CN108094567A - A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof - Google Patents
A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof Download PDFInfo
- Publication number
- CN108094567A CN108094567A CN201810036729.2A CN201810036729A CN108094567A CN 108094567 A CN108094567 A CN 108094567A CN 201810036729 A CN201810036729 A CN 201810036729A CN 108094567 A CN108094567 A CN 108094567A
- Authority
- CN
- China
- Prior art keywords
- parts
- thousand sheets
- halogen
- soy sauce
- stew
- 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
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 98
- 150000002367 halogens Chemical class 0.000 title claims abstract description 98
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 70
- 235000013547 stew Nutrition 0.000 title claims abstract description 62
- 239000000463 material Substances 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 13
- 241001313734 Dictyophora Species 0.000 claims abstract description 11
- 244000060234 Gmelina philippensis Species 0.000 claims abstract description 11
- 241000577951 Hydnum Species 0.000 claims abstract description 11
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 10
- 239000001702 nutmeg Substances 0.000 claims abstract description 10
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 9
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 42
- 239000003513 alkali Substances 0.000 claims description 29
- 241001131796 Botaurus stellaris Species 0.000 claims description 19
- 235000019991 rice wine Nutrition 0.000 claims description 16
- 238000004321 preservation Methods 0.000 claims description 15
- 235000005911 diet Nutrition 0.000 claims description 14
- 230000000378 dietary effect Effects 0.000 claims description 14
- 238000007654 immersion Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 229920001221 xylan Polymers 0.000 claims description 2
- 150000004823 xylans Chemical class 0.000 claims description 2
- 240000002045 Guettarda speciosa Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 13
- 229940041514 candida albicans extract Drugs 0.000 abstract description 12
- 239000012138 yeast extract Substances 0.000 abstract description 12
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 244000061520 Angelica archangelica Species 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000036772 blood pressure Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 23
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 244000046052 Phaseolus vulgaris Species 0.000 description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 9
- 238000001035 drying Methods 0.000 description 8
- 230000001476 alcoholic effect Effects 0.000 description 7
- 210000002318 cardia Anatomy 0.000 description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 6
- 235000017491 Bambusa tulda Nutrition 0.000 description 6
- 241000498779 Myristica Species 0.000 description 6
- 244000082204 Phyllostachys viridis Species 0.000 description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 6
- 239000011425 bamboo Substances 0.000 description 6
- 244000025254 Cannabis sativa Species 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 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 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241001313708 Dictyophora phalloidea Species 0.000 description 2
- 241000287828 Gallus gallus Species 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 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- ZGBSOTLWHZQNLH-UHFFFAOYSA-N [Mg].S(O)(O)(=O)=O Chemical compound [Mg].S(O)(O)(=O)=O ZGBSOTLWHZQNLH-UHFFFAOYSA-N 0.000 description 1
- 210000003815 abdominal wall Anatomy 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 210000004720 cerebrum Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- APFVFJFRJDLVQX-UHFFFAOYSA-N indium atom Chemical compound [In] APFVFJFRJDLVQX-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000002277 temperature effect Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of stew in soy sauce halogen material, a halogen thousand sheets and preparation method thereof, belong to food processing technology field.The stew in soy sauce halogen material of the present invention, it is main composed of the following components：Tealeaves, xylo-oligosaccharide, edible salt, soy sauce, hedgehog hydnum mushroom powder, dictyophora powder, yeast extract, illiciumverum, cassia bark, tsaoko, cloves, Chinese prickly ash, dried orange peel, spiceleaf, the root of Dahurain angelica, Radix Glycyrrhizae, ginger, fructus amomi, Amomum cardamomum, nutmeg, edible oil various ingredients composition, above-mentioned each component synergistic effect, above-mentioned stew in soy sauce halogen material is added when making spiced and stewed food, not only play an important role of to make spiced and stewed food in good taste, additionally it is possible to play it is antibacterial, aid digestion, promote to absorb, reduce blood pressure, the health-care effects such as blood fat.
Description
Technical field
The present invention relates to a kind of stew in soy sauce halogen material, a halogen thousand sheets and preparation method thereof, belong to food processing technology field.
Background technology
With the development of economy and people are to the pay attention to day by day of health, and healthy food, pollution-free food become increasingly popular,
Bean product because its protein content is high, without cholesterol etc., liking for consumer is increasingly subject to, using bean product as the element of representative
Food proportion rapid increase in the dietary structure of people, while with the development of tourism and leisure cause, rhythm of life adds
Soon, people are not only satisfied with needed for dish the demand of bean product, to nutrient health, safety and sanitation, deliciousness, it is convenient,
The leisure bean product demand of grade easy to carry will be increasing, but China's leisure bean product production in recent years generally speaking also stops
The workshop-based level of processing of tradition is stayed in, processing cost is low, quality is unstable, still continues traditional manufacture craft so that market
Upper no innovative leisure bean product attracts the eyeball of consumer.
Mainly based on snack dried bean curd class, there is an urgent need for supplement fresh soyabean leisure with their own characteristics in leisure bean product market at present
Product.So actively research and development are suitble to the new processed soybean food of Chinese taste, development of the processed soybean food in China is promoted, is carried
The competitiveness of high China's processed soybean food, is bean product manufacturing enterprise obligation one can't decline.
A thousand sheets is a kind of traditional bean product, containing abundant protein, and belongs to adequate proteins, includes needed by human 8
Kind amino acid；Its lecithin contained can remove the cholesterol being attached on vascular wall, prevent vascular sclerosis, prevention of cardiovascular disease
Disease, cardioprotection；A thousand sheets also contains several mineral materials, and supplement calcium prevents the osteoporosis caused by calcium deficiency, promotes bone hair
It educates, it is extremely advantageous to the bone growth of children, old man.But thousand sheets deep processed product is fewer, especially traditional thousand sheets knot class
Lie fallow the seldom of instant food exploitation, and production method relies primarily on craft, cannot be protected in mouthfeel, nutrition, fresh-keeping etc.
Hinder, Animal components such as chickens' extract etc. is contained in flavoring, do not meet the demand of part vegetarian diet crowd.
Application publication number is that the Chinese invention patent of CN103651928A discloses a kind of preparation method of marinated bean curd sheet silks,
Comprise the following steps：It bakes, throwing, soup processed：After the five spices wrapped first are boiled 5~15 minutes into the water, salt is then added in
And monosodium glutamate, halogen soup is made；Halogen silk：Thousand sheets silk is placed in the halogen soup prepared, stops heating after boiling 1~3 minute, in halogen soup
It processes 25~35 minutes, finally boils when taking the dish out of the pot 3~8 minutes, then take the dish out of the pot.Stew in soy sauce made from preparation method disclosed in the patent
The taste and nutritive value of thousand sheets silk still need to be further improved.
The content of the invention
It is an object of the invention to provide a kind of stew in soy sauce halogen material, and spiced and stewed food can be improved when carrying out stew in soy sauce with the halogen material
Mouthfeel and flavor.
Second object of the present invention is to provide an a kind of halogen thousand sheets.
Third object of the present invention is to provide a kind of preparation method of a halogen thousand sheets.
To achieve the above object, the technical scheme is that：
A kind of stew in soy sauce halogen material, is mainly made of the component of following parts by weight：20~30 parts of tealeaves, xylo-oligosaccharide 15~
18 parts, 20~38 parts of salt, 32~38 parts of soy sauce, 5~10 parts of hedgehog hydnum mushroom powder, 5~10 parts of dictyophora powder, yeast extract 1~2
Part, 70~80 parts octagonal, 80~90 parts of cassia bark, 10~15 parts of tsaoko, 2~8 parts of cloves, 30~40 parts of Chinese prickly ash, dried orange peel 10~15
Part, 13~18 parts of spiceleaf, 11~15 parts of the root of Dahurain angelica, 17~22 parts of Radix Glycyrrhizae, 28~37 parts of ginger, 16~20 parts of fructus amomi, Amomum cardamomum 5~10
Part, 20~30 parts of nutmeg, 255~265 parts of edible oil.
The ginger is made of galingal and rhizoma zingiberis, and the mass ratio of the galingal and rhizoma zingiberis is 6~10:22~27.
Above-mentioned stew in soy sauce further includes 20~30 parts of thirteen spice with halogen material.
Xylo-oligosaccharide, various digestive juices cannot nearly all be decomposed, its energy value is almost nil, neither influences blood
Sugared concentration does not increase insulin level in blood glucose yet, will not form fat deposition；In addition, xylo-oligosaccharide has pathogen relatively by force
Adsorption capacity, since xylo-oligosaccharide is not degraded by the digestive ferment in enteron aisle, the pathogen that can carry attachment is discharged by enteron aisle
In vitro, so as to prevent disease cluster in enteron aisle, achieve the purpose that prevent diarrhea；It is in addition, low without hydrolyzing in human gastrointestinal tract
The enzyme of xylan so it is preferably that Bifidobacterium is utilized that it, which can be directly entered big enteral, promotes Bifidobacterium multiplication to produce simultaneously
Raw a variety of organic acids, reduce gut pH, inhibit harmful bacteria growth, probiotics is made largely to be proliferated in enteron aisle, reaches health-care efficacy.
The preferred Cardia Salt of salt.Cardia Salt is using salt compounded of iodine as raw material, then adds a certain amount of potassium chloride and sulfuric acid
Magnesium, so as to improve internal sodium (Na+), potassium (K+), magnesium (Mg2+) equilibrium state, preventing hypertension.
Hedgehog hydnum mushroom powder, taste is aromatic, and protein content is high, can be effective containing there are many amino acid, there is relieving the five internal organs, aid digestion
Alleviate neurasthenia, enhance disease resistance.
Above-mentioned hedgehog hydnum mushroom powder is that Hericium erinaceus drying and grinding is spare into powder.
Dictyophora powder containing relatively rich kind of amino acid, vitamin, inorganic salts etc., has strengthening by means of tonics, QI invigorating cerebrum tonifying, peaceful
The effect of god is healthy and strong；Dictyophora phalloidea can protect liver, reduce the accumulation of Abdominal Wall Fat, be commonly called as " frizing ", so as to generate
Lowering blood pressure and blood fat and the effect of weight-reducing.
Above-mentioned dictyophora powder, for dictyophora phalloidea drying and grinding is spare into powder.
Nutmeg makees flavoring, can remove peculiar smell, increase pungent perfume (or spice).There is the effect of appetizing and promotion appetite, dissipate-swelling analgesic；Nutmeg
Contained volatile oil, the ter penoids in volatile oil have inhibitory action to bacterium and mould.
Amomum cardamomum, seed contain volatile oil, dampness elimination promoting the circulation of qi, warming middle energizer to arrest vomiting, appetite-stimulating and indigestion-relieving.With it is antibacterial, relieving asthma, fragrance it is strong
Stomach, can promote gastric secretion, and excited intestinal motility drives away enteral pneumatosis, and inhibits enteral abnormal fermentation.
Yeast extract, i.e. yeast extract are using food yeast as primary raw material, with the enzyme of yeast itself or additional
Under the collective effect of food grade enzyme, the product that is obtained after enzymolysis (can be again through separation and Extraction), and rich in amino acid, peptide, more
Soluble component in the yeast cells such as peptide.Yeast extract is in itself rich in a variety of amino acid and flavour nucleotide, wherein paddy ammonia
Acid content reaches 8% or so, and flavour nucleotide (IMP, GMP) highest can reach more than 20%, by MSG and tri- kinds of IMP, GMP
Delicate flavour material occupy the delicate flavour material of the whole body, there is fine fresh adding characteristic.Yeast extract can be by umami receptor in the human body sense of taste
Receive function amplification, equally can also amplify the salinity effect of sodium, in the case of less salt, can also meet people to delicious need
It asks.Yeast extract also containing abundant peptide matters, can buffer, balance offending aroma and flavor.
The stew in soy sauce halogen material of the present invention, containing various ingredients such as Chinese medicine, flavorings, each component synergistic effect is making halogen
Above-mentioned halogen material is added during product and carries out stew in soy sauce, not only plays an important role of to make spiced and stewed food in good taste, additionally it is possible to play aid digestion, rush and inhale
It receives, reduce blood pressure blood fat and other effects.
An a kind of halogen thousand sheets is obtained by a thousand sheets after bittern stew in soy sauce, and the bittern is made of above-mentioned stew in soy sauce of halogen material and water.
The halogen thousand sheets soft texture, flexible of the present invention, it is entrance exquisiteness, unique flavor, full of nutrition, and do not contain chickens' extract
Etc. animalities adding ingredient, be suitble to the edible of vegetarian diet and hyperglycemia population.The halogen thousand sheets of the present invention, storage period is long, in storage period
Between do not occur phenomena such as swollen bag, flavor and texture are basically unchanged.
The halogen thousand sheets is halogen thousand sheets silk, halogen thousand sheets knot, halogen thousand sheets piece, halogen thousand sheets item or halogen thousand sheets string.
The bittern is according to 1~5 by the stew in soy sauce halogen material and water：100~150 mass ratio cooks.
The temperature of the cooking is 90~100 DEG C, and the time of cooking is 5~15min.
A kind of preparation method of a halogen thousand sheets, comprises the following steps：
To quick-boil the thousand sheets after alkali in bittern in 80~100 DEG C of 30~60min of stew in soy sauce to get；The bittern by halogen material with
Water is according to 1~5:100~150 mass ratio is made；The halogen material is above-mentioned stew in soy sauce halogen material.
A thousand sheets after above-mentioned 30~60min of stew in soy sauce is in claret.Thousand sheets water content after the 30~60min of stew in soy sauce is 60
~70%.
The alkali of quick-boiling is：A thousand sheets, dietary alkali, water are boiled into 2~3min in 90 DEG C~100 DEG C；The thousand sheets, dietary alkali, water
Mass ratio be 1~3:0.005~0.007:2~4.
The thousand sheets is thousand sheets silk, thousand sheets knot, thousand sheets piece, thousand sheets item or thousand sheets string.
The preparation of above-mentioned thousand sheets knot comprises the following steps：A thousand sheets is cleaned, stripping and slicing, the establishment of each briquet is knotted to obtain the final product.
The stripping and slicing be cut into a length of 9cm, the briquet that width is 12cm.
The preparation method of an above-mentioned halogen thousand sheets further includes：A thousand sheets after stew in soy sauce is impregnated into 9~12h in wine.Thousand after stew in soy sauce
The fragrance of a thousand sheets can further be increased by opening 9~12h of immersion in wine, and can play antisepsis, increase the guarantor of a stew in soy sauce thousand sheets
The matter phase.
The wine is yellow rice wine or rice wine.
The dosage of the wine is 50~60mL.
The alcoholic strength of the yellow rice wine is 6.5%.
The alcoholic strength of the rice wine is 5.5%.
Above-mentioned immersion will fully be impregnated using bamboo net in a thousand sheets all press-in wine.
On be set forth in wine impregnate 9~12h after through drying, packaging, sterilize to obtain the final product.
It is described dry using hot air circulation drying.
The temperature of the drying is 60~90 DEG C, and the dry time is 20~40min.Thousand sheets water content after drying is
70~80%.And surface is golden yellow, high resilience.
It is above-mentioned to be packaged as being vacuum-packed.
Above-mentioned sterilization is alternating temperature sterilization, and alternating temperature sterilization is prior to 90~93 DEG C 8~10min of heat preservation, then at 106~
110 DEG C of 15~20min of heat preservation, most keep the temperature 12~15min after 120~123 DEG C.Compared to thermal sterilization, alternating temperature sterilization technology is not
The microorganism in product can be only killed, and preferably maintains original nutrition and the flavor of product.What is more important, halogen
A thousand sheets is under alternating temperature effect, and gap increases between internal component, and external dispensing is penetrated into inside a halogen thousand sheets so that halogen thousand
It opens internal more tasty.
The stew in soy sauce halogen material of the present invention, in addition to traditional spice, is also added into tealeaves, hedgehog hydnum mushroom powder, dictyophora powder, ferment
The vegetalitas condiment such as female extract makes product have elegant tealeaves and mushroom fragrance, also is adapted for vegetarian and eats；In addition this hair
Bright stew in soy sauce replaces sucrose to carry out stew in soy sauce seasoning with halogen material using xylo-oligosaccharide, is suitble to the edible of hyperglycemia population, adds suitable
With crowd, can be widely used in the making in spiced and stewed food.
The halogen thousand sheets of the present invention, it is soft texture, flexible, it is entrance exquisiteness, unique flavor, full of nutrition, with tea mushroom wind
Taste, it is safe and healthy, in good taste, have chewy texture and long fresh-keeping period, in transport, stable quality can be kept in storage, stored
Phase is long, does not occur phenomena such as swollen bag in storage period, flavor and texture are basically unchanged.
The halogen thousand sheets of the present invention, by the convenience of the nutritive effect of a thousand sheets and snack food, combination easy to maintain, additionally it is possible to
Play the health-care effects such as aid digestion, rush absorption, the blood fat that reduces blood pressure.New thinking is provided for the industrialization of traditional East-Asian cuisines,
A kind of delicious healthy food having both with nutrition is provided for consumers in general.
The preparation method of the halogen thousand sheets of the present invention, first carries out a thousand sheets to quick-boil alkali, to remove the sclerderm on thousand sheets surface, makes its table
Face is smooth, and when stew in soy sauce easily paints, is tasty；Then stew in soy sauce is carried out with the halogen material of the present invention so that the active ingredient of halogen material can
Fully penetrated enters in spiced and stewed food, makes a gained halogen thousand sheets while with excellent flavor with certain health-care effect.
Further, the preparation method of a halogen thousand sheets of the invention, the thousand sheets after stew in soy sauce is impregnated in wine, can reach increasing
Fragrant corrosion-resistant effect.
Further, preparation method of the invention is sterilized including alternating temperature, and alternating temperature sterilization technology can reduce conventional antimicrobial mode
To the extent of the destruction of product, hence it is evident that improve the organoleptic indicator of product, effectively keep that a halogen thousand sheets is fresh never degenerates, while can also reach
The bactericidal effect identical with conventional antimicrobial mode, it is ensured that food security, storage period are long.
Specific embodiment
Embodiment 1
The stew in soy sauce of the present embodiment halogen material, is made of the component of following parts by weight：20 parts of tealeaves, 18 parts of xylo-oligosaccharide,
20 parts of Cardia Salt, 35 parts of soy sauce, 5 parts of hedgehog hydnum mushroom powder, 10 parts of dictyophora powder, 2 parts of yeast extract, 70 parts octagonal, 80 parts of cassia bark, grass
10 parts of fruit, 2 parts of cloves, 40 parts of Chinese prickly ash, 15 parts of dried orange peel, 13 parts of spiceleaf, 11 parts of the root of Dahurain angelica, 22 parts of Radix Glycyrrhizae, 6 parts of galingal, 22 parts of rhizoma zingiberis,
20 parts of fructus amomi, 5 parts of Amomum cardamomum, 20 parts of nutmeg, 265 parts of edible oil, 30 parts of thirteen spice.
The preparation method of the halogen thousand sheets knot of the present embodiment, comprises the following steps：
1) after a thousand sheets is cleaned up with clear water, a length of 9cm is cut into, the small briquet that width is 12cm, after the completion of pinch-off, by base
The each Zhang Weiyi groups of block carry out establishment knotting, obtain thousand sheets knot；
2) thousand sheets knot is carried out quick-boiling alkali, is specially：Water, dietary alkali, thousand sheets knot are boiled into 3min in digester in 90 DEG C, thousand
Zhang Jie, dietary alkali, the mass ratio of water are 1:0.006:4；
3) thousand sheets knot after alkali will be quick-boiled to be sent into Marinating boiler, adds in bittern after 80 DEG C of stew in soy sauce 60min, stew in soy sauce obtain thousand
Knot is opened in claret, water content 70%；Above-mentioned bittern is by halogen material and water according to 2:150 mass ratio cooks 15min in 90 DEG C and obtains
It arrives；Halogen material is above-mentioned stew in soy sauce halogen material；
4) thousand sheets knot after stew in soy sauce is impregnated into 9h in 50mL, the yellow rice wine that alcoholic strength is 6.5%, when immersion will using bamboo net
Thousand sheets knot all in press-in yellow rice wine, ensures fully to impregnate；
5) thousand sheets knot after immersion is dried using hot air circulation, control temperature 60 C drying 40min, thousand be dried to obtain
It is golden yellow to open knot surface, high resilience, water content 80%；
6) dried thousand sheets knot is vacuum-packed, carries out alternating temperature sterilization afterwards, be specially：Prior to 93 DEG C heat preservation 10min,
Then at 108 DEG C of heat preservation 16min, most 15min is kept the temperature after 120 DEG C, you can obtain finished product halogen thousand sheets knot.
