CN107865400A - A kind of paste flavor flavoring and preparation method thereof - Google Patents
A kind of paste flavor flavoring and preparation method thereof Download PDFInfo
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- CN107865400A CN107865400A CN201711411302.8A CN201711411302A CN107865400A CN 107865400 A CN107865400 A CN 107865400A CN 201711411302 A CN201711411302 A CN 201711411302A CN 107865400 A CN107865400 A CN 107865400A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 28
- 235000019634 flavors Nutrition 0.000 title claims abstract description 28
- 235000015067 sauces Nutrition 0.000 claims abstract description 52
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 32
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000015278 beef Nutrition 0.000 claims abstract description 21
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 229940029982 garlic powder Drugs 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract description 9
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 9
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- 206010029164 Nephrotic syndrome Diseases 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
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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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of paste flavor flavoring and preparation method thereof, paste flavor flavoring includes the raw material of following parts by weight：35 parts of 10 20 parts of beef, 25 parts of edible salt, 13 parts of onion powder, 13 parts of garlic powder, 13 parts of chilli powder, 13 parts of black pepper, 13 parts of licorice powder, 38 parts of monosodium glutamate, 20 30 parts of vegetable oil, 15 20 parts of sauce beans and sesame.Paste flavor flavoring prepared by the present invention, there is appetizing to help food, give off a strong fragrance, fragrance is more tempting, more rich, and obtained flavoring mouthfeel is more natural, comfortable, compared to existing sauce beans, also has the effect of reducing hypertension, hepatic sclerosis, the hyperlipidaemic conditions incidence of disease.Its preparation technology is simple, eats environment-friendly.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of paste flavor flavoring and preparation method thereof.
Background technology
Soya sauce has abundant nutrition, and its main component has protein, fat, vitamin, calcium, phosphorus, iron etc., and these are all
It is the indispensable nutritional ingredient of human body.Soya sauce is rich in good protein, can not only increase the nutritive value of vegetable during culinary art,
And protein generates amino acid in the presence of microorganism, vegetable can be made to show more delicious flavour, there is appetizing to help food
The effect of.Linoleic acid is also rich in soya sauce, leukotrienes, necessary aliphatic acid is supplemented human body and reduces cholesterol and benefit.
Fat in soya sauce is rich in unrighted acid and soybean lecithin, has and keeps blood vessel elasticity, brain tonic and prevent fatty liver from being formed
Effect.
Although rich in abundant nutritive value in soya bean, if edible and process improper, some can be also produced to people
The harmful material of body, while can also influence human consumption and absorbability.So before edible to soybean fermentive food, all
Heated and fermentation process so that microorganism is bred in certain circumstances, destroys those harmful substances, and be allowed to
The nutritional ingredient that new soybean does not have in itself is formed, the nutritive value for lifting soybean fermentive food is utilized by people.
During fermented soybean, an also drawback is that the content of salt is higher.Due to medical research find long-term consumption have compared with
The food of high content salt is very unfavorable to health, especially the incidence of disease of hypertension can be caused to greatly improve, can also allow old man
Suffer from the disease of hypertension, heart disease, nephrosis, hepatic sclerosis etc..
Traditional thick broad-bean sauce is China Sichuan, traditional special product of the band of Chongqing one, due to its delicious flavour, therefore is widely used as
Food dressing.The product is to carry out nature koji-making using broad bean for raw material, then is aided with the auxiliary materials such as capsicum, salt, is mixed thoroughly, in certainly
Weather exposure under the conditions of so, by a kind of flavoring of delicious flavour made of lengthy fermentation.
The content of the invention
It is contemplated that at least solves one of technical problem present in prior art.Therefore, the present invention provides a kind of sauce
Seasoning and preparation method thereof, it is therefore an objective to be easy to appetizing to help food, increase eating mouth feel.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of paste flavor flavoring, include the raw material of following parts by weight：
Beef 10-20 parts, edible salt 2-5 parts, onion powder 1-3 parts, garlic powder 1-3 parts, chilli powder 1-3 parts, black pepper
1-3 parts, licorice powder 1-3 parts, monosodium glutamate 3-8 parts, vegetable oil 20-30 parts, sauce beans 15-20 parts and sesame 3-5 parts.
The raw material also includes thick broad-bean sauce 8-12 parts.Increase the eating mouth feel of flavoring.
The ratio of the sauce beans and thick broad-bean sauce is 2:1.Thick broad-bean sauce and sauce beans are added by the proportioning of this ratio, can be met
The eating mouth feel of majority of populations.
The preparation method of the paste flavor flavoring, comprises the following steps：
(1) sauce beans are made；
(2) beef is diced, heated after vegetable oil is poured into pot, added diced beef afterwards and decoct to beef color in brown
Color；
(3) by edible salt 2-5 parts, onion powder 1-3 parts, garlic powder 1-3 parts, chilli powder 1-3 parts, black pepper 1-3 parts, sweet
Grass meal 1-3 parts, monosodium glutamate 3-8 parts, sauce beans 15-20 parts, blend after sesame 3-5 parts and it is fried after diced beef add water mixing infusion
30-50 minutes；
(4) mixture after step (3) infusion through vacuum sterilization under the conditions of 120-150 DEG C and is dried to water content 30-
50%, produce.Water content control is easy to lift mouthfeel in 30-50%.Water content is too high, is easily adhered, and mouthfeel is bad；Water content
It is too low, there is stiff sense when edible.
The preparation method of the sauce beans comprises the following steps：
(a) it is standby after stir-frying, steaming that soya bean 300-500 parts after cleaning will be cleaned；
(b) Chinese Toon Leaves 5-10 parts are laid in round, the soya bean after steaming is laid in Chinese Toon Leaves afterwards, incited somebody to action
Container is sealed by fermentation 7-10 days and grows mould mould to soya bean surface；
(c) take American Ginseng 6-12 parts and orange peel 10-15 parts to add water to cook extraction twice, add the 3-4 times of water measured for the first time, carry
1-2h is taken, filters out first time decoction liquor；Second plus the 2-3 times of water measured, extract 0.5-1h, filter out second of decoction liquor, merge
First time decoction liquor and second of decoction liquor, obtain mixed extract；
(d) taking ginger 10-15 parts, anistree 3-10 parts and edible salt 50-120 parts to add water to cook 20-40min after mixing must adjust
Taste water；
(e) soya bean obtained by step (b) and seasoning water are mixed, sealing placement 2-3 days under normal temperature；
(f) the seasoning soya bean after the product for obtaining step (c) is placed with step (e) mixes, under the conditions of 120-150 DEG C
After vacuum sterilization, produce.
In preparation method step, first steam to soya bean frying and then again, avoid only directly using steaming, after then carrying out
Continuous preparation causes sauce beans pasty state to be adhered, and influences tasty and refreshing mouthfeel.
White wine 3-5 parts are additionally added in the round of the step (b).Utilize the wine in lactic acid caused by fermentation and white wine
Essence combines generation fragrance matter ethyl lactate, is advantageous to increase the fragrance of paste flavor flavoring.
Asparagus juice is additionally added in the step (f), the preparation method of asparagus juice is to take 30-40 parts asparagus to clean to cut
Into section shape, it is put into afterwards in beater, water is then added in beater, the amount of the water of addition is the two of asparagus gross weight
Times, filtered solid residue obtains.The content of asparagus amino acid is very abundant, and the content of especially lysine is especially high, tool
There is the function of promoting children's intelligence development；Hepatopathy and stomach, enteron aisle ulcer can be not only prevented and treated, and also is adapted for high blood
Pressure patient, overweight people and the elderly eat, because it is a kind of hyperkalemia hyponatremia food；Also have and suppress blood fat rise, reduce
Cholesterol, prevent and treat the function of cardiovascular and cerebrovascular disease；Often edible asparagus can play resisting fatigue, anti-inflammation, eliminate weight
Metallic salt material, antineoplastic action.
Rough gentian root extract is additionally added in the step (f), the preparation method of rough gentian root extract is by 15-20 part rough gentian
Crushed after root impurity removing clean dry, through hot water extraction, concentrated by rotary evaporation, ethanol precipitation, obtain rough gentian after freeze-drying and slightly carry
Thing, rough gentian crude extract take off albumen through resin, decolourized, then chromatographed, and first use distillation water elution, then washed with the NaCl solution stage
It is de-, NaCl eluents are collected, is dialysed after vacuum concentration with distilled water, is lyophilized to obtain.
The specific preparation method of rough gentian root extract is：
Crush：Drying, crushing, sieving, obtain rough gentian powder after gentian removal of impurities is cleaned；
Water extraction：The rough gentian powder and distilled water are pressed to the mass volume ratio 1 of feed liquid:15g/mL~1:35g/mL 70~
1.5~3.5h is extracted under 100 DEG C of water bath conditions, after suction filtration, obtains rough gentian Aqueous extracts；
Concentration：The rough gentian Aqueous extracts are concentrated in vacuo under the conditions of 40~65 DEG C and obtain concentrate；
Alcohol precipitation：After adding 2~3 times of volume absolute ethyl alcohol and stirrings in the concentrate, 6~14h is precipitated at 2~6 DEG C,
Precipitation is collected by centrifugation, washs precipitation 2~5 times with absolute ethyl alcohol, then precipitation plus water is redissolved, absolute ethyl alcohol is removed, obtains dragon
Courage crude extract；
De- albumen：The rough gentian crude extract is configured to shake after 0.5mg/mL~1.5mg/mL aqueous solution adds resin,
Filtering the solution after by resin and solution separation, collecting de- albumen again adds absolute ethyl alcohol to precipitate, and is freeze-dried, and obtains de- albumen
Rough gentian crude extract；
Decolourize：Obtained de- albumen rough gentian crude extract is configured to 2mg/mL~4mg/mL aqueous solution, it is 5~7 to adjust pH, is added
Enter macroporous absorbent resin Zhen Oscillating, filter resin and solution separation, collect solution after decolourizing and add absolute ethyl alcohol precipitation, it is chilled
Rough gentian Thick many candies are obtained after drying；
Chromatography：Obtained rough gentian Thick many candies are dissolved in distilled water, are centrifuged off insoluble matter, resulting solution adds chromatography
Post, distillation water elution is first used, then the NaCl solution stepwise elution gradually increased with concentration, flow velocity are 0.5mL/min~3mL/
Min, eluent is collected, dialyse 2~4d after vacuum concentration, lyophilized to obtain.
Thick broad-bean sauce 8-12 parts are additionally added in the step (3), the preparation method of thick broad-bean sauce comprises the following steps：
(A) broad bean is shelled, soak at room temperature to bean cotyledon periphery softens after cleaning, is put into bent room afterwards mouldy 4-5 days, bent room
Temperature is 20-30 DEG C, relative air humidity 70-90%, terminates mouldy system when covering with yellow green spore to the broad bean valve body whole body
It is bent；
(B) take American Ginseng 6-12 parts and orange peel 5-10 parts to add water to cook extraction twice, add the 3-4 times of water measured for the first time, carry
1-2h is taken, filters out first time decoction liquor；Second plus the 2-3 times of water measured, extract 0.5-1h, filter out second of decoction liquor, merge
First time decoction liquor and second of decoction liquor, obtain mixed extract；
(C) 20- is added water to cook after taking ginger 10-15 parts, anistree 3-6 parts, capsicum 3-5 parts and the mixing of edible salt 20-30 parts
40min obtains seasoning water；
(D) broad bean obtained by step (A) and seasoning water are mixed, sealing placement 1-2 days under normal temperature；
(E) the seasoning broad bean after the product for obtaining step (B) is placed with step (D) mixes, under the conditions of 100-120 DEG C
Vacuum sterilization is simultaneously dried to moisture after 60-80%, to produce.
Rough gentian root extract is additionally added in the step (E), the preparation method of rough gentian root extract is prepared with above-mentioned sauce beans
As in technique, no longer excessive chela is stated here.
Preferably, the sauce beans that moisture is 15-20% and the thick broad-bean sauce that moisture is 60-80% are used with 2:1
Ratio mixes, and after infusion, is not easy in the pasty state, to mix the eating mouth feel after infusion more preferably.
American Ginseng：Cool, calming heart intelligence development, nourishing Yin and moistening lung, heat-clearing fire, modern medicine report：(1) central nervous system work(is strengthened
Energy (saponin) is with all worries set aside with fixed attention, dispelling fatigue, enhancing memory.(2) protection is cardiovascular, and regulation blood pressure contributes to hypertension, the rhythm of the heart to lose
Often, coronary heart disease, acute myocardial infarction, cerebral thrombus etc. are recovered.(3) promote blood flow vigor, reduce blood clotting.
The paste flavor flavoring sweet tea of the present invention is peppery suitable, and fragrance is more tempting, more rich, obtained flavoring mouthfeel is more natural,
Comfortably, the addition of a small amount of licorice powder, collaboration increase sweet taste while, play reduce toppings it is pungent easily get angry the drawbacks of.Onion
Mealiness temperature, acrid-sweet flavor, there are the functions such as eliminating the phlegm, diuresis, stomach-invigorating intestine-moisturizing, removing toxic substances desinsection.The food that garlic powder is done, energy anti-aging,
Its antioxidation activity is better than ginseng.
Beneficial effects of the present invention：Paste flavor flavoring prepared by the present invention, there is appetizing to help food, give off a strong fragrance, mouthfeel is more
It is natural, comfortable, compared to existing sauce beans, also there is the effect of reducing hypertension, hepatic sclerosis, the hyperlipidaemic conditions incidence of disease.It is prepared
Technique is simple, eats environment-friendly.Containing abundant lysine in sauce beans, have and suppress blood fat rise, reduce the work(of cholesterol
Effect.The combination of each composition of raw materials, can be achieved the effect of vasodilator smooth muscle, and have preferable anticoagulant effect.
Embodiment
Below by the description to embodiment, the embodiment of the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its implementation.
Embodiment 1
A kind of paste flavor flavoring, include the raw material of following parts by weight：
12 parts of beef, 3 parts of edible salt, 1 part of onion powder, 2 parts of garlic powder, chilli powder 1,1 part of black pepper, 1 part of licorice powder,
3 parts of 3 parts of monosodium glutamate, 20 parts of vegetable oil, 15 parts of sauce beans and sesame.
The preparation method of the paste flavor flavoring, comprises the following steps：
(1) sauce beans are made：A, the soya bean cleaned after cleaning is stir-fried after being in red sauce to soya bean, taking-up, which is put into food steamer, to be used
Steamed 30 minutes；B, 8 parts of Chinese Toon Leaves are laid in round, afterwards laid the soya bean after steaming in Chinese Toon Leaves,
Container is sealed by fermentation 10 days, soya bean surface is grown mould mould；C, 12 parts of 10 parts of American Ginseng and orange peel is taken to add water to cook extraction two
It is secondary, add the water of 3 times of amounts for the first time, extract 1.5h, filter out first time decoction liquor；The water of second plus 2 times amount, extract 0.5h, filter
Go out second of decoction liquor, merge first time decoction liquor and second of decoction liquor, obtain mixed extract；D, 10 parts of ginger, anise 5 are taken
30min, which is added water to cook, after the 60 parts of mixing of part and edible salt obtains seasoning water；Wherein, the water of addition preferably uses cold boiling water, cold boiling water
Amount for 200 parts by weight or so, its dosage and the amount of mixed extract are added together roughly the same with the parts by weight of soya bean or not
Less than the parts by weight of soya bean；E, soya bean obtained by step b and seasoning water are mixed, sealing is placed 2 days in gnotobasis under normal temperature；f、
Seasoning soya bean after product that step c is obtained is placed with step e mixes, and vacuum sterilization drying is to moisture under the conditions of 120 DEG C
Content produces after 18% or so；
(2) by beef 12 parts dice, heated after vegetable oil is poured into pot, add diced beef afterwards and decoct to beef color and is in
Brown；
(3) by 3 parts of edible salt, 1 part of onion powder, 2 parts of garlic powder, chilli powder 1,1 part of black pepper, 1 part of licorice powder, monosodium glutamate
3 parts, 15 parts of sauce beans, blend after 3 parts of sesame and it is fried after diced beef add water mixing infusion 30 minutes；
(4) mixture after step (3) infusion through vacuum sterilization under the conditions of 120 DEG C and is dried to water content 35%, i.e.,
.
Embodiment 2
The present embodiment and the difference of embodiment 1 are that the preparation method of sauce beans therein is different, specifically includes following step
Suddenly：A, the soya bean cleaned after cleaning is stir-fried after being in red sauce to soya bean, taking-up, which is put into food steamer, uses steamed 30 minutes；B, will
10 parts of Chinese Toon Leaves are laid in round, afterwards lay the soya bean after steaming in Chinese Toon Leaves, container is sealed by fermentation into 8
My god, soya bean surface is grown mould mould；C, 13 parts of 12 parts of American Ginseng and orange peel is taken to add water to cook extraction twice, for the first time plus 3 times are measured
Water, extract 1.5h, filter out first time decoction liquor；The water of second plus 2 times amount, 0.5h is extracted, filters out second of decoction liquor, closed
And first time decoction liquor and second of decoction liquor, obtain mixed extract；Take 35 parts of asparagus to clean shape of cutting into chunks, be put into beat afterwards
In pulp grinder, water is then added in beater, the amount of the water of addition is twice of asparagus gross weight, and filtered solid residue obtains
To asparagus juice；D, take 90 parts of 12 parts of ginger, 8 parts of anise and edible salt to add water to cook 30min after mixing and obtain seasoning water；Wherein,
The water of addition preferably uses cold boiling water, its dosage and the amount of mixed extract be added together it is roughly the same with the parts by weight of soya bean or
No less than the parts by weight of soya bean；E, soya bean obtained by step b and seasoning water are mixed, sealing is placed 2 days in gnotobasis under normal temperature；
F, the seasoning soya bean after the product for obtaining step c and step e are placed mixes, and vacuum sterilization drying is to water under the conditions of 130 DEG C
Content is divided to be produced after 16% or so.
Embodiment 3
The present embodiment and the difference of embodiment 2 are that the preparation method of sauce beans therein is different, specifically includes following step
Suddenly：A, the soya bean cleaned after cleaning is stir-fried after being in red sauce to soya bean, taking-up, which is put into food steamer, uses steamed 30 minutes；B, will
10 parts of Chinese Toon Leaves are laid in round, afterwards lay the soya bean after steaming in Chinese Toon Leaves, container is sealed by fermentation into 9
My god, soya bean surface is grown mould mould；C, 13 parts of 12 parts of American Ginseng and orange peel is taken to add water to cook extraction twice, for the first time plus 3 times are measured
Water, extract 1.5h, filter out first time decoction liquor；The water of second plus 2 times amount, 0.5h is extracted, filters out second of decoction liquor, closed
And first time decoction liquor and second of decoction liquor, obtain mixed extract；Take 35 parts of asparagus to clean shape of cutting into chunks, be put into beat afterwards
In pulp grinder, water is then added in beater, the amount of the water of addition is twice of asparagus gross weight, and filtered solid residue obtains
To asparagus juice；Crushed after taking 18 parts of gentian impurity removing clean dries, it is cold through hot water extraction, concentrated by rotary evaporation, ethanol precipitation
It is lyophilized it is dry after obtain rough gentian crude extract, rough gentian crude extract takes off albumen through resin, decolourized, then chromatographed, first with distillation washing
It is de-, then with NaCl solution stepwise elution, collect NaCl eluents, dialysed after vacuum concentration with distilled water, be lyophilized to obtain dragon
Courage root extract；D, take 100 parts of 12 parts of ginger, 8 parts of anise and edible salt to add water to cook 30min after mixing and obtain seasoning water；Wherein,
The water of addition preferably uses cold boiling water, and the amount of cold boiling water is 200 parts by weight or so, and the amount of its dosage and mixed extract is added in one
Play parts by weight roughly the same with the parts by weight of soya bean or no less than soya bean；E, soya bean obtained by step b and seasoning water are mixed, often
Sealing is placed 2 days in the lower gnotobasis of temperature；F, the seasoning soya bean after the product for obtaining step c is placed with step e mixes,
Vacuum sterilization drying produces to moisture after 16% or so under the conditions of 130 DEG C.
Embodiment 4
A kind of paste flavor flavoring, include the raw material of following parts by weight：
18 parts of beef, 4 parts of edible salt, 2 parts of onion powder, 2 parts of garlic powder, chilli powder 2,2 parts of black pepper, 1 part of licorice powder,
5 parts of 4 parts of monosodium glutamate, 25 parts of vegetable oil, 20 parts of sauce beans, 10 parts of thick broad-bean sauce and sesame.
