CN105495364A - Spicy thick broad-bean sauce - Google Patents
Spicy thick broad-bean sauce Download PDFInfo
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- CN105495364A CN105495364A CN201610054882.9A CN201610054882A CN105495364A CN 105495364 A CN105495364 A CN 105495364A CN 201610054882 A CN201610054882 A CN 201610054882A CN 105495364 A CN105495364 A CN 105495364A
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- thick broad
- bean sauce
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- capsicum
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Abstract
The invention discloses a spicy thick broad-bean sauce. Soybeans, halves of beans, hot pepper, salt and water are used as main raw materials, and the spicy thick broad-bean sauce is obtained through the method comprising the steps that a, high-quality soybeans are selected and soaked with cold water for 5-7 h till the soybeans are swelled; b, plant oil is heated to medium to seven mature, then, the shredded hot pepper is added into the hot oil to be fired for 3-5 s, the hot oil is filtered away, then, the soaked soybeans are added into the hot oil for deep-frying for 30-45 s, and the hot oil is filtered away for use; c, the cooked soybeans are evenly spread on a disinfected bamboo mat and dried to be placed into a fermentation chamber for fermentation, the temperature is controlled to be 40-50 DEG C, fermentation is completed after 3-5 days, the halves of the beans are dried and added into a ceramic pot, raw water, salt and the deep-fried hot pepper and the soybeans are added, uniformly stirred and sealed and fermented, the spicy thick broad-bean sauce is obtained after 15-20 d, and finally the spicy thick broad-bean sauce is sterilized and encapsulated. The spicy thick broad-bean sauce has the advantages that the hot pepper is adopted for assisted fermentation, the flavor of the hot pepper is added into the spicy thick broad-bean sauce, and the spicy flavor is rich.
Description
Technical field
The present invention relates to a kind of sauce, particularly relate to a kind of spicy thick broad-bean sauce.
Background technology
As everyone knows, soya bean is rich in protein, phosphatide and various essential amino acid, high nutritive value, is one of favorite food of our people since ancient times.The food be derived by soya bean is varied, as bean curd, jellied bean curd, the skin of soya-bean milk, bean sprouts, soya-bean milk, bean curd with odor, thick broad-bean sauce, dried bean curd, bean curd stick, textured vegetable protein etc., too numerous to enumerate.Thick broad-bean sauce is that soya bean forms through fermentable, which obviates in soya bean the factor suppressing nutrition, produces the dulcet material of multiple tool, thus more easily digested, more importantly, increase the content of vitamin B12, therefore, thick broad-bean sauce is deeply welcomed by the people and like.But existing thick broad-bean sauce makes complicated, and taste does a section without exception, has no unique distinction.
Therefore, for solving the problem, spy provides a kind of new technical scheme to satisfy the demands.
Summary of the invention
The invention provides a kind of spicy thick broad-bean sauce.
The technical solution used in the present invention is:
A kind of spicy thick broad-bean sauce, with soya bean, bean cotyledon, capsicum, salt and water for primary raw material, obtains through following methods preparation:
A, selected good quality soybeans, removing impurity, cleans, and by cold water soak 5-7 hours, swells to soya bean;
B, selected high-quality capsicum, removing impurity, cleans, chopping, vegetable oil is heated to 5-7 and becomes heat, the capsicum deep fat then adding chopping is fried 3-5 seconds, filters out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carry out fried 30-45 seconds, filter out deep fat, stand-by;
C, by even for the bean cotyledon boiled be spread out in through sterilization bamboo mat on, put into fermenting cellar after drying and ferment, temperature controls at 40-50 DEG C, through 3-5 days, fermentation completes, then is dried by bean cotyledon, is joined by bean cotyledon in ceramic pot, add unboiled water, salt, capsicum after fried and soya bean, after stirring, sealing and fermenting, after 15-20 days and get final product, finally carry out sterilization, filling.
Described soya bean is 30-40 weight portions.
Described bean cotyledon is 50-60 weight portions.
Described capsicum is 10-12 weight portions, and described salt is 1-3 weight portions, and described water is 50-60 weight portions.
The invention has the beneficial effects as follows: adopt capsicum to assist fermentation, incorporate in thick broad-bean sauce by the fragrance of capsicum, pungent is strong, and unique flavor is tasty, is of high nutritive value, and preparation technology is simple, reduces production cost.
Detailed description of the invention
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described, and this embodiment only for explaining the present invention, does not form limiting the scope of the present invention.
Embodiment 1
A kind of spicy thick broad-bean sauce, with 30 weight portion soya beans, 50 weight portion bean cotyledons, 10 weight portion capsicums, 1 weight portion salt and 50 weight parts waters for primary raw material, obtains through following methods preparation:
A, selected good quality soybeans, removing impurity, cleans, and by cold water soak 5 hours, swells to soya bean;
B, selected high-quality capsicum, removing impurity, cleans, chopping, vegetable oil is heated to 5 one-tenth heat, the capsicum deep fat then adding chopping fries 3 seconds, filters out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carry out fried 30 seconds, filter out deep fat, stand-by;
C, by even for the bean cotyledon boiled be spread out in through sterilization bamboo mat on, put into fermenting cellar after drying and ferment, temperature controls at 40 DEG C, through 3 days, fermentation completes, then is dried by bean cotyledon, is joined by bean cotyledon in ceramic pot, add unboiled water, salt, capsicum after fried and soya bean, after stirring, sealing and fermenting, after 15 days and get final product, finally carry out sterilization, filling.
Embodiment 2
A kind of spicy thick broad-bean sauce, with 35 weight portion soya beans, 55 weight portion bean cotyledons, 11 weight portion capsicums, 2 weight portion salt and 55 weight parts waters for primary raw material, obtains through following methods preparation:
A, selected good quality soybeans, removing impurity, cleans, and by cold water soak 6 hours, swells to soya bean;
B, selected high-quality capsicum, removing impurity, cleans, chopping, vegetable oil is heated to 6 one-tenth heat, the capsicum deep fat then adding chopping fries 4 seconds, filters out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carry out fried 38 seconds, filter out deep fat, stand-by;
C, by even for the bean cotyledon boiled be spread out in through sterilization bamboo mat on, put into fermenting cellar after drying and ferment, temperature controls at 45 DEG C, through 4 days, fermentation completes, then is dried by bean cotyledon, is joined by bean cotyledon in ceramic pot, add unboiled water, salt, capsicum after fried and soya bean, after stirring, sealing and fermenting, after 17 days and get final product, finally carry out sterilization, filling.
Embodiment 3
A kind of spicy thick broad-bean sauce, with 40 weight portion soya beans, 60 weight portion bean cotyledons, 12 weight portion capsicums, 3 weight portion salt and 60 weight parts waters for primary raw material, obtains through following methods preparation:
A, selected good quality soybeans, removing impurity, cleans, and by cold water soak 7 hours, swells to soya bean;
B, selected high-quality capsicum, removing impurity, cleans, chopping, vegetable oil is heated to 7 one-tenth heat, the capsicum deep fat then adding chopping fries 5 seconds, filters out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carry out fried 45 seconds, filter out deep fat, stand-by;
C, by even for the bean cotyledon boiled be spread out in through sterilization bamboo mat on, put into fermenting cellar after drying and ferment, temperature controls at 50 DEG C, through 5 days, fermentation completes, then is dried by bean cotyledon, is joined by bean cotyledon in ceramic pot, add unboiled water, salt, capsicum after fried and soya bean, after stirring, sealing and fermenting, after 20 days and get final product, finally carry out sterilization, filling.
The invention has the beneficial effects as follows: adopt capsicum to assist fermentation, incorporate in thick broad-bean sauce by the fragrance of capsicum, pungent is strong, and unique flavor is tasty, is of high nutritive value, and preparation technology is simple, reduces production cost.
The above, be only preferred embodiment of the present invention and oneself, be not restriction the present invention being made to any other form, and any amendment done according to technical spirit of the present invention or equivalent variations, still belong to the present invention's scope required for protection.
Claims (4)
1. a spicy thick broad-bean sauce, is characterized in that: with soya bean, bean cotyledon, capsicum, salt and water for primary raw material, obtains through following methods preparation:
A, selected good quality soybeans, removing impurity, cleans, and by cold water soak 5-7 hours, swells to soya bean;
B, selected high-quality capsicum, removing impurity, cleans, chopping, vegetable oil is heated to 5-7 and becomes heat, the capsicum deep fat then adding chopping is fried 3-5 seconds, filters out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carry out fried 30-45 seconds, filter out deep fat, stand-by;
C, by even for the bean cotyledon boiled be spread out in through sterilization bamboo mat on, put into fermenting cellar after drying and ferment, temperature controls at 40-50 DEG C, through 3-5 days, fermentation completes, then is dried by bean cotyledon, is joined by bean cotyledon in ceramic pot, add unboiled water, salt, capsicum after fried and soya bean, after stirring, sealing and fermenting, after 15-20 days and get final product, finally carry out sterilization, filling.
2. the spicy thick broad-bean sauce of one according to claim 1, is characterized in that: described soya bean is 30-40 weight portions.
3. the spicy thick broad-bean sauce of one according to claim 1, is characterized in that: described bean cotyledon is 50-60 weight portions.
4. the spicy thick broad-bean sauce of one according to claim 1, is characterized in that: described capsicum is 10-12 weight portions, and described salt is 1-3 weight portions, and described water is 50-60 weight portions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054882.9A CN105495364A (en) | 2016-01-27 | 2016-01-27 | Spicy thick broad-bean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610054882.9A CN105495364A (en) | 2016-01-27 | 2016-01-27 | Spicy thick broad-bean sauce |
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| CN105495364A true CN105495364A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610054882.9A Pending CN105495364A (en) | 2016-01-27 | 2016-01-27 | Spicy thick broad-bean sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173695A (en) * | 2017-07-11 | 2017-09-19 | 四川大学 | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation |
-
2016
- 2016-01-27 CN CN201610054882.9A patent/CN105495364A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173695A (en) * | 2017-07-11 | 2017-09-19 | 四川大学 | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation |
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Application publication date: 20160420 |