CN107660763A - A kind of fragrant soy preserved ginger containing sweet fermented flour sauce and preparation method thereof - Google Patents
A kind of fragrant soy preserved ginger containing sweet fermented flour sauce and preparation method thereof Download PDFInfo
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- CN107660763A CN107660763A CN201711137623.3A CN201711137623A CN107660763A CN 107660763 A CN107660763 A CN 107660763A CN 201711137623 A CN201711137623 A CN 201711137623A CN 107660763 A CN107660763 A CN 107660763A
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention belongs to food processing technology field, more particularly to a kind of fragrant soy preserved ginger containing sweet fermented flour sauce, it is made up of the raw material of following parts by weight：400 420 parts of instant noodles disintegrating slag,30 40 parts of tea grounds,16 18 parts of nourishing additive agent,20 22 parts of dried shrimp,79 parts of Lu`an Guapian.Tea,1.3 2 parts of Morinda officinalis,2.6 2.7 parts of wild chervil,1.4 2 parts of the seed of Oriental arborvitae,2.2 2.8 parts of the fruit of Chinese wolfberry,10 11 parts of tomato,10 11 parts of white fungus,40 42 parts of chicken soup,46 parts of peach blossom,23 parts of flower of Panax ginseng,12 parts of safflower,45 parts of Radix Angelicae Sinensis,150 160 parts of salt,1.2 1.4 parts of aspergillus oryzae,In addition,A kind of preparation method of the fragrant soy preserved ginger is also provided,The fragrant soy preserved ginger prepared by this method is nutritious,In native golden yellow,It is glossy,Distribute strong wheat perfume and Jiang Xiang,Contain a variety of flavor substances and nutriment simultaneously,Flavour is delicious,And dish nutrition can be enriched,Increase dish color and luster and taste,The effect of food being helped with appetizing.
Description
【Technical field】
The invention belongs to food processing technology field, more particularly to a kind of fragrant soy preserved ginger containing sweet fermented flour sauce and its preparation side
Method.
【Background technology】
Ginger, also known as ginger, hundred peppery clouds, there is pungent fragrant taste, are common seasoning food materials.The plantation of ginger originates from me
State, late autumn harvest is old ginger, and ginger has enhancing blood circulation, stimulates gastric secretion, excited stomach, promote digestion, promote food
The effect of desire, so a small amount of ginger is added when making dish, it is very popular.Due to Jiang Xingwen, it is possible to sweating of dispeling cold, many institutes
Known, hot ginger decoction is beverage of dispeling cold well.In addition, ginger can also kill oral bacteria, treat halitosis and periodontitis；Ginger
Also there is good antioxidation, have certain curative effect to eliminating senile plaque expelling.
Ginger is typically pickled edible, but because composition mouthfeel is single, edible is not especially extensively, while with people's life water
Flat raising, catering industry towards integrate mouthfeel, health, health care direction develop, therefore high nutrition and with one
The ginger byproduct of fixed health care turns into the theme of person skilled research.
【The content of the invention】
The present invention is overcome the deficiencies in the prior art, there is provided a kind of fragrant soy preserved ginger containing sweet fermented flour sauce and preparation method thereof.
The present invention is to solve technical scheme used by its technical problem：
A kind of fragrant soy preserved ginger containing sweet fermented flour sauce, the sweet fermented flour sauce are made up of the raw material of following parts by weight：
Instant noodles disintegrating slag 400-420 parts, tea grounds 30-40 parts, nourishing additive agent 16-18 parts, dried shrimp 20-22 parts, six peace melons
Piece 7-9 parts, Morinda officinalis 1.3-2 parts, wild chervil 2.6-2.7 parts, seed of Oriental arborvitae 1.4-2 parts, fruit of Chinese wolfberry 2.2-2.8 parts, tomato 10-11
Part, white fungus 10-11 parts, chicken soup 40-42 parts, peach blossom 4-6 parts, flower of Panax ginseng 2-3 parts, safflower 1-2 parts, Radix Angelicae Sinensis 4-5 parts, salt 150-
160 parts, aspergillus oryzae 1.2-1.4 parts.
A kind of fragrant soy preserved ginger containing sweet fermented flour sauce as described above, the nourishing additive agent by following parts by weight raw material system
Into：
Root of herbaceous peony 1.6-1.8 parts, Radix Astragali 1.3-1.8 parts, reed rhizome 2.1-2.4 parts, root of Dahurain angelica 2-2.5 parts, beef 75-80 parts, swallow
Wheat 15-20 parts, five-spice powder 9-10 parts.
