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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

Inactive Publication Date: 2018-02-23
ANHUI WEIXIAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no green food in the market that uses platycodon, beef, and soybeans as the main raw materials to make seasoning sauce, which has a unique flavor, is delicious, nutritious, delicious and healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a soybean sauce processing method, wherein the soybean sauce comprises 6-14 parts of beef particles, 28-32 parts of olive oil, 30-38 parts of soybean, 4-12 parts of pasta sauce, 2-4 parts of ginger, 3-6 parts of garlic, 2-4 parts of monosodium glutamate, 1-2 parts of five-spice powder, 1-3 parts of piper nigrum l, 2.5-4 parts of edible salt, 2-4 parts of white sugar, 2-5 parts of cooking wine, 6-15 parts of platycodon grandiflorus, 1-5 parts of fritillaria ussuriensis maxim, 1-3 parts of Chinese wolfberry, and 1-2 parts of malt. According to the present invention, the soybean sauce is prepared by organically combining the plant protein, the animal protein and the Chinese herbs, has characteristics of bright color, spicy taste, no dryness, appetite promoting, digestion benefiting and rich nutrition, and further has effects of qi invigorating and blood benefiting.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of soybean paste. Background technique [0002] Platycodon grandiflorum, also known as burden flower, bell white flower, mitral flower, native ginseng bitter stem, etc., is a perennial herb with a stem height of 20-120 cm, usually glabrous, occasionally densely covered with short hairs, unbranched, and rarely upper branches . The leaves are all in whorls, some are in whorls to all are alternate, sessile or have a very short stalk, the leaves are ovate, ovate-elliptic to lanceolate, the leaves are ovate or ovate-lanceolate, the flowers are dark blue or dark blue Purple and white, it can be used as an ornamental flower; its root can be used as medicine, which has the functions of relieving cough and expectorant, clearing the lung, and draining pus. It is commonly used in traditional Chinese medicine. [0003] Platycodon grandiflora side dish is made of Taihe specialty trad...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/10A23L11/50
CPCA23L33/10A23L11/50
Inventor 范亚东
Owner ANHUI WEIXIAN FOOD
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