CN104543953A - Fermented soya bean chili sauce and processing method thereof - Google Patents
Fermented soya bean chili sauce and processing method thereof Download PDFInfo
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- CN104543953A CN104543953A CN201410852275.8A CN201410852275A CN104543953A CN 104543953 A CN104543953 A CN 104543953A CN 201410852275 A CN201410852275 A CN 201410852275A CN 104543953 A CN104543953 A CN 104543953A
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- fermented soya
- black bean
- chilli paste
- soya bean
- preserved black
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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
- 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
-
- 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
Abstract
The invention discloses a fermented soya bean chili sauce and a preparation method thereof. The fermented soya bean chili sauce comprises the following raw materials in parts by weight: 50-60 parts of original fermented soya beans, 20-25 parts of pepper, 1-3 parts of garlic clove, 1-5 parts of a liquor and 1-7 parts of dairy salt. The preparation method comprises the steps of pre-treating raw materials, pickling, packaging and obtaining end products. The fermented soya bean chili sauce has a fresh spicy delicious taste, and particularly has strong and mellow fermented soya bean taste and spicy taste; neither pigments nor chemical additives are added; the adopted fermented soya beans and fresh pepper maintain the organic nutritional ingredients of proteins, vitamins and the like, so that the functions of both vegetables and sauce food are achieved, and the fermented soya bean chili sauce is a healthy and green organic food.
Description
[technical field]
The present invention relates to vegetable technical field processed, specifically a kind of preserved black bean chilli paste and processing method thereof.
[background technology]
Fermented soya bean are traditional zymotic soybean vegetables, and not only nutrition is very abundant, are rich in protein, vitamin and mineral matter, and delicious flavour, often go with rice or bread edible, and its aromatic flavour makes us having a very good appetite, and local flavor is very good.Fermented soya bean not only can be used for seasoning, but also can be used as medicine.In recent years, learn through physician, physiologist's research, the protein of soybean had indissolubility, and after making fermented soya bean, become solvable and produce amino acid, and in raw material, non-existent various ferment can produce due to fermented soya bean bacterium and association bacterium, helps gastrointestinal disturbances to absorb.Fermented soya bean system high protein nourishing food, the alcohol contained in fermented soya bean element, can to get rid of in body acidifying type lipid in part cholesterol, decomposer, make abnormal blood pressure recover normal after edible.
Capsicum has another name called chilly, peppery eggplant, is rich in capsicim, capsorubin, carrotene, mineral matter etc., is especially in all kinds of vegetables umber one with vitamin C (Vc) content, can eats raw, seasoning, also can be used as medicine, have strengthening the spleen and stomach, effect of wines used as antirheumatic.There is the peppery tradition of long food in Asia, Europe, America, and food peppery population in the whole world is more than 3,000,000,000 according to statistics, and nearly 30,000,000,000 yuan of volume of trade, all kinds of chilli products extensive market, wherein the edible of thick chilli sauce accounts for significant proportion.
The kind with capsicum being the edible paste that major ingredient material makes on the market is a lot, and " a kind of chilli oil fermented soya bean thick chilli sauce " that proposes as CN97121726.2 adopts edible oil or salad oil mixing capsicum to be made; " thick chilli paste " that CN1096929A introduces adopts fresh vegetables and meat mixing to add edible oil, thick broad-bean sauce and other raw materials and makes.These edible pastes formula is different, and taste is also different, and adds the compositions such as pigment, various additives and chemical mine material to highlight the color of thick chilli sauce and smell in the process made, and have impact on food health safety.Secondly because some thick chilli sauce use water is in harmonious proportion, therefore open edible after the holding time short, perishable, be unfavorable for that consumer eats.
[summary of the invention]
For solving the problem, the invention provides a kind of taste uniqueness, promoting digestion, not adding any pigment, chemical addition agent, with original flavor fermented soya bean for major ingredient, preserved black bean chilli paste that the holding time is long and preparation method thereof.
A kind of preserved black bean chilli paste provided by the invention, comprises the raw material of following weight ratio: original flavor fermented soya bean 50-60 part, capsicum 20-25 part, garlic rice 1-3 part, white wine 1-5 part, salt 1-7 part.
The present invention also provides a kind of method for providing of preserved black bean chilli paste, comprises the following steps:
S1, preprocessing raw material and auxiliary material, original flavor fermented soya bean, capsicum, the equal selection traits of garlic rice be normal, without the raw material of variable color, free from extraneous odour, the peeling of garlic rice is clean; Buying has white wine, the salt of the quality certification; According to the ratio setting charger sheet of original flavor fermented soya bean 50-60 part, capsicum 20-25 part, garlic rice 1-3 part, white wine 1-5 part, salt 1-7 part.
