CN103564417A - Flavor fermented soybean sauce - Google Patents

Flavor fermented soybean sauce Download PDF

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Publication number
CN103564417A
CN103564417A CN201310515439.3A CN201310515439A CN103564417A CN 103564417 A CN103564417 A CN 103564417A CN 201310515439 A CN201310515439 A CN 201310515439A CN 103564417 A CN103564417 A CN 103564417A
Authority
CN
China
Prior art keywords
fermented soybean
flavor fermented
sauce
soybean sauce
flavor
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310515439.3A
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Chinese (zh)
Inventor
庄士旺
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201310515439.3A priority Critical patent/CN103564417A/en
Publication of CN103564417A publication Critical patent/CN103564417A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention relates to a flavor fermented soybean sauce. The flavor fermented soybean sauce is prepared from the following materials by weight percent: 48% of Yongchuan fermented soybeans, 40% of rapeseed oil, 0.8% of salt, 8% of pod pepper powder, 1.6% of monosodium glutamate, 0.8% of white granulated sugar and 0.8% of flavor fermented soybean essence spice. The flavor fermented soybean sauce disclosed by the invention is spicy yet also sweet, sweet yet also fresh, tasty and delicious, also can promote the secretion of saliva or body fluid and promote appetite, and can refresh and arouse the brain, and is rare small food on the table. The production process of the flavor fermented soybean sauce is complex, but is easy to learn and understand; needed equipment is simple and good in universality, and therefore, a common small food plant can reach production needs.

Description

A kind of soya beans with distinctive flavour sauce
Technical field
The present invention relates to a kind of sauce, especially a kind of soya beans with distinctive flavour sauce.
Background technology
On market, various seasoned foods are rich and varied, and the deep processing of agricultural byproducts is also multifarious, existing traditional hot pickled mustard tube class, and popular various jelly puddings etc. on meat curing ，Ye You Korea S's sauce and market, these seasoned foods constantly meet the needs of people's appetite.But, possess unique flavor, novel black bean sauce nutritious, that mouthfeel is good is few in number.
Summary of the invention
The object of the present invention is to provide a kind of pure fermented soya bean odor type soya beans with distinctive flavour sauce that utilizes the raw materials such as Yongchuan fermented soya bean, soya beans with distinctive flavour fragrant perfume to make.
A sauce, is made by following raw material by mass percentage: Yongchuan fermented soya bean 48%, rapeseed oil 40%, salt 0.8%, capsicum annum fasciculatum powder 8%, monosodium glutamate 1.6%, white granulated sugar 0.8%, soya beans with distinctive flavour essence and flavoring agent 0.8%.
A kind of preparation method of soya beans with distinctive flavour sauce: rapeseed oil is poured in heat pot and is heated to 170 degree, pouring capsicum annum fasciculatum powder into boils 5 minutes, pouring Yongchuan fermented soya bean into continues to boil 5～10 minutes again, then with monosodium glutamate, salt, white granulated sugar and soya beans with distinctive flavour essence and flavoring agent, mixing and stirring, carry out again sterilizing, while hot by the bottling sealing of soya beans with distinctive flavour sauce, to be cooledly deposit to normal temperature warehouse-in.
The invention has the beneficial effects as follows: a kind of soya beans with distinctive flavour sauce provided by the invention, in peppery, be with have in sweet, sweet fresh, delicious good to eat, the appetizing of simultaneously promoting the production of body fluid again, producing refreshing effect to the mind is little cuisines rare on people's dining table, although its manufacturing process is complicated, easily-learned easily mastered, equipment needed thereby is simple, versatility is good, and general pot foods factory can reach production requirement.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A sauce, is prepared from by following raw material: Yongchuan fermented soya bean 48kg, rapeseed oil 40kg, salt 0.8kg, capsicum annum fasciculatum powder 8kg, monosodium glutamate 1.6kg, white granulated sugar 0.8kg, soya beans with distinctive flavour essence and flavoring agent 0.8kg.
Its preparation method is:
40kg rapeseed oil is poured in heat pot and is heated to 170 degree, pouring 8kg capsicum annum fasciculatum powder into boils 5 minutes, pouring Yongchuan fermented soya bean 48kg into continues to boil 5～10 minutes again, then with salt 0.8kg, monosodium glutamate 1.6kg, white granulated sugar 0.8kg, soya beans with distinctive flavour essence and flavoring agent 0.8kg, mixing and stirring, carry out again sterilizing, while hot by the bottling sealing of soya beans with distinctive flavour sauce, to be cooledly deposit to normal temperature warehouse-in.

Claims (1)

1. a soya beans with distinctive flavour sauce, is characterized in that, by following raw material by mass percentage, is made: Yongchuan fermented soya bean 48%, rapeseed oil 40%, salt 0.8%, capsicum annum fasciculatum powder 8%, monosodium glutamate 1.6%, white granulated sugar 0.8%, soya beans with distinctive flavour essence and flavoring agent 0.8%.
CN201310515439.3A 2013-10-28 2013-10-28 Flavor fermented soybean sauce Pending CN103564417A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310515439.3A CN103564417A (en) 2013-10-28 2013-10-28 Flavor fermented soybean sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310515439.3A CN103564417A (en) 2013-10-28 2013-10-28 Flavor fermented soybean sauce

Publications (1)

Publication Number Publication Date
CN103564417A true CN103564417A (en) 2014-02-12

Family

ID=50037811

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310515439.3A Pending CN103564417A (en) 2013-10-28 2013-10-28 Flavor fermented soybean sauce

Country Status (1)

Country Link
CN (1) CN103564417A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029363A (en) * 2015-07-24 2015-11-11 安徽徽王食品有限公司 Mushroom black bean sauce and preparing method thereof
CN105166731A (en) * 2015-10-26 2015-12-23 合肥刘老四调味品厂 Stomach-nourishing Chinese yam sour fermented soybean sauce
CN105614706A (en) * 2015-12-30 2016-06-01 梁全锐 Preparing method for fermented soya bean sauce
CN107048206A (en) * 2017-02-28 2017-08-18 袁友还 A kind of flavor black bean sauce and preparation method thereof
CN108618108A (en) * 2017-03-22 2018-10-09 周永东 A kind of fermented soya bean smoked plum thick chilli sauce and preparation method thereof
CN111011734A (en) * 2019-11-27 2020-04-17 湖北亚惠农业科技有限公司 Flavored fermented soybean sauce and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029363A (en) * 2015-07-24 2015-11-11 安徽徽王食品有限公司 Mushroom black bean sauce and preparing method thereof
CN105166731A (en) * 2015-10-26 2015-12-23 合肥刘老四调味品厂 Stomach-nourishing Chinese yam sour fermented soybean sauce
CN105614706A (en) * 2015-12-30 2016-06-01 梁全锐 Preparing method for fermented soya bean sauce
CN107048206A (en) * 2017-02-28 2017-08-18 袁友还 A kind of flavor black bean sauce and preparation method thereof
CN108618108A (en) * 2017-03-22 2018-10-09 周永东 A kind of fermented soya bean smoked plum thick chilli sauce and preparation method thereof
CN111011734A (en) * 2019-11-27 2020-04-17 湖北亚惠农业科技有限公司 Flavored fermented soybean sauce and preparation method thereof

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PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20140212