CN108185377A - A kind of preparation method of flavor sesame paste - Google Patents
A kind of preparation method of flavor sesame paste Download PDFInfo
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- CN108185377A CN108185377A CN201810123181.5A CN201810123181A CN108185377A CN 108185377 A CN108185377 A CN 108185377A CN 201810123181 A CN201810123181 A CN 201810123181A CN 108185377 A CN108185377 A CN 108185377A
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- sesame paste
- pollen
- soya bean
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 123
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 55
- 235000019634 flavors Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 241000207961 Sesamum Species 0.000 title claims description 114
- 239000000843 powder Substances 0.000 claims abstract description 100
- 235000015067 sauces Nutrition 0.000 claims abstract description 51
- 244000068988 Glycine max Species 0.000 claims abstract description 50
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 50
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 22
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 21
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 21
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 21
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims abstract description 21
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- 235000012054 meals Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000005720 sucrose Substances 0.000 claims abstract description 21
- -1 sucrose ester Chemical class 0.000 claims abstract description 21
- 241000220317 Rosa Species 0.000 claims abstract description 20
- 239000010977 jade Substances 0.000 claims abstract description 17
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 14
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 14
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 14
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 14
- 241000219784 Sophora Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 16
- 230000003068 static effect Effects 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 241000411851 herbal medicine Species 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 abstract description 9
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000001900 immune effect Effects 0.000 abstract description 2
- 230000003860 sleep quality Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 12
- 239000011261 inert gas Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 241000698291 Rugosa Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241001274961 Rubus repens Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 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
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a kind of preparation method of flavor sesame paste, and the sesame paste is made of the raw material of following parts by weight：70 90 parts of soya bean, 10 25 parts of sesame, 79 parts of salt, 23 parts of edible oil, 12 parts of chilli powder, 24 parts of shrimp shell meal, 12 parts of fennel powder, 23 parts of brown sugar, 0.5 0.8 parts of monoglyceride, 0.2 0.4 parts of sucrose ester, 13 parts of edible rose pollen, 12 parts of pollen pini, 0.1 0.2 parts of honeysuckle powder, 0.1 0.3 parts of jasmine pollen, 0.2 0.4 parts of sophora flower powder, 0.1 0.2 parts of chrysanthemum powder, preparation method mainly includes：Prepare sauce beautiful jade, high pressure draught crushes broken wall, jar for making or keeping thick soya bean sauce exposure, addition dew, is sealed, the sesame paste being prepared by technical solution of the present invention is not only in good taste, additionally it is possible to improve human immunological competence, slow down aging, body trace element is supplemented, improves sleep quality.
Description
Technical field
The present invention relates to sesame paste preparation field, the preparation method of specifically a kind of flavor sesame paste.
Background technology
Sesame paste is also sesame paste, is that the sesame fried is ground manufactured food, savory, is eaten as condiment.According to
The color of used sesame, can be divided into white sesameseed sauce and black sesame paste, and the production method of sesame paste mainly includes the following steps that：
Sesame first eluriate it is clean, be put into pot and start roasted sesame, at the beginning when can use moderate heat, first sesame fried dry, Ran Houzhuan
Middle small fire is fried to the sesame that can be crumbed with hand, color slightly yellow in sesame；The sesame fried pours into the leakage on stone mill after cooling
Bucket, mixes up flow；Sesame paste is put into container, such as vial, refrigerator preservation is put into after cooling.
Sesame paste, rich in protein, fatty and multivitamin and minerals have very high nutritive value；In sesame paste
Calcium content is more, and frequent proper amount of edible is all helpful to the development of bone, tooth；Sesame paste contains abundant lecithin, can prevent
Only hair bleaches or comes off too early.Based on the higher nutritive value of sesame paste, it is a series of about sesame paste should into technique it is successive
Report, such as China Patent No. position：CN.201410113213.5, open " a kind of coconut milk flavor sesame paste and preparation method thereof " lead to
Crossing the sesame paste that the technical method obtains has preferable taste, but trophic structure is more single, in view of the shortcomings of the prior art, extremely
The present does not have a kind of effective mode of implementation to solve.
Invention content
(1) the technical issues of solving
In view of the deficiency of the prior art, the present invention provides a kind of preparation method of flavor sesame paste, passes through this
The sesame paste that inventive technique scheme is prepared is not only in good taste, additionally it is possible to improve human immunological competence, slow down aging, supplement people
Body trace element, improves sleep quality.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of preparation method of flavor sesame paste, the flavor sesame paste are made of the raw material of following parts by weight：Soya bean 70-
90 parts, it is 10-25 parts of sesame, 7-9 parts of salt, 2-3 parts of edible oil, 1-2 parts of chilli powder, 2-4 parts of shrimp shell meal, 1-2 parts of fennel powder, red
2-3 parts sugared, 0.5-0.8 parts of monoglyceride, 0.2-0.4 parts of sucrose ester, 1-3 parts of edible rose pollen, 1-2 parts of pollen pini, honeysuckle
0.1-0.2 parts of powder, 0.1-0.3 parts of jasmine pollen, 0.2-0.4 parts of sophora flower powder, 0.1-0.2 parts of chrysanthemum powder, the flavor sesame paste
Preparation method include the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in inert gas ring
After being cooked under border, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in powder according to the weight proportion of flavor sesame paste
It is further crushed in broken machine, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into high pressure draught pulverizer and breaks
Wall crushes, and obtains batch mixing；
(3) batch mixing in the sauce beautiful jade in step (1) and step (2) is mixed with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly
Salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester are sequentially added according to weight proportion, fully
Rear jar for making or keeping thick soya bean sauce sealing is stirred evenly, after static 5-10 days, cylinder is opened, is placed in exposure under sunlight, daily early morning adds in 1-2 in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of part early morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 15-20min, be sealed.
Preferably, the flavor sesame paste is made of the raw material of following parts by weight：85 parts of soya bean, 20 parts of sesame, salt 8
Part, 3 parts of edible oil, 2 parts of chilli powder, 3 parts of shrimp shell meal, 2 parts of fennel powder, 2 parts of brown sugar, 0.6 part of monoglyceride, 0.3 part of sucrose ester, food
With 2 parts of Flos Rosae Rugosas pollen, 1 part of pollen pini, 0.1 part of honeysuckle powder, 0.2 part of jasmine pollen, 0.3 part of sophora flower powder, 0.2 part of chrysanthemum powder.
Preferably, the flavor sesame paste is made of the raw material of following parts by weight：90 parts of soya bean, 25 parts of sesame, salt 9
Part, 2 parts of edible oil, 1 part of chilli powder, 2 parts of shrimp shell meal, 2 parts of fennel powder, 3 parts of brown sugar, 0.8 part of monoglyceride, 0.2 part of sucrose ester, food
With 1 part of Flos Rosae Rugosas pollen, 1 part of pollen pini, 0.2 part of honeysuckle powder, 0.3 part of jasmine pollen, 0.2 part of sophora flower powder, 0.1 part of chrysanthemum powder.
Preferably, jar for making or keeping thick soya bean sauce after static 7 days, opens cylinder in the step (3), is placed in exposure under sunlight, and daily early morning is toward sauce
It after the dew of 2 parts of early morning acquisitions is added in cylinder, stirs evenly, until sesame paste is ripe.
Preferably, the dew on the dew acquisition early morning garlic leaf in the step (3) or the dew on Chinese herbal medicine leaf
Water.
Preferably, the sesame paste of step (3) maturation is placed under ultraviolet lighting in the step (4) after stirring 20min, it is close
Envelope preserves.
Advantageous effect
The present invention discloses a kind of preparation method of flavor sesame paste, edible rose pollen, pollen pini, gold in component materials
Honeysuckle flower powder, jasmine pollen, sophora flower powder, chrysanthemum powder are the pollen of medicine-food two-purpose, contain a large amount of amino acid, dimension life in pollen
Element and trace element such as selenium element, phosphatide and nucleic acid, and above-mentioned pollen has adjusting nerve system of human body, promotes sleep, with
And the effect of building up health.However pollen often has endhymenine and exposore, under the protective effect of double-layer cell wall,
Nutriment in pollen can not flow out, and after human body eats the pollen without broken wall treatment, still can not fully absorb in pollen
Nutriment.By under the air-flow crushing effect of the high pressure draught pulverizer in step (2), promoting pollen cell broken wall,
Nutriment and sesame in pollen are sufficiently mixed, and pollens nutrition substance in the process treatment process in step (3) is promoted to fill
Divide and acted on the nutriment in sauce, and then increase mouthfeel and the nutrition of sesame paste.
Dew is added in into jar for making or keeping thick soya bean sauce in operating procedure (3), dew has certain moistening lung and biocidal efficacies, in sauce liquid
It in placement process, does not need to add preservative into sauce, so that it may place sesame paste and grow bacterium, the mouth of sesame paste has been effectively ensured
Sense.Simultaneously as garlic has penetrating odor, the bacterium around garlic leaf is less, and the bacterium contained in dew is less, Chinese medicine
Dewdrop in leaves of plants also has similar effect.
Specific embodiment
Purpose, technical scheme and advantage to make the embodiment of the present invention are clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
All other embodiments obtained under the premise of creative work, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of preparation method of flavor sesame paste, the flavor sesame paste are made of the raw material of following parts by weight：Soya bean 85
Part, 20 parts of sesame, 8 parts of salt, 3 parts of edible oil, 2 parts of chilli powder, 3 parts of shrimp shell meal, 2 parts of fennel powder, 2 parts of brown sugar, monoglyceride 0.6
Part, 0.3 part of sucrose ester, 2 parts of edible rose pollen, 1 part of pollen pini, 0.1 part of honeysuckle powder, 0.2 part of jasmine pollen, sophora flower powder
0.3 part, 0.2 part of chrysanthemum powder, the preparation method of the flavor sesame paste include the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in inert gas ring
After being cooked under border, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in powder according to the weight proportion of flavor sesame paste
It is further crushed in broken machine, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into high pressure draught pulverizer and breaks
Wall crushes, and obtains batch mixing；
(3) batch mixing in the sauce beautiful jade in step (1) and step (2) is mixed with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly
Salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester are sequentially added according to weight proportion, fully
Rear jar for making or keeping thick soya bean sauce sealing is stirred evenly, after static 7 days, opens cylinder, is placed in exposure under sunlight, daily early morning adds in 2 parts clearly in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 20min, be sealed.
Embodiment 2:
A kind of preparation method of flavor sesame paste, the flavor sesame paste are made of the raw material of following parts by weight：Soya bean 90
Part, 25 parts of sesame, 9 parts of salt, 2 parts of edible oil, 1 part of chilli powder, 2 parts of shrimp shell meal, 2 parts of fennel powder, 3 parts of brown sugar, monoglyceride 0.8
Part, 0.2 part of sucrose ester, 1 part of edible rose pollen, 1 part of pollen pini, 0.2 part of honeysuckle powder, 0.3 part of jasmine pollen, sophora flower powder
0.2 part, 0.1 part of chrysanthemum powder, the preparation method of the flavor sesame paste include the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in inert gas ring
After being cooked under border, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in powder according to the weight proportion of flavor sesame paste
It is further crushed in broken machine, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into high pressure draught pulverizer and breaks
Wall crushes, and obtains batch mixing；
(3) batch mixing in the sauce beautiful jade in step (1) and step (2) is mixed with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly
Salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester are sequentially added according to weight proportion, fully
Rear jar for making or keeping thick soya bean sauce sealing is stirred evenly, after static 5 days, opens cylinder, is placed in exposure under sunlight, daily early morning adds in 1 part clearly in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 15min, be sealed.
Embodiment 3:
A kind of preparation method of flavor sesame paste, the flavor sesame paste are made of the raw material of following parts by weight：Soya bean 70
Part, 10 parts of sesame, 7 parts of salt, 2 parts of edible oil, 1 part of chilli powder, 2 parts of shrimp shell meal, 2 parts of fennel powder, 3 parts of brown sugar, monoglyceride 0.8
Part, 0.2 part of sucrose ester, 1 part of edible rose pollen, 1 part of pollen pini, 0.2 part of honeysuckle powder, 0.3 part of jasmine pollen, sophora flower powder
0.2 part, 0.2 part of chrysanthemum powder, the preparation method of the flavor sesame paste include the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in inert gas ring
After being cooked under border, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in powder according to the weight proportion of flavor sesame paste
It is further crushed in broken machine, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into high pressure draught pulverizer and breaks
Wall crushes, and obtains batch mixing；
(3) batch mixing in the sauce beautiful jade in step (1) and step (2) is mixed with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly
Salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester are sequentially added according to weight proportion, fully
Rear jar for making or keeping thick soya bean sauce sealing is stirred evenly, after static 8 days, cylinder is opened, is placed in exposure under sunlight, daily early morning adds in 1.5 parts in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of early morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 18min, be sealed.
Embodiment 4:
A kind of preparation method of flavor sesame paste, the flavor sesame paste are made of the raw material of following parts by weight：Soya bean 80
Part, 15 parts of sesame, 8 parts of salt, 2 parts of edible oil, 2 parts of chilli powder, 3 parts of shrimp shell meal, 1 part of fennel powder, 2 parts of brown sugar, monoglyceride 0.6
Part, 0.3 part of sucrose ester, 2 parts of edible rose pollen, 1 part of pollen pini, 0.1 part of honeysuckle powder, 0.2 part of jasmine pollen, sophora flower powder
0.3 part, 0.1 part of chrysanthemum powder, the preparation method of the flavor sesame paste include the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in inert gas ring
After being cooked under border, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in powder according to the weight proportion of flavor sesame paste
It is further crushed in broken machine, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into high pressure draught pulverizer and breaks
Wall crushes, and obtains batch mixing；
(3) batch mixing in the sauce beautiful jade in step (1) and step (2) is mixed with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly
Salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester are sequentially added according to weight proportion, fully
Rear jar for making or keeping thick soya bean sauce sealing is stirred evenly, after static 5-10 days, cylinder is opened, is placed in exposure under sunlight, daily early morning adds in 1-2 in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of part early morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 16min, be sealed.
Embodiment 5:
A kind of preparation method of flavor sesame paste, the flavor sesame paste are made of the raw material of following parts by weight：Soya bean 88
Part, 23 parts of sesame, 8 parts of salt, 3 parts of edible oil, 2 parts of chilli powder, 3 parts of shrimp shell meal, 2 parts of fennel powder, 3 parts of brown sugar, monoglyceride 0.7
Part, 0.3 part of sucrose ester, 2 parts of edible rose pollen, 1 part of pollen pini, 0.1 part of honeysuckle powder, 0.2 part of jasmine pollen, sophora flower powder
0.3 part, 0.1 part of chrysanthemum powder, the preparation method of the flavor sesame paste include the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in inert gas ring
After being cooked under border, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in powder according to the weight proportion of flavor sesame paste
It is further crushed in broken machine, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into high pressure draught pulverizer and breaks
Wall crushes, and obtains batch mixing；
(3) batch mixing in the sauce beautiful jade in step (1) and step (2) is mixed with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly
Salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester are sequentially added according to weight proportion, fully
Rear jar for making or keeping thick soya bean sauce sealing is stirred evenly, after static 9 days, cylinder is opened, is placed in exposure under sunlight, daily early morning adds in 1.5 parts in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of early morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 17min, be sealed.
Embodiment 6:
A kind of preparation method of flavor sesame paste, the flavor sesame paste are made of the raw material of following parts by weight：Soya bean 78
Part, 18 parts of sesame, 8 parts of salt, 2 parts of edible oil, 2 parts of chilli powder, 3 parts of shrimp shell meal, 2 parts of fennel powder, 3 parts of brown sugar, monoglyceride 0.7
Part, 0.3 part of sucrose ester, 3 parts of edible rose pollen, 1 part of pollen pini, 0.2 part of honeysuckle powder, 0.3 part of jasmine pollen, sophora flower powder
0.4 part, 0.2 part of chrysanthemum powder, the preparation method of the flavor sesame paste include the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in inert gas ring
After being cooked under border, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in powder according to the weight proportion of flavor sesame paste
It is further crushed in broken machine, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into high pressure draught pulverizer and breaks
Wall crushes, and obtains batch mixing；
(3) batch mixing in the sauce beautiful jade in step (1) and step (2) is mixed with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly
Salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester are sequentially added according to weight proportion, fully
Rear jar for making or keeping thick soya bean sauce sealing is stirred evenly, after static 6 days, cylinder is opened, is placed in exposure under sunlight, daily early morning adds in 1.5 parts in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of early morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 16min, be sealed.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any this practical relationship or sequence.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Non-exclusive inclusion, so that process, method, article or equipment including a series of elements not only will including those
Element, but also including other elements that are not explicitly listed or further include as this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited including sentence "including a ...", it is not excluded that
Also there are other identical elements in the process, method, article or apparatus that includes the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that:It still can be to aforementioned each implementation
