CN105394532A - Black bean and lotus root containing soup seasoning packet - Google Patents
Black bean and lotus root containing soup seasoning packet Download PDFInfo
- Publication number
- CN105394532A CN105394532A CN201510792400.5A CN201510792400A CN105394532A CN 105394532 A CN105394532 A CN 105394532A CN 201510792400 A CN201510792400 A CN 201510792400A CN 105394532 A CN105394532 A CN 105394532A
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- parts
- rose
- powder
- soya bean
- black soya
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- 235000014347 soups Nutrition 0.000 title claims abstract description 19
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 18
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 18
- 241001107116 Castanospermum australe Species 0.000 title abstract 5
- 235000021279 black bean Nutrition 0.000 title abstract 5
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 18
- 241000220317 Rosa Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 15
- 241000195474 Sargassum Species 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 7
- 241000222532 Agrocybe Species 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 8
- 244000291564 Allium cepa Species 0.000 abstract description 4
- 244000000626 Daucus carota Species 0.000 abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 3
- 235000016709 nutrition Nutrition 0.000 abstract 3
- 241000264279 Sargassum fusiforme Species 0.000 abstract 2
- 244000045069 Agrocybe aegerita Species 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000195475 Sargassaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000020995 raw meat Nutrition 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
- Seasonings (AREA)
Abstract
The invention discloses a black bean and lotus root containing soup seasoning packet. The soup seasoning packet is prepared from raw materials in parts by weight as follows: 16-22 parts of black beans, 23-27 parts of lotus roots, 10-15 parts of pigskin, 4-5 parts of vinegar, 30-35 parts of sargassum fusiforme, 10-13 parts of agrocybe cylindracea, 20-25 parts of carrot juice, 6-7 parts of shallots, 12-14 parts of rose petals, 6-7 parts of brown sugar, 15-19 parts of brown rice, 5-6 parts of tomato sauce, 20-30 parts of beef bone soup and an proper amount of plant oil, five spice powder, salt, yeast and water. Bright, aromatic and nutritional rose sugar can be obtained through ageing of roses and brown sugar; five spice powder is added to the rose sugar, the mixture is heated and stirred, and the flavor of the rose sugar can be increased; carrots have pleasant aroma and color, the shallots can improve the aroma and remove meat smell, the carrots, the shallots and the sargassum fusiforme are mixed, so that a dish can be delicious and palatable and have a faint flavor and rich taste; the black beans are soaked in vinegar, and accordingly, people can absorb anthocyanin in the black beans better. The soup seasoning packet is nutritional, tastes mellow and fragrant, has high nutrition value, is suitable for both the old and the young, and has a wide application range.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of black soya bean lotus rhizome soup stock bag.
Background technology
Sargassum fusifome is that a kind of warm temperate zone marine alga belongs to brown algae Sargassaceae, distributed more widely in China East Sea, is a kind of important economical alga resource.Sargassum fusifome nature and flavor are bitter, salty, cold, tool softening and resolving hard mass, inducing diuresis for removing edema, function of reducing phlegm of purging heat.Research finds that sargassum fusifome contains 18 kinds of important amino acids of needed by human body, also has multiple bioactive functions, as antitumor, antiviral, anticoagulation etc., has higher healthy nutritive value, is therefore called as " longevity greens/mustard green ", " the extra large ginseng on dining table ".
At present, mostly the edible soup stock bag on market is to make with food additives, and kind, taste are single, can not be good benefiting action is played to human body, have even to infringement health, can not meet the need of market.So market being starved of one can effectively make food tasty, there is the soup stock bag of conditioning health.Soup stock bag of the present invention after boiling water brews soup body The colours match well appetite, there is strong marine alga taste and delicate flavour, have that green onion is fragrant, carrot is fragrant, without fishy smell, free from extraneous odour.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of black soya bean lotus rhizome soup stock bag.
The present invention is achieved by the following technical solutions:
A kind of black soya bean lotus rhizome soup stock bag, is made up of the raw material of following weight portion: black soya bean 16-22, lotus rhizome 23-27, pigskin 10-15, vinegar 4-5, sargassum fusifome 30-35, agrocybe 10-13, carrot juice 20-25, chive 6-7, roseleaf 12-14, brown sugar 6-7, brown rice 15-19, catsup 5-6, Galbitang 20-30, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.
Black soya bean lotus rhizome soup stock bag according to claim 1, the concrete steps of preparation method are as follows:
(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, after sealing, carry out nature ageing 30-40 days, add the rear microwave treatment 20-30 minute of suitable quantity of water mixing, then slow fire heating 30-40 minute, filter sediment, obtain rose liquid;
(2) sargassum fusifome, agrocybe are added at 18-22 DEG C of condition bottom fermentation 3-4 days after saccharomycete after grinding to form juice, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2-3 days, spraying dry, obtains xeraphium;
(3) five-spice powder is put into pot control temperature 70-80 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water soak 3-4 hour, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;
(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2-3 minute, after adding Galbitang, salt, heating is boiled, and obtains sauce;
(5) pigskin is baked rear broken slagging, then add thermal agitation 5-6 minute after mixing with pigskin slag after lotus rhizome is made granulated slag, dry, obtain dried material;
(6) places 5-6 days after being mixed with vinegar by black soya bean, put into baking box roasting fragrant, make powder, then mix with the xeraphium of step 2, the mixed powder of step 3, the dried material of step 5 and other residual components, cooling final vacuum is packed.
Advantage of the present invention is: roseization and brown sugar can obtain lovely luster through ageing, give off a strong fragrance and nutritious rose candy.Rose sugar in ageing storage constantly can infiltrate in roseleaf cell and produces osmotic pressure thus part rose juice hydrorrhea is gone out, thus adds the fragrance of a flower taste of product.By five-spice powder with carry out adding thermal agitation and can improve its fragrance.Carrot has joyful fragrance and color and luster, and chive energy Titian removes raw meat, and they are tasty with the composite dish that can make of sargassum fusifome, fragrant taste, rich in taste.Mainly better absorb the anthocyanidin in black soya bean in order to people with vinegar bubble black soya bean, a kind of soup stock of the present invention, nutritious, aromatic taste, is of high nutritive value, all-ages, applied widely.
Detailed description of the invention
A kind of black soya bean lotus rhizome soup stock bag, is made up of the raw material of following weight portion: black soya bean 16, lotus rhizome 23, pigskin 10, vinegar 4, sargassum fusifome 30, agrocybe 10, carrot juice 20, chive 6, roseleaf 12, brown sugar 6, brown rice 15, catsup 5, Galbitang 20, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.
Black soya bean lotus rhizome soup stock bag according to claim 1, the concrete steps of preparation method are as follows:
(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, carry out nature ageing after sealing 30 days, add the rear microwave treatment of suitable quantity of water mixing 20 minutes, then slow fire heats 30 minutes, filters sediment, obtains rose liquid;
(2) sargassum fusifome, agrocybe are added after grinding to form juice 18 DEG C of condition bottom fermentations 3 days after saccharomycete, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2 days, spraying dry, obtains xeraphium;
(3) five-spice powder is put into pot control temperature 70 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water immersion 3 hours, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;
(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2 minutes, after adding Galbitang, salt, heating is boiled, and obtains sauce;
(5) pigskin is baked rear broken slagging, then after mixing with pigskin slag after lotus rhizome is made granulated slag, add thermal agitation 5 minutes, dry, obtain dried material;
(6) places 5 days after being mixed with vinegar by black soya bean, put into baking box roasting fragrant, make powder, then mix with the xeraphium of step 2, the mixed powder of step 3, the dried material of step 5 and other residual components, cooling final vacuum is packed.
Claims (2)
1. a black soya bean lotus rhizome soup stock bag, it is characterized in that, be made up of the raw material of following weight portion: black soya bean 16-22, lotus rhizome 23-27, pigskin 10-15, vinegar 4-5, sargassum fusifome 30-35, agrocybe 10-13, carrot juice 20-25, chive 6-7, roseleaf 12-14, brown sugar 6-7, brown rice 15-19, catsup 5-6, Galbitang 20-30, vegetable oil, five-spice powder, salt, saccharomycete, water are appropriate.
2. black soya bean lotus rhizome soup stock bag according to claim 1, it is characterized in that, the concrete steps of preparation method are as follows:
(1) carry out after rose being mixed with 2:1 with brown sugar rubbing, turning 15 minutes, after sealing, carry out nature ageing 30-40 days, add the rear microwave treatment 20-30 minute of suitable quantity of water mixing, then slow fire heating 30-40 minute, filter sediment, obtain rose liquid;
(2) sargassum fusifome, agrocybe are added at 18-22 DEG C of condition bottom fermentation 3-4 days after saccharomycete after grinding to form juice, sealing, adds after filtering sediment and mixes with the rose liquid of step 1, and continue fermentation 2-3 days, spraying dry, obtains xeraphium;
(3) five-spice powder is put into pot control temperature 70-80 DEG C to stir 15 minutes, then brown rice is put into suitable quantity of water soak 3-4 hour, cook after mixing with carrot juice, above-mentioned five-spice powder after filtering moisture, make powder after oven dry, obtain mixed powder;
(4) chive is put into appropriate deep fat and carry out quick-fried perfume (or spice), add catsup and stir 2-3 minute, after adding Galbitang, salt, heating is boiled, and obtains sauce;
(5) pigskin is baked rear broken slagging, then add thermal agitation 5-6 minute after mixing with pigskin slag after lotus rhizome is made granulated slag, dry, obtain dried material;
(6) places 5-6 days after being mixed with vinegar by black soya bean, put into baking box roasting fragrant, make powder, then mix with the xeraphium of step 2, the mixed powder of step 3, the dried material of step 5 and other residual components, cooling final vacuum is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792400.5A CN105394532A (en) | 2015-11-18 | 2015-11-18 | Black bean and lotus root containing soup seasoning packet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792400.5A CN105394532A (en) | 2015-11-18 | 2015-11-18 | Black bean and lotus root containing soup seasoning packet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394532A true CN105394532A (en) | 2016-03-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510792400.5A Withdrawn CN105394532A (en) | 2015-11-18 | 2015-11-18 | Black bean and lotus root containing soup seasoning packet |
Country Status (1)
| Country | Link |
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| CN (1) | CN105394532A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003274908A (en) * | 2002-03-26 | 2003-09-30 | Yoko Hakamata | Potage, and method for producing the same |
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN103637280A (en) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | Concentrated seaweed soup material and preparation method thereof |
-
2015
- 2015-11-18 CN CN201510792400.5A patent/CN105394532A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003274908A (en) * | 2002-03-26 | 2003-09-30 | Yoko Hakamata | Potage, and method for producing the same |
| CN103027225A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Black soya bean-lotus root soup and making method thereof |
| CN103637280A (en) * | 2013-11-21 | 2014-03-19 | 青岛佰众化工技术有限公司 | Concentrated seaweed soup material and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 刘树兴 等: "羊栖菜干燥技术及其即食汤料包的研究", 《中国调味品》 * |
| 刘树兴 等: "羊栖菜干燥技术及其即食汤料包的研究", 《食品科学》 * |
| 北京林学院城市园林系: "《花木栽培学》", 31 January 1995, 农业出版社 * |
| 周秀琴: "风味大米汤料及调制技术", 《粮食与油脂》 * |
| 彭玉清: "《最好的药在桌上：心脑血管疾病的健康吃法》", 31 July 2015, 浙江科学技术出版社 * |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20160316 |