Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Flavored fermented soya bean fried chili sauce and preparation method thereof

A technology of chili and soy sauce, which is applied in the preparation of flavored soy sauce chili and the field of flavored soy sauce chili, which can solve the problems of poor coordination of oil chili odor, lack of nutritional value, safety and nutritional value concerns, etc., to improve nutritional value, Appetite-stimulating, mellow and delicate taste effect

Inactive Publication Date: 2018-09-11
宝鸡同盛食品有限公司
View PDF1 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as long as the oil pepper products on the market extend the shelf life by adding a large amount of preservatives, high salt and high oil, and improve the flavor quality of the product by adding a variety of flavors, fragrances and antioxidants, and prevent oil oxidation and acidification, its safety is guaranteed. and nutritional value are worrying
At the same time, the existing chili oil has poor odor coordination and does not have nutritional value.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select raw materials according to the following parts by weight

[0026] Rapeseed oil 2600g, pepper 800g, tempeh 1800g, sauerkraut 450g, milk 180g, sesame 20g, sugar 150g, green onion 90g, ginger 90g, garlic 60g, star anise 18g, cinnamon 16g, cardamom 13g, grass fruit 13g, vinegar 26g.

[0027] Step 1. Raw material pretreatment

[0028] Remove the stalks of the peppers, screen and clean them, and cook them for 35 minutes until the moisture reaches 50% for later use;

[0029] Disperse the tempeh, and pick out the foreign matter and sundries other than the tempeh for later use;

[0030] Cut sauerkraut into uniform fine pieces for later use;

[0031] Step 2. Frying

[0032] Heat the rapeseed oil in a pot to 280°C, put the peppers into the pot and stir evenly, fry the peppers until the seeds are golden yellow, add fermented soy beans, vinegar, sesame seeds, and sugar to get semi-finished soy sauce peppers, wait until the temperature of the rapeseed oil drops Cook at 138...

Embodiment 2

[0039] Select raw materials according to the following parts by weight

[0040] Rapeseed oil 2400g, pepper 980g, tempeh 1900g, sauerkraut 480g, milk 220g, sesame 26g, sugar 140g, green onion 140g, ginger 110g, garlic 28g, star anise 17g, cinnamon 17g, cardamom 13g, grass fruit 14g, vinegar 27g.

[0041] Step 1. Raw material pretreatment

[0042] Remove the stalks of the peppers, screen and clean them, and cook for 38 minutes until the moisture reaches 50% for later use;

[0043] Disperse the tempeh, and pick out the foreign matter and sundries other than the tempeh for later use;

[0044] Cut sauerkraut into uniform fine pieces for later use;

[0045] Step 2. Frying

[0046] Heat the rapeseed oil in a pot to 287°C, put the peppers into the pot and stir evenly, fry the peppers until the seeds are golden yellow, add fermented soya beans, vinegar, sesame seeds, and sugar to get semi-finished soy sauce peppers, wait until the temperature of the rapeseed oil drops Cook at 142°C...

Embodiment 3

[0053] Select raw materials according to the following parts by weight

[0054] Rapeseed oil 2500g, pepper 800g, tempeh 1800g, sauerkraut 300g, milk 200g, sesame 20g, sugar 140g, green onion 80g, ginger 75g, garlic 50g, star anise 16g, cinnamon 16g, cardamom 12g, grass fruit 12g, vinegar 25g.

[0055] Step 1. Raw material pretreatment

[0056] Remove the stalks of the peppers, screen and clean them, and cook for 33 minutes until the moisture reaches 50% for later use;

[0057] Disperse the tempeh, and pick out the foreign matter and sundries other than the tempeh for later use;

[0058] Cut sauerkraut into uniform fine pieces for later use;

[0059] Step 2. Frying

[0060]Heat the rapeseed oil in a pot to 279°C, put the peppers into the pot and stir evenly, fry the peppers until the seeds are golden yellow, add fermented soy beans, vinegar, sesame seeds, and sugar to get semi-finished soy sauce peppers, wait until the temperature of the rapeseed oil drops Cook at 132°C;

...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses flavored fermented soya bean fried chili sauce. The flavored fermented soya bean fried chili sauce is prepared from raw materials in parts by weight as follows: 23.5-26 parts of rapeseed oil, 7.5-10 parts of chilies, 15-20 parts of fermented soya beans, 4-5 parts of pickled Chinese cabbages, 1.5-2.5 parts of milk, 0.15-0.3 part of sesame, 1-2 parts of white sugar, 0.5-1.5 parts of scallion, 0.6-1.2 parts of fresh ginger, 0.3-1 part of garlic, 0.15-0.20 part of star anise, 0.15-0.18 part of cassia bark, 0.1-0.15 part of fructus amomi rotundus, 0.1-0.15 part of fructus tsaoko and 0.2-0.3 part of vinegar. The chilies and the fermented soya beans are matched scientifically, and the Chinese cabbages and the milk are added, so that the flavored fermented soya bean fried chili sauce has bright red color, spicy, delicious, pure, elegant and fine taste, outstanding spicy taste, lasting aftertaste and high nutrients. The invention also discloses a preparation method of the flavored fermented soya bean fried chili sauce. The fermented soya bean fried chili sauce prepared with the process method is reasonably matched in nutrient value, has health-preserving effects andsoft spicy taste, has no dry spicy feel, can keep nutrient ingredients of fermented soya beans and chilies, can keep original nutrient values of raw materials, is complete in color, aroma and taste and can well stimulate the appetite of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a chili with flavored soy sauce and soy sauce, and also relates to a preparation method for chili with flavored soy sauce and soy sauce. Background technique [0002] Chili sauce is usually a sauce made of chili peppers, which is a common condiment on the table. Most of them are in Hunan, and there are two kinds of oil and water. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve. The water system is made of water and chili, the color is bright red, garlic, ginger, sugar, salt are added, it can be preserved for a long time, and the taste is more delicious. However, the production time is long and the shelf life is short. Preservatives and more than 10% salt are often added to achieve the purpose of extending the shelf life. The product is salty and has no oily fragr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L27/00A23L33/10
CPCA23L27/60A23L27/00A23L27/10A23L33/10
Inventor 卢斌卢云哲
Owner 宝鸡同盛食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com