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Black bean seasoning paste and technology for processing same

A processing technology and a technology for seasoning sauce, applied in the field of black bean seasoning sauce and its processing technology, can solve the problems of complex production, low toughness and the like

Inactive Publication Date: 2018-10-09
务川自治县妈妈灰豆果食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a black bean seasoning sauce and its processing technology to solve the problems in the prior art that the preparation is complicated and needs to be preserved by adding additives and the toughness is low

Method used

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  • Black bean seasoning paste and technology for processing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing technology of black bean sauce, comprising the following steps:

[0022] Step 1: Prepare raw materials, which include: black beans, peanut oil or palm oil, light soy sauce, and chili peppers. The parts by weight of each raw material are: 8 parts of black beans, 8 parts of vegetable oil, 8 parts of light soy sauce, and 1 part of pepper. Wash the black beans, and then Soak it in water at 12-15°C for 11-12 hours;

[0023] Step 2: Cook the soaked black beans at 0.169mpa and 115°C for 2 hours;

[0024] Step 3: Drain the steamed black beans and let them stand for 4 hours;

[0025] Step 4: Put peanut oil or palm oil into the pot and heat to 80°C, then add chili and stir-fry for 5 minutes to obtain chili oil;

[0026] Step 5: Put the standing black soybeans into the chili oil and stir-fry for 5 minutes, then add light soy sauce until the black soybeans are submerged, then heat it to 80°C and turn off the heat to prepare the black soybean sauce.

Embodiment 2

[0028] A processing technology of black bean sauce, comprising the following steps:

[0029] Step 1: Prepare raw materials, which include: black beans, peanut oil or palm oil, light soy sauce, and chili peppers. The parts by weight of each raw material are: 8 parts of black beans, 8 parts of vegetable oil, 8 parts of light soy sauce, and 1 part of pepper. Wash the black beans, and then Soak it in water at 12-15°C for 11-12 hours;

[0030] Step 2: Cook the soaked black beans for 1.75 hours at 0.2mpa and 120°C;

[0031] Step 3: drain the steamed black beans and let stand for 6 hours;

[0032] Step 4: Put peanut oil or palm oil into a pot and heat to 85°C, then add chili and stir-fry for 8 hours to obtain chili oil;

[0033] Step 5: Put the standing black beans into the oily chili and stir-fry for 8 minutes, then add light soy sauce until the black beans are submerged, then heat it to 90°C and turn off the heat to prepare the black bean sauce.

Embodiment 3

[0035] A processing technology of black bean sauce, comprising the following steps:

[0036] Step 1: Prepare raw materials, which include: black beans, peanut oil or palm oil, light soy sauce, and chili peppers. The parts by weight of each raw material are: 8 parts of black beans, 8 parts of vegetable oil, 8 parts of light soy sauce, and 1 part of pepper. Wash the black beans, and then Soak it in water at 12-15°C for 11-12 hours;

[0037] Step 2: steaming the soaked black beans for 2 hours at 0.232mpa and 125°C;

[0038] Step 3: Drain the steamed black beans and let stand for 8 hours;

[0039] Step 4: Put peanut oil or palm oil into a pot and heat to 90°C, then add chili and stir-fry for 10 hours to obtain chili oil;

[0040] Step 5: Put the standing black soybeans into the chili oil and stir-fry for 10 minutes, then add light soy sauce until the black soybeans are submerged, then heat it to 100°C and turn off the heat to prepare the black soybean sauce.

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Abstract

The invention discloses a technology for processing black bean seasoning paste, and belongs to the technical field of seasoning paste processing. The scheme includes that the technology comprises steps of 1, preparing raw materials including, by weight, 8-16 parts of black bean, 8-16 parts of vegetable oil, 8-16 parts of light soy sauce and 1-2 parts of chili, cleaning the black bean, and then soaking the black bean in water for 11-12 h; 2, cooking the soaked black bean under the pressures of 0.169-0.232 mpa at the temperatures of 115-125 DEG C for 1.5-2 h; 3, draining the cooked black bean and allowing the cooked black bean to stand still for 4-8 h; 4, placing the vegetable oil in a pot, heating the vegetable oil until the temperature of the vegetable oil reaches 80-90 DEG C, then placingthe chili into the pot, and frying the chili for 5-10 h to obtain oil chili; 5, placing the black bean into the oil chili after the black bean is allowed to stand still, stir-frying the black bean inthe oil chili for 5-10 min, then adding the light soy sauce into the pot until the black bean is submerged in the light soy sauce, then heating the light soy sauce and the black bean until the temperatures of the light soy sauce and the black bean reach 80-100 DEG C and then turning off heat to obtain the black bean seasoning paste. According to the scheme, the technology for processing the blackbean seasoning paste has the advantage that the black bean seasoning paste which is high in toughness and long in quality guarantee period can be obtained by the aid of the technology within a shorttime.

Description

technical field [0001] The invention relates to the technical field of sauce processing, in particular to a black bean sauce and a processing technology thereof. Background technique [0002] Soybean contains a large amount of unsaturated fatty acids, various trace elements, vitamins and high-quality protein. Soybean has the functions of invigorating the spleen, nourishing qi, widening the middle, moistening dryness and eliminating water, etc. It can be used for symptoms such as weak temper, indigestion, malnutrition, diarrhea, abdominal distension and thinness, pregnancy poisoning, sore carbuncle, and traumatic bleeding; Calcium and phosphorus are very suitable for the prevention of rickets in children, osteoporosis easily suffered by the elderly, and neurasthenia and physical weakness; the iron contained in soybeans is not only large in amount, but also easily absorbed by the body, which is beneficial to growing and developing children. It is very beneficial to patients w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00
CPCA23L11/00A23L27/60
Inventor 覃嘉利
Owner 务川自治县妈妈灰豆果食品有限公司
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