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A kind of spicy compound bean dregs sauce and preparation method thereof

A bean dregs sauce and spicy technology, which is applied in the field of food processing, can solve the problems of complicated production process, prolonged production cycle, uneven heating of materials, etc., and achieve the effects of improving intestinal flora, long shelf life and delicious taste

Active Publication Date: 2020-05-29
黑龙江棒星食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of drying fermented bean dregs with firewood smoke or oven will complicate the production process and prolong the production cycle.
In addition, when cooking oil at a temperature of 200°C~300°C is poured into the mixture, the operation needs to be strictly controlled, otherwise it is easy to cause the material to be heated unevenly and burnt, and the mixture is treated with oil, which makes it difficult to make the aroma of the spices The substance is fully dissolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the present embodiment, the components and the mass parts of each component during the batching of spicy and spicy compound bean dregs are: 54 kg of rapeseed oil, 30 kg of fermented bean dregs, 6.4 kg of chili powder, 2.2 kg of soybean paste, 1.8 kg of bean paste, 2.2 kg of edible salt, 1.5 kg of cooked sesame seeds, 1.2 kg of minced ginger, 1.0 kg of trehalose, 1.0 kg of chicken essence seasoning, 0.6 kg of white sugar, 0.4 kg of five-spice powder, and 0.4 kg of pepper powder. The preparation method of the compound sauce is as follows:

[0022] (1) Preparation of fermented bean dregs

[0023] Stir-fry fresh bean dregs on high heat and then low heat until the water content is about 70%, weigh after cooling, add 0.6% mucormycete powder, stir well, and then ferment at 30°C for 4 days;

[0024] (2) Fried

[0025] Heat the rapeseed oil to mature and cool to 120°C, add fermented bean dregs and minced ginger and stir-fry until fragrant, then add edible salt, trehalose and...

Embodiment 2

[0029] In the present embodiment, the components and the mass parts of each component during the batching of spicy and spicy compound bean dregs are: 55 kg of olive oil, 29 kg of fermented bean dregs, 5.8 kg of chili powder, 2.0 kg of soybean paste, 1.7 kg of bean paste, edible 2.0 kg of salt, 1.4 kg of cooked sesame seeds, 1.1 kg of minced ginger, 0.9 kg of trehalose, 0.8 kg of chicken essence seasoning, 0.5 kg of white sugar, 0.3 kg of five-spice powder, and 0.3 kg of pepper powder. The preparation method of the compound sauce is as follows:

[0030] (1) Preparation of fermented bean dregs

[0031] Stir-fry fresh bean dregs on high heat and then low heat until the moisture content is about 73%, weigh after cooling, add 0.5% mucormycete powder, stir well, and then ferment at 29°C for 4.5 days;

[0032] (2) Fried

[0033] Heat the olive oil to mature and cool to 130°C, add fermented bean dregs and minced ginger and stir-fry until fragrant, then add edible salt, trehalose and ...

Embodiment 3

[0037] In this example, the components and the parts by mass of each component in the ingredients of the spicy and spicy compound bean dregs are: camellia oleifera seed oil 56 kg, fermented bean dregs 28 kg, chili powder 5.2 kg, soybean paste 1.8 kg, bean paste 1.6 kg, Edible salt 1.8 kg, cooked sesame seeds 1.3 kg, ginger powder 1.0 kg, trehalose 0.8 kg, chicken essence seasoning 0.6 kg, white sugar 0.4 kg, five-spice powder 0.2 kg, pepper powder 0.2 kg, the preparation method of the compound sauce is as follows:

[0038] (1) Preparation of fermented bean dregs

[0039] Stir-fry fresh bean dregs on high heat and then low heat until the moisture content is about 75%, weigh after cooling, add 0.4% mucormycete powder, stir well, and then ferment at 28°C for 5 days;

[0040] (2) Fried

[0041] Heat camellia seed oil to mature and cool to 140°C, add fermented bean dregs and minced ginger and stir-fry until fragrant, then add edible salt, trehalose and white sugar and stir-fry eve...

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PUM

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Abstract

A spicy compound bean dregs sauce and a preparation method thereof, wherein the ingredients of the bean dregs sauce and the parts by mass of each component are: 54-56 parts of edible vegetable oil, 28-30 parts of fermented bean dregs, 5.2-6.4 parts of chili powder 1.8~2.2 parts of soybean paste, 1.6~1.8 parts of bean paste, 1.8~2.2 parts of edible salt, 1.3~1.5 parts of cooked sesame seeds, 1.0~1.2 parts of minced ginger, 0.8~1.0 parts of trehalose, 0.6~1.0 parts of chicken essence seasoning 0.4-0.6 parts of white sugar, 0.2-0.4 parts of five-spice powder, and 0.2-0.4 parts of pepper powder. The main processing steps include the preparation, frying, filling and sterilization of fermented bean dregs. The spicy and spicy compound bean dregs sauce of the invention is rich in nutrition, delicate in taste, delicious in taste, outstanding in flavor, attractive in color and long in shelf life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a spicy compound bean dregs sauce and a preparation method thereof. Background technique [0002] Okara is the main by-product of the processing of soybean products such as tofu, soy milk, tofu skin, and yuba. It is rich in dietary fiber, protein, vitamins and minerals, and soybean isoflavones. According to analysis, every 100 g of dried bean dregs contains 50-57 g of dietary fiber, 13-20 g of protein, 6-21 g of fat, 3-4 g of starch, and 3-5 g of ash. my country is a major consumer of soybeans and their products. It consumes about 10 million tons of soybeans each year (excluding oil), and produces about 20 million tons of wet bean dregs. Caused bean dregs resource waste. At present, the research on okara at home and abroad mainly focuses on the preparation of okara dietary fiber and its application in baked food. However, the defects such as rough taste, strong beany ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L27/00A23L29/30A23L33/00A23L11/50
CPCA23L27/00A23L29/30A23L33/00A23V2002/00A23L11/50A23V2200/30A23V2200/32A23V2200/302A23V2200/326
Inventor 贾冬英王艺涵金野迟原龙姚开柯有剑
Owner 黑龙江棒星食品科技股份有限公司