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Bottled flavored fermented soybeans and manufacture technology thereof

A production process and a technology for tempeh, applied in the field of seasoning food, can solve the problems of no fragrance and general taste, and achieve the effects of good taste, good taste and improved air tightness of packaging

Pending Publication Date: 2019-08-20
韩本惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tempeh produced by this process has a general taste and basically no fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A kind of manufacture craft of bottled flavor fermented soya bean, described craft specifically comprises the following steps:

[0058] (1) Weigh the following raw materials: 90 parts of tempeh, 90 parts of vegetable oil, 45 parts of ingredients, 35 parts of seasoning, 10 parts of heat-clearing and detoxifying medicinal materials (Mangosteen, honeysuckle) and 8 parts of water; wherein, the ingredients are beef, shiitake mushrooms; seasoning It is white sugar, fried sesame seeds, oil consumption, ginger powder, pepper powder, chicken essence and spices; and the composition ratio of the seasoning is: white sugar: fried sesame seeds: oil consumption: old ginger powder: pepper powder: chicken essence: spices = 8: 8:8:8:1.5:0.5:1.0;

[0059] (2) Crush the Luo Han Guo, then put the Luo Han Guo and water in the pot according to the weight ratio of 1:4.5 and boil for 1.5 hours, settle and filter to obtain liquid one; at the same time, put the honeysuckle and water according to ...

Embodiment 2

[0065] A kind of manufacture craft of bottled flavor fermented soya bean, described craft specifically comprises the following steps:

[0066] (1) Weigh the following raw materials: 85 parts of tempeh, 85 parts of vegetable oil, 60 parts of ingredients, 35 parts of seasoning, 10 parts of heat-clearing and detoxifying medicinal materials (Mangosteen, honeysuckle) and 6 parts of water; wherein, the ingredients are shiitake mushrooms and chicken; It is white sugar, fried sesame seeds, oil consumption, old ginger powder, pepper powder, chicken essence and spices; and the composition ratio of the seasoning is: white sugar: fried sesame seeds: oil consumption: old ginger powder: pepper powder: chicken essence: spices = 8.5: 8.5:8.5:8.5:1.2:0.5:1.2;

[0067] (2) Crush the Luo Han Guo, then put the Luo Han Guo and water in the pot according to the weight ratio of 1:4 and boil for 1.5 hours, precipitate and filter to obtain liquid 1; at the same time, put the honeysuckle and water acco...

Embodiment 3

[0073] A kind of manufacture craft of bottled flavor fermented soya bean, described craft specifically comprises the following steps:

[0074] (1) Weigh the following raw materials: 90 parts of tempeh, 90 parts of vegetable oil, 50 parts of ingredients, 40 parts of seasoning, 10 parts of heat-clearing and detoxifying medicinal materials (luo han guo, honeysuckle) and 10 parts of water; among them, the ingredients are beef, shiitake mushrooms, and apricot abalone One or more combinations of mushrooms and pork; seasonings are white sugar, fried sesame seeds, oil consumption, ginger powder, pepper powder, chicken essence and spices; and the composition ratio of seasonings is: white sugar: fried sesame seeds: consumption Oil: minced ginger: pepper powder: chicken essence: spices = 9:9:9:9:1:0.5:1;

[0075] (2) Crush the Luo Han Guo, then put the Luo Han Guo and water in the pot according to the weight ratio of 1:4 and boil for 1 hour, precipitate and filter to obtain liquid one; a...

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PUM

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Abstract

The present invention discloses bottled flavored fermented soybeans and a manufacture technology thereof. The fermented soybeans preferably use steamed and fermented soybeans as a raw material, duringfermentation processes of the soybeans, a dozen amino acids and enzymes, and the fermented soybeans are natural food beneficial to human body health. Besides, the disclosed raw materials are all organic substances, and the fermented soybeans are free of any chemical food additives, delicious, tasty, purely fragrant, safe and hygienic. The bottled flavored fermented soybeans can be eaten anytime and anywhere, are convenient to carry, delicious and tasty, can increase appetite and enhance physical strength, can minimize loss of nutrients and can supplement vitamins and minerals required by people daily. Mild neutral edible ingredients can help regulate body's various functions and the fermented soybeans are suitable for promotion and consumption.

Description

technical field [0001] The invention belongs to the technical field of seasoning food, in particular to a food and a preparation method, in particular to a bottled flavored fermented soya bean and a preparation process thereof. Background technique [0002] Douchi is a traditional fermented soy product in my country. It was created during the Spring and Autumn Period and the Warring States Period. As early as the Han Dynasty, it was known as being able to "harmonize the five flavors". "Songs of Chu·Calling the Soul" has "big bitter, salty and sour", which is annotated as tempeh, which is delicious and delicious, with a unique aroma, rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins and other nutrients. And it has a certain health effect. The traditional flavored fermented soya bean is based on the original dried fermented soya bean with ingredients beneficial to the human body, mainly including dried fermented soya bean, ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L11/50
CPCA23L11/50
Inventor 韩本惠
Owner 韩本惠
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