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A technology of spicy bean paste and soybeans, which is applied in the field of sauce, to achieve the effect of long shelf life, fine sauce without graininess, and strong flavor
Inactive Publication Date: 2018-09-04
彭向荣
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Abstract
Description
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Problems solved by technology
The flavor of spicy sauce is liked by many people, but the spicy sauce in the market still
Method used
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Examples
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Example Embodiment
[0011] Example 1:
[0012] A spicy bean paste consisting of the following raw materials in parts by weight: 30 parts of peanuts, 15 parts of soybeans, 10 parts of sesame seeds, 10 parts of chili, 5 parts of sesame pepper, 5 parts of salt, 0.3 part of MSG, 0.1 part of fennel, and 0.2 part of Chinese pepper Servings, 8 servings of garlic, 20 servings of vegetable oil, 12 servings of white sugar, 5 servings of ginger, 0.2 servings of Yamana, 0.1 servings of star anise.
Example Embodiment
[0013] Example 2:
[0014] A spicy bean paste consisting of the following raw materials in parts by weight: 35 parts of peanuts, 17.5 parts of soybeans, 15 parts of sesame seeds, 15 parts of chili, 7.5 parts of sesame pepper, 6.5 parts of salt, 0.4 part of MSG, 0.3 part of fennel, and 0.25 part of Chinese pepper Servings, 10 servings of garlic, 25 servings of vegetable oil, 16 servings of white sugar, 10 servings of ginger, 0.4 servings of yamana, 0.2 servings of star anise.
Example Embodiment
[0015] Example 3:
[0016] A spicy bean paste consisting of the following raw materials in parts by weight: 40 parts of peanuts, 20 parts of soybeans, 20 parts of sesame seeds, 20 parts of hot peppers, 10 parts of sesame peppers, 8 parts of salt, 0.5 parts of MSG, 0.5 parts of fennel, and 0.3 parts of Chinese pepper Servings, 12 servings of garlic, 30 servings of vegetable oil, 20 servings of white sugar, 15 servings of ginger, 0.6 servings of yamana, 0.3 servings of star anise.
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Abstract
The invention provides a spicy thick broad-bean sauce. The sauce is comprised of the following raw materials in parts by weight: 30 to 40 parts of peanuts, 15 to 20 parts of soya beans, 10 to 20 partsof sesame, 10 to 20 parts of chilies, 5 to 10 parts of zanthoxylum bungeanum, 5 to 8 parts of table salt, 0.3 to 0.5 part of monosodium glutamate, 0.1 to 0.5 part of fennel, 0.2 to 0.3 part of Chinese prickly ash, 8 to 12 parts of garlic, 20 to 30 parts of vegetable oil, 12 to 20 parts of white sugar, 5 to 15 parts of raw ginger, 0.2 to 0.6 part of galanga resurrectionlily rhizomes, and 0.1 to 0.3 part of star anise. With the selected proper raw materials and proportioning, the spicy sauce is thick in flavor, delicious and palatable, delicate in sauce quality, free from granular feeling and long in shelf life.
Description
technical field [0001] The invention relates to the field of sauces, in particular to a spicy bean paste. Background technique [0002] With the improvement of people's living standards, people's requirements for food are not only to satisfy food and clothing, but also to pay more and more attention to the deliciousness of food, so people often add a lot of condiments when cooking food, and sauce is also one of the condiments that people like to add . There are all kinds of sauces in the market, with different tastes and flavors. The local flavor of spicy sauce is liked by many people, but the spicy sauce in the market still cannot satisfy people's pursuit well, and people always think that they can pursue better sauces. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art, and provide a spicy bean paste, which has strong flavor, delicious taste, fine and smooth sauce without graininess and long shelf lif...
Claims
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Application Information
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