CN102687850A - Method for producing sauce by bean dregs through fermentation - Google Patents
Method for producing sauce by bean dregs through fermentation Download PDFInfo
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- CN102687850A CN102687850A CN2012101868065A CN201210186806A CN102687850A CN 102687850 A CN102687850 A CN 102687850A CN 2012101868065 A CN2012101868065 A CN 2012101868065A CN 201210186806 A CN201210186806 A CN 201210186806A CN 102687850 A CN102687850 A CN 102687850A
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Abstract
The invention discloses a method for producing sauce by bean dregs through fermentation. The method comprises the following steps that fresh raw materials of bean dregs and bran after the impurity removal are uniformly mixed according to a mass ratio being 9:4 and are then put into a pot to be steamed; the materials are cooled to the temperature below 40 DEG C after the material steaming completion, refined starters and cooked materials are uniformly mixed to be subjected to starter propagation for 36 to 48 hours; then, starter mixing is carried out at the saline concentration being (18-20) degree Be', the materials are uniformly mixed, the starter turning is carried out twice every day after the new starters are placed into a pool, and the warm brewing fermentation is carried out for 20 to 30 days; and after the fermentation completion, 0.08 percent sodium benzoate is added, the temperature is raised so that the center product temperature reaches 70 DEG C, the temperature is maintained for 30 minutes, and finished sauce products are obtained through cooling and filling after sterilization. The method has the advantages that the bean dregs are used for replacing bean meal or soybean for fermenting and producing the sauce, the production raw materials can be easily obtained, the raw material utilization rate is high, meanwhile, the production cost of the sauce is greatly reduced, and in addition, the quality of the produced finished sauce products completely reaches the standard requirement of Q/DHZ0001S-2011.
Description
Technical field
The present invention relates to the production of condiments field, particularly relate to a kind of method of utilizing fermenting bean dregs to produce sauce.
Background technology
The byproduct of bean product process is bean dregs, is the residue soy food product such as bean curd and soymilk etc. are removed soluble protein in process after.Because China resident's eating habit, the bean product industry size is bigger, and product category is many and output is big, so bean dregs output is very big, very easily causes the wasting of resources and environmental pollution.Through analyzing, bean dregs contain nutritional labelings such as rich in protein, fat, dietary fiber, and it is of high nutritive value.In China, mainly as feed, utilization rate and economic benefit are low for bean dregs, discard sometimes even directly, cause the great environmental pollution and the wasting of resources.
Now, it is raw material with the beans that sauce is brewageed by most enterprises, and cost is high.Though replace beans or part to replace that fermenting and producing sauce is domestic to have some researchs with bean dregs, be applied to the considerably less of actual production because of various reasons.Many-sided research and trial are passed through by my company, and the product quality that its product quality and pure beans produce is equally matched, and improve the trophic structure of sauce, improve its nutritive value.
Summary of the invention
Technical problem to be solved by this invention is to above-mentioned defective of the prior art, and a kind of method of utilizing fermenting bean dregs to produce sauce is provided, and these method raw materials for production are easy to get, raw material availability high, cost is low.
The technical problem that the present invention requires to solve can realize through following technical scheme:
A kind of method of utilizing fermenting bean dregs to produce sauce may further comprise the steps:
⑴ raw material bean dregs and wheat bran after the fresh impurity elimination mix by mass ratio at 9: 4, go into pot then and steam material;
⑵ be cooled to below 40 degree after material is accomplished,, made bent 36-48 hour Qu Jingyu grog mixing;
⑶ make fermentation: mix bent brine strength (18-20) ° Be ', mix, new bent lower storage reservoir turns over song twice every day, ferments 20-30 days;
⑷ behind the fermenting-ripening, add 0.08% Sodium Benzoate;
⑸ heat up and make center article temperature reach 70 degree, keep 30 minutes, and the cooling can of sterilization back promptly gets the sauce finished product.
Bent essence in the preferred steps (2) mixes with flour is dried in advance.
Behind the middle sauce fermenting-ripening of preferred steps (4), simultaneously to wherein adding capsicum.
Used wheat bran can be replaced by wheat among the present invention.
The present invention has the following advantages:
Use bean dregs to replace dregs of beans or fermented soybean to produce sauce, raw materials for production are easy to get, raw material availability high, greatly reduce the production cost of sauce simultaneously; And the sauce end product quality of producing reaches the Q/DHZ0001S-2011 standard-required fully.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect and be easy to understand and understand, through embodiment, further set forth the present invention below.
