CN105707708A - Pickled Chinese cabbage black fermented soybean paste and production method thereof - Google Patents
Pickled Chinese cabbage black fermented soybean paste and production method thereof Download PDFInfo
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- CN105707708A CN105707708A CN201610060781.2A CN201610060781A CN105707708A CN 105707708 A CN105707708 A CN 105707708A CN 201610060781 A CN201610060781 A CN 201610060781A CN 105707708 A CN105707708 A CN 105707708A
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- bean sauce
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title abstract description 7
- 244000068988 Glycine max Species 0.000 title abstract 4
- 235000010469 Glycine max Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 claims abstract description 34
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000021108 sauerkraut Nutrition 0.000 claims description 72
- 235000015067 sauces Nutrition 0.000 claims description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 241001107116 Castanospermum australe Species 0.000 claims description 29
- 235000021279 black bean Nutrition 0.000 claims description 29
- 210000000582 semen Anatomy 0.000 claims description 24
- 235000002566 Capsicum Nutrition 0.000 claims description 20
- 239000003921 oil Substances 0.000 claims description 19
- 235000019198 oils Nutrition 0.000 claims description 19
- 235000021574 pickled cabbage Nutrition 0.000 claims description 19
- 238000009938 salting Methods 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 18
- 235000019640 taste Nutrition 0.000 claims description 17
- 235000013599 spices Nutrition 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 14
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 14
- 239000006002 Pepper Substances 0.000 claims description 12
- 241000722363 Piper Species 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 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 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 10
- 241000219198 Brassica Species 0.000 claims description 9
- 235000003351 Brassica cretica Nutrition 0.000 claims description 9
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 9
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 9
- 230000035800 maturation Effects 0.000 claims description 9
- 235000010460 mustard Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010612 desalination reaction Methods 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 230000006978 adaptation Effects 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 230000009261 transgenic effect Effects 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 235000013311 vegetables Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- 241000208293 Capsicum Species 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
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
The present invention relates to a pickled Chinese cabbage black fermented soybean paste and a production method thereof, and belongs to the technical field of food processing. Edible vegetable oil, pickled Chinese cabbages, black fermented soybeans, and other main seasoning materials are reasonably blended at a proportion in the recipe. The pickled Chinese cabbages are squeezed to control the water content and boiled according to a special boiling step. In the boiling step, the flavors of gingers, fermented soybeans and pickled red peppers in the prepared paste material are fully released and the materials are boiled to be well-done. The production method can also ensure that the pickled Chinese cabbages do not lose the sour taste in the boiling process due to long time boiling, and maximally retain the nutrients in the original vegetables.
Description
Technical field
The present invention relates to sauerkraut black bean sauce and preparation method thereof, belong to food processing technology field.
Background technology
In daily life, sauerkraut is a kind of food being in daily use, and such as the Fish with Chinese Sauerkraut, sauerkraut face etc., the manufacture method of sauerkraut is also very ripe, is one of food of liking very much of people.Semen Sojae Preparatum are also the food that people enjoy a lot simultaneously, and its manufacturing process is relatively simple.
But, in daily life, owing to sauerkraut is that one pickles article, and the Semen Sojae Preparatum step such as by fermentation and make, people get used to separately edible to sauerkraut and Semen Sojae Preparatum, and if directly sauerkraut and Semen Sojae Preparatum are mixed and eat, its taste does not have good lifting.
In existing technology, there is " oil Rhizoma Zingiberis Recens spicy acid fragrant grain beans " (number of patent application: 201210395765.0), " a kind of bubble green pepper sauerkraut beans and processing method thereof " (number of patent application: 201410346754.2) etc., but without a kind of technology or method that sauerkraut and Semen Sojae Preparatum are mixed into beans.
Summary of the invention
Deficiency for background technology, the invention provides a kind of sauerkraut black bean sauce and preparation method thereof, the formula proportion of the main flavoring agent such as rational allocation edible vegetable oil of the present invention, sauerkraut, black curded beans, after pickled cabbage salting, extruding controls its water content, and boils step according to special.Make the present invention in boiling process, may insure that the taste of Rhizoma Zingiberis Recens in the sauce of modulation, Semen Sojae Preparatum and bubble Capsicum tetragonum fully discharges and boils well-done, it may also be ensured that sauerkraut is in boiling process, it will not lose the refreshing taste of its acid because of boiling too for a long time, remains the nutrition of original vegetable to greatest extent.
The technical scheme is that the manufacture method of a kind of sauerkraut black bean sauce, including pickled cabbage salting, prepared by adjuvant, and boil step, it is characterised in that: described pickled cabbage salting includes: after pickled cabbage salting maturation, be then cut into smalls, after soaking with clear water again, extrude moisture；Described adjuvant preparation includes: bubble is prepared by Fructus Capsici, and prepared by pepper powder and spice or Herba Pelargonii Graveolentis face, the preparation of Semen Sojae Preparatum, and process with Rhizoma Zingberis Recens is standby；The described step that boils includes: weigh edible vegetable oil cooked, adds the quick-fried perfume (or spice) of Rhizoma Zingiberis Recens, adds Semen Sojae Preparatum oil stain 2-6 minute, adds bubble Capsicum tetragonum block oil 4-8 minute, adds sauerkraut end oil 8-15 minute.
Manufacture method according to sauerkraut black bean sauce as above, it is characterised in that: it also includes the step of secondary adaptation step, and the step of described secondary allotment is: stir in the sauce after pepper powder, white sugar, citric acid addition being boiled.
Manufacture method according to sauerkraut black bean sauce as above, it is characterised in that: after described pickled cabbage salting maturation, it is cut into the sauerkraut end of 3mm to 5mm thickness, then soaks desalination to saliferous weight 8-9% with clear water, extrude moisture after pulling out to wet weight 80% to 90%.
Manufacture method according to sauerkraut black bean sauce as above, it is characterised in that: extrude moisture after pulling out after described pickled cabbage salting maturation to wet weight 85%.
Manufacture method according to sauerkraut black bean sauce as above, it is characterised in that: described in the sauerkraut pickled be wide handle mustard new varieties.
Manufacture method according to sauerkraut black bean sauce as above, it is characterised in that: described bubble Fructus Capsici preparation is: selected little Fructus Capsici, after natural fermented, the Fructus Capsici block being cut into 3-4mm size with vegetable-chopper is standby；Prepared by Pericarpium Zanthoxyli and spice face: the Pericarpium Zanthoxyli that preferably fiber crops taste is good, makes face with pulverizer；The preparation of Semen Sojae Preparatum: choose non-transgenic Semen Glycines raw material, be fabricated to black curded beans through natural fermented；Choose old ginger, shred with vegetable-chopper, it is impossible to have the bulky grain of more than 5mm or the long shredded ginger of more than 10mm.
The present invention has also opened a kind of sauerkraut black bean sauce, it is characterised in that: product weight part makes according to the following ratio, edible vegetable oil 400-450, sauerkraut 300-350, black curded beans 160-180, Fructus Capsici 120-160, Rhizoma Zingiberis Recens 18-25, white sugar 16-18, edible citric acid 1.5-2.2, Pericarpium Zanthoxyli 0.7-0.9, Herba Pelargonii Graveolentis 0.4-0.6
Its production process includes pickled cabbage salting, prepared by adjuvant, boils and allocates with secondary；
Described pickled cabbage salting includes: after pickled cabbage salting maturation, is then cut into smalls, then with after clear water immersion, extrudes moisture；
Described adjuvant preparation includes: bubble is prepared by Fructus Capsici, and prepared by pepper powder and spice or Herba Pelargonii Graveolentis face, the preparation of Semen Sojae Preparatum, and process with Rhizoma Zingberis Recens is standby；
The described step that boils includes: weigh edible vegetable oil cooked, adds the quick-fried perfume (or spice) of Rhizoma Zingiberis Recens, adds Semen Sojae Preparatum oil stain 2-6 minute, adds bubble Capsicum tetragonum block oil 4-8 minute, adds sauerkraut end oil 8-15 minute；
The step of described secondary allotment is: pepper powder, white sugar and citric acid is added in the sauce after boiling and stirs.
According to sauerkraut black bean sauce as above, it is characterised in that: in described product weight part proportioning, Pericarpium Zanthoxyli 0.8, Herba Pelargonii Graveolentis 0.5.