The preparation method of the paste flavor flavoring, comprises the following steps：
(1) sauce beans are made：A, the soya bean cleaned after cleaning is stir-fried after being in red sauce to soya bean, taking-up, which is put into food steamer, to be used
Steamed 30 minutes；B, 10 parts of Chinese Toon Leaves are laid in round, afterwards laid the soya bean after steaming in Chinese Toon Leaves,
Container is sealed by fermentation 10 days, soya bean surface is grown mould mould；C, 15 parts of 12 parts of American Ginseng and orange peel is taken to add water to cook extraction two
It is secondary, add the water of 3 times of amounts for the first time, extract 1.5h, filter out first time decoction liquor；The water of second plus 2 times amount, extract 0.5h, filter
Go out second of decoction liquor, merge first time decoction liquor and second of decoction liquor, obtain mixed extract；D, 10 parts of ginger, anise 5 are taken
30min, which is added water to cook, after the 60 parts of mixing of part and edible salt obtains seasoning water；Wherein, the water of addition preferably uses cold boiling water, its dosage
Parts by weight roughly the same with the parts by weight of soya bean or no less than soya bean are added together with the amount of mixed extract；E, by step b
Gained soya bean is mixed with seasoning water, and sealing is placed 2 days in gnotobasis under normal temperature；F, the product that step c is obtained and step e are put
The seasoning soya bean that postpones mixes, under the conditions of 120 DEG C vacuum sterilization drying produced to moisture after 18% or so；
Make thick broad-bean sauce：A, broad bean is shelled, soak at room temperature to bean cotyledon periphery softens after cleaning, and it is mouldy to be put into bent room afterwards
4 days, bent room temperature was 25 DEG C, relative air humidity 70%, was terminated when covering with yellow green spore to the broad bean valve body whole body mouldy
Koji-making；B, take American Ginseng and orange peel to add water to cook extraction twice, add the water of 3 times of amounts for the first time, extract 1.5h, filter out and decoct for the first time
Boil liquid；The water of second plus 2 times amount, 0.5h is extracted, filter out second of decoction liquor, merged first time decoction liquor and second decocts
Liquid, obtain mixed extract；C, 10 parts of ginger, anistree 4 parts, 3 parts of capsicum, 20 parts of edible salt and 6 parts of mixing of sesame after blending are taken
After add water to cook 30min and obtain seasoning water；Wherein, the water of addition preferably uses cold boiling water, the dosage and mixed extract of cold boiling water
Amount be added together parts by weight roughly the same with the parts by weight of soya bean or no less than broad bean；D, by broad bean obtained by step A with adjusting
Taste water mixes, sealing placement 1 day under normal temperature；E, the seasoning broad bean after the product for obtaining step B is placed with step D mixes,
After vacuum sterilization and drying to moisture are 70% under the conditions of 110 DEG C, produce；
(2) by beef 18 parts dice, heated after vegetable oil is poured into pot, add diced beef afterwards and decoct to beef color and is in
Brown；
(3) by 4 parts of edible salt, 2 parts of onion powder, 2 parts of garlic powder, chilli powder 2,2 parts of black pepper, 1 part of licorice powder, monosodium glutamate
4 parts, 25 parts of vegetable oil, 20 parts of sauce beans, 10 parts of thick broad-bean sauce, blend after 3 parts of sesame and it is fried after diced beef add water mixing endure
Boil 30 minutes；
(4) mixture after step (3) infusion through vacuum sterilization under the conditions of 120 DEG C and is dried to water content 40%, i.e.,
.
Embodiment 5
The present embodiment and the difference of embodiment 4 are that the preparation method of thick broad-bean sauce therein is different, specifically includes as follows
Step：
A, broad bean is shelled, soak at room temperature to bean cotyledon periphery softens after cleaning, is put into bent room afterwards mouldy 5 days, bent room temperature
Spend for 25 DEG C, relative air humidity 80%, terminate mouldy koji-making when covering with yellow green spore to the broad bean valve body whole body；
B, take 8 parts of 10 parts of American Ginseng and orange peel to add water to cook extraction twice, add the water of 3 times of amounts for the first time, extract 1.5h, filter
Go out first time decoction liquor；Second plus the water of 2 times of amounts, extract 0.5h, filter out second of decoction liquor, merge first time decoction liquor and
Second of decoction liquor, obtains mixed extract；Take 25 parts of asparagus to clean shape of cutting into chunks, be put into beater, then beating afterwards
Water is added in pulp grinder, the amount of the water of addition is twice of asparagus gross weight, and filtered solid residue obtains asparagus juice；Take 12
Crushed after part gentian impurity removing clean dry, through hot water extraction, concentrated by rotary evaporation, ethanol precipitation, dragon is obtained after freeze-drying
Courage crude extract, rough gentian crude extract take off albumen through resin, decolourized, then chromatographed, and first use distillation water elution, then use NaCl solution
Stepwise elution, NaCl eluents are collected, is dialysed after vacuum concentration with distilled water, is lyophilized to obtain rough gentian root extract；
C, 30 parts of 13 parts of ginger, 6 parts of anise and edible salt is taken to add water to cook 30min and obtain seasoning water；Wherein, the water of addition is excellent
Choosing uses cold boiling water, and the dosage of cold boiling water is added together roughly the same or many with the parts by weight of broad bean with the amount of mixed extract
In the parts by weight of broad bean；
D, broad bean, 4 parts of white wine obtained by step A are mixed with seasoning water, sealing is placed 2 days in gnotobasis under normal temperature；
E, the seasoning broad bean after the product for obtaining step B is placed with step 3 mixes, the vacuum sterilization under the conditions of 115 DEG C
Dry to moisture after 65% or so, produce.
Embodiment 6
The present embodiment and the difference of embodiment 5 are that the preparation method of sauce beans therein is different, specifically includes following step
Suddenly：
A, the soya bean cleaned after cleaning is stir-fried after being in red sauce to soya bean, taking-up is put into food steamer to be divided with steamed 30
Clock；
B, 10 parts of Chinese Toon Leaves are laid in round, the soya bean after steaming is laid in Chinese Toon Leaves afterwards, adds 4
The white wine of part, container is sealed by fermentation 9 days, soya bean surface is grown mould mould；
C, take 13 parts of 12 parts of American Ginseng and orange peel to add water to cook extraction twice, add the water of 3 times of amounts for the first time, extract 1.5h,
Filter out first time decoction liquor；The water of second plus 2 times amount, 0.5h is extracted, filter out second of decoction liquor, merge first time decoction liquor
With second of decoction liquor, mixed extract is obtained；Take 35 parts of asparagus to clean shape of cutting into chunks, be put into afterwards in beater, Ran Hou
Water is added in beater, the amount of the water of addition is twice of asparagus gross weight, and filtered solid residue obtains asparagus juice；Take
Crush after 18 parts of gentian impurity removing clean dries, through hot water extraction, concentrated by rotary evaporation, ethanol precipitation, obtained after freeze-drying
Rough gentian crude extract, rough gentian crude extract take off albumen through resin, decolourized, then chromatographed, and first use distillation water elution, then molten with NaCl
Liquid stepwise elution, NaCl eluents are collected, is dialysed after vacuum concentration with distilled water, is lyophilized to obtain rough gentian root extract；
C, take 100 parts of 12 parts of ginger, 8 parts of anise and edible salt to add water to cook 30min after mixing and obtain seasoning water；Wherein, add
The water entered preferably uses cold boiling water, and its dosage and the amount of mixed extract are added together roughly the same with the parts by weight of soya bean or not
Less than the parts by weight of soya bean；
E, soya bean obtained by step b and seasoning water are mixed, sealing is placed 2 days in gnotobasis under normal temperature；
F, the seasoning soya bean after the product for obtaining step c is placed with step e mixes, the vacuum sterilization under the conditions of 130 DEG C
Dry to moisture after 17% or so, produce.
The present invention is exemplarily described above.Obviously, present invention specific implementation is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (9)
1. a kind of paste flavor flavoring, it is characterised in that include the raw material of following parts by weight：
Beef 10-20 parts, edible salt 2-5 parts, onion powder 1-3 parts, garlic powder 1-3 parts, chilli powder 1-3 parts, black pepper 1-3
Part, licorice powder 1-3 parts, monosodium glutamate 3-8 parts, vegetable oil 20-30 parts, sauce beans 15-20 parts and sesame 3-5 parts.
2. paste flavor flavoring according to claim 1, it is characterised in that the raw material also includes thick broad-bean sauce 8-12 parts.
3. paste flavor flavoring according to claim 2, it is characterised in that the ratio of the sauce beans and thick broad-bean sauce is 2:1.
4. the preparation method of paste flavor flavoring according to claim 1, it is characterised in that comprise the following steps：
(1) sauce beans are made；
(2) beef is diced, heated after vegetable oil is poured into pot, addition diced beef is decocted brown to beef color afterwards；
(3) by edible salt 2-5 parts, onion powder 1-3 parts, garlic powder 1-3 parts, chilli powder 1-3 parts, black pepper 1-3 parts, licorice powder
1-3 parts, monosodium glutamate 3-8 parts, sauce beans 15-20 parts, blend after sesame 3-5 parts and it is fried after diced beef add water mixing infusion 30-
50 minutes；
(4) mixture after step (3) infusion through vacuum sterilization under the conditions of 120-150 DEG C and is dried to water content 30-50%,
Produce.
5. the preparation method of paste flavor flavoring according to claim 4, it is characterised in that the preparation method of the sauce beans includes
Following steps：
(a) it is standby after stir-frying, steaming that soya bean 300-500 parts after cleaning will be cleaned；
(b) Chinese Toon Leaves 5-10 parts are laid in round, afterwards laid the soya bean after steaming in Chinese Toon Leaves, by container
It is sealed by fermentation 7-10 days and grows mould mould to soya bean surface；
(c) take American Ginseng 6-12 parts and orange peel 10-15 parts to add water to cook extraction twice, add the 3-4 times of water measured for the first time, extract 1-
2h, filter out first time decoction liquor；Second plus the 2-3 times of water measured, extract 0.5-1h, filter out second of decoction liquor, merge first
Secondary decoction liquor and second of decoction liquor, obtain mixed extract；
(d) taking ginger 10-15 parts, anistree 3-10 parts and edible salt 50-120 parts to add water to cook 20-40min after mixing must season
Water；
(e) soya bean obtained by step (b) and seasoning water are mixed, sealing placement 2-3 days under normal temperature；
(f) the seasoning soya bean after the product for obtaining step (c) is placed with step (e) mixes, the vacuum under the conditions of 120-150 DEG C
After sterilizing, produce.
6. the preparation method of paste flavor flavoring according to claim 5, it is characterised in that be additionally added gold in the step (f)
Pin mushroom juice, the preparation method of asparagus juice are to take 30-40 parts asparagus to clean shape of cutting into chunks, and are put into afterwards in beater, then
Water is added in beater, the amount of the water of addition is twice of asparagus gross weight, and filtered solid residue obtains.
7. the preparation method of paste flavor flavoring according to claim 5, it is characterised in that be additionally added dragon in the step (f)
Courage root extract, the preparation method of rough gentian root extract is will to be crushed after 15-20 part gentian impurity removing clean dries, through heat
Flooding, concentrated by rotary evaporation, ethanol precipitation obtain rough gentian crude extract after freeze-drying, rough gentian crude extract takes off albumen through resin, taken off
Color, then chromatographed, first with distillation water elution, then with NaCl solution stepwise elution, collect NaCl eluents, after vacuum concentration
Dialysed with distilled water, be lyophilized to obtain.
8. the preparation method of paste flavor flavoring according to claim 4, it is characterised in that be additionally added beans in the step (3)
Valve sauce 8-12 parts, the preparation method of thick broad-bean sauce comprise the following steps：
(A) broad bean is shelled, soak at room temperature to bean cotyledon periphery softens after cleaning, is put into bent room afterwards mouldy 4-5 days, bent room temperature
For 20-30 DEG C, relative air humidity 70-90%, terminate mouldy koji-making when covering with yellow green spore to the broad bean valve body whole body；
(B) take American Ginseng 6-12 parts and orange peel 5-10 parts to add water to cook extraction twice, add the 3-4 times of water measured for the first time, extract 1-
2h, filter out first time decoction liquor；Second plus the 2-3 times of water measured, extract 0.5-1h, filter out second of decoction liquor, merge first
Secondary decoction liquor and second of decoction liquor, obtain mixed extract；
(C) 20-40min is added water to cook after taking ginger 10-15 parts, anistree 3-6 parts, capsicum 3-5 parts and the mixing of edible salt 20-30 parts
Obtain seasoning water；
(D) broad bean obtained by step (A) and seasoning water are mixed, sealing placement 1-2 days under normal temperature；
(E) the seasoning broad bean after the product for obtaining step (B) is placed with step (D) mixes, the vacuum under the conditions of 100-120 DEG C
Sterilize and dry to moisture after 60-80%, to produce.
9. the preparation method of paste flavor flavoring according to claim 5, it is characterised in that the round of the step (b)
In be additionally added white wine 3-5 parts.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109875012A (en) * | 2019-01-09 | 2019-06-14 | 成都尚医信息科技有限公司 | A kind of function sauce and its formula being depressured loss of weight suitable for overweight complicated hypertension patient |
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Application publication date: 20180403 |