CN108618109A - A kind of secret northeast salty sauce and preparation method thereof - Google Patents
A kind of secret northeast salty sauce and preparation method thereof Download PDFInfo
- Publication number
- CN108618109A CN108618109A CN201710173014.7A CN201710173014A CN108618109A CN 108618109 A CN108618109 A CN 108618109A CN 201710173014 A CN201710173014 A CN 201710173014A CN 108618109 A CN108618109 A CN 108618109A
- Authority
- CN
- China
- Prior art keywords
- parts
- clam
- northeast
- soybean
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 244000291564 Allium cepa Species 0.000 claims abstract description 11
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 10
- 230000002255 enzymatic effect Effects 0.000 claims description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 238000002161 passivation Methods 0.000 claims description 5
- 235000019419 proteases Nutrition 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 239000013535 sea water Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 208000006558 Dental Calculus Diseases 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 235000012045 salad Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 239000000126 substance Substances 0.000 description 4
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003064 anti-oxidating effect 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
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GMTUGPYJRUMVTC-UHFFFAOYSA-N Daidzin Natural products OC(COc1ccc2C(=O)C(=COc2c1)c3ccc(O)cc3)C(O)C(O)C(O)C=O GMTUGPYJRUMVTC-UHFFFAOYSA-N 0.000 description 1
- KYQZWONCHDNPDP-UHFFFAOYSA-N Daidzoside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000003625 amylolytic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000007240 daidzein Nutrition 0.000 description 1
- KYQZWONCHDNPDP-QNDFHXLGSA-N daidzein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 KYQZWONCHDNPDP-QNDFHXLGSA-N 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 229960000520 diphenhydramine Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of secret northeast salty sauce, espespecially a kind of secret northeast salty sauce and preparation method thereof, the secret northeast salty sauce is mainly made of following raw material：Soybean, pickled red pepper, ginger, shallot, salt, white granulated sugar, vegetable oil, rice vinegar, illiciumverum, water, clam extracting solution.The sauce of the present invention not only possesses the original aromatic taste in strong northeast, and salty sauce pure color is made, and taste is mellow, tasty mouthfeel, it is full of nutrition, in the case where not adding monosodium glutamate, obtained strong delicate flavour, unique flavor, natural, health, nutrition tartar sauce.While improving a poor appetite and quite high nutritional ingredient is provided, is the hot-pot dipping sauce of ideal salad vegetable and house blocked shot, is the food of real safety and green, is suitble to industrialized production.
Description
Technical field
The present invention relates to a kind of food processing technology field, especially a kind of secret northeast salty sauce and preparation method thereof.
Background technology:
North-east China cuisine, just as the people of northeast, and it is honest give full measure, and it is quite satisfactory can strength put condiments.Northeast cuisines are spoken of, how can
Can do without northeast salty sauce.Salty sauce in northeast, can be compared to Chinese prickly ash in Sichuan, mature vinegar in Shanxi, it is exactly the soul tune in northeast
Material, no matter homely dining table or guests entertain, where which all can't do without it, and otherwise northeast is not just quite satisfactory！Without salty sauce, no
Northeast！
Black soil of Northeast China is fertile, and Soybean production is richly endowed by nature, beans sauce with soybeans as raw materials then occurs, and in main product wheat
It is regional inside the Pass, then it is more edible using flour as the sweet fermented flour sauce of raw material（Sweet taste comes from amylolytic glucose and maltose）.Its
Two, there is grain shortage in spring in the very long beginning of spring in northeast winter, so in vegetables of the having inconvenient traffic in the past rare date, be easy to storage salty sauce and
Salted vegetables, drying dry vegetalbe just at the good companion of dining table.Third, salty sauce status in Nuzhen, an ancient nationality in China, ancestors of the Manchus, who founded the Jin Dynasty's history is very heavy, their edible dipping pickles
Custom also spread always so far.In northeast, from the wild vegetables in a beginning of spring to the various green vegetables in the four seasons, so that big dried bean curd beans
Corruption can dip in sauce and eat.
Invention content:
The invention aims to provide a kind of secret northeast salty sauce and preparation method thereof.
The present invention is achieved by the following technical programs：
1, a kind of secret northeast salty sauce, which is characterized in that be made of following raw material：10-18 parts of soybean, pickled red pepper 3-8
Part, 2-5 parts of ginger, 3-6 parts of shallot, 1-3 parts of salt, 0.5-2 parts of white granulated sugar, 8-12 parts of vegetable oil, rice vinegar 1.5-3
Part, 0.5-0.8 parts of illiciumverum, 25-30 parts of water, 8-12 parts of clam extracting solution.
2, a kind of secret northeast salty sauce, which is characterized in that include the following steps and be made：
（1）First 10-18 portions of soybean are cleaned and remove impurity；80-100 degrees Celsius is heated to by washed soybean is placed in the vessel,
Constant temperature 1-1.5 hours, after placing 18-24 hours, beans become brown by yellow；Well-done soybean is ground with grinder, is made
Steamed bun type or square, allow its spontaneous fermentation, spare；
（2）Pickled red pepper cleaning draining is weighed 3-8 parts, by 2-5 parts of ginger, 3-6 parts of shallot, 1-3 parts of salt, white granulated sugar 0.5-2
After being stirred evenly in 25-30 parts of part, 8-12 parts of vegetable oil, 1.5-3 parts of rice vinegar, 0.5-0.8 parts of illiciumverum, water merging blenders, add
Enter 8-12 parts of clam extracting solution, it is spare；
（3）Vegetable oil is heated to 200-220 degrees Celsius, is put into step 2-（1）The soybean dispensing told fries in oil cauldron and fries 6-10
Minute, then by step 2-（2）It tells that remaining mixed spices is put into stir evenly, after being heated to 80-100 Celsius temperatures, stops adding
Heat turns small fire and simmers 12-18 minutes, and finished product is both obtained after cooling.
3, it is that Clam Meat is used into the clam liquid obtained after papain enzymolysis according to the told clam extracting solution of step 1,
Its treatment conditions is：
（1）Clam Meat after crushing is put into enzymatic vessel, water is added in enzymatic vessel, amount of water is clam meat quality
1.6-2.4 again；The dosage of protease is the 1.3-1.5% of raw material clam meat quality, and the pH value of enzymolysis is 6.0, and temperature should be
45 DEG C -50 DEG C, the time is 1.5 hours；
（2）Enzymolysis liquid obtained above is heated to 60-80 DEG C of time, keeps making its passivation in 8-15 minutes, to obtain through
Cross the clam liquid after enzymolysis.
4, it is according to the acquisition process of Clam Meat described in step 3：
（1）After fresh clam is cleaned up, with carrying out spitting sand in the seawater of salinity 1.8-2.5%, spitting the husky time is
20-24 hour, then take meat；
（2）The meat pulverizer of clam is crushed
The invention has the advantages that：
Contain Diphenhydramine leucine in the secret northeast salty sauce of the present invention（Cancer-resisting substance）Amino acid, the physiological activity of protein
It is prominent, headache can be mitigated, reduced blood pressure on one side, have the effect for inhibiting hypertension on one side, there is good curative effect to hypertension, and
And can understand cholesterol, improve blood vessel elasticity.The substance that antioxidation is played in salty sauce is contained in soybean including Huang
Color pigment daidzein and daidzin and same flavin, they are to belong to polyphenols.Another antioxidant is
The substance on melanoidin generated by the reaction of amino acid and carbohydrate.These substances prevent the oxygen of lipid present in soybean
Change, soybean is made to become safe food.Antioxidation can prevent skin aging simultaneously.
Specific implementation mode:
With reference to embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to implement
The range that example indicates.
Embodiment 1
1, a kind of secret northeast salty sauce, which is characterized in that be made of following raw material：10-18 parts of soybean, pickled red pepper 3-8
Part, 2-5 parts of ginger, 3-6 parts of shallot, 1-3 parts of salt, 0.5-2 parts of white granulated sugar, 8-12 parts of vegetable oil, rice vinegar 1.5-3
Part, 0.5-0.8 parts of illiciumverum, 25-30 parts of water, 8-12 parts of clam extracting solution.
2, a kind of secret northeast salty sauce, which is characterized in that include the following steps and be made：
（1）First 10 portions of soybean are cleaned and remove impurity；80 degrees Celsius are heated to by washed soybean is placed in the vessel, constant temperature 1 is small
When, after placing 18 hours, beans become brown by yellow；Well-done soybean is ground with grinder, makes steamed bun type or square,
Allow its spontaneous fermentation, it is spare；
（2）Pickled red pepper cleaning draining is weighed 3 parts, by 2 parts of ginger, 3 parts of shallot, 1 part of salt, 0.5 part of white granulated sugar, vegetable oil 8
After being stirred evenly in part, 1.5 parts of rice vinegar, 0.5 part octagonal, 25 parts of merging blenders of water, 8 parts of clam extracting solution is added, it is spare；
（3）Vegetable oil is heated to 200 degrees Celsius, is put into step 2-（1）The soybean dispensing told is fried in oil cauldron and is fried 6 minutes, then
By step 2-（2）It tells that remaining mixed spices is put into stir evenly, after being heated to 80 Celsius temperatures, stops heating, it is stewing to turn small fire
It boils 12 minutes, finished product is both obtained after cooling.