Preferably, described white wine requires to select the number of degrees to be greater than 50 ° and the white wine having QS to indicate.
Preferably, the peeling of described garlic rice, after putting into service sink clear water wash clean, puts into the particle that pulverizer is ground into 0.2cm, immerses in the saline solution be made up of with the ratio of 1000:0.8:0.8 water, salt, vinegar.
S2, to pickle, original flavor fermented soya bean after S1 process, capsicum, garlic rice are moved into and pickle cylinder, salt, white wine are added to according to charger sheet described in S1 and pickle in cylinder and ensure not have material, then stirring covers cylinder cap, pickle 3-6 month, i.e. obtained preserved black bean chilli paste.
S3, packaging, pickle taking-up food transferring barrel cylinder by preserved black bean chilli paste obtained for S2 move to packing shop from described, loaded by preserved black bean chilli paste in vial, cover tightly lid after sterilization, use sealing machine by ParafilmTM bottleneck.
Preferably, sterilising temp is 120 DEG C, and the time is 5 minutes.
Preferably, described sealing machine adopts vacuum sealing machine.
Preferably, cover tightly lid and use sealing machine by after ParafilmTM bottleneck, stamp date of manufacture and lot number with coder.
S4, finished product, move to bottled preserved black bean chilli paste obtained for S3 finished room by logistics mouth, dispatch from the factory after the assay was approved after vanning between vanning.
In above-mentioned preparation process, all used containers and apparatus are all with boiling method or ultraviolet lamp air sterillization, and operating personnel dress special clothing and enter workshop after sterilization pool, cleaning and disinfecting.
Compared with prior art beneficial effect of the present invention is: this product does not add any pigment, chemical addition agent in manufacture craft, sheerly pickles in manual; Product well embodies fermented soya bean and capsicum merges rear unique fragrance and mouthfeel, and is the rare edible paste using high-quality fermented soya bean as major ingredient on market; The high number of degrees white wine added more increases the edible shelf-life; It is a kind of healthy green nutraceutical.
[detailed description of the invention]
Below in conjunction with example, the specific embodiment of the present invention is described in further detail.
Embodiment 1
A kind of preserved black bean chilli paste, comprises the raw material of following weight ratio: 50 parts, original flavor fermented soya bean, 20 parts, capsicum, 1 part, garlic rice, white wine 1 part, salt 1 part.
The preparation method of this preserved black bean chilli paste, comprises the following steps:
S1, preprocessing raw material and auxiliary material, original flavor fermented soya bean, capsicum, the equal selection traits of garlic rice be normal, without the raw material of variable color, free from extraneous odour, the peeling of garlic rice is clean; Buying has white wine, the salt of the quality certification; By the ratio setting of described supplementary material according to 50 parts, original flavor fermented soya bean, 20 parts, capsicum, 1 part, garlic rice, white wine 1 part, salt 1 part; Wherein, described white wine requires to select the number of degrees to be greater than 50 ° and the white wine having QS to indicate; The peeling of described garlic rice, after putting into service sink clear water wash clean, puts into the particle that pulverizer is ground into 0.2cm, then immerses in the saline solution that is made up of with the ratio of 1000:0.8:0.8 water, salt, vinegar.
S2, to pickle, original flavor fermented soya bean after S1 process, capsicum, garlic rice are moved into and pickle cylinder, described salt, white wine are added to according to charger sheet described in S1 and pickle in cylinder and ensure not have material, then stirring covers cylinder cap, pickle 3-6 month, i.e. obtained preserved black bean chilli paste.
S3, packaging, preserved black bean chilli paste obtained for S2 is pickled taking-up food transferring barrel cylinder move to packing shop from described, and loaded by preserved black bean chilli paste in vial and carry out sterilization treatment, sterilising temp is 120 DEG C, and the time is 5 minutes; Cover tightly lid after sterilization, use vacuum sealing machine by ParafilmTM bottleneck, stamp date of manufacture and lot number with coder.
S4, finished product, move to bottled preserved black bean chilli paste obtained for S3 finished room by logistics mouth, dispatch from the factory after the assay was approved after vanning between vanning.
Embodiment 2
A kind of preserved black bean chilli paste, comprises the raw material of following weight ratio: 50 parts, original flavor fermented soya bean, 25 parts, capsicum, 3 parts, garlic rice, white wine 5 parts, salt 7 parts.
The preparation method of this preserved black bean chilli paste, comprises the following steps:
S1, preprocessing raw material and auxiliary material, original flavor fermented soya bean, capsicum, the equal selection traits of garlic rice be normal, without the raw material of variable color, free from extraneous odour, the peeling of garlic rice is clean; Buying has white wine, the salt of the quality certification; By the ratio setting of described supplementary material according to 50 parts, original flavor fermented soya bean, 25 parts, capsicum, 3 parts, garlic rice, white wine 5 parts, salt 7 parts; Wherein, described white wine requires to select the number of degrees to be greater than 50 ° and the white wine having QS to indicate; The peeling of described garlic rice, after putting into service sink clear water wash clean, puts into the particle that pulverizer is ground into 0.2cm, then immerses in the saline solution that is made up of with the ratio of 1000:0.8:0.8 water, salt, vinegar.
S2, to pickle, original flavor fermented soya bean after S1 process, capsicum, garlic rice are moved into and pickle cylinder, described salt, white wine are added to according to charger sheet described in S1 and pickle in cylinder and ensure not have material, then stirring covers cylinder cap, pickle 3-6 month, i.e. obtained preserved black bean chilli paste.
S3, packaging, preserved black bean chilli paste obtained for S2 is pickled taking-up food transferring barrel cylinder move to packing shop from described, and loaded by preserved black bean chilli paste in vial and carry out sterilization treatment, sterilising temp is 120 DEG C, and the time is 5 minutes; Cover tightly lid after sterilization, use vacuum sealing machine by ParafilmTM bottleneck, stamp date of manufacture and lot number with coder.
S4, finished product, move to bottled preserved black bean chilli paste obtained for S3 finished room by logistics mouth, dispatch from the factory after the assay was approved after vanning between vanning.
Embodiment 3
A kind of preserved black bean chilli paste, comprises the raw material of following weight ratio: 50 parts, original flavor fermented soya bean, 20 parts, capsicum, 3 parts, garlic rice, white wine 5 parts, salt 7 parts.
The preparation method of this preserved black bean chilli paste, comprises the following steps:
S1, preprocessing raw material and auxiliary material, original flavor fermented soya bean, capsicum, the equal selection traits of garlic rice be normal, without the raw material of variable color, free from extraneous odour, the peeling of garlic rice is clean; Buying has white wine, the salt of the quality certification; By the ratio setting of described supplementary material according to 50 parts, original flavor fermented soya bean, 20 parts, capsicum, 3 parts, garlic rice, white wine 5 parts, salt 7 parts; Wherein, described white wine requires to select the number of degrees to be greater than 50 ° and the white wine having QS to indicate; The peeling of described garlic rice, after putting into service sink clear water wash clean, puts into the particle that pulverizer is ground into 0.2cm, then immerses in the saline solution that is made up of with the ratio of 1000:0.8:0.8 water, salt, vinegar.
S2, to pickle, original flavor fermented soya bean after S1 process, capsicum, garlic rice are moved into and pickle cylinder, described salt, white wine are added to according to charger sheet described in S1 and pickle in cylinder and ensure not have material, then stirring covers cylinder cap, pickle 3-6 month, i.e. obtained preserved black bean chilli paste.
S3, packaging, preserved black bean chilli paste obtained for S2 is pickled taking-up food transferring barrel cylinder move to packing shop from described, and loaded by preserved black bean chilli paste in vial and carry out sterilization treatment, sterilising temp is 120 DEG C, and the time is 5 minutes; Cover tightly lid after sterilization, use vacuum sealing machine by ParafilmTM bottleneck, stamp date of manufacture and lot number with coder.
S4, finished product, move to bottled preserved black bean chilli paste obtained for S3 finished room by logistics mouth, dispatch from the factory after the assay was approved after vanning between vanning.
Embodiment 4
A kind of preserved black bean chilli paste, comprises the raw material of following weight ratio: 60 parts, original flavor fermented soya bean, 20 parts, capsicum, 1 part, garlic rice, white wine 1 part, salt 1 part.
The preparation method of this preserved black bean chilli paste, comprises the following steps:
S1, preprocessing raw material and auxiliary material, original flavor fermented soya bean, capsicum, the equal selection traits of garlic rice be normal, without the raw material of variable color, free from extraneous odour, the peeling of garlic rice is clean; Buying has white wine, the salt of the quality certification; By the ratio setting of described supplementary material according to 60 parts, original flavor fermented soya bean, 20 parts, capsicum, 1 part, garlic rice, white wine 1 part, salt 1 part; Wherein, described white wine requires to select the number of degrees to be greater than 50 ° and the white wine having QS to indicate; The peeling of described garlic rice, after putting into service sink clear water wash clean, puts into the particle that pulverizer is ground into 0.2cm, then immerses in the saline solution that is made up of with the ratio of 1000:0.8:0.8 water, salt, vinegar.
S2, to pickle, original flavor fermented soya bean after S1 process, capsicum, garlic rice are moved into and pickle cylinder, described salt, white wine are added to according to charger sheet described in S1 and pickle in cylinder and ensure not have material, then stirring covers cylinder cap, pickle 3-6 month, i.e. obtained preserved black bean chilli paste.
S3, packaging, preserved black bean chilli paste obtained for S2 is pickled taking-up food transferring barrel cylinder move to packing shop from described, and loaded by preserved black bean chilli paste in vial and carry out sterilization treatment, sterilising temp is 120 DEG C, and the time is 5 minutes; Cover tightly lid after sterilization, use vacuum sealing machine by ParafilmTM bottleneck, stamp date of manufacture and lot number with coder.
S4, finished product, move to bottled preserved black bean chilli paste obtained for S3 finished room by logistics mouth, dispatch from the factory after the assay was approved after vanning between vanning.
Embodiment 5
A kind of preserved black bean chilli paste, comprises the raw material of following weight ratio: 60 parts, original flavor fermented soya bean, 25 parts, capsicum, 3 parts, garlic rice, white wine 5 parts, salt 7 parts.
The preparation method of this preserved black bean chilli paste, comprises the following steps:
S1, preprocessing raw material and auxiliary material, original flavor fermented soya bean, capsicum, the equal selection traits of garlic rice be normal, without the raw material of variable color, free from extraneous odour, the peeling of garlic rice is clean; Buying has white wine, the salt of the quality certification; By the ratio setting of described supplementary material according to 60 parts, original flavor fermented soya bean, 25 parts, capsicum, 3 parts, garlic rice, white wine 5 parts, salt 7 parts; Wherein, described white wine requires to select the number of degrees to be greater than 50 ° and the white wine having QS to indicate; The peeling of described garlic rice, after putting into service sink clear water wash clean, puts into the particle that pulverizer is ground into 0.2cm, then immerses in the saline solution that is made up of with the ratio of 1000:0.8:0.8 water, salt, vinegar.
S2, to pickle, original flavor fermented soya bean after S1 process, capsicum, garlic rice are moved into and pickle cylinder, described salt, white wine are added to according to charger sheet described in S1 and pickle in cylinder and ensure not have material, then stirring covers cylinder cap, pickle 3-6 month, i.e. obtained preserved black bean chilli paste.
S3, packaging, preserved black bean chilli paste obtained for S2 is pickled taking-up food transferring barrel cylinder move to packing shop from described, and loaded by preserved black bean chilli paste in vial and carry out sterilization treatment, sterilising temp is 120 DEG C, and the time is 5 minutes; Cover tightly lid after sterilization, use vacuum sealing machine by ParafilmTM bottleneck, stamp date of manufacture and lot number with coder.
S4, finished product, move to bottled preserved black bean chilli paste obtained for S3 finished room by logistics mouth, dispatch from the factory after the assay was approved after vanning between vanning.
The present invention adopts fermented soya bean, capsicum is that main ingredient pickles black bean sauce, merged capsicum and fermented soya bean two kinds of raw-material nutritional labelings, the fresh peppery salty perfume (or spice) of its mouthfeel, smell delicate fragrance are pure, not only can as snack of going with rice or bread, also with meat with cooking, make meat flavour sweet-smelling, go raw meat solution to have a strong smell, hyperchromic add fresh; And because it contains capsicum, product has possessed strengthening the spleen and stomach, the health care of wines used as antirheumatic.
Above content can not assert that specific embodiment of the invention is confined to these explanations; for general technical staff of the technical field of the invention; without departing from the inventive concept of the premise; some simple deduction or replace can also be made, all should be considered as belonging to the scope of patent protection that the present invention is determined by submitted to claims.
Claims (7)
1. a preserved black bean chilli paste, is characterized in that, described preserved black bean chilli paste comprises the raw material of following weight ratio: original flavor fermented soya bean 50-60 part, capsicum 20-25 part, garlic rice 1-3 part, white wine 1-5 part, salt 1-7 part.
