CN102450592A - Formula and preparation method of wine bean - Google Patents
Formula and preparation method of wine bean Download PDFInfo
- Publication number
- CN102450592A CN102450592A CN2010105204577A CN201010520457A CN102450592A CN 102450592 A CN102450592 A CN 102450592A CN 2010105204577 A CN2010105204577 A CN 2010105204577A CN 201010520457 A CN201010520457 A CN 201010520457A CN 102450592 A CN102450592 A CN 102450592A
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- soya bean
- wine
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- capsicum
- beans
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Abstract
The invention relates to a formula and a preparation method of wine bean, belonging to the technical field of agricultural product processing. The wine bean comprises 8-10 parts by weight of soybean, 1-2 parts of chilli sause, 1-2 parts of white wine, 1-2 parts of sesame oil, 1-2 parts of edible salt and 1-2 parts of sichuanese pepper corn; processing steps of the wine bean comprise sorting, cleaning, cooking, crushing, grinding, stirring and storing; and the invention has the beneficial effects that the preparation method is simple, preparation time is short and a clean and healthful wine bean with wine flavour is provided.
Description
Technical field
The present invention relates to the processing method of a kind of soya bean, specifically is prescription of a kind of wine beans and preparation method thereof, belongs to technical field of agricultural product process.
Background technology
Soya bean is very popular with its high-vegetable-plant, is processed to dish miscellaneous in daily life.Soya bean is made into the forms that people were familiar with such as bean curd, skin of beancurd, sauce beans in daily life.The preparation method of tradition sauce beans is to go mouldy after soya bean is boiled, then with other material with go mouldy after soya bean evenly stir and get final product.Though the soya bean taste that this method is made is fine, soya bean is increased through the back harmful substance of going mouldy, healthy unfavorable to the people of overeating.
Summary of the invention
In order to overcome the deficiency of above-mentioned prior art, the present invention provides prescription of a kind of wine beans and preparation method thereof, and this method is made simple, and the soya bean clean hygiene of making.
The present invention realizes with following technical scheme: a kind of prescription of wine beans comprises 8～10 parts of soya beans, 1～2 part of thick chilli sauce, 1～2 part of liquor, 1～2 part of sesame oil, 1～2 part of salt, 1～2 part of zanthoxylum powder by ratio of weight and the number of copies.
A kind of preparation method of wine beans, its processing step is:
Select materials → clean → boiling → blend → grind → stir → store;
Described selecting materials refers to that selecting Huang Liang does not have the capsicum of the soya bean of mildew, scarlet no insect pest and fresh Chinese prickly ash;
Described cleaning is that soya bean of choosing and capsicum are cleaned with clear water;
Described boiling is that the soya bean of cleaning is placed in the pot boiling to well-done;
Described blending is the capsicum sheet that the capsicum after cleaning is blended into 3*2mm, processes thick chilli sauce;
Described grinding is that the Chinese prickly ash of choosing is made into 59～61 purpose powder wood shape;
Described stirring is after treating that soya bean is boiled, pull out to be contained in the container, then with thick chilli sauce, liquor, sesame oil, salt, zanthoxylum powder to all pouring in the container, it is stirred gets final product;
Pack into when described storage is meant the soya bean that stirs is chilled to room temperature at no sunlight place in the vessel, cover lid moves to shady and cool place with vessel and gets final product then.
The invention has the beneficial effects as follows: preparation method is simple, and Production Time is short, provides a kind of clean hygiene to have the soya bean of vinosity.
The specific embodiment
Below in conjunction with embodiment the present invention is done further explanation.
Embodiment 1:
A kind of optimization formula of wine beans is by weight comprising soya bean 8kg, thick chilli sauce 1kg, liquor 1kg, sesame oil 1kg, salt 1kg, zanthoxylum powder 1kg.
A kind of preparation method of wine beans, its processing step is:
Select materials → clean → boiling → blend → grind → stir → store;
Described selecting materials refers to that selecting Huang Liang does not have the capsicum of the soya bean of mildew, scarlet no insect pest and fresh Chinese prickly ash;
Described cleaning is that soya bean of choosing and capsicum are cleaned with clear water;
Described boiling is that the soya bean of cleaning is placed in the pot boiling to well-done;
Described blending is the capsicum sheet that the capsicum after cleaning is blended into 3*2mm, processes thick chilli sauce;
Described grinding is that the Chinese prickly ash of choosing is made into 59～61 purpose powderies;
Described stirring is after treating that soya bean is boiled, pull out to be contained in the container, then with thick chilli sauce, liquor, sesame oil, salt, zanthoxylum powder to all pouring in the container, it is stirred gets final product;
Pack into when described storage is meant the soya bean that stirs is chilled to room temperature at no sunlight place in the vessel, cover lid moves to shady and cool place with vessel and gets final product then.
Claims (3)
1. wine beans is characterized in that prescription comprises 8～10 parts of soya beans, 1～2 part of thick chilli sauce, 1～2 part of liquor, 1～2 part of sesame oil, 1～2 part of salt, 1～2 part of zanthoxylum powder by ratio of weight and the number of copies.
2. the preparation method of a kind of wine beans as claimed in claim 1 is characterized in that processing step is:
Select materials → clean → boiling → blend → grind → stir → store;
Described selecting materials refers to that selecting Huang Liang does not have the capsicum of the soya bean of mildew, scarlet no insect pest and fresh Chinese prickly ash;
Described cleaning is that soya bean of choosing and capsicum are cleaned with clear water;
Described boiling is that the soya bean of cleaning is placed in the pot boiling to well-done;
Described blending is the capsicum sheet that the capsicum after cleaning is blended into 3*2mm, processes thick chilli sauce;
Described grinding is that the Chinese prickly ash of choosing is made into 59～61 purposes is Powdered;
Described stirring is after treating that soya bean is boiled, pull out to be contained in the container, then with thick chilli sauce, liquor, sesame oil, salt, zanthoxylum powder to all pouring in the container, it is stirred gets final product;
Pack into when described storage is meant the soya bean that stirs is chilled to room temperature at no sunlight place in the vessel, cover lid moves to shady and cool place with vessel and gets final product then.
3. a kind of wine beans according to claim 1 is characterized in that optimization formula comprises 8 parts of soya beans by ratio of weight and the number of copies, 1 part of thick chilli sauce, 1 part of liquor, 1 part of sesame oil, 1 part of salt, 1 part of zanthoxylum powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105204577A CN102450592A (en) | 2010-10-26 | 2010-10-26 | Formula and preparation method of wine bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105204577A CN102450592A (en) | 2010-10-26 | 2010-10-26 | Formula and preparation method of wine bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450592A true CN102450592A (en) | 2012-05-16 |
Family
ID=46034567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105204577A Pending CN102450592A (en) | 2010-10-26 | 2010-10-26 | Formula and preparation method of wine bean |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102450592A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005308A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Spicy soybeans |
| CN105831599A (en) * | 2016-04-13 | 2016-08-10 | 安徽食亿鲜食品有限公司 | Wine bean food and production method |
| CN106174036A (en) * | 2016-07-16 | 2016-12-07 | 马鞍山中安食品科技有限公司 | A kind of local flavor wine bean and preparation method thereof |
-
2010
- 2010-10-26 CN CN2010105204577A patent/CN102450592A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005308A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Spicy soybeans |
| CN103005308B (en) * | 2012-11-16 | 2015-03-18 | 蚌埠市楠慧川味食品厂 | Spicy soybeans |
| CN105831599A (en) * | 2016-04-13 | 2016-08-10 | 安徽食亿鲜食品有限公司 | Wine bean food and production method |
| CN106174036A (en) * | 2016-07-16 | 2016-12-07 | 马鞍山中安食品科技有限公司 | A kind of local flavor wine bean and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |