CN108514099A - A kind of flavor fermented soya beans, salted or other wise soy sauce capsicum and preparation method thereof - Google Patents
A kind of flavor fermented soya beans, salted or other wise soy sauce capsicum and preparation method thereof Download PDFInfo
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- CN108514099A CN108514099A CN201810120492.6A CN201810120492A CN108514099A CN 108514099 A CN108514099 A CN 108514099A CN 201810120492 A CN201810120492 A CN 201810120492A CN 108514099 A CN108514099 A CN 108514099A
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of flavor fermented soya beans, salted or other wise soy sauce capsicums, are made of following raw material：23.5~26 parts of rape seed oil, 7.5~10 parts of capsicum, 15~20 parts of fermented soya bean, 4~5 parts of sauerkraut, 1.5~2.5 parts of milk, 0.15~0.3 part of sesame, 1~2 part of white sugar, 0.5~1.5 part of green onion, 0.6~1.2 part of ginger, 0.3~1 part of garlic, 0.15~0.20 part octagonal, 0.15~0.18 part of cassia bark, 0.1~0.15 part of cardamom, 0.1~0.15 part of tsaoko, 0.2~0.3 part of vinegar.Capsicum and fermented soya bean science are arranged in pairs or groups, then acid adding dish and milk, color and luster is scarlet, hot and savory, pure in mouth feel, elegant and delicate, spicy protrusion, long times of aftertaste and nutrition are high.The invention also discloses a kind of preparation methods of flavor fermented soya beans, salted or other wise soy sauce capsicum, fermented soya beans, salted or other wise capsicum nutritive value collocation made from process using the present invention is reasonable, with health effect, spicy soft, without dry peppery sense, the nutritional ingredient of fermented soya bean and capsicum can not only be kept, and the essential nutritive value of raw material can be kept and looked good, smell good and taste good, more stimulate the appetite of people.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of flavor fermented soya beans, salted or other wise soy sauce capsicum further relates to a kind of flavor
The preparation method of fermented soya beans, salted or other wise soy sauce capsicum.
Background technology
Thick chilli sauce is typically the sauce that is fabricated to capsicum, is flavouring relatively common on dining table.It is more with Hunan, has
Two kinds of oil system and water system.Oil system is made of sesame oil and capsicum, and color is scarlet, floats one layer of sesame oil above, is easy to preserve.
Water system is made of water and capsicum, and color is scarlet, garlic is added, ginger, sugar, salt can be with long-term preservation, and taste is more delicious.But it makes
It is long to make the time, and shelf life is short, the salt of preservative and 10% or more is often added to achieve the purpose that Shelf-life,
Product is partially salty, and without salted cake fried in sesame oil, leverages production and the organoleptic quality of product.Collecting fragrant, peppery in one there are no a kind of in the market
Body, and the longer capsicum jam products of shelf life.Current existing thick chilli sauce kind is more, and chili oil kind is also too numerous to enumerate.But
As long as chili oil product in the market is extended the shelf life by adding the method for a large amount of preservatives and with high salt, high oil, and is passed through
The methods of a variety of essence and flavoring agents and antioxidant is added to improve product special flavour quality, Oxidation of Fat and Oils is prevented to be acidified, safety and
Nutritive value is troubling.Meanwhile existing chili oil smell harmony is poor, does not also have nutritive value.
Invention content
The present invention solves above-mentioned technical problem, provides a kind of flavor fermented soya beans, salted or other wise soy sauce capsicum, and capsicum and fermented soya bean science are arranged in pairs or groups,
Acid adding dish and milk again, color and luster is scarlet, hot and savory, pure in mouth feel, elegant and delicate, spicy protrusion, long times of aftertaste, Er Qieying
Support height.
The present invention also provides a kind of preparation methods of flavor fermented soya beans, salted or other wise soy sauce capsicum, ingenious by hand to be combined with modern crafts, pass through
This method prepare thick chilli sauce color and luster is scarlet, hot and savory, pure in mouth feel, elegant and delicate, spicy protrusion, long times of aftertaste.
The technical solution adopted in the present invention is：A kind of flavor fermented soya beans, salted or other wise soy sauce capsicum, is made of following raw material：Vegetable seed
23.5~26 parts of oil, 7.5~10 parts of capsicum, 15~20 parts of fermented soya bean, 4~5 parts of sauerkraut, 1.5~2.5 parts of milk, sesame 0.15~
0.3 part, 1~2 part of white sugar, 0.5~1.5 part of green onion, 0.6~1.2 part of ginger, 0.3~1 part of garlic, octagonal 0.15~0.20 part, osmanthus
0.15~0.18 part of skin, 0.1~0.15 part of cardamom, 0.1~0.15 part of tsaoko, 0.2~0.3 part of vinegar.
A kind of preferred embodiment of the present invention, a kind of flavor fermented soya beans, salted or other wise soy sauce capsicum are made of following raw material：Rapeseed oil
25 parts, 8 parts of capsicum, 18 parts of fermented soya bean, 3 parts of sauerkraut, 2 parts of milk, 0.2 part of sesame, 1.4 parts of white sugar, 0.8 part of green onion, 0.75 part of ginger,
0.5 part of garlic, 0.16 part octagonal, 0.16 part of cassia bark, 0.12 part of cardamom, 0.12 part of tsaoko, 0.25 part of vinegar.
The another technical solution of the present invention, a kind of preparation method of soya beans with distinctive flavour thick chilli sauce include the following steps：
Step 1: pretreatment of raw material
After the screening of capsicum stalk, cleaning, 30~40Min of boiling, it is spare that boiling moisture reaches 50%；
Fermented soya bean are done to dissipate, and it is spare to pick out the foreign matter other than fermented soya bean, sundries；
It is spare that sauerkraut is switched to uniform subtle fritter；
Step 2: frying
Vegetable seed oil temperature is heated to 270~290 DEG C in pot, capsicum is thrown in pot and is stirred evenly, capsicum fry to
Seed is golden yellow, and input fermented soya bean, vinegar, sesame, white sugar obtain semi-finished product fermented soya beans, salted or other wise soy sauce chilli oil, wait for vegetable seed oil temperature be down to 130~
150 DEG C off the pot；
Step 3: grinding
Semi-finished product fermented soya beans, salted or other wise soy sauce capsicum is milled to fine uniform particle with grinding butter machine after off the pot；
Step 4: tanning
The semi-finished product fermented soya beans, salted or other wise soy sauce capsicum that step 3 obtains is added in pot again, at the same be added milk, sauerkraut, green onion, ginger,
Garlic, illiciumverum, cassia bark, cardamom and tsaoko slow fire boil 1~2 hour, until taking the dish out of the pot to get fermented soya beans, salted or other wise sauce after sticky appropriateness of suffusing an exquisite fragrance all around
Chili oil.
Preferably, in step 3, the mesh number of the particle is 80~120 mesh.
The device have the advantages that：
1) fragrant, peppery level is presented in, the aromatic exquisiteness of fermented soya beans, salted or other wise soy sauce thick chilli sauce mouthfeel disclosed by the invention, aromatic flavour, taste
Sense, the significant appetitive effect of energy, and also each reasonable raw material proportioning, taste are coordinated, fermented soya bean, sauerkraut are combined with capsicum
Thick chilli sauce is prepared, so that thick chilli sauce is become hot and savory, elegant and delicate, aftertaste while improving the nutrient of chili oil long-drawn-out
It is long, even one of speciality can be also used as by individually tasting.
2), fermented soya beans, salted or other wise soy sauce capsicum made from process using the present invention does not black, does not paste coke, can keep for a long time, battalion
It is reasonable to support value collocation, there is health effect, cut and can press from both sides steamed bun, mix meal, cooking etc., also conveniently edible, take at any time, and is spicy
It is soft, without dry peppery sense, the nutritional ingredient of capsicum can be not only kept, and the essential nutritive value of raw material can be kept and color, smell and taste are all
Entirely, the appetite of people is more stimulated.
3), the process of fermented soya beans, salted or other wise soy sauce capsicum disclosed by the invention is added in traditional process and grinds and boil step
Suddenly, further such that the preserved black bean chilli paste taste prepared is finer and smoother, mouthfeel is purer, spicy protrusion, long times of aftertaste and into one
Step improves the nutritive value of thick chilli sauce.
Specific implementation mode
The present invention is described in detail With reference to embodiment.
Implement 1
Raw material is chosen according to following weight parts
Rapeseed oil 2600g, capsicum 800g, fermented soya bean 1800g, sauerkraut 450g, milk 180g, sesame 20g, white sugar 150g, green onion
90g, ginger 90g, garlic 60g, illiciumverum 18g, cassia bark 16g, cardamom 13g, tsaoko 13g, vinegar 26g.
Step 1: pretreatment of raw material
After the screening of capsicum stalk, cleaning, boiling 35Min, it is spare that boiling moisture reaches 50%；
Fermented soya bean are done to dissipate, and it is spare to pick out the foreign matter other than fermented soya bean, sundries；
It is spare that sauerkraut is switched to uniform subtle fritter；
Step 2: frying
Vegetable seed oil temperature is heated to 280 DEG C in pot, capsicum is thrown in pot and is stirred evenly, capsicum is fried to seed gold
Yellow, input fermented soya bean, vinegar, sesame, white sugar, obtain semi-finished product fermented soya beans, salted or other wise soy sauce capsicum, wait for vegetable seed oil temperature be down to 138 DEG C it is off the pot；
Step 3: grinding
Semi-finished product fermented soya beans, salted or other wise soy sauce capsicum is milled to fine uniform particle with grinding butter machine after off the pot；The mesh number of the particle is 90 mesh
Step 4: tanning
The semi-finished product fermented soya beans, salted or other wise soy sauce capsicum that step 3 obtains is added in pot again, at the same be added milk, sauerkraut, green onion, ginger,
Garlic, illiciumverum, cassia bark, cardamom and tsaoko slow fire boil 1.5 hours, until taking the dish out of the pot to get fermented soya beans, salted or other wise sauce after sticky appropriateness of suffusing an exquisite fragrance all around
Chili oil.
