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Cooked glutinous rice paste and chili fermented soya beans and preparation method thereof
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A technology of glutinous rice cake chili and fermented soy bean, which is applied in the field of glutinous rice cake chili and fermented soya bean and its preparation, can solve the problems of poor flavor and taste of the product, low food safety, poor product quality, etc., to improve the flavor and nutritional value of the product, improve the flavor and Nutrient ingredients, long shelf life effects
Inactive Publication Date: 2019-03-19
ZUNYI LIUHUZI FOOD
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[0004] Black bean chili sauce can be used in cooking food, bibimbap, noodles and other eating methods. It is suitable for making various hot pot dishes, cold pot dishes, dry pot dishes, cold dishes, half soup dishes, red soup dishes, boiled dishes, flavor snacks, etc. The basic material used for dishes, but the taste is relatively simple, and because the commercially available peppers are often added with pigments, preservatives, antioxidants, chemical additives, and high-oil methods to extend the shelf life and achieve the purpose of preventing oil oxidation and acidification, the product quality is poor , food safety is not high, product flavor and taste are not good and other defects
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Embodiment 1
[0046] A glutinous rice cake chili tempeh, made from the following raw materials: 3.5kg of salt, 40kg of vegetable oil, 40kg of black beans, 20kg of pepper, 1.5kg of ginger, 1.5kg of garlic, 2kg of monosodium glutamate, 7kg of green vegetables, 5kg of seaweed, 4kg of morning glory, and 2.5kg of cucumber , Modified starch 0.8kg;
[0048] The preparation method of the modified starch is as follows: heating and stirring the butter until it melts, adding pea starch and glutinous rice flour, heating and stirring until the temperature of the material is 50°C, and then keeping it warm and stirring for 25 minutes, and then freeze-drying at -18°C After 3.5 hours, grind to pass 80 mesh, add egg white and stir for 12 minutes at a temperature of 28°C, then freeze-dry at a temperature of -18°C for 2.5 hours, and grind to pass 200 mesh.
[0049] The ...
Embodiment 2
[0056] On the basis of Example 1, the difference between glutinous rice cakes, chili and tempeh is that it is made of the following raw materials: 3kg of salt, 38kg of vegetable oil, 38kg of black beans, 17kg of pepper, 1kg of ginger, 1kg of garlic, 1kg of monosodium glutamate, 5kg of green vegetables, 3kg of seaweed, and 3kg of morning glory , cucumber 1kg, modified starch 0.6kg;
Embodiment 3
[0058] On the basis of Example 1, the difference between glutinous rice cakes, peppers, and tempeh is that it is made of the following raw materials: 4kg of salt, 43kg of vegetable oil, 43kg of black beans, 25kg of peppers, 2kg of ginger, 2kg of garlic, 3kg of monosodium glutamate, 9kg of green vegetables, 7kg of seaweed, and 6kg of morning glory , cucumber 4kg, modified starch 1kg;
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Abstract
The invention relates to the technical field of making of chilies, in particular to cooked glutinous rice paste and chili fermented soya beans and a preparation method thereof. The cooked glutinous rice paste and chili fermented soya beans are prepared from the following raw materials in parts by weight of 3-4 parts of table salt, 38-43 parts of vegetable oil, 38-43 parts of black beans, 17-25 parts of chilies, 1-2 parts of ginger, 1-2 parts of garlic, 1-3 parts of monosodium glutamate, 5-9 parts of vegetables, 3-7 parts of seaweed, 3-6 parts of morning glory, 1-4 parts of cucumbers and 0.6-1part of modified starch. The cooked glutinous rice paste and chili fermented soya beans are free from chemical additives, green, safe, long in quality guarantee period, chewy, and unique in flavor.
Description
technical field [0001] The invention relates to the technical field of chili production, in particular to a glutinous rice cake chili tempeh and a preparation method thereof. Background technique [0002] Ciba chili was originally a folk local characteristic chili product in the border areas of Chongqing, Sichuan, and Guizhou; Ciba chili is mainly used in the daily life of catering companies and the public, and can also be used to make oily chili and home-cooked dishes. When folks make Ciba chili, they need to put the processed chili, garlic and ginger into a stone mortar, and beat with a wooden mallet until the chili is crushed, and the minced chili is very sticky. [0003] Tempeh is generally made of black soybeans or soybeans as the main raw material. Microorganisms such as Mucor, Aspergillus, and bacterial protease are used to decompose soybean protein. When a certain degree of fermentation is reached, the enzyme activity is inhibited by adding salt, wine, and drying to ...
Claims
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