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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com