A kind of fragrant soy preserved ginger containing sweet fermented flour sauce as described above, the tea grounds is preferably 35 parts, and Lu`an Guapian.Tea is preferably 8
Part, the seed of Oriental arborvitae is preferably 1.6 parts, and the fruit of Chinese wolfberry is preferably 2.5 parts, and peach blossom is preferably 5 parts.
A kind of preparation method for preparing a kind of above-mentioned fragrant soy preserved ginger containing sweet fermented flour sauce, comprises the following steps：
(1) peach blossom, flower of Panax ginseng, safflower, Radix Angelicae Sinensis are added to 5-6 times of hydrology fire boiling 40-50 minutes, filter cleaner, gained
Filtrate is spray-dried to be made powder, obtains traditional Chinese medicine powder；
(2) tea grounds is transferred to gauze bag, mixed with instant noodles disintegrating slag, add 0.8 times of water, gas to be discharged after steaming 10 minutes, will
Gauze bag equipped with tea grounds removes；
(3) when the temperature of step (2) resulting material is down to 40 DEG C, add aspergillus oryzae and mix thoroughly, gained material is sent into material
Pond, it is 30 DEG C to control temperature, relative humidity 84.9%, cultivates 12-14 hours, carries out turning over song when material turns white caking, treats
Material all bleaches and goes out song when having yellow spore, and gained material is sent into heat-preservation fermentation pond；
(4) add 6 times of water that gained salt solution is heated into 60-65 DEG C after being sufficiently stirred salt, cool down and clarify, be added to song
In material, it is 45 DEG C to control temperature, and stirring daily once, discharges when material is in dilute wine with dregs shape；
(5) tomato is squeezed the juice, gained tomato juice mixes with white fungus, chicken soup, filter cleaner after being boiled by fire, then dry through spraying
Dry that powder is made, resulting material is mixed with step (1), (4) resulting material, grinds homogeneous, and solarization system is carried out i.e. after continuing fermentation 7 days
It can be made into sweet fermented flour sauce；
(6) select the tender ginger of high-quality spy and clean；
(7) new ginger cleaned in step (6) is dried to moisture content in the sun and is less than 30%；
(8) the dry new ginger of the middle drying of step (7) is put and 15-20 minutes is rubbed with hand with 13% salt, make salt uniform
Infiltration ginger in；
(9) new ginger that salt has been rubbed in step (8) is loaded in cylinder and pickled 3 days；
(10) the tender ginger pickled in step (9) is added into manufactured sweet fermented flour sauce in step (5) to mix uniformly.
A kind of preparation method of the fragrant soy preserved ginger containing sweet fermented flour sauce as described above, new ginger is loaded in cylinder in step (9) and salted down
When making 3 days, new ginger is stirred daily 1-2 times in 3 days.
A kind of preparation method of the fragrant soy preserved ginger containing sweet fermented flour sauce as described above, by tender ginger and sweet fermented flour sauce in step (10)
When mixing mixes uniform, the percentage by weight of tender ginger and sweet fermented flour sauce is 7 to 3.
A kind of preparation method of the fragrant soy preserved ginger containing sweet fermented flour sauce as described above, will mix uniform sweet fermented flour sauce in step (10)
With tender ginger dress altar sealing storage 20 to 30 days.
Compared with prior art, the beneficial effects of the invention are as follows：
1st, the fragrant soy preserved ginger of the present invention is nutritious, glossy in native golden yellow, distributes strong wheat perfume and Jiang Xiang, contains simultaneously
There are a variety of flavor substances and nutriment, flavour is delicious, and can enrich dish nutrition, increases dish color and luster and taste, tool
There is the effect of appetizing helps food.
2nd, the present invention is applied to a variety of cooking methods such as meat and greengrocery food materials, has been rich in needed by human body carbohydrate
Deng basal nutrient material, and good smell, make mouthfeel high rich in level, taste acceptable degree.
3rd, fragrant soy preserved ginger of the invention maintains nutriment and natural flavour mountaineous complete, reduces the production cost of enterprise,
The production efficiency of enterprise is improved, improves the economic benefit of enterprise.
Below in conjunction with embodiment, the invention will be further described.
【Embodiment】
For the ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the reality
Apply example to be only to aid in understanding the present invention, be not construed as the concrete restriction to the present invention.
Embodiment 1
A kind of fragrant soy preserved ginger containing sweet fermented flour sauce, the sweet fermented flour sauce are made up of the raw material of following parts by weight：
400 parts of instant noodles disintegrating slag, 35 parts of tea grounds, 16 parts of nourishing additive agent, 20 parts of dried shrimp, 8 parts of Lu`an Guapian.Tea, Morinda officinalis
1.5 parts, 2.6 parts of wild chervil, 1.6 parts of the seed of Oriental arborvitae, 2.5 parts of the fruit of Chinese wolfberry, 10 parts of tomato, 10 parts of white fungus, 40 parts of chicken soup, 5 parts of peach blossom, people
Ginseng spend 2 parts, 1.5 parts of safflower, 4 parts of Radix Angelicae Sinensis, 150 parts of salt, 1.2 parts of aspergillus oryzae.
The nourishing additive agent is made up of the raw material of following parts by weight：
1.6 parts of the root of herbaceous peony, 1.3 parts of the Radix Astragali, 2.1 parts of reed rhizome, 2 parts of the root of Dahurain angelica, 75 parts of beef, 15 parts of oat, 9 parts of five-spice powder.
The preparation of fragrant soy preserved ginger comprises the following steps：
(1) peach blossom, flower of Panax ginseng, safflower, Radix Angelicae Sinensis are added to 5-6 times of hydrology fire boiling 40 minutes, filter cleaner, gained filtrate
It is spray-dried that powder is made, obtain traditional Chinese medicine powder；
(2) tea grounds is transferred to gauze bag, mixed with instant noodles disintegrating slag, add 0.8 times of water, gas to be discharged after steaming 10 minutes, will
Gauze bag equipped with tea grounds removes；
(3) when the temperature of step (2) resulting material is down to 40 DEG C, add aspergillus oryzae and mix thoroughly, gained material is sent into material
Pond, it is 30 DEG C to control temperature, relative humidity 84.9%, is cultivated 12 hours, carries out turning over song when material turns white caking, treats material
All bleach and go out song when having yellow spore, gained material is sent into heat-preservation fermentation pond；
(4) add 6 times of water that gained salt solution is heated into 60 DEG C after being sufficiently stirred salt, cool down and clarify, be added to material
In, it is 45 DEG C to control temperature, and stirring daily once, discharges when material is in dilute wine with dregs shape；
(5) tomato is squeezed the juice, gained tomato juice mixes with white fungus, chicken soup, filter cleaner after being boiled by fire, then dry through spraying
Dry that powder is made, resulting material is mixed with step (1), (4) resulting material, grinds homogeneous, and solarization system is carried out i.e. after continuing fermentation 7 days
It can be made into sweet fermented flour sauce；
(6) select the tender ginger of high-quality spy and clean；
(7) new ginger cleaned in step (6) is dried to moisture content in the sun and is less than 30%；
(8) the middle new ginger done that dries of step (7) is put with the hand rubbing 15 minutes of 13% salt, salt is uniformly oozed
Enter in ginger；
(9) new ginger that salt has been rubbed in step (8) is loaded in cylinder and pickled 3 days, and stir new ginger in 3 days daily 2 times,
Salt uniformly penetrating is set to enter in new ginger.
(10) the tender ginger pickled in step (9) is added into manufactured sweet fermented flour sauce in step (5) to mix uniformly；
(11) uniform sweet fermented flour sauce will be mixed in step (10) and the dress altar sealing of tender ginger is deposited 20 days, opens altar i.e. edible.
Embodiment 2
A kind of fragrant soy preserved ginger containing sweet fermented flour sauce, the sweet fermented flour sauce are made up of the raw material of following parts by weight：
410 parts of instant noodles disintegrating slag, 40 parts of tea grounds, 17 parts of nourishing additive agent, 21 parts of dried shrimp, 9 parts of Lu`an Guapian.Tea, Morinda officinalis
1.3 parts, 2.7 parts of wild chervil, 1.4 parts of the seed of Oriental arborvitae, 2.8 parts of the fruit of Chinese wolfberry, 11 parts of tomato, 11 parts of white fungus, 41 parts of chicken soup, 6 parts of peach blossom, people
Ginseng spend 3 parts, 2 parts of safflower, 5 parts of Radix Angelicae Sinensis, 155 parts of salt, 1.3 parts of aspergillus oryzae.
The nourishing additive agent is made up of the raw material of following parts by weight：
1.7 parts of the root of herbaceous peony, 1.5 parts of the Radix Astragali, 2.3 parts of reed rhizome, 2.4 parts of the root of Dahurain angelica, 78 parts of beef, 18 parts of oat, five-spice powder 9.5
Part.
The preparation of fragrant soy preserved ginger comprises the following steps：
(1) peach blossom, flower of Panax ginseng, safflower, Radix Angelicae Sinensis are added to 5-6 times of hydrology fire boiling 45 minutes, filter cleaner, gained filtrate
It is spray-dried that powder is made, obtain traditional Chinese medicine powder；
(2) tea grounds is transferred to gauze bag, mixed with instant noodles disintegrating slag, add 0.8 times of water, gas to be discharged after steaming 10 minutes, will
Gauze bag equipped with tea grounds removes；
(3) when the temperature of step (2) resulting material is down to 40 DEG C, add aspergillus oryzae and mix thoroughly, gained material is sent into material
Pond, it is 30 DEG C to control temperature, relative humidity 84.9%, is cultivated 13 hours, carries out turning over song when material turns white caking, treats material
All bleach and go out song when having yellow spore, gained material is sent into heat-preservation fermentation pond；
(4) add 6 times of water that gained salt solution is heated into 62 DEG C after being sufficiently stirred salt, cool down and clarify, be added to material
In, it is 45 DEG C to control temperature, and stirring daily once, discharges when material is in dilute wine with dregs shape；
(5) tomato is squeezed the juice, gained tomato juice mixes with white fungus, chicken soup, filter cleaner after being boiled by fire, then dry through spraying
Dry that powder is made, resulting material is mixed with step (1), (4) resulting material, grinds homogeneous, and solarization system is carried out i.e. after continuing fermentation 7 days
It can be made into sweet fermented flour sauce；
(6) select the tender ginger of high-quality spy and clean；
(7) new ginger cleaned in step (6) is dried to moisture content in the sun and is less than 30%；
(8) the middle new ginger done that dries of step (7) is put with the hand rubbing 18 minutes of 13% salt, salt is uniformly oozed
Enter in ginger；
(9) new ginger that salt has been rubbed in step (8) is loaded in cylinder and pickled 3 days, and stir new ginger in 3 days daily 1 time,
Salt uniformly penetrating is set to enter in new ginger.
(10) the tender ginger pickled in step (9) is added into manufactured sweet fermented flour sauce in step (5) to mix uniformly；
(11) uniform sweet fermented flour sauce will be mixed in step (10) and the dress altar sealing of tender ginger is deposited 25 days, opens altar i.e. edible.
Embodiment 3
A kind of fragrant soy preserved ginger containing sweet fermented flour sauce, the sweet fermented flour sauce are made up of the raw material of following parts by weight：
420 parts of instant noodles disintegrating slag, 40 parts of tea grounds, 18 parts of nourishing additive agent, 22 parts of dried shrimp, 9 parts of Lu`an Guapian.Tea, Morinda officinalis 2
Part, 2.7 parts of wild chervil, 2 parts of the seed of Oriental arborvitae, 2.8 parts of the fruit of Chinese wolfberry, 11 parts of tomato, 11 parts of white fungus, 42 parts of chicken soup, 6 parts of peach blossom, flower of Panax ginseng 3
Part, 2 parts of safflower, 5 parts of Radix Angelicae Sinensis, 160 parts of salt, 1.4 parts of aspergillus oryzae.
The nourishing additive agent is made up of the raw material of following parts by weight：
1.8 parts of the root of herbaceous peony, 1.8 parts of the Radix Astragali, 2.4 parts of reed rhizome, 2.5 parts of the root of Dahurain angelica, 80 parts of beef, 20 parts of oat, 10 parts of five-spice powder.