According to sauerkraut black bean sauce as above, it is characterised in that: described edible vegetable oil is rape salad oil；Sauerkraut is wide handle mustard new varieties；Fructus Capsici is little Fructus Capsici；Pericarpium Zanthoxyli is the fiber crops good Pericarpium Zanthoxyli of taste and wears into pepper powder.
The invention has the beneficial effects as follows: one is the sauerkraut for processing, boil into desalination anhydrate process, it is ensured that the sauce taste after processing is fine；
Two are: the step of the process that boils of the present invention and time the good taste that reaches of chien shih final products；
Three are: the sauerkraut black bean sauce of the present invention have tasty, return sweetening slag, acid fragrance alcohol, the light feature such as tasty and refreshing, also there is special sour fragrance；
Four are: the present invention is in boiling process, sauerkraut is eventually adding and boils, may insure that the taste of Rhizoma Zingiberis Recens in the sauce of modulation, Semen Sojae Preparatum and bubble Capsicum tetragonum fully discharges and boils well-done, it may also be ensured that sauerkraut is in boiling process, it will not lose the refreshing taste of its acid because of boiling too for a long time, remains the nutrition of original vegetable to greatest extent.
Detailed description of the invention
Explanation of nouns:
Wide handle sauerkraut: the sauerkraut of the relatively big relatively money of dish handle, green vegetable as bigger in dish handle, Chinese cabbage or wide handle mustard new varieties.Wide handle mustard new varieties are exactly the new varieties cultivated by GENERALIZATION OF MODERN BREEDING TECHNIQUE on the basis of tradition green vegetable, the great lifting that quality obtains, especially the handle of new varieties is 2-4 times of width of tradition green vegetable kind, the proportion shared by dish leaf be then traditional category 1/3 as/4, therefore named width handle mustard.
The invention will be further described below.
A kind of sauerkraut black bean sauce of the present invention, its product weight part makes according to the following ratio, edible vegetable oil 400-450, sauerkraut 300-350, black curded beans 160-180, Fructus Capsici 120-160, Rhizoma Zingiberis Recens 18-25, white sugar 16-18, edible citric acid 1.5-2.2, Pericarpium Zanthoxyli 0.7-0.9, Herba Pelargonii Graveolentis 0.4-0.6.
Preferably, the sauerkraut black bean sauce of the present invention, its product weight part makes according to the following ratio, edible vegetable oil 400-450, sauerkraut 300-350, black curded beans 160-180, Fructus Capsici 120-160, Rhizoma Zingiberis Recens 18-25, white sugar 16-18, edible citric acid 1.5-2.2, Pericarpium Zanthoxyli 0.8, Herba Pelargonii Graveolentis 0.5.
In order to improve the taste of sauerkraut black bean sauce, the edible vegetable oil of the present invention is preferably rape salad oil；Sauerkraut is preferably wide handle sauerkraut, it is preferable that wide handle mustard new varieties are pickled；Fructus Capsici is preferably the little Fructus Capsici in the place of production, selected Yunnan；Pericarpium Zanthoxyli is preferably the good Pericarpium Zanthoxyli of the numb taste in the place of production, Sichuan and wears into pepper powder.
The invention also discloses the manufacture method of a kind of sauerkraut black bean sauce, prepare including pickled cabbage salting, adjuvant, boil and secondary adaptation step,
Pickled cabbage salting is particularly as follows: selected excellent green vegetable or Chinese cabbage, it is desirable to for wide handle mustard new varieties, after pickling maturation, it is cut into the sauerkraut end of 3mm to 5mm thickness, then soaks desalination to 8-9% with clear water, extrude moisture after pulling out to 80% to 90%, preferably about 85%, sauerkraut weight is 300g.In the present invention, owing to sauerkraut also needs to boil in follow-up processing, so its moisture must be moderate, such as moisture very little, then in the course of processing, sauce is not easy mix homogeneously, and the sauce after processing is drier, affects mouthfeel；As moisture is too many, then sauerkraut is difficult to boil.
It is standby that adjuvant preparation includes bubble Fructus Capsici, Pericarpium Zanthoxyli and spice face, the preparation of Semen Sojae Preparatum, process with Rhizoma Zingberis Recens.Specifically, prepared by bubble Fructus Capsici: the little Fructus Capsici 120g in the place of production, selected Yunnan, after natural fermented, the Fructus Capsici block being cut into 3-4mm size with vegetable-chopper is standby；Prepared by Pericarpium Zanthoxyli and spice face: the Pericarpium Zanthoxyli 0.7g that preferably the numb taste in the place of production, Sichuan is good, makes face with pulverizer；The preparation of Semen Sojae Preparatum: choose Xiangyang non-transgenic Semen Glycines raw material, be fabricated to black curded beans 160g through natural fermented；Choose old ginger 18g, shred with vegetable-chopper, more thin more good, it is impossible to have the bulky grain of more than 5mm or the long shredded ginger of more than 10mm, the optional Xiangyang of old ginger this real estate old ginger.
What boil concretely comprises the following steps: weigh edible vegetable oil 400g cooked, add the quick-fried perfume (or spice) of Rhizoma Zingiberis Recens of 18g, be preferred (Rhizoma Zingiberis must not be charred blackening) to the dry Huang of bruised ginger, add 160g Semen Sojae Preparatum oil stain 2-6 minute, add 120g and steep Capsicum tetragonum block oil 4-8 minute, add sauerkraut end oil 8-15 minute of 300g.The present invention boils step and the strict control of time needs of process, if method according to this step does not boil, it is likely to occur and boils under-done or several raw material the fragrance of rear section raw material and can not fully merge with sauerkraut, the requirement of make final products the not reach tastes such as acid that the present invention to produce, perfume (or spice), color and color.
The step of secondary allotment is: is added in the sauce after boiling by the citric acid of the pepper powder of 0.7g, the white sugar of 16g, 1.5g and stirs.In order to adapt to the requirement of various different crowd, in secondary allocation process, it is possible to add various different flavoring agent, as increased monosodium glutamate and other spice simultaneously, as long as can stir.
Namely complete the making of sauerkraut black bean sauce after secondary of the present invention allotment, can eat.For enterprise marketing, sauerkraut black bean sauce can carry out metering and bottling after making, and can sell plus label after bottling.
In said method, raw material also can be modified by practical situation, below three kinds of formula proportionings, formula one: edible vegetable oil 450, sauerkraut 350, black curded beans 180, Fructus Capsici 160, Rhizoma Zingiberis Recens 5, white sugar 18, edible citric acid 2.2, Pericarpium Zanthoxyli 0.9, Herba Pelargonii Graveolentis 0.6.Formula two: edible vegetable oil 400, sauerkraut 300 black curded beans 160, Fructus Capsici 120, Rhizoma Zingiberis Recens 18, white sugar 16, edible citric acid 1.5, Pericarpium Zanthoxyli 0.9, Herba Pelargonii Graveolentis 0.6.Formula three: edible vegetable oil 420 sauerkraut 330, black curded beans 170, Fructus Capsici 135, Rhizoma Zingiberis Recens 22, white sugar 17, edible citric acid 1.8, Pericarpium Zanthoxyli 0.8, Herba Pelargonii Graveolentis 0.5.
The sauerkraut black bean sauce of the present invention have tasty, return sweetening slag, acid fragrance alcohol, the light feature such as tasty and refreshing, also there is special sour fragrance.The present invention is in boiling process, sauerkraut is eventually adding and boils, may insure that the taste of Rhizoma Zingiberis Recens in the sauce of modulation, Semen Sojae Preparatum and bubble Capsicum tetragonum fully discharges and boils well-done, it may also be ensured that sauerkraut is in boiling process, it will not lose the refreshing taste of its acid because of boiling too for a long time, remains the nutrition of original vegetable to greatest extent.
Claims (9)
1. a manufacture method for sauerkraut black bean sauce, including pickled cabbage salting, prepared by adjuvant, and boils step, it is characterised in that:
Described pickled cabbage salting includes: after pickled cabbage salting maturation, is then cut into smalls, then with after clear water immersion, extrudes moisture；
Described adjuvant preparation includes: bubble is prepared by Fructus Capsici, and prepared by pepper powder and spice or Herba Pelargonii Graveolentis face, the preparation of Semen Sojae Preparatum, and process with Rhizoma Zingberis Recens is standby；
The described step that boils includes: weigh edible vegetable oil cooked, adds the quick-fried perfume (or spice) of Rhizoma Zingiberis Recens, adds Semen Sojae Preparatum oil stain 2-6 minute, adds bubble Capsicum tetragonum block oil 4-8 minute, adds sauerkraut end oil 8-15 minute.