Embodiment 1
Raw material bean dregs after the fresh impurity elimination and wheat bran are mixed by mass ratio 9:4, go into pot then and steam material; Be cooled to below 40 degree after steaming the material completion, with song smart (mixing with flour is dried in advance) and grog mixing, system song 36 hours; Mix bent brine strength (18-20) ° Be ', mix, new bent lower storage reservoir turns over song twice every day, and temperature is made fermentation 30 days; Behind the sauce fermenting-ripening, add capsicum (levigate or not levigate), add 0.08% Sodium Benzoate; Heating up then makes center article temperature reach 70 degree, keeps 30 minutes, and the cooling can of sterilization back promptly gets the sauce finished product; Through detecting gained sauce end product quality accord with Q/DHZ0001S-2011 standard-required.
Embodiment 2
Raw material bean dregs after the fresh impurity elimination and wheat bran are mixed by mass ratio 9:4, go into pot then and steam material; Be cooled to below 40 degree after steaming the material completion, with song smart (mixing with flour is dried in advance) and grog mixing, system song 48 hours; Mix bent brine strength (18-20) ° Be ', mix, new bent lower storage reservoir turns over song twice every day, and temperature is made fermentation 20 days; Behind the sauce fermenting-ripening, add 0.08% Sodium Benzoate; Heating up then makes center article temperature reach 70 degree, keeps 30 minutes, and the cooling can of sterilization back promptly gets the sauce finished product; Through detecting gained sauce end product quality accord with Q/DHZ0001S-2011 standard-required.
Embodiment 3
Raw material bean dregs after the fresh impurity elimination and wheat bran are mixed by mass ratio 9:4, go into pot then and steam material; Be cooled to below 40 degree after steaming the material completion, with song smart (mixing with flour is dried in advance) and grog mixing, system song 40 hours; Mix bent brine strength (18-20) ° Be ', mix, new bent lower storage reservoir turns over song twice every day, and temperature is made fermentation 26 days; Behind the sauce fermenting-ripening, add capsicum (levigate or not levigate), add 0.08% Sodium Benzoate; Heating up then makes center article temperature reach 70 degree, keeps 30 minutes, and the cooling can of sterilization back promptly gets the sauce finished product; Through detecting gained sauce end product quality accord with Q/DHZ0001S-2011 standard-required.
Embodiment 4
Raw material bean dregs after the fresh impurity elimination and wheat bran are mixed by mass ratio 9:4, go into pot then and steam material; Be cooled to below 40 degree after steaming the material completion, with song smart (mixing with flour is dried in advance) and grog mixing, system song 36 hours; Mix bent brine strength (18-20) ° Be ', mix, new bent lower storage reservoir turns over song twice every day, and temperature is made fermentation 20 days; Behind the sauce fermenting-ripening, add 0.08% Sodium Benzoate; Heating up then makes center article temperature reach 70 degree, keeps 30 minutes, and the cooling can of sterilization back promptly gets the sauce finished product; Through detecting gained sauce end product quality accord with Q/DHZ0001S-2011 standard-required.
Embodiment 5
Raw material bean dregs after the fresh impurity elimination and wheat bran are mixed by mass ratio 9:4, go into pot then and steam material; Be cooled to below 40 degree after steaming the material completion, with song smart (mixing with flour is dried in advance) and grog mixing, system song 48 hours; Mix bent brine strength (18-20) ° Be ', mix, new bent lower storage reservoir turns over song twice every day, and temperature is made fermentation 30 days; Behind the sauce fermenting-ripening, add capsicum (levigate or not levigate), add 0.08% Sodium Benzoate; Heating up then makes center article temperature reach 70 degree, keeps 30 minutes, and the cooling can of sterilization back promptly gets the sauce finished product; Through detecting gained sauce end product quality accord with Q/DHZ0001S-2011 standard-required.
The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; The present invention also has various changes and modifications under the prerequisite that does not break away from spirit and scope of the invention, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (4)
1. method of utilizing fermenting bean dregs to produce sauce is characterized in that may further comprise the steps:
⑴ raw material bean dregs and the wheat bran after with fresh impurity elimination mixes by mass ratio at 9: 4, goes into pot then and steams material;
⑵ steam and be cooled to below 40 degree after material is accomplished, and with Qu Jingyu grog mixing, made bent 36-48 hour;
⑶ temperature is made fermentation: mix bent brine strength (18-20) ° Be ', mix, new bent lower storage reservoir turns over song twice every day, ferments 20-30 days;
⑷ behind the sauce fermenting-ripening, add 0.08% Sodium Benzoate;
⑸ heat up and make center article temperature reach 70 degree, keep 30 minutes, and the cooling can of sterilization back promptly gets the sauce finished product.
2. the method for utilizing fermenting bean dregs to produce sauce as claimed in claim 1 is characterized in that the bent essence in the step (2) mixes with flour is dried in advance.
3. the method for utilizing fermenting bean dregs to produce sauce as claimed in claim 1 is characterized in that, behind step (4) the sauce fermenting-ripening, simultaneously to wherein adding capsicum.
4. utilize fermenting bean dregs to produce the method for sauce like described any of claim 1 to 3, it is characterized in that said wheat bran can be replaced by wheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101868065A CN102687850A (en) | 2012-06-08 | 2012-06-08 | Method for producing sauce by bean dregs through fermentation |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101868065A CN102687850A (en) | 2012-06-08 | 2012-06-08 | Method for producing sauce by bean dregs through fermentation |
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| CN102687850A true CN102687850A (en) | 2012-09-26 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251030A (en) * | 2013-05-20 | 2013-08-21 | 池州市大胡子实业有限公司 | Canned tea sauce and preparation method thereof |
| CN103263006A (en) * | 2013-05-16 | 2013-08-28 | 安徽八公山豆制品有限公司 | Bean dreg sauce and manufacturing method thereof |
| CN103371356A (en) * | 2013-07-15 | 2013-10-30 | 池州市大胡子实业有限公司 | Method for producing sauce rich in strontium |
| CN103371353A (en) * | 2013-07-15 | 2013-10-30 | 池州市大胡子实业有限公司 | Production method of soy rich in strontium |
| CN106213219A (en) * | 2016-08-02 | 2016-12-14 | 绍兴咸亨食品股份有限公司 | A kind of technique utilizing Dregs Manufacture health tartar sauce |
| CN106213463A (en) * | 2016-08-04 | 2016-12-14 | 遂宁市三丰食品有限公司 | A kind of savoury thick chilli meat sauce and production technology thereof |
| CN107048211A (en) * | 2017-04-25 | 2017-08-18 | 重庆工商大学 | A kind of method that utilization soybean residue prepares bean dreg sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179911A (en) * | 1997-10-28 | 1998-04-29 | 刘清章 | Process for preparing soy sauce by solid low-salt fermentation |
| JP4069165B2 (en) * | 2001-01-10 | 2008-04-02 | 独立行政法人科学技術振興機構 | Method for producing sake lees and method for producing sake lees soy sauce |
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2012
- 2012-06-08 CN CN2012101868065A patent/CN102687850A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1179911A (en) * | 1997-10-28 | 1998-04-29 | 刘清章 | Process for preparing soy sauce by solid low-salt fermentation |
| JP4069165B2 (en) * | 2001-01-10 | 2008-04-02 | 独立行政法人科学技術振興機構 | Method for producing sake lees and method for producing sake lees soy sauce |
Non-Patent Citations (3)
| Title |
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| 刘慧娟，等: "豆腐渣制作酱油技术", 《中国调味品》 * |
| 刘晓庆，等: "豆渣酱制曲条件优化", 《食品与发酵工业》 * |
| 张雪松: "豆渣制酱油", 《农家参谋》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103263006A (en) * | 2013-05-16 | 2013-08-28 | 安徽八公山豆制品有限公司 | Bean dreg sauce and manufacturing method thereof |
| CN103251030A (en) * | 2013-05-20 | 2013-08-21 | 池州市大胡子实业有限公司 | Canned tea sauce and preparation method thereof |
| CN103371356A (en) * | 2013-07-15 | 2013-10-30 | 池州市大胡子实业有限公司 | Method for producing sauce rich in strontium |
| CN103371353A (en) * | 2013-07-15 | 2013-10-30 | 池州市大胡子实业有限公司 | Production method of soy rich in strontium |
| CN106213219A (en) * | 2016-08-02 | 2016-12-14 | 绍兴咸亨食品股份有限公司 | A kind of technique utilizing Dregs Manufacture health tartar sauce |
| CN106213463A (en) * | 2016-08-04 | 2016-12-14 | 遂宁市三丰食品有限公司 | A kind of savoury thick chilli meat sauce and production technology thereof |
| CN107048211A (en) * | 2017-04-25 | 2017-08-18 | 重庆工商大学 | A kind of method that utilization soybean residue prepares bean dreg sauce |
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Application publication date: 20120926 |