CN1813584A - Dried old orange peel thick broad-bean sauce - Google Patents
Dried old orange peel thick broad-bean sauce Download PDFInfo
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- CN1813584A CN1813584A CNA2005100182458A CN200510018245A CN1813584A CN 1813584 A CN1813584 A CN 1813584A CN A2005100182458 A CNA2005100182458 A CN A2005100182458A CN 200510018245 A CN200510018245 A CN 200510018245A CN 1813584 A CN1813584 A CN 1813584A
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- orange peel
- thick broad
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- bean sauce
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Abstract
The present invention provides a tangerine peel soybean paste with several health-care functions of beautifying face, moistening skin, invigorating yang, supplementing qi, strengthening stomach, promoting digestion, relieving cough and reducing phlegm, etc. It is made up by uniformly mixing 65% of oily soybean paste and 35% of honey tangerine peel, placing them in a clean container and sealing said container for 10-15 days.
Description
Affiliated technical field
The present invention relates to a kind of edible paste of going with rice or bread, particularly a kind of dried old orange peel thick broad and preparation method thereof.
Background technology
Chinese traditional thick broad-bean sauce is with a long history as culinary art seasoning and appetizing food, but nutritional labeling is relative with taste dull.Dried orange peel, the orange peel that promptly dries, its medicinal health effect is also well-known.Compendium of Material Medica record: " tangerine peel, hardship can be let out can be dry, hot can loosing, the temperature energy with.It controls all kinds of diseases and ailments, always gets the merit of its eliminating dampness of regulating the flow of vital energy.Then mend with tonic, then rush down, then rise, then fall with falling medicine with hydrargyrum oxydatum crudum with cathartic." Pharmacopoeia of the People's Republic of China (version was an one in 198 5) record: dried orange peel " regulating qi-flowing for strengthening spleen, eliminating dampness and eliminating phlegm.Be used for chest gastral cavity turgor, food is few vomits and diarrhoea coughing with a lot of sputum ".Dried orange peel is used as medicine as a kind of ordinary pericarp, is one of standing medicine in house among the people.Dried orange peel contains abundant nutrition, particularly carrotene and vitamin C, citrin, has nutrition health-care functions.
But they all are food and the medicines that occurs with simple function.Along with the raising of people's living standard, wish that not only the food perfect colourm smell and taste is good, and wish being rich in nutrition, have improve the health the effect composite food.
Summary of the invention
A kind of dried old orange peel thick broad provided by the invention has enriched the taste of traditional thick broad-bean sauce more, has increased the nutritional labeling of thick broad-bean sauce, is a kind of multifunction green environment protection food with the effect of improving the health.
The present invention is achieved in that with thick broad-bean sauce to be main material, is equipped with dried orange peel again, through the storage fermentation process, becomes dried old orange peel thick broad again.
The present invention has following effect and effect: beauty treatment skin moisten, yang-tonifying benefit gas, stomach strengthening and digestion promoting, promote the production of body fluid to quench thirst, relieving cough and reducing sputum, heart clearing, lung moistening, preventing or arresting vomiting diuresis, increase appetite.
The present invention not only is fit to restaurant, the restaurant assistant food of having dinner, or herbal, all-ages foodstuff good merchantable brand.
The specific embodiment
A kind of dried old orange peel thick broad mainly is made up of dried orange peel, thick broad-bean sauce.Its proportion of composing is: sweet dried orange peel 35%, oily thick broad-bean sauce 65%.
Be concrete preparation method below.
1. the technological process of dried orange peel preparation:
1.1 the smooth surface of selecting for use, dermatoglyph exquisiteness, orange, the no color spot of color, no small holes caused by worms, the tangerine peel of skin depth＜2mm, it is wide to be processed into 5mm, the strip that 20-40mm is long.
1.2. the salt water with 10%, be cooled to 40 ℃ after, drop into tangerine peel, soak and pick up half an hour, repeat once after the control solid carbon dioxide divides.
1.3 use bamboo mat or dustpan through sterilization, the tangerine peel silk is divided cool the solarization, needed 3-4 days to dry moisture approximately after, dried orange peel, store for future use.
1.4 with white sugar 10%, chickens' extract 5%, dried orange peel 85% stir in clean container and make sweet dried orange peel.
2. the technological process of thick broad-bean sauce preparation:
2.1 will not have small holes caused by worms, do not have go mouldy, pure broad bean cleans and soaked 12 hours, peels off crust, goes into the pressure cooker boiling, keep-ups pressure at 0.08-0.12Mpa, kept 30 minutes.
2.2 on the even bamboo mat or dustpan that is spread out in through sterilizing of the bean cotyledon that boils, go into fermenting cellar after the cold of drying in the air and ferment, temperature control is about 40 ℃.Through seven days left and right sides time, dried bean cotyledon or dry again after generating " yellow mould " of one deck densification on the surface.
