CN101574131A - Mushroom black curded bean and making method thereof - Google Patents

Abstract

The invention relates to a mushroom black curded bean which is made from the following raw materials by weight percentage: 18-25% of mushroom, 22-30% of black curded bean, 38-45% of plant oil, 3-7% of sugar, 1.5-5% of salt, 3-7% of red pepper and 0.5-1.5% of sesame. A making method comprises the following steps: firstly, mixing the desalted, dewatered and fried black curded bean with the fermented and fried mushroom; and then adding the salt, the pepper powder, the sesame, the sugar and the plant oil; and finally stirring the materials uniformly. Because the mushroom occupies a large proportion in the materials, the mushroom black curded bean is delicious and nutrient.

Description

A kind of mushroom black curded bean and preparation method thereof

Technical field:

The invention belongs to the fermented soya bean technical field, relate to a kind of mushroom black curded bean and preparation method thereof.

Background technology:

Along with the raising of people's living standard, people's eating habit is also updated, to the also constantly increase of demand of edible mushroom.The Chinese invention patent application discloses a kind of fungus taste oil fermented soya beans and preparation method thereof No. 98107299.2, this fungus taste oil fermented soya beans is mainly by salty fermented soya bean, edible mushroom, edible vegetable oil, salt and capsicum etc. are made, wherein, the weight fraction of salty fermented soya bean in batching counted the 1000-4000 branch, the weight fraction of edible mushroom in batching counted the 100-500 branch, edible mushroom is compared with salty fermented soya bean, edible mushroom shared ratio in batching is lower, be roughly 1/2nd of salty fermented soya bean, this has influenced the taste of product on the one hand, the consumer is when pursuing nutrient health on the other hand, because the more nutritional labeling that edible mushroom is rich in than salty fermented soya bean is so the consumer when the edible mushroom taste oil fermented soya beans, not only rests on the taste of edible mushroom, edible mushroom in the fungus taste oil fermented soya beans, the first-selection that has become the consumer to apply one's chopsticks to the food gradually; Because the edible mushroom in the fungus taste oil fermented soya beans is lower in ratio shared in batching, do not satisfy consumer demand, so fungus taste oil fermented soya beans exists defective.

Summary of the invention:

The objective of the invention is to overcome some shortcomings of prior art, propose that a kind of mouthfeel is good, the mushroom black curded bean that is of high nutritive value and preparation method thereof.

Mushroom black curded bean of the present invention is made (consumption is a percentage) by following component

Mushroom 18-25%, fermented soya bean 22-30%, vegetable oil 38-45%, white sugar 3-7%, salt 1.5-5%, capsicum 3-7%, sesame 0.5-1.5%.

The optimized percentage of mushroom black curded bean of the present invention is:

Mushroom 20%, fermented soya bean 25.8%, vegetable oil 40%, white sugar 5%, salt 3.2%, capsicum 5%, sesame 1%;

A kind of preparation method of mushroom black curded bean is characterized in that:

1. weighing by above-mentioned percentage by weight meets the quality raw materials of national food hygienic standard, is meeting processing and fabricating under the conditions and environment of national food hygienic standard

2. fermented soya bean are put into the clear water cleaning, desalting;

3. will be through the fermented soya bean airing of cleaning, desalting in the ventilation, dehydration is to 30%;

4. will put into 100C ° fried the system 30-40 minute of rape oil through the fermented soya bean of airing dehydration;

5. will pull out through the fermented soya bean of fried system, and allow it cool naturally;

6. will be cut into the mushroom fourth through the mushroom that cleans in addition, and eluriate with clear water, elimination mushroom fourth epidermis moisture was put into the cylinder sealed fermenting 16 hours;

7. mushroom fourth that will be by fermentation is placed in 80-95C ° the oil fried to basic dehydration or full dehydration, and it is stand-by to pull the cooling of mushroom fourth then out;

8. with operation 5. with operation 7. the raw material of gained put into the spice pond, add salt, paprika, sesame, white sugar, vegetable oil, the various batchings in the spice pond are fully mixed evenly promptly get mushroom black curded bean of the present invention.

The present invention compared with prior art because the mushroom ratio in the raw material is big, delicious flavour not only, mouthfeel is good, and is of high nutritive value, and is the good merchantable brand of family expenses, travelling, presenting friends.

The specific embodiment:

1. get fermented soya bean 25.8kg and put into the clear water cleaning, desalting;

2. will be through the fermented soya bean airing of cleaning, desalting in the ventilation, dehydration is to 30%;

3. will put into 100C ° fried the system 30-40 minute of rape oil through the fermented soya bean of airing dehydration;

4. will pull out through the fermented soya bean of fried system, and allow it cool naturally;

5. get mushroom fourth 20kg, eluriate with clear water, elimination mushroom fourth epidermis moisture was put into the cylinder sealed fermenting 16 hours;

6. mushroom fourth that will be by fermentation is placed in 80-95C ° the oil fried to basic dehydration or full dehydration, and it is stand-by to pull the cooling of mushroom fourth then out;

7. with operation 4. with operation 6. the raw material of gained put into the spice pond, add salt 3.2kg, paprika 5kg, sesame 1kg, white sugar 5kg, vegetable oil 40kg, the various batchings in the spice pond fully mixed evenly get final product.

Claims (3)

1, a kind of mushroom black curded bean is characterized in that it is to be made by following weight percentages: mushroom 18-25%, fermented soya bean 22-30%, vegetable oil 38-45%, white sugar 3-7%, salt 1.5-5%, capsicum 3-7%, sesame 0.5-1.5%.

2, according to the said mushroom black curded bean of claim 1, it is characterized in that wherein the percentage by weight of each raw material is: mushroom 20%, fermented soya bean 25.8%, vegetable oil 40%, white sugar 5%, salt 3.2%, capsicum 5%, sesame 1%.

3, the preparation method of mushroom black curded bean according to claim 1 and 2 is characterized in that:

1. weighing by above-mentioned percentage by weight meets the quality raw materials of national food hygienic standard, is meeting processing and fabricating under the conditions and environment of national food hygienic standard

2. fermented soya bean are put into the clear water cleaning, desalting;

3. will be through the fermented soya bean airing of cleaning, desalting in the ventilation, dehydration is to 30%;

4. will put into 100 ℃ fried the system 30-40 minute of rape oil through the fermented soya bean of airing dehydration;

5. will pull out through the fermented soya bean of fried system, and allow it cool naturally;

6. will be cut into the mushroom fourth through the mushroom that cleans in addition, and eluriate with clear water, elimination mushroom fourth epidermis moisture was put into the cylinder sealed fermenting 16 hours;

7. mushroom fourth that will be by fermentation is placed in 80-95 ℃ the oil fried to basic dehydration or full dehydration, and it is stand-by to pull the cooling of mushroom fourth then out;

8. with operation 5. with operation 7. the raw material of gained put into the spice pond, add salt, paprika, sesame, white sugar, vegetable oil, the various batchings in the spice pond are fully mixed evenly promptly get mushroom black curded bean of the present invention.