Fermented soya beans, salted or other wise soy sauce capsicum made from the embodiment 1 does not black, does not paste coke, can keep for a long time, and nutritive value collocation is reasonable,
It with health effect, cuts and can press from both sides steamed bun, mix meal, cooking etc., also conveniently edible, take at any time, and is spicy soft, without dry peppery sense,
The nutritional ingredient of capsicum can be not only kept, and the essential nutritive value of raw material can be kept and looked good, smell good and taste good, more stimulates people
Appetite.
Implement 2
Raw material is chosen according to following weight parts
Rapeseed oil 2400g, capsicum 980g, fermented soya bean 1900g, sauerkraut 480g, milk 220g, sesame 26g, white sugar 140g, green onion
140g, ginger 110g, garlic 28g, illiciumverum 17g, cassia bark 17g, cardamom 13g, tsaoko 14g, vinegar 27g.
Step 1: pretreatment of raw material
After the screening of capsicum stalk, cleaning, boiling 38Min, it is spare that boiling moisture reaches 50%；
Fermented soya bean are done to dissipate, and it is spare to pick out the foreign matter other than fermented soya bean, sundries；
It is spare that sauerkraut is switched to uniform subtle fritter；
Step 2: frying
Vegetable seed oil temperature is heated to 287 DEG C in pot, capsicum is thrown in pot and is stirred evenly, capsicum is fried to seed gold
Yellow, input fermented soya bean, vinegar, sesame, white sugar, obtain semi-finished product fermented soya beans, salted or other wise soy sauce capsicum, wait for vegetable seed oil temperature be down to 142 DEG C it is off the pot；
Step 3: grinding
Semi-finished product fermented soya beans, salted or other wise soy sauce capsicum is milled to fine uniform particle with grinding butter machine after off the pot；The mesh number of the particle is 100
Mesh.
Step 4: tanning
The semi-finished product fermented soya beans, salted or other wise soy sauce capsicum that step 3 obtains is added in pot again, at the same be added milk, sauerkraut, green onion, ginger,
Garlic, illiciumverum, cassia bark, cardamom and tsaoko slow fire boil 1.8 hours, until taking the dish out of the pot to get fermented soya beans, salted or other wise sauce after sticky appropriateness of suffusing an exquisite fragrance all around
Chili oil.
Preserved black bean chilli paste does not black, does not paste coke made from the embodiment 2, can keep for a long time, and nutritive value collocation is reasonable,
It with health effect, cuts and can press from both sides steamed bun, mix meal, cooking etc., also conveniently edible, take at any time.
Implement 3
Raw material is chosen according to following weight parts
Rapeseed oil 2500g, capsicum 800g, fermented soya bean 1800g, sauerkraut 300g, milk 200g, sesame 20g, white sugar 140g, green onion
80g, ginger 75g, garlic 50g, illiciumverum 16g, cassia bark 16g, cardamom 12g, tsaoko 12g, vinegar 25g.
Step 1: pretreatment of raw material
After the screening of capsicum stalk, cleaning, boiling 33Min, it is spare that boiling moisture reaches 50%；
Fermented soya bean are done to dissipate, and it is spare to pick out the foreign matter other than fermented soya bean, sundries；
It is spare that sauerkraut is switched to uniform subtle fritter；
Step 2: frying
Vegetable seed oil temperature is heated to 279 DEG C in pot, capsicum is thrown in pot and is stirred evenly, capsicum is fried to seed gold
Yellow, input fermented soya bean, vinegar, sesame, white sugar, obtain semi-finished product fermented soya beans, salted or other wise soy sauce capsicum, wait for vegetable seed oil temperature be down to 132 DEG C it is off the pot；
Step 3: grinding
Semi-finished product fermented soya beans, salted or other wise soy sauce capsicum is milled to fine uniform particle with grinding butter machine after off the pot；The mesh number of the particle is 88
Mesh.
Step 4: tanning
The semi-finished product fermented soya beans, salted or other wise soy sauce capsicum that step 3 obtains is added in pot again, at the same be added milk, sauerkraut, green onion, ginger,
Garlic, illiciumverum, cassia bark, cardamom and tsaoko slow fire boil 1.1 hours, until taking the dish out of the pot to get fermented soya beans, salted or other wise sauce after sticky appropriateness of suffusing an exquisite fragrance all around
Chili oil.
