CN108576808A - A kind of locust sauce and preparation method thereof - Google Patents
A kind of locust sauce and preparation method thereof Download PDFInfo
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- CN108576808A CN108576808A CN201810309287.4A CN201810309287A CN108576808A CN 108576808 A CN108576808 A CN 108576808A CN 201810309287 A CN201810309287 A CN 201810309287A CN 108576808 A CN108576808 A CN 108576808A
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- locust
- parts
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- dry
- oil plant
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000196324 Embryophyta Species 0.000 claims abstract description 27
- 239000003921 oil Substances 0.000 claims abstract description 26
- 235000019198 oils Nutrition 0.000 claims abstract description 26
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 18
- 239000000312 peanut oil Substances 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 241000207961 Sesamum Species 0.000 description 16
- 241000234282 Allium Species 0.000 description 15
- 241000208293 Capsicum Species 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 229920002101 Chitin Polymers 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010044684 Trismus Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019730 animal feed additive Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- WJZHMLNIAZSFDO-UHFFFAOYSA-N manganese zinc Chemical compound [Mn].[Zn] WJZHMLNIAZSFDO-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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 is suitable for locust food processing technology field, provide a kind of locust sauce, in parts by weight, including 500~600 parts of dry locust, 80~120 parts of edible salt, 8~10 parts of rice wine, 200~300 parts of capsicum, 400~500 parts of green onion, 30~50 parts of sesame, 800~1200 parts of peanut oil；The preparation method for additionally providing above-mentioned locust sauce, includes the following steps：A, dry locust removal wing and thorn foot are taken, adds edible salt and rice wine, stirring is placed in container and is sealed by fermentation to thick；B, the locust fermented is dried；C, oil plant is prepared；On D, locust that oil plant is sprinkled to drying while hot；E, the locust for mixing oil plant is sealed by fermentation to get locust sauce.The method of the present invention is unique, using locust sauce made from the invention, no any chemistry addition；And locust nutritive value is high, it is suitable for people of all ages；Gained locust sauce special taste, fresh crisp-fried is crisp and pungent is tasty and refreshing.
Description
Technical field
The present invention relates to locust food processing technology fields more particularly to a kind of locust sauce and preparation method thereof.
Background technology
Locust, scientific name locust are phytophagous pest, are food with plant leaf blade, main harm grass, body colour has green
Color and brown are the protective colorations of living environment.
Locust nutritive value is abundant, is not only rich in the micro members such as protein, carbohydrate, vitamin and calcium ferrophosphorus zinc-manganese
Element, good medicine of still curing the disease can treat lockjaw, child convulsion, fever are relievingd asthma, integrate edible, medicinal, nourishing, and
Many large size feed producers need ant freshwater mussel dry product milling to do animal feed additive.
Locust is thought containing abundant chitin, nutritionist's research：Chitin is known as after protein, fat, carbon aquation
The sixth-largest vital principle of human body after object, vitamin, minerals is closed, chitin can increase the pH value of body fluid, improve acid in vivo
Property environment, can remove human free radical, damage of the peroxide to human tissue cell, activating cell is inhibited to slow down aging, energy
The effect of enabling vivotoxin to exclude, reaching toxin-expelling and face nourishing.
The metabolism of lipid and cholesterol content of locust is low, and fat content is only 5.25%, and main cause is that its feeding is gramineous
Plant, without eating other feeds, some obesity, hypertension and Patients with Cardiovascular/Cerebrovascular Diseases at present more to be tended to eat such elder brother
Worm achievees the purpose that health, it is seen that locust be modern society weight-reducing, bodybuilding ultimate food.
Eating method, the way of locust are varied, according to the difference of region and food custom, there is a variety of sides such as barbecue, frying
Formula, but above method manufacturing process is simple, taste is single, and gained effective period of food quality is shorter, can not remain crispy texture.
In summary, the existing technology has inconveniences and defects in actual use, so it is necessary to be improved.
Invention content
For above-mentioned defect, the purpose of the present invention is to provide a kind of locust sauce and preparation method thereof, utilize the invention
Locust sauce obtained, no any chemistry addition；And locust nutritive value is high, it is suitable for people of all ages；Gained locust sauce special taste, fresh perfume (or spice)
Crisp and pungent is tasty and refreshing.
To achieve the goals above, the present invention provides a kind of locust sauce, in parts by weight, including dry locust 500~600
Part, 80~120 parts of edible salt, 8~10 parts of rice wine, 200~300 parts of capsicum, 400~500 parts of green onion, 30~50 parts of sesame, peanut
800~1200 parts of oil.
Locust sauce according to the present invention, in parts by weight, including it is 550 parts of dry locust, 100 parts of edible salt, 9 parts of rice wine, peppery
250 parts of green pepper, 450 parts of green onion, 40 parts of sesame, 1000 parts of peanut oil.
