Bamboo-flavored Guangdong-style soybean paste and preparation method thereof

Abstract

The invention discloses a bamboo-flavored Guangdong-style soybean paste and a preparation method thereof. The Guangdong-style soybean paste is refined on the basis of traditional fermentation production in combination with a modern production technology, so that shapes of complete soybeans are preserved, the Guangdong-style soybean paste has color ranging from golden yellow to reddish brown, is good in gloss, fresh in taste, palatable in salinity and sweetness and rich in fragrance. Not only can the flavor and characteristics of traditional brewed soybean paste be preserved, but also the Guangdong-style soybean paste conforms to requirements of modern diet. The Guangdong-style soybean paste is applicable to cooking, braising, boiling and frying. Production of the Guangdong-style soybean paste is based on original production with no need of additionally arranging other large devices, so that the preparation method is easy to manage, easy in production change and high in economic benefits.

Description

technical field [0001] The invention relates to seasoning or flavor food, in particular to a bamboo-flavored Cantonese-style soybean paste and a preparation method thereof. Background technique [0002] Soybean paste is rich in nutrition, and its main components are protein, fat, vitamins, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body. Soybean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes during cooking, but also produce amino acids under the action of microorganisms, which can make dishes more delicious and have the effect of appetizing and helping food. Soybean paste is also rich in linoleic acid and linolenic acid, which are good for supplementing essential fatty acids and lowering cholesterol. The fat in soybean paste is rich in unsaturated fatty acids and soybean lecithin, which can maintain the elasticity of blood vessels, strengthen the brain and prevent the formation of fatt...

AI Technical Summary

Problems solved by technology

Due to the production process of the product is mostly preserved by adding preservatives or high oil content, the product hygiene is poor, the oil content is extremely high, the taste is monotonous, and the flavor and taste are not strong

[0004] After retrieval, the notice number is CN1045689 Chinese patent application disclosed "preserved mustard spicy sauce production method" and there are many deficiencies. After being soaked in the auxiliary materials in the sauce, it quickly loses its brittleness, and loses its fresh, fragrant, tender and crisp characteristics; secondly, the powdery chili is used in this patent application, which will easily make the chili lose its fragrant and spicy characteristics during the storage period; finally , the non-thickening auxiliary material in the patent application makes the product lack the unique taste, smell and moderate viscosity of sauce, and is prone to layering