Fragrant and hot fermented soya bean sauce capable of removing dampness and reducing dryness and preparation method of fragrant and hot fermented soya bean sauce

Abstract

The invention discloses a fragrant and hot fermented soya bean sauce capable of removing dampness and reducing dryness. The fragrant and hot fermented soya bean sauce is prepared from the following raw materials of fresh capsicum annuum, fermented soya beans, vegetable oil, chopped capsicum annuum, burnt capsicum annuum, fresh ginger, garlic, a soy sauce, lotus buds, fleeceflower roots, rice wine,salt, monosodium glutamate and white sugar. The invention also discloses a compounding ratio of the raw materials and a preparation method of the fragrant and hot fermented soya bean sauce. Accordingto the fragrant and hot fermented soya bean sauce disclosed by the invention, the amount of used oil is small, and hazardous substances of pigment, preservatives, chemical additives and the like arenot added; in the preparation course, through technology improvement of controlling the moisture and oxygen content, performing sterilization and the like, so that glucose accumulation is avoided; under the premise that the cost is not increased, the quality guarantee period of the fragrant and hot fermented soya bean sauce is prolonged, and the quality guarantee period can reach 350-so-435d; andthe fragrant and hot fermented soya bean sauce is delicious, rich in fragrance, hot and refreshing, and has the health-care efficacy of removing dampness, reducing dryness, promoting blood circulationfor removing blood stasis, strengthening the bones and muscles and enhancing immunity; people can smell fragrant taste after opening bottles loaded with the fragrant and hot fermented soya bean sauce; and the fragrant and hot fermented soya bean sauce is hot, but fragrant taste can remain in mouths and tongues.

Description

Technical field [0001] The invention belongs to the technical field of sauce processing and production, and in particular relates to a dehumidification and noise reduction spicy tempeh sauce and a preparation method thereof. Background technique [0002] Pepper, alias: horn pepper, long pepper, vegetable pepper, bell pepper, Latin name: Capsicumannuum L., Solanaceae, Capsicum is an annual or limited perennial herb. The stems are nearly glabrous or slightly pilose, with slightly zigzag-shaped branches. Leaves alternate, branch apical nodes are not elongated into twins or clusters, oblong-ovate, ovate or ovate-lanceolate, entire, apex is short acuminate or acute, narrowly cuneate at base; flowers are solitary, Drooping; calyx cup-shaped, inconspicuously 5-toothed; corolla white, lobes ovate; anthers gray-purple. The fruit stalk is thick and drooping; the fruit is long finger-like, with a pointed tip and often curved, green when immature, and red, orange or purple when mature, wit...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the storage and quality assurance of fermented soya bean, which seriously affects the shelf life and product image of fermented soya bean

Existing spicy fermented soy sauce usually prolongs the shelf life by adding pigments, preservatives, chemical additives, high salt and high oil, which has defects such as poor product quality, low edible safety, and bad product flavor and mouthfeel. With the improvement of people's living standards and health awareness, low-salt foods are advocated, and the salt content cannot be increased to extend the shelf life

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