CN1401262A - Process for preparing bean in soy - Google Patents
Process for preparing bean in soy Download PDFInfo
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- CN1401262A CN1401262A CN02139063A CN02139063A CN1401262A CN 1401262 A CN1401262 A CN 1401262A CN 02139063 A CN02139063 A CN 02139063A CN 02139063 A CN02139063 A CN 02139063A CN 1401262 A CN1401262 A CN 1401262A
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Abstract
A fermented soybean is prepared through parching, soaking in cold water for 30 min, drying in air, spreading, fermenting for 7 days, wrapping the flavourings by fabric, boiling it and water in pot for 30 min, cooling, mixing the flavouring with liquid table salt and said soybean, stirring, sealing and sunning for 25 days. Said flavourings includes ginger, anise, cinammon bark, fennel table salt, etc.
Description
Technical field:
The present invention relates to a kind of preparation technology of food, especially relate to a kind of preparation technology of sauce beans.
Background technology:
Be that the primary raw material sauce beans kind of making is a lot of with the soya bean, flavor taste is each has something to recommend him.The manufacture craft of tradition sauce beans be at first with boiling routinely after the soybean soaking, admix flour and amylase, it is salted to mix auxiliary material behind heat-preservation fermentation.The manufacture craft of this sauce beans is complicated, and the sauce beans of pickling out through the soya bean of boiling do not have the stir-fry beany flavour.
Summary of the invention:
The object of the present invention is to provide that a kind of manufacture craft is simple, the sauce beans preparation technology of sauce beans unique flavor.
The described preparation technology of order of the present invention realizes by following processing step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 20-40 minute, with soaked soybean through spreading after the airing on the plate face, thickness is 1cm-4cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 7-10 days;
The 3rd step, get ginger, weight is the 1/20-1/40 of the described soya bean weight of the first step; Anise, weight are the 1/100-1/140 of the described soya bean weight of the first step; Cassia bark, weight are the 1/120-1/180 of the described soya bean weight of the first step; Cool ginger, weight is the 1/250-1/350 of the described soya bean weight of the first step; Fennel seeds, weight are the 1/250-1/350 of the described soya bean weight of the first step; Salt, weight are the 1/12-1/18 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step was placed on pot interior boiling 20-40 minute with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is the 1/3-1/5 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 25-35 days under this seal of vessel placement sun after evenly stirring.
The invention has the advantages that soya bean placed to stir-fry in the frying pan to soya bean and be red sauce, and the seasoning matter proportioning of the science of passing through, the sauce beans color, smell and taste beans that make it to pickle out have unique effect, and can in the sauce beans, add chilli oil or other taste substance according to everyone taste, it is more rich and varied to make it taste, has satisfied different taste crowd's demand.It is simple that the present invention simultaneously also has preparation technology, the advantage of wide adaptability.
The specific embodiment:
Embodiment 1:
The preparation technology of described sauce beans is prepared from by following step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 20 minutes, with soaked soybean through spreading after the airing on the plate face, thickness is 1cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 7 days;
The 3rd step, get ginger, weight is 1/20 of the described soya bean weight of the first step; Anise, weight are 1/100 of the described soya bean weight of the first step; Cassia bark, weight are 1/120 of the described soya bean weight of the first step; Cool ginger, weight is 1/250 of the described soya bean weight of the first step; Fennel seeds, weight are 1/250 of the described soya bean weight of the first step; Salt, weight are 1/12 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step is placed on pot interior boiling 20 minutes with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is 1/3 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 25 days under this seal of vessel placement sun after evenly stirring.
Embodiment 2:
The preparation technology of described sauce beans also can be prepared from by following step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 30 minutes, with soaked soybean through spreading after the airing on the plate face, thickness is 3cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 9 days;
The 3rd step, get ginger, weight is 1/30 of the described soya bean weight of the first step; Anise, weight are 1/120 of the described soya bean weight of the first step; Cassia bark, weight are 1/150 of the described soya bean weight of the first step; Cool ginger, weight is 1/300 of the described soya bean weight of the first step; Fennel seeds, weight are 1/300 of the described soya bean weight of the first step; Salt, weight are 1/15 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step is placed on pot interior boiling 30 minutes with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is 1/4 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 30 days under this seal of vessel placement sun after evenly stirring.
Embodiment 3:
The preparation technology of described sauce beans also can be prepared from by following step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 20-40 minute, with soaked soybean through spreading after the airing on the plate face, thickness is 4cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 10 days;
The 3rd step, get ginger, weight is 1/40 of the described soya bean weight of the first step; Anise, weight are 1/140 of the described soya bean weight of the first step; Cassia bark, weight are 1/180 of the described soya bean weight of the first step; Cool ginger, weight is 1/350 of the described soya bean weight of the first step; Fennel seeds, weight are 1/350 of the described soya bean weight of the first step; Salt, weight are 1/18 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step is placed on pot interior boiling 40 minutes with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is 1/5 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 35 days under this seal of vessel placement sun after evenly stirring.
Claims (4)
1, a kind of preparation technology of sauce beans is characterized in that, it is to be prepared from by following step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 20-40 minute, with soaked soybean through spreading after the airing on the plate face, thickness is 1cm-4cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 7-10 days;
The 3rd step, get ginger, weight is the 1/20-1/40 of the described soya bean weight of the first step; Anise, weight are the 1/100-1/140 of the described soya bean weight of the first step; Cassia bark, weight are the 1/120-1/180 of the described soya bean weight of the first step; Cool ginger, weight is the 1/250-1/350 of the described soya bean weight of the first step; Fennel seeds, weight are the 1/250-1/350 of the described soya bean weight of the first step; Salt, weight are the 1/12-1/18 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step was placed on pot interior boiling 20-40 minute with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is the 1/3-1/5 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 25-35 days under this seal of vessel placement sun after evenly stirring.
2, sauce beans preparation technology according to claim 1 is characterized in that, it is to be prepared from by following step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 20 minutes, with soaked soybean through spreading after the airing on the plate face, thickness is 1cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 7 days;
The 3rd step, get ginger, weight is 1/20 of the described soya bean weight of the first step; Anise, weight are 1/100 of the described soya bean weight of the first step; Cassia bark, weight are 1/120 of the described soya bean weight of the first step; Cool ginger, weight is 1/250 of the described soya bean weight of the first step; Fennel seeds, weight are 1/250 of the described soya bean weight of the first step; Salt, weight are 1/12 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step is placed on pot interior boiling 20 minutes with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is 1/3 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 25 days under this seal of vessel placement sun after evenly stirring.
3, sauce beans preparation technology according to claim 1 is characterized in that, it is to be prepared from by following step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 30 minutes, with soaked soybean through spreading after the airing on the plate face, thickness is 3cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 9 days;
The 3rd step, get ginger, weight is 1/30 of the described soya bean weight of the first step; Anise, weight are 1/120 of the described soya bean weight of the first step; Cassia bark, weight are 1/150 of the described soya bean weight of the first step; Cool ginger, weight is 1/300 of the described soya bean weight of the first step; Fennel seeds, weight are 1/300 of the described soya bean weight of the first step; Salt, weight are 1/15 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step is placed on pot interior boiling 30 minutes with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is 1/4 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 30 days under this seal of vessel placement sun after evenly stirring.
4, sauce beans preparation technology according to claim 1 is characterized in that, it is to be prepared from by following step:
The first step is chosen good quality soybeans, removes the bad beans that go rotten;
Second step, first step gained soya bean placed to stir-fry in the frying pan to be to take out behind the red sauce to soya bean put into cold water and soaked 20-40 minute, with soaked soybean through spreading after the airing on the plate face, thickness is 4cm, sprawls thing with paper or other and covers to ferment and went out mould to the soya bean surface in 10 days;
The 3rd step, get ginger, weight is 1/40 of the described soya bean weight of the first step; Anise, weight are 1/140 of the described soya bean weight of the first step; Cassia bark, weight are 1/180 of the described soya bean weight of the first step; Cool ginger, weight is 1/350 of the described soya bean weight of the first step; Fennel seeds, weight are 1/350 of the described soya bean weight of the first step; Salt, weight are 1/18 of the described soya bean weight of the first step;
The 4th step, described condiment of the 3rd step is placed on pot interior boiling 40 minutes with the fabric parcel, the gained seasoning water dries in the air and pours in the container after the cold, going on foot the gained soya bean with second places in this container, with salt, weight is 1/5 of the described soya bean weight of the first step, gets final product taking out after being exposed to the sun 35 days under this seal of vessel placement sun after evenly stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021390630A CN1192718C (en) | 2002-09-16 | 2002-09-16 | Process for preparing bean in soy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021390630A CN1192718C (en) | 2002-09-16 | 2002-09-16 | Process for preparing bean in soy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1401262A true CN1401262A (en) | 2003-03-12 |
| CN1192718C CN1192718C (en) | 2005-03-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021390630A Expired - Fee Related CN1192718C (en) | 2002-09-16 | 2002-09-16 | Process for preparing bean in soy |
Country Status (1)
| Country | Link |
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| CN (1) | CN1192718C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283780B (en) * | 2008-05-29 | 2011-09-21 | 侯玉华 | Hot flavour bean paste and preparation method thereof |
| CN103621976A (en) * | 2013-11-28 | 2014-03-12 | 张礼超 | Production method for fermented soybeans |
| CN107404917A (en) * | 2015-04-03 | 2017-11-28 | 雀巢产品技术援助有限公司 | Method for preparing fermented food composition-prepd |
| CN107865400A (en) * | 2017-12-23 | 2018-04-03 | 芜湖皖江知识产权运营中心有限公司 | A kind of paste flavor flavoring and preparation method thereof |
| CN109007617A (en) * | 2018-10-24 | 2018-12-18 | 蒿思宇 | A kind of production method of sweet wormwood beans sauce |
| CN109043346A (en) * | 2018-08-17 | 2018-12-21 | 湖北文理学院 | A kind of preparation method of Huang wormwood artemisia soya sauce |
| CN113951448A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Bean paste |
-
2002
- 2002-09-16 CN CNB021390630A patent/CN1192718C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283780B (en) * | 2008-05-29 | 2011-09-21 | 侯玉华 | Hot flavour bean paste and preparation method thereof |
| CN103621976A (en) * | 2013-11-28 | 2014-03-12 | 张礼超 | Production method for fermented soybeans |
| CN107404917A (en) * | 2015-04-03 | 2017-11-28 | 雀巢产品技术援助有限公司 | Method for preparing fermented food composition-prepd |
| CN107404917B (en) * | 2015-04-03 | 2021-06-25 | 雀巢产品有限公司 | Process for preparing a fermented food composition |
| CN107865400A (en) * | 2017-12-23 | 2018-04-03 | 芜湖皖江知识产权运营中心有限公司 | A kind of paste flavor flavoring and preparation method thereof |
| CN109043346A (en) * | 2018-08-17 | 2018-12-21 | 湖北文理学院 | A kind of preparation method of Huang wormwood artemisia soya sauce |
| CN109007617A (en) * | 2018-10-24 | 2018-12-18 | 蒿思宇 | A kind of production method of sweet wormwood beans sauce |
| CN113951448A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Bean paste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1192718C (en) | 2005-03-16 |
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| CF01 | Termination of patent right due to non-payment of annual fee |