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A kind of tea-flavored soybean paste

A technology for tea-flavored bean paste and soybean paste, which is applied in application, food preparation, food science and other directions to achieve the effects of rich aroma, improving nutritional content and enriching table culture

Inactive Publication Date: 2011-11-30
蒋小冻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional soybean paste food is unacceptable to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 60 kg of soybeans, 6 kg of tea, 7 kg of salt, 0.5 kg of pepper, 0.5 kg of star anise, 0.5 kg of fragrant fruit, 0.5 kg of cinnamon, 0.5 kg of Angelica dahurica, 0.5 kg of fragrant leaves, 3 kg of dried red pepper, 3 kg of glutinous rice wine, 0.5 kg of ginger, 1 kg of onion, 8 kg of edible vegetable oil, 0.7 kg of sesame oil, 6 kg of sucrose, and 8 kg of sesame.

[0020] Prepared by the following method:

[0021] (1) Select high-quality soybeans, remove dust and impurities, wash, soak in cold water for 8 hours, cook and dry thoroughly, add 12% of the total weight of cooked soybeans, and stir evenly. % relative humidity, carry out aerobic fermentation for 5 days, dissolve the table salt with cold boiled water, then add it to the fermented product, and then dry the sauce for 15 days to obtain the mother sauce:

[0022] (2) First decocting the tea leaves at a temperature of 95°C for 2.5 hours, extracting, filtering, and concentrating to obtain tea liquid;

[0023] (...

Embodiment 2

[0028] 80 kg of soybeans, 10 kg of tea, 12 kg of salt, 0.8 kg of pepper, 0.8 kg of star anise, 0.8 kg of fragrant fruit, 0.8 kg of cinnamon, 0.8 kg of Angelica dahurica, 0.8 kg of fragrant leaves, 7 kg of dried red pepper, 7 kg of glutinous rice wine, ginger 5 kg, 5 kg green onion, 12 kg edible vegetable oil, 1.4 kg sesame oil, 10 kg sucrose, 12 kg sesame.

[0029] Prepared by the following method:

[0030] (1) Select high-quality soybeans, remove dust and impurities, wash them, soak them in cold water for 12 hours, cook them thoroughly, add 18% of the total weight of cooked soybeans, and mix them evenly. % relative humidity, carry out aerobic fermentation for 6 days, dissolve the table salt with cold boiled water, then add it to the fermented product, and then dry the sauce for 25 days to obtain the mother sauce:

[0031] (2) decocting the tea leaves for 3 hours at a temperature of 95° C., extracting, filtering, and concentrating to obtain tea liquid;

[0032] (3) mixing th...

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Abstract

The invention discloses a tea-flavored soybean paste, which is a new sauce-making technology and product variety created on the basis of the existing sauce production technology. Since tea leaves are added to the raw materials of this product, the problem of beany smell commonly existing in existing sauce products is solved, and the nutritional content of the product is improved. The product of the invention has strong fragrance, combines sauce fragrance and tea fragrance into one, has unique taste, and is an excellent condiment. It has the characteristics of salty and sweet, fragrant but not greasy, spicy but not dry, and delicious. It is not only suitable for people to eat in families, restaurants and canteens, but also suitable for people to eat when they travel and eat. It not only improves the quality of people's diet, but also enriches the dining table culture all over the world.

Description

technical field [0001] The invention relates to a sauce, in particular to a tea-flavored soybean paste. Background technique [0002] Soybean paste is very popular because of its rich nutrition and easy digestion and absorption. Its production can be traced back to the Zhou Dynasty, and it has a history of more than 3,000 years. It has become an indispensable accompaniment to people's lives. Bean paste, soy sauce, tempeh and fermented bean curd are listed as the four traditional fermented soybean products in my country. The production of fermented bean curd and soy sauce has basically realized industrialization, but there are relatively few studies on soybean paste, and the current production mode is mainly based on workshops. . Traditional soybean paste food is unacceptable to some people because it contains a special beany smell. Contents of the invention [0003] The purpose of the present invention is to overcome the defects in the prior art, and provide a kind of te...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 蒋小冻
Owner 蒋小冻
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