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Flavored fermented soybean chilli sauce and preparation method thereof

A technology of soy sauce and chili, which is applied in the field of food processing, can solve problems such as excessive addition of artificial seasoning, low content of nutrient elements, and insufficient flavor of chili, etc., and achieve the effects of improving taste, simple operation, and inhibiting the secretion of gastric acid

Inactive Publication Date: 2014-12-10
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a flavored soybean oil chili and its preparation method, so as to solve the problems of single raw material, insufficient flavor of chili, low nutrient element content, and excessive addition of artificial seasoning to cause diarrhea for eaters in many oil chili products.

Method used

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  • Flavored fermented soybean chilli sauce and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A flavored soy sauce pepper and a preparation method thereof, the method comprising the following steps:

[0020] a. First, heat 135 parts of rapeseed oil to 95°C, chop 5 parts of ginger and 5 parts of garlic, and then fry them with 10 parts of walnut kernels, 25 parts of tempeh, and 1 part of Zanthoxylum bungeanum in the heated rapeseed oil. Take it out after 2 minutes to get the fried mixed seasoning;

[0021] b. Put 105 parts of chili powder into rapeseed oil, fry for 1 minute until the chili powder turns purple, immediately add mixed seasoning and fry for 10 seconds, then add 20 parts of salt, 0.8 parts of white sugar and turn off the heat and stir Uniformly get flavored bean sauce chili;

[0022] c. Put the flavored soybean oil chili into a sterilized bottle while it is hot, seal it, place it in a water bath at 100°C for sterilization for 25 minutes, and obtain the finished flavored soybean oil chili after cooling.

Embodiment 2

[0024] A flavored soy sauce pepper and a preparation method thereof, the method comprising the following steps:

[0025] a. First, heat 155 parts of rapeseed oil to 125°C, finely chop 25 parts of ginger and 25 parts of garlic, put them into the heated rapeseed oil and fry them with 30 parts of walnut kernels, 45 parts of tempeh, and 5 parts of Zanthoxylum bungeanum Take it out after 3 minutes to obtain the fried mixed seasoning;

[0026] b. Put 125 parts of chili powder into rapeseed oil, fry for 3 minutes until the chili powder turns purple, immediately add mixed seasoning and fry for 15 seconds, then add 40 parts of salt, 1.4 parts of white sugar and turn off the heat and stir Uniformly get flavored bean sauce chili;

[0027] c. Put the flavored soybean oil chili into a sterilized bottle while it is hot, seal it, place it in a water bath at 100°C for sterilization for 25 minutes, and obtain the finished flavored soybean oil chili after cooling.

Embodiment 3

[0029] A flavored soy sauce pepper and a preparation method thereof, the method comprising the following steps:

[0030] a. First, heat 140 parts of rapeseed oil to 100°C, chop 10 parts of ginger and 10 parts of garlic and fry them with 15 parts of walnut kernels, 30 parts of tempeh, and 2 parts of Zanthoxylum bungeanum in the heated rapeseed oil. Take it out after 2 minutes to get the fried mixed seasoning;

[0031] b. Put 110 parts of chili powder into rapeseed oil, fry for 1 minute until the chili powder turns purple, immediately add mixed seasoning and fry for 10 seconds, then add 25 parts of salt, 1 part of white sugar and turn off the heat and stir Uniformly get flavored bean sauce chili;

[0032] c. Put the flavored soybean oil chili into a sterilized bottle while it is hot, seal it, place it in a water bath at 100°C for sterilization for 25 minutes, and obtain the finished flavored soybean oil chili after cooling.

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Abstract

The invention discloses flavored fermented soybean chilli sauce. In parts by weight, the flavored fermented soybean pepper sauce is prepared by 105-125 parts of chilli powder, 135-155 parts of colza oil, 25-45 parts of fermented soybeans, 10-30 parts of walnut kernels, 20-40 parts of edible salt, 5-25 parts of garlic, 5-25 parts of gingers, 1-5 parts of pepper and 0.8-1.4 part of white granulated sugar. According to the flavored fermented soybean chilli sauce, the fermented soybeans, the walnuts and the chilli powder are combined, the fermented soybeans are capable of restraining the secretion of gastric acid and activating the secretion of alkaline grume, the chilli powder contains a large amount of vitamin C and the walnuts have the functions of refreshing and nourishing the brain, and in the eating process, the fragrance of the fermented soybeans and the crisp of the walnuts can be tasted, so that the taste of the chilli sauce is greatly improved and the function of preventing and treating gastric ulcer can be provided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flavored soybean oil chili and a preparation method thereof. Background technique [0002] Capsicum, also known as pepper, sea pepper, pepper, spicy horn, Qin pepper, etc., is a plant of the genus Capsicum in the family Solanaceae. Capsicum is an annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, yellow or purple when ripe, with red being the most common. The fruit of the pepper has a spicy taste due to the capsaicin contained in the peel. Can increase appetite. Capsicum is rich in vitamin C, β-carotene, folic acid, magnesium and potassium. The content of vitamin C in capsicum ranks first among vegetables. Capsaicin in capsicum also has anti-inflammatory and antioxidant effects, which helps reduce Risk of heart disease, certain tumors, and other chronic diseases that come with age. [0003] Oily chili is a...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23V2002/00
Inventor 吴华友尹学东
Owner GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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