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Preparation method of fermented soybean sauce, and fermented soybean sauce

A production method and technology of fermented soy sauce, which is applied in the production of fermented bean sauce and the field of fermented bean sauce, can solve the problems of burnt, unfavorable eating, and affecting the taste, etc.

Inactive Publication Date: 2018-10-23
江苏所望商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But fermented soya bean can produce various problems in the production process, affects the quality and mouthfeel of product
For example: sautéing the fermented soy sauce with hot oil at high temperature makes the oil content of the fermented soy sauce too large, which is not conducive to eating; the chili added to the fermented soy bean will burn at high temperature and affect the taste; and the fermented soy bean will be mixed with the ingredients in the production process At the same time, people also need to remove the ingredients inside when eating

Method used

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  • Preparation method of fermented soybean sauce, and fermented soybean sauce

Examples

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Embodiment 1

[0020] Such as figure 1 As shown, the present embodiment 1 provides a method for making fermented soy sauce, which includes the following steps: step S1, prepare chili powder; step S2, prepare mixed oil; and step S3, put dried fermented soy sauce and auxiliary materials into the mixed oil and heat Afterwards, put the chili granules and refrigerate.

[0021] Wherein, the components by weight of the fermented soy sauce include: 400-500 parts of dried tempeh, 300-350 parts of mixed oil, 25-40 parts of capsicum granules, and 20-50 parts of auxiliary materials. Among them, the ratio of dry fermented soya bean to mixed oil can be used to adjust the thin consistency of fermented soya bean sauce.

[0022] The preparation method of fermented soya bean sauce in this embodiment 1 separates dried fermented soya beans and chili granules, and puts chili granules after heating the dried fermented soya beans, auxiliary materials and mixed oil. It can keep the chewiness and the original spic...

Embodiment 2

[0049] On the basis of Example 1, this Example 2 provides a fermented soy sauce, including: dried fermented soya bean, chili granules, auxiliary materials, and mixed oil; wherein the dried fermented soya bean and auxiliary materials are suitable for heating in the mixed oil, and Add chili flakes and refrigerate.

[0050] For the specific ingredients and production process of chili grains, auxiliary materials and mixed oil, please refer to the relevant discussion of Example 1, and will not repeat them here.

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Abstract

The invention relates to the technical field of foods, in particular to a preparation method of a fermented soybean sauce, and the fermented soybean sauce. The preparation method of the fermented soybean sauce comprises the following steps: preparing chili particles; preparing mixed oil; and putting dried fermented soybeans and auxiliary materials into the mixed oil, conducting heating, then putting the chili particles, and conducting cold storage. The preparation method of the fermented soybean sauce separately prepares the dried fermented soybeans and the chili particles, and adds the chiliparticles after heating the chili particles, the auxiliary materials and the mixed oil, so that the fermented soybean sauce is rich in the spicy taste of chilies, and the chewiness and the original spicy taste of the chili particles can be reserved, and the fermented soybean sauce is spicier and more delicious.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing fermented soy sauce and fermented bean sauce. Background technique [0002] Tempeh is a traditional fermented soy product in my country, which is made from black beans or soybeans through microbial fermentation. But fermented soya bean can produce various problems in the production process, affects the quality and mouthfeel of product. For example: sautéing the fermented soy sauce with hot oil at high temperature makes the oil content of the fermented soy sauce too large, which is not conducive to eating; the chili added to the fermented soy bean will burn at high temperature and affect the taste; and the fermented soy bean will be mixed with the ingredients in the production process At the same time, people also need to remove the ingredients inside when eating. Contents of the invention [0003] The purpose of the present invention is to prov...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 金昌植
Owner 江苏所望商贸有限公司
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