194 results about "Sponge cake" patented technology

The invention relates to a strain used as hametz of microorganism, belonging to technical field of processing agricultural microorganism and food, which comprises the strain and the compound hametz ofplant lactocin as well as the application. The invention is characterized in that: the microzyme-Custer bouquet yeast strain can obtain by separating and filtering, which is suitable for fermenting the rice steamed sponge cake; the yeast strain is preserved in Chinese typical culturing and preserving centre and the preserved number is CCTCC NO: M207150. The microorganism compound hametz can be made by the ZSM-001 Custer bouquet yeast strain and AS1.510 plant lactocin (Lactobacillus plantarum), and can be used in rice fermented products, such as rice steamed sponge cakes. The invention has theadvantages of good fermenting performance and easy commercial process, and the products made by the invention have a typical sweet and sour perfume.

The invention provides a method for improving fermentability and nutritional property of gluten protein-free dough. The method includes the steps of 1) activating glutamic acid transaminase, protease A and yeast; 2) peptizing food in water with temperature 50-100 degrees to be evenly mixed with whole flour free of gluten protein, proteins, starches, sugars and salts; 3) adding the activated glutamic acid transaminase and protease A to the mixture for evenly mixing; 4) adding and stirring the activated yeast in the mixture to form the dough; 5) fermenting the mixture within 40-90mins at the temperature of 36-40 degrees and at the humidity of 70-85%. The method is simple and greatly improves the nutritional property and the fermentability of the gluten protein-free dough at the same time. Thus fermentation size of the dough is increased by 1-3 times, contents of vitamin, protein, dietary fiber, mineral elements and the like are remarkably increased, structures and sizes of fermented products such as breads, steamed breads and steamed sponge cakes are improved, and nutritional value of the fermented products is increased.

The invention belongs to the technical field of food processing and food preservation and particularly relates to a method for preparing a preserved rice steamed sponge cake and application thereof. The method is characterized by: packaging ground rice milk fermented by a ferment, quickly freezing the rice milk at the temperature of 50 to 20 DEG C below zero for 30 minutes, freeze-storing the rice milk at the temperature of 30 to 8 DEG C below zero to obtain the pulp of the preserved rice steamed sponge cake; or steaming the fermented rice milk at the temperature of 100 DEG C for 20 minutes to the formed rice steamed sponge cake, packaging the formed rice steamed sponge cake, quickly freezing the formed rice steamed sponge cake at the temperature of 50 to 20 DEG C below zero for 30 minutes, freeze-storing the formed rice steamed sponge cake at the temperature of 30 to 8 DEG C below zero to obtain the preserved instant formed rice steamed sponge cake. The rice steamed sponge cake has the characteristics of convenient eating, good flavor and nutrients, hygiene, safety and the like.

The invention provides a rice-made sponge cake and a processing method thereof. The rice-made sponge cake comprises the following ingredients in parts by weight: 100-180 parts of whole eggs, 60-70 parts of granulated sugar, 100 parts of rice flours, 1-1.5 parts of salt, 6-9 parts of vital gluten, o.5-2 parts of baking powders, 3-5 parts of cake oil, 10-15 parts of vegetable oil, and 20-35 parts of water. The rice-made sponge cake provided by the utility model has fine and smooth internal tissues, uniform air holes, spongy appearance, and no sour flavor, and is soft and elastic, and not easy to age.

The invention discloses a processing method of a digestable rice steamed sponge cake, which comprises the following steps: preparing mixed powder, preparing a traditional Chinese medicine extracting solution, preparing a mixture, mixing, steaming and the like. The steamed sponge cake produced by the method disclosed by the invention is convenient to eat, and has favorable appearance and flavor mouthfeel. In the raw materials, nonglutinous rice and japonica rice are substituted for most glutinous rice, thereby reducing the content of glutinous rice flour; and by adopting the digestion-promoting digestant traditional Chinese medicine extracting solutions and powder of dried orange peel, rhizoma atractylodis, cassia twig, hyacinth bletilla, hawthorn leaf and the like, the steamed sponge cake is more digestable than the traditional steamed sponge cake, and is suitable for middle-aged and elderly people.

A frozen dough for roasting the spongy cake by microwave is prepared through removing shell of egg, mixing with sugar, stirring while sequentially adding composite emulsifier, starch, pregelatinized starch, thickening agent, wheat flour and flavouring, high-speed stirring and freezing.

The invention discloses a corn steamed sponge cake with qi invigorating and blood activating functions and a making method of the corn steamed sponge cake. The corn steamed sponge cake comprises, by weight, 4-8 parts of codonopsis pilosula, 5-8 parts of Chinese wolfberry, 5-10 parts of astragali radix, 5-10 parts of angelica sinensis, 10-20 parts of donkey-hide gelatin, 8-12 parts of bee honey, 120-160 parts of corn starch, 150-250 parts of self-raising flour, 4-6 parts of baking powder, 3 parts of yeast, 40-60 parts of egg white, 30-40 parts of white sugar and 100-150 parts of water. The made corn steamed sponge cake with the qi invigorating and blood activating functions has high edible effect and capable of invigorating qi and activating blood, reinforcing the kidney and regulating menstruation, dietetic invigoration value and economic value of the corn steamed sponge cake are increased, and the defects existing in a traditional pastry high-end market are made up for.

The invention belongs to the technical field of preparation of starch, belongs to the technical field of preparation of modified starch, and in particular relates to a method for preparing octenyl succinic acid modified starch and application thereof. The method comprises the following steps of: drying the starch serving as a raw material and performing constant weight of the starch to reach a certain water content; grinding the starch to obtain activated starch; adding distilled water into the starch to oscillate and adding alkali to regulate pH; slowly adding octenyl succinic acid (OSA) into the starch; adding acid to neutralize after the reaction is finished; performing alcohol washing on the mixture; centrifugally collecting wet starch; drying the wet starch; pulverizing the wet starch; and screening to obtain the octenyl succinic acid modified starch. The method is characterized in that the raw material starch is mechanically activated before esterification reaction is carried out; and the reaction activity of the starch is increased, the substitution degree of the OSA is increased, the reaction time is shortened, the using amount of the alkali is reduced, and the production of the octenyl succinic acid modified starch is facilitated in a ball milling mode. The method can be used for food, such as starch glue, microcapsule wall materials, yoghourt, steamed sponge cakes, cakes and the like.

The invention belongs to the technical field of foodstuff processing, and concretely relates to rice old slurry powder, rice product self-rising flour, a producing method thereof and an application thereof. The rice product self-rising flour provided by the invention comprises main material powder, the old slurry powder, fermenting bacteria agents and accessories, wherein the old slurry powder is produced by using a traditional fermentation process; the fermenting bacteria agents comprise Custer wine yeast, active dry yeast or plant Lactobacillus; the accessories comprise a sweetener, a sour agent, an enzyme preparation, flour, red bean powder, mung bean powder, calcium carbonate and starch powder; raw materials of the main material powder are selected from one of rice, broken rice, corn, millet, black rice and red rice, or combinations thereof; and the starch powder is selected from potato powder, sweet potato powder or yam powder. The invention further discloses a producing technology of the self-rising flour. Rice steamed sponge cakes, glutinous rice cakes and other products produced by the self-rising flour of the invention have advantages of soft flavor and high quality.

The invention belongs to the technical field of food processing, and discloses rice steamed sponge cakes and a making method thereof. The formula of the rice steamed sponge cakes comprises the following raw materials in parts by weight of 100 parts of mixed rice flour, 18-25 parts of Angel yeast activating fluid, 8-13 parts of yoghourt, 10-20 parts of white granulated sugar, 0.6-1.2 parts of modified starch, 4-7 parts of peanut oil, 0.08-0.14 part of potassium sorbate, 1-4 parts of trehalose and 0.1-0.5 part of sodium stearoyl lactylate, wherein the mixed rice flour is obtained through mixingpolished long-grained nonglutinous rice flour with glutinous rice flour. The rice steamed sponge cakes made by the making method of the rice steamed sponge cakes are soft in mouth feel and have typical sour and sweet fragrance, resuscitation and aging phenomena are obviously improved, and the production technology is simple and easy to operate.

The invention provides a steamed sponge cake with potatoes. The steamed sponge cake is prepared from the following ingredients in parts by weight: 10-40 parts of potato-residue raw powder, 10-40 parts of potato-residue ultrafine powder, 10-20 parts of potato-residue nano powder, 4-12 parts of potato modified starch, 5-12 parts of extruded and puffed potato-residue powder, 5-13 parts of potato-residue microwave-treated powder, 0.5-6 parts of potato starch, 0.1-3 parts of food gum, 0.1-0.7 part of plant source polyphenol, 1-3 parts of protein, 0-20 parts of sugar, 1-2 parts of yeast, 0.6-1.8 parts of aspergillus oryzae and 22-70 parts of water. The steamed sponge cake provided by the invention overcomes the defects of the common steamed sponge cake with wheat, does not contain gluten, is suitable for being eaten by groups sensitive to wheat or patients with celiac sprue, is comprehensive in nutritional ingredients and has a health-care function.

A method of making a sponge cake which is storable for 30 days at −20° C. without a substantial change in taste and texture includes: providing a rice flour powder composition comprising a pulverized or powdered product of non-glutinous raw rice having an average particle size of 200 μm or less as a main ingredient and being free of wheat flour and any wheat-derived ingredient; forming a fine foam using egg yolks, whole eggs, and sugar; mixing the rice flour powder composition into the fine foam; mixing melted butter or butter substitute into the mixture of the fine foam and the rice flour powder composition to form a dough; and baking the dough to produce a sponge cake.

The invention provides a leavening agent for rice steamed sponge cake, a raw material for preparation of rice steamed sponge cake and preparation method of rice steamed sponge cake. Specifically, the leavening agent comprises an alkaline agent, an acidic agent and a filler, wherein with the total mass of the leavening agent as the calculation basis, the content of the acidic agent is 40-70%, the content of the alkaline agent is 30-50%, and the content of the filler is 0-30%. The invention also provides a raw material for preparation of the rice steamed sponge cake, and the raw material includes 100 parts by weight of rice, 0.4-0.8 part of yeast, and 1.0-10 parts of the leavening agent. The leavening agent provided by the invention can make the inside of the product form a uniform and dense porous structure, the product can has an increased volume, is bulking and soft, and maintains good flavor and appearance. The rice steamed sponge cake provided by the invention has a bulking appearance, and has the advantages of strong fragrance, smooth surface, delicate taste, and comprehensive nutrition, etc.

The invention discloses a fermented soybean milk nutritive steamed sponge cake, which is prepared by the following raw materials in parts by weight: 200 to 210 parts of China northeast rice, 250 to 260 parts of Asiatic bilberry leaf juice, 40 to 50 parts of mature starchy sauce, 50 to 60 parts of fresh milk, 20 to 25 parts of soybean, 2 to 3 parts of lactic acid bacteria, 10 to 12 parts of non-dairy creamer, 35 to 40 parts of coffee powder, 45 to 50 parts of wheat bran, 28 to 30 parts of sucrose water with 15 percent of mass concentration, 6 to 6.5 parts of agaricus blazei mycelium, 4 to 5 parts of deer antler, 3 to 4 parts of fructus corni, 3 to 4 parts of herba cistanche, 5 to 6 parts of root of hairy asiabell, 4 to 5 parts of Chinese angelica, 5 to 6 parts of radix paeoniae alba, 2 to 3 parts of aurea helianthus, an appropriate amount of sucrose, an appropriate amount of salt and an appropriate amount of water.

The invention provides a steamed sponge cake splitting machine. The steamed sponge cake splitting machine comprises a machine frame. A tray used for containing a steamed sponge cake is arranged in the middle of the machine frame. The tray is composed of a plurality of movable carriers which are transversely arranged in parallel, and gaps are formed between the movable carriers respectively. Jacking devices used for jacking the movable carriers one by one are arranged on the portion, below the tray, of the machine frame. A transverse splitting device and a longitudinal splitting device which are used for cutting the steamed sponge cake are arranged on the portion, above the tray, of the machine frame. According to the steamed sponge cake splitting machine, the steamed sponge cake is divided into a plurality of transverse cake strips through the transverse splitting device firstly, then the transverse steamed sponge cake strips are jacked one by one through the jacking devices respectively, and then the transverse steamed sponge cake strips are cut into small rhombic cake blocks through the longitudinal splitting device; due to the fact that slender splitting lines are used for transverse splitting and longitudinal splitting, the appearance of the steamed sponge cake is prevented from being damaged during splitting; in addition, the splitting process is sanitary, the splitting operation is easy, the labor intensity of workers can be effectively relieved, and the working efficiency is improved.

