Preparation method of chili soybean paste
Through a new preparation method of chili soybean paste, the problem of adding condiments and preservatives in the prior art is solved by using specific proportions and treatment steps, and the original flavor maintenance, safety and storage resistance of chili soybean paste are achieved.
Patent Information
- Application Number
- CN202411487840.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-24
- Publication Date
- 2025-02-28
AI Technical Summary
In the existing preparation methods for chili soybean paste, in order to ensure the taste, seasonings such as chicken essence and MSG are usually added, resulting in the loss of the original flavor. For the purpose of preservation, preservatives are added to affect consumption safety.
A new preparation method is adopted, by taking edible oil, fresh red peppers, soybeans, edible salt, edible sugar and sweet noodle sauce in a certain proportion, and carrying out specific processing and cooking steps, including frying, stirring and cooking, and using 52-degree white wine to sterilize, the sauce is finally sealed and stored.
It has achieved zero addition of chili soybean paste, maintaining its original flavor, delicious color, rich nutrition, unique taste, and ensuring safe consumption, and stored at 4 degrees for at least one year.
Smart Images
Figure CN119523077A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of preparation of chili soybean paste, and in particular to a preparation method of chili soybean paste. Background Art
[0002] Chili and soybean paste is a favorite side dish in people's daily life. It is rich in nutrients and is usually made from soybeans, chili peppers, cooking oil and other ingredients. It has the effect of stimulating appetite and aiding digestion.
[0003] However, in the existing preparation method of chili soybean paste, in order to ensure the taste of the chili soybean paste, condiments such as chicken essence and monosodium glutamate are usually added when boiling the chili soybean paste, which causes the chili soybean paste to lose its original taste, resulting in the chili soybean paste having an ugly color and a poor taste. In addition, in order to facilitate the storage of the chili soybean paste, the existing preparation method usually adds additives such as preservatives, which affects the safety of the chili soybean paste when consumed, and further affects people's health. Summary of the invention
[0004] The purpose of the present invention is to provide a method for preparing chili soybean paste to solve the above-mentioned shortcomings in the technology.
[0005] In order to achieve the above object, the present invention provides the following technical solutions: A method for preparing chili soybean sauce, the preparation method comprising the following steps: S1. Take out cooking oil, fresh red pepper, soybean, edible salt, edible sugar and sweet noodle sauce according to a certain proportion and set aside; S2, respectively processing the fresh red pepper and soybean in S1; S3, then take out garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion according to mass ratio, and mix them for later use; S4, then add the cooking oil taken out in S3 into the pot and heat it. When the oil temperature rises to 60% hot, add the garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in S4 into the pot and fry until golden brown; remove from the pot; S5. When the oil temperature drops to 70% hot, add the fresh red pepper processed in S2 into the pot and heat over high heat until bubbling, then simmer over low heat for one and a half hours, stirring constantly; S6, then add the edible salt taken out in S1 into the pot, stir and melt it, add the soybeans processed in S2 into the pot, and cook for 20 minutes, stirring constantly; S7, then add the edible white sugar taken out in S1 into the pot, and after the edible white sugar melts, add 100 ml of 52-degree drinking liquor and boil for 10 minutes; S8, then add the sweet noodle sauce taken out in S1 into the pot, stir and cook to obtain the finished chili soybean sauce; S9. When the finished chili soybean paste obtained in S8 is cooled to 80% of its temperature, it is divided into clean, water-free glass bottles, and the bottle caps are tightened to seal the chili soybean paste for storage.
[0006] Preferably, the material ratio in S1 is 3L of edible oil, 4 jin of fresh red pepper, 1 jin of soybean, 50-200g of edible salt, 0-150g of edible white sugar, and 200-800g of sweet noodle sauce.
[0007] Preferably, the step of processing the fresh red pepper in S2 is specifically as follows: S2a, first rinse the fresh red pepper with clean water and dry the surface moisture; S2b, removing the stalks of the dried fresh red peppers obtained in S2a; S2c. Crush the fresh red peppers after the stalks have been removed in S2b and set aside.
[0008] Preferably, the step of processing soybeans in S2 is specifically as follows: S2d, screening the soybeans to remove impurities mixed in the soybeans; S2e, washing the soybeans screened in S2d; S2f, soak the soybeans washed in S2e for 3 hours, and then boil them in boiling water for 30 minutes; S2g. Crush the soybeans cooked in S2f and set aside.
[0009] Preferably, the mass ratio of garlic, ginger, scallion, pepper, star anise, bay leaf, coriander and onion in S3 is: 20-40: 20-30: 25: 20-30: 20-30: 2: 10: 80-120.
[0010] Preferably, the size of the crushed fresh red pepper in S2c is 2-3 mm×2-3 mm.
[0011] Preferably, the size of the crushed soybeans in S2g is 2~3mm×2~3mm.
[0012] Preferably, the whole cooking time of the finished chili soybean paste prepared in S8 is 30 min to 2 h.
[0013] Preferably, the frying time of garlic, ginger, scallion, pepper, star anise, bay leaf, coriander and onion in S4 is 8 to 10 minutes.
[0014] Preferably, the stirring and boiling time of the sweet noodle sauce in S8 is 5 to 8 minutes.
[0015] In the above technical solution, the technical effects and advantages provided by the present invention are: The chili soybean paste prepared by the preparation method of the chili soybean paste provided by the invention has no additives and is sterilized by using 52-degree edible liquor, so that the chili soybean paste can not only maintain its original taste, but also has a fresh color, rich nutrition, and a unique taste, but also can ensure the safety of the chili soybean paste when eaten, and can be stored for at least one year under the condition of 4 degrees, so that the chili soybean paste is more resistant to storage, which is conducive to the safe consumption of the chili soybean paste and helps to ensure people's health. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For ordinary technicians in this field, other drawings can also be obtained based on these drawings.
[0017] Figure 1 The present invention provides a flow chart of the method for preparing the chili soybean paste. DETAILED DESCRIPTION
[0018] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings.
[0019] The technical solution in the embodiment of the present application is to solve the above problems. Figure 1 As shown, the overall idea is as follows: Embodiment 1:
[0020] A method for preparing chili soybean sauce, the preparation method comprising the following steps: S1. Take 3L of cooking oil, 4 jin of fresh red pepper, 1 jin of soybean, 50g of edible salt, 0g of edible sugar, and 200g of sweet noodle sauce according to the proportion for later use; S2, respectively processing the fresh red pepper and soybean in S1; S3, then take out garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in a ratio of 20:20:25:20:20:2:10:80, and mix them for later use; S4, then add the cooking oil taken out in S3 into the pot and heat it. When the oil temperature rises to 60% hot, add the garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in S4 into the pot and fry for 8 minutes. Remove from the pot when frying until golden brown; S5. When the oil temperature drops to 70% hot, add the fresh red pepper processed in S2 into the pot and heat over high heat until bubbling, then simmer over low heat for one and a half hours, stirring constantly; S6, then add the edible salt taken out in S1 into the pot, stir and melt it, add the soybeans processed in S2 into the pot, and cook for 20 minutes, stirring constantly; S7, then add the edible white sugar taken out in S1 into the pot, and after the edible white sugar melts, add 100 ml of 52-degree drinking liquor and boil for 10 minutes; S8, then add the sweet noodle sauce taken out in S1 into the pot, stir and cook for 5 minutes to obtain the finished chili soybean sauce; S9. When the finished chili soybean paste obtained in S8 is cooled to 80% of its temperature, it is divided into clean, water-free glass bottles, and the bottle caps are tightened to seal the chili soybean paste for storage.
[0021] Furthermore, the steps of processing the fresh red pepper in S2 are specifically as follows: S2a, first rinse the fresh red pepper with clean water and dry the surface moisture; S2b, removing the stalks of the dried fresh red peppers obtained in S2a; S2c, crush the fresh red peppers after the stalks are removed in S2b into pieces of 2-3 mm × 2-3 mm in size, and set aside; Furthermore, the steps of processing soybeans in S2 are specifically as follows: S2d, screening the soybeans to remove impurities mixed in the soybeans; S2e, washing the soybeans screened in S2d; S2f, soak the soybeans washed in S2e for 3 hours, and then boil them in boiling water for 30 minutes; S2g. Crush the soybeans cooked in S2f into pieces of 2~3mm×2~3mm in size and set aside.
[0022] The finished chili soybean sauce prepared in this embodiment has a lighter taste of salt and sauce, while the sauce tastes lighter and is a bit spicy. Embodiment 2:
[0023] A method for preparing chili soybean sauce, the preparation method comprising the following steps: S1. Take 3L of cooking oil, 4 jin of fresh red pepper, 1 jin of soybean, 100g of edible salt, 50g of edible sugar, and 400g of sweet noodle sauce according to the proportion and set aside; S2, respectively processing the fresh red pepper and soybean in S1; S3, then take out garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in a ratio of 20:20:25:20:20:2:10:80, and mix them for later use; S4, then add the cooking oil taken out in S3 into the pot and heat it. When the oil temperature rises to 60% hot, add the garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in S4 into the pot and fry for 8 minutes. Remove from the pot when frying until golden brown; S5. When the oil temperature drops to 70% hot, add the fresh red pepper processed in S2 into the pot and heat over high heat until bubbling, then simmer over low heat for one and a half hours, stirring constantly; S6, then add the edible salt taken out in S1 into the pot, stir and melt it, add the soybeans processed in S2 into the pot, and cook for 20 minutes, stirring constantly; S7, then add the edible white sugar taken out in S1 into the pot, and after the edible white sugar melts, add 100 ml of 52-degree drinking liquor and boil for 10 minutes; S8, then add the sweet noodle sauce taken out in S1 into the pot, stir and cook for 6 minutes to obtain the finished chili soybean sauce; S9. When the finished chili soybean paste obtained in S8 is cooled to 80% of its temperature, it is divided into clean, water-free glass bottles, and the bottle caps are tightened to seal the chili soybean paste for storage.
[0024] Furthermore, the steps of processing the fresh red pepper in S2 are specifically as follows: S2a, first rinse the fresh red pepper with clean water and dry the surface moisture; S2b, removing the stalks of the dried fresh red peppers obtained in S2a; S2c, crush the fresh red peppers after the stalks are removed in S2b into pieces of 2-3 mm × 2-3 mm in size, and set aside; Furthermore, the steps of processing soybeans in S2 are specifically as follows: S2d, screening the soybeans to remove impurities mixed in the soybeans; S2e, washing the soybeans screened in S2d; S2f, soak the soybeans washed in S2e for 3 hours, and then boil them in boiling water for 30 minutes; S2g. Crush the soybeans cooked in S2f into pieces of 2~3mm×2~3mm in size and set aside.
[0025] The finished product chili soybean sauce prepared in this embodiment has a light sauce and salt taste, while the sauce tastes slightly fresh. Embodiment 3:
[0026] A method for preparing chili soybean sauce, the preparation method comprising the following steps: S1. Take 3L of cooking oil, 4 catties of fresh red pepper, 1 catties of soybean, 150 g of edible salt, 100 g of edible sugar, and 600 g of sweet noodle sauce according to the proportion and set aside; S2, respectively processing the fresh red pepper and soybean in S1; S3, then take out garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in a ratio of 30:25:25:25:25:2:10:100, and mix them for later use; S4, then add the cooking oil taken out in S3 into the pot and heat it. When the oil temperature rises to 60% hot, add the garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in S4 into the pot and fry for 9 minutes. Remove from the pot when frying until golden brown; S5. When the oil temperature drops to 70% hot, add the fresh red pepper processed in S2 into the pot and heat over high heat until bubbling, then simmer over low heat for one and a half hours, stirring constantly; S6, then add the edible salt taken out in S1 into the pot, stir and melt it, add the soybeans processed in S2 into the pot, and cook for 20 minutes, stirring constantly; S7, then add the edible white sugar taken out in S1 into the pot, and after the edible white sugar melts, add 100 ml of 52-degree drinking liquor and boil for 10 minutes; S8, then add the sweet noodle sauce taken out in S1 into the pot, stir and cook for 8 minutes to obtain the finished chili soybean sauce; S9. When the finished chili soybean paste obtained in S8 is cooled to 80% of its temperature, it is divided into clean, water-free glass bottles, and the bottle caps are tightened to seal the chili soybean paste for storage.
[0027] Furthermore, the steps of processing the fresh red pepper in S2 are specifically as follows: S2a, first rinse the fresh red pepper with clean water and dry the surface moisture; S2b, removing the stalks of the dried fresh red peppers obtained in S2a; S2c, crush the fresh red peppers after the stalks are removed in S2b into pieces of 2-3 mm × 2-3 mm in size, and set aside; Furthermore, the steps of processing soybeans in S2 are specifically as follows: S2d, screening the soybeans to remove impurities mixed in the soybeans; S2e, washing the soybeans screened in S2d; S2f, soak the soybeans washed in S2e for 3 hours, and then boil them in boiling water for 30 minutes; S2g. Crush the soybeans cooked in S2f into pieces of 2~3mm×2~3mm in size and set aside.
[0028] The finished product chili soybean sauce prepared in this embodiment has just the right taste of sauce and salt, and the sauce tastes delicious. Embodiment 4:
[0029] A method for preparing chili soybean sauce, the preparation method comprising the following steps: S1. Take 3L of cooking oil, 4 catties of fresh red pepper, 1 catties of soybean, 200 g of edible salt, 150 g of edible sugar, and 800 g of sweet noodle sauce according to the proportion and set aside; S2, respectively processing the fresh red pepper and soybean in S1; S3, then take out garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in a ratio of 40:30:25:30:30:2:10:120, and mix them for later use; S4, then add the cooking oil taken out in S3 into the pot and heat it. When the oil temperature rises to 60% hot, add the garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in S4 into the pot and fry for 10 minutes. Remove from the pot when frying until golden brown; S5. When the oil temperature drops to 70% hot, add the fresh red pepper processed in S2 into the pot and heat over high heat until bubbling, then simmer over low heat for one and a half hours, stirring constantly; S6, then add the edible salt taken out in S1 into the pot, stir and melt it, add the soybeans processed in S2 into the pot, and cook for 20 minutes, stirring constantly; S7, then add the edible white sugar taken out in S1 into the pot, and after the edible white sugar melts, add 100 ml of 52-degree drinking liquor and boil for 10 minutes; S8, then add the sweet noodle sauce taken out in S1 into the pot, stir and cook for 8 minutes to obtain the finished chili soybean sauce; S9. When the finished chili soybean paste obtained in S8 is cooled to 80% of its temperature, it is divided into clean, water-free glass bottles, and the bottle caps are tightened to seal the chili soybean paste for storage.
[0030] Furthermore, the steps of processing the fresh red pepper in S2 are specifically as follows: S2a, first rinse the fresh red pepper with clean water and dry the surface moisture; S2b, removing the stalks of the dried fresh red peppers obtained in S2a; S2c, crush the fresh red peppers after the stalks are removed in S2b into pieces of 2-3 mm × 2-3 mm in size, and set aside; Furthermore, the steps of processing soybeans in S2 are specifically as follows: S2d, screening the soybeans to remove impurities mixed in the soybeans; S2e, washing the soybeans screened in S2d; S2f, soak the soybeans washed in S2e for 3 hours, and then boil them in boiling water for 30 minutes; S2g. Crush the soybeans cooked in S2f into pieces of 2~3mm×2~3mm in size and set aside.
[0031] The finished chili soybean sauce prepared in this embodiment has a salty taste and a sweet taste.
[0032] In addition, the cooking time of the whole process of preparing the chili soybean paste in the method for preparing the chili soybean paste provided in the above embodiment can be divided into: Boil for 30 minutes and store at 4 degrees for about a week; Boil for 1 hour and store at 4 degrees for about 2 months; Boil for 1.5 hours and store at 4 degrees for about half a year; Boil for 2 hours and store at 4 degrees for more than one year; And the specific boiling time can be selected according to actual storage needs, so as to ensure the normal consumption of the chili soybean paste.
[0033] In summary, the chili soybean paste prepared by the preparation method of the chili soybean paste provided in Example 3 is delicious in color, rich in nutrition, and has a unique taste. At the same time, after being boiled for 2 hours, it can be stored at 4 degrees for at least one year.
[0034] The above description is only by way of illustration of certain exemplary embodiments of the present invention. It is undoubted that those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the above drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.
Claims
1. A method for preparing chili soybean paste, characterized in that: The preparation method comprises the following steps: S1. Take out cooking oil, fresh red pepper, soybean, edible salt, edible sugar and sweet noodle sauce according to a certain proportion and set aside; S2, respectively processing the fresh red pepper and soybean in S1; S3, then take out garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion according to mass ratio, and mix them for later use; S4, then add the cooking oil taken out in S3 into the pot and heat it. When the oil temperature rises to 60% hot, add the garlic, ginger, scallion, pepper, star anise, bay leaf, coriander, and onion in S4 into the pot and fry until golden brown; remove from the pot; S5. When the oil temperature drops to 70% hot, add the fresh red pepper processed in S2 into the pot and heat over high heat until bubbling, then simmer over low heat for one and a half hours, stirring constantly; S6, then add the edible salt taken out in S1 into the pot, stir and melt it, add the soybeans processed in S2 into the pot, and cook for 20 minutes, stirring constantly; S7, then add the edible white sugar taken out in S1 into the pot, and after the edible white sugar melts, add 100 ml of 52-degree drinking liquor and boil for 10 minutes; S8, then add the sweet noodle sauce taken out in S1 into the pot, stir and cook to obtain the finished chili soybean sauce; S9. When the finished chili soybean paste obtained in S8 is cooled to 80% of its temperature, it is divided into clean, water-free glass bottles, and the bottle caps are tightened to seal the chili soybean paste for storage.
2. The method for preparing chili soybean paste according to claim 1, characterized in that: The material ratio in S1 is 3L of edible oil, 4 jin of fresh red pepper, 1 jin of soybean, 50-200g of edible salt, 0-150g of edible white sugar, and 200-800g of sweet noodle sauce.
3. The method for preparing chili soybean paste according to claim 1, characterized in that: The steps of processing fresh red pepper in S2 are specifically as follows: S2a, first rinse the fresh red pepper with clean water and dry the surface moisture; S2b, removing the stalks of the dried fresh red peppers obtained in S2a; S2c. Crush the fresh red peppers after the stalks have been removed in S2b and set aside.
4. The method for preparing chili soybean paste according to claim 1, characterized in that: The specific steps of processing soybeans in S2 are as follows: S2d, screening the soybeans to remove impurities mixed in the soybeans; S2e, washing the soybeans screened in S2d; S2f, soak the soybeans washed in S2e for 3 hours, and then boil them in boiling water for 30 minutes; S2g. Crush the soybeans cooked in S2f and set aside.
5. The method for preparing chili soybean paste according to claim 1, characterized in that: The mass ratio of garlic, ginger, shallot, pepper, star anise, bay leaf, coriander and onion in S3 is: 20-40: 20-30: 25: 20-30: 20-30: 2: 10: 80-120.
6. The method for preparing chili soybean paste according to claim 3, characterized in that: The size of the crushed fresh red pepper in S2c is 2-3 mm×2-3 mm.
7. The method for preparing chili soybean paste according to claim 4, characterized in that: The size of the crushed soybeans in the S2g is 2~3mm×2~3mm.
8. The method for preparing chili soybean paste according to claim 1, characterized in that: The whole cooking time of the finished chili soybean paste prepared in S8 is 30 minutes to 2 hours.
9. The method for preparing chili soybean paste according to claim 1, characterized in that: The frying time of garlic, ginger, scallion, pepper, star anise, bay leaf, coriander and onion in S4 is 8 to 10 minutes.
10. The method for preparing chili soybean paste according to claim 1, characterized in that: The stirring and boiling time of the sweet noodle sauce in S8 is 5 to 8 minutes.