Spring onion-fragrance soybean paste and production method thereof

A technology of soybean paste and scallions, applied in the fields of application, food preparation, food science, etc., can solve the problems of intolerance to storage, single taste, long pickling time, etc., and achieve the effect of increasing variety and flavor

Inactive Publication Date: 2011-04-27
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And existing sauce food processing method generally adopts the method for putting into container to seal pickling to handle, and these methods have complex proce

Method used

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  • Spring onion-fragrance soybean paste and production method thereof
  • Spring onion-fragrance soybean paste and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation of onion-flavored soybean paste of the present invention comprises the following steps:

[0028] 1) Weigh raw materials: 3kg edible oil, 0.2kg green onion, 40kg soybean embryo, 1kg soy sauce, and 5kg water;

[0029] 2) Raw material processing: pick the scallions, remove the whiskers, wash them, separate the scallion leaves and the scallion whites; cut the scallion leaves into sections, and slice the scallion whites; dissolve the starch in water 4 times its weight;

[0030] 3) Put the cooking oil into the pot, heat it up a bit, add green onion leaves, fry the green onion leaves until yellow, remove the green onion leaves, add the white onion, stir and immediately add fermented soybean germ, soy sauce, water, heat to boil and keep boiling for 10 minutes Stop heating, and cool the sauce to 70-80°C to obtain the scallion-flavored soy sauce.

Embodiment 2

[0032] Preparation of onion-flavored soybean paste of the present invention comprises the following steps:

[0033] 1) Weigh raw materials: 10kg edible oil, 3kg green onion, 70kg fermented soybean embryo, 1kg starch, 5kg white sugar, 7kg monosodium glutamate, 8kg soy sauce, and 20kg water;

[0034] 2) Raw material processing: pick the scallions, remove the whiskers, wash them, separate the scallion leaves and the scallion whites; cut the scallion leaves into sections, and slice the scallion whites; dissolve the starch in water 4 times its weight;

[0035] 3) Put the edible oil into the pot, heat it up a bit, add green onion leaves, fry the green onion leaves until yellow, remove the green onion leaves, add the white onion, stir and immediately add fermented soybean embryos, white sugar, monosodium glutamate, soy sauce, water, and heat until boiling Keep boiling for 10 minutes, add starch slurry, cook for 5 minutes, stop heating, and cool the sauce to 70-80°C to obtain scallion...

Embodiment 3

[0037] Preparation of onion-flavored soybean paste of the present invention comprises the following steps:

[0038] 1) Weigh raw materials: 5kg edible oil, 0.8kg green onion, 50kg fermented soybean embryo, 1kg starch, 1kg white sugar, 3kg monosodium glutamate, 2kg soy sauce, and 15kg water;

[0039] 2) Raw material processing: pick the scallions, remove the whiskers, wash them, separate the scallion leaves and the scallion whites; cut the scallion leaves into sections, and slice the scallion whites; dissolve the starch in water 4 times its weight;

[0040] 3) Put the edible oil into the pot, heat it up a bit, add green onion leaves, fry the green onion leaves until yellow, remove the green onion leaves, add the white onion, stir and immediately add fermented soybean embryos, white sugar, monosodium glutamate, soy sauce, water, and heat until boiling Keep boiling for 10 minutes, add starch slurry, cook for 5 minutes, stop heating, and cool the sauce to 70-80°C to obtain scallio...

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PUM

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Abstract

The invention discloses a spring onion-fragrance soybean paste and a production method thereof. Edible oil, spring onion, fermented soybean germ, starch, white granulated sugar, monosodium glutamate, soy sauce and water are used as main raw materials. The production method comprises the following steps of: 1) weighting the raw materials; 2) processing the raw materials, namely plucking the spring onion, removing fibrous roots, cleaning the spring onion, and separating spring onion leaves from spring onion stalks; cutting the spring onion leaves into segments, and cutting the spring onion stalks into slices; and dissolving the starch by using water which is four times the weight of the starch; and 3) potting the edible oil, slightly heating the edible oil, adding the spring onion leaves, frying until the spring onion leaves become yellow, bailling the spring onion leaves out, adding the spring onion stalks, stirring, adding the fermented soybean germ, the white granulated sugar, the monosodium glutamate, the soy sauce and the water immediately, heating until the mixture is boiled, keeping the boiling state for 10 minutes, adding starch slurry, boiling for 5 minutes, stopping heating, and cooling the paste to the temperature of between 70 and 80 DEG C to obtain the spring onion-fragrance soybean paste. In the spring onion-fragrance soybean paste, the most common daily spring onion-fragrance serving as a flavoring element is fully blended into the soybean paste, and the fragrance of the spring onion-fragrance soybean paste is closer to the fragrance and flavor of a home-made soybean paste; and the spring onion-fragrance soybean paste has mellow fragrance and taste of the paste and the spring onion.

Description

technical field [0001] The invention relates to a scallion-flavored soybean paste, and also relates to a method for producing the scallion-flavored soybean paste. Background technique [0002] Soybeans are rich in protein, fat, lecithin, choline and multivitamins. Compared with other foods, soybeans have twice as much protein as lean meat, twice as much as eggs, and twice as much as milk. It is an important food in people's daily life. Soybean paste made from steamed and fermented soybeans has a richer flavor. People usually add cooking and processing to enrich the taste of soybean paste before eating it. And existing sauce food processing method generally adopts and puts into the method for sealing and pickling in the container to handle, and these methods have complex process, long pickling time, food is easy to spoilage, and problems such as intolerance to storage. And its taste of existing soya bean paste is single, can not satisfy user's demand. Contents of the inve...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 吴广泉杨巧萍王学芳杨明泉刘占樊瑞
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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