Preparation method of multi-flavor spicy fermented soya beans
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A production method and technology of tempeh, applied in food science and other directions, can solve the problems of lack of comprehensive complementation and coordination of nutrients, weak nutrients, and weak penetration.
Pending Publication Date: 2022-07-01
湖南省哈辣麦营养食品有限公司
View PDF2 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] There are many fermented soya bean products on the market, which are generally made according to traditional methods without using other Chi...
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0039] A preparation method of multi-flavor spicy tempeh, comprising the steps:
[0040] Step 1, by weight, take the ingredients of component A: 7 parts of special tempeh, 3 parts of chopped peppers, 2 parts of rapeseed oil;
[0041] Component B ingredients: 7 servings of pre-made tempeh, 2 servings of special chili oil;
[0042] The preparation method of the prefabricated tempeh is as follows: put the pot on the fire, pour the rapeseed oil in the ingredient A into the pot, turn on the fire, heat the oil to 240°C, and cook until the oil bubbles are dissipated and the oil is transparent. Turn off the heat from time to time, then cool it naturally, then continue to fire, when the oil temperature rises to 150°C, add the special tempeh and chopped peppers in the ingredients of component A, turn on high heat, turn to medium heat, and turn to low heat to adjust repeatedly, keeping the oil temperature at 120 -140℃, stir repeatedly, boil, boil until the color of the special tempeh an...
Embodiment 2
[0065] A preparation method of multi-flavor spicy tempeh, comprising the steps:
[0066] Step 1, by weight, take the ingredients of component A: 10 parts of special tempeh, 4 parts of chopped peppers, and 4 parts of rapeseed oil;
[0067] Component B ingredients: 8 pre-made tempeh, 3 special chili oil;
[0068] The preparation method of the prefabricated tempeh is as follows: put the pot on the fire, pour the rapeseed oil in the ingredient A into the pot, turn on the fire, heat the oil to 240°C, and cook until the oil bubbles are dissipated and the oil is transparent. Turn off the heat from time to time, then let it cool down naturally, and then continue to turn on the heat. When the oil temperature rises to 150°C, add the special tempeh and chopped peppers in the ingredients of component A, turn on high heat, turn to medium heat, and turn to low heat to adjust repeatedly, keeping the oil temperature at 140 ℃, stirred repeatedly, boiled, boiled until the color of the special te...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a preparation method of multi-flavor spicy fermented soya beans. The multi-flavor spicy fermented soya beans are prepared from 7-10 parts of specially-made fermented soya beans, 3-4 parts of chopped chilies, 2-4 parts of rapeseed oil, 7-8 parts of specially-made chili fermented soya beans, 2-3 parts of specially-made chili oil and the like. The multi-flavor spicy fermented soya bean can improve yang qi of a human body, has the effects of tonifying middle-Jiao and Qi, treating heart and abdominal distension, stopping cholera and tendon turning and appetizing for eating, meanwhile, through microbial fermentation and addition of prebiotics, the multi-flavor spicy fermented soya bean has the positive health-preserving effects of building high-quality florae of human intestinal tracts, reducing cholesterol in blood, reducing blood pressure, burning fat and losing weight, and the multi-flavor spicy fermented soya bean is high in vitamin E content and free of toxic and side effects. And the health-care product is beneficial to protecting skin and hair, strengthening five internal organs and promoting fertility and pregnancy of men and women, is not easy to deteriorate and has long preservation time.
Description
【Technical field】 [0001] The invention relates to the field of food, in particular to a preparation method of multi-flavor spicy tempeh. 【Background technique】 [0002] There are many tempeh products on the market, which are generally made according to the traditional common method, without the use of other Chinese herbal medicines. [Content of the invention] [0003] In order to solve the above technical problems, the present invention discloses a preparation method of multi-flavor spicy tempeh. The invention can improve the yang qi of the human body, invigorate the middle and invigorate the qi, treat the fullness of the confidant, stop the cholera and turn the tendons, and have an appetizer. It has positive health-preserving effects on middle cholesterol, lowering blood pressure, reducing cellulite and losing weight. The high content of vitamin E is beneficial to protect skin, hair, healthy five internal organs and male and female fertility and pregnancy, and it is not ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more