CN103610026A - Fabrication method of black soya bean crab sauce - Google Patents
Fabrication method of black soya bean crab sauce Download PDFInfo
- Publication number
- CN103610026A CN103610026A CN201310566707.4A CN201310566707A CN103610026A CN 103610026 A CN103610026 A CN 103610026A CN 201310566707 A CN201310566707 A CN 201310566707A CN 103610026 A CN103610026 A CN 103610026A
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- CN
- China
- Prior art keywords
- soya bean
- black soya
- crab
- crab paste
- kilograms
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 244000068988 Glycine max Species 0.000 title claims abstract description 47
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 238000000034 method Methods 0.000 title abstract description 4
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 10
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 10
- 108010053775 Nisin Proteins 0.000 claims abstract description 10
- 239000004309 nisin Substances 0.000 claims abstract description 10
- 235000010297 nisin Nutrition 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000015096 spirit Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
Abstract
The invention discloses a fabrication method of a black soya bean crab sauce. The fabrication method of the black soya bean crab sauce comprises the following steps: choosing black soya bean; cooking and curing after crushing; choosing wheat, frying and smashing, and mixing into crushed black soya bean; adding 3.042 aspergillus oryzae, making a starter for 48 hours; fermenting for 60 days under the condition at 38-50 DEG C; cleaning live river crabs, cooking and mashing into crab sauce; mixing the crab sauce, adding nisin and packing after pasteurizing. The black soya bean crab sauce disclosed by the invention is prepared from excellent black soya bean in the northeast, red wheat in the northeast and fresh crabs in panjin in manners of cooking and curing, crushing, mixing and pasteurizing. The black soya bean crab sauce is unique in flavor and abundant in nutrition.
Description
Technical field
The invention belongs to food manufacturing field, relate in particular to a kind of preparation method of black soya bean crab paste.
Background technology
The salty sauce of selling be in the market take soya bean as primary raw material through fermentation make, have in a variety of ripe sauce and add the flesh of fish, capsicum, the raw materials such as mushroom form, only do not have river crab to add in beans sauce, soya bean is worth human body highly nutritive, but black soya bean has more abundanter nutritive values than soya bean to human body to human body, is also at present one of flavouring lacking.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of black soya bean crab paste, be intended to produce a kind of unique flavor, nutritious black soya bean crab paste.
The present invention is achieved in that a kind of preparation method of black soya bean crab paste comprises: preferred black soya bean, broken boiling slaking later; Preferably wheat, fries pulverizing, sneaks in the black soya bean of slaking; Admix 3.042 aspergillus oryzaes; Koji 48 hours; 38-50 degrees celsius bottom fermentation 60 days; The river crab that will live is cleaned, and cooks and smashes into crab paste; Puddle crab paste, after bus sterilizing, add nisin packing.Concrete steps are as follows:
Step 1, preferred northeast high-quality black soya bean, broken boiling slaking later;
Step 2, preferred northeast red wheat, fry pulverizing, sneaks in the black soya bean of slaking;
Step 3, admix 3.042 aspergillus oryzaes;
Step 4, koji 48 hours;
Step 5, make sauce unstrained spirits and 38-50 degrees celsius bottom fermentation 60 days;
Step 6, the river crab that will live are cleaned, and cook and smash into crab paste;
Step 7, crab paste is puddled by fermentation in good black soya bean sauce, through bus, sterilizing adds nisin, packing.
Further, described black soya bean crab paste is raw materials used is:
800 kilograms, northeast high-quality black soya bean, 200 kilograms of Liaoning Panjin river crabs, 100 kilograms of northeast red wheats.The water of 1800 kilograms, 400 kilograms of salt, nisin, 3.042 aspergillus oryzaes.
effect gathers
It is raw material that black soya bean crab paste of the present invention be take northeast high-quality black beans, northeast red wheat and the fresh river crab of Panjin, through boiling fragmentation, slaking, puddle with bus sterilizing and make unique flavor, nutritious.
Accompanying drawing explanation
Fig. 1 is the making flow chart of the black soya bean crab paste that provides of the embodiment of the present invention;
The specific embodiment
In order to make object of the present invention, technical scheme and advantage clearer, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Fig. 1 shows the making flow process of black soya bean crab paste of the present invention, and as shown in the figure, the present invention is achieved in that a kind of preparation method of black soya bean crab paste comprises:
S101: preferred northeast high-quality black soya bean, broken boiling slaking later;
S102: preferred northeast red wheat, fry pulverizing, sneak in the black soya bean of slaking;
S103: admix 3.042 aspergillus oryzaes;
S104: koji 48 hours;
S105: make sauce unstrained spirits and 38-50 degrees celsius bottom fermentation 60 days;
S106: the river crab that will live is cleaned, and cooks and smashes into crab paste;
S107: crab paste is puddled by fermentation in good black soya bean sauce, and sterilizing adds nisin through bus, packing.
Concrete steps are as follows:
Step 1, preferred northeast high-quality black soya bean, broken boiling slaking later;
Step 2, preferred northeast red wheat, fry pulverizing, sneaks in the black soya bean of slaking;
Step 3, admix 3.042 aspergillus oryzaes;
Step 4, koji 48 hours;
Step 5, make sauce unstrained spirits and 38-50 degrees celsius bottom fermentation 60 days;
Step 6, the river crab that will live are cleaned, and cook and smash into crab paste;
Step 7, crab paste is puddled in good by fermentation black soya bean sauce, after bus sterilizing, added nisin packing.
Further, described black soya bean crab paste is raw materials used is:
800 kilograms, northeast high-quality black soya bean, 200 kilograms of Liaoning Panjin river crabs, 100 kilograms of northeast red wheats.The water of 1800 kilograms, 400 kilograms of salt, nisin, 3.042 aspergillus oryzaes.
Although above-mentioned, by reference to the accompanying drawings the specific embodiment of the present invention is described; but be not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various modifications that performing creative labour can make or distortion still within protection scope of the present invention.
Claims (3)
1. a preparation method for black soya bean crab paste, is characterized in that, the preparation method of described black soya bean crab paste comprises: preferred black soya bean, broken boiling slaking later; Preferably wheat, fries pulverizing, sneaks in the black soya bean of slaking; Admix 3.042 aspergillus oryzaes; Koji 48 hours; 38-50 degrees celsius bottom fermentation 60 days; The river crab that will live is cleaned, and cooks and smashes into crab paste; Puddle crab paste, after bus sterilizing, add nisin packing.
2. black soya bean crab paste as claimed in claim 1, is characterized in that, concrete steps are as follows:
Step 1, preferred northeast high-quality black soya bean, broken boiling slaking later;
Step 2, preferred northeast red wheat, fry pulverizing, sneaks in the black soya bean of slaking;
Step 3, admix 3.042 aspergillus oryzaes;
Step 4, koji 48 hours;
Step 5, make sauce unstrained spirits and 38-50 degrees celsius bottom fermentation 60 days;
Step 6, the river crab that will live are cleaned, and cook and smash into crab paste;
Step 7, crab paste is puddled in black soya bean sauce by fermentation, through bus sterilizing, added nisin, packing.
3. black soya bean crab paste as claimed in claim 1, is characterized in that, described black soya bean crab paste is raw materials used is:
800 kilograms, northeast high-quality black soya bean, 200 kilograms of Liaoning Panjin river crabs, 100 kilograms of northeast red wheats.The water of 1800 kilograms, 400 kilograms of salt, nisin, 3.042 aspergillus oryzaes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310566707.4A CN103610026A (en) | 2013-11-15 | 2013-11-15 | Fabrication method of black soya bean crab sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310566707.4A CN103610026A (en) | 2013-11-15 | 2013-11-15 | Fabrication method of black soya bean crab sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103610026A true CN103610026A (en) | 2014-03-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310566707.4A Pending CN103610026A (en) | 2013-11-15 | 2013-11-15 | Fabrication method of black soya bean crab sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN103610026A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932159A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN104256541A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method of five-spice fermented soybean sauce |
| CN104431963A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Black bean sauce with crab meat and pickled pepper flavor and preparation method thereof |
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
| CN106107921A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of Eriocheir sinensis mixes the processing method of meal beans |
| CN106174041A (en) * | 2016-07-28 | 2016-12-07 | 兴化市联富食品有限公司 | A kind of preparation method of booster immunization power Semen sojae atricolor beans |
| CN106235282A (en) * | 2016-08-10 | 2016-12-21 | 谢镜国 | The processing method that a kind of Eriocheir sinensis taste mixes meal beans |
| CN106261789A (en) * | 2016-08-29 | 2017-01-04 | 河南科技大学 | A kind of miscellaneous grain crops Semen sojae atricolor beans and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507489A (en) * | 2009-03-19 | 2009-08-19 | 杨祖林 | Peppery crab sauce and production 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 |
-
2013
- 2013-11-15 CN CN201310566707.4A patent/CN103610026A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101507489A (en) * | 2009-03-19 | 2009-08-19 | 杨祖林 | Peppery crab sauce and production 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 |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932159A (en) * | 2014-04-10 | 2014-07-23 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN103932159B (en) * | 2014-04-10 | 2015-05-20 | 福建新华东食品有限公司 | Preparation method of crab sauce |
| CN104256541A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Making method of five-spice fermented soybean sauce |
| CN104431963A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Black bean sauce with crab meat and pickled pepper flavor and preparation method thereof |
| CN105053871A (en) * | 2015-07-18 | 2015-11-18 | 辽宁石油化工大学 | Making method of monascus and black bean thick broad-bean sauce |
| CN106174041A (en) * | 2016-07-28 | 2016-12-07 | 兴化市联富食品有限公司 | A kind of preparation method of booster immunization power Semen sojae atricolor beans |
| CN106107921A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of Eriocheir sinensis mixes the processing method of meal beans |
| CN106235282A (en) * | 2016-08-10 | 2016-12-21 | 谢镜国 | The processing method that a kind of Eriocheir sinensis taste mixes meal beans |
| CN106261789A (en) * | 2016-08-29 | 2017-01-04 | 河南科技大学 | A kind of miscellaneous grain crops Semen sojae atricolor beans and preparation method thereof |
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Application publication date: 20140305 |