CN106690071A - Gui type braised fermented soya bean and preparation method thereof - Google Patents
Gui type braised fermented soya bean and preparation 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food processing, and in particular, relates to a Gui type braised fermented soya bean and a preparation method thereof. The Gui type braised fermented soya bean comprises two parts: a main material and ingredients; the main material is characterized by being composed of the following components in parts by mass: 6-9 parts of fermented soya bean, 2-5 parts of chinesische morcheln, 3-5 parts of letinous edodes, 2-4 parts of ginger, 3-5 parts of garlic bulb, 2-5 parts of raw chilli pepper, 3-6 parts of cuttlefish, 3-6 parts of dried small shrimps, and 2-4 parts of streaky pork paste; the ingredients are composed of the following components in parts by mass: 1-2 parts of cooking wine, 0.5-1.5 parts of low-proof Sanhua wine, 0.5-2 parts of ground pepper, 1-3 parts of salt-baked chicken powder, 1-2 parts of chicken essence, 0.5-1.5 parts of monosodium glutamate, 1-3 parts of white sugar, 1-3 parts of light soy sauce, 1-2 parts of oyster sauce, and 2-4 parts of mixed oil. The Gui type braised fermented soya bean is distinguished from braised fermented soya beans of other cooking styles, pays more attention to the fragrance and pungency in taste, and is more delicious in eating taste.
Description
Technical field
The invention belongs to food processing field, stewing fermented soya bean of specially a kind of osmanthus formula and preparation method thereof.
Background technology
Stewing fermented soya bean are a kind of traditional pickles of China, and because its taste is abundant, salty spicy and sweet has, while noodles served with soy sauce, sesame butter, etc., mixing meal, mixing
Congee, breading, are adapted to various eating methods and can make one appetite and increase, and therefore suffer from that general sieve is popular to be pursued.It is well known that in
State is that have 5,000 years cuisines big countries of history, and just the style of cooking just has an eight big cuisines, respectively Shandong cuisine, Sichuan cuisine, Guangdong dishes, Jiangsu cuisine,
Fujian cuisine, Zhejiang dish, Hunan cuisine, Anhui cuisine, also have numerous wind such as Teochew cuisine, North-east China cuisine, local cuisine, Jiangxi dish, Hubei cuisine, Beijing cuisine specific to place
The unique local dish of taste.Thus boil in a covered pot over a slow fire the raw material of fermented soya bean, though way all parts of the country are substantially the same but local flavor is to have their own characteristics each, than
Stewing fermented soya bean taste such as Guangdong dishes is partially sweet, and the stewing fermented soya bean taste of Shandong cuisine is partially salty, and the stewing fermented soya bean taste of Sichuan cuisine is partially numb, and the stewing beans of osmanthus formula
Fermented soya beans, salted or other wise taste more focuses on the spicy of its taste.
The content of the invention
It is an object of the invention to：For above-mentioned problem, fermented soya bean and its system are boiled in a covered pot over a slow fire the invention provides a kind of osmanthus formula
Make method, a kind of stewing fermented soya bean of osmanthus formula of the invention and the maximum difference of the stewing fermented soya bean of other styles of cooking be its taste more it is prominent it is fragrant with
Peppery, while all raw materials needed for the present invention are common food materials, and preparation method is simply without any Special complex technique, both
The making that can be in also is produced in batches in food processing factory.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of osmanthus formula boils in a covered pot over a slow fire fermented soya bean, including major ingredient and dispensing two large divisions, it is characterised in that the major ingredient by following mass parts group
Divide and constitute：Fermented soya bean 6-9 parts, 2-5 parts of cloud ear, mushroom 3-5 parts, great Jiang 2-4 parts, head of garlic 3-5 parts, raw capsicum 2-5 parts, inkfish 3-6
Part, dried small shrimp 3-6 parts, 2-4 parts of streaky pork sauce, the dispensing is made up of the component of following mass parts：Cooking wine 1-2 parts, low three flower
Wine 0.5-1.5 parts, ancient powder 0.5-2 part 1-3 parts of, Salt roasted chicken powder of the moon, chickens' extract 1-2 parts, monosodium glutamate 0.5-1.5 parts, white sugar 1-3 parts, give birth to
Take out 1-3 parts, oyster sauce 1-2 parts, miscella 2-4 parts.
Further, the stewing fermented soya bean of described a kind of osmanthus formula, it is characterised in that：The major ingredient by following mass parts component structure
Into：8 parts of fermented soya bean, 4 parts of cloud ear, 4 parts of mushroom, 3 parts of great Jiang, 4 parts of the head of garlic, 3 parts of raw capsicum, 4 parts of inkfish, 4 parts of dried small shrimp, streaky pork sauce
3 parts, the dispensing is made up of the component of following mass parts：1.5 parts of cooking wine, low 1 part of three-flower wine, the ancient moon 1 part of, Salt roasted chicken powder of powder
2 parts, 1.5 parts of chickens' extract, 1 part of monosodium glutamate, 2 parts of white sugar, 2 parts of light soy sauce, 1.5 parts of oyster sauce, 3 parts of miscella.
Further, the miscella is that peanut oil and lard press 3:2 ratio modulation is formed.
Further, the low three-flower wine presses 1 by 55 degree of special vintage three-flower wine:2 ratio is formed with drinking water modulation.
Further, the preparation method of the streaky pork sauce is, by streaky pork, anise, orange peel, ginger according to 5:1:1:
1:1 ratio is placed on chopping block to be minced and is put into bowl, after by cooking wine, soy sauce, fermented bean curd press 1:1:1 ratio is added thereto and stirs
Mix, be made after pickling 30 minutes.
Further, the raw capsicum is the special products such as Guangxi day towards day capsicum.
Further, the preparation method of the stewing fermented soya bean of a kind of osmanthus formula, it is characterised in that：By fermented soya bean, dried small shrimp, cloud ear, mushroom, big
Ginger, the head of garlic, capsicum, inkfish are minced after stirring, then are mixed and stirred for uniformly, above-mentioned major ingredient and dispensing being pressed with streaky pork sauce
1:1 ratio mixes and is sufficiently stirred for, and is completed by all raw materials and miscella stir-fry 4 minutes or so again finally, institute
Stating cloud ear, mushroom need to be with water saturates be drunk, and the great Jiang, the head of garlic need to be processed through peeling, and the fermented soya bean, dried small shrimp need to be cooked, described
Miscella must at least be heated to pasta and rise vesicle.
Effect of each component used is as follows in the present invention：
Fermented soya bean：A kind of processed soybean food, is generally made of soya bean or black soya bean boiling are later fermented, is used for seasoning, can be also used as medicine.
Cloud ear：One kind of agaric, is used for dish dispensing, is a kind of containing rich in protein, irony and multivitamin
Nourishing food inexpensively.Cloud ear can make the fermented soya bean increase one light fragrance.
Mushroom：It is delicious flavour, fragrance make people mentally refreshing, nutritious, it is mild-natured rich in vitamin B, iron, potassium, vitamin D, sweet,
Cure mainly anorexia.Mushroom can make fermented soya bean mouthfeel more, and fresh fragrance is denseer.
Great Jiang：Also known as ginger, generally as being used as food materials more, tangent plane is gilvous, and taste is pungent is peppery dense, and meat is delicate, and taste is fragrant,
Fiber is thinner.Great Jiang can make the fermented soya bean increase one peppery fragrance.
The head of garlic：Garlic flavour is pungent, with strong penetrating odor, nutritious every 69.8 grams of 100 grams of moisture contents, albumen
4.4 grams of matter, 0.2 gram of fat, 23.6 grams of carbohydrate, 5 milligrams of calcium, 44 milligrams of phosphorus, 0.4 milligram of iron, 3 milligrams of vitamin C.Garlic
Head can make the fermented soya bean increase one acid.
Raw capsicum：Taste is pungent is peppery, property heat, and energy middle benefit gas stomach invigorating plays the role of cold dispelling eliminating dampness and sweating.Per hectogram capsicum vitamin
C content is up to 198 milligrams, occupies the first place of vegetables, moreover it is possible to stimulate oral mucosa to cause the wriggling of stomach, promotes salivary secretion, enhancing
Appetite promotes digestion.Fermented soya bean carry a kind of salty pungent after being merged with capsicum, and taste is more.
Inkfish：Taste is salty, sweet, mild-natured, can filling liver kidney nourishing the blood and yin, containing protein, fat, vitamin B1, B2 and nicotinic acid,
The compositions such as calcium, phosphorus, iron.Taste becomes salty perfume (or spice) after fermented soya bean mix with inkfish.
Dried small shrimp：Taste is fresh salty micro- peppery, tasty and refreshing appetizing, the effect of appetizing with tonifying kidney and strengthening yang, qi-regulating.Dried small shrimp can increase fermented soya bean
Fresh fragrance.
Streaky pork sauce：Streaky pork is the meat on pig rib row, and pig abdominal adipose tissue is a lot, wherein again entrainment of muscle groups
Knit, the girth of a garment interval, if streaky pork gross weight and boil, pork skin can allow soup thicken allow meat light.Fermented soya bean absorb the fat of streaky pork
Color becomes light afterwards, and mouthfeel becomes smooth while fermented soya bean dry and astringent in itself is neutralised.
Cooking wine：That is culinary art wine, fragrant aroma fragrance, the sweet aromatic thickness of taste.Cooking wine is added during the cooking, not only can be effective
The smell of streaky pork is removed, and can allow fermented soya bean flavouring aodorization.
Low three-flower wine：Three-flower wine is the representative of Chinese rice spirit, and feature is for vinosity is sparkling and crystal-clear, sweet perfume is elegant, entrance
The ice-cold, aftertaste of feeling well of the mellow, mouth that falls is happy smooth.Added during stewing fermented soya bean, the fragrance of fermented soya bean can be made to increase.
Ancient moon powder：Pepper powder but refer to white pepper powder more.Spicy fragrance, can remove flavor and enhancing flavor.Fermented soya bean can increase after absorbing
Fragrant spicy.
Salt roasted chicken powder：Formed by feed purifications such as edible salt, sodium glutamate, starch, galangal powders, taste is fragrant and salty fresh with sweet.
Fermented soya bean can be made increases one fresh saline taste.
Chickens' extract：Containing several amino acids such as sodium glutamates in chickens' extract, the appetite of people can be increased, and certain battalion can be provided
Foster homely flavouring.After adding chickens' extract so that fermented soya bean carry more chicken fragrants.
Monosodium glutamate：A kind of modern flavouring being made up of grain using the method for microbial fermentation.After use, can increase fermented soya bean
Plus one fresh fragrance.
White sugar：The refined sugar that the molasses squeezed out by sugarcane and beet are made.The sweet taste of white sugar penetrates into fermented soya bean and other raw materials
Afterwards, the saline taste of a part can be neutralized, the taste of fermented soya bean can be made more rich.
Light soy sauce：Light soy sauce is one kind of soy sauce, is, with soybean, black soya bean, flour as primary raw material, koji manually to be accessed, through day
So dew shines fermentation and forms, and the simple and elegant mellowness of color and luster, paste flavor is strong, delicious flavour.The main saline taste for increasing fermented soya bean.
Oyster sauce：Oyster sauce is the flavoring boiled with oyster, and delicious flavour, oyster are aromatic strongly fragrant, sticky appropriateness, nutritive value
It is high.In the present invention, oyster sauce one is to play a part of to be mixed colours to food materials, and two are so that fermented soya bean increased one oyster fragrance.
Peanut oil:Color and luster is limpid, and fragrant, flavour is good to eat, is a kind of edible oil for being easier digestion.In the present invention
In, mainly it is so that fermented soya bean smooth in taste, delicious and fragrant taste.
Lard：Extracted from pork, a kind of original state is the edible oil of slightly yellow translucent liquid.In the present invention,
The dry and astringent taste of fermented soya bean is mainly neutralized, increases the meat-like flavor of fermented soya bean.
In sum, the present invention has the advantages that as a result of such scheme：
(1) a kind of stewing fermented soya bean of osmanthus formula of the invention, more with fragrant, salty fragrant, the fresh perfume (or spice) of meat etc. compared with the stewing fermented soya bean of other styles of cooking
The fragrance of taste is planted, its pure peppery taste is more protruded.
(2) a kind of stewing fermented soya bean of osmanthus formula of the invention, nutritious, rich in multivitamin, amino acid, protein etc., can use
In noodles served with soy sauce, sesame butter, etc., mix meal, it is also possible to make cold vegetable dish in sauce dispensing, smooth in taste, delicious and fragrant taste effectively increases appetite.
Specific embodiment
With reference to embodiment to a kind of crystal haw cake of the invention and preparation method thereof, it is described further.The present invention
The various raw materials for being used are common inbred crops or conventional commercial product, can be commercially available by market.
Embodiment 1：
A kind of osmanthus formula boils in a covered pot over a slow fire fermented soya bean, including major ingredient and dispensing two large divisions, it is characterised in that the major ingredient by following mass parts group
Divide and constitute：6 parts of fermented soya bean, 2 parts of cloud ear, 3 parts of mushroom, 2 parts of great Jiang, 3 parts of the head of garlic, 2 parts of raw capsicum, 3 parts of inkfish, 3 parts of dried small shrimp, five flowers
2 parts of meat pulp, the dispensing is made up of the component of following mass parts：1 part of cooking wine, low 0.5 part of three-flower wine, ancient 0.5 part of moon powder, salt
1 part of baked chicken powder, 1 part of chickens' extract, 0.5 part of monosodium glutamate, 1 part of white sugar, 1 part of light soy sauce, 1 part of oyster sauce, 2 parts of miscella.
Further, the miscella is that peanut oil and lard press 3:2 ratio modulation is formed；The low three-flower wine by
55 degree of special vintage three-flower wine presses 1:2 ratio is formed with drinking water modulation；The preparation method of the streaky pork sauce is, by five flowers
Meat, anise, orange peel, ginger are according to 5:1:1:1:1 ratio is placed on chopping block to be minced and is put into bowl, after by cooking wine, soy sauce,
Fermented bean curd presses 1:1:1 ratio is added thereto and stirs, and is made after pickling 30 minutes；The raw capsicum is the special products such as Guangxi day
Towards day capsicum；Minced after fermented soya bean, dried small shrimp, cloud ear, mushroom, great Jiang, the head of garlic, capsicum, inkfish are stirred, then with streaky pork sauce
It is mixed and stirred for uniformly, above-mentioned major ingredient and dispensing being pressed into 1:1 ratio mixes and is sufficiently stirred for, finally again by all raw materials with it is mixed
Close by oil stir-fries 4 minutes or so and complete, the cloud ear, mushroom need to be with water saturates be drunk, and the great Jiang, the head of garlic need to be through strippings
Skin treatment, the fermented soya bean, dried small shrimp need to cook, and the miscella must at least be heated to pasta and rise vesicle.
Embodiment 2：
A kind of osmanthus formula boils in a covered pot over a slow fire fermented soya bean, including major ingredient and dispensing two large divisions, it is characterised in that the major ingredient by following mass parts group
Divide and constitute：9 parts of fermented soya bean, 5 parts of cloud ear, 5 parts of mushroom, 4 parts of great Jiang, 5 parts of the head of garlic, 5 parts of raw capsicum, 6 parts of inkfish, 6 parts of dried small shrimp, five flowers
4 parts of meat pulp, the dispensing is made up of the component of following mass parts：2 parts of, Yan are baked for 2 parts of cooking wine, low 1.5 parts of three-flower wine, ancient moon powder
3 parts of chicken powder, 2 parts of chickens' extract, 1.5 parts of monosodium glutamate, 3 parts of white sugar, 3 parts of light soy sauce, 2 parts of oyster sauce, 4 parts of miscella.
Further, the miscella is that peanut oil and lard press 3:2 ratio modulation is formed；The low three-flower wine by
55 degree of special vintage three-flower wine presses 1:2 ratio is formed with drinking water modulation；The preparation method of the streaky pork sauce is, by five flowers
Meat, anise, orange peel, ginger are according to 5:1:1:1:1 ratio is placed on chopping block to be minced and is put into bowl, after by cooking wine, soy sauce,
Fermented bean curd presses 1:1:1 ratio is added thereto and stirs, and is made after pickling 30 minutes；The raw capsicum is the special products such as Guangxi day
Towards day capsicum；Minced after fermented soya bean, dried small shrimp, cloud ear, mushroom, great Jiang, the head of garlic, capsicum, inkfish are stirred, then with streaky pork sauce
It is mixed and stirred for uniformly, above-mentioned major ingredient and dispensing being pressed into 1:1 ratio mixes and is sufficiently stirred for, finally again by all raw materials with it is mixed
Close by oil stir-fries 4 minutes or so and complete, the cloud ear, mushroom need to be with water saturates be drunk, and the great Jiang, the head of garlic need to be through strippings
Skin treatment, the fermented soya bean, dried small shrimp need to cook, and the miscella must at least be heated to pasta and rise vesicle.
Embodiment 3：
A kind of osmanthus formula boils in a covered pot over a slow fire fermented soya bean, and the major ingredient is made up of the component of following mass parts：It is 8 parts of fermented soya bean, 4 parts of cloud ear, 4 parts of mushroom, big
3 parts of ginger, 4 parts of the head of garlic, 3 parts of raw capsicum, 4 parts of inkfish, 4 parts of dried small shrimp, 3 parts of streaky pork sauce, the dispensing by following mass parts group
Divide and constitute：1.5 parts of cooking wine, low 1 part of three-flower wine, 1 part of 2 parts of, Salt roasted chicken powder of ancient moon powder, 1.5 parts of chickens' extract, 1 part of monosodium glutamate, white sugar 2
Part, 2 parts of light soy sauce, 1.5 parts of oyster sauce, 3 parts of miscella.
Further, the miscella is that peanut oil and lard press 3:2 ratio modulation is formed；The low three-flower wine by
55 degree of special vintage three-flower wine presses 1:2 ratio is formed with drinking water modulation；The preparation method of the streaky pork sauce is, by five flowers
Meat, anise, orange peel, ginger are according to 5:1:1:1:1 ratio is placed on chopping block to be minced and is put into bowl, after by cooking wine, soy sauce,
Fermented bean curd presses 1:1:1 ratio is added thereto and stirs, and is made after pickling 30 minutes；The raw capsicum is the special products such as Guangxi day
Towards day capsicum；Minced after fermented soya bean, dried small shrimp, cloud ear, mushroom, great Jiang, the head of garlic, capsicum, inkfish are stirred, then with streaky pork sauce
It is mixed and stirred for uniformly, above-mentioned major ingredient and dispensing being pressed into 1:1 ratio mixes and is sufficiently stirred for, finally again by all raw materials with it is mixed
Close by oil stir-fries 4 minutes or so and complete, the cloud ear, mushroom need to be with water saturates be drunk, and the great Jiang, the head of garlic need to be through strippings
Skin treatment, the fermented soya bean, dried small shrimp need to cook, and the miscella must at least be heated to pasta and rise vesicle.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, it is all in spirit of the invention
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (7)
1. a kind of osmanthus formula boils in a covered pot over a slow fire fermented soya bean, including major ingredient and dispensing two large divisions, it is characterised in that the major ingredient is by following mass parts
Component is constituted：Fermented soya bean 6-9 parts, 2-5 parts of cloud ear, mushroom 3-5 parts, great Jiang 2-4 parts, head of garlic 3-5 parts, raw capsicum 2-5 parts, inkfish 3-
6 parts, dried small shrimp 3-6 parts, 2-4 parts of streaky pork sauce, the dispensing is made up of the component of following mass parts：Cooking wine 1-2 parts, low three flower
Wine 0.5-1.5 parts, ancient powder 0.5-2 part 1-3 parts of, Salt roasted chicken powder of the moon, chickens' extract 1-2 parts, monosodium glutamate 0.5-1.5 parts, white sugar 1-3 parts, give birth to
Take out 1-3 parts, oyster sauce 1-2 parts, miscella 2-4 parts.
2. a kind of osmanthus formula according to claim 1 boils in a covered pot over a slow fire fermented soya bean, it is characterised in that：The major ingredient by following mass parts component
Constitute：8 parts of fermented soya bean, 4 parts of cloud ear, 4 parts of mushroom, 3 parts of great Jiang, 4 parts of the head of garlic, 3 parts of raw capsicum, 4 parts of inkfish, 4 parts of dried small shrimp, streaky pork
3 parts of sauce, the dispensing is made up of the component of following mass parts：1.5 parts of cooking wine, low 1 part of three-flower wine, the ancient moon 1 portion of, Salt roasted chicken of powder
2 parts of powder, 1.5 parts of chickens' extract, 1 part of monosodium glutamate, 2 parts of white sugar, 2 parts of light soy sauce, 1.5 parts of oyster sauce, 3 parts of miscella.
3. a kind of osmanthus formula according to claim 1 boils in a covered pot over a slow fire fermented soya bean, it is characterised in that：The miscella is that peanut oil and lard are pressed
3:2 ratio modulation is formed.
4. a kind of osmanthus formula according to claim 1 boils in a covered pot over a slow fire fermented soya bean, it is characterised in that：The low three-flower wine is by 55 degree of special vintage
Three-flower wine presses 1:2 ratio is formed with drinking water modulation.
5. a kind of osmanthus formula according to claim 1 boils in a covered pot over a slow fire fermented soya bean, it is characterised in that：The preparation method of the streaky pork sauce is,
By streaky pork, anise, orange peel, ginger according to 5:1:1:1:1 ratio is placed on chopping block to be minced and is put into bowl, after will material
Wine, soy sauce, fermented bean curd press 1:1:1 ratio is added thereto and stirs, and is made after pickling 30 minutes.
6. a kind of osmanthus formula according to claim 1 boils in a covered pot over a slow fire fermented soya bean, it is characterised in that：The raw capsicum is the special products such as Guangxi day
Towards day capsicum.
7. the preparation method that a kind of osmanthus formula according to claim 1 boils in a covered pot over a slow fire fermented soya bean, it is characterised in that：By fermented soya bean, dried small shrimp, cloud
Ear, mushroom, great Jiang, the head of garlic, capsicum, inkfish are minced after stirring, then are mixed and stirred for uniformly with streaky pork sauce, by above-mentioned master
Material presses 1 with dispensing:1 ratio mixes and is sufficiently stirred for, and is made by all raw materials and miscella stir-fry 4 minutes or so again finally
Complete, the cloud ear, mushroom need to be with water saturates be drunk, and the great Jiang, the head of garlic need to be processed through peeling, the fermented soya bean, dried small shrimp are needed
Cook, the miscella must at least be heated to pasta and rise vesicle.
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