Fermented soya bean and arctium lappa root sauce and making technology thereof

A technology of burdock sauce and tempeh, applied in the field of food processing, can solve problems such as unhealthy, salty taste of burdock sauce, and achieve the effects of being beneficial to health, enhancing appetite and preventing diseases

Inactive Publication Date: 2017-12-01
邱阁玄
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems existing in the above-mentioned prior art, the present invention provides a kind of tempeh and burdock sauce, which uses vinegar instead of salt to soak burdock, so as to solve the technical problem that the taste of burdock sauce in the prior art is too salty and unhealthy

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The preparation method of this tempeh is as follows:

[0031] Step 1. Soak the soybeans in water, remove the gravel and sub-beans, soak until the grains are full, remove them, put them in a steamer, steam them until they are fully cooked, and let them cool;

[0032] Step 2. Spread the steamed and cooled soybeans in a stainless steel plate with a hole in the bottom. The thickness of the plate is 3-4cm. Cover the stainless steel plate with breathable gauze and put it in a room at 20-28°C for fermentation. 7~10d;

[0033] Step 3. Add salt, ginger, pepper powder, and chili powder to the fermented soybeans, stir evenly, and separate the soybean grains; then add Erguotou, and stir evenly;

[0034] Step 4: put the uniformly stirred soybeans into a special vat for pickles, seal them with cement or water, ferment them at 20-28° C. for 10-20 days, then take them out and dry them in the sun to obtain the tempeh.

[0035] As an improvement, the spice is composed of cumin, coriand...

Embodiment 1

[0047]A kind of soybean paste burdock sauce, comprising the following components in parts by weight, 100 parts of burdock, 120 parts of fermented soybeans, 15 parts of dried chili, 10 parts of white sugar, 18 parts of rapeseed oil, 15 parts of fried peeled peanuts, 40 parts of garlic 40 parts, 40 parts of old ginger, 3 parts of table salt, 2 parts of Chinese prickly ash, 6 parts of spices, spices are made up of cumin, fragrant leaves and star anise by mass ratio 1:1:2;

[0048] The manufacture craft of above-mentioned tempeh and burdock sauce specifically comprises the steps:

[0049] Step 1. Wash and drain the burdock, peel and cut into 0.5cm granules, soak in water and white vinegar for 1 hour, the mass ratio of burdock granules, water and white vinegar is 1:4:1, change the water when the water changes color until the water Then blanch with boiling water, remove the burdock grains and soak in cold water, steam the fermented soybeans in a steamer for 15 minutes, remove and le...

Embodiment 2

[0059] A kind of soybean paste burdock sauce, comprising the following components in parts by weight, 105 parts of burdock, 125 parts of fermented soybeans, 15 parts of dried chili, 10.5 parts of white sugar, 19 parts of rapeseed oil, 16 parts of fried peeled peanuts, 42 parts of garlic 45 parts, 45 parts of old ginger, 3 parts of table salt, 2.2 parts of Chinese prickly ash, 6.5 parts of spices, 0.01 part of sodium glutamate, the spices that adopt are made up of fennel, bay leaf and star anise by mass ratio 1:1.5:2;

[0060] The manufacture craft of above-mentioned tempeh and burdock sauce specifically comprises the steps:

[0061] Step 1. Wash and drain the burdock, peel and cut into 0.5cm granules, soak in water and white vinegar for 1 hour, the mass ratio of burdock granules, water and white vinegar is 1:4:1, change the water when the water changes color until the water Then blanch with boiling water, remove the burdock grains and soak in cold water, steam the fermented so...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a fermented soya bean and arctium lappa root sauce and a making technology thereof, and belongs to the field of food processing. The fermented soya bean and arctium lappa root sauce comprises the following components of 100-110 parts of arctium lappa roots, 120-135 parts of fermented soya beans, 15-20 parts of dry red peppers, 10-12 parts of white granulated sugar, 18-20 parts of rapeseed oil, 15-18 parts of deep-fried peeled peanuts, 40-50 parts of garlic, 40-50 parts of old ginger, 3-4 parts of table salt, 2-3 parts of Chinese prickly ash and 6-8 parts of spice. The fermented soya bean and arctium lappa root sauce is red bright in color under the hard light and pitchy is appearance, red pepper oil is red brown and bright, and through fresh wood color of the arctium lappa roots, the appetite can be promoted. The fermented soya bean and arctium lappa root sauce is completely glossy, the arctium lappa roots and the fermented soya beans are clear in granules, and free from impurities. The fermented soya bean and arctium lappa root sauce has rich ferment bean curd fragrance and fresh and tender flavor of the arctium lappa roots and is free from peculiar smell. The fermented soya bean and arctium lappa root sauce is made from superior fresh arctium lappa roots which are locally planted; the fragrance of the fermented soya beans and the red peppers are matched, so that the fermented soya bean and arctium lappa root sauce is salty and slightly hot; and the arctium lappa roots have special taste, so that the fermented soya bean and arctium lappa root sauce is delicious in mouth feel.

Description

technical field [0001] The invention relates to fermented soya bean and burdock sauce and a production process thereof, belonging to the field of food processing. Background technique [0002] Burdock can be used to treat diabetes, high blood pressure, high blood fat, cancer, etc. It can lower blood sugar, blood pressure, blood fat, treat insomnia, and improve human immunity. The whole plant of burdock contains antibacterial components, and the leaves contain the most antibacterial components, mainly against Staphylococcus aureus. The water extract of burdock fruit can significantly and persistently reduce the blood sugar of rats, and can increase the tolerance of carbohydrates. Beef root contains peroxidase, which can enhance the vitality of cellular immune mechanism, remove oxygen free radicals in the body, prevent the formation and accumulation of lipofuscin pigment in the body, anti-aging and anti-aging, and provide the body with freedom to fight and remove oxygen Basi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10A23V2002/00A23V2200/32A23V2200/302A23V2200/326A23V2200/308A23V2200/30
Inventor 邱阁玄邱夏曹衍虎
Owner 邱阁玄
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap