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Spicy fermented soya bean processing technology

A processing technology, the technology of spicy fermented soy bean, which is applied in the field of food processing, can solve the problems of single taste and uneven quality of fermented soy bean sauce, and achieve the effect of natural color, long fresh-keeping period and fresh taste

Inactive Publication Date: 2013-03-27
童友忠
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of single taste and uneven quality of fermented soy sauce, the present invention provides a new production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A kind of processing technology of spicy fermented soya bean, its processing step is:

[0015] 1) To prepare ginger juice, clean the ginger, remove the spoiled part, crush it with a grinder, then filter it with a filter cloth to get the juice, and put the ginger juice in a stainless steel bucket for later use. Take a certain amount of ginger juice and ingredients in the pot, add a certain amount of tap water, and stir the system at the same time, then pour the mixed sugar when it is heated to 70 degrees Celsius, and continue to heat up to 80-85 degrees Celsius until it dissolves into a uniform solution;

[0016] 2) Preparation of mashed garlic: Soak garlic in tap water for about 2 hours, remove the rotten part on the surface of the mashed garlic, wash it with clean water, and then use a refiner to grind it into a slurry and put it in a bowl. The use of mashed garlic should not exceed 6 hours ;

[0017] 3) Peanut processing: After removing impurities, weigh the spec...

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Abstract

The invention belongs to food manufacture field, and concretely relates to a spicy fermented soya bean processing technology. The processing technology comprises the following steps: preparing a ginger liquid and mashed garlic, processing peanut, processing hot pepper, heating paprika oleoresin in an oil pan, at the temperature of 140 DEG C, adding fermented soya bean, peanut, mashed garlic, the ginger liquid, monosodium glutamate and perfume for frying, and finally adding the mashed garlic; dumping fried chilli sauce in a mixer for stirring, wherein the rotating speed of the mixer is 300rotation / minute, using a pasteurization method for sterilizing and processing, then packaging and sealing. The product employs a traditional processing technology, the current quantitative processing method is used, the taste is fragrant and spicy, the color is natural, and the shelf life is long. The processing process does not contain antiseptic.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a processing technology of spicy fermented soya bean. Background technique [0002] The Laoganma fermented bean chili sold in the Chengdu market is made by soaking the fermented bean chili in oil, which not only has a bad shape, but also has a strong oily smell. The traditional Yongchuan Douchi and Tongchuan Douchi are both made by traditional processing techniques, and their color is black and yellow. In addition, the taste of tempeh is relatively simple. [0003] In the patent No. 98112013, a method of making fermented soya bean pepper is given. However, the traditional frying process will cause the taste of the same batch of fermented soya bean sauce to be different from the skill of the master worker and the mastery of the heat due to uneven stirring. , The quality is uneven. Contents of the invention [0004] In order to solve the problems of single taste and uneven quali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 童友忠
Owner 童友忠
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