CN113068818A - Chili pepper walnut fermented soybean sauce and preparation method thereof - Google Patents
Chili pepper walnut fermented soybean sauce and preparation method thereof Download PDFInfo
- Publication number
- CN113068818A CN113068818A CN202110399553.9A CN202110399553A CN113068818A CN 113068818 A CN113068818 A CN 113068818A CN 202110399553 A CN202110399553 A CN 202110399553A CN 113068818 A CN113068818 A CN 113068818A
- Authority
- CN
- China
- Prior art keywords
- walnut
- pepper
- oil
- pot
- prepared
- 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
- 235000020234 walnut Nutrition 0.000 title claims abstract description 46
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 38
- 244000068988 Glycine max Species 0.000 title claims abstract description 35
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 35
- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims description 6
- 240000007049 Juglans regia Species 0.000 title abstract 5
- 235000002568 Capsicum frutescens Nutrition 0.000 title description 10
- 241001247145 Sebastes goodei Species 0.000 title description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 38
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 37
- 239000006002 Pepper Substances 0.000 claims abstract description 37
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 37
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 22
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 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 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 6
- 235000019774 Rice Bran oil Nutrition 0.000 claims abstract description 6
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 6
- 235000021279 black bean Nutrition 0.000 claims abstract description 6
- 239000002285 corn oil Substances 0.000 claims abstract description 6
- 235000005687 corn oil Nutrition 0.000 claims abstract description 6
- 239000000944 linseed oil Substances 0.000 claims abstract description 6
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000008165 rice bran oil Substances 0.000 claims abstract description 6
- 239000008170 walnut oil Substances 0.000 claims abstract description 6
- 241000758789 Juglans Species 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 241000758791 Juglandaceae Species 0.000 claims description 8
- 238000010304 firing Methods 0.000 claims description 7
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 10
- 244000203593 Piper nigrum Species 0.000 abstract description 28
- 235000019640 taste Nutrition 0.000 abstract description 16
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 244000131415 Zanthoxylum piperitum Species 0.000 abstract description 5
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000003921 oil Substances 0.000 abstract description 5
- 235000019198 oils Nutrition 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 abstract description 3
- 235000020660 omega-3 fatty acid Nutrition 0.000 abstract description 3
- 229940012843 omega-3 fatty acid Drugs 0.000 abstract description 3
- 235000020665 omega-6 fatty acid Nutrition 0.000 abstract description 3
- 229940033080 omega-6 fatty acid Drugs 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 9
- 210000000582 semen Anatomy 0.000 description 9
- 230000036528 appetite Effects 0.000 description 6
- 235000019789 appetite Nutrition 0.000 description 6
- 239000011573 trace mineral Substances 0.000 description 6
- 235000013619 trace mineral Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 241000345998 Calamus manan Species 0.000 description 3
- 239000002671 adjuvant Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000012950 rattan cane Nutrition 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- 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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pepper walnut black bean sauce which is prepared by mixing main materials and auxiliary materials in a weight ratio, wherein the main materials comprise blended edible oil with the content ratio of pepper, walnut, black bean and omega 3 fatty acid to omega 6 fatty acid being 1: 4; the auxiliary materials comprise white sugar, salt and spices; the spice is prepared from dried ginger powder, pepper powder and cinnamon (or cinnamon) powder; the 1:4 blending edible oil is prepared from corn oil, linseed oil, walnut oil and rice bran oil. The invention has simple preparation process, reasonable and scientific formula, unique taste and easy popularization, and contains various vitamins required by human bodies. The method adopts a low-temperature frying process of cooling oil in a cooling pot, namely, the zanthoxylum piperitum and the walnut are put into the oil to be mixed at normal temperature and then fried with slow fire at low temperature (120-140 ℃, commonly called as three or four compositions), thereby effectively protecting the comprehensive nutrition of the zanthoxylum piperitum, the walnut kernel, the fermented soya beans and the blended edible oil.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pepper walnut fermented soybean sauce and a preparation method thereof.
Background
The wheaten food is food mainly made of flour, different wheaten foods exist all over the world, Chinese pastry snacks have long history, different flavors and various varieties, and mainly comprise noodles, steamed bread, steamed rolls, fried bread sticks and the like. However, the provinces of China, which take the noodles as staple food, are not few, such as Shaanxi, Shanxi, Henan, and the like. In the process of eating for many years, the preparation method and the taste of the wheaten food are greatly improved, and the taste of the wheaten food is generally supplemented with chili or chili sauce as an auxiliary material, so that the taste of the wheaten food is greatly improved. Especially Shanxi noodles can be supplemented with oil-fried peppery seed as a regulator to improve the taste of the noodles.
With the improvement of living standard of people, the pursuit of taste and nutrition of food is stronger, so on the basis of the prior common chili or chili sauce, the invention provides a novel chili sauce with unique taste and nutrition for people to eat.
Disclosure of Invention
Aiming at the problems, the invention aims to provide the chilli walnut fermented soya bean sauce and the preparation method thereof, and the prepared chilli walnut fermented soya bean sauce has unique taste, can invigorate the stomach, increase the appetite and supplement nutrient elements required by a human body.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a pepper walnut fermented soya bean sauce is characterized in that: the seasoning is prepared by mixing a main material and an auxiliary material according to a weight ratio, wherein the main material comprises 10-12% of pepper, 5-10% of walnut, 20-25% of fermented soya beans and 48-56% of 1:4 blend edible oil, and the auxiliary material comprises 2-2.5% of white sugar, 1.5-2.5% of mature vinegar, 0.7-1.3% of monosodium glutamate, 1-1.2% of salt and 2.2-3.4% of spice.
Preferably, the 1:4 blend edible oil is prepared from the following raw materials in parts by weight: 70% of corn oil, 20% of linseed oil, 5% of walnut oil and 5% of rice bran oil.
Preferably, the spice is prepared from the following raw materials in parts by weight: 0.8-1.2% of dried ginger powder, 0.8-1.2% of paprika powder and 0.6-1% of cinnamon powder.
Preferably, the spice is prepared from the following raw materials in parts by weight: 0.8-1.2% of dried ginger powder, 0.8-1.2% of paprika powder and 0.6-1% of cinnamon powder.
A preparation method of a pepper walnut fermented soybean sauce comprises the following steps:
(1) crushing the pepper, pouring the crushed pepper into a frying pan (without firing), pouring the mixture into 1:4 blend edible oil, and uniformly stirring;
(2) stir-frying and stir-frying, when the temperature in the pot rises to 120-140 ℃, controlling the firepower to be low fire and stir-frying for 5-8 minutes;
(3) pouring the mature vinegar into a hot pot, and uniformly stirring;
(4) crushing walnuts, adding the crushed walnuts into a pot, keeping the temperature in the pot at 120-140 ℃, and stir-frying for 3-5 minutes;
(5) pouring fermented soya beans into a pot, pouring white sugar, salt, monosodium glutamate and spices into the pot, uniformly stirring, continuously keeping the temperature in the pot at 120-140 ℃, stir-frying for 5-8 minutes, and stopping heating and cooling to obtain the fermented soya beans.
Preferably, it is characterized in that: the crushing granularity of the pepper is 2-3mm, and the crushing granularity of the walnut is 3-5 mm.
The invention has the beneficial effects that:
the invention has the advantages of simple preparation process, reasonable and scientific formula, unique taste and easy popularization. The method adopts a low-temperature frying process of cooling oil in a cooling pot, namely, the zanthoxylum piperitum and the walnut are put into the oil to be mixed at normal temperature and then fried with slow fire at low temperature (120-140 ℃), thereby effectively protecting the nutrition of the zanthoxylum piperitum, the walnut kernel, the fermented soya beans and the blended edible oil and the natural fragrance of the four.
The added pepper is a good product in pepper, is called as the king of pepper, contains vitamin C and various nutritional ingredients, and can invigorate the stomach and increase the appetite after being eaten frequently. The added fermented soya beans are rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins, have good color, smell and taste and have certain health-care function. The added walnut kernel contains rich nutrients, each hundred grams of the walnut kernel contains 15 to 20 grams of protein and about 10 grams of carbohydrate, has more fat, contains various trace elements and mineral substances such as calcium, phosphorus, iron and the like which are necessary for a human body, and contains various vitamins such as carotene, riboflavin and the like, and is beneficial to the human body. The prepared 1:4 blending edible oil contains 1 part of fatty acid linolenic acid and 4 parts of linoleic acid, which are two kinds of fatty acids essential for human, can prevent various chronic diseases, and also contains 10-11% of omega 3 fatty acid and 40-45% of omega 6 fatty acid, and also contains trace elements required by many people, thus having better health care effect.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following further describes the technical solution of the present invention with reference to the embodiments.
Example one
A fructus Zanthoxyli and semen Juglandis sauce is prepared by mixing main material and adjuvant at a weight ratio, wherein the main material comprises 184g fructus Zanthoxyli, 115.2g semen Juglandis, 368g semen Sojae Preparatum, 832g 1:4 blend edible oil; the auxiliary materials comprise 36.8g of white sugar, 18.4g of salt, 35g of mature vinegar, 18g of monosodium glutamate and 44.8g of spices. The Zanthoxylum piperitum is a good product in Capsici fructus, is called as "the King of Capsici fructus", contains vitamin C and various nutritional ingredients, and can invigorate stomach and stimulate appetite after being eaten frequently. The added fermented soya beans are rich in protein, various amino acids, lactic acid, phosphorus, magnesium, calcium and various vitamins, have special fragrance, increase appetite and promote absorption; meanwhile, the fermented soya beans are a traditional Chinese medicine, and can prevent and treat wind-cold type cold, cold and fever, cold and heat headache, nasal obstruction and sneeze, abdominal pain and vomiting, fullness and stuffiness in chest and diaphragm, dysphoria in heart and other diseases. The added walnut kernel contains rich nutrients, each hundred grams of the walnut kernel contains 15 to 20 grams of protein and about 10 grams of carbohydrate, has more fat, contains various trace elements and mineral substances such as calcium, phosphorus, iron and the like which are necessary for a human body, and contains various vitamins such as carotene, riboflavin and the like, and is beneficial to the human body.
Wherein the spice comprises the following raw materials: 16g of dried ginger powder, 16g of rattan pepper powder and 12.8g of cassia powder;
the 1:4 blend edible oil is prepared from the following raw materials in parts by weight: 630g of corn oil, 180g of linseed oil, 45g of walnut oil and 45g of rice bran oil. The prepared 1:4 blending edible oil contains 1 part of fatty acid linolenic acid and 4 parts of linoleic acid, which are two kinds of fatty acids essential for human, can prevent various chronic diseases, and also contains 10-11% of omega 3 fatty acid and 40-45% of omega 6 fatty acid, and also contains trace elements required by many people, thus having better health care effect.
The preparation method of the pepper walnut fermented soybean sauce comprises the following steps:
(1) crushing the pepper (the crushing particle size is 2mm), pouring the crushed pepper into a frying pan (without firing), pouring the mixture into 1:4 blend edible oil, and uniformly stirring;
(2) stir-frying and stir-frying, when the temperature in the pot rises to 120 ℃, controlling the firepower to be low fire and stir-frying for 5 minutes;
(3) pouring the mature vinegar into a hot pot, and uniformly stirring;
(4) crushing walnut (the crushing particle size is 3mm), adding the crushed walnut into a pot, keeping the temperature in the pot at 120 ℃, and stir-frying for 3 minutes;
(5) pouring fermented soya beans into a pot, pouring white sugar, salt, monosodium glutamate and spices into the pot, stirring uniformly, continuously keeping the temperature in the pot, stir-frying for 5 minutes, turning off the fire and cooling to obtain the fermented soya beans.
Example two
A fructus Zanthoxyli and semen Juglandis sauce is prepared by mixing main materials and adjuvants at a weight ratio, wherein the main materials comprise 170g fructus Zanthoxyli, 128.5g semen Juglandis, 380g semen Sojae Preparatum, and 822g blend edible oil; 36.5g of auxiliary materials comprise white sugar, 17g of salt, 30g of mature vinegar, 15g of monosodium glutamate and 50g of spices;
wherein the spice comprises the following raw materials: 18g of dried ginger powder, 17g of rattan pepper powder and 15g of cinnamon powder;
the blended edible oil is prepared from the following raw oil in parts by weight: 630g of corn oil, 180g of linseed oil, 45g of walnut oil and 45g of rice bran oil.
The preparation method of the pepper walnut fermented soybean sauce comprises the following steps:
(1) crushing the pepper (the crushing granularity is 2.5mm), pouring the crushed pepper into a frying pan (without firing), pouring the mixture into 1:4 blend edible oil, and uniformly stirring;
(2) stir-frying and stirring the mixture by firing, controlling the fire power to stir for 7 minutes by slow fire when the temperature in the pot rises to 130 ℃;
(3) pouring the mature vinegar into a hot pot, and uniformly stirring;
(4) crushing walnuts (the crushing particle size is 4mm), adding the crushed walnuts into a pot, keeping the temperature in the pot at 130 ℃, and stir-frying for 4 minutes;
(5) pouring fermented soya beans into a pot, pouring white sugar, salt, monosodium glutamate and spices into the pot, stirring uniformly, continuously keeping the temperature in the pot, stir-frying for 7 minutes, turning off the fire and cooling to obtain the fermented soya beans.
EXAMPLE III
A fructus Zanthoxyli and semen Juglandis sauce is prepared by mixing main materials and adjuvants at a weight ratio, wherein the main materials comprise 190g fructus Zanthoxyli, 130g semen Juglandis, 370g semen Sojae Preparatum, and 810g blend edible oil; the auxiliary materials comprise 35g of white sugar, 18g of salt, 32g of mature vinegar, 14g of monosodium glutamate and 47g of spices;
wherein the spice comprises the following raw materials: 15g of dried ginger powder, 16g of rattan pepper powder and 16g of cassia powder;
the blended edible oil is prepared from the following raw materials in parts by weight: 665g of corn oil, 190g of linseed oil, 47.5g of walnut oil and 47.5g of rice bran oil.
The preparation method of the pepper walnut fermented soybean sauce comprises the following steps:
(1) crushing the pepper (the crushing granularity is 3mm), pouring the crushed pepper into a frying pan (without firing), pouring the mixture into 1:4 blend edible oil, and uniformly stirring;
(2) stir-frying and stirring the mixture by firing, controlling the fire power to stir for 8 minutes by slow fire when the temperature in the pot rises to 140 ℃;
(3) pouring the mature vinegar into a hot pot, and uniformly stirring;
(4) crushing the walnuts (the crushing granularity is 5mm), adding the crushed walnuts into a pot, keeping the temperature in the pot at 140 ℃, and stir-frying for 5 minutes;
(5) pouring fermented soya beans into a pot, pouring white sugar, salt, monosodium glutamate and spices into the pot, stirring uniformly, continuously keeping the temperature in the pot, stir-frying for 8 minutes, turning off the fire and cooling to obtain the fermented soya beans.
3 groups of people are respectively selected to taste the chilli walnut fermented soya bean sauce prepared in the first to third embodiments, 10 people are selected in each group, and the evaluation after taste is as follows:
the evaluation of the 3 groups of people shows that the tea has unique taste and strong fragrance. The low-temperature fried pepper walnut black bean sauce effectively protects the nutrition and the natural fragrance of the pepper, the walnut kernel and the black bean.
The taste of the prepared chilli walnut black bean sauce is compared with the taste of two commercially available chilli sauces, 3 tasters are selected for eating comparison, and the comparison result is as follows:
| commercial Chili sauce A | Commercial chili sauce B | Chili walnut fermented soya bean sauce | |
| Initial taste | Slight spicy | Spicy sauce | Spicy food |
| Feeling after eating | Slightly bitter aftertaste | Slight burning sensation of stomach | Fragrant taste and appetite enhancement |
The prepared black pepper walnut fermented soya bean sauce has the advantages of unique flavor, strong fragrance, moderate mouthfeel pungency, appetite enhancement and full spirit after use.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A pepper walnut fermented soya bean sauce is characterized in that: the seasoning is prepared by mixing a main material and an auxiliary material according to a weight ratio, wherein the main material comprises 10-12% of pepper, 5-10% of walnut, 20-25% of fermented soya beans and 48-56% of 1:4 blend edible oil, and the auxiliary material comprises 2-2.5% of white sugar, 1.5-2.5% of mature vinegar, 0.7-1.3% of monosodium glutamate, 1-1.2% of salt and 2.2-3.4% of spice.
2. The pepper walnut fermented soybean paste according to claim 1, which is characterized in that: the 1:4 blend edible oil is prepared from the following raw materials in parts by weight: 70% of corn oil, 20% of linseed oil, 5% of walnut oil and 5% of rice bran oil.
3. The pepper walnut fermented soybean paste according to claim 2, which is characterized in that: the spice is prepared from the following raw materials in parts by weight: 0.8-1.2% of dried ginger powder, 0.8-1.2% of paprika powder and 0.6-1% of cinnamon powder.
4. The pepper walnut fermented soybean paste according to claim 2, which is characterized in that: the spice is prepared from the following raw materials in parts by weight: 0.8-1.2% of dried ginger powder, 0.8-1.2% of paprika powder and 0.6-1% of cinnamon powder.
5. The method for preparing the walnut fermented soybean paste with the pepper according to any one of claims 3 to 4, which is characterized by comprising the following steps:
(1) crushing the pepper, pouring the crushed pepper into a frying pan (without firing), pouring the mixture into 1:4 blend edible oil, and uniformly stirring;
(2) stir-frying and stir-frying, when the temperature in the pot rises to 120-140 ℃, controlling the firepower to be low fire and stir-frying for 5-8 minutes;
(3) pouring the mature vinegar into a hot pot, and uniformly stirring;
(4) crushing walnuts, adding the crushed walnuts into a pot, keeping the temperature in the pot at 120-140 ℃, and stir-frying for 3-5 minutes;
(5) pouring fermented soya beans, white sugar, salt, monosodium glutamate and spices into the pot in sequence, stirring uniformly, continuously keeping the temperature in the pot at 120-140 ℃, stir-frying for 5-8 minutes, turning off the fire and cooling to obtain the black bean sauce.
6. The preparation method of the pepper walnut fermented soybean paste according to claim 5, which is characterized in that: the crushing granularity of the pepper is 2-3mm, and the crushing granularity of the walnut is 3-5 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110399553.9A CN113068818A (en) | 2021-04-14 | 2021-04-14 | Chili pepper walnut fermented soybean sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110399553.9A CN113068818A (en) | 2021-04-14 | 2021-04-14 | Chili pepper walnut fermented soybean sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113068818A true CN113068818A (en) | 2021-07-06 |
Family
ID=76618689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110399553.9A Pending CN113068818A (en) | 2021-04-14 | 2021-04-14 | Chili pepper walnut fermented soybean sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113068818A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115568578A (en) * | 2022-10-24 | 2023-01-06 | 江西欧米伽三食品有限公司 | Chili sauce rich in omega 3 and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518288A (en) * | 2009-04-03 | 2009-09-02 | 邹平三星油脂工业有限公司 | Plant blend oil and method for preparing same |
| CN103719304A (en) * | 2014-01-20 | 2014-04-16 | 美格尔橄榄油业（苏州）有限公司 | Omega formula olive blending oil |
| CN104187477A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Flavored fermented soybean chilli sauce and preparation method thereof |
| CN104305111A (en) * | 2014-10-24 | 2015-01-28 | 遵义博信科技咨询有限责任公司 | Raw materials for preparing chili oil and preparation method of chili oil |
| CN106562220A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Walnut-containing fermented soybean paste and preparation method thereof |
| CN107307386A (en) * | 2017-07-24 | 2017-11-03 | 北京利民恒华农业科技有限公司 | A kind of carrot sauce and preparation method thereof |
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
| CN112617170A (en) * | 2020-12-25 | 2021-04-09 | 天津味沁百家科技发展有限公司 | Spicy chicken flavor seasoning sauce and preparation method thereof |
-
2021
- 2021-04-14 CN CN202110399553.9A patent/CN113068818A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518288A (en) * | 2009-04-03 | 2009-09-02 | 邹平三星油脂工业有限公司 | Plant blend oil and method for preparing same |
| CN103719304A (en) * | 2014-01-20 | 2014-04-16 | 美格尔橄榄油业（苏州）有限公司 | Omega formula olive blending oil |
| CN104187477A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Flavored fermented soybean chilli sauce and preparation method thereof |
| CN104305111A (en) * | 2014-10-24 | 2015-01-28 | 遵义博信科技咨询有限责任公司 | Raw materials for preparing chili oil and preparation method of chili oil |
| CN106562220A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Walnut-containing fermented soybean paste and preparation method thereof |
| CN107307386A (en) * | 2017-07-24 | 2017-11-03 | 北京利民恒华农业科技有限公司 | A kind of carrot sauce and preparation method thereof |
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
| CN112617170A (en) * | 2020-12-25 | 2021-04-09 | 天津味沁百家科技发展有限公司 | Spicy chicken flavor seasoning sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张正娣主编: "新编家庭生活百科", 山东人民出版社, pages: 338 - 339 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115568578A (en) * | 2022-10-24 | 2023-01-06 | 江西欧米伽三食品有限公司 | Chili sauce rich in omega 3 and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102048117B (en) | Seasoning | |
| CN101632424A (en) | Crispy black rice and preparation method thereof | |
| CN103621971A (en) | Chicken essence condiment and preparation method thereof | |
| CN104187477A (en) | Flavored fermented soybean chilli sauce and preparation method thereof | |
| CN104855950B (en) | Numb duck composite seasoning sauce of one kind Soviet Union and preparation method thereof | |
| CN110839886A (en) | Formula and processing technology of medlar and oat nutritional meal replacement powder | |
| CN105077266A (en) | Buckwheat grain health care food and preparation method thereof | |
| CN105325916A (en) | Residue spicy grilled fish and processing technology thereof | |
| CN107467529A (en) | A kind of bone soup and preparation method thereof | |
| CN105249308A (en) | Scallion-flavored grilled fish and processing process thereof | |
| CN113068818A (en) | Chili pepper walnut fermented soybean sauce and preparation method thereof | |
| CN105249294A (en) | Chinese pepper flavored grilled fish and processing technology thereof | |
| CN102132910A (en) | Fried vegetable flavor peanut and processing method thereof | |
| CN105076701A (en) | Multi-effect beef cattle feed and preparation method thereof | |
| KR101191722B1 (en) | A powder sauce for food by rice soybean paste and a method of thereof | |
| CN108991488A (en) | A kind of kernel thick chilli sauce and production method | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN111802614A (en) | Black-bone chicken essence seasoning | |
| CN108719767A (en) | A kind of sweet tea congee and preparation method thereof | |
| KR20020016659A (en) | Sauce capable of eliminating cholesterol using various seeds material | |
| CN110122845A (en) | A kind of chilli sauce by soybean and its preparation process | |
| CN106912800A (en) | A kind of potherb mustard thick broad-bean sauce | |
| CN114403422A (en) | Prebiotics mixed rice sauce and preparation method thereof | |
| CN105124268A (en) | Nutrient beef cattle feed and preparation method thereof | |
| CN116508935A (en) | Whole wheat flour and coarse cereal composite oil tea noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210706 |
|
| RJ01 | Rejection of invention patent application after publication |