CN101416708A - A kind of dry soybean paste and preparation method thereof - Google Patents
A kind of dry soybean paste and preparation method thereof Download PDFInfo
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- CN101416708A CN101416708A CNA2007100536729A CN200710053672A CN101416708A CN 101416708 A CN101416708 A CN 101416708A CN A2007100536729 A CNA2007100536729 A CN A2007100536729A CN 200710053672 A CN200710053672 A CN 200710053672A CN 101416708 A CN101416708 A CN 101416708A
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Abstract
The invention discloses a kind of dry soybean paste and preparation method thereof, it is a raw material with the good quality soybeans mainly, is aided with special yeast bacterium, salt, liquor, ground spice mixing preparation, by fermentation, the system of shining forms.Its product is solid-state, and color and luster is ruddy, the grain grain is even, has the genuine mellow sauce perfume (or spice) of soya bean, do not need anticorrisive agent, not bad, the convenient transportation of storage for a long time both can directly eat by boiling, and alternative again fermented soya bean are used to fry, steam, the seasoning matter of burning, chafing dish bottom flavorings, cold and dressed with sauce dish.Preparation method technology is simple, the cycle short, can batch production production.
Description
Technical field
The present invention relates to a kind of sauce based food and preparation method thereof, relate in particular to a kind of dry soybean paste and preparation method thereof.
Background technology
It is with a long history that the sauce based food is pickled by China, common sauce based food processing method is except that immersion, cooking process, all adopt and put into the method that container sealing pickles and handle, have that the complex process salting period is long, food is putrid and deteriorated easily, a problem such as storage tolerance and transportation not.
Summary of the invention
The purpose of this invention is to provide a kind of dry soybean paste, this soya sauce had both had the color, smell and taste of strong sauce, was convenient to storage and transportation again, can be not putrid and deteriorated, overcome the deficiency of prior art.Another object of the present invention provides a kind of preparation method of dry soybean paste, unlike the prior art be that production of the present invention need not seal and pickles, be made into dry soybean paste but dry after the employing fermentation, technology is simple, with short production cycle, overcomes the deficiency of present sauce based food cost height, complex procedures, time length.
The object of the present invention is achieved like this:
A kind of dry soybean paste is characterized in that it is to form by brewageing with the following weight percentages preparation:
Soya bean 82-87% special yeast bacterium 1-2% salt 10-15%
Liquor 2-4% ground spice 0-5%
A kind of preparation method of dry soybean paste is characterized in that:
1. select the quality raw materials that meet national food hygienic standard for use by above-mentioned percentage by weight, make meeting under the conditions and environment of national food hygienic standard;
2. soak.Soya bean was soaked 10-24 hour under natural temperature, and summer, soak time soak time in short slightly, winter was long;
3. boiling.Soaked soybean is picked up, drain, last food steamer normal pressure steamed about 2 hours, till saturating heart adhesion.
4. inoculate, ferment.Rapid spreading for cooling is admixed special yeast bacterium fermentation growth to natural temperature after the soya bean boiling, keeps 25-40 degree centigrade of temperature, time 5-7 days, makes the sauce base.
5. secondary fermentation.Sauce base after will handling through inoculation fermentation adds to insert after auxiliary materials such as salt, liquor, ground spice are mixed thoroughly to be cleaned in the China fir bucket that retort sterilization is crossed, carry out secondary fermentation, keep 50-60 degree centigrade of temperature, time 8-10 days, promptly make soya sauce until showing peony oil.
6. shine system.Shine system through the soya sauce behind the secondary fermentation through sunlight, stir every day two to three times, time 5-9 days, dry into dry soybean paste.
7. packaging and storing.Through the dry soybean paste of the system of shining, move to shady and cool dry indoor packing and deposit naturally.
Manufacture craft of the present invention is simple, be convenient to operation, the glow of dry soybean paste food color, the grain grain evenly has the genuine mellow sauce perfume (or spice) of soya bean, and it is solid-state solarization dried product, there is not cloudy turbid gas, not needing anticorrisive agent and food additives, store not badly for a long time, is a kind of high-quality natural food, adding batching boilings such as ginger, hot red pepper, sesame oil is edible, and also alternative fermented soya bean are used for various stir-frys, steam burning, chafing dish bottom flavorings, cold and dressed with sauce dish.
The specific embodiment
The present invention will be described in further detail in conjunction with following embodiment
Embodiment 1:
Soya bean was soaked 22 hours for 83 jin, picked up, drain; Last food steamer atmospheric pressure state steamed 2 hours down, and hand is twisted with the fingers several soya beans and detected, till saturating heart adhesion; Spreading for cooling is immediately admixed 1.5 jin of special yeast bacterium to room temperature, mixes thoroughly, ferments in dustpan, keeps 25-40 degree centigrade, time 5-7 days, produces the sauce base; China fir bucket water is boiled half an hour, airing or dry, 10 jin of salt of adding, 2.5 jin of ground spices of liquor are mixed thoroughly for 3 jin to be placed on and are carried out secondary fermentation in the China fir bucket in the sauce base, keep 50-65 degree centigrade of temperature, time 8-10 days, can be in the sauce blank inflate eye and regulate a fermentation temperature, in the sauce base, show peony oil and promptly make soya sauce with the wooden stick of sterilization; Soya sauce moved to be exposed to the sun on the outdoor hack 5-9 days, till drying, promptly be made into the color and luster glow, the grain grain is dry soybean paste uniformly.
Embodiment 2, with 85 jin of soya beans, 1 jin of special yeast bacterium, 11 jin of salt, 3 jin of liquor, replace the raw material of embodiment 1, make with embodiment 1.
