CN112314933A - Nutritional sweet soybean paste and preparation process thereof - Google Patents
Nutritional sweet soybean paste and preparation process thereof Download PDFInfo
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- CN112314933A CN112314933A CN202011053466.XA CN202011053466A CN112314933A CN 112314933 A CN112314933 A CN 112314933A CN 202011053466 A CN202011053466 A CN 202011053466A CN 112314933 A CN112314933 A CN 112314933A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 invention discloses a nutritional sweet soybean paste and a preparation process thereof, wherein the nutritional sweet soybean paste comprises the following raw materials in parts by weight: 40-50 parts of wheat flour, 20-25 parts of dried mushrooms, 10-20 parts of tomatoes, 10-20 parts of pine nuts, 10-20 parts of peanut kernels, 4-10 parts of lemon peels, 3-12 parts of red dates, 5-7 parts of minced garlic, 4-8 parts of minced ginger, 3-8 parts of honey, 5-8 parts of pepper powder, 5-8 parts of salt, 6-10 parts of broad bean paste, 1-3 parts of ginger, 2-5 parts of aspergillus oryzae and a proper amount of water. The sweet fermented flour paste is not added with any preservative, and has high nutritive value and delicious taste. The sweet fermented flour paste prepared by the invention has strong sauce flavor, good color, no bitter taste or other peculiar smell, fine taste and better market prospect.
Description
Technical Field
The invention belongs to the technical field of sweet fermented flour paste preparation, and particularly relates to nutritional sweet fermented flour paste and a preparation process thereof.
Background
The sweet flour paste is also called flour paste or sweet paste, and is a sauce seasoning prepared by using flour as a main raw material through yeast preparation and heat preservation fermentation, and is named because the sweet flour paste is salty and sweet in taste. The sweet fermented flour paste is suitable for cooking sauced fried and sauced cooked dishes, such as sauced meat cubes, and the like, and can be dipped in dishes such as green Chinese onion, cucumber, roast duck, and the like. The sweet fermented flour paste is subjected to a special fermentation process, the sweet taste of the sweet fermented flour paste is derived from substances such as maltose, glucose and the like generated in the fermentation process, the delicate flavor is derived from amino acid generated by protein decomposition, and the salty taste is generated by adding salt. The high-quality sweet fermented flour paste is yellow brown or red brown, has luster, gives out sauce fragrance, has moderate viscosity and is free of impurities. However, in the existing sweet fermented flour paste production process, a large amount of additives are artificially added according to the requirement of factory production, and the requirement of people on green and safe food cannot be met.
Disclosure of Invention
In view of the above, the present invention provides a nutritional sweet fermented flour paste and a preparation process thereof, which can effectively solve the above problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a nutritional sweet fermented flour paste and a preparation process thereof are disclosed, which comprises the following raw materials in parts by weight: 40-50 parts of wheat flour, 20-25 parts of dried mushrooms, 10-20 parts of tomatoes, 10-20 parts of pine nuts, 10-20 parts of peanut kernels, 4-10 parts of lemon peels, 3-12 parts of red dates, 5-7 parts of minced garlic, 4-8 parts of minced ginger, 3-8 parts of honey, 5-8 parts of pepper powder, 5-8 parts of salt, 6-10 parts of broad bean paste, 1-3 parts of ginger, 2-5 parts of aspergillus oryzae and a proper amount of water.
Further, the feed comprises the following raw materials in parts by weight: 42-48 parts of wheat flour, 21-24 parts of dried mushroom, 12-18 parts of tomato, 12-18 parts of pine nut kernel, 12-18 parts of peanut kernel, 6-8 parts of lemon peel, 5-10 parts of red date, 5.5-6.5 parts of minced garlic, 5-7 parts of minced ginger, 4-7 parts of honey, 6-7 parts of pepper powder, 6-7 parts of salt, 7-9 parts of broad bean paste, 1.5-2.5 parts of ginger, 3-4 parts of aspergillus oryzae and a proper amount of water.
Further, the feed comprises the following raw materials in parts by weight: 45 parts of wheat flour, 22.5 parts of dried mushrooms, 15 parts of tomatoes, 15 parts of pine nuts, 15 parts of peanut kernels, 7 parts of lemon peels, 8 parts of red dates, 6 parts of chopped garlic, 6 parts of chopped ginger, 5.5 parts of honey, 6.5 parts of ground pepper, 6.5 parts of salt, 8 parts of broad bean paste, 2 parts of ginger, 3.5 parts of aspergillus oryzae and a proper amount of water.
Further, the manufacturing process comprises the following steps:
(1) cleaning and drying dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates, then putting the dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates into a grinder for grinding, and then grinding into powder by a grinder;
(2) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(3) pouring dried Lentinus Edodes, semen Pini kernel, semen Arachidis Hypogaeae, lemon peel and fructus Jujubae powder into wheat flour, stirring to obtain flour mixture, adding appropriate amount of water, steaming, and cooling to obtain soft and elastic material without half-cooked or sticky feeling;
(4) cooling the steamed fabric to normal temperature, inoculating Aspergillus oryzae, stirring, making yeast in room, and fermenting for 3-4 days to grow a layer of long yellow hair;
(5) putting the fermented fabric into an outdoor jar, pouring tomato pulp, minced garlic, minced ginger, honey, pepper powder, salt, thick broad-bean sauce, ginger and water, stirring the fabric with a wood stick, naturally fermenting in the sun, stirring the jar with the wood stick once every day, and frequently turning over for two months to obtain the finished product.
Further, in the step (2), the weight ratio of the flour mixture to the water is as follows: 1: 0.4.
further, in the step (5), the weight ratio of the fermented fabric to water is as follows: 1: 0.2.
compared with the prior art, the invention has the beneficial effects that: the sweet fermented flour paste is not added with any preservative, and has high nutritive value and delicious taste. The sweet fermented flour paste prepared by the invention has strong sauce flavor, good color, no bitter taste or other peculiar smell, fine taste and better market prospect.
Detailed Description
To further illustrate the contents, features and effects of the present invention, the present invention will be further described by way of the following examples. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications may be made without departing from the spirit and scope of the invention.
The present invention is further illustrated in detail by the following examples and comparative groups:
example 1:
a nutritional sweet fermented flour paste and a preparation process thereof are disclosed, which comprises the following raw materials in parts by weight: 40 parts of wheat flour, 25 parts of dried mushrooms, 10 parts of tomatoes, 20 parts of pine nuts, 10 parts of peanut kernels, 10 parts of lemon peels, 3 parts of red dates, 7 parts of chopped garlic, 4 parts of chopped ginger, 8 parts of honey, 5 parts of pepper, 8 parts of salt, 6 parts of broad bean paste, 3 parts of ginger, 2 parts of aspergillus oryzae and a proper amount of water.
The manufacturing process comprises the following steps:
(1) cleaning and drying dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates, then putting the dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates into a grinder for grinding, and then grinding into powder by a grinder;
(2) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(3) pouring dried mushroom, pine nut kernel, peanut kernel, lemon peel and red date powder into wheat flour, stirring to obtain a flour mixture, adding a proper amount of water, steaming, wherein the steamed material must not be half-cooked, not sticky, and soft and elastic after cooling, and the weight ratio of the flour mixture to the water is as follows: 1: 0.4;
(4) cooling the steamed fabric to normal temperature, inoculating Aspergillus oryzae, stirring, making yeast in room, and fermenting for 3-4 days to grow a layer of long yellow hair;
(5) putting the fermented fabric into an outdoor jar, pouring tomato pulp, minced garlic, minced ginger, honey, pepper powder, salt, thick broad-bean sauce, ginger and water, stirring the fabric with a wood stick, naturally fermenting in the sun, stirring the jar with the wood stick once every day, and frequently turning over for two months to obtain the finished product. Wherein the weight ratio of the fermented fabric to water is as follows: 1: 0.2.
example 2:
a nutritional sweet fermented flour paste and a preparation process thereof are disclosed, which comprises the following raw materials in parts by weight: 50 parts of wheat flour, 20 parts of dried mushrooms, 20 parts of tomatoes, 10 parts of pine nuts, 20 parts of peanut kernels, 4 parts of lemon peels, 12 parts of red dates, 5 parts of chopped garlic, 8 parts of chopped ginger, 3 parts of honey, 8 parts of pepper, 5 parts of salt, 10 parts of broad bean paste, 1 part of ginger, 5 parts of aspergillus oryzae and a proper amount of water.
The manufacturing process comprises the following steps:
(1) cleaning and drying dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates, then putting the dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates into a grinder for grinding, and then grinding into powder by a grinder;
(2) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(3) pouring dried mushroom, pine nut kernel, peanut kernel, lemon peel and red date powder into wheat flour, stirring to obtain a flour mixture, adding a proper amount of water, steaming, wherein the steamed material must not be half-cooked, not sticky, and soft and elastic after cooling, and the weight ratio of the flour mixture to the water is as follows: 1: 0.4;
(4) cooling the steamed fabric to normal temperature, inoculating Aspergillus oryzae, stirring, making yeast in room, and fermenting for 3-4 days to grow a layer of long yellow hair;
(5) putting the fermented fabric into an outdoor jar, pouring tomato pulp, minced garlic, minced ginger, honey, pepper powder, salt, thick broad-bean sauce, ginger and water, stirring the fabric with a wood stick, naturally fermenting in the sun, stirring the jar with the wood stick once every day, and frequently turning over for two months to obtain the finished product. Wherein the weight ratio of the fermented fabric to water is as follows: 1: 0.2.
example 3:
a nutritional sweet fermented flour paste and a preparation process thereof are disclosed, which comprises the following raw materials in parts by weight: 42 parts of wheat flour, 24 parts of dried mushroom, 12 parts of tomato, 18 parts of pine nut kernel, 12 parts of peanut kernel, 8 parts of lemon peel, 5 parts of red date, 6.5 parts of chopped garlic, 5 parts of chopped ginger, 7 parts of honey, 6 parts of pepper, 7 parts of salt, 7 parts of broad bean paste, 2.5 parts of ginger, 3 parts of aspergillus oryzae and a proper amount of water.
The manufacturing process comprises the following steps:
(1) cleaning and drying dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates, then putting the dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates into a grinder for grinding, and then grinding into powder by a grinder;
(2) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(3) pouring dried mushroom, pine nut kernel, peanut kernel, lemon peel and red date powder into wheat flour, stirring to obtain a flour mixture, adding a proper amount of water, steaming, wherein the steamed material must not be half-cooked, not sticky, and soft and elastic after cooling, and the weight ratio of the flour mixture to the water is as follows: 1: 0.4;
(4) cooling the steamed fabric to normal temperature, inoculating Aspergillus oryzae, stirring, making yeast in room, and fermenting for 3-4 days to grow a layer of long yellow hair;
(5) putting the fermented fabric into an outdoor jar, pouring tomato pulp, minced garlic, minced ginger, honey, pepper powder, salt, thick broad-bean sauce, ginger and water, stirring the fabric with a wood stick, naturally fermenting in the sun, stirring the jar with the wood stick once every day, and frequently turning over for two months to obtain the finished product. Wherein the weight ratio of the fermented fabric to water is as follows: 1: 0.2.
example 4:
a nutritional sweet fermented flour paste and a preparation process thereof are disclosed, which comprises the following raw materials in parts by weight: 48 parts of wheat flour, 21 parts of dried mushroom, 18 parts of tomato, 12 parts of pine nut kernel, 18 parts of peanut kernel, 6 parts of lemon peel, 10 parts of red date, 5.5 parts of chopped garlic, 7 parts of chopped ginger, 4 parts of honey, 7 parts of pepper, 6 parts of salt, 9 parts of broad bean paste, 1.5 parts of ginger, 4 parts of aspergillus oryzae and a proper amount of water.
The manufacturing process comprises the following steps:
(1) cleaning and drying dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates, then putting the dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates into a grinder for grinding, and then grinding into powder by a grinder;
(2) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(3) pouring dried mushroom, pine nut kernel, peanut kernel, lemon peel and red date powder into wheat flour, stirring to obtain a flour mixture, adding a proper amount of water, steaming, wherein the steamed material must not be half-cooked, not sticky, and soft and elastic after cooling, and the weight ratio of the flour mixture to the water is as follows: 1: 0.4;
(4) cooling the steamed fabric to normal temperature, inoculating Aspergillus oryzae, stirring, making yeast in room, and fermenting for 3-4 days to grow a layer of long yellow hair;
(5) putting the fermented fabric into an outdoor jar, pouring tomato pulp, minced garlic, minced ginger, honey, pepper powder, salt, thick broad-bean sauce, ginger and water, stirring the fabric with a wood stick, naturally fermenting in the sun, stirring the jar with the wood stick once every day, and frequently turning over for two months to obtain the finished product. Wherein the weight ratio of the fermented fabric to water is as follows: 1: 0.2.
example 5:
a nutritional sweet fermented flour paste and a preparation process thereof are disclosed, which comprises the following raw materials in parts by weight: 45 parts of wheat flour, 22.5 parts of dried mushrooms, 15 parts of tomatoes, 15 parts of pine nuts, 15 parts of peanut kernels, 7 parts of lemon peels, 8 parts of red dates, 6 parts of chopped garlic, 6 parts of chopped ginger, 5.5 parts of honey, 6.5 parts of ground pepper, 6.5 parts of salt, 8 parts of broad bean paste, 2 parts of ginger, 3.5 parts of aspergillus oryzae and a proper amount of water.
The manufacturing process comprises the following steps:
(1) cleaning and drying dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates, then putting the dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates into a grinder for grinding, and then grinding into powder by a grinder;
(2) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(3) pouring dried mushroom, pine nut kernel, peanut kernel, lemon peel and red date powder into wheat flour, stirring to obtain a flour mixture, adding a proper amount of water, steaming, wherein the steamed material must not be half-cooked, not sticky, and soft and elastic after cooling, and the weight ratio of the flour mixture to the water is as follows: 1: 0.4;
(4) cooling the steamed fabric to normal temperature, inoculating Aspergillus oryzae, stirring, making yeast in room, and fermenting for 3-4 days to grow a layer of long yellow hair;
(5) putting the fermented fabric into an outdoor jar, pouring tomato pulp, minced garlic, minced ginger, honey, pepper powder, salt, thick broad-bean sauce, ginger and water, stirring the fabric with a wood stick, naturally fermenting in the sun, stirring the jar with the wood stick once every day, and frequently turning over for two months to obtain the finished product. Wherein the weight ratio of the fermented fabric to water is as follows: 1: 0.2.
the above examples 1 to 5 are all eaten by a large number of consumers, and the preference (maximum 10) is 9, 8, 9 and 10 in sequence. Therefore, in the above embodiment, embodiment 5 is the most preferable embodiment.
The embodiments of the present invention have been described in detail, but the description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention. Any modification, equivalent replacement or improvement made within the scope of the application of the present invention shall be included in the protection scope of the present invention.
Claims (6)
1. A nutritional sweet fermented flour paste and a preparation process thereof are characterized in that: the composite material comprises the following raw materials in parts by weight: 40-50 parts of wheat flour, 20-25 parts of dried mushrooms, 10-20 parts of tomatoes, 10-20 parts of pine nuts, 10-20 parts of peanut kernels, 4-10 parts of lemon peels, 3-12 parts of red dates, 5-7 parts of minced garlic, 4-8 parts of minced ginger, 3-8 parts of honey, 5-8 parts of pepper powder, 5-8 parts of salt, 6-10 parts of broad bean paste, 1-3 parts of ginger, 2-5 parts of aspergillus oryzae and a proper amount of water.
2. The nutritional sweet fermented flour paste and the preparation process thereof according to claim 1, wherein the nutritional sweet fermented flour paste comprises the following components in percentage by weight: the composite material comprises the following raw materials in parts by weight: 42-48 parts of wheat flour, 21-24 parts of dried mushroom, 12-18 parts of tomato, 12-18 parts of pine nut kernel, 12-18 parts of peanut kernel, 6-8 parts of lemon peel, 5-10 parts of red date, 5.5-6.5 parts of minced garlic, 5-7 parts of minced ginger, 4-7 parts of honey, 6-7 parts of pepper powder, 6-7 parts of salt, 7-9 parts of broad bean paste, 1.5-2.5 parts of ginger, 3-4 parts of aspergillus oryzae and a proper amount of water.
3. The nutritional sweet fermented flour paste and the preparation process thereof according to claim 1 or 2, wherein the nutritional sweet fermented flour paste comprises the following components: the composite material comprises the following raw materials in parts by weight: 45 parts of wheat flour, 22.5 parts of dried mushrooms, 15 parts of tomatoes, 15 parts of pine nuts, 15 parts of peanut kernels, 7 parts of lemon peels, 8 parts of red dates, 6 parts of chopped garlic, 6 parts of chopped ginger, 5.5 parts of honey, 6.5 parts of ground pepper, 6.5 parts of salt, 8 parts of broad bean paste, 2 parts of ginger, 3.5 parts of aspergillus oryzae and a proper amount of water.
4. The nutritional sweet fermented flour paste and the preparation process thereof according to claim 1, wherein the nutritional sweet fermented flour paste comprises the following components in percentage by weight: the manufacturing process comprises the following steps:
(1) cleaning and drying dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates, then putting the dried shiitake, pine nut kernels, peanut kernels, lemon peels and red dates into a grinder for grinding, and then grinding into powder by a grinder;
(2) selecting ripe tomatoes without rot and insect pests, cleaning, steaming in a steamer, taking out, peeling, kneading, and filtering seeds with clean gauze to obtain tomato pulp;
(3) pouring dried Lentinus Edodes, semen Pini kernel, semen Arachidis Hypogaeae, lemon peel and fructus Jujubae powder into wheat flour, stirring to obtain flour mixture, adding appropriate amount of water, steaming, and cooling to obtain soft and elastic material without half-cooked or sticky feeling;
(4) cooling the steamed fabric to normal temperature, inoculating Aspergillus oryzae, stirring, making yeast in room, and fermenting for 3-4 days to grow a layer of long yellow hair;
(5) putting the fermented fabric into an outdoor jar, pouring tomato pulp, minced garlic, minced ginger, honey, pepper powder, salt, thick broad-bean sauce, ginger and water, stirring the fabric with a wood stick, naturally fermenting in the sun, stirring the jar with the wood stick once every day, and frequently turning over for two months to obtain the finished product.
5. The nutritional sweet fermented flour paste and the preparation process thereof according to claim 4, wherein the nutritional sweet fermented flour paste comprises the following components in percentage by weight: in the step (2), the weight ratio of the flour mixture to the water is as follows: 1: 0.4.
6. the nutritional sweet fermented flour paste and the preparation process thereof according to claim 4, wherein the nutritional sweet fermented flour paste comprises the following components in percentage by weight: in the step (5), the weight ratio of the fermented fabric to water is as follows: 1: 0.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141811A (en) * | 2012-12-16 | 2013-06-12 | 山东武定府酿造有限公司 | Preparation method for sweet soybean paste |
| CN104799258A (en) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | Tomato sweet soybean paste |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
| CN108813555A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of dried bamboo shoots fermentation sauce and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141811A (en) * | 2012-12-16 | 2013-06-12 | 山东武定府酿造有限公司 | Preparation method for sweet soybean paste |
| CN104799258A (en) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | Tomato sweet soybean paste |
| CN105919036A (en) * | 2016-04-29 | 2016-09-07 | 南宁市富久信息技术有限公司 | Hericium erinaceus sweet flour paste and preparation method thereof |
| CN108813555A (en) * | 2018-07-11 | 2018-11-16 | 绩溪县老胡家生态农业专业合作社 | A kind of dried bamboo shoots fermentation sauce and preparation method thereof |
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Application publication date: 20210205 |