CN108740940A - A kind of kelp bean curd breast sauce taste seasoning and preparation method thereof - Google Patents
A kind of kelp bean curd breast sauce taste seasoning and preparation method thereof Download PDFInfo
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- CN108740940A CN108740940A CN201810689679.8A CN201810689679A CN108740940A CN 108740940 A CN108740940 A CN 108740940A CN 201810689679 A CN201810689679 A CN 201810689679A CN 108740940 A CN108740940 A CN 108740940A
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- 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
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Abstract
The invention discloses a kind of kelp bean curd breast sauce taste seasonings and preparation method thereof, and the fermented bean curd is prepared by the raw material of following mass parts：70 parts of kelp, 8-1210 parts of fermented bean curd, 13-17 parts of edible oil, 3.5-4 parts of salt, 0.8-1 parts of white sugar, 0.025-0.03 parts of different Vc sodium, 0.08-0.1 parts of food flavor fragrance, 0.2-0.25 parts of capsicum, 0.03-0.05 parts of Chinese prickly ash, 0.13-0.17 parts of citric acid, 0.25-0.35 parts of monosodium glutamate, 0.04-0.05 parts of I+G, 0.04-0.05 parts of potassium sorbate.Kelp and fermented bean curd are prepared by mixing into seasoning by the present invention as major ingredient and other raw materials, finished product delicate mouthfeel, faint scent is palatable, and lactobacillus-fermented fermented bean curd can generate a variety of Organic nutrients such as lactic acid, lactein, esters aromatic substance, be well received by consumers.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of kelp bean curd breast sauce taste seasoning and its making side
Method.
Background technology
Seasoning is an important factor for influencing dish quality, is the maximum driving force of China's cooking skill development.1100
Come, people above have accumulated abundant experience in the brew of seasoning and cooking application.With the development of science and technology, the object of people
Matter life has an earth-shaking variation, and rhythm of life is accelerated, main body knot of the people to one of diet this life fundamental
Structure and standard, it was also proposed that new expectation.It is delicious, conveniently, safely, it is yardstick of the people to new dietary standards.Exactly
Under the background of this social demand, compound seasoner has come into the visual field of people more and more, into people's lives.It is multiple
It closes seasoning and has catered to demand of the people to food taste, diversification, convenient purification, functionalization are the development sides of compound seasoner
To.
In addition, with the accumulation of scientific knowledge, people are higher and higher to the wholesome understanding of edible latic acid-fermented food,
The immunoregulation effect of latic acid-fermented food is also illustrated increasingly.Therefore, using lactobacillus-fermented product as the seasoning of raw material
Research is of great significance.
Invention content
Present invention aims at a kind of kelp bean curd breast sauce taste seasonings of offer and preparation method thereof.
To achieve the goals above, the present invention adopts the following technical scheme that：
A kind of kelp bean curd breast sauce taste seasoning, is prepared by the raw material of following mass parts：
70 parts of kelp, 8-12 parts of fermented bean curd, 13-17 parts of soybean oil, 3.5-4 parts of salt, 0.8-1 parts of white sugar, different Vc sodium 0.025-
0.03 part, 0.08-0.1 parts of food flavor fragrance, 0.2-0.25 parts of capsicum, 0.03-0.05 parts of Chinese prickly ash, citric acid 0.13-0.17
Part, 0.25-0.35 parts of monosodium glutamate, 0.04-0.05 parts of I+G, 0.04-0.05 parts of potassium sorbate.
The fermented bean curd is lactobacillus-fermented fermented bean curd, is made by following methods：
1) mixed bacteria liquid is made with 1: 1 volume ratio in rhizopus chinensis and Mucor zymotic fluid, is sprayed at progress training early period in bean curd
Bacterium, time are 30~40 h, and fermented bean curd base is made；
2) into fermented bean curd base add the lactic acid bacteria powder of 0.2-0.25%, the yeast bacterium powder of 0.2-0.25%, 2-3% white sugar and
The salt of 5-6% carries out later stage fermentation, obtains lactobacillus-fermented fermented bean curd.
Preferably, the kelp bean curd breast sauce taste seasoning, is prepared by the raw material of following mass parts：
70 parts of kelp, 10 parts of fermented bean curd, 15 parts of soybean oil, 4 parts of salt, 1 part of white sugar, 0.03 part of different Vc sodium, food flavor fragrance
0.1 part, 0.2 part of capsicum, 0.05 part of Chinese prickly ash, 0.15 part of citric acid, 0.3 part of monosodium glutamate, 0.05 part of I+G, 0.05 part of potassium sorbate.
Further, the kelp bean curd breast sauce taste seasoning further includes 1-2 parts of lemongrass juice.
The present invention also provides the production methods of the kelp bean curd breast sauce taste seasoning comprising following steps：
1）It will be sliced after kelp cleaning, desalination, deodorant；
2）Fermented bean curd colloid mill is levigate, obtain fermented bean curd end；
3）Capsicum, Chinese prickly ash are minced into end；
4) lemongrass leaf is cleaned, is cut into lemongrass blade, then by lemongrass blade and water according to weight ratio 1：3.5-4 mixing is used
Juice extractor is smashed, and 5-8h is impregnated, and filtering obtains lemongrass juice；
5）Capsicum and the quick-fried perfume (or spice) of Chinese prickly ash are added after soybean oil is heated, kelp and fermented bean curd end is then added, heats 5-10min, then
Lemongrass juice, salt, white sugar, different Vc sodium, food flavor fragrance, citric acid, monosodium glutamate, I+G and potassium sorbate is added, stirs evenly,
It takes the dish out of the pot, hot filling under aseptic condition obtains kelp bean curd breast sauce taste seasoning.
The present invention uses above technical scheme, and kelp and fermented bean curd are prepared by mixing into seasoning as major ingredient and other raw materials
Material, then sterilized by way of heating, prevent the fermented bean curd of mold fermentation from rotten influence mouthfeel, seasoning mouthfeel obtained occurs
Exquisiteness, faint scent are palatable.Kelp nourishing is abundant, especially has the characteristics that low in calories, middle albumen, high mineral, has and helps to disappear
Change, prevent the edible functions such as fat and constipation.And fermented bean curd is the favorite pickles of many consumers, taste is easily adapted to, and
Lactobacillus-fermented fermented bean curd can generate a variety of Organic nutrients such as lactic acid, lactein, esters aromatic substance, but bean curd
The food of newborn flavor is limited, cannot be satisfied the demand of people.The present invention, can using kelp and fermented bean curd as the major ingredient of seasoning
The seasoning for main taste with the delicate flavour of fermented bean curd and fat Flavor is obtained, meets the needs of consumers in general.Further, it is also possible to can
Suitable lemongrass juice can be added in seasoning so that seasoned food also has unique lemongrass characteristic flavor on basis.
Specific implementation mode
A kind of kelp bean curd breast sauce taste seasoning, is prepared by the raw material of following mass parts：
70 parts of kelp, 8-12 parts of fermented bean curd, 13-17 parts of soybean oil, 3.5-4 parts of salt, 0.8-1 parts of white sugar, different Vc sodium 0.025-
0.03 part, 0.08-0.1 parts of food flavor fragrance, 0.2-0.25 parts of capsicum, 0.03-0.05 parts of Chinese prickly ash, citric acid 0.13-0.17
Part, 0.25-0.35 parts of monosodium glutamate, 0.04-0.05 parts of I+G, 0.04-0.05 parts of potassium sorbate.
Wherein, the fermented bean curd is lactobacillus-fermented fermented bean curd, is made by following methods：
1) mixed bacteria liquid is made with 1: 1 volume ratio in rhizopus chinensis and Mucor zymotic fluid, is sprayed at progress training early period in bean curd
Bacterium, time are 30~40 h, and fermented bean curd base is made；
2) lactic acid bacteria powder of 0.2-0.25%, the white sugar and 5- of 0.2-0.25% yeast bacterium powder, 2-3% are added into fermented bean curd base
6% salt carries out later stage fermentation, obtains lactobacillus-fermented fermented bean curd.
Further, the kelp bean curd breast sauce taste seasoning further includes 1-2 parts of lemongrass juice.
The production method of the kelp bean curd breast sauce taste seasoning, includes the following steps：
1）It will be sliced after kelp cleaning, desalination, deodorant；
2）Fermented bean curd colloid mill is levigate, obtain fermented bean curd end；
3）Capsicum, Chinese prickly ash are minced into end；
4) lemongrass leaf is cleaned, is cut into lemongrass blade, then by lemongrass blade and water according to weight ratio 1：3.5-4 mixing is used
Juice extractor is smashed, and 5-8h is impregnated, and filtering obtains lemongrass juice；
5）Capsicum and the quick-fried perfume (or spice) of Chinese prickly ash are added after soybean oil is heated, kelp and fermented bean curd end is then added, heats 5-10min, then
Lemongrass juice, salt, white sugar, different Vc sodium, food flavor fragrance, citric acid, monosodium glutamate, I+G and potassium sorbate is added, stirs evenly,
It takes the dish out of the pot, hot filling under aseptic condition obtains kelp bean curd breast sauce taste seasoning.
Embodiment 1
A kind of kelp bean curd breast sauce taste seasoning, is prepared by the raw material of following mass parts：
70 parts of kelp, 10 parts of fermented bean curd, 15 parts of soybean oil, 4 parts of salt, 1 part of white sugar, 0.03 part of different Vc sodium, food flavor fragrance
0.1 part, 0.2 part of capsicum, 0.05 part of Chinese prickly ash, 0.15 part of citric acid, 0.3 part of monosodium glutamate, 0.05 part of I+G, 0.05 part of potassium sorbate.
The production method of above-mentioned kelp bean curd breast sauce taste seasoning, includes the following steps：
1）It will be sliced after kelp cleaning, desalination, deodorant, it is spare；
2）Mixed bacteria liquid is made with 1: 1 volume ratio in rhizopus chinensis and Mucor zymotic fluid, is sprayed at progress training early period in bean curd
Bacterium, time are 30 h, and fermented bean curd base is made；0.2% lactic acid bacteria powder, 0.2% yeast bacterium powder, 2% are added into fermented bean curd base
White sugar and 5% salt carry out later stage fermentation, obtain lactobacillus-fermented fermented bean curd；
Fermented bean curd colloid mill is levigate, obtain fermented bean curd end；
3）Capsicum, Chinese prickly ash are minced into end；
4）Capsicum and the quick-fried perfume (or spice) of Chinese prickly ash are added after soybean oil is heated, kelp and fermented bean curd end is then added, heats 5min, adds
Salt, white sugar, different Vc sodium, food flavor fragrance, citric acid, monosodium glutamate, I+G and potassium sorbate, stir evenly, take the dish out of the pot, sterile item
Hot filling under part obtains kelp bean curd breast sauce taste seasoning.
Embodiment 2
A kind of kelp bean curd breast sauce taste seasoning, is prepared by the raw material of following mass parts：
70 parts of kelp, 8 parts of fermented bean curd, 13 parts of soybean oil, 3.5 parts of salt, 0.8 part of white sugar, 0.025 part of different Vc sodium, food flavor
0.08 part of fragrance, 0.2 part of capsicum, 0.03 part of Chinese prickly ash, 0.13 part of citric acid, 0.25 part of monosodium glutamate, 0.04 part of I+G, potassium sorbate
0.04 part.
The production method of above-mentioned kelp bean curd breast sauce taste seasoning, includes the following steps：
1）It will be sliced after kelp cleaning, desalination, deodorant, it is spare；
2）Mixed bacteria liquid is made with 1: 1 volume ratio in rhizopus chinensis and Mucor zymotic fluid, is sprayed at progress training early period in bean curd
Bacterium, time are 40 h, and fermented bean curd base is made；Into fermented bean curd base add 0.25% lactic acid bacteria powder, 0.25% yeast bacterium powder,
3% white sugar and 6% salt carry out later stage fermentation, obtain lactobacillus-fermented fermented bean curd；
Fermented bean curd colloid mill is levigate, obtain fermented bean curd end；
3）Capsicum, Chinese prickly ash are minced into end；
4) lemongrass leaf is cleaned, is cut into lemongrass blade, then by lemongrass blade and water according to weight ratio 1：4 mixing, with squeezing the juice
Machine is smashed, and 8h is impregnated, and filtering obtains lemongrass juice；
5）Capsicum and the quick-fried perfume (or spice) of Chinese prickly ash are added after soybean oil is heated, kelp and fermented bean curd end is then added, heats 10min, then add
Enter lemongrass juice, salt, white sugar, different Vc sodium, food flavor fragrance, citric acid, monosodium glutamate, I+G and potassium sorbate, stirs evenly, go out
Pot, hot filling under aseptic condition obtains kelp bean curd breast sauce taste seasoning.
Embodiment 3
A kind of kelp bean curd breast sauce taste seasoning, is prepared by the raw material of following mass parts：
70 parts of kelp, 2 parts of fermented bean curd, 17 parts of soybean oil, 4 parts of salt, 1 part of white sugar, 0.03 part of different Vc sodium, food flavor fragrance
0.1 part, 0.25 part of capsicum, 0.05 part of Chinese prickly ash, 0.17 part of citric acid, 0.35 part of monosodium glutamate, 0.05 part of I+G, potassium sorbate 0.05
Part.
The production method of above-mentioned kelp bean curd breast sauce taste seasoning, includes the following steps：
1）It will be sliced after kelp cleaning, desalination, deodorant, it is spare；
2）Mixed bacteria liquid is made with 1: 1 volume ratio in rhizopus chinensis and Mucor zymotic fluid, is sprayed at progress training early period in bean curd
Bacterium, time are 35 h, and fermented bean curd base is made；Into fermented bean curd base addition 0.22% lactic acid bacteria powder, 0.25% yeast bacterium powder,
2.5% white sugar and 5.5% salt carry out later stage fermentation, obtain lactobacillus-fermented fermented bean curd；
Fermented bean curd colloid mill is levigate, obtain fermented bean curd end；
3）Capsicum, Chinese prickly ash are minced into end；
4) lemongrass leaf is cleaned, is cut into lemongrass blade, then by lemongrass blade and water according to weight ratio 1：3.5 mixing, with squeezing
Juice machine is smashed, and 5h is impregnated, and filtering obtains lemongrass juice；
5）Capsicum and the quick-fried perfume (or spice) of Chinese prickly ash are added after soybean oil is heated, kelp and fermented bean curd end is then added, heats 5min, adds
Lemongrass juice, salt, white sugar, different Vc sodium, food flavor fragrance, citric acid, monosodium glutamate, I+G and potassium sorbate, stir evenly, take the dish out of the pot,
Hot filling under aseptic condition obtains kelp bean curd breast sauce taste seasoning.
Claims (7)
1. a kind of kelp bean curd breast sauce taste seasoning, it is characterised in that：It is prepared by the raw material of following mass parts：
70 parts of kelp, 8-12 parts of fermented bean curd, 13-17 parts of soybean oil, 3.5-4 parts of salt, 0.8-1 parts of white sugar, different Vc sodium 0.025-
0.03 part, 0.08-0.1 parts of food flavor fragrance, 0.2-0.25 parts of capsicum, 0.03-0.05 parts of Chinese prickly ash, citric acid 0.13-0.17
Part, 0.25-0.35 parts of monosodium glutamate, 0.04-0.05 parts of I+G, 0.04-0.05 parts of potassium sorbate.
2. a kind of kelp bean curd breast sauce taste seasoning according to claim 1, it is characterised in that：The fermented bean curd is lactic acid
Bacterium fermented bean curd.
3. a kind of kelp bean curd breast sauce taste seasoning according to claim 2, it is characterised in that：The lactobacillus-fermented beans
Fermented bean curd is made by following methods：
1) mixed bacteria liquid is made with 1: 1 volume ratio in rhizopus chinensis and Mucor zymotic fluid, is sprayed at progress training early period in bean curd
Bacterium, time are 30~40 h, and fermented bean curd base is made；
2) into fermented bean curd base add the lactic acid bacteria powder of 0.2-0.25%, the yeast bacterium powder of 0.2-0.25%, 2-3% white sugar and
The salt of 5-6% carries out later stage fermentation, obtains lactobacillus-fermented fermented bean curd.
4. a kind of kelp bean curd breast sauce taste seasoning according to claim 1, it is characterised in that：It is by following mass parts
Raw material is prepared：
70 parts of kelp, 10 parts of fermented bean curd, 15 parts of soybean oil, 4 parts of salt, 1 part of white sugar, 0.03 part of different Vc sodium, food flavor fragrance
0.1 part, 0.2 part of capsicum, 0.05 part of Chinese prickly ash, 0.15 part of citric acid, 0.3 part of monosodium glutamate, 0.05 part of I+G, 0.05 part of potassium sorbate.
5. a kind of kelp bean curd breast sauce taste seasoning according to claim 1, it is characterised in that：It further includes lemongrass juice 1-
2 parts.
6. a kind of production method according to any kelp bean curd breast sauce taste seasonings of claim 1-4, it is characterised in that：
It includes the following steps：
1）It will be sliced after kelp cleaning, desalination, deodorant；
1）Fermented bean curd colloid mill is levigate, obtain fermented bean curd end；
2）Capsicum, Chinese prickly ash are minced into end；
3）Capsicum and the quick-fried perfume (or spice) of Chinese prickly ash are added after soybean oil is heated, kelp and fermented bean curd end is then added, heats 5-10min, then
Salt, white sugar, different Vc sodium, food flavor fragrance, citric acid, monosodium glutamate, I+G and potassium sorbate is added, stirs evenly, takes the dish out of the pot, nothing
Hot filling under the conditions of bacterium obtains kelp bean curd breast sauce taste seasoning.
7. a kind of production method of kelp bean curd breast sauce taste seasoning according to claim 5, it is characterised in that：It includes
Following steps：
1）It will be sliced after kelp cleaning, desalination, deodorant；
2）Fermented bean curd colloid mill is levigate, obtain fermented bean curd end；
3）Capsicum, Chinese prickly ash are minced into end；
4) lemongrass leaf is cleaned, is cut into lemongrass blade, then by lemongrass blade and water according to weight ratio 1：3.5-4 mixing is used
Juice extractor is smashed, and 5-8h is impregnated, and filtering obtains lemongrass juice；
5）Capsicum and the quick-fried perfume (or spice) of Chinese prickly ash are added after soybean oil is heated, kelp and fermented bean curd end is then added, heats 5-10min, then
Lemongrass juice, salt, white sugar, different Vc sodium, food flavor fragrance, citric acid, monosodium glutamate, I+G and potassium sorbate is added, stirs evenly,
It takes the dish out of the pot, hot filling under aseptic condition obtains kelp bean curd breast sauce taste seasoning.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690581A (en) * | 2009-10-15 | 2010-04-07 | 江南大学 | Preparing method of onion edible tartar sauce |
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102246929A (en) * | 2011-08-15 | 2011-11-23 | 云南省金鑫绿色食品有限公司 | Muslim fermented bean curd |
| CN103766867A (en) * | 2014-01-24 | 2014-05-07 | 安阳市福瑞沃菌业有限公司 | Instant edible fungus product |
| CN103783170A (en) * | 2012-11-05 | 2014-05-14 | 重庆市南川区南双科技有限公司 | Production method of fermented bean curd with shredded Laminaria digitata |
-
2018
- 2018-06-28 CN CN201810689679.8A patent/CN108740940A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101690581A (en) * | 2009-10-15 | 2010-04-07 | 江南大学 | Preparing method of onion edible tartar sauce |
| CN102018181A (en) * | 2010-11-26 | 2011-04-20 | 西华大学 | Method for preparing composite Sichuan fermented bean curd |
| CN102246929A (en) * | 2011-08-15 | 2011-11-23 | 云南省金鑫绿色食品有限公司 | Muslim fermented bean curd |
| CN103783170A (en) * | 2012-11-05 | 2014-05-14 | 重庆市南川区南双科技有限公司 | Production method of fermented bean curd with shredded Laminaria digitata |
| CN103766867A (en) * | 2014-01-24 | 2014-05-07 | 安阳市福瑞沃菌业有限公司 | Instant edible fungus product |
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