CN105707844A - Hot and savory potato and black bean sauce and making method thereof - Google Patents
Hot and savory potato and black bean sauce and making method thereof Download PDFInfo
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Abstract
The invention belongs to the field of food seasoning and processing, and particularly relates to hot and savory potato and black bean sauce and a making method thereof.The hot and savory potato and black bean sauce is characterized by being prepared from, by weight, 45-50 parts of vegetable oil, 0.2-0.3 part of sesame, 0.4-0.6 part of spice, 4-6 parts of hot peppers, 2-4 parts of salt, 4-6 parts of Pixian Horsebean Chili Paste, 3-6 parts of fermented soya beans, 18-22 parts of potatoes, 2-4 parts of sweet sauce made of fermented flour, 1.8-2.2 parts of white granulated sugar, 2-2.5 parts of sodium glutamate, 1-2 parts of edible essence, 0.1-0.16 part of citric acid and 0.04-0.06 part of potassium sorbate.The hot pepper capsanthin permeates in oil during seasoning stir-frying, and the oil color is ruddy.
Description
Technical field
The invention belongs to food seasoning and manufacture field, particularly relate to a kind of spicy potato fermented soya beans, salted or other wise beans and manufacture method.
Background technology spicy sauce is the science preservation technique combining advanced person on the basis of name snack tofu pudding dips in the traditional handicraft of water,
Selected Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, vegetable oil and famous and precious natural spice Seiko configuration form.There is the spicy fragrant feature of river taste, delicious
Color is fresh, long times of aftertaste, nutritious, has appetite promoting and the spleen strengthening, orectic function.It is to cook various Sichuan cuisines and various cold dish, face
The preferable flavoring agent of food, be also at home tourism facilitate good merchantable brand.
Rhizoma Solani tuber osi contains abundant vitamin and the trace element such as calcium, potassium, and is prone to digest and assimilate, nutritious.Can supply
The substantial amounts of heat energy of human body, containing much starch and protein, vitamin B group, vitamin C etc., can promote the digestion merit of taste
Energy.Rhizoma Solani tuber osi can supply human body the mucus albumen of special protection function in a large number.Can promote hold digestive tract, respiratory tract and articular cavity,
The lubrication of serous cavity, prevention cardiovascular and the lipidosis of system, keep the elasticity of blood vessel, beneficially prevention of arterial is atherosis
Generation.Rhizoma Solani tuber osi is again a kind of alkalescence vegetable simultaneously, the most internal acid-base balance, the acid produced after neutralizing internal metabolism
Matter, thus have certain beauty treatment, anti-aging effects.
Having many places to abound with Rhizoma Solani tuber osi, Rhizoma Solani tuber osi quality preservation is good, but the utilization to Rhizoma Solani tuber osi is few.And fresh Rhizoma Solani tuber osi is more applicable
Preserving in low temperature, if temperature raises, easily turn green germination, loss is big, wastes resource.Typically now Rhizoma Solani tuber osi is fabricated to soil
The snacks such as bean sheet, but nutrition is single, how edible unhealthy.
Semen Sojae Preparatum are China Han characteristic fermented bean products flavouring agents.Semen Sojae Preparatum, with Semen sojae atricolor or Semen Glycines as primary raw material, utilize hair
Mould, aspergillosis or the effect of bacterialprotease, decomposing soya-bean protein matter, when reaching to a certain degree, salt adding, with wine, the side such as be dried
Method, the vigor of inhibitory enzyme, delay sweat to make.The kind of Semen Sojae Preparatum is more, is divided into black curded beans and Semen Glycines by processing raw material
Fermented soya beans, salted or other wise, can be divided into salty Semen Sojae Preparatum and Semen Sojae Preparatum to taste.Semen Sojae Preparatum, as daily life of a family flavoring agent, are suitable for during the culinary art flesh of fish solving raw meat seasoning.Semen Sojae Preparatum
Being again a herb, anemofrigid cold, heating of being afraid of cold, cold and heat headache, sneeze of having a stuffy nose, stomachache vomiting and diarrhoea person preferably eat;Chest and diaphragm is full vexed, in the heart
Agitation person preferably eats.
The producer producing spicy sauce is numerous, and the product that differs from one another is various, but the comparison being raw material production spicy sauce with Rhizoma Solani tuber osi
Few.How to increase the multiformity of spicy sauce and potato products, make good use of local supplies, become pollution-free food, reduce the waste of resource,
It is the most required.
Summary of the invention
In order to solve above technical problem, the present invention provides a kind of spicy potato fermented soya beans, salted or other wise beans and manufacture method, spicy potato fermented soya beans, salted or other wise
Beans is bright in colour, aromatic flavor, soft mouth feel, and long times of aftertaste is nutritious, rich in solarization, green health.Accord with the demands of the market battalion
Support healthy, the green propensity to consume；Utilize local products, reduce the cost of storage of raw material.
Solve a kind of spicy potato fermented soya beans, salted or other wise beans in the present invention of above technical problem, it is characterised in that: formula includes following
The component of weight portion:
Vegetable oil 45-50 part, Semen Sesami 0.2-0.3 part, spice 0.4-0.6 part, Fructus Capsici 4-6 part, Sal 2-4 part, Pixian watercress
4-6 part, Semen Sojae Preparatum 3-6 part, Rhizoma Solani tuber osi 18-22 part, sweet soybean paste 2-4 part, white sugar 1.8-2.2 part, sodium glutamate 2-2.5 part, edible
Essence 1-2 part, citric acid 0.1-0.16 part, potassium sorbate 0.04-0.06 part.
In prioritization scheme, formula includes the component of following weight portion:
Vegetable oil 46-49 part, Semen Sesami 0.2-0.3 part, spice 0.45-0.55 part, Fructus Capsici 5-6 part, Sal 2.5-3.5 part, Pi
County's Semen Sojae Preparatum 4.5-5.5 part, Semen Sojae Preparatum 5-6 part, Rhizoma Solani tuber osi 19-21 part, sweet soybean paste 3-4 part, white sugar 1.9-2.1 part, sodium glutamate 2-
2.2 parts, edible essence 1.2-1.8 part, citric acid 0.12-0.15 part, potassium sorbate 0.04-0.05 part.
Further in prioritization scheme, formula includes the component of following weight portion:
Vegetable oil 48 parts, Semen Sesami 0.25 part, spice 0.5 part, 5 parts of Fructus Capsici, Sal 3 parts, Pixian watercress 5 parts, 5 parts of Semen Sojae Preparatum, soil
Bean 20 parts, sweet soybean paste 3.5 parts, white sugar 2 parts, sodium glutamate 2.2 parts, edible essence 1.8 parts, citric acid 0.14 part, sorbic acid
0.04 part of potassium.
The present invention selects " agricultural product geographical sign " product, the spicy sauce that i.e. Wanyuan Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) produces, opens up
Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) deep processing new way and industry profit growth point, also carry out application wound in terms of the local characteristic utilization of resources
Newly.
Described spice includes the raw material of following weight portion: Pericarpium Zanthoxyli 60-70 part, Rhizoma Zingiberis 10-15 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10 part, eight
Angle 5-10 part, Rhizoma Kaempferiae 3-7 part and Fructus Foeniculi 2-6 part, the effect of spice is flavouring.
Spice described in prioritization scheme includes the raw material of following weight portion: 65 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 12 parts, 8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), eight
8 parts of angle, Rhizoma Kaempferiae 6 parts and 5 parts of Fructus Foeniculi.
Described Rhizoma Solani tuber osi is fried potato.
In order to make the spicy potato fermented soya beans, salted or other wise beans made have, color and luster is ruddy, flavour is mellow, spicy fresh fragrant special flavor and design and join
Side.Various material proportions are coordinated, prominent numb, peppery, fragrance.Wherein add Pixian watercress, Semen Sojae Preparatum, sweet soybean paste flavouring, increase fresh, carry
Color.
A kind of spicy potato black bean sauce manufacture method in the present invention, it is characterised in that: comprise the following steps:
(1) pretreatment of raw material:
Semen Sesami: select clean foreign body, clean silt；
Fructus Capsici grain: chilli is selected clean foreign body, fried dry moisture, hammer out the Fructus Capsici grain of 2～5mm；
Spice: smash powdering with the sieve of 60-70 mesh after spice is selected foreign body；
Fructus Capsici grain, spice are fabricated to powder and are prone to remarkably, go out taste.
(2) chip potato grain: Rhizoma Solani tuber osi is cleaned, peeling, puts into frying in oil after pelletizing；
(3) subpackage: in Fructus Capsici grain, Semen Sesami, spice and Pixian watercress are contained in a container and stir, chip potato, bean
Fermented soya beans, salted or other wise and sweet soybean paste are contained in a container and stir, and white sugar, sodium glutamate and Sal are contained in a container, sorbic acid
Potassium is contained in a container and is 1:9-11 by water dissolution, potassium sorbate and water consumption ratio；Available hot water dissolving's sorbic acid
Potassium, coolant-temperature gage 88-93 DEG C, it is beneficial to potassium sorbate with hot water and dissolves.
(4) parch:
Vegetable oil is poured in the pot of cleaning, add Fructus Capsici grain, Semen Sesami, spice and Pixian watercress and fry to 115-125 DEG C, add
Chip potato, Semen Sojae Preparatum and sweet soybean paste are fried to 105-115 DEG C, add white sugar, sodium glutamate, stir, Guan Huo；It is subsequently adding mountain
Potassium sorbate solution, edible essence and citric acid, stir off the pot；Sodium glutamate adds at Guan Huoqian, plays and increases fresh effect.