2.3 the bean cotyledon of oven dry is put into sterile pithos or altar, add 110% cold water simultaneously, 40% salt, after stirring, sealing is fermentation again.Through about 60 days, promptly become bronzing thick broad-bean sauce.
2.4, pour in the pot with salad oil 10%, be heated to 130 ℃, put into thick broad-bean sauce 90% then, do not stop to stir-fry, thick broad-bean sauce closes fiery spreading for cooling after bubbling, and makes oily thick broad-bean sauce.
3. the making of dried old orange peel thick broad:
With oily thick broad-bean sauce 65%, sweet dried orange peel 35% mixes stirring, packs in the clean aseptic container, seals after 10-15 days, makes dried old orange peel thick broad.
Claims (3)
1. a dried old orange peel thick broad mainly is made up of dried orange peel, thick broad-bean sauce, it is characterized in that: with oily thick broad-bean sauce 65%, sweet dried orange peel 35% mixes, and packs in the clean aseptic container, seals 10-15 days.
2. the manufacture craft of dried orange peel in the dried old orange peel thick broad according to claim 1 is characterized in that:
2.1 the tangerine peel of selecting for use, smooth surface, dermatoglyph exquisiteness, orange, the no color spot of color, no small holes caused by worms, skin depth＜2mm, it is wide to be processed into 5mm, the strip that 20-40mm is long.
2.2 after tangerine peel with 10% salt water, is cooled to 40 ℃, soaks and pick up half an hour, after dividing, repeats once the control solid carbon dioxide, and use again through the bamboo mat or the dustpan of sterilization and divide airing, make dried orange peel.
2.3 with white sugar 10%, chickens' extract 5%, dried orange peel 85% stir in clean container, make sweet dried orange peel.
3. the manufacture craft of thick broad-bean sauce in the dried old orange peel thick broad according to claim 1 is characterized in that:
3.1 will not have small holes caused by worms, do not have go mouldy, pure broad bean cleans and soaked 12 hours, peels off crust, goes into the pressure cooker boiling, keep-ups pressure at 0.08-0.12Mpa, kept 30 minutes.
3.2 on the even bamboo mat or dustpan that is spread out in through sterilizing of the bean cotyledon that boils, go into fermenting cellar after the cold of drying in the air and ferment, temperature control is about 40 ℃, through seven days left and right sides time, dried bean cotyledon or dry again after generating " yellow mould " of one deck densification on the surface.
3.3 the bean cotyledon of oven dry is put into sterile pithos or altar, add 110% cold water simultaneously, 40% salt, after stirring, sealing is fermentation again, through about 60 days, promptly becomes bronzing thick broad-bean sauce.
3.4 salad oil 10% is put into pot, be heated to 130 ℃, put into thick broad-bean sauce 90% then, do not stop to stir-fry, thick broad-bean sauce closes fiery spreading for cooling after bubbling, and makes oily thick broad-bean sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100182458A CN1813584A (en) | 2005-02-03 | 2005-02-03 | Dried old orange peel thick broad-bean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100182458A CN1813584A (en) | 2005-02-03 | 2005-02-03 | Dried old orange peel thick broad-bean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1813584A true CN1813584A (en) | 2006-08-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100182458A Pending CN1813584A (en) | 2005-02-03 | 2005-02-03 | Dried old orange peel thick broad-bean sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194709B (en) * | 2006-12-08 | 2011-12-28 | 梁悦华 | Pericarpium citri reticulatae sauce |
| CN103393089A (en) * | 2013-08-01 | 2013-11-20 | 徐州绿之野生物食品有限公司 | Bunge pricklyash leaf thick broad-bean sauce and processing method thereof |
| CN103876119A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Cancer prevention and anti-cancer broad bean sauce and preparation method thereof |
| CN103948086A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Chinese prickly ash bud stomach-invigorating yoghourt-containing sesame paste |
| CN104256544A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Method for making peanut broad bean paste |
| CN110200218A (en) * | 2019-05-16 | 2019-09-06 | 四川望红食品有限公司 | A kind of packed less salt bean cotyledon and its production and processing method |
-
2005
- 2005-02-03 CN CNA2005100182458A patent/CN1813584A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194709B (en) * | 2006-12-08 | 2011-12-28 | 梁悦华 | Pericarpium citri reticulatae sauce |
| CN103393089A (en) * | 2013-08-01 | 2013-11-20 | 徐州绿之野生物食品有限公司 | Bunge pricklyash leaf thick broad-bean sauce and processing method thereof |
| CN103876119A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Cancer prevention and anti-cancer broad bean sauce and preparation method thereof |
| CN103948086A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Chinese prickly ash bud stomach-invigorating yoghourt-containing sesame paste |
| CN104256544A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Method for making peanut broad bean paste |
| CN110200218A (en) * | 2019-05-16 | 2019-09-06 | 四川望红食品有限公司 | A kind of packed less salt bean cotyledon and its production and processing method |
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