Embodiment 2
The stew in soy sauce of the present embodiment halogen material, is made of the component of following parts by weight：25 parts of tealeaves, 16 parts of xylo-oligosaccharide,
30 parts of Cardia Salt, 32 parts of soy sauce, 8 parts of hedgehog hydnum mushroom powder, 8 parts of dictyophora powder, 1 part of yeast extract, 75 parts octagonal, 85 parts of cassia bark, grass
12 parts of fruit, 5 parts of cloves, 35 parts of Chinese prickly ash, 13 parts of dried orange peel, 16 parts of spiceleaf, 13 parts of the root of Dahurain angelica, 20 parts of Radix Glycyrrhizae, 8 parts of galingal, 25 parts of rhizoma zingiberis,
18 parts of fructus amomi, 7 parts of Amomum cardamomum, 25 parts of nutmeg, 260 parts of edible oil, 25 parts of thirteen spice.
The preparation method of the halogen thousand sheets knot of the present embodiment, comprises the following steps：
1) after a thousand sheets is cleaned up with clear water, it is cut into filiform；
2) thousand sheets knot is carried out quick-boiling alkali, is specially：Water, dietary alkali, thousand sheets knot are boiled into 3min, a thousand sheets in digester in 95 DEG C
Knot, dietary alkali, the mass ratio of water are 2:0.007:3；
3) thousand sheets knot after alkali will be quick-boiled to be sent into Marinating boiler, adds in bittern after 90 DEG C of stew in soy sauce 40min；Above-mentioned bittern is by halogen
Material and water are according to 3:140 mass ratio cooks 5min in 100 DEG C and obtains；Halogen material is above-mentioned stew in soy sauce halogen material；What stew in soy sauce obtained
Thousand sheets knot is in claret, water content 65%；
4) thousand sheets knot after stew in soy sauce is impregnated into 10h in 55mL, the rice wine that alcoholic strength is 5.5%, when immersion uses bamboo net
By in thousand sheets knot all press-in rice wine, ensure fully to impregnate；
5) thousand sheets knot after immersion using hot air circulation is dried, controls the dry 30min of 80 DEG C of temperature, thousand be dried to obtain
It is golden yellow to open knot surface, high resilience, water content 75%；
6) dried thousand sheets knot is vacuum-packed, carries out alternating temperature sterilization afterwards, be specially：Prior to 92 DEG C heat preservation 9min,
Then at 110 DEG C of heat preservation 18min, most 13min is kept the temperature after 123 DEG C, you can obtain finished product halogen thousand sheets knot.
Embodiment 3
The stew in soy sauce of the present embodiment halogen material, is made of the component of following parts by weight：30 parts of tealeaves, 15 parts of xylo-oligosaccharide,
38 parts of Cardia Salt, 38 parts of soy sauce, 10 parts of hedgehog hydnum mushroom powder, 5 parts of dictyophora powder, 1 part of yeast extract, 80 parts octagonal, 90 parts of cassia bark, grass
15 parts of fruit, 8 parts of cloves, 30 parts of Chinese prickly ash, 10 parts of dried orange peel, 18 parts of spiceleaf, 15 parts of the root of Dahurain angelica, 17 parts of Radix Glycyrrhizae, 10 parts of galingal, rhizoma zingiberis 27
Part, 16 parts of fructus amomi, 10 parts of Amomum cardamomum, 30 parts of nutmeg, 255 parts of edible oil, 20 parts of thirteen spice.
The preparation method of the halogen thousand sheets knot of the present embodiment, comprises the following steps：
1) after a thousand sheets is cleaned up with clear water, a length of 9cm is cut into, the small briquet that width is 12cm, after the completion of pinch-off, by base
The each Zhang Weiyi groups of block carry out establishment knotting, obtain thousand sheets knot；
2) thousand sheets knot is carried out quick-boiling alkali, is specially：Water, dietary alkali, thousand sheets knot are boiled into 2min in 100 DEG C in digester, thousand
Zhang Jie, dietary alkali, the mass ratio of water are 3:0.007:4；
3) thousand sheets knot after alkali will be quick-boiled to be sent into Marinating boiler, adds in bittern after 100 DEG C of stew in soy sauce 30min；Above-mentioned bittern by
Halogen material and water are according to 1:100 mass ratio cooks 10min in 95 DEG C and obtains；Halogen material is above-mentioned stew in soy sauce halogen material；Stew in soy sauce obtains
Thousand sheets knot in claret, water content 60%；
4) thousand sheets knot after stew in soy sauce is impregnated into 12h in 60mL, the yellow rice wine that alcoholic strength is 6.5%, when immersion uses bamboo net
By in thousand sheets knot all press-in yellow rice wine, ensure fully to impregnate；
5) thousand sheets knot after immersion using hot air circulation is dried, controls the dry 20min of 90 DEG C of temperature, thousand be dried to obtain
It is golden yellow to open knot surface, high resilience, water content 70%；
6) dried thousand sheets knot is vacuum-packed, carries out alternating temperature sterilization afterwards, be specially：Prior to 90 DEG C heat preservation 8min,
Then at 106 DEG C of heat preservation 15min, most 12min is kept the temperature after 121 DEG C, you can obtain finished product halogen thousand sheets knot.
