CN109007617A - A kind of production method of sweet wormwood beans sauce - Google Patents
A kind of production method of sweet wormwood beans sauce Download PDFInfo
- Publication number
- CN109007617A CN109007617A CN201811242289.2A CN201811242289A CN109007617A CN 109007617 A CN109007617 A CN 109007617A CN 201811242289 A CN201811242289 A CN 201811242289A CN 109007617 A CN109007617 A CN 109007617A
- Authority
- CN
- China
- Prior art keywords
- sauce
- beans
- sweet wormwood
- wheat
- cake
- 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 64
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 46
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 46
- 240000000011 Artemisia annua Species 0.000 title claims abstract description 24
- 235000001405 Artemisia annua Nutrition 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 2
- 230000002269 spontaneous effect Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 241000189115 Catananche Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
A kind of production method of sweet wormwood beans sauce fries beans by sorting, sunning crushes, steam sauce cake, fermentation, make sauce, charging is shone sauced and finished.The present invention ferments to dry with soya bean, semen sojae atricolor, wheat and sweet wormwood is prepared for pure natural sweet wormwood beans sauce, unique flavor, and nutritive value is high, there is no any pigment, without any additive, preservative, long shelf-life, as long as clean hygiene, putting 10 years will not be spoiled, rotten.
Description
Technical field
The invention belongs to condiment technology fields, and in particular to a kind of production method of sweet wormwood beans sauce.
Background technique
Beans sauce is distinct Chinese characteristics traditional condiment, there is the types such as soya sauce, thick broad-bean sauce, bean flour sauce.Beans sauce is usually with yellow
Beans, which fry, to be ground post-fermentation and is made.Its color is bronzing or sepia, bright-coloured, glossy, there is that apparent paste flavor and vinegar are fragrant,
The degree of saltiness is agreeable to the taste, in sticky half appropriate flow regime.Beans sauce can not only season, but also full of nutrition, easily be absorbed by the body.
Beans sauce is a kind of traditional zymotic flavouring welcome with exclusive color, smell, taste, shape and by China various regions people.
Sweet wormwood is catananche, and blade is very thin, there is special smell, has antibacterial, antiviral, anti-disease protozoon, anti-
It is scorching, adjust immune function, antipyretic, analgesia, antitumor, eliminating the phlegm, antibechic, the effects of relievining asthma.
Soya bean and sweet wormwood all have good utility value, at present on the market almost without the production for making beans sauce of sweet wormwood
Product.
Summary of the invention
The purpose of the present invention is to provide a kind of pure natural, protected without any pigment without any additive, preservative
The production method of the sweet wormwood beans sauce of matter phase length.
The technical solution adopted by the present invention to solve the technical problems is: a kind of production method of sweet wormwood beans sauce, including with
Lower step:
1) beans are fried in sorting:
Clean soya bean, semen sojae atricolor, wheat are ready to by the annual lunar calendar 2 days 2 months according to a certain percentage, with mild fire in iron
Respectively stir-frying is separated in pot to hearing click click the sound；
2) sunning crushes:
The hot bean or pea fried, wheat are cooled down, are ground into mixing bean after cooling down on pulverizer；
3) sauce cake, fermentation are steamed:
The mixing bean clear water crushed according to the ratio of steamed sweet bun and face, clap into sauce cake, it is first natural in courtyard
It dries, after waiting sauce cake skin to dry, is transferred to Indoor Natural and dries, thinly sliced sauce cake with knife after 20 days, until lunar calendar March 3
Day, sauce cake all ferments, dries completion；
4) sauce is made:
The position for choosing direct sunlight is poured into the sauce cake fermented in big basin, and addition accounts for soya bean, semen sojae atricolor, wheat gross weight
1/4 crude salt of amount, is tuned into scattered paste shape with clear water, stirs evenly, and forms beans sauce stoste；
5) it feeds, shine sauce:
Beans sauce stoste is shone 5 days, octagonal, small mixed fragrant, Chinese prickly ash aniseed is crushed, beans are added in sweet wormwood juice and the aniseed of crushing
It in sauce stoste, then stirs daily, sunning on daytime is used cap covers at night, dried naturally by bimestrial, sweet wormwood beans sauce system
It completes.
Specifically, the soya bean in the step 1), semen sojae atricolor, wheat, which respectively stir-fry, can fall down skin to the stranding of hand one, smell perfume (or spice)
Taste is seen until having oil in pot.
Specifically, the middle hot bean or pea fried of the step 2), wheat pulverizer crush twice.
Specifically, covered with window screening during being dried in sauce cake room in the step 3), daily with clean hand constantly turn-over,
It dries, then covers window screening again, the temperature in spring is neither very warm nor cold at this time, and sauce cake indoors send out naturally by one side naturally dry, one side
Ferment.
The invention has the following advantages: the present invention ferments to dry with soya bean, semen sojae atricolor, wheat and sweet wormwood is prepared for pure day
Right sweet wormwood beans sauce, unique flavor, nutritive value are high, without any pigment, without any additive, preservative, and long shelf-life,
As long as clean hygiene, putting 10 years will not be spoiled, rotten.
Specific embodiment
The following is specific embodiments of the present invention, is described further to technical solution of the present invention, but of the invention
Protection scope is not limited to these examples.It is all to be included in the present invention without departing substantially from the change of present inventive concept or equivalent substitute
Protection scope within.
A kind of production method of sweet wormwood beans sauce, comprising the following steps:
1) beans are fried in sorting:
Clean soya bean, semen sojae atricolor, wheat are ready to by the annual lunar calendar 2 days 2 months according to a certain percentage, with mild fire in iron
Respectively stir-frying is separated in pot to hearing click click the sound, skin can be fallen down with the stranding of hand one, smell fragrance, and seeing in pot has the oil to be
Only.
2) sunning crushes:
The hot bean or pea fried, wheat are cooled down, crush twice of mixing bean at particle exquisiteness after cooling down on pulverizer.
3) sauce cake, fermentation are steamed:
The mixing bean clear water crushed according to the ratio of steamed sweet bun and face, clap into sauce cake, it is first natural in courtyard
It dries, after waiting sauce cake skin to dry, is transferred to Indoor Natural and dries, interior is covered with window screening during drying, not with clean hand daily
Disconnected ground turn-over dries, and then covers window screening again, and the temperature in spring is neither very warm nor cold at this time, sauce cake one side naturally dry indoors, and one
Side spontaneous fermentation.Sauce cake is thinly sliced with knife after 20 days, until lunar calendar March 3, sauce cake all ferment, dry completion.
4) sauce is made:
The position for choosing direct sunlight is poured into the sauce cake fermented in big basin, and addition accounts for soya bean, semen sojae atricolor, wheat gross weight
1/4 crude salt of amount, is tuned into scattered paste shape with clear water, stirs evenly, do not add water later, forms beans sauce stoste.
5) it feeds, shine sauce:
Beans sauce stoste is shone 5 days, octagonal, small mixed fragrant, Chinese prickly ash aniseed is crushed, beans are added in sweet wormwood juice and the aniseed of crushing
It in sauce stoste, then stirs daily, sunning on daytime is used cap covers at night, dried naturally by bimestrial, sweet wormwood beans sauce system
It completes.
Claims (4)
1. a kind of production method of sweet wormwood beans sauce, which comprises the following steps:
1) beans are fried in sorting:
Clean soya bean, semen sojae atricolor, wheat are ready to by the annual lunar calendar 2 days 2 months, and respectively stir-frying is separated in iron pan extremely with mild fire
Hear click click the sound；
2) sunning crushes:
The hot bean or pea fried, wheat are cooled down, are ground into mixing bean after cooling down on pulverizer；
3) sauce cake, fermentation are steamed:
The mixing bean clear water crushed according to the ratio of steamed sweet bun and face, clap into sauce cake, first the naturally dry in courtyard,
After equal sauce cake skin is dried, being transferred to Indoor Natural is dried, and is thinly sliced sauce cake with knife after 20 days, until lunar calendar March 3, sauce
Cake all ferments, dries completion；
4) sauce is made:
The position for choosing direct sunlight pours into the sauce cake fermented in big basin, is added and accounts for soya bean, semen sojae atricolor, wheat total weight
1/4 crude salt is tuned into scattered paste shape with clear water, stirs evenly, and forms beans sauce stoste；
5) it feeds, shine sauce:
Beans sauce stoste is shone 5 days, octagonal, small mixed fragrant, Chinese prickly ash aniseed is crushed, it is former that beans sauce is added in sweet wormwood juice and the aniseed of crushing
It in liquid, then stirs daily, sunning on daytime is used cap covers at night, dried naturally by bimestrial, sweet wormwood beans sauce has made
At.
2. the production method of sweet wormwood beans sauce as described in claim 1, which is characterized in that soya bean, semen sojae atricolor in the step 1),
Wheat, which respectively stir-fries, can fall down skin to the stranding of hand one, smell fragrance, seen until having oil in pot.
3. the production method of sweet wormwood beans sauce as described in claim 1, which is characterized in that the hot beans fried in the step 2)
Son, wheat are crushed twice with pulverizer.
4. the production method of sweet wormwood beans sauce as described in claim 1, which is characterized in that dried in sauce cake room in the step 3)
Period is covered with window screening, daily with clean hand constantly turn-over, dry, then cover window screening again, the temperature in spring is not cold at this time
It is not hot, sauce cake one side naturally dry indoors, one side spontaneous fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811242289.2A CN109007617A (en) | 2018-10-24 | 2018-10-24 | A kind of production method of sweet wormwood beans sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811242289.2A CN109007617A (en) | 2018-10-24 | 2018-10-24 | A kind of production method of sweet wormwood beans sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007617A true CN109007617A (en) | 2018-12-18 |
Family
ID=64614008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811242289.2A Pending CN109007617A (en) | 2018-10-24 | 2018-10-24 | A kind of production method of sweet wormwood beans sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109007617A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401262A (en) * | 2002-09-16 | 2003-03-12 | 郑秀德 | Process for preparing bean in soy |
| CN101194711A (en) * | 2007-12-12 | 2008-06-11 | 竹山县兆华山野菜开发有限责任公司 | Production method for cured meat winter sauce |
| CN101371696A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Method for preparing spicy soybean sauce |
| KR20110029507A (en) * | 2009-09-15 | 2011-03-23 | 김진순 | Manufacturing method of low salty soybean paste using artemisia annua and soybean paste using the same |
| CN102511776A (en) * | 2011-12-06 | 2012-06-27 | 石爱军 | Soybean sauce processing technology |
| CN106616369A (en) * | 2016-11-15 | 2017-05-10 | 韦汉银 | Production method of soybean paste |
| KR20180026428A (en) * | 2018-02-28 | 2018-03-12 | 김서영 | Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of |
-
2018
- 2018-10-24 CN CN201811242289.2A patent/CN109007617A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401262A (en) * | 2002-09-16 | 2003-03-12 | 郑秀德 | Process for preparing bean in soy |
| CN101371696A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Method for preparing spicy soybean sauce |
| CN101194711A (en) * | 2007-12-12 | 2008-06-11 | 竹山县兆华山野菜开发有限责任公司 | Production method for cured meat winter sauce |
| KR20110029507A (en) * | 2009-09-15 | 2011-03-23 | 김진순 | Manufacturing method of low salty soybean paste using artemisia annua and soybean paste using the same |
| CN102511776A (en) * | 2011-12-06 | 2012-06-27 | 石爱军 | Soybean sauce processing technology |
| CN106616369A (en) * | 2016-11-15 | 2017-05-10 | 韦汉银 | Production method of soybean paste |
| KR20180026428A (en) * | 2018-02-28 | 2018-03-12 | 김서영 | Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105685929A (en) | Hotpot condiment and preparation method thereof | |
| CN107028156A (en) | A kind of mushroom sauce and preparation method thereof | |
| CN105851335A (en) | Processing method for Tujia oil tea soup | |
| Ray et al. | Indigenous fermented foods and beverages of Odisha, India: an overview | |
| CN105768011A (en) | Seafood spicy and hot soup and preparation method thereof | |
| CN111937995A (en) | Secret prepared rhizoma polygonati tea | |
| CN109007617A (en) | A kind of production method of sweet wormwood beans sauce | |
| CN1130131C (en) | Sweet watermelon sauce and its preparing process | |
| Navchoo et al. | Ethnobotany of Ladakh, India: beverages, narcotics, foods | |
| KR102099053B1 (en) | Basil pesto comprising ground roasted grain granules and the method for preparation thereof | |
| CN113367213A (en) | Making method of ginger black tea | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| KR102058273B1 (en) | Manufacturing method of frying powder | |
| CN105815620A (en) | Compound flavoring sauce and preparation method thereof | |
| CN109699803A (en) | A kind of chafing dish taste Peanut Squares and its production technology | |
| CN110100929A (en) | A kind of fragrance, which is adjusted, drinks tea and preparation method | |
| KR101739448B1 (en) | Preparation method of Soybean paste using Dendropanax morbifera-onion extracts and Dendropanax morbifera-onion impregnated burned-salt | |
| JPH0736742B2 (en) | Various blended tea and its extracted tea liquor | |
| CN103783385A (en) | Natural herb bean jelly | |
| CN103704673A (en) | Beef sesame paste and preparation method thereof | |
| KR102435032B1 (en) | Manufacturing method of pasta containing milk foam | |
| KR102058274B1 (en) | Manufacturing method of frying powder for sweet-sour pork | |
| KR101565514B1 (en) | Damppuk chapter containing shiitake and its manufacturing method | |
| KR102172033B1 (en) | Clear red bean chopped noodles and manufacturing method thereof | |
| KR102109507B1 (en) | A process for the preparation of spicy stir fried chicken using markzang and the spicy stir fried chicken prepared therefrom |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181218 |