CN107439958A - A kind of capsicum fermented soya bean and preparation method thereof - Google Patents
A kind of capsicum fermented soya bean and preparation method thereof Download PDFInfo
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- CN107439958A CN107439958A CN201710599898.2A CN201710599898A CN107439958A CN 107439958 A CN107439958 A CN 107439958A CN 201710599898 A CN201710599898 A CN 201710599898A CN 107439958 A CN107439958 A CN 107439958A
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- capsicum
- parts
- fermented soya
- soya bean
- flavor enhancement
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 77
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 77
- 244000068988 Glycine max Species 0.000 title claims abstract description 56
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000008574 Capsicum frutescens Species 0.000 title abstract description 60
- 239000000796 flavoring agent Substances 0.000 claims abstract description 41
- 235000019634 flavors Nutrition 0.000 claims abstract description 41
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 23
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 17
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 17
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 17
- 241000411851 herbal medicine Species 0.000 claims abstract description 17
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 16
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 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 abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000012138 yeast extract Substances 0.000 claims abstract description 11
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 18
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000006886 Zingiber officinale Nutrition 0.000 claims 1
- 235000008397 ginger Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 invention discloses a kind of capsicum fermented soya bean, including following components in parts by weight：Capsicum, fermented soya bean, edible oil, monosodium glutamate, yeast extract, flavor enhancement；Chinese herbal medicine；The flavor enhancement includes：Galangal powder, 0.8 1.2 parts of white sugar, spice, cassia bark, fennel, Chinese prickly ash.The present invention provides a kind of capsicum fermented soya bean and preparation method thereof, using plurality of raw materials, cooperates, mouth is fragrant and sweet crisp, tasty mouthfeel, and flavor is full.
Description
Technical field
The invention belongs to field of food, is related to a kind of capsicum fermented soya bean and preparation method thereof.
Background technology
Capsicum originates in middle Latin America torrid areas, and the country of origin is Mexico.Sichuan is mainly distributed in China, it is expensive
State, Hunan, Yunnan, Shaanxi, Henan（Xichuan County）, Hebei province Jize County and Inner Mongol Tuoketuo County.At present, capsicum fermented soya bean are also got over
Liked to get over by people, such as old foster-mother, flavouring can be worked as, can also directly be eaten.But existing capsicum fermented soya bean,
Different dispensings, and different technique can be aided with, the finished product finally given, mouthfeel, flavor also can be different, therefore are also to cause
Capsicum fermented soya bean mouthfeel in the market is uneven, and existing capsicum fermented soya bean, although rich in there is many nutriments,
But capsicum is overeated and also easily got angry, and easily produces the problems such as suffering from diarrhoea.
The content of the invention
Purpose to be solved by this invention is to be directed to problem above, there is provided a kind of capsicum fermented soya bean, using plurality of raw materials, mutually
Coordinate, mouth is fragrant and sweet crisp, tasty mouthfeel, and flavor is full.
To realize object above, the technical solution adopted in the present invention is the present invention：A kind of capsicum fermented soya bean, including it is following heavy
Measure the component of part：Capsicum 30-40 parts, fermented soya bean 15-20 parts, edible oil 39-52 parts, monosodium glutamate 1-1.5 parts, yeast extract 0.05-
0.15 part, flavor enhancement 4.6-8.4 parts；Chinese herbal medicine 2.5-5 parts；The flavor enhancement includes：Galangal powder 0.4-0.6 parts, white sugar 0.8-
1.2 parts, spice 0.4-0.6 parts, cassia bark 1-2 parts, fennel 1-2 parts, Chinese prickly ash 1-2 parts.
Preferably, in the capsicum fermented soya bean, edible salt is also included, the weight ratio of the capsicum and edible salt is 100：
12-14。
Preferably, the Chinese herbal medicine includes：Bighead atractylodes rhizome powder 0.5-1 parts, cloves 0.5-1 parts, chestnut 0.5-1 parts, honeysuckle
0.5-1 parts, radix glycyrrhizae 0.5-1 parts.
Preferably, the flavor enhancement is：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixing,
Grinding, adds water to the sauce raw material and is just submerged, and soaks 10-12 hours, pulpous state is broken into beater, then in 50-60
White sugar is added at DEG C, is installed with clean vial, 1-2 hours are preserved at a temperature of being placed in 50-60 DEG C, are subsequently cooled to room temperature,
Flavor enhancement is made, it is standby.
Preferably, in the monosodium glutamate, 5 '-the sapidity nucleotide disodium accounts for 8-12%.
Preferably, the capsicum is to put salt to pickle capsicum obtained by 15-30 days.
A kind of capsicum fermented soya bean preparation method, comprises the following steps：
1）Clean section：By capsicum wash clean, sheet is cut into；
2）Pickle：Capsicum is put into edible salt, pickled；
3）Frying：First capsicum moisture is filtered dry, edible oil is added, heating, the capsicum pickled is cooked, is boiled and stirred with vigorous fire
Mix, boil, then be cooled to off the pot, be cooled to normal temperature, it is standby；
4）It is prepared by flavor enhancement：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added water to
The sauce raw material is just submerged, and soaks 10-12 hours, pulpous state is broken into beater, is then added at 50-60 DEG C white
Sugar, installed with clean vial, 1-2 hours preserved at a temperature of being placed in 50-60 DEG C, are subsequently cooled to room temperature, flavor enhancement is made,
It is standby；
5）Stir fry in oil：Fermented soya bean are mixed with the capsicum after pickling, are put into oil cauldron, edible oil is added, obtains chili with fermented soya beans；
6）Batch mixing stirs：Chili with fermented soya beans is mixed with other components such as flavor enhancement, Chinese herbal medicine, yeast extracts, stirred, temperature
Carry out canned during 65-80 DEG C of degree, prevent bacterium from producing, can preserve original taste in the case of temperature height, so
After sterilize, vacuumize, seal.
Preferably, step 2）In curing process, by weight, capsicum is 100 with the weight ratio for adding edible salt：12-
14。
Preferably, step 5）In stirring fry in oil, by weight, fermented soya bean are 100 with the weight ratio for adding edible oil：55-65.
Preferably, step 2）In, salting period is 15-30 days.
In preserved black bean chilli paste preparation process, step 3）Frying and step 5）Edible oil can be used during stirring fry in oil, is pressed
Weight ratio meter, fermented soya bean：Edible oil=15-20：39-52, in step 5）During stirring fry in oil, fermented soya bean and the weight ratio for adding edible oil
For 100：55-65, remaining edible oil is then used for step 2 in being formulated in addition）During frying.
Beneficial effects of the present invention：（1）The present invention steps on a variety of seasonings using galangal powder, spice, cassia bark, fennel, Chinese prickly ash
Agent and dispensing, mutually collaboration, entrance is fragrant and sweet crisp, and tasty mouthfeel, flavor is full, the hobby of the numerous consumers of symbol, also,
It is safe and healthy with very high nutritive value.（2）During the present invention uses bighead atractylodes rhizome powder, cloves, chestnut, honeysuckle, radix glycyrrhizae etc. a variety of
Herbal medicine mutually cooperates with, and can aid in the health of human body, can nurse one's health the stomach and digestive tract function of human body, avoid peppery
Green pepper overeat diarrhoea the problem of, also have the effect of fine simultaneously for fall fire.（3）The present invention carries out tank in 65-80 DEG C of temperature
Dress, prevents bacterium from producing, can preserve original taste in the case of temperature height.（4）The present invention can season
Product, can also directly it eat.
Embodiment
In order that those skilled in the art more fully understand technical scheme, the present invention is retouched in detail below
State, the description of this part is only exemplary and explanatory, there should not be any restriction effect to protection scope of the present invention.
In order that those skilled in the art more fully understand technical scheme, the present invention is retouched in detail below
State, the description of this part is only exemplary and explanatory, there should not be any restriction effect to protection scope of the present invention.
It is specific embodiment below
Embodiment 1
A kind of capsicum fermented soya bean, including following components in parts by weight：30 parts of capsicum, 15 parts of fermented soya bean, 39 parts of edible oil, 1 part of monosodium glutamate,
0.05 part of yeast extract, 4.6 parts of flavor enhancement；2.5 parts of Chinese herbal medicine；The flavor enhancement includes：0.4 part of galangal powder, white sugar 0.8
Part, 0.4 part of spice, 1 part of cassia bark, 1 part of fennel, 1 part of Chinese prickly ash.
The Chinese herbal medicine includes：0.5 part of bighead atractylodes rhizome powder, 0.5 part of cloves, 0.5 part of chestnut, 0.5 part of honeysuckle, 0.5 part of radix glycyrrhizae.
The flavor enhancement is：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added
Water to the sauce raw material is just submerged, and is soaked 10 hours, is broken into pulpous state with beater, then add white sugar at 50 DEG C,
Installed with clean vial, preserved 1 hour at a temperature of being placed in 50 DEG C, be subsequently cooled to room temperature, flavor enhancement is made, it is standby.
In the monosodium glutamate, 5 '-the sapidity nucleotide disodium accounts for 8%.
The capsicum is to put salt to pickle capsicum obtained by 15 days.
A kind of capsicum fermented soya bean preparation method, comprises the following steps：
1）Clean section：By capsicum wash clean, sheet is cut into；
2）Pickle：Capsicum is put into edible salt, pickled 15 days；
3）Frying：First capsicum moisture is filtered dry with filter screen, edible oil is added in pot, is heated up, temperature is when 150-170 DEG C
The capsicum pickled is cooked, stirring is boiled with vigorous fire, boils the time 15 minutes, then is cooled to off the pot when 110 DEG C, cooling
It is standby to normal temperature；
4）It is prepared by flavor enhancement：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added water to
The sauce raw material is just submerged, and is soaked 10 hours, is broken into pulpous state with beater, then add white sugar at 50 DEG C, with dry
Net vial installs, and is preserved 1 hour at a temperature of being placed in 50 DEG C, is subsequently cooled to room temperature, and flavor enhancement is made, standby；
5）Stir fry in oil：Fermented soya bean are mixed with the capsicum after pickling, are put into 120 DEG C of oil cauldron, add edible oil, 120 DEG C are risen when oil
Pot, obtains chili with fermented soya beans；
6）Batch mixing stirs：Chili with fermented soya beans is mixed with other components such as flavor enhancement, Chinese herbal medicine, yeast extracts, stirred, temperature
Carry out canned during 65 DEG C of degree, prevent bacterium from producing, can preserve original taste in the case of temperature height, Ran Houtong
150 DEG C of high temperature sterilizations are crossed, vacuumizes, seal.
Step 2）In curing process, by weight, capsicum is 100 with the weight ratio for adding edible salt：12.
Step 5）In stirring fry in oil, by weight, fermented soya bean are 100 with the weight ratio for adding edible oil：55.
Embodiment 2
A kind of capsicum fermented soya bean, including following components in parts by weight：40 parts of capsicum, 20 parts of fermented soya bean, 52 parts of edible oil, monosodium glutamate 1.5
Part, 0.15 part of yeast extract, 8.4 parts of flavor enhancement；5 parts of Chinese herbal medicine；The flavor enhancement includes：0.6 part of galangal powder, white sugar 1.2
Part, 0.6 part of spice, 2 parts of cassia bark, 2 parts of fennel, 2 parts of Chinese prickly ash.
The Chinese herbal medicine includes：1 part of bighead atractylodes rhizome powder, 1 part of cloves, 1 part of chestnut, 1 part of honeysuckle, 1 part of radix glycyrrhizae.
The flavor enhancement is：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added
Water to the sauce raw material is just submerged, and is soaked 12 hours, is broken into pulpous state with beater, then add white sugar at 60 DEG C,
Installed with clean vial, preserved 2 hours at a temperature of being placed in 60 DEG C, be subsequently cooled to room temperature, flavor enhancement is made, it is standby.
In the monosodium glutamate, 5 '-the sapidity nucleotide disodium accounts for 12%.
The capsicum is to put salt to pickle capsicum obtained by 30 days.
A kind of capsicum fermented soya bean preparation method, comprises the following steps：
1）Clean section：By capsicum wash clean, sheet is cut into；
2）Pickle：Capsicum is put into edible salt, pickled 30 days；
3）Frying：First capsicum moisture is filtered dry, edible oil is added in pot, is heated up, temperature will have been pickled 170 DEG C when
Capsicum is cooked, and is boiled stirring with vigorous fire, is boiled the time 20 minutes, then is cooled to off the pot when 130 DEG C, is cooled to normal temperature, standby
With；
4）It is prepared by flavor enhancement：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added water to
The sauce raw material is just submerged, and is soaked 12 hours, is broken into pulpous state with beater, then add white sugar at 60 DEG C, with dry
Net vial installs, and is preserved 2 hours at a temperature of being placed in 60 DEG C, is subsequently cooled to room temperature, and flavor enhancement is made, standby；
5）Stir fry in oil：Fermented soya bean are mixed with the capsicum after pickling, are put into 140 DEG C of oil cauldron, add edible oil, 140 DEG C are risen when oil
Pot, obtains chili with fermented soya beans；
6）Batch mixing stirs：Chili with fermented soya beans is mixed with other components such as flavor enhancement, Chinese herbal medicine, yeast extracts, stirred, temperature
Carry out canned during 80 DEG C of degree, prevent bacterium from producing, can preserve original taste in the case of temperature height, Ran Houtong
200 DEG C of high temperature sterilizations are crossed, vacuumizes, seal.
Step 2）In curing process, by weight, capsicum is 100 with the weight ratio for adding edible salt： 14.
Step 5）In stirring fry in oil, by weight, fermented soya bean are 100 with the weight ratio for adding edible oil： 65.
Embodiment 3
A kind of capsicum fermented soya bean, including following components in parts by weight：35 parts of capsicum, 18 parts of fermented soya bean, 45 parts of edible oil, 1.2 parts of monosodium glutamate,
0.1 part of yeast extract, 6.5 parts of flavor enhancement；3 parts of Chinese herbal medicine；The flavor enhancement includes：0.5 part of galangal powder, 1 part of white sugar are fragrant
Pungent 0.5 part of material, 1.5 parts of cassia bark, 1.5 parts of fennel, 1.5 parts of Chinese prickly ash.
The Chinese herbal medicine includes：0.6 part of bighead atractylodes rhizome powder, 0.6 part of cloves, 0.6 part of chestnut, 0.6 part of honeysuckle, 0.6 part of radix glycyrrhizae.
The flavor enhancement is：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added
Water to the sauce raw material is just submerged, and is soaked 11 hours, is broken into pulpous state with beater, then add white sugar at 55 DEG C,
Installed with clean vial, preserved 1.5 hours at a temperature of being placed in 55 DEG C, be subsequently cooled to room temperature, flavor enhancement is made, it is standby.
In the monosodium glutamate, 5 '-the sapidity nucleotide disodium accounts for 10%.
The capsicum is to put salt to pickle capsicum obtained by 20 days.
A kind of capsicum fermented soya bean preparation method, comprises the following steps：
1）Clean section：By capsicum wash clean, sheet is cut into；
2）Pickle：Capsicum is put into edible salt, pickled 20 days；
3）Frying：First capsicum moisture is filtered dry with filter screen, edible oil is added in pot, is heated up, temperature will salt down when 160 DEG C
The capsicum made is cooked, and is boiled stirring with vigorous fire, is boiled the time 18 minutes, then be cooled to it is off the pot when 120 DEG C, be cooled to often
Temperature, it is standby；
4）It is prepared by flavor enhancement：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added water to
The sauce raw material is just submerged, and is soaked 11 hours, is broken into pulpous state with beater, then add white sugar at 55 DEG C, with dry
Net vial installs, and is preserved 1.5 hours at a temperature of being placed in 55 DEG C, is subsequently cooled to room temperature, and flavor enhancement is made, standby；
5）Stir fry in oil：Fermented soya bean are mixed with the capsicum after pickling, are put into 130 DEG C of oil cauldron, add edible oil, 130 DEG C are risen when oil
Pot, obtains chili with fermented soya beans；
6）Batch mixing stirs：Chili with fermented soya beans is mixed with other components such as flavor enhancement, Chinese herbal medicine, yeast extracts, stirred, temperature
Carry out canned during 75 DEG C of degree, prevent bacterium from producing, can preserve original taste in the case of temperature height, Ran Houtong
180 DEG C of high temperature sterilizations are crossed, vacuumizes, seal.
Step 2）In curing process, by weight, capsicum is 100 with the weight ratio for adding edible salt：13.
Step 5）In stirring fry in oil, by weight, fermented soya bean are 100 with the weight ratio for adding edible oil：60.
It should be noted that herein, term " comprising ", "comprising" or its any other variant are intended to non-row
His property includes, so that process, method, article or equipment including a series of elements not only include those key elements, and
And also include the other element being not expressly set out, or also include for this process, method, article or equipment institute inherently
Key element.
Specific case used herein is set forth to the principle and embodiment of the present invention, the explanation of above example
It is only intended to help the method and its core concept for understanding the present invention.Described above is only the preferred embodiment of the present invention, should
When pointing out due to the finiteness of literal expression, and unlimited concrete structure objectively be present, for the common skill of the art
For art personnel, under the premise without departing from the principles of the invention, some improvement, retouching or change can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined by rights；These improve retouching, change or combination, or the not improved structure by invention
Think and technical scheme directly applies to other occasions, be regarded as protection scope of the present invention.
Claims (9)
1. a kind of capsicum fermented soya bean, it is characterised in that including following components in parts by weight：Capsicum 30-40 parts, fermented soya bean 15-20 parts,
Edible oil 39-52 parts, monosodium glutamate 1-1.5 parts, yeast extract 0.05-0.15 parts, flavor enhancement 4.6-8.4 parts；Chinese herbal medicine 2.5-5
Part；The flavor enhancement includes：Galangal powder 0.4-0.6 parts, white sugar 0.8-1.2 parts, spice 0.4-0.6 parts, cassia bark 1-2 parts, fennel
Fragrant 1-2 parts, Chinese prickly ash 1-2 parts.
2. a kind of capsicum fermented soya bean according to claim 1, it is characterised in that the Chinese herbal medicine includes：Bighead atractylodes rhizome powder 0.5-1
Part, cloves 0.5-1 parts, chestnut 0.5-1 parts, honeysuckle 0.5-1 parts, radix glycyrrhizae 0.5-1 parts.
3. a kind of capsicum fermented soya bean according to claim 1, it is characterised in that the flavor enhancement is：First in proportion by husky ginger
Powder, spice, cassia bark, fennel, Chinese prickly ash crush, and mix, and grinding, add water to the sauce raw material and are just submerged, and soak 10-12
Hour, pulpous state is broken into beater, then adds white sugar at 50-60 DEG C, is installed with clean vial, is placed in 50-60 DEG C
At a temperature of preserve 1-2 hours, be subsequently cooled to room temperature, be made flavor enhancement, it is standby.
A kind of 4. capsicum fermented soya bean according to claim 1, it is characterised in that in the monosodium glutamate, 5 '-the sapidity nucleotide disodium
Account for 8-12%.
5. a kind of capsicum fermented soya bean according to claim 1, it is characterised in that the capsicum pickles 15-30 days institutes to put salt
Obtained capsicum.
6. any one capsicum fermented soya bean preparation method as described in claim 1-5, it is characterised in that comprise the following steps：
1）Clean section：By capsicum wash clean, sheet is cut into；
2）Pickle：Capsicum is put into edible salt, pickled；
3）Frying：First capsicum moisture is filtered dry, edible oil is added, heating, the capsicum pickled is cooked, is boiled and stirred with vigorous fire
Mix, boil, then be cooled to off the pot, be cooled to normal temperature, it is standby；
4）It is prepared by flavor enhancement：First galangal powder, spice, cassia bark, fennel, Chinese prickly ash are crushed in proportion, mixed, grinding, is added water to
The sauce raw material is just submerged, and soaks 10-12 hours, pulpous state is broken into beater, is then added at 50-60 DEG C white
Sugar, installed with clean vial, 1-2 hours preserved at a temperature of being placed in 50-60 DEG C, are subsequently cooled to room temperature, flavor enhancement is made,
It is standby；
5）Stir fry in oil：Fermented soya bean are mixed with the capsicum after pickling, are put into oil cauldron, edible oil is added, obtains chili with fermented soya beans；
Batch mixing stirs：Chili with fermented soya beans is mixed with other components such as flavor enhancement, Chinese herbal medicine, yeast extracts, stirred, temperature
Carry out canned at 65-80 DEG C, prevent bacterium from producing, can preserve original taste in the case of temperature height, then
Sterilize, vacuumize, seal.
A kind of 7. capsicum fermented soya bean preparation method according to claim 6, it is characterised in that step 2）In curing process, press
Weight ratio meter, capsicum are 100 with the weight ratio for adding edible salt：12-14.
A kind of 8. capsicum fermented soya bean preparation method according to claim 6, it is characterised in that step 5）In stirring fry in oil, by weight
Than meter, fermented soya bean are 100 with the weight ratio for adding edible oil：55-65.
A kind of 9. capsicum fermented soya bean preparation method according to claim 6, it is characterised in that step 2）In, salting period is
15-30 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108208753A (en) * | 2018-01-22 | 2018-06-29 | 河南二婶食品发展有限公司 | A kind of fresh green pepper beef paste and preparation method |
| CN109043349A (en) * | 2018-09-28 | 2018-12-21 | 四川泡菜哥食品有限公司 | A kind of preparation method of beef oil fermented soya bean |
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| 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 |
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| CN106616896A (en) * | 2017-02-28 | 2017-05-10 | 钱灿星 | Chilli sauce for nourishing Yin and moistening dryness and preparation method thereof |
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| 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 |
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| CN108208753A (en) * | 2018-01-22 | 2018-06-29 | 河南二婶食品发展有限公司 | A kind of fresh green pepper beef paste and preparation method |
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Application publication date: 20171208 |