AU2021101643A4 - A kind of natto compound garlic spicy sauce and its preparation method - Google Patents

A kind of natto compound garlic spicy sauce and its preparation method Download PDF

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AU2021101643A4
AU2021101643A4 AU2021101643A AU2021101643A AU2021101643A4 AU 2021101643 A4 AU2021101643 A4 AU 2021101643A4 AU 2021101643 A AU2021101643 A AU 2021101643A AU 2021101643 A AU2021101643 A AU 2021101643A AU 2021101643 A4 AU2021101643 A4 AU 2021101643A4
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garlic
natto
powder
chili
compound
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Xiaowen He
Jinhui Hou
Zhongping Ma
Qinglian Zhao
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Xuzhou University of Technology
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Xuzhou University of Technology
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    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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

Abstract

The present invention provides a natto compound garlic spicy sauce and its preparation method, specifically including heating edible oil and adding chili powder and ground ginger, stirring, when chili red oil appear and then adding natto fermented finished products and garlic powder in turn, stirring evenly and adding white sugar, salt, spices, monosodium glutamate and pepper powder, that is, to obtain natto compound garlic spicy sauce; filling the fried natto compound garlic spicy sauce into a clean jar while it is hot, the jar body in a constant temperature. The jar is heated and exhausted in a constant temperature water bath, the cap is screwed on, and then autoclaved at 121°C, and after sterilization, it is quickly cooled to room temperature and stored. This natto compound garlic chili sauce is rich in natto kinase and natto polypeptide, with reasonable technology, rich nutrition, smooth taste, unique garlic flavor and long storage period.

Description

A kind of natto compound garlic spicy sauce and its preparation method
TECHNICAL FIELD
The present invention belongs to the technical field of food or health food
processing, and specifically relates to a kind of natto compound garlic chili sauce and
its preparation method.
BACKGROUND
With the continuous improvement of social development and economic
quality of life, people are increasingly concerned about a healthy lifestyle and diet in
addition to satisfying their daily dietary sustenance. Natto is a food product made
from soybeans and fermented by Bacillus natto. Natto contains the basic nutrients of
soybeans, and its characteristic nutrient, natto kinase, has been continuously paid
attention to by researchers for its special physiological function of dissolving blood
clots and its role in preventing hypertension, atherosclerosis, and regulating and
preventing cardiovascular diseases, making it one of the representatives of new health
foods welcomed by consumers. Garlic is one of the important agricultural products in
China, known as a natural antibiotic growing in the ground, and has a history of
several thousand years of medicinal use. According to Chinese medicine, garlic is
pungent and warm in nature, with the efficacy of warming the middle and eliminating
food, warming the spleen and stomach, detoxifying and killing insects. In recent years,
as the edible and medicinal value of garlic has been valued by people, it has promoted
the research of garlic efficacy and garlic processing and consumption. Garlic contains
sulfide, amino acids, proteins, enzymes, sugars, vitamins and glycosides, etc. Its main
active ingredient is allicin, a sulfide. Garlic contains 8 essential amino acids,
especially arginine and lysine. It also contains vitamins such as VB1, VB2, VB5 and
VC, and trace elements such as Mn, Zn, Cu and Se. Research shows that garlic has the
functions of sterilization, lowering blood lipids, inhibiting platelet aggregation,
protecting and regulating cardiovascular and cerebrovascular, protecting liver, improving immunity and fighting cancer. As an important food seasoning, garlic can modulate a variety of compound flavors, can remove the evil taste, and can correct the taste to increase the aroma, and has an aromatic effect when mixed with other spices.
When garlic is mixed with onion, ginger, wine, soy sauce, salt, monosodium
glutamate and sesame oil, it can form many types of compound tastes. Therefore, the
development of garlic deep processing series of sauce products is of great significance
for the development of garlic resources and the improvement of economic value.
However, garlic is prone to the defects of turning green, irritating taste and
short shelf life of the products after processing.
