CN104431980B - A kind of allotment Carnis Mactrae beans and preparation method thereof - Google Patents
A kind of allotment Carnis Mactrae beans and preparation method thereof Download PDFInfo
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- CN104431980B CN104431980B CN201410818206.5A CN201410818206A CN104431980B CN 104431980 B CN104431980 B CN 104431980B CN 201410818206 A CN201410818206 A CN 201410818206A CN 104431980 B CN104431980 B CN 104431980B
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- beans
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
Abstract
The invention discloses a kind of allotment Carnis Mactrae beans and preparation method thereof, belong to field of food.The allotment Carnis Mactrae beans of the present invention is with Carnis Mactrae and clam chowder as raw material, aspergillus oryzae is fermentative microorganism, the malt yeast prepared with Testa Tritici, flour, Semen Glycines powder carries out synergic fermentation, the beans unstrained spirits that fermentation obtains and edible oil, spice, gravy powder, boil clam meat powder, clam meat Mei Lade product powder is obtained by mixing.The present invention makes full use of raw material, and on the basis of fermentation Carnis Mactrae beans, the later stage adds the allotments such as gravy powder, not only maintains the sea food flavor that Carnis Mactrae beans is strong, it is thus also avoided that the meat soup waste caused because of clam meat boiling processing.While this technology makes the Carnis Mactrae beans prepared have the strongest nutrition health-care functions, maintain the sea food flavor of its uniqueness.The production method technology stability of the present invention is strong, and low cost uses this technique that the fresh Flavor of beans product is greatly improved.
Description
Technical field
The present invention relates to a kind of allotment Carnis Mactrae beans and preparation method thereof, belong to field of food.
Background technology
Carnis Mactrae delicious flavour, nutritious, cheap.Rich in taurine in Carnis Mactrae, it is to maintaining human normal physiological function
There is important function: promote infant brain tissue and intelligent development；Improve nerve conduction and visual function；Prevent cardiovascular diseases；
Strengthen body immunity.Carnis Mactrae is to eat raw for a long time, is unfavorable for preserving for a long time, easily causes the wasting of resources.Carnis Mactrae is correlated with
Flavoring agent scalds in early stage and boils, and the delicate flavour material of Carnis Mactrae is melted in meat soup in a large number, be greatly improved the delicate flavour of meat soup, therefore meat soup
Giving up is a kind of waste.It is an object of the invention to make full use of raw material, on the basis of fermentation Carnis Mactrae beans, the later stage adds meat soup
Powder etc. are allocated, and not only maintain the sea food flavor that Carnis Mactrae beans is strong, it is thus also avoided that the meat soup wave caused because of clam meat boiling processing
Take.While this technology makes the Carnis Mactrae beans prepared have the strongest nutrition health-care functions, maintain the sea food flavor of its uniqueness.
Production method technology stability is strong, and low cost uses this technique that the fresh Flavor of beans product is greatly improved.
Summary of the invention
For problem above, the invention provides a kind of allotment Carnis Mactrae beans and preparation method thereof, it is characterized in that with Carnis Mactrae as raw material,
Aspergillus oryzae is fermentative microorganism, adds the meat soup with certain salinity, carries out synergic fermentation with malt yeast.Later stage beans unstrained spirits and heating
Edible oil, spice mixes, and adds gravy powder, powder of cooking meat, and the beans product of clam meat Mei Lade product powder allotment, product has strong
Sea food flavor, delicate flavour highlight, beans body is sepia, rich in delicate flavour materials such as glutamic acid, aspartic acids.
The invention provides a kind of allotment Carnis Mactrae beans, be that aspergillus oryzae is fermentative microorganism, with wheat with Carnis Mactrae and clam chowder as raw material
Malt yeast prepared by bran, flour, Semen Glycines powder carries out synergic fermentation, the beans unstrained spirits that fermentation obtains and edible oil, spice, gravy powder, boils clam
The allotment Carnis Mactrae beans that meat powder, clam meat Mei Lade product powder are obtained by mixing.
Described Carnis Mactrae needs to remove silt, cleans, and scalds and boils and carry out homogenized.
Described Carnis Mactrae carries out scalding boiling pulverization process after cleaning, and is further used as raw material.
Described Carnis Mactrae, in one embodiment of the invention, its clam chowder obtained after scalding and boiling is used as raw material, and is used for making
Standby gravy powder.
Described clam chowder, in one embodiment of the invention, its mass fraction containing Sal is 10%-16%.
Described Carnis Mactrae, clam chowder, the ratio of malt yeast, in one embodiment of the invention, Carnis Mactrae with the mass ratio of malt yeast is
1:1 to 1:4, clam chowder is 1:1 to 4:1 with the mass ratio of Carnis Mactrae, the gross mass of malt yeast.
Described gravy powder, boil clam meat powder, the addition of clam meat Mei Lade product powder, in one embodiment of the invention, meat
Powder addition is the 2%-15% of beans unstrained spirits quality, boils the 2%-18% that clam meat powder addition is beans unstrained spirits quality, clam meat Mei Lade product
Powder addition is the 1%-20% of beans unstrained spirits quality.
Described raw material, in one embodiment of the invention, also includes flour.
Described flour is to be 1:1 to 6:1 by the mass ratio of flour Yu Carnis Mactrae, mixes with Carnis Mactrae, malt yeast, then adds clam
Clam, malt yeast, the clam chowder that salinity is 10%-16% of 1-4 times of flour gross mass.
Present invention also offers a kind of method preparing allotment Carnis Mactrae beans, it can solve the problem that Carnis Mactrae can not preserve for a long time, simultaneously
Make full use of and scald the meat soup boiled after Carnis Mactrae, it is to avoid wastage of material, nutrition and the health care of grain with Carnis Mactrae are combined together,
Delicate flavour natural in Carnis Mactrae is fused in tradition beans product, makes traditional beans product have the local flavor of strong seafood.
Described method is that aspergillus oryzae is fermentative microorganism with the clam chowder of Carnis Mactrae and certain salinity as raw material, with Testa Tritici, flour,
Malt yeast prepared by Semen Glycines powder carries out synergic fermentation, after the beans unstrained spirits that fermentation obtains mixes with edible oil, spice, adds and accounts for beans unstrained spirits quality
The gravy powder of 2%-15%, 2%-18% boil clam meat powder, 1%-20% clam meat Mei Lade product powder, and mixing i.e. prepares allotment Carnis Mactrae
Beans finished product.
Described fermentation, in one embodiment of the invention, refers to ferment 24-30 days at 40-48 DEG C.
Described beans unstrained spirits, in one embodiment of the invention, mixes then at edible oil, spice after first dilute.
Described beans unstrained spirits, in one embodiment of the invention, by beans unstrained spirits: the mass ratio mixing of water=1:1 to 5:1, preparation
Dilution beans unstrained spirits, it is to avoid due to the later stage heating beans unstrained spirits in hypohydration and quality is the thickest；
The beans unstrained spirits that beans unstrained spirits of the present invention obtains after referring to the fermentation of direct malt yeast, and do not include the water of follow-up addition, edible oil, perfume (or spice)
Material etc..
Described method, in one embodiment of the invention, specifically includes: (1) activation aspergillus oryzae also prepares yeast inoculation；(2)
Testa Tritici, flour, Semen Glycines powder, water are mixed by a certain percentage, sterilizing, inoculation yeast inoculation, cultivation, make aspergillus oryzae fully produce enzyme, system
For obtaining malt yeast；(3) Carnis Mactrae is carried out, boils soup, pulverizing, standby；(4) by Carnis Mactrae and malt yeast according to 1:1 to 1:4
Mass ratio mixing after, add the clam chowder that Sal mass fraction is 10%-16%, clam chowder quality is Carnis Mactrae and the total matter of malt yeast
1-4 times of amount, mixing, ferment 24-30 days in 40-48 DEG C；(5) the beans unstrained spirits after fermentation is taken, by beans unstrained spirits: water=1:1 to 5:
The mass ratio mixing of 1, preparation dilution beans unstrained spirits；(6) add edible oil in dilution beans unstrained spirits, spice is mixed thoroughly, then adds and accounts for
The gravy powder of beans unstrained spirits quality 2%-15%, 2%-18% boils clam meat powder, the clam meat Mei Lade product powder of 1%-20%, stirring, i.e.
Obtain allocating Carnis Mactrae beans.
Described step 4, in one embodiment of the invention, fermentation raw material also includes flour；Described step 4 is by Carnis Mactrae
Mix according to the mass ratio of 1:1 to 1:4 with malt yeast, and be that 1:1 to 6:1 addition flour mixes by the mass ratio of flour Yu Carnis Mactrae
Close, add Carnis Mactrae, malt yeast, 1-4 times of flour gross mass be the clam chowder of 10%-16% containing Sal mass fraction.Add
The allotment Carnis Mactrae beans that flour prepares, finer and smoother, taste is more preferably.
Described dilution beans unstrained spirits and the mass ratio of edible oil, in one embodiment of the invention, for 3:1 to 12:1.
Described clam chowder refers to, when Carnis Mactrae carries out pretreatment, boil the meat soup that soup obtains.
The preparation method of described gravy powder: take clam meat 1300-2600g, adds water 1000-2000mL, cooking wine 200-400mL,
Sal 20-40g, boils 5-13min, is separated with soup by meat, and meat is standby, and soup boils and volatilizes to pasty state, and then lyophilizing obtains meat
Powder end 100-200g.
The described preparation method boiling clam meat powder: take clam meat 1300-2600g, adds water 1000-2000mL, cooking wine 200-400mL,
Sal 20-40g, boils 5-13min, is separated with soup by meat, clam meat lyophilization it fully being pulverized with pulverizer is obtained
Boil clam meat powder 400-1000g.
The preparation method of described clam meat Mei Lade product powder: take the clam meat 200-600g boiled, adds water also by the mass ratio of 1:1
Fully homogenate, adds adjuvant (being shown in Table 1), regulates pH 5-8, after reacting 20-60min at 90-120 DEG C, and 4000-8000rpm
Centrifugal 5-12min, takes supernatant, is boiled by supernatant and volatilize to pasty state, and then lyophilizing obtains Maillard reaction liquid powder 20-50g.
The substrate of table 1 Maillard reaction
Described malt yeast raw materials quality ratio is for Testa Tritici: flour: Semen Glycines powder: water=4:4:1:9.
Described method, in one embodiment of the invention, raw material also includes that flour, addition flour with the mass ratio of Carnis Mactrae are
1::1 to 6:1, adds the flour paste that flour fermentation obtains, and finer and smoother, taste is more preferably.
Described method, in one embodiment of the invention, specifically comprises the following steps that
1. aspergillus oryzae activation: picking 1-2 ring aspergillus oryzae spore inoculating is in PDA slant medium from the inclined-plane of culture presevation,
And cultivate 2-6 days in 30 DEG C of constant incubators, treat that inclined-plane grows yellow green spore；
2. prepared by yeast inoculation: the strain spore inoculating cultivated by slant medium, in yeast inoculation culture medium, is put in incubator, 30 DEG C
Cultivate 35-56 hour；
3. prepared by malt yeast: screening high-quality Testa Tritici, flour and Semen Glycines powder, with 121 DEG C of high pressure in high-pressure sterilizing pot after preparing in proportion
Steaming and decocting cools down standby after 13-21 minute；By 0.5% inoculum concentration inoculation yeast inoculation, blending flour mixing, then batch mixing is filled with bent material
Divide and mix thoroughly, song material is placed on constant temperature culture 20-60 hour in 30 DEG C of incubators, makes aspergillus oryzae fully produce enzyme；
4. pretreatment of raw material: by the Carnis Mactrae of select clean water 3 times, scald and boil 7-15 minute and pulverize standby；
5. malt yeast, flour are mixed by the mass ratio of 5:5:2 with Carnis Mactrae, and total raw material and salinity are that the clam chowder of 10%-16% is with 1:1
Mass ratio mix in the rearmounted watt of field of razor clam and ferment, fermentation tank is put into constant incubator with 40-48 DEG C of heat-preservation fermentation 24-30 days；
6., after fermentation ends, take beans unstrained spirits: the ratio stirring and evenly mixing of water=2:1, preparation dilutes beans unstrained spirits, it is to avoid owing to the later stage heats beans
Hypohydration in unstrained spirits and quality is the thickest；
7. adding the edible oil of appropriate heating in dilution beans unstrained spirits, spice low baking temperature is mixed thoroughly.
8. adding the gravy powder accounting for beans unstrained spirits mass fraction 2%-15%, 2%-18% boils clam meat powder, and clam meat U.S.A of 1%-20% draws
Moral product powder, is sufficiently stirred for, and prepares the Carnis Mactrae allotment beans of tasty mouthfeel.
Beneficial effects of the present invention: (1) makes full use of raw material, on the basis of fermentation Carnis Mactrae beans, the later stage adds gravy powder etc. and adjusts
Join, not only maintain the sea food flavor that Carnis Mactrae beans is strong, it is thus also avoided that the meat soup waste caused because of clam meat boiling processing.(2)
Production method technology stability is strong, low cost.(3) use this technique to make the freshest Flavor of beans product, improve the fresh of Carnis Mactrae beans
Degree, makes the local flavor of Carnis Mactrae beans more coordinate.Allotment simultaneously can improve figure and the outward appearance of beans product, improves the quality of Carnis Mactrae beans.
Detailed description of the invention
Embodiment 1:
It is prepared as follows and allocates Carnis Mactrae beans:
1. aspergillus oryzae activation: picking 1-2 ring aspergillus oryzae spore inoculating is in PDA slant medium from the inclined-plane of culture presevation,
And in 30 DEG C of constant incubators cultivate 3-4 days (described PDA culture medium manufacture method is: first by Rhizoma Solani tuber osi clean peeling, then
Weigh 200g to be cut into small pieces, add water well-done, with eight layers of filtered through gauze, heating, add 15-20 gram of agar, continue heating and stir
Mix mixing, after agar has dissolved, add glucose, stir, slightly supply moisture again after cooling to 1000 milliliters, subpackage
Test tube or conical flask, jump a queue, wrap up, and about the 20 minutes rear test tubes that take out of 121 DEG C of sterilizings are put inclined-plane or shake up, after cooling
Store standby).
2. prepared by yeast inoculation: the strain spore inoculating cultivated by slant medium, in yeast inoculation culture medium, is put in incubator, 30 DEG C of trainings
Support 48 hours.
3. prepared by malt yeast: choose the Testa Tritici of high-quality, Semen Glycines powder and yeast powder, is Testa Tritici by mass percentage: flour: Semen Glycines powder: water=4:4:1:9
Proportions after standby to cool down after 121 DEG C of steaming and decocting under high pressure 13min in high-pressure sterilizing pot.Yeast inoculation (inoculum concentration 0.5%) is admixed
A small amount of flour mixing, then fully mixes thoroughly batch mixing with Semen sojae atricolor, song material is placed on constant temperature culture 48h in 30 DEG C of incubators, makes rice
Aspergillosis fully produces enzyme.
4. pretreatment of raw material: by the Carnis Mactrae of select clean water 3 times, add the appropriate blanching of Herba Alii fistulosi, Rhizoma Zingiberis Recens and yellow wine 10 points
Clock is also pulverized standby.
5. the song of maturation, flour is mixed by the mass ratio of 5:5:2 with Carnis Mactrae, and total raw material and concentration are that the saline of 12% is with 1:1 (matter
Amount than) ratio mix in the rearmounted watt of field of razor clam ferment, fermentation tank is put into constant incubator with 40-48 DEG C of heat-preservation fermentation.
6., after fermentation ends, take beans unstrained spirits: the ratio stirring and evenly mixing preparation of water=2:1 dilutes beans unstrained spirits, it is to avoid owing to the later stage heats beans unstrained spirits
Middle hypohydration and quality is the thickest；
7. the edible oil of dilution beans unstrained spirits with heating being pressed the mass ratio mixing of 10:1, and adds a small amount of spice, low baking temperature is mixed thoroughly.
8. in beans unstrained spirits, add gravy powder, boil clam meat powder, clam meat Mei Lade product powder, mix by following quality proportioning:
Boil clam meat powder 6%
Clam chowder powder 3%
Clam meat Mei Lade powder product 5%
Obtain the allotment Carnis Mactrae beans that the delicate flavour of said components composition is strong.
Amino acid content in beans unstrained spirits before and after table 2 allotment
Table 2 is beans unstrained spirits content of free amino acid before and after allotment, as can be seen from Table 2, the amino acid content of Carnis Mactrae beans after allotment
For 6.78g/100g, it is higher than the amino acid content in the front beans unstrained spirits of allotment.Which greatly enhances the nutritive value of Carnis Mactrae beans.Additionally,
Glutamic acid proportion is maximum, and the delicate flavour of Carnis Mactrae beans is had important function, and Fresh ear field is of value to the flavouring of Conch Meretricis seu Cyclinae beans, carries
The freshness of high Carnis Mactrae beans.
