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Spicy fermented black bean cake oil-fried chili pepper sauce

A technology of tempeh cake and pepper, applied in application, food preparation, food science and other directions, can solve problems such as spoilage, and achieve the effects of extending shelf life, pure taste and long aftertaste

Inactive Publication Date: 2017-01-04
GUIZHOU MENGRUN QUAIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these chili seasonings have different formulas, different processing procedures, and tastes have their own characteristics, these edible chili seasonings on the market, some are mixed with water, and can only be preserved for a short time after being opened for the first time when eating. Over time, it will deteriorate over time. Due to the differences in the raw materials selected and the manufacturing process, the materials used in this product are different. Although there are some similarities in chili condiments, products from all over the world have their own unique features and become local specialty products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] According to the formula, prepare 110kg of dry wrinkled pepper, 130kg of vegetable oil, 15kg of soybean paste, 0.8kg of pepper, 12.5kg of ginger, 12.5kg of garlic, 12kg of salt, 3kg of monosodium glutamate, and 0.5kg of sugar; At ℃, put the washed, filtered and crushed peppers into the pot and fry until the water is completely removed. After frying the aroma, remove from the pot, then separate 40% vegetable oil and put it back into the pot, and put 15kg of crushed soybean meal Put it into the pot and fry it until it is golden brown, then put the ginger and garlic into the pot, remove the water, fry the aroma, keep the remaining temperature on a low heat, add salt, pepper, monosodium glutamate, sugar into the fried pepper and mix Evenly, finally take the pot out of the pot and cool it down, put it into containers, seal it, label it and pack it, and you will get a product with good color, aroma and taste.

Embodiment 2

[0021] According to the formula, prepare 100kg of dry wrinkled pepper, 140kg of vegetable oil, 20kg of tempeh cake, 0.8kg of pepper, 12.5kg of ginger, 12.5kg of garlic, 12.5kg of salt, 3kg of monosodium glutamate, and 0.5kg of sugar. Put 140kg of vegetable oil into the pot. When the oil temperature is 70-110°C, fry the washed, dried, and crushed peppers in the pot until the water is completely removed. After the aroma is fried, remove the pot, and then separate 40% of the vegetable oil and put it in the pot. Return to the pot, put 20kg of crushed soybean meal into the pot, deep-fry until golden yellow, then put the prepared ginger and garlic into the pot, remove the water, stir-fry until fragrant, keep the remaining temperature on low heat, add salt, pepper, Put the monosodium glutamate and sugar into the stir-fried peppers and mix well. Finally, after cooling, put them into small containers, seal them, label them and pack them to get a product with good color, aroma and taste....

Embodiment 3

[0023] According to the recipe, prepare 100kg of dry wrinkled pepper, 130kg of vegetable oil, 25kg of soybean paste, 0.8kg of pepper, 12.5kg of ginger, 12.5kg of garlic, 15kg of salt, 3kg of monosodium glutamate, and 0.5kg of sugar. Put 130kg of vegetable oil into the pot. When the oil temperature is 70-110°C, fry the washed, dried, and crushed peppers in the pot until the water is completely removed. After the aroma is fried, remove the pot, and then separate 40% of the vegetable oil and put it in the pot. Return to the pot, put 25kg of crushed tempeh into the pot, deep-fry until golden brown, then put the prepared ginger and garlic into the pot, remove the water, stir-fry until fragrant, keep the remaining temperature on low heat, add salt, pepper, monosodium glutamate 1. Take the sugar out of the pot and put it into the stir-fried peppers and mix well. Finally, after cooling down in the pot, pack it into small containers, seal it, label it and pack it to get a product with g...

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PUM

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Abstract

The invention discloses spicy fermented black bean cake-fried chili pepper sauce. A technical scheme of the spicy fermented black bean cake-fried chili pepper sauce comprises the following raw materials: 100-110 of dried chili peppers, 130-140 parts of vegetable oil, 15-25 parts of fermented black bean cakes, 20-25 parts of fresh gingers, 20-25 parts of garlic, 20-30 parts of edible salt, 2-4 parts of monosodium glutamate, 0.7-0.9 part of Chinese prickly ash and 0.4-0.6 part of edible sugar. A preparation method of the spicy fermented black bean cake oil-fried chili pepper sauce comprises the following steps: treating the raw materials, namely respectively stir-frying the raw materials in a pan so as to thoroughly remove the water and have the aroma fried out; putting the edible salt, the Chinese prickly ash, the monosodium glutamate and the edible sugar into the pan; and then, dishing off and adding the mixture into the stir-fried chili peppers and carrying out uniform mixing; and carrying out cooling and sub-packaging, so that the products of the spicy fermented black bean cake oil-fried chili pepper sauce are obtained. The spicy fermented black bean cake oil-fried chili pepper sauce disclosed by the invention has the characteristics of spicy and delicious taste, long-lasting aftertaste, and appetite-improving effect and so on. The utilized raw materials are mostly natural materials, and no any additive is used. Moreover, the chili peppers, the vegetable oil, the fermented black bean cakes, the fresh gingers and the like all contains relatively rich nutrients, so that the spicy fermented black bean cake-fried chili pepper sauce is a rare good nourishing and health-caring seasoning.

Description

technical field [0001] The application of the present invention relates to a food condiment and a preparation method, in particular to a kind of spicy soybean paste oil chili and a preparation method. Background technique [0002] There are many seasonings on the market. For food condiments containing chili, there are single type and compound type, and there are more and more compound types. However, there are relatively few spicy soybean paste oil chili peppers, and they are fresh Chili making. Although these chili seasonings have different formulas, different processing procedures, and different tastes, these edible chili seasonings on the market are mixed with water, and can only be preserved for a short time after being opened for the first time when eating. Over time, it will deteriorate over time. Due to the differences in the raw materials selected and the manufacturing process, the materials used in this product are different. Although there are some similarities in...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/20A23L1/221A23L1/29A23L1/01
Inventor 张明富李润开
Owner GUIZHOU MENGRUN QUAIL
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