2. the manufacture method of sauerkraut black bean sauce according to claim 1, it is characterised in that: it also includes the step of secondary adaptation step, and the step of described secondary allotment is: pepper powder, white sugar and citric acid is added in the sauce after boiling and stirs.
3. the manufacture method of sauerkraut black bean sauce according to claim 1 and 2, it is characterized in that: after described pickled cabbage salting maturation, it is cut into the sauerkraut end of 3mm to 5mm thickness, then soaks desalination to saliferous weight 8-9% with clear water, extrude moisture after pulling out to wet weight 80% to 90%.
4. the manufacture method of sauerkraut black bean sauce according to claim 3, it is characterised in that: extrude moisture after pulling out after described pickled cabbage salting maturation to wet weight 85%.
5. the manufacture method of sauerkraut black bean sauce according to claim 1 and 2, it is characterised in that: described in the sauerkraut pickled be wide handle mustard new varieties.
6. the manufacture method of sauerkraut black bean sauce according to claim 1 and 2, it is characterised in that: described bubble Fructus Capsici preparation is: selected little Fructus Capsici, after natural fermented, the Fructus Capsici block being cut into 3-4mm size with vegetable-chopper is standby；Prepared by Pericarpium Zanthoxyli and spice face: the Pericarpium Zanthoxyli that preferably fiber crops taste is good, makes face with pulverizer；The preparation of Semen Sojae Preparatum: choose non-transgenic Semen Glycines raw material, be fabricated to black curded beans through natural fermented；Choose old ginger, shred with vegetable-chopper, it is impossible to have the bulky grain of more than 5mm or the long shredded ginger of more than 10mm.
7. a sauerkraut black bean sauce, it is characterised in that: product weight part makes according to the following ratio, edible vegetable oil 400-450, sauerkraut 300-350, black curded beans 160-180, Fructus Capsici 120-160, Rhizoma Zingiberis Recens 18-25, white sugar 16-18, edible citric acid 1.5-2.2, Pericarpium Zanthoxyli 0.7-0.9, Herba Pelargonii Graveolentis 0.4-0.6
Its production process includes pickled cabbage salting, prepared by adjuvant, boils and allocates with secondary；
Described pickled cabbage salting includes: after pickled cabbage salting maturation, is then cut into smalls, then with after clear water immersion, extrudes moisture；
Described adjuvant preparation includes: bubble is prepared by Fructus Capsici, and prepared by pepper powder and spice or Herba Pelargonii Graveolentis face, the preparation of Semen Sojae Preparatum, and process with Rhizoma Zingberis Recens is standby；
The described step that boils includes: weigh edible vegetable oil cooked, adds the quick-fried perfume (or spice) of Rhizoma Zingiberis Recens, adds Semen Sojae Preparatum oil stain 2-6 minute, adds bubble Capsicum tetragonum block oil 4-8 minute, adds sauerkraut end oil 8-15 minute；
The step of described secondary allotment is: pepper powder, white sugar and citric acid is added in the sauce after boiling and stirs.
8. sauerkraut black bean sauce according to claim 7, it is characterised in that: in described product weight part proportioning, Pericarpium Zanthoxyli 0.8, Herba Pelargonii Graveolentis 0.5.
9. sauerkraut black bean sauce according to claim 7, it is characterised in that: described edible vegetable oil is rape salad oil；Sauerkraut is wide handle mustard new varieties；Fructus Capsici is little Fructus Capsici；Pericarpium Zanthoxyli is the fiber crops good Pericarpium Zanthoxyli of taste and wears into pepper powder.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889572A (en) * | 2017-03-07 | 2017-06-27 | 钱建荣 | A kind of sauerkraut beef paste can and preparation method thereof |
| CN109170707A (en) * | 2018-09-27 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of sauerkraut flavor package and preparation method thereof |
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