CN103564417A - Flavor fermented soybean sauce - Google Patents
Flavor fermented soybean sauce Download PDFInfo
- 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
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 28
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title claims abstract description 21
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000001844 Capsicum baccatum Species 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 235000021264 seasoned food Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- 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)
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (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
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%.
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)
| 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 |
-
2013
- 2013-10-28 CN CN201310515439.3A patent/CN103564417A/en active Pending
Cited By (6)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |