CN103141811A - Preparation method for sweet soybean paste - Google Patents
Preparation method for sweet soybean paste Download PDFInfo
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- CN103141811A CN103141811A CN201210543372XA CN201210543372A CN103141811A CN 103141811 A CN103141811 A CN 103141811A CN 201210543372X A CN201210543372X A CN 201210543372XA CN 201210543372 A CN201210543372 A CN 201210543372A CN 103141811 A CN103141811 A CN 103141811A
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- fermentation
- soybean paste
- sweet soybean
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Abstract
The invention relates to a food processing method, in particular to a preparation method of sweet soybean paste. The preparation method of the sweet soybean paste enables nutritive value and delicacy of the sweet soybean paste to be fully shown. The preparation method of the sweet soybean paste comprises the following steps (1) material selection: selecting high-quality wheat to process flour; (2) material steaming: steaming the flour; (3) indoor fermentation: cooling the steamed flour material to a normal temperature, inoculating aspergillus oryzae, placing steamed flour material with the aspergillus oryzae indoors to carry out forstarter propagation, and carrying out fermentation; and (4) outdoor fermentation: placing the indoor fermented flour material into a vat which is outdoor, pouring saline water into the vat, stirring the flour material into pieces by using a wooden stick, carrying out natural fermentation, and obtaining end products after two months. The preparation method of the sweet soybean paste has the advantages that any addition agent is not added in a preparation process of the sweet soybean paste, a product is natural, luscious in flavor, and full of nutrients, and has a special flavor when the sweet soybean paste is directly eaten and is eaten after being cooked. When the sweet soybean paste is used as a condiment, the sweet soybean paste is capable of increasing a delicate flavor, removing fishy smell, reliving greasy sense, and restraining bitter in raw materials of dishes. Operation of a sweet soybean paste technology is simple, and cost is saved.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically be a kind of preparation method of sweet fermented flour sauce.
Background technology
Sweet fermented flour sauce is take flour as primary raw material, a kind of sauce shape flavouring of making through koji and heat-preservation fermentation.Its flavor is with in sweet salty, has simultaneously that sauce is fragrant and ester is fragrant, is applicable to cook the quick-fried and sauce of sauce and cooks, and as " Saute pork with soy bean sauce " etc., also can dip in vegetables such as eating shallot, cucumber, roast duck.Sweet fermented flour sauce has experienced special fermentation process, and its sweet taste is from materials such as the maltose that produces in sweat, glucose, and delicate flavour decomposes the amino acid that produces from protein, and adding of salt produced saline taste.The high-quality sweet fermented flour sauce should be yellowish-brown or bronzing, and is glossy, distributes sauce perfume (or spice), and viscosity is moderate, free from admixture.Sweet fermented flour sauce contains multiple flavor substance and nutrients, and not only flavour is delicious, and can enrich dish nutrition, increases the dish edibility, has the effect that appetizing helps food; Edible sweet fermented flour sauce can also replenish the amino acid of needed by human body.
But in the manufacture craft of existing sweet fermented flour sauce, the needs for batch production is made have artificially added a large amount of additives, strictly speaking, do not belong to the sweet fermented flour sauce goods of pure natural.
Summary of the invention
Purpose of the present invention just is to provide a kind of preparation method of pure natural sweet fermented flour sauce, and its nutritive value and delicious food are manifested fully.
The objective of the invention is to adopt following technical proposals to realize: the preparation method of sweet fermented flour sauce, its preparation method and step are as follows:
(1) select materials: select good quality wheat processing flour;
(2) steaming: flour is cooked;
(3) indoor fermentation: the fabric that cooks is cooled to normal temperature, access rice aspergillus, the koji of entering the room, fermentation;
(4) outdoor fermentation: the fabric that ferments of entering the room is put into outdoor cylinder, pours salt solution into and with wooden stick, fabric is blended, and spontaneous fermentation was finished product in two months.
The preparation method of described sweet fermented flour sauce, its preferred preparation method and step are as follows:
(1) select materials: select good quality wheat processing flour;
(2) steaming: add the ratio of 40 jin of water to add water in every 100 jin of flour in flour, cook, the material that steams must be not half-cooked, not sticking, cooling rear soft and flexible;
(3) indoor fermentation: the fabric that cooks is cooled to normal temperature, and an access rice aspergillus turns evenly, the koji of entering the room, and can ferment in 3-4 days grows long yellow mao of one deck;
(4) outdoor fermentation: the fabric that ferments of entering the room is put into outdoor cylinder, pours 13% salt solution into, with wooden stick, fabric blended, and without any pimple, spontaneous fermentation in the sun, every day is stirred cylinder once with wooden stick in beginning, and often stirs, and is finished product in two months.
