CN105707844B - A kind of spicy potato fermented soya beans, salted or other wise sauce and production method - Google Patents
A kind of spicy potato fermented soya beans, salted or other wise sauce and production method Download PDFInfo
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- CN105707844B CN105707844B CN201610080669.5A CN201610080669A CN105707844B CN 105707844 B CN105707844 B CN 105707844B CN 201610080669 A CN201610080669 A CN 201610080669A CN 105707844 B CN105707844 B CN 105707844B
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Abstract
The invention belongs to food seasoning and manufacture field more particularly to a kind of spicy potato fermented soya beans, salted or other wise sauce and production methods, it is characterised in that：Formula includes the component of following parts by weight：45 50 parts of vegetable oil, 0.2 0.3 parts of sesame, 0.4 0.6 parts of spice, 46 parts of capsicum, 24 parts of salt, 46 parts of bean paste, 36 parts of fermented soya bean, 18 22 parts of potato, 24 parts of sweet fermented flour sauce, 1.8 2.2 parts of white granulated sugar, 2 2.5 parts of sodium glutamate, 12 parts of food flavor, 0.1 0.16 parts of citric acid, 0.04 0.06 parts of potassium sorbate.Capsicum red pigment penetrates into oil when seasoning frying, and oil colours is ruddy.
Description
Technical field
The invention belongs to food seasoning and manufacture field more particularly to a kind of spicy potato fermented soya beans, salted or other wise sauce and production methods.
Background technology capsicum paste is to combine advanced science fresh-keeping on the basis of name snack Tofu pudding dips in the traditional handicraft of water
Technology, selected capsicum, Chinese prickly ash, sesame, vegetable oil and rare natural fragrance Seiko configure.It is spicy fragrant special with river taste
Point, delicious color is fresh, and long times of aftertaste is full of nutrition, there is Appetizing spleen-tonifying, orectic function.It is to cook various Sichuan cuisines and various
The ideal condiment of cold dish, wheaten food, be also at home tourism facilitate good merchantable brand.
Potato contains the trace elements such as abundant vitamin and calcium, potassium, and is easy to digest and assimilate, full of nutrition.It can supply
The a large amount of thermal energy of human body can promote the digestion work(of taste containing much starch and protein, B family vitamin, vitamin C etc.
Energy.Potato, which can supply human body largely, the mucus albumen of special protection function.Can promote hold alimentary canal, respiratory tract and articular cavity,
The fat deposition of the lubrication of serous cavity, prevention of cardiovascular and system keeps the elasticity of blood vessel, is conducive to prevention of arterial atherosis
Generation.Potato is a kind of alkaline vegetables again simultaneously, is conducive to internal acid-base balance, neutralizes the acid generated after metabolism in vivo
Matter, to have certain beauty, anti-aging effects.
Potato is abounded with there are many place, potato quality preservation is good, but few to the utilization of potato.And fresh potato is relatively suitble to
It is stored in low temperature, if temperature increases, is easy greening germination, loss is big, waste of resource.Potato is typically now fabricated to soil
The snacks such as beans piece, but nutrition is single, it is mostly edible unhealthy.
Fermented soya bean are Chinese Han nationality's characteristic fermented bean products seasonings.Fermented soya bean utilize hair using black soya bean or soya bean as primary raw material
The effect of mould, aspergillus or bacterialprotease, decomposing soya-bean protein matter when reaching a certain level, add the side such as salt plus wine, drying
Method inhibits the vigor of enzyme, delays fermentation process and is made.The type of fermented soya bean is more, is divided into black curded beans and soya bean by processing raw material
Fermented soya beans, salted or other wise can be divided into salty fermented soya bean and Fermented Soybean to taste.Fermented soya bean are suitble to solve raw meat seasoning when the culinary art flesh of fish as homely flavouring.Fermented soya bean
It is a herb again, anemofrigid cold, cold fever, fever and chills headache, sneeze of having a stuffy nose, abdominal pain vomiting and diarrhoea person preferably eats;Chest and diaphragm expire vexed, in the heart
Irritated person preferably eats.
The producer for producing capsicum paste is numerous, and product with their own characteristics is various, but the comparison of capsicum paste is produced using potato as raw material
It is few.The diversity for how increasing capsicum paste and potato products, makes good use of local supplies, at pollution-free food, reduces the waste of resource,
It is required at present.
Invention content
In order to solve the above technical problems, a kind of spicy potato fermented soya beans, salted or other wise sauce of present invention offer and production method, spicy potato fermented soya beans, salted or other wise
Sauce is bright in colour, and aromatic flavour, soft mouth feel, long times of aftertaste is full of nutrition, green and healthy rich in solarization.Accord with the demands of the market battalion
Support health, the propensity to consume of green；Using local products, the cost of storage of raw material is reduced.
Solve a kind of spicy potato fermented soya beans, salted or other wise sauce in the present invention of the above technical problem, it is characterised in that：Formula includes following
The component of parts by weight：
45-50 parts of vegetable oil, 0.2-0.3 parts of sesame, 0.4-0.6 parts of spice, 4-6 parts of capsicum, 2-4 parts of salt, Pixian County
4-6 parts of bean cotyledon, 3-6 parts of fermented soya bean, 18-22 parts of potato, 2-4 parts of sweet fermented flour sauce, 1.8-2.2 parts of white granulated sugar, 2-2.5 parts of sodium glutamate,
1-2 parts of food flavor, 0.1-0.16 parts of citric acid, 0.04-0.06 parts of potassium sorbate.
Formula includes the component of following parts by weight in prioritization scheme：
46-49 parts of vegetable oil, 0.2-0.3 parts of sesame, 0.45-0.55 parts of spice, 5-6 parts of capsicum, salt 2.5-3.5
Part, 4.5-5.5 parts of bean paste, 5-6 parts of fermented soya bean, 19-21 parts of potato, 3-4 parts of sweet fermented flour sauce, 1.9-2.1 parts of white granulated sugar, glutamic acid
2-2.2 parts of sodium, 1.2-1.8 parts of food flavor, 0.12-0.15 parts of citric acid, 0.04-0.05 parts of potassium sorbate.
Advanced optimize the component that formula in scheme includes following parts by weight：
48 parts of vegetable oil, 0.25 part of sesame, 0.5 part of spice, 5 parts of capsicum, 3 parts of salt, 5 parts of bean paste, fermented soya bean 5
Part, 20 parts of potato, 3.5 parts of sweet fermented flour sauce, 2 parts of white granulated sugar, 2.2 parts of sodium glutamate, 1.8 parts of food flavor, 0.14 part of citric acid, mountain
0.04 part of potassium sorbate.
" agricultural product geographical sign " product, i.e. Wanyuan potato are selected in the present invention（Potato）The capsicum paste of production, is opened up
Potato（Potato）Deep processing new way and industry profit growth point, also carry out in terms of the local characteristic utilization of resources using wound
Newly.
The spice includes the raw material of following parts by weight：60-70 parts of Chinese prickly ash, 10-15 parts of rhizoma zingiberis, 5-10 parts of cassia bark, eight
Angle 5-10 parts, 2-6 parts of 3-7 parts of zingiber kawagoii and fennel, the effect of spice is flavouring.
Spice described in prioritization scheme includes the raw material of following parts by weight：65 parts of Chinese prickly ash, 12 parts of rhizoma zingiberis, 8 parts of cassia bark, eight
5 parts of 8 parts of angle, 6 parts of zingiber kawagoii and fennel.
The potato is fried potato.
To make the spicy potato fermented soya beans, salted or other wise sauce made have, color and luster is ruddy, flavour is mellow, spicy fresh fragrant special flavor designs and matches
Side.Various material proportions are coordinated, prominent numb, peppery, fragrance.Bean paste is wherein added, fermented soya bean, sweet fermented flour sauce flavouring, fresh adding, carries
Color.
A kind of spicy potato black bean sauce production method in the present invention, it is characterised in that：Include the following steps：
（1）Pretreatment of raw material：
Sesame：It selects net foreign matter, clean silt；
Capsicum grain：Chilli is selected into net foreign matter, fried dry moisture, hammer out the capsicum grain of 2~5mm；
Fragrance：The sieve of 60-70 mesh is used to smash powdering after fragrance is selected foreign matter；
Capsicum grain, fragrance are fabricated to powder and are easy to outstanding, go out taste.
（2）Chip potato grain：Potato is cleaned, remove the peel, is put into frying in oil after pelletizing；
（3）Packing：Capsicum grain, sesame, spice and bean paste in a container and are stirred evenly, soil is fried
Beans, fermented soya bean and sweet fermented flour sauce are in a container and stir evenly, and white granulated sugar, sodium glutamate and salt are mounted in a container,
Potassium sorbate is contained in a container and is 1 with water dissolution, potassium sorbate and water consumption ratio:9-11；Hot water dissolving can be used
Potassium sorbate, 88-93 DEG C of coolant-temperature gage are dissolved with hot water conducive to potassium sorbate.
（4）Frying：
Vegetable oil is poured into clean pot, capsicum grain, sesame, fragrance and bean paste is added and fries to 115-125 DEG C, then
Chip potato, fermented soya bean and sweet fermented flour sauce is added to fry to 105-115 DEG C, white granulated sugar, sodium glutamate is added, stirs evenly, Guan Huo；Then plus
Enter potassium sorbate solution, food flavor and citric acid, stirs evenly off the pot；Sodium glutamate is added in Guan Huoqian, plays fresh adding
Effect.
First " capsicum grain, sesame, fragrance, bean paste " is stir-fried, adds other raw materials, sauce is bright, fragrance ten
Foot；Burnt pot, insufficient fragrance are easy if charging sequence is anti-.
The vegetable oil that vegetable oil can be crossed potato 2-3 times by the frying of the fresh plant oil and 15-25% of 75-85% forms, fragrant
Taste is more sufficient, and mouthfeel is abundanter, and the vegetable oil composition of potato 2-3 times is crossed in preferably 80% fresh plant oil and 20% frying.
（5）Filling, sterilizing and storage.
The making step of the fried potato is：Potato is cleaned into silt, sloughs epidermis, is cut into the granular rear use of 4-8mm
3-4 clean starch of washing is put into dehydration in centrifuge；Vegetable oil heats, and it is fried that dehydrated potatoes grain is added in when 180-200 DEG C of oil temperature
The usage ratio of system, potato grain and vegetable oil is 1:4-6, frying time 20-30min, will when plant oil temperature is 160-170 DEG C
Chip potato pull out pot, drain it is spare；Here vegetable oil consumption is not the oil mass in formula, is the vegetable oil of other dosage.
The moisture of just cleared potato when 160-170 DEG C of temperature, chip potato is crisp without coke, makes chip potato in whole sauce
The middle soft silk floss of mouthfeel.
The step（2）1400-1500 revs/min of the centrifugal rotational speed of middle centrifuge, centrifugation time 2-3min.
The step（5）Middle Cover inside the bottle face oil must all flood solid content, and oily thickness should be higher than that surface solid content
5mm；Under the premise of ensureing that the filling weight of product meets the requirements, in bottle surface of material away from bottle cap inner surface apart from it is necessary >=
10mm。
The delicious color of spicy potato fermented soya beans, salted or other wise sauce of edible this method production is fresh, long times of aftertaste, has the characteristics that the spicy fragrant of river taste, is
The ideal condiment for cooking various Sichuan cuisines and various cold dishes, wheaten food, be also at home tourism facilitate good merchantable brand.
The spicy potato fermented soya beans, salted or other wise sauce of this method production has:
Color is fresh：Seasoning frying is that capsicum red pigment penetrates into oil, and oil colours is ruddy
It is savory：With natural flavor, food flavor, with secret formula, it is fragrant to play characteristic to greatest extent for special process
Taste.
Taste alcohol：The fine aromatic non-greasy of taste, delicious not dry.It is difficult to forget after edible.
Nutrition：Material used is wide in variety, is rich in many kinds of substance, full of nutrition.
Spicy potato fermented soya beans, salted or other wise sauce in the present invention is bright in colour, and aromatic flavour, soft mouth feel, long times of aftertaste is full of nutrition, and
Rich in selenium.Accord with the demands of the market nutrient health, the green propensity to consume.
Specific implementation mode
With reference to 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 sauce condiment weight percent composition of the present invention：
45 parts of vegetable oil, 0.2 part of sesame, 0.4 part of spice, 4 parts of capsicum, 2 parts of salt, 4 parts of bean paste, fermented soya bean 3
Part, 18 parts of potato, 2 parts of sweet fermented flour sauce, 1.8 parts of white granulated sugar, 2 parts of sodium glutamate, 1 part of food flavor, 0.1 part of citric acid, sorbic acid
0.04 part of potassium.
Spice includes the raw material of following parts by weight：60 parts of Chinese prickly ash, 10 parts of rhizoma zingiberis, 5 parts of cassia bark is 5 parts octagonal, 3 parts of zingiber kawagoii
Effect with 2 parts of fennel, spice is flavouring.
Potato is fried potato, and the making step of fried potato is：Potato is cleaned into silt, sloughs epidermis, is cut into 4-8mm
It is granular after 3-4 clean starch is washed with water（Starch drainage separately does its use after drying）It is put into dehydration in centrifuge；Vegetable oil adds
Temperature, when 180 DEG C of oil temperature, are added dehydrated potatoes grain frying, and the usage ratio of potato grain and vegetable oil is 1:4, frying time 30min,
When plant oil temperature be 170 DEG C when by chip potato pull out pot, drain it is spare；Here vegetable oil consumption is not the oil mass in formula,
It is the vegetable oil of other dosage.1500 revs/min of the centrifugal rotational speed of centrifuge, centrifugation time 2min.
Potato（Potato）Sichuan Province's Wanyuan City specialty, Chinese geography famous special product can be selected（Agricultural product geographical sign）.
Because of its variety pure, potato type is good, good quality, it is in good taste, yield is high the features such as, and well-known NE Sichuan.Its product quality maximum feature
Be sweet tea, face, perfume (or spice), while Wanyuan City it is one of Chinese three big selenium-rich bands, the distinctive selenium-rich quality of potato further increases its food
With value.
Above-mentioned spicy potato fermented soya beans, salted or other wise sauce condiment is prepared in accordance with the following steps：
（1）Sesame：It selects net foreign matter, clean silt.
Capsicum grain：Chilli is selected into net foreign matter, fried dry moisture, 2~5mm's is granular hammer out.
Fragrance：Fragrance is selected into the sieve after foreign matter with 60 mesh and smashes powdering.
The performance requirement of the raw material selection of sweet fermented flour sauce meets SB/T 10296, and the performance requirement of the raw material selection of fermented soya bean meets
DB51/T 391 。
（2）Fried potato：Potato is cleaned, remove the peel, is put into frying in oil after pelletizing.
（3）Empty bottle, the cleaning of bottle cap, disinfection：
Cleaning, the disinfection of empty bottle：Empty bottle is put into clean water wash away sundries, glass slag after be put into 100 ppmClO2Dilution
It is middle to impregnate 2 minutes.
Drip bottle：Empty bottle drip bottle after disinfection, drying.
Bottle cap sterilizes:There is no unspent bottle cap of rotten or last time to be killed with 90~95 DEG C of hot water interior packaging material
Drain well is for use after bacterium 15 minutes.
Dispensing：It presses《Spicy potato fermented soya beans, salted or other wise formula》Accurately weigh various materials.
Vegetable oil is contained in a container.
Capsicum grain, sesame, spice, bean paste are contained in a container and stir evenly.
Chip potato, fermented soya bean, sweet fermented flour sauce are contained in a container and stir evenly.
White granulated sugar, sodium glutamate and salt are contained in a container in a container.
Food flavor is contained in a container.
Potassium sorbate preservative is contained in a container and is dissolved in boiled water, and potassium sorbate and water consumption ratio are 1:
9；88 DEG C of coolant-temperature gage is dissolved with hot water conducive to potassium sorbate.
（4）Frying：
Vegetable oil is poured into clean pot, capsicum grain, sesame, spice and bean paste is added and fries to 115 DEG C, then adds
Enter chip potato, fermented soya bean and sweet fermented flour sauce to fry to 105 DEG C, white granulated sugar, sodium glutamate is added, stirs evenly, Guan Huo；Then sorb is added
Sour potassium solution, food flavor and citric acid stir evenly off the pot；Sodium glutamate is added in Guan Huoqian, plays the role of fresh adding
It is contained in be filled in clean container.
It is filling:Prescribed requirement is pressed using every bottle of filling amount of vial.
Cover inside the bottle face oil must all flood solid content, and oily thickness should be higher than that surface solid content 5mm.Ensureing product filling
Dress weight meet the requirements under the premise of, in bottle surface of material away from bottle cap inner surface apart from necessary >=10mm.
Capping：Material before capping at bottle screw thread mouth must wiped clean.Contained product in bottle is selected to specify special-purpose bottle
Lid is covered after screwing on vacuum capsuling machine, it is desirable that sealing is tight.
Sterilizing：Check whether sterilizing cabinet water, inlet valve open.The good vial of filling and sealing is neatly placed in pallet
It is interior, pallet is put into sterilizing cabinet, closes cabinet door tight, using pasteurize.
Product of the present invention is that capsicum paste family adds newcomer, and more more options are provided for consumer, is deep processing of farm products
New method is provided, is contributed for Serve " Agriculture.
The present invention can outstanding characteristic selection " agricultural product geographical sign " product --- Wanyuan potato（Potato）, " it is nice, bar
It is suitable！" people that tasted Wanyuan potato applauds invariably.Delicious is the signboard of Wanyuan potato, and according to another scientific research, often eat Wanyuan soil
Beans are also very good to human body.Se content maximum value 1.74ug/g in the soil of Wanyuan City whole area, average 0.51ug/g, in belonging to
Selenium is easy to plant growth and absorption of human body to high selenium.Selenium element is one of most important trace element of needed by human body, human body selenium deficiency
Organ dysfunction is will result in, many serious diseases is caused to occur.Through scientific analysis, Wanyuan potato is rich in selenium, therefore it is again
There is " gold in grain " this appellation.