Locust sauce according to the present invention, the dry locust are wild locust.
The preparation method for also providing above-mentioned locust sauce, includes the following steps：
A, dry locust is taken, removal wing and thorn foot add edible salt and rice wine, and stirring is placed in container and is sealed to thick,
Normal temperature fermentation；
B, the locust fermented is dried；
C, oil plant is prepared：Peanut oil is heated to 200~250 DEG C, sesame is added, 10~40s is fried, green onion is then added,
10~20min is fried, capsicum is eventually adding, oil plant is obtained after frying 10~25min；
On D, locust that oil plant is sprinkled to drying while hot；
E, the locust for mixing oil plant is sealed by fermentation to get locust sauce.
The preparation method of locust sauce according to the present invention, the time fermented in the step A are 7 days.
The preparation method of locust sauce according to the present invention, the time fermented in the step E are 60 days.
The present invention provides a kind of locust sauce, using dry locust as major ingredient, be aided with edible salt, rice wine, capsicum, green onion, sesame,
Peanut oil is prepared, and in parts by weight, 500~600 parts of need of dry locust are with 80~120 parts of edible salt, 8~10 parts of rice wine, peppery
200~300 parts of green pepper, 400~500 parts of green onion, 30~50 parts of sesame, 800~1200 parts of peanut oil；Additionally provide above-mentioned locust simultaneously
The preparation method of sauce will mix to thick with edible salt and rice wine, be placed in after dry locust removal wing and thorn foot first
It ferments in sealing container；Drying and processing is carried out after fermentation；Then oil plant is prepared, sesame is sequentially added after peanut oil is heated
Fiber crops, green onion and capsicum；On the locust that gained oil plant is sprinkled to drying while hot, and fermentation is sealed against to get locust sauce.Utilize this hair
The fresh crisp-fried of bright locust sauce obtained is crisp, pungent is tasty and refreshing, and raw material is easy to get, production method is simple.
Description of the drawings
Fig. 1 is locust sauce preparation method flow chart.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to the accompanying drawings and embodiments, right
The present invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, and
It is not used in the restriction present invention.
The present invention provides a kind of locust sauce.The locust sauce using dry locust as major ingredient, be aided with edible salt, rice wine, capsicum,
Green onion, sesame, peanut oil are prepared, and calculate by weight, and 500~600 parts of need of dry locust are with 80~120 parts of edible salt, rice wine 8
~10 parts, 200~300 parts of capsicum, 400~500 parts of green onion, 30~50 parts of sesame, 800~1200 parts of peanut oil.
Specifically, calculating by weight, 550 parts of need of dry locust are with 100 parts of edible salt, 9 parts of rice wine, 250 parts of capsicum, green onion
450 parts, 40 parts of sesame, 1000 parts of peanut oil.
In order to improve the nutritive value of locust sauce, the preferably wild locust of dry locust
Referring to Fig. 1, while additionally providing the preparation method of above-mentioned locust sauce.The preparation method specifically includes following steps：
Step 1: take dry locust, removal wing and thorn foot add edible salt and rice wine, and stirring is placed in container to thick
Sealing, normal temperature fermentation.
More preferably for mouthfeel, it is needed the wing of dry locust and thorn foot removal before preparing locust sauce, after removal, corresponding ratio is added
The edible salt and rice wine of example, stir, until thick, the mixture after stirring are positioned in container, and
It is sealed against, then ferments under room temperature, for fermentation time depending on normal temperature condition, the specific time was best with 7 days.
Step 2: the locust fermented is dried.
It after locust ferments, is put into drying equipment and is dried, drying is thorough, prevents from influencing at subsequent frying
Reason.
Step 3: preparing oil plant：Peanut oil is heated to 200~250 DEG C, sesame is added, fries 10~40s, is then added
Enter green onion, fry 10~20min, be eventually adding capsicum, oil plant is obtained after frying 10~25min.
Oil plant is the principal ingredients of locust sauce, 4 kinds of raw materials including peanut oil, sesame, prepared by the specific of oil plant
Cheng Wei：First peanut oil is heated, its temperature is made to be maintained at 200~250 DEG C, sesame is then added, is added after frying 10~40s
Green onion is added capsicum after frying 10~20min, fries 10~25min, makes the fully quick-fried perfume of sesame, green onion and capsicum to get oil plant.
Step 4: oil plant is sprinkled while hot on the locust of drying.
By oil plant obtained by step 3, on the locust for sprinkling drying while hot, it is made voluntarily to burst.
Step 5: being sealed by fermentation the locust for mixing oil plant to get locust sauce.
After locust voluntarily bursts under the action of oil plant, the locust for mixing oil plant is again sealed off fermentation, fermentation time with
60 days are best, after fermentation to get locust sauce finished product.
In conclusion the present invention provides a kind of locust sauce, using dry locust as major ingredient, it is aided with edible salt, rice wine, peppery
Green pepper, green onion, sesame, peanut oil are prepared, and in parts by weight, 500~600 parts of need of dry locust are with 80~120 parts of edible salt, rice wine
8~10 parts, 200~300 parts of capsicum, 400~500 parts of green onion, 30~50 parts of sesame, 800~1200 parts of peanut oil；It also provides simultaneously
The preparation method of above-mentioned locust sauce mixes to first by after dry locust removal wing and thorn foot with edible salt and rice wine
It is thick, it is placed in sealing container and ferments；Drying and processing is carried out after fermentation；Then oil plant is prepared, after peanut oil is heated
Sequentially add sesame, green onion and capsicum；On the locust that gained oil plant is sprinkled to drying while hot, and fermentation is sealed against to get locust
Sauce.It is crisp using the fresh crisp-fried of locust sauce produced by the present invention, pungent is tasty and refreshing, and raw material is easy to get, production method is simple.
Certainly, the present invention can also have other various embodiments, without deviating from the spirit and substance of the present invention, ripe
It knows those skilled in the art and makes various corresponding change and deformations, but these corresponding changes and change in accordance with the present invention
Shape should all belong to the protection domain of appended claims of the invention.
Claims (6)
1. a kind of locust sauce, which is characterized in that in parts by weight, including 500~600 parts of dry locust, 80~120 parts of edible salt,
8~10 parts of rice wine, 200~300 parts of capsicum, 400~500 parts of green onion, 30~50 parts of sesame, 800~1200 parts of peanut oil.
2. locust sauce according to claim 1, which is characterized in that in parts by weight, including 550 parts of dry locust, edible salt
100 parts, 9 parts of rice wine, 250 parts of capsicum, 450 parts of green onion, 40 parts of sesame, 1000 parts of peanut oil.
3. locust sauce according to claim 1, which is characterized in that the dry locust is wild locust.
4. the method for preparing the locust sauce as described in claims 1 to 3, which is characterized in that include the following steps：
A, dry locust is taken, removal wing and thorn foot add edible salt and rice wine, and stirring is placed in container and is sealed to thick, room temperature
Fermentation；
B, the locust fermented is dried；
C, oil plant is prepared：Peanut oil is heated to 200~250 DEG C, sesame is added, 10~40s is fried, green onion is then added, is fried
10~20min is eventually adding capsicum, and oil plant is obtained after frying 10~25min；
On D, locust that oil plant is sprinkled to drying while hot；
E, the locust for mixing oil plant is sealed by fermentation to get locust sauce.
5. the preparation method of locust sauce according to claim 4, which is characterized in that the time fermented in the step A is 7
It.
6. the preparation method of locust sauce according to claim 4, which is characterized in that the time fermented in the step E is
60 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810309287.4A CN108576808A (en) | 2018-04-09 | 2018-04-09 | A kind of locust sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810309287.4A CN108576808A (en) | 2018-04-09 | 2018-04-09 | A kind of locust sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576808A true CN108576808A (en) | 2018-09-28 |
Family
ID=63621431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810309287.4A Pending CN108576808A (en) | 2018-04-09 | 2018-04-09 | A kind of locust sauce and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN108576808A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178224A (en) * | 2011-04-11 | 2011-09-14 | 天津商业大学 | Method for making acridid food |
| CN102461887A (en) * | 2010-11-08 | 2012-05-23 | 宋欣华 | Locust can |
| CN104605332A (en) * | 2015-02-05 | 2015-05-13 | 许立国 | Method for processing and making grasshopper sauce foods |
| CN105475972A (en) * | 2015-11-23 | 2016-04-13 | 石金铭 | Locust sauce and making method thereof |
| CN105942475A (en) * | 2016-06-22 | 2016-09-21 | 蒙阴县佳玉家兔养殖专业合作社 | Locust sauce with anti-aging function and preparation method thereof |
-
2018
- 2018-04-09 CN CN201810309287.4A patent/CN108576808A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461887A (en) * | 2010-11-08 | 2012-05-23 | 宋欣华 | Locust can |
| CN102178224A (en) * | 2011-04-11 | 2011-09-14 | 天津商业大学 | Method for making acridid food |
| CN104605332A (en) * | 2015-02-05 | 2015-05-13 | 许立国 | Method for processing and making grasshopper sauce foods |
| CN105475972A (en) * | 2015-11-23 | 2016-04-13 | 石金铭 | Locust sauce and making method thereof |
| CN105942475A (en) * | 2016-06-22 | 2016-09-21 | 蒙阴县佳玉家兔养殖专业合作社 | Locust sauce with anti-aging function and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴春: "《新编家庭厨房百科》", 31 August 2006, 上海文化出版社 * |
| 黄艳芬: "《美食巍山》", 31 March 2013, 云南科技出版社 * |
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