The invention discloses a method for making corn steamed sponge cakes through microwaves. The method comprises the following steps of step I, taking gluten-free microwave corn steamed sponge cake rawmaterials, adding water, performing dough mixing, adding yeast, and performing uniform mixing so as to obtain corn flour paste, wherein the raw materials comprise corn submicron powder, corn pre-fermentation powder, corn pre-pasting powder and yeast, the corn pre-fermentation powder is powder obtained through the steps of fermenting the corn submicron powder and performing drying, and the corn pre-pasting powder is powder obtained through performing acidification, extrusion and puffing on the corn flour; step II, fermenting the corn flour paste; and step III, placing each corn steamed sponge cake paste of which the mass is 300-500g under microwave condition of which the microwave power is 600-1000w and the microwave time is 3-8min, and performing microwave treatment so as to obtain the corn steamed sponge cake. The corn steamed sponge cakes made by the method disclosed by the invention are fine and smooth in mouth feel, sufficient in internal moisture content, and good in elasticity, tenacity and homogeneity, and the cost is reduced. The corn steamed sponge cakes are processed and made through the microwaves, so that the processing efficiency is improved, and the method is suitablefor household and industrialized application.

The invention discloses a dietary fiber cake and a making method thereof. The dietary fiber cake is made of, by weight, 400-800 parts of beaten egg, 400-800 parts of white granulated sugar, 200-600 parts of flour, 10-100 parts of SP (sponge cake), 0-200 parts of water and dietary fibers, wherein the number of parts of the dietary fibers is 3-15% of that of the flour. The dietary fibers are added into the cake, so that the dietary fiber cake is rich in nutrition and has the effects of providing satiety, reducing food intake, promoting excrement to absorb water and swell, promoting intestinal gurgling, helping digestion, reducing cholesterol and the like, the dietary fibers are soluble instead of being insoluble, and accordingly the dietary fiber cake is delicate and tasty and unique.

The invention relates to a method for processing food, especially for steaming and baking bun. The method comprises: making the leavened dough into steamed bread blanks, steamed stuffed bun blanks, dumpling blanks, steamed sponge cake blanks or pie blanks; and putting them into a special steaming-baking stove equipment to steam and bake by specific steps. The bun made in the invention has the crack layer of about 2 mm, is more soft and crisp than baked bun, and is more puffed, tender, aromatic and pliant than steamed bun; is salutary and safe, and protect the nutrition of the materials perfectly. The invention further provides an integrally designed special enclosed steaming-baking stove for processing the steamed-baked bun, which comprises oven chamber, heating device, steam griddle supporter, steam griddle heat preservation ring and steam griddle; achieves the advantages of , simple, practical and energy saving; can steam, bake and perform the steaming and baking synchronously, especially can guarantee the quality of the steamed-baked buns.

The invention discloses a processing method for preparing steamed sponge cakes by using natural potato powder. The method has the advantages of low price, simple process and the like. The potato is also called murphy and is enriched in starch. The steamed sponge cakes mainly consist of dried potato powder, millet flour, soda, white granulated sugar, brown sugar, black sesame and white sesame seed at a formula ratio of (20-50):(2-5):(0.05-0.75):(1-3):(1-3):(3-5):(1-3). The method comprises the following steps: adding water into the dried potato powder, millet flour, soda and white granulated sugar, uniformly mixing, and fermenting the mixture at the temperature of 30-40 DEG C; kneading the fermented dough, and steaming by using high-temperature fire; cutting the cooked product into rectangular blocks; melting the brown sugar, rolling the sesame, and cooling, thereby obtaining the potato steamed sponge cakes.

The invention discloses a making method of a pitaya sponge cake. The method comprises the steps of preheating an oven to 170 DEG C (or the upper fire temperature is 175 DEG C and the lower fire temperature is 160 DEG C), paving packing paper on a tray, placing a cake ring for standby, separating egg white and yolk of eggs, and respectively placing into two stirring basins for standby, placing the yolk and half of white sugar into a stirring barrel, stirring with a stirrer till the yolk and the white sugar are whitened and form a thick foam shape, adding banana jam, salad oil, sieved flour, corn starch and defatted milk in sequence, continuously stirring and homogenizing for standby, placing the egg white and the other half of white sugar into the stirring barrel, stirring till the egg white and the white sugar form a hard foam shape, mixing the yolk mixture, stirring uniformly, placing into the standby cake ring, floating the surface along the trend, placing into the oven for baking about 40 minutes till the cake is fully coked, covering on a cake board and cooling. The method is simple in operation, the use materials are common, the made bread is fragrant and sweet and the cake texture is transparent and bright.

The invention discloses a sweet potato and rice steamed sponge cake and a production method thereof. Main raw materials of the sweet potato and rice steamed sponge cake comprise, by weight, 100 parts of early indica rice, 10-50 parts of sweet potatoes, 5-15 parts of wheat flour, 10-30 parts of water chestnuts, 4-8 parts of white gourds, 4-8 parts of white sugar, 1-4 parts of eggs, 2-5 parts of active dry yeast, 0.05-0.20 parts of sodium bicarbonate and 100-300 parts of water. The method comprises the following steps: selecting materials; making dough; fermenting the dough; steaming the fermented dough; cooling obtained steamed sponge cakes; examining the cooled steamed sponge cakes; and packaging the examined steamed sponge cakes. The sweet potato and rice steamed sponge cake has heavy roasted sweet potato aroma and abundant nutrition; addition of water chestnut powder makes the steamed sponge cake have fine mouthfeel, crisp mouthfeel and glossy surface and effectively improves the texture characteristics and the sensory quality of the sweet potato and rice steamed sponge cake; and the water chestnuts and the white gourd in the sweet potato and rice steamed sponge cake make the sweet potato and rice steamed sponge cake have the health functions of the sweet potatoes and have the health efficacy of clearing heat, eliminating dampness and detoxifying.

The invention relates to a method for making rice steamed sponge cakes through synergistic fermentation of fresh fermented glutinous rice and yeast and a processed product of the rice steamed sponge cakes. The method comprises the following steps that firstly, rice pulp is subjected to oxygenation fermentation by using the fresh fermented glutinous rice to obtain fresh-fermented-glutinous-rice fermented rice milk; secondly, the yeast is added into the fresh-fermented-glutinous-rice fermented rice milk for synergistic fermentation; finally, steaming and aging are conducted to obtain the rice steamed sponge cakes. The rice steamed sponge cakes are made by means of the method of step-by-step synergistic fermentation of the fresh fermented glutinous rice and the yeast, the fresh fermented glutinous rice and the yeast synergistically cooperate with each other, the quality of the rice steamed sponge cakes is effectively optimized, the product can be soft in texture, good in elasticity and toughness, cool and smooth in taste and rich in sour and sweet flavor, the fermentation time of the product can be effectively shortened, the production cycle is shortened, and industrial production isfacilitated.

The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophospholipase activity.

The present invention belongs to the technical field of agricultural product processing and specifically discloses a processing method of sweet potato and rice steamed sponge cakes. The processing method mainly comprises the following specific steps: (1) rice slurry preparing: soaked rice is subjected to slurry grinding; (2) sweet potato paste preparing: sweet potatoes are washed, the washed sweet potatoes are peeled, the peeled sweet potatoes are steamed, and the steamed sweet potatoes are pressed into paste; (3) mixed fermenting: a fermentation agent and the remaining raw materials are added, and the materials are mixed to be subjected to fermentation; and (4) injecting into a mold and steaming; wherein the fermentation agent is prepared by mixing lactobacillus plantarum, brettanomyces custersii, rhizopus, etc. at certain parts by weight. The processing method is high in processing efficiency and can reduce the energy consumption. The sweet potato and rice steamed sponge cakes prepared by the processing method have the advantages of being high in sensory quality, mellow in sweet potato flavor, rich in nutrition, and easily digestible and nourishing body and preserving health, have certain health-care effects, and are good in quality retention, long in shelf life and high in economic efficiency.

The invention discloses a purple potato-almond sponge cake, comprising 8.5-9 kg of purple potatoes, 5-6 kg of almonds, 3.5-4 kg of glutinous rice flour, 4.5-5 kg of honey, 4-5 kg of sticky rice flour and 3.5-4 kg of milk. Delicious almonds are embedded in the light purple sponge cake; and romantic and mysterious purple is the most amazing. The purple potato-almond sponge cake tastes spongy and soft, and is moderate in sweet taste and glutinous taste. When the purple potato-almond sponge cake is eaten, a pleasant smell assails nostrils.

The invention discloses a steamed sponge cake splitting packaging device and a process thereof. The device comprises a cross beam, a push plate is movably arranged in an operation box, the push plateis connected to a cross plate through a compression spring I, a pull rope is fixedly arranged on the push plate, a compression spring II is fixed on a bearing plate, the pull rope sequentially penetrates through the operation box and a concave plate and then is connected to the bearing plate, an L-shaped sharp corner scraping plate is fixed on the bearing plate, the L-shaped sharp corner scrapingplate is provided with a through groove, the bottom, close to the through groove, of the L-shaped sharp corner scraping plate is fixedly provided with a hollow screw rod, and the outer side of the hollow screw rod is sleeved with a storage barrel in a threaded mode. According to the steamed sponge cake splitting packaging device, steamed sponge cake chips attached to a cutter in a cutting processcan be automatically scrapped off, so that subsequent cutting of steamed sponge cakes is not affected. The invention further discloses a process of the steamed sponge cake splitting packaging device.The process can automatically complete a series of splitting and packaging operation of the steamed sponge cakes, is higher in efficiency, and is very worthy of popularization.