Embodiment 2
Content in other contents such as embodiment 1, wherein：
50 parts of vegetable oil, 0.3 part of sesame, 0.6 part of spice, 6 parts of capsicum, 4 parts of salt, 6 parts of bean paste, fermented soya bean 6
Part, 22 parts of potato, 4 parts of sweet fermented flour sauce, 2.2 parts of white granulated sugar, 2.5 parts of sodium glutamate, 2 parts of food flavor, 0.16 part of citric acid, sorb
0.06 part of sour potassium.
Spice includes the raw material of following parts by weight：70 parts of Chinese prickly ash, 15 parts of rhizoma zingiberis, 10 parts of cassia bark is 10 parts octagonal, zingiber kawagoii 7
6 parts of part and fennel, the effect of spice is flavouring.
Wherein, the making step of fried potato is：Potato is cleaned into silt, sloughs epidermis, be cut into 4-8mm it is granular after
3-4 clean starch is washed with water（Starch drainage separately does its use after drying）It is put into dehydration in centrifuge；Vegetable oil heats, oil temperature
The usage ratio of addition dehydrated potatoes grain frying at 200 DEG C, potato grain and vegetable oil is 1:6, frying time 20min work as plant
Oil temperature be 170 DEG C when by chip potato pull out pot, drain it is spare；Here vegetable oil consumption is not the oil mass in formula, is in addition
The vegetable oil of dosage.1400 revs/min of the centrifugal rotational speed of centrifuge, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1: 11；Hot water dissolving's potassium sorbate, 93 DEG C of coolant-temperature gage can be used.
In frying step：Vegetable oil is poured into clean pot, be added capsicum grain, sesame, fragrance and bean paste fry to
It 125 DEG C, adds chip potato, fermented soya bean and sweet fermented flour sauce and fries to 115 DEG C, white granulated sugar, sodium glutamate is added, stirs evenly, Guan Huo；So
Potassium sorbate solution, food flavor and citric acid are added afterwards, stirs evenly off the pot；Sodium glutamate is added in Guan Huoqian, plays increasing
Fresh effect.
Embodiment 3
Content in other contents such as embodiment 1, wherein：
46 parts of vegetable oil, 0.2 part of sesame, 0.45 part of spice, 5 parts of capsicum, 2.5 parts of salt, 4.5 parts of bean paste, beans
5 parts of fermented soya beans, salted or other wise, 19 parts of potato, 3 parts of sweet fermented flour sauce, 1.9 parts of white granulated sugar, 2 parts of sodium glutamate, 1.2 parts of food flavor, 0.12 part of citric acid,
0.04 part of potassium sorbate.
Spice includes the raw material of following parts by weight：66 parts of Chinese prickly ash, 14 parts of rhizoma zingiberis, 7 parts of cassia bark is 9 parts octagonal, 5 parts of zingiber kawagoii
With 4 parts of fennel.
Wherein, the making step of fried potato is：Potato is cleaned into silt, sloughs epidermis, be cut into 4-8mm it is granular after
3-4 clean starch is washed with water（Starch drainage separately does its use after drying）It is put into dehydration in centrifuge；Vegetable oil heats, oil temperature
The usage ratio of addition dehydrated potatoes grain frying at 190 DEG C, potato grain and vegetable oil is 1:5, frying time 25min work as plant
Oil temperature be 165 DEG C when by chip potato pull out pot, drain it is spare；Here vegetable oil consumption is not the oil mass in formula, is in addition
The vegetable oil of dosage.1450 revs/min of the centrifugal rotational speed of centrifuge, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1:10；Hot water dissolving's potassium sorbate, 90 DEG C of coolant-temperature gage can be used.
In frying step：Vegetable oil is poured into clean pot, be added capsicum grain, sesame, fragrance and bean paste fry to
It 120 DEG C, adds chip potato, fermented soya bean and sweet fermented flour sauce and fries to 110 DEG C, white granulated sugar, sodium glutamate is added, stirs evenly, Guan Huo；So
Potassium sorbate solution, food flavor and citric acid are added afterwards, stirs evenly off the pot；Sodium glutamate is added in Guan Huoqian, plays increasing
Fresh effect.
The vegetable oil that vegetable oil can be crossed potato 2-3 times by 75% fresh plant oil and 25% frying forms, and fragrance is more sufficient,
Mouthfeel is abundanter.
Embodiment 4
Content in other contents such as embodiment 1, wherein：
49 parts of vegetable oil, 0.3 part of sesame, 0.55 part of spice, 6 parts of capsicum, 3.5 parts of salt, 5.5 parts of bean paste, beans
6 parts of fermented soya beans, salted or other wise, 21 parts of potato, 4 parts of sweet fermented flour sauce, 2.1 parts of white granulated sugar, 2.2 parts of sodium glutamate, 1.8 parts of food flavor, citric acid 0.15
Part, 0.05 part of potassium sorbate.
Spice includes the raw material of following parts by weight：62 parts of Chinese prickly ash, 13 parts of rhizoma zingiberis, 9 parts of cassia bark is 6 parts octagonal, 4 parts of zingiber kawagoii
With 3 parts of fennel.
Wherein, the making step of fried potato is：Potato is cleaned into silt, sloughs epidermis, be cut into 4-8mm it is granular after
3-4 clean starch is washed with water（Starch drainage separately does its use after drying）It is put into dehydration in centrifuge；Vegetable oil heats, oil temperature
The usage ratio of addition dehydrated potatoes grain frying at 185 DEG C, potato grain and vegetable oil is 1:4.5, frying time 30min work as plant
Object oil temperature be 162 DEG C when by chip potato pull out pot, drain it is spare；Here vegetable oil consumption is not the oil mass in formula, is another
The vegetable oil of outer dosage.1480 revs/min of the centrifugal rotational speed of centrifuge, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1:9；Hot water dissolving's potassium sorbate, 89 DEG C of coolant-temperature gage can be used.
In frying step：Vegetable oil is poured into clean pot, be added capsicum grain, sesame, fragrance and bean paste fry to
It 122 DEG C, adds chip potato, fermented soya bean and sweet fermented flour sauce and fries to 108 DEG C, white granulated sugar, sodium glutamate is added, stirs evenly, Guan Huo；So
Potassium sorbate solution, food flavor and citric acid are added afterwards, stirs evenly off the pot；Sodium glutamate is added in Guan Huoqian, plays increasing
Fresh effect.
The vegetable oil that vegetable oil can be crossed potato 2-3 times by 85% fresh plant oil and 15% frying forms, and fragrance is more sufficient,
Mouthfeel is abundanter.
Embodiment 5
Content in other contents such as embodiment 1, wherein：
48 parts of vegetable oil, 0.25 part of sesame, 0.5 part of spice, 5 parts of capsicum, 3 parts of salt, 5 parts of bean paste, fermented soya bean 5
Part, 20 parts of potato, 3.5 parts of sweet fermented flour sauce, 2 parts of white granulated sugar, 2.2 parts of sodium glutamate, 1.8 parts of food flavor, 0.14 part of citric acid, mountain
0.04 part of potassium sorbate.
Spice includes the raw material of following parts by weight：65 parts of Chinese prickly ash, 12 parts of rhizoma zingiberis, 8 parts of cassia bark is 8 parts octagonal, 6 parts of zingiber kawagoii
With 5 parts of fennel.
Wherein, the making step of fried potato is：Potato is cleaned into silt, sloughs epidermis, be cut into 4-8mm it is granular after
3-4 clean starch is washed with water（Starch drainage separately does its use after drying）It is put into dehydration in centrifuge；Vegetable oil heats, oil temperature
The usage ratio of addition dehydrated potatoes grain frying at 195 DEG C, potato grain and vegetable oil is 1:5, frying time 25min work as plant
Oil temperature be 166 DEG C when by chip potato pull out pot, drain it is spare；Here vegetable oil consumption is not the oil mass in formula, is in addition
The vegetable oil of dosage.1470 revs/min of the centrifugal rotational speed of centrifuge, centrifugation time 3min.
Potassium sorbate and water consumption ratio are 1:10；Hot water dissolving's potassium sorbate, 92 DEG C of coolant-temperature gage can be used.
In frying step：Vegetable oil is poured into clean pot, be added capsicum grain, sesame, fragrance and bean paste fry to
It 120 DEG C, adds chip potato, fermented soya bean and sweet fermented flour sauce and fries to 112 DEG C, white granulated sugar, sodium glutamate is added, stirs evenly, Guan Huo；So
Potassium sorbate solution, food flavor and citric acid are added afterwards, stirs evenly off the pot；Sodium glutamate is added in Guan Huoqian, plays increasing
Fresh effect.
The vegetable oil that vegetable oil can be crossed potato 2-3 times by 80% fresh plant oil and 20% frying forms, and fragrance is more sufficient,
Mouthfeel is abundanter.
