Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation process of soybean stewed sauce

A production process and soybean technology, applied in food preparation, application, climate change adaptation and other directions, can solve the problems affecting the color and taste of soybean paste, and achieve the effect of dark and bright color, strong spicy taste, and mellow taste.

Inactive Publication Date: 2013-03-27
阳良明
View PDF2 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauce made by this method is more suitable for storage in the dry climate in the north. In the south, especially in the mountainous areas of southern Anhui, soybean paste is produced and stored, and the color and taste of the soybean paste are often affected by the excessive humidity in the rainy season.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] 1) Select and clean the raw soybeans, soak in the tank for 4-6 hours until thoroughly soaked, drain the water, steam in the steamer for 1-3 hours, then cool in the pot for 4-8 hours before use;

[0015] 2) Select and clean the raw peppers, and use a pulverizer to pulverize them for use;

[0016] 3) Pour the crushed pepper in step 2 into the steamed soybean raw material. The weight ratio of the raw pepper and soybean is 1:2.5, then add a little salt, ginger and garlic, mix well and add to the fermenter for natural Fermentation, the fermentation period is 1 month;

[0017] 4) Dry the fermented sauce in step 3 for 2-4 months in sufficient sunlight;

[0018] 5) Simmer the sauce in a cool place for 0.5-1.5 months after drying in step 4;

[0019] 6) After sterilizing the stuffed sauce in step 5, it can be filled into cans.

[0020] After the conventional fermentation and drying procedures, the present invention adds a steaming procedure, which can effectively adjust the mo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation process of soybean stewed sauce. According to the preparation process, a stewing procedure is added after the conventional fermentation and drying procedures, so that the moisture in the sauce can be effectively regulated, and the balance of moisture inside and outside the sauce is ensured. Meanwhile, the stewed soybean sauce is black and bright in color, more mellow in mouthfeel and thicker in peppery taste and is particularly suitable for preparation and storage in southern areas and particularly in the southern Anhui.

Description

technical field [0001] The invention relates to a condiment for a meal, in particular to a production process of a soybean sauce. Background technique [0002] Soybean paste has a long history in our country. The commonly used production technology is to ferment soybeans into sauce cubes after cooking, break the fermented sauce cubes into pieces, put them in a tank, add salt water to ferment, and ferment them into finished products. The sauce made by this method is more suitable for storage in the dry climate in the north. In the south, especially in the mountainous areas of southern Anhui, soybean paste is produced and stored, and the color and taste of the soybean paste are often affected by the excessive humidity in the rainy season. Contents of the invention [0003] Aiming at the above deficiencies in the prior art, the present invention provides a manufacturing process for soybean paste that is suitable for making and storing in humid weather in the south. [0004] ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCY02A40/90
Inventor 阳良明
Owner 阳良明
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com