CN101283780A - Hot flavour bean paste and preparation method thereof - Google Patents
Hot flavour bean paste and preparation method thereof Download PDFInfo
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- CN101283780A CN101283780A CNA2008101107602A CN200810110760A CN101283780A CN 101283780 A CN101283780 A CN 101283780A CN A2008101107602 A CNA2008101107602 A CN A2008101107602A CN 200810110760 A CN200810110760 A CN 200810110760A CN 101283780 A CN101283780 A CN 101283780A
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Abstract
The invention discloses spicy bean paste, which is mainly prepared from soybean, chili powder, Sichuan pepper powder, monosodium glutamate, white sugar, sodium guanylate, edible vegetable oil, aniseed powder and Syringa oblata powder in a certain weight ratio. The spicy bean paste can be prepared into bean paste of various specifications, and can be eaten directly with fresh flavor and good taste.
Description
Technical field:
The present invention relates to a kind of food flavoring, specifically a kind of hot flavour bean paste and preparation method thereof.
Background technology:
Soya sauce is a kind of jam product that utilizes soya bean for primary raw material, and is mostly reversal by self-control among the people at present, and this traditional system sauce technology among the people can only spawn simple sauce flavor, and can not modulate perfume (or spice), peppery, bright, sweet delicious food satisfies the demand of modern market.
Summary of the invention:
The objective of the invention is to overcome above-mentioned defective, provide that a kind of fragrance is pure, the thick broad-bean sauce of delicious flavour.
Another object of the present invention has just provided the preparation method of this thick broad-bean sauce, thick broad-bean sauce of the present invention is to select soybean, capsicum, Chinese prickly ash, monosodium glutamate, white sugar, black thuja acid sodium, edible vegetable oil, anise, cloves, garlic, chive to make up processing, with these material combination at one, make it to produce mutually synergy, thereby reach the effect of fragrant peppery deliciousness.Select for use soybean to be because soybean contains more rich protein, fat and carbohydrate, and carrotene, vitamin B1, B2, nicotinic acid etc. have hypotensive, sharp large intestine, consumer edema and diuresis.In the capsicum temperature, it is cold to loose, and appetizing helps digestion.Chinese prickly ash, warming spleen and stomach for dispelling cold, dehumidifying, pain relieving, desinsection is separated fish raw meat poison.Monosodium glutamate can increase the delicate flavour of food.The white sugar moistening lung is promoted the production of body fluid.Crow thuja acid sodium has another name called black glycosides disodium hydrogen phosphate, and molecular formula C10H12O8N5PNa2 is white or clear crystal powder, contains 4～7 molecular crystalline water, odorlessness, and water-soluble ethanol, ether, the acetone of being insoluble to is made flavouring than the bright several times of Sodium Inosinate, and fragrant mushroom delicate flavour is arranged." synergy " can take place in crow thuja acid sodium and an amount of monosodium glutamate together, bright more than 100 times of comparable common monosodium glutamate, and mixing a spot of black thuja acid sodium in common monosodium glutamate just becomes " specially fresh monosodium glutamate ".Edible vegetable oil is the important non-staple food of human survival, and being needs the fat content that guarantees in the human diet.Anise has another name called Chinese anise, Wen Yang, cold the regulating the flow of vital energy of loosing.Cloves, in the temperature, warm kidney falls contrary.Garlic, the stagnant gas of row, warming spleen and stomach ， Xiao Disorder is long-pending, detoxifcation, desinsection.Chive activates yang, detoxifcation.
Also to be the inventor draw through a large amount of tests amounts of components of the present invention, and the consumption of each component can both reach preferably effect in the scope following in heavy.
Soybean 4500-5500 gram chilli powder 5-15 gram
Zanthoxylum powder 5-15 gram monosodium glutamate 4-6 gram
White sugar 2-4 restrains black thuja acid sodium 0.4-0.6 gram
Edible vegetable oil 15-20 gram star aniseed powder 0.5-1.5 gram
Ground Cloves 1-2 gram garlic powder 0.4-0.6 gram
Chive powder 0.4-0.6 gram edible refined salt 2500-3500 gram
Described consumption preferred weight is: soybean 5000 grams, chilli powder 10 grams, zanthoxylum powder 10 grams, monosodium glutamate 5 grams, white sugar 3 grams, black thuja acid sodium 0.5 gram, edible vegetable oil 18 grams, star aniseed powder 1 gram, Ground Cloves 1.5 grams, garlic powder 0.5 gram, chive powder 0.5 gram, edible refined salt 3000 grams.
The present invention prepares burden complete, make meticulous, cheap, instant.
The specific embodiment:
Preparation method of the present invention is as follows, and it comprises the following steps:
1, behind the selected soybean 5000 gram removals of contamination, puts into container, clean, soaked 24 hours, cook and pull out with clear water.
2, the soybean material that cooks is poured on the reed mat, with the flour mixing and stirring, be placed on the bamboo frame, be paved into the 3-4 cm thick, under room temperature 25-30 ℃ condition, stir every day once, let alone fermentation, can grow yellow mycelia in about 3-5 days, take out after 10 days and cover with the mycelia beans of mycelia, be put into outdoor drying, per 5000 gram soya beans are put into flour 2500 grams.
