Chili soy sauce and preparation method thereof

A production method and chili technology, which are applied in the field of condiment production technology, can solve the problems of no production technology and records, etc., and achieve the effect of convenient and quick eating, rich nutrition, and full-bodied spicy taste

Inactive Publication Date: 2019-01-18
ZIBO QIAOXIFU FOOD SHANDONG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no soy sauce product on the market that combines the unique advantages of chili and soy sauce, and there is no record of related production techniques

Method used

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  • Chili soy sauce and preparation method thereof
  • Chili soy sauce and preparation method thereof
  • Chili soy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of chili soy sauce, is made up of the material of following mass parts:

[0029]

[0030]

[0031] The composite Aspergillus is a composite of Shanghai Niang 3.042 Aspergillus oryzae and AS3.350 Aspergillus niger, and the mass ratio of the two is 3:1.

[0032] The concentration of the salt water is 25.5g / 100ml.

[0033] Follow the steps below to prepare:

[0034] 1) Weigh the components in mass proportion, preheat the non-transgenic defatted soybeans at 78±2°C for 5 minutes, cook them at a pressure of 0.15 MPa for 6 minutes; fry the wheat at 200°C for 3 minutes, and then grind them to wait use;

[0035] 2) After cleaning the fresh peppers, boil them in 100°C boiling water for 3 minutes;

[0036] 3) Mix the cooked non-transgenic defatted soybeans with wheat flour, insert compound Aspergillus, and send them into a disc koji making machine, control the temperature at 29±3°C, and make koji for 40 hours;

[0037] 4) Mix the prepared koji and boiled chili eve...

Embodiment 2

[0044] A kind of chili soy sauce, is made up of the material of following mass parts:

[0045]

[0046] The compound Aspergillus is a compound of Shanghai Shuang 3.042 Aspergillus oryzae and AS3.350 Aspergillus niger, and the mass ratio of the two is 5:1.

[0047] The concentration of the salt water is 28g / 100ml.

[0048] Follow the steps below to prepare:

[0049] 1) Weigh the components in mass proportion, preheat the non-transgenic defatted soybeans at 78±2°C for 10 minutes, cook them at a pressure of 0.18MPa for 4 minutes; fry the wheat at 300°C for 2 minutes, and then grind them to wait use;

[0050] 2) After cleaning the fresh peppers, boil them in 100°C boiling water for 5 minutes;

[0051] 3) Mix the cooked non-transgenic defatted soybeans with wheat flour, insert compound Aspergillus, and send them into a disc koji making machine, control the temperature at 29±3°C, and make koji for 48 hours;

[0052] 4) Mix the prepared koji and boiled chili evenly, mix it wit...

Embodiment 3

[0059] A kind of chili soy sauce, is made up of the material of following mass parts:

[0060]

[0061] The composite Aspergillus is a composite of Shanghai Niang 3.042 Aspergillus oryzae and AS3.350 Aspergillus niger, and the mass ratio of the two is 4:1.

[0062] The concentration of the salt water is 27g / 100ml.

[0063] Follow the steps below to prepare:

[0064] 1) Weigh the components in mass proportion, preheat the non-transgenic defatted soybeans at 78±2°C for 5 minutes, cook them at a pressure of 0.16MPa for 4 minutes; fry the wheat at 250°C for 3 minutes, and then grind them to wait use;

[0065] 2) After cleaning the fresh peppers, boil them in 100°C boiling water for 3 minutes;

[0066] 3) Mix the cooked non-transgenic defatted soybeans with wheat flour, insert compound Aspergillus, and send them into a disc koji making machine, control the temperature at 29±3°C, and make koji for 46 hours;

[0067]4) Mix the prepared koji and boiled chili evenly, mix it with...

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PUM

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Abstract

The invention relates to a chili soy sauce and a preparation method thereof, and belongs to the technical field of seasoning production process. The chili soy sauce is prepared from the following massfractions: 1900-2100 parts of non-GMO defatted soybean; 1300-1400 parts of wheat; 6.4-14 parts of composite aspergillus; 4,300-5,100 parts of saline solution; 1-2 parts of saccharomyces rouxii; 950-1,890 parts of chili. The produced soy sauce has a rich sauce flavor, ester flavor and spicy flavor of chili. With full spicy flavor, the umami is more prominent; with the rich flavor and nutrition, the chili soy sauce has the unique flavor of chili and soy sauce. The invention also provides a production method thereof, comprising 7 steps. The method is scientific and reasonable, simple and easy.

Description

technical field [0001] The invention relates to chili soy sauce and a preparation method thereof, belonging to the technical field of condiment production technology. Background technique [0002] Pepper contains extremely high vitamin C, vitamin B, carotene, calcium and iron and other minerals, and is extremely nutritious. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite, help digestion and absorption. Capsaicin in pepper can resist inflammation and oxidation, and can help reduce the risk of heart disease. Regular consumption of chili can promote blood circulation, improve heart function, lower blood lipids, and reduce thrombus formation. Capsicum can be matched with a variety of ingredients to cook a variety of delicious dishes, which is deeply loved by people. Soy sauce is a liquid condiment made from steamed beans and fried wheat through koji making and long-term fermentation. Soy sauce contains 18 kinds of amino a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10
CPCA23L27/50A23L33/10A23V2002/00A23V2200/30A23V2200/32
Inventor 张彦民迟焕荣王俊花蕾
Owner ZIBO QIAOXIFU FOOD SHANDONG
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