First " Fructus Capsici grain, Semen Sesami, spice, Pixian watercress " being fried perfume, add other raw material, beans is bright, fragrance ten
Foot；If charging sequence is anti-, the most burnt pot, insufficient fragrance.
Vegetable oil can be crossed the vegetable oil of Rhizoma Solani tuber osi 2-3 time by the fresh plant oil of 75-85% and the frying of 15-25% and form, perfume
Taste is more sufficient, and mouthfeel is abundanter, the fresh plant of preferably 80% oil and 20% frying cross the vegetable oil of Rhizoma Solani tuber osi 2-3 time and form.
(5) fill, sterilizing and storage.
The making step of described fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, is cut into the granular rear of 4-8mm and uses
Wash 3-4 clean starch and put into centrifuge dehydration；Vegetable oil is heated, and adds dehydrated potatoes grain and explode during oil temperature 180-200 DEG C
System, Rhizoma Solani tuber osi grain is 1:4-6 with the usage ratio of vegetable oil, frying time 20-30min, will when plant oil temperature is 160-170 DEG C
Chip potato pull out pot, drain standby；Here vegetable oil consumption is not the oil mass in formula, is the vegetable oil of other consumption.
The moisture of just Ex-all Rhizoma Solani tuber osi during temperature 160-170 DEG C, chip potato is crisp and the most burnt, makes chip potato at overall sauce
The soft silk floss of middle mouthfeel.
Centrifugal rotational speed 1400-1500 rev/min of centrifuge, centrifugation time 2-3min in described step (2).
In described step (5), solid content must all be flooded by Cover inside the bottle face oil, and the thickness of oil should be higher than that surface solid content
5mm；On the premise of ensureing that product fill weight meets the requirements, in bottle material table identity distance bottle cap inner surface apart from necessary >=
10mm。
The spicy potato delicious color of fermented soya beans, salted or other wise beans that edible this method produces is fresh, long times of aftertaste, has the spicy fragrant feature of river taste, is
Cook various Sichuan cuisine and various cold dish, the preferable flavoring agent of wheaten food, be also at home tourism facilitate good merchantable brand.
The spicy potato fermented soya beans, salted or other wise beans that this method produces has:
Color is fresh: flavouring agent parch is that capsicum red pigment penetrates in oil, and oil colours is ruddy
Taste is fragrant: join natural flavor, edible essence, uses secret formula, special process, plays characteristic fragrance to greatest extent.
Taste alcohol: the aromatic non-greasy of fine taste, deliciousness not xerostomia.It is difficult to after Shi Yong forget.
Nutrition: material used is wide in variety, rich in many kinds of substance, nutritious.
Spicy potato fermented soya beans, salted or other wise beans in the present invention is bright in colour, aromatic flavor, soft mouth feel, and long times of aftertaste is nutritious, and
Rich in selenium.Accord with the demands of the market nutrient health, the green propensity to consume.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but embodiments of the present invention are not limited to this.
Embodiment 1
The spicy potato fermented soya beans, salted or other wise beans flavoring agent weight percent composition of the present invention:
Vegetable oil 45 parts, Semen Sesami 0.2 part, spice 0.4 part, 4 parts of Fructus Capsici, Sal 2 parts, Pixian watercress 4 parts, 3 parts of Semen Sojae Preparatum, soil
Bean 18 parts, sweet soybean paste 2 parts, white sugar 1.8 parts, sodium glutamate 2 parts, edible essence 1 part, citric acid 0.1 part, potassium sorbate 0.04
Part.
Spice includes the raw material of following weight portion: 60 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 10 parts, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 5 parts, Rhizoma Kaempferiae 3 parts
With 2 parts of Fructus Foeniculi, the effect of spice is flavouring.
Rhizoma Solani tuber osi is fried potato, and the making step of fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, be cut into 4-8mm
Granular after wash with water 3-4 clean starch (starch drainage, dry after separately do it with) put into centrifuge dehydration；Vegetable oil adds
Temperature, adds dehydrated potatoes grain frying during oil temperature 180 DEG C, Rhizoma Solani tuber osi grain is 1:4 with the usage ratio of vegetable oil, frying time 30min,
When plant oil temperature is 170 DEG C, chip potato is pulled out pot, drain standby；Here vegetable oil consumption is not the oil mass in formula,
It it is the vegetable oil of other consumption.The centrifugal rotational speed of centrifuge 1500 revs/min, centrifugation time 2min.
Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) can be selected for Wanyuan City, Sichuan Province special product, Chinese geography famous special product (agricultural product geographical sign).
Because of its variety pure, potato type is good, quality is good, in good taste, yield high, and well-known NE Sichuan.Its product quality maximum feature
Being sweet, face, perfume (or spice), Wanyuan City is one of China's three big selenium-rich bands simultaneously, and Rhizoma Solani tuber osi distinctive selenium-rich quality further increases its food
By value.
Above-mentioned spicy potato fermented soya beans, salted or other wise beans flavoring agent is prepared in accordance with the following steps:
(1) Semen Sesami: select clean foreign body, clean silt.
Fructus Capsici grain: chilli is selected clean foreign body, fried dry moisture, hammer out 2～5mm granular.
Spice: smash powdering with the sieve of 60 mesh after spice is selected foreign body.
The performance requirement of the material choice of sweet soybean paste meets SB/T 10296, and the performance requirement of the material choice of Semen Sojae Preparatum meets
DB51/T 391 。
(2) fried potato: Rhizoma Solani tuber osi is cleaned, peeling, puts into frying in oil after pelletizing.
(3) empty bottle, the cleaning of bottle cap, sterilization:
The cleaning of empty bottle, sterilization: empty bottle is put into after washing away foreign material, glass slag in clean water and put into 100 ppmClO2Diluent soaks
Steep 2 minutes.
Drip bottle: empty bottle drip bottle, the drying after sterilization.
Bottle cap is sterilized: do not have rotten or unspent bottle cap last time to kill with 90～95 DEG C of hot water for interior packaging material
Bacterium after 15 minutes drain well stand-by.
Dispensing: accurately weigh various material by " spicy potato fermented soya beans, salted or other wise formula ".
Vegetable oil is contained in a container.
Fructus Capsici grain, Semen Sesami, spice, Pixian watercress are contained in a container and stir.
Chip potato, Semen Sojae Preparatum, sweet soybean paste are contained in a container and stir.
White sugar, sodium glutamate and Sal are contained in a container, are contained in a container.
Edible essence is contained in a container.
Potassium sorbate preservative is contained in a container and is 1 by dissolved in boiled water, potassium sorbate and water consumption ratio:
9；Coolant-temperature gage 88 DEG C, is beneficial to potassium sorbate with hot water and dissolves.
(4) parch:
Vegetable oil is poured in the pot of cleaning, add Fructus Capsici grain, Semen Sesami, spice and Pixian watercress and fry to 115 DEG C, add fried
Rhizoma Solani tuber osi, Semen Sojae Preparatum and sweet soybean paste are fried to 105 DEG C, add white sugar, sodium glutamate, stir, Guan Huo；It is subsequently adding potassium sorbate
Solution, edible essence and citric acid, stir off the pot；Sodium glutamate adds at Guan Huoqian, plays and increases fresh effect
Be contained in cleaning container in be filled.
Fill: use vial every bottle fill amount by regulation requirement.
Solid content must all be flooded by Cover inside the bottle face oil, and the thickness of oil should be higher than that surface solid content 5mm.Ensureing that product fills
On the premise of dress weight meets the requirements, in bottle, material table identity distance bottle cap inner surface is apart from necessary >=10mm.
Capping: before capping, the material at bottle screw thread mouth must wiped clean.In selecting bottle, product contained specifies special-purpose bottle
Lid, covers with vacuum capsuling machine after screwing on, it is desirable to sealing is tight.
Sterilizing: check whether the sterilizing cabinet water yield, water intaking valve are opened.Vial good for filling and sealing is neatly placed in pallet
In, pallet is put into sterilizing cabinet, closes cabinet door tight, use pasteurize.
Product of the present invention is that spicy sauce family adds newcomer, provides more more options for consumer, for deep processing of farm products
New method is provided, contributes for Serve " Agriculture.
The present invention can select " agricultural product geographical sign " product Wanyuan Rhizoma Solani tuber osi (Rhizoma Solani tuber osi) by outstanding characteristic, " nice, bar
Suitable！" people that tasted Wanyuan Rhizoma Solani tuber osi applauds invariably.Delicious is the signboard of Wanyuan Rhizoma Solani tuber osi, and according to another scientific research, often eats Wanyuan soil
Bean is the most very good to human body.Whole area, Wanyuan City Selenium in Soils content maximum 1.74ug/g, average 0.51ug/g, in belonging to
Selenium is to high selenium, it is easy to plant growing and absorption of human body.Selenium element is one of most important trace element of needed by human body, and human body lacks selenium
Will result in organ dysfunction, cause many serious diseases to occur.Through scientific analysis, Wanyuan Rhizoma Solani tuber osi is rich in selenium, and therefore it is again
There is " gold in grain " this appellation.
Embodiment 2
Content in other content such as embodiment 1, wherein:
Vegetable oil 50 parts, Semen Sesami 0.3 part, spice 0.6 part, 6 parts of Fructus Capsici, Sal 4 parts, Pixian watercress 6 parts, 6 parts of Semen Sojae Preparatum, soil
Bean 22 parts, sweet soybean paste 4 parts, white sugar 2.2 parts, sodium glutamate 2.5 parts, edible essence 2 parts, citric acid 0.16 part, potassium sorbate
0.06 part.
Spice includes the raw material of following weight portion: 70 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 15 parts, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 10 parts, Rhizoma Kaempferiae 7
Part and 6 parts of Fructus Foeniculi, the effect of spice is flavouring.
Wherein, the making step of fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, be cut into 4-8mm granular after
Wash with water 3-4 clean starch (starch drainage, dry after separately do it with) put into centrifuge dehydration；Vegetable oil is heated, oil temperature
Adding dehydrated potatoes grain frying when 200 DEG C, Rhizoma Solani tuber osi grain is 1:6 with the usage ratio of vegetable oil, and frying time 20min works as plant
When oil temperature is 170 DEG C, chip potato is pulled out pot, drain standby；Here vegetable oil consumption is not the oil mass in formula, is additionally
The vegetable oil of consumption.The centrifugal rotational speed of centrifuge 1400 revs/min, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1:11；Available hot water dissolving's potassium sorbate, coolant-temperature gage 93 DEG C.
In parch step: vegetable oil is poured in the pot of cleaning, add Fructus Capsici grain, Semen Sesami, spice and Pixian watercress and fry extremely
125 DEG C, add chip potato, Semen Sojae Preparatum and sweet soybean paste and fry to 115 DEG C, add white sugar, sodium glutamate, stir, Guan Huo；So
Rear addition potassium sorbate solution, edible essence and citric acid, stir off the pot；Sodium glutamate adds at Guan Huoqian, plays increasing
Fresh effect.
Embodiment 3
Content in other content such as embodiment 1, wherein:
Vegetable oil 46 parts, Semen Sesami 0.2 part, spice 0.45 part, 5 parts of Fructus Capsici, Sal 2.5 parts, Pixian watercress 4.5 parts, Semen Sojae Preparatum 5
Part, 19 parts of Rhizoma Solani tuber osi, sweet soybean paste 3 parts, white sugar 1.9 parts, sodium glutamate 2 parts, edible essence 1.2 parts, citric acid 0.12 part, Pyrusussuriensis
0.04 part of potassium of acid.
Spice includes the raw material of following weight portion: 66 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 14 parts, 7 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 9 parts, Rhizoma Kaempferiae 5 parts
With 4 parts of Fructus Foeniculi.
Wherein, the making step of fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, be cut into 4-8mm granular after
Wash with water 3-4 clean starch (starch drainage, dry after separately do it with) put into centrifuge dehydration；Vegetable oil is heated, oil temperature
Adding dehydrated potatoes grain frying when 190 DEG C, Rhizoma Solani tuber osi grain is 1:5 with the usage ratio of vegetable oil, and frying time 25min works as plant
When oil temperature is 165 DEG C, chip potato is pulled out pot, drain standby；Here vegetable oil consumption is not the oil mass in formula, is additionally
The vegetable oil of consumption.The centrifugal rotational speed of centrifuge 1450 revs/min, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1:10；Available hot water dissolving's potassium sorbate, coolant-temperature gage 90 DEG C.
In parch step: vegetable oil is poured in the pot of cleaning, add Fructus Capsici grain, Semen Sesami, spice and Pixian watercress and fry extremely
120 DEG C, add chip potato, Semen Sojae Preparatum and sweet soybean paste and fry to 110 DEG C, add white sugar, sodium glutamate, stir, Guan Huo；So
Rear addition potassium sorbate solution, edible essence and citric acid, stir off the pot；Sodium glutamate adds at Guan Huoqian, plays increasing
Fresh effect.
Vegetable oil can be crossed the vegetable oil of Rhizoma Solani tuber osi 2-3 time by the fresh plant oil of 75% and the frying of 25% and form, and fragrance is more sufficient,
Mouthfeel is abundanter.
Embodiment 4
Content in other content such as embodiment 1, wherein:
Vegetable oil 49 parts, Semen Sesami 0.3 part, spice 0.55 part, 6 parts of Fructus Capsici, Sal 3.5 parts, Pixian watercress 5.5 parts, Semen Sojae Preparatum 6
Part, 21 parts of Rhizoma Solani tuber osi, sweet soybean paste 4 parts, white sugar 2.1 parts, sodium glutamate 2.2 parts, edible essence 1.8 parts, citric acid 0.15 part, mountain
Potassium sorbate 0.05 part.
Spice includes the raw material of following weight portion: 62 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 13 parts, 9 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 6 parts, Rhizoma Kaempferiae 4 parts
With 3 parts of Fructus Foeniculi.
