CN105053870A - Fermented soya bean oil paste preparation method - Google Patents
Fermented soya bean oil paste preparation method Download PDFInfo
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- CN105053870A CN105053870A CN201510420569.8A CN201510420569A CN105053870A CN 105053870 A CN105053870 A CN 105053870A CN 201510420569 A CN201510420569 A CN 201510420569A CN 105053870 A CN105053870 A CN 105053870A
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- bean
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- cream
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Abstract
The present invention relates to a fermented soya bean oil paste preparation method which comprises the following steps: 1) selecting black and yellow soybeans; 2) soaking the beans; 3) steaming and cooking; 4) air-cooling; 5) fermenting; 6) removing trichobacteria; 7) conducting a secondary fermentation; 8) soaking in hot water; 9) removing residues; 10) adding salt and boiling; and 11) air-cooling and bottling. The produced product is brown in color, is fragrant in smell and is rich nutrition, is oily and smooth as ever after a long-term preservation, is not moldy or sour, does not wet back, and is not pulpy; and can be used to boil meat to enable the taste to penetrate into the meat, can be used to boil fish to remove the fishy smell, can be cooked with green vegetables to remove stinking green taste, and is suitable for preparing various cooking dishes. In addition, the technical method is simple, the production time is short, the operation is easy, the bean utilization rate is high, and the input cost is low.
Description
[technical field]
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of soy sauce cream.
[background technology]
Soy sauce cream is a kind of brownish black ointment shape condiment boiled through processing for raw material with soya bean or black soya bean, and be rich in southern style, its look pale brown, and giving off a strong fragrance assails the nostrils, nutritious.Be used for the saturating meat heart of taste of cooking meat, Boiled fish then removes fishy smell, with green vegetables with boiling, then except " blue or green smelly " taste.Be specially adapted to use when making the dish-cookings such as soy sauce chicken, duck, goose, pig, dog meats, mutton, ox, bean curd, Steamed fish, chop.Just be renown far and wide various places a long time ago, very popular.
The traditional manufacturing technique of soy sauce cream is: with black soya bean or soya bean for raw material, be placed in pot, and the infusion that adds water is to rotten; Take out subsequently and spread out on sieve, then its dislocation fermenting cellar is fermented; Take out after the abundant spontaneous fermentation of rotten beans, wash away the mould hair of bean flour; Putting into pot, adding suitable quantity of water, sugar, salt enduring out extract, pulling bean dregs out, continue, with slow fire infusion, to be condensed into cream; After cooling, be scooped in container.Traditional handicraft produces soy sauce cream, and the production time is long, nutriment extraction is insufficient, and bean or pea utilization rate is low.
[summary of the invention]
In order to overcome the deficiencies in the prior art, the invention provides a kind of preparation method of soy sauce cream, solving the problem that the soy sauce cream production time is long, nutritional labeling extraction is insufficient, bean or pea utilization rate is low.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A preparation method for soy sauce cream, described preparation method comprises the following steps:
1) selected black soya bean; 2) beans are steeped; 3) vapour cooking; 4) dry in the air cool; 5) ferment; 6) unhairing; 7) secondary fermentation; 8) hot-water soak; 9) remove slag; 10) enter salt and endure cream; 11) to dry in the air cool bottling.
Further, in step 1) in, choose full grains, without going mouldy, free from insect pests, without the black soya bean of scar.
Further, in step 2) in, by step 1) selected bean or pea soak 1-3.5 hour, soften to bean or pea.
Further, in step 3) in, by step 2) the softening bean or pea vapour cooking that obtains 1 hour.
Further, in step 4) in, by step 3) bean or pea after boiling are placed in and dry in the air cool neatly, and spreading out after bunch and be evenly placed in dustpan, winnows with a dustpan and is placed with bacterial classification in advance in the end of dustpan.
Further, in step 5) in, by step 4) dustpan that fills bean or pea put into fermenting house shelf on interval put well, winnow with a dustpan in the face of covering, the fermentation temperature controlled in room is 40-50 degree, and humidity is 70-80 degree, and fermentation time is 7 days.
Further, in step 6) in, by step 5) bean or pea after fermentation shift out fermenting house, remove the trichobacteria on bean or pea by machinery, clean water.
