CN105614702A - Tonka-bean sauce and processing method thereof - Google Patents
Tonka-bean sauce and processing method thereof Download PDFInfo
- Publication number
- CN105614702A CN105614702A CN201510984770.9A CN201510984770A CN105614702A CN 105614702 A CN105614702 A CN 105614702A CN 201510984770 A CN201510984770 A CN 201510984770A CN 105614702 A CN105614702 A CN 105614702A
- Authority
- CN
- China
- Prior art keywords
- parts
- semen glycines
- fructus
- semen
- tonkabean
- 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
- 241000522215 Dipteryx odorata Species 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 235000015067 sauces Nutrition 0.000 title abstract description 9
- 235000015278 beef Nutrition 0.000 claims abstract description 18
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000020095 red wine Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims description 39
- 150000002333 glycines Chemical class 0.000 claims description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 23
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 23
- 239000008187 granular material Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 5
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 230000003760 hair shine Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 7
- 244000068988 Glycine max Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000001662 opsonic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 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
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a tonka-bean sauce and a processing method thereof. The tonka-bean sauce is prepared from the following raw materials in parts by weight: 45 to 50 parts of soybeans, 6 to 10 parts of dried beef cubes, 12 to 18 parts of vegetable oil, 3 to 5 parts of spices, 3 to 5 parts of peanuts, 15 to 20 parts of red wine, and 8 to 12 parts of salt. The tonka-bean sauce provided by the invention is prepared from the spices, such as the soybeans; moreover, the tonka-bean sauce is processed through a reasonable method, so that nitrite can be prevented from generating in the processes of preparation and storage, and the healthcare value of the food is improved.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of tonkabean beans and processing method thereof.
Background technology
Soya sauce, also known as soy sauce, bean sauce, fries with Semen Glycines and grinds after fermentation and make, and is the traditional tartar sauce of China. Salted and fermented soya paste has a strong paste flavor and ester flavor, salty comfortable mouth, for the libation at an ancient wedding ceremony, boils in a covered pot over a slow fire, steams, fries, the various cooking methods such as mixes, it is possible to go with rice or bread, food etc. only. But the soya sauce of now preparation and tonkabean beans are in preparation and stored in title nitrite can be caused to exceed standard, and well beyond national regulation curing food nitrite safe level 20mg/kg, have a strong impact on the health of people.
Summary of the invention
It is an object of the invention to provide a kind of tonkabean beans, prepared by new formula and processing method, mouthfeel is good, and content of nitrite is low after treatment, and health value is high.
The present invention is achieved through the following technical solutions:
A kind of tonkabean beans, is made up of the raw material of following parts by weight:
Semen Glycines 45-50 part, beef granules 6-10 part, vegetable oil 12-18 part, spice 3-5 part, Semen arachidis hypogaeae 3-5 part, red wine 15-20 part, salt 8-12 part;
Described spice is made up of the raw material of following parts by weight: Folium toonae sinensis 8 parts, 6 parts of Fructus Capsici, 3.2 parts of Pericarpium Zanthoxyli, 3.2 parts of Fructus Amomi Rotundus, 1.5 parts of Fructus Citri Limoniae, Flos Caryophylli 1.5 parts, 2.3 parts of Folium Nelumbinis, Folium Crataegi 1.5 parts, Pericarpium Citri Reticulatae 0.8 part, Fructus Setariae Germinatus 5 parts, Herba Eupatorii 0.5 part, Herba Artemisiae Scopariae 0.3 part, Fructus Lycii 3 parts, Fructus Foeniculi 0.8 part, anistree 1.2 parts, 1.5 parts of Pericarpium Citri Reticulatae Viride.
Preferably, the processing method of a kind of tonkabean beans, comprise the following steps:
(1), beef is cut into dices, beef granules is put into vegetable oil frying 2-3min, Semen arachidis hypogaeae is exploded to micro-Huang, then mixes with beef granules, standby;
(2), spice is cleaned, then cotton parcel is used, the 150-180 part slow fire that adds water boils 1-2h, take out stand-by by the 1/3 of decocting liquid volume, Semen Glycines is added in remaining decocting liquid, adding water to and Semen Glycines is totally submerged and exceeds Semen Glycines 3-5cm, Semen Glycines is boiled by slow fire, is stirred continuously in the process boiled;
(3), the Semen Glycines boiled is pulled out, drain away the water, natural cooling, dries the water on surface, inoculates aspergillus oryzae, at shady and cool local standing for fermentation 3-4 days;
(4), the Semen Glycines fermented is placed under the sun and shines 2-3h, then Semen Glycines is poured into terrine adds prepare beef granules, Semen arachidis hypogaeae, remaining vegetable oil, salt, decocting liquid mix homogeneously stand-by in step (2), 23-35 DEG C of lower seal fermentation process 5-8 days, it is subsequently adding red wine, stir, continue encapsulation process 10-12 days, take out, vacuum packaging.
Beneficial effects of the present invention: tonkabean beans provided by the invention uses the spices such as Semen Glycines to be prepared, and carries out rational method through the present invention and process, it is possible to prevent from producing nitrite in preparation and storage process, promote the health value of food; Adding plurality of Chinese composition and red wine in spice in preparation process, so the tonkabean beans made is strongly fragrant, vinegar-pepper appetizing, is a kind of fabulous characteristic flavoring agent. Tonkabean sauced for time, spice decocting liquid and red wine are added on different opportunitys in batches, it is possible not only to promote further mouthfeel and the health value of tonkabean beans, processing can also be greatly reduced, store the generation of process Sodium Nitrite, affect the health value of finished product, and the tonkabean beans after composite gives off a strong fragrance, it is possible to preserve for a long time. The food of the present invention also has the effect of function of spleen and stomach regulating.
Empirical tests, the tonkabean beans of the present invention has good opsonic action for chronic gastritis, eats for a long time, can strengthen the immunity of people, also has the function of good lung heat clearing, polluting more serious modern society, extremely has promotional value.
Detailed description of the invention
Embodiment 1
A kind of tonkabean beans, is made up of the raw material of following parts by weight:
Semen Glycines 48 parts, beef granules 8 parts, vegetable oil 15 parts, spice 5 parts, Semen arachidis hypogaeae 5 parts, red wine 16 parts, salt 10 parts;
Described spice is made up of the raw material of following parts by weight: Folium toonae sinensis 8 parts, 6 parts of Fructus Capsici, 3.2 parts of Pericarpium Zanthoxyli, 3.2 parts of Fructus Amomi Rotundus, 1.5 parts of Fructus Citri Limoniae, Flos Caryophylli 1.5 parts, 2.3 parts of Folium Nelumbinis, Folium Crataegi 1.5 parts, Pericarpium Citri Reticulatae 0.8 part, Fructus Setariae Germinatus 5 parts, Herba Eupatorii 0.5 part, Herba Artemisiae Scopariae 0.3 part, Fructus Lycii 3 parts, Fructus Foeniculi 0.8 part, anistree 1.2 parts, 1.5 parts of Pericarpium Citri Reticulatae Viride.
The processing method of a kind of tonkabean beans, comprises the following steps:
(1), beef is cut into dices, beef granules is put into vegetable oil frying 3min, Semen arachidis hypogaeae is exploded to micro-Huang, then mixes with beef granules, standby;
(2), being cleaned by spice, then use cotton parcel, the 180 parts of slow fire that add water boil 1.5h, take out the 1/3 of decocting liquid volume stand-by, Semen Glycines is added in remaining decocting liquid, adds water to and Semen Glycines is totally submerged and exceeds Semen Glycines 3cm, Semen Glycines is boiled by slow fire, is stirred continuously in the process boiled;
(3), the Semen Glycines boiled is pulled out, drain away the water, natural cooling, dries the water on surface, inoculates aspergillus oryzae, shady and cool local standing for fermentation 3 days;
(4), the Semen Glycines fermented is placed under the sun and shines 2-3h, then Semen Glycines is poured into terrine adds prepare beef granules, Semen arachidis hypogaeae, remaining vegetable oil, salt, decocting liquid mix homogeneously stand-by in step (2), 28 DEG C of lower seal fermentation process 6 days, it is subsequently adding red wine, stir, continue encapsulation process 10-12 days, take out, vacuum packaging.
Embodiment 2
A kind of tonkabean beans, is made up of the raw material of following parts by weight:
Semen Glycines 48 parts, beef granules 7 parts, vegetable oil 12 parts, spice 4 parts, Semen arachidis hypogaeae 4 parts, red wine 18 parts, salt 10 parts;
Described spice is made up of the raw material of following parts by weight: Folium toonae sinensis 8 parts, 6 parts of Fructus Capsici, 3.2 parts of Pericarpium Zanthoxyli, 3.2 parts of Fructus Amomi Rotundus, 1.5 parts of Fructus Citri Limoniae, Flos Caryophylli 1.5 parts, 2.3 parts of Folium Nelumbinis, Folium Crataegi 1.5 parts, Pericarpium Citri Reticulatae 0.8 part, Fructus Setariae Germinatus 5 parts, Herba Eupatorii 0.5 part, Herba Artemisiae Scopariae 0.3 part, Fructus Lycii 3 parts, Fructus Foeniculi 0.8 part, anistree 1.2 parts, 1.5 parts of Pericarpium Citri Reticulatae Viride.
Embodiment 3
A kind of tonkabean beans, is made up of the raw material of following parts by weight:
Semen Glycines 48 parts, beef granules 10 parts, vegetable oil 17 parts, spice 5 parts, Semen arachidis hypogaeae 5 parts, red wine 20 parts, salt 10 parts;
Described spice is made up of the raw material of following parts by weight: Folium toonae sinensis 8 parts, 6 parts of Fructus Capsici, 3.2 parts of Pericarpium Zanthoxyli, 3.2 parts of Fructus Amomi Rotundus, 1.5 parts of Fructus Citri Limoniae, Flos Caryophylli 1.5 parts, 2.3 parts of Folium Nelumbinis, Folium Crataegi 1.5 parts, Pericarpium Citri Reticulatae 0.8 part, Fructus Setariae Germinatus 5 parts, Herba Eupatorii 0.5 part, Herba Artemisiae Scopariae 0.3 part, Fructus Lycii 3 parts, Fructus Foeniculi 0.8 part, anistree 1.2 parts, 1.5 parts of Pericarpium Citri Reticulatae Viride.
Experiments verify that discovery, use the scope that tonkabean beans nitrite prepared by the proportioning of the present invention specifies lower than national security, it is possible to make food preservation more than 2 years and meet state food security regulations.
The tonkabean beans now prepared by the present invention changes over the tonkabean beans nitrite using conventional method to prepare and detects, and result is as follows:
Table 1
As shown in Table 1, tonkabean beans content of nitrite prepared by the present invention standard significantly lower than national regulation curing food nitrite safe level 20mg/kg, and also in preservation process, the tonkabean beans content of nitrite of the present invention will not be obviously improved.
Claims (2)
1. a tonkabean beans, it is characterised in that be made up of the raw material of following parts by weight:
Semen Glycines 45-50 part, beef granules 6-10 part, vegetable oil 12-18 part, spice 3-5 part, Semen arachidis hypogaeae 3-5 part, red wine 15-20 part, salt 8-12 part;
Described spice is made up of the raw material of following parts by weight: Folium toonae sinensis 8 parts, 6 parts of Fructus Capsici, 3.2 parts of Pericarpium Zanthoxyli, 3.2 parts of Fructus Amomi Rotundus, 1.5 parts of Fructus Citri Limoniae, Flos Caryophylli 1.5 parts, 2.3 parts of Folium Nelumbinis, Folium Crataegi 1.5 parts, Pericarpium Citri Reticulatae 0.8 part, Fructus Setariae Germinatus 5 parts, Herba Eupatorii 0.5 part, Herba Artemisiae Scopariae 0.3 part, Fructus Lycii 3 parts, Fructus Foeniculi 0.8 part, anistree 1.2 parts, 1.5 parts of Pericarpium Citri Reticulatae Viride.
