CN104041796A - Soybean and black fungus paste and preparing process thereof - Google Patents

Soybean and black fungus paste and preparing process thereof Download PDF

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Publication number
CN104041796A
CN104041796A CN201410259720.XA CN201410259720A CN104041796A CN 104041796 A CN104041796 A CN 104041796A CN 201410259720 A CN201410259720 A CN 201410259720A CN 104041796 A CN104041796 A CN 104041796A
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parts
black fungus
sauce
soya
soya bean
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邱阁玄
邱夏
曹衍虎
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    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)

Abstract

The invention provides soybean and black fungus paste which comprises the following raw materials in parts by weight: 70-90 parts of soybean paste, 90-110 parts of water-swollen black fungus, 10-14 parts of rapeseed oil, 2-4 parts of a fragrance material, 8-12 parts of green onion and 8-12 parts of ginger, wherein the fragrance material comprises the following ingredients: fennel, anise, cinnamon and myrcia. By combining the soybean paste and the black fungus, the soybean and black fungus paste is delicious and unique in taste, is a good seasoning suitable for most people to east, and meets the market demand. The spiced fragrance material is used, so that the soybean and black fungus paste is fresh, sweet and spiced in taste, and avoids the mutual conflict of the functions of black fungus and capsaicine, thus being healthy. The soybean and black fungus paste combines the tastes of soybean and black fungus, and the nutritive value and the medicinal value complement each other. The soybean and black fungus paste is simple and scientific in preparation process, green and healthy, and suitable for mass production.

Description

A kind of soya bean auricularia auriculajudae sauce and manufacture craft thereof
Technical field
The invention belongs to food processing field, particularly a kind of soya bean auricularia auriculajudae sauce and manufacture craft thereof.
Background technology
Black fungus is a kind of edible fungi, is rich in the elements such as protein, fat, polysaccharide and calcium, phosphorus, iron and carrotene, vitamin B1, vitamin B2, nicotinic acid etc., also containing nutrients such as phosphatide, sterol.Auricularia auriculajudae is nutritious, is described as " hat in bacterium ", and useful gas, the strong intelligence of allaying one's hunger, make light of one's life by commiting suicide, hemostasis and pain-relieving, the effect such as invigorate blood circulation of enriching blood, be rich in Polysaccharide, has good clear sliding effect.Auricularia auriculajudae can be helped digest the foreign matter dissolving that system cannot digest, and can effectively prevent hypoferric anemia, thrombus, artery sclerosis and coronary heart disease, also has protective effect on cancer risk.Modern nutriology man highly praise black fungus is " meat or fish in element ", and its nutritive value can compare favourably with animal food.
Soya sauce claims again soy sauce, beans sauce, fries and grinds after fermentation and make with soya bean, and be the traditional tartar sauce of China.Its main component has protein, fat, vitamin, calcium, phosphorus, iron etc., and these are all the indispensable nutritional labelings of human body.In soya sauce, be also rich in linoleic acid, leukotrienes, supplements and must all benefit with reduction cholesterol by aliphatic acid human body, thereby reduce the probability of suffering from angiocardiopathy.In addition, the fat in soya sauce is rich in unrighted acid and soybean lecithin, has and keeps blood vessel elasticity, brain tonic and prevent the effect that fatty liver forms.
Current domestic auricularia auriculajudae seldom has the example that is made into jam product, be 201210328996.X by retrieval request number, the Chinese patent that name is called " auricularia auriculajudae sauce and preparation method thereof " discloses a kind of manufacture craft of auricularia auriculajudae sauce, but it is characterized in that being combined with chilli oil, for the peppery chilli oil of perfume (or spice), spicy chilli oil, fresh green pepper chilli oil, any one in bubble green pepper chilli oil, taste is partially peppery, black fungus has prevention and treatment cardiovascular and cerebrovascular diseases, dissolve gall stone, effect of kidney stone, and suffers from cardiovascular and cerebrovascular disease, hypertension, gall stone, the patient of kidney stone should not eat capsicum, should avoid the stimulation of capsicim, therefore there is dispute in pungent auricularia auriculajudae sauce medical value.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of soya bean auricularia auriculajudae sauce and manufacture craft thereof, solve the partially peppery auricularia auriculajudae sauce of taste of the prior art and cannot supply the technical problem of the patients of hypertension, gall stone, kidney stone.
Technical scheme: for achieving the above object, the present invention has adopted following technical scheme:
A kind of soya bean auricularia auriculajudae sauce, comprises and is respectively the raw material of following mass fraction:
70～90 parts of soya sauces, 90～110 parts of black fungus, 10～14 parts of rapeseed oils, 2～4 parts of spices, 8～12 parts of 8～12 parts of green onions and ginger, the component of described spice comprises fennel seeds, anise, cassia bark and spiceleaf.
The soya bean auricularia auriculajudae sauce of the inventive method manufacture looks good, smell good and taste good.From the appearance, the glossy and thickness of soya sauce under bright lamplight, free from admixture, without going mouldy; The color surface of soya sauce is brownish black blushing.From mouthfeel, the black fungus of high-quality is crisp and refreshing, and sauce taste is salty comfortable suitable, auricularia auriculajudae and soya sauce there is peculiar taste.From smell, this soya bean of taken amount auricularia auriculajudae sauce is directly heard its smell, has strong sauce perfume and the fresh and tender smell of auricularia auriculajudae, without any peculiar smell.Soya bean auricularia auriculajudae sauce of the present invention is because fermenting completely and having oil sealing, thus complete even without disposable food after uncork, place and can also keep original local flavor in about ten days.The present invention selects the spice of spiced mouthfeel, and in spice, the concrete proportioning of every kind of composition does not have special restriction, can every kind suitably puts, and is not suitable for the edible for patients such as hypertension, gall stone, kidney stone with the spice of peppery sense.
Further, in the present invention, also comprise 0.5～0.8 part of 0.5～0.8 part of 5'-flavour nucleotide disodium and Sucralose.Add these two kinds of flavorings can increase fresh increasing sweet, mouthfeel is better.
As preferably, in the present invention, described black fungus select lamellar body evenly, dark symmetrical, the thin uniform black fungus of sheet.The protein content of black fungus own is very high, and the auricularia auriculajudae of the general second season meets the condition of high-quality auricularia auriculajudae, is the superior choosing in black fungus, and this class auricularia auriculajudae nutrition is even, and the smooth strength of chewing of delicate mouthfeel is the nutrition of soya bean auricularia auriculajudae sauce and the guarantee of taste.
Described soya sauce is manufactured in accordance with the following methods: select the raw material of following mass fraction, be respectively: 80～120 parts of soya beans are produced in northeast, 70～90 parts, flour, 22～28 parts of salt, 8～10 parts of 1.5～2 parts, ginger and soft white sugars;
(1), soya bean is soaked, remove time beans, remove silt, bubble is full to stature, draining, puts into salted vegetables special cylinder, salt adding is mixed thoroughly, pickles 6～8 days, pulls out and drains;
(2), steam 0.8～1.2 hour to well-done by having pickled on soya bean cage, taking-up cools, and hand is worn disposable glove and grabbed brokenly, puts wheat gluten and stirs;
(3), get the stainless steel disc of bottom of which has holes, the soya bean mixing is laid in stainless steel disc, thickness is 1～2 centimetre.Be placed under the environment of normal temperature 20--35 degree, keep stir once every day, let alone fermentation, grow yellow bacterium to surface;
(4), by the soya bean bacterium fermenting, put into salted vegetables special cylinder and add ginger and soft white sugar, salted vegetables special cylinder is put after full to eight points and is added a cover and use water-stop, stirs once every day afterwards, until salt all melts;
(5), the salted vegetables special cylinder of sealing is covered to multilayer gauze outward, avoid bacterium, mosquito, rainwater to fall in cylinder, then place under sunlight, shine one and a half months soya sauce.
The manufacture craft of soya bean auricularia auriculajudae sauce of the present invention, comprises the following steps:
(1), by the water to the greatest extent moisture of auricularia auriculajudae drop that turns black, be cut into the strip of 0.5～2.5cm;
(2), rapeseed oil is heated in 180 DEG C, add that soya sauce frying fragrance overflows, moisture is to pulling out to the greatest extent;
(3), pour spice in heat pot heating, pour green onion ginger into, big fire frying 1～3 minute, pulls green onion ginger out, then pours the water blackout auricularia auriculajudae cutting in deep fat, and the soya sauce boiling, stirs, and moisture is to the greatest extent;
(4), the soya bean auricularia auriculajudae sauce making is bottled while hot sealing.
Beneficial effect:
Soya bean auricularia auriculajudae sauce of the present invention combines soya sauce with auricularia auriculajudae, selection is fastidious, the good quality soybeans in northeast and the black fungus having good quality are the basic of product taste and nutrition, through one and a half months sunlight, fermentation is given full play to, the nutrition of soya bean decomposes in sauce, nutritious black fungus and soya sauce fully merge, finished product uniqueness delicious in taste, also there is the effect of invigorating blood circulation simultaneously, keep fit beneficial gas, beautifying face and moistering lotion, skin care, prevent and treat anaemia, blood pressure, reduce cholesterol, reduce and suffer from angiocardiopathy, supplement iron, protein, fat, vitamin, calcium, effect of phosphorus etc., be applicable to most people edible, meeting the market requirement,
In this product, use the spice of spiced, form the mouthfeel of fresh and sweet spices, avoid auricularia auriculajudae mutually to conflict with the effect of capsicim, more healthy;
The present invention's soya bean auricularia auriculajudae sauce, combines taste and the nutrition of soya bean and auricularia auriculajudae, on nutritive value, medical value, brings out the best in each other; The simple science of manufacture craft, and green health, be applicable to batch production.
Detailed description of the invention
Embodiment one
First prepare soya sauce for subsequent use, described soya sauce is prepared as follows: select the raw material of following mass fraction, be respectively: 100 parts of soya beans are produced in northeast, 80 parts, flour, and 25 parts of salt, 2 parts, ginger, 10 parts of soft white sugars, making step is as follows:
(1), soya bean is soaked, remove time beans, remove silt, bubble is full to stature, draining, puts into salted vegetables special cylinder, salt adding is mixed thoroughly, pickles 6～8 days, pulls out and drains;
(2), steam 0.8～1.2 hour to well-done by having pickled on soya bean cage, taking-up cools, and hand is worn disposable glove and grabbed brokenly, puts flour and stirs;
(3), get the stainless steel disc of bottom of which has holes, the soya bean mixing is laid in stainless steel disc, thickness is 1～2 centimetre.Be placed under the environment of normal temperature 20--35 degree, keep stir once every day, let alone fermentation, grow yellow bacterium to surface;
(4), by the soya bean bacterium fermenting, put into salted vegetables special cylinder and add ginger and soft white sugar, salted vegetables special cylinder is put after full to eight points and is added a cover and use water-stop, stirs once every day afterwards, until salt all melts;
(5), the salted vegetables special cylinder of sealing is covered outward place after multilayer gauze under sunlight, shine one and a half months soya sauce.
Then utilize ready-made soya sauce to make soya bean auricularia auriculajudae sauce, step is as follows:
(1), 100 portions of black fungus waters are cast aside to the greatest extent moisture of rear drop, be cut into the strip of 0.5～2.5cm;
(2), 10 portions of rapeseed oils are heated in 180 DEG C, add that 80 parts of soya sauce frying fragrance overflow, moisture is to pulling out to the greatest extent;
(3), pour into again to 4 portions of rapeseed oils and heat in 180 DEG C, pour 3 parts of spices in heat pot heating, each 1 part of fennel seeds, anise, cassia bark and spiceleaf in spice, then pour 10 parts of 10 parts of green onions and ginger into, big fire frying 1～3 minute, pulls green onion ginger out, pours the water blackout auricularia auriculajudae cutting and the soya sauce boiling in deep fat into, add 0.5 part of 0.5 part of 5'-flavour nucleotide disodium and Sucralose to stir, moisture is to most;
(4), the soya bean auricularia auriculajudae sauce making is bottled while hot sealing.
Embodiment two
The raw material of selecting following mass fraction while preparing soya sauce, is respectively: 80 parts of soya beans are produced in northeast, 70 parts, flour, and 22 parts of salt, 8 parts of 1.5 parts, ginger and soft white sugars, preparation method is with embodiment one.
When preparation soya bean auricularia auriculajudae sauce, select 90 portions of black fungus, and 70 parts of soya sauces, all the other materials according to the rules scope add, and preparation method is with embodiment one.
Embodiment three
The raw material of selecting following mass fraction while preparing soya sauce, is respectively: 120 parts of soya beans are produced in northeast, 90 parts, flour, and 28 parts of salt, 10 parts of 2 parts, ginger and soft white sugars, preparation method is with embodiment one.
When preparation soya bean auricularia auriculajudae sauce, select 110 portions of black fungus, and 90 parts of soya sauces, all the other materials according to the rules scope add, and preparation method is with embodiment one.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (5)