2. a preparation method for preserved black bean chilli paste, is characterized in that, comprises the following steps:
S1, preprocessing raw material and auxiliary material, original flavor fermented soya bean, capsicum, the equal selection traits of garlic rice be normal, without the raw material of variable color, free from extraneous odour, the peeling of garlic rice is clean; Buying has white wine, the salt of the quality certification; According to the ratio setting charger sheet of original flavor fermented soya bean 50-60 part, capsicum 20-25 part, garlic rice 1-3 part, white wine 1-5 part, salt 1-7 part;
S2, to pickle, original flavor fermented soya bean after S1 process, capsicum, garlic rice are moved into and pickle cylinder, salt, white wine are added to according to charger sheet described in S1 and pickle in cylinder and ensure not have material, then stirring covers cylinder cap, pickle 3-6 month, i.e. obtained preserved black bean chilli paste;
S3, packaging, pickle taking-up food transferring barrel cylinder by preserved black bean chilli paste obtained for S2 move to packing shop from described, loaded by preserved black bean chilli paste in vial, cover tightly lid after sterilization, use sealing machine by ParafilmTM bottleneck;
S4, finished product, move to bottled preserved black bean chilli paste obtained for S3 finished room by logistics mouth, dispatch from the factory after the assay was approved after vanning between vanning.
3. the preparation method of a kind of preserved black bean chilli paste as claimed in claim 2, is characterized in that: in described step S1, and described white wine requires to select the number of degrees to be greater than 50 ° and the white wine having QS to indicate.
4. the preparation method of a kind of preserved black bean chilli paste as claimed in claim 2, it is characterized in that: step S1 also comprises: the particle that pulverizer is ground into 0.2cm put into by the garlic rice after peeling being cleaned, then immerse in the saline solution that is made up of with the ratio of 1000:0.8:0.8 water, salt, vinegar.
5. the preparation method of a kind of preserved black bean chilli paste as claimed in claim 2, it is characterized in that: in described step S3, sterilising temp is 120 DEG C, the time is 5 minutes.
6. the preparation method of a kind of preserved black bean chilli paste as claimed in claim 2, is characterized in that: in described step S3, and described sealing machine adopts vacuum sealing machine.
7. the preparation method of a kind of preserved black bean chilli paste as claimed in claim 2, is characterized in that: described step S3 also comprises: stamp date of manufacture and lot number with coder.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824628A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for Jiangxi flavor Heijiangshao |
| CN105192594A (en) * | 2015-08-19 | 2015-12-30 | 广西南岜仔科技有限公司 | Garlic spiced soybeans and making method thereof |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN106690265A (en) * | 2017-01-18 | 2017-05-24 | 安徽鸡笼山食品有限公司 | Flavored preserved black bean chilli paste and preparation method thereof |
| CN106722801A (en) * | 2016-11-23 | 2017-05-31 | 贺州市杨晋记豆豉有限公司 | A kind of preserved black bean chilli paste and preparation method thereof |
| CN107668654A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | A kind of processing method of thick chilli sauce |
| CN108308536A (en) * | 2018-04-08 | 2018-07-24 | 湖南金甸甸食品有限公司 | A kind of tea oil chopped hot pepper 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 |
| CN112790367A (en) * | 2021-01-11 | 2021-05-14 | 浙江敬存仁生物科技有限公司 | Fermented soya bean chili sauce and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824628A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for Jiangxi flavor Heijiangshao |
| CN105192594A (en) * | 2015-08-19 | 2015-12-30 | 广西南岜仔科技有限公司 | Garlic spiced soybeans and making method thereof |
| CN107668654A (en) * | 2016-08-01 | 2018-02-09 | 陆超 | A kind of processing method of thick chilli sauce |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN106722801A (en) * | 2016-11-23 | 2017-05-31 | 贺州市杨晋记豆豉有限公司 | A kind of preserved black bean chilli paste and preparation method thereof |
| CN106690265A (en) * | 2017-01-18 | 2017-05-24 | 安徽鸡笼山食品有限公司 | Flavored preserved black bean chilli paste 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 |
| CN108308536A (en) * | 2018-04-08 | 2018-07-24 | 湖南金甸甸食品有限公司 | A kind of tea oil chopped hot pepper black bean sauce and preparation method thereof |
| CN112790367A (en) * | 2021-01-11 | 2021-05-14 | 浙江敬存仁生物科技有限公司 | Fermented soya bean chili sauce and preparation method thereof |
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