Described rice aspergillus addition is that every kilogram of fabric that cooks adds meter aspergillus 3 grams.
The invention has the beneficial effects as follows: this sweet fermented flour sauce is made and is not added any additive, and product is natural, and taste is fragrant and sweet, nutritious, eats something rare prepared food and all has flavour; Cook flavouring can increase aquatic foods, remove raw meat, separate greasy, suppress the bitterness in the dish raw material; Sauce technological operation processed is simple, the saving cost.
The specific embodiment
Embodiment:
The preparation method of sweet fermented flour sauce, its preparation method and step are as follows:
(1) select materials: select good quality wheat processing flour;
(2) steaming: add the ratio of 40 jin of water to add water in every 100 jin of flour in flour, cook, the material that steams must be not half-cooked, not sticking, cooling rear soft and flexible;
(3) indoor fermentation: the fabric that cooks is cooled to normal temperature, and the special bacterium-rice aspergillus of access sweet fermented flour sauce turns evenly, the koji of entering the room, and can ferment in 3-4 days grows long yellow mao of one deck; Rice aspergillus addition is that every kilogram of fabric that cooks adds meter aspergillus 3 grams;
(4) outdoor fermentation: the fabric that ferments of entering the room is put into outdoor cylinder, pours 13% salt solution into, with wooden stick, fabric blended, and without any pimple, spontaneous fermentation in the sun, every day is stirred cylinder once with wooden stick in beginning, and often stirs, and is finished product in two months.
The process of steaming is to impel starch gelatinization, and gelatinization starch completely just is fit to diastatic decomposition.Therefore, steaming is very important, and the material that steams must be not half-cooked, not sticking, cooling rear soft and flexible.
This manufacturing process 5,6, carry out the best July.
Claims (3)
1. the preparation method of sweet fermented flour sauce is characterized in that preparation method and step are as follows:
(1) select materials: select good quality wheat processing flour;
(2) steaming: flour is cooked;
(3) indoor fermentation: the fabric that cooks is cooled to normal temperature, access rice aspergillus, the koji of entering the room, fermentation;
(4) outdoor fermentation: the fabric that ferments of entering the room is put into outdoor cylinder, pours salt solution into and with wooden stick, fabric is blended, and spontaneous fermentation was finished product in two months.
2. the preparation method of sweet fermented flour sauce according to claim 1 is characterized in that preparation method and step are as follows:
(1) select materials: select good quality wheat processing flour;
(2) steaming: add the ratio of 40 jin of water to add water in every 100 jin of flour in flour, cook, the material that steams must be not half-cooked, not sticking, cooling rear soft and flexible;
(3) indoor fermentation: the fabric that cooks is cooled to normal temperature, and an access rice aspergillus turns evenly, the koji of entering the room, and can ferment in 3-4 days grows long yellow mao of one deck;
(4) outdoor fermentation: the fabric that ferments is put into outdoor cylinder, pour 13% salt solution into, with wooden stick, fabric is blended, without any pimple, spontaneous fermentation in the sun, every day is stirred cylinder once with wooden stick in beginning, and often stirs, and is finished product in two months.