Embodiment 4
The stew in soy sauce of the present embodiment halogen material, is made of the component of following parts by weight：27 parts of tealeaves, 16 parts of xylo-oligosaccharide,
25 parts of Cardia Salt, 36 parts of soy sauce, 7 parts of hedgehog hydnum mushroom powder, 8 parts of dictyophora powder, 2 parts of yeast extract, 77 parts octagonal, 88 parts of cassia bark, grass
14 parts of fruit, 7 parts of cloves, 32 parts of Chinese prickly ash, 14 parts of dried orange peel, 16 parts of spiceleaf, 11 parts of the root of Dahurain angelica, 20 parts of Radix Glycyrrhizae, 7 parts of galingal, 23 parts of rhizoma zingiberis,
20 parts of fructus amomi, 9 parts of Amomum cardamomum, 28 parts of nutmeg, 262 parts of edible oil, 23 parts of thirteen spice.
The preparation method of the halogen thousand sheets piece of the present embodiment, comprises the following steps：
1) after a thousand sheets is cleaned up with clear water, it is cut into a length of 8cm, the sheet that width is 8cm；
2) thousand sheets piece is carried out quick-boiling alkali, is specially：Water, dietary alkali, thousand sheets piece are boiled into 2min in 100 DEG C in digester, thousand
It is 1 to open piece, dietary alkali, the mass ratio of water:0.006:2；
3) thousand sheets piece after alkali will be quick-boiled to be sent into Marinating boiler, adds in bittern after 100 DEG C of stew in soy sauce 30min；Above-mentioned bittern by
Halogen material and water are according to 5:150 mass ratio cooks 8min in 98 DEG C and obtains；Halogen material is above-mentioned stew in soy sauce halogen material；What stew in soy sauce obtained
Thousand sheets piece is in claret, water content 60%；
4) thousand sheets piece after stew in soy sauce is impregnated into 12h in 60mL, the yellow rice wine that alcoholic strength is 6.5%, when immersion uses bamboo net
By in thousand sheets piece all press-in yellow rice wine, ensure fully to impregnate；
5) thousand sheets piece after immersion using hot air circulation is dried, controls the dry 20min of 90 DEG C of temperature, thousand be dried to obtain
It is golden yellow to open piece surface, high resilience, water content 70%；
6) dried thousand sheets piece is vacuum-packed, carries out alternating temperature sterilization afterwards, be specially：Prior to 92 DEG C heat preservation 9min,
Then at 108 DEG C of heat preservation 20min, most 12min is kept the temperature after 123 DEG C, you can obtain finished product halogen thousand sheets piece.
Embodiment 5
The stew in soy sauce of the present embodiment halogen material, is made of the component of following parts by weight：19 parts of tealeaves, 18 parts of xylo-oligosaccharide,
20 parts of Cardia Salt, 35 parts of soy sauce, 5 parts of hedgehog hydnum mushroom powder, 10 parts of dictyophora powder, 2 parts of yeast extract, 70 parts octagonal, 80 parts of cassia bark, grass
10 parts of fruit, 2 parts of cloves, 40 parts of Chinese prickly ash, 15 parts of dried orange peel, 13 parts of spiceleaf, 11 parts of the root of Dahurain angelica, 22 parts of Radix Glycyrrhizae, 6 parts of galingal, 22 parts of rhizoma zingiberis,
20 parts of fructus amomi, 5 parts of Amomum cardamomum, 20 parts of nutmeg, 265 parts of edible oil, 23 parts of thirteen spice.
The preparation method of the halogen thousand sheets silk of the present embodiment, comprises the following steps：
1) after a thousand sheets is cleaned up with clear water, it is cut into filiform；
2) thousand sheets silk is carried out quick-boiling alkali, is specially：Water, dietary alkali, thousand sheets silk are boiled into 3min in digester in 90 DEG C, thousand
Pull spring, dietary alkali, the mass ratio of water are 1:0.005:3；
3) thousand sheets silk after alkali will be quick-boiled to be sent into Marinating boiler, adds in bittern after 80 DEG C of stew in soy sauce 60min, stew in soy sauce obtain thousand
Pull spring is in claret, water content 70%；Above-mentioned bittern is by halogen material and water according to 3:120 mass ratio cooks 12min in 93 DEG C and obtains
It arrives；Halogen material is above-mentioned stew in soy sauce halogen material；
4) thousand sheets silk after stew in soy sauce is impregnated into 9h in 50mL, the yellow rice wine that alcoholic strength is 6.5%, when immersion will using bamboo net
Thousand sheets silk all in press-in yellow rice wine, ensures fully to impregnate；
5) thousand sheets silk after immersion is dried using hot air circulation, control temperature 60 C drying 40min, thousand be dried to obtain
Pull spring surface is golden yellow, high resilience, water content 80%；
6) dried thousand sheets silk is vacuum-packed, carries out alternating temperature sterilization afterwards, be specially：Prior to 93 DEG C heat preservation 8min,
Then at 110 DEG C of heat preservation 17min, most 15min is kept the temperature after 120 DEG C, you can obtain finished product halogen thousand sheets silk.
Test example
100 bags of halogen thousand sheets are prepared respectively according to the method in embodiment 1-5, are randomly selected 20 people and are foretasted, are recognized
For in good taste, free from extraneous odour；By products obtained therefrom in be placed at room temperature for half a year without it is rotten, happen without swollen bag, specific data such as 1 institute of table
Show, which sterilizes the stay in grade within shelf-life half a year using alternating temperature.
The test result for the halogen thousand sheets that 1 embodiment 1-5 methods of table obtain
| Project | Flavor | Deterioration | Swollen bag situation |
| Embodiment 1 | In good taste, free from extraneous odour | 0 | 0 |
| Embodiment 2 | In good taste, free from extraneous odour | 0 | 0 |
| Embodiment 3 | In good taste, free from extraneous odour | 0 | 0 |
| Embodiment 4 | In good taste, free from extraneous odour | 0 | 0 |
| Embodiment 5 | In good taste, free from extraneous odour | 0 | 0 |
Claims (10)
1. a kind of stew in soy sauce halogen material, which is characterized in that be mainly made of the component of following parts by weight：20~30 parts of tealeaves is low
15~18 parts of xylan, 20~38 parts of salt, 32~38 parts of soy sauce, 5~10 parts of hedgehog hydnum mushroom powder, 5~10 parts of dictyophora powder, yeast are taken out
1~2 part of extract, 70~80 parts octagonal, 80~90 parts of cassia bark, 10~15 parts of tsaoko, 2~8 parts of cloves, 30~40 parts of Chinese prickly ash are old
10~15 parts of skin, 13~18 parts of spiceleaf, 11~15 parts of the root of Dahurain angelica, 17~22 parts of Radix Glycyrrhizae, 28~37 parts of ginger, 16~20 parts of fructus amomi, in vain
5~10 parts of cardamom, 20~30 parts of nutmeg, 255~265 parts of edible oil.
2. stew in soy sauce according to claim 1 halogen material, which is characterized in that the ginger is made of galingal and rhizoma zingiberis, described good
The mass ratio of ginger and rhizoma zingiberis is 6~10:22~27.
3. stew in soy sauce according to claim 1 halogen material, which is characterized in that further include 20~30 parts of thirteen spice.
A 4. a kind of halogen thousand sheets, which is characterized in that obtained by a thousand sheets after bittern stew in soy sauce, the bittern is by described in claim 1
Stew in soy sauce is made of halogen material and water.
5. a kind of preparation method of a halogen thousand sheets, which is characterized in that comprise the following steps：
To quick-boil the thousand sheets after alkali in bittern in 80~100 DEG C of 30~60min of stew in soy sauce to get；The bittern is pressed by halogen material with water
According to 1~5:100~150 mass ratio is made；The halogen material is stew in soy sauce halogen material described in claim 1.
6. the preparation method of a halogen thousand sheets according to claim 5, which is characterized in that the alkali of quick-boiling is：By a thousand sheets, eat
Alkali, water boil 2~3min in 90 DEG C~100 DEG C；The thousand sheets, dietary alkali, the mass ratio of water are 1~3:0.005~0.007:2~
4。
7. the preparation method of a halogen thousand sheets according to claim 5, which is characterized in that further include：By the thousand sheets after stew in soy sauce in
9~12h is impregnated in wine.
8. the preparation method of a halogen thousand sheets according to claim 7, which is characterized in that the wine is yellow rice wine or rice wine.
9. the preparation method of a halogen thousand sheets according to claim 7, which is characterized in that through dry after 9~12h of immersion in wine
It is dry, pack, sterilize to obtain the final product.
10. the preparation method of a halogen thousand sheets according to claim 9, which is characterized in that the sterilization is sterilized for alternating temperature, described
Alternating temperature sterilization is prior to 90~93 DEG C 8~10min of heat preservation, then at 106~110 DEG C of 15~20min of heat preservation, most after 120~123
DEG C heat preservation 12~15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810036729.2A CN108094567A (en) | 2018-01-15 | 2018-01-15 | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810036729.2A CN108094567A (en) | 2018-01-15 | 2018-01-15 | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094567A true CN108094567A (en) | 2018-06-01 |
Family
ID=62218991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810036729.2A Pending CN108094567A (en) | 2018-01-15 | 2018-01-15 | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108094567A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074202A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of a spices thousand sheets |
| CN110074207A (en) * | 2019-06-12 | 2019-08-02 | 湖北亿隆食品有限公司 | A kind of thousand sheets and preparation method thereof |
| CN110558386A (en) * | 2019-09-24 | 2019-12-13 | 黄山市胡兴堂文化发展有限公司 | preparation method of shredded dried bean curd |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305789A (en) * | 2007-05-16 | 2008-11-19 | 周崇伟 | Xylose pickles manufacturing method |
| CN103404605A (en) * | 2013-08-13 | 2013-11-27 | 成都香香嘴食品有限公司 | Five-spice dried bean curd flavoring processing process |
| CN103651928A (en) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | Preparation method of marinated bean curd sheet silks |
| CN103689115A (en) * | 2013-12-20 | 2014-04-02 | 祖名豆制品股份有限公司 | Leisure halogen bean roll |
| CN103960374A (en) * | 2014-05-12 | 2014-08-06 | 江南大学 | Method for preparing flavored bittern bean curd |
| CN105076480A (en) * | 2015-09-23 | 2015-11-25 | 邵阳学院 | Leisure dried bean curds and processing method thereof |
| CN105104617A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Warm-reinforcing dried bean curds added with leek and producing process thereof |
| CN106539051A (en) * | 2016-11-26 | 2017-03-29 | 遵义市俊丰食品有限责任公司 | A kind of bittern material |
| CN107156317A (en) * | 2016-03-07 | 2017-09-15 | 湖南洞庭天下湘土特产科技有限公司 | A kind of manufacture craft of pot-stewed fowl smoked bean curd |
| CN107279908A (en) * | 2017-08-10 | 2017-10-24 | 张传栋 | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof |
-
2018
- 2018-01-15 CN CN201810036729.2A patent/CN108094567A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305789A (en) * | 2007-05-16 | 2008-11-19 | 周崇伟 | Xylose pickles manufacturing method |
| CN103404605A (en) * | 2013-08-13 | 2013-11-27 | 成都香香嘴食品有限公司 | Five-spice dried bean curd flavoring processing process |
| CN103651928A (en) * | 2013-11-19 | 2014-03-26 | 南乐县道德金农产品开发有限公司 | Preparation method of marinated bean curd sheet silks |
| CN103689115A (en) * | 2013-12-20 | 2014-04-02 | 祖名豆制品股份有限公司 | Leisure halogen bean roll |
| CN103960374A (en) * | 2014-05-12 | 2014-08-06 | 江南大学 | Method for preparing flavored bittern bean curd |
| CN105104617A (en) * | 2015-08-04 | 2015-12-02 | 马鞍山德宏堂生物科技有限公司 | Warm-reinforcing dried bean curds added with leek and producing process thereof |
| CN105076480A (en) * | 2015-09-23 | 2015-11-25 | 邵阳学院 | Leisure dried bean curds and processing method thereof |
| CN107156317A (en) * | 2016-03-07 | 2017-09-15 | 湖南洞庭天下湘土特产科技有限公司 | A kind of manufacture craft of pot-stewed fowl smoked bean curd |
| CN106539051A (en) * | 2016-11-26 | 2017-03-29 | 遵义市俊丰食品有限责任公司 | A kind of bittern material |
| CN107279908A (en) * | 2017-08-10 | 2017-10-24 | 张传栋 | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof |
Non-Patent Citations (11)
| Title |
|---|
| 刘康乾等主编: "《精选食用菌菜谱365》", 30 April 2002, 上海科学技术文献出版社 * |
| 加贝著: "《我最爱吃的豆料理》", 31 May 2015, 译林出版社 * |
| 南朝君编著: "《食疗、营养与烹调》", 31 January 2014, 中国医药科技出版社 * |
| 史正良著: "《家常腌卤拌》", 31 December 2006, 上海科学普及出版社 * |
| 曾学英编著: "《经典豆制品加工工艺与配方》", 31 August 2013, 湖南科学技术出版社 * |
| 牛国平等编著: "自制卤味", 《自制卤味》 * |
| 翟怀凤编: "《精选肉制品配方338例》", 31 July 2015, 中国纺织出版社 * |
| 谷卫主编: "《浙里寻食 糖友寻访浙江美食》", 30 November 2017, 浙江科学技术出版社 * |
| 赵齐川主编: "《豆制品加工技艺 第2版》", 31 October 2013, 金盾出版社 * |
| 钱凤英主编: "《走向平衡 寻找属于自己的健康思维》", 31 October 2016, 广东科技出版社 * |
| 霍亿亿主编: "《冷菜设计与制作》", 30 April 2012, 中国物资出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074202A (en) * | 2019-05-15 | 2019-08-02 | 寿县迎淮豆制品有限公司 | A kind of manufacture craft of a spices thousand sheets |
| CN110074207A (en) * | 2019-06-12 | 2019-08-02 | 湖北亿隆食品有限公司 | A kind of thousand sheets and preparation method thereof |
| CN110558386A (en) * | 2019-09-24 | 2019-12-13 | 黄山市胡兴堂文化发展有限公司 | preparation method of shredded dried bean curd |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN101744312A (en) | Production method of traditional Chinese medicine marinated eggs with health care function | |
| CN104489747A (en) | Flavored eggs with yellow peach flavor and preparation method of flavored eggs | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN103039952B (en) | Method for producing flavorful flammulina velutipes leek flower paste | |
| CN104905299B (en) | A kind of flavor duck meat sausage and preparation method thereof containing cocoa power | |
| CN104543903A (en) | Meat marinating material and preparation method thereof | |
| KR20070012589A (en) | Mushroom beverage manufacture and the method | |
| CN104543950A (en) | Mantis shrimp health sauce | |
| CN108094567A (en) | A kind of stew in soy sauce halogen material, halogen thousand sheets and preparation method thereof | |
| KR101170698B1 (en) | Seasoning powder for instant noodle | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| KR101377041B1 (en) | Ginseng food additives and the manufacturing method for functional foods | |
| CN102669565B (en) | Lean meat-preserved egg congee lyophilized powder and preparation method thereof | |
| CN105361104A (en) | Seasoning for spicy beef and preparation method of seasoning | |
| CN108208756A (en) | A kind of Chinese chestnut mushroom sauce and preparation method thereof | |
| CN107616449A (en) | A kind of beefsteak Special sauce and preparation method thereof | |
| CN102090618B (en) | Scallop jam and processing method thereof | |
| KR20110045315A (en) | Odaeyang meat, oyang seafood stew containing odaeyang meat and its cooking method | |
| CN109549169A (en) | A kind of black garlic spiced hot beef sauce and preparation method thereof | |
| CN104041779A (en) | Wheaten food seasoning and making method thereof | |
| CN103918982B (en) | Health-preserving porridge of a kind of fruit-like flavour and preparation method thereof | |
| CN107616481A (en) | A kind of preparation method of squid sauce | |
| CN107927720A (en) | Saute beef with cayenne pepper sauce production method | |
| KR102621081B1 (en) | Method for manufacturing seasoning sauce for shellfish and seafood |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20180601 |