CN105614706A - Preparing method for fermented soya bean sauce - Google Patents
Preparing method for fermented soya bean sauce Download PDFInfo
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- CN105614706A CN105614706A CN201511006959.7A CN201511006959A CN105614706A CN 105614706 A CN105614706 A CN 105614706A CN 201511006959 A CN201511006959 A CN 201511006959A CN 105614706 A CN105614706 A CN 105614706A
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- fermented soya
- soya bean
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Abstract
The invention discloses a preparing method for fermented soya bean sauce. The method includes the steps that fermented soya beans, bruised ginger, bruised garlic and an appropriate amount of salt are taken, mixed uniformly and steamed for 30-60 min at the temperature of 100 DEG C-120 DEG C, camellia oil is added, the mixed material is stirred uniformly and put in a container, camellia oil is added again to submerge the mixed material in the container, and the fermented soya bean sauce is obtained through sterilization and sealing. The fermented soya bean sauce prepared through the method is low in salt and oil content, free of additives, good in stability and long in shelf life, the flavor meets requirements of people, and nutrient components are easier to absorb by the human body and beneficial for health.
Description
Technical field
The present invention relates to the way of a kind of food sauce, specifically the preparation method of a kind of fermented soya bean sauce, belongs to food processing technology field.
Background technology
Fermented soya bean sauce is the common food flavouring in life, usually has oil system and water system two class, and preparation process normally adopts salt dipping capsicum, then adds additive, and such as Sodium Glutamate, citric acid, 5 '-flavour nucleotide two sodium, Sucralose etc. are prepared. Easily there is food safety hidden danger in the existence of additive on the one hand, and on the other hand, fermented soya bean sauce is easily oxidized, and the quality guaranteed period is not long. With the oily quick-fried perfume (or spice) of heat under raw material can be carried out high temperature by preparation process usually so that fermented soya bean sauce oleaginousness is excessive, is unfavorable for health.
Camellia seed oil is commonly called as tea oil, have another name called Camellia oil, camellia seed oil, it is the senior edible vegetable oil of pure natural extracted the C. olelfera from Theaceae Camellia plant (CamelliaoleiferaAbel) mature seed, golden yellow color or pale yellow, quality is pure, clear, smell delicate fragrance, good taste. Camellia oil refines in wild woody oil section fruit, is one of big xylophyta oil in the world four. In fact the dietotherapy dual-use function of China's tea oil is better than sweet oil, except the lipid acid composition of two kinds of greases and oil property, nutritive ingredient similar except, tea oil is also containing the unexistent specific physiologically active substance tea-polyphenol of sweet oil and camellia glucoside (i.e. TS, or title tea saponin). Tea oil has satisfactory stability, long quality-guarantee period, smoke point height, and high temperature resistant, good antioxidant property is easy to digest and assimilate.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of fermented soya bean sauce, the few salt of the fermented soya bean sauce that the method prepares, few oil, additive-free, good stability, long quality-guarantee period, taste meets, and nutritive ingredient is easier to absorption of human body and health.
The technical scheme of the present invention is as follows: the preparation method of a kind of fermented soya bean sauce, adopt following steps: get fermented soya bean, Jiang Mo, garlic is last, salt is appropriate, mix, steam 30 ~ 60min at 100 ~ 120 DEG C, add Camellia oil, stir evenly, load in container, add Camellia oil again and do not have mixture surface in container, sterilization, sealing.
The quality proportioning at described fermented soya bean, Jiang Mo, garlic end is: fermented soya bean 80 ~ 90%, ginger end 7 ~ 12%, garlic end 3 ~ 8%.
It is the 2 ~ 5% of all quality of material that described first time adds the amount of Camellia oil.
The quality proportioning at described fermented soya bean, Jiang Mo, garlic end is: fermented soya bean 85%, ginger end 10%, garlic end 5%.
Described method for disinfection is: ultrasonic wave 40 ~ 60kHz supersound process 30 ~ 40min.
Described Camellia oil is preferably stand oil.
The few salt of the fermented soya bean sauce that the inventive method prepares, few oil, additive-free, good stability, long quality-guarantee period, taste meets, and nutritive ingredient is easier to absorption of human body and health.
Embodiment
The present invention being described in further details below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 prepares fermented soya bean sauce according to the following steps: get 85% by quality proportioning, ginger end 10%, garlic end 5%, salt is appropriate, mix, steam 50min at 110 DEG C, add the Camellia oil stand oil of all quality of material 3%, stir evenly, load in container, add Camellia oil again and do not have mixture surface in container, ultrasonic wave 40Hz supersound process 40min sterilization, sealing.
Embodiment 2 prepares fermented soya bean sauce according to the following steps: get 90% by quality proportioning, ginger end 7%, garlic end 3%, salt is appropriate, mix, steam 60min at 110 DEG C, add the Camellia oil stand oil of all quality of material 2%, stir evenly, load in container, add Camellia oil again and do not have mixture surface in container, pasteurize, sealing.
Embodiment 3 prepares fermented soya bean sauce according to the following steps: get 80% by quality proportioning, ginger end 12%, garlic end 8%, salt is appropriate, mix, steam 40min at 100 DEG C, add the Camellia oil stand oil of all quality of material 4%, stir evenly, load in container, add Camellia oil again and do not have mixture surface in container, pasteurize, sealing.
Embodiment 4 prepares fermented soya bean sauce according to the following steps: get 84% by quality proportioning, ginger end 10%, garlic end 6%, salt is appropriate, mix, steam 30min at 120 DEG C, add the Camellia oil stand oil of all quality of material 5%, stir evenly, load in container, add Camellia oil again and do not have mixture surface in container, ultrasonic wave 60kHz supersound process 30min sterilization, sealing.
Claims (5)
1. the preparation method of a fermented soya bean sauce, it is characterized in that: adopt following steps: get fermented soya bean, Jiang Mo, garlic is last, salt is appropriate, mix, steam 30 ~ 60min at 100 ~ 120 DEG C, add Camellia oil, stir evenly, load in container, add Camellia oil again and do not have mixture surface in container, sterilization, sealing.
2. the preparation method of fermented soya bean sauce according to claim 1, it is characterised in that: the quality proportioning at described fermented soya bean, Jiang Mo, garlic end is: fermented soya bean 80 ~ 90%, ginger end 7 ~ 12%, garlic end 3 ~ 8%.
3. the preparation method of fermented soya bean sauce according to claim 1, it is characterised in that: it is the 2 ~ 5% of all quality of material that described first time adds the amount of Camellia oil.
4. the preparation method of fermented soya bean sauce according to claim 1, it is characterised in that: the quality proportioning at described fermented soya bean, Jiang Mo, garlic end is: fermented soya bean 85%, ginger end 10%, garlic end 5%.
5. the preparation method of fermented soya bean sauce according to claim 1, it is characterised in that: described method for disinfection is: ultrasonic wave 40 ~ 60kHz supersound process 30 ~ 40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006959.7A CN105614706A (en) | 2015-12-30 | 2015-12-30 | Preparing method for fermented soya bean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511006959.7A CN105614706A (en) | 2015-12-30 | 2015-12-30 | Preparing method for fermented soya bean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614706A true CN105614706A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511006959.7A Pending CN105614706A (en) | 2015-12-30 | 2015-12-30 | Preparing method for fermented soya bean sauce |
Country Status (1)
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| CN (1) | CN105614706A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616370A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method of beef black bean sauce |
| CN106666414A (en) * | 2016-11-15 | 2017-05-17 | 安徽味仙食品有限公司 | Preparation method for fermented soya bean sauce |
| CN111011734A (en) * | 2019-11-27 | 2020-04-17 | 湖北亚惠农业科技有限公司 | Flavored fermented soybean sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987268A (en) * | 2011-09-09 | 2013-03-27 | 童友忠 | Spicy fermented soya bean processing technology |
| CN103564417A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Flavor fermented soybean sauce |
| CN104172117A (en) * | 2014-07-09 | 2014-12-03 | 郭玉 | Black bean sauce and preparation method thereof |
-
2015
- 2015-12-30 CN CN201511006959.7A patent/CN105614706A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987268A (en) * | 2011-09-09 | 2013-03-27 | 童友忠 | Spicy fermented soya bean processing technology |
| CN103564417A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Flavor fermented soybean sauce |
| CN104172117A (en) * | 2014-07-09 | 2014-12-03 | 郭玉 | Black bean sauce and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616370A (en) * | 2016-11-15 | 2017-05-10 | 安徽味仙食品有限公司 | Preparation method of beef black bean sauce |
| CN106666414A (en) * | 2016-11-15 | 2017-05-17 | 安徽味仙食品有限公司 | Preparation method for fermented soya bean sauce |
| CN111011734A (en) * | 2019-11-27 | 2020-04-17 | 湖北亚惠农业科技有限公司 | Flavored fermented soybean sauce and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170824 Address after: 517000 Heping District, Heping County, Guangdong, Heyuan Applicant after: Heping County, Eastern Church agricultural products development Co. Ltd. Address before: Heping County in Guangdong province Heyuan City Fu 517000 Avenue and West 9 shops Baosight Villa Applicant before: Liang Quanrui |
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| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160601 |
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| RJ01 | Rejection of invention patent application after publication |