Soybean hot spicy sauce and manufacturing method thereof

A technology of spicy sauce and soybeans, which is applied in the field of edible condiments, can solve the problems of high production site and hygienic environment, long production process cycle, complicated operation process, etc., and achieve the taste of salty and fragrant, easy production and convenient operation process. Effect

Inactive Publication Date: 2009-10-28
胡桂银
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of this type of spicy sauce has a long cycle, many procedures, complicated operation techniques, high production costs, and high requirements for production sites and hygienic environments.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1. Wash 1000g of soybeans and put them into a container, add 3000g of water to boil, then simmer for 150 minutes over medium heat.

[0027] Step 2. The cooked soybeans are taken out and drained and placed in a container, and then the container is sealed and placed at a temperature of 30° C. for 96 hours of fermentation.

[0028] Step 3. Wash 200g of eggplant, cut it into strips, put it in an oven, and bake at 60°C for 120 minutes.

[0029] Step 4, put fermented cooked soybeans and dried eggplants into the container, then put 200g of chili powder and 300g of salt, then add 85g of ginger powder with 5% of the total weight of the main ingredients and 85g of garlic with 5% powder, mix and stir evenly and put it into an airtight container to preserve for 72 hours to get the edible condiment.

Embodiment 2

[0031] Step 1. Wash 1000g of soybeans and put them into a container, add 3000g of water to boil, then simmer for 165 minutes over medium heat.

[0032] Step 2. Take out the cooked soybeans and drain them and put them in a container, then seal the container and place it at a temperature of 33°C for 80 hours of fermentation.

[0033] Step 3. Wash 200g of eggplant, cut it into strips, put it in an oven, and bake at 70°C for 120 minutes.

[0034] Step 4. Put the fermented cooked soybeans and dried eggplants into the container, then add 200g of chili powder and 300g of salt, then add 85g of ginger powder and 5g of 85g of garlic powder with a total weight of main ingredients, mix and stir Evenly put it into a sealed container and preserve it for 72 hours to get the edible condiment.

Embodiment 3

[0036] Step 1. Wash 1000g of soybeans and put them into a container, add 3000g of water to boil, then simmer for 180 minutes over medium heat.

[0037] Step 2. Take out the cooked soybeans and drain them and put them in a container, then seal the container and place it at a temperature of 36° C. for 72 hours to ferment.

[0038] Step 3. Wash 200g of eggplant, cut it into strips, put it in an oven, and bake at 80°C for 120 minutes.

[0039] Step 4, put fermented cooked soybeans and dried eggplants into the container, then put 200g of chili powder and 300g of salt, then add 85g of ginger powder and 5% of the total weight of the main ingredients 85g of garlic powder, Mix and stir evenly, put into a sealed container and preserve for 72 hours to get the edible condiment.

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PUM

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Abstract

The invention provides a soybean hot spicy sauce and a manufacturing method thereof. The soybean hot spicy sauce is prepared from the following raw materials according to the proportioning by weight: 5 of soybean, 1 of dried eggplant strips, 1 of cayenne pepper and 1.5 of salt and also comprises ginger powder and garlic powder which are used as seasoning accessories. After the soybean is boiled and fermented, the dried eggplant strips, the cayenne pepper, the salt and the seasoning accessories are added, and the mixture is uniformly mixed and stirred to prepare the soybean hot spicy sauce. Even though the varieties of the raw materials are few, the dried eggplant strips are used and the reasonable accessories are added so as to ensure that the taste of the soybean hot spicy sauce is quite delicious. The soybean hot spicy sauce has convenient manufacture, short production period, convenient operation process and proper salty and spicy taste. The eggplant has abundant nutrition and contains various nutritional ingredients such as protein, fat, carbohydrate, vitamins, calcium, phosphorus and ferrum and particularly, higher content of the vitamin P so as to have an incomparable advantage over other vegetables and fruits. The soybean hot spicy sauce with the dried eggplant contributes to preventing and treating hyperpiesis, coronary heart diseases, arteriosclerosis and purpura haemorrhagica and is particularly suitable for most people to eat.

Description

technical field [0001] The invention belongs to an edible condiment, in particular to a soybean spicy sauce and a preparation method thereof. Background technique [0002] There are many varieties of chili sauce on the market as edible condiments, and its production process is basically to mix and stir the prepared bean paste with chili sauce or hoisin sauce and other ingredients. The production process of this type of spicy sauce has a long period, many procedures, complicated operation techniques, high production cost, and high requirements on the production site and hygienic environment. Contents of the invention [0003] The purpose of the present invention is to provide a soybean spicy sauce, which is delicious in taste, high in nutritional value, suitable in flavor and suitable for eating by most people. [0004] Another object of the present invention is to provide the preparation method of the above-mentioned soybean spicy sauce, which is easy to make, short in pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/202A23L27/60A23L11/20
Inventor 胡桂银
Owner 胡桂银
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