CN103919060A - 一种西瓜豆豉的制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种西瓜豆豉的制作工艺,属于食品领域,它是由下述重量份的原料组成:黄豆1200kg,面粉850kg,食盐390kg,陈皮丝70g,西瓜瓤汁230kg,生姜25kg,小茴香75g,然后经一定的工序最终获得产品。该发明的有益之处在于:提供了一种西瓜豆豉的制作工艺,解决目前市场上还缺乏一种生产周期短、营养丰富,由西瓜瓤汁配制成的西瓜豆豉的问题,该豆豉含有丰富的葡萄糖、苹果酸、果糖、蛋白氨基酸、番茄素及丰富的维生素C等物质,且含有瓜氨酸及精氨酸等成份,味道鲜美可口,长期食用可开胃增食、清热解暑、利尿排尿、泻火除烦、降血压等作用。
Description
技术领域
本发明涉及一种食品领域,具体涉及一种西瓜豆豉的制作工艺。
背景技术
豆豉,是我国传统发酵豆制品。古代称豆豉为“幽菽”,也叫“嗜”。最早的记载见于汉代刘熙《释名·释饮食》一书中,誉豆豉为“五味调和,需之而成”。公元2至5世纪的《食经》一书中还有“作豉法”的记载。古人不但把豆豉用于调味,而且用于入药,对它极为看重。《汉书》、《史记》、《齐民要术》、《本草纲目》等,都有此记载。据记载,豆豉的生产,最早是由江西泰和县流传开来的,后经不断发展和提高,使豆豉成为独具特色,成为人们所喜爱的调味佳品,而且传到海外。我国台湾人称豆豉为“荫豉”,日本称豆豉为“纳豉”,东南亚各国也普遍食用豆豉。但目前市场上还缺乏一种生产周期短、营养丰富,由西瓜瓤汁配制成的西瓜豆豉。
发明内容
为了克服背景技术的缺点与不足之处,本发明的目的在于提供一种西瓜豆豉的制作工艺,解决目前市场上还缺乏一种生产周期短、营养丰富,由西瓜瓤汁配制成的西瓜豆豉的问题。
本发明的目的是通过以下技术方案来实现:
1. 一种西瓜豆豉的制作工艺,其包括以下步骤:
称取以下原料:黄豆1200kg,面粉850kg,食盐390kg,陈皮丝70g,西瓜瓤汁230kg,生姜25kg,小茴香75g;
(1)处理原料:将黄豆用清水洗净,再将黄豆浸泡水中3-4h,使豆粒吸水60%;
(2)蒸煮:将步骤(1)得到的黄豆常压蒸煮3-4h,再将蒸煮后的黄豆出锅,自然冷却降温;
(3)制曲料:将面粉均匀地包裹于步骤(2)得到的黄豆粒表层;
(4)制豆曲:将步骤(3)得到的曲料移至曲室内,平摊于苇席上,厚度2-4cm,曲室温度28-30℃,曲料品温29-31℃,培养24-25h,待曲料结成块状,进行第一次翻曲,再培养至30-32h,进行第二翻曲,曲料品温控制在35-37℃,然后培养至13-15h;
(5)晒干豆曲:将步骤(4)得到的成熟豆曲,放置阴凉处待豆坯表面全部长满黄绿色的菌丝,再将成熟豆曲放在烈日下晒干,备用;
(6)拌料:按配方要求将西瓜瓤汁、生姜、小茴香、食盐和陈皮丝混合搅拌均匀,再放入步骤(5)得到的干豆曲混合搅拌均匀;
(7)装坛、成品:将步骤(6)得到的豆曲混料入缸密封,自然发酵,发酵温度30-45℃,时间为40-45天,成品豆豉放于阴凉卫生之处。
所述西瓜堪称“盛夏之王”,清爽解渴,味道甘味多汁,是盛夏佳果,西瓜除不含脂肪和胆固醇外,含有大量葡萄糖、苹果酸、果糖、蛋白氨基酸、番茄素及丰富的维生素C等物质,是一种富有很高的营养、纯净、食用安全食品;西瓜瓤汁含糖量一般为5~12%,包括葡萄糖、果糖和蔗糖,西瓜瓤汁内亦含有瓜氨酸及精氨酸等成份,能加增尿素的形成,有利尿作用;若酒精中毒或酒醉后头晕,可喝一杯西瓜瓤汁,运用其排尿作用,帮助排走肝脏的酒精成份;西瓜中所含的糖、蛋白质和微量的盐,能降低血脂软化血管,对医治心血管病,如高血压等亦有疗效;西瓜皮及种子壳所制成的西瓜霜,能够治疗口疮、口疳,牙疳,急性咽喉炎待喉症。
本发明的有益效果为:提供了一种西瓜豆豉的制作工艺,解决目前市场上还缺乏一种生产周期短、营养丰富,由西瓜瓤汁配制成的西瓜豆豉的问题,该西瓜豆豉色鲜质嫩,呈新鲜的浅酱褐色,具有浓郁的醇香和酱香,口感软、香、鲜、甜,含有丰富的葡萄糖、苹果酸、果糖、蛋白氨基酸、番茄素及丰富的维生素C等物质,且含有瓜氨酸及精氨酸等成份,味道鲜美可口,长期食用可开胃增食、清热解暑、利尿排尿、泻火除烦、降血压等作用。
具体实施方式
下面结合本发明实施例一种西瓜豆豉的制作工艺进行详细描述。
应当明确,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种西瓜豆豉的制作工艺,其包括以下步骤:
称取以下原料:黄豆1200kg,面粉850kg,食盐390kg,陈皮丝70g,西瓜瓤汁230kg,生姜25kg,小茴香75g;
(1)处理原料:将黄豆用清水洗净,再将黄豆浸泡水中3-4h,使豆粒吸水60%;
(2)蒸煮:将步骤(1)得到的黄豆常压蒸煮3-4h,再将蒸煮后的黄豆出锅,自然冷却降温;
(3)制曲料:将面粉均匀地包裹于步骤(2)得到的黄豆粒表层;
(4)制豆曲:将步骤(3)得到的曲料移至曲室内,平摊于苇席上,厚度2-4cm,曲室温度28-30℃,曲料品温29-31℃,培养24-25h,待曲料结成块状,进行第一次翻曲,再培养至30-32h,进行第二翻曲,曲料品温控制在35-37℃,然后培养至13-15h;
(5)晒干豆曲:将步骤(4)得到的成熟豆曲,放置阴凉处待豆坯表面全部长满黄绿色的菌丝,再将成熟豆曲放在烈日下晒干,备用;
(6)拌料:按配方要求将西瓜瓤汁、生姜、小茴香、食盐和陈皮丝混合搅拌均匀,再放入步骤(5)得到的干豆曲混合搅拌均匀;
(7)装坛、成品:将步骤(6)得到的豆曲混料入缸密封,自然发酵,发酵温度30-45℃,时间为40-45天,成品豆豉放于阴凉卫生之处。
本发明提供了一种西瓜豆豉的制作工艺,解决目前市场上还缺乏一种生产周期短、营养丰富,由西瓜瓤汁配制成的西瓜豆豉的问题,该西瓜豆豉色鲜质嫩,呈新鲜的浅酱褐色,具有浓郁的醇香和酱香,口感软、香、鲜、甜,含有丰富的葡萄糖、苹果酸、果糖、蛋白氨基酸、番茄素及丰富的维生素C等物质,且含有瓜氨酸及精氨酸等成份,味道鲜美可口,长期食用可开胃增食、清热解暑、利尿排尿、泻火除烦、降血压等作用。
这里本发明的描述和应用是说明性的,并非想将本发明的范围限制在上述实施例中。这里所披露的实施例的变形和改变是可能的,对于那些本领域的普通技术人员来说实施例的替换和等效的各种部件是公知的。本领域技术人员应该清楚的是,在不脱离本发明的精神或本质特征的情况下,本发明可以以其它形式、结构、布置、比例,以及用其它组件、材料和部件来实现。在不脱离本发明范围和精神的情况下,可以对这里所披露的实施例进行其它变形和改变。
Claims (1)
1.一种西瓜豆豉的制作工艺,其特征在于以下步骤:
称取以下原料:黄豆1200kg,面粉850kg,食盐390kg,陈皮丝70g,西瓜瓤汁230kg,生姜25kg,小茴香75g;
(1)处理原料:将黄豆用清水洗净,再将黄豆浸泡水中3-4h,使豆粒吸水60%;
(2)蒸煮:将步骤(1)得到的黄豆常压蒸煮3-4h,再将蒸煮后的黄豆出锅,自然冷却降温;
(3)制曲料:将面粉均匀地包裹于步骤(2)得到的黄豆粒表层;
(4)制豆曲:将步骤(3)得到的曲料移至曲室内,平摊于苇席上,厚度2-4cm,曲室温度28-30℃,曲料品温29-31℃,培养24-25h,待曲料结成块状,进行第一次翻曲,再培养至30-32h,进行第二翻曲,曲料品温控制在35-37℃,然后培养至13-15h;
(5)晒干豆曲:将步骤(4)得到的成熟豆曲,放置阴凉处待豆坯表面全部长满黄绿色的菌丝,再将成熟豆曲放在烈日下晒干,备用;
(6)拌料:按配方要求将西瓜瓤汁、生姜、小茴香、食盐和陈皮丝混合搅拌均匀,再放入步骤(5)得到的干豆曲混合搅拌均匀;
(7)装坛、成品:将步骤(6)得到的豆曲混料入缸密封,自然发酵,发酵温度30-45℃,时间为40-45天,成品豆豉放于阴凉卫生之处。
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CN104431814A (zh) * | 2014-11-06 | 2015-03-25 | 中国农业科学院农产品加工研究所 | 一种豆糁及其加工方法 |
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