Soybean chilli paste preparation method
The invention relates to the technical field of food processing, and provides a soybean chilli paste preparation method. The method comprises the steps of: screening soybeans to eliminate impurities in dried soybean seed granules, furthermore, cleaning, then, immersing for 10-15 h, and draining; ste...
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| creator | LIU HUIQIN SHI ZIJIAN WANG SHOUGEN CHEN RUNXING XU ZHUWEI HUANG JIE LEI JUN SHAO XIAOWEI |
| description | The invention relates to the technical field of food processing, and provides a soybean chilli paste preparation method. The method comprises the steps of: screening soybeans to eliminate impurities in dried soybean seed granules, furthermore, cleaning, then, immersing for 10-15 h, and draining; stewing the drained soybeans at 90-120 DEG C for 20-30 min; after cooling the soybeans, adding aspergillus oryzae koji to form a soybean mixture, uniformly stirring, putting in a constant-temperature incubator till the soybean mixture grows out yellow-green koji hypha, then, airing by putting at a ventilating position, and drying in the sun till the water content is less than 5% by weight, so that koji is obtained; then, adding salt according to the weight proportion of 10:1 with a chilli mixture,and pickling for 3-5 days; and, mixing the koji with the chilli mixture according to the weight proportion of 5:(1-2), and placing for 4-5 days after filling formed paste in an open manner. The freshness of the soybean paste |
| format | Patent |
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The method comprises the steps of: screening soybeans to eliminate impurities in dried soybean seed granules, furthermore, cleaning, then, immersing for 10-15 h, and draining; stewing the drained soybeans at 90-120 DEG C for 20-30 min; after cooling the soybeans, adding aspergillus oryzae koji to form a soybean mixture, uniformly stirring, putting in a constant-temperature incubator till the soybean mixture grows out yellow-green koji hypha, then, airing by putting at a ventilating position, and drying in the sun till the water content is less than 5% by weight, so that koji is obtained; then, adding salt according to the weight proportion of 10:1 with a chilli mixture,and pickling for 3-5 days; and, mixing the koji with the chilli mixture according to the weight proportion of 5:(1-2), and placing for 4-5 days after filling formed paste in an open manner. 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The method comprises the steps of: screening soybeans to eliminate impurities in dried soybean seed granules, furthermore, cleaning, then, immersing for 10-15 h, and draining; stewing the drained soybeans at 90-120 DEG C for 20-30 min; after cooling the soybeans, adding aspergillus oryzae koji to form a soybean mixture, uniformly stirring, putting in a constant-temperature incubator till the soybean mixture grows out yellow-green koji hypha, then, airing by putting at a ventilating position, and drying in the sun till the water content is less than 5% by weight, so that koji is obtained; then, adding salt according to the weight proportion of 10:1 with a chilli mixture,and pickling for 3-5 days; and, mixing the koji with the chilli mixture according to the weight proportion of 5:(1-2), and placing for 4-5 days after filling formed paste in an open manner. The freshness of the soybean paste</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Soybean chilli paste preparation method |
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