Embodiment 3, with 87 jin of soya beans, 2 jin of special yeast bacterium, 9 jin of salt, 2 jin of liquor, replace the raw material of embodiment 1, make with embodiment 1.
Claims (4)
1, a kind of dry soybean paste is characterized in that it is to form by brewageing with the following weight percentages preparation:
Soya bean 82-87% special yeast bacterium 1-2% salt 10-15%
Liquor 2-4% ground spice 0-5%.
2, the preparation method of a kind of dry soybean paste according to claim 1 is characterized in that: described special yeast bacterium is the saccharomycete of self-control one class.
3, the preparation method of a kind of dry soybean paste according to claim 1, its feature also is: described liquor is the pure grain wine of spirituosity number of degrees 50-54 degree.
4, a kind of preparation method of dry soybean paste is characterized in that:
1. select the quality raw materials that meet national food hygienic standard for use by above-mentioned percentage by weight, make meeting under the conditions and environment of national food hygienic standard;
2. soak.Soya bean was soaked 10-24 hour under natural temperature, and summer, soak time soak time in short slightly, winter was long;
3. boiling.Soaked soybean is picked up, drain, last food steamer normal pressure steamed about 2 hours, till saturating heart adhesion.
4. inoculate, ferment.Rapid spreading for cooling is admixed special yeast bacterium fermentation growth to natural temperature after the soya bean boiling, keeps 25-40 degree centigrade of temperature, time 5-7 days, makes the sauce base.
5. secondary fermentation.Sauce base after will handling through inoculation fermentation adds to insert after auxiliary materials such as salt, liquor, ground spice are mixed thoroughly to be cleaned in the China fir bucket that retort sterilization is crossed, carry out secondary fermentation, keep 50-65 degree centigrade of temperature, time 8-10 days, promptly make soya sauce until showing peony oil.
6. shine system.Shine system through the soya sauce behind the secondary fermentation through sunlight, stir every day two to three times, time 5-9 days, dry into dry soybean paste.
7. packaging and storing.Through the dry soybean paste of the system of shining, move to shady and cool dry indoor packing and deposit naturally.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100536729A CN101416708A (en) | 2007-10-26 | 2007-10-26 | A kind of dry soybean paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100536729A CN101416708A (en) | 2007-10-26 | 2007-10-26 | A kind of dry soybean paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101416708A true CN101416708A (en) | 2009-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100536729A Pending CN101416708A (en) | 2007-10-26 | 2007-10-26 | A kind of dry soybean paste and preparation method thereof |
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| CN (1) | CN101416708A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524745A (en) * | 2010-12-20 | 2012-07-04 | 毛永香 | Newly-developed food technology |
| CN102687845A (en) * | 2011-03-21 | 2012-09-26 | 湖北山乡调味饮品有限公司 | Flavor-enhanced kidney bean sauce and brewing method thereof |
| CN102763836A (en) * | 2012-08-13 | 2012-11-07 | 安徽省冉邦生物科技实业有限公司 | Production process of soybean paste |
| CN103859356A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Soy sauce and preparation method thereof |
| CN104719778A (en) * | 2014-12-22 | 2015-06-24 | 张婷 | Method for preparing fermented soybean blocks by smoking and baking method |
| CN106262752A (en) * | 2016-08-31 | 2017-01-04 | 山东玉兔食品有限责任公司 | Bean sprout beans production technology |
| CN106562220A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Walnut-containing fermented soybean paste and preparation method thereof |
| CN107404917A (en) * | 2015-04-03 | 2017-11-28 | 雀巢产品技术援助有限公司 | Method for preparing fermented food composition-prepd |
| CN113367284A (en) * | 2021-06-22 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Soybean paste and preparation method thereof |
-
2007
- 2007-10-26 CN CNA2007100536729A patent/CN101416708A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524745A (en) * | 2010-12-20 | 2012-07-04 | 毛永香 | Newly-developed food technology |
| CN102687845A (en) * | 2011-03-21 | 2012-09-26 | 湖北山乡调味饮品有限公司 | Flavor-enhanced kidney bean sauce and brewing method thereof |
| CN102763836A (en) * | 2012-08-13 | 2012-11-07 | 安徽省冉邦生物科技实业有限公司 | Production process of soybean paste |
| CN103859356A (en) * | 2014-04-01 | 2014-06-18 | 澜沧拉祜人家食品有限公司 | Soy sauce and preparation method thereof |
| CN103859356B (en) * | 2014-04-01 | 2015-09-16 | 澜沧拉祜人家食品有限公司 | A kind of beans sauce and preparation method thereof |
| CN104719778A (en) * | 2014-12-22 | 2015-06-24 | 张婷 | Method for preparing fermented soybean blocks by smoking and baking method |
| CN107404917A (en) * | 2015-04-03 | 2017-11-28 | 雀巢产品技术援助有限公司 | Method for preparing fermented food composition-prepd |
| CN107404917B (en) * | 2015-04-03 | 2021-06-25 | 雀巢产品有限公司 | Process for preparing a fermented food composition |
| CN106262752A (en) * | 2016-08-31 | 2017-01-04 | 山东玉兔食品有限责任公司 | Bean sprout beans production technology |
| CN106562220A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Walnut-containing fermented soybean paste and preparation method thereof |
| CN113367284A (en) * | 2021-06-22 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Soybean paste and preparation method thereof |
| CN113367284B (en) * | 2021-06-22 | 2022-07-08 | 佛山市海天(高明)调味食品有限公司 | Soybean paste and preparation method thereof |
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Addressee: Xiao Sanhong Document name: Notification of before Expiration of Request of Examination as to Substance |
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Open date: 20090429 |