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Preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce

A technology of shrimp paste and sophora rice, applied in the field of food deep processing, to achieve the effect of mellow and delicious taste, lower blood pressure, and excellent flavor

Inactive Publication Date: 2016-06-29
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because of its health effects such as cooling blood and stopping bleeding, clearing liver and reducing fire, and lowering blood pressure, Huai Mi has been processed into beverages, rice noodles, tea, wine and other products. Related reports and product launches

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: A preparation method of flavor and nutrition Huai Mi shrimp paste, characterized in that: the flavor and nutrition Huai Mi shrimp paste is prepared from the following raw materials: Huai rice flour 2.5kg, shrimp skin 2kg, vegetable oil 2.0kg, cooked peanuts Powder 0.6kg, bean drum 0.6kg, dried chili powder 0.5kg, green onion 0.2kg, ginger powder 0.2kg, garlic paste 0.2kg, edible salt 0.3kg, sugar powder 0.05kg, monosodium glutamate 0.06kg, star anise 0.04kg, pepper 0.04kg, tangerine peel 0.02kg, fennel 0.02kg, osmanthus 0.02kg, cinnamon 0.03kg, lactobacillus 0.005kg.

[0015] The preparation method adopts the following steps:

[0016] ①Preparation of Sophora japonica: Select fresh Sophora japonica, rinse with clean water after removing impurities, drain the water, put the Sophora japonica into the steamer, and use steam to inactivate the enzyme for 3 minutes. In the sodium bicarbonate solution, take out and drain the water after cooling for 8 minutes;

...

Embodiment 2

[0022] Embodiment 2: A preparation method of flavor and nutritious Huai Mi shrimp paste, characterized in that: the flavor and nutritious Huai Mi shrimp paste is prepared from the following raw materials in parts by weight: 3 kg of Huai Mi mince, 2.5 kg of shrimp skin, corn germ Oil 2.3kg, cooked peanut powder 0.8kg, bean drum 0.8kg, lotus root powder 0.6kg, dried chili powder 0.4kg, green onion 0.3kg, ginger powder 0.3kg, garlic paste 0.2kg, edible salt 0.2kg, sugar powder 0.08kg, monosodium glutamate 0.07 kg, star anise 0.05kg, pepper 0.05kg, tangerine peel 0.03kg, fennel 0.02kg, osmanthus 0.02kg, cassia bark 0.03kg, streptococcus lactis 0.01kg.

[0023] The preparation method adopts the following steps:

[0024] ①Preparation of Sophora japonica: Select fresh Sophora japonica and Gexianmi, rinse with clean water after removing impurities, filter and dry the water, take 10kg of Sophora japonica and 2kg of Gexianmi and mix evenly to prepare mixed raw materials, and send the mi...

Embodiment 3

[0029] Embodiment 3: A method for preparing flavored and nutritious Huai Mi shrimp paste, characterized in that: the flavor and nutritious Huai Mi shrimp paste is prepared from the following raw materials in parts by weight: 4 kg of Huai Mi mince, 2 kg of dried shrimp skin, and 1 kg of diced beef , sunflower oil 2.5kg, cooked peanut powder 1kg, bean drum 0.6kg, crabapple fruit powder 0.5kg, dried chili powder 0.7kg, green onion 0.2kg, ginger powder 0.2kg, garlic paste 0.2kg, edible salt 0.3kg, sugar powder 0.1kg, MSG 0.08kg, star anise 0.05kg, pepper 0.06kg, tangerine peel 0.04kg, fennel 0.03kg, osmanthus 0.04kg, cinnamon 0.03kg, thirteen spices 0.05kg, lactic acid streptococcus 0.01kg.

[0030] The preparation method adopts the following steps:

[0031] ①Preparation of Sophora japonica: Select fresh Sophora japonica, Chrysanthemum japonica, and Roselle, rinse with clean water after removing impurities, and after drying the water, take 10kg Sophora japonica, 2kg Chrysanthemum ...

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Abstract

The invention relates to a preparing method of flavor nutritious pagoda tree flower bud and dried small shrimp sauce. The preparing method is characterized in that the flavor nutritious pagoda tree flower bud and dried small shrimp sauce is prepared from, by weight, 25-30 parts of pagoda tree flower bud powder, 18-25 parts of dried small shrimps, 20-25 parts of vegetable oil. 5-10 parts of cooked peanut powder, 6-8 parts of salt black beans, 4-6 parts of dried pepper powder, 2-4 parts of chopped green onions, 2-4 parts of bruised ginger, 2-4 parts of mashed garlic, 2-3 parts of edible salt, 0.5-1 part of powdered sugar, 0.5-1 part of monosidum glutanate, 0.4-0.5 part of aniseeds, 0.4-0.6 part of Chinese prickly ash, 0.2-0.3 part of pericarpium citri reticulatae, 0.2-0.3 part of fennel, 0.2-0.3 part of orange osmanthus, 0.2-0.3 part of cinnamon and 0.05-0.1 part of lactic streptococci. According to the method, the dried small shrimp dices and the pagoda tree flower bud powder are decocted together to enable the pagoda tree flower bud powder to be adsorbed to the surfaces of the dried small shrimp dices, loss of the pagoda tree flower bud powder is reduced, the utilization efficiency of the raw materials is improved, and the prepared flavor nutritious pagoda tree flower bud and dried small shrimp sauce is mellow and delicious in taste, excellent in flavor, rich in nutrition, environmentally friendly and healthy, and has the healthcare functions of cooling blood, stopping bleeding, removing heat from the liver, decreasing internal heat and reducing blood pressure.

Description

technical field [0001] The invention relates to the field of deep processing of food, in particular to a preparation method of flavor and nutrition sophora rice shrimp paste. Background technique [0002] Sophora japonica is the dried buds and flowers of Sophora japonica, a leguminous plant. According to the measurement, every 100 grams of Sophora japonica fresh product contains 78 grams of water, 3.1 grams of protein, 0.7 grams of fat, 15 grams of carbohydrates, 8.3 milligrams of calcium, 69 milligrams of phosphorus, iron 3.6mg, carotene 0.04mg, vitamin B10.04mg, vitamin B20.18mg, niacin 6.6mg, vitamin C66mg. In addition, it also contains rutin, sophorin and other substances. Because of its health effects such as cooling blood and stopping bleeding, clearing liver and reducing fire, and lowering blood pressure, Huai Mi has been processed into beverages, rice noodles, tea, wine and other products. Related reports and product launches. Contents of the invention [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L17/40A23L27/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/326
Inventor 彭常安徐鑫
Owner 彭常安
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