CN103876062A - Pickled vegetable bean sauce and preparation method thereof - Google Patents
Pickled vegetable bean sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103876062A CN103876062A CN201410143842.2A CN201410143842A CN103876062A CN 103876062 A CN103876062 A CN 103876062A CN 201410143842 A CN201410143842 A CN 201410143842A CN 103876062 A CN103876062 A CN 103876062A
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- CN
- China
- Prior art keywords
- pickled mustard
- hot pickled
- mustard tube
- soya bean
- fermented soya
- 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.)
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Classifications
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Abstract
The invention discloses pickled vegetable bean sauce. The pickled vegetable bean sauce comprises the following raw materials in parts by weight: 10-40 parts of rapeseed oil, 4-20 parts of dried red pepper, 20-80 parts of pickled vegetable, 10-40 parts of bean sauce, 0.5-4 parts of white granulated sugar and 0.1-6 parts of a tasty agent, wherein the tasty agent is one or more of aginomoto, chicken essence, soybean sauce, oyster sauce or sauce; the pickled vegetable contains salt; the content of the salt in the pickled vegetable bean sauce is less than 5%. The product of the pickled vegetable bean sauce is black alternating with yellow; the pickled vegetable bean sauce is rich in flavor, proper in salty, delicious in taste and high in nutritive value; the pickled vegetable bean sauce can be directly used as a seasoning and also can be directly eaten.
Description
Technical field
The present invention relates to fermented soya bean, especially a kind of aromatic flavour, is suitable for edible and as the hot pickled mustard tube fermented soya bean of flavouring.
Background technology
Fermented soya bean are fermented bean products that a kind of traditional folk art is made, and are the important flavouring of many vegetables.But existing fermented soya bean are general, only as flavouring, nutritive value is unbalanced, and due to manufacture craft and batching, taste is poor and be unsuitable for directly edible.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of nutritive value equilibrium, be suitable for directly edible and as the hot pickled mustard tube fermented soya bean of flavouring; The invention also discloses the preparation method of these hot pickled mustard tube fermented soya bean.
To achieve these goals, the technical solution used in the present invention is as follows:
A kind of hot pickled mustard tube fermented soya bean, is characterized in that, are made up of: rapeseed oil 10-40 part, chilli 4-20 part, hot pickled mustard tube 20-80 part, fermented soya bean 10-40 part, white granulated sugar 0.5-4 part, tasty agents 0.1-6 part the raw material of following parts by weight.
Described tasty agents is more than one in monosodium glutamate, chickens' extract, soy sauce, oyster sauce or sauce.
Saliferous in described hot pickled mustard tube, the salt content of these hot pickled mustard tube fermented soya bean is less than 5%.
The preparation method of hot pickled mustard tube fermented soya bean, is characterized in that, it is prepared as follows:
Step 1: get 10-40 part rapeseed oil, fry cooked;
Step 2: get in the rapeseed oil that hot pickled mustard tube 20-80 part and chilli 4-20 part adds boiling frying 1 to 3 minute;
Step 3: add fermented soya bean 10-40 part to continue frying 3 to 5 minutes;
Step 4: add white granulated sugar 0.5-4 part to continue frying 1 to 3 minute;
Step 5: add tasty agents 0.1-6 part, stir rear off the pot; Described tasty agents is more than one in monosodium glutamate, chickens' extract, soy sauce, oyster sauce or sauce.
Step 6: cooling, quality inspection, weighs after quality inspection is qualified, and bag distribution packaging is made into packaged finished product.The cooling rear quality inspection of described hot pickled mustard tube fermented soya bean, the content of the qualified hot pickled mustard tube fermented soya bean nitrite of quality inspection is no more than 0.2mg/Kg.
Hot pickled mustard tube is selected the hot pickled mustard tube of saliferous, and the salt content of the hot pickled mustard tube fermented soya bean that make is less than 5%, and moisture content is less than 30.0%.
Good effect of the present invention is:
This hot pickled mustard tube fermented soya bean product darkly, yellow alternate, hot pickled mustard tube fermented soya bean aromatic flavour, salty fresh agreeable to the taste, delicious flavour, is of high nutritive value, and not only can directly be used as flavouring, and is convenient to directly eat.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1:
A kind of hot pickled mustard tube fermented soya bean, is characterized in that, are made up of: 10 parts of rapeseed oils, 4 parts of chillis, 20 parts, hot pickled mustard tube, 10 parts, fermented soya bean, 0.5 part of white granulated sugar, 0.1 part of tasty agents the raw material of following parts by weight.Wherein tasty agents is selected more than one in monosodium glutamate, chickens' extract, soy sauce, oyster sauce or sauce.The combination of each composition in above-mentioned tasty agents, monosodium glutamate and chickens' extract can improve delicate flavour, and soy sauce, oyster sauce and sauce can both play the effect of toning seasoning.Saliferous in hot pickled mustard tube, the salt content of finally controlling hot pickled mustard tube fermented soya bean is less than 5%.
