Dry soybean paste and production method thereof

A technology of dry soybean paste and a production method, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of high cost, complicated process, long time, etc., and achieves the effects of easy operation, simple production process and uniform grains.

Inactive Publication Date: 2009-04-29
肖三红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another object of the present invention is to provide a method for making dried soybean paste. What is different from the prior art is that the product of the present invention does not need to be sealed and pickled, but is dried i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Soak 83 catties of soybeans for 22 hours, pick up and drain; steam in a steamer under normal pressure for 2 hours, twist a few soybeans by hand to detect until the heart is not sticky; then spread to room temperature, mix in 1.5 jin, mix well, ferment in dustpan, keep 25-40 degrees Celsius, time 5-7 days, make sauce base; boil fir barrel with water for half an hour, dry in air or sun, add 10 catties of salt to sauce base , 2.5 catties of white wine and 3 catties of five-flavored powder, mix well and put it in a fir barrel for secondary fermentation. Keep the temperature at 50-65 degrees Celsius for 8-10 days. You can use a sterilized wooden stick to make holes in the sauce blank to adjust the fermentation temperature. Soybean sauce is made until dark red oil appears in the sauce base; the soybean paste is moved to an outdoor drying rack for 5-9 days, and until it is dried, it is made into a bright red color and uniform dry soybean paste.

Embodiment 2

[0020] Embodiment 2, with 85 jin of soybeans, 1 jin of special yeast, 11 jin of salt, 3 jin of white wine, replace the raw material of embodiment 1, make with embodiment 1.

Embodiment 3

[0021] Embodiment 3, with 87 jin of soybeans, 2 jin of special yeast, 9 jin of salt, 2 jin of white wine, replace the raw material of embodiment 1, make with embodiment 1.

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PUM

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Abstract

The invention discloses a dry soybean paste and a preparing method thereof, composed of high-quality soybeans as raw materials, special yeast, salt, liquor and ground spice through mixing, preparation, fermentation and baking in the sun. The product is solid, red and uniform with the original flavour of mellow soybean, no preservative, no deterioration for long storage, and convenient transport, and capable of being taken directly through cooking, being used as basic material for frying, steaming, cooking and hot pot in stead of fermented soya bean and seasoning matter for cold blended vegetable dishes. The preparation method is simple in process, short in period, and industrial in production.

Description

technical field [0001] The invention relates to a sauce food and a preparation method thereof, in particular to a dried soybean paste and a preparation method thereof. Background technique [0002] my country's pickled sauce food has a long history. In addition to soaking and cooking processes, the common sauce food processing methods all adopt the method of sealing and pickling in a container. The process is complicated and the pickling time is long, the food is easy to spoil Resistance to storage and transportation and other issues. Contents of the invention [0003] The purpose of the present invention is to provide a kind of dry soya bean paste, this soya bean paste not only has the color and fragrance of strong sauce, but also is convenient for storage and transportation, can not spoil, and overcomes the deficiencies in the prior art. Another object of the present invention is to provide a method for making dried soybean paste. What is different from the prior art is ...

Claims

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Application Information

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IPC IPC(8): A23L1/202A23L1/24A23L11/20A23L27/60
Inventor 肖三红
Owner 肖三红
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