CN1323546A

CN1323546A - Cake shaped fermented soyabeans and its making process

Info

Publication number: CN1323546A
Application number: CN01108535A
Authority: CN
Inventors: 丁云祥; 陈燕章
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-06-13
Filing date: 2001-06-13
Publication date: 2001-11-28
Anticipated expiration: 2021-06-13
Also published as: CN1214735C

Abstract

A flavored fermented soybean and their preparing method and invented. The said product is made from fermented soybean, hot pepper, vegetable oil, wild brake moss, sesame oil, litsea, seed of Chinese prickly ash, spiceleaf, honey, rock sugar, salt, monosodium glutamate, by airproofing these raw material. The invented flavored fermented soybean is rich in amino acid and multivitamins nended for human. It has strong fragrance capable of stimulating appetite. It enhances the color, fragrance, and taste of disches cooked, without appearance of big grain of fermented soybean. The invented product is top grade flavoring suitable to for cooking and as bottom stuff of chafing dish.

Description

Cake shaped fermented soyabeans and preparation method

The present invention relates to a kind of flavouring and preparation method, particularly a kind of cake shaped fermented soyabeans and preparation method.

Fermented soya bean are a kind of seasoning seasoning matter that people like food, common on the market have capsicum fermented soya bean, natto, dried fermented soya bean, various differently flavoured fermented soya bean, catered to different taste people's demand, eat the southerner of capsicum especially for happiness, fermented soya bean more become indispensable seasoning good merchantable brand on the dining table, the fermented soya bean kind of prior art, it all is the bulky grain shape, this just unavoidably when dish-cooking, makes to occur big fermented soya bean in the dish, make the existing fermented soya bean fragrance of dish, lose big fermented soya bean again, will develop the demand that the fermented soya bean kind that makes new advances satisfies people.

The objective of the invention is to: provide a kind of nutritious, bright fragrant pungent strong cake shaped fermented soyabeans and preparation method.

This law is bright to be achieved in that it is to be made (by weight percentage) by the following weight proportion raw material: sealing cellar for storing things fermented soya bean cake 25-50%, capsicum 20-40%, wild fern tongue 3-5%, vegetable oil 20-30%, sesame oil 0,5-1%, wooden ginger seed 1-2%, Chinese prickly ash 0,5-1%, spiceleaf 1-2%, honey 0,5-1%, rock sugar 0,5-1%, an amount of, the little precise and tiny amount of salt.Its making step is: A, select soya bean, cold water cleans, the boiling water swelling, and filter is done, and high temperature cooks, glutinous millet straw, the foliage cover of plant fermented soya bean, dress Tu Tan, sealing is the cellar for storing things 3-6 month down, and taking-up is exposed to the sun, and it is broken to pound, make the rectangle piece, store down again, take out the 4-7 month, must seal cellar for storing things fermented soya bean cake; B, raw vegetable oil and capsicum are cooked simultaneously, with the fried delicious and crisp of capsicum, cool off stand-by; C, raw vegetable oil and sealing cellar for storing things fermented soya bean cake are cooked simultaneously, and the fermented soya bean cake is fried crisp, cool off stand-by; D, will cool off capsicum and mix, add wild fern tongue, sesame oil, wooden ginger seed, Chinese prickly ash, spiceleaf, honey, rock sugar, salt, monosodium glutamate, stir, bottle with cooling fermented soya bean cake.

The present invention compared with prior art has following advantage:

1, cake shaped fermented soyabeans of the present invention adopts unique traditional handicraft to be made, and is rich in amino acid needed by human body and multivitamin, and aromatic flavour, can whet the appetite;

2, cake shaped fermented soyabeans of the present invention can increase the color, smell and taste of dish when dish-cooking, occur and lose oarse-grained fermented soya bean, and be the seasoning good merchantable brand of dish-cooking, chafing dish bottom flavorings.

The embodiment of the invention:

Select good quality soybeans, cold water cleans, boiling water swelling, filter solid carbon dioxide, high temperature cooks, use glutinous millet straw, the foliage cover of plant fermented soya bean, dress Tu Tan, sealing is the cellar for storing things down, take out after 5 months and be exposed to the sun, it is broken to pound, and makes the rectangle bulk, stores down again, take out after 6 months, must seal cellar for storing things fermented soya bean cake, with 8 jin of vegetable oil, the broken capsicum of pounding is cooked for 20 jin simultaneously, to the fried delicious and crisp of capsicum, cool off stand-by, with 12 jin of vegetable oil, sealing cellar for storing things fermented soya bean cake is cooked for 25 jin simultaneously, and is fried crisp to the fermented soya bean cake, cools off stand-by, the capsicum and the fermented soya bean cake of cooling are mixed, add 3 jin of wild fern tongues, sesame oil 0,5 jin, 1 jin of wood ginger seed, Chinese prickly ash 0,5 jin, 1 jin of spiceleaf, honey 0,5 jin, rock sugar 0,5 jin, salt is an amount of, the monosodium glutamate trace stirs, bottling.

Claims

1, a kind of cake shaped fermented soyabeans is characterized in that: it is to be made (by weight percentage) by the following weight proportion raw material: sealing cellar for storing things fermented soya bean cake 25-50%, capsicum 20-40%, wild fern tongue 3-5%, vegetable oil 20-30%, sesame oil 0,5--1%, wooden ginger seed 1-2%, Chinese prickly ash 0,5-1%, spiceleaf 1-2%, honey 0,5-1%, rock sugar 0,5-1%, an amount of, the little precise and tiny amount of salt.

2, according to the preparation method of a kind of cake shaped fermented soyabeans of claim 1, it is characterized in that: its making step is: A, select soya bean, cold water cleans, the boiling water swelling, filter is done, and high temperature cooks, glutinous millet straw, the foliage cover of plant fermented soya bean, dress Tu Tan, sealing is the cellar for storing things 3-6 month down, taking-up is exposed to the sun, it is broken to pound, and makes the rectangle piece, stores down again, the 4-7 month takes out, and must seal cellar for storing things fermented soya bean cake; B, raw vegetable oil and capsicum are cooked simultaneously, with the fried delicious and crisp of capsicum, cool off stand-by; C, raw vegetable oil and sealing cellar for storing things fermented soya bean cake are cooked simultaneously, and the fermented soya bean cake is fried crisp, cool off stand-by; D, will cool off capsicum and mix, add wild fern tongue, sesame oil, wooden ginger seed, Chinese prickly ash, spiceleaf, honey, rock sugar, salt, monosodium glutamate, stir, bottle with cooling fermented soya bean cake.