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Original ecological health-care aged black sauce and preparation method thereof

A technology of original ecology and black sauce, which is applied in the field of condiment processing, can solve the problems of long production cycle, cumbersome preparation process, nutrition and single function, etc., and achieve the effect of short production cycle, improved nutritional value and simple method

Inactive Publication Date: 2017-11-24
吕赵勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing old black sauce only focuses on its toning function, and is relatively single in terms of nutrition and functions, which cannot meet the growing dietary needs of modern consumers.
In addition, there are mainly two problems in the production method of the old black sauce in the prior art: 1. In the prior art, it is necessary to add yeast to prepare the sauce koji when making the sauce. The preparation process is cumbersome and the production cycle is long; 2. In addition , in order to obtain better taste and chroma in the existing sauce making technology, various additives such as monosodium glutamate and pigments are added
These additives will have adverse effects on the human body, and cannot satisfy modern people's pursuit of a green and healthy life.
In the prior art, soybeans are mainly used as raw materials for making Laohei sauce, and there is no public method for making Laohei sauce using steamed buns and Artemisia annua.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The raw materials and their qualities required for making old black sauce in this example are: 30 kg of malt bun, 30 kg of Artemisia annua, 0.8 kg of Chinese prickly ash, 0.8 kg of star anise, 1 kg of pepper, 1.3 kg of table salt, and 90 kg of purified water.

[0022] The specific production process of the original ecological health-care old black sauce is as follows: 1), cut the malt bun into slices with a thickness of 0.5cm; 2), harvest and clean the Artemisia annua; Artemisia-breaded-artemisia-artemisia-breaded slices are placed in the container layer by layer at intervals, the container is hung in a ventilated place 1 meter above the ground, and the steamed bun slices and green sage are placed at a temperature of 32-38°C for 15 days. Artemisia mildew occurs, separate the moldy bun slices from Artemisia annua and mash the mildewed membranes to obtain mildewed bun powder; 4), add Chinese prickly ash, star anise, pepper, and salt to pure water and cook for 1 When the b...

Embodiment 2

[0024] The raw materials and their qualities required for making Laohei sauce in this example are: 37kg of malt bun, 37kg of Artemisia annua, 1kg of Zanthoxylum bungeanum, 1kg of star anise, 1kg of pepper, 1.5kg of table salt, and 100kg of purified water.

[0025] The specific production process of the original ecological health-care old black sauce is as follows: 1), cut the malt bun into slices with a thickness of 0.5cm; 2), harvest and clean the Artemisia annua; Artemisia-breaded-artemisia-breaded slices are placed in containers layer by layer at intervals, and the container is hung in a ventilated place 1 meter above the ground, and placed at a temperature of 32-38°C for 16 days. Artemisia mildew occurs, separate the moldy bun slices from Artemisia annua and mash the mildewed membranes to obtain mildewed bun powder; 4), add Chinese prickly ash, star anise, pepper, and salt to pure water and cook for 1 When the boiling water cools down to 30-45°C, add moldy bun powder and s...

Embodiment 3

[0027] The raw materials and their qualities required for making Laohei sauce in this example are: 45kg malt bun, 45kg Artemisia annua, 1.5kg Zanthoxylum bungeanum, 1.5kg star anise, 2kg pepper, 1.7kg table salt, and 110kg purified water.

[0028] The specific production process of the original ecological health-care old black sauce is as follows: 1), cut the malt bun into slices with a thickness of 0.5cm; 2), harvest and clean the Artemisia annua; Artemisia-bun slices-artemisia annua-bread slices are placed in the container layer by layer at intervals, and the container is hung in a ventilated place 1 meter above the ground, and placed at a temperature of 32-38°C for 17 days. Artemisia mildew occurs, separate the moldy bun slices from Artemisia annua and mash the mildewed membranes to obtain mildewed bun powder; 4), add Chinese prickly ash, star anise, pepper, and salt to pure water and cook for 1 When the boiling water cools down to 30-45°C, add moldy bun powder and stir eve...

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Abstract

The invention provides original ecological health-care aged black sauce and a preparation method of the aged black sauce, and belongs to the technical field of condiment processing. In order to solve the technical problem, the original ecological health-care aged black sauce adopts the technical scheme that the original ecological health-care aged black sauce is characterized by comprising the following raw materials in parts by weight: 30-45 parts of malt steamed bun, 30-45 parts of artemisia apiacea, 0.8-1.5 parts of pepper, 0.8-1.5 parts of anise, 1-2 parts of capsicum, 1.3-1.7 parts of table salt and 90-110 parts of purified water, wherein a weight part ratio of the malt steamed bun to the artemisia apiacea is 1:1. The preparation method of the aged black sauce comprises the steps of slicing the steamed bun, cutting the artemisia apiacea, performing mildewing, performing stamp crushing, adding auxiliary materials, performing stirring, and encapsulating a finished product. The original ecological health-care aged black sauce is short in preparation period, simple in method, green and healthy; and the preparation method can be widely applied in the technical field of edible sauce preparation.

Description

technical field [0001] The invention relates to an old black sauce and a preparation method thereof, in particular to an original ecological health-care old black sauce and a preparation method thereof, belonging to the technical field of condiment processing. Background technique [0002] Food is a traditional hobby of Chinese people, and condiments play an irreplaceable role in food. Old black sauce is a traditional condiment. Its production is generally made from soybeans, and it is made through production processes such as sun exposure, koji making, fermentation, blending, and finished products. Modern diet pays attention to complete color, fragrance and nutrition, and can also benefit the body and mind, and promote human health. However, the existing old black sauce only pays attention to its toning function, and is relatively single in terms of nutrition and functions, which cannot meet the increasing dietary needs of modern consumers. In addition, there are mainly t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10A23V2002/00A23V2200/30
Inventor 吕赵勇崔宇红王强
Owner 吕赵勇
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