CN111011734A - Flavored fermented soybean sauce and preparation method thereof - Google Patents
Flavored fermented soybean sauce and preparation method thereof Download PDFInfo
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- CN111011734A CN111011734A CN201911178772.3A CN201911178772A CN111011734A CN 111011734 A CN111011734 A CN 111011734A CN 201911178772 A CN201911178772 A CN 201911178772A CN 111011734 A CN111011734 A CN 111011734A
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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
- 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
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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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a preparation method of flavor fermented soya bean sauce, which comprises the following steps of 1) uniformly stirring rice wine, salt, chicken essence and fermented soya beans, and sealing and storing for 6-20 hours to obtain pickled fermented soya beans; 2) frying chopped peanut, chopped scallion, chopped ginger, chopped garlic and sesame for the first time by using hot oil, then putting the pickled fermented soya beans in the step 1), mixing, frying for the second time, cooling to room temperature, and storing for 24-48 hours in a sealed manner to obtain the flavored fermented soya bean paste. In addition, the invention also provides the flavor fermented soybean paste produced by using the preparation method of the flavor fermented soybean paste. The flavor fermented soya bean sauce provided by the invention is simple in production process and short in production period. Most importantly, the product has rich taste and smooth mouthfeel, and effectively covers the bitter and astringent taste and beany flavor of the fermented soya beans in the fermentation process.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a flavored fermented soybean sauce and a preparation method thereof.
Background
Since ancient times, China is a food kingdom, and the function of various seasonings cannot be left for many cooks. The fermented soybean sauce is taken as a seasoning of traditional special fermented bean products in China, and is popular among thousands of households like soy sauce and vinegar. Fermented soybeans are generally fermented with black beans or soybeans through a series of molds to decompose proteins therein, thereby producing products having unique flavors. The fermented soya bean sauce is a necessary product for cooking and eating because of being salty and delicious, unique in taste and rich in nutrition.
However, fermented soybeans often have beany flavor and poor taste during the production and fermentation processes. Pungency is often used in the market to mask beany flavors, but this is a nuisance for people who do not eat pungency. Therefore, there is a need to develop new fermented soybean formulas and methods for preparing the same, so as to meet the special requirements of different people for fermented soybean paste and improve the quality of fermented soybean products.
Disclosure of Invention
The invention aims to solve the technical problem of providing a flavor fermented soya bean sauce and a preparation method thereof, and aims to solve the problems that the existing fermented soya bean sauce has single taste and cannot meet the market demand.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a preparation method of flavored fermented soybean paste comprises the following steps:
1) uniformly stirring rice wine, salt, chicken essence and fermented soya beans, and sealing and storing for 6-20 hours to obtain pickled fermented soya beans;
2) frying chopped peanut, chopped scallion, chopped ginger, chopped garlic and sesame for the first time by using hot oil, then putting the pickled fermented soya beans in the step 1), mixing, frying for the second time, cooling to room temperature, and storing for 24-48 hours in a sealed manner to obtain the flavored fermented soya bean paste.
On the basis of the technical scheme, the invention can further have the following specific selection or optimized selection.
Specifically, in the step 1), by weight, 1-5 parts of rice wine, 1-2 parts of salt, 0.5-1 part of chicken essence and 10-20 parts of fermented soya beans are used.
Specifically, in the step 1), by weight, 1-2 parts of the chopped peanuts, 0.5-1 part of the chopped scallion pieces, 0.5-1 part of the chopped ginger, 0.5-1 part of the chopped garlic, 1-2 parts of the white sesame seeds and 2-4 parts of the hot oil are counted.
Preferably, the hot oil is prepared by mixing lard oil and rapeseed oil.
Further, by weight, 1-2 parts of lard oil and 1-2 parts of rapeseed oil.
Preferably, 1-2 parts of diced shiitake mushrooms are added during the first stir-frying in the step 2).
Preferably, 1-2 parts of chili powder is added during the first stir-frying in the step 2).
In addition, the invention also provides the flavor fermented soybean paste produced by using the preparation method of the flavor fermented soybean paste.
The fermented soya beans are selected from the existing products, preferably the fermented soya beans from yellow Yao, and the products are uniform in particle, black and bright, and fragrant in fermented soya bean.
Compared with the prior art, the invention has the beneficial effects that: the flavor fermented soya bean sauce provided by the application is characterized in that the fermented soya beans are pickled in an earlier stage by adopting seasonings, and fermentation components, sugar and alcohol components contained in the rice wine can be fully soaked in the fermented soya beans, so that the effect of removing beany flavor is achieved. The edible oil and flavoring agent can give full play to the flavor of the oil, thereby covering the bitter taste of fermented soya beans. The lard oil and the rapeseed oil are added, and the lard oil and the rapeseed oil collide with the scallion, the ginger and the garlic at high temperature to generate strong fragrance, so that the flavor fermented soya bean sauce has better and smooth mouthfeel, better and rich taste and layering sense. The flavor fermented soya bean sauce provided by the invention is simple in production process and short in production period. Most importantly, the product has rich taste and smooth mouthfeel, and effectively covers the bitter and astringent taste and beany flavor of the fermented soya beans in the fermentation process. In addition, in order to meet the requirements of different eaters, food materials such as mushrooms and hot peppers can be added according to different preferences, so that the special taste is achieved, and the eating habits of different users are met.
Detailed Description
For better understanding of the present invention, the following examples are given for further illustration of the present invention, but the present invention is not limited to the following examples.
A preparation method of flavored fermented soybean paste comprises the following steps:
1) uniformly stirring rice wine, salt, chicken essence and fermented soya beans, and sealing and storing for 6-20 hours to obtain pickled fermented soya beans;
2) frying chopped peanut, chopped scallion, chopped ginger, chopped garlic and sesame for the first time by using hot oil, then putting the pickled fermented soya beans in the step 1), mixing, frying for the second time, cooling to room temperature, and storing for 24-48 hours in a sealed manner to obtain the flavored fermented soya bean paste.
On the basis of the technical scheme, the invention can further have the following specific selection or optimized selection.
Specifically, in the step 1), by weight, 1-5 parts of rice wine, 1-2 parts of salt, 0.5-1 part of chicken essence and 10-20 parts of fermented soya beans are used.
Specifically, in the step 1), by weight, 1-2 parts of the chopped peanuts, 0.5-1 part of the chopped scallion pieces, 0.5-1 part of the chopped ginger, 0.5-1 part of the chopped garlic, 1-2 parts of the white sesame seeds and 2-4 parts of the hot oil are counted.
Preferably, the hot oil is prepared by mixing lard oil and rapeseed oil.
Further, by weight, 1-2 parts of lard oil and 1-2 parts of rapeseed oil.
Preferably, 1-2 parts of diced shiitake mushrooms are added during the first stir-frying in the step 2).
Preferably, 1-2 parts of chili powder is added during the first stir-frying in the step 2).
In addition, the invention also provides the flavor fermented soybean paste produced by using the preparation method of the flavor fermented soybean paste.
Example 1:
the invention provides a preparation method of fermented soya bean sauce, which comprises the following steps:
1) uniformly stirring 5 parts of rice wine, 2 parts of salt, 1 part of chicken essence and 20 parts of fermented soya beans together in parts by weight, and sealing and storing for 6-20 hours to obtain pickled fermented soya beans;
2) according to the weight parts, 2 parts of chopped peanuts, 1 part of chopped scallion pieces, 1 part of chopped ginger, 1 part of chopped garlic and 2 parts of white sesame seeds are stir-fried for the first time at high temperature by using 4 parts of hot oil, the stir-frying is carried out for about 3 minutes until the chopped scallion pieces change color, the fragrance is emitted, then the pickled black beans in the step 1) are poured into the pickled black beans to continue stir-fry for the second time, the stir-frying is continued for 5-10 minutes, the fire is shut down, the cooling is carried out to the room temperature, and the sealed storage is carried out for 24.
Wherein the hot oil is prepared from 2 parts of lard oil and 2 parts of rapeseed oil by weight.
The obtained flavor fermented soybean sauce has moderate salinity, is suitable for both the old and the young, is not added with any additive, and is pure natural and rich in nutrition.
Example 2:
the invention provides a preparation method of fermented soya bean sauce, which comprises the following steps:
1) uniformly stirring 1 part of rice wine, 1 part of salt, 0.5 part of chicken essence and 10 parts of fermented soya beans together in parts by weight, and sealing and storing for 6-20 hours to obtain pickled fermented soya beans;
2) 1 part of chopped peanuts, 0.5 part of chopped scallion pieces, 0.5 part of chopped ginger, 0.5 part of chopped garlic, 1 part of white sesame and 2 parts of mushrooms are stir-fried for the first time at high temperature by using 3 parts of hot oil, the stir-frying is carried out for about 2 minutes until the chopped scallion pieces change color, the fragrance is drifted out, then the pickled lobster sauce is poured into the step 1) to continue to stir-fry for the second time, the fire is turned off after the stir-frying is continued for 10 minutes, the cooling is carried out to the room temperature, and the sealing and the storage are carried out for 24 to 48 hours, so.
Wherein the hot oil is prepared from 2 parts of lard oil and 1 part of rapeseed oil by weight.
The obtained flavor mushroom black bean sauce is unique in flavor, fresh and aromatic, free of any additive and pure natural and rich in nutrition.
Example 3:
the invention provides a preparation method of fermented soya bean sauce, which comprises the following steps:
1) uniformly stirring 3 parts of rice wine, 1 part of salt, 1 part of chicken essence and 15 parts of fermented soya beans together in parts by weight, and sealing and storing for 20 hours to obtain pickled fermented soya beans;
2) 1 part of chopped peanuts, 0.8 part of chopped scallion pieces, 0.6 part of chopped ginger, 0.7 part of chopped garlic, 2 parts of white sesame seeds and 2 parts of hot pepper are stir-fried for the first time at high temperature by using 2 parts of hot oil, the stir-frying is carried out for about 2 minutes until the chopped scallion pieces change color, the fragrance is drifted out, the pickled lobster sauce is poured into the pickled lobster sauce obtained in the step 1) to continue to stir-fry for the second time, the fire is turned off after the stir-frying is continued for 10 minutes, the cooling is carried out to the room temperature, and the sealing and the storage are carried.
Wherein the hot oil is prepared from 1 part of lard oil and 1 part of rapeseed oil in parts by weight.
The obtained spicy fermented soya bean sauce has unique flavor, is spicy, fresh and fragrant, is not added with any additive, and is purely natural and rich in nutrition. The local flavor fermented soya bean sauce is more suitable for people who like to eat spicy flavor.
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, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. The preparation method of the flavored fermented soybean paste is characterized by comprising the following steps of:
1) uniformly stirring rice wine, salt, chicken essence and fermented soya beans, and sealing and storing for 6-20 hours to obtain pickled fermented soya beans;
2) frying chopped peanut, chopped scallion, chopped ginger, chopped garlic and sesame for the first time by using hot oil, then putting the pickled fermented soya beans in the step 1), mixing, frying for the second time, cooling to room temperature, and storing for 24-48 hours in a sealed manner to obtain the flavored fermented soya bean paste.
2. The method of preparing a flavored fermented soybean paste according to claim 1, wherein: in the step 1), by weight, 1-5 parts of rice wine, 1-2 parts of salt, 0.5-1 part of chicken essence and 10-20 parts of fermented soya beans are counted.
3. The method of preparing a flavored fermented soybean paste according to claim 1, wherein: in the step 1), by weight, 1-2 parts of the crushed peanuts, 0.5-1 part of the chopped scallion pieces, 0.5-1 part of the chopped ginger, 0.5-1 part of the chopped garlic, 1-2 parts of the white sesame seeds and 2-4 parts of the hot oil.
4. The method of preparing a flavored fermented soybean paste according to claim 3, wherein: the hot oil is prepared by mixing lard oil and rapeseed oil.
5. The method of preparing a flavored fermented soybean paste according to claim 4, wherein: 1-2 parts of lard oil and 1-2 parts of rapeseed oil by weight.
6. The method of preparing a flavored fermented soybean paste according to any one of claims 1 to 5, wherein: and 2) during the first stir-frying in the step 2), 1-2 parts of diced shiitake mushrooms are added in parts by mass.
7. The method of preparing a flavored fermented soybean paste according to any one of claims 1 to 5, wherein: and 2) during the first stir-frying in the step 2), 1-2 parts of chili powder is added in parts by mass.
8. A flavor fermented soybean paste is characterized in that: which is produced using the method for preparing flavored fermented soybean paste according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911178772.3A CN111011734A (en) | 2019-11-27 | 2019-11-27 | Flavored fermented soybean sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911178772.3A CN111011734A (en) | 2019-11-27 | 2019-11-27 | Flavored fermented soybean sauce and preparation method thereof |
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| CN111011734A true CN111011734A (en) | 2020-04-17 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564417A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Flavor fermented soybean sauce |
| CN104738550A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Making method of special fermented soybean |
| CN105614706A (en) * | 2015-12-30 | 2016-06-01 | 梁全锐 | Preparing method for fermented soya bean sauce |
| CN105918871A (en) * | 2016-04-26 | 2016-09-07 | 广西智宝科技有限公司 | Phyllanthus emblica fermented soya bean sauce and making method thereof |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN106722801A (en) * | 2016-11-23 | 2017-05-31 | 贺州市杨晋记豆豉有限公司 | A kind of preserved black bean chilli paste and preparation method thereof |
| CN107853592A (en) * | 2017-11-28 | 2018-03-30 | 贺州市杨晋记豆豉有限公司 | A kind of garlic solvent fermented soya bean and preparation method thereof |
-
2019
- 2019-11-27 CN CN201911178772.3A patent/CN111011734A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564417A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Flavor fermented soybean sauce |
| CN104738550A (en) * | 2013-12-26 | 2015-07-01 | 青岛休闲食品有限公司 | Making method of special fermented soybean |
| CN105614706A (en) * | 2015-12-30 | 2016-06-01 | 梁全锐 | Preparing method for fermented soya bean sauce |
| CN105918871A (en) * | 2016-04-26 | 2016-09-07 | 广西智宝科技有限公司 | Phyllanthus emblica fermented soya bean sauce and making method thereof |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN106722801A (en) * | 2016-11-23 | 2017-05-31 | 贺州市杨晋记豆豉有限公司 | A kind of preserved black bean chilli paste and preparation method thereof |
| CN107853592A (en) * | 2017-11-28 | 2018-03-30 | 贺州市杨晋记豆豉有限公司 | A kind of garlic solvent fermented soya bean and preparation method thereof |
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