CN1235777A - Chili with fermented soya beans and its making method - Google Patents
Chili with fermented soya beans and its making method Download PDFInfo
- Publication number
- CN1235777A CN1235777A CN98112013A CN98112013A CN1235777A CN 1235777 A CN1235777 A CN 1235777A CN 98112013 A CN98112013 A CN 98112013A CN 98112013 A CN98112013 A CN 98112013A CN 1235777 A CN1235777 A CN 1235777A
- Authority
- CN
- China
- Prior art keywords
- fermented soya
- chili
- soya beans
- garlic
- red chilli
- 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
Abstract
Chili with fermented soya beans contains (in weight portions): red dry chili 2-3, dry fermented soya bean 2-3, garlic 0.2-0.3, salad oil 0.8-1, sesame oil 0.2-0.4 and proper amount of salt and gourmet powder. It has bright color, and is delicious and appetizing. The present invention also provides the making method of the chili with fermental soya beans.
Description
What the present invention relates to is a kind of chili with fermented soya beans and preparation method thereof.
Old foster-mother's chili with fermented soya beans of selling on the market, Chengdu is that chili with fermented soya beans is steeped in the oil, and profile is not attractive in appearance, and oil is highly seasoned.Traditional Yongchuan fermented soya bean, Tongchuan fermented soya bean are to adopt traditional production technology to make with dried soya bean, and shade deviation is blackyellow.
In view of above reason, the objective of the invention is for provide a kind of look delicate flavour U.S., red-black clearly demarcated, brightness is arranged, make the strong chili with fermented soya beans of people's appetite sense.Another object of the present invention is for a kind of preparation method of chili with fermented soya beans is provided.
The each component proportioning of chili with fermented soya beans of the present invention following (weight portion):
Red chilli 2～3
Dried fermented soya bean 2～3
Garlic 0.2～0.3
Salad oil 0.8～1
Sesame oil 0.2～0.4
Refined salt is an amount of
Monosodium glutamate is an amount of
Each component proportioning (weight portion) is as follows in the above-mentioned chili with fermented soya beans:
Red chilli 2.5
Dried fermented soya bean 0.2
Garlic 0.2
Salad oil 0.8
Sesame oil 0.2
Refined salt is an amount of
Monosodium glutamate is an amount of
The preparation method of above-mentioned chili with fermented soya beans is to get the raw materials ready by proportioning, red chilli hinge is broken, with clean moisture, the foreign material of removing of dried fermented soya bean, peeling garlic is broken into the garlic end, salad oil poured in the pot to burn to 6 maturations red chilli poured into to stir-fry in the pot make red chilli become buff, dried fermented soya bean, garlic end, refined salt, monosodium glutamate, sesame oil are added anxious the stir-fry.
The chili with fermented soya beans that preparation method of the present invention is simple, the spy makes is sees not oil dripping state of oil, red-black clearly demarcated, brightness, good in color, smell and taste is arranged, make into the appetite sense strong.
Introduce embodiments of the invention below:
Table 1 is the embodiment of chili with fermented soya beans
The preparation method of each embodiment chili with fermented soya beans of above-mentioned table 1 is: the proportioning by each embodiment of table 1 is got the raw materials ready, go the base of a fruit broken red chilli with the meat mincer hinge, with clean moisture, the impurity of removing of dried fermented soya bean, garlic is clapped broken with cutter again, pour salad rusting to 6 maturation into after pot burnt heat, pour red chilli into pot and have to go to the toilet and stir-fry, allow red chilli become buff, garlic end, refined salt, dried Salt black bean, sesame oil, monosodium glutamate are added pot have to go to the toilet and fried 3 minutes.
