CN101564146A - Soybean hot spicy sauce and manufacturing method thereof - Google Patents

Abstract

The invention provides a soybean hot spicy sauce and a manufacturing method thereof. The soybean hot spicy sauce is prepared from the following raw materials according to the proportioning by weight: 5 of soybean, 1 of dried eggplant strips, 1 of cayenne pepper and 1.5 of salt and also comprises ginger powder and garlic powder which are used as seasoning accessories. After the soybean is boiled and fermented, the dried eggplant strips, the cayenne pepper, the salt and the seasoning accessories are added, and the mixture is uniformly mixed and stirred to prepare the soybean hot spicy sauce. Even though the varieties of the raw materials are few, the dried eggplant strips are used and the reasonable accessories are added so as to ensure that the taste of the soybean hot spicy sauce is quite delicious. The soybean hot spicy sauce has convenient manufacture, short production period, convenient operation process and proper salty and spicy taste. The eggplant has abundant nutrition and contains various nutritional ingredients such as protein, fat, carbohydrate, vitamins, calcium, phosphorus and ferrum and particularly, higher content of the vitamin P so as to have an incomparable advantage over other vegetables and fruits. The soybean hot spicy sauce with the dried eggplant contributes to preventing and treating hyperpiesis, coronary heart diseases, arteriosclerosis and purpura haemorrhagica and is particularly suitable for most people to eat.

Description

A kind of soybean hot spicy sauce and preparation method thereof

Technical field

The invention belongs to a kind of edible flavouring, be specifically related to a kind of soybean hot spicy sauce and preparation method thereof.

Background technology

Fragrant thick chilli sauce on the market has a large amount in variety as edible flavouring, and its manufacturing process is the thick broad-bean sauce that will make substantially, adds other batch mixes with thick chilli sauce or hoisin sauce and stirs and to make.The manufacturing process cycle of the fragrant thick chilli sauce of this class is long, operation is many, operating procedure is numerous and diverse, and the cost of manufacture height requires high to making place and hygienic conditions.

Summary of the invention

The purpose of this invention is to provide a kind of soybean hot spicy sauce, its delicious flavour, be of high nutritive value, taste becomes fragrant suitable, it is edible to be suitable for most of crowds.

Another object of the present invention provides the preparation method of above-mentioned soybean hot spicy sauce, it is simple for production, with short production cycle, and operating procedure is convenient, and cost is low, relatively low to making the requirement of place and hygienic conditions, solved the problems referred to above of the fragrant thick chilli sauce existence of selling in the existing market.

The technical solution adopted in the present invention is, a kind of soybean hot spicy sauce, and it is made by following raw material and weight proportion, and major ingredient is that soya bean, eggplant are done, chilli powder, salt, and auxiliary material is ginger powder, garlic powder,

Soya bean, eggplant do, the weight proportion of chilli powder, salt was respectively 5: 1: 1: 1.5, and ginger powder, garlic powder are respectively 5% of major ingredient gross weight.

The preparation method of soybean hot spicy sauce of the present invention, carry out according to the following steps:

Step 1,5 parts soya beans are cleaned put into container, the clear water that adds three times is boiled, boils in a covered pot over a slow fire with moderate heat then and boils 150～180 minutes.

Step 2, the soya bean of boiling pulled out be placed in the container after draining, container closure was placed on 30～36 ℃ of temperature bottom fermentations 72～96 hours then.

Step 3, be cut into little after 1 part eggplant cleaned and put into baking oven, through 60～80 ℃ of temperature bakings 120 minutes.

Step 4, the full fat soybean that ferments and the dried eggplant of oven dry are put into container, put into 1 part chilli powder and 1.5 parts salt then, add the ginger powder of major ingredient gross weight 5% and 5% garlic powder again, mixing and stirring is put into the airtight container preservation and was promptly got edible flavouring in 72 hours.

Soybean hot spicy sauce of the present invention, its feature also be,

In described step 4 mixing stirring manufacturing process, must not add water.

The present invention selects soya bean for use, eggplant is done, chilli powder, salt is raw material, the ginger powder, the garlic powder is an auxiliary material, soya bean adds the eggplant bar of oven dry again after boiling fermentation, chilli powder, salt and auxiliary and condiment mixing and stirring are made, though raw material variety is less, but because the batching of soybean hot spicy sauce has been selected the dried eggplant of oven dry for use, rational auxiliary material and proportioning have been added, make taste very delicious, it is simple for production, with short production cycle, operating procedure is convenient, the salty perfume (or spice) of taste is suitable, because eggplant is nutritious, contain protein, fat, carbohydrate, vitamin and calcium, phosphorus, multiple nutritional components such as iron, particularly the content of citrin is very high, be that many vegetable and fruits are too far behind to catch up, the edible dried soybean hot spicy sauce of eggplant that adds, help to prevent and treat hypertension, coronary heart disease, artery sclerosis and purpura haemorrhagica are more suitable in most of crowds edible.

The specific embodiment

The present invention is described in detail below in conjunction with the specific embodiment.

A kind of soybean hot spicy sauce of the present invention, it is made by following raw material and weight proportion,

Major ingredient is that soya bean, eggplant do, chilli powder, salt, and auxiliary material is ginger powder, garlic powder;

Soya bean, eggplant do, the weight proportion of chilli powder, salt was respectively 5: 1: 1: 1.5, and ginger powder, garlic powder are respectively 5% of major ingredient gross weight.

The preparation method of soybean hot spicy sauce of the present invention, this method is carried out according to the following steps:

Step 1,5 parts soya beans are cleaned put into container, the clear water that adds three times is boiled, boils in a covered pot over a slow fire with moderate heat then and boils 150～180 minutes.

Step 2, the soya bean of boiling pulled out be placed in the container after draining, container closure was placed on 30～36 ℃ of temperature bottom fermentations 72～96 hours then.

Step 3, be cut into little after 1 part eggplant cleaned and put into baking oven, through 60～80 ℃ of temperature bakings 120 minutes.

Step 4, the full fat soybean that ferments and the dried eggplant of oven dry are put into container, put into 1 part chilli powder and 1.5 parts salt then, add the ginger powder of major ingredient gross weight 5% and 5% garlic powder again, mixing and stirring is put into the airtight container preservation and was promptly got edible flavouring in 72 hours.

Should be noted in the discussion above that in step 4 mixing stirring manufacturing process to add water, rotten to prevent soybean hot spicy sauce generation after storage and edible the unlatching.

Embodiment 1

Step 1, the soya bean of 1000g cleaned put into container, the clear water that adds 3000g is boiled, boils 150 minutes with moderate heat is stewing then.

Step 2, the soya bean of boiling pulled out be placed in the container after draining, container closure was placed on 30 ℃ of temperature bottom fermentations 96 hours then.

Step 3, be cut into little after the eggplant of 200g cleaned and put into baking oven, through 60 ℃ of temperature bakings 120 minutes.

Step 4, the full fat soybean that ferments and the dried eggplant of oven dry are put into container, put into the chilli powder of 200g and the salt of 300g then, add the 85g ginger powder of major ingredient gross weight 5% and 5% 85g garlic powder again, mixing and stirring is put into the airtight container preservation and was promptly got edible flavouring in 72 hours.

Embodiment 2

Step 1, the soya bean of 1000g cleaned put into container, the clear water that adds 3000g is boiled, boils 165 minutes with moderate heat is stewing then.

Step 2, the soya bean of boiling pulled out be placed in the container after draining, container closure was placed on 33 ℃ of temperature bottom fermentations 80 hours then.

Step 3, be cut into little after the eggplant of 200g cleaned and put into baking oven, through 70 ℃ of temperature bakings 120 minutes.

Step 4, the full fat soybean that ferments and the dried eggplant of oven dry are put into container, put into 200 chilli powders and 300g salt then, add the 85g ginger powder of major ingredient gross weight 5g and the 85g garlic powder of 5g again, mixing and stirring is put into the airtight container preservation and was promptly got edible flavouring in 72 hours.

Embodiment 3

Step 1, the soya bean of 1000g cleaned put into container, the clear water that adds 3000g is boiled, boils 180 minutes with moderate heat is stewing then.

Step 2, the soya bean of boiling pulled out be placed in the container after draining, container closure was placed on 36 ℃ of temperature bottom fermentations 72 hours then.

Step 3, be cut into little after the eggplant of 200g cleaned and put into baking oven, through 80 ℃ of temperature bakings 120 minutes.

Step 4, the full fat soybean that ferments and the dried eggplant of oven dry are put into container, put into 200g chilli powder and 300g salt then, add the 85g ginger powder of major ingredient gross weight 5% and 5% 85g garlic powder again, mixing and stirring is put into the airtight container preservation and was promptly got edible flavouring in 72 hours.

Claims (3)

1, a kind of soybean hot spicy sauce is characterized in that, it is made by following raw material and weight proportion, and major ingredient is that soya bean, eggplant do, chilli powder, salt, and auxiliary material is ginger powder, garlic powder,

Soya bean, eggplant do, the weight proportion of chilli powder, salt was respectively 5: 1: 1: 1.5, and ginger powder, garlic powder are respectively 5% of major ingredient gross weight.

2, a kind of preparation method of soybean hot spicy sauce is characterized in that, this method is carried out according to the following steps:

Step 1,5 parts soya beans are cleaned put into container, the clear water that adds three times is boiled, boils in a covered pot over a slow fire with moderate heat then and boils 150～180 minutes.

Step 2, the soya bean of boiling pulled out be placed in the container after draining, container closure was placed on 30～36 ℃ of temperature bottom fermentations 72～96 hours then.

Step 3, be cut into little after 1 part eggplant cleaned and put into baking oven, through 60～80 ℃ of temperature bakings 120 minutes.

Step 4, the full fat soybean that ferments and the dried eggplant of oven dry are put into container, put into 1 part chilli powder and 1.5 parts salt then, add the ginger powder of major ingredient gross weight 5% and 5% garlic powder again, mixing and stirring is put into the airtight container preservation and was promptly got edible flavouring in 72 hours.

3, according to claim 2 described soybean hot spicy sauces, it is characterized in that, mix in the stirring manufacturing process in described step 4 and must not add water.