1. a soya bean auricularia auriculajudae sauce, is characterized in that: comprise the raw material of following mass fraction, be respectively:
70～90 parts of soya sauces, 90～110 parts of black fungus, 10～14 parts of rapeseed oils, 2～4 parts of spices, 8～12 parts of 8～12 parts of green onions and ginger, the component of described spice comprises fennel seeds, anise, cassia bark and spiceleaf.
2. a kind of soya bean auricularia auriculajudae sauce according to claim 1, is characterized in that: also comprise 0.5～0.8 part of 0.5～0.8 part of 5'-flavour nucleotide disodium and Sucralose.
3. a kind of soya bean auricularia auriculajudae sauce according to claim 1, is characterized in that: described black fungus is selected even, dark symmetrical, the thin uniform black fungus of sheet of lamellar body.
4. a kind of soya bean auricularia auriculajudae sauce according to claim 1, is characterized in that: select the raw material of following mass fraction, be respectively: 80～120 parts of soya beans are produced in northeast, 70～90 parts, flour, 22～28 parts of salt, 8～10 parts of 1.5～2 parts, ginger and soft white sugars;
(1), soya bean is soaked, remove time beans, remove silt, bubble is full to stature, draining, puts into salted vegetables special cylinder, mixes thoroughly with salt, pickles 6～8 days, pulls out and drains;
(2), steam 0.8～1.2 hour to well-done by having pickled on soya bean cage, taking-up cools, and hand is worn disposable glove and grabbed brokenly, puts flour and stirs;
(3), get the stainless steel disc of bottom of which has holes, the soya bean mixing is laid in stainless steel disc, thickness is 1～2 centimetre.Be placed under the environment of normal temperature 20--35 degree, keep stir once every day, let alone fermentation, grow yellow bacterium to surface;
(4), by the soya bean bacterium fermenting, put into salted vegetables special cylinder and add ginger and soft white sugar, salted vegetables special cylinder is put after full to eight points and is added a cover and use water-stop, stirs once every day afterwards, until salt all melts;
(5), the salted vegetables special cylinder of sealing is covered outward place after multilayer gauze under sunlight, shine one and a half months soya sauce.
5. a manufacture craft for soya bean auricularia auriculajudae sauce, is characterized in that: comprise the following steps:
(1), then black fungus water is bubbled open to drop moisture to the greatest extent, be cut into the strip of 0.5～2.5cm;
(2), get 70%～80% of rapeseed oil total amount and put into pot and be heated in 180 DEG C, add that soya sauce frying fragrance overflows, moisture is to pulling out to the greatest extent;
(3), take remaining rapeseed oil and be heated to 180 DEG C, pour spice in heat pot heating, and pour green onion ginger into, big fire frying 1～3 minute, pulls green onion ginger out, then pours the water blackout auricularia auriculajudae cutting in deep fat, the soya sauce boiling, stirs, and moisture is to most;
(4), the soya bean auricularia auriculajudae sauce making is bottled while hot sealing.
CN201410259720.XA 2014-06-12 2014-06-12 Soybean and black fungus paste and preparing process thereof Pending CN104041796A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104397665A (en) * 2014-10-30 2015-03-11 张鹏 Soybean and fungus paste
CN104431955A (en) * 2014-11-04 2015-03-25 曲少春 Soybean compound lentinula edodes sauce
CN104431971A (en) * 2014-11-19 2015-03-25 滁州市百年食品有限公司 Health fungoid low-salt soybean sauce and preparation method thereof
CN104473135A (en) * 2014-11-29 2015-04-01 灵璧县九家味食品有限公司 Gumbo vegetable sauce and preparation method thereof
CN105146489A (en) * 2015-09-21 2015-12-16 河北美客多食品集团有限公司 Chicken cartilage and shiitake sauce and preparing method thereof
CN106616880A (en) * 2016-12-19 2017-05-10 黄腾庆 Preparation method of black fungus fruit-flavored sauce
CN106962888A (en) * 2017-04-26 2017-07-21 邱阁玄 A kind of soya bean Uricularia polytricha sauce and preparation method thereof
CN107125589A (en) * 2016-02-27 2017-09-05 马世宇 Organic Selenium edible mushroom soya sauce production technology
CN107125591A (en) * 2017-04-26 2017-09-05 邱阁玄 A kind of soya bean Auricularia auricula sauce and preparation method thereof
CN107594481A (en) * 2017-10-27 2018-01-19 桂林市味美园餐饮管理有限公司 A kind of preparation method of Auricularia auricula sauce
CN114128877A (en) * 2021-12-13 2022-03-04 湖北省农业科学院农产品加工与核农技术研究所 Crispness keeping method for black fungus by physical treatment and black fungus sauce processing technology

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104397665A (en) * 2014-10-30 2015-03-11 张鹏 Soybean and fungus paste
CN104431955A (en) * 2014-11-04 2015-03-25 曲少春 Soybean compound lentinula edodes sauce
CN104431971A (en) * 2014-11-19 2015-03-25 滁州市百年食品有限公司 Health fungoid low-salt soybean sauce and preparation method thereof
CN104473135A (en) * 2014-11-29 2015-04-01 灵璧县九家味食品有限公司 Gumbo vegetable sauce and preparation method thereof
CN105146489A (en) * 2015-09-21 2015-12-16 河北美客多食品集团有限公司 Chicken cartilage and shiitake sauce and preparing method thereof
CN107125589A (en) * 2016-02-27 2017-09-05 马世宇 Organic Selenium edible mushroom soya sauce production technology
CN106616880A (en) * 2016-12-19 2017-05-10 黄腾庆 Preparation method of black fungus fruit-flavored sauce
CN106962888A (en) * 2017-04-26 2017-07-21 邱阁玄 A kind of soya bean Uricularia polytricha sauce and preparation method thereof
CN107125591A (en) * 2017-04-26 2017-09-05 邱阁玄 A kind of soya bean Auricularia auricula sauce and preparation method thereof
CN107594481A (en) * 2017-10-27 2018-01-19 桂林市味美园餐饮管理有限公司 A kind of preparation method of Auricularia auricula sauce
CN114128877A (en) * 2021-12-13 2022-03-04 湖北省农业科学院农产品加工与核农技术研究所 Crispness keeping method for black fungus by physical treatment and black fungus sauce processing technology

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Application publication date: 20140917