CN103211205A - Bean paste dipping sauce and preparation method thereof - Google Patents
Bean paste dipping sauce and preparation method thereof Download PDFInfo
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- CN103211205A CN103211205A CN2013101624031A CN201310162403A CN103211205A CN 103211205 A CN103211205 A CN 103211205A CN 2013101624031 A CN2013101624031 A CN 2013101624031A CN 201310162403 A CN201310162403 A CN 201310162403A CN 103211205 A CN103211205 A CN 103211205A
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Abstract
The invention relates to bean paste dipping sauce and a preparation method of the bean paste dipping sauce. The bean paste dipping sauce is characterized by utilizing sweet petals of Pi county bean paste as main raw material and utilizing white granulated sugar, monosodium glutamate and vine pepper oil as condiments. According to the invention, the bean paste dipping sauce is prepared by frying the sweet petals obtained by raw material selecting and grinding process through hot oil, filling, sealing, cooling and packaging. The bean paste dipping sauce has the sauce aroma and ester aroma flavors of the sweet petals of the Pi county bean paste and the spicy aroma of vine pepper, and the bean paste dipping sauce is instant, thereby having brilliant market prospect.
Description
Technical field
Present technique relates to a kind of bean cotyledon and dips in sauce and preparation method thereof.
Background technology
Bean paste is typical case's representative of China's traditional characteristics fermented food.The geographical sign product that the whole nation is famous is described as " soul of Sichuan cuisine ".At present, bean paste mainly is that flavouring is used in culinary art as Sichuan cuisine, and added value of product is low, product development homogeneity phenomenon is serious, and industry is badly in need of the deep processing development and the products innovation of bean paste.It is that broad bean paste (being commonly called as sweet lobe) with bean paste is a primary raw material that bean cotyledon dips in sauce, levigate through colloid mill, adds the flavoring frying and forms.This product has the sauce ester fragrance of sweet lobe fermentation, and the spicy hot of Tengjiao oil is arranged again, can be used as the sauce of going with rice or bread of botargo, noodles served with soy sauce, sesame butter, etc., nutrient health, unique flavor, at home, travelling handy is suitable for, existing market does not have with sweet lobe of bean paste does the product that dips in sauce, this product has market prospects.
Summary of the invention
The purpose of present technique is to the demand of bean cotyledon new product development and a kind of bean cotyledon that provides dips in sauce and preparation method thereof at industry and market, be characterized in that sweet lobe that amino-acid nitrogen (in nitrogen) 0.5g/100g is above carries out levigate as primary raw material, add flavorings such as Tengjiao oil, white granulated sugar, monosodium glutamate, after the frying processing, packing forms the adding salad oil in frying pan.
The purpose of present technique is realized by following technical measures:
1. bean cotyledon dips in the prescription composition of jam products:
(1) major ingredient: 8 parts of sweet lobes, 2 parts of salad oils;
(2) flavoring (in major ingredient weight): Tengjiao oil 6.0%, white granulated sugar 4.0%, monosodium glutamate 2.0%;
2. bean cotyledon dips in the preparation method of jam products
(1) preliminary treatment of sweet lobe
Raw material is selected: it is standby to select flavour aquatic foods, color and luster glow, aromatic sweet lobe strongly fragrant, that the lobe grain is complete, amino-acid nitrogen (in nitrogen) 0.5g/100g is above of sauce;
Raw material is levigate: sweet lobe is roughly ground earlier with colloid mill, and then it is standby to be finely ground to the fine and smooth no granular sensation of thick broad-bean sauce;
(2) selection of auxiliary material
Tengjiao oil: select spicy hot strong, the numb long fresh Tengjiao oil of distinguishing the flavor of is standby;
(3) frying
Dipping in the sauce formulation composition by bean cotyledon takes by weighing, pour salad oil in pot heating, when oily temperature reaches 130～150 ℃, pour levigate thick broad-bean sauce into and carry out frying, frying time 30～40min, 80～90 ℃ of frying temperature, frying finishes, add white granulated sugar, Tengjiao oil, monosodium glutamate, take the dish out of the pot after the uniform mixing and carry out hot filling;
(4) packing
Product bottling, vacuum capping that frying is good, cooling back packing.
Claims (2)
1. bean cotyledon dips in sauce, it is characterized in that bean cotyledon dips in the prescription composition of jam products:
(1) major ingredient: 8 parts of sweet lobes, 2 parts of salad oils;
(2) flavoring (in major ingredient weight): Tengjiao oil 6.0%, white granulated sugar 4.0%, monosodium glutamate 2.0%.
2. bean cotyledon dips in the preparation method of jam products
(1) preliminary treatment of sweet lobe
Raw material is selected: it is standby to select flavour aquatic foods, color and luster glow, aromatic sweet lobe strongly fragrant, that the lobe grain is complete, amino-acid nitrogen (in nitrogen) 0.5g/100g is above of sauce;
Raw material is levigate: sweet lobe is roughly ground earlier with colloid mill, and then carried out fine grinding, and then it is standby to be finely ground to the fine and smooth no granular sensation of thick broad-bean sauce;
(2) selection of auxiliary material
Tengjiao oil: select spicy hot strong, the numb long fresh Tengjiao oil of distinguishing the flavor of is standby;
(3) frying
Dipping in the sauce formulation composition by bean cotyledon takes by weighing, pour salad oil in pot heating, when oily temperature reaches 130～150 ℃, pour levigate thick broad-bean sauce into and carry out frying, frying time 30～40min, 80～90 ℃ of frying temperature, frying finishes, add white granulated sugar, Tengjiao oil, monosodium glutamate, take the dish out of the pot after the uniform mixing and carry out hot filling;
(4) packing
Product bottling, vacuum capping that frying is good, cooling back packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101624031A CN103211205A (en) | 2013-05-07 | 2013-05-07 | Bean paste dipping sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101624031A CN103211205A (en) | 2013-05-07 | 2013-05-07 | Bean paste dipping sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN103211205A true CN103211205A (en) | 2013-07-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2013101624031A Pending CN103211205A (en) | 2013-05-07 | 2013-05-07 | Bean paste dipping sauce and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543881A (en) * | 2013-10-22 | 2015-04-29 | 邹文 | Method for making vegetable dipping sauce |
| CN106879951A (en) * | 2017-03-24 | 2017-06-23 | 四川奕阳现代农业开发有限公司 | Ultra-fine thick broad-bean sauce of less salt and preparation method thereof |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN108056388A (en) * | 2018-01-18 | 2018-05-22 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of bean paste and its production method using biological enzyme improvement |
| CN109170596A (en) * | 2018-09-26 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of the peppery beans sauce of instant butter |
| CN112293673A (en) * | 2020-11-20 | 2021-02-02 | 成都君乐园调味品开发有限公司 | Cooked bean cotyledon and preparation method and application thereof |
| CN113951447A (en) * | 2021-10-22 | 2022-01-21 | 四川省丹丹郫县豆瓣集团股份有限公司 | Dipping sauce preparation method based on flavor preparation of bean sauce base material |
-
2013
- 2013-05-07 CN CN2013101624031A patent/CN103211205A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543881A (en) * | 2013-10-22 | 2015-04-29 | 邹文 | Method for making vegetable dipping sauce |
| CN106879951A (en) * | 2017-03-24 | 2017-06-23 | 四川奕阳现代农业开发有限公司 | Ultra-fine thick broad-bean sauce of less salt and preparation method thereof |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN108056388A (en) * | 2018-01-18 | 2018-05-22 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of bean paste and its production method using biological enzyme improvement |
| CN109170596A (en) * | 2018-09-26 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of the peppery beans sauce of instant butter |
| CN112293673A (en) * | 2020-11-20 | 2021-02-02 | 成都君乐园调味品开发有限公司 | Cooked bean cotyledon and preparation method and application thereof |
| CN113951447A (en) * | 2021-10-22 | 2022-01-21 | 四川省丹丹郫县豆瓣集团股份有限公司 | Dipping sauce preparation method based on flavor preparation of bean sauce base material |
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Application publication date: 20130724 |