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Fermented soybean chilies and preparation method thereof

A technology of tempeh and chili, which is applied in the food field, can solve the problems of great taste differences, and achieve the effect of unique fragrance, easy use, and black and red color

Inactive Publication Date: 2013-03-27
大方县陈祖先食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Soup or hot pot dipping sauce, cold salad, rice, hot pot base, etc. are commonly used as condiments such as tempeh and chili noodles, but due to the different levels of producers, the taste varies greatly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A tempeh vegetarian chili, comprising the following steps:

[0024] (1) Soak soybeans in water for 1 day, steam until the upper layer of soybeans turns yellowish-brown and rotten when gently pinched by hand; first fermentation, temperature 18°C, time 9 days; storage 18 days, Stirring; second fermentation, natural fermentation time 9 days; drying at 85°C for 15 hours, stirring, forming a ball; (2) Peel 25,000g of garlic, 15,000g of ginger, wash and mash, add 65,000g of chili noodles, Dafang fermented soybeans 15000g, 15000g salt, 5000g amino acid, 1500g sodium glutamate, stir well;

[0025] (3) Vacuum packaged.

[0026]

Embodiment 2

[0028] A tempeh vegetarian chili, comprising the following steps:

[0029] (1) Soak soybeans in water for 1 day, steam until the upper layer of soybeans turns yellowish-brown and rotten when gently pinched by hand; first fermentation, temperature 16°C, time 10 days; storage 15 days, Stirring; second fermentation, 8 days of natural fermentation; drying at 80°C for 20 hours, stirring, forming a ball;

[0030] (2) Peel 20,000g of garlic and 10,000g of ginger, wash and mash them, add 60,000g of chili noodles, 10,000g of tempeh, 10,000g of salt, 4,000g of amino acids, and 1,000g of sodium glutamate, and stir well;

[0031] (3) Ready to pack.

[0032]

Embodiment 3

[0034] A tempeh vegetarian chili, comprising the following steps:

[0035] (1) Soak soybeans in water for 2 days, steam until the upper layer of soybeans turns yellowish-brown and rotten when gently pinched by hand; first fermentation, temperature 20°C, time 8 days; storage 20 days, Stirring; second fermentation, 10 days of natural fermentation; drying at 90°C for 10 hours, stirring, forming a ball;

[0036] (2) Peel 30,000g of garlic and 20,000g of ginger, wash and mash them, add 70,000g of chili noodles, 20,000g of tempeh, 20,000g of salt, 6,000g of amino acids, and 2,000g of sodium glutamate, and stir well;

[0037] (3) Vacuum packaged.

[0038]

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PUM

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Abstract

The invention discloses fermented soybean chilies and a preparation method thereof. The method includes soaking soybeans with water for 1-2 days, steaming the soybean until the upper layers of the soybeans turn into tawny and are mushy when pinched by hands; performing the first fermentation at a temperature of 16-20 DEG C for 8-10 days; storing for 15-20 days with stirring; performing the second fermentation at a temperature of 80-90 DEG C for 8-10 days; drying for 10-20 hours with stirring into a cluster to obtain fermented soybeans; peeling, washing and mashing 20-30 parts of garlic and 10-20 parts ginger; adding 60-70 parts of chili powder, 10-20 parts of fermented soybeans, 10-20 parts of salt, 4-6 parts of amino acid and 1-2 parts of sodium glutamate with even stirring; and packaging to obtain the product. The fermented soybean chilies are full of nutrients, bright, black red in color, delicious, tasty, unique in aroma, long in aftertaste, appetizing, spleen-strengthening and convenient to use; and obtained through mashing, adding the chili powder, the fermented soybeans, the salt, the amino acid and sodium glutamate with even stirring, and packaging.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a tempeh-infused chili pepper, and also to a preparation method of the tempeh-infused chili pepper. [0002] Background technique [0003] Fermented soya bean has the effects of invigorating the spleen and appetizing, aiding digestion, and promoting appetite, and is one of the cooking seasonings. The production and fermentation methods of Sichuan soybean meal and Guizhou soybean meal are different, and their tastes are quite different. The specific method of Guizhou Douchi is to choose soybeans with large and plump grains, no insects, no mildew and deterioration to make Douchi. Soak soybeans in water for 24 hours to make them fully swell and absorb water for easy steaming. When steaming, cover tightly and steam with high heat. The steaming time is generally 20 hours. If you use a pressure cooker, it will take 0.5 to 1 hour. When the soybeans are steamed until the upper layer tu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L1/221A23L1/20A23L1/29A23L27/22A23L11/00A23L27/10A23L33/00
Inventor 陈祖先
Owner 大方县陈祖先食品厂