CN1879503A - Method for preparing chilli sauce by soybean - Google Patents
Method for preparing chilli sauce by soybean Download PDFInfo
- Publication number
- CN1879503A CN1879503A CNA2005100520454A CN200510052045A CN1879503A CN 1879503 A CN1879503 A CN 1879503A CN A2005100520454 A CNA2005100520454 A CN A2005100520454A CN 200510052045 A CN200510052045 A CN 200510052045A CN 1879503 A CN1879503 A CN 1879503A
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- CN
- China
- Prior art keywords
- chilli sauce
- soybean
- soya bean
- fermented soya
- 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.)
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Abstract
The invention relates to a method for preparing soy bean chilli sauce. It comprises following steps: selecting high quality soy bean, removing foreign matter, immersing, draining and cooking; cooling, insulating above 25 Deg. C to make heat-durable microorganism breed and secret enzyme to break up protein; generating special odor 4-5 days later, getting it out timely and adding fresh meat according to proportioning, such as pork, chicken, beef and mutton and wine, salt, ginger and peppertree and other spice; stirring and loading it in pottery jar, sealing and buried storing at room temperature; ten months later, the color and taste reach to optimum condition; adding it into oil chilli, and getting said soy bean chilli sauce. The invention employs animal and plant condiment to replace gourment powder and the product taste is unique.
Description
Technical field
The present invention is the preparation method of the processing method, particularly a kind of chilli sauce by soybean of a kind of food----thick chilli sauce.
Background technology
Preparation method of chili paste is various in the prior art, has his own strong points, and their appearance provides new technology for food processing industry, has enriched people's material life.But its weak point is to be flavoring with the soya bean, and capsicum is a major ingredient, adds the meat of people through storing sth. in a cellar therebetween, and being aided with in the method prior art of the chilli sauce by soybean of the present invention that other batching makes does not still have again.
Summary of the invention
In order to solve above-mentioned weak point of the prior art, technical solution of the present invention is: add meat in the soya bean fermented flavoring material, after storing sth. in a cellar, it is added in the oily capsicum in the lump again, be chilli sauce by soybean of the present invention.The advantage that the present invention is had compared to existing technology is: replace monosodium glutamate with the animal and plant flavouring, the product style uniqueness has been filled up the blank of this field this kind product.
Description of drawings
Fig. 1 is the manufacture craft of fermented flavoring material of the present invention.
Fig. 2 is the manufacture craft of chilli sauce by soybean of the present invention.
Specific embodiments
The present invention is described in further detail below in conjunction with embodiment:
1, the manufacture craft of soya bean fermented flavoring material is: select good quality soybeans to remove foreign material, be dipped to the beans material no wrinkle that expands substantially, drain and go out rice steamer after cooking; After its beach cold, in insulation more than 25 ℃, make hear resistance microbial reproduction justacrine enzyme, so that protein etc. is decomposed.To the 4th～5 day its generation special odor, promptly become fermented soya bean; Should in time take out this moment and in fermented soya bean, add fresh meat, support (can contain bone) and spices such as wine, salt, ginger and Chinese prickly ash such as meat, dog meats, duck goose, fill Tao Tan after mixing thoroughly and seal, store sth. in a cellar under the room temperature as pork, chicken, ox by proportioning; After 10 months, the product color reaches optimum state.
2, the manufacture craft of chilli sauce by soybean is: chilli drains and coarse crushing after going the base of a fruit to wash, examine totally.After the vegetable oil heating, the capsicum of coarse crushing is poured into.Before adding in proportion with make, contain soya bean fermented flavoring material, salt and the relevant batching of meat therebetween, with its endure be lower than 5～40% to water content after packing while hot, sealing, sterilization, be finished product.
Can use for making chilli sauce by soybean.
Claims (3)
1, a kind of preparation method of chilli sauce by soybean, comprise and select good quality soybeans to remove foreign material, be dipped to the beans material no wrinkle that expands substantially, drain and go out to discriminate after cooking, after its spreading for cooling, in insulation more than 25 ℃, become fermented soya bean, chilli drains and coarse crushing after going the base of a fruit to wash, examine totally, after the vegetable oil heating, the capsicum of coarse crushing is poured into, with its endure be lower than 5～40% to water content after packing while hot, sealing, sterilization, be finished product, it is characterized in that: in fermented soya bean, add and fill the Tao Tan sealing after fresh meat is mixed thoroughly, store sth. in a cellar under the room temperature by proportioning.
2, according to the preparation method of the chilli sauce by soybean described in the claim 1, it is characterized in that: the fresh meat that adds in fermented soya bean can be pork, chicken, beef and mutton, dog meats, duck goose.
3, according to the preparation method of the chilli sauce by soybean described in the claim 1, it is characterized in that: the fresh meat that adds in fermented soya bean can contain bone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100520454A CN1879503A (en) | 2005-02-27 | 2005-02-27 | Method for preparing chilli sauce by soybean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100520454A CN1879503A (en) | 2005-02-27 | 2005-02-27 | Method for preparing chilli sauce by soybean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1879503A true CN1879503A (en) | 2006-12-20 |
Family
ID=37518044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100520454A Pending CN1879503A (en) | 2005-02-27 | 2005-02-27 | Method for preparing chilli sauce by soybean |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1879503A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904487A (en) * | 2010-09-09 | 2010-12-08 | 周红 | Chilli sauce and preparation method thereof |
| CN102172279A (en) * | 2011-03-14 | 2011-09-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
| CN103271328A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Processing method of nostoc commune goose meat sauce |
| CN103349269A (en) * | 2010-12-20 | 2013-10-16 | 毛永香 | Spicy hot flour sauce formula technology |
| CN103892248A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Dog meat sauce capable of warming kidney and tonifying yang and preparation method thereof |
| CN103960643A (en) * | 2014-04-04 | 2014-08-06 | 陈志冲 | Spicy thick broad-bean sauce |
| CN105211897A (en) * | 2015-10-14 | 2016-01-06 | 通道有嚼头食品有限公司 | A kind of pork chop seasoned food stores sth. in a cellar increasing taste manufacture craft |
| CN107028157A (en) * | 2017-04-28 | 2017-08-11 | 南宁学院 | A kind of thick chilli sauce and preparation method thereof |
| CN107348499A (en) * | 2017-08-24 | 2017-11-17 | 南宁学院 | A kind of strengthening the spleen and stomach preserved black bean chilli paste and preparation method thereof |
-
2005
- 2005-02-27 CN CNA2005100520454A patent/CN1879503A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904487A (en) * | 2010-09-09 | 2010-12-08 | 周红 | Chilli sauce and preparation method thereof |
| CN101904487B (en) * | 2010-09-09 | 2012-12-12 | 周红 | Chilli sauce and preparation method thereof |
| CN103349269A (en) * | 2010-12-20 | 2013-10-16 | 毛永香 | Spicy hot flour sauce formula technology |
| CN102172279A (en) * | 2011-03-14 | 2011-09-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
| CN102172279B (en) * | 2011-03-14 | 2012-11-07 | 贵州大学 | Method for processing pepper product and pepper product processed thereby |
| CN103271328A (en) * | 2013-05-23 | 2013-09-04 | 彭常安 | Processing method of nostoc commune goose meat sauce |
| CN103892248A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Dog meat sauce capable of warming kidney and tonifying yang and preparation method thereof |
| CN103892248B (en) * | 2014-03-06 | 2015-10-28 | 郎溪县傅家老屋食品有限公司 | A kind of dog meat sauce with warming kidney to invigorate yang and preparation method thereof |
| CN103960643A (en) * | 2014-04-04 | 2014-08-06 | 陈志冲 | Spicy thick broad-bean sauce |
| CN105211897A (en) * | 2015-10-14 | 2016-01-06 | 通道有嚼头食品有限公司 | A kind of pork chop seasoned food stores sth. in a cellar increasing taste manufacture craft |
| CN107028157A (en) * | 2017-04-28 | 2017-08-11 | 南宁学院 | A kind of thick chilli sauce and preparation method thereof |
| CN107348499A (en) * | 2017-08-24 | 2017-11-17 | 南宁学院 | A kind of strengthening the spleen and stomach preserved black bean chilli paste and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Liu Ganghui Document name: Notification of acceptance Addressee: Liu Ganghui Document name: Approval notice for cost mitigation |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Liu Ganghui Document name: Notification to Go Through Formalities of Registration |
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| DD01 | Delivery of document by public notice |
Addressee: Liu Ganghui Document name: Notification that Entitlement to Patent Deemed Abandoned |
|
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20061220 |
|
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |