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Tempeh chili sauce and preparation method thereof

A technology of tempeh chili sauce and edible vegetable oil is applied in the field of food processing to achieve the effects of shortening heating time, preventing and treating cardiovascular and cerebrovascular diseases, and prolonging shelf life

Inactive Publication Date: 2017-11-17
深圳嘉美食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the semi-solid seasoning (sauces) products sold in the market have added additives to achieve the effect of extending the shelf life. Eating a large number of semi-solid seasonings (sauces) products containing additives will cause various diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0015] The invention provides a method for preparing tempeh chili sauce. The weight ratios of raw materials used in the preparation method are as follows: 35-40 parts of tempeh, 30-35 parts of edible vegetable oil, 5-10 parts of shiitake mushrooms, and 5-10 parts of peanuts. 10 parts, 5-10 parts of tempeh, 3-5 parts of sesame, 3-5 parts of dried chili, 3-5 parts of spices, 0.5-1 part of white sugar, 0.5-1 part of table salt, 0.5-1 part of monosodium glutamate;

[0016] Described preparation method comprises the steps:

[0017] Step 1, heating the edible vegetable oil to a temperature of 80-90°C, adding tempeh to the edible vegetable oil;

[0018] Step 2. Heat the edible vegetable oil obtained in step 1 while stirring until the temperature is 95-110° C., and keep the temperature constant for 30-40 minutes;

[0019] Step 3. Add shiitake mushrooms, tempeh, spices and salt to the edible vegetable oil obtained in step 2, keep the temperature at 95-110°C, and keep the temperature c...

Embodiment 1

[0033] A tempeh hot sauce is prepared from the following raw materials in parts by weight:

[0034] 35 parts of tempeh, 30 parts of edible vegetable oil, 5 parts of shiitake mushrooms, 5 parts of peanuts, 5 parts of tempeh, 3 parts of sesame seeds, 3 parts of dried chilies, 3 parts of spices, 0.5 parts of white sugar, 0.5 parts of table salt, and 0.5 parts of monosodium glutamate;

[0035] The preparation method of above-mentioned tempeh hot sauce may further comprise the steps:

[0036] Step 1. Add edible vegetable oil into the electric heating pot. When the oil temperature rises to about 80°C, add the tempeh that has been cut into small pieces into the pot;

[0037] Step 2. Turn on the stirring blade switch in the heating pot, continue heating to 95°C, stir while heating, keep the temperature for 30 minutes, and evaporate most of the water in the tempeh;

[0038] Step 3. Add soaked and cut shiitake mushrooms, tempeh, spices and salt into the pot, continue heating to 95°C, a...

Embodiment 2

[0041] A tempeh hot sauce is prepared from the following raw materials in parts by weight:

[0042] 38 parts of tempeh, 32 parts of edible vegetable oil, 8 parts of shiitake mushrooms, 5 parts of peanuts, 5 parts of tempeh, 3.5 parts of sesame seeds, 3.5 parts of dried chilies, 3.2 parts of spices, 0.8 parts of white sugar, 0.5 parts of table salt, and 0.5 parts of monosodium glutamate;

[0043] The preparation method of above-mentioned tempeh hot sauce may further comprise the steps:

[0044] Step 1. Add edible vegetable oil into the electric heating pot. When the oil temperature rises to about 80°C, add the tempeh that has been cut into small pieces into the pot;

[0045] Step 2. Turn on the stirring blade switch in the heating pot, continue heating to 95-100°C, stir while heating, keep the temperature for 30 minutes, and evaporate most of the water in the tempeh;

[0046] Step 3. Add soaked and cut shiitake mushrooms, tempeh, spices and salt into the pot, continue heating ...

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Abstract

The invention relates to the technical field of food processing, in particular to a tempeh chili sauce and a preparation method thereof. The preparation method comprises the following steps of step 1, adding edible vegetable oil to a pot, and when the oil temperature rises to 80-90 DEG C, adding tempeh to the pot; step 2, opening a stirring blade switch in a heating pot, continuing to perform heating until the temperature is 95-110 DEG C, performing stirring while heating, performing temperature insulation for 30-40 minutes, and enabling most of moisture in the tempeh to be evaporated; step 3, adding soaked and diced shiitake mushrooms, fermented soya beans, spice and table salt to the pot, continuing to perform heating until the temperature is 95-110 DEG C, and performing temperature insulation for 20-30 minutes; and step 4, completely adding other raw materials to the pot, under the temperature of 95-110 DEG C, performing temperature insulation for 10-15 minutes, stopping heating and taking out the mixture from the pot. A segmented cooking manner is adopted, so that the processing time and energy can be saved, and the condition that the nutrient value of the tempeh and the nutrient value of the other raw materials run off is avoided as far as possible.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tempeh chili sauce and a preparation method thereof. Background technique [0002] Tempeh is a fermented soybean product, rich in protein, dietary fiber, soybean isoflavones and various trace elements, etc. It can effectively lower blood pressure, prevent and treat cardiovascular and cerebrovascular diseases, resist oxidation, and protect intestinal health. healthy ingredients. [0003] Most of the semi-solid seasoning (soy sauce) products sold in the market have added additives to achieve the effect of prolonging the shelf life. A large number of edible semi-solid seasoning (soy sauce) products that contain additives can cause various diseases. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a tempeh hot sauce and a preparation method thereof, without adding additives, improve the production process, and m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L33/00A23L3/16A23L11/50
CPCA23L3/16A23L27/60A23L33/00A23V2002/00A23L11/50A23V2200/326A23V2200/30A23V2200/32A23V2300/24
Inventor 陈德晓
Owner 深圳嘉美食品科技有限公司
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