CN104996924A - Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof - Google Patents
Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof Download PDFInfo
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- CN104996924A CN104996924A CN201510300012.0A CN201510300012A CN104996924A CN 104996924 A CN104996924 A CN 104996924A CN 201510300012 A CN201510300012 A CN 201510300012A CN 104996924 A CN104996924 A CN 104996924A
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- calcium lactate
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- sour bamboo
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 22
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 22
- 244000068988 Glycine max Species 0.000 title claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 22
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 22
- 239000011425 bamboo Substances 0.000 title claims abstract description 22
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 title claims abstract description 22
- 239000001527 calcium lactate Substances 0.000 title claims abstract description 22
- 229960002401 calcium lactate Drugs 0.000 title claims abstract description 22
- 235000011086 calcium lactate Nutrition 0.000 title claims abstract description 22
- 235000015067 sauces Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000082204 Phyllostachys viridis Species 0.000 title claims abstract 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 14
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 12
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 32
- 235000002566 Capsicum Nutrition 0.000 claims description 19
- 239000001390 capsicum minimum Substances 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- 241001107116 Castanospermum australe Species 0.000 claims description 9
- 235000021279 black bean Nutrition 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000609240 Ambelania acida Species 0.000 claims description 7
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 7
- 239000010905 bagasse Substances 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 238000004891 communication Methods 0.000 claims description 6
- 239000011802 pulverized particle Substances 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
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 229960000448 lactic acid Drugs 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 13
- 241000234314 Zingiber Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses calcium lactate treated fermented bamboo shoot and soya bean sauce and a preparation method thereof. Raw materials used for preparing the sauce include: soybeans, sour bamboo shoots, chilli seeds, table salt, ginger, garlic, sweet wine, sucrose, monosodium glutamate, calcium lactate, lactobacillus plantarum, lactic acid bacteria, acetic acid and carboxymethylcellulose sodium. The calcium lactate and the acetic acid are used for treating raw materials, and the sauce is finally obtained by using high-pressure sterilization and medium-temperature and low-temperature two-step fermentation. First, soybeans are stir-fried at a high temperature until cooked, and then soaked in the acetic acid and treated by the calcium lactate, thus accelerating the fermentation process, and effectively increasing contents of total acid, volatile acid and lactic acid in the raw materials; meanwhile, the use of lactobacillus plantarum can promote the production of various organic acids and flavor substances, except the lactic acid, in the fermentation process, increasing the flavor of products and improving quality of the products. A combined fermentation of acetic acid soaked soybeans and the sour bamboo shoots increases the toughness and brittleness of the sour bamboo shoots, and enriches the taste of fermented soybeans.
Description
Technical field
The invention belongs to jam product field, be specifically related to a kind of calcium lactate process and ferment sour bamboo shoot black bean sauce and preparation method.
Background technology
Lactobacillus plantarum is often present in fermented juice, fruit and vegetable materials through implanting lactobacillus ferment can produce a pot flavor substances, tasty and refreshing, delicate fragrance are had certain effect, the ethyl lactate that the lactic acid produced and ethanol are formed has fruit aroma, simultaneously, Lactobacillus plantarum, as the beneficial flora of human gastrointestinal tract, can produce the multiple synzyme with specific function, and these enzymes can promote vitamin, bacteriocin and a large amount of organic acid during the fermentation.
Calcium is present in fruits and vegetables cell membrane; be combined with pectin and form Pectin calcium; cross-linked structure is formed between cell membrane and mesoglea; play protection fruits and vegetables hardness and maintain the stable effect of cell wall structure; calcium lactate, as a kind of soluble ion calcium of being easily absorbed by the body and food nutrition agent, has free from extraneous odour, keeps moisture, regulates acidity, anti-oxidant lamp effect.
Capsicum is as the quite high Vegetable Resources of a kind of nutritive value, the multiple nutrients needed containing human body and active component, but, utilize emphatically capsicum pulp to make to the comprehensive development and utilization of capsicum or extract capsaicine, capsicum red pigment, thick chilli sauce and chilli extract etc., not for the exploitation of chilli seed, but be rich in grease, proteins,vitamins,minerals dietary fiber etc. together in chilli seed, there is the different physiological roles such as anti-oxidant and reducing blood lipid.
Acid food is crisp and oiliness, and deeply like by masses, jam product is general.
Summary of the invention
The present invention is directed to jam product growth requirement, propose a kind of calcium lactate process and to ferment sour bamboo shoot black bean sauce and preparation method.
The technical solution used in the present invention is as follows:
A kind of calcium lactate process is fermented sour bamboo shoot black bean sauce, it is characterized in that, comprise following parts by weight of component: soybean 80-90, sour bamboo shoot 30-40, chilli seed 5-8, salt 10-12, ginger 12-14, garlic 15-17, sweet wine 3-5, bagasse 3-5, semi-curing jujube slag 3-4, monosodium glutamate 3-5, calcium lactate 1.5-2, Lactobacillus plantarum 0.4-0.6, lactic acid bacteria 1-1.2, acetic acid 2-3, sodium cellulose glycolate 1-2.
A kind of calcium lactate process is fermented sour bamboo shoot black bean sauce preparation method, it is characterized in that, comprises the following steps:
(1) getting soybean clear water rinses clean, draining 30-40 DEG C of oven dry, is divided in pulverizer to pulverize 3-5min and obtain soybean pulverized particles, puts into frying pan high temperature 500-550 DEG C of 40-50min that stir-fries afterwards, cools for subsequent use;
(2) extract oil at chilli seed being put into oil press 50-60 DEG C 40-60min, obtains capsicum seed oil and the chilli seed dregs of rice, capsicum oil meal put into ultrafine crusher middling speed and pulverize 8-10min, and it is for subsequent use that mistake 200 orders obtain capsicum oil meal; Get ginger and garlic smash to pieces into ginger mud and mashed garlic for subsequent use;
(3) adding in calcium lactate and acetic acid dilution in the soybean pulverized particles crossed stir-frying, being stirred to evenly for subsequent use 20-25 DEG C of heating, and soaking 2-3d;
(4) capsicum oil meal, sour bamboo shoot, sweet wine, salt, monosodium glutamate, ginger mud, mashed garlic and capsicum seed oil is added by step (3) gained material, for subsequent use after high pressure 500MPa-600Mpa sterilizing 3-5min;
(5) after accessing the Lactobacillus plantarum of a semiactive, lactic acid bacteria in bagasse, put into half step (4) described material, add gross weight 1-2 times of water, be placed through 15-20 DEG C of fermentation 5-8d in the upper tank body of two sealed fermenting tanks of pipeline communication;
(6) by semi-curing jujube slag access residue half and add second half step (4) described material after adding Lactobacillus plantarum, lactic acid bacteria, add gross weight 2-3 times of water, be placed through 35-40 DEG C of fermentation 5-8d in the lower tank of two sealed fermenting tanks of pipeline communication;
(7) step (4) gained fermentation material is mixed into step (5) gained fermentation material by the unlatching by being located at the two-position three way valve on connecting pipe, 25-30 DEG C of sealing and fermenting 12-15d in lower tank;
(8) by after stirring after being located at two-position three way valve on connecting pipe and down injecting sodium cellulose glycolate in tank body, tinning after high temperature 95 DEG C of sterilizing 2-3min, to obtain final product.
Beneficial effect of the present invention is embodied in:
The present invention first stir-fries to slaking to soybean high temperature, acetic acid immersion and calcium lactate process are being carried out to soybean, accelerate sweat, effectively increase the total acid in raw material, volatile acid and lactic acid content, simultaneously, medium temperature is being taked to ferment after adopting the combination of part different temperatures fermentation and combination, control fermenting speed, ensure that fully carrying out of fermentation, effectively increase the total acid in raw material, volatile acid and lactic acid content, the pH value of product is made to be reduced to less than 4, person, the bagasse of employing open structure and semi-curing jujube slag are as Lactobacillus plantarum, the carrier of lactic acid bacteria, fermenting, the growth of bacterium can be promoted, and then the quickening of fermenting speed is promoted at earlier fermentation, the fermentation later stage suppresses issuance of materials speed, play the effect promoting that flavor substance produces, vinegar bubble soybean is fermented the wilfulness and fragility that add sour bamboo shoot together with sour bamboo shoot, has enriched the taste of fermentation soya bean.
Detailed description of the invention
Calcium lactate process described in the present embodiment is fermented sour bamboo shoot black bean sauce, it is characterized in that, comprise following parts by weight of component: soybean 85, sour bamboo shoot 35, chilli seed 6.5, salt 11, ginger 13, garlic 16, sweet wine 5, bagasse 4, semi-curing jujube slag 3.5, monosodium glutamate 4, calcium lactate 1.75, Lactobacillus plantarum 0.5, lactic acid bacteria 1.1, acetic acid 2.5, sodium cellulose glycolate 1.5.
Calcium lactate process described in the present embodiment is fermented sour bamboo shoot black bean sauce preparation method, it is characterized in that, comprises the following steps:
(1) getting soybean clear water rinses clean, draining 30-40 DEG C of oven dry, is divided in pulverizer to pulverize 3-5min and obtain soybean pulverized particles, puts into frying pan high temperature 500-550 DEG C of 40-50min that stir-fries afterwards, cools for subsequent use;
(2) extract oil at chilli seed being put into oil press 50-60 DEG C 40-60min, obtains capsicum seed oil and the chilli seed dregs of rice, capsicum oil meal put into ultrafine crusher middling speed and pulverize 8-10min, and it is for subsequent use that mistake 200 orders obtain capsicum oil meal; Get ginger and garlic smash to pieces into ginger mud and mashed garlic for subsequent use;
(3) adding in calcium lactate and acetic acid dilution in the soybean pulverized particles crossed stir-frying, being stirred to evenly for subsequent use 20-25 DEG C of heating, and soaking 2-3d;
(4) capsicum oil meal, sour bamboo shoot, sweet wine, salt, monosodium glutamate, ginger mud, mashed garlic and capsicum seed oil is added by step (3) gained material, for subsequent use after high pressure 500MPa-600Mpa sterilizing 3-5min;
(5) after accessing the Lactobacillus plantarum of a semiactive, lactic acid bacteria in bagasse, put into half step (4) described material, add gross weight 1-2 times of water, be placed through 15-20 DEG C of fermentation 5-8d in the upper tank body of two sealed fermenting tanks of pipeline communication;
(6) by semi-curing jujube slag access residue half and add second half step (4) described material after adding Lactobacillus plantarum, lactic acid bacteria, add gross weight 2-3 times of water, be placed through 35-40 DEG C of fermentation 5-8d in the lower tank of two sealed fermenting tanks of pipeline communication;
(7) step (4) gained fermentation material is mixed into step (5) gained fermentation material by the unlatching by being located at the two-position three way valve on connecting pipe, 25-30 DEG C of sealing and fermenting 12-15d in lower tank;
(8) by after stirring after being located at two-position three way valve on connecting pipe and down injecting sodium cellulose glycolate in tank body, tinning after high temperature 95 DEG C of sterilizing 2-3min, to obtain final product.
Claims (2)
1. a calcium lactate process is fermented sour bamboo shoot black bean sauce, it is characterized in that, comprise following parts by weight of component: soybean 80-90, sour bamboo shoot 30-40, chilli seed 5-8, salt 10-12, ginger 12-14, garlic 15-17, sweet wine 3-5, bagasse 3-5, semi-curing jujube slag 3-4, monosodium glutamate 3-5, calcium lactate 1.5-2, Lactobacillus plantarum 0.4-0.6, lactic acid bacteria 1-1.2, acetic acid 2-3, sodium cellulose glycolate 1-2.
2. calcium lactate process is fermented a sour bamboo shoot black bean sauce preparation method, it is characterized in that, comprises the following steps:
(1) getting soybean clear water rinses clean, draining 30-40 DEG C of oven dry, is divided in pulverizer to pulverize 3-5min and obtain soybean pulverized particles, puts into frying pan high temperature 500-550 DEG C of 40-50min that stir-fries afterwards, cools for subsequent use;
(2) extract oil at chilli seed being put into oil press 50-60 DEG C 40-60min, obtains capsicum seed oil and the chilli seed dregs of rice, capsicum oil meal put into ultrafine crusher middling speed and pulverize 8-10min, and it is for subsequent use that mistake 200 orders obtain capsicum oil meal; Get ginger and garlic smash to pieces into ginger mud and mashed garlic for subsequent use;
(3) adding in calcium lactate and acetic acid dilution in the soybean pulverized particles crossed stir-frying, being stirred to evenly for subsequent use 20-25 DEG C of heating, and soaking 2-3d;
(4) capsicum oil meal, sour bamboo shoot, sweet wine, salt, monosodium glutamate, ginger mud, mashed garlic and capsicum seed oil is added by step (3) gained material, for subsequent use after high pressure 500MPa-600Mpa sterilizing 3-5min;
(5) after accessing the Lactobacillus plantarum of a semiactive, lactic acid bacteria in bagasse, put into half step (4) described material, add gross weight 1-2 times of water, be placed through 15-20 DEG C of fermentation 5-8d in the upper tank body of two sealed fermenting tanks of pipeline communication;
(6) by semi-curing jujube slag access residue half and add second half step (4) described material after adding Lactobacillus plantarum, lactic acid bacteria, add gross weight 2-3 times of water, be placed through 35-40 DEG C of fermentation 5-8d in the lower tank of two sealed fermenting tanks of pipeline communication;
(7) step (4) gained fermentation material is mixed into step (5) gained fermentation material by the unlatching by being located at the two-position three way valve on connecting pipe, 25-30 DEG C of sealing and fermenting 12-15d in lower tank;
(8) by after stirring after being located at two-position three way valve on connecting pipe and down injecting sodium cellulose glycolate in tank body, tinning after high temperature 95 DEG C of sterilizing 2-3min, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510300012.0A CN104996924A (en) | 2015-06-04 | 2015-06-04 | Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510300012.0A CN104996924A (en) | 2015-06-04 | 2015-06-04 | Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof |
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| CN104996924A true CN104996924A (en) | 2015-10-28 |
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| CN201510300012.0A Pending CN104996924A (en) | 2015-06-04 | 2015-06-04 | Calcium lactate treated fermented sour bamboo shoot and fermented soya bean sauce and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036666A (en) * | 2016-06-17 | 2016-10-26 | 肥西七色土生态农业开发有限公司 | Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof |
| CN109007769A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pickled radiss sauce and preparation method thereof |
| CN114223882A (en) * | 2021-12-29 | 2022-03-25 | 山东鸿兴源食品有限公司 | Asparagus sour and spicy sauce and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919814A (en) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | Preparation process for fermented chilli sauce |
| CN102987343A (en) * | 2012-10-12 | 2013-03-27 | 来光业 | Method for preparing sour bamboo shoot chilli sauce |
| CN103315272A (en) * | 2013-05-28 | 2013-09-25 | 滁州市百年食品有限公司 | Health preserving and antisenescence miso and preparation method thereof |
-
2015
- 2015-06-04 CN CN201510300012.0A patent/CN104996924A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987343A (en) * | 2012-10-12 | 2013-03-27 | 来光业 | Method for preparing sour bamboo shoot chilli sauce |
| CN102919814A (en) * | 2012-11-05 | 2013-02-13 | 湖南省华康食品有限责任公司 | Preparation process for fermented chilli sauce |
| CN103315272A (en) * | 2013-05-28 | 2013-09-25 | 滁州市百年食品有限公司 | Health preserving and antisenescence miso and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036666A (en) * | 2016-06-17 | 2016-10-26 | 肥西七色土生态农业开发有限公司 | Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof |
| CN109007769A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of pickled radiss sauce and preparation method thereof |
| CN114223882A (en) * | 2021-12-29 | 2022-03-25 | 山东鸿兴源食品有限公司 | Asparagus sour and spicy sauce and preparation process thereof |
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Application publication date: 20151028 |