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Preparation method of artemisia scoparia soybean sauce

A technology of soybean paste and artemisia annua, applied in the direction of food science, etc., can solve the problems of soft and rotten soybeans and black beans, not strong bean aroma, bad taste and flavor of soy bean products in sauce, and achieve rich bean aroma and attractive aroma , the effect of the aroma of Artemisia annua

Inactive Publication Date: 2018-12-21
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, for example, the patent No. 2013102442806 is the invention "a soy bean produced by mixed fermentation with Artemisia annua", which uses the method of mixed fermentation of Artemisia annua and soybean black beans to prepare soy beans, because soybeans and black beans are used Putting it in a steamer and steaming, the final sauced bean food is not strong, the soybeans and black beans are soft and rotten, and the taste and flavor are not good

Method used

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  • Preparation method of artemisia scoparia soybean sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0027] The preparation method of the Artemisia annua soybean paste provided by the present embodiment, the steps are as follows:

[0028] S1. Soaking: Select soybeans with full grains and no mildew, soak them in hot water at 45°C for 2 minutes, remove them, wash them with clean water, and drain them for later use;

[0029] S2. Stir-fry: Put the soybeans prepared in step S1 into the pot and stir-fry on high heat for 2 minutes, then stir-fry on low heat until the soybeans are cooked and fragrant; rinse with water and drain for later use;

[0030] S3. Boil in water: add 3L of clear water to every 1kg of the soybeans prepared in step S2, bring to a boil on high heat, cook on medium heat for 30min, and remove for later use;

[0031] S4, peeling: wash with water to remove the skin, drain and set aside;

[0032] S5, the first fermentation: spread 2 layers of lotus leaves on the bottom of the bamboo container, spread 1 layer of soybeans prepared in step S4 on the lotus leaves, and th...

Embodiment 2

[0037] The preparation method of the Artemisia annua soybean paste provided by the present embodiment, the steps are as follows:

[0038] S1. Soaking: Select soybeans with full grains and no mildew, soak them in hot water at 45°C for 2 minutes, remove them, wash them with clean water, and drain them for later use;

[0039] S2. Stir-fry: Put the soybeans prepared in step S1 into the pot and stir-fry on high heat for 2 minutes, then stir-fry on low heat until the soybeans are cooked and fragrant; rinse with water and drain for later use;

[0040] S3. Boil in water: add 3L of clear water to every 1kg of the soybeans prepared in step S2, bring to a boil on high heat, cook on medium heat for 30min, and remove for later use;

[0041] S4, peeling: wash with water to remove the skin, drain and set aside;

[0042] S5, the first fermentation: spread 2 layers of lotus leaves on the bottom of the bamboo container, spread 1 layer of soybeans prepared in step S4 on the lotus leaves, and sp...

Embodiment 3

[0047] The preparation method of the Artemisia annua soybean paste provided by the present embodiment, the steps are as follows:

[0048] S1. Soaking: Select soybeans with full grains and no mildew, soak them in hot water at 45°C for 2 minutes, remove them, wash them with clean water, and drain them for later use;

[0049] S2. Stir-fry: Put the soybeans prepared in step S1 into the pot and stir-fry on high heat for 2 minutes, then stir-fry on low heat until the seed coat cracks; turn off the heat until the heat dissipates, then continue to stir-fry on low heat, and repeat 4 times, until the soybeans are fried and the fragrance overflows; rinse with water and drain for later use;

[0050] S3. Boil in water: add 3L of clear water to every 1kg of the soybeans prepared in step S2, bring to a boil on high heat, cook on medium heat for 30min, and remove for later use;

[0051] S4, peeling: wash with water to remove the skin, drain and set aside;

[0052] S5, the first fermentation...

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Abstract

The invention discloses a preparation method of artemisia scoparia soybean sauce. The preparation method comprises the following steps: soaking, stir-frying, boiling with water, peeling, carrying outfirst-time fermentation, charging, carrying out second-time fermentation and the like. In a stirring and frying process, soybeans are repeatedly stirred and fried with big fire and then are stirred and fried with small fire; in a first-time fermentation process, artemisia scoparia or pre-flowering artemisia scoparia is spread on the soybeans. The finally prepared artemisia scoparia soybean sauce has a scorched soybean aroma and prepared soybean sauce has a richer and attractive aroma; the soybean sauce has a flavor with better layering; the pre-flowering artemisia scoparia is selected and thecontent of volatile oil components in plants is the greatest; the special aroma of the artemisia scoparia is thicker; the soybeans are stirred and fried and the artemisia scoparia is spread, so that an obvious synergistic enhancement effect can be realized; the prepared soybean sauce has a thicker sauce flavor; the pre-flowering artemisia scoparia is spread and the aroma of the artemisia scopariais more obvious; the prepared soybean sauce keeps an original grain appearance so that people have better appetite after seeing the soybean sauce; more volatile oil components permeate into the soybeans so that the soybean sauce has more nutrients and better flavor.

Description

technical field [0001] The invention belongs to the field of soybean paste, in particular to a preparation method of artemisia annua soybean paste. Background technique [0002] The whole plant of Artemisia annua has a faint orchid flower fragrance and contains more volatile oil. The main components include pennyone, caryophyllene, 4(14), 11-cineole, farnesene, bisabolol, etc. Artemisia annua at different developmental stages has some differences in the composition of its volatile oil. Studies have shown that there are more chemical substances in the volatile oil of Artemisia annua at the flowering stage. According to "Jingzhu Materia Medica", Artemisia annua has the effects of clearing heat, detoxifying, reducing inflammation, and relieving heat. Clinically, the whole herb is often used as medicine. [0003] Soy bean paste is a traditional seasoned soybean paste in my country. It has a strong sauce aroma and is very popular among the public. Soybean paste is rich in prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/10A23L5/10A23L5/20A23L11/50
CPCA23L5/10A23L5/21A23L33/10A23L11/50
Inventor 孙永林汤尚文李玉奇余海忠范文莹李欢欢
Owner HUBEI UNIV OF ARTS & SCI
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