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Hot bean dreg sauce and preparation method thereof

A bean dregs paste, bean dregs technology, applied in food preparation, application, food science and other directions, can solve the problems of garbage disposal, low utilization rate of bean curd dregs, etc., and achieve the effects of long shelf life, good market prospects, and no toxic side effects

Inactive Publication Date: 2008-12-03
覃业炬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the defects of low utilization rate of existing bean curd dregs and even throw them away as garbage, the invention provides a spicy bean curd dregs sauce and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation method of spicy bean dregs sauce comprises the steps:

[0022] 1. choose tea seed oil or rapeseed oil 40% (weight), bean curd dregs 50% (weight), capsicum 2% (weight), Zanthoxylum bungeanum 0.5% (weight), monosodium glutamate 0.5% (weight), ginger 0.5% (weight), 1% (weight) of garlic, 0.5% (weight) of monosodium glutamate, and 5% (weight) of salt are raw materials;

[0023] ②Stir-fry the bean curd residue in a pot at 95°C and let it cool down naturally;

[0024] ③Finally, pile up the fried and cooled bean curd dregs tightly, and ferment them in an environment with a temperature of 8-20°C until they are fermented until they have a strong aroma;

[0025] ④ Put the fermented bean curd residue in an environment with firewood smoke and smoke until dry;

[0026] ⑤ Grinding: Grinding the dried bean curd residue through step ④ into fine powder;

[0027] Crush chili into powder, prickly ash into minced pepper, garlic into minced garlic, cut ginge...

Embodiment 2

[0029] Embodiment 2: the preparation method 2 of spicy bean dregs sauce, it comprises the steps:

[0030] ① Raw materials: Prepare the following raw materials: 50% soybean oil or peanut oil, 40% bean curd residue, 1% pepper, 1% pepper, 1% ginger, 0.5% garlic, 0.5% monosodium glutamate, 5% salt;

[0031] ②Stir fry: fry the bean curd residue in a pot at 60°C, and then cool naturally;

[0032] ③Fermentation: Pile up the fried and cooled bean curd dregs tightly, and put them in an environment of 8-20°C to ferment until there is a strong aroma;

[0033] ④ Fumigation or drying: Put the fermented bean curd residue in the oven to dry or air-dry;

[0034] ⑤ Grinding: Grinding the dried fermented bean curd residue into fine powder, set aside;

[0035] ⑥Seasoning: Grind chili into minced pepper, minced pepper into minced pepper, minced garlic, cut ginger into minced ginger, salt to make fine salt, and then make minced chili, minced pepper, minced pepper, minced garlic , minced ginger,...

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PUM

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Abstract

The invention discloses a composition for chili bean dreg sauce and a manufacturing method thereof, belonging to the food industry field. The compositions by weight percentage of the raw materials of the chili bean dreg sauce are: 40 to 50 percent of edible oil, 40 to 50 percent of soybean curb residue and 5 to 10 percent of flavoring substances, wherein, besides edible salt and monosodium glutamate, other flavoring substances are all pungent raw materials, namely chili, pepper, ginger and garlic. The manufacturing method comprises the following steps: firstly, the soybean curb residue is fried in a cooking pot, laid open, cooled, heaped and tightly hit, and then fermented under the environment between 8 and 20 DEG C until the soybean curb residue has aroma; secondly, the fermented soybean curb residue is baked, blown and dried in the sun, and firewood is optimally used for baking; thirdly, the dried fermented soybean curb residue is crushed and added with the flavoring substances for uniform stirring, and then the edible oil between 200 and 300 DEG C is poured into the soybean curb residue for uniform stirring and then naturally cooled; and fourthly, after bottling, the chili bean dreg sauce finished product is obtained. The method is simple and unique in manufacturing; and the manufactured chili bean dreg sauce not only has rich nutrition but also contains a great deal of cellulose, is suitable for being eaten together with rice or bread as a cole in a household, is used for adjusting the taste and adjusting stomach and intestine functions, and is favorable for weight-loss and bodybuilding.

Description

【Technical field】 [0001] The invention relates to a food and a preparation method thereof, in particular to a spicy bean dregs sauce and a preparation method thereof. 【Background technique】 [0002] my country is a big country that grows soybeans, with a wide range of production areas, high yields, and good quality. Because soybeans are rich in protein, fat, and sugar, the calories produced by soybeans are twice that of beef and seven times that of eggs. Therefore, people eat soybeans in many ways. In addition to extracting oil, they are mainly used to make tofu as a vegetable, or as a drink with soy milk. Higher protein and trace elements such as calcium, iron and phosphorus. In particular, it contains a large amount of plant fiber. In the past, these bean dregs were discarded as waste products, and at most they were only used as feed to feed pigs, and few people used them as vegetables. 【Content of invention】 [0003] In order to overcome the defect that the existing b...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 覃业炬
Owner 覃业炬
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