CN113951448A - Bean paste - Google Patents
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- CN113951448A CN113951448A CN202111289333.7A CN202111289333A CN113951448A CN 113951448 A CN113951448 A CN 113951448A CN 202111289333 A CN202111289333 A CN 202111289333A CN 113951448 A CN113951448 A CN 113951448A
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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
- 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
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- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
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- Chemical & Material Sciences (AREA)
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Abstract
The invention provides a soybean paste, which comprises 5 kg of non-transgenic small soybeans, 20 kg of Seedless watermelons in Henan province, 4 kg of purified water, 2 kg of flour, 7.5 kg of Sichuan immortal rapeseed oil, 1 kg of aniseed in Guangxi rattan county, 1 kg of fennel in Xinjiang province, 500 g of pepper in Gansu county, 300 g of Hainan white button, 50 g of inner Mongolian liquorice, 150 g of Fujian cinnamon, 120 g of Hainan black pepper, 50 g of Anhui Bozhou Qianlixiang, 30 g of Guangxi myrcia, 1 kg of ginger, 1.5 kg of green Chinese onion, 1 kg of purple garlic in Henan county, 4.5 kg of edible salt, 2 kg of white granulated sugar, 200 g of monosodium glutamate and 200 g of Wangzhaoyi thirteen spices. The invention makes the beans into the bean paste, which can not only season the food, but also destroy the protein component to a certain extent; the unbalanced nutrition of bean products is balanced.
Description
Technical Field
The invention relates to a soybean paste.
Background
The protein in the bean product belongs to complete protein, not only contains eight amino acids necessary for human body, but also has the proportion close to the requirement of human body, and has higher nutritional value. The bean curd also contains fat, carbohydrate, vitamins and minerals. The theory of the traditional Chinese medicine considers that the bean curd is sweet in taste and cool in nature, enters spleen, stomach and large intestine channels, has the effects of tonifying qi, regulating the middle warmer, promoting the production of body fluid, moistening dryness, clearing heat and removing toxicity, and can be used for treating red eyes, quenching thirst, removing sulfur, relieving alcohol toxicity and the like.
Meanwhile, the bean product has the following defects: 1. cause dyspepsia; the bean curd contains abundant protein, and excessive consumption of the bean curd can not only hinder iron absorption of a human body, but also easily cause protein indigestion, and symptoms such as abdominal distension and diarrhea.
2. Promoting renal function decline; under normal conditions, the plant proteins eaten by people are metabolized and changed, and most of the protein finally becomes nitrogenous waste which is discharged out of the body by the kidney. When people get old, the kidney has reduced ability to excrete wastes, and at this time, if people do not pay attention to diet, eat a large amount of bean curd, and ingest too much vegetable protein, nitrogen-containing wastes generated in the body tend to increase, thus increasing the burden of the kidney, further deteriorating the kidney function, and being not good for body health.
3. Promoting the formation of arteriosclerosis; the bean product contains very abundant methionine, and the methionine can be converted into cysteine under the action of enzyme. Cysteine can damage endothelial cells of the arterial wall, and tends to deposit cholesterol and triglycerides on the arterial wall, promoting the formation of arteriosclerosis.
These disadvantages cause many diseases and affect the appetite of the bean products when the bean products are frequently eaten.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the soybean paste,
in order to achieve the purpose, the invention is realized by the following technical scheme:
the ingredients of the soybean paste comprise 5 kg of non-transgenic small soybeans, 20 kg of unopened seedless watermelons in Henan, 4 kg of purified water, 2 kg of flour, 7.5 kg of Sichuan Xian rapeseed oil, 1 kg of aniseed in Guangxi vine county, 1 kg of Fengzhou fennel in Xinjiang province, 500 g of pepper in Gansu county, 300 g of Hainan white knot, 50 g of inner Mongolian liquorice, 150 g of Fujian cinnamon, 120 g of Hainan black pepper, 50 g of Qianlixiang in Anhui province, 30 g of Guangxi bay leaves, 1 kg of ginger, 1.5 kg of green Chinese onion, 1 kg of purple garlic in Henan Qixian county, 4.5 kg of edible salt, 2 kg of white granulated sugar, 200 g of monosodium glutamate and 200 g of Wangzaoyi thirteen spices.
The manufacturing steps are as follows:
firstly, cleaning and moistening water; 1 kg of star anise selected in Guangxi rattan county, 1 kg of Xinjiang Bazhou fennel, 500 g of Sichuan pepper in Gansu Wen county, 300 g of Hainan white knot, 50 g of Meng licorice, 150 g of Fujian cinnamon, 120 g of Hainan black pepper, 50 g of Anhui Bozhou Qianlixiang and 30 g of Guangxi bay leaf are taken as first raw materials to be cleaned, the cleaned first raw materials are put into purified water to be boiled, and the first raw materials are slowly boiled for 5 minutes by small fire to finish water moistening;
separating dry materials and perfume water and making related backup; fishing out the first batch of raw materials after the water is moistened, drying, grinding and sterilizing the first batch of raw materials after the temperature of the first batch of raw materials is reduced to normal temperature, and placing ground powder at normal temperature for preparing materials; placing the decocted spice water into a sterilization room for sterilization after the temperature is reduced, and placing the spice water at normal temperature for preparing materials;
thirdly, preparing bean fungi; 5 kg of non-transgenic small soybeans are selected, cleaned, dried and then put into a pot to be fried with small fire until the soybeans are crisp; taking out the non-transgenic small soybeans after being dried and fried, and putting the non-transgenic small soybeans into a sterilization room for sterilization after the temperature of the non-transgenic small soybeans is reduced to normal temperature; soaking the sterilized non-transgenic small soybeans in 3 kg of spice water for 4 hours; putting the non-transgenic small soybeans soaked with the perfume water into a steam box to steam for 40 minutes; cooling the steamed non-transgenic small soybeans to normal temperature, mixing with 2 kg of flour, uniformly stirring, putting into a tray, covering with a cage cloth, and fermenting in a greenhouse at about 30 ℃ for 5-6 days until yellow strains grow out; airing the bean fungi for later use;
fourthly, 4.5 kg of edible salt is put into 1 kg of spice water to be uniformly stirred for standby; 20 kg of seedless watermelons unsealed in Henan, washed, peeled and smashed for later use;
fifthly, film sealing treatment; putting the food materials in the first, second, third and fourth steps into a 100-kilogram water-sealed tank, uniformly stirring, and sealing with a food-grade plastic film; drying 3 kg of plaster, smashing into mud powder, smashing 2 kg of quicklime into powder, uniformly stirring with the plaster powder, adding a proper amount of water for blending, and uniformly smearing the mixture on a food-grade plastic film; placing the prepared sauce jar in a direct sunlight place for insolation for about 100 days; taking out and placing in a sterilization room for sterilization for later use;
sixthly, selecting, cleaning and chopping 1 kg of ginger, 1.5 kg of green Chinese onion and 1 kg of purple garlic in Henan Qi county respectively for later use; heating 7.5 kg of Sichuan Xian rapeseed oil to 150 ℃ in a heating vessel, slowly frying ginger, scallion and garlic to golden yellow, adding 200 g of Wangzhou thirteen-spices, stirring uniformly, and pouring the standby material prepared in the fifth step for stir-frying; after heating to 180 ℃, 2 kg of white granulated sugar is added and stirred uniformly; continuously stir-frying for 5 minutes, adding 200 g of monosodium glutamate, uniformly stir-frying, taking out, cooling, sterilizing in a sterilization room, filling and sterilizing.
Advantageous effects
The invention makes the beans into the bean paste, which can not only season the food, but also destroy the protein component to a certain extent; the unbalanced nutrition of bean products is balanced.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The ingredients of the soybean paste comprise 5 kg of non-transgenic small soybeans, 20 kg of unopened seedless watermelons in Henan, 4 kg of purified water, 2 kg of flour, 7.5 kg of Sichuan Xian rapeseed oil, 1 kg of aniseed in Guangxi vine county, 1 kg of Fengzhou fennel in Xinjiang province, 500 g of pepper in Gansu county, 300 g of Hainan white knot, 50 g of inner Mongolian liquorice, 150 g of Fujian cinnamon, 120 g of Hainan black pepper, 50 g of Qianlixiang in Anhui province, 30 g of Guangxi bay leaves, 1 kg of ginger, 1.5 kg of green Chinese onion, 1 kg of purple garlic in Henan Qixian county, 4.5 kg of edible salt, 2 kg of white granulated sugar, 200 g of monosodium glutamate and 200 g of Wangzaoyi thirteen spices.
The manufacturing steps are as follows:
firstly, cleaning and moistening water; 1 kg of star anise selected in Guangxi rattan county, 1 kg of Xinjiang Bazhou fennel, 500 g of Sichuan pepper in Gansu Wen county, 300 g of Hainan white knot, 50 g of Meng licorice, 150 g of Fujian cinnamon, 120 g of Hainan black pepper, 50 g of Anhui Bozhou Qianlixiang and 30 g of Guangxi bay leaf are taken as first raw materials to be cleaned, the cleaned first raw materials are put into purified water to be boiled, and the first raw materials are slowly boiled for 5 minutes by small fire to finish water moistening;
separating dry materials and perfume water and making related backup; fishing out the first batch of raw materials after the water is moistened, drying, grinding and sterilizing the first batch of raw materials after the temperature of the first batch of raw materials is reduced to normal temperature, and placing ground powder at normal temperature for preparing materials; placing the decocted spice water into a sterilization room for sterilization after the temperature is reduced, and placing the spice water at normal temperature for preparing materials;
thirdly, preparing bean fungi; 5 kg of non-transgenic small soybeans are selected, cleaned, dried and then put into a pot to be fried with small fire until the soybeans are crisp; taking out the non-transgenic small soybeans after being dried and fried, and putting the non-transgenic small soybeans into a sterilization room for sterilization after the temperature of the non-transgenic small soybeans is reduced to normal temperature; soaking the sterilized non-transgenic small soybeans in 3 kg of spice water for 4 hours; putting the non-transgenic small soybeans soaked with the perfume water into a steam box to steam for 40 minutes; cooling the steamed non-transgenic small soybeans to normal temperature, mixing with 2 kg of flour, uniformly stirring, putting into a tray, covering with a cage cloth, and fermenting in a greenhouse at about 30 ℃ for 5-6 days until yellow strains grow out; airing the bean fungi for later use;
fourthly, 4.5 kg of edible salt is put into 1 kg of spice water to be uniformly stirred for standby; 20 kg of seedless watermelons unsealed in Henan, washed, peeled and smashed for later use;
fifthly, film sealing treatment; putting the food materials in the first, second, third and fourth steps into a 100-kilogram water-sealed tank, uniformly stirring, and sealing with a food-grade plastic film; drying 3 kg of plaster, smashing into mud powder, smashing 2 kg of quicklime into powder, uniformly stirring with the plaster powder, adding a proper amount of water for blending, and uniformly smearing the mixture on a food-grade plastic film; placing the prepared sauce jar in a direct sunlight place for insolation for about 100 days; taking out and placing in a sterilization room for sterilization for later use;
sixthly, selecting, cleaning and chopping 1 kg of ginger, 1.5 kg of green Chinese onion and 1 kg of purple garlic in Henan Qi county respectively for later use; heating 7.5 kg of Sichuan Xian rapeseed oil to 150 ℃ in a heating vessel, slowly frying ginger, scallion and garlic to golden yellow, adding 200 g of Wangzhou thirteen-spices, stirring uniformly, and pouring the standby material prepared in the fifth step for stir-frying; after heating to 180 ℃, 2 kg of white granulated sugar is added and stirred uniformly; continuously stir-frying for 5 minutes, adding 200 g of monosodium glutamate, uniformly stir-frying, taking out, cooling, sterilizing in a sterilization room, filling and sterilizing.
As shown in fig. 1, the manufacturing process of the relevant facilities is as follows:
putting the cleaned first raw materials into a boiler 2 filled with purified water 1, boiling, and slowly decocting with slow fire for 5 minutes to finish water moistening; after the temperature of the first batch of raw materials is reduced to normal temperature, the raw materials are respectively dried, ground and sterilized by a dryer 3, a crusher 4 and a sterilization device 5. Inside the dryer, a water absorbing device 6 for absorbing and discharging water at the top and a drying oven 7 for heating at the bottom are provided. The bottom of the crusher is provided with a base 8, the inside of the crusher is provided with a rotating rod 9, and the rotating rod is provided with a steel wire 11 used for pushing crushed materials to enter an outlet 10 of the crusher. The sterilisation apparatus comprises a sterilisation generator 12 and its associated auxiliary accessories.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (2)
1. A soybean paste is characterized in that ingredients of the soybean paste comprise 5 kg of non-transgenic small soybeans, 20 kg of Seedless watermelons in Henan province, 4 kg of purified water, 2 kg of flour, 7.5 kg of Sichuan immortal rapeseed oil, 1 kg of aniseed in Guangxi rattan county, 1 kg of Xinjiang Bazhou fennel, 500 g of Zanthoxylum bungeanum in Gansu county, 300 g of Hainan white cardamom, 50 g of inner Mongolian liquorice, 150 g of Fujian cinnamon, 120 g of Hainan black pepper, 50 g of Anhui Bozhou Qianlixiang, 30 g of Guangxi myrcia, 1 kg of ginger, 1.5 kg of green Chinese onions, 1 kg of Henan county purple garlic, 4.5 kg of edible salt, 2 kg of white granulated sugar, 200 g of monosodium glutamate and 200 g of Wangzhaoyi thirteen spices.
2. A soybean paste according to claim 1, which is prepared by the steps of:
firstly, cleaning and moistening water; 1 kg of star anise selected in Guangxi rattan county, 1 kg of Xinjiang Bazhou fennel, 500 g of Sichuan pepper in Gansu Wen county, 300 g of Hainan white knot, 50 g of Meng licorice, 150 g of Fujian cinnamon, 120 g of Hainan black pepper, 50 g of Anhui Bozhou Qianlixiang and 30 g of Guangxi bay leaf are taken as first raw materials to be cleaned, the cleaned first raw materials are put into purified water to be boiled, and the first raw materials are slowly boiled for 5 minutes by small fire to finish water moistening;
separating dry materials and perfume water and making related backup; fishing out the first batch of raw materials after the water is moistened, drying, grinding and sterilizing the first batch of raw materials after the temperature of the first batch of raw materials is reduced to normal temperature, and placing ground powder at normal temperature for preparing materials; placing the decocted spice water into a sterilization room for sterilization after the temperature is reduced, and placing the spice water at normal temperature for preparing materials;
thirdly, preparing bean fungi; 5 kg of non-transgenic small soybeans are selected, cleaned, dried and then put into a pot to be fried with small fire until the soybeans are crisp; taking out the non-transgenic small soybeans after being dried and fried, and putting the non-transgenic small soybeans into a sterilization room for sterilization after the temperature of the non-transgenic small soybeans is reduced to normal temperature; soaking the sterilized non-transgenic small soybeans in 3 kg of spice water for 4 hours; putting the non-transgenic small soybeans soaked with the perfume water into a steam box to steam for 40 minutes; cooling the steamed non-transgenic small soybeans to normal temperature, mixing with 2 kg of flour, uniformly stirring, putting into a tray, covering with a cage cloth, and fermenting in a greenhouse at about 30 ℃ for 5-6 days until yellow strains grow out; airing the bean fungi for later use;
fourthly, 4.5 kg of edible salt is put into 1 kg of spice water to be uniformly stirred for standby; 20 kg of seedless watermelons unsealed in Henan, washed, peeled and smashed for later use;
fifthly, film sealing treatment; putting the food materials in the first, second, third and fourth steps into a 100-kilogram water-sealed tank, uniformly stirring, and sealing with a food-grade plastic film; drying 3 kg of plaster, smashing into mud powder, smashing 2 kg of quicklime into powder, uniformly stirring with the plaster powder, adding a proper amount of water for blending, and uniformly smearing the mixture on a food-grade plastic film; placing the prepared sauce jar in a direct sunlight place for insolation for about 100 days; taking out and placing in a sterilization room for sterilization for later use;
sixthly, selecting, cleaning and chopping 1 kg of ginger, 1.5 kg of green Chinese onion and 1 kg of purple garlic in Henan Qi county respectively for later use; heating 7.5 kg of Sichuan Xian rapeseed oil to 150 ℃ in a heating vessel, slowly frying ginger, scallion and garlic to golden yellow, adding 200 g of Wangzhou thirteen-spices, stirring uniformly, and pouring the standby material prepared in the fifth step for stir-frying; after heating to 180 ℃, 2 kg of white granulated sugar is added and stirred uniformly; continuously stir-frying for 5 minutes, adding 200 g of monosodium glutamate, uniformly stir-frying, taking out, cooling, sterilizing in a sterilization room, filling and sterilizing.
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| CN1401262A (en) * | 2002-09-16 | 2003-03-12 | 郑秀德 | Process for preparing bean in soy |
| CN102048123A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Method for making watermelon and soybean paste |
| CN104187578A (en) * | 2014-08-01 | 2014-12-10 | 郝朝胜 | Delicious fragrant paste and preparation method thereof |
| CN107581506A (en) * | 2017-10-11 | 2018-01-16 | 南京仙草堂生物科技有限公司 | A kind of preparation method of watermelon soya sauce |
| CN110367461A (en) * | 2019-08-14 | 2019-10-25 | 宜宾学院 | A kind of production method of watermelon soya sauce |
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- 2021-11-02 CN CN202111289333.7A patent/CN113951448A/en active Pending
Patent Citations (5)
| 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 |
| CN102048123A (en) * | 2009-11-09 | 2011-05-11 | 重庆市黔江区黔双科技有限公司 | Method for making watermelon and soybean paste |
| CN104187578A (en) * | 2014-08-01 | 2014-12-10 | 郝朝胜 | Delicious fragrant paste and preparation method thereof |
| CN107581506A (en) * | 2017-10-11 | 2018-01-16 | 南京仙草堂生物科技有限公司 | A kind of preparation method of watermelon soya sauce |
| CN110367461A (en) * | 2019-08-14 | 2019-10-25 | 宜宾学院 | A kind of production method of watermelon soya sauce |
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