CN1069501C - Bean powder for nourishing and flavouring - Google Patents
Bean powder for nourishing and flavouring Download PDFInfo
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- CN1069501C CN1069501C CN97119798A CN97119798A CN1069501C CN 1069501 C CN1069501 C CN 1069501C CN 97119798 A CN97119798 A CN 97119798A CN 97119798 A CN97119798 A CN 97119798A CN 1069501 C CN1069501 C CN 1069501C
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Abstract
The present invention relates to bean powder for nourishing and flavoring, which belongs to the field of the seasoning. The bean powder is formed by the method that soy beans are cooked and aired to the extent of half dryness, caraway is used for covering the soy beans for fermentation, and the soy beans are soaked in traditional Chinese medicine liquor, and dried and pulverized. The traditional Chinese medicines comprise aniseed, glaangal, raw dried ginger, pepper, tsaoko, clove, cumin, cinnamon, long pepper, dahurian angelica, dried old orange peel, haw, kaempferiae, white pepper, black pepper, magnolia flower, nutmeg and amomun fruit. The present invention has the advantages of double efficiency of nourishing and flavoring, portability, sanitation for eating and difficult deterioration.
Description
The invention belongs to field of seasoning, particularly a kind of bean powder for nourishing and flavouring.
Existing slurry beans are made wet type mostly, for adapting to the different taste of different people, multiple tastes such as sweet, peppery, spicy are arranged, and it is very not convenient that they exist following shortcoming (1) wet type method for making to carry, and (2) are opened the back clout and are kept at difficulty, and are perishable; (3) generally only have the seasoning function of going with rice or bread, human body is not had nourishing take good care of effect.
The object of the present invention is to provide and a kind ofly not only had seasoning function but also had nourishing to take good care of the bean powder for nourishing and flavouring of effect.
For reaching above-mentioned purpose, the present invention adopts following technical scheme: a kind of bean powder for nourishing and flavouring, cover fermentation with Huang half-dried, the edible yellow wormwood artemisia of boiling, dry in the air, and soak liquid seasoning, drying, pulverizing and form, the used flavoring of every 40-47.5kg soybean comprises:
Anise 300-500 restrains, galingal 100-180 restrains, living rhizoma zingiberis 30-80 restrains, Chinese prickly ash 210-280 restrains, tsaoko 192-280 restrains, cloves 187-280 restrains, little fennel 410-480 restrains, oily osmanthus 387-480 restrains, complete bold and vigorous 96-130 restrains, root of Dahurain angelica 410-480 restrains, dried orange peel 312-380 restrains, hawthorn 387-430 restrains, kaempferia galamga 15-30 restrains, white pepper 30 1 80 restrains, black pepper 45-80 restrains, flower bud of lily magnolia 193-280 restrains, nutmeg 310-380 restrains, fructus amomi 192-330 restrains.
Flavoring also has fragrant-flowered garlic seed 120-227 gram, Semen Raphani 140-227 gram, garlic 100-187 gram, shallot 210-477 gram, capsicum 100-477 gram, coriandrum 150-180 gram.
Described slurry bean powder production technology, comprise boil soya bean, dry in the air half-dried, cover fermentation with edible yellow wormwood artemisia, the soya bean drying after the fermentation, liquid seasoning digestion absorb, dry, pulverize and make finished product.
1. liquid seasoning digestion absorption process for taking by weighing flavoring through decoction filtering by prescription, and filtrate digestion soya bean absorbs the back fully soya bean is dried; 2. above-mentioned filter residue adds water and continue to decoct and to refilter, and filtrate is 1. gained soya bean of digestion again, dries after absorbing fully, and 3. above-mentioned filter residue adds water to be continued to decoct, and refilters, and filtrate decocts 2. gained soya bean, and to absorbing fully, filter residue discards.
Every 40-47.5kg soya bean selects for use the edible yellow wormwood artemisia of 15-35 kilogram to cover fermentation 5-7 days; Select for use flavoring to comprise: anistree 300-500 restrains, galingal 100-180 restrains, living rhizoma zingiberis 30-80 restrains, Chinese prickly ash 210-280 restrains, tsaoko 192-280 restrains, cloves 187-280 restrains, little fennel 410-480 restrains, oily osmanthus 387-480 restrains, complete bold and vigorous 96-130 restrains, root of Dahurain angelica 410-480 restrains, dried orange peel 312-380 restrains, hawthorn 387-430 restrains, kaempferia galamga 15-30 restrains, white pepper 30-80 restrains, black pepper 45-80 restrains, flower bud of lily magnolia 193-280 restrains, nutmeg 310-380 restrains, fructus amomi 192-330 restrains.For the first time decoct flavoring to filtrate 7500-10000ml; For the second time decoct the flavoring slag to filtrate 6000-8000ml; Decocting flavoring slag to filtrate for the third time is 5000-7000ml.
Select for use flavoring also to comprise fragrant-flowered garlic seed 120-227 gram, Semen Raphani 140-227 gram, garlic 100-187 garlic gram, shallot 210-477 gram, capsicum 100-477 gram, coriandrum 150-180 gram.
The concrete manufacturing process of the present invention is: take by weighing soya bean by formula ratio, add poach ripe dry in the air half-dried after, every 40-47.5 kilogram soya bean covers fermentation 5-7 days with the edible yellow wormwood artemisia of 15-35 kilogram, dry full fat soybean (1).Take by weighing flavoring by prescription, boiling keeps the flavoring slag to leaching liquid 7500-10000ml, soya bean (1) is added in the liquid seasoning boil to blotting liquid seasoning, dries, and gets soya bean (2).The boiling of above-mentioned flavoring slag is to leaching liquid 6000-8000ml, keeps the flavoring slag, soya bean (2) added in the filtrate boil to blotting filtrate, dry soya bean (3).Above-mentioned flavoring slag boiling again adds filtrate to soya bean (3) and boils to blotting filtrate to leaching liquid 5000-7000ml, dry soya bean (4), make powdery, promptly get product of the present invention.
Can be when product of the present invention is edible according to different salt, capsicum, the monosodium glutamates etc. of suitably adding of individual taste.
In the used flavoring of product of the present invention, little fennel, dried orange peel have the function of regulating the flow of vital energy, disperse effect in ginger, the galingal tool temperature stomach reason, among the Bi Powen, the mountain slag is good for the stomach, anise, cloves, the root of Dahurain angelica are removed dampness by means of aromatics, fructus amomi, tsaoko, cardamom are good for the stomach and are amusing, oil osmanthus, flower bud of lily magnolia resuscitation with aromatics, itself and soybean reasonable compatibility nourishing spleen and stomach, tool giving off a strong fragrance local flavor is rich in amino acid, protein and the mineral matter of human body necessity simultaneously, compare with existing thick broad-bean sauce, slurry beans, still have health, be easy to carry, open advantages such as the edible back of bag clout is easy to preserve, not perishable.
Further specify the present invention below in conjunction with embodiment:
Embodiment 1: 40 kilograms of selected soybean, water boil dry in the air half-dried after, cover fermentation 5 days with 15 kilograms of edible yellow wormwood artemisias, dry standby.Anistree 350 grams, galingal 120 grams, livings rhizoma zingiberis 50 grams, Chinese prickly ash 240 grams, tsaoko 250 grams, cloves 200 grams, little fennel 420 grams, oily osmanthus 400 grams, finish sprinkle 100 grams, the root of Dahurain angelica 420 grams, dried orange peel 320 grams, hawthorn 390 grams, kaempferia galamga 20 grams, white pepper 45 grams, black pepper 60 grams, the flower bud of lily magnolia 210 grams, nutmeg 350 grams, fructus amomi 197 grams, fragrant-flowered garlic seed 180 grams, Semen Raphani 200 grams, garlic 150 grams, shallot 350 grams, capsicum 200 gram, coriandrum 150 gram adds poach to leaching liquid 7500ml, keeps slag.Boiling to blotting liquid seasoning in the above-mentioned soya bean adding liquid seasoning, dry soya bean.The flavoring slag adds poach again to leaching liquid 6000ml, keeps slag.Boiling to blotting liquid seasoning in the above-mentioned soya bean adding liquid seasoning, dry soya bean.The flavoring slag adds poach again to leaching liquid 5000ml, and the flavoring slag discards, and above-mentioned soya bean is added liquid seasoning boil to blotting liquid seasoning, and soya bean is dried, and clays into power, and promptly gets product of the present invention.
