CN104839573A - Pickled pepper-flavored soybean paste and making method thereof - Google Patents
Pickled pepper-flavored soybean paste and making method thereof Download PDFInfo
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Classifications
-
- 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
Abstract
A pickled pepper-flavored soybean paste is prepared from the following raw materials, by weight, 25-35 parts of soybean, 25-35 parts of broad bean, 15-25 parts of pickled pepper, 4-6 parts of radix astragali, 1.5-2.5 parts of sesame leaf, 1.5-2.5 parts of selenium-enriched yeast, 0.5-1.5 parts of edible salt, 1-2 parts of ginseng, 0.4-0.6 part of curcumin, 4-6 parts of dried purple sweet potato slices, 0.4-0.6 part of white pepper, 0.1-0.3 part of cassia, 0.5-1.5 parts of tea-seed oil, 0.4-0.6 part of clove, 1.5-2.5 parts of gynostemma pentaphylla, 1.5-2.5 parts of watermelon leaf, 1.5-2.5 parts of raisin, 1.5-2.5 parts of red date, 1.5-2.5 parts of ground coffee, 0.02-0.1 part of aspartame, 0.4-0.6 part of green tea, 1-2 parts of Chinese magnoliavine, 1.5-2.5 parts of fructus amomi and 1-5 parts of cooked diced beef. The prepared soybean paste has bright color and unique flavor, helps enhance appetite, is digestive, contains rich nutrients, is easy to digest and absorb by human body, is appetizing and healthy, and meets green food recruitments on delicious taste, nutrition, convenience and health.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of bubble green pepper local flavor soya sauce and preparation method thereof.
Background technology
The title that soya bean has " kings in beans ", be called " Vegetable meat ", " green cow " by people, nutritive value is the abundantest.Containing the protein about 40% of high-quality in dry soya bean, it is the hat of other grains.Modern nutriology research shows, one jin of soya bean is equivalent to thin pork more than two jin, or three jin of eggs, or the protein content of 12 jin of milk.Contain a kind of fatty material in soya bean linoleic acid, the neurodevelopment of children can be promoted.Linoleic acid also has the effect reducing blood cholesterol, so be the good food of preventing hypertension, coronary heart disease, artery sclerosis etc.In addition, also the inorganic salts such as abundant B family vitamin and calcium, phosphorus, iron are contained in soya bean.Modern medicine study is thought, soya bean not containing cholesterol, and can reduce body's cholesterol, reduces arteriosclerotic generation, prevention of cardiac, and also containing a kind of material pressing down pancreatin in soya bean, it has certain curative effect to diabetes.Therefore, soya bean is recommended as by nutritionist and prevents and treats coronary heart disease, the ideal health care product of the diseases such as hypertension of atherosclerosis.Soft phosphatide contained in soya bean is the pith of brain cell composition, and often eating soya bean has important usefulness to increasing and improving brain technical ability.
Sauce is aromatic strongly fragrant especially for the soya sauce of soya bean after boiling fermentation, and people, generally before edible soya sauce, will add cooking techniques again, to enrich the flavour of soya sauce.And existing sauce based food and processing method thereof generally adopt the method process of putting into container sealed pickling, there is complex process in these methods, salting period is long, and food is easily putrid and deteriorated, the not resistance to problem such as to deposit.And its taste of existing soya sauce is single, the demand of user can not be met.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, bright, nutritious bubble green pepper local flavor soya sauce.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of bubble green pepper local flavor soya sauce, be made up of the raw material of following weight portion: soya bean 25-35 part, broad bean 25-35 part, bubble green pepper 15-25 part, Radix Astragali 4-6 part, gingili leaf 1.5-2.5 part, Se-enriched yeast 1.5-2.5 part, edible salt 0.5-1.5 part, ginseng 1-2 part, curcumin 0.4-0.6 part, purple potato dry plate 4-6 part, white pepper 0.4-0.6 part, cassia bark 0.1-0.3 part, tea-seed oil 0.5-1.5 part, cloves 0.4-0.6 part, gynostemma pentaphylla 1.5-2.5 part, watermelon leaf 1.5-2.5 part, raisins 1.5-2.5 part, red date 1.5-2.5 part, ground coffee 1.5-2.5 part, sweet taste peptide 0.02-0.1 part, green tea 0.4-0.6 part, fruit of Chinese magnoliavine 1-2 part, fructus amomi 1.5-2.5 part, cooked beef fourth 1-5 part,
The optimum weight number of each raw material is: soya bean 30 parts, broad bean 30 parts, bubble green pepper 20 parts, the Radix Astragali 5 parts, gingili leaf 2 parts, Se-enriched yeast 2 parts, edible salt 0.8 part, ginseng 1.5 parts, curcumin 0.5 part, purple potato dry plate 5 parts, white pepper 0.5 part, 0.2 part, cassia bark, tea-seed oil 0.8 part, cloves 0.5 part, gynostemma pentaphylla 2 parts, watermelon leaf 2 parts, raisins 2 parts, red date 2 parts, ground coffee 2 parts, sweet taste peptide 0.06 part, green tea 0.5 part, 1.5 parts, the fruit of Chinese magnoliavine, fructus amomi 2 parts, cooked beef fourth 2 parts;
Another object of the present invention is to provide a kind of preparation method steeping green pepper local flavor soya sauce, comprises the steps:
1) featured soya bean, broad bean are boiled, dry, there is no moisture to surface, stand-by;
2) tea-seed oil is heated after 120-130 DEG C, add the Radix Astragali, gingili leaf, ginseng, purple potato dry plate, white pepper, cassia bark, cloves, gynostemma pentaphylla, watermelon leaf, raisins, red date, green tea, the fruit of Chinese magnoliavine and fructus amomi, with frying 4-10 minute, fry out mixed flavor;
3) by step 1) in ready soya bean, broad bean put into step 2) material, then add bubble green pepper, Se-enriched yeast, edible salt, ground coffee, sweet taste peptide, curcumin and cooked beef fourth, stir, seal tight, i.e. edible after 2 months.