Embodiment 6
Content in other contents such as embodiment 1, wherein：
47 parts of vegetable oil, 0.26 part of sesame, 0.48 part of spice, 4.5 parts of capsicum, 2.5 parts of salt, bean paste 4.7
Part, 5.5 parts of fermented soya bean, 21 parts of potato, 3.5 parts of sweet fermented flour sauce, 1.8 parts of white granulated sugar, 2.3 parts of sodium glutamate, 1.8 parts of food flavor, lemon
Lemon acid 0.14 part, 0.04 part of potassium sorbate.
Spice includes the raw material of following parts by weight：65 parts of Chinese prickly ash, 12 parts of rhizoma zingiberis, 8 parts of cassia bark is 8 parts octagonal, 6 parts of zingiber kawagoii
With 5 parts of fennel.
Wherein, the making step of fried potato is：Potato is cleaned into silt, sloughs epidermis, be cut into 4-8mm it is granular after
3-4 clean starch is washed with water（Starch drainage separately does its use after drying）It is put into dehydration in centrifuge；Vegetable oil heats, oil temperature
The usage ratio of addition dehydrated potatoes grain frying at 198 DEG C, potato grain and vegetable oil is 1:5.5, frying time 20-30min, when
Plant oil temperature be 168 DEG C when by chip potato pull out pot, drain it is spare；Here vegetable oil consumption is not the oil mass in formula, is
In addition the vegetable oil of dosage.1430 revs/min of the centrifugal rotational speed of centrifuge, centrifugation time 2min.
Potassium sorbate and water consumption ratio are 1:10.5；Hot water dissolving's potassium sorbate, 91 DEG C of coolant-temperature gage can be used.
In frying step：Vegetable oil is poured into clean pot, be added capsicum grain, sesame, fragrance and bean paste fry to
It 118 DEG C, adds chip potato, fermented soya bean and sweet fermented flour sauce and fries to 108 DEG C, white granulated sugar, sodium glutamate is added, stirs evenly, Guan Huo；So
Potassium sorbate solution, food flavor and citric acid are added afterwards, stirs evenly off the pot；Sodium glutamate is added in Guan Huoqian, plays increasing
Fresh effect.
The eating method of spicy potato fermented soya beans, salted or other wise sauce in the present invention is varied, can mix rice noodles served with soy sauce, sesame butter, etc. item, fries Sichuan cuisine and fries seafood,
Plastering packet smears steamed bun, and Steamed chicken egg steamed spareribs dips in boiled dumpling and dips in stewing vermicelli of vegetables pot roast beef etc., can on demand be taken according to personal taste
With.
Spicy potato fermented soya beans, salted or other wise sauce in the present invention is bright in colour, aromatic flavour, soft mouth feel, and long times of aftertaste is full of nutrition.
Spicy potato fermented soya beans, salted or other wise sauce nutritional ingredient is as follows in the present invention：It is calculated with every 100 grams：
1365 kilocalories of thermal energy, protein 6.8g, fatty 27.1g, carbohydrate 14.5g, sodium 4024mg, selenium 277mg.
Spicy potato fermented soya beans, salted or other wise sauce physical and chemical index such as the following table 1 in the present invention：
1 physical and chemical index of table
Taste tests in the present invention：Taste tests are carried out to consumer by color, smell, taste, shape, test 400 people of number.
Test result is：Having very much appetite sense and comparing has appetite sense accounting 96%；Very fragrant and more fragrant accounting 90%；Color and luster
Moderate accounting 84%；Delicate flavour is very fresh and fresher accounting 87%；The moderate accounting of pungent 83；The moderate accounting of saline taste 89%；Numb taste is moderate to be accounted for
Than 74；Whole excellent and good accounting 95%.
