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Method for making fermented black beans with minced garlic

A technology of tempeh and minced garlic, which is applied in the direction of food science, can solve the problems of short storage time, easy to get angry, and single taste of tempeh with garlic, and achieve the effect of rich and attractive aroma, long shelf life and rich nutrients

Inactive Publication Date: 2018-12-21
卢化纳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a method for preparing garlic fermented soya beans, in order to solve the problems of short storage time, single taste and easy to get angry in the prior art. Raw materials: 65-78 parts of tempeh, 8-18 parts of minced garlic, 0.2-0.5 parts of cinnamon powder, 0.3-0.6 parts of grass fruit powder, 0.3-0.7 parts of Luo Han Guo powder, 0.3-0.7 parts of clove powder, 0.2-0.5 parts of rosemary 0.5-2 parts of sweetener, 3-8 parts of liquor, 4-9 parts of table salt

Method used

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  • Method for making fermented black beans with minced garlic

Examples

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Effect test

Embodiment 1

[0034] A garlic soybean paste, comprising the following raw materials in parts by mass: 75 parts of soybean paste, 11 parts of minced garlic, 0.3 part of cinnamon powder, 0.5 part of grass fruit powder, 0.5 part of Luo Han Guo powder, 0.6 part of clove powder, 0.4 part of rosemary, brown sugar 1 part, 5 parts white wine, 8 parts salt. Its method for making garlic fermented soya bean comprises the following steps:

[0035] 1) Peel and mince the garlic, put it in a container, add cinnamon powder, grass fruit powder, Luo Han Guo, clove powder, rosemary, salt, brown sugar and white wine, stir well and place it in the environment to control the temperature at 29-35°C. The environmental humidity is controlled at 75-80% in a cool place and sealed for fermentation. After 5 days of fermentation, minced garlic is obtained;

[0036] 2) Add tempeh to the container in step 1), stir evenly, add white wine, seal and ferment, control the fermentation temperature at 31°C, control the ambient ...

Embodiment 2

[0039] The only difference between this embodiment and Example 1 is the mass parts of each component, and its production method is the same; a kind of garlic soybean paste, including the following raw materials in mass portions: 65 parts of soybean paste, 18 parts of minced garlic, 0.2 part of cinnamon powder , 0.6 parts of grass fruit powder, 0.7 parts of Luo Han Guo powder, 0.3 parts of clove powder, 0.5 parts of rosemary, 0.5 parts of brown sugar, 3 parts of white wine, and 4 parts of table salt.

Embodiment 3

[0041] The only difference between this embodiment and Example 1 lies in the mass parts of each component, and its production method is the same; a kind of garlic soybean paste, including the following raw materials in mass portions: 78 parts of soybean paste, 8 parts of minced garlic, and 0.5 part of cinnamon powder , 0.3 parts of grass fruit powder, 0.3 parts of Luo Han Guo powder, 0.7 parts of clove powder, 0.2 parts of rosemary, 2 parts of brown sugar, 8 parts of white wine, and 9 parts of table salt.

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Abstract

The invention discloses a method for making fermented black beans with minced garlic. The fermented black beans with minced garlic are prepared from the following raw materials in parts by weight: 65to 78 parts of fermented black beans, 8 to 18 parts of minced garlic, 0.2 to 0.5 part of cortex cinnamomic powder, 0.3 to 0.6 part of tsaoko amomum fruit powder, 0.3 to 0.7 part of fructus momordicaepowder, 0.3 to 0.7 part of flos caryophyllata powder, 0.2 to 0.5 part of rosemary, 0.5 to 2 parts of a sweetening agent, 3 to 8 parts of Baijiu, and 4 to 9 parts of table salt. The product has the advantages of strong sauce flavor, good mouthfeel and the effects of nourishing and protecting stomach are achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing soybean paste with garlic. Background technique [0002] Garlic (Allium sativum L.), has a strong garlic smell and a spicy taste. It has a pungent smell and can be eaten or seasoned, or used as medicine; it is rich in allicin, protein, thiamine, riboflavin, and trace elements such as zinc, iron, magnesium, germanium, selenium, and iodine. Many studies have shown that garlic has physiological functions such as antibacterial, anti-inflammatory, invigorating the stomach, sedation, and relieving cough, and also has anti-cancer effects, and is very popular among the public. [0003] Huangyao Douchi has high medicinal value. According to the "Compendium of Materia Medica": "Black beans are flat in nature, and they are warm when made into soy sauce. It can cure wind, get garlic to stop bleeding, and fry it to stop sweating." According to the evaluation of relevan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/00A23L27/10A23L33/00A23L11/50
CPCA23L27/00A23L27/10A23L33/00A23L11/50
Inventor 卢化纳
Owner 卢化纳
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