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A kind of fermented black fungus sauce and preparation method thereof

A technology of fungus sauce and tempeh, applied in the field of food processing, can solve the problem of oily taste of fungus sauce, and achieve the effects of high crude fiber content, crispy taste and rich soy fragrance.

Inactive Publication Date: 2016-08-17
邱阁玄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of fermented black fungus sauce, which uses black fungus, which has a crisper and refreshing taste than black fungus; its spicy taste is fried with dried chili instead of directly adding red oil, and the taste is more crispy and refreshing. Defects such as greasy mouthfeel of existing fungus sauce

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0022] The preparation method of above-mentioned fermented soya bean fungus sauce, comprises the steps:

[0023] Step 1. Wash and drain the fungus, cut into 0.5-3cm x 0.5-3cm strips, steam the tempeh in a steamer for 15-20 minutes, take it out and let it cool, wash the dried chili and put it in a pot, fry it dry, take it out and put it Cool and chop, fried peeled peanuts are smashed with a knife, garlic and ginger are chopped, and spices are ground into powder;

[0024] Step 2: Add rapeseed oil in a hot pot and heat to 180-200°C, add Chinese pepper and stir-fry until it changes color, remove; put fermented soya beans and chopped dried chili on low heat, stir-fry until fragrant and red oil; then add fried peeled peanuts , minced garlic, minced ginger, fried until discolored Chinese prickly ash, spice powder, white sugar, salt and sodium glutamate, then add the cut fungus, stir-fry until the water is almost exhausted, let it cool, and get the black fungus Sauce.

[0025] The t...

Embodiment 1

[0038] Prepare fermented soybeans, including the following raw materials in parts by mass: 1000 parts of soybeans, 300 parts of salt, 200 parts of old ginger, 15 parts of pepper powder, 30 parts of chili powder, and 10 parts of Erguotou. Its preparation method is as follows:

[0039] Step 1. Soak the soybeans in water, remove the gravel and sub-beans, soak until the grains are full, remove them, put them in a steamer, steam them until they are fully cooked, and let them cool;

[0040] Step 2. Spread the steamed and cooled soybeans in a stainless steel plate with a hole in the bottom. The thickness of the plate is 3cm. Cover the stainless steel plate with breathable gauze and put it in a room at 25°C for 8 days of fermentation;

[0041] Step 3. Add salt, ginger, pepper powder, and chili powder to the fermented soybeans, stir evenly, and separate the soybean grains; then add Erguotou, and stir evenly;

[0042] Step 4: put the uniformly stirred soybeans into a special vat for pi...

Embodiment 2

[0048] Prepare fermented soybeans, including the following raw materials in parts by mass: 1500 parts of soybeans, 350 parts of salt, 220 parts of old ginger, 17 parts of pepper powder, 28 parts of chili powder, and 11 parts of Erguotou. Its preparation method is as follows:

[0049] Step 1. Soak the soybeans in water, remove the gravel and sub-beans, soak until the grains are full, remove them, put them in a steamer, steam them until they are fully cooked, and let them cool;

[0050] Step 2. Spread the steamed and cooled soybeans in a stainless steel plate with a hole in the bottom. The thickness of the plate is 3cm. Cover the stainless steel plate with breathable gauze and put it in a room at 20°C for 10 days of fermentation;

[0051] Step 3. Add salt, ginger, pepper powder, and chili powder to the fermented soybeans, stir evenly, and separate the soybean grains; then add Erguotou, and stir evenly;

[0052] Step 4: put the uniformly stirred soybeans into a special vat for p...

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Abstract

The invention discloses fermented soybean-auricularia polytricha sauce. The fermented soybean-auricularia polytricha sauce is prepared from the following raw materials by mass: 100-110 parts of auricularia polytricha, 120-135 parts of the fermented soybean, 15-20 parts of dried chilli, 10-12 parts of white granulated sugar, 18-20 parts of rapeseed oil, 15-18 parts of oil fried peeled peanuts, 40-50 parts of garlic, 40-50 parts of old ginger, 3-4 parts of salt, 2-3 parts of zanthoxylum and 6-8 parts of spice. The fermented soybean-auricularia polytricha sauce also may comprise monosodium glutamate with an amount not higher than 0.1 parts by mass. The invention also discloses a preparation method of the fermented soybean-auricularia polytricha sauce. The fermented soybean-auricularia polytricha sauce provided by the invention has thick fragrance of the fermented soybean, has clear boundaries of fermented soybean, looks black brown and red bright, has fresh and crispy auricularia polytricha, tastes salty with light spicy, and can be taken by general population. The auricularia polytricha tastes crispy and refreshing, has relatively high coarse fiber content, and is beneficial to health. Besides, no red oil is added directly; the spicy flavor is achieved by stir-frying the dried chilli, so that the fermented soybean-auricularia polytricha sauce is not greasy, and tastes crispy and refreshing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fermented black fungus sauce and a preparation method thereof. Background technique [0002] Auricularia auricula, also known as yellow-backed fungus, has similar nutrients to black fungus. It has the effects of nourishing blood, promoting blood circulation, stopping bleeding and relieving pain. In addition, it also has the effects of promoting immune function, delaying aging, anti-thrombosis, lowering blood fat and anti-atherosclerosis. The hair on the back of the fungus is rich in polysaccharides, and it is one of the six medicinal fungi with the strongest anti-tumor activity (the others are Ganoderma lucidum, Yunzhi, Betula pleura, Tree tongue, and Rhizoma rhizome). Auricularia auricula has a high content of crude fiber, which can promote the digestion, absorption and metabolism of many nutrients in the human body. The texture of the fungus is slightly thicker than th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L31/00A23L33/10
CPCA23L27/60A23L31/00A23L11/50
Inventor 邱阁玄邱夏曹衍虎
Owner 邱阁玄
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