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Method for preparing spicy soybean sauce

A soy sauce and spicy technology, applied in condiments and food fields, can solve problems such as poor sterilization effect, simple and single nutrition, and affect health, so as to ensure hygiene and sterilization effect, increase aroma, and promote human body absorption and digestion

Inactive Publication Date: 2009-02-25
TIANJIN HONGLU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Soybean paste currently produced and sold on the market is composed of soybeans, noodle sauce, salt, water and other raw materials. It only has a sauce-flavored taste, a single taste, and a salty taste; the nutritional content is only protein, and the nutrition is simple and single.
Moreover, the hygienic environment is poor in the manufacturing process, and the sterilization effect is not good, which affects people's health to a certain extent.

Method used

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Examples

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Embodiment Construction

[0018] The specific embodiments of the present invention are described in further detail below:

[0019] The spicy soy sauce is made from soy beans, black beans, whole wheat flour, edible salt, chili sauce and other raw materials. Among them, the raw materials of soybeans and black soybeans can be whole beans, watercress, or crushed bean foam;

[0020] Whole wheat flour is a crushed product of barley after being fried (this manufacturing process is a general manufacturing process, so I won’t repeat it here);

[0021] Chili sauce is a fried red chili sauce, which is fried in a wok sauce until it is fragrant and ripe, reaching the standard of yellowish color, not black and bitter. The best red pepper is the sweet pepper with horns, which is a specialty of Chifeng City, which has the best taste.

[0022] The raw material composition and weight ratio of the spicy soybean sauce are:

[0023] Soybeans: 6-7 servings

[0024] Black beans: 2~3 servings

[0025] Whole wheat flour: 1~2 servi...

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PUM

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Abstract

The invention relates to a method for preparing spicy bean paste, comprising the steps: (1) when being boiled, soybeans and black beans are fully mixed with whole wheat flour according to the weight ratio to be evenly stirred; (2) the mixture is added with aspergillus strains to be fermented for 3-5h; (3) the fermented material is added with table salt, additive and chili sauce according to the weight ratio to be fully and evenly stirred and fermented for 25-35 days in a fermentation vat; (4) the finished products are obtained after sterilization. The spicy bean paste has simple material components as well as scientific and reasonable technique and can adopts the aspergillus fermentation way, so that the products have fragrant and spicy mouthfeel, thus promoting the spicy bean paste to be absorbed and digested, easily ensuring the sanitary and sterilizing effect and becoming products which can replace the existing soybean pastes.

Description

[0001] Field [0002] The invention belongs to the field of foods and condiments, in particular to a preparation method of spicy soy sauce. Background technique [0003] At present, the soybean paste produced and sold on the market is composed of soybeans, noodle paste, salt, water and other raw materials. It only has a sauce-flavored taste, a single taste, and a salty taste. There is only protein in the nutrients, and the nutrition is simple and single. . Moreover, in the manufacturing process, the sanitary environment is poor, and the sterilization effect is not good, which affects people's health to a certain extent. Summary of the invention [0004] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method for preparing a spicy soy sauce which is rich in nutrients such as cellulose and protein, has good antiseptic effect and has a spicy taste. [0005] The purpose of the present invention is achieved as follows: [0006] A prepa...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 杨秀敏董宝禄
Owner TIANJIN HONGLU FOODS
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