CN105685586A - Flavor fermented soya bean seasoning and preparation method thereof - Google Patents
Flavor fermented soya bean seasoning and preparation method thereof Download PDFInfo
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- CN105685586A CN105685586A CN201410689408.4A CN201410689408A CN105685586A CN 105685586 A CN105685586 A CN 105685586A CN 201410689408 A CN201410689408 A CN 201410689408A CN 105685586 A CN105685586 A CN 105685586A
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- parts
- disodium
- sodium glutamate
- soya bean
- flavor
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 41
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 244000068988 Glycine max Species 0.000 title abstract description 8
- 235000010469 Glycine max Nutrition 0.000 title abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 5
- 238000002360 preparation method Methods 0.000 title description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims description 20
- 235000013355 food flavoring agent Nutrition 0.000 claims description 19
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 14
- 241001107116 Castanospermum australe Species 0.000 claims description 11
- 235000021279 black bean Nutrition 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 10
- 239000001511 capsicum annuum Substances 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 241000234314 Zingiber Species 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 4
- 239000004223 monosodium glutamate Substances 0.000 abstract 2
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 abstract 1
- 206010000059 abdominal discomfort Diseases 0.000 abstract 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
A flavor fermented soya bean seasoning is prepared from the following raw materials: 42-44 parts of vegetable oil, 24-27 parts of fermented soya bean, 3-5 parts of pepper powder, 4-6 parts of peanuts, 3-6 parts of old ginger, 1-3 parts of sodium glutamate, 1-2 parts of chicken powder, 1-2 parts of white granulated sugar, 0.5-0.7 parts of high-freshness monosodium glutamate and 2-4 parts of spices; and the high-freshness monosodium glutamate is prepared from sodium glutamate, disodium 5'-ribonucleotide and disodium succinate in the weight ratio of 92-96:3-4:1-2 by mixing. The flavor fermented soya bean seasoning is unique in flavor, spicy, hot, rich in flavor and unforgettable in taste, and in particular may not cause fire and brought gastrointestinal discomfort after the flavor fermented soya bean seasoning is taken.
Description
Technical field
The present invention relates to food dressing technical field, particularly relate to a kind of spicy fermented black bean flavoring agent and preparation method thereof。
Background technology
In development and edible flavouring, there are long history and abundant knowledge, flavoring agent huge number in China。Brewed seasoning is with the grain containing compositions such as more rich protein and starch for primary raw material, and flavoring agent has developed into the numerous extended familys of kind from simple daily necessaries, becomes food companion indispensable in people's life。The fragrant peppery Semen Sojae Preparatum of local flavor also has many kinds, but edible after easily get angry, dry at some local climate especially, people are basic after eating the dish that this flavoring agent is cooked to get angry to there will be, more seriously also has the senses of discomfort such as diarrhoea。
Summary of the invention
It is an object of the invention to provide a kind of spicy fermented black bean flavoring agent do not got angry。
The present invention is achieved through the following technical solutions: following all with parts by weight。
A kind of local flavor spicy fermented black bean flavoring agent, it is prepared by following raw material:
Vegetable oil 42-44 part, Semen Sojae Preparatum 24-27 part, paprika 3-5 part, Semen arachidis hypogaeae 4-6 part, old ginger 3-6 part, sodium glutamate 1-3 part, chicken essence 1-2 part, white sugar 1-2 part, high fresh essence 0.5-0.7 part, spice 2-4 part；Described Gao Xianjing is to be that the sodium glutamate of 92-96:3-4:1-2,5 '-disodium 5'-ribonucleotide, disodium succinate mix by weight ratio。
Preferably, above-mentioned Gao Xianjing is to be that the sodium glutamate of 94:4:2,5 '-disodium 5'-ribonucleotide, disodium succinate mix by weight ratio。
It is highly preferred that a kind of local flavor spicy fermented black bean flavoring agent, it is prepared by following raw material:
Vegetable oil 43 parts, 25 parts of Semen Sojae Preparatum, 4 parts of Fructus Capsici, Semen arachidis hypogaeae 5 parts, old ginger 4.5 parts, sodium glutamate 2 parts, chicken essence 1.5 parts, white sugar 1.5 parts, high fresh smart 0.6 part, spice 3 parts；Described Gao Xianjing is to be that the sodium glutamate of 94:4:2,5 '-disodium 5'-ribonucleotide, disodium succinate mix by weight ratio。
The preparation method of above-mentioned local flavor spicy fermented black bean flavoring agent, is undertaken by following operating procedure:
1, prepared by raw material:
(1) crisp Semen Sojae Preparatum: adopting plant short, it is desirable to Cortex beans is micro-crisp, taste is fragrant, must not occur being charred phenomenon；
(2) crisp Semen arachidis hypogaeae: after adopting plant short (must not crisp stick with paste), be broken into 1/4th sizes；
(3) crisp paprika: vegetable oil oil temperature is burnt to 150 160 DEG C, standby with the oil of 1.3:1 weight ratio, the crisp good paprika of paprika；
2, vegetable oil is heated into the deep fat of 120-130 DEG C, and in described deep fat, addition old ginger, white sugar stir-fry；Close fire after making oil boiling 5-6 minute, prepare first part of product；
3, in first part of product successively dispersion add got ready above-mentioned short paprika, short Semen arachidis hypogaeae, short Semen Sojae Preparatum, chicken essence, sodium glutamate, Gao Xianjing, spice, stir, off the pot, prepare soya beans with distinctive flavour flavoring agent of the present invention；
Must little boiling, blanking process quickly stir in pot before adding the blanking of every kind of material in deep fat。
There is advantages that
Adopting local flavor of the present invention fragrant peppery Semen Sojae Preparatum flavoring agent special taste, spicy aromatic flavor, taste makes people so enchanted by the scenery as to forget to return；It is not got angry after eating, gastrointestinal tract is not brought sense of discomfort affect especially。
Detailed description of the invention
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention。It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention carries out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention。
Embodiment 1
A kind of local flavor spicy fermented black bean flavoring agent, it is prepared by following raw material:
1, dispensing: vegetable oil 43 parts, 25 parts of Semen Sojae Preparatum, 4 parts of Fructus Capsici, Semen arachidis hypogaeae 5 parts, old ginger 4.5 parts, sodium glutamate 2 parts, chicken essence 1.5 parts, white sugar 1.5 parts, high fresh smart 0.6 part, spice 3 parts；Described Gao Xianjing is to be that the sodium glutamate of 94:4:2,5 '-disodium 5'-ribonucleotide, disodium succinate mix by weight ratio；
2, prepared by raw material:
(1) crisp Semen Sojae Preparatum: adopting plant short, it is desirable to Cortex beans is micro-crisp, taste is fragrant, must not occur being charred phenomenon；
(2) crisp Semen arachidis hypogaeae: after adopting plant short (must not crisp stick with paste), be broken into 1/4th sizes；
(3) crisp paprika: vegetable oil oil temperature is burnt to 150 160 DEG C, standby with the oil of 1.3:1 weight ratio, the crisp good paprika of paprika；
3, parch: vegetable oil is heated into the deep fat of 120-130 DEG C, in described deep fat, addition old ginger, white sugar stir-fry；Close fire after making oil boiling 5-6 minute, prepare first part of product；In first part of product successively dispersion add got ready above-mentioned short paprika, short Semen arachidis hypogaeae, short Semen Sojae Preparatum, chicken essence, sodium glutamate, Gao Xianjing, spice, stir, off the pot, prepare soya beans with distinctive flavour flavoring agent of the present invention；
Must little boiling, blanking process quickly stir in pot before adding the blanking of every kind of material in deep fat。
The local flavor spicy fermented black bean flavoring agent that the present invention prepares, respectively in Shenyang, Tianjin, Changsha, Ningbo, Chongqing, Nanning, Shantou and each random investigation 200 people in city, 8, Lanzhou, respectively to embodiment 1 preparation flavoring agent fragrance, color and luster, get angry, gastrointestinal effects is marked: enjoy a lot to be 5 points, like being 4 points, it is generally 3 points, not liking is 2 points, and extremely not liking is 1 point；Degree of getting angry (observing skin, oral condition in the 2-3 days after edible): get angry very much for ++, some get angry symptom for+, without get angry symptom for-；Gastrointestinal effects degree (sees whether there is the phenomenons such as intestinal pain, diarrhoea on the 2nd day) after edible: affect symptom clearly ++, make some difference into+, without impact be-。
Table 1
Visible, local flavor spicy fermented black bean flavoring agent aromatic flavor, color and luster that the present invention prepares are also easy to be accepted, and do not get angry, gastrointestinal tract is absent from impact after edible, edible comfortable relieved。
Claims (3)
1. a local flavor spicy fermented black bean flavoring agent, it is characterised in that it is prepared by following raw material:
Vegetable oil 42-44 part, Semen Sojae Preparatum 24-27 part, paprika 3-5 part, Semen arachidis hypogaeae 4-6 part, old ginger 3-6 part, sodium glutamate 1-3 part, chicken essence 1-2 part, white sugar 1-2 part, high fresh essence 0.5-0.7 part, spice 2-4 part；Described Gao Xianjing is to be that the sodium glutamate of 92-96:3-4:1-2,5 '-disodium 5'-ribonucleotide, disodium succinate mix by weight ratio。
2. as claimed in claim 1 local flavor spicy fermented black bean flavoring agent, it is characterised in that: described Gao Xianjing is to be that the sodium glutamate of 94:4:2,5 '-disodium 5'-ribonucleotide, disodium succinate mix by weight ratio。
3. local flavor spicy fermented black bean flavoring agent as claimed in claim 1, it is characterised in that it is prepared by following raw material:
Vegetable oil 43 parts, 25 parts of Semen Sojae Preparatum, 4 parts of Fructus Capsici, Semen arachidis hypogaeae 5 parts, old ginger 4.5 parts, sodium glutamate 2 parts, chicken essence 1.5 parts, white sugar 1.5 parts, high fresh smart 0.6 part, spice 3 parts；Described Gao Xianjing is to be that the sodium glutamate of 94:4:2,5 '-disodium 5'-ribonucleotide, disodium succinate mix by weight ratio。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410689408.4A CN105685586A (en) | 2014-11-26 | 2014-11-26 | Flavor fermented soya bean seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410689408.4A CN105685586A (en) | 2014-11-26 | 2014-11-26 | Flavor fermented soya bean seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685586A true CN105685586A (en) | 2016-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410689408.4A Pending CN105685586A (en) | 2014-11-26 | 2014-11-26 | Flavor fermented soya bean seasoning and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105685586A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181047A (en) * | 2007-12-10 | 2008-05-21 | 福泉市风味食品有限公司 | Fermented soya beans bottom flavorings of chafing dish |
| CN101756144A (en) * | 2008-11-19 | 2010-06-30 | 孟奇伟 | Improved spicy hot bean curd seasoning |
| CN102900731A (en) * | 2012-10-31 | 2013-01-30 | 长沙中联消防机械有限公司 | Hydraulic control system for emergency withdraw of arm support |
| CN103005357A (en) * | 2013-01-16 | 2013-04-03 | 湖南金甸甸食品有限公司 | Flavor fermented soybean and making technology thereof |
| CN103750276A (en) * | 2014-02-02 | 2014-04-30 | 长沙好韻味实业发展有限公司 | Chilli sauce condiment, chilli sauce and manufacturing method thereof |
-
2014
- 2014-11-26 CN CN201410689408.4A patent/CN105685586A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181047A (en) * | 2007-12-10 | 2008-05-21 | 福泉市风味食品有限公司 | Fermented soya beans bottom flavorings of chafing dish |
| CN101756144A (en) * | 2008-11-19 | 2010-06-30 | 孟奇伟 | Improved spicy hot bean curd seasoning |
| CN102900731A (en) * | 2012-10-31 | 2013-01-30 | 长沙中联消防机械有限公司 | Hydraulic control system for emergency withdraw of arm support |
| CN103005357A (en) * | 2013-01-16 | 2013-04-03 | 湖南金甸甸食品有限公司 | Flavor fermented soybean and making technology thereof |
| CN103750276A (en) * | 2014-02-02 | 2014-04-30 | 长沙好韻味实业发展有限公司 | Chilli sauce condiment, chilli sauce and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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: 20160622 |
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