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Special fermented natto compound flavoring paste and processing technology thereof

A seasoning sauce and natto technology, which is applied in the field of special fermented natto compound seasoning sauce and its processing technology, can solve the problems of monotonous products and bland taste, and achieve the effect of moderate heat, strong flavor and changing dietary structure

Inactive Publication Date: 2019-01-18
ANHUI SHIYIXIAN FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] There are several varieties of raw soy food sold in the Chinese market, but the main ingredients of the products are mainly soybeans, and the products are relatively monotonous and taste flat.

Method used

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  • Special fermented natto compound flavoring paste and processing technology thereof
  • Special fermented natto compound flavoring paste and processing technology thereof
  • Special fermented natto compound flavoring paste and processing technology thereof

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Embodiment Construction

[0051] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0052] A special fermented natto compound seasoning sauce, made of the following main raw materials in parts by weight: 65-70 parts of natto, 10-15 parts of fresh pepper, 2-5 parts of ginger, 3-5 parts of garlic, and 1 part of vegetable silk protein -2 parts, 2-3 parts of table salt, 4-6 parts of white sugar, 2-3 parts of sodium glutamate, 0.05-0.1 parts of disodium nucleotide (I+G), 0.05-0.1 parts of spices, 4-6 parts of spices;

[0053] The processing technology ...

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Abstract

The invention discloses special fermented natto compound flavoring paste which is prepared from the following main raw materials in parts by weight: 65-70 parts of natto, 10-15 parts of fresh chili, 2-5 parts of ginger, 3-5 parts of garlic, 1-2 parts of vegetable drawing proteins, 2-3 parts of salt, 4-6 parts of white sugar, 2-3 parts of sodium glutamate, 0.05-0.1 part of disodium 5'-ribonucleotide and 4-6 parts of spices. The invention further discloses a processing technology of the special fermented natto compound flavoring paste. The processing technology comprises the following steps: S1,fermentation preparation of natto; S2, performing enzyme treatment on the vegetable drawing proteins at a normal temperature; S3, drying the fresh chili; S4, frying the raw materials; and S5, sterilizing. By combining the natto with homology of medicine and food and compound flavoring paste having rich taste, the defect that the natto is single in taste and difficult to preserve can be overcome,the nutrition and health of the compound flavoring paste are enhanced so as to complement each other's advantages, and the compound flavoring paste with rich nutrition and delicious taste can be obtained.

Description

technical field [0001] The technical field of seasoning sauce and its processing of the present invention, in particular, relates to a special fermented natto compound seasoning sauce and its processing technology. Background technique [0002] There are thousands of soybean and its products production plants in China, and the most important ones are tofu, tempeh, bean paste and original beans. Among them, tofu is a traditional Chinese food with simple craftsmanship and is widely produced all over the country. From large factories to small family workshops. The more famous fermented soy bean and soybean paste are Sichuan fermented soy bean and Haitian soybean paste, which are mainly concentrated in Hunan, Guizhou, Guilin, Yunnan, Sichuan, Tianjin and Guangdong in the southwest. The production has reached a certain scale and occupied most of the market. market. [0003] However, there are several varieties of raw bean food sold in the Chinese market, but the ingredients of ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23L11/50
CPCA23L27/60A23L11/50
Inventor 闫雷闫蕊
Owner ANHUI SHIYIXIAN FOODS
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