Thick-broad-bean-and-chili-pepper-paste-flavor soy sauce and preparation technology thereof

A preparation process and technology of chili, applied in the field of watercress chili flavored soy sauce and its preparation, can solve the problem of destroying dishes, and achieve the effect of ensuring shape and taste, and rich nutrition

Active Publication Date: 2018-09-28
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after adding watercress to some dishes, although the tast

Method used

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  • Thick-broad-bean-and-chili-pepper-paste-flavor soy sauce and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of watercress chilli flavor soy sauce and preparation technology thereof, comprises the following steps:

[0040] 1) Raw material processing: defatted soybeans are screened through a 10-mesh sieve to remove fine particles, wheat is fried at 138°C for 2 minutes and cooled, then broken into 4-5 petals for later use; broad beans are peeled and broken into 2 petals, fried at 138°C for 5 minutes and cooled for later use; Fresh red peppers are washed with 3% concentration of salt water, crushed into 0.3-0.5cm long for later use.

[0041] 2) Mixing of raw materials: Degreased soybeans are steamed for 6-8 minutes at 128-130°C and 0.18-0.20Mpa using an FM continuous cooking device. After cooling, add other raw materials to make koji.

[0042] 3) Capsicum treatment: Dice 0.3 cm of capsicum, add 1.4 tons of 20% alcohol solution according to the weight ratio of 1.4 tons, soak for 30 minutes, filter out the wine solution, add 1% flour according to the weight of pepper, mix e...

Embodiment 2

[0051] A kind of watercress chilli flavor soy sauce and preparation technology thereof, comprises the following steps:

[0052] 1) Raw material processing: defatted soybeans are screened through a 10-mesh sieve to remove fine particles, wheat is fried at 138°C for 1 minute and cooled, then broken into 4-5 petals for later use; broad beans are peeled and broken into 2 petals, fried at 138°C for 2 minutes and cooled for later use; Fresh red peppers are washed with 3% concentration of salt water and crushed into 0.5-1cm long for later use.

[0053] 2) Mixing of raw materials: Degreased soybeans are steamed for 6-8 minutes at 128-130°C and 0.18-0.20Mpa using an FM continuous cooking device. After cooling, add other raw materials to make koji.

[0054] 3) Capsicum treatment: Dice 0.4 cm capsicum, add 2.1 tons of 25% alcohol solution according to the weight ratio of 1.4 tons, soak for 30 minutes, filter the wine solution, add 3% flour according to the weight of pepper, mix evenly a...

Embodiment 3

[0063] A kind of watercress chilli flavor soy sauce and preparation technology thereof, comprises the following steps:

[0064] 1) Raw material processing: defatted soybeans are screened through a 10-mesh sieve to remove fine particles, wheat is fried at 138°C for 3 minutes and cooled, then broken into 4-5 petals for later use; broad beans are peeled and broken into 2 petals, fried at 138°C for 3 minutes and cooled for later use; Fresh red peppers are washed with 3% concentration of salt water and crushed into 0.5-1cm long for later use.

[0065] 2) Mixing of raw materials: Degreased soybeans are steamed for 6-8 minutes at 128-130°C and 0.18-0.20Mpa using an FM continuous cooking device. After cooling, add other raw materials to make koji.

[0066] 3) Capsicum treatment: Dice 0.5 cm capsicum, add 2.8 tons of 30% alcohol solution according to the weight ratio of 1.4 tons, soak for 30 minutes, filter the wine solution, add 5% flour according to the weight of capsicum, mix evenl...

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Abstract

The invention discloses thick-broad-bean-and-chili-pepper-paste-flavor soy sauce and a preparation technology thereof. The preparation technology of the thick-broad-bean-and-chili-pepper-paste-flavorsoy sauce comprises the following steps: 1) mixing raw materials, namely uniformly mixing steamed skimmed soybeans, stir-fried wheat, stir-fried broad beans and fresh chili peppers according to a certain proportion; 2) preparing koji, namely adding aspergillus oryzae and monascus into the uniformly mixed raw materials so as to be subjected to three-stage koji preparation, wherein the temperature is controlled at 28-30 DEG C in the early stage of koji preparation, the temperature is controlled at 32-35 DEG C in the middle stage of koji preparation, the temperature is controlled at 25-28 DEG C in the late stage of koji preparation, and the culture duration is 46-48 hours so as to obtain koji; 3) preparing soy sauce with dregs, namely adding salt water into the prepared koji, carrying out uniform mixing, and sending the mixture into a high-salt liquid-state fermentation tank so as to be subjected to fermentation; and 4) carrying out fermentation, raising the temperature to 30-32 DEG C andadding saccharomyces rouxii when 20-25 days pass, adding torulopsis bombicola at the 60th day of fermentation, adding unfiltered fermented chili peppers at the 70th day of fermentation, and completing fermentation when totally 90-120 days pass so as to obtain the thick-broad-bean-and-chili-pepper-paste-flavor soy sauce. According to the preparation technology, the prepared soy sauce is endowed with unique flavor of thick broad-bean paste, as well as soy sauce aroma and chili taste.

Description

technical field [0001] The invention relates to the technical field of brewing and fermentation, in particular to a bean chili flavored soy sauce and a preparation process thereof. Background technique [0002] Soy sauce and watercress are two representatives of traditional fermented condiments. Soy sauce is a liquid condiment with special color, aroma and taste made from soybean / soybean meal (protein), wheat / bran (starch) and salt as the main raw materials. Douban originated in Sichuan. It is a semi-fluid viscous or semi-solid condiment fermented from raw materials such as broad beans, both of which are essential condiments in Sichuan cuisine. At present, the technology of soy sauce in our country is mainly divided into: high-salt dilute fermentation technology, low-salt solid-state fermentation technology and the combination of the two brewing solid-dilute fermentation technology. The fermentation process of Sichuan Douban is similar to the traditional soy sauce fermenta...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 樊君王惠芳伍学明罗红刚荣秋亮赵辉平左上春
Owner QIANHE CONDIMENT & FOOD CO LTD
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