Claims (3)
1, chili with fermented soya beans is characterized in that each component proportioning (weight portion) is as follows in the chili with fermented soya beans:
Red chilli 2～3
Dried fermented soya bean 2～3
Garlic 0.2～0.3
Salad oil 0.8～1
Sesame oil 0.2～0.4
Refined salt is an amount of
Monosodium glutamate is an amount of
2, chili with fermented soya beans according to claim 1 is characterized in that each component proportioning (weight portion) is as follows in the chili with fermented soya beans:
Red chilli 2.5
Dried fermented soya bean 0.2
Garlic 0.2
Salad oil 0.8
Sesame oil 0.2
Refined salt is an amount of
Monosodium glutamate is an amount of
3, the preparation method of chili with fermented soya beans according to claim 1 and 2, it is characterized in that getting the raw materials ready by proportioning, red chilli hinge is broken, with clean moisture, the foreign material of removing of dried fermented soya bean, peeling garlic is broken into the garlic end, salad oil poured in the pot to burn to 6 maturations red chilli poured into to stir-fry in the pot make red chilli become buff, dried fermented soya bean, garlic end, refined salt, monosodium glutamate, sesame oil are added anxious the stir-fry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98112013A CN1235777A (en) | 1998-05-20 | 1998-05-20 | Chili with fermented soya beans and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98112013A CN1235777A (en) | 1998-05-20 | 1998-05-20 | Chili with fermented soya beans and its making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1235777A true CN1235777A (en) | 1999-11-24 |
Family
ID=5221895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98112013A Pending CN1235777A (en) | 1998-05-20 | 1998-05-20 | Chili with fermented soya beans and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1235777A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156669B (en) * | 2007-11-06 | 2010-08-11 | 代德付 | A method for preparing specialty flavor lobster sauce capsicum |
| CN102228228A (en) * | 2011-07-28 | 2011-11-02 | 周金明 | Spicy fermented soya bean-taste chili sauce |
| CN103932126A (en) * | 2014-03-18 | 2014-07-23 | 无为县老兵坛子食品有限公司 | Capsicum frutescens production formula |
| CN104431951A (en) * | 2013-09-18 | 2015-03-25 | 林达 | Seasoning sauce recipe and preparation method thereof |
| CN104839606A (en) * | 2015-05-28 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Chopped chili-fermented bean seasoning and preparation method thereof |
| CN104839604A (en) * | 2015-05-27 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Spicy lobster sauce condiment and preparation method thereof |
| CN104996926A (en) * | 2015-07-02 | 2015-10-28 | 刘峙汶 | Litsea cubeba fermented soya bean and manufacturing method thereof |
| CN106722197A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof |
-
1998
- 1998-05-20 CN CN98112013A patent/CN1235777A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156669B (en) * | 2007-11-06 | 2010-08-11 | 代德付 | A method for preparing specialty flavor lobster sauce capsicum |
| CN102228228A (en) * | 2011-07-28 | 2011-11-02 | 周金明 | Spicy fermented soya bean-taste chili sauce |
| CN104431951A (en) * | 2013-09-18 | 2015-03-25 | 林达 | Seasoning sauce recipe and preparation method thereof |
| CN103932126A (en) * | 2014-03-18 | 2014-07-23 | 无为县老兵坛子食品有限公司 | Capsicum frutescens production formula |
| CN103932126B (en) * | 2014-03-18 | 2016-03-30 | 无为县老兵坛子食品有限公司 | A kind of factory formula of hot millet |
| CN104839604A (en) * | 2015-05-27 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Spicy lobster sauce condiment and preparation method thereof |
| CN104839606A (en) * | 2015-05-28 | 2015-08-19 | 遵义市刘胡子食品有限公司 | Chopped chili-fermented bean seasoning and preparation method thereof |
| CN104996926A (en) * | 2015-07-02 | 2015-10-28 | 刘峙汶 | Litsea cubeba fermented soya bean and manufacturing method thereof |
| CN104996926B (en) * | 2015-07-02 | 2018-07-17 | 刘峙汶 | Litsea pungens fermented soya bean and preparation method thereof |
| CN106722197A (en) * | 2016-12-14 | 2017-05-31 | 衡东兴薇三樟黄贡农产品有限公司 | A kind of local flavor tribute green pepper Salt black bean and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1907129A (en) | Method for preparing chafing dish fish | |
| CN1235777A (en) | Chili with fermented soya beans and its making method | |
| CN1100496C (en) | Convenient cooking seasoning and its producting process | |
| CN1372832A (en) | Method for cooking natural crisp crust | |
| CN1081838A (en) | A kind of flavouring for cooking | |
| CN111329026A (en) | Aquatic food seasoning and preparation method thereof | |
| CN1144620A (en) | Net vegetable dried meat floss and its production method | |
| CN1442090A (en) | Marmite fish head | |
| CN1063034C (en) | Preparation of mandarin style dumplings | |
| CN1049561C (en) | Preparation and products of cooking oil | |
| CN101028105A (en) | Production of pig's feet braised in brown sauce | |
| CN108077456A (en) | A kind of seasoning sesame oil and preparation method thereof | |
| CN1208578A (en) | Method for making cooked beef | |
| CN1079211C (en) | Method for preparing imitating braised upper and of pig leg seasoned with soy sauce using pressed pork as raw material | |
| CN1086279C (en) | Preparation of three-fragrant chicken | |
| CN1164969A (en) | Cook rice in bamboo tube over a slow fire | |
| CN110916085A (en) | Vegetarian meat rice dumpling and preparation method thereof | |
| CN106722302A (en) | A kind of crisp benevolence chicken rice companion and preparation method thereof | |
| CN1074266C (en) | Process for preparing mung bean food similar to rice grains | |
| CN109601966A (en) | A kind of preparation method of fish-bone thick chilli sauce | |
| KR102618801B1 (en) | Method for producing soy sauce for seasoned meat | |
| CN1193486A (en) | Method for roasting living fish | |
| CN1069500C (en) | Method for making dried cabbage juice and its product | |
| CN1193684C (en) | Annular garlic scented chilli and its making process | |
| CN101480256A (en) | Chicken slices with chilli sauce and method for making the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |