CN1846532A - Specially flavored pickled mustard tuber with fermented soybean and its making process - Google Patents
Specially flavored pickled mustard tuber with fermented soybean and its making process Download PDFInfo
- Publication number
- CN1846532A CN1846532A CNA2005100167034A CN200510016703A CN1846532A CN 1846532 A CN1846532 A CN 1846532A CN A2005100167034 A CNA2005100167034 A CN A2005100167034A CN 200510016703 A CN200510016703 A CN 200510016703A CN 1846532 A CN1846532 A CN 1846532A
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- CN
- China
- Prior art keywords
- pickled mustard
- weight portion
- fermented soybean
- mustard tuber
- vegetable oil
- 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.)
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Abstract
The present invention relates to food technology, and is specially flavored pickled mustard tuber with fermented soybean and its making process. The specially flavored pickled mustard tuber with fermented soybean is made with mustard tuber, fermented soybean, chili powder, sugar, vegetable oil and sodium glutamate. The making process includes shredding dewatered mustard tuber, mixing with fermented soybean, sodium glutamate and sugar, heating vegetable oil, frying chili powder, and adding the mixture. The specially flavored pickled mustard tuber with fermented soybean is delicious, fragrant and appetizing.
Description
Technical field
The invention belongs to food technology field, be specifically related to the pickles of east taste.
Background technology
Pickles have long production history.On each personage's of stratum dining table, all be not difficult to see, be that people go with rice or bread, one of the main food of seasoning.Because China is vast in territory, populous, taste difference is big, and the pickles kind is particularly various, wherein is no lack of the elaboration of the popular welcome of being subjected to, as hot pickled mustard tube, fermented soya bean.Along with improving constantly of people's standard of living, endless to the expectation that improves taste, " eating no rice but is of finest quality " this old saying is the high level overview that people pursue the food quality.
Summary of the invention
The purpose of this invention is to provide a kind of specially flavored pickled mustard tuber with fermented soybean, release the more pickles kind of good merchantable brand flavor, satisfy the constantly living needs of development of people.
Another object of the present invention provides a kind of processing method of specially flavored pickled mustard tuber with fermented soybean, to realize its suitability for industrialized production.
Specially flavored pickled mustard tuber with fermented soybean of the present invention is mixed and is formed by hot pickled mustard tube, fermented soya bean, cayenne pepper, white granulated sugar, vegetable oil, monosodium glutamate.The weight portion of aforementioned base materials consumption is: hot pickled mustard tube 5-95, fermented soya bean 5-95, white granulated sugar 0.5-1.5, monosodium glutamate 0.1-0.2, vegetable oil 10-20, capsicum 5-10.
Processing method of the present invention is to be cut into silk or piece with meeting the wind dehydration of national standard or the hot pickled mustard tube of dehydration of salt 5-95 weight portion, mix with the white granulated sugar of the monosodium glutamate of the fermented soya bean of 5-95 weight portion, 0.1-0.2 weight portion, 0.5-1.5 weight portion and stir, get the vegetable oil of 10-20 weight portion, heating, it is fried to scarlet that the cayenne pepper of getting the 5-10 weight portion is put into deep fat, dry in the air slightly, add in the previous compound, stir once more and promptly get finished product of the present invention.
Good effect of the present invention is to obtain a kind of aquatic foods, the fragrant pickles that all are better than existing hot pickled mustard tube and fermented soya bean, has tangible appetizing, orectic function, releases a kind of unprecedented pickles new varieties.
The specific embodiment
Embodiment 1
Get wind dehydration hot pickled mustard tube 95kg stripping and slicing, mix with 5kg fermented soya bean, 100g monosodium glutamate, 500g white granulated sugar and stir, get the 10kg vegetable oil, heating, it is fried to scarlet that the 5kg cayenne pepper is put into deep fat, dries in the air slightly, add in the previous compound, stir once more and promptly get finished product of the present invention.
Embodiment 2
Get dehydration of salt hot pickled mustard tube 5kg chopping, mix with 95kg fermented soya bean, 200g monosodium glutamate, 1500g white granulated sugar and stir, get the 20kg vegetable oil, heating, it is fried to scarlet that the 10kg cayenne pepper is put into deep fat, dries in the air slightly, add in the previous compound, stir once more and promptly get finished product of the present invention.
Embodiment 3
Get dehydration of salt hot pickled mustard tube 50kg chopping, mix with 50kg fermented soya bean, 150g monosodium glutamate, 1000g white granulated sugar and stir, get the 15kg vegetable oil, heating, it is fried to scarlet that the 7.5kg cayenne pepper is put into deep fat, dries in the air slightly, add in the previous compound, stir once more and promptly get finished product of the present invention.
Claims (2)
1, specially flavored pickled mustard tuber with fermented soybean, it is characterized in that: mixed and formed by hot pickled mustard tube, fermented soya bean, cayenne pepper, white granulated sugar, vegetable oil, monosodium glutamate, the weight portion of aforementioned base materials consumption is: hot pickled mustard tube 5-95, fermented soya bean 5-95, white granulated sugar 0.5-1.5, monosodium glutamate 0.1-0.2, vegetable oil 10-20, capsicum 5-10.
2, the processing method of specially flavored pickled mustard tuber with fermented soybean, it is characterized in that: will meet the wind dehydration of national standard or the hot pickled mustard tube of dehydration of salt 5-95 weight portion and be cut into silk or piece, mix with the white granulated sugar of the monosodium glutamate of the fermented soya bean of 5-95 weight portion, 0.1-0.2 weight portion, 0.5-1.5 weight portion and stir, get the vegetable oil of 10-20 weight portion, it is fried to scarlet that deep fat is put in heating, the cayenne pepper of getting the 5-10 weight portion, dries in the air slightly, add in the previous compound, stir once more and promptly get finished product of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100167034A CN1846532A (en) | 2005-04-13 | 2005-04-13 | Specially flavored pickled mustard tuber with fermented soybean and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100167034A CN1846532A (en) | 2005-04-13 | 2005-04-13 | Specially flavored pickled mustard tuber with fermented soybean and its making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1846532A true CN1846532A (en) | 2006-10-18 |
Family
ID=37076458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100167034A Pending CN1846532A (en) | 2005-04-13 | 2005-04-13 | Specially flavored pickled mustard tuber with fermented soybean and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1846532A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240017A (en) * | 2011-04-29 | 2011-11-16 | 甘丘平 | Turnip, black bean sauce and chilli compound seasoning and preparation method thereof |
| CN102793025A (en) * | 2012-08-08 | 2012-11-28 | 鲜活果汁工业（昆山）有限公司 | Method for using fermented soya bean grease as natural anti-oxidant |
| CN103876062A (en) * | 2014-04-11 | 2014-06-25 | 重庆市永川豆豉食品有限公司 | Pickled vegetable bean sauce and preparation method thereof |
-
2005
- 2005-04-13 CN CNA2005100167034A patent/CN1846532A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240017A (en) * | 2011-04-29 | 2011-11-16 | 甘丘平 | Turnip, black bean sauce and chilli compound seasoning and preparation method thereof |
| CN102240017B (en) * | 2011-04-29 | 2014-04-09 | 甘丘平 | Turnip, black bean sauce and chilli compound seasoning and preparation method thereof |
| CN102793025A (en) * | 2012-08-08 | 2012-11-28 | 鲜活果汁工业（昆山）有限公司 | Method for using fermented soya bean grease as natural anti-oxidant |
| CN103876062A (en) * | 2014-04-11 | 2014-06-25 | 重庆市永川豆豉食品有限公司 | Pickled vegetable bean sauce and preparation method thereof |
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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 |