Technical solution recorded in example modifies or carries out equivalent replacement to which part technical characteristic；And these modification or
It replaces, the spirit and scope for various embodiments of the present invention technical solution that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of preparation method of flavor sesame paste, which is characterized in that the flavor sesame paste by following parts by weight raw material system
Into：70-90 parts of soya bean, 10-25 parts of sesame, 7-9 parts of salt, 2-3 parts of edible oil, 1-2 parts of chilli powder, 2-4 parts of shrimp shell meal, fennel
1-2 parts of powder, 2-3 parts of brown sugar, 0.5-0.8 parts of monoglyceride, 0.2-0.4 parts of sucrose ester, 1-3 parts of edible rose pollen, pollen pini 1-2
Part, 0.1-0.2 parts of honeysuckle powder, 0.1-0.3 parts of jasmine pollen, 0.2-0.4 parts of sophora flower powder, 0.1-0.2 parts of chrysanthemum powder, the wind
The preparation method of taste sesame paste includes the following steps：
(1) soya bean is cleaned according to the weight proportion of flavor sesame paste, clean after be dipped to and swell after, in an inert atmosphere
After cooking, fermentation obtains sauce beautiful jade；
(2) sesame, edible rose pollen, pollen pini, honeysuckle powder are placed in pulverizer according to the weight proportion of flavor sesame paste
In further crush, sieving, which is placed in baking oven, is dried to moisture less than 6%, is put into wall cell disruption powder in high pressure draught pulverizer
It is broken, obtain batch mixing；
(3) by the sauce beautiful jade in step (1) and step (2) batch mixing mix with being placed in jar for making or keeping thick soya bean sauce, after stirring evenly according to
Weight proportion sequentially adds salt, edible oil, chilli powder, shrimp shell meal, fennel powder, brown sugar, monoglyceride, sucrose ester, is sufficiently stirred
Jar for making or keeping thick soya bean sauce sealing, after static 5-10 days, opens cylinder after uniformly, is placed in exposure under sunlight, and daily early morning adds in 1-2 parts clearly in jar for making or keeping thick soya bean sauce
It is stirred evenly after the dew of morning acquisition, until sesame paste is ripe；
(4) sesame paste ripe in step (3) is placed under ultraviolet lighting after stirring 15-20min, be sealed.
2. the preparation method of flavor sesame paste according to claim 1, which is characterized in that the flavor sesame paste is by following heavy
The raw material of amount part is made：85 parts of soya bean, 20 parts of sesame, 8 parts of salt, 3 parts of edible oil, 2 parts of chilli powder, 3 parts of shrimp shell meal, fennel powder
2 parts, 2 parts of brown sugar, 0.6 part of monoglyceride, 0.3 part of sucrose ester, 2 parts of edible rose pollen, 1 part of pollen pini, 0.1 part of honeysuckle powder,
0.2 part of jasmine pollen, 0.3 part of sophora flower powder, 0.2 part of chrysanthemum powder.
3. the preparation method of flavor sesame paste according to claim 1, which is characterized in that the flavor sesame paste is by following heavy
The raw material of amount part is made：90 parts of soya bean, 25 parts of sesame, 9 parts of salt, 2 parts of edible oil, 1 part of chilli powder, 2 parts of shrimp shell meal, fennel powder
2 parts, 3 parts of brown sugar, 0.8 part of monoglyceride, 0.2 part of sucrose ester, 1 part of edible rose pollen, 1 part of pollen pini, 0.2 part of honeysuckle powder,
0.3 part of jasmine pollen, 0.2 part of sophora flower powder, 0.1 part of chrysanthemum powder.
4. the preparation method of flavor sesame paste according to claim 1, which is characterized in that jar for making or keeping thick soya bean sauce is quiet in the step (3)
Only after 7 days, cylinder is opened, is placed in exposure under sunlight, after daily early morning adds in the dew of 2 parts of early morning acquisitions in jar for making or keeping thick soya bean sauce, stirring is equal
It is even, until sesame paste is ripe.
5. the preparation method of flavor sesame paste according to claim 1, which is characterized in that the dew in the step (3)
Acquire the dew on early morning garlic leaf or the dew on Chinese herbal medicine leaf.
6. the preparation method of flavor sesame paste according to claim 1, which is characterized in that by step in the step (4)
(3) ripe sesame paste is placed under ultraviolet lighting after stirring 20min, is sealed.
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| CN201810123181.5A CN108185377A (en) | 2018-02-07 | 2018-02-07 | A kind of preparation method of flavor sesame paste |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| CN106387677A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Fermented chicken breast meat soybean sauce |
| CN106954832A (en) * | 2017-05-17 | 2017-07-18 | 安徽华禹食品有限公司 | A kind of antimicrobial form sesame paste and preparation method |
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2018
- 2018-02-07 CN CN201810123181.5A patent/CN108185377A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
| CN106387677A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Fermented chicken breast meat soybean sauce |
| CN106954832A (en) * | 2017-05-17 | 2017-07-18 | 安徽华禹食品有限公司 | A kind of antimicrobial form sesame paste and preparation method |
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Application publication date: 20180622 |