Wherein, the making step of fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, be cut into 4-8mm granular after
Wash with water 3-4 clean starch (starch drainage, dry after separately do it with) put into centrifuge dehydration；Vegetable oil is heated, oil temperature
Adding dehydrated potatoes grain frying when 185 DEG C, Rhizoma Solani tuber osi grain is 1:4.5 with the usage ratio of vegetable oil, and frying time 30min, when planting
When thing oil temperature is 162 DEG C, chip potato is pulled out pot, drain standby；Here vegetable oil consumption is not the oil mass in formula, is another
The vegetable oil of outer consumption.The centrifugal rotational speed of centrifuge 1480 revs/min, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1:9；Available hot water dissolving's potassium sorbate, coolant-temperature gage 89 DEG C.
In parch step: vegetable oil is poured in the pot of cleaning, add Fructus Capsici grain, Semen Sesami, spice and Pixian watercress and fry extremely
122 DEG C, add chip potato, Semen Sojae Preparatum and sweet soybean paste and fry to 108 DEG C, add white sugar, sodium glutamate, stir, Guan Huo；So
Rear addition potassium sorbate solution, edible essence and citric acid, stir off the pot；Sodium glutamate adds at Guan Huoqian, plays increasing
Fresh effect.
Vegetable oil can be crossed the vegetable oil of Rhizoma Solani tuber osi 2-3 time by the fresh plant oil of 85% and the frying of 15% and form, and fragrance is more sufficient,
Mouthfeel is abundanter.
Embodiment 5
Content in other content such as embodiment 1, wherein:
Vegetable oil 48 parts, Semen Sesami 0.25 part, spice 0.5 part, 5 parts of Fructus Capsici, Sal 3 parts, Pixian watercress 5 parts, 5 parts of Semen Sojae Preparatum, soil
Bean 20 parts, sweet soybean paste 3.5 parts, white sugar 2 parts, sodium glutamate 2.2 parts, edible essence 1.8 parts, citric acid 0.14 part, sorbic acid
0.04 part of potassium.
Spice includes the raw material of following weight portion: 65 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 12 parts, 8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 8 parts, Rhizoma Kaempferiae 6 parts
With 5 parts of Fructus Foeniculi.
Wherein, the making step of fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, be cut into 4-8mm granular after
Wash with water 3-4 clean starch (starch drainage, dry after separately do it with) put into centrifuge dehydration；Vegetable oil is heated, oil temperature
Adding dehydrated potatoes grain frying when 195 DEG C, Rhizoma Solani tuber osi grain is 1:5 with the usage ratio of vegetable oil, and frying time 25min works as plant
When oil temperature is 166 DEG C, chip potato is pulled out pot, drain standby；Here vegetable oil consumption is not the oil mass in formula, is additionally
The vegetable oil of consumption.The centrifugal rotational speed of centrifuge 1470 revs/min, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1:10；Available hot water dissolving's potassium sorbate, coolant-temperature gage 92 DEG C.
In parch step: vegetable oil is poured in the pot of cleaning, add Fructus Capsici grain, Semen Sesami, spice and Pixian watercress and fry extremely
120 DEG C, add chip potato, Semen Sojae Preparatum and sweet soybean paste and fry to 112 DEG C, add white sugar, sodium glutamate, stir, Guan Huo；So
Rear addition potassium sorbate solution, edible essence and citric acid, stir off the pot；Sodium glutamate adds at Guan Huoqian, plays increasing
Fresh effect.
Vegetable oil can be crossed the vegetable oil of Rhizoma Solani tuber osi 2-3 time by the fresh plant oil of 80% and the frying of 20% and form, and fragrance is more sufficient,
Mouthfeel is abundanter.
Embodiment 6
Content in other content such as embodiment 1, wherein:
Vegetable oil 47 parts, Semen Sesami 0.26 part, spice 0.48 part, 4.5 parts of Fructus Capsici, Sal 2.5 parts, Pixian watercress 4.7 parts, bean
Fermented soya beans, salted or other wise 5.5 parts, 21 parts of Rhizoma Solani tuber osi, sweet soybean paste 3.5 parts, white sugar 1.8 parts, sodium glutamate 2.3 parts, edible essence 1.8 parts, citric acid
0.14 part, potassium sorbate 0.04 part.
Spice includes the raw material of following weight portion: 65 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 12 parts, 8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 8 parts, Rhizoma Kaempferiae 6 parts
With 5 parts of Fructus Foeniculi.
Wherein, the making step of fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, be cut into 4-8mm granular after
Wash with water 3-4 clean starch (starch drainage, dry after separately do it with) put into centrifuge dehydration；Vegetable oil is heated, oil temperature
Adding dehydrated potatoes grain frying when 198 DEG C, Rhizoma Solani tuber osi grain is 1:5.5 with the usage ratio of vegetable oil, frying time 20-30min, when
When plant oil temperature is 168 DEG C, chip potato is pulled out pot, drain standby；Here vegetable oil consumption is not the oil mass in formula, is
The additionally vegetable oil of consumption.The centrifugal rotational speed of centrifuge 1430 revs/min, centrifugation time 2min.
