CN107772267A - A kind of formula for optimizing albumen thick broad-bean sauce and preparation method thereof - Google Patents
A kind of formula for optimizing albumen thick broad-bean sauce and preparation method thereof Download PDFInfo
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- CN107772267A CN107772267A CN201610776452.8A CN201610776452A CN107772267A CN 107772267 A CN107772267 A CN 107772267A CN 201610776452 A CN201610776452 A CN 201610776452A CN 107772267 A CN107772267 A CN 107772267A
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- parts
- bean
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- stand
- sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 244000080030 Puffbohne Species 0.000 title 1
- 235000015170 shellfish Nutrition 0.000 claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 240000007087 Apium graveolens Species 0.000 claims abstract description 15
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 15
- 235000010591 Appio Nutrition 0.000 claims abstract description 15
- 244000189799 Asimina triloba Species 0.000 claims abstract description 15
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 15
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 15
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- 235000020097 white wine Nutrition 0.000 claims abstract description 15
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 240000006677 Vicia faba Species 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 238000005457 optimization Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 7
- 238000002161 passivation Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 2
- 244000276331 Citrus maxima Species 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 102000001253 Protein Kinase Human genes 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 108060006633 protein kinase Proteins 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 2
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 102000002262 Thromboplastin Human genes 0.000 description 1
- 108010000499 Thromboplastin Proteins 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 210000000601 blood cell Anatomy 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- LOHQECMUTAPWAC-UHFFFAOYSA-N coagulin Natural products C1C(C)=C(CO)C(=O)OC1C1(C)C(C2(C)CCC3C4(C(=O)CC=CC4=CCC43)C)(O)CCC24O1 LOHQECMUTAPWAC-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of formula for optimizing albumen thick broad-bean sauce and preparation method thereof, is related to a kind of bean product technical field.The invention is prepared by the raw material comprising following weight parts：30 40 parts of organized enzyme soya bean is passivated, optimizes 5 15 parts of day shellfish, dry 25 35 parts of green pepper, 5 10 parts of garlic, 5 10 parts of pawpaw, 39 parts of celery, 13 parts of pomelo peel, 24 parts of soy sauce, 52 degree of 24 parts of white wine.The present invention is nutritious, tasty and refreshing to go with rice, and because day shellfish contains abundant day shellfish kinases, the ultimate food of even more three high crowds.
Description
Technical field
The present invention relates to a kind of bean product technical field, more particularly to a kind of formula for optimizing albumen thick broad-bean sauce and its
Preparation method.
Background technology
Although the nutritive value of soybean is very high, the material containing 6 kinds to human health：Trypsase suppress because
Son, lipoxidase, urea element enzyme, blood cell coagulin, the ventosity factor, purine, these harmful substances are exactly soybean in fact
The self-protection factor.
The content of the invention
Weak point present in regarding to the issue above, the present invention provide a kind of formula and its system for optimizing albumen thick broad-bean sauce
Make method, make its nutritious, it is tasty and refreshing to go with rice, and because day shellfish contains abundant day shellfish kinases, the preferable food of even more three high crowds
Product.
In order to solve the above problems, the present invention provides a kind of formula for optimizing albumen thick broad-bean sauce, wherein, by comprising following heavy
The raw material of amount part is prepared：Organized enzyme soya bean 30-40 parts are passivated, optimize day shellfish 5-15 parts, dry green pepper 25-35 parts, garlic 5-10
Part, pawpaw 5-10 parts, celery 3-9 parts, pomelo peel 1-3 parts, soy sauce 2-4 parts, 52 degree of white wine 2-4 parts.
Preferably, it is prepared by the raw material comprising following weight parts：Optimize 30 parts of soya bean, optimize 5 parts of day shellfish, dry green pepper 25
Part, 5 parts of garlic, 5 parts of pawpaw, 3 parts of celery, 1 part of pomelo peel, 2 parts of soy sauce, 52 degree of 2 parts of white wine.
Preferably, it is prepared by the raw material comprising following weight parts：Optimize 40 parts of soya bean, optimize 15 parts of day shellfish, dry green pepper
35 parts, 10 parts of garlic, 10 parts of pawpaw, 9 parts of celery, 3 parts of pomelo peel, 4 parts of soy sauce, 52 degree of 4 parts of white wine.
Preferably, it is prepared by the raw material comprising following weight parts：Optimize 36 parts of soya bean, optimize 10 parts of day shellfish, dry green pepper
30 parts, 8 parts of garlic, 8 parts of pawpaw, 6 parts of celery, 2 parts of pomelo peel, 3 parts of soy sauce, 52 degree of 3 parts of white wine.
A kind of preparation method for optimizing albumen bean cotyledon sauce formulation, wherein, comprise the following steps：
S10, stock are stand-by：It is stand-by to be passivated the original granulated of organized enzyme soya bean；Optimization day shellfish is diced stand-by；Dry green pepper chopping is treated
With；Garlic chopping is stand-by；Pawpaw filament is stand-by；It is stand-by that celery cuts segment drying；It is stand-by that pomelo peel cuts segment filament；
S20, passivation organized enzyme soybean soaking 24 hours, then boiling, boiling after fermentation 48 hours, are mixed with other material afterwards
Attach together altar；
S30, above-mentioned raw materials and soy sauce, white wine are put into altar by formula rate, bottling is dispensed after 30 days, that is, optimization is made
Albumen thick broad-bean sauce.
Compared with prior art, the present invention has advantages below：
The present invention is nutritious, tasty and refreshing to go with rice, and because day shellfish contains abundant day shellfish kinases, the ideal of even more three high crowds
Food.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, the present invention is made with reference to example
It is further described, but example is not as a limitation of the invention.
Embodiment 1
Optimization albumen bean cotyledon sauce formulation is prepared by the raw material comprising following weight parts：Optimize 30 parts of soya bean, optimize day
5 parts of shellfish, dry 25 parts of green pepper, 5 parts of garlic, 5 parts of pawpaw, 3 parts of celery, 1 part of pomelo peel, 2 parts of soy sauce, 52 degree of 2 parts of white wine.
It is the day shellfish made of passivation organized enzyme soya bean to optimize day shellfish.
Embodiment 2
Optimization albumen bean cotyledon sauce formulation is prepared by the raw material comprising following weight parts：Optimize 40 parts of soya bean, optimize day
15 parts of shellfish, dry 35 parts of green pepper, 10 parts of garlic, 10 parts of pawpaw, 9 parts of celery, 3 parts of pomelo peel, 4 parts of soy sauce, 52 degree of 4 parts of white wine.
It is the day shellfish made of passivation organized enzyme soya bean to optimize day shellfish.
Embodiment 3
Optimization albumen bean cotyledon sauce formulation is prepared by the raw material comprising following weight parts：Optimize 36 parts of soya bean, optimize day
10 parts of shellfish, dry 30 parts of green pepper, 8 parts of garlic, 8 parts of pawpaw, 6 parts of celery, 2 parts of pomelo peel, 3 parts of soy sauce, 52 degree of 3 parts of white wine.
It is the day shellfish made of passivation organized enzyme soya bean to optimize day shellfish.
A kind of preparation method for optimizing albumen bean cotyledon sauce formulation, wherein, comprise the following steps：
S10, stock are stand-by：It is stand-by to optimize soya bean primary granule shape；Optimization day shellfish is diced stand-by；Dry green pepper chopping is stand-by；Greatly
Garlic chopping is stand-by；Pawpaw filament is stand-by；It is stand-by that celery cuts segment drying；It is stand-by that pomelo peel cuts segment filament；
S20, passivation organized enzyme soybean soaking 24 hours, then boiling, boiling after fermentation 48 hours, are mixed with other material afterwards
Attach together altar；
S30, above-mentioned raw materials and soy sauce, white wine are put into altar by formula rate, bottling is dispensed after 30 days, that is, optimization is made
Albumen thick broad-bean sauce.
The foregoing description of the disclosed embodiments, professional and technical personnel in the field are enable to realize or using the present invention.
A variety of modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The most wide scope caused.
Claims (5)
1. a kind of formula for optimizing albumen thick broad-bean sauce, it is characterised in that be prepared by the raw material comprising following weight parts：Passivation
Organized enzyme soya bean 30-40 parts, optimization day shellfish 5-15 parts, dry green pepper 25-35 parts, garlic 5-10 parts, pawpaw 5-10 parts, celery 3-9 parts,
Pomelo peel 1-3 parts, soy sauce 2-4 parts, 52 degree of white wine 2-4 parts.
2. the formula of optimization albumen thick broad-bean sauce as claimed in claim 1, it is characterised in that by the raw material comprising following weight parts
It is prepared：30 parts of soya bean of optimization, 5 parts of day shellfish of optimization, dry 25 parts of green pepper, 5 parts of garlic, 5 parts of pawpaw, 3 parts of celery, 1 part of pomelo peel,
2 parts of soy sauce, 52 degree of 2 parts of white wine.
3. the formula of optimization albumen thick broad-bean sauce as claimed in claim 2, it is characterised in that by the raw material comprising following weight parts
It is prepared：Optimize 40 parts of soya bean, optimize 15 parts of day shellfish, dry 35 parts of green pepper, 10 parts of garlic, 10 parts of pawpaw, 9 parts of celery, pomelo peel 3
Part, 4 parts of soy sauce, 52 degree of 4 parts of white wine.
4. the formula of optimization albumen thick broad-bean sauce as claimed in claim 3, it is characterised in that by the raw material comprising following weight parts
It is prepared：Optimize 36 parts of soya bean, optimize 10 parts of day shellfish, dry 30 parts of green pepper, 8 parts of garlic, 8 parts of pawpaw, 6 parts of celery, pomelo peel 2
Part, 3 parts of soy sauce, 52 degree of 3 parts of white wine.
5. a kind of preparation method of optimization albumen bean cotyledon sauce formulation as claimed in claim 1, it is characterised in that including following step
Suddenly：
S10, stock are stand-by：It is stand-by to be passivated organized enzyme soya bean primary granule shape；Optimization day shellfish is diced stand-by；Dry green pepper chopping is stand-by；
Garlic chopping is stand-by；Pawpaw filament is stand-by；It is stand-by that celery cuts segment drying；It is stand-by that pomelo peel cuts segment filament；
S20, passivation organized enzyme soybean soaking 24 hours, then boiling, boiling after fermentation 48 hours, mix dress with other material afterwards
Altar；
S30, above-mentioned raw materials and soy sauce, white wine are put into altar by formula rate, bottling is dispensed after 30 days, that is, optimization albumen is made
Thick broad-bean sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610776452.8A CN107772267A (en) | 2016-08-29 | 2016-08-29 | A kind of formula for optimizing albumen thick broad-bean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610776452.8A CN107772267A (en) | 2016-08-29 | 2016-08-29 | A kind of formula for optimizing albumen thick broad-bean sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772267A true CN107772267A (en) | 2018-03-09 |
Family
ID=61450625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610776452.8A Pending CN107772267A (en) | 2016-08-29 | 2016-08-29 | A kind of formula for optimizing albumen thick broad-bean sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772267A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655891A (en) * | 2021-01-07 | 2021-04-16 | 崔华 | Preparation process of tempeh |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450629A (en) * | 2010-10-22 | 2012-05-16 | 王斐 | Preparation method for bean sauce |
| CN104305145A (en) * | 2014-06-16 | 2015-01-28 | 南昌大学 | Method for making special flavor soybean-wheat sauce |
| CN105394588A (en) * | 2015-12-01 | 2016-03-16 | 陈玉海 | Pepper soybean paste and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610776452.8A patent/CN107772267A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450629A (en) * | 2010-10-22 | 2012-05-16 | 王斐 | Preparation method for bean sauce |
| CN104305145A (en) * | 2014-06-16 | 2015-01-28 | 南昌大学 | Method for making special flavor soybean-wheat sauce |
| CN105394588A (en) * | 2015-12-01 | 2016-03-16 | 陈玉海 | Pepper soybean paste and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 赵宝丰，等: "《调味品（上）347例》", 31 October 2004, 科学技术文献出版社 * |
| 赵立颖: "发酵豆是高营养食品", 《农产品加工（创新版）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655891A (en) * | 2021-01-07 | 2021-04-16 | 崔华 | Preparation process of tempeh |
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Application publication date: 20180309 |