CN110916161A - Processing method of tempeh garlic chilli sauce - Google Patents
Processing method of tempeh garlic chilli sauce Download PDFInfo
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- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- ZQSIJRDFPHDXIC-UHFFFAOYSA-N daidzein Chemical compound C1=CC(O)=CC=C1C1=COC2=CC(O)=CC=C2C1=O ZQSIJRDFPHDXIC-UHFFFAOYSA-N 0.000 description 2
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- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
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- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 1
- 229940045109 genistein Drugs 0.000 description 1
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
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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
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of tempeh garlic chilli sauce, which comprises the following steps: 1) preparing garlic pulp; 2) preparing chili slurry; 3) preparing tempeh fermented soybean slurry; 4) preparing a blending slurry; 5) preparing the tempeh garlic chilli sauce. The invention utilizes the method of combining nano processing and microwave sterilization to prepare the tempeh garlic chilli sauce product, can improve the absorption of human bodies to various nutrient components in the product, improves the sensory quality and the flavor of the product, and has good sterilization, bowel clearing and heart health care functions. The invention optimizes the product formula in the blending process, so that the tempeh garlic chilli sauce product not only has uniform and consistent yellow brown appearance, but also has smooth and delicious taste, has light special garlic faint scent, is easy to be accepted by consumers, is beneficial to promoting appetite of people and improving the eating amount of soybean and garlic.
Description
Technical Field
The invention relates to a processing method of tempeh garlic chilli sauce, belonging to the technical field of food processing.
Background
Tempeh (Tempeh) is a product with soybean as matrix, and the food fermented by Tempeh has rich contents of nicotinic acid, riboflavin, vitamin B6, and vitamin B12. According to the world statistics of 2017, about 4 hundred million people are vegetarian food connoisseurs all over the world, about 5000 million people are vegetarian food connotations only in China, and the percentage of the vegetarian food connotations is 4-5%; an eighth global diabetes overview published by IDF in 2017 shows that 1 of 11 adults worldwide suffer from diabetes, with 4.25 billion patients, 1000 more than 2015. By 2045, this figure increased to 6.29 billion, whereas in 2017 Chinese (1.144 billion) diabetics were the first to live globally. Therefore, the tempeh health-care product with higher-quality strains and more mature fermentation processes has a wide market. But the market sale of the tempeh garlic sauce is not seen at present.
The garlic belongs to the allium plant of the liliaceae, is a seasoning which is widely popular with the public and has high nutritive value and medical value, and the bulb part of the garlic contains abundant garlicin, garlic superoxide dismutase (SOD), organic germanium, organic selenium, enzymes, saccharides, proteins, vitamins, fat, calcium, phosphorus, iron and other mineral elements. In addition, garlic and garlic products have the effects of killing bacteria, preventing arteriosclerosis, preventing platelet aggregation, resisting diabetes, improving the immunity of the organism and the like.
Capsicum is a plant of the genus Capsicum of the family Solanaceae. The reason why capsicum is spicy is that capsicin is contained, and capsaicin and other components are generally present in capsicum at the same time. The chilli red pigment is a natural carotenoid extracted from chilli peel (meat), and the garlic sauce processed from chilli and garlic has unique taste, soft peppery taste, no garlic taste after eating, and certain health care effect. Therefore, the garlic and chili sauce is popular with consumers and has wide development prospect.
The southeast Asia consumes about 300 million tons of garlic every year, and China consumes less garlic products every year, thereby restricting the development of the garlic market.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the processing method of the tempeh garlic chilli sauce, and the tempeh garlic chilli sauce obtained by the processing method is rich in nutrition, smooth in taste and unique in garlic flavor.
In order to achieve the purpose, the processing method of the tempeh garlic chilli sauce adopted by the invention comprises the following steps in parts by weight:
1) preparing garlic slurry: selecting 1000 parts of 800-plus-one garlic, peeling, carrying out composite precooking and soaking, and carrying out coarse crushing treatment to prepare garlic slurry;
2) preparing chili slurry: selecting 180-200 parts of pepper, cleaning, and coarsely crushing to prepare pepper slurry;
3) preparing tempeh fermented soybean slurry: selecting 200-300 parts of soybeans, cleaning, soaking, cleaning, cooking, cooling, inoculating and fermenting to prepare tempeh fermented soya beans, and adding water and coarsely crushing to prepare tempeh fermented soya bean slurry;
4) preparing blending slurry: weighing the garlic slurry prepared in the step 1), the chili slurry prepared in the step 2) and the tempeh fermented soya bean slurry prepared in the step 3), adding 70-90 parts of table salt, 20-30 parts of edible vegetable oil, 20-30 parts of maltodextrin, 20-30 parts of sucrose, 1-3 parts of paprika powder, 20-50 parts of monosodium glutamate, 10-20 parts of table vinegar and 1-3 parts of xanthan gum, and mixing to obtain a blended slurry;
5) preparing the tempeh garlic chilli sauce: adding water to dilute the prepared slurry into 3000-3200 parts, and performing colloid mill micro-grinding, nano-processing, concentration, packaging and microwave sterilization treatment to prepare the tempeh garlic chilli sauce.
As an improvement, in the step 1), the garlic is cleaned by clear water, manually peeled, the peeled garlic is put into hot water with the temperature of 100 ℃ for pre-boiling and sterilization for 20s, and after cooling, the garlic is coarsely crushed by a beater to prepare garlic pulp.
As an improvement, in the step 2), the selected peppers are washed by tap water and coarsely crushed by a beater to prepare pepper pulp.
As an improvement, in the step 3), the selected soybeans are cleaned by clear water, soaked for 6 hours, cleaned, steamed for 40min, cooled at normal temperature, inoculated with tempeh bacteria with the mass of 0.5-2.0% of that of the soybeans, and fermented at 30-40 ℃ for 12 hours to prepare tempeh fermented soya beans; then 500 portions of 1500 portions of water are added and crushed by a beater to prepare the tempeh fermented soybean pulp.
In the step 5), the diluted blended slurry is subjected to colloid mill micro-crushing, nano-processing treatment in a 600-1200MPa homogenizer, vacuum concentration to 2000 parts under the conditions of-0.08 MPa and 70 ℃, packaging and sealing by a composite plastic bag and microwave sterilization treatment, so as to prepare the Tianbei garlic chili sauce.
Compared with the prior art, the invention has the beneficial effects that:
(1) the invention utilizes the method of combining nano processing and microwave sterilization to prepare the tempeh garlic chilli sauce product, can improve the absorption of human bodies to various nutrient components in the product, improves the sensory quality and the flavor of the product, and has good sterilization, bowel clearing and heart health care functions.
(2) The invention optimizes the product formula in the blending process, so that the tempeh garlic chilli sauce product not only has uniform and consistent yellow brown appearance, but also has smooth and delicious taste, has light special garlic faint scent, is easy to be accepted by consumers, is beneficial to promoting appetite of people and improving the eating amount of soybean and garlic.
(3) The tempeh garlic chilli sauce produced by the method of the invention can save more than 50% of sterilization energy per ton of products.
(4) The product of the invention can replace fresh vegetables to supplement nutrition for people in areas or seasons with insufficient vegetables.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood, however, that the description herein of specific embodiments is only intended to illustrate the invention and not to limit the scope of the invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and the terms used herein in the specification of the present invention are for the purpose of describing particular embodiments only and are not intended to limit the present invention.
Example 1
A processing method of tempeh garlic chilli sauce comprises the following steps:
1) preparing garlic slurry: selecting 1000g garlic, cleaning with clear water, manually peeling, blanching and sterilizing the peeled garlic in 100 deg.C hot water for 20s, cooling, and coarsely pulverizing with a beater to obtain garlic pulp;
2) preparing chili slurry: selecting 180g of pepper, washing with tap water, and coarsely crushing with a beater to prepare pepper pulp;
3) preparing tempeh fermented soybean slurry: selecting 200g soybean, cleaning with clear water, soaking for 6 hr, cleaning, steaming for 40min, cooling at room temperature, inoculating 1g tempeh bacteria, fermenting at 30 deg.C for 12 hr, and making tempeh fermented soybean; adding 800g of water, and crushing by a beater to prepare tempeh fermented soybean pulp;
4) preparing blending slurry: weighing the garlic slurry prepared in the step 1), the chili slurry prepared in the step 2) and the tempeh fermented soya bean slurry prepared in the step 3), adding 80g of table salt, 20g of edible vegetable oil, 20g of maltodextrin, 30g of cane sugar, 2g of paprika powder, 50g of monosodium glutamate, 10g of table vinegar and 2g of xanthan gum, and mixing to obtain a blended slurry;
5) preparing the tempeh garlic chilli sauce: diluting the prepared slurry with water to 3200g, grinding with colloid mill, processing in 1000MPa homogenizer, vacuum concentrating at-0.08 MPa and 70 deg.C to 2000g, packaging with composite plastic bag, sealing, and sterilizing with microwave to obtain Bulbus Allii thick chilli sauce.
Example 2
A processing method of tempeh garlic chilli sauce comprises the following steps:
1) preparing garlic slurry: selecting 800g of garlic, cleaning with clear water, manually peeling, blanching and sterilizing the peeled garlic in hot water of 100 ℃ for 20s, cooling, and coarsely crushing by a beater to prepare garlic pulp;
2) preparing chili slurry: selecting 180g of pepper, washing with tap water, and coarsely crushing with a beater to prepare pepper pulp;
3) preparing tempeh fermented soybean slurry: selecting 250g soybean, cleaning with clear water, soaking for 6 hr, cleaning, steaming for 40min, cooling at room temperature, inoculating 4g tempeh bacteria, fermenting at 35 deg.C for 12 hr, and making tempeh fermented soybean; adding 1200g of water, and crushing by a beater to prepare tempeh fermented soybean pulp;
4) preparing blending slurry: weighing the garlic slurry prepared in the step 1), the chili slurry prepared in the step 2) and the tempeh fermented soya bean slurry prepared in the step 3), adding 85g of table salt, 25g of edible vegetable oil, 20g of maltodextrin, 20g of cane sugar, 2g of paprika powder, 35g of monosodium glutamate, 18g of table vinegar and 2g of xanthan gum, and mixing to obtain a blended slurry;
5) preparing the tempeh garlic chilli sauce: diluting the prepared slurry with water to 3200g, grinding with colloid mill, processing in 600MPa homogenizer, vacuum concentrating at-0.08 MPa and 70 deg.C to 2000g, packaging with composite plastic bag, sealing, and sterilizing with microwave to obtain Bulbus Allii thick chilli sauce.
Example 3
A processing method of tempeh garlic chilli sauce comprises the following steps:
1) preparing garlic slurry: selecting 900g garlic, cleaning with clear water, manually peeling, blanching and sterilizing the peeled garlic in 100 deg.C hot water for 20s, cooling, and coarsely pulverizing with a beater to obtain garlic pulp;
2) preparing chili slurry: selecting 200g of pepper, washing with tap water, and coarsely crushing with a beater to prepare pepper pulp;
3) preparing tempeh fermented soybean slurry: selecting 300g soybean, cleaning with clear water, soaking for 6h, cleaning, steaming for 40min, cooling at normal temperature, inoculating 3.6g tempeh bacteria, fermenting at 40 deg.C for 12h, and making tempeh fermented soybean; adding 1300g of water, and pulverizing with a beater to obtain tempeh fermented soybean slurry;
4) preparing blending slurry: weighing the garlic slurry prepared in the step 1), the chili slurry prepared in the step 2) and the tempeh fermented soya bean slurry prepared in the step 3), adding 70g of table salt, 30g of edible vegetable oil, 30g of maltodextrin, 30g of cane sugar, 2g of paprika powder, 20g of monosodium glutamate, 10g of table vinegar and 2g of xanthan gum, and mixing to obtain a blended slurry;
5) preparing the tempeh garlic chilli sauce: diluting the prepared slurry with water to 3200g, grinding with colloid mill, processing in 1000MPa homogenizer, vacuum concentrating at-0.08 MPa and 70 deg.C to 2000g, packaging with composite plastic bag, sealing, and sterilizing with microwave to obtain Bulbus Allii thick chilli sauce.
Taking the tempeh garlic chili sauce prepared in the embodiment 1 of the invention as an example, the measurement results of part of the nutritional ingredients are specifically shown in the following table 1.
TABLE 1 nutritional ingredients of tempeh garlic chili sauce prepared by the invention
| Name (R) | Content (wt.) |
| Amount of thallus of tempeh | 181.5532mg/g |
| Moisture content | 53.16g/100g |
| Amino acid nitrogen | 0.5728g/100g |
| Daidzein | 0.8901μg/g |
| Genistein | 1.1274μg/g |
The invention utilizes the method of combining nano processing and microwave sterilization to prepare the tempeh garlic chilli sauce product, can improve the absorption of human bodies to various nutrient components in the product, improves the sensory quality and the flavor of the product, and has good sterilization, bowel clearing and heart health care functions.
The invention optimizes the product formula in the blending process, so that the tempeh garlic chilli sauce product not only has uniform and consistent yellow brown appearance, but also has smooth and delicious taste, has light special garlic faint scent, is easy to be accepted by consumers, is beneficial to promoting appetite of people and improving the eating amount of soybean and garlic.
The tempeh garlic chilli sauce produced by the method of the invention can save more than 50% of sterilization energy per ton of products. The product of the invention can replace fresh vegetables to supplement nutrition for people in areas or seasons with insufficient vegetables.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. A processing method of tempeh garlic chilli sauce is characterized by comprising the following steps in parts by weight:
1) preparing garlic slurry: selecting 1000 parts of 800-plus-one garlic, peeling, carrying out composite precooking and soaking, and carrying out coarse crushing treatment to prepare garlic slurry;
2) preparing chili slurry: selecting 180-200 parts of pepper, cleaning, and coarsely crushing to prepare pepper slurry;
3) preparing tempeh fermented soybean slurry: selecting 200-300 parts of soybeans, cleaning, soaking, cleaning, cooking, cooling, inoculating and fermenting to prepare tempeh fermented soya beans, and adding water and coarsely crushing to prepare tempeh fermented soya bean slurry;
4) preparing blending slurry: weighing the garlic slurry prepared in the step 1), the chili slurry prepared in the step 2) and the tempeh fermented soya bean slurry prepared in the step 3), adding 70-90 parts of table salt, 20-30 parts of edible vegetable oil, 20-30 parts of maltodextrin, 20-30 parts of sucrose, 1-3 parts of paprika powder, 20-50 parts of monosodium glutamate, 10-20 parts of table vinegar and 1-3 parts of xanthan gum, and mixing to obtain a blended slurry;
5) preparing the tempeh garlic chilli sauce: adding water to dilute the prepared slurry into 3000-3200 parts, and performing colloid mill micro-grinding, nano-processing, concentration, packaging and microwave sterilization treatment to prepare the tempeh garlic chilli sauce.
2. The processing method of tempeh garlic chili sauce as claimed in claim 1, wherein in the step 1), garlic is washed with clean water, peeled manually, the peeled garlic is put into hot water of 100 ℃ for pre-boiling and sterilization for 20s, and after cooling, the garlic is coarsely crushed by a beater to prepare garlic pulp.
3. The processing method of tempeh garlic chili sauce as claimed in claim 1, wherein in the step 2), the selected peppers are washed by tap water and coarsely crushed by a beater to prepare pepper paste.
4. The processing method of tempeh garlic chilli sauce as claimed in claim 1, wherein in the step 3), the selected soybeans are cleaned with clear water, soaked for 6 hours, cleaned, steamed for 40min, cooled at normal temperature, inoculated with tempeh bacteria with the mass of 0.5-2.0% of that of the soybeans, fermented at 30-40 ℃ for 12 hours to prepare tempeh lobster sauce; then 500 portions of 1500 portions of water are added and crushed by a beater to prepare the tempeh fermented soybean pulp.
5. The processing method of Tianbei garlic chilli sauce as claimed in claim 1, wherein in the step 5), the diluted mixed slurry is ground by colloid mill, nano-processed by a homogenizer with 600-1200MPa, vacuum-concentrated to 2000 parts under-0.08 MPa and 70 ℃, packaged and sealed by compound plastic bags and sterilized by microwave to obtain Tianbei garlic chilli sauce.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2022243878A3 (en) * | 2021-05-19 | 2023-01-12 | Leong Angeline | Methods for using tempeh/tempe in food products |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475978A (en) * | 2015-12-11 | 2016-04-13 | 徐州工程学院 | Production method of garlic seasoning paste |
| CN106307462A (en) * | 2016-08-11 | 2017-01-11 | 长沙老豆食品有限公司 | Fermented soybean chili sauce and preparation technology thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475978A (en) * | 2015-12-11 | 2016-04-13 | 徐州工程学院 | Production method of garlic seasoning paste |
| CN106307462A (en) * | 2016-08-11 | 2017-01-11 | 长沙老豆食品有限公司 | Fermented soybean chili sauce and preparation technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022243878A3 (en) * | 2021-05-19 | 2023-01-12 | Leong Angeline | Methods for using tempeh/tempe in food products |
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