Potassium sorbate and water consumption ratio are 1:10.5；Available hot water dissolving's potassium sorbate, coolant-temperature gage 91 DEG C.
In parch step: vegetable oil is poured in the pot of cleaning, add Fructus Capsici grain, Semen Sesami, spice and Pixian watercress and fry extremely
118 DEG C, add chip potato, Semen Sojae Preparatum and sweet soybean paste and fry to 108 DEG C, add white sugar, sodium glutamate, stir, Guan Huo；So
Rear addition potassium sorbate solution, edible essence and citric acid, stir off the pot；Sodium glutamate adds at Guan Huoqian, plays increasing
Fresh effect.
The eating method of the spicy potato fermented soya beans, salted or other wise beans in the present invention is varied, can mix rice noodles served with soy sauce, sesame butter, etc. bar, fries Sichuan cuisine and fries seafood,
Bag of wiping one's face smears steamed bread, Steamed chicken egg steamed spareribs, dips in dumplings and dips in vegetable pot roast beef and boil in a covered pot over a slow fire bean noodles etc., can taste is on-demand takes according to individual
With.
Spicy potato fermented soya beans, salted or other wise beans in the present invention is bright in colour, aromatic flavor, soft mouth feel, and long times of aftertaste is nutritious.
In the present invention, spicy potato fermented soya beans, salted or other wise beans nutritional labeling is as follows: with every 100 grams of calculating:
Heat energy 1365 kilocalories, protein 6.8g, fat 27.1g, carbohydrate 14.5g, sodium 4024mg, selenium 277mg.
Spicy potato fermented soya beans, salted or other wise beans physical and chemical index such as table 1 below in the present invention:
Table 1 physical and chemical index
Taste tests in the present invention: by color, shape, consumer is carried out taste tests, test number 400 people.
Test result is: has very much appetite sense and compares and have appetite sense accounting 96%；The most fragrant and relatively fragrant accounting 90%；Color and luster
Moderate accounting 84%；Delicate flavour is the freshest and compares fresh accounting 87%；The moderate accounting of pungent 83；The moderate accounting of saline taste 89%；Taste is moderate accounts for for fiber crops
Ratio 74；Overall excellent and good accounting 95%.
Claims (10)
1. a spicy potato fermented soya beans, salted or other wise beans, it is characterised in that: formula includes the component of following weight portion:
Vegetable oil 45-50 part, Semen Sesami 0.2-0.3 part, spice 0.4-0.6 part, Fructus Capsici 4-6 part, Sal 2-4 part, Pixian watercress
4-6 part, Semen Sojae Preparatum 3-6 part, Rhizoma Solani tuber osi 18-22 part, sweet soybean paste 2-4 part, white sugar 1.8-2.2 part, sodium glutamate 2-2.5 part, edible
Essence 1-2 part, citric acid 0.1-0.16 part, potassium sorbate 0.04-0.06 part.
A kind of spicy potato fermented soya beans, salted or other wise beans the most according to claim 1, it is characterised in that: formula includes the group of following weight portion
Part:
Vegetable oil 46-49 part, Semen Sesami 0.2-0.3 part, spice 0.45-0.55 part, Fructus Capsici 5-6 part, Sal 2.5-3.5 part, Pi
County's Semen Sojae Preparatum 4.5-5.5 part, Semen Sojae Preparatum 5-6 part, Rhizoma Solani tuber osi 19-21 part, sweet soybean paste 3-4 part, white sugar 1.9-2.1 part, sodium glutamate 2-
2.2 parts, edible essence 1.2-1.8 part, citric acid 0.12-0.15 part, potassium sorbate 0.04-0.05 part.
A kind of spicy potato fermented soya beans, salted or other wise beans the most according to claim 2, it is characterised in that: formula includes the group of following weight portion
Part:
Vegetable oil 48 parts, Semen Sesami 0.25 part, spice 0.5 part, 5 parts of Fructus Capsici, Sal 3 parts, Pixian watercress 5 parts, 5 parts of Semen Sojae Preparatum, soil
Bean 20 parts, sweet soybean paste 3.5 parts, white sugar 2 parts, sodium glutamate 2.2 parts, edible essence 1.8 parts, citric acid 0.14 part, sorbic acid
0.04 part of potassium.
4. according to a kind of spicy potato beans according to any one of claim 1-3, it is characterised in that:
Described spice includes the raw material of following weight portion: Pericarpium Zanthoxyli 60-70 part, Rhizoma Zingiberis 10-15 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10 part, anistree 5-
10 parts, Rhizoma Kaempferiae 3-7 part and Fructus Foeniculi 2-6 part.