Table 3 sensory evaluation
Before and after table 3 lists allotment, Carnis Mactrae beans judge result.As can be seen from the table, the mouthfeel of Carnis Mactrae beans and outward appearance after allotment
It is better than the beans unstrained spirits before allotment.Allotment can increase Carnis Mactrae beans delicate flavour, makes the local flavor of Carnis Mactrae beans more coordinate, this and the knot in table 2
Fruit is consistent.Allotment simultaneously can improve figure and the outward appearance of beans product, improves the quality of Carnis Mactrae beans.
Embodiment 2:
It is prepared as follows and allocates Carnis Mactrae beans:
(1) activate aspergillus oryzae and prepare yeast inoculation；
(2) Testa Tritici, flour, Semen Glycines powder, water are mixed by a certain percentage, sterilizing, inoculation yeast inoculation, cultivation, make aspergillus oryzae abundant
Produce enzyme, prepare malt yeast；
(3) Carnis Mactrae is carried out, boils soup, pulverizing, standby；
(4), after being mixed according to the mass ratio of 1:1 with malt yeast by Carnis Mactrae, the salinity of malt yeast and 4 times of Carnis Mactrae gross mass is added
It is the clam chowder of 10%, mixing, ferment 24-30 days in 40-48 DEG C；
(5) the beans unstrained spirits after fermentation is taken, by beans unstrained spirits: the mass ratio mixing of water=1:1, preparation dilution beans unstrained spirits；
(6) in dilution beans unstrained spirits, add edible oil, spice to mix thoroughly, then add the gravy powder accounting for beans unstrained spirits quality 2%, 2%
Boil clam meat powder, the clam meat Mei Lade product powder of 20%, stirring, i.e. obtain allocating Carnis Mactrae beans.
The allotment Carnis Mactrae beans prepared by the above process, bright-coloured glossy, the strong intensity of delicate flavour, abnormal smells from the patient coordination, thickness appropriateness,
Children is sliding uniformly.
Embodiment 3:
It is prepared as follows and allocates Carnis Mactrae beans:
(1) activate aspergillus oryzae and prepare yeast inoculation；
(2) Testa Tritici, flour, Semen Glycines powder, water are mixed by a certain percentage, sterilizing, inoculation yeast inoculation, cultivation, make aspergillus oryzae abundant
Produce enzyme, prepare malt yeast；
(3) Carnis Mactrae is carried out, boils soup, pulverizing, standby；
(4), after being mixed according to the mass ratio of 1:4 with malt yeast by Carnis Mactrae, the salinity of malt yeast and 2 times of Carnis Mactrae gross mass is added
It is the clam chowder of 16%, mixing, ferment 24-30 days in 40-48 DEG C；
(5) the beans unstrained spirits after fermentation is taken, by beans unstrained spirits: the mass ratio mixing of water=5:1, preparation dilution beans unstrained spirits；
In dilution beans unstrained spirits, add edible oil, spice mix thoroughly, then add the gravy powder accounting for beans unstrained spirits quality 15%, 8% boil clam
Meat powder, the clam meat Mei Lade product powder of 1%, stirring, i.e. obtain allocating Carnis Mactrae beans.
The allotment Carnis Mactrae beans prepared by the above process, bright-coloured glossy, the strong intensity of delicate flavour, abnormal smells from the patient coordination, thickness appropriateness,
Children is sliding uniformly.
Embodiment 4:
It is prepared as follows and allocates Carnis Mactrae beans:
(1) activate aspergillus oryzae and prepare yeast inoculation；
(2) Testa Tritici, flour, Semen Glycines powder, water are mixed by a certain percentage, sterilizing, inoculation yeast inoculation, cultivation, make aspergillus oryzae abundant
Produce enzyme, prepare malt yeast；
(3) Carnis Mactrae is carried out, boils soup, pulverizing, standby；
(4), after Carnis Mactrae being mixed according to the mass ratio of 1:4 with malt yeast, it is that 1:1 to 6:1 adds by the mass ratio of flour with Carnis Mactrae
Enter flour, add the clam chowder that salinity is 16% of 2 times of gross mass of malt yeast, Carnis Mactrae, three kinds of flour, mixing, in
40-48 DEG C ferments 24-30 days, obtains beans unstrained spirits；
(5) add edible oil in beans unstrained spirits, spice is mixed thoroughly, then adds the gravy powder accounting for beans unstrained spirits quality 9%, 18% boil
Clam meat powder, the clam meat Mei Lade product powder of 1%, stirring, i.e. obtain allocating Carnis Mactrae beans.
