Barrel-steamed fermented soybean paste health food

A technology of health food and soybean paste, which is applied in the field of condiments or flavored foods, can solve the problems of losing freshness, fragrance, tenderness, crispness, loss of crispness, and monotonous taste, and achieve the effects of high economic benefits, easy production change, and strong aroma

Inactive Publication Date: 2016-06-08
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the production process of the product is mostly preserved by adding preservatives or high oil content, the product hygiene is poor, the oil content is extremely high, the taste is monotonous, and the flavor and taste are not strong
[0004] After retrieval, the notice number is CN1045689 Chinese patent application disclosed "preserved mustard spicy sauce production method" and there are many deficiencies. After being soaked in the auxiliary materials in the sauce, it quickly loses its brittleness, and loses its fresh, fragrant, tender and crisp characteristics; secondly, the powdery chili is used in this patent application, which will easily make the chili lose its fragrant and spicy characteristics during the storage period; finally , the non-thickening auxiliary material in the patent application makes the product lack the unique taste, smell and moderate viscosity of sauce, and is prone to layering

Method used

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Examples

Experimental program
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Embodiment 1

[0027] (1) Bean selection: It is required to select selected soybeans, which are fresh, uniform and plump, free of impurities and mildew.

[0028] (2) Soaking: Wash the surface of the beans with water, and control the soaking time to 1-2 hours according to the water temperature of the season.

[0029] The judgment criterion is that there are basically no wrinkles on the surface of soybeans, and the two halves can be separated by lightly pinching the soybeans. Drain the soaked beans and drain the remaining water, ready for steaming.

[0030] (3) Preheating of the steamer: Take a clean and smooth bamboo tube with a smooth bamboo bottom and place it in olive oil to preheat for 5-30 minutes; Heat in clean water at 90-95°C for 5-10 minutes; then take another bamboo tube top cover with a slightly larger diameter and just enough to fasten the middle cover of the bamboo tube;

[0031] (4) Steamed beans: Drain the water in the bamboo tube, put the soybeans into the bottom bamboo tube...

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PUM

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Abstract

The invention discloses a barrel-steamed fermented soybean paste health food. Cantonese soybean paste disclosed by the invention is refined on the basis of traditional fermentation and production of soybeans through combining a modern production technology; shapes of whole soybeans are kept, and the soybean paste has a golden yellow to reddish brown color, is good in color and luster, delicious in taste, moderate in saline and sweet tastes, and is rich in aroma. Flavors and characteristics of traditional brewed soybean paste can be kept, and requirements on modern diet are also met. The soybean paste is suitable for cooking, braising, cooking and frying. The product can be produced on the basis of previous production without adding other large-size equipment; management and production line change are easy to realize and economic benefits are high.

Description

technical field [0001] The invention relates to seasoning or flavor food, in particular to a barrel-steamed fermented soybean paste health food. Background technique [0002] Soybean paste is rich in nutrition, and its main components are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body. Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes during cooking, but also produce amino acids under the action of microorganisms, which can make dishes more delicious and have the effect of appetizing and helping food. Soybean paste is also rich in linoleic acid and linolenic acid, which are good for supplementing essential fatty acids and lowering cholesterol. The fat in soybean paste is rich in unsaturated fatty acids and soybean lecithin, which can maintain the elasticity of blood vessels, strengthen the brain and prevent the formation of fatty liver. [0003] Due to re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23V2002/00A23V2200/30A23V2250/5086A23V2250/5036
Inventor 张政毛瑞丰卿明义王璐璐
Owner GUANGXI UNIV
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