CN108617967A - A kind of new approach of soya beans with distinctive flavour - Google Patents
A kind of new approach of soya beans with distinctive flavour Download PDFInfo
- Publication number
- CN108617967A CN108617967A CN201710176849.8A CN201710176849A CN108617967A CN 108617967 A CN108617967 A CN 108617967A CN 201710176849 A CN201710176849 A CN 201710176849A CN 108617967 A CN108617967 A CN 108617967A
- Authority
- CN
- China
- Prior art keywords
- bean
- radish
- pea
- peanut
- soya beans
- 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 7
- 235000019634 flavors Nutrition 0.000 title claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000012976 tarts Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process 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
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of way of soya beans with distinctive flavour, specific steps include (1) cleaning radish, peanut, bean or pea, (2) radish is cut, (3) boil soup, and (4) are cooling, (5) pickles, (6) storage etc., while no increase cost, passes through changing section traditional handicraft, so that marinated fermented soya bean keep traditional fresh perfume (or spice), preferably meet the taste of eater.
Description
Technical field
The present invention relates to field of food, a kind of especially way of Shandong fermented soya bean.
Background technology
Shandong fermented soya bean are a kind of deep daily breads liked by masses, have history for a long time, and have various
Way.People are groping how Shandong fermented soya bean to be made fresher perfume (or spice) always.Existing Shandong fermented soya bean in the prevalence of easy acid problem,
If fermented soya bean can be allowed to keep flavor, the taste of more people will necessarily be catered to.
Invention content
The present invention seeks to provide a kind of crisp and refreshing not sour method for production both having kept Shandong fermented soya bean for above-mentioned present situation.
The way of Shandong fermented soya bean provided by the present invention is：(1) clean, radish will be prepared, peanut, bean or pea clean up it is standby
With；
(2) soup is boiled, spices flavouring：2 pieces of cassia bark that is 1 piece octagonal, weighing 4 grams, 50, Chinese prickly ash, 7, ginger, spiceleaf 10,
It is sugar, cooking wine, fennel seeds, light soy sauce, a little, it is put into pot, then boil 10 minutes and close fire；
(3) it pickles, washed radish, peanut, bean or pea is put into cylinder, wine is poured into, seal.
(4) it stores, the fermented soya bean good by cylinder is sealed are positioned over shady place 10 days.
As an improvement, being put into sugar neutralizes tart flavour.As a further improvement, there is no tart flavours for Shandong fermented soya bean.
Compared with existing way, by the method for the invention, while no increase cost, pass through changing section tradition
Technique so that the fermented soya bean made are crisp and refreshing, and its holding can be allowed not sour, preferably meet the taste of eater.
Specific implementation mode
Embodiment one：(1) it cleans, 10 jin of strippings and slicings of radish, 5 jin of peanut, 5 jin of bean or pea will be prepared, cleaned up spare；
(2) soup is boiled, spices flavouring：2 pieces of cassia bark that is 1 piece octagonal, weighing 4 grams, 50, Chinese prickly ash, 7, ginger, spiceleaf 10,
It is sugar, cooking wine, fennel seeds, light soy sauce, a little, it is put into pot, then boil 10 minutes and close fire；
(3) it pickles, washed radish, peanut, the bean or pea cut is put into cylinder, wine is poured into, are sealed.
(4) it stores, the fermented soya bean good by cylinder is sealed are positioned over shady place 10 days.
Claims (1)
1. a kind of way of soya beans with distinctive flavour, it is characterized in that carrying out by the following method：
（1）Cleaning, radish will be prepared, peanut, bean or pea clean up it is spare；
（2）Soup is boiled, spices flavouring：2 pieces of cassia bark that is 1 piece octagonal, weighing 4 grams, 50, Chinese prickly ash, 7, ginger, spiceleaf 10,
It is sugar, cooking wine, fennel seeds, light soy sauce, a little, it is put into pot, then boil 10 minutes and close fire；
（3）It is marinated, washed radish, peanut, bean or pea are put into cylinder, wine is poured into, are sealed；
（4）Storage, the fermented soya bean good by cylinder is sealed are positioned over shady place 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710176849.8A CN108617967A (en) | 2017-03-23 | 2017-03-23 | A kind of new approach of soya beans with distinctive flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710176849.8A CN108617967A (en) | 2017-03-23 | 2017-03-23 | A kind of new approach of soya beans with distinctive flavour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108617967A true CN108617967A (en) | 2018-10-09 |
Family
ID=63707231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710176849.8A Pending CN108617967A (en) | 2017-03-23 | 2017-03-23 | A kind of new approach of soya beans with distinctive flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108617967A (en) |
-
2017
- 2017-03-23 CN CN201710176849.8A patent/CN108617967A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102406150A (en) | Hot pot flavoring and preparation method thereof | |
| CN103829218A (en) | Formula of cool and refreshing hotpot condiment and preparation method thereof | |
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| CN105077085A (en) | Processing technology of pungent and spicy sweet potato stripes | |
| CN102871138A (en) | Method for making stewed pork with brown sauce | |
| KR101181965B1 (en) | Manufacturing method of low salinity toenjang | |
| KR20110102584A (en) | Process for the preparation of meat stock for meat noodles using backbone and meat noodles containing same | |
| CN101554239A (en) | Preparation method of oil-flowout spicy tea boiled eggs | |
| CN101711588A (en) | Method for cooking old duck soup | |
| CN108617967A (en) | A kind of new approach of soya beans with distinctive flavour | |
| KR20160050289A (en) | Method for making doenjang with lotus | |
| CN101427813A (en) | Process for preparing food | |
| CN103907863B (en) | A kind of production technology of hot millet | |
| CN101715971A (en) | Method for preparing dry-fried duck head | |
| CN109043422A (en) | A kind of pickled cabbage salting method | |
| CN104013003A (en) | Bagged honey shredded pork with garlic sauce and preparation method thereof | |
| CN104770697A (en) | Pickled pepper and making method thereof | |
| CN103404819A (en) | Nutritive delicious Sichuan style pickle and preparation method thereof | |
| CN108936504A (en) | A kind of preparation method of chafing dish bone soup | |
| CN104738535A (en) | Featured fried sauce production method | |
| CN103393080A (en) | Sipunculus nudus sauce food and manufacturing method thereof | |
| CN108617976A (en) | A kind of way of flavorful trotter | |
| CN103549305A (en) | Preparation method for soybean sprout pickles | |
| CN108125210A (en) | A kind of fresh water alec and its processing method | |
| CN108244509A (en) | A kind of spicy liver and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181009 |
|
| WD01 | Invention patent application deemed withdrawn after publication |