Embodiment 2,43 kilograms of selected soybean, water boil dry in the air half-dried after, cover fermentation 6 days with 20 kilograms of edible yellow wormwood artemisias, dry standby.Take by weighing anistree 350 grams of flavoring, galingal 150 grams, livings rhizoma zingiberis 33 grams, Chinese prickly ash 260 grams, tsaoko 270 grams, cloves 265 grams, little fennel 450 grams, oily osmanthus 400 grams, finish sprinkle 100 grams, the root of Dahurain angelica 460 grams, dried orange peel 350 grams, hawthorn 400 grams, kaempferia galamga 20 grams, white pepper 72 grams, black pepper 70 grams, the flower bud of lily magnolia 210 grams, nutmeg 370 grams, fructus amomi 250 grams, fragrant-flowered garlic seed 200 grams, Semen Raphani 150 grams, garlic 150 grams, shallot 250 grams, capsicum 250 gram, coriandrum 170 gram adds poach to leaching liquid 8500ml, keeps slag.Boiling to blotting liquid seasoning in the above-mentioned soya bean adding liquid seasoning, dry soya bean.The flavoring slag adds poach again to leaching liquid 7000ml, keeps slag.Boiling to blotting liquid seasoning in the above-mentioned soya bean adding liquid seasoning, dry soya bean.The flavoring slag adds poach again to leaching liquid 6000ml, and the flavoring slag discards, and above-mentioned soya bean is added liquid seasoning boil to blotting liquid seasoning, and soya bean is dried, and clays into power, and promptly gets product of the present invention.
Embodiment 3,47.5 kilograms of selected soybean, water boil dry in the air half-dried after, cover fermentation 7 days with 30 kilograms of edible yellow wormwood artemisias, dry standby.Take by weighing anistree 400 grams of flavoring, galingal 150 grams, livings rhizoma zingiberis 32 grams, Chinese prickly ash 267 grams, tsaoko 260 grams, cloves 225 grams, little fennel 430 grams, oily osmanthus 390 grams, finish and sprinkle 100 grams, the root of Dahurain angelica 410 grams, dried orange peel 360 grams, hawthorn 396 grams, kaempferia galamga 18 grams, white pepper 50 grams, black pepper 65 grams, the flower bud of lily magnolia 196 grams, nutmeg 340 grams, fructus amomi 230 grams and add poach to leaching liquid 10000ml, reservation flavoring slag.Boiling to blotting liquid seasoning in the above-mentioned soya bean adding liquid seasoning, dry soya bean.The flavoring slag adds poach again to leaching liquid 8000ml, keeps the flavoring slag.Boiling to blotting liquid seasoning in the above-mentioned soya bean adding liquid seasoning, dry soya bean.The flavoring slag adds poach again to leaching liquid 7000ml, and the flavoring slag discards, and above-mentioned soya bean is added liquid seasoning boil to blotting liquid seasoning, and soya bean is dried, and clays into power, and promptly gets product of the present invention.
Claims (6)
1, a kind of bean powder for nourishing and flavouring, the present invention is characterised in that, covers fermentation with Huang half-dried, the edible yellow wormwood artemisia of boiling, dry in the air, and soaks liquid seasoning, drying, pulverizing and forms, the used flavoring of every 40-47.5kg soybean comprises:
Anise 300-500 restrains, galingal 100-180 restrains, living rhizoma zingiberis 30-80 restrains, Chinese prickly ash 210-280 restrains, tsaoko 192-280 restrains, cloves 187-280 restrains, little fennel 410-480 restrains, oily osmanthus 387-480 restrains, complete bold and vigorous 96-130 restrains, root of Dahurain angelica 410-480 restrains, dried orange peel 312-380 restrains, hawthorn 387-430 restrains, kaempferia galamga 15-30 restrains, white pepper 30-80 restrains, black pepper 45-80 restrains, flower bud of lily magnolia 193-280 restrains, nutmeg 310-380 restrains, fructus amomi 192-330 restrains.
2, slurry bean powder as claimed in claim 1 is characterized in that, flavoring also has fragrant-flowered garlic seed 120-227 gram, Semen Raphani 140-227 gram, garlic 100-187 gram, shallot 210-477 gram, capsicum 100-477 gram, coriandrum 150-180 gram.
3, the described slurry bean powder of claim 1 production technology, comprise boil soya bean, dry in the air half-dried, cover fermentation with edible yellow wormwood artemisia, the present invention is characterised in that, the soya bean drying after the fermentation, liquid seasoning digestion absorb, dry, pulverize and make finished product.
4, slurry bean powder production technology as claimed in claim 3 is characterized in that, 1. liquid seasoning digestion absorption process for taking by weighing flavoring through decoction filtering by prescription, and filtrate digestion soya bean absorbs the back fully soya bean is dried; 2. above-mentioned filter residue adds water and continue to decoct and to refilter, and filtrate is 1. gained soya bean of digestion again, dries after absorbing fully, and 3. above-mentioned filter residue adds water to be continued to decoct, and refilters, and filtrate decocts 2. gained soya bean, and to absorbing fully, filter residue discards.
As claim 3 or 4 described slurry bean powder production technologies, it is characterized in that 5, every 40-47.5kg soya bean selects for use the edible yellow wormwood artemisia of 15-35 kilogram to cover fermentation 5-7 days; Select for use flavoring to comprise: anistree 300-500 restrains, galingal 100-180 restrains, living rhizoma zingiberis 30-80 restrains, Chinese prickly ash 210-280 restrains, tsaoko 192-280 restrains, cloves 187-280 restrains, little fennel 410-480 restrains, oily osmanthus 387-480 restrains, complete bold and vigorous 96-130 restrains, root of Dahurain angelica 410-480 restrains, dried orange peel 312-380 restrains, hawthorn 387-430 restrains, kaempferia galamga 15-30 restrains, white pepper 30-80 restrains, black pepper 45-80 restrains, flower bud of lily magnolia 193-280 restrains, nutmeg 310-380 restrains, fructus amomi 192-330 restrains.For the first time decoct flavoring to filtrate 7500-10000ml; For the second time decoct the flavoring slag to filtrate 6000-8000ml; Decocting flavoring slag to filtrate for the third time is 5000-7000ml.
6, as slurry bean powder production technology as described in the claim 5, it is characterized in that, select for use flavoring also to comprise fragrant-flowered garlic seed 120-227 gram, Semen Raphani 140-227 gram, garlic 100-187 garlic gram, shallot 210-477 gram, capsicum 100-477 gram, coriandrum 150-180 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119798A CN1069501C (en) | 1997-11-22 | 1997-11-22 | Bean powder for nourishing and flavouring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97119798A CN1069501C (en) | 1997-11-22 | 1997-11-22 | Bean powder for nourishing and flavouring |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1182550A CN1182550A (en) | 1998-05-27 |
| CN1069501C true CN1069501C (en) | 2001-08-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97119798A Expired - Fee Related CN1069501C (en) | 1997-11-22 | 1997-11-22 | Bean powder for nourishing and flavouring |
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| CN (1) | CN1069501C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744208B (en) * | 2008-12-19 | 2012-08-01 | 席跃久 | Health-care seasoning with venaision |
| CN103250939A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Mulberry melon soybean jam and preparation method thereof |
| CN104824169A (en) * | 2015-05-15 | 2015-08-12 | 合肥跃杰生态农业科技有限公司 | Hawthorn soybean milk powder and manufacturing method thereof |
| CN109043346A (en) * | 2018-08-17 | 2018-12-21 | 湖北文理学院 | A kind of preparation method of Huang wormwood artemisia soya sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105203A (en) * | 1994-01-11 | 1995-07-19 | 屈万发 | Slimming gruel and preparing process |
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1997
- 1997-11-22 CN CN97119798A patent/CN1069501C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105203A (en) * | 1994-01-11 | 1995-07-19 | 屈万发 | Slimming gruel and preparing process |
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| Publication number | Publication date |
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| CN1182550A (en) | 1998-05-27 |
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