INVENTION CONTENT
To solve the above technical problems, the present invention provides a natto
compound garlic chili sauce and its preparation method. The prepared natto bacteria
compound garlic spicy sauce is rich in natto kinase and natto polypeptide, with
reasonable process, rich nutrition, smooth taste, unique garlic flavor, garlic will not
turn green and long storage period.
In order to achieve the above technical purpose, the present invention provides
the following technical solutions.
A kind of natto compound garlic spicy sauce, comprising the following
ingredients in terms of mass percentage.
30%-50% edible oil, 20%-40% finished natto fermented products, 10%-20%
garlic powder, 5%-10% chili powder, 3%-5% white sugar, 1%-3% ground ginger,
0.5%-1% salt, 0.5%-1% spices, 0.5%- 1%, monosodium glutamate 0.5%-1%, pepper
powder 0.5%-1%.
Further, by mass percentage, the following ingredients are included.
40% edible oil, 25% finished natto fermented product, 20% garlic powder, 5%
chili powder, 5% sugar, 2% ground ginger, 1% salt, 0.5% spices, 1% MSG, 0.5%
pepper powder.
The present invention also provides a method of preparing natto compound garlic spicy sauce, comprising the following steps.
Heat edible oil and add chili powder and minced ginger, stir-frying, add
finished natto fermented products and garlic powder in turn after the appearance of
chili red oil, stir-frying evenly and adding white sugar, table salt, spices, MSG and
pepper powder, i.e., to obtain natto compound garlic spicy sauce.
The fried natto compound garlic chili sauce is packed into clean jars while hot,
the jars are heated and exhausted in a constant temperature water bath, the caps are
screwed on, and then autoclaved at 121°C. After sterilization, the jars are quickly
cooled to room temperature and stored.
Further, heating temperature is 125-135°C.
Further, heating temperature is 130°C.
Further, finished natto fermented product is made from soybeans by
fermentation with Natto bacteria.
Further, fermentation process is specified as being inoculated. Bacillus natto
into PDA liquid and incubating at a speed of 160 rpm for 16-24h to obtain an
activated strain.
The activated strain is inoculated into pretreated soybeans and incubated at a
constant temperature of 35°C for 1-3 days to obtain a finished product of natto
fermentation.
Further, pretreatment is washing and de-mixing the soybeans, adding water to
soak them into beans, boiling and softening, and removing water.
Further, garlic powder preparation step is: add the pretreated garlic into the
color and flavor enhancer solution, macerate 5-8 min at 50-65°C, drain the water,
quickly freeze to -12°C, freeze-dry and dehydrate, micro crush and pass through 80
mesh sieve to obtain garlic powder.
Further, color guard and flavor enhancer solution comprises, by mass
percentage, the following components.
0.05%-0.15% citric acid, 0.01%-0.15% sodium isoascorbate, 0.05%-0.15%
vitamin C, 0.5%-1% chicken essence powder, 0.5%-10% maltodextrin, 0.1%-10% p-cyclodextrin, and the balance is water. Further, the temperature under constant temperature water bath is 90°C. Compared with the prior art, the beneficial effects of the present invention are. Using fermentation technology, microcrushing technology and frying processing, the finished natto fermentation product obtained by fermentation of soybeans by Natto bacteria and garlic powder are used as raw materials to prepare and obtain natto compound garlic chili sauce. This product avoids greening of fresh garlic due to the combination of micro crushing technology and frying processing. The processing condition of 121°C is used to achieve deodorization of garlic at ultra-high temperature and reduce flavor irritation. The frying processing, tank heating and exhausting and 121°C autoclaving effectively kill microorganisms and prolong the shelf life. The finished natto fermented beans made by natto bacteria fermentation of soybeans are golden, complete, softer, sticky, smelly and slightly sweet, not only retaining the nutritional value of soybeans, rich in vitamin K2 and improving the digestion and absorption rate of protein, but more importantly, the fermentation process produces a variety of physiologically active substances that have the health effects of dissolving fibrin in the body and other physiological functions of regulation. Garlic is rich in proteins, oligosaccharides and polysaccharides, in addition to fats and minerals. Garlic has various biological activities, which can prevent cardiovascular diseases, anti-tumor and anti-pathogenic microorganisms, etc. Long-term consumption can play a role in disease prevention and health care. The present invention forms a scientific processing method for natto compound garlic chili sauce, and the natto compound garlic chili sauce thus prepared is a natural green garlic condiment that retains the active ingredients and unique fragrance of fresh garlic and natto, solves the defects of green change after garlic processing, stimulating taste and short shelf life of the product, increases the nutrition and flavor of natto, and is easy to consume and rich in nutrition.
SPECIFIC IMPLEMENTATION
Various exemplary embodiments of the present invention are now described in detail, and this detailed description should not be considered a limitation of the present invention, but should be understood as a more detailed description of certain aspects, features and embodiments of the present invention.
It should be understood that the terms described in the present invention are intended to describe particular embodiments only and are not intended to limit the present invention. Further, with respect to the range of values in the present invention, it is to be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any stated value or intermediate value within a stated range and any other stated value or intermediate value within a stated range is also included in the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the scope.
Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art described in the present invention. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All literature referred to in this specification is incorporated by reference for the purpose of disclosing and describing the methods and/or materials associated with literature. In the event of conflict with any incorporated literature, the contents of this specification shall prevail.
Various improvements and variations may be made to specific embodiments of the specification of the present invention without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments obtained from the specification of the present invention will be obvious to the skilled person. The specification and embodiments of this application are exemplary only.
As used herein, the words "comprising", "including", "having", "containing",
etc. are the terms "includes", "has", "contains", etc. as used herein are open-ended, i.e.,
meant to include but not limited to.
The Bacillus Natto CICC No. 10459 used in this invention was purchased from
the China Industrial Microbial Strain Conservation Center.
Example 1
(1) Soybean cleaning and soaking, boiling and sterilizing: Select full-grained
soybean, clean and remove the debris, add 3 times deionized water, soak for 10h, and
prepare into bean flakes by peeling. Put the bean flakes into a pot, add 3 times
deionized water, boil and keep for 30min to soften the bean flakes for easy
fermentation by Natto bacteria, remove water, cool to room temperature and set aside.
(2) Natto fermentation: Inoculate the strain from the strain tube into PDA liquid
medium, shake the shaker at 160rpm, shake the culture for 16h for strain activation,
inoculate the activated culture into the boiled and sterilized soybean material, incubate
at 35°C for 2 days in a constant temperature incubator, get the finished product of
natto fermentation, then freeze-dried, crushed, and stored in -20°C refrigerator
Freezing and storage for spare.
(3) Garlic crushing treatment: The intact raw garlic was selected, peeled,
cleaned, sliced, and added to a color and flavor enhancer solution consisting of 0.1%
citric acid, 0.05% sodium isoascorbate, 0.1% vitamin C, 1% chicken essence powder,
2% maltodextrin, 1% p-cyclodextrin, and 95.75% water. After the color protector and
flavor enhancer solution is macerated garlic slices at 60°C for 5min, drained, quickly
frozen to -12°C, dehydrated by microwave freeze dryer to make the water content
lower than 5%, then made into powder by micro crusher, the powder is passed
through 80 mesh sieve to make garlic powder and set aside.
(4) Frying garlic sauce: Pour cooking oil into a clean frying pan, heat the oil
temperature to 130°C, add chili powder and minced ginger, stir evenly by stirring continuously, after the red oil of chili appears, pour in the finished natto fermented products, stir to keep the sauce heated evenly, then pour in garlic powder, stir evenly, add sugar, salt, spices, monosodium glutamate and pepper powder, stir evenly to taste.
Among them, the ratio of edible oil, finished natto fermented products, garlic
powder, chili powder, white granulated sugar, ground ginger, salt, spices, MSG and
pepper powder by mass percentage is: edible oil 40%, finished natto fermented
products 25%, garlic powder 20%, chili powder 5%, white granulated sugar 5%,
ground ginger 2%, salt 1%, spices 0.5%, MSG 1%, pepper powder 0.5%.
(5) Finished product canning and sterilization: The fried natto bacteria
compound garlic spicy sauce is loaded into clean cans while hot, the cans are heated
in a 90°C water bath to ensure the temperature of the sauce is higher than 85°C,
exhausted for 6 minutes, screwed on the lid, and then autoclaved at 121°C for 15 min,
quickly cooled to 25°C after sterilization and stored.
Example 2
(1) Soybean cleaning and soaking, boiling and sterilizing: select full-grain
soybeans, clean and remove impurities, add 4 times deionized water, soak for 10h,
peel and prepare into soybean flakes. Put the bean flakes into a pot, add 4 times
deionized water, boil and keep for 20min to soften the bean flakes for easy
fermentation by Natto bacteria, remove water, cool to room temperature and set aside.
(2) Natto fermentation: Inoculate the strain from the strain tube into PDA liquid
medium, shake the shaker at 160rpm, shake the culture for 18h for strain activation,
inoculate the activated culture into the boiled and sterilized soybean material, incubate
at 35°C for 2 days in a constant temperature incubator, get the finished product of
natto fermentation, then freeze-dried, crushed, and stored in -20°C refrigerator
Freezing and storage for spare.
(3) Garlic crushing treatment: The intact raw garlic was selected, peeled,
cleaned, sliced, and added to a color and flavor enhancer solution consisting of 0.15%
citric acid, 0.10% sodium isoascorbate, 0.1% vitamin C, 0.5% chicken essence powder,
1% maltodextrin, 1% p-cyclodextrin, and 97.15% water. The garlic slices were macerated for 6min at 55°C by the color protector and flavor enhancer solution, drained, quickly frozen to -12°C, dehydrated by microwave lyophilizer to make the water content lower than 5%, then made into powder by micro crusher, and the powder was passed through 80 mesh sieve to make garlic powder and set aside.
(4) Frying garlic sauce: Pour cooking oil into a clean frying pan, heat the oil
temperature to 130°C, add chili powder and minced ginger, stir evenly by stirring
continuously, after the red oil of chili appears, pour in the finished natto fermented
products, stir to keep the sauce heated evenly, then pour in garlic powder, stir evenly,
add sugar, salt, spices, monosodium glutamate and pepper powder, stir evenly to taste.
Among them, the ratios of edible oil, finished natto fermented products, garlic
powder, chili powder, white granulated sugar, ground ginger, salt, spices, MSG and
pepper powder by mass percentage are: 35% edible oil, 30% finished natto fermented
products, 20% garlic powder, 8% chili powder, 3% white granulated sugar, 1% ginger,
1% salt, 1% spices, 0.5% MSG and 0.5% pepper powder.
(5) Finished product canning and sterilization: The fried natto bacteria
compound garlic spicy sauce is loaded into clean cans while hot, the cans are heated
in a 90°C water bath to ensure the temperature of the sauce is higher than 85°C,
exhausted for 5 minutes, screwed on the lid, and then autoclaved at 121°C for 10 min,
quickly cooled to 25°C after sterilization and stored.
Example 3
(1) Soybean cleaning and soaking, boiling and sterilizing: select full-grain
soybeans, clean and remove impurities, add 3 times deionized water, soak for 10h,
peel and prepare into soybean flakes. Put the bean flakes into a pot, add 3 times
deionized water, boil and keep for 30min to soften the bean flakes for easy
fermentation by Natto bacteria, remove water, cool to room temperature and set aside.
(2) Natto fermentation: Inoculate the strain from the strain tube into the PDA
liquid medium, shake the shaker at 160rpm, shake the culture for 24h for strain
activation, inoculate the activated culture into the boiled and sterilized soybean
material, incubate at 35°C for 3 days in the constant temperature incubator, get the finished product of natto fermentation, then freeze-dried, crushed, and stored in -20°C refrigerator Freezing and storage for spare. (3) Garlic crushing treatment: The intact raw garlic was selected, peeled, cleaned and sliced, and a color and flavor enhancer solution with the composition of 0.05% citric acid, 0.15% sodium iso-ascorbate, 0.12% vitamin C, 0.6% chicken essence powder, 5% maltodextrin, 10% p-cyclodextrin, and 84.08% water was added. After the color protector and flavor enhancer solution is macerated garlic slices at °C for 5min, drained, quickly frozen to -12°C, dehydrated by microwave freeze dryer to make the water content lower than 5%, then made into powder by micro crusher, the powder is passed through 80 mesh sieve to make garlic powder and set aside. (4) Frying garlic sauce: Pour cooking oil into a clean frying pan, heat the oil temperature to 135°C, add chili powder and minced ginger, stir evenly by stirring constantly, after the red oil of chili appears, pour in the finished natto fermented products, stir to keep the sauce heated evenly, then pour in garlic powder, stir evenly, add sugar, salt, spices, monosodium glutamate and pepper powder, stir evenly to taste. Among them, the ratio of edible oil, finished natto fermented products, garlic powder, chili powder, white granulated sugar, ground ginger, salt, spices, MSG and pepper powder by mass percentage is: edible oil 32%, finished natto fermented products 40%, garlic powder 15%, chili powder 5%, white granulated sugar 3%, ground ginger 1%, salt 1%, spices 1%, MSG 1%, pepper powder 1%.
(5) Finished product canning sterilization: The fried natto fungus compound garlic spicy sauce is loaded into clean cans while hot, the cans are heated in a 90°C water bath to ensure the temperature of the sauce is higher than 85°C, exhausted for 6 minutes, screwed on the lid, and then autoclaved at 121°C for 15min, quickly cooled to 25°C after sterilization and stored.
Proportion 1 Same as Example 1, the difference is that instead of adding the finished natto fermented product, 25% of the finished natto fermented product is replaced with garlic powder. Proportion 2 Same as Example 1, with the difference that the finished natto fermentation product was prepared from black beans. Proportion 3 Same as Example 1, except that the finished natto fermented product was replaced with unfermented soybeans. Proportion 4 Same as Example 1, except that no color and flavor enhancers were added. Proportion 5 The difference is that there is no sterilization of the finished product in the can, and the garlic is not deodorized by ultra-high temperature, but directly canned. I. The sensory scores of the above-mentioned Examples 1-3 as well as the garlic chili sauce compound made from the pair of Proportions 1-5 were conducted separately, and the results are shown in Table 1. The results show that the total scores of Examples 1-3 were significantly higher than those of Proportions 1-5. This indicates that the invention effectively improves the quality and taste of the product.
Scoring criteria. 1. Color: uniform color, garlic did not turn green, and each component was bright. 2, Flavor: strong garlic and spicy aroma.
3, Taste: smooth and smooth, no hardness, no irritation.
Figure.
Colors (30) Flavors (30) Tastes (30) Total
Example 30 30 39 99
Example2 29 30 38 97
Example3 28 29 40 97
Proportions 25 15 28 68
Proportions2 25 26 25 76
Proportions3 28 20 18 66
Proportions4 10 25 36 71
Proportions5 24 20 30 74
Secondly, the above-mentioned Examples 1-3 and the Natto bacteria complex
garlic chili sauce made in Proportions 1-5 were analyzed for microbial indicators,
respectively. The crystalline violet neutral red bile salt agar (VRBA) medium was
used for the enumeration of Enterobacteriaceae, and the experimental results showed
that there were no colonies in the VRBA medium used for the enumeration of
Enterobacteriaceae after one month for both Examples 1-3 and Proportions 1-4,
indicating that the samples did not contain Enterobacteriaceae. In contrast, Enterobacteriaceae colonies were detected in the Natto bacteria complex garlic chili
sauce made in contrast to proportion 5. The Bengal red medium was used to test the
Natto bacteria compound garlic chili sauce made in Example 1-3 and Proportions 1-4
after 1 month, and no colonies were cultured, indicating no mold contamination.
While the proportion of 5 produced by the Natto bacteria compound garlic chili sauce
detected the presence of mold. This comparative experiment shows that in the present
invention, the finished canned sterilization is a necessary step for the extension of the
shelf life after processing.
Third, the shelf-life tests were performed on the Natto bacteria compound
garlic chili sauce made in Examples 1-3 above and in Comparison, Ratio 5,
respectively. In Examples 1-3, there was no deterioration and flatulence when stored
at room temperature for 12 months. In Example 5, the product was stored at room
temperature for 3 months and showed deterioration and flatulence. This shows that sterilization of finished cans is necessary for product preservation.
The above description is only a better embodiment of the present invention and
is not intended to limit the present invention. Any modification, equivalent
replacement and improvement, etc. made within the spirit and principles of the
present invention shall be included in the scope of protection of the present invention.

Claims (9)

THE CLAIMS DEFINING THE INVENTION ARE AS FOLLOWS:
1. A natto compound garlic chili sauce, characterized in that it comprises, in
percent by mass, the following ingredients: 30%-50% edible oil, 20%-40% finished
natto fermented products, 10%-20% garlic powder, 5%-10% chili powder, 3%-5%
sugar, 1%-3% ground ginger, 0.5%-1% salt, 0.5%-1% spices, 0.5%- 1%, monosodium
glutamate 0.5%-l%, pepper powder 0.5%-1%.
2. The natto compound garlic chili sauce according to claim 1, characterized in
that it comprises, in percent by mass, the following ingredients: 40% edible oil, 25%
finished natto fermented product, 20% garlic powder, 5% chili powder, 5% sugar, 2%
ground ginger, 1% salt, 0.5% spices, 1% monosodium glutamate, 0.5% pepper
powder.
3. A method for the preparation of nacho compound garlic chili sauce
according to any one of claims 1-2, characterized in that it comprises the steps of
heating edible oil and adding chili powder and minced ginger, stir-frying, and
adding finished natto fermented products and garlic powder in turn after the
appearance of chili red oil, stir-frying evenly and adding white sugar, salt, spices,
monosodium glutamate and pepper powder, i.e., to obtain natto compound garlic
spicy sauce. The fried natto compound garlic spicy sauce is packed into clean jars
while hot, the jars are heated and exhausted in a constant temperature water bath, the
caps are screwed on, and then autoclaved at 121°C. After sterilization, the jars are
quickly cooled to room temperature and stored.
4. The method of preparing the nacho compound garlic chili sauce according to
claim 3, characterized in that heating temperature is 125-135°C.
5. The method of preparing natto compound garlic chili sauce according to claim 3, characterized in that finished natto fermented product is made from soybeans by fermentation with Natto bacteria.
6. The method of preparing natto complex garlic chili sauce according to claim , characterized in that fermentation process is specifically: inoculating the Natto bacterium into the PDA liquid and incubating it for 16-24h at a speed of 160rpm to obtain an activated strain. Inoculating the activated strain into pretreated soybeans and culturing at 35°C under constant temperature for 1-3 days to obtain the finished product of natto fermentation.
7. The method of preparing natto compound garlic chili sauce according to claim 6, characterized in that pre-treatment is: washing and removing the beans, adding water to soak into beans, boiling and softening, and removing water.
8. The preparation method of garlic paste according to claim 3, characterized in that the garlic powder is prepared by adding the pretreated garlic to the color and flavor enhancer solution, macerating for 5-8 min at 50-65°C, draining the water, rapidly freezing to -12°C, freeze-drying and dehydrating, and micro crushing through mesh sieve to obtain garlic powder.
9. The method of preparing the nacho compound garlic chili sauce according to claim 8, characterized in that color guard and flavor enhancer solution comprises, by mass percentage, the following components: 0.05%-0.15% citric acid, 0.01%-0.15% sodium isoascorbate, 0.05%-0.15% vitamin C, 0.5%-1% chicken essence powder, 0.5%-10% maltodextrin, 0.l1%-10% p-cyclodextrin and the balance is water.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113679020A (en) * 2021-08-23 2021-11-23 贵州省三好食品开发有限公司 Hotpot condiment for spicy sheep and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113679020A (en) * 2021-08-23 2021-11-23 贵州省三好食品开发有限公司 Hotpot condiment for spicy sheep and preparation method thereof

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