The invention discloses a making method of steamed sponge cake, and the method includes the following steps of: putting flour, baking powder, brown sugar and corn flour into a stirring basin in order; adding warm water into the stirring basin and stirring the flour into a paste; taking a mold and coating a layer of vegetable oil on its inner wall; pouring the well mixed flour into the mold and covering the mold with gauze, then conducting proofing for 1 hour, and controlling the temperature at 25-35DEG C; and putting the mold directly in a pot for steaming over high heat for 40 minutes. According to the above analysis, compared with existing methods, the making method of steamed sponge cake in the invention has no need for complicated kneading and fermentation technologies, thus being particularly suitable for making steamed sponge cake in families.

The invention mainly relates to the technical field of rice steamed sponge cake production and discloses a rice steamed sponge cake production process. The process comprises the steps as follows: (1)material selection for primary fermentation; (2) powder mixing; (3) pulp mixing; (4) primary resting; (5) material selection for secondary fermentation; (6) secondary resting; and (7) steaming. The secondary resting process is adopted, through secondary resting of the primarily rested rice steamed sponge cake, the surface of the rice steamed sponge cake is flatter, the uniformity of pores in the rice steamed sponge cake is improved, starch is added during material selection for secondary fermentation, so that the elasticity of the rice steamed sponge cake can be guaranteed, the taste of the rice steamed sponge cake can be improved, besides, the rice steamed sponge cake pulp is more stable, has long fermentation time, cannot become thin easily and is not prone to aging cracking during storage, a mechanical mechanism is used for uniformly stirring raw materials of the rice steamed sponge cake, and the fermentation time of the raw materials of the rice steamed sponge cake can be saved.

The invention discloses a processing method of a purple sweet potato anti-cancer health-care steamed sponge cake, which is mainly prepared from purple sweet potato, wheat flour, coix seed flour, oat flour, gardenia, rhizoma polygonati, pawpaw leaf, ginseng, ginseng leaf, hawthorn, pseudo-ginseng, glabrous greenbrier rhizome, radix cirsii jeponici, glossy privet fruit, apple leaf and the like. The steamed sponge cake produced by the method disclosed by the invention is convenient to eat, and has favorable appearance and flavor mouthfeel. By using the purple sweet potato as one of the production raw materials, the invention enriches the flavors of the steamed sponge cake product, so that the steamed sponge cake has more abundant nutrients. The purple sweet potato contains abundant cyanidin and chlorogenic acid which have peculiar effect and high medicinal value, and the cyanidin and chlorogenic acid have the function of inhibiting and reducing the generation of cancer cells; and meanwhile, in cooperation with the anti-cancer action of the Chinese herbal medicines, such as gardenia, rhizoma polygonati, ginseng, pseudo-ginseng, glabrous greenbrier rhizome and the like, the product has the functions of preventing cytopathy and preventing and treating cancers.

The invention discloses sea-buckthorn soybean sauce and a preparation method thereof. The sea-buckthorn soybean sauce is prepared from the following raw materials in percentage by weight: soybean 50-60, flour 30-40 and sea-buckthorn fruit 10-20. The sea-buckthorn soybean sauce is brewed by soaking and steaming the soybean, fermenting the flour, steaming the flour to make a cake, slicing the cake into blocks, performing inoculation and starter propagation, performing high-salt diluted-state low-temperature fermentation, and adding sea-buckthorn sauce in the fermentation process. In the invention, a low-temperature ventilation starter propagation method is used, so the starter propagation time is long, colony propagation is complete, the activity of prolease is high, and more beneficial strains, fragrance and delicate flavors are produced. The steamed sponge cake made of the flour is mixed with soybean for starter propagation, so the starter material is loose and rich in oxygen and can promote the overall generation of a culture matrix and the enzymes are fully propagated. The production process of the invention adopts a high-salt diluted-state low-temperature fermentation technique, wherein the low temperature can prolong the fermentation period; high salt can effectively inhibit the generation of harmful bacteria; the yeasts used for fermenting mash have high slat resistance, so the action of beneficial bacteria is not influenced; and the diluted state is favorable for the full mixing of the raw materials and the complete fermentation of the mash. The sauce of the invention has a strong fragrance, a good flavor and a health-care function.