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Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method thereof

A compound fermentation and hot pot bottom material technology, which is applied in the direction of yeast-containing food ingredients, bacteria used in food preparation, and food ingredients as taste improvers, etc., can solve the problems of low protein content, high starch content, and high price

Active Publication Date: 2020-10-30
四川川娃子食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with soybeans, broad beans have lower protein content and higher starch content, and the price is obviously higher. This has caused the Pixian County bean paste to be less fragrant than soybean paste, and the price is high

Method used

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  • Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method thereof
  • Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method thereof
  • Preparation method of soybean and chili compound fermented sauce, hotpot condiment and preparation method thereof

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preparation example Construction

[0029] The invention provides a kind of preparation method of soy bean chili compound fermented sauce, comprises the following steps:

[0030] Fermented soybeans and fermented peppers are mixed, post-fermented, and soybeans and peppers compound fermented sauce are obtained;

[0031] Described fermented soy bean is made by following method:

[0032] Soybeans are roasted, moistened, mixed with broad bean powder, and then inoculated with refined koji of Aspergillus oryzae to obtain soybean koji; soybean koji is mixed with salt water, and Lactobacillus casei liquid, Saccharomyces rouxii liquid and Torulopsis globosa are added during fermentation liquid to obtain fermented soybeans;

[0033] Described fermented capsicum is made by following method:

[0034] The pepper is crushed and mixed with brine, and the lactobacillus brevis liquid is added during the fermentation process to obtain the fermented pepper.

[0035] Compared with the traditional bean chili sauce, the soybean chi...

Embodiment 1

[0062] 1.1 Fermentation of soybeans

[0063] (1) Soybeans are roasted and moistened, broad bean powder is added according to 15% of the mass of soybeans, and aspergillus oryzae koji essence is inoculated according to 0.3‰, thick-layer ventilation is carried out to make koji, and soybean koji is obtained in 36-40 hours;

[0064] (2) Add salt water according to 100% of raw material weight, the concentration of salt water is 27.0~28.0g / 100mL, the soybean koji and salt water are evenly mixed and transported to the heat preservation fermentation tank through the auger, and the compressed air is introduced to stir, and the fermentation stage (0 ~30d) The temperature is controlled at 30~35°C, and Lactobacillus casei (patented strain: CCTCCM94011) is added after the 7th day of fermentation. 8 individual / mL; after adding Lactobacillus casei 7d, add 5% Saccharomyces ruckeri (bacterial liquid concentration 2.0×10 9 individual / mL) and 1% Torulopsis sphaeroides (bacterial liquid concentra...

Embodiment 2

[0098] 1. Weigh by mass: 70 parts of rapeseed oil, 10 parts of dried red pepper, 15 parts of soybean chili compound fermented sauce prepared in Example 1, 5 parts of red pepper, 3 parts of ginger, 3 parts of onion, 3 parts of green onion , 3 servings of coriander.

[0099] 2. Clean the above-mentioned dried red peppers, boil them in boiling water for 5 minutes, remove and drain, and stir them into puree for later use; wash the ginger, green onions, onions, and coriander, and chop them into pieces or sections for later use.

[0100] 3. Heat the rapeseed oil to 175°C-185°C, add ginger, coriander, scallions, and onions, fry until golden, remove and drain.

[0101] 4. When the oil temperature is 150°C, add the fermented soya bean chili sauce and minced chili peppers prepared in Example 1 and stir-fry until there is no moisture.

[0102] 5. Lower the temperature to 60°C for filling to obtain the hot pot bottom material.

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Abstract

The invention provides a preparation method of soybean and chili composite fermented sauce, a hotpot condiment and a preparation method of the hotpot condiment. The preparation method of the compositefermented sauce comprises the following steps: mixing fermented soybeans and fermented chilies, and carrying out secondary fermentation to obtain the soybean and chili composite fermented sauce. Thefermented soybeans are prepared by the following method: baking soybeans, moistening the soybeans with water, mixing the soybeans with broad bean powder, inoculating aspergillus oryzae yeast refined koji to obtain soybean koji, mixing the soybean koji with saline water, and adding lactobacillus casei liquid, saccharomyces rouxii liquid and torulopsis liquid in the fermentation process to obtain fermented soybeans, and the fermented chilies are prepared by the following steps: crushing chilies, mixing the crushed chilies with saline water, and adding lactobacillus brevis liquid in the fermentation process to obtain the fermented chilies. The composite fermented sauce has relatively high contents of amino acid nitrogen, total phenols and total flavonoids. Compared with traditional Pixian thick broad-bean sauce, the composite fermented sauce is low in cost, excellent in quality and high in nutritional value. The hotpot condiment prepared from the compound fermented sauce is better in sauce flavor and high in taste acceptability.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of soybean chili compound fermented sauce, a hot pot base material and a preparation method thereof. Background technique [0002] Hot pot has a good flavor and is convenient to eat. It has been widely accepted all over the country, and even more and more people like it abroad. The quality of the hot pot base determines the taste of the hot pot. With the development of the hot pot industry, the hot pot base is also constantly developing in the direction of taste fusion, convenient craftsmanship and high cost performance. Edible oil, Pixian watercress, pepper, and Zanthoxylum bungeanum are used as the main raw materials in the traditional Sichuan-style hot pot base to provide flavor and taste, which is determined by the eating habits and resource conditions of the Sichuan-Shu area. Pixian Douban provides the main sauce aroma and taste for the hot pot...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/10A23L11/00A23L27/24
CPCA23L27/60A23L27/24A23L27/10A23V2002/00A23V2400/125A23V2200/14A23V2200/16A23V2250/76Y02A40/90
Inventor 吕杰钟小廷张任虎周煜栢袁平杨会珍
Owner 四川川娃子食品有限公司
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