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Spicy oil chilli containing fermented soya bean cakes

A technology of spicy fermented soy bean and fermented soy bean cake, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of deterioration, achieve the effect of prolonging the shelf life, preventing the growth of parasites, and having a strong mellow fragrance

Inactive Publication Date: 2012-02-08
DAFANG QIONGFANG FOOD DVELOPMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these chili seasonings have different formulas, different processing procedures, and tastes have their own characteristics, these edible chili seasonings on the market, some are mixed with water, and can only be preserved for a short time after being opened for the first time when eating. Over time, it will deteriorate over time. Due to the differences in the raw materials selected and the manufacturing process, the materials used in this product are different. Although there are some similarities in chili condiments, products from all over the world have their own unique features and become local specialty products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] According to the formula, prepare 110 kg of dry wrinkled pepper, 130 kg of vegetable oil, 15kg of soybean paste, 0.8kg of pepper, 12.5kg of ginger, 12.5kg of garlic, 12kg of salt, 3kg of monosodium glutamate, and 0.5kg of sugar; put 130 kg of vegetable oil into the pot, and the oil temperature is 70 From ℃ to 110℃, put the washed, filtered and crushed peppers into the pot and stir-fry until the water is completely removed, stir-fry the aroma, then remove from the pot, then separate 40% vegetable oil and put it back into the pot, put the crushed peppers Put 15kg of fermented soya bean cake into the pot, fry until golden, then put the ginger and garlic into the pot, remove the water, fry the aroma, keep the remaining temperature on low heat, add salt, pepper, monosodium glutamate, and sugar into the fried Mix it well with chili peppers, take it out of the pot and cool it, put it into containers, seal it, label it and pack it, and you will get a product with good color, aro...

Embodiment 2

[0026] According to the formula, prepare 100 kg of dry wrinkled pepper, 140 kg of vegetable oil, 20 kg of tempeh cake, 0.8 kg of pepper, 12.5 kg of ginger, 12.5 kg of garlic, 12.5 kg of salt, 3 kg of monosodium glutamate, and 0.5 kg of sugar. Put 140 kg of vegetable oil into the pot. When the oil temperature is 70-110°C, put the washed, dried and crushed peppers into the pot and fry until the water is completely removed. After frying the aroma, start the pot and separate 40% of the vegetable oil. Put it back into the pot, put 20kg of crushed fermented soya bean cake into the pot, fry until golden brown, then put the prepared ginger and garlic into the pot, remove the water, fry the aroma, keep the remaining temperature on low heat, add salt and pepper , monosodium glutamate, and sugar are taken out of the pot and put into the stir-fried peppers and mixed well. Finally, after being taken out of the pot and cooled, they are divided into small containers, sealed, labeled and packa...

Embodiment 3

[0028] According to the recipe, prepare 100 kg of dry wrinkled pepper, 130 kg of vegetable oil, 25 kg of soybean paste, 0.8 kg of pepper, 12.5 kg of ginger, 12.5 kg of garlic, 15 kg of salt, 3 kg of monosodium glutamate, and 0.5 kg of sugar. Put 130 kg of vegetable oil into the pot. When the oil temperature is 70-110°C, put the washed, dried, and crushed peppers into the pot and fry until the water is completely removed. After frying the aroma, start the pot and separate 40% of the vegetable oil. Put it back into the pot, put 25kg of crushed soybean meal into the pot, deep-fry until golden yellow, then put the prepared ginger and garlic into the pot, remove the water, stir-fry until fragrant, keep the remaining temperature on low heat, add salt, pepper, Put the monosodium glutamate and sugar into the stir-fried peppers and mix well. Finally, after cooling, put them into small containers, seal them, label them and pack them to get a product with good color, aroma and taste.

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Abstract

The invention discloses spicy oil chilli containing fermented soya bean cakes. The spicy oil chilli comprises 100-110 of dry crinkly chillies, 130-140 of vegetable oil, 15-25 of fermented soya bean cakes, 20-25 of gingers, 20-25 of garlic, 20-30 of salt, 2-4 of monosodium glutamate, 0.7-0.9 of peppers and 0.4-0.6 of sugar. A production method of the spicy oil chilli containing the fermented soya bean cakes comprises the following steps of: processing the raw materials; and frying the raw materials in a pan respectively, dehydrating the raw materials, frying the raw materials, adding the salt, peppers, monosodium glutamate and sugar, dishing up the raw materials, putting the fried chillies into the raw materials, stirring the materials uniformly and subpackaging after cooling to obtain the products. The spicy oil chilli has the following advantages that: the spicy oil chilli is spicy and tasty, has long aftertaste and improve the appetite; most of the used raw materials are natural and no additive is used; and as the dry crinkly chillies, vegetable oil, fermented soya bean cakes, gingers and the like have richer nutrient components, the spicy oil chilli containing the fermented soya bean cakes is scarce nutritional and healthy condiment.

Description

technical field [0001] The application of the present invention relates to a food condiment and a preparation method, in particular to a kind of spicy soybean paste oil chili and a preparation method. Background technique [0002] There are many seasonings on the market. For food condiments containing chili, there are single type and compound type, and there are more and more compound types. However, there are relatively few spicy soybean paste oil chili peppers, and they are fresh Chili making. Although these chili seasonings have different formulas, different processing procedures, and different tastes, these edible chili seasonings on the market are mixed with water, and can only be preserved for a short time after being opened for the first time when eating. Over time, it will deteriorate over time. Due to the differences in the raw materials selected and the manufacturing process, the materials used in this product are different. Although there are some similarities in...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/226A23L19/00A23L27/20
Inventor 高文凤
Owner DAFANG QIONGFANG FOOD DVELOPMENT
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