CN106942698A - A kind of bamboo shoots sauce and preparation method thereof - Google Patents
A kind of bamboo shoots sauce and preparation method thereof Download PDFInfo
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- CN106942698A CN106942698A CN201710177470.9A CN201710177470A CN106942698A CN 106942698 A CN106942698 A CN 106942698A CN 201710177470 A CN201710177470 A CN 201710177470A CN 106942698 A CN106942698 A CN 106942698A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 142
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 142
- 241001330002 Bambuseae Species 0.000 title claims abstract description 142
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 142
- 239000011425 bamboo Substances 0.000 title claims abstract description 142
- 235000015067 sauces Nutrition 0.000 title claims abstract description 140
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000013599 spices Nutrition 0.000 claims abstract description 63
- 240000006677 Vicia faba Species 0.000 claims abstract description 62
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 62
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 62
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 39
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 31
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 32
- 239000006002 Pepper Substances 0.000 claims description 20
- 235000016761 Piper aduncum Nutrition 0.000 claims description 20
- 235000017804 Piper guineense Nutrition 0.000 claims description 20
- 235000008184 Piper nigrum Nutrition 0.000 claims description 20
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000019991 rice wine Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000021251 pulses Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 4
- 244000269722 Thea sinensis Species 0.000 claims 4
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 5
- 238000013461 design Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 240000003889 Piper guineense Species 0.000 description 16
- 241001122767 Theaceae Species 0.000 description 16
- 240000009023 Myrrhis odorata Species 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000013019 agitation Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
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- 238000009491 slugging Methods 0.000 description 4
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- 230000003993 interaction Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229940099909 multivitamin and iron Drugs 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of bamboo shoots sauce.The bamboo shoots sauce bag includes the raw material of following parts by weight：30~40 parts of bamboo shoots, 50~60 parts of broad bean valve, 5~6 parts of wheat flour, 8~15 parts of salt, 1~3 part of spices, 0.1~0.5 part of sauce song, 10~20 parts of edible vegetable oil, 8~10 parts of capsicum, 5~9 parts of monosodium glutamate, appropriate amount of water.The invention also discloses a kind of preparation method of bamboo shoots sauce.The present invention provides a kind of bamboo shoots sauce, and the bamboo shoots sauce is nutritious, unique flavor, attractive color, be easy to carry, with Appetizing spleen-tonifying, promote digestion, prevent constipation the effects such as.Operation is simple for the preparation method of bamboo shoots sauce that the present invention is provided simultaneously, and efficiency high, technological design is scientific and reasonable, controllability and workable, is suitable for mass producing.
Description
Technical field
The present invention relates to food processing technology field, specifically, being related to a kind of bamboo shoots sauce and preparation method thereof.
Background technology
Thick broad-bean sauce is that, by various microbial interactions, the one kind being brewed by complicated biochemical reaction is fermented red
Brown flavoring, it is made by broad bean or soya bean, the microorganism sort of quyi, salt and a variety of condiment.Thick broad-bean sauce is in good taste, kind
It is many, it is loved by people.
Bamboo shoots, are Chinese tradition delicacies, and savory matter is crisp, eat and cultivation history is extremely long.Modern nutriology studies table
Bright, bamboo shoots are rich in inorganic salts and wholesome 18 kinds of amino acid such as protein, carrotene, multivitamin and iron, phosphorus, magnesium.
Bamboo shoots contain a large amount of celluloses, can not only promote intestines peristalsis, go having indigestion, avoid constipation, and be also the good food of overweight people's fat-reducing.
Bamboo shoots also contain a variety of polysaccharide materials that can be given protection against cancer simultaneously, are a kind of preferable health care product.At present, using bamboo shoots as original
Material, and the bamboo shoots thick broad-bean sauce being made with thick broad-bean sauce mixed fermentation, have not been reported and launch.
The content of the invention
It is yet there are no to solve above-mentioned in the market using bamboo shoots as raw material, and the bamboo shoots bean cotyledon being made with thick broad-bean sauce mixed fermentation
The technical problem of sauce, the present invention provides a kind of bamboo shoots sauce, and the bamboo shoots sauce is nutritious, unique flavor, attractive color, be easy to take
Band, the effects such as digesting with Appetizing spleen-tonifying, promotion, prevent constipation.The preparation method operation for the bamboo shoots sauce that the present invention is provided simultaneously
Simple and easy to apply, efficiency high, technological design is scientific and reasonable, controllability and workable, is suitable for mass producing.
The invention provides a kind of bamboo shoots sauce, the bamboo shoots sauce bag includes the raw material of following parts by weight：30~40 parts of bamboo shoots, silkworm
50~60 parts of bean cotyledon, 5~6 parts of wheat flour, 8~15 parts of salt, 1~3 part of spices, 0.1~0.5 part of sauce song, edible vegetable oil 10
~20 parts, 8~10 parts of capsicum, 5~9 parts of monosodium glutamate, appropriate amount of water.
In a kind of preferred embodiment for the bamboo shoots sauce that the present invention is provided, the spices includes the component of following parts by weight：
1~4 part of dried orange peel, 3~5 parts of Thirteen Spice, anistree 5~7 parts, 4~7 parts of pepper, 2~5 parts of tea.
In a kind of preferred embodiment for the bamboo shoots sauce that the present invention is provided, the edible vegetable oil is rapeseed oil.
The present invention also provides a kind of preparation method of bamboo shoots sauce, and the preparation method of the bamboo shoots sauce comprises the following steps：
Step 1: the pretreatment of raw material：
Broad bean peeled wash is taken, after being soaked 6~8 hours with clear water after boiling gelatinization, 30~35 DEG C is cooled to and obtains broad bean valve,
It is standby；
Take bamboo shoots to shell by the bamboo shoots sauce weight, go to clean afterwards end to end and be cut into sliced bamboo shoot, sliced bamboo shoot is cooked
After dry in the air to 6 one-tenth it is dry, obtain dry sliced bamboo shoot, it is standby；
Edible vegetable oil and capsicum are weighed by the bamboo shoots sauce weight, after the Capsicum crushing, is put into described
Edible vegetable oil is boiled 2~5 minutes, cools down to obtain chilli oil, standby；
Dried orange peel, Thirteen Spice, anise, pepper and tea are weighed by the spices weight, by the dried orange peel, described eight
Angle, the pepper and tea difference grinding and sieving, then spices is produced with Thirteen Spice mixing, it is standby；
Salt, monosodium glutamate and spices are weighed by the bamboo shoots sauce weight, suitable quantity of water is added, boils and boil 10~15 points
Clock, cools down to obtain spice mixt, standby；
Step 2: the bent preparation of thick broad-bean sauce：Broad bean valve, wheat flour and sauce song are weighed by the bamboo shoots sauce weight,
By the broad bean valve, the wheat flour, the sauce is bent and the spice mixt mix after is fitted into fermentation disk, then will described in
Fermentation disk be placed in 30~35 DEG C, humidity be to ferment 62~72 hours under conditions of 80~90%, thick broad-bean sauce is made bent；
Step 3: fermenting for the first time：The bent and described chilli oil of the thick broad-bean sauce is poured into fermentation vat, hair is stood after mixing
Ferment 60~75 days, obtains the first fermentate；
Step 4: second ferments：The dry sliced bamboo shoot is put into take out after soaking 24~26 hours in rice wine and drained, so
After put it into first fermentate, mix after fermentation 10~15 days, obtain the second fermentate；
Step 5: by second fermentate packing, sealing, sterilizing, obtaining bamboo shoots sauce finished product.
It is described old in the step one in a kind of preferred embodiment of the preparation method for the bamboo shoots sauce that the present invention is provided
Skin, anistree, the described pepper and the tea cross 100 mesh sieves after crushing respectively, then are mixed with the Thirteen Spice.
In a kind of preferred embodiment of the preparation method for the bamboo shoots sauce that the present invention is provided, in the step 4, the rice
Wine is 2~3 with the mass ratio of the dry sliced bamboo shoot：1.
It is described to go out in the step 5 in a kind of preferred embodiment of the preparation method for the bamboo shoots sauce that the present invention is provided
Bacterium uses magnetic field sterilizing, and magnetic field intensity is 2~4T, and pulse number is 10~20 times.
Bamboo shoots sauce provided compared to prior art, the present invention and preparation method thereof has the advantages that：
First, bamboo shoots sauce that the present invention is provided and preparation method thereof can effectively reduce the loss of bamboo shoots nutritional ingredient, obtained
Bamboo shoots sauce is nutritious, unique flavor, attractive color, be easy to carry, with Appetizing spleen-tonifying, promote digestion, prevent constipation etc.
Effect.
2nd, dry sliced bamboo shoot is soaked using rice wine, then by the interaction of microorganism species in fermentation process, can effectively protected
Hold the original clear and melodious mouthfeel of bamboo shoots.
3rd, using magnetic field sterilizing technology, to bamboo shoots sauce color, nutritional ingredient and material knot of tissue when can effectively reduce sterilizing
The influence of structure, while magnetic field sterilizing technique effect is good, energy consumption is low, can effectively reduce production cost.
4th, operation is simple for the preparation method for the bamboo shoots sauce that the present invention is provided, and efficiency high, technological design is scientific and reasonable,
Controllability and workable, is suitable for mass producing.
Embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model that the present invention is protected
Enclose.
Embodiment 1
In the present embodiment, bamboo shoots sauce is made by the raw material of following parts by weight：40 parts of bamboo shoots, 50 parts of broad bean valve, wheat flour 6
Part, bent 0.1 part 15 parts of salt, 3 parts of spices, sauce, 20 parts of rapeseed oil, 8 parts of capsicum, 9 parts of monosodium glutamate, appropriate amount of water.
The spices includes the component of following parts by weight：1 part of dried orange peel, 5 parts of Thirteen Spice, anistree 7 parts, 7 parts of pepper, 2 parts of tea.
Step 1: the pretreatment of raw material：
Broad bean peeled wash is taken, after being soaked 6~8 hours with clear water after boiling gelatinization, 30~35 DEG C is cooled to and obtains broad bean valve,
It is standby；
Take bamboo shoots to shell by the bamboo shoots sauce weight, go to clean the bamboo for being cut into that thickness is 0.3~0.5cm afterwards end to end
Bamboo shoot piece, dries in the air to 6 one-tenth after sliced bamboo shoot is cooked and does, and obtains dry sliced bamboo shoot, standby；
Rapeseed oil and capsicum are weighed by the bamboo shoots sauce weight, the rapeseed oil is first heated to 8 maturations, then will
The rapeseed oil is put into after the Capsicum crushing to boil 2 minutes, cools down to obtain chilli oil, it is standby；
Dried orange peel, Thirteen Spice, anise, pepper and tea are weighed by the spices weight, by the dried orange peel, described eight
Angle, the pepper and the tea cross 100 mesh sieves after crushing respectively, then produce spices with Thirteen Spice mixing, standby；
Salt, monosodium glutamate and spices are weighed by the bamboo shoots sauce weight, suitable quantity of water is added, boils and boil 15 minutes,
Spice mixt is cooled down to obtain, it is standby；
Step 2: the bent preparation of thick broad-bean sauce：Broad bean valve, wheat flour and sauce song are weighed by the bamboo shoots sauce weight,
By the broad bean valve, the wheat flour, the sauce is bent and the spice mixt mix after is fitted into the disk that ferments, thickness is maintained at
3~5cm, then by it is described fermentation disk be placed in 30~35 DEG C, humidity be 80~90% under conditions of fermented, work as fermented and cultured
After 24 hours, Qu Yici was turned over every 8 hours, and the knee-piece of molding is rubbed scattered, is shakeout, after fermenting 62 hours, thick broad-bean sauce is made bent；
Step 3: fermenting for the first time：The bent and described chilli oil of the thick broad-bean sauce is poured into fermentation vat, hair is stood after mixing
Ferment, when temperature rises to 42 DEG C in fermentation vat, agitation thick broad-bean sauce is bent, and the thick broad-bean sauce of bottom is stirred and turns to top layer, then shines naturally
Dew fermentation, lifts stir sauce song 2 times weekly, after fermenting 60 days, obtain the first fermentate；
Step 4: second ferments：The dry sliced bamboo shoot is put into take out after soaking 24 hours in rice wine and drained, then will
It is put into first fermentate, mixes after fermentation 15 days, obtains the second fermentate；The quality of the rice wine and the dry sliced bamboo shoot
Than for 2：1；
Step 5: by second fermentate packing, sealing, then by magnetic field sterilizing, magnetic field intensity is 2T, pulse number
For 20 times, bamboo shoots sauce finished product is obtained.
Sensory evaluation：Bamboo shoots sauce made from the present embodiment, sauce body is in the bronzing of gloss, and sticky appropriateness, sauce fat is fragrant denseer
Strongly fragrant, the salty fresh, pungent of mouthfeel is moderate, crisp, the entrance slugging of valve grain, free from extraneous odour, while bamboo shoot piece crispy.
Embodiment 2
In the present embodiment, bamboo shoots sauce is made by the raw material of following parts by weight：30 parts of bamboo shoots, 60 parts of broad bean valve, wheat flour 5
Part, bent 0.5 part 8 parts of salt, 1 part of spices, sauce, 10 parts of rapeseed oil, 10 parts of capsicum, 5 parts of monosodium glutamate, appropriate amount of water.
The spices includes the component of following parts by weight：4 parts of dried orange peel, 3 parts of Thirteen Spice, anistree 5 parts, 4 parts of pepper, 5 parts of tea.
Step 1: the pretreatment of raw material：
Broad bean peeled wash is taken, after being soaked 6~8 hours with clear water after boiling gelatinization, 30~35 DEG C is cooled to and obtains broad bean valve,
It is standby；
Take bamboo shoots to shell by the bamboo shoots sauce weight, go to clean the bamboo for being cut into that thickness is 0.3~0.5cm afterwards end to end
Bamboo shoot piece, dries in the air to 6 one-tenth after sliced bamboo shoot is cooked and does, and obtains dry sliced bamboo shoot, standby；
Rapeseed oil and capsicum are weighed by the bamboo shoots sauce weight, the rapeseed oil is first heated to 8 maturations, then will
The rapeseed oil is put into after the Capsicum crushing to boil 3 minutes, cools down to obtain chilli oil, it is standby；
Dried orange peel, Thirteen Spice, anise, pepper and tea are weighed by the spices weight, by the dried orange peel, described eight
Angle, the pepper and the tea cross 100 mesh sieves after crushing respectively, then produce spices with Thirteen Spice mixing, standby；
Salt, monosodium glutamate and spices are weighed by the bamboo shoots sauce weight, suitable quantity of water is added, boils and boil 10 minutes,
Spice mixt is cooled down to obtain, it is standby；
Step 2: the bent preparation of thick broad-bean sauce：Broad bean valve, wheat flour and sauce song are weighed by the bamboo shoots sauce weight,
By the broad bean valve, the wheat flour, the sauce is bent and the spice mixt mix after is fitted into the disk that ferments, thickness is maintained at
3~5cm, then by it is described fermentation disk be placed in 30~35 DEG C, humidity be 80~90% under conditions of fermented, work as fermented and cultured
After 24 hours, Qu Yici was turned over every 8 hours, and the knee-piece of molding is rubbed scattered, is shakeout, after fermenting 72 hours, thick broad-bean sauce is made bent；
Step 3: fermenting for the first time：The bent and described chilli oil of the thick broad-bean sauce is poured into fermentation vat, hair is stood after mixing
Ferment, when temperature rises to 42 DEG C in fermentation vat, agitation thick broad-bean sauce is bent, and the thick broad-bean sauce of bottom is stirred and turns to top layer, then shines naturally
Dew fermentation, lifts stir sauce song 3 times weekly, after fermenting 75 days, obtain the first fermentate；
Step 4: second ferments：The dry sliced bamboo shoot is put into take out after soaking 24 hours in rice wine and drained, then will
It is put into first fermentate, mixes after fermentation 10 days, obtains the second fermentate；The quality of the rice wine and the dry sliced bamboo shoot
Than for 2：1；
Step 5: by second fermentate packing, sealing, then by magnetic field sterilizing, magnetic field intensity is 3T, pulse number
For 15 times, bamboo shoots sauce finished product is obtained.
Sensory evaluation：Bamboo shoots sauce made from the present embodiment, sauce body is in the bronzing of gloss, and sticky appropriateness, sauce fat is aromatic strongly fragrant,
The salty fresh, pungent of mouthfeel is moderate, crisp, the entrance slugging of valve grain, free from extraneous odour, while bamboo shoot piece crispy.
Embodiment 3
In the present embodiment, bamboo shoots sauce is made by the raw material of following parts by weight：35 parts of bamboo shoots, 55 parts of broad bean valve, wheat flour 5
Part, bent 0.3 part 12 parts of salt, 2 parts of spices, sauce, 15 parts of rapeseed oil, 9 parts of capsicum, 7 parts of monosodium glutamate, appropriate amount of water.
The spices includes the component of following parts by weight：2 parts of dried orange peel, 2 parts of Thirteen Spice, anistree 6 parts, 5 parts of pepper, 4 parts of tea.
Step 1: the pretreatment of raw material：
Broad bean peeled wash is taken, after being soaked 6~8 hours with clear water after boiling gelatinization, 30~35 DEG C is cooled to and obtains broad bean valve,
It is standby；
Take bamboo shoots to shell by the bamboo shoots sauce weight, go to clean the bamboo for being cut into that thickness is 0.3~0.5cm afterwards end to end
Bamboo shoot piece, dries in the air to 6 one-tenth after sliced bamboo shoot is cooked and does, and obtains dry sliced bamboo shoot, standby；
Rapeseed oil and capsicum are weighed by the bamboo shoots sauce weight, the rapeseed oil is first heated to 8 maturations, then will
The rapeseed oil is put into after the Capsicum crushing to boil 5 minutes, cools down to obtain chilli oil, it is standby；
Dried orange peel, Thirteen Spice, anise, pepper and tea are weighed by the spices weight, by the dried orange peel, described eight
Angle, the pepper and the tea cross 100 mesh sieves after crushing respectively, then produce spices with Thirteen Spice mixing, standby；
Salt, monosodium glutamate and spices are weighed by the bamboo shoots sauce weight, suitable quantity of water is added, boils and boil 12 minutes,
Spice mixt is cooled down to obtain, it is standby；
Step 2: the bent preparation of thick broad-bean sauce：Broad bean valve, wheat flour and sauce song are weighed by the bamboo shoots sauce weight,
By the broad bean valve, the wheat flour, the sauce is bent and the spice mixt mix after is fitted into the disk that ferments, thickness is maintained at
3~5cm, then by it is described fermentation disk be placed in 30~35 DEG C, humidity be 80~90% under conditions of fermented, work as fermented and cultured
After 24 hours, Qu Yici was turned over every 8 hours, and the knee-piece of molding is rubbed scattered, is shakeout, after fermenting 65 hours, thick broad-bean sauce is made bent；
Step 3: fermenting for the first time：The bent and described chilli oil of the thick broad-bean sauce is poured into fermentation vat, hair is stood after mixing
Ferment, when temperature rises to 42 DEG C in fermentation vat, agitation thick broad-bean sauce is bent, and the thick broad-bean sauce of bottom is stirred and turns to top layer, then shines naturally
Dew fermentation, lifts stir sauce song 2 times weekly, after fermenting 65 days, obtain the first fermentate；
Step 4: second ferments：The dry sliced bamboo shoot is put into take out after soaking 25 hours in rice wine and drained, then will
It is put into first fermentate, mixes after fermentation 12 days, obtains the second fermentate；The quality of the rice wine and the dry sliced bamboo shoot
Than for 3：1；
Step 5: by second fermentate packing, sealing, then by magnetic field sterilizing, magnetic field intensity is 3T, pulse number
For 20 times, bamboo shoots sauce finished product is obtained.
Sensory evaluation：Bamboo shoots sauce made from the present embodiment, sauce body is in the brownish red of gloss, and sticky appropriateness, sauce fat is aromatic strongly fragrant,
The salty fresh, pungent of mouthfeel is moderate, crisp, the entrance slugging of valve grain, free from extraneous odour, while bamboo shoot piece crispy.
Embodiment 4
In the present embodiment, bamboo shoots sauce is made by the raw material of following parts by weight：30 parts of bamboo shoots, 55 parts of broad bean valve, wheat flour 6
Part, bent 0.2 part 10 parts of salt, 2 parts of spices, sauce, 10 parts of rapeseed oil, 10 parts of capsicum, 6 parts of monosodium glutamate, appropriate amount of water.
The spices includes the component of following parts by weight：3 parts of dried orange peel, 4 parts of Thirteen Spice, anistree 6 parts, 6 parts of pepper, 3 parts of tea.
Step 1: the pretreatment of raw material：
Broad bean peeled wash is taken, after being soaked 6~8 hours with clear water after boiling gelatinization, 30~35 DEG C is cooled to and obtains broad bean valve,
It is standby；
Take bamboo shoots to shell by the bamboo shoots sauce weight, go to clean the bamboo for being cut into that thickness is 0.3~0.5cm afterwards end to end
Bamboo shoot piece, dries in the air to 6 one-tenth after sliced bamboo shoot is cooked and does, and obtains dry sliced bamboo shoot, standby；
Rapeseed oil and capsicum are weighed by the bamboo shoots sauce weight, the rapeseed oil is first heated to 8 maturations, then will
The rapeseed oil is put into after the Capsicum crushing to boil 5 minutes, cools down to obtain chilli oil, it is standby；
Dried orange peel, Thirteen Spice, anise, pepper and tea are weighed by the spices weight, by the dried orange peel, described eight
Angle, the pepper and the tea cross 100 mesh sieves after crushing respectively, then produce spices with Thirteen Spice mixing, standby；
Salt, monosodium glutamate and spices are weighed by the bamboo shoots sauce weight, suitable quantity of water is added, boils and boil 15 minutes,
Spice mixt is cooled down to obtain, it is standby；
Step 2: the bent preparation of thick broad-bean sauce：Broad bean valve, wheat flour and sauce song are weighed by the bamboo shoots sauce weight,
By the broad bean valve, the wheat flour, the sauce is bent and the spice mixt mix after is fitted into the disk that ferments, thickness is maintained at
3~5cm, then by it is described fermentation disk be placed in 30~35 DEG C, humidity be 80~90% under conditions of fermented, work as fermented and cultured
After 24 hours, Qu Yici was turned over every 8 hours, and the knee-piece of molding is rubbed scattered, is shakeout, after fermenting 68 hours, thick broad-bean sauce is made bent；
Step 3: fermenting for the first time：The bent and described chilli oil of the thick broad-bean sauce is poured into fermentation vat, hair is stood after mixing
Ferment, when temperature rises to 42 DEG C in fermentation vat, agitation thick broad-bean sauce is bent, and the thick broad-bean sauce of bottom is stirred and turns to top layer, then shines naturally
Dew fermentation, lifts stir sauce song 3 times weekly, after fermenting 70 days, obtain the first fermentate；
Step 4: second ferments：The dry sliced bamboo shoot is put into take out after soaking 25 hours in rice wine and drained, then will
It is put into first fermentate, mixes after fermentation 15 days, obtains the second fermentate；The quality of the rice wine and the dry sliced bamboo shoot
Than for 3：1；
Step 5: by second fermentate packing, sealing, then by magnetic field sterilizing, magnetic field intensity is 4T, pulse number
For 10 times, bamboo shoots sauce finished product is obtained.
Sensory evaluation：Bamboo shoots sauce made from the present embodiment, sauce body is in the bronzing of gloss, and sticky appropriateness, sauce fat is fragrant denseer
Strongly fragrant, the salty fresh, pungent of mouthfeel is moderate, crisp, the entrance slugging of valve grain, free from extraneous odour, while bamboo shoot piece mouthfeel is clearer and more melodious.
Bamboo shoots sauce that the present invention is provided and preparation method thereof has the advantages that：
First, bamboo shoots sauce that the present invention is provided and preparation method thereof can effectively reduce the loss of bamboo shoots nutritional ingredient, obtained
Bamboo shoots sauce is nutritious, unique flavor, attractive color, be easy to carry, with Appetizing spleen-tonifying, promote digestion, prevent constipation etc.
Effect.
2nd, dry sliced bamboo shoot is soaked using rice wine, then by the interaction of microorganism species in fermentation process, can effectively protected
Hold the original clear and melodious mouthfeel of bamboo shoots.
3rd, using magnetic field sterilizing technology, to bamboo shoots sauce color, nutritional ingredient and material knot of tissue when can effectively reduce sterilizing
The influence of structure, while magnetic field sterilizing technique effect is good, energy consumption is low, can effectively reduce production cost.
4th, operation is simple for the preparation method for the bamboo shoots sauce that the present invention is provided, and efficiency high, technological design is scientific and reasonable,
Controllability and workable, is suitable for mass producing.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (7)
1. a kind of bamboo shoots sauce, it is characterised in that the bamboo shoots sauce bag includes the raw material of following parts by weight：30~40 parts of bamboo shoots, broad bean
50~60 parts of valve, 5~6 parts of wheat flour, 8~15 parts of salt, 1~3 part of spices, 0.1~0.5 part of sauce song, edible vegetable oil 10~
20 parts, 8~10 parts of capsicum, 5~9 parts of monosodium glutamate, appropriate amount of water.
2. bamboo shoots sauce according to claim 1, it is characterised in that the spices includes the component of following parts by weight：Dried orange peel 1
~4 parts, 3~5 parts of Thirteen Spice, anistree 5~7 parts, 4~7 parts of pepper, 2~5 parts of tea.
3. bamboo shoots sauce according to claim 1, it is characterised in that the edible vegetable oil is rapeseed oil.
4. a kind of preparation method of bamboo shoots sauce, it is characterised in that comprise the following steps：
Step 1: the pretreatment of raw material：
Broad bean peeled wash is taken, after being soaked 6~8 hours with clear water after boiling gelatinization, 30~35 DEG C is cooled to and obtains broad bean valve, it is standby
With；
Take bamboo shoots to shell by the bamboo shoots sauce weight, go to clean afterwards end to end and be cut into sliced bamboo shoot, dried in the air after sliced bamboo shoot is cooked
It is dry to 6 one-tenth, dry sliced bamboo shoot is obtained, it is standby；
Edible vegetable oil and capsicum are weighed by the bamboo shoots sauce weight, after the Capsicum crushing, is put into described edible
Vegetable oil is boiled 2~5 minutes, cools down to obtain chilli oil, standby；
Dried orange peel, Thirteen Spice, anise, pepper and tea are weighed by the spices weight, by the dried orange peel, the anistree, institute
Pepper and tea difference grinding and sieving are stated, then spices is produced with Thirteen Spice mixing, it is standby；
Salt, monosodium glutamate and spices are weighed by the bamboo shoots sauce weight, suitable quantity of water is added, boils and boil 10~15 minutes,
Spice mixt is cooled down to obtain, it is standby；
Step 2: the bent preparation of thick broad-bean sauce：Broad bean valve, wheat flour and sauce song are weighed by the bamboo shoots sauce weight, by institute
State that broad bean valve, the wheat flour, the sauce is bent and the spice mixt mix after is fitted into the disk that ferments, then by the fermentation
Disk be placed in 30~35 DEG C, humidity be to ferment 62~72 hours under conditions of 80~90%, thick broad-bean sauce is made bent；
Step 3: fermenting for the first time：The bent and described chilli oil of the thick broad-bean sauce is poured into fermentation vat, standing for fermentation 60 after mixing
~75 days, obtain the first fermentate；
Step 4: second ferments：The dry sliced bamboo shoot is put into take out after soaking 24~26 hours in rice wine and drained, then will
It is put into first fermentate, mixes after fermentation 10~15 days, obtains the second fermentate；
Step 5: by second fermentate packing, sealing, sterilizing, obtaining bamboo shoots sauce finished product.
5. the preparation method of bamboo shoots sauce according to claim 4, it is characterised in that in the step one, the dried orange peel, institute
State anistree, described pepper and the tea crush respectively after cross 100 mesh sieves, then mixed with the Thirteen Spice.
6. the preparation method of bamboo shoots sauce according to claim 4, it is characterised in that in the step 4, the rice wine with
The mass ratio of the dry sliced bamboo shoot is 2~3：1.
7. the preparation method of bamboo shoots sauce according to claim 4, it is characterised in that in the step 5, the sterilizing is adopted
With magnetic field sterilizing, magnetic field intensity is 2~4T, and pulse number is 10~20 times.
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| CN108669504A (en) * | 2018-05-22 | 2018-10-19 | 桂林恭城丰盛园农产品开发有限公司 | The production method of pomelo bamboo shoots |
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Application publication date: 20170714 |