A kind of spicy potato fermented soya beans, salted or other wise beans the most according to claim 4, it is characterised in that: described spice includes following weight portion
Raw material: 65 parts of Pericarpium Zanthoxyli, Rhizoma Zingiberis 12 parts, 8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 8 parts, Rhizoma Kaempferiae 6 parts and 5 parts of Fructus Foeniculi.
A kind of spicy potato fermented soya beans, salted or other wise beans manufacture method the most according to claim 1, it is characterised in that: described Rhizoma Solani tuber osi is fried soil
Bean.
A kind of spicy potato fermented soya beans, salted or other wise beans manufacture method the most according to claim 1, it is characterised in that: comprise the following steps:
(1) pretreatment of raw material:
Semen Sesami: select clean foreign body, clean silt；
Fructus Capsici: chilli is selected clean foreign body, fried dry moisture, hammer out the Fructus Capsici grain of 2～5mm；
Spice: smash powdering with the sieve of 60-70 mesh after spice is selected foreign body；
(2) fried potato: Rhizoma Solani tuber osi is cleaned, peeling, puts into frying in oil after pelletizing；
(3) subpackage: in Fructus Capsici grain, Semen Sesami, spice and Pixian watercress are contained in a container and stir, chip potato, bean
Fermented soya beans, salted or other wise and sweet soybean paste are contained in a container and stir, and white sugar, sodium glutamate and Sal are contained in a container, sorbic acid
Potassium is contained in a container and is 1:9-11 by water dissolution, potassium sorbate and water consumption ratio；
(4) parch:
Being poured into by vegetable oil in the pot of cleaning, addition Fructus Capsici grain, Semen Sesami, spice, Pixian County Pixian watercress are fried to 115-125 DEG C,
Add chip potato, Semen Sojae Preparatum and sweet soybean paste to fry to 105-115 DEG C, add white sugar, sodium glutamate and Sal, stir, Guan Huo；
It is subsequently adding potassium sorbate solution, edible essence and citric acid, stirs off the pot；
(5) fill, sterilizing and storage.
8. according to a kind of spicy potato fermented soya beans, salted or other wise beans manufacture method according to any one of claim 6 or 7, it is characterised in that: described
The making step of fried potato is: Rhizoma Solani tuber osi is cleaned silt, sloughs epidermis, be cut into 4-8mm granular after wash 3-4 time with water and wash
Clean starch puts into centrifuge dehydration；Oil is heated, and adds dehydrated potatoes grain frying, Rhizoma Solani tuber osi grain and oil during oil temperature 180-200 DEG C
Usage ratio is 1:4-6, frying time 20-30min, chip potato is pulled out when oil temperature is 160-170 DEG C pot, drains.
The manufacture method of a kind of spicy potato fermented soya beans, salted or other wise beans the most according to claim 7, it is characterised in that: in described step (2)
The centrifugal rotational speed of centrifuge 1400-1500 rev/min, centrifugation time 2-3min.
The manufacture method of a kind of spicy potato fermented soya beans, salted or other wise beans the most according to claim 7, it is characterised in that: in described step (5)
Solid content must all be flooded by Cover inside the bottle face oil, and the thickness of oil should be higher than that surface solid content 5mm；In bottle in material table identity distance bottle cap
Surface distance >=10mm.
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| CN106690265A (en) * | 2017-01-18 | 2017-05-24 | 安徽鸡笼山食品有限公司 | Flavored preserved black bean chilli paste and preparation method thereof |
| CN107373377A (en) * | 2017-06-13 | 2017-11-24 | 河南科技大学 | A kind of spicy snail sauce and preparation method thereof |
| CN108077898A (en) * | 2018-01-26 | 2018-05-29 | 柳州市美食联盟协会 | A kind of potato thick chilli sauce and preparation method thereof |
| CN108497455A (en) * | 2018-03-27 | 2018-09-07 | 陕西科技大学 | A kind of novel potato thick chilli sauce preparation method |
| CN112674319A (en) * | 2020-12-15 | 2021-04-20 | 四川白家阿宽食品产业股份有限公司 | Instant vegetable meat sauce and preparation method thereof |
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| CN108077898A (en) * | 2018-01-26 | 2018-05-29 | 柳州市美食联盟协会 | A kind of potato thick chilli sauce and preparation method thereof |
| CN108497455A (en) * | 2018-03-27 | 2018-09-07 | 陕西科技大学 | A kind of novel potato thick chilli sauce preparation method |
| CN112674319A (en) * | 2020-12-15 | 2021-04-20 | 四川白家阿宽食品产业股份有限公司 | Instant vegetable meat sauce and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN105707844B (en) | 2018-07-13 |
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