The preparation of fragrant soy preserved ginger comprises the following steps：
(1) peach blossom, flower of Panax ginseng, safflower, Radix Angelicae Sinensis are added to 5-6 times of hydrology fire boiling 50 minutes, filter cleaner, gained filtrate
It is spray-dried that powder is made, obtain traditional Chinese medicine powder；
(2) tea grounds is transferred to gauze bag, mixed with instant noodles disintegrating slag, add 0.8 times of water, gas to be discharged after steaming 10 minutes, will
Gauze bag equipped with tea grounds removes；
(3) when the temperature of step (2) resulting material is down to 40 DEG C, add aspergillus oryzae and mix thoroughly, gained material is sent into material
Pond, it is 30 DEG C to control temperature, relative humidity 84.9%, is cultivated 12 hours, carries out turning over song when material turns white caking, treats material
All bleach and go out song when having yellow spore, gained material is sent into heat-preservation fermentation pond；
(4) add 6 times of water that gained salt solution is heated into 65 DEG C after being sufficiently stirred salt, cool down and clarify, be added to material
In, it is 45 DEG C to control temperature, and stirring daily once, discharges when material is in dilute wine with dregs shape；
(5) tomato is squeezed the juice, gained tomato juice mixes with white fungus, chicken soup, filter cleaner after being boiled by fire, then dry through spraying
Dry that powder is made, resulting material is mixed with step (1), (4) resulting material, grinds homogeneous, and solarization system is carried out i.e. after continuing fermentation 7 days
It can be made into sweet fermented flour sauce；
(6) select the tender ginger of high-quality spy and clean；
(7) new ginger cleaned in step (6) is dried to moisture content in the sun and is less than 30%；
(8) the middle new ginger done that dries of step (7) is put with the hand rubbing 20 minutes of 13% salt, salt is uniformly oozed
Enter in ginger；
(9) new ginger that salt has been rubbed in step (8) is loaded in cylinder and pickled 3 days, and stir new ginger in 3 days daily 2 times,
Salt uniformly penetrating is set to enter in new ginger.
(10) the tender ginger pickled in step (9) is added into manufactured sweet fermented flour sauce in step (5) to mix uniformly；
(11) uniform sweet fermented flour sauce will be mixed in step (10) and the dress altar sealing of tender ginger is deposited 30 days, opens altar i.e. edible.
The fragrant soy preserved ginger of the present invention is nutritious, glossy in native golden yellow, distributes strong wheat perfume and Jiang Xiang, contains simultaneously
There are a variety of flavor substances and nutriment, flavour is delicious, and can enrich dish nutrition, increases dish color and luster and taste, tool
There is the effect of appetizing helps food；The traditional Chinese medicine ingredients such as the seed of Oriental arborvitae, the fruit of Chinese wolfberry are added simultaneously, there is mental-tranquilization, the work(of liver-kidney tonifying
Effect；In addition peach blossom and flower of Panax ginseng are also added, peach blossom is a kind of natural cosmetic material, not only can be with nourishes rough skin, can also
Increase the vigor of Skin Cell, play cleaning skin and increase skin elasticity, in peach blossom also containing substantial amounts of Kaempferol with
Essence can expand blood vessel with beans essence and multivitamin, these materials after being absorbed by the skin, and the oxygen for adjusting skin absorbs,
Play a part of anti-aging and accelerate chromocrinia；Flower of Panax ginseng has the effect of tonifying Qi salubrity, anti-aging, is good for beneficial to body
Health.
The foregoing is only presently preferred embodiments of the present invention, be not used for limiting the scope implemented of the present invention, other it is all its
Principle and basic structure are identical or approximate with the present invention, within protection scope of the present invention.
Claims (7)
1. a kind of fragrant soy preserved ginger containing sweet fermented flour sauce, it is characterised in that the sweet fermented flour sauce is made up of the raw material of following parts by weight：
Instant noodles disintegrating slag 400-420 parts, tea grounds 30-40 parts, nourishing additive agent 16-18 parts, dried shrimp 20-22 parts, Lu`an Guapian.Tea 7-9
Part, Morinda officinalis 1.3-2 parts, wild chervil 2.6-2.7 parts, seed of Oriental arborvitae 1.4-2 parts, fruit of Chinese wolfberry 2.2-2.8 parts, tomato 10-11 parts, white fungus
10-11 parts, chicken soup 40-42 parts, peach blossom 4-6 parts, flower of Panax ginseng 2-3 parts, safflower 1-2 parts, Radix Angelicae Sinensis 4-5 parts, salt 150-160 parts,
Aspergillus oryzae 1.2-1.4 parts.
A kind of 2. fragrant soy preserved ginger containing sweet fermented flour sauce according to claim 1, it is characterised in that the nourishing additive agent by with
The raw material of lower parts by weight is made：
Root of herbaceous peony 1.6-1.8 parts, Radix Astragali 1.3-1.8 parts, reed rhizome 2.1-2.4 parts, root of Dahurain angelica 2-2.5 parts, beef 75-80 parts, oat 15-
20 parts, five-spice powder 9-10 parts.
A kind of 3. fragrant soy preserved ginger containing sweet fermented flour sauce according to claim 1, it is characterised in that the tea grounds be 35 parts, six
It is 8 parts to pacify green tea produced in Anhui Province, and the seed of Oriental arborvitae is 1.6 parts, and the fruit of Chinese wolfberry is 2.5 parts, and peach blossom is 5 parts.
4. a kind of preparation method for preparing a kind of fragrant soy preserved ginger containing sweet fermented flour sauce described in claim any one of 1-3, its feature
It is to comprise the following steps：
(1) peach blossom, flower of Panax ginseng, safflower, Radix Angelicae Sinensis are added to 5-6 times of hydrology fire boiling 40-50 minutes, filter cleaner, gained filtrate
It is spray-dried that powder is made, obtain traditional Chinese medicine powder；
(2) tea grounds is transferred to gauze bag, mixed with instant noodles disintegrating slag, added 0.8 times of water, gas to be discharged after steaming 10 minutes, will be equipped with
The gauze bag of tea grounds removes；
(3) when the temperature of step (2) resulting material is down to 40 DEG C, add aspergillus oryzae and mix thoroughly, gained material is sent into material pond, control
Temperature processed is 30 DEG C, relative humidity 84.9%, cultivates 12-14 hours, carries out turning over song when material turns white caking, treats that material is complete
Portion bleaches and goes out song when having yellow spore, and gained material is sent into heat-preservation fermentation pond；
(4) add 6 times of water that gained salt solution is heated into 60-65 DEG C after being sufficiently stirred salt, cool down and clarify, be added to material
In, it is 45 DEG C to control temperature, and stirring daily once, discharges when material is in dilute wine with dregs shape；
(5) tomato is squeezed the juice, gained tomato juice mixes with white fungus, chicken soup, filter cleaner after being boiled by fire, then spray-dried system
Into powder, resulting material mixes with step (1), (4) resulting material, grinds homogeneous, and carrying out solarization system after continuing fermentation 7 days can make
Into sweet fermented flour sauce；
(6) select the tender ginger of high-quality spy and clean；
(7) new ginger cleaned in step (6) is dried to moisture content in the sun and is less than 30%；
(8) the dry new ginger of the middle drying of step (7) is put and 15-20 minutes is rubbed with hand with 13% salt, salt is uniformly oozed
Enter in ginger；
(9) new ginger that salt has been rubbed in step (8) is loaded in cylinder and pickled 3 days；
(10) the tender ginger pickled in step (9) is added into manufactured sweet fermented flour sauce in step (5) to mix uniformly.
A kind of 5. preparation method of fragrant soy preserved ginger containing sweet fermented flour sauce according to claim 4, it is characterised in that step (9)
It is middle to load new ginger when pickling 3 days in cylinder, new ginger is stirred daily 1-2 times in 3 days.
A kind of 6. preparation method of fragrant soy preserved ginger containing sweet fermented flour sauce according to claim 4, it is characterised in that step (10)
Middle to mix tender ginger and sweet fermented flour sauce when mixing uniform, the percentage by weight of tender ginger and sweet fermented flour sauce is 7 to 3.
7. the preparation method of a kind of fragrant soy preserved ginger containing sweet fermented flour sauce according to claim 4, it is characterised in that by step
(10) uniform sweet fermented flour sauce is mixed in and the dress altar sealing of tender ginger is deposited 20 to 30 days.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349565A (en) * | 2018-10-09 | 2019-02-19 | 铜陵白姜发展有限责任公司 | A kind of marinated ginger splices and preparation method thereof |
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| CN102461825A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Sauce processing method of fresh ginger |
| CN103120292A (en) * | 2011-11-21 | 2013-05-29 | 重庆市黔江区黔双科技有限公司 | Making method of sauced ginger slices |
| CN104921069A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Beauty-maintaining sweet flour paste and preparation method thereof |
| CN104939031A (en) * | 2015-05-26 | 2015-09-30 | 合肥市金乡味工贸有限责任公司 | Anti-ageing sweet bean sauce and preparation method thereof |
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|---|---|---|---|---|
| CN102461825A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Sauce processing method of fresh ginger |
| CN103120292A (en) * | 2011-11-21 | 2013-05-29 | 重庆市黔江区黔双科技有限公司 | Making method of sauced ginger slices |
| CN104921069A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Beauty-maintaining sweet flour paste and preparation method thereof |
| CN104939031A (en) * | 2015-05-26 | 2015-09-30 | 合肥市金乡味工贸有限责任公司 | Anti-ageing sweet bean sauce and preparation method thereof |
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| CN109349565A (en) * | 2018-10-09 | 2019-02-19 | 铜陵白姜发展有限责任公司 | A kind of marinated ginger splices and preparation method thereof |
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