CN106165849A - A kind of spiced Ge Pin and production method thereof - Google Patents
A kind of spiced Ge Pin and production method thereof Download PDFInfo
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- CN106165849A CN106165849A CN201610569334.XA CN201610569334A CN106165849A CN 106165849 A CN106165849 A CN 106165849A CN 201610569334 A CN201610569334 A CN 201610569334A CN 106165849 A CN106165849 A CN 106165849A
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Abstract
The present invention provides a kind of spiced Ge Pin and production method thereof, and the method includes Radix Puerariae pretreatment, stew in soy sauce, prepares flavouring agent, admixed by flavouring agent in the Radix Puerariae of stew in soy sauce, prepares finished product.The spiced Ge Pin that the present invention prepares uses thick gravy to develop, and juice thick flavor, glossyization slag, juice are abundant, make spiced type, integrate taste, nutrition, dietetic therapy, win numerous consumer and like, salty perfume (or spice) is tasty, fresh and crisp.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of spiced Ge Pin and production method thereof.
Background technology
Traditional kudzu root foods is mainly made by powder of Radix Puerariae, the most entitled " the ultra micro Pueraria lobota that a kind of Radix Puerariae makes
The full powder craft of root powder ", the application for a patent for invention etc. of Application No. 201410737069.2, this kind of eating method is more, mainly lacks
Falling into as complex process, after being pulverized by Radix Puerariae, destroy a lot of nutritional labelings in Radix Puerariae, have adds sulfurous in the course of processing
The preservative such as acid sodium, the most entitled " a kind of kudzu root foods and processing method ", the invention of Application No. 200810143300.x
Patent application, although certain antisepsis can be played, but preservative is to human health.
Summary of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of spiced Ge Pin and producer thereof
Method, for solving in prior art raw Radix Puerariae or Pueraria DC food mouthfeel is poor, nutritional labeling to Radix Puerariae is broken in production process
Go bad additive the most more, that add to problems such as human health.
For achieving the above object and other relevant purposes, first aspect present invention provides the producer of a kind of spiced Ge Pin
Method, comprises the steps:
The production method of a kind of spiced Ge Pin, comprises the steps:
1) Radix Puerariae pretreatment: choose fresh Radix Puerariae, through over cleaning, peeling, is cut into lamellar, thread or strip, puts into flavouring liquid
In, in a low temperature of 4-5 DEG C, soak 4-6h.Low temperature soaks the fragility helping to maintain Radix Puerariae.
2) stew in soy sauce: the raw material of bittern material and weight portion thereof be anistree 0.8-1 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.4-0.7 part, Fructus Foeniculi 0.1-0.4 part,
Pericarpium Zanthoxyli 1-4 part, Fructus Tsaoko 0.2-0.3 part, by above-mentioned formula ratio by each raw material mix homogeneously, prepare bittern material.Bittern material is added to the water,
Stirring and evenly mixing, boils, by step 1) Radix Puerariae of pretreatment puts into stew in soy sauce in the feed liquid boiled, pulls out after terminating, at 3-5 DEG C quickly
Cooling 20-40min, pulls Radix Puerariae out, standby.Quickly cooling is conducive to keeping the freshness of Radix Puerariae herein.
3) prepare flavouring agent: in pot, add white sugar and water, heat and fry to white sugar and melt, then fry to fried sugar be yellow,
By step 1) in terms of Radix Puerariae weight after peeling, add the raw material of following weight ratio: vegetable oil 25%-40%, Sal 5%-
8%, soy sauce 5%-8%, Fructus Foeniculi powder 1%-3%, Zanthoxyli Bungeani powder 4%-7%, boil dry moisture, prepares flavouring agent, is cooled to room temperature, standby
With.Vegetable oil can be sunflower oil, Oleum Brassicae campestris etc..
4) by step 3) prepare flavouring agent put into step 2) prepare standby Radix Puerariae in, mix thoroughly, prepare finished product.
Further, step 1) in each raw material of flavouring liquid and percentage by weight thereof be Sal 2%-5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%-
0.3%, Fructus Foeniculi 0.2%-0.3%, Fructus Tsaoko 0.2%-0.3%, surplus are water.
Further, step 1) in, the Radix Puerariae thickness of cutting is 1.5-2mm.
Further, step 2) in, the weight of bittern material is step 1) in the 3%-7% of Radix Puerariae weight after peeling.
