CN104643015A - Method for preparing plum and soybean sauce - Google Patents
Method for preparing plum and soybean sauce Download PDFInfo
- Publication number
- CN104643015A CN104643015A CN201410262989.3A CN201410262989A CN104643015A CN 104643015 A CN104643015 A CN 104643015A CN 201410262989 A CN201410262989 A CN 201410262989A CN 104643015 A CN104643015 A CN 104643015A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- soya bean
- degree
- plum
- 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 68
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 68
- 235000015067 sauces Nutrition 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 23
- 238000005286 illumination Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 13
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 13
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000004540 pour-on Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000628997 Flos Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229960005069 calcium Drugs 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000021156 lunch Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229960003975 potassium Drugs 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010019160 Pancreatin Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 229940055695 pancreatin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing plum and soybean sauce, belonging to the technical field of food processing. The method comprises the following steps: I. preparing spice leach liquor, namely boiling anises, gingers and crude salt with water to prepare the spice leach liquor; and II. preparing a sauce, namely mixing soybeans, flour and plums with the spice leach liquor, and fermenting to prepare the sauce. The plum and soybean sauce disclosed by the invention is rich in natural cellulosic and balanced in nutrition, has fruity fragrance, and is sour and salty, has the functions of engendering liquid, appetizing and helping digestion, and can be used for solving the problem that the existing soybean sauce is short of cellulosic and is incomplete in nutrition.
Description
Technical field
The present invention relates to food processing technology field, the method that especially a kind of plum soya sauce makes.
Background technology
Along with the progress of society, the rhythm of people's life is also more and more faster, especially for the people of working, because Chinese generally do not have breakfast to eat the custom of vegetable and fruit, lunch is mostly is again careless and solve fast, in the middle of one day, only remaining dinner has more chance to touch a large amount of fruit and vegetables, but how to eat again and be also difficult to only obtain enough cellulosics with a meal, plum has abundant natural source at south China, be rich in cellulosic, iron, potassium, calcium, vitamin A, vitamin B1 and vitamin B2, plum is low containing grease, low containing sodium, not containing cholesterol, the perfect food that the Nature gives us, the plum eating 10 just can meet human body one day to cellulosic demand, existing plum just makes preserved plum with salted, eats for people as a kind of pot foods, and not only to damage people healthy due to too salty, and mouthfeel is bad, affects people and extensively eats.Soya sauce is the food of Chinese tradition, be convenient for people to carry and preserve, in the box lunch that people are be with at noon, Chang Zuowei goes with rice or bread and the flavouring in vegetable, but existing sauce preparation method also exists that kind is few, local flavor is single and nutrition is unbalanced, lack a kind of uniqueness containing enriching cellulosic and there is the soya sauce of fruital taste and the salty appetizing of acid.
Summary of the invention
Technical problem to be solved by this invention is to provide one and is rich in natural fiber matter, balanced in nutrition and have fruital taste, and acid is salty promotes the production of body fluid the method that appetizing and a kind of plum soya sauce of helping digest make.
In order to solve the problem, the technical solution adopted in the present invention is: the method that this plum soya sauce makes, and comprises the following steps:
Step one, the making of spices leaching liquor:
Spices leaching liquor adopts the raw material of following parts by weight:
Anistree 7 parts ~ 10 parts, ginger 10 parts ~ 15 parts, raw salt 15 parts ~ 20 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain spices leaching liquor, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, the making of sauce:
Sauce adopts the raw material of following parts by weight:
Soya bean 450 parts ~ 500 parts, 200 parts ~ 250 parts, flour, 80 parts ~ 100 parts, plum, spices leaching liquor 500 parts ~ 550 parts;
Making step is as follows:
A, soya bean is put into pot add poach, 2.5 hours ~ 3 hours time, temperature 160 degree ~ 180 degree, then filtering moisture content dries;
B, to obtain in soya bean add flour and stir in a step, then pour on mesh screen and spread out, shine system under being placed in light, intensity of illumination is 60,000 luxs ~ 100,000 luxs, and the time is 20 minutes ~ 40 minutes;
C, soya bean obtained for step b is down to 18 degree ~ 20 degree, then lid layer lotus leaf on described soya bean, then at lotus leaf upper berth one deck separation layer, with separation layer, soya bean is sealed, soya bean is fermented, grows yellow or white fluff;
D, soya bean obtained for step c is placed in light under shine system, intensity of illumination is 60,000 luxs ~ 100,000 luxs, and the time is 20 minutes ~ 40 minutes, then removes described fine hair;
E, in the soya bean that Step d is obtained, add spices leaching liquor stir, obtain sauce, this sauce is put into container, this vessel port is opened under being placed in light and shine system, often shine after 8 hours, stir once when this sauce being down to 18 degree ~ 20 degree, circulate with this, when solarization system 24 is constantly little, this sauce is down to 18 degree ~ 20 degree in sauce, to add preserved plum, and stir, intensity of illumination is 60,000 luxs ~ 100,000 luxs, time is 56 hours ~ 80 hours, to obtain final product.
In the method and technology scheme that above-mentioned a kind of plum soya sauce makes, technical scheme can also be more specifically: described container is watt cylinder or Porcelain Jar.
Owing to have employed technique scheme, the present invention compared with prior art has following beneficial effect:
1, the present invention adds plum and solves in soya sauce and lack cellulosic, the problem of not comprehensive nutrition in soya sauce; Make not only to be rich in soya sauce amino acid, soft phosphatide and a kind of material pressing down pancreatin that needed by human body is wanted, also be rich in cellulosic, iron, phosphorus, potassium, calcium, vitamin A, vitamin B1, vitamin B2, vitamin D and vitamin E etc., informal dress food can make us longue skin, benefit color, replenishing essence marrow, reinforcement gas, qi-restoratives whets the appetite, there is nourishing qi and blood. during invigorating the spleen is wide, the peaceful heart of body-building, lower sharp large intestine, moisturizes the effect of the water that disappears; People also can be kept to have a slender figure.
2, owing to being sealed by lotus leaf with separation layer again after lid layer lotus leaf on soya bean, not only make soya bean in the process of fermentation, draw the delicate fragrance of lotus leaf, also can prevent the chemical substance of separation layer from immersing in soya bean.
3, due to after sauce often shines 8 hours, stir and once make the sauce of bottom also can effectively shine, make the process of sauce sauce even, and when sauce must be down to 18 degree ~ 20 degree before stirring, flora overacfivity when being to prevent high-temperature stirring in sauce, makes sauce souring.
4, constantly little owing to shining system 24 at sauce, then preserved plum is added in sauce, prevent preserved plum from pickling excessive, not only destroy its nutritional labeling, and mouthfeel is bad.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment one
The method that this plum soya sauce makes, comprises the following steps:
Step one, the making of spices leaching liquor:
Spices leaching liquor adopts the raw material of following weight:
Anistree 7 kilograms, ginger 10 kilograms, raw salt 15 kilograms, 400 kilograms, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes, after cooling, filter and obtain spices leaching liquor, for subsequent use; The pH value of described water is 7;
Step 2, the making of sauce:
Sauce adopts the raw material of following weight:
Soya bean 450 kilograms, 200 kilograms, flour, 80 kilograms, plum, spices leaching liquor 500 kilograms;
Making step is as follows:
A, soya bean is put into pot add poach, 3 hours time, temperature 160 degree, then filtering water kilogram dries;
B, to obtain in soya bean add flour and stir in a step, then pour on mesh screen and spread out, shine system under being placed in light, intensity of illumination is 60,000 luxs, and the time is 40 minutes;
C, soya bean obtained for step b is down to 18 degree, then lid layer lotus leaf on soya bean, then at lotus leaf upper berth one deck separation layer, with separation layer, soya bean is sealed, soya bean is fermented, grows yellow or white fluff;
D, soya bean obtained for step c is placed in light under shine system, intensity of illumination is 60,000 luxs, and the time is 40 minutes, then except floss removing;
E, in the soya bean that Step d is obtained, add spices leaching liquor stir, obtain sauce, this sauce is put into a watt cylinder, this watt of cylinder mouth is opened under being placed in light and shine system, often shine after 8 hours, stir once when this sauce being down to 18 degree, circulate with this, when solarization system 24 is constantly little, this sauce is down to 18 degree of degree in sauce, add preserved plum and stir, intensity of illumination is 60,000 luxs, and the time is 80 hours, to obtain final product.
Embodiment two
The method that this plum soya sauce makes, comprises the following steps:
Step one, the making of spices leaching liquor:
Spices leaching liquor adopts the raw material of following weight:
Anistree 10 kilograms, ginger 15 kilograms, raw salt 20 kilograms, 500 kilograms, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 60 minutes, after cooling, filter and obtain spices leaching liquor, for subsequent use; The pH value of described water is 7.5;
Step 2, the making of sauce:
Sauce adopts the raw material of following weight:
Soya bean 500 kilograms, 250 kilograms, flour, 100 kilograms, plum, spices leaching liquor 550 kilograms;
Making step is as follows:
A, soya bean is put into pot add poach, 2.5 hours time, 180 degree, then filtering water kilogram dries;
B, to obtain in soya bean add flour and stir in a step, then pour on mesh screen and spread out, shine system under being placed in light, intensity of illumination is 100,000 luxs, and the time is 20 minutes;
C, soya bean obtained for step b is down to 20 degree, then lid layer lotus leaf on soya bean, then at lotus leaf upper berth one deck separation layer, with separation layer, soya bean is sealed, soya bean is fermented, grows yellow or white fluff;
D, soya bean obtained for step c is placed in light under shine system, intensity of illumination is 100,000 luxs, and the time is 20 minutes, then except floss removing;
E, in the soya bean that Step d is obtained, add spices leaching liquor stir, obtain sauce, this sauce is put into Porcelain Jar, this Porcelain Jar mouth is opened under being placed in light and shine system, often shine after 8 hours, stir once when this sauce being down to 20 degree, circulate with this, when solarization system 24 is constantly little, this sauce is down to 20 degree in sauce, add preserved plum and stir, intensity of illumination is 100,000 luxs, and the time is 56 hours, to obtain final product.
Embodiment three
The method that this plum soya sauce makes, comprises the following steps:
Step one, the making of spices leaching liquor:
Spices leaching liquor adopts the raw material of following weight:
Anistree 8.5 kilograms, ginger 11 kilograms, raw salt 18 kilograms, 470 kilograms, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 40 minutes, after cooling, filter and obtain spices leaching liquor, for subsequent use; The pH value of described water is 7.2;
Step 2, the making of sauce:
Sauce adopts the raw material of following weight:
Soya bean 480 kilograms, 220 kilograms, flour, 90 kilograms, plum, spices leaching liquor 530 kilograms;
Making step is as follows:
A, soya bean is put into pot add poach, 2.8 hours time, temperature 169 degree, then filtering water kilogram dries;
B, to obtain in soya bean add flour and stir in a step, then pour on mesh screen and spread out, shine system under being placed in light, intensity of illumination is 80,000 luxs, and the time is 30 minutes;
C, soya bean obtained for step b is down to 19 degree, then lid layer lotus leaf on soya bean, then at lotus leaf upper berth one deck separation layer, with separation layer, soya bean is sealed, soya bean is fermented, grows yellow or white fluff;
D, soya bean obtained for step c is placed in light under shine system, intensity of illumination is 80,000 luxs, and the time is 30 minutes, then except floss removing;
E, in the soya bean that Step d is obtained, add spices leaching liquor stir, obtain sauce, this sauce is put into a watt cylinder, this watt of cylinder mouth is opened under being placed in light and shine system, often shine after 8 hours, stir once when this sauce being down to 19 degree, circulate with this, when solarization system 24 is constantly little, this sauce is down to 19 degree in sauce, add preserved plum and stir, intensity of illumination is 80,000 luxs, and the time is 70 hours, to obtain final product.
Claims (2)
1. a method for plum soya sauce making, is characterized in that: comprise the following steps:
Step one, the making of spices leaching liquor:
Spices leaching liquor adopts the raw material of following parts by weight:
Anistree 7 parts ~ 10 parts, ginger 10 parts ~ 15 parts, raw salt 15 parts ~ 20 parts, 400 parts ~ 500 parts, water;
The raw material weighed up put into pot and adds poach system, boiling to seething with excitement and keeping 30 minutes ~ 60 minutes, after cooling, filter and obtain spices leaching liquor, for subsequent use; The pH value of described water is 7 ~ 7.5;
Step 2, the making of sauce:
Sauce adopts the raw material of following parts by weight:
Soya bean 450 parts ~ 500 parts, 200 parts ~ 250 parts, flour, 80 parts ~ 100 parts, plum, spices leaching liquor 500 parts ~ 550 parts;
Making step is as follows:
A, soya bean is put into pot add poach, 2.5 hours ~ 3 hours time, temperature 160 degree ~ 180 degree, then filtering moisture content dries;
B, to obtain in soya bean add flour and stir in a step, then pour on mesh screen and spread out, shine system under being placed in light, intensity of illumination is 60,000 luxs ~ 100,000 luxs, and the time is 20 minutes ~ 40 minutes;
C, soya bean obtained for step b is down to 18 degree ~ 20 degree, then lid layer lotus leaf on described soya bean, then at lotus leaf upper berth one deck separation layer, with separation layer, soya bean is sealed, soya bean is fermented, grows yellow or white fluff;
D, soya bean obtained for step c is placed in light under shine system, intensity of illumination is 60,000 luxs ~ 100,000 luxs, and the time is 20 minutes ~ 40 minutes, then removes described fine hair;
E, in the soya bean that Step d is obtained, add spices leaching liquor stir, obtain sauce, this sauce is put into container, this vessel port is opened under being placed in light and shine system, often shine after 8 hours, stir once when this sauce being down to 18 degree ~ 20 degree, circulate with this, when solarization system 24 is constantly little, this sauce is down to 18 degree ~ 20 degree in sauce, to add preserved plum, and stir, intensity of illumination is 60,000 luxs ~ 100,000 luxs, time is 56 hours ~ 80 hours, to obtain final product.
2. the method for a kind of plum soya sauce making according to claim 1, is characterized in that: described container is watt cylinder or Porcelain Jar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410262989.3A CN104643015A (en) | 2014-06-13 | 2014-06-13 | Method for preparing plum and soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410262989.3A CN104643015A (en) | 2014-06-13 | 2014-06-13 | Method for preparing plum and soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643015A true CN104643015A (en) | 2015-05-27 |
Family
ID=53235066
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410262989.3A Pending CN104643015A (en) | 2014-06-13 | 2014-06-13 | Method for preparing plum and soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104643015A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440032A (en) * | 2017-07-27 | 2017-12-08 | 林梁奇 | A kind of preparation method of plum sauce |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715944A (en) * | 2008-04-16 | 2010-06-02 | 吕宗明 | Preparation and processing flow for sauce |
| CN102258187A (en) * | 2010-05-28 | 2011-11-30 | 蒋小冻 | Soybean paste with tea aroma |
| CN102475199A (en) * | 2010-11-27 | 2012-05-30 | 叶奉奇 | Green plum jam |
| KR101300019B1 (en) * | 2013-03-26 | 2013-08-27 | 군산대학교산학협력단 | Method for producing low-salted tomato donejang source and low-salted tomato donejang source produced by the same |
| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN103766681A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Multi-flavor natural fruit vinasse sauce |
-
2014
- 2014-06-13 CN CN201410262989.3A patent/CN104643015A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715944A (en) * | 2008-04-16 | 2010-06-02 | 吕宗明 | Preparation and processing flow for sauce |
| CN102258187A (en) * | 2010-05-28 | 2011-11-30 | 蒋小冻 | Soybean paste with tea aroma |
| CN102475199A (en) * | 2010-11-27 | 2012-05-30 | 叶奉奇 | Green plum jam |
| CN103766681A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Multi-flavor natural fruit vinasse sauce |
| KR101300019B1 (en) * | 2013-03-26 | 2013-08-27 | 군산대학교산학협력단 | Method for producing low-salted tomato donejang source and low-salted tomato donejang source produced by the same |
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN103404832A (en) * | 2013-08-16 | 2013-11-27 | 李世权 | Fermented black beans and manufacturing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 彭凌: "《咸酱泡菜加工实用技术》", 31 July 2009 * |
| 杨伦辉: "冰花酸梅酱的加工技术", 《广西热带农业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440032A (en) * | 2017-07-27 | 2017-12-08 | 林梁奇 | A kind of preparation method of plum sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN101675811A (en) | Minced qgob and production method thereof | |
| CN105053966B (en) | A kind of champignon-fish paste and preparation method thereof | |
| CN104187355A (en) | Five-cereal crisp chip and production technology thereof | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN109566757A (en) | A kind of instant almond protein dew and preparation method thereof | |
| CN106072437A (en) | A kind of instant cuttlefish juice tartar sauce and preparation method thereof | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| CN103504275B (en) | Spicy donkey meat soybean paste and preparation method thereof | |
| CN105212184A (en) | A kind of fresh fragrant meat pulp of acupuncture needle and processing method thereof | |
| CN103519138A (en) | Spicy and hot yellow bean sauce | |
| CN103555489A (en) | Burdock wine production process | |
| CN105494675A (en) | Purple potato and rose flavor soya milk film and making method thereof | |
| CN104643015A (en) | Method for preparing plum and soybean sauce | |
| CN105192706B (en) | A kind of sandwich kudzu-vine root powder cake and preparation method thereof | |
| CN104643016A (en) | Method for preparing nut soybean sauce | |
| CN104026600A (en) | Preparation method of Hakkas steamed pork belly with pickled vegetables | |
| CN108991396A (en) | A kind of high protein powder tripe and preparation method thereof | |
| CN109619534A (en) | A kind of natto thick chilli sauce and preparation method thereof | |
| CN108094469A (en) | A kind of sweet potato cake | |
| CN103141859B (en) | Chicken skin paste for maintaining beauty and keeping young and preparation method thereof | |
| CN106261766A (en) | A kind of hami melon rice crust and preparation method thereof | |
| Yu et al. | Development of health characteristic mashed potato | |
| CN106337000A (en) | Apple-blueberry composite health-care beverage wine and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150527 |
|
| WD01 | Invention patent application deemed withdrawn after publication |