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A kind of watercress chili flavor soy sauce and its preparation process

A preparation process and chili technology, which are applied in the field of watercress chili flavored soy sauce and its preparation, can solve the problems of destroying dishes, achieve the effect of no loss of vitamins, save the work of salting chili peppers, and have rich nutrition

Active Publication Date: 2021-08-17
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 taste of the dishes is satisfied, the shape of the dishes is destroyed.

Method used

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  • A kind of watercress chili flavor soy sauce and its preparation process

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Experimental program
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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 a bean chili flavor soy sauce and a preparation process thereof. The preparation process comprises the following steps: 1) mixing raw materials: mixing evenly cooked defatted soybeans, fried wheat, fried broad beans, and fresh peppers in a certain proportion; 2) , Koji making: After mixing the raw materials evenly, add Aspergillus oryzae and Monascus into three stages for koji making. In the early stage of koji making, the temperature is controlled at 28-30°C, and in the middle stage of koji making, the temperature is controlled at 32-35°C ℃, in the late stage of koji making, the temperature is controlled at 25-28 ℃, and after 46-48 hours, it is cultivated into koji; 3), making mash: mix the prepared koji with salt water, and transport it to a high-salt dilute fermentation tank Carry out fermentation; 4), ferment: when fermenting 20-25 days, after heating up to 30-32 ℃, add Saccharomyces ruckeri, wait to ferment to the 60th day, add Torulopsis globosa, add spicy unstrained spirits on the 70th day, total fermentation time 90 ‑After 120 days, the Douban Chili Flavored Soy Sauce was obtained. The soy sauce prepared by the invention not only endows the watercress with unique flavor, but also does not lack the fragrance of soy sauce and has a spicy 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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Patent Type & Authority Patents(China)
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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