CN103892231A - 一种风味豆豉 - Google Patents
一种风味豆豉 Download PDFInfo
- Publication number
- CN103892231A CN103892231A CN201210575106.5A CN201210575106A CN103892231A CN 103892231 A CN103892231 A CN 103892231A CN 201210575106 A CN201210575106 A CN 201210575106A CN 103892231 A CN103892231 A CN 103892231A
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- soya bean
- fermented soya
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- soybean
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- 244000068988 Glycine max Species 0.000 title claims abstract description 34
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 34
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims description 7
- 241001499808 Allium atrorubens Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 208000011580 syndromic disease Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 238000011068 loading method Methods 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
本发明涉及食品的技术领域，具体地说是一种风味豆豉。该豆豉的制作方法是：（1）将大豆挑选，清洗，浸泡20-25小时；（2）将大豆蒸煮，然后进行接种和制曲，发酵处理，进行过滤得出发酵豆豉；（3）将紫苏叶、生姜、大蒜、丁香、红葱头洗净后搅碎，花椒、八角研磨成粉，待用；（4）将过滤得出发酵豆豉再蒸煮，在蒸煮过程中加入植物油、（3）、食盐、白糖；（5）最后进行杀菌、灌装、检验。本发明提供一种风味豆豉，它能够满足人们对口味的需求，并且具有散寒解表，宣肺止咳，理气和中的功效。
Description
技术领域
本发明涉及食品的技术领域，具体地说是一种风味豆豉。
背景技术
豆豉是我国传统发酵豆制品。早在汉代就被誉为能“调和五味”。豆豉鲜美可口、香气独特，含有丰富的蛋白质、多种氨基酸等营养物质；随着国民经济的增长，人民生活水平的提高，人们对调味品也有了更高的要求；目前国内还没有对豆豉进行多样性开发研究，豆豉的口味一直很单调，已经逐渐不能满足市场的需求了。
发明内容
本发明的目的是在于提供一种风味豆豉，它能够满足人们对口味的需求，并且具有散寒解表，宣肺止咳，理气和中的功效。
本发明采用的技术方案是，一种风味豆豉，所述材料由以下组成：大豆、紫苏叶、生姜、大蒜、丁香、红葱头、食盐、花椒、八角、白糖、植物油。
进一步地说，制作方法是：
（1）将大豆挑选，清洗，浸泡20-25小时；
（2）将大豆蒸煮，然后进行接种和制曲，发酵处理，进行过滤得出发酵豆豉；
（3）将紫苏叶、生姜、大蒜、丁香、红葱头洗净后搅碎，花椒、八角研磨成粉，待用；
（4）将过滤得出发酵豆豉再蒸煮，在蒸煮过程中加入植物油、（3）、食盐、白糖；
（5）最后进行杀菌、灌装、检验。
本发明的优点是它能够满足人们对口味的需求，并且具有散寒解表，宣肺止咳，理气和中的功效。
具体实施方式
本发明结合以下实施例作进一步描述，
实施例一种风味豆豉，其特征在于，所述材料由以下组成：大豆、紫苏叶、生姜、大蒜、丁香、红葱头、食盐、花椒、八角、白糖、植物油。
制作方法是：
（1）将大豆挑选，清洗，浸泡20-25小时；
（2）将大豆蒸煮，然后进行接种和制曲，发酵处理，进行过滤得出发酵豆豉；
（3）将紫苏叶、生姜、大蒜、丁香、红葱头洗净后搅碎，花椒、八角研磨成粉，待用；
（4）将过滤得出发酵豆豉再蒸煮，在蒸煮过程中加入植物油、（3）、食盐、白糖；
（5）最后进行杀菌、灌装、检验。
Claims (2)
1.一种风味豆豉，其特征在于，所述材料由以下组成：大豆、紫苏叶、生姜、大蒜、丁香、红葱头、食盐、花椒、八角、白糖、植物油。
2.根据权利要求1所述的一种风味豆豉，其特征在于，制作方法是：
（1）将大豆挑选，清洗，浸泡20-25小时；
（2）将大豆蒸煮，然后进行接种和制曲，发酵处理，进行过滤得出发酵豆豉；
（3）将紫苏叶、生姜、大蒜、丁香、红葱头洗净后搅碎，花椒、八角研磨成粉，待用；
（4）将过滤得出发酵豆豉再蒸煮，在蒸煮过程中加入植物油、（3）、食盐、白糖；
（5）最后进行杀菌、灌装、检验。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210575106.5A CN103892231A (zh) | 2012-12-26 | 2012-12-26 | 一种风味豆豉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210575106.5A CN103892231A (zh) | 2012-12-26 | 2012-12-26 | 一种风味豆豉 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892231A true CN103892231A (zh) | 2014-07-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210575106.5A Pending CN103892231A (zh) | 2012-12-26 | 2012-12-26 | 一种风味豆豉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892231A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669460A (zh) * | 2018-04-28 | 2018-10-19 | 李德鹏 | 一种蒜香风味豆豉的制作方法 |
| CN108813368A (zh) * | 2018-04-28 | 2018-11-16 | 贵州省铜仁市永进食品有限公司 | 一种风味豆豉酱及其制备方法 |
| CN109105753A (zh) * | 2018-10-29 | 2019-01-01 | 铜陵美子园农特产品加工有限公司 | 一种长期保持饱满风味的豆豉制备方法 |
| CN109123428A (zh) * | 2018-10-29 | 2019-01-04 | 铜陵美子园农特产品加工有限公司 | 一种长期放置后口感适宜的豆豉制备方法 |
-
2012
- 2012-12-26 CN CN201210575106.5A patent/CN103892231A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669460A (zh) * | 2018-04-28 | 2018-10-19 | 李德鹏 | 一种蒜香风味豆豉的制作方法 |
| CN108813368A (zh) * | 2018-04-28 | 2018-11-16 | 贵州省铜仁市永进食品有限公司 | 一种风味豆豉酱及其制备方法 |
| CN109105753A (zh) * | 2018-10-29 | 2019-01-01 | 铜陵美子园农特产品加工有限公司 | 一种长期保持饱满风味的豆豉制备方法 |
| CN109123428A (zh) * | 2018-10-29 | 2019-01-04 | 铜陵美子园农特产品加工有限公司 | 一种长期放置后口感适宜的豆豉制备方法 |
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Application publication date: 20140702 |