3, it is that Clam Meat is used into the clam liquid obtained after papain enzymolysis according to the told clam extracting solution of step 1,
Its treatment conditions is：
（1）Clam Meat after crushing is put into enzymatic vessel, water is added in enzymatic vessel, amount of water is the 1.6 of clam meat quality
Times；The dosage of protease is the 1.3% of raw material clam meat quality, and the pH value of enzymolysis is 6.0, and temperature should be 45 DEG C, the time 1.5
Hour；
（2）Enzymolysis liquid obtained above is heated to 60 DEG C of times, keeps making its passivation in 8 minutes, to obtain after enzymolysis
Clam liquid.
4, it is according to the acquisition process of Clam Meat described in step 3：
（1）After fresh clam is cleaned up, with carrying out spitting sand in the seawater of salinity 1.8%, it is 20 small to spit the husky time
When, then take meat；
（2）The meat pulverizer of clam is crushed
Embodiment 2
1, a kind of secret northeast salty sauce, which is characterized in that be made of following raw material：10-18 parts of soybean, pickled red pepper 3-8
Part, 2-5 parts of ginger, 3-6 parts of shallot, 1-3 parts of salt, 0.5-2 parts of white granulated sugar, 8-12 parts of vegetable oil, rice vinegar 1.5-3
Part, 0.5-0.8 parts of illiciumverum, 25-30 parts of water, 8-12 parts of clam extracting solution.
2, a kind of secret northeast salty sauce, which is characterized in that include the following steps and be made：
（1）First 15 portions of soybean are cleaned and remove impurity；90 degrees Celsius are heated to by washed soybean is placed in the vessel, constant temperature 1.2
Hour, after placing 20 hours, beans become brown by yellow；Well-done soybean is ground with grinder, makes steamed bun type or four directions
Type, allows its spontaneous fermentation, spare；
（2）Pickled red pepper cleaning draining, weigh 6 parts, by 3 parts of ginger, 4 parts of shallot, 2 parts of salt, 1 part of white granulated sugar, 10 parts of vegetable oil,
After being stirred evenly in 2 parts of rice vinegar, 0.6 part octagonal, 27 parts of merging blenders of water, 10 parts of clam extracting solution is added, it is spare；
（3）Vegetable oil is heated to 210 degrees Celsius, is put into step 2-（1）The soybean dispensing told is fried in oil cauldron and is fried 8 minutes, then
By step 2-（2）It tells that remaining mixed spices is put into stir evenly, after being heated to 90 Celsius temperatures, stops heating, it is stewing to turn small fire
It boils 16 minutes, finished product is both obtained after cooling.
3, it is that Clam Meat is used into the clam liquid obtained after papain enzymolysis according to the told clam extracting solution of step 1,
Its treatment conditions is：
（1）Clam Meat after crushing is put into enzymatic vessel, water is added in enzymatic vessel, amount of water is 2 times of clam meat quality；
The dosage of protease is the 1.4% of raw material clam meat quality, and the pH value of enzymolysis is 6.0, and temperature should be 47 DEG C, and the time is 1.5 small
When；
（2）Enzymolysis liquid obtained above is heated to 70 DEG C of times, keeps making its passivation in 10 minutes, to obtain after enzymolysis
Clam liquid.
4, it is according to the acquisition process of Clam Meat described in step 3：
（1）After fresh clam is cleaned up, with carrying out spitting sand in the seawater of salinity 2%, it is 21 small to spit the husky time
When, then take meat；
（2）The meat pulverizer of clam is crushed
Embodiment 3
1, a kind of secret northeast salty sauce, which is characterized in that be made of following raw material：10-18 parts of soybean, pickled red pepper 3-8
Part, 2-5 parts of ginger, 3-6 parts of shallot, 1-3 parts of salt, 0.5-2 parts of white granulated sugar, 8-12 parts of vegetable oil, rice vinegar 1.5-3
Part, 0.5-0.8 parts of illiciumverum, 25-30 parts of water, 8-12 parts of clam extracting solution.
2, a kind of secret northeast salty sauce, which is characterized in that include the following steps and be made：
（1）First 18 portions of soybean are cleaned and remove impurity；100 degrees Celsius are heated to by washed soybean is placed in the vessel, constant temperature 1.5
Hour, after placing 24 hours, beans become brown by yellow；Well-done soybean is ground with grinder, makes steamed bun type or four directions
Type, allows its spontaneous fermentation, spare；
（2）Pickled red pepper cleaning draining, weigh 8 parts, by 5 parts of ginger, 6 parts of shallot, 3 parts of salt, 2 parts of white granulated sugar, 12 parts of vegetable oil,
After being stirred evenly in 3 parts of rice vinegar, 0.8 part octagonal, 30 parts of merging blenders of water, 12 parts of clam extracting solution is added, it is spare；
（3）Vegetable oil is heated to 220 degrees Celsius, is put into step 2-（1）The soybean dispensing told is fried in oil cauldron and is fried 10 minutes,
Again by step 2-（2）It tells that remaining mixed spices is put into stir evenly, after being heated to 100 Celsius temperatures, stops heating, turn small fire
It simmers 18 minutes, finished product is both obtained after cooling.
3, it is that Clam Meat is used into the clam liquid obtained after papain enzymolysis according to the told clam extracting solution of step 1,
Its treatment conditions is：
（1）Clam Meat after crushing is put into enzymatic vessel, water is added in enzymatic vessel, amount of water is the 2.4 of clam meat quality
Times；The dosage of protease is the 1.5% of raw material clam meat quality, and the pH value of enzymolysis is 6.0, and temperature should be 50 DEG C, the time 1.5
Hour；
（2）Enzymolysis liquid obtained above is heated to 80 DEG C of times, keeps making its passivation in 15 minutes, to obtain after enzymolysis
Clam liquid.
4, it is according to the acquisition process of Clam Meat described in step 3：
（1）After fresh clam is cleaned up, with carrying out spitting sand in the seawater of salinity 2.5%, it is 24 small to spit the husky time
When, then take meat；
（2）The meat pulverizer of clam is crushed
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that this hair
Bright specific implementation is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs, it is not taking off
Under the premise of from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to the protection of the present invention
Range.
Claims (4)
1. a kind of secret northeast salty sauce, which is characterized in that be made of following raw material：10-18 parts of soybean, pickled red pepper 3-8
Part, 2-5 parts of ginger, 3-6 parts of shallot, 1-3 parts of salt, 0.5-2 parts of white granulated sugar, 8-12 parts of vegetable oil, rice vinegar 1.5-3
Part, 0.5-0.8 parts of illiciumverum, 25-30 parts of water, 8-12 parts of clam extracting solution.
2. a kind of secret northeast salty sauce, which is characterized in that include the following steps and be made：
（1）First soybean is cleaned and removes impurity, by washed soybean heating placed in the vessel, after placing 24 hours, beans are by yellow
Become brown；Well-done soybean is ground with grinder, makes steamed bun type or square, allows its spontaneous fermentation, it is spare；
（2）Pickled red pepper cleaning draining is weighed, and ginger, shallot, salt, white granulated sugar, vegetable oil, rice vinegar, illiciumverum, water merging are stirred
It mixes after being stirred evenly in machine, clam extracting solution is added, it is spare；
（3）Vegetable oil is heated, claim 2- is put into（1）The soybean dispensing told is fried in oil cauldron and is fried, then by claim 2-
（2）It tells that remaining mixed spices is put into stir evenly, after being heated to certain temperature, turns small fire and simmer, finished product is both obtained after cooling.
3. it is that Clam Meat is used into the clam liquid obtained after papain enzymolysis according to the told clam extracting solution of claim 1,
Its treatment conditions is：
（1）Clam Meat after crushing is put into enzymatic vessel, water is added in enzymatic vessel, amount of water is clam meat quality
1.6-2.4 again；The dosage of protease is the 1.3-1.5% of raw material clam meat quality, and the pH value of enzymolysis is 6.0, and temperature should be
45 DEG C -50 DEG C, the time is 1.5 hours；
（2）Enzymolysis liquid obtained above is heated to 60-80 DEG C of time, keeps making its passivation in 8-15 minutes, to obtain through
Cross the clam liquid after enzymolysis.
4. the acquisition process of Clam Meat is according to claim 3：
（1）After fresh clam is cleaned up, with carrying out spitting sand in the seawater of salinity 1.8-2.5%, spitting the husky time is
20-24 hour, then take meat；
（2）The meat pulverizer of clam is crushed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710173014.7A CN108618109A (en) | 2017-03-22 | 2017-03-22 | A kind of secret northeast salty sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710173014.7A CN108618109A (en) | 2017-03-22 | 2017-03-22 | A kind of secret northeast salty sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108618109A true CN108618109A (en) | 2018-10-09 |
Family
ID=63707038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710173014.7A Pending CN108618109A (en) | 2017-03-22 | 2017-03-22 | A kind of secret northeast salty sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108618109A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090040101A (en) * | 2007-10-19 | 2009-04-23 | 강미희 | Preparation method of fermented hot pepper soybean paste |
| CN102475259A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Seafood sauce |
| CN102475260A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Special sauce for fish stewing, and processing method thereof |
| CN102630924A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Method for preparing sweet noodle sauce |
| CN103766853A (en) * | 2012-10-25 | 2014-05-07 | 大连鹤菲英博科技有限公司 | Soybean paste preparation method |
| CN105495541A (en) * | 2015-12-02 | 2016-04-20 | 张二雷 | Hot and spicy sauce and preparation method thereof |
| CN105876647A (en) * | 2016-06-03 | 2016-08-24 | 赵海燕 | Soybean paste |
| CN106333341A (en) * | 2016-08-22 | 2017-01-18 | 张国凤 | Chilli sauce and preparation method thereof |
-
2017
- 2017-03-22 CN CN201710173014.7A patent/CN108618109A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090040101A (en) * | 2007-10-19 | 2009-04-23 | 강미희 | Preparation method of fermented hot pepper soybean paste |
| CN102475259A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Seafood sauce |
| CN102475260A (en) * | 2010-11-30 | 2012-05-30 | 丹东市海宇调味食品有限公司 | Special sauce for fish stewing, and processing method thereof |
| CN102630924A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Method for preparing sweet noodle sauce |
| CN103766853A (en) * | 2012-10-25 | 2014-05-07 | 大连鹤菲英博科技有限公司 | Soybean paste preparation method |
| CN105495541A (en) * | 2015-12-02 | 2016-04-20 | 张二雷 | Hot and spicy sauce and preparation method thereof |
| CN105876647A (en) * | 2016-06-03 | 2016-08-24 | 赵海燕 | Soybean paste |
| CN106333341A (en) * | 2016-08-22 | 2017-01-18 | 张国凤 | Chilli sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《农村实用知识手册》编写组: "《农村实用知识手册》", 31 December 1984, 黑龙江人民出版社 * |
| 王成立: ""做好东北农家大酱"", 《中国调味品》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102210435A (en) | Red soup hotpot base material and preparation method thereof | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| CN103783227A (en) | Highland barley compound type tea bag | |
| CN103416661B (en) | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| KR101824120B1 (en) | red bean sediment and a method of manufacturing the ingredient containing lotus root | |
| CN107373583A (en) | A kind of Hot and Sour Rice Noodles sauce flavoring and preparation method thereof and application | |
| KR20110054671A (en) | Manufacturing method of low salinity toenjang | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| KR101480310B1 (en) | Barley rice chaff paste manufacturing method and barley rice chaff paste | |
| CN109805352A (en) | Flavor-enhancing soy sauce for fishing juice and preparation method thereof | |
| KR101265290B1 (en) | Manufacturing method of instant soybean paste | |
| KR101192262B1 (en) | Method for manufacturing of doenjang barbecue and doenjang sauce | |
| KR101600309B1 (en) | the manufacturing method of gochujang with garlic | |
| CN107510031A (en) | A kind of dry pot sauce and preparation method thereof and application | |
| CN112120206A (en) | Soy sauce production method | |
| CN108618109A (en) | A kind of secret northeast salty sauce and preparation method thereof | |
| KR101230604B1 (en) | Manufacturing method for hop pepper paste using turmeric | |
| KR20170127671A (en) | A method of preparing functional fermented soybean powder comprising beet extract using ultra-high pressure | |
| KR20090107323A (en) | Song-i mushroom hot pepper paste manufacture method | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| CN109757705A (en) | Sauce for removing fishy smell and extracting fresh sauce and preparation method thereof | |
| KR102498450B1 (en) | Tare sauce and manufacturing method of the same | |
| KR20190088288A (en) | Aged wolfberry syrup and manufacturing method for the same | |
| KR102584886B1 (en) | Method of manufacturing seasoning sauce for meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181009 |
|
| WD01 | Invention patent application deemed withdrawn after publication |