Sour and hot beef fermented beans and preparation method thereof

A technology of beef sauce and soy beans, which is applied in the field of hot and sour beef sauce beans and its preparation, can solve the problems of bean flatulence factor precipitation limitation, increase production cycle and cost, and low content of flatulence factors, so as to achieve rich eating taste and improve Color, effect of enhancing satiety

Inactive Publication Date: 2017-09-05
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

With the development of society and the improvement of people's living standards, the production of soy beans is no longer limited to a single soy product. CN103461863B discloses a soy bean produced by mixed fermentation with Artemisia annua, although Artemisia annua and Chinese toon are added leaves, but the clear water still used for soaking soybeans has absolute restrictions on the precipitation of bean flatulence factors
CN1192718C discloses a preparation method of soy beans. The method takes a long time to ferm...

Method used

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  • Sour and hot beef fermented beans and preparation method thereof
  • Sour and hot beef fermented beans and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of concoction:

[0026] Take 2 parts of cardamom, 1 part of perilla, 1 part of Magnolia officinalis, 1 part of Citrus aurantii, 0.5 part of Atractylodes macrocephala, and 1 part of pinellia, add 40 parts of water, cook on high heat for 20 minutes, then turn to low heat and cook for 20 minutes, filter to obtain concoction.

[0027] Preparation of Spicy Beef Beans in Sour Sauce:

[0028] (1) Soak 40kg of soybeans, 40kg of black beans and 20kg of broad beans after cleaning in 300kg of 9° brewed white rice vinegar for 35 hours;

[0029] (2) Then remove 200kg of 9° brewed white rice vinegar, add 200kg of clear water, mix well, cook in a pressure cooker under the condition of 1kgf / cm² for 25min, remove and drain, get mixed beans and set aside;

[0030] (3) After the mixed beans are cooled to 35°C, mix in 3kg of white sugar, 10kg of 9° brewed white rice vinegar, then add 2kg of Bacillus subtilis and place it in a container for fermentation, keep the indoor temper...

Embodiment 2

[0034] The preparation of concoction, with embodiment 1

[0035] Spicy Beef Sauce Beans:

[0036] (1) Soak 30kg of soybeans, 30kg of black beans and 15kg of broad beans after cleaning in 225kg of 9° brewed white rice vinegar for 35 hours;

[0037] (2) Then remove 150kg of 9° brewed white rice vinegar, add 150kg of clear water, mix well, cook in a pressure cooker under the condition of 1kgf / cm² for 25min, remove and drain, get mixed beans and set aside;

[0038] (3) After the mixed beans are cooled to 35°C, mix in 2kg of white sugar, 10kg of 9° brewed white rice vinegar, then add 1kg of Bacillus subtilis and place it in a container for fermentation, keep the indoor temperature at 25°C, and ferment for 60 hours; got soy beans;

[0039] (4) Chop 30kg of fresh beef into small pieces and mix them with soy beans obtained in step (3), and add 25kg of chili powder, 4.5kg of salt, 1.5kg of white sugar, 10kg of 9° brewed white rice vinegar, 6kg of ginger powder, 8kg fennel powder, 0....

Embodiment 3

[0042] The preparation of concoction, with embodiment 1

[0043] Spicy Beef Sauce Beans:

[0044] (1) Soak 50kg of soybeans, 50kg of black beans and 25kg of broad beans after cleaning in 300kg of 9° brewed white rice vinegar for 35 hours;

[0045] (2) Then remove 200kg of 9° brewed white rice vinegar, add 200kg of clear water, mix well, cook in a pressure cooker under the condition of 1kgf / cm² for 25min, remove and drain, get mixed beans and set aside;

[0046] (3) After the mixed beans are cooled to 35°C, mix in 4kg of white sugar, 10kg of 9° brewed white rice vinegar, then add 4kg of Bacillus subtilis and place it in a container for fermentation, keep the indoor temperature at 25°C, and ferment for 60 hours; got soy beans;

[0047](4) Chop 40kg of fresh beef into small pieces and mix them with soy beans obtained in step (3), and add 35kg of chili powder, 6kg of salt, 2.5kg of white sugar, 10kg of 9° brewed white rice vinegar, 8kg of ginger powder, 12kg of Fennel powder, 0...

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Abstract

The invention discloses sour and hot beef fermented beans and a preparation method thereof. Three kinds of beans are infused through white rice vinegar and white granulated sugar, so that the purpose of soaking soybeans can be achieved, amino acid components in vinegar and beans can be further increased, and the absorption of anthocyanidin and nutrient substances is promoted. In the processing course, blending fluid prepared from bighead atractylodes rhizomes, cardamun, purple perilla and the like is added, so that products can have the health-care effects of benefiting qi and invigorating the spleen. In addition, brewed white rice vinegar with total acid content being 9g/100ml is added, so that the sour and sweet mouth feel of the fermented beans is increased; besides, flatulence factors in the beans react with the vinegar, so that the phenomenon of gastric distension caused by eating the beans is avoided; and besides, the shelf life of the sour and hot beef fermented beans is significantly prolonged.

Description

technical field [0001] The invention relates to the technical field of basic technology of leisure bean products, in particular to a bean with hot and sour beef sauce and a preparation method thereof. Background technique [0002] Soy bean is one of the traditional foods in our country. Soy bean can be used as a condiment in food and drink, and it can also be eaten directly. It is very popular. Traditional soy beans are generally produced by fermenting soybean materials, but now there are various kinds of soy beans on the market. Soy beans are produced by mixing salt, dried pepper and various traditional ingredients. It is rare to see soy bean products that are processed together with 9° brewed vinegar and white vinegar. With the development of society and the improvement of people's living standards, the production of soy beans is no longer limited to a single soy product. CN103461863B discloses a soy bean produced by mixed fermentation with Artemisia annua, although Artemi...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L13/10A23L11/50
CPCA23L13/10A23L11/50
Inventor 杨国华高颖岳鹏夏光寅叶玉矫陈文涓
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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