Hot pickled mustard tube is selected the hot pickled mustard tube of saliferous, contain the salinity in the hot pickled mustard tube of salinity because there is salt concentration poor, can constantly be penetrated in other components, delicate flavour, the pungent etc. of other components can rapid osmotic enter into hot pickled mustard tube simultaneously, make the delicious in taste of hot pickled mustard tube fermented soya bean, product is black, yellow alternate, hot pickled mustard tube fermented soya bean aromatic flavour, salty fresh agreeable to the taste, be of high nutritive value, not only can directly be used as flavouring, and can directly mix food and use.
Embodiment 2:
A kind of hot pickled mustard tube fermented soya bean, is characterized in that, are made up of: 35 parts of rapeseed oils, 10 parts of chillis, 60 parts, hot pickled mustard tube, 25 parts, fermented soya bean, 2.5 parts of white granulated sugars, 3 parts of tasty agents the raw material of following parts by weight.Tasty agents is more than one in monosodium glutamate, chickens' extract, soy sauce, oyster sauce or sauce.Saliferous in hot pickled mustard tube, the salt content of these hot pickled mustard tube fermented soya bean is less than 5%.
The hot pickled mustard tube fermented soya bean of this proportioning, in hot pickled mustard tube, tasty agents and the fermented soya bean of saliferous, saliferous total amount is all than embodiment 1 height, and therefore these hot pickled mustard tube fermented soya bean are more salty, and tasty agents content is high, is more suitable for as flavouring, and long shelf-life.
Embodiment 3:
A kind of hot pickled mustard tube fermented soya bean, is characterized in that, are made up of: 40 parts of rapeseed oils, 20 parts of chillis, 80 parts, hot pickled mustard tube, 40 parts, fermented soya bean, 4 parts of white granulated sugars, 6 parts of tasty agents the raw material of following parts by weight.Tasty agents is monosodium glutamate, chickens' extract, soy sauce, oyster sauce and sauce.Saliferous in hot pickled mustard tube, the salt content (percentage by weight) of hot pickled mustard tube fermented soya bean approaches 5%.In these hot pickled mustard tube fermented soya bean, salinity and tasty agents content are high, and chilli proportion is larger, are more suitable for as flavouring, and the shelf-life is longer.
Embodiment 4:
The preparation method of hot pickled mustard tube fermented soya bean, is characterized in that, it is prepared as follows:
Step 1: get 10-40 part rapeseed oil, fry cooked;
Step 2: get in the rapeseed oil that hot pickled mustard tube 20-80 part and chilli 4-20 part adds boiling frying 1 to 3 minute;
Step 3: add fermented soya bean 10-40 part to continue frying 3 to 5 minutes;
Step 4: add white granulated sugar 0.5-4 part to continue frying 1 to 3 minute;
Step 5: add tasty agents 0.1-6 part, stir rear off the pot; Tasty agents is more than one in monosodium glutamate, chickens' extract, soy sauce, oyster sauce or sauce.
Step 6: cooling, quality inspection, weighs after quality inspection is qualified, and bag distribution packaging is made into packaged finished product.The cooling rear quality inspection of described hot pickled mustard tube fermented soya bean, the content of the qualified hot pickled mustard tube fermented soya bean nitrite of quality inspection is no more than 0.2mg/Kg.
Hot pickled mustard tube is selected the hot pickled mustard tube of saliferous, and the salt content of the hot pickled mustard tube fermented soya bean that make is less than 5%, and moisture content is less than 30.0%.
The umber of above-mentioned each component, all refer to percentage by weight containing rate percentage.
The hot pickled mustard tube fermented soya bean of making are just weighed afterwards quality inspection is qualified, and the object of quality inspection is the content of nitrite in check product, and content of nitrite is too high, large to human body harm.Realize and guarantee that the content of hot pickled mustard tube fermented soya bean nitrite is no more than 0.2mg/Kg.
The above embodiment of the present invention is to be only explanation example of the present invention, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make on the basis of the above description other multi-form variation and variations.Such as the collocation of tasty agents, the delicate flavour of formulated product flexibly.Here cannot give exhaustive to all embodiments.Everyly belong to apparent variation or the still row in protection scope of the present invention of variation that technical scheme of the present invention amplifies out.
Claims (7)
1. hot pickled mustard tube fermented soya bean, is characterized in that, are made up of the raw material of following parts by weight: rapeseed oil 10-40 part, chilli 4-20 part, hot pickled mustard tube 20-80 part, fermented soya bean 10-40 part, white granulated sugar 0.5-4 part, tasty agents 0.1-6 part.
2. hot pickled mustard tube fermented soya bean according to claim 1, is characterized in that, described tasty agents is more than one in monosodium glutamate, chickens' extract, soy sauce, oyster sauce or sauce.
3. hot pickled mustard tube fermented soya bean according to claim 1, is characterized in that, saliferous in described hot pickled mustard tube, and the salt content of these hot pickled mustard tube fermented soya bean is less than 5%.
4. the preparation method of hot pickled mustard tube fermented soya bean, is characterized in that, it is prepared as follows:
Step 1: get 10-40 part rapeseed oil, fry cooked;
Step 2: get in the rapeseed oil that hot pickled mustard tube 20-80 part and chilli 4-20 part adds boiling frying 1 to 3 minute;
Step 3: add fermented soya bean 10-40 part to continue frying 3 to 5 minutes;
Step 4: add white granulated sugar 0.5-4 part to continue frying 1 to 3 minute;
Step 5: add tasty agents 0.1-6 part, stir rear off the pot;
Step 6: cooling, quality inspection, weighs after quality inspection is qualified, and bag distribution packaging is made into packaged finished product.
5. the preparation method of hot pickled mustard tube fermented soya bean according to claim 4, is characterized in that, described tasty agents is more than one in monosodium glutamate, chickens' extract, soy sauce, oyster sauce or sauce.
6. the preparation method of hot pickled mustard tube fermented soya bean according to claim 4, is characterized in that, the hot pickled mustard tube that described hot pickled mustard tube is saliferous, and the salt content of the hot pickled mustard tube fermented soya bean that make is less than 5%, and moisture content is less than 30.0%.
7. the preparation method of hot pickled mustard tube fermented soya bean according to claim 4, is characterized in that, the cooling rear quality inspection of described hot pickled mustard tube fermented soya bean, and the content of the qualified hot pickled mustard tube fermented soya bean nitrite of quality inspection is no more than 0.2mg/Kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410143842.2A CN103876062A (en) | 2014-04-11 | 2014-04-11 | Pickled vegetable bean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410143842.2A CN103876062A (en) | 2014-04-11 | 2014-04-11 | Pickled vegetable bean sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103876062A true CN103876062A (en) | 2014-06-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410143842.2A Pending CN103876062A (en) | 2014-04-11 | 2014-04-11 | Pickled vegetable bean sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839604A (en) * | 2015-05-27 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Spicy lobster sauce condiment and preparation method thereof |
| CN104839606A (en) * | 2015-05-28 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Chopped chili-fermented bean seasoning and preparation method thereof |
| CN105285827A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Fruit and vegetable composite pickle |
| CN111264777A (en) * | 2020-03-18 | 2020-06-12 | 成都味美鲜食品有限公司 | Fermented soya bean seasoning and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846532A (en) * | 2005-04-13 | 2006-10-18 | 门晓明 | Specially flavored pickled mustard tuber with fermented soybean and its making process |
| CN101720902A (en) * | 2008-10-28 | 2010-06-09 | 刘汉超 | Mushroom lobster sauce and method for preparing same |
| CN102293388A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Technology for processing flavored fermented soybean pickled vegetable |
| CN102318810A (en) * | 2011-08-19 | 2012-01-18 | 津市市十八子食品有限公司 | Garlic salted black bean seasoning preparation method |
-
2014
- 2014-04-11 CN CN201410143842.2A patent/CN103876062A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846532A (en) * | 2005-04-13 | 2006-10-18 | 门晓明 | Specially flavored pickled mustard tuber with fermented soybean and its making process |
| CN101720902A (en) * | 2008-10-28 | 2010-06-09 | 刘汉超 | Mushroom lobster sauce and method for preparing same |
| CN102293388A (en) * | 2010-06-24 | 2011-12-28 | 胡林 | Technology for processing flavored fermented soybean pickled vegetable |
| CN102318810A (en) * | 2011-08-19 | 2012-01-18 | 津市市十八子食品有限公司 | Garlic salted black bean seasoning preparation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839604A (en) * | 2015-05-27 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Spicy lobster sauce condiment and preparation method thereof |
| CN104839606A (en) * | 2015-05-28 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Chopped chili-fermented bean seasoning and preparation method thereof |
| CN105285827A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Fruit and vegetable composite pickle |
| CN111264777A (en) * | 2020-03-18 | 2020-06-12 | 成都味美鲜食品有限公司 | Fermented soya bean seasoning and preparation process thereof |
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Application publication date: 20140625 |