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Method for making chopped yellow royal chili flavor fermented soybeans

A technology of yellow tribute pepper and soybean meal, which is applied in the field of preparation of chopped yellow tribute pepper flavored soybean meal, can solve the problems of long-term preservation of flavor chili sauce and affect the color and taste of yellow tribute pepper, and achieve unique flavor, unique flavor and color bright golden effect

Inactive Publication Date: 2017-11-07
衡东县庆发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor chopped yellow tribute peppers pickled by these methods not only retain the original taste and nutrition of vegetables and yellow tribute peppers, but also the unique flavor and aroma of chopped yellow tribute peppers provide some new ways for the preparation of flavor yellow tribute peppers , but these methods marinate the vegetables together with the yellow tribute pepper, the vegetables will affect the color and taste of the yellow tribute pepper, and the prepared flavor chili sauce is difficult to preserve for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] After 220g of apotheca, 180g of wild chrysanthemum, 180g of brocade, 200g of sweet grass, and 230g of water willow herbal materials are mixed uniformly, add 10 times the volume of water of the herbal raw materials, heat to boil, then keep a slight boil on low fire, and boil for 2 hours. Take 1.2L of boiled water and 4kg of freshly ground rice noodles and mix evenly to make balls with a particle size of about 3cm. Cover the balls with a cloth and place them in a cool place at a temperature of about 25℃. After natural fermentation for 2 days, they will be dried in natural light to obtain medicated wine. song.

[0042] Steam 50kg of glutinous rice, after cooling, add 0.7kg of crushed medicinal koji, mix well, put it into the tank, compact, seal, keep the temperature at 30℃, ferment for 8 days, the fermented material adopts traditional steaming The wine process is to steam the wine, and three containers are used to collect the wine head, wine heart and wine tail respectively; ...

Embodiment 2

[0047] After 240g of apothecium, 170g of wild chrysanthemum, 180g of brocade, 210g of sweet grass and 210g of water willow herbal materials are mixed uniformly, add 8 times the volume of water of the herbal raw materials, heat and boil, then keep a slight boil on a low fire, and boil for 2 hours. Take 1.5L of boiled water and 4kg of freshly ground rice flour and mix evenly to make balls with a particle size of about 3cm. Cover the balls with a cloth and place them in a cool place at a temperature of about 25℃. After natural fermentation for 2 days, they are dried in natural light to obtain medicated wine. song.

[0048] Steam 50kg of glutinous rice, after cooling, add 0.5kg of crushed medicinal koji, mix well, put it into the tank, compact, seal, keep the temperature at 30℃, ferment for 8 days, the fermented material adopts traditional steaming The wine process is to steam the wine, and three containers are used to collect the wine head, wine core and wine tail respectively; the ...

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Abstract

The invention discloses a method for making chopped yellow royal chili flavor fermented soybeans. The method comprises the following steps: boiling traditional Chinese herbal medicine raw materials such as ranunculus sieboldi, wild chrysanthemum flos, herba euphorbiae humifusae, glycyrrhiza uralensis and penthorum chinense with water, mixing the obtained decoction with rice flour so as to obtain medicinal distiller's yeast, fermenting sticky rice with the medicinal distiller's yeast, brewing wine so as to obtain a wine material, mixing the wine material with yellow royal chilies and salt, performing sealing fermentation so as to obtain chopped yellow royal chilies, mixing the chopped yellow royal chilies with fermented soybeans, and performing pickling, thereby obtaining the making chopped yellow royal chili flavor fermented soybeans which are crispy in taste, good in color, rich in nutrition, and unique in flavor, and have effects of avoiding internal heat, stimulating appetite, helping digestion to remove food retention, clearing heat, removing toxin and the like. The method is simple to operate, low in cost and beneficial to industrial production.

Description

Technical field [0001] The invention relates to a preparation method of tempeh with chopped yellow tribute pepper flavor, in particular to a method for pickling tempeh with special rice wine and then marinating tempeh with chopped yellow tribute pepper, belonging to the technical field of seasoning food. Background technique [0002] Chili is a kind of vegetable that is loved by people, spicy, warm in nature, pungent, and rich in nutrients. Peppers can be divided into fresh peppers and processed peppers according to their uses. Fresh peppers are mainly bell peppers and horn peppers, and processed peppers are mainly Chaotian peppers and line peppers. In southern my country, chili is mainly processed into fermented chopped pepper. Fermented chopped pepper is a popular condiment and table food in the spicy region of southern my country. Chopped chili is a specialty food of Hunan. It can be eaten out of the altar or used as a condiment for cooking. The authentic Hunan chopped chili...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L11/00A23L33/10C12G3/02A23L11/50
CPCA23L19/20A23L33/10C12G3/02A23V2002/00A23L11/50A23V2200/30
Inventor 秦树林
Owner 衡东县庆发食品有限公司
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