CN105495359A - Cubeb litsea tree fruit fermented soybeans and making method thereof - Google Patents
Cubeb litsea tree fruit fermented soybeans and making method thereof Download PDFInfo
- Publication number
- CN105495359A CN105495359A CN201510998340.2A CN201510998340A CN105495359A CN 105495359 A CN105495359 A CN 105495359A CN 201510998340 A CN201510998340 A CN 201510998340A CN 105495359 A CN105495359 A CN 105495359A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- parts
- soybeans
- tree fruit
- cubeb litsen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 75
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 75
- 240000003731 Piper cubeba Species 0.000 title claims abstract description 47
- 235000002711 Piper cubeba Nutrition 0.000 title claims abstract description 47
- 235000012854 Litsea cubeba Nutrition 0.000 title abstract description 11
- 235000013399 edible fruits Nutrition 0.000 title abstract description 11
- 238000000034 method Methods 0.000 title abstract description 4
- 240000002262 Litsea cubeba Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 241001081179 Litsea Species 0.000 abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000245109 Lindera glauca Species 0.000 description 1
- 235000001577 Lindera glauca Nutrition 0.000 description 1
- 241000633855 Litsea pungens Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 244000302909 Piper aduncum Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000008961 swelling Effects 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses cubeb litsea tree fruit fermented soybeans and a making method thereof. The cubeb litsea tree fruit fermented soybeans are prepared from, by weight, 998-1,002 parts of soybeans, 3-7 parts of cubeb litsea tree fruit, 0.5-4.5 parts of fermented soybean yeast, 118-122 parts of salt, 18-22 parts of aginomoto and 98-102 parts of cooled boiled water. The soybeans are elaborately selected, impurities are removed, and the soybeans are put into water with the temperature ranging from 28 DEG C to 32 DEG C to be soaked for 85-95 min; water insulation cooking is conducted on the soaked soybeans for 55-65 min, and then the cooked soybeans are cooled to normal temperature; the cubeb litsea tree fruit is taken and ground into powder, and cubeb litsea tree fruit powder is obtained; the cubeb litsea tree fruit powder and the fermented soybean yeast are added into the cooked soybeans, and fermentation is conducted for 70-75 h at 40-45 DEG C; the salt, the aginomoto and the cooled boiled water are added, stirring is conducted to be uniform, fermentation is conducted for three months at 30-40 DEG C, and the cubeb litsea tree fruit fermented soybeans are obtained. The cubeb litsea tree fruit fermented soybeans have the advantages of being delicious, high in nutritional value, safe, free of additives and the like.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of cubeb litsen tree fermented soya bean, also relate to the preparation method of these cubeb litsen tree fermented soya bean simultaneously.
Background technology
Fermented soya bean are a kind of characteristic fermented bean products flavorings, with black soya bean or soya bean for primary raw material, utilize the effect of Mucor, aspergillus or bacterialprotease, decomposing soya-bean protein matter, when acquiring a certain degree, salt adding, with the method such as wine, drying, the vigor of inhibitory enzyme, delays sweat and makes.The kind of fermented soya bean is more, being divided into black curded beans and soya bean fermented soya beans, salted or other wise, can being divided into salty fermented soya bean and Fermented Soybean to taste by processing raw material.Existing many products relevant to fermented soya bean on market, but taste, quality, food security performance are very different.
Cubeb litsen tree has another name called Litsea chenii, Litsea pungens, the fruit of a cubeb litsea tree, rascal tree, Tetranthera citrata, crosses bee saage, lindera glauca, wild pepper, builds sub-skin, clear eggplant, sea of sand rattan greatly, and its root, leaf and fruit etc. all can be used as medicine, and have effect of expelling wind and clearing away cold, swelling and pain relieving.
At present not yet about the relevant report in cubeb litsen tree fermented soya bean.
Summary of the invention
The object of the present invention is to provide a kind of tasty, be of high nutritive value, safely without the cubeb litsen tree fermented soya bean added.
Another object of the present invention is to the preparation method that these cubeb litsen tree fermented soya bean are provided.
A kind of cubeb litsen tree fermented soya bean of the present invention, by weight, comprise following raw material:
Soya bean 998-1002 part, cubeb litsen tree 3-7 part, the bent 0.5-4.5 part of fermented soya bean, salt 118-122 part, monosodium glutamate 18-22 part, cold boiling water 98-102 part.
Above-mentioned a kind of cubeb litsen tree fermented soya bean, by weight, comprise following raw material:
Soya bean 1000 parts, cubeb litsen tree 5 parts, bent 2.5 parts of fermented soya bean, salt 120 parts, monosodium glutamate 20 parts, 100 parts, cold boiling water.
The preparation method of a kind of cubeb litsen tree fermented soya bean of the present invention, comprises the following steps:
(1) selected soya bean 998-1002 part, removes impurity, is placed in by soya bean in 28-32 DEG C of water and soaks 85-95min;
(2) by the soya bean water proof boiling 55-65min after immersion, normal temperature is cooled to;
(3) get cubeb litsen tree 3-7 part, pulverize, obtain cubeb litsen tree powder;
(4) cubeb litsen tree powder and the bent 0.5-4.5 part of fermented soya bean is added in soya bean after cooking, in 40-45 DEG C of bottom fermentation 70-75h;
(5) add salt 118-122 part, monosodium glutamate 18-22 part, cold boiling water 98-102 part, mixes thoroughly, in 30-40 DEG C of bottom fermentation 3 months and get final product.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: cubeb litsen tree has invigorating the spleen, eliminating dampness, regulating the qi flowing in the channels, and stomach such as to help digestion at the effect, coordinates soya bean to prepare fermented soya bean goods it with rational proportion, gained finished product fermented soya bean can be made on former effective basis can also to regulate person sponging on an aristocrat's stomach, kill two birds with one stone.Have tasty, be of high nutritive value, safely without the feature of adding.
The preparation method provided, each parameter, process conditions complement each other, and can guarantee the cubeb litsen tree fermented soya bean obtaining high-quality.Simple and easy to operate, can extensively promote.
Detailed description of the invention
embodiment 1
A kind of cubeb litsen tree fermented soya bean, comprise the following steps:
(1) selected soya bean 998 jin, removes impurity, is placed in by soya bean in 28 DEG C of water and soaks 85min;
(2) by the soya bean water proof boiling 65min after immersion, normal temperature is cooled to;
(3) get cubeb litsen tree 7 jin, pulverize, obtain cubeb litsen tree powder;
(4) cubeb litsen tree powder and bent 0.5 jin of fermented soya bean are added in soya bean after cooking, in 40 DEG C of bottom fermentation 70h;
(5) add salt 118 jin, monosodium glutamate 22 jin, 98 jin, cold boiling water, mixes thoroughly, in 40 DEG C of bottom fermentations 3 months and get final product.
embodiment 2
A kind of cubeb litsen tree fermented soya bean, comprise the following steps:
(1) selected soya bean 1002 jin, removes impurity, is placed in by soya bean in 32 DEG C of water and soaks 95min;
(2) by the soya bean water proof boiling 55min after immersion, normal temperature is cooled to;
(3) get cubeb litsen tree 3 jin, pulverize, obtain cubeb litsen tree powder;
(4) cubeb litsen tree powder and bent 4.5 jin of fermented soya bean are added in soya bean after cooking, in 45 DEG C of bottom fermentation 75h;
(5) add salt 122 jin, monosodium glutamate 18 jin, 102 jin, cold boiling water, mixes thoroughly, in 30 DEG C of bottom fermentations 3 months and get final product.
embodiment 3
A kind of cubeb litsen tree fermented soya bean, comprise the following steps:
(1) selected soya bean 1000 jin, removes impurity, is placed in by soya bean in 30 DEG C of water and soaks 90min;
(2) by the soya bean water proof boiling 60min after immersion, normal temperature is cooled to;
(3) get cubeb litsen tree 5 jin, pulverize, obtain cubeb litsen tree powder;
(4) cubeb litsen tree powder and bent 2.5 jin of fermented soya bean are added in soya bean after cooking, in 42 DEG C of bottom fermentation 72h;
(5) add salt 120 jin, monosodium glutamate 20 jin, 100 jin, cold boiling water, mixes thoroughly, in 35 DEG C of bottom fermentations 3 months and get final product.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (3)
1. cubeb litsen tree fermented soya bean, by weight, comprise following raw material:
Soya bean 998-1002 part, cubeb litsen tree 3-7 part, the bent 0.5-4.5 part of fermented soya bean, salt 118-122 part, monosodium glutamate 18-22 part, cold boiling water 98-102 part.
2. a kind of cubeb litsen tree fermented soya bean as claimed in claim 1, by weight, comprise following raw material:
Soya bean 1000 parts, cubeb litsen tree 5 parts, bent 2.5 parts of fermented soya bean, salt 120 parts, monosodium glutamate 20 parts, 100 parts, cold boiling water.
3. a preparation method for cubeb litsen tree fermented soya bean, comprises the following steps:
(1) selected soya bean 998-1002 part, removes impurity, is placed in by soya bean in 28-32 DEG C of water and soaks 85-95min;
(2) by the soya bean water proof boiling 55-65min after immersion, normal temperature is cooled to;
(3) get cubeb litsen tree 3-7 part, pulverize, obtain cubeb litsen tree powder;
(4) cubeb litsen tree powder and the bent 0.5-4.5 part of fermented soya bean is added in soya bean after cooking, in 40-45 DEG C of bottom fermentation 70-75h;
(5) add salt 118-122 part, monosodium glutamate 18-22 part, cold boiling water 98-102 part, mixes thoroughly, in 30-40 DEG C of bottom fermentation 3 months and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510998340.2A CN105495359A (en) | 2015-12-28 | 2015-12-28 | Cubeb litsea tree fruit fermented soybeans and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510998340.2A CN105495359A (en) | 2015-12-28 | 2015-12-28 | Cubeb litsea tree fruit fermented soybeans and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495359A true CN105495359A (en) | 2016-04-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510998340.2A Pending CN105495359A (en) | 2015-12-28 | 2015-12-28 | Cubeb litsea tree fruit fermented soybeans and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495359A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107546A (en) * | 2016-06-30 | 2016-11-16 | 贞丰县马氏丰味食品有限责任公司 | A kind of Semen Sojae Preparatum are husky and preparation method thereof |
| CN106538960A (en) * | 2016-10-30 | 2017-03-29 | 贵州胖四娘食品有限公司 | A kind of Semen Sojae Preparatum and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485426A (en) * | 2009-02-20 | 2009-07-22 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN104996926A (en) * | 2015-07-02 | 2015-10-28 | 刘峙汶 | Litsea cubeba fermented soya bean and manufacturing method thereof |
| CN105166725A (en) * | 2015-09-11 | 2015-12-23 | 杨绍荣 | Litsea cubeba fermented soya beans and production method thereof |
-
2015
- 2015-12-28 CN CN201510998340.2A patent/CN105495359A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485426A (en) * | 2009-02-20 | 2009-07-22 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN102919805A (en) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | Fermented soybeans and preparation method thereof |
| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN104996926A (en) * | 2015-07-02 | 2015-10-28 | 刘峙汶 | Litsea cubeba fermented soya bean and manufacturing method thereof |
| CN105166725A (en) * | 2015-09-11 | 2015-12-23 | 杨绍荣 | Litsea cubeba fermented soya beans and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107546A (en) * | 2016-06-30 | 2016-11-16 | 贞丰县马氏丰味食品有限责任公司 | A kind of Semen Sojae Preparatum are husky and preparation method thereof |
| CN106538960A (en) * | 2016-10-30 | 2017-03-29 | 贵州胖四娘食品有限公司 | A kind of Semen Sojae Preparatum and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160420 |
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