Soybean sauce processing method
A technology of soybean paste and soybeans, applied in the direction of food science, etc., to achieve bright color, help digestion, and increase appetite
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Embodiment 1
[0024] A kind of soya bean sauce, it comprises the following component of proportioning by weight: Beef grain 14; Olive oil 32; Soybean 38; Noodle sauce 10; Ginger 2; Garlic 6; ; white sugar 4; cooking wine 5; bellflower 15;
[0025] The cooking wine is brewed by adding rice wine, Chinese prickly ash, aniseed, cinnamon, clove, amomum, ginger and other spices; A sauce-like condiment.
[0026] The grain size of the beef grains was 15 mm.
[0027] The preparation method of above-mentioned soybean paste, this method comprises the following steps:
[0028] 1) Preparation of material a: after selecting, peeling and cleaning ginger, garlic and pepper respectively, mix them into material a for later use,
[0029] 2) Remove impurities from soybeans, soak them in cold water for 8-12 hours, cook them, let them cool, and crush them to obtain soybean paste, then ferment them at a low temperature at 16-20°C for 20-30 days to obtain soybeans mother sauce, spare;
[0030] 3) Preparation ...
Embodiment 2
[0035] A kind of soya bean sauce, it comprises the following component of proportioning by weight: Beef grain 10; Olive oil 30; Soybean 30; Noodle sauce 11; Ginger 3; Garlic 5; ; white sugar 2; cooking wine 4; bellflower 10; flat fritillary 2;
[0036] The cooking wine is brewed by adding rice wine, Chinese prickly ash, aniseed, cinnamon, clove, amomum, ginger and other spices; A sauce-like condiment.
[0037] The particle size of the beef granules is 5-15mm.
[0038] The preparation method of above-mentioned soybean paste, this method comprises the following steps:
[0039] 1) Preparation of material a: after selecting, peeling and cleaning ginger, garlic and pepper respectively, mix them into material a for later use,
[0040] 2) Remove impurities from soybeans, soak them in cold water for 10 hours, cook them, let them cool, and crush them to obtain soybean paste, and then ferment them at a low temperature at 18°C for 25 days to obtain soybean mother sauce for later use...
Embodiment 3
[0046] A kind of soybean sauce, it comprises the following component of proportioning by weight: beef grain 6; olive oil 28; soybean 30; noodle sauce 4-12; ginger 4; garlic 3; monosodium glutamate 4; Salt 2.5; Sugar 2; Cooking wine 2-5; Bellflower 15; Fritillaria 5; Wolfberry 3;
[0047]The cooking wine is brewed by adding rice wine, Chinese prickly ash, aniseed, cinnamon, clove, amomum, ginger and other spices; A sauce-like condiment.
[0048] The particle size of the beef granules is 5-15 mm.
[0049] The preparation method of above-mentioned soybean paste, this method comprises the following steps:
[0050] 1) Preparation of material a: after selecting, peeling and cleaning ginger, garlic and pepper respectively, mix them into material a for later use,
[0051] 2) Remove impurities from soybeans, soak them in cold water for 8-12 hours, cook them, let them cool, and crush them to obtain soybean paste, then ferment them at a low temperature at 16-20°C for 20-30 days to obt...
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