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Spicy composite bean dreg sauce and processing method thereof

A bean dregs sauce and spicy technology, which is applied in the field of food processing, can solve the problems of complex production process, uneven heating of materials, and prolonged production cycle, and achieve the effects of improving intestinal flora, delicious taste, and long shelf life

Active Publication Date: 2017-12-22
黑龙江棒星食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of drying fermented bean dregs with firewood smoke or oven will complicate the production process and prolong the production cycle.
In addition, when cooking oil at a temperature of 200°C~300°C is poured into the mixture, the operation needs to be strictly controlled, otherwise it is easy to cause the material to be heated unevenly and burnt, and the mixture is treated with oil, which makes it difficult to make the aroma of the spices The substance is fully dissolved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In this example, the components and the mass parts of each component in the ingredients of the spicy and spicy compound bean dregs are: 54 kg of rapeseed oil, 30 kg of fermented bean dregs, 6.4 kg of chili powder, 2.2 kg of soybean paste, and 1.8 kg of bean paste , 2.2 kg of edible salt, 1.5 kg of cooked sesame seeds, 1.2 kg of minced ginger, 1.0 kg of trehalose, 1.0 kg of chicken essence seasoning, 0.6 kg of white sugar, 0.4 kg of five-spice powder, and 0.4 kg of pepper powder. The preparation method of the compound sauce is as follows :

[0022] (1) Preparation of fermented bean dregs

[0023] Stir-fry fresh bean dregs on high heat and then low heat until the water content is about 70%, weigh after cooling, add 0.6% mucormycete powder, stir well, and then ferment at 30°C for 4 days;

[0024] (2) Fried

[0025] Heat the rapeseed oil to mature and cool to 120°C, add fermented bean dregs and minced ginger and stir-fry until fragrant, then add edible salt, trehalose and...

Embodiment 2

[0029] In the present example, the components and the mass parts of each component during the batching of spicy and spicy compound bean dregs are: 55 kg of olive oil, 29 kg of fermented bean dregs, 5.8 kg of chili powder, 2.0 kg of soybean paste, 1.7 kg of bean paste, 2.0 kg of edible salt, 1.4 kg of cooked sesame seeds, 1.1 kg of minced ginger, 0.9 kg of trehalose, 0.8 kg of chicken essence seasoning, 0.5 kg of white sugar, 0.3 kg of five-spice powder, and 0.3 kg of pepper powder. The preparation method of the compound sauce is as follows:

[0030] (1) Preparation of fermented bean dregs

[0031] Stir-fry fresh bean dregs on high heat and then low heat until the moisture content is about 73%, weigh after cooling, add 0.5% mucormycete powder, stir well, and then ferment at 29°C for 4.5 days;

[0032] (2) Fried

[0033] Heat the olive oil to mature and cool to 130°C, add fermented bean dregs and minced ginger and stir-fry until fragrant, then add edible salt, trehalose and whi...

Embodiment 3

[0037] In this example, the components and the mass parts of each component in the ingredients of spicy and spicy compound bean dregs are: Camellia oleifera seed oil 56 kg, fermented bean dregs 28 kg, chili powder 5.2 kg, soybean paste 1.8 kg, bean paste 1.6 kg , 1.8 kg of edible salt, 1.3 kg of cooked sesame seeds, 1.0 kg of minced ginger, 0.8 kg of trehalose, 0.6 kg of chicken essence seasoning, 0.4 kg of white sugar, 0.2 kg of five-spice powder, and 0.2 kg of pepper powder. The preparation method of the compound sauce is as follows :

[0038] (1) Preparation of fermented bean dregs

[0039] Stir-fry fresh bean dregs on high heat and then low heat until the moisture content is about 75%, weigh after cooling, add 0.4% mucormycete powder, stir well, and then ferment at 28°C for 5 days;

[0040] (2) Fried

[0041] Heat camellia seed oil to mature and cool to 140°C, add fermented bean dregs and minced ginger and stir-fry until fragrant, then add edible salt, trehalose and whit...

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PUM

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Abstract

The invention provides spicy composite bean dreg sauce and processing method thereof. The spicy composite bean dreg sauce comprises the following components in parts by weight: 54-56 parts of edible vegetable oil, 28-30 parts of fermented bean dregs, 5.2-6.4 parts of chilli powder, 1.8-2.2 parts of soybean paste, 1.6-1.8 parts of thick broad-bean sauce, 1.8-2.2 parts of edible salt, 1.3-1.5 parts of cooked sesame kernels, 1.0-1.2 parts of bruised ginger, 0.8-1.0 part of trehalose, 0.6-1.0 part of chicken essence seasoning, 0.4-0.6 part of white granulated sugar, 0.2-0.4 part of five spice powder and 0.2-0.4 part of seed powder of Chinese prickly ash. The processing method mainly comprises the following steps: processing of the fermented bean dregs, stir-frying, filling and sterilizing. The spicy composite bean dreg sauce is nutrient-rich, tastes fine and smooth, is delicious, and is outstanding in flavor, attractive in color and long in expiration date.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a spicy compound bean dregs sauce and a preparation method thereof. Background technique [0002] Okara is the main by-product of the processing of soybean products such as tofu, soy milk, tofu skin, and yuba. It is rich in dietary fiber, protein, vitamins and minerals, and soybean isoflavones. According to analysis, every 100 g of dried bean dregs contains 50-57 g of dietary fiber, 13-20 g of protein, 6-21 g of fat, 3-4 g of starch, and 3-5 g of ash. my country is a major consumer of soybeans and their products. It consumes about 10 million tons of soybeans each year (excluding oil), and produces about 20 million tons of wet bean dregs. Caused bean dregs resource waste. At present, the research on okara at home and abroad mainly focuses on the preparation of okara dietary fiber and its application in baked food. However, the defects such as rough taste, strong beany ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/00A23L29/30A23L33/00A23L11/50
CPCA23L27/00A23L29/30A23L33/00A23V2002/00A23L11/50A23V2200/30A23V2200/32A23V2200/302A23V2200/326
Inventor 贾冬英王艺涵金野迟原龙姚开柯有剑
Owner 黑龙江棒星食品科技股份有限公司
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