount of saline water, sealing the opening of the vat by using plastic cloth, exposing the vat in the sun for 60 days in 5-8 months, and stirring the material once every 2 days;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated.
3. The preparation method of a peony seed kernel paste according to claim 1, comprising the steps of:
(1) shelling peony seeds
Drying or baking the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and selecting and removing blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding 3 times of water by weight and volume of the peony seeds into the peony seeds, soaking for 40 hours, taking out the peony seeds, adding 6 times of water by weight and volume of 55 ℃ into the peony seeds, adjusting the pH value to 4.8 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution for 100 minutes by using ultrasonic waves of 450W 46 KHz;
(3) steaming
Placing the deastringent treated peony seeds in a steamer while the seeds are wet, and steaming the peony seeds for 70 minutes by slow fire to obtain steamed peony seeds;
(4) oxidation-preventing treatment
Adding 120gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring;
(5) koji making
Putting dry soybean petals into boiling water, boiling with Chinese fire, fishing out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae accounting for 5% of the total weight of the dry soybean petals, uniformly mixing, controlling the temperature to be 38 ℃, performing first turning over after a hypha growth koji material cakes, performing second turning over after the hypha growth koji material cakes again, controlling the temperature to be 33 ℃ after the second turning over, discharging koji in time when aspergillus oryzae spores grow out and turn yellow, washing off spore ash on the surfaces of the Aspergillus oryzae soybean petals with water, drying and crushing into granules to obtain a koji material;
(6) inoculation of
Adding corn starch accounting for 12% of the dry weight of the peony seeds while the peony seeds treated in the step (4) are wet, uniformly stirring, then inoculating yeast accounting for 12% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 72 hours at 38 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out;
(7) airing clothes
Pouring the material inoculated and fermented in the step (6) into a large vat while adding 20% of saline water by mass concentration, stirring to be viscous, allowing a small amount of saline water to seep out, sealing the opening of the vat by using plastic cloth, exposing the vat in the sun for 80 days in 5-8 months, and stirring the material once every 3 days;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated.
4. The preparation method of a peony seed kernel paste according to claim 1, comprising the steps of:
(1) shelling peony seeds
Drying or baking the peony seeds until the water content is lower than 8%, shelling to obtain peony seed kernels, and selecting and removing blackening and mildewing seed kernels and impurities;
(2) removing astringent taste of peony seed kernel
Adding water with the volume of 2 times of that of the peony seeds, soaking for 30 hours, then fishing out, adding water with the volume of 5 times of that of the peony seeds and the temperature of 50 ℃, adjusting the pH value to 4.5 by using edible white vinegar, and simultaneously carrying out ultrasonic deastringency treatment on the soak solution for 90 minutes by using ultrasonic waves of 450W 46 KHz;
(3) steaming
Placing the deastringent treated peony seeds in a steamer while the seeds are wet, and steaming the peony seeds for 60 minutes by slow fire to obtain steamed peony seeds;
(4) oxidation-preventing treatment
Adding 100gVc powder into the steamed peony seed kernels according to the dry weight of the peony seed kernels, and uniformly stirring;
(5) koji making
Putting dry soybean petals into boiling water, boiling with Chinese fire, fishing out after the soybean petals expand and soften, draining, adding commercially available Aspergillus oryzae with the weight of 4% of the total weight of the dry soybean petals, uniformly mixing, controlling the temperature at 36 ℃, performing first turning over after a mycelium growth koji material cakes, performing second turning over after the mycelium growth koji material cakes again, controlling the temperature at 30 ℃ after the second turning over, discharging koji in time when aspergillus oryzae spores grow out and turn yellow, washing off spore ash on the surfaces of the Aspergillus oryzae soybean petals with water, drying and crushing into particles to obtain a koji material;
(6) inoculation of
Adding corn starch which is 10% of the dry weight of the peony seeds into the wet peony seeds treated in the step (4), uniformly stirring, then inoculating yeast material which is 10% of the dry weight of the peony seeds, uniformly stirring, placing in a ventilated shady place, fermenting for 64 hours at 36 ℃, checking that aspergillus oryzae hyphae grows uniformly to cover the material, and only a small amount of spores grow out;
(7) airing clothes
Pouring the material inoculated and fermented in the step (6) into a large vat while adding saline water with the mass concentration of 18%, stirring to be viscous, leaking a small amount of saline water, sealing the opening of the vat by using plastic cloth, exposing the vat in the sun for 70 days in 5-8 months, and stirring the material once every 2 days;
(8) frying method
And (4) frying the material exposed in the step (7) with strong fire, stirring continuously, and obtaining the peony seed kernel sauce after the surface of the sauce material is in a sauce yellow color and has aromatic flavor after the moisture of the sauce material is evaporated.
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CN101904485A (en) * 2009-06-05 2010-12-08 新疆庄子实业有限公司 Method for brewing nutritional safflower sauce
CN105661470A (en) * 2016-04-07 2016-06-15 单国全 Peony soybean sauce

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KR100313323B1 (en) * 1999-07-22 2001-11-07 최상원 Method for Extraction Isolation and Identification of trans-Resveratrol from Paeonia lactiflora Seeds

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CN1883305A (en) * 2006-06-26 2006-12-27 张英强 Method for preparing seasonings by combination of peony natural organic compounds
CN101904485A (en) * 2009-06-05 2010-12-08 新疆庄子实业有限公司 Method for brewing nutritional safflower sauce
CN105661470A (en) * 2016-04-07 2016-06-15 单国全 Peony soybean sauce

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