2. the processing method of a kind of tonkabean beans according to claim 1, it is characterised in that comprise the following steps:
(1), beef is cut into dices, beef granules is put into vegetable oil frying 2-3min, Semen arachidis hypogaeae is exploded to micro-Huang, then mixes with beef granules, standby;
(2), spice is cleaned, then cotton parcel is used, the 150-180 part slow fire that adds water boils 1-2h, take out stand-by by the 1/3 of decocting liquid volume, Semen Glycines is added in remaining decocting liquid, adding water to and Semen Glycines is totally submerged and exceeds Semen Glycines 3-5cm, Semen Glycines is boiled by slow fire, is stirred continuously in the process boiled;
(3), the Semen Glycines boiled is pulled out, drain away the water, natural cooling, dries the water on surface, inoculates aspergillus oryzae, at shady and cool local standing for fermentation 3-4 days;
(4), the Semen Glycines fermented is placed under the sun and shines 2-3h, then Semen Glycines is poured into terrine adds prepare beef granules, Semen arachidis hypogaeae, remaining vegetable oil, salt, decocting liquid mix homogeneously stand-by in step (2), 23-35 DEG C of lower seal fermentation process 5-8 days, it is subsequently adding red wine, stir, continue encapsulation process 10-12 days, take out, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510984770.9A CN105614702A (en) | 2015-12-25 | 2015-12-25 | Tonka-bean sauce and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510984770.9A CN105614702A (en) | 2015-12-25 | 2015-12-25 | Tonka-bean sauce and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614702A true CN105614702A (en) | 2016-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510984770.9A Pending CN105614702A (en) | 2015-12-25 | 2015-12-25 | Tonka-bean sauce and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418218A (en) * | 2016-10-19 | 2017-02-22 | 王婷 | Method for producing beef paste with cicer arietinum |
| CN107874121A (en) * | 2017-10-23 | 2018-04-06 | 史振坤 | A kind of day shellfish preparation method seasoned before fermentation |
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| CN102845732A (en) * | 2012-09-24 | 2013-01-02 | 湖北远野风食品有限公司 | Beef soybean paste and manufacturing method thereof |
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| CN104012940A (en) * | 2014-06-16 | 2014-09-03 | 济南科纳信息科技有限公司 | Beef soybean sauce and manufacturing method thereof |
| CN104381967A (en) * | 2014-10-30 | 2015-03-04 | 张鹏 | Nutritious beef and soybean paste |
| CN104855843A (en) * | 2015-05-21 | 2015-08-26 | 秦盼盼 | Braised bean paste and manufacturing method therefor |
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2015
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| CN101326997A (en) * | 2008-07-29 | 2008-12-24 | 朴玉莲 | Aloe paste and preparation method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418218A (en) * | 2016-10-19 | 2017-02-22 | 王婷 | Method for producing beef paste with cicer arietinum |
| CN107874121A (en) * | 2017-10-23 | 2018-04-06 | 史振坤 | A kind of day shellfish preparation method seasoned before fermentation |
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Effective date of registration: 20160823 Address after: 99 No. 236500 Anhui city of Fuyang Province Jieshou City feigexin Avenue Applicant after: ANHUI FINDSHE BIOLOGICAL PHARMACEUTICAL CO., LTD. Address before: 99 No. 236500 Anhui city of Fuyang Province Jieshou City feigexin Avenue Applicant before: Anhui Funland Biological Pharmaceutical Co., Ltd. |
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Application publication date: 20160601 |