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Preparation method of chopped chili fermented soybeans in water

A technology of water bean curd and chopped peppers, which is applied to the preservation of food ingredients as anti-microbials, food ingredients as taste modifiers, and food ingredients as taste modifiers, etc., can solve the problems of poor taste, staleness, unfitness for human body, etc. of finished products, To achieve the effect of soft aroma, mellow taste and unique taste

Inactive Publication Date: 2018-12-21
四川泡菜哥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermentation time, seasonings and their proportions have a great influence on the color, mouthfeel, and flavor of the finished product. Some of the existing technologies tend to produce a lot of water when adding chopped peppers for pickling, or the taste changes during the pickling process; A large amount of chemical seasonings such as monosodium glutamate, chicken essence, and sodium glutamate are added to the flavor, resulting in poor taste of the finished product, and eating too much is not suitable for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of chopped pepper water tempeh, the preparation method is as follows:

[0027] (1) Dried soybeans (selected) 2.5kg, soaked in 6kg of water for 12 hours, drained and steamed for 40 minutes, drained and put in a frying pan to dry, let cool to 30°C, wrapped in wet gauze It is best to put it in an insulated container for natural fermentation for 7 days;

[0028] (2) Take out the soybeans, add 550g of salt, 950g of minced ginger, 1050g of minced red pepper, 300g of fresh plant soup, 80g of pure sorghum wine (55 degrees), mix well, put it in a crock, seal it, take it out after 2 days, pack and refrigerate ;

[0029] Among them, the preparation method of fresh plant soup is: take 2kg of soybean sprouts, 2kg of oyster mushrooms, 500g of seaweed, 250g of old ginger, add 50kg of water, and boil for 5-6 hours.

Embodiment 2

[0031] A kind of chopped pepper water tempeh, the preparation method is as follows:

[0032] (1) Dried soybeans (selected) 3.5kg, soaked in 9kg of water for 15 hours, drained and steamed for 50 minutes, drained and put in a frying pan to dry, let cool to 50°C, wrapped in wet gauze It is best to put it in an insulated container for natural fermentation for 10 days;

[0033] (2) Take out the soybeans, add 650g of salt, 1050g of minced ginger, 950g of minced red pepper, 200g of fresh plant soup, 120g of pure sorghum wine (60 degrees), mix well, put it in a crock, seal it, take it out after 5 days, pack it, and refrigerate ;

[0034] Among them, the preparation method of fresh plant soup is: take 2 kg of king oyster mushrooms, 500 g of seaweed, 250 g of old ginger, add 50 kg of water, and boil for 5-6 hours.

Embodiment 3

[0036] A kind of chopped pepper water tempeh, the preparation method is as follows:

[0037] (1) Dried soybeans (selected) 3kg, soaked in 6kg of water for 12 hours, drained and steamed for 40 minutes, drained, put in a frying pan and fried dry, cooled to 35°C, wrapped with wet gauze Put it in an insulated container for natural fermentation for 7 days;

[0038] (2) Take out the soybeans, add 500g of salt, 1000g of minced ginger, 1000g of minced red pepper, 250g of fresh plant soup, 100g of pure sorghum wine (58 degrees), mix well, put it in a crock, seal it, take it out after 2 days, pack it, and refrigerate ;

[0039] Among them, the preparation method of fresh plant soup is as follows: take 1.6kg of soybean sprouts, 2.4kg of fresh shiitake mushrooms, 600g of seaweed, 230g of old ginger, add 45kg of water, and boil for 5 hours.

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PUM

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Abstract

The invention discloses a preparation method of chopped chili fermented soybeans in water. The preparation method comprises steps as follows: dry soybeans are soaked, steamed and fried and then are naturally fermented for 7-10 d, 550-650 g of salt, 950-1050 g of bruised ginger and 950-1050 g of bruised red chili, 200-300 g of fresh vegetable soup cooked by water and food materials containing edible fungi and edible marine algae and 80-120 g of pure kaoliang spirit are added, all materials are mixed uniformly, a mixed solution is added to a crock, sealed and taken out after 2-5 d, then a product is packaged and refrigerated, and the chopped chili fermented soybeans in water are obtained. The chopped chili fermented soybeans in water prepared with the method contain no chemical seasonings orpreservatives and have appropriate moisture content, strong color and aroma and delicious taste, the ingredients are simple, and the flavor is sufficient.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of chopped pepper water tempeh. Background technique [0002] Douchi is one of the common brewed seasoning foods in Guizhou, Sichuan, and Hunan. It is a fermented food that is mainly acted by bacteria. It can be directly served with meals, or used as seasoning for cooking and dipping. It has a delicious and fragrant taste and rich nutritional value. [0003] The traditional method of making tempeh is to wash soybeans, soak them, cook them, and ferment them, then add salt, pepper, etc., and refrigerate them for several days. Fermentation time, seasonings and their proportions have a great influence on the color, mouthfeel, and flavor of the finished product. Some of the existing technologies tend to produce a lot of water when adding chopped peppers for pickling, or the taste changes during the pickling process; A large amount of chemical seasonings...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L5/20A23L27/00A23L27/10A23L11/50
CPCA23L5/27A23L27/00A23L27/10A23V2002/00A23L11/50A23V2200/10A23V2200/14A23V2200/16
Inventor 李荣志
Owner 四川泡菜哥食品有限公司