3, the mycelia beans that dry are put into cylinder, add 10 kilograms in clear water, fermentation 2-3 month.
4, the material beans after the taking-up fermentation add chilli powder, zanthoxylum powder, monosodium glutamate, white sugar, black thuja acid sodium, edible vegetable oil, star aniseed powder, Ground Cloves, garlic powder, chive powder, edible refined salt, put into high temperature pot boiling 2 hours again, take out nature and cool.
5, the dress of the sauce steamed buns stuffed with sweetened bean paste after will cooling is weighed, and detects encapsulation.
Claims (3)
1, a kind of hot flavour bean paste is characterized in that: it is to be made by raw material in the following weight scope:
Soybean 4500-5500 gram chilli powder 5-15 gram
Zanthoxylum powder 5-15 gram monosodium glutamate 4-6 gram
White sugar 2-4 restrains black thuja acid sodium 0.4-0.6 gram
Edible vegetable oil 15-20 gram star aniseed powder 0.5-1.5 gram
Ground Cloves 1-2 gram garlic powder 0.4-0.6 gram
Chive powder 0.4-0.6 gram edible refined salt 2500-3500 gram.
2, hot flavour bean paste according to claim 1, wherein the consumption of each raw material is: soybean 5000 grams, chilli powder 10 grams, zanthoxylum powder 10 grams, monosodium glutamate 5 grams, white sugar 3 grams, black thuja acid sodium 0.5 gram, edible vegetable oil 18 grams, star aniseed powder 1 gram, Ground Cloves 1.5 grams, garlic powder 0.5 gram, chive powder 0.5 gram, edible refined salt 3000 grams.
3, the preparation method of hot flavour bean paste according to claim 1 and 2, it comprises the following steps:
(1) behind the selected soybean 5000 gram removals of contamination, put into container, clean, soaked 24 hours, cook and pull out with clear water,
(2) the soybean material that cooks is poured on the reed mat, with the flour mixing and stirring, be placed on the bamboo frame, be paved into the 3-4 cm thick, under room temperature 25-30 ℃ condition, stir every day once, let alone fermentation, can grow yellow mycelia in about 3-5 days, take out after 10 days and cover with the mycelia beans of mycelia, be put into outdoor drying, per 5000 gram soya beans are put into flour 2500 grams
(3) the mycelia beans that dry are put into cylinder, add 10 kilograms in clear water, fermentation 2-3 month,
(4) the material beans after the taking-up fermentation add chilli powder, zanthoxylum powder, monosodium glutamate, white sugar, black thuja acid sodium, edible vegetable oil, star aniseed powder, Ground Cloves, garlic powder, chive powder, edible refined salt, put into high temperature pot boiling 2 hours again, take out nature and cool;
(5) dress of the sauce steamed buns stuffed with sweetened bean paste after will cooling is weighed, and detects encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101107602A CN101283780B (en) | 2008-05-29 | 2008-05-29 | Hot flavour bean paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101107602A CN101283780B (en) | 2008-05-29 | 2008-05-29 | Hot flavour bean paste and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101283780A true CN101283780A (en) | 2008-10-15 |
| CN101283780B CN101283780B (en) | 2011-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101107602A Expired - Fee Related CN101283780B (en) | 2008-05-29 | 2008-05-29 | Hot flavour bean paste and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028182A (en) * | 2010-11-09 | 2011-04-27 | 黄晓强 | Method for preparing tomato soybean sauce |
| CN103876121A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Preparation method of thick broad-bean sauce |
| CN103892251A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Preparation method of wheat paste |
| CN104431971A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Health fungoid low-salt soybean sauce and preparation method thereof |
| CN104905202A (en) * | 2015-05-14 | 2015-09-16 | 西华大学 | Chinese prickly ash paste and preparation method thereof |
| CN105380116A (en) * | 2015-12-01 | 2016-03-09 | 吴雨桐 | Thick broad-bean sauce and manufacturing method thereof |
| CN107981220A (en) * | 2018-01-09 | 2018-05-04 | 程明 | A kind of thick chilli sauce and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192718C (en) * | 2002-09-16 | 2005-03-16 | 郑秀德 | Process for preparing bean in soy |
| CN100425158C (en) * | 2006-03-31 | 2008-10-15 | 河北农业大学 | Green bean paste and preparation method thereof |
-
2008
- 2008-05-29 CN CN2008101107602A patent/CN101283780B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028182A (en) * | 2010-11-09 | 2011-04-27 | 黄晓强 | Method for preparing tomato soybean sauce |
| CN103876121A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Preparation method of thick broad-bean sauce |
| CN103892251A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Preparation method of wheat paste |
| CN104431971A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Health fungoid low-salt soybean sauce and preparation method thereof |
| CN104905202A (en) * | 2015-05-14 | 2015-09-16 | 西华大学 | Chinese prickly ash paste and preparation method thereof |
| CN105380116A (en) * | 2015-12-01 | 2016-03-09 | 吴雨桐 | Thick broad-bean sauce and manufacturing method thereof |
| CN107981220A (en) * | 2018-01-09 | 2018-05-04 | 程明 | A kind of thick chilli sauce and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN101283780B (en) | 2011-09-21 |
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Granted publication date: 20110921 Termination date: 20120529 |