CN111728144A - Marinated green soy beans and preparation method thereof - Google Patents

Marinated green soy beans and preparation method thereof Download PDF

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Publication number
CN111728144A
CN111728144A CN202010631115.6A CN202010631115A CN111728144A CN 111728144 A CN111728144 A CN 111728144A CN 202010631115 A CN202010631115 A CN 202010631115A CN 111728144 A CN111728144 A CN 111728144A
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prepared
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黄邦洲
郑光明
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Hunan Peach Flower Duck Food Technology Co ltd
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Hunan Peach Flower Duck Food Technology Co ltd
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    • 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
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
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Abstract

The invention provides marinated green soy beans, which are prepared from the following raw materials: green soy bean, cordyceps militaris, needle mushroom, spice, secret spices, vitamins, mineral substances, semen hoveniae, wolfberry fruit, cape jasmine fruit, mulberry leaf, wild jujube and fingered citron; the spice is prepared from the following raw materials: scallion, fructus Amomi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati, Capsici fructus, cortex Cinnamomi Japonici, Bulbus Allii Cepae, fructus Tsaoko, fructus Citri Limoniae, fructus Zanthoxyli, Bulbus Allii, fructus Foeniculi, and Perillae herba; the secret marinade is prepared from the following raw materials: bittern, edible salt, soy sauce, soybean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil. The preparation method is simple and reasonable, the prepared marinated green soy beans have strong fragrance, strong taste and unique flavor, and the marinated green soy beans are added with a plurality of nourishing raw materials in reasonable proportion, have rich nutritive value and have certain food therapy and health care effects.

Description

Marinated green soy beans and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to marinated green soy beans and a preparation method thereof.
Background
The marinated product is a traditional Chinese food, meat and internal organs of poultry and livestock, wild flavor, partial aquatic products and vegetables are taken as main raw materials, the main raw materials are put into prepared marinade, the marinade is boiled with strong fire and boiled with slow fire, so that the taste of the marinade slowly permeates the texture of the raw materials, and the marinated product with fragrance and delicious taste is obtained. The marinated meat product is a cooked meat product, and its raw material taste and colour are highlighted, and its flavouring material mainly contains salt and small quantity of soy sauce, and its original colour, fragrance and taste are dominant. The marinated product is eaten hot and cold, and has fresh and fragrant taste. The prepared marinade can be used for a long time, and is more old and fragrant. The origin of the marinated product can be traced back to remote warring times. With the cookware, the person starts the churning cooking technique. The methods of retort, steaming, frying, boil and baking are also produced in sequence. From these various original cooking methods, the "green meat method" introduced in "the term of" the folk essences ", namely the" marinating "and" dipping "of the nose ancestors of course, was developed. In the period of Ming and Qing dynasty, the materials and the formula of the 'brine' are basically fixed, and therefore the 'brine' manufacturing method is formally installed on a table.
China is wide in territory, large in population, and different in consumption habits and eating habits in various regions. The marinated products in different regions have different tastes, and meanwhile, the marinated products have different tastes due to different seasons, and proper seasonings and matching methods are selected according to different requirements and purposes to produce products with different tastes. At present, seasonings, edible oil and the like added by certain shops in the market have different grades, poor mouthfeel and poor nutritional value. Some shops increase the taste by adding spices, so that consumers feel dry mouth and tongue after eating the spice, and the internal heat is easy to get up; even some illegal merchants adopt unqualified seasonings, which is harmful to human health.
With the improvement of living standard, the requirements of people on daily food are continuously improved, the unique flavor of the food is pursued while nutrition balance is taught, the varieties of marinated products in the current market are not rich enough, the nutritional value has certain limitation, the flavor is to be improved, the preparation method is complex, and the increasingly developed consumption market requirements and the increasingly updated modern health concept of people are difficult to meet.
Disclosure of Invention
The invention aims to provide marinated green soy beans and a preparation method thereof, the preparation method is simple and reasonable, the prepared marinated green soy beans have strong fragrance, strong taste and unique flavor, various nourishing raw materials with reasonable proportion are added, the nutritional value is rich, the marinated green soy beans have a certain food therapy health-care effect, and the requirements of healthy diet of the modern society are met.
The technical scheme of the invention is realized as follows:
the invention provides marinated green soy beans which are prepared from the following raw materials: green soy bean, cordyceps militaris, needle mushroom, spice, secret spices, vitamins, mineral substances, semen hoveniae, wolfberry fruit, cape jasmine fruit, mulberry leaf, wild jujube and fingered citron;
the spice is prepared from the following raw materials: scallion, fructus Amomi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati, Capsici fructus, cortex Cinnamomi Japonici, Bulbus Allii Cepae, fructus Tsaoko, fructus Citri Limoniae, fructus Zanthoxyli, Bulbus Allii, fructus Foeniculi, and Perillae herba;
the secret marinade is prepared from the following raw materials: bittern, edible salt, soy sauce, soybean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 400 parts of green soy bean, 20-40 parts of cordyceps militaris, 10-20 parts of needle mushroom, 15-25 parts of spice, 10-30 parts of secret spices, 0.5-1 part of vitamin, 0.01-0.1 part of mineral substances, 1-5 parts of semen hoveniae, 1-5 parts of wolfberry fruit, 1-5 parts of cape jasmine, 1-5 parts of mulberry leaves, 5-10 parts of wild jujube and 1-5 parts of fingered citron;
the spice is prepared from the following raw materials in parts by weight: 10-20 parts of green Chinese onion, 1-5 parts of pepper, 5-15 parts of garlic, 1-5 parts of anise, 3-7 parts of ginger, 5-10 parts of hot pepper, 10-15 parts of onion, 1-5 parts of tsaoko amomum fruit, 5-10 parts of cassia bark, 1-4 parts of lemon, 5-15 parts of garlic seed, 1-5 parts of fructus amomi, 1-5 parts of fennel and 1-3 parts of perilla;
the secret marinade is prepared from the following raw materials in parts by weight: 50-100 parts of brine, 5-10 parts of edible salt, 1-5 parts of soy sauce, 10-20 parts of soybean paste, 5-10 parts of mature vinegar, 1-5 parts of white sugar, 1-5 parts of chicken essence, 1-5 parts of monosodium glutamate, 5-10 parts of light soy sauce and 5-15 parts of zanthoxylum oil.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 350 parts of green soy bean, 25-35 parts of cordyceps militaris, 12-18 parts of needle mushroom, 17-22 parts of spice, 15-25 parts of secret marinated seasoning, 0.6-0.9 part of vitamin, 0.02-0.07 part of mineral, 2-4 parts of trifoliate orange, 2-4 parts of medlar, 2-4 parts of gardenia, 2-4 parts of mulberry leaf, 6-8 parts of wild jujube and 2-4 parts of fingered citron;
the spice is prepared from the following raw materials in parts by weight: 12-18 parts of green Chinese onion, 2-4 parts of pepper, 7-12 parts of garlic, 2-4 parts of anise, 4-6 parts of ginger, 6-9 parts of hot pepper, 11-14 parts of onion, 2-4 parts of tsaoko amomum fruit, 6-9 parts of cassia bark, 2-4 parts of lemon, 7-12 parts of garlic seed, 2-4 parts of fructus amomi, 2-4 parts of fennel and 1-2 parts of perilla;
the secret marinade is prepared from the following raw materials in parts by weight: 60-80 parts of brine, 6-9 parts of edible salt, 2-4 parts of soy sauce, 12-18 parts of soybean paste, 6-9 parts of mature vinegar, 2-4 parts of white sugar, 2-4 parts of chicken essence, 2-4 parts of monosodium glutamate, 6-9 parts of light soy sauce and 7-12 parts of zanthoxylum oil.
As a further improvement of the invention, the health-care food is prepared from the following raw materials in parts by weight: 300 parts of green soy beans, 30 parts of cordyceps militaris, 16 parts of needle mushrooms, 20 parts of spices, 20 parts of secret marinated seasonings, 0.75 part of vitamins, 0.05 part of mineral substances, 3 parts of hovenia dulcis, 3 parts of wolfberry fruits, 3 parts of gardenia, 3 parts of mulberry leaves, 7 parts of wild jujube and 3 parts of fingered citron;
the spice is prepared from the following raw materials in parts by weight: 15 parts of green Chinese onion, 3 parts of pepper, 10 parts of garlic, 3 parts of anise, 5 parts of ginger, 7 parts of hot pepper, 12 parts of onion, 3 parts of tsaoko amomum fruit, 7 parts of cassia bark, 3 parts of lemon, 10 parts of garlic, 3 parts of fructus amomi, 3 parts of fennel and 1.5 parts of perilla;
the secret marinade is prepared from the following raw materials in parts by weight: 70 parts of brine, 7 parts of edible salt, 3 parts of soy sauce, 15 parts of soybean paste, 7 parts of mature vinegar, 3 parts of white sugar, 3 parts of chicken essence, 3 parts of monosodium glutamate, 7 parts of light soy sauce and 10 parts of zanthoxylum oil.
As a further improvement of the invention, the vitamins are prepared from the following raw materials in parts by weight: 1-2 parts of thiamine hydrochloride, 0.5-1 part of nicotinic acid, 1-2 parts of folic acid, 1-3 parts of beta-carotene, 1-3 parts of riboflavin, 1-4 parts of choline tartrate, 1-2 parts of vitamin D31, 5-10 parts of L-calcium ascorbate, 1-2 parts of D-calcium pantothenate, 3-3 parts of vitamin K11 and 3-7 parts of D-alpha-tocopherol succinate.
As a further improvement of the invention, the mineral is prepared from the following raw materials in parts by weight: 1-5 parts of magnesium chloride, 1-5 parts of zinc gluconate, 2-7 parts of dipotassium phosphate, 1-3 parts of manganese gluconate, 5-10 parts of calcium lactate, 2-5 parts of ferrous fumarate and 0.1-1 part of selenium-enriched yeast.
As a further improvement of the invention, the spice is prepared by the following method: cutting scallion, garlic and pepper, slicing ginger, crushing tsaoko amomum fruit and lemon, cutting perilla and garlic, mixing and stir-frying, adding amomum fruit, star anise, cassia bark, onion, pricklyash peel and fennel, continuously mixing and stir-frying, adding 2-3 times of water by weight, boiling, filtering, decocting filtrate with relative density of 1.5-2.5 to obtain the spice.
As a further improvement of the invention, the secret spice is prepared by the following method:
s1, preparation of brine: crushing 1-5 parts by weight of tsaoko amomum fruits by a knife, heating the pot, directly pouring 5-10 parts by weight of edible oil, adding 1-3 parts by weight of granulated sugar, stirring and frying to a half-melting state, adding 1-2 parts by weight of onion sections, 2-5 parts by weight of ginger slices and 1-5 parts by weight of pepper sections, uniformly frying, pouring 20-50 parts by weight of clear water, uniformly stirring and boiling, adding 1-3 parts by weight of granulated sugar, 0.5-1 part by weight of soy sauce, 1-2 parts by weight of pepper powder and 3-7 parts by weight of rice wine, boiling after water is boiled, adding 1-3 parts by weight of laurel leaves, 3-7 parts by weight of cassia bark, crushed tsaoko amomum fruits, 1-3 parts by weight of cassia twig and 1-3 parts by weight of anise, and boiling to obtain the brine;
s2, preparing secret spices: adding edible salt, soy sauce, bean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil into the boiled brine in the step S1, uniformly mixing, and boiling again to obtain the secret brine.
The invention further provides a preparation method of the marinated green soy bean, which comprises the following steps:
s1, cutting two ends of green soy beans, cleaning, adding a secret marinating material into 10-20 times of water by weight, mixing with the green soy beans, boiling for 10-20min, and filtering to obtain the green soy beans;
s2, respectively cleaning and chopping semen hoveniae, wolfberry fruits, gardenia, mulberry leaves, wild jujubes and fingered citron, adding 5-10 times of water by weight, heating to boil, extracting for 2-3 hours, filtering, reserving filtrate, and decocting the filtrate with the relative density of 2-3 to obtain an additive;
s3, adding edible oil and spices, mixing, heating, stir-frying uniformly, adding the cleaned cordyceps militaris and needle mushroom, stir-frying until the cordyceps militaris and the needle mushroom are cooked, adding the green soy beans and the additives, stir-frying uniformly, turning off the fire, adding the vitamins and the minerals, and quickly stir-frying uniformly to obtain the cordyceps militaris and needle mushroom food.
As a further improvement of the invention, the edible oil is selected from one or a mixture of several of soybean oil, corn oil and rapeseed oil.
The invention has the following beneficial effects: the preparation method is simple and reasonable, the prepared marinated green soy beans have strong fragrance, strong taste and unique flavor, and are added with a plurality of nourishing raw materials in reasonable proportion, so that the nutritional value is rich, the marinated green soy beans have a certain dietary therapy health-care effect, and the requirements of healthy diet of the modern society are met; the invention has simple process and easy mastering of technology, improves the production efficiency and is suitable for popularization and application.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The raw materials comprise the following components in parts by weight: 200 parts of green soy beans, 20 parts of cordyceps militaris, 10 parts of needle mushrooms, 15 parts of spices, 10 parts of special marinated seasonings, 0.5 part of vitamins, 0.01 part of mineral substances, 1 part of hovenia dulcis, 1 part of wolfberry fruits, 1 part of gardenia, 1 part of mulberry leaves, 5 parts of wild jujubes and 1 part of fingered citron.
The spice is prepared from the following raw materials in parts by weight: 10 parts of green Chinese onion, 1 part of pepper, 5 parts of garlic, 1 part of anise, 3 parts of ginger, 5 parts of hot pepper, 10 parts of onion, 1 part of tsaoko amomum fruit, 5 parts of cassia bark, 1 part of lemon, 5 parts of garlic, 1 part of fructus amomi, 1 part of fennel and 1 part of perilla.
The spice is prepared by the following method: cutting scallion, garlic and pepper, slicing ginger, crushing tsaoko amomum fruit and lemon, cutting perilla and garlic, mixing and stir-frying, adding amomum fruit, star anise, cassia bark, onion, pepper and fennel, continuously mixing and stir-frying, adding 2 times of water by weight, boiling, filtering, decocting the filtrate with the relative density of 1.5 to obtain the spice.
The secret marinade is prepared from the following raw materials in parts by weight: 50 parts of brine, 5 parts of edible salt, 1 part of soy sauce, 10 parts of soybean paste, 5 parts of mature vinegar, 1 part of white sugar, 1 part of chicken essence, 1 part of monosodium glutamate, 5 parts of light soy sauce and 5 parts of zanthoxylum oil.
The secret marinade is prepared by the following method:
s1, preparation of brine: crushing 1 part by weight of tsaoko amomum fruits by a knife, heating a pot, directly pouring 5 parts by weight of edible oil, adding 1 part by weight of granulated sugar, stirring and frying to a half-melting state, adding 1 part by weight of shallot segments, 2 parts by weight of old ginger slices and 1 part by weight of pepper segments, uniformly frying, pouring 20 parts by weight of clear water, uniformly stirring and boiling, adding 1 part by weight of granulated sugar, 0.5 part by weight of soy sauce, 1 part by weight of pepper powder and 3 parts by weight of rice wine, adding 1 part by weight of laurel leaves, 3 parts by weight of cassia bark, cracked tsaoko amomum fruits, 1 part by weight of cassia twigs and 1 part by weight of aniseed after water is boiled, and boiling to obtain brine;
s2, preparing secret spices: adding edible salt, soy sauce, bean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil into the boiled brine in the step S1, uniformly mixing, and boiling again to obtain the secret brine.
The vitamins are prepared from the following raw materials in parts by weight: 1 part of thiamine hydrochloride, 0.5 part of nicotinic acid, 1 part of folic acid, 1 part of beta-carotene, 1 part of riboflavin, 1 part of choline tartrate, 1 part of vitamin D31, 5 parts of L-calcium ascorbate, 1 part of D-calcium pantothenate, 11 parts of vitamin K and 3 parts of D-alpha-tocopherol succinate.
The mineral is prepared from the following raw materials in parts by weight: 1 part of magnesium chloride, 1 part of zinc gluconate, 2 parts of dipotassium phosphate, 1 part of manganese gluconate, 5 parts of calcium lactate, 2 parts of ferrous fumarate and 0.1 part of selenium-enriched yeast.
The preparation method of the marinated green soy bean comprises the following steps:
s1, cutting two ends of green soy beans, cleaning, adding a special marinating material into 10 times of water by weight, mixing with the green soy beans, boiling for 10min, and filtering to obtain the green soy beans;
s2, respectively cleaning and chopping semen hoveniae, wolfberry fruits, gardenia, mulberry leaves, wild jujubes and fingered citron, adding 5 times of water by weight, heating to boil, extracting for 2 hours, filtering, reserving filtrate, and decocting the filtrate with the relative density of 2 to obtain an additive;
s3, adding corn oil and spices, mixing, heating, stir-frying uniformly, adding the cleaned cordyceps militaris and needle mushroom, stir-frying until the cordyceps militaris and the needle mushroom are cooked, adding the green soy beans and the additives, stir-frying uniformly, turning off the fire, adding the vitamins and the minerals, and quickly stir-frying uniformly to obtain the cordyceps militaris and needle mushroom food.
Example 2
The raw materials comprise the following components in parts by weight: 400 parts of green soy beans, 40 parts of cordyceps militaris, 20 parts of needle mushrooms, 25 parts of spices, 30 parts of secret marinated seasonings, 1 part of vitamins, 0.1 part of mineral substances, 5 parts of hovenia dulcis, 5 parts of wolfberry fruits, 5 parts of gardenia, 5 parts of mulberry leaves, 10 parts of wild jujubes and 5 parts of fingered citrons.
The spice is prepared from the following raw materials in parts by weight: 20 parts of green Chinese onion, 5 parts of pepper, 15 parts of garlic, 5 parts of anise, 7 parts of ginger, 10 parts of hot pepper, 15 parts of onion, 5 parts of tsaoko amomum fruit, 10 parts of cassia bark, 4 parts of lemon, 15 parts of garlic, 5 parts of fructus amomi, 5 parts of fennel and 3 parts of purple perilla.
The spice is prepared by the following method: cutting scallion, garlic and pepper, slicing ginger, crushing tsaoko amomum fruit and lemon, cutting perilla and garlic, mixing and stir-frying, adding amomum fruit, star anise, cassia bark, onion, pepper and fennel, continuously mixing and stir-frying, adding 3 times of water by weight, boiling, filtering, decocting the filtrate with the relative density of 2.5 to obtain the spice.
The secret marinade is prepared from the following raw materials in parts by weight: 100 parts of brine, 10 parts of edible salt, 5 parts of soy sauce, 20 parts of soybean paste, 10 parts of mature vinegar, 5 parts of white sugar, 5 parts of chicken essence, 5 parts of monosodium glutamate, 10 parts of light soy sauce and 15 parts of zanthoxylum oil.
The secret marinade is prepared by the following method:
s1, preparation of brine: crushing 5 parts by weight of tsaoko amomum fruits by a knife, heating a pot, directly pouring 10 parts by weight of edible oil and 3 parts by weight of granulated sugar, stirring and frying to a half-melting state, putting 2 parts by weight of onion sections, 5 parts by weight of old ginger slices and 5 parts by weight of pepper sections, uniformly frying, pouring 50 parts by weight of clear water, uniformly stirring and boiling, adding 3 parts by weight of granulated sugar, 1 part by weight of soy sauce, 2 parts by weight of pepper powder and 7 parts by weight of rice wine, adding 3 parts by weight of laurel leaves, 7 parts by weight of cassia bark, cracked tsaoko amomum fruits, 3 parts by weight of cassia twig and 3 parts by weight of aniseed after water is boiled, and boiling to obtain brine;
s2, preparing secret spices: adding edible salt, soy sauce, bean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil into the boiled brine in the step S1, uniformly mixing, and boiling again to obtain the secret brine.
The vitamins are prepared from the following raw materials in parts by weight: 2 parts of thiamine hydrochloride, 1 part of nicotinic acid, 2 parts of folic acid, 3 parts of beta-carotene, 3 parts of riboflavin, 1-4 parts of choline tartrate, vitamin D32 parts, 10 parts of L-calcium ascorbate, 2 parts of D-calcium pantothenate, 13 parts of vitamin K, and 7 parts of D-alpha-tocopherol succinate.
The mineral is prepared from the following raw materials in parts by weight: 5 parts of magnesium chloride, 5 parts of zinc gluconate, 7 parts of dipotassium phosphate, 3 parts of manganese gluconate, 10 parts of calcium lactate, 5 parts of ferrous fumarate and 1 part of selenium-enriched yeast.
The preparation method of the marinated green soy bean comprises the following steps:
s1, cutting two ends of green soy beans, cleaning, adding a special marinating material into 20 times of water by weight, mixing with the green soy beans, boiling for 20min, and filtering to obtain the green soy beans;
s2, respectively cleaning and chopping semen hoveniae, wolfberry fruit, gardenia, mulberry leaf, wild jujube and fingered citron, adding 10 times of water by weight, heating to boil, extracting for h, filtering, reserving filtrate, and decocting the filtrate with the relative density of 2-3 to obtain an additive;
s3, adding edible oil and spices, mixing, heating, stir-frying uniformly, adding the cleaned cordyceps militaris and needle mushroom, stir-frying until the cordyceps militaris and the needle mushroom are cooked, adding the green soy beans and the additives, stir-frying uniformly, turning off the fire, adding the vitamins and the minerals, and quickly stir-frying uniformly to obtain the cordyceps militaris and needle mushroom food.
Example 3
The raw materials comprise the following components in parts by weight: 300 parts of green soy beans, 30 parts of cordyceps militaris, 16 parts of needle mushrooms, 20 parts of spices, 20 parts of secret marinated seasonings, 0.75 part of vitamins, 0.05 part of mineral substances, 3 parts of hovenia dulcis, 3 parts of wolfberry fruits, 3 parts of gardenia, 3 parts of mulberry leaves, 7 parts of wild jujubes and 3 parts of fingered citron.
The spice is prepared from the following raw materials in parts by weight: 15 parts of green Chinese onion, 3 parts of pepper, 10 parts of garlic, 3 parts of anise, 5 parts of ginger, 7 parts of hot pepper, 12 parts of onion, 3 parts of tsaoko amomum fruit, 7 parts of cassia bark, 3 parts of lemon, 10 parts of garlic, 3 parts of fructus amomi, 3 parts of fennel and 1.5 parts of perilla.
The spice is prepared by the following method: cutting scallion, garlic and pepper, slicing ginger, crushing tsaoko amomum fruit and lemon, cutting perilla and garlic, mixing and stir-frying, adding amomum fruit, star anise, cassia bark, onion, pepper and fennel, continuously mixing and stir-frying, adding 2.5 times of water by weight, boiling, filtering, decocting the filtrate with the relative density of 2 to obtain the spice.
The secret marinade is prepared from the following raw materials in parts by weight: 70 parts of brine, 7 parts of edible salt, 3 parts of soy sauce, 15 parts of soybean paste, 7 parts of mature vinegar, 3 parts of white sugar, 3 parts of chicken essence, 3 parts of monosodium glutamate, 7 parts of light soy sauce and 10 parts of zanthoxylum oil.
The secret marinade is prepared by the following method:
s1, preparation of brine: crushing 3 parts by weight of tsaoko amomum fruits by a knife, heating a pot, directly pouring 7 parts by weight of edible oil, adding 2 parts by weight of granulated sugar, stirring and frying to a semi-molten state, adding 1.2 parts by weight of onion sections, 3 parts by weight of old ginger slices and 3 parts by weight of pepper sections, uniformly frying, pouring 35 parts by weight of clear water, uniformly stirring and boiling, adding 2 parts by weight of granulated sugar, 0.7 part by weight of soy sauce, 1.5 parts by weight of pepper powder and 5 parts by weight of rice wine, adding 2 parts by weight of laurel leaves, 5 parts by weight of cassia bark, cracked tsaoko amomum fruits, 2 parts by weight of cassia twig and 2 parts by weight of aniseed after the water is boiled, and boiling to obtain brine;
s2, preparing secret spices: adding edible salt, soy sauce, bean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil into the boiled brine in the step S1, uniformly mixing, and boiling again to obtain the secret brine.
The vitamins are prepared from the following raw materials in parts by weight: 1.2 parts of thiamine hydrochloride, 0.7 part of nicotinic acid, 1.5 parts of folic acid, 2 parts of beta-carotene, 2 parts of riboflavin, 2 parts of choline tartrate, 31.7 parts of vitamin D, 7 parts of L-calcium ascorbate, 1.5 parts of D-calcium pantothenate, 12 parts of vitamin K and 5 parts of D-alpha-tocopherol succinate.
The mineral is prepared from the following raw materials in parts by weight: 3 parts of magnesium chloride, 3 parts of zinc gluconate, 5 parts of dipotassium phosphate, 2 parts of manganese gluconate, 7 parts of calcium lactate, 3 parts of ferrous fumarate and 0.5 part of selenium-enriched yeast.
The preparation method of the marinated green soy bean comprises the following steps:
s1, cutting two ends of green soy beans, cleaning, adding a secret marinating material into 15 times of water by weight, mixing with the green soy beans, boiling for 15min, and filtering to obtain the green soy beans;
s2, respectively cleaning and chopping semen hoveniae, wolfberry fruit, gardenia, mulberry leaf, wild jujube and fingered citron, adding 7 times of water by weight, heating to boil, extracting for 2.5 hours, filtering, reserving filtrate, and decocting the filtrate with the relative density of 2.5 to obtain an additive;
s3, adding edible oil and spices, mixing, heating, stir-frying uniformly, adding the cleaned cordyceps militaris and needle mushroom, stir-frying until the cordyceps militaris and the needle mushroom are cooked, adding the green soy beans and the additives, stir-frying uniformly, turning off the fire, adding the vitamins and the minerals, and quickly stir-frying uniformly to obtain the cordyceps militaris and needle mushroom food.
Compared with the prior art, the preparation method is simple and reasonable, the prepared marinated green soy beans have sharp aroma, strong taste and unique flavor, are added with a plurality of nourishing raw materials in reasonable proportion, have rich nutritive value, have certain food therapy health care effect and meet the requirements of healthy diet of the modern society; the invention has simple process and easy mastering of technology, improves the production efficiency and is suitable for popularization and application.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (10)

1. The marinated green soy bean is characterized by being prepared from the following raw materials: green soy bean, cordyceps militaris, needle mushroom, spice, secret spices, vitamins, mineral substances, semen hoveniae, wolfberry fruit, cape jasmine fruit, mulberry leaf, wild jujube and fingered citron;
the spice is prepared from the following raw materials: scallion, fructus Amomi, Bulbus Allii, rhizoma Zingiberis recens, fructus Anisi Stellati, Capsici fructus, cortex Cinnamomi Japonici, Bulbus Allii Cepae, fructus Tsaoko, fructus Citri Limoniae, fructus Zanthoxyli, Bulbus Allii, fructus Foeniculi, and Perillae herba;
the secret marinade is prepared from the following raw materials: bittern, edible salt, soy sauce, soybean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil.
2. The marinated green soy bean of claim 1, which is prepared from the following raw materials in parts by weight: 400 parts of green soy bean, 20-40 parts of cordyceps militaris, 10-20 parts of needle mushroom, 15-25 parts of spice, 10-30 parts of secret spices, 0.5-1 part of vitamin, 0.01-0.1 part of mineral substances, 1-5 parts of semen hoveniae, 1-5 parts of wolfberry fruit, 1-5 parts of cape jasmine, 1-5 parts of mulberry leaves, 5-10 parts of wild jujube and 1-5 parts of fingered citron;
the spice is prepared from the following raw materials in parts by weight: 10-20 parts of green Chinese onion, 1-5 parts of pepper, 5-15 parts of garlic, 1-5 parts of anise, 3-7 parts of ginger, 5-10 parts of hot pepper, 10-15 parts of onion, 1-5 parts of tsaoko amomum fruit, 5-10 parts of cassia bark, 1-4 parts of lemon, 5-15 parts of garlic seed, 1-5 parts of fructus amomi, 1-5 parts of fennel and 1-3 parts of perilla;
the secret marinade is prepared from the following raw materials in parts by weight: 50-100 parts of brine, 5-10 parts of edible salt, 1-5 parts of soy sauce, 10-20 parts of soybean paste, 5-10 parts of mature vinegar, 1-5 parts of white sugar, 1-5 parts of chicken essence, 1-5 parts of monosodium glutamate, 5-10 parts of light soy sauce and 5-15 parts of zanthoxylum oil.
3. The marinated green soy bean of claim 2, which is prepared from the following raw materials in parts by weight: 350 parts of green soy bean, 25-35 parts of cordyceps militaris, 12-18 parts of needle mushroom, 17-22 parts of spice, 15-25 parts of secret marinated seasoning, 0.6-0.9 part of vitamin, 0.02-0.07 part of mineral, 2-4 parts of trifoliate orange, 2-4 parts of medlar, 2-4 parts of gardenia, 2-4 parts of mulberry leaf, 6-8 parts of wild jujube and 2-4 parts of fingered citron;
the spice is prepared from the following raw materials in parts by weight: 12-18 parts of green Chinese onion, 2-4 parts of pepper, 7-12 parts of garlic, 2-4 parts of anise, 4-6 parts of ginger, 6-9 parts of hot pepper, 11-14 parts of onion, 2-4 parts of tsaoko amomum fruit, 6-9 parts of cassia bark, 2-4 parts of lemon, 7-12 parts of garlic seed, 2-4 parts of fructus amomi, 2-4 parts of fennel and 1-2 parts of perilla;
the secret marinade is prepared from the following raw materials in parts by weight: 60-80 parts of brine, 6-9 parts of edible salt, 2-4 parts of soy sauce, 12-18 parts of soybean paste, 6-9 parts of mature vinegar, 2-4 parts of white sugar, 2-4 parts of chicken essence, 2-4 parts of monosodium glutamate, 6-9 parts of light soy sauce and 7-12 parts of zanthoxylum oil.
4. The marinated green soy bean of claim 3, which is prepared from the following raw materials in parts by weight: 300 parts of green soy beans, 30 parts of cordyceps militaris, 16 parts of needle mushrooms, 20 parts of spices, 20 parts of secret marinated seasonings, 0.75 part of vitamins, 0.05 part of mineral substances, 3 parts of hovenia dulcis, 3 parts of wolfberry fruits, 3 parts of gardenia, 3 parts of mulberry leaves, 7 parts of wild jujube and 3 parts of fingered citron;
the spice is prepared from the following raw materials in parts by weight: 15 parts of green Chinese onion, 3 parts of pepper, 10 parts of garlic, 3 parts of anise, 5 parts of ginger, 7 parts of hot pepper, 12 parts of onion, 3 parts of tsaoko amomum fruit, 7 parts of cassia bark, 3 parts of lemon, 10 parts of garlic, 3 parts of fructus amomi, 3 parts of fennel and 1.5 parts of perilla;
the secret marinade is prepared from the following raw materials in parts by weight: 70 parts of brine, 7 parts of edible salt, 3 parts of soy sauce, 15 parts of soybean paste, 7 parts of mature vinegar, 3 parts of white sugar, 3 parts of chicken essence, 3 parts of monosodium glutamate, 7 parts of light soy sauce and 10 parts of zanthoxylum oil.
5. The marinated green soy bean of claim 1, wherein the vitamins are prepared from the following raw materials in parts by weight: 1-2 parts of thiamine hydrochloride, 0.5-1 part of nicotinic acid, 1-2 parts of folic acid, 1-3 parts of beta-carotene, 1-3 parts of riboflavin, 1-4 parts of choline tartrate, 1-2 parts of vitamin D31, 5-10 parts of L-calcium ascorbate, 1-2 parts of D-calcium pantothenate, 3-3 parts of vitamin K11 and 3-7 parts of D-alpha-tocopherol succinate.
6. The marinated green soy bean of claim 1, wherein the minerals are prepared from the following raw materials in parts by weight: 1-5 parts of magnesium chloride, 1-5 parts of zinc gluconate, 2-7 parts of dipotassium phosphate, 1-3 parts of manganese gluconate, 5-10 parts of calcium lactate, 2-5 parts of ferrous fumarate and 0.1-1 part of selenium-enriched yeast.
7. The marinated green soy bean of claim 1, wherein the spices are prepared by a method comprising: cutting scallion, garlic and pepper, slicing ginger, crushing tsaoko amomum fruit and lemon, cutting perilla and garlic, mixing and stir-frying, adding amomum fruit, star anise, cassia bark, onion, pricklyash peel and fennel, continuously mixing and stir-frying, adding 2-3 times of water by weight, boiling, filtering, decocting filtrate with relative density of 1.5-2.5 to obtain the spice.
8. The marinated green beans of claim 1, wherein the secret marinade is prepared by the following method:
s1, preparation of brine: crushing 1-5 parts by weight of tsaoko amomum fruits by a knife, heating the pot, directly pouring 5-10 parts by weight of edible oil, adding 1-3 parts by weight of granulated sugar, stirring and frying to a half-melting state, adding 1-2 parts by weight of onion sections, 2-5 parts by weight of ginger slices and 1-5 parts by weight of pepper sections, uniformly frying, pouring 20-50 parts by weight of clear water, uniformly stirring and boiling, adding 1-3 parts by weight of granulated sugar, 0.5-1 part by weight of soy sauce, 1-2 parts by weight of pepper powder and 3-7 parts by weight of rice wine, boiling after water is boiled, adding 1-3 parts by weight of laurel leaves, 3-7 parts by weight of cassia bark, crushed tsaoko amomum fruits, 1-3 parts by weight of cassia twig and 1-3 parts by weight of anise, and boiling to obtain the brine;
s2, preparing secret spices: adding edible salt, soy sauce, bean paste, mature vinegar, white sugar, chicken essence, monosodium glutamate, light soy sauce and zanthoxylum oil into the boiled brine in the step S1, uniformly mixing, and boiling again to obtain the secret brine.
9. A process for preparing marinated green soy beans as claimed in any one of claims 1 to 8, comprising the steps of:
s1, cutting two ends of green soy beans, cleaning, adding a secret marinating material into 10-20 times of water by weight, mixing with the green soy beans, boiling for 10-20min, and filtering to obtain the green soy beans;
s2, respectively cleaning and chopping semen hoveniae, wolfberry fruits, gardenia, mulberry leaves, wild jujubes and fingered citron, adding 5-10 times of water by weight, heating to boil, extracting for 2-3 hours, filtering, reserving filtrate, and decocting the filtrate with the relative density of 2-3 to obtain an additive;
s3, adding edible oil and spices, mixing, heating, stir-frying uniformly, adding the cleaned cordyceps militaris and needle mushroom, stir-frying until the cordyceps militaris and the needle mushroom are cooked, adding the green soy beans and the additives, stir-frying uniformly, turning off the fire, adding the vitamins and the minerals, and quickly stir-frying uniformly to obtain the cordyceps militaris and needle mushroom food.
10. The method according to claim 9, wherein the edible oil is selected from soybean oil, corn oil, and rapeseed oil.
CN202010631115.6A 2020-07-03 2020-07-03 Marinated green soy beans and preparation method thereof Pending CN111728144A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106135853A (en) * 2015-03-13 2016-11-23 湖南金湘权食品有限公司 A kind of halogen material and the preparation method of spiced and stewed food
CN106261786A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce green soyabeans and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106135853A (en) * 2015-03-13 2016-11-23 湖南金湘权食品有限公司 A kind of halogen material and the preparation method of spiced and stewed food
CN106261786A (en) * 2016-08-18 2017-01-04 姜敏 A kind of stew in soy sauce green soyabeans and preparation method thereof

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Application publication date: 20201002