Claims (7)
1. a kind of spicy potato fermented soya beans, salted or other wise sauce, it is characterised in that：Formula includes the component of following parts by weight：
45-50 parts of vegetable oil, 0.2-0.3 parts of sesame, 0.4-0.6 parts of spice, 4-6 parts of capsicum, 2-4 parts of salt, bean paste
4-6 parts, it is 3-6 parts of fermented soya bean, 18-22 parts of potato, 2-4 parts of sweet fermented flour sauce, 1.8-2.2 parts of white granulated sugar, 2-2.5 parts of sodium glutamate, edible
1-2 parts of essence, 0.1-0.16 parts of citric acid, 0.04-0.06 parts of potassium sorbate；The potato is fried potato；
Specific make step is as follows：
（1）Pretreatment of raw material：
Sesame：It selects net foreign matter, clean silt；
Capsicum：Chilli is selected into net foreign matter, fried dry moisture, hammer out the capsicum grain of 2~5mm；
Spice：The sieve of 60-70 mesh is used to smash powdering after spice is selected foreign matter；
（2）Fried potato：Potato is cleaned, remove the peel, is put into frying in oil after pelletizing；
The making step of fried potato is：Potato is cleaned into silt, sloughs epidermis, be cut into 4-8mm it is granular after 3-4 is washed with water
Secondary clean starch is put into dehydration in centrifuge；Oil heating, when 180-200 DEG C of oil temperature, are added dehydrated potatoes grain frying, potato grain with
The usage ratio of oil is 1:4-6, frying time 20-30min pull chip potato out pot when oil temperature is 160-170 DEG C, drain；
（3）Packing：Capsicum grain, sesame, spice and bean paste in a container and are stirred evenly, chip potato, beans
Fermented soya beans, salted or other wise and sweet fermented flour sauce in a container and stir evenly, and white granulated sugar, sodium glutamate and salt are in a container, sorbic acid
Potassium is contained in a container and is 1 with water dissolution, potassium sorbate and water consumption ratio:9-11；
（4）Frying：
Vegetable oil is poured into clean pot, capsicum grain, sesame, spice, bean paste is added and fries to 115-125 DEG C, is added
Chip potato, fermented soya bean and sweet fermented flour sauce are fried to 105-115 DEG C, and white granulated sugar, sodium glutamate and salt is added, stirs evenly, Guan Huo；Then
Potassium sorbate solution, food flavor and citric acid is added, stirs evenly off the pot；
（5）Filling, sterilizing and storage.
2. a kind of spicy potato fermented soya beans, salted or other wise sauce according to claim 1, it is characterised in that：Formula includes the group of following parts by weight
Part：
46-49 parts of vegetable oil, 0.2-0.3 parts of sesame, 0.45-0.55 parts of spice, 5-6 parts of capsicum, 2.5-3.5 parts of salt, Pi
Bean cotyledon 4.5-5.5 parts of county, 5-6 parts of fermented soya bean, 19-21 parts of potato, 3-4 parts of sweet fermented flour sauce, 1.9-2.1 parts of white granulated sugar, sodium glutamate 2-
2.2 parts, 1.2-1.8 parts of food flavor, 0.12-0.15 parts of citric acid, 0.04-0.05 parts of potassium sorbate.
3. a kind of spicy potato fermented soya beans, salted or other wise sauce according to claim 2, it is characterised in that：Formula includes the group of following parts by weight
Part：
48 parts of vegetable oil, 0.25 part of sesame, 0.5 part of spice, 5 parts of capsicum, 3 parts of salt, 5 parts of bean paste, 5 parts of fermented soya bean, soil
20 parts of beans, 3.5 parts of sweet fermented flour sauce, 2 parts of white granulated sugar, 2.2 parts of sodium glutamate, 1.8 parts of food flavor, 0.14 part of citric acid, sorbic acid
0.04 part of potassium.
4. a kind of spicy potato sauce according to any one of claim 1-3, it is characterised in that：
The spice includes the raw material of following parts by weight：60-70 parts of Chinese prickly ash, 10-15 parts of rhizoma zingiberis, 5-10 parts of cassia bark, octagonal 5-
10 parts, 2-6 parts of 3-7 parts of zingiber kawagoii and fennel.
5. a kind of spicy potato fermented soya beans, salted or other wise sauce according to claim 4, it is characterised in that：The spice includes following parts by weight
Raw material：65 parts of Chinese prickly ash, 12 parts of rhizoma zingiberis, 8 parts of cassia bark is 8 parts octagonal, 5 parts of 6 parts of zingiber kawagoii and fennel.
6. a kind of spicy potato fermented soya beans, salted or other wise sauce according to claim 1, it is characterised in that：The step（2）Middle centrifuge from
1400-1500 revs/min of heart rotating speed, centrifugation time 2-3min.
7. a kind of spicy potato fermented soya beans, salted or other wise sauce according to claim 1, it is characterised in that：The step（5）In it is filling when bottle in
Capping oil must all flood solid content, and oily thickness should be higher than that surface solid content 5mm；Surface of material is away from bottle cap inner surface in bottle
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 |
| CN107373377B (en) * | 2017-06-13 | 2020-04-21 | 河南科技大学 | 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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| CN102150818B (en) * | 2011-04-19 | 2013-08-28 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102835646B (en) * | 2012-09-19 | 2014-01-15 | 宁夏宁杨清真食品有限公司 | Hot and spicy sauce and preparation method thereof |
| CN102885286B (en) * | 2012-10-18 | 2014-06-25 | 山西沐风农林开发有限公司 | Mushroom sauce and preparation method thereof |
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