Further, step 2) in, the weight of water and step 1) in after peeling the weight ratio of Radix Puerariae be (1-1.5): 1.
Further, step 2) in, Radix Puerariae time of stew in soy sauce in the feed liquid boiled is 1-3h.
Further, step 3) in, the weight of white sugar is the 5%-6% of Radix Puerariae weight after peeling.
Further, step 3) in, adding the weight of water is the 10%-20% of Radix Puerariae weight after peeling.
Further, also include step 5), by step 4) prepare finished product be deposited in the low temperature environment of 4-5 DEG C.
Second aspect present invention provides the spiced Ge Pin that aforementioned production method prepares.
As it has been described above, a kind of spiced Ge Pin of the present invention and production method thereof, have the advantages that the present invention prepares
Spiced Ge Pin use thick gravy to develop, juice thick flavor, glossyization slag, juice are abundant, make spiced type, collect taste, battalion
Support, dietetic therapy in one, win numerous consumer and like, salty perfume (or spice) is tasty, fresh and crisp.
Detailed description of the invention
Below by way of specific instantiation, embodiments of the present invention being described, those skilled in the art can be by this specification
Disclosed content understands other advantages and effect of the present invention easily.The present invention can also be by the most different concrete realities
The mode of executing is carried out or applies, the every details in this specification can also based on different viewpoints and application, without departing from
Various modification or change is carried out under the spirit of the present invention.
Embodiment 1
The production method of a kind of spiced Ge Pin, comprises the steps:
1) Radix Puerariae pretreatment: choose fresh Radix Puerariae, through over cleaning, peeling, is cut into the lamellar that thickness is 1.5-2mm, puts into tune
In feed liquid, in a low temperature of 4-5 DEG C, soak 4h.In flavouring liquid, each raw material and percentage by weight thereof are: Sal 2%, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.2%, Fructus Foeniculi 0.2%, Fructus Tsaoko 0.2%, surplus are water, and in flavouring liquid, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko are block, and Fructus Foeniculi is granular.
2) stew in soy sauce: the raw material of bittern material and weight portion thereof are anise 0.8 part, 0.4 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.1 part of Fructus Foeniculi, 1 part of Pericarpium Zanthoxyli, grass
Really 0.2 part, by above-mentioned formula ratio by each raw material mix homogeneously, prepare bittern material.Take weight be peeling after Radix Puerariae weight 3% halogen
Material, is added to the water bittern material, the weight of water and step 1) in after peeling Radix Puerariae weight ratio be 1:1, stirring and evenly mixing, heating
20min, boils, and puts into step 1 in boiling water) Radix Puerariae of pretreatment, moderate heat stew in soy sauce 1h, pulls out, quickly cools down at 3-5 DEG C
20min, pulls Radix Puerariae out, standby.
3) prepare flavouring agent: in terms of the Radix Puerariae weight after peeling, take the white sugar (Pueraria lobota after i.e. weight of white sugar is peeling of 5%
The 5% of root weight) add in pot, add the water (10% of the Radix Puerariae weight after i.e. the weight of water is peeling) of 10%, heating
And fry to white sugar and melt, little fire fry again to fried sugar be yellow, by step 1) in terms of Radix Puerariae weight after peeling, add following weight
The raw material of ratio: vegetable oil 25%, Sal 5%, soy sauce 5%, Fructus Foeniculi powder 1%, Zanthoxyli Bungeani powder 4%, little fire boils 10min, boils dry water
Point, prepare flavouring agent, be cooled to room temperature, standby.
4) by step 3) prepare flavouring agent put into step 2) prepare standby Radix Puerariae in, mix thoroughly, prepare finished product.
5) by step 4) prepared finished product measures and evacuation packs, preservation in a low temperature of 4-5 DEG C.
Embodiment 2
The production method of a kind of spiced Ge Pin, comprises the steps:
1) Radix Puerariae pretreatment: choose fresh Radix Puerariae, through over cleaning, peeling, being cut into thickness is the thread of 1.5-2mm, puts into tune
In feed liquid, in a low temperature of 4-5 DEG C, soak 5h.In flavouring liquid, each raw material and percentage by weight thereof are: Sal 3%, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.25%, Fructus Foeniculi 0.25%, Fructus Tsaoko 0.25%, surplus are water, and in flavouring liquid, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko are block, and Fructus Foeniculi is granular.
2) stew in soy sauce: the raw material of bittern material and weight portion thereof are anise 0.9 part, 0.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2 part of Fructus Foeniculi, 2 parts of Pericarpium Zanthoxyli, grass
Really 0.2 part, by above-mentioned formula ratio by each raw material mix homogeneously, prepare bittern material.Take weight be peeling after Radix Puerariae weight 4% halogen
Material, is added to the water bittern material, the weight of water and step 1) in after peeling Radix Puerariae weight ratio be 1.2:1, stirring and evenly mixing, heating
20min, boils, and puts into step 1) Radix Puerariae of pretreatment, moderate heat stew in soy sauce 2h, pulls out, quickly cools down 30min, pull Pueraria lobota out at 3-5 DEG C
Root, standby.
3) prepare flavouring agent: in terms of the Radix Puerariae weight after peeling, take the white sugar (Pueraria lobota after i.e. weight of white sugar is peeling of 6%
The 6% of root weight) add in pot, add the water (13% of the Radix Puerariae weight after i.e. the weight of water is peeling) of 13%, heating
And fry to white sugar and melt, little fire fry again to fried sugar be yellow, by step 1) in terms of Radix Puerariae weight after peeling, add following weight
The raw material of ratio: vegetable oil 30%, Sal 6%, soy sauce 6%, Fructus Foeniculi powder 2%, Zanthoxyli Bungeani powder 5%, little fire boils 14min, boils dry water
Point, prepare flavouring agent, be cooled to room temperature, standby.
4) by step 3) prepare flavouring agent put into step 2) prepare standby Radix Puerariae in, mix thoroughly, prepare finished product.
5) by step 4) prepared finished product measures and evacuation packs, preservation in a low temperature of 4-5 DEG C.
Embodiment 3
The production method of a kind of spiced Ge Pin, comprises the steps:
1) Radix Puerariae pretreatment: choose fresh Radix Puerariae, through over cleaning, peeling, is cut into the strip that thickness is 1.5-2mm, puts into tune
In feed liquid, in a low temperature of 4-5 DEG C, soak 6h.In flavouring liquid, each raw material and percentage by weight thereof are: Sal 4%, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.3%, Fructus Foeniculi 0.3%, Fructus Tsaoko 0.3%, surplus are water, and in flavouring liquid, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko are block, and Fructus Foeniculi is granular.
2) stew in soy sauce: the raw material of bittern material and weight portion thereof are anise 1 part, 0.6 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.3 part of Fructus Foeniculi, 3 parts of Pericarpium Zanthoxyli, Fructus Tsaoko
0.3 part, by above-mentioned formula ratio by each raw material mix homogeneously, prepare bittern material.Take weight be peeling after Radix Puerariae weight 5% halogen
Material, is added to the water bittern material, the weight of water and step 1) in after peeling Radix Puerariae weight ratio be 1.3:1, stirring and evenly mixing, heating
20min, boils, and puts into step 1) Radix Puerariae of pretreatment, moderate heat stew in soy sauce 3h, pulls out, quickly cools down 35min, pull Pueraria lobota out at 3-5 DEG C
Root, standby.
3) prepare flavouring agent: in terms of the Radix Puerariae weight after peeling, take the white sugar (Pueraria lobota after i.e. weight of white sugar is peeling of 5%
The 5% of root weight) add in pot, add the water (15% of the Radix Puerariae weight after i.e. the weight of water is peeling) of 15%, heating
And fry to white sugar and melt, little fire fry again to fried sugar be yellow, by step 1) in terms of Radix Puerariae weight after peeling, add following weight
The raw material of ratio: vegetable oil 35%, Sal 7%, soy sauce 7%, Fructus Foeniculi powder 3%, Zanthoxyli Bungeani powder 6%, little fire boils 17min, boils dry water
Point, prepare flavouring agent, be cooled to room temperature, standby.
4) by step 3) prepare flavouring agent put into step 2) prepare standby Radix Puerariae in, mix thoroughly, prepare finished product.
5) by step 4) prepared finished product measures and evacuation packs, preservation in a low temperature of 4-5 DEG C.
Embodiment 4
The production method of a kind of spiced Ge Pin, comprises the steps:
1) Radix Puerariae pretreatment: choose fresh Radix Puerariae, through over cleaning, peeling, is cut into the lamellar that thickness is 1.5-2mm, puts into tune
In feed liquid, in a low temperature of 4-5 DEG C, soak 6h.In flavouring liquid, each raw material and percentage by weight thereof are: Sal 5%, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.3%, Fructus Foeniculi 0.3%, Fructus Tsaoko 0.3%, surplus are water, and in flavouring liquid, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko are block, and Fructus Foeniculi is granular.
2) stew in soy sauce: the raw material of bittern material and weight portion thereof are anise 1 part, 0.7 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.4 part of Fructus Foeniculi, 4 parts of Pericarpium Zanthoxyli, Fructus Tsaoko
0.3 part, by above-mentioned formula ratio by each raw material mix homogeneously, prepare bittern material.Take weight be peeling after Radix Puerariae weight 7% halogen
Material, is added to the water bittern material, the weight of water and step 1) in after peeling Radix Puerariae weight ratio be 1.5:1, stirring and evenly mixing, heating
20min, boils, and puts into step 1) Radix Puerariae of pretreatment, moderate heat stew in soy sauce 3h, pulls out, quickly cools down 40min, pull Pueraria lobota out at 3-5 DEG C
Root, standby.
3) prepare flavouring agent: in terms of the Radix Puerariae weight after peeling, take the white sugar (Pueraria lobota after i.e. weight of white sugar is peeling of 6%
The 6% of root weight) add in pot, add the water (20% of the Radix Puerariae weight after i.e. the weight of water is peeling) of 20%, heating
And fry to white sugar and melt, little fire fry again to fried sugar be yellow, by step 1) in terms of Radix Puerariae weight after peeling, add following weight
The raw material of ratio: vegetable oil 40%, Sal 8%, soy sauce 7%, Fructus Foeniculi powder 3%, Zanthoxyli Bungeani powder 7%, little fire boils 20min, boils dry water
Point, prepare flavouring agent, be cooled to room temperature, standby.
4) by step 3) prepare flavouring agent put into step 2) prepare standby Radix Puerariae in, mix thoroughly, prepare finished product.
5) by step 4) prepared finished product measures and evacuation packs, preservation in a low temperature of 4-5 DEG C.
Product quality evaluation experimental
Random inviting 50 people to foretaste and evaluate, take and foretaste the meansigma methods of scoring and add up, statistical standard and result are as follows:
Table 1 sensory evaluation standard
Table 2 Analyses Methods for Sensory Evaluation Results
| Project | Color and luster | Local flavor | Flavour | Tissue quality | Total score |
| Embodiment 1 | 19 | 20 | 37 | 18 | 94 |
| Embodiment 2 | 20 | 19 | 37 | 19 | 95 |
| Embodiment 3 | 18 | 18 | 38 | 20 | 94 |
| Embodiment 4 | 18 | 19 | 36 | 20 | 93 |
As can be seen from Table 2, the spiced Ge Pin that the present invention prepares obtains in terms of color and luster, local flavor, flavour, tissue quality
To the high evaluation of eater, color and luster shows as the fresh profit of color and luster, in brownish red；On local flavor, Radix Puerariae delicate fragrance is arranged in pairs or groups with spiced
Appropriately；Flavour aspect, spiced is moderate, and meat is fine and smooth；Tissue quality aspect, soft or hard appropriateness is clear and melodious good to eat.The present invention combines Pueraria lobota
The characteristic of root, each step of the appropriate design processing method to Radix Puerariae and the consumption of flavoring agent so that these spices Ge Pin color and luster,
Local flavor, flavour, tissue quality aspect all obtain the high evaluation of eater, are the kudzu root foods of a kind of brand-new taste, hence it is evident that change
Be apt to Radix Puerariae eat something rare cold in nature, be difficult to defects such as chewing, without any harmful additive, Ji Kou in production process
Taste, nutrition, dietetic therapy, in one, are won numerous consumer and are liked, salty perfume (or spice) is tasty, fresh and crisp.
In sum, the spiced Ge Pin of the present invention uses thick gravy to develop, and juice thick flavor, glossyization slag, juice are abundant,
Spiced type, integrates taste, nutrition, dietetic therapy, wins numerous consumer and likes, salty perfume (or spice) is tasty, fresh and crisp.System of the present invention
The shelf-life of the spiced Ge Pin obtained is 6-8 month, and shelf lives is longer, and in the shelf-life, the preservation time is the most long, and spiced is the denseest.This
Invention shelf lives is longer, effectively solves the problem that fresh Radix Puerariae shelf lives is shorter.
The principle of above-described embodiment only illustrative present invention and effect thereof, not for limiting the present invention.Any ripe
Above-described embodiment all can be modified under the spirit and the scope of the present invention or change by the personage knowing this technology.Cause
This, have usually intellectual such as complete with institute under technological thought without departing from disclosed spirit in art
All equivalences become are modified or change, and must be contained by the claim of the present invention.
Claims (10)
1. the production method of a spiced Ge Pin, it is characterised in that comprise the steps:
1) Radix Puerariae pretreatment: choose fresh Radix Puerariae, through over cleaning, peeling, is cut into lamellar, thread or strip, puts in flavouring liquid,
4-6h is soaked in a low temperature of 4-5 DEG C；
2) stew in soy sauce: the raw material of bittern material and weight portion thereof are anistree 0.8-1 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.4-0.7 part, Fructus Foeniculi 0.1-0.4 part, Pericarpium Zanthoxyli
1-4 part, Fructus Tsaoko 0.2-0.3 part, by above-mentioned formula ratio by each raw material mix homogeneously, prepare bittern material；Bittern material is added to the water, stirring
Mixing, boils, by step 1) Radix Puerariae of pretreatment puts into stew in soy sauce in the feed liquid boiled, and pull out after terminating, quickly cool down at 3-5 DEG C
20-40min, pulls Radix Puerariae out, standby；
3) prepare flavouring agent: in pot, add white sugar and water, heat and fry to white sugar and melt, then fry to fried sugar be yellow, with step
Rapid 1) Radix Puerariae weight meter after peeling in, adds the raw material of following weight ratio: vegetable oil 25%-40%, Sal 5%-8%, beans
Oil 5%-8%, Fructus Foeniculi powder 1%-3%, Zanthoxyli Bungeani powder 4%-7%, boil dry moisture, prepares flavouring agent, is cooled to room temperature, standby；
4) by step 3) prepare flavouring agent put into step 2) prepare standby Radix Puerariae in, mix thoroughly, prepare finished product.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: step 1) in, flavouring liquid each former
Material and percentage by weight thereof are Sal 2%-5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%-0.3%, Fructus Foeniculi 0.2%-0.3%, Fructus Tsaoko 0.2%-
0.3%, surplus is water.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: step 1) in Radix Puerariae after cutting thick
Degree is 1.5-2mm.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: step 2) in, the weight of bittern material is
Step 1) in the 3%-7% of Radix Puerariae weight after peeling.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: step 2) in, the weight of water and step
Rapid 1) in, after peeling, the weight ratio of Radix Puerariae is (1-1.5): 1.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: step 2) in, Radix Puerariae is boiling
In feed liquid, the time of stew in soy sauce is 1-3h.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: step 3) in, the weight of white sugar is
The 5%-6% of Radix Puerariae weight after peeling.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: step 3) in, add the weight of water
For the 10%-20% of Radix Puerariae weight after peeling.
The production method of spiced Ge Pin the most according to claim 1, it is characterised in that: also include step 5), by step 4)
The finished product prepared is deposited in the low temperature environment of 4-5 DEG C.
10. the spiced Ge Pin prepared according to the production method of the spiced Ge Pin described in any one of claim 1-9.
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| CN201610569334.XA CN106165849A (en) | 2016-07-19 | 2016-07-19 | A kind of spiced Ge Pin and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630898A (en) * | 2012-04-13 | 2012-08-15 | 三峡大学 | Method for preparing instant kudzu vine root healthcare snack food |
| CN103461901A (en) * | 2013-07-17 | 2013-12-25 | 当涂县黄池蔬菜产销专业合作社 | Instant radix puerariae vermicelli and preparation method thereof |
| CN105595189A (en) * | 2015-09-07 | 2016-05-25 | 王司佳 | Spiced vinegar bean and processing method thereof |
-
2016
- 2016-07-19 CN CN201610569334.XA patent/CN106165849A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630898A (en) * | 2012-04-13 | 2012-08-15 | 三峡大学 | Method for preparing instant kudzu vine root healthcare snack food |
| CN103461901A (en) * | 2013-07-17 | 2013-12-25 | 当涂县黄池蔬菜产销专业合作社 | Instant radix puerariae vermicelli and preparation method thereof |
| CN105595189A (en) * | 2015-09-07 | 2016-05-25 | 王司佳 | Spiced vinegar bean and processing method thereof |
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