CN103960643A - Spicy thick broad-bean sauce - Google Patents
Spicy thick broad-bean sauce Download PDFInfo
- Publication number
- CN103960643A CN103960643A CN201410134927.4A CN201410134927A CN103960643A CN 103960643 A CN103960643 A CN 103960643A CN 201410134927 A CN201410134927 A CN 201410134927A CN 103960643 A CN103960643 A CN 103960643A
- Authority
- CN
- China
- Prior art keywords
- bean
- thick broad
- bean sauce
- soybeans
- capsicum
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 23
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 23
- 244000080030 Puffbohne Species 0.000 title 1
- 244000068988 Glycine max Species 0.000 claims abstract description 39
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 39
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 26
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 26
- 240000006677 Vicia faba Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 6
- 239000011425 bamboo Substances 0.000 claims abstract description 6
- 239000000919 ceramic Substances 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 11
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 2
- 235000002566 Capsicum Nutrition 0.000 claims description 26
- 239000001390 capsicum minimum Substances 0.000 claims description 23
- 239000012535 impurity Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- -1 cleans chopping Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000003921 oil Substances 0.000 abstract 4
- 235000019198 oils Nutrition 0.000 abstract 4
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 21
- 235000013527 bean curd Nutrition 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- ASARMUCNOOHMLO-WLORSUFZSA-L cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2s)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O ASARMUCNOOHMLO-WLORSUFZSA-L 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses spicy thick broad-bean sauce. The spicy thick broad-bean sauce adopts soybeans, halves of beans, chillies, salt and water as main raw materials and is prepared by the following methods: a, high-quality soybeans are selected and soaked for 5-7h in cold water until the soybeans swell; b, the vegetable oil is heated to 50%-70% hot, minced chillies are added and fried in the hot oil for 3-5 seconds, the hot oil is filtered out, then the well soaked soybeans are added into the hot oil and fried for 30-45 seconds, the hot oil is filtered out, and the chillies and the soybeans are reserved for standby application; and c, the cooked halves of beans are uniformly spread on a sterilized bamboo mat, dried and placed in a fermenting room for fermentation, the temperature is controlled in a range of 40-50 DEG C, the fermentation is finished after 3-5 days, the halves of beans are dried and placed in a ceramic jar, unboiled water, salt and fried chillies and soybeans are added and uniformly stirred for sealed fermentation, the spicy thick broad-bean sauce is obtained after 15-20 days, and finally sterilization and filling are performed. The spicy thick broad-bean sauce has the benefits as follows: the chillies are adopted for assisting the fermentation, fragrance of the chillies is blended in the thick broad-bean sauce, and the piquancy is strong.
Description
Technical field
The present invention relates to a kind of sauce, relate in particular to a kind of spicy thick broad-bean sauce.
Background technology
As everyone knows, soya bean is rich in protein, phosphatide and various essential amino acid, and nutritive value is high, is one of favorite food of China people since ancient times.The food being derived by soya bean is varied, as bean curd, jellied bean curd, the skin of soya-bean milk, bean sprouts, soya-bean milk, bean curd with odor, thick broad-bean sauce, dried bean curd, bean curd stick, textured vegetable protein etc., too numerous to enumerate.Thick broad-bean sauce is that soya bean forms through microorganism fermentation, and it has eliminated the factor that suppresses nutrition in soya bean, produces the dulcet material of multiple tool, thereby more easily digested, the more important thing is the content that has increased cobalamin, therefore, thick broad-bean sauce is deeply welcomed by the people and like.But existing thick broad-bean sauce is made complicated, and taste is stereotyped, has no unique distinction.
Therefore,, for addressing the above problem, spy provides a kind of new technical scheme to satisfy the demands.
Summary of the invention
The invention provides a kind of spicy thick broad-bean sauce.
The technical solution used in the present invention is:
A spicy thick broad-bean sauce, take soya bean, bean cotyledon, capsicum, salt and water as primary raw material, through following methods preparation, obtains:
A, selected good quality soybeans, remove impurity, cleans, and with cold water soak 5-7 hour, swells to soya bean;
B, selected high-quality capsicum, remove impurity, cleans chopping, vegetable oil is heated to 5-7 and becomes heat, then add the capsicum of chopping to fry 3-5 second with deep fat, filter out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carried out fried 30-45 second, filter out deep fat, stand-by;
C, by the bean cotyledon boiling even be spread out in through sterilization bamboo mat on, after drying, put into fermenting cellar and ferment, temperature is controlled at 40-50 ℃, through 3-5 days, fermentation completes, then bean cotyledon is dried, and bean cotyledon is joined in ceramic pot, add unboiled water, salt, through fried capsicum and soya bean later, after stirring, sealing and fermenting, after 15-20 days and get final product, finally carry out sterilization, filling.
Described soya bean is 30-40 weight portion.
Described bean cotyledon is 50-60 weight portion.
Described capsicum is 10-12 weight portion, and described salt is 1-3 weight portion, and described water is 50-60 weight portion.
The invention has the beneficial effects as follows: adopt capsicum to assist fermentation, the fragrance of capsicum is incorporated in thick broad-bean sauce, pungent is strong, and unique flavor is tasty, is of high nutritive value, and preparation technology is simple, has reduced production cost.
The specific embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described, and this embodiment only, for explaining the present invention, does not form limiting the scope of the present invention.
Embodiment 1
A spicy thick broad-bean sauce, take 30 weight portion soya beans, 50 weight portion bean cotyledons, 10 weight portion capsicums, 1 weight portion salt and 50 weight parts waters is primary raw material, through following methods preparation and obtain:
A, selected good quality soybeans, remove impurity, cleans, and by cold water soak 5 hours, swells to soya bean;
B, selected high-quality capsicum, remove impurity, cleans chopping, vegetable oil is heated to 5 one-tenth heat, then adds the capsicum of chopping to fry 3 seconds with deep fat, filter out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carried out fried 30 seconds, filter out deep fat, stand-by;
C, by the bean cotyledon boiling even be spread out in through sterilization bamboo mat on, after drying, put into fermenting cellar and ferment, temperature is controlled at 40 ℃, through 3 days, fermentation completes, then bean cotyledon is dried, and bean cotyledon is joined in ceramic pot, add unboiled water, salt, through fried capsicum and soya bean later, after stirring, sealing and fermenting, after 15 days and get final product, finally carry out sterilization, filling.
Embodiment 2
A spicy thick broad-bean sauce, take 35 weight portion soya beans, 55 weight portion bean cotyledons, 11 weight portion capsicums, 2 weight portion salt and 55 weight parts waters is primary raw material, through following methods preparation and obtain:
A, selected good quality soybeans, remove impurity, cleans, and by cold water soak 6 hours, swells to soya bean;
B, selected high-quality capsicum, remove impurity, cleans chopping, vegetable oil is heated to 6 one-tenth heat, then adds the capsicum of chopping to fry 4 seconds with deep fat, filter out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carried out fried 38 seconds, filter out deep fat, stand-by;
C, by the bean cotyledon boiling even be spread out in through sterilization bamboo mat on, after drying, put into fermenting cellar and ferment, temperature is controlled at 45 ℃, through 4 days, fermentation completes, then bean cotyledon is dried, and bean cotyledon is joined in ceramic pot, add unboiled water, salt, through fried capsicum and soya bean later, after stirring, sealing and fermenting, after 17 days and get final product, finally carry out sterilization, filling.
Embodiment 3
A spicy thick broad-bean sauce, take 40 weight portion soya beans, 60 weight portion bean cotyledons, 12 weight portion capsicums, 3 weight portion salt and 60 weight parts waters is primary raw material, through following methods preparation and obtain:
A, selected good quality soybeans, remove impurity, cleans, and by cold water soak 7 hours, swells to soya bean;
B, selected high-quality capsicum, remove impurity, cleans chopping, vegetable oil is heated to 7 one-tenth heat, then adds the capsicum of chopping to fry 5 seconds with deep fat, filter out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carried out fried 45 seconds, filter out deep fat, stand-by;
C, by the bean cotyledon boiling even be spread out in through sterilization bamboo mat on, after drying, put into fermenting cellar and ferment, temperature is controlled at 50 ℃, through 5 days, fermentation completes, then bean cotyledon is dried, and bean cotyledon is joined in ceramic pot, add unboiled water, salt, through fried capsicum and soya bean later, after stirring, sealing and fermenting, after 20 days and get final product, finally carry out sterilization, filling.
The invention has the beneficial effects as follows: adopt capsicum to assist fermentation, the fragrance of capsicum is incorporated in thick broad-bean sauce, pungent is strong, and unique flavor is tasty, is of high nutritive value, and preparation technology is simple, has reduced production cost.
The above, be only preferred embodiment of the present invention, is not the present invention to be done to the restriction of any other form, and according to any modification or equivalent variations that technical spirit of the present invention is done, still belongs to the present invention's scope required for protection.
Claims (4)
1. a spicy thick broad-bean sauce, is characterized in that: take soya bean, bean cotyledon, capsicum, salt and water as primary raw material, through following methods preparation and obtain:
A, selected good quality soybeans, remove impurity, cleans, and with cold water soak 5-7 hour, swells to soya bean;
B, selected high-quality capsicum, remove impurity, cleans chopping, vegetable oil is heated to 5-7 and becomes heat, then add the capsicum of chopping to fry 3-5 second with deep fat, filter out deep fat, then above-mentioned soaked soya bean is joined in deep fat and carried out fried 30-45 second, filter out deep fat, stand-by;
C, by the bean cotyledon boiling even be spread out in through sterilization bamboo mat on, after drying, put into fermenting cellar and ferment, temperature is controlled at 40-50 ℃, through 3-5 days, fermentation completes, then bean cotyledon is dried, and bean cotyledon is joined in ceramic pot, add unboiled water, salt, through fried capsicum and soya bean later, after stirring, sealing and fermenting, after 15-20 days and get final product, finally carry out sterilization, filling.
2. a kind of spicy thick broad-bean sauce according to claim 1, is characterized in that: described soya bean is 30-40 weight portion.
3. a kind of spicy thick broad-bean sauce according to claim 1, is characterized in that: described bean cotyledon is 50-60 weight portion.
4. a kind of spicy thick broad-bean sauce according to claim 1, is characterized in that: described capsicum is 10-12 weight portion, and described salt is 1-3 weight portion, and described water is 50-60 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410134927.4A CN103960643A (en) | 2014-04-04 | 2014-04-04 | Spicy thick broad-bean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410134927.4A CN103960643A (en) | 2014-04-04 | 2014-04-04 | Spicy thick broad-bean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103960643A true CN103960643A (en) | 2014-08-06 |
Family
ID=51231049
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410134927.4A Pending CN103960643A (en) | 2014-04-04 | 2014-04-04 | Spicy thick broad-bean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960643A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100395A (en) * | 2021-05-07 | 2021-07-13 | 楚雄云泉酱园有限责任公司 | Microbial fermentation method for shortening fermentation period of broad bean paste |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN1879503A (en) * | 2005-02-27 | 2006-12-20 | 刘钢会 | Method for preparing chilli sauce by soybean |
| CN101371696A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Method for preparing spicy soybean sauce |
| CN101371697A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Spicy soybean sauce |
-
2014
- 2014-04-04 CN CN201410134927.4A patent/CN103960643A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN1879503A (en) * | 2005-02-27 | 2006-12-20 | 刘钢会 | Method for preparing chilli sauce by soybean |
| CN101371696A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Method for preparing spicy soybean sauce |
| CN101371697A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Spicy soybean sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100395A (en) * | 2021-05-07 | 2021-07-13 | 楚雄云泉酱园有限责任公司 | Microbial fermentation method for shortening fermentation period of broad bean paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102293258B (en) | Production technology of chemical additive free fermented bean curd with long shelf life | |
| CN103931779B (en) | A kind of preparation method of pure natural tofu breast | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN103504273A (en) | Thick broad-bean sauce | |
| CN102835647B (en) | Making method for watermelon bean paste | |
| CN105519694A (en) | Making method of flavored fermented bean curds | |
| CN101810278A (en) | Nutrient bean curd jelly and soybean milk | |
| CN103960642A (en) | Beef-contained soybean paste | |
| CN103564417A (en) | Flavor fermented soybean sauce | |
| CN104323183B (en) | One ganoid konjaku taro obstructs curing food and its method for salting | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| CN104187481A (en) | Pepper sprouts vegetable | |
| CN101129186A (en) | Method for manufacturing soy sauce | |
| CN105248670A (en) | Preparation method of fermented bean curd with Chinese sauerkraut | |
| CN105639460A (en) | Barrel-steamed fermented soybean paste health food | |
| CN103960643A (en) | Spicy thick broad-bean sauce | |
| CN104939037A (en) | Sea-buckthorn fruit chilli sauce and preparation method thereof | |
| CN102048125B (en) | Broad bean paste | |
| CN104305265A (en) | Vanilla beautifying sauced pig foot | |
| CN105495364A (en) | Spicy thick broad-bean sauce | |
| CN105285894A (en) | Making method of burnt chilli dipping water with mint flavor | |
| CN107373596B (en) | Glutinous rice spice and preparation method thereof | |
| CN104982843A (en) | Manufacturing method of lobster sauce | |
| CN109965024A (en) | A kind of dictyophora phalloidea bean curd and preparation method thereof | |
| CN108477589A (en) | A kind of preparation method of beans used in laba porridge companion meal sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140806 |