Preserved black bean chilli paste is kept for a long time made from the embodiment 3, and nutritive value collocation is reasonable, has health effect, perfume (or spice)
It is peppery soft, without dry peppery sense, the nutritional ingredient of capsicum can be not only kept, and the essential nutritive value of raw material can be kept and color, smell and taste are all
Entirely, the appetite of people is more stimulated.
Above-described embodiment, only presently preferred embodiments of the present invention not are used for limiting the practical range of the present invention, thus it is all with
The equivalent variations that content described in the claims in the present invention is done should all be included within scope of the invention as claimed.
Claims (4)
1. a kind of flavor fermented soya beans, salted or other wise soy sauce capsicum, which is characterized in that be made of following raw material：23.5~26 parts of rapeseed oil, it is peppery
7.5~10 parts of green pepper, 15~20 parts of fermented soya bean, 4~5 parts of sauerkraut, 1.5~2.5 parts of milk, 0.15~0.3 part of sesame, white sugar 1~2
Part, 0.5~1.5 part of green onion, 0.6~1.2 part of ginger, 0.3~1 part of garlic, octagonal 0.15~0.20 part, cassia bark 0.15~0.18
Part, 0.1~0.15 part of cardamom, 0.1~0.15 part of tsaoko, 0.2~0.3 part of vinegar.
2. a kind of flavor fermented soya beans, salted or other wise soy sauce capsicum according to claim 1, which is characterized in that be made of following raw material：
25 parts of rapeseed oil, 8 parts of capsicum, 18 parts of fermented soya bean, 3 parts of sauerkraut, 2 parts of milk, 0.2 part of sesame, 1.4 parts of white sugar, 0.8 part of green onion, ginger
0.75 part, 0.5 part of garlic, 0.16 part octagonal, 0.16 part of cassia bark, 0.12 part of cardamom, 0.12 part of tsaoko, 0.25 part of vinegar.
3. a kind of preparation method of flavor fermented soya beans, salted or other wise soy sauce capsicum, which is characterized in that include the following steps：
Step 1: pretreatment of raw material
After the screening of capsicum stalk, cleaning, 30~40Min of boiling, it is spare that boiling moisture reaches 50%；
Fermented soya bean are done to dissipate, and it is spare to pick out the foreign matter other than fermented soya bean, sundries；
It is spare that sauerkraut is switched to uniform subtle fritter；
Step 2: frying
Vegetable seed oil temperature is heated to 270~290 DEG C in pot, capsicum is thrown in pot and is stirred evenly, capsicum is fried to seed
Golden yellow, input fermented soya bean, vinegar, sesame, white sugar, obtains semi-finished product fermented soya beans, salted or other wise soy sauce capsicum, waits for that vegetable seed oil temperature is down to 130~150 DEG C
It is off the pot；
Step 3: grinding
Semi-finished product fermented soya beans, salted or other wise soy sauce chilli oil is milled to fine uniform particle with grinding butter machine after off the pot；
Step 4: tanning
The semi-finished product soy sauce sauce cayenne that step 3 obtains is added in pot again, while milk, sauerkraut, green onion, ginger, big is added
Garlic, illiciumverum, cassia bark, cardamom and tsaoko slow fire boil 1~2 hour, until taking the dish out of the pot to get fermented soya beans, salted or other wise soy sauce after sticky appropriateness of suffusing an exquisite fragrance all around
Capsicum.
4. a kind of preparation method of flavor fermented soya beans, salted or other wise soy sauce capsicum according to claim 3, which is characterized in that in step 3,
The mesh number of the particle is 80~120 mesh.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810120492.6A CN108514099A (en) | 2018-02-07 | 2018-02-07 | A kind of flavor fermented soya beans, salted or other wise soy sauce capsicum and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810120492.6A CN108514099A (en) | 2018-02-07 | 2018-02-07 | A kind of flavor fermented soya beans, salted or other wise soy sauce capsicum and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984329A (en) * | 2019-05-08 | 2019-07-09 | 周口自然香食品科技有限公司 | A kind of capsicum sauce formulation and its process of preparing |
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938983A (en) * | 2015-06-08 | 2015-09-30 | 贵州隆喜食品有限责任公司 | Preparation method of oil cooked chili |
-
2018
- 2018-02-07 CN CN201810120492.6A patent/CN108514099A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938983A (en) * | 2015-06-08 | 2015-09-30 | 贵州隆喜食品有限责任公司 | Preparation method of oil cooked chili |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984329A (en) * | 2019-05-08 | 2019-07-09 | 周口自然香食品科技有限公司 | A kind of capsicum sauce formulation and its process of preparing |
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
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