CN106260956A - A kind of manufacture method of soy sauce residues Fructus Capsici sauce - Google Patents
A kind of manufacture method of soy sauce residues Fructus Capsici sauce Download PDFInfo
- Publication number
- CN106260956A CN106260956A CN201510265978.5A CN201510265978A CN106260956A CN 106260956 A CN106260956 A CN 106260956A CN 201510265978 A CN201510265978 A CN 201510265978A CN 106260956 A CN106260956 A CN 106260956A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- fructus capsici
- residues
- sauce
- sauce residues
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A kind of manufacture method of soy sauce residues Fructus Capsici sauce, materials contained by it and weight proportion are soy sauce residues 200, Fructus Capsici powder 30, soy sauce 20, Rhizoma Zingiberis Recens 1, Bulbus Allii 2, its manufacture method is: is put under daylight by the soy sauce residues squeezed out first and dries to containing basin less than 8%, then deposits in cylinder；Soy sauce mixes Fructus Capsici powder, stirs, pour in soy sauce residues, stir；Making unqualified by Bulbus Allii and Rhizoma Zingiberis Recens, put in the mixture in step 2, by seal with annular groove after stirring, be edible after shelving 2-3 days, the soy sauce Fructus Capsici sauce taste that the present invention makes is fragrant peppery tasty and refreshing, can appetite stimulator.
Description
Technical field
The present invention relates to field of food, the manufacture method of a kind of soy sauce residues Fructus Capsici sauce.
Background technology
Indispensable flavoring agent when soy sauce is the culinary art of people's daily life, so the yield of soy sauce is very big, causes big
The soy sauce residues of amount produces the most therewith, although soy sauce residues is the slag charge that refining squeezes that soy sauce produces, but its oils and fats, thick
Albumen, fiber, sugar, phospholipid equal size major part is stayed in soy sauce residues, so soy sauce residues is recycled,
Both decrease waste, be made for again valuable other products.
Summary of the invention
It is an object of the invention to recycle soy sauce residues, make a kind of soy sauce residues Fructus Capsici sauce, the diet of abundant people is raw
Live.Technical solution of the present invention content is as follows:
Materials and weight proportion contained by a kind of soy sauce residues Fructus Capsici sauce: soy sauce residues 200, Fructus Capsici powder 30, soy sauce 20,
Rhizoma Zingiberis Recens 1, Bulbus Allii 2.
A kind of method making soy sauce residues Fructus Capsici sauce, its making step is as follows: the soy sauce that (1) will squeeze out first
Slag is put under daylight and dries to containing basin less than 8%, then deposits in cylinder；(2) soy sauce is mixed
Enter Fructus Capsici powder, stir, pour in soy sauce residues, stir；(3) by Bulbus Allii and process with Rhizoma Zingberis Recens
Become unqualified, put in the mixture in step 2, by seal with annular groove after stirring, shelve
It it is edible after 2-3 days.
The medicine have the advantages that taste is fresh peppery tasty and refreshing.
Detailed description of the invention
The method making soy sauce residues Fructus Capsici sauce with the soy sauce residues of 20 kilograms, its making step is as follows: (1) takes head
The secondary soy sauce residues squeezed out 20 kilograms is put under daylight and dries to containing basin less than 8%, then deposits in cylinder
In；(2) in the soy sauce of 2 kilograms, mix the Fructus Capsici powder of 3 kilograms, stir, pour soy sauce into
In slag, stir；(3) 200 grams of Bulbus Alliis and 100 grams of Rhizoma Zingiberis Recenss are made unqualified, put step into
In mixture in 2, by seal with annular groove after stirring, it is edible after shelving 2-3 days.
Claims (2)
1. a soy sauce residues Fructus Capsici sauce, materials contained by it and weight proportion be: soy sauce residues 200, Fructus Capsici powder 30,
Soy sauce 20, Rhizoma Zingiberis Recens 1, Bulbus Allii 2.
2. a kind of method making soy sauce residues Fructus Capsici sauce, its making step is as follows:
(1) soy sauce residues squeezed out first is put under daylight dries to containing basin less than 8%, then deposit in cylinder
In；(2) soy sauce mixes Fructus Capsici powder, stir, pour in soy sauce residues, stir；(3)
Bulbus Allii and Rhizoma Zingiberis Recens are made unqualified, puts in the mixture in step 2, by seal with annular groove after stirring,
It it is edible after shelving 2-3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510265978.5A CN106260956A (en) | 2015-05-22 | 2015-05-22 | A kind of manufacture method of soy sauce residues Fructus Capsici sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510265978.5A CN106260956A (en) | 2015-05-22 | 2015-05-22 | A kind of manufacture method of soy sauce residues Fructus Capsici sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260956A true CN106260956A (en) | 2017-01-04 |
Family
ID=57632807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510265978.5A Pending CN106260956A (en) | 2015-05-22 | 2015-05-22 | A kind of manufacture method of soy sauce residues Fructus Capsici sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260956A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0833457A (en) * | 1994-07-25 | 1996-02-06 | Shizuoka Kensan Shoyu Kyogyo Kumiai | Production of food material by residuum from processed soybean food |
| CN103445136A (en) * | 2013-09-16 | 2013-12-18 | 杨晓虹 | Preparation method for soybean sauce residue and chili paste |
| CN103584064A (en) * | 2013-05-24 | 2014-02-19 | 广东美味鲜调味食品有限公司 | Soybean paste containing soy sauce residues and production method therefor |
-
2015
- 2015-05-22 CN CN201510265978.5A patent/CN106260956A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0833457A (en) * | 1994-07-25 | 1996-02-06 | Shizuoka Kensan Shoyu Kyogyo Kumiai | Production of food material by residuum from processed soybean food |
| CN103584064A (en) * | 2013-05-24 | 2014-02-19 | 广东美味鲜调味食品有限公司 | Soybean paste containing soy sauce residues and production method therefor |
| CN103445136A (en) * | 2013-09-16 | 2013-12-18 | 杨晓虹 | Preparation method for soybean sauce residue and chili paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103045372B (en) | Comprehensive utilization method of peony meal | |
| CN103385315B (en) | Vegetable oil composition with hypolipidemic effect as well as preparation method and application thereof | |
| CN102160621B (en) | Method for processing animal bone paste dried noodles | |
| CN103519190A (en) | Processing method for lotus leaf steamed cakes | |
| CN103478688A (en) | Perilla frutescens salad dressing and preparation method thereof | |
| CN102488159A (en) | Taro cake and production method for same | |
| CN108056275A (en) | A kind of dog food and preparation method | |
| CN103478591A (en) | Preparation method of red bean and seaweed noodles | |
| CN106010777A (en) | Juglans sigllata dode oil preparing and refining method | |
| CN106036742A (en) | Fried chili sauce | |
| CN106262725A (en) | The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans | |
| CN108812932A (en) | One kind is rich in 3 fatty acid formulation oil of omega and preparation method thereof | |
| CN103099107A (en) | Red porridge | |
| CN105557908A (en) | Nori egg rolls and production method thereof | |
| CN103750271A (en) | Processing method of lemon mayonnaise | |
| CN107455331B (en) | Production method of DHA-rich nutritional health-care eggs | |
| CN106234977A (en) | A kind of steamed bun and preparation method thereof | |
| CN102771582A (en) | Edible blend oil added with euphausia superba oil | |
| CN106260956A (en) | A kind of manufacture method of soy sauce residues Fructus Capsici sauce | |
| CN103734674A (en) | Multi-flavor chili sauce | |
| CN103445136A (en) | Preparation method for soybean sauce residue and chili paste | |
| CN109892412A (en) | A kind of sheep oil goes the method having a strong smell | |
| CN103766732A (en) | Peanut rice cake and processing method thereof | |
| CN104017640A (en) | Processing technique for refining grape seed oil | |
| CN103875900A (en) | Pig feed containing purple perilla and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |