Spicy soybean sauce

A soybean paste, spicy technology, applied in the field of condiments and food, can solve the problems of poor sterilization and sterilization effect, affect health, simple and single nutrition, etc., to ensure sanitation and sterilization effect, promote human absorption and digestion, The effect of increasing aroma

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 c

Method used

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Examples

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Example Embodiment

[0019] The specific embodiments of the present invention are described in further detail below:

[0020] The spicy soy sauce is made of soybeans, black beans, whole wheat flour, edible salt, chili sauce and other raw materials. The raw materials of soybeans and black soybeans can be whole beans, watercress, or crushed bean foam;

[0021] Whole wheat flour is a crushed product of barley after being fried (this manufacturing process is a general manufacturing process, and will not be repeated here);

[0022] The chili sauce is 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. It is best to use the horned sweet pepper, a specialty of Chifeng, as the red pepper, which has the best taste.

[0023] The raw material composition and weight ratio of the spicy soybean sauce are:

[0024] Soybeans: 6-7 servings

[0025] Black beans: 2~3 servings

[0026] Whole wheat flour: 1~2 servings

[0027] ...

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PUM

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Abstract

The invention belongs to spicy bean paste in the technical field of food and is made of soybeans and hot peppers; the raw material components by the weight ratio comprise 6-7 parts of soybeans, 2-3 parts of black beans, 1-2 parts of whole wheat flour, 1-2 parts of hot peppers, 1-2 parts of table salt and 1-2 parts of additives. The spicy bean paste has simple material components as well as scientific and reasonable technique and can adopts the way of aspergillus fermentation, 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 paste.

Description

[0001] Field [0002] The invention belongs to the field of food and condiments, in particular to a spicy soybean paste. Background technique [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. . And in the manufacturing process, the hygienic environment is poor, and the sterilization effect is not good, which affects people's health to a certain extent. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a spicy soybean paste rich in cellulose, protein and other nutritional components, with good antiseptic effect and spicy taste. [0005] The purpose of the present invention is achieved like this: [0006] The spicy soybean paste is made from soybeans and...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 杨秀敏董宝禄
Owner TIANJIN HONGLU FOODS
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