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
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  • 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

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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...

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PUM

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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

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCY02A40/90
Inventor 阳良明
Owner 阳良明
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