CN104921072A - Calcium supplementing sweet noodle sauce and preparation method thereof - Google Patents
Calcium supplementing sweet noodle sauce and preparation method thereof Download PDFInfo
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- CN104921072A CN104921072A CN201510271141.1A CN201510271141A CN104921072A CN 104921072 A CN104921072 A CN 104921072A CN 201510271141 A CN201510271141 A CN 201510271141A CN 104921072 A CN104921072 A CN 104921072A
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- parts
- sauce
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- sweet
- song
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 25
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 13
- 239000011575 calcium Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract 6
- 230000001502 supplementing effect Effects 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 7
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 7
- 244000226566 Psoralea corylifolia Species 0.000 claims abstract description 7
- 210000003056 antler Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 2
- 210000000988 bone and bone Anatomy 0.000 abstract 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 241001289529 Fallopia multiflora Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241001038562 Pseudostellaria heterophylla Species 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 235000019625 fat content Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002699 waste material Substances 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
Landscapes
- Noodles (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a calcium supplementing sweet noodle sauce and a preparation method thereof. The sweet noodle sauce is characterized by being composed of the following raw materials in parts by weight: 400-420 parts of instant noodle residues, 30-40 parts of tea residues, 40-45 fish bones, 40-45 parts of milk, 10-11 parts of konjac flour, 3-4 parts of pilose antler, 2-3 parts of fallopia multiflora, 4-5 parts of psoralea corylifolia, 1-2 pseudostellaria heterophylla roots, 150-160 parts of salt, and 1.2-1.4 parts of aspergillus oryzae. The preparation method uses instant noodle residues as raw materials to ferment the sweet noodle sauce, which can effectively save costs, the prepared sweet noodle sauce has a mellow soya sauce flavor, a good color and luster, no bitter taste and other odors, and delicate mouthfeel, and the added tea residues contain tea residue protein which has good oil absorbency, and can reduce the oil and fat contents of the instant noodle residues. At the same time the added fish bones and milk improve the calcium content of the sweet noodle sauce and the matched traditional Chinese medicines can play the function of strengthening body.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to one and to replenish the calcium sweet fermented flour sauce and preparation method thereof.
Background technology
Sweet fermented flour sauce take flour as primary raw material, through a kind of sauce shape flavouring that koji and heat-preservation fermentation are made, due to the sweet fermented flour sauce process such as by fermentation, define unique local flavor and nutritive value, be the seasoning good merchantable brand liked by people, be also the main component of sauce in instant noodles simultaneously.Instant noodles are the important instant food of China, in recent years, and the output of the instant noodles of China and sales volume continuous rise, but a large amount of disintegrating slags can be produced in instant noodles processing, cause very large waste.For this situation, adopt instant noodles disintegrating slag to be processed into sweet fermented flour sauce as raw material through a series of, as the primary raw material of instant noodles sauce, the leftover bits and pieces in production can be utilized again, there is important value.
Summary of the invention
The object of this invention is to provide one to replenish the calcium sweet fermented flour sauce and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
One is replenished the calcium sweet fermented flour sauce, it is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, fish-bone 40-45, milk 40-45, konjaku flour 10-11, pilose antler 3-4, fleece-flower root 2-3, Psoralea corylifolia 4-5, radix pseudostellariae 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.
The preparation method of described sweet fermented flour sauce of replenishing the calcium, is characterized in that comprising the following steps:
(1) pilose antler, the fleece-flower root, Psoralea corylifolia, crown prince are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) fish-bone is entered big fire boiling discharging after 30-35 minute in boiled water pot, grinding with milk is homogeneous, then mixes with step (1), (4) gained material and leftover materials, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, to obtain final product.
Beneficial effect of the present invention is:
The present invention adopts instant noodles disintegrating slag can be effectively cost-saving as fermenting raw materials sweet fermented flour sauce, and the sweet fermented flour sauce made has strong sauce fragrance, color and luster is good, without pained mouthfeel and other peculiar smell, delicate mouthfeel, tea grounds albumen contained in the tea grounds of interpolation has good oil absorption, the fat content of instant noodles disintegrating slag can be reduced, the present invention simultaneously with the addition of fish-bone and milk, improves calcium content of the present invention, and the Chinese medicine in collocation the present invention can play the effect of strengthening body.
Detailed description of the invention
One is replenished the calcium sweet fermented flour sauce, it is characterized in that being made up of the raw material of following weight portion (kilogram):
Instant noodles disintegrating slag 400, tea grounds 30, fish-bone 40, milk 40, konjaku flour 10, pilose antler 3, the fleece-flower root 2, Psoralea corylifolia 4, radix pseudostellariae 1, salt 150, aspergillus oryzae 1.2.
