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Spicy fermented ham soybean

A technology of fermented soy beans and ham, which is applied in application, food preparation, food science, etc., can solve problems such as unsatisfactory taste and nutritional deficiency, and achieve the effect of reasonable meat and vegetable combination, rich nutrition and unique flavor

Inactive Publication Date: 2011-08-17
陈元显
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a kind of food, Douchi has a wide range of consumer groups. Douchi is generally made from soybeans that are steamed, fermented, and mixed with various seasonings, or Spicy or salty, the taste varies according to different regions. In order to maintain the freshness of food, a certain amount of preservatives are generally added to maintain a certain shelf life. Unfortunately; on the other hand, most of the current fermented soya bean is a vegetarian product, mainly used as a side dish or seasoning, which lacks nutrition, and some add fresh meat in it. Due to the problems in formula or process, the taste is not ideal
At present, no bacon has been added to tempeh, such as ham, and ham is very popular in daily life because of its good taste and rich nutrition. It has a wide range of consumers and provides people with more flavors. Foods that are unique, nutritious, good in taste, natural and environmentally friendly, and loved by the public, serving consumers and creating more wealth for enterprises and society have always been the goals pursued by people in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment one: produce 100kg spicy ham fermented soya bean, need fermented soya bean 65kg, edible vegetable oil 22.2kg, salt 0.5kg, capsicum 5kg, Chinese prickly ash 0.2kg, ham 5kg, chicken essence 0.1kg and garlic 2kg. Soybeans that meet the requirements are selected, soaked, steamed, and then fermented for about 15 days. Depending on the temperature, the fermentation time can be appropriately shortened or extended to obtain the first product of Douchi; 65kg of the first product of Douchi is weighed, and the weight of the above-mentioned Crush the chili, pepper and garlic, dice the ham, add the weighed edible vegetable oil, salt and chicken essence to the primary product of tempeh, mix, stir evenly, slowly heat to 120-130°C, and control the water at 15°C %, and then slowly and naturally cool down to obtain the finished product of spicy ham and tempeh. In this example, the raw material of the ham is aged ham from mountainous areas in Zhongdian County, Yunnan Province. ...

Embodiment 2

[0012] Embodiment two: produce 100kg spicy ham fermented soya bean, need fermented soya bean 68kg, edible vegetable oil 20kg, salt 0.6kg, capsicum 4kg, Chinese prickly ash 0.3kg, ham 4kg, chicken essence 0.1kg and garlic 3kg. The manufacturing process is the same as in Embodiment 1.

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PUM

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Abstract

The invention discloses spicy fermented ham soybean, the formula of which comprises the following components (by weight percentage): 60-70 percent of fermented soybean, 20-23 percent of edible vegetable oil, 0.4-0.6 percent of common salt, 4-6 percent of cayenne, 0.2-0.5 percent of pepper, 5-10 percent of ham, 0.1-0.3 percent of chicken essence and 2-5 percent of garlic. The spicy fermented ham soybean has the advantages that no preservative agent is added, the flavor is unique, the nutrition is rich, the taste is good, and the spicy fermented ham soybean is natural and environmental-friendly, thereby being well received by people.

Description

technical field [0001] The invention relates to a food, in particular to a spicy ham tempeh. Background technique [0002] As a food, tempeh has a wide range of consumer groups. Tempeh is generally made from soybeans that are steamed and fermented, and then mixed with various seasonings. It can be spicy or salty. The taste varies according to different regions. In order to maintain For the freshness of food, a certain amount of preservatives are generally added to maintain a certain shelf life. This is undoubtedly a shortcoming for consumers who are increasingly pursuing naturalness; on the other hand, most of the current fermented soybeans are vegetarian products. It is mainly used as a side dish or as a seasoning. It lacks nutrition, and some add fresh meat in it. Due to problems in formula or technology, the taste is not ideal. At present, no bacon has been added to tempeh, such as ham, and ham is very popular in daily life because of its good taste and rich nutrition. I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 陈元显
Owner 陈元显
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