The allotment Carnis Mactrae beans prepared by the above process, bright-coloured glossy, the strong intensity of delicate flavour, abnormal smells from the patient coordination, thickness appropriateness,
Adding flour mouthfeel finer and smoother, children is sliding uniformly.
Although the present invention is open the most as above with preferred embodiment, but it is not limited to the present invention, any person skilled in the art,
Without departing from the spirit and scope of the present invention, all can do various changes and modification, therefore protection scope of the present invention should be with
What claims were defined is as the criterion.
Claims (1)
1. an allotment Carnis Mactrae beans, it is characterised in that described allotment Carnis Mactrae beans is that aspergillus oryzae is fermentative microorganism with Carnis Mactrae and clam chowder as raw material, with
Malt yeast prepared by Testa Tritici, flour, Semen Glycines powder carries out synergic fermentation, the beans unstrained spirits that fermentation obtains and edible oil, spice, gravy powder, boils clam meat powder, clam
The allotment Carnis Mactrae beans that meat Mei Lade product powder is obtained by mixing；Described gravy powder addition is the 2%-15% of beans unstrained spirits quality；Boil clam meat powder addition
For the 2%-18% of beans unstrained spirits quality, clam meat Mei Lade product powder addition is the 1%-20% of beans unstrained spirits quality；The system of described clam meat Mei Lade product powder
Preparation Method is: take the clam meat 200-600g boiled, and adds water by the mass ratio of 1:1 and is fully homogenized, then adds adjuvant glucose by every 100g
2-15g, glycine 0.2-2.5g, alanine 0.1-2.0g, ascorbic acid 0.1-1.5g and taurine 0.3-2.0g, regulate pH 5-8, in 90-120 DEG C
After lower reaction 20-60min, 4000-8000rpm is centrifuged 5-12min, takes supernatant, is boiled by supernatant and volatilizes to pasty state, and then lyophilizing obtains clam meat U.S.
Rad product powder 20-50g；
Described allotment Carnis Mactrae beans prepares in accordance with the following methods:
(1) aspergillus oryzae activation: picking 1-2 ring aspergillus oryzae spore inoculating is in PDA slant medium from the inclined-plane of culture presevation, and in 30 DEG C of constant temperature
Incubator is cultivated 3-4 days, treats that inclined-plane grows yellow green spore；
(2) prepared by yeast inoculation: the strain spore inoculating cultivated by slant medium, in yeast inoculation culture medium, is put in incubator, cultivates 35-56 hour for 30 DEG C；
(3) prepared by malt yeast: screening high-quality Testa Tritici, flour and Semen Glycines powder, with 121 DEG C of steaming and decocting under high pressure 13-21 minute in high-pressure sterilizing pot after preparing in proportion
Rear cooling is standby obtains batch mixing；By 0.5% inoculum concentration inoculation yeast inoculation, blending flour mixing, obtain bent material；Then batch mixing is fully mixed with bent material
Even, it is placed on constant temperature culture 20-60 hour in 30 DEG C of incubators, makes aspergillus oryzae fully produce enzyme；
(4) pretreatment of raw material: by the Carnis Mactrae of select clean water 3 times, scald and boil 7-15 minute and pulverize standby；
(5) malt yeast, flour are mixed by the mass ratio of 5:5:2 with Carnis Mactrae, and total raw material mixes with the mass ratio of 1:1 with the clam chowder that salinity is 10%-16%
The rearmounted watt of field of razor clam ferments, fermentation tank is put into constant incubator with 40-48 DEG C of heat-preservation fermentation 24-30 days；
(6) after fermentation ends, take beans unstrained spirits: the ratio stirring and evenly mixing preparation dilution beans unstrained spirits of water=1:2, it is to avoid due in later stage heating beans unstrained spirits hypohydration and
Quality is the thickest；Adding the edible oil of heating in dilution beans unstrained spirits, spice low baking temperature is mixed thoroughly；
(7) adding and account for the gravy powder of beans unstrained spirits mass fraction 2%-15%, 2%-18% boils clam meat powder, the clam meat Mei Lade product powder of 1%-20%, fills
Divide stirring, prepare the allotment Carnis Mactrae beans of tasty mouthfeel.
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Effective date of registration: 20210611 Address after: 400803 Tonghui Industrial Park (Food Park), Qijiang District, Chongqing Patentee after: Chongqing Liziyuan Food Co.,Ltd. Address before: No. 1800 road 214122 Jiangsu Lihu Binhu District City of Wuxi Province Patentee before: Jiangnan University |