The preparation method of described sweet fermented flour sauce of replenishing the calcium, comprises the following steps:
(1) pilose antler, the fleece-flower root, Psoralea corylifolia, crown prince are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) fish-bone is entered big fire boiling discharging after 30-35 minute in boiled water pot, grinding with milk is homogeneous, then mixes with step (1), (4) gained material and leftover materials, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, to obtain final product.
Claims (2)
1. to replenish the calcium a sweet fermented flour sauce, it is characterized in that being made up of the raw material of following weight portion:
Instant noodles disintegrating slag 400-420, tea grounds 30-40, fish-bone 40-45, milk 40-45, konjaku flour 10-11, pilose antler 3-4, fleece-flower root 2-3, Psoralea corylifolia 4-5, radix pseudostellariae 1-2, salt 150-160, aspergillus oryzae 1.2-1.4.
2. the preparation method of sweet fermented flour sauce of replenishing the calcium according to claim 1, is characterized in that comprising the following steps:
(1) pilose antler, the fleece-flower root, Psoralea corylifolia, crown prince are participated in 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) tea grounds is loaded gauze bag, mix with instant noodles disintegrating slag, add the water of 0.8 times, gas steams discharging after 10 minutes, is removed by the gauze bag that tea grounds is housed;
(3) when the temperature of step (2) gained material is down to 40 DEG C, add aspergillus oryzae to mix thoroughly, bent material pond sent into by gained song material, control temperature is 30 DEG C, relative humidity is 84.9%, cultivates 12-14 hour, carries out turning over song when song material turns white caking, when bent material all bleaches and has yellow spore, go out song, heat-preservation fermentation pond sent into by gained song material;
(4) after water salt being added 5 times fully stirs, gained salt solution is heated to 60-65 DEG C, cools and clarify, join in bent material, control temperature is 45 DEG C, and every day stirs once, discharging when material is rare wine with dregs shape;
(5) fish-bone is entered big fire boiling discharging after 30-35 minute in boiled water pot, grinding with milk is homogeneous, then mixes with step (1), (4) gained material and leftover materials, grinds homogeneous, continues fermentation and carry out solarization system after 7 days, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271141.1A CN104921072A (en) | 2015-05-26 | 2015-05-26 | Calcium supplementing sweet noodle sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510271141.1A CN104921072A (en) | 2015-05-26 | 2015-05-26 | Calcium supplementing sweet noodle sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921072A true CN104921072A (en) | 2015-09-23 |
Family
ID=54108778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510271141.1A Pending CN104921072A (en) | 2015-05-26 | 2015-05-26 | Calcium supplementing sweet noodle sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921072A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361013A (en) * | 2015-11-27 | 2016-03-02 | 傅贵轩 | Fruit and vegetable flavored fish sauce and preparation method thereof |
| CN105361012A (en) * | 2015-11-27 | 2016-03-02 | 傅贵轩 | Aging preventing fish paste and preparation method thereof |
| CN109349599A (en) * | 2018-11-29 | 2019-02-19 | 湖南大湘西魔芋有限公司 | A kind of production method and products thereof of konjaku wheat sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446476A (en) * | 2002-03-22 | 2003-10-08 | 周崇伟 | Method for producing paste with calcium enriched |
| CN103652814A (en) * | 2013-11-26 | 2014-03-26 | 天津市宽达水产食品有限公司 | Enzymatic fishbone chilli sauce and preparation method thereof |
| CN103948087A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Fish-bone appetizing haw-containing peanut butter |
-
2015
- 2015-05-26 CN CN201510271141.1A patent/CN104921072A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446476A (en) * | 2002-03-22 | 2003-10-08 | 周崇伟 | Method for producing paste with calcium enriched |
| CN103652814A (en) * | 2013-11-26 | 2014-03-26 | 天津市宽达水产食品有限公司 | Enzymatic fishbone chilli sauce and preparation method thereof |
| CN103948087A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Fish-bone appetizing haw-containing peanut butter |
Non-Patent Citations (2)
| Title |
|---|
| 傅志民等: "废弃茶渣综合再利用研究进展", 《中国茶叶加工》 * |
| 吴红艳等: "方便面碎渣酿制甜面酱的工艺研究", 《中国酿造》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361013A (en) * | 2015-11-27 | 2016-03-02 | 傅贵轩 | Fruit and vegetable flavored fish sauce and preparation method thereof |
| CN105361012A (en) * | 2015-11-27 | 2016-03-02 | 傅贵轩 | Aging preventing fish paste and preparation method thereof |
| CN109349599A (en) * | 2018-11-29 | 2019-02-19 | 湖南大湘西魔芋有限公司 | A kind of production method and products thereof of konjaku wheat sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into 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: 20150923 |