CN103355645A - Preparation method for snow water soybean paste - Google Patents
Preparation method for snow water soybean paste Download PDFInfo
- Publication number
- CN103355645A CN103355645A CN2013103257183A CN201310325718A CN103355645A CN 103355645 A CN103355645 A CN 103355645A CN 2013103257183 A CN2013103257183 A CN 2013103257183A CN 201310325718 A CN201310325718 A CN 201310325718A CN 103355645 A CN103355645 A CN 103355645A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- snow
- broth
- mass ratio
- bean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 55
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000005303 weighing Methods 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims description 32
- 235000010749 Vicia faba Nutrition 0.000 claims description 27
- 240000006677 Vicia faba Species 0.000 claims description 27
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 27
- 239000004698 Polyethylene Substances 0.000 claims description 8
- -1 polyethylene Polymers 0.000 claims description 8
- 229920000573 polyethylene Polymers 0.000 claims description 8
- 229910052573 porcelain Inorganic materials 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 230000029087 digestion Effects 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000005213 imbibition Methods 0.000 claims description 4
- 229920001778 nylon Polymers 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 4
- 229920003023 plastic Polymers 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 2
- 240000006891 Artemisia vulgaris Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 5
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 244000030166 artemisia Species 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 240000001851 Artemisia dracunculus Species 0.000 description 4
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 2
- 244000067456 Chrysanthemum coronarium Species 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 241001062472 Stokellia anisodon Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method for snow water soybean paste. The preparation method comprises the following steps of weighing a certain amount of full soybean seeds; immersing the soybean seeds; putting the imbibant soybean seeds in a pressure cooker; stewing the soybean seeds; mixing the stewed soybean seeds with fine flour uniformly; covering the soybean seeds by artemisia plants to carry out microbial fermentation; adding a corresponding amount of snow water and condiments; and fermenting for a certain time to obtain the snow water soybean paste. The preparation method is simple in process. The prepared snow water soybean paste has unique taste with a faint mould sweet and unobvious sauced taste, so that a conventional taste of the soybean paste is changed.
Description
Technical field
The present invention relates to a kind of preparation method of cure foods, be specifically related to a kind of preparation method of snow-broth thick broad-bean sauce.
Background technology
Thick broad-bean sauce all is one of favorite food of China people all the time, thick broad-bean sauce is mainly undergone microbial fermentation by the soya bean seed and makes, effectively decompose some in the soya bean by the fermentation of fungi and suppressed trophic factors, the multiple little molecule with fragrance, sauce perfume (or spice) of bad student, soya bean is through under the microbial degradation, nutriment wherein is easier to be digested and assimilated by people, and the content of vitamin also improves simultaneously.
The producer that produces now thick broad-bean sauce is a lot, basically with the soya bean seed as raw material, make by fermentation, but manufacture craft is comparatively complicated, the thick broad-bean sauce sauce flavor of production is too large, the thick broad-bean sauce taste that makes simultaneously is similar, lacks the thick broad-bean sauce of taste uniqueness.
Summary of the invention
In order to overcome above deficiency of the prior art, the invention provides a kind of preparation method of snow-broth thick broad-bean sauce, the method is simple to operate, can must make easily delicious snow-broth thick broad-bean sauce.
The present invention discloses a kind of preparation method of snow-broth thick broad-bean sauce, it is characterized in that may further comprise the steps:
1) take by weighing the soya bean seeds of a certain amount of full grains, soaked 4-6 hour in clean water, the soya bean seed of imbibition is placed in the pressure cooker, add water and guarantee that water did not have soya bean 2cm-3cm, hot digestion 20min-30min is incubated 1 hour;
2) soya bean of boiling is pulled out, spread out on outdoor dull and stereotyped upper berth and carry out draining, mix refined flour by the 13:1 mass ratio after draining, mix evenly, guarantee that every soya bean is all encased by flour;
3) the soya bean uniform spreading after will mixing is spread out and put on thin layer on Nylon Bag, spreads one deck wormwood artemisia class plant on the upper strata, removes wormwood artemisia class crop after the week, overgrows with green mold on the soya bean;
4) soya bean with mildew collects, and is placed in the polyethylene plastic bag, and sack is tightened placement;
When 5) snow winter, collect clean snow with basin, it is melted into snow-broth collects, take by weighing a certain amount of mildew soya bean and put into the porcelain altar, press the 1:1.5 mass ratio and add the snow-broth of collecting, the 15:1 mass ratio adds shallot simultaneously, add shredded ginger according to the 30:1 mass ratio, add 13 perfume (or spice) according to the 30:1 mass ratio, add salt according to the 5:1 mass ratio, soya bean and above-mentioned seasoning matter are stirred;
6) with polyethylene film porcelain altar altar mouth is tightened, placed after 15-20 days, namely make snow-broth thick broad-bean sauce, need when edible, getting behind an amount of snow-broth thick broad-bean sauce heat treated 3-5min is edible.
Compared with prior art, beneficial effect of the present invention comprise following some: 1, the present invention utilizes the mould of ice-cold snow-broth on bean cotyledon to be combined, and low temperature slowly ferments, and produces delicious snow-broth thick broad-bean sauce; 2, method technique disclosed by the invention is simple, is easy to make according to this technique, is with the promotion of good sense; 3, the snow-broth thick broad-bean sauce taste that adopts the present invention to make is unique, and a light mould perfume (or spice) is arranged, and sauce perfume (or spice) is not obvious, has changed traditional taste of thick broad-bean sauce.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is further elaborated.
Embodiment 1
A kind of preparation method of snow-broth thick broad-bean sauce is characterized in that may further comprise the steps:
1) take by weighing the soya bean seeds of 4000g full grains, soaked 5 hours in clean water, the soya bean seed of imbibition is placed in the pressure cooker, add water and guarantee that water did not have soya bean 2cm, hot digestion 25min is incubated 1 hour;
2) soya bean of boiling is pulled out, spread out on outdoor dull and stereotyped upper berth and carry out draining, mix refined flour by the 13:1 mass ratio after draining, mix evenly, guarantee that every soya bean is all encased by refined flour;
3) the soya bean uniform spreading after will mixing is spread out and put on thin layer on Nylon Bag, spreads the yellow wormwood artemisia of one deck on the upper strata, removes yellow wormwood artemisia after the week, overgrows with green mold on the soya bean;
4) soya bean with mildew collects, and is placed in the polyethylene plastic bag, and sack is tightened placement;
When 5) snow winter, collect clean snow with basin, it is melted into snow-broth collects, the mildew soya bean that takes by weighing 4000g is put into the porcelain altar, presses the 1:1.5 mass ratio and adds the snow-broth of collecting, and the 15:1 mass ratio adds shallot simultaneously, add shredded ginger according to the 30:1 mass ratio, add 13 perfume (or spice) according to the 30:1 mass ratio, add salt according to the 5:1 mass ratio, soya bean and above-mentioned seasoning matter are stirred;
6) with polyethylene film porcelain altar altar mouth is tightened, placed after 20 days, namely make snow-broth thick broad-bean sauce, need when edible, getting behind an amount of snow-broth thick broad-bean sauce heat treated 5min is edible.
The snow-broth thick broad-bean sauce delicious flavour that the present invention makes, bright yellow color is almost smelt less than musty, and is simultaneously comparatively light, distinguishes the flavor of without sauce.
Embodiment 2
A kind of preparation method of snow-broth thick broad-bean sauce is characterized in that may further comprise the steps:
1) take by weighing the soya bean seeds of 5000g full grains, soaked 6 hours in clean water, the soya bean seed of imbibition is placed in the pressure cooker, add water and guarantee that water did not have soya bean 2.5cm, hot digestion 20min is incubated 1 hour;
2) soya bean of boiling is pulled out, spread out on outdoor dull and stereotyped upper berth and carry out draining, mix refined flour by the 13:1 mass ratio after draining, mix evenly, guarantee that every soya bean is all encased by refined flour;
3) the soya bean uniform spreading after will mixing is spread out and put on thin layer on Nylon Bag, spreads one deck crowndaisy chrysanthemum on the upper strata, removes crowndaisy chrysanthemum after the week, overgrows with green mold on the soya bean;
4) soya bean with mildew collects, and is placed in the polyethylene plastic bag, and sack is tightened placement;
When 5) snow winter, collect clean snow with basin, it is melted into snow-broth collects, the mildew soya bean that takes by weighing 5000g is put into the porcelain altar, presses the 1:1.5 mass ratio and adds the snow-broth of collecting, and the 15:1 mass ratio adds shallot simultaneously, add shredded ginger according to the 30:1 mass ratio, add 13 perfume (or spice) according to the 30:1 mass ratio, add salt according to the 5:1 mass ratio, soya bean and above-mentioned seasoning matter are stirred;
6) with polyethylene film porcelain altar altar mouth is tightened, placed after 18 days, namely make snow-broth thick broad-bean sauce, need when edible, getting behind an amount of snow-broth thick broad-bean sauce heat treated 5min is edible.
The snow-broth thick broad-bean sauce delicious flavour that the present invention makes, bright yellow color is almost smelt less than musty, and is simultaneously comparatively light, distinguishes the flavor of without sauce.
Claims (1)
1. the preparation method of a snow-broth thick broad-bean sauce is characterized in that may further comprise the steps:
1) take by weighing the soya bean seeds of a certain amount of full grains, soaked 4-6 hour in clean water, the soya bean seed of imbibition is placed in the pressure cooker, add water and guarantee that water did not have soya bean 2cm-3cm, hot digestion 20min-30min is incubated 1 hour;
2) soya bean of boiling is pulled out, spread out on outdoor dull and stereotyped upper berth and carry out draining, mix refined flour by the 13:1 mass ratio after draining, mix evenly, guarantee that every soya bean is all encased by refined flour;
3) the soya bean uniform spreading after will mixing is spread out and put on thin layer on Nylon Bag, spreads one deck wormwood artemisia class plant on the upper strata, removes wormwood artemisia class crop after the week, overgrows with green mold on the soya bean;
4) soya bean with mildew collects, and is placed in the polyethylene plastic bag, and sack is tightened placement;
When 5) snow winter, collect clean snow with basin, it is melted into snow-broth collects, take by weighing a certain amount of mildew soya bean and put into the porcelain altar, press the 1:1.5 mass ratio and add the snow-broth of collecting, the 15:1 mass ratio adds shallot simultaneously, add shredded ginger according to the 30:1 mass ratio, add 13 perfume (or spice) according to the 30:1 mass ratio, add salt according to the 5:1 mass ratio, soya bean and above-mentioned seasoning matter are stirred;
6) with polyethylene film porcelain altar altar mouth is tightened, placed after 15-20 days, namely make snow-broth thick broad-bean sauce, need when edible, getting behind an amount of snow-broth thick broad-bean sauce heat treated 3-5min is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103257183A CN103355645A (en) | 2013-07-31 | 2013-07-31 | Preparation method for snow water soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103257183A CN103355645A (en) | 2013-07-31 | 2013-07-31 | Preparation method for snow water soybean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103355645A true CN103355645A (en) | 2013-10-23 |
Family
ID=49358595
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103257183A Pending CN103355645A (en) | 2013-07-31 | 2013-07-31 | Preparation method for snow water soybean paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103355645A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323151A (en) * | 2014-10-13 | 2015-02-04 | 陈付峰 | Preparation technology for health-care bean product |
-
2013
- 2013-07-31 CN CN2013103257183A patent/CN103355645A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323151A (en) * | 2014-10-13 | 2015-02-04 | 陈付峰 | Preparation technology for health-care bean product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103385454A (en) | Preparation method of delicious broad bean paste | |
| CN102240028B (en) | Healthy soy fumet and preparation method of healthy soy | |
| CN101095502A (en) | Beef sauce and the method of preparing the same | |
| CN102240027B (en) | Healthy soy sauce fumet | |
| CN102835647B (en) | Making method for watermelon bean paste | |
| CN102342439B (en) | Bean dreg peach slice cake and preparation method thereof | |
| CN101797034B (en) | Fermenting black garlic soy sauce and manufacturing method thereof | |
| CN108967904B (en) | Low-salt thick broad-bean sauce and preparation method thereof | |
| CN104543480A (en) | Feed for Langshan chicken raised in bamboo groves and preparation method thereof | |
| CN107173793A (en) | A kind of peach gum white fungus health-preserving porridge and preparation method thereof | |
| CN105123980A (en) | Wild mushroom black fermented bean curd and production method thereof | |
| CN103820263A (en) | Wheat germ rice wine and preparation method thereof | |
| CN105145860A (en) | Black soybean fermented bean curd containing wild fiddlehead fern and making method of fermented bean curd | |
| CN103355645A (en) | Preparation method for snow water soybean paste | |
| CN107099442B (en) | Method for producing mango vinegar by mixed fermentation of mango syrup | |
| CN104286644A (en) | Ginseng and chicken nourishing porridge and preparation method thereof | |
| CN101156693B (en) | Pearl tendon ball can and preparation method | |
| CN1305744A (en) | Sweet watermelon sauce and its preparing process | |
| CN106119012A (en) | A kind of Lepidinm meyenii Walp Chinese liquor and preparation method thereof | |
| KR101199878B1 (en) | Primula fast-fermented bean paste manufacturing method | |
| CN101348759A (en) | Selenium-rich purple sweet potato health wine and preparation thereof | |
| CN103355642A (en) | Preparation method for tasty soybean paste | |
| CN103919060A (en) | Preparation process of watermelon salt black bean | |
| CN104222912A (en) | Red jujube dried sweet potatoes and preparation method thereof | |
| CN109169954A (en) | A kind of flavor dried bean curd and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131023 |
|
| WD01 | Invention patent application deemed withdrawn after publication |