CN1089566C - Three-beans sauce powder and preparing method thereof - Google Patents
Three-beans sauce powder and preparing method thereof Download PDFInfo
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- CN1089566C CN1089566C CN99112814A CN99112814A CN1089566C CN 1089566 C CN1089566 C CN 1089566C CN 99112814 A CN99112814 A CN 99112814A CN 99112814 A CN99112814 A CN 99112814A CN 1089566 C CN1089566 C CN 1089566C
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- powder
- sauce
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- bean
- mung bean
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Abstract
The present invention relates to paste powder of three kinds of beans. The present invention takes paste, red beans and mung beans as main material, and takes table salt, gourmet powder and hawthorn powder as auxiliary material. Dry powder is made by the procedures of puffed powder preparation of the rice beans and the mung beans, powder and paste mixing, squeeze, heating, drying, flavoring synthesis, pulverization synthesis, pulverization and packaging. When a certain quantity of paprika, garlic powder or sugar is added to the dry powder, hot paste powder of three kinds of beans, garlic spread paste powder or sweet paste powder can be made. The paste powder of three kinds of beans has the advantages of rich nutrients, good mouth taste, long shelf life, convenient transport, stable manufacture technique and short process. The present invention can be eaten as long as water is added.
Description
The invention belongs to the technical formula design and the manufacturing technology of edible salty sauce.Relate to salty sauce dehydration and storing technology simultaneously.
At present commercially available degreasing salty sauce and thick broad-bean sauce are because it is nutritious, and sauce is aromatic strongly fragrant, and mouthfeel is good, liked by consumers in general.Its weak point is: because raw material single (defatted soybean and salt), nutrition is less relatively; The water content height, the storage life is short; It is also not too convenient to transport.
The objective of the invention is, at the weak point of existing salty sauce, providing a kind of is primary raw material with rde bean, mung bean and salty sauce, and hawthorn powder, monosodium glutamate and salt are three beans salty sauce powder and manufacturing process thereof of auxiliary material.
Technical scheme of the present invention is:
Selecting high-quality rde bean, mung bean and salty sauce for use is primary raw material, and hawthorn powder, monosodium glutamate and salt are auxiliary material.Make rde bean-mung bean swelling powder.Again rde bean-mung bean swelling powder is mixed by a certain percentage with commercially available salty sauce.Again through extruding heating (make material into strips or graininess, and take off part moisture content), dry, seasoning mixes, pulverize, packing is three beans salty sauce powder.As to wherein adding chilli powder, garlic powder or white sugar, make three beans thick chilli sauce powder, three beans chilli garlic sauce powder or three beans sweet fermented flour sauce powder respectively.
Manufacturing process of the present invention by the preparation of rde bean-mung bean swelling powder, powder sauce mix, the extruding heating, dry, seasoning is synthetic, pulverizing and packaging process are formed.
Salty sauce is a raw material by soybean and salt, and the nutritive value of soybean itself is common to all.Among the present invention, increased rde bean, mung bean, hawthorn, monosodium glutamate, increased new nutrition, made the taste of sauce delicious more.This sauce is more useful to people's health.
Rde bean, sweet, the property of distinguishing the flavor of is flat, nontoxic, has following oedema, stopping leak dysentery, the heat that disappears poison is ventilated the strengthening the spleen and stomach function.Rde bean is rich in starch, more protein is also arranged, and fat content is very few, and more cellulose is arranged, and phosphorus, potassium, content of magnesium are very high.
Mung bean, it is sweet, cold in nature to distinguish the flavor of, and has the detumescence therapeutic method to keep the adverse qi flowing downward, presses thermal detoxification and transfers the five internal organs, peace spirit, profit skin function.Mung bean contains rich in protein, and fat content is very few.Mung bean contains the necessary multiple nutrients of human body, but also has heat reliving and toxin-eliminating, the effect of relieving summer heat and dispeling cold.
Hawthorn, flavor is sour, property is cold, nontoxic, has sealing dysentery, and it is long-pending to help digestion, and tonifying spleen is good for the stomach.Hawthorn contains quite abundant vitamin c, more rich calcium, phosphorus, iron and a spot of protein, fat, carrotene, amine element, riboflavin.
Manufacturing process of the present invention is mixed by the preparation of rde bean-mung bean swelling powder, powder sauce, the extruding heating, dry, seasoning is synthetic, pulverizing, packaging process are formed.
Now that the manufacturing process division is as follows:
1. rde bean-mung bean swelling powder preparation
(1) technical formula
Title specification weight ratio
Rde bean is moisture 12～and 16% 100
Mung bean moisture 12～16% 10～15
(2) preparation method
Respectively rde bean, mung bean are peeled off about 1/3 skin and the two is mixed with peeling machine.With expanded pulverizer (installing reducing mechanism additional on the commercially available bulking machine) that material is expanded and be crushed to graininess.
2. powder sauce mixes
(1) technical formula
Title specification weight ratio
Salty sauce≤moisture 60% 100
Red-mung bean swelling powder 50～70
(2) mixed method
Salty sauce and red-mung bean swelling powder are fully mixed with mixer, and moisture content constantly shifts in powder in the sauce in mixed process.
3. extruding heating
Sauce powder mixture material delivered in extruding heater (increasing heater on the commercially available extruder, as add insulation resistance wire on the extruder shell) extrude heating, the material of extruding is short strip shape or graininess.
4. dry
Material after the extruding heating is delivered in the drying equipment, carried out drying under 80～160 ℃ of temperature, material moisture≤7% is qualified.Also reach the purpose of bacteria reducing in the dry run.
5. seasoning is synthetic
Add salt, monosodium glutamate, hawthorn powder in dried material, its addition is: the weight ratio between dried material, salt, monosodium glutamate, the hawthorn powder is 100: 4～6: 3～5: 5～15.Several raw materials mix.
6. pulverize
Material with seasoning after synthetic is crushed to 20～40 orders with pulverizer and is finished product.
7. pack
Finished product is packaged in the polybag (or bottle) as required, and vanning gets final product again.The production equipment material is a stainless steel.
As at the seasoning synthesis procedure, add chilli powder, garlic powder or white sugar, then make three beans thick chilli sauce powder, three beans sauce garlic solvent powder or three beans sweet fermented flour sauce powder respectively.
The eating method of three beans salty sauce powder is, adds the water purification of 4～5 times of its weight when edible in powder, and stirring gets final product.
The advantage of three beans salty sauce powder is, and is nutritious, mouthfeel good, is convenient to transportation, anti-storage, instant.Its stable manufacturing process, flow process is short.
The present invention does not have figure
Embodiment 1
Accurate weighing rde bean double centner, 10 kilograms in mung bean makes red-mung bean puff double centner through expanded pulverizing.With double centner red-mung bean swelling powder and 200 kilograms of salty sauce (moisture 60%) mix.Extruding heating under 110 ℃ of temperature adds extruding thermal material again and delivers to hothouse drying under 140 ℃ of temperature, and making material moisture is 6%.Again through seasoning: with 9 kilograms of salt, 14 kilograms of hawthorn, 7 kilograms of monosodium glutamates are crushed to 20 orders, make 208 kilograms in salty sauce powder in material.Product water content 6.01%.The product features good taste, sauce fragrance is dense, is with hawthorn tart flavour slightly.
Embodiment 2
The method for making weight of red-mung bean swelling powder and with the ratio of salty sauce with embodiment 1.Extruding heating under 105 ℃ of temperature adds extruding thermal material again and delivers to hothouse be dried to moisture 6.4% under 150 ℃ of conditions.During seasoning, in material,, and mix, be crushed to 20 orders, make 198.5 kilograms in three beans thick chilli sauce powder with 8 kilograms of salt, 6 kilograms of monosodium glutamates, 6 kilograms of chilli powders.Delicious in taste, mouthfeel is better than commercially available thick chilli sauce.
Embodiment 3
Material heavy burder and process conditions are with embodiment 2 before dry.11 kilograms of salt, 9 kilograms of monosodium glutamates, 6 kilograms in garlic powder make 203 kilograms in chilli garlic sauce powder in material.Finished product water content 5.4%, fineness 20 orders.Mouthfeel is good, and is garlicky moderate.
Embodiment 4
Material method for making, weight are with embodiment 2 before the drying process.Add 24 kilograms of white sugar in material, making fineness is 40 purposes, three beans sweet fermented flour sauce powder.The taste fineness is all moderate.
Claims (4)
1. three beans salty sauce powder are made by soybean and salt, it is characterized in that by salty sauce, rde bean, mung bean be primary raw material, and salt, monosodium glutamate and hawthorn powder are auxiliary material,
Mix the dry material of sauce dried bean noodles formed with salty sauce and the weight ratio of salt, monosodium glutamate and hawthorn powder is 100: 4～6: 3～5: 5～15, finished product water content≤7%, fineness 20～40 orders by rde bean-mung bean swelling powder.
2. three beans salty sauce powder according to claim 1 is characterized in that adding chilli powder, garlic powder respectively in the dried material that and salty sauce expanded by rde bean-mung bean are formed, and form three beans thick chilli sauce powder, three beans garlic solvent powder respectively.
3. three beans salty sauce powder according to claim 1 is characterized in that adding white sugar and form sweet sauce powder in the dried material of being made of rde bean-mung bean swelling powder and salty sauce.
4. the manufacturing process of three beans salty sauce powder is made up of system sauce and seasoning operation, it is characterized in that powder sauce mixes by rde bean-mung bean swelling powder preparation, the extruding heating, dry, seasoning is synthetic, pulverizing and packaging process composition,
The manufacturing process division is as follows:
1. rde bean-mung bean swelling powder preparation
(1) technical formula
Title specification weight ratio
Rde bean is moisture 12～and 16% 100
Mung bean moisture 12～16% 10～15
(2) preparation method
Respectively rde bean, mung bean are peeled off about 1/3 skin and the two is mixed with peeling machine, with expanded pulverizer that material is expanded and be crushed to graininess,
2. powder sauce mixes
(1) technical formula
Title specification weight ratio
Salty sauce≤moisture 60% 100
Red-mung bean swelling powder 50～70
(2) mixed method
Salty sauce and rde bean-mung bean swelling powder are mixed with mixer gram branch, and moisture content constantly shifts in powder in the sauce in mixed process,
3. extruding heating
Sauce powder mixture material is delivered to extruding extrude heating in the heater, the material of extruding is short strip shape or graininess,
4. dry
The material of extruding heating delivered in the drying equipment carry out drying under 80～160 ℃ of temperature, material moisture≤7% is qualified,
5. seasoning is synthetic
Add salt, monosodium glutamate, hawthorn powder in dried material, its addition is: the weight ratio between dried material, salt, monosodium glutamate, the hawthorn powder is 100: 4～6: 3～5: 5～15, and several raw materials mix,
6. pulverize
Material with seasoning after synthetic is crushed to 20～40 orders with pulverizer and is finished product,
7. pack
Finished product is packaged in polybag or the bottle as required, and vanning gets final product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112814A CN1089566C (en) | 1999-04-03 | 1999-04-03 | Three-beans sauce powder and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112814A CN1089566C (en) | 1999-04-03 | 1999-04-03 | Three-beans sauce powder and preparing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1231841A CN1231841A (en) | 1999-10-20 |
| CN1089566C true CN1089566C (en) | 2002-08-28 |
Family
ID=5276071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112814A Expired - Fee Related CN1089566C (en) | 1999-04-03 | 1999-04-03 | Three-beans sauce powder and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1089566C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120770B (en) * | 2007-09-05 | 2010-09-01 | 郭毅 | Sauce powder |
| CN101642236B (en) * | 2009-08-26 | 2012-02-08 | 天津实发冠华生物科技有限公司 | Spread with soybean protein and preparation method thereof |
| CN102613522B (en) * | 2012-03-26 | 2014-05-28 | 天津春发生物科技集团有限公司 | Roasted garlic flavor essence prepared by extrusion technology |
| KR101296067B1 (en) * | 2012-11-28 | 2013-08-12 | 제이나인바이오 영농조합법인 | Health promoting foods containing pediococcus acidilactici j9 and method of manufacturing therof |
| CN106983128B (en) * | 2017-03-23 | 2020-09-15 | 河南科技大学 | Black bean and Chinese toon sauce and preparation method thereof |
| CN108523095A (en) * | 2018-05-05 | 2018-09-14 | 张可池 | Sauce piece rich in active peptide and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155993A (en) * | 1996-01-30 | 1997-08-06 | 张学贤 | Sauce for whetting appetite |
-
1999
- 1999-04-03 CN CN99112814A patent/CN1089566C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1155993A (en) * | 1996-01-30 | 1997-08-06 | 张学贤 | Sauce for whetting appetite |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1231841A (en) | 1999-10-20 |
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