CN104305152A - Method for producing green bean fermented sauce with leek flowers - Google Patents
Method for producing green bean fermented sauce with leek flowers Download PDFInfo
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- CN104305152A CN104305152A CN201410554166.8A CN201410554166A CN104305152A CN 104305152 A CN104305152 A CN 104305152A CN 201410554166 A CN201410554166 A CN 201410554166A CN 104305152 A CN104305152 A CN 104305152A
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- sauce
- leek
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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
- 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
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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)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a method for producing a green bean fermented sauce with leek flowers. The method comprises the follow specific steps: carrying out cleaning, soaking, blanching and color-protecting on fresh green beans, fishing out and draining, adding 15% of flour by stirring, cooking for 20min at a temperature 115 DEG C, inoculating 4% of oryzae yeast seed and 1.5% of aspergillus niger yeast seed, evenly mixing, carrying out solid heat-preservation fermentation at a temperature of 38-42 DEG C for 72h, adding 50% of 40 DEG C warm water, beating, cooling to 35 DEG C, adding 40% of leek flower sauce, 12% of edible salt, 5% of applesauce and 2% of soft sugar, inoculating 0.15% of Angel soy sauce yeast, evenly stirring, carrying out heat-preservation fermentation at a temperature of 35-38 DEG C for 84h, adding 0.01% of gardenia green and 0.03% of potassium sorbate, evenly mixing, grinding into thick liquid by a colloid mill, and sterilizing for 15min at a temperature of 85 DEG C to obtain a green bean fermented sauce with leek flowers.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of a kind of leek green soya bean fermentation sauce.
Background technology
The flavouring that fermentation Jiang Shi China is traditional, has strong sauce perfume and ester perfume, moderate viscosity, delicious mellow, and salty comfortable mouth is direct-edible, also as flavoring and for cooking various dish.
The main component of fermentation sauce comprises the mineral matters such as protein, fat, various vitamin, calcium, phosphorus, iron, and these are all the indispensable nutritional labelings of human body.During for cooking, the nutritive value of vegetable can not only be increased, and the protein in fermentation sauce generates amino acid under the effect of microorganism, vegetable can be made to present more delicious flavour, have orectic effect.
Leek is the white flowers in autumn, leek born, and it contains the wholesome compositions such as calcium, phosphorus, iron, riboflavin, ascorbic acid, has appetizing of promoting the production of body fluid, whets the appetite, promotes the effects such as digestion.
Summary of the invention
The invention provides the preparation method of a kind of leek green soya bean fermentation sauce.
The present invention realizes in the following manner: fresh green soya bean grain, impurity elimination, cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 15%, 115 DEG C of boiling 20min, access the 4% aspergillus oryzae sort of quyi, the 1.5% aspergillus niger sort of quyi, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 50%, making beating, be cooled to 35 DEG C, add leek sauce 40%, edible salt 12%, apple butter 5%, soft white sugar 2%, access 0.15% Angel saccharomyces soya, stir, 35-38 DEG C of heat-preservation fermentation 84h, add cape jasmine green 0.01%, potassium sorbate 0.03%, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min, be leek green soya bean fermentation sauce.
Described colour protecting liquid refers to and 0.75g sodium carbonate, 0.15g magnesium acetate is dissolved in 100mL water makes.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 4 days at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, bean cake powder 10-15%, glucose 2-3%, prepare bacterial classification expansion culture medium by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, cultivate 72 hours at 28 ~ 30 DEG C of temperature, be the aspergillus oryzae sort of quyi.
The cultural method of the described aspergillus niger sort of quyi: Shanghai is made 3.350 aspergillus nigers choose receive concentration be in the wort agar culture medium of 7.5-8 Baume degrees, at the temperature of 28 ~ 30 DEG C cultivate 3 days; In wheat bran 35-40%, bean cake powder 10-15%, glucose 2-3%, prepare bacterium culture medium by the ratio of water benefit to 100%, inoculate the aspergillus niger strain activated, cultivate 72 hours at 28 ~ 30 DEG C of temperature, be the aspergillus niger sort of quyi.
The preparation method of described leek sauce: fresh chives flower, clear water is cleaned, drain away the water, and with salt 8%, pickles 12h, adds water 30%, and making beating, defibrination, namely make leek sauce.
Leek green soya bean fermentation sauce sauce body of the present invention is fine and smooth, and in vivid green, have sauce fragrance and the ester fragrance of fermentation generation, have pure and fresh leek taste concurrently, the degree of saltiness is agreeable to the taste, delicious mellow, both direct-edible, also can be used as flavoring, for cooking various dish.
Four, specific embodiment
Embodiment 1
Take impurity elimination, the fresh green soya bean grain 1000g of cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 150g, 115 DEG C of boiling 20min, access aspergillus oryzae sort of quyi 40g, aspergillus niger sort of quyi 15g, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 500mL, making beating, be cooled to 35 DEG C, add leek sauce 400g, edible salt 120g, apple butter 50g, soft white sugar 20g, access Angel saccharomyces soya 1.5g, stir, 35-38 DEG C of heat-preservation fermentation 84h, add the green 0.1g of cape jasmine, potassium sorbate 0.3g, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min, be leek green soya bean fermentation sauce.
Embodiment 2
Take impurity elimination, the fresh green soya bean grain 600g of cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 90g, 115 DEG C of boiling 20min, access aspergillus oryzae sort of quyi 24g, aspergillus niger sort of quyi 9g, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 300mL, making beating, be cooled to 35 DEG C, add leek sauce 240g, edible salt 72g, apple butter 30g, soft white sugar 12g, access Angel saccharomyces soya 0.9g, stir, 35-38 DEG C of heat-preservation fermentation 84h, add the green 0.06g of cape jasmine, potassium sorbate 0.18g, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min, be leek green soya bean fermentation sauce.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides the preparation method of a kind of leek green soya bean fermentation sauce, its feature is as follows: fresh green soya bean grain, impurity elimination, cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 15%, 115 DEG C of boiling 20min, access the 4% aspergillus oryzae sort of quyi, the 1.5% aspergillus niger sort of quyi, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 50%, making beating, be cooled to 35 DEG C, add leek sauce 40%, edible salt 12%, apple butter 5%, soft white sugar 2%, access 0.15% Angel saccharomyces soya, stir, 35-38 DEG C of heat-preservation fermentation 84h, add cape jasmine green 0.01%, potassium sorbate 0.03%, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554166.8A CN104305152A (en) | 2014-10-20 | 2014-10-20 | Method for producing green bean fermented sauce with leek flowers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554166.8A CN104305152A (en) | 2014-10-20 | 2014-10-20 | Method for producing green bean fermented sauce with leek flowers |
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| Publication Number | Publication Date |
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| CN104305152A true CN104305152A (en) | 2015-01-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410554166.8A Pending CN104305152A (en) | 2014-10-20 | 2014-10-20 | Method for producing green bean fermented sauce with leek flowers |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156786A (en) * | 2017-05-03 | 2017-09-15 | 蚌埠市乔峰农业蔬菜专业合作社 | A kind of processing method of leek sauce |
| CN108783394A (en) * | 2018-05-21 | 2018-11-13 | 徐晓琴 | A kind of production method of leek flower sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000060479A (en) * | 1998-08-19 | 2000-02-29 | Takeji Oe | Production of new dressing |
| CN103039952A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN103393086A (en) * | 2013-07-31 | 2013-11-20 | 徐州亚飞金地食品有限公司 | Preparation method of broad bean chilli paste |
-
2014
- 2014-10-20 CN CN201410554166.8A patent/CN104305152A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000060479A (en) * | 1998-08-19 | 2000-02-29 | Takeji Oe | Production of new dressing |
| CN103039952A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN103393086A (en) * | 2013-07-31 | 2013-11-20 | 徐州亚飞金地食品有限公司 | Preparation method of broad bean chilli paste |
Non-Patent Citations (2)
| Title |
|---|
| 李祥，等: "纯天然辣味复合酱的研制", 《江苏调味副食品》 * |
| 黄芝丰，等: "青豆酱罐头的研制", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156786A (en) * | 2017-05-03 | 2017-09-15 | 蚌埠市乔峰农业蔬菜专业合作社 | A kind of processing method of leek sauce |
| CN108783394A (en) * | 2018-05-21 | 2018-11-13 | 徐晓琴 | A kind of production method of leek flower sauce |
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Application publication date: 20150128 |