Further, in step 7) in, by step 6) remove the bean or pea after trichobacteria and leave standstill 1 hour, build insulation carry out secondary fermentation 24-36 hour with being placed on cloth in large bamboo or wicker basket, be clamminess to bean or pea and produce fermented soya beans, salted or other wise perfume (or spice).
Further, in step 8) in, by step 7) in bean or pea dress cylinder after secondary fermentation, with hot-water soak 1 hour.
Further, in step 10) in, release step 8) in soak the soy sauce water that obtains; By step 9) in soy sauce water pour large iron pan infusion into, boil to not bubble, then add and account for the refined salt that beans ratio is 1:10, continue infusion to paste, obtain soy sauce cream; By step 10) endure well-done soy sauce cream and dry in the air cool, finished product soy sauce cream of bottling to obtain.
Owing to adopting technical scheme of the present invention, the present invention is made to have following beneficial effect:
1. its look of product of the present invention is pale brown, and giving off a strong fragrance assails the nostrils, rich in nutrition content;
2. long-term preservation is as before glossy, not mouldy, not spoiled, does not get damp again, not completely mashed;
3. be used for the saturating meat heart of taste of cooking meat, Boiled fish then removes fishy smell, with green vegetables with boiling, then except " smelly green grass or young crops " taste, being suitable for use in when making various dish-cooking and using;
4. the technology of the present invention method is simple, and the production time is short, and bean or pea utilization rate is high, and input cost is low, is easy to operation.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way.
Embodiment 1
A preparation method for soy sauce cream, described preparation method comprises the following steps:
1) selected black soya bean: choose full grains, without going mouldy, free from insect pests, seamless black soya bean;
2) beans are steeped: by step 1) selected bean or pea soak 1 hour, soften to bean or pea;
3) vapour cooking: by step 2) the softening bean or pea vapour cooking that obtains 1 hour;
4) dry in the air cool: by step 3) bean or pea after boiling are placed in and dry in the air cool neatly, spreading out after bunch and be evenly placed in dustpan, winnows with a dustpan and is placed with bacterial classification in advance in the end of dustpan;
5) ferment: by step 4) dustpan that fills bean or pea put into fermenting house shelf on interval put well, winnow with a dustpan in the face of covering, the humiture controlled in room is respectively 40 degree and 70 degree, ferments 7 days;
6) unhairing: by step 5) bean or pea after fermentation shift out fermenting house, remove the trichobacteria on bean or pea by machinery, clean water;
7) secondary fermentation: by step 6) remove the bean or pea after trichobacteria and leave standstill 1 hour, build insulation carry out secondary fermentation 24 hours with being placed on cloth in large bamboo or wicker basket, be clamminess to bean or pea and produce fermented soya beans, salted or other wise perfume (or spice);
8) hot-water soak: by step 7) in bean or pea dress cylinder after secondary fermentation, with hot-water soak 1 hour;
9) remove slag: release step 8) in soak the soy sauce water that obtains;
10) enter salt and endure cream: by step 9) in soy sauce water pour large iron pan infusion into, boil to not bubble, then add and account for the refined salt that beans ratio is 1:10, continue infusion to paste, obtain soy sauce cream;
11) to dry in the air cool bottling: by step 10) endure well-done soy sauce cream and dry in the air cool, finished product soy sauce cream of bottling to obtain.
Embodiment 2
A preparation method for soy sauce cream, described preparation method comprises the following steps:
1) selected black soya bean: choose full grains, without going mouldy, free from insect pests, seamless black soya bean;
2) beans are steeped: by step 1) selected bean or pea soak 2.5 hours, soften to bean or pea;
3) vapour cooking: by step 2) the softening bean or pea vapour cooking that obtains 1 hour;
4) dry in the air cool: by step 3) bean or pea after boiling are placed in and dry in the air cool neatly, spreading out after bunch and be evenly placed in dustpan, winnows with a dustpan and is placed with bacterial classification in advance in the end of dustpan;
5) ferment: by step 4) dustpan that fills bean or pea put into fermenting house shelf on interval put well, winnow with a dustpan in the face of covering, the humiture controlled in room is respectively 45 degree and 75 degree, ferments 7 days;
6) unhairing: by step 5) bean or pea after fermentation shift out fermenting house, the trichobacteria going on bean or pea by machinery, clean water;
7) secondary fermentation: by step 6) remove the bean or pea after trichobacteria and leave standstill 1.5 hours, build insulation carry out secondary fermentation 30 hours with being placed on cloth in large bamboo or wicker basket, be clamminess to bean or pea and produce fermented soya beans, salted or other wise perfume (or spice);
8) hot-water soak: by step 7) in bean or pea dress cylinder after secondary fermentation, with hot-water soak 1 hour;
9) remove slag: release step 8) in soak the soy sauce water that obtains;
10) enter salt and endure cream: by step 9) in soy sauce water pour large iron pan infusion into, boil to not bubble, then add the refined salt accounting for beans ratio 1:10, continue infusion to paste, obtain soy sauce cream;
11) to dry in the air cool bottling: by step 10) endure well-done soy sauce cream and dry in the air cool, finished product soy sauce cream of bottling to obtain.
Embodiment 3
A preparation method for soy sauce cream, described preparation method comprises the following steps:
1) selected black soya bean: choose full grains, without going mouldy, free from insect pests, without the black soya bean of scar;
2) beans are steeped: by step 1) selected bean or pea soak 3.5 hours, soften to bean or pea;
3) vapour cooking: by step 2) the softening bean or pea vapour cooking that obtains 1 hour;
4) dry in the air cool: by step 3) bean or pea after boiling are placed in and dry in the air cool neatly, spreading out after bunch and be evenly placed in dustpan, winnows with a dustpan and is placed with bacterial classification in advance in the end of dustpan;
5) ferment: by step 4) dustpan that fills bean or pea put into fermenting house shelf on interval put well, winnow with a dustpan in the face of covering, the humiture controlled in room is respectively 50 degree and 80 degree of fermentations 7 days;
6) unhairing: by step 5) bean or pea after fermentation shift out fermenting house, the trichobacteria going on bean or pea by machinery, clean water;
7) secondary fermentation: by step 6) remove the bean or pea after trichobacteria and leave standstill 2 hours, build insulation carry out secondary fermentation 36 hours with being placed on cloth in large bamboo or wicker basket, be clamminess to bean or pea and produce fermented soya beans, salted or other wise perfume (or spice);
8) hot-water soak: by step 7) in bean or pea dress cylinder after secondary fermentation, with hot-water soak 1 hour;
9) remove slag: release step 8) in soak the soy sauce water that obtains;
10) enter salt and endure cream: by step 9) in soy sauce water pour large iron pan infusion into, boil to not bubble, then add the refined salt accounting for beans ratio 1:10, continue infusion to paste, obtain soy sauce cream;
11) to dry in the air cool bottling: by step 10) endure well-done soy sauce cream and dry in the air cool, finished product soy sauce cream of bottling to obtain.
Its look of the product that the present invention obtains is pale brown, and giving off a strong fragrance assails the nostrils, rich in nutrition content; Be used for the saturating meat heart of taste of cooking meat, Boiled fish then removes fishy smell, with green vegetables with boiling, then except " smelly green grass or young crops " taste, being suitable for use in when making various dish-cooking and using; Long-term preservation is as before glossy, not mouldy, not spoiled, does not get damp again, not completely mashed; In addition, technical scheme of the present invention is simple, and the production time is short, and bean or pea utilization rate is high, and input cost is low, is easy to operation.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (10)
1. a preparation method for soy sauce cream, is characterized in that, described preparation method comprises the following steps: 1) selected black soya bean; 2) beans are steeped; 3) vapour cooking; 4) dry in the air cool; 5) ferment; 6) unhairing; 7) secondary fermentation; 8) hot-water soak; 9) remove slag; 10) enter salt and endure cream; 11) to dry in the air cool bottling.
2. the preparation method of soy sauce cream as claimed in claim 1, is characterized in that, in step 1) in, choose full grains, without going mouldy, free from insect pests, without the black soya bean of scar.
3. the preparation method of soy sauce cream as claimed in claim 2, is characterized in that, in step 2) in, by step 1) selected bean or pea soak 1-3.5 hour, soften to bean or pea.
4. the preparation method of soy sauce cream as claimed in claim 3, is characterized in that, in step 3) in, by step 2) the softening bean or pea vapour cooking that obtains 1 hour.
5. the preparation method of soy sauce cream as claimed in claim 4, is characterized in that, in step 4) in, by step 3) bean or pea after boiling are placed in and dry in the air cool neatly, and spreading out after bunch and be evenly placed in dustpan, winnows with a dustpan and is placed with bacterial classification in advance in the end of dustpan.
6. the preparation method of soy sauce cream as claimed in claim 5, it is characterized in that, in step 5) in, by step 4) dustpan that fills bean or pea put into fermenting house shelf on interval put well, winnow with a dustpan in the face of covering, the fermentation temperature controlled in room is 40-50 degree, and humidity is 70-80 degree, and fermentation time is 7 days.
7. the preparation method of soy sauce cream as claimed in claim 6, is characterized in that, in step 6) in, by step 5) bean or pea after fermentation shift out fermenting house, remove the trichobacteria on bean or pea by machinery, clean water.
8. the preparation method of soy sauce cream as claimed in claim 7, it is characterized in that, in step 7) in, by step 6) remove the bean or pea after trichobacteria and leave standstill 1 hour, build insulation carry out secondary fermentation 24-36 hour with being placed on cloth in large bamboo or wicker basket, be clamminess to bean or pea and produce fermented soya beans, salted or other wise perfume (or spice).
9. the preparation method of soy sauce cream as claimed in claim 8, is characterized in that, in step 8) in, by step 7) in bean or pea dress cylinder after secondary fermentation, with hot-water soak 1 hour.
10. the preparation method of soy sauce cream as claimed in claim 9, is characterized in that, releases step 8) in soak the soy sauce water obtained; By step 9) in soy sauce water pour large iron pan infusion into, boil to not bubble, then add and account for the refined salt that beans ratio is 1:10, continue infusion to paste, obtain soy sauce cream; By step 10) endure well-done soy sauce cream and dry in the air cool, finished product soy sauce cream of bottling to obtain.
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| CN201510420569.8A CN105053870A (en) | 2015-07-17 | 2015-07-17 | Fermented soya bean oil paste preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510420569.8A CN105053870A (en) | 2015-07-17 | 2015-07-17 | Fermented soya bean oil paste preparation method |
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| CN105053870A true CN105053870A (en) | 2015-11-18 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036492A (en) * | 2016-05-31 | 2016-10-26 | 鹤山市东古调味食品有限公司 | Soybean processing system for preparing fermented soybean oil |
| CN106722186A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of soy sauce cream and preparation method thereof |
| CN109805109A (en) * | 2019-02-13 | 2019-05-28 | 桂阳豆香缘食品有限公司 | A kind of manufacture craft of soya-bean oil |
Citations (2)
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|---|---|---|---|---|
| JPH05244889A (en) * | 1992-03-06 | 1993-09-24 | Morinaga & Co Ltd | Method for treating adzuki bean |
| CN104509821A (en) * | 2014-12-22 | 2015-04-15 | 广西南宁桂知科技有限公司 | Fermented soybean ointment and preparation method thereof |
-
2015
- 2015-07-17 CN CN201510420569.8A patent/CN105053870A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05244889A (en) * | 1992-03-06 | 1993-09-24 | Morinaga & Co Ltd | Method for treating adzuki bean |
| CN104509821A (en) * | 2014-12-22 | 2015-04-15 | 广西南宁桂知科技有限公司 | Fermented soybean ointment and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全：续集3（中）》", 31 August 1997 * |
| 徐莹: "《发酵食品学》", 31 August 2011 * |
| 黄仲华: "《中国调味食品实用技术手册》", 28 February 1991 * |
| 黄晓敏等: "花生粕发酵制备豉油膏的工艺研究", 《仲恺农业工程学院学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036492A (en) * | 2016-05-31 | 2016-10-26 | 鹤山市东古调味食品有限公司 | Soybean processing system for preparing fermented soybean oil |
| CN106722186A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of soy sauce cream and preparation method thereof |
| CN109805109A (en) * | 2019-02-13 | 2019-05-28 | 桂阳豆香缘食品有限公司 | A kind of manufacture craft of soya-bean oil |
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Application publication date: 20151118 |
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