3. sauce according to claim 2 grinds the preparation method of eggplant, it is characterized in that:
The described rice of step (3) aspergillus addition is that every kilogram of fabric that cooks adds meter aspergillus 3 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210543372XA CN103141811A (en) | 2012-12-16 | 2012-12-16 | Preparation method for sweet soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210543372XA CN103141811A (en) | 2012-12-16 | 2012-12-16 | Preparation method for sweet soybean paste |
Publications (1)
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| CN103141811A true CN103141811A (en) | 2013-06-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201210543372XA Pending CN103141811A (en) | 2012-12-16 | 2012-12-16 | Preparation method for sweet soybean paste |
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| CN (1) | CN103141811A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349272A (en) * | 2013-07-18 | 2013-10-16 | 郝敬方 | Processing method of sweet sauce with ants inside |
| CN103584065A (en) * | 2013-10-11 | 2014-02-19 | 青岛文创科技有限公司 | Seaweed flour paste and preparation method thereof |
| CN104256525A (en) * | 2014-09-18 | 2015-01-07 | 湖北山乡食品有限公司 | Preparation method of wheat sauce |
| CN105661330A (en) * | 2016-01-14 | 2016-06-15 | 天津市利民调料有限公司 | Production method of sweet soybean paste seasoning |
| CN107397203A (en) * | 2017-09-03 | 2017-11-28 | 周奉捷 | A kind of preparation method of sweet fermented flour sauce |
| CN108157931A (en) * | 2018-03-15 | 2018-06-15 | 张平 | A kind of flavor farm household sauce and preparation method thereof |
| CN108567133A (en) * | 2018-05-04 | 2018-09-25 | 李影 | The preparation method of sweet fermented flour sauce |
| CN112314933A (en) * | 2020-09-29 | 2021-02-05 | 郎溪县傅家老屋食品有限公司 | Nutritional sweet soybean paste and preparation process thereof |
| CN112772897A (en) * | 2020-12-24 | 2021-05-11 | 四川省食品发酵工业研究设计院 | Method for preparing sweet fermented flour paste by using sweet petal fermentation liquor |
| CN114586967A (en) * | 2022-03-25 | 2022-06-07 | 山东川鹰食品有限责任公司 | Sweet fermented flour sauce concentrated juice and preparation method thereof |
| CN116616433A (en) * | 2023-05-10 | 2023-08-22 | 山东川鹰食品有限责任公司 | Production process of sweet flour paste cooked sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133823A (en) * | 2007-09-28 | 2008-03-05 | 朱春荣 | Method of producing flour paste |
| CN101664160A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing sweet soybean paste |
| JP2010148468A (en) * | 2008-12-26 | 2010-07-08 | Saitama Prefecture | Ingredient of dressing, dressing and method for producing ingredient of dressing |
| CN102726704A (en) * | 2012-05-22 | 2012-10-17 | 自贡市源丰食品有限责任公司 | Sweet flour paste and preparation method thereof |
-
2012
- 2012-12-16 CN CN201210543372XA patent/CN103141811A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133823A (en) * | 2007-09-28 | 2008-03-05 | 朱春荣 | Method of producing flour paste |
| CN101664160A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing sweet soybean paste |
| JP2010148468A (en) * | 2008-12-26 | 2010-07-08 | Saitama Prefecture | Ingredient of dressing, dressing and method for producing ingredient of dressing |
| CN102726704A (en) * | 2012-05-22 | 2012-10-17 | 自贡市源丰食品有限责任公司 | Sweet flour paste and preparation method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349272A (en) * | 2013-07-18 | 2013-10-16 | 郝敬方 | Processing method of sweet sauce with ants inside |
| CN103584065A (en) * | 2013-10-11 | 2014-02-19 | 青岛文创科技有限公司 | Seaweed flour paste and preparation method thereof |
| CN104256525A (en) * | 2014-09-18 | 2015-01-07 | 湖北山乡食品有限公司 | Preparation method of wheat sauce |
| CN105661330A (en) * | 2016-01-14 | 2016-06-15 | 天津市利民调料有限公司 | Production method of sweet soybean paste seasoning |
| CN107397203A (en) * | 2017-09-03 | 2017-11-28 | 周奉捷 | A kind of preparation method of sweet fermented flour sauce |
| CN108157931A (en) * | 2018-03-15 | 2018-06-15 | 张平 | A kind of flavor farm household sauce and preparation method thereof |
| CN108567133A (en) * | 2018-05-04 | 2018-09-25 | 李影 | The preparation method of sweet fermented flour sauce |
| CN112314933A (en) * | 2020-09-29 | 2021-02-05 | 郎溪县傅家老屋食品有限公司 | Nutritional sweet soybean paste and preparation process thereof |
| CN112772897A (en) * | 2020-12-24 | 2021-05-11 | 四川省食品发酵工业研究设计院 | Method for preparing sweet fermented flour paste by using sweet petal fermentation liquor |
| CN114586967A (en) * | 2022-03-25 | 2022-06-07 | 山东川鹰食品有限责任公司 | Sweet fermented flour sauce concentrated juice and preparation method thereof |
| CN116616433A (en) * | 2023-05-10 | 2023-08-22 | 山东川鹰食品有限责任公司 | Production process of sweet flour paste cooked sauce |
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Application publication date: 20130612 |