The invention has the beneficial effects as follows: soya sauce prepared by the present invention has bright, unique flavor, features such as improving a poor appetite, help digest, be nutritious, easily digested, appetizing is healthy again, meet that people are delicious, nutrition, convenience, healthy pollution-free food demand.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of bubble green pepper local flavor soya sauce, is made up of the raw material of following weight portion: soya bean 30 parts, broad bean 30 parts, bubble green pepper 20 parts, the Radix Astragali 5 parts, gingili leaf 2 parts, Se-enriched yeast 2 parts, edible salt 0.8 part, ginseng 1.5 parts, curcumin 0.5 part, purple potato dry plate 5 parts, white pepper 0.5 part, 0.2 part, cassia bark, tea-seed oil 0.8 part, cloves 0.5 part, gynostemma pentaphylla 2 parts, watermelon leaf 2 parts, raisins 2 parts, red date 2 parts, ground coffee 2 parts, sweet taste peptide 0.06 part, green tea 0.5 part, 1.5 parts, the fruit of Chinese magnoliavine, fructus amomi 2 parts, cooked beef fourth 2 parts;
Preparation method is as follows:
1) featured soya bean, broad bean are boiled, dry, there is no moisture to surface, stand-by;
2) tea-seed oil is heated after 120-130 DEG C, add the Radix Astragali, gingili leaf, ginseng, purple potato dry plate, white pepper, cassia bark, cloves, gynostemma pentaphylla, watermelon leaf, raisins, red date, green tea, the fruit of Chinese magnoliavine and fructus amomi, with frying 4-10 minute, fry out mixed flavor;
3) by step 1) in ready soya bean, broad bean put into step 2) material, then add bubble green pepper, Se-enriched yeast, edible salt, ground coffee, sweet taste peptide, curcumin and cooked beef fourth, stir, seal tight, i.e. edible after 2 months.
Embodiment 2
A kind of bubble green pepper local flavor soya sauce, is made up of the raw material of following weight portion: soya bean 35 parts, broad bean 25 parts, bubble green pepper 25 parts, the Radix Astragali 4 parts, gingili leaf 2.5 parts, Se-enriched yeast 1.5 parts, edible salt 1.5 parts, ginseng 1 part, curcumin 0.6 part, purple potato dry plate 4 parts, white pepper 0.6 part, 0.1 part, cassia bark, tea-seed oil 1.5 parts, cloves 0.4 part, gynostemma pentaphylla 2.5 parts, watermelon leaf 1.5 parts, raisins 2.5 parts, red date 1.5 parts, ground coffee 2.5 parts, sweet taste peptide 0.02 part, green tea 0.6 part, 1 part, the fruit of Chinese magnoliavine, fructus amomi 2.5 parts, cooked beef fourth 1 part;
Preparation method is as follows:
1) featured soya bean, broad bean are boiled, dry, there is no moisture to surface, stand-by;
2) tea-seed oil is heated after 120-130 DEG C, add the Radix Astragali, gingili leaf, ginseng, purple potato dry plate, white pepper, cassia bark, cloves, gynostemma pentaphylla, watermelon leaf, raisins, red date, green tea, the fruit of Chinese magnoliavine and fructus amomi, with frying 4-10 minute, fry out mixed flavor;
3) by step 1) in ready soya bean, broad bean put into step 2) material, then add bubble green pepper, Se-enriched yeast, edible salt, ground coffee, sweet taste peptide, curcumin and cooked beef fourth, stir, seal tight, i.e. edible after 2 months.
Embodiment 3
A kind of bubble green pepper local flavor soya sauce, is made up of the raw material of following weight portion: soya bean 25 parts, broad bean 35 parts, bubble green pepper 15 parts, the Radix Astragali 6 parts, gingili leaf 1.5 parts, Se-enriched yeast 2.5 parts, edible salt 0.5 part, ginseng 2 parts, curcumin 0.4 part, purple potato dry plate 6 parts, white pepper 0.4 part, 0.3 part, cassia bark, tea-seed oil 0.5 part, cloves 0.6 part, gynostemma pentaphylla 1.5 parts, watermelon leaf 2.5 parts, raisins 1.5 parts, red date 2.5 parts, ground coffee 1.5 parts, sweet taste peptide 0.1 part, green tea 0.4 part, 2 parts, the fruit of Chinese magnoliavine, fructus amomi 1.5 parts, cooked beef fourth 5 parts;
Preparation method is as follows:
1) featured soya bean, broad bean are boiled, dry, there is no moisture to surface, stand-by;
2) tea-seed oil is heated after 120-130 DEG C, add the Radix Astragali, gingili leaf, ginseng, purple potato dry plate, white pepper, cassia bark, cloves, gynostemma pentaphylla, watermelon leaf, raisins, red date, green tea, the fruit of Chinese magnoliavine and fructus amomi, with frying 4-10 minute, fry out mixed flavor;
3) by step 1) in ready soya bean, broad bean put into step 2) material, then add bubble green pepper, Se-enriched yeast, edible salt, ground coffee, sweet taste peptide, curcumin and cooked beef fourth, stir, seal tight, i.e. edible after 2 months.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a bubble green pepper local flavor soya sauce, be made up of the raw material of following weight portion: soya bean 25-35 part, broad bean 25-35 part, bubble green pepper 15-25 part, Radix Astragali 4-6 part, gingili leaf 1.5-2.5 part, Se-enriched yeast 1.5-2.5 part, edible salt 0.5-1.5 part, ginseng 1-2 part, curcumin 0.4-0.6 part, purple potato dry plate 4-6 part, white pepper 0.4-0.6 part, cassia bark 0.1-0.3 part, tea-seed oil 0.5-1.5 part, cloves 0.4-0.6 part, gynostemma pentaphylla 1.5-2.5 part, watermelon leaf 1.5-2.5 part, raisins 1.5-2.5 part, red date 1.5-2.5 part, ground coffee 1.5-2.5 part, sweet taste peptide 0.02-0.1 part, green tea 0.4-0.6 part, fruit of Chinese magnoliavine 1-2 part, fructus amomi 1.5-2.5 part, cooked beef fourth 1-5 part.
2. one bubble green pepper local flavor soya sauce according to claim 1, it is characterized in that, be made up of the raw material of following weight portion: soya bean 30 parts, broad bean 30 parts, bubble green pepper 20 parts, the Radix Astragali 5 parts, gingili leaf 2 parts, Se-enriched yeast 2 parts, edible salt 0.8 part, ginseng 1.5 parts, curcumin 0.5 part, purple potato dry plate 5 parts, white pepper 0.5 part, 0.2 part, cassia bark, tea-seed oil 0.8 part, cloves 0.5 part, gynostemma pentaphylla 2 parts, watermelon leaf 2 parts, raisins 2 parts, red date 2 parts, ground coffee 2 parts, sweet taste peptide 0.06 part, green tea 0.5 part, 1.5 parts, the fruit of Chinese magnoliavine, fructus amomi 2 parts, cooked beef fourth 2 parts.
3. prepare a method of steeping green pepper local flavor soya sauce described in claim 2, it is characterized in that, step is as follows:
1) featured soya bean, broad bean are boiled, dry, there is no moisture to surface, stand-by;
2) tea-seed oil is heated after 120-130 DEG C, add the Radix Astragali, gingili leaf, ginseng, purple potato dry plate, white pepper, cassia bark, cloves, gynostemma pentaphylla, watermelon leaf, raisins, red date, green tea, the fruit of Chinese magnoliavine and fructus amomi, with frying 4-10 minute, fry out mixed flavor;
3) by step 1) in ready soya bean, broad bean put into step 2) material, then add bubble green pepper, Se-enriched yeast, edible salt, ground coffee, sweet taste peptide, curcumin and cooked beef fourth, stir, seal tight, i.e. edible after 2 months.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211765A (en) * | 2015-10-30 | 2016-01-06 | 孔子明 | A kind of long-lived soya sauce |
| CN105211763A (en) * | 2015-10-30 | 2016-01-06 | 孔子明 | A kind of preparation method of long-lived thick bamboo tube beans sauce |
| CN105410695A (en) * | 2015-11-24 | 2016-03-23 | 全椒井府富硒生态牧业有限公司 | Selenium-enriched soybean sauce |
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| CN101396113A (en) * | 2008-09-11 | 2009-04-01 | 邹春涛 | Hot and spicy sauce of preserved red peppers and preparation method thereof |
| CN103519138A (en) * | 2013-09-09 | 2014-01-22 | 陈付峰 | Spicy and hot yellow bean sauce |
| CN104431969A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste |
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2015
- 2015-04-21 CN CN201510190706.3A patent/CN104839573A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396113A (en) * | 2008-09-11 | 2009-04-01 | 邹春涛 | Hot and spicy sauce of preserved red peppers and preparation method thereof |
| CN103519138A (en) * | 2013-09-09 | 2014-01-22 | 陈付峰 | Spicy and hot yellow bean sauce |
| CN104431969A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste |
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