CN105747112A - Fermented soybean processing method used for preparing fermented soybean hot and spicy sauce - Google Patents
Fermented soybean processing method used for preparing fermented soybean hot and spicy sauce Download PDFInfo
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- CN105747112A CN105747112A CN201610105519.5A CN201610105519A CN105747112A CN 105747112 A CN105747112 A CN 105747112A CN 201610105519 A CN201610105519 A CN 201610105519A CN 105747112 A CN105747112 A CN 105747112A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 244000068988 Glycine max Species 0.000 title abstract description 9
- 235000010469 Glycine max Nutrition 0.000 title abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 35
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 35
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000010792 warming Methods 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims description 55
- 239000002994 raw material Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000016709 nutrition Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 18
- 230000035764 nutrition Effects 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 150000002333 glycines Chemical class 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 9
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 229960003080 taurine Drugs 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000667487 Papiine alphaherpesvirus 2 Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical group OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical group Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940126672 traditional medicines Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/02—Inorganic compounds
- C11D7/04—Water-soluble compounds
- C11D7/10—Salts
- C11D7/12—Carbonates bicarbonates
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N31/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic oxygen or sulfur compounds
- A01N31/02—Acyclic compounds
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N59/00—Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/40—Liliopsida [monocotyledons]
- A01N65/44—Poaceae or Gramineae [Grass family], e.g. bamboo, lemon grass or citronella grass
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/26—Organic compounds containing oxygen
- C11D7/261—Alcohols; Phenols
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
- C11D7/00—Compositions of detergents based essentially on non-surface-active compounds
- C11D7/22—Organic compounds
- C11D7/40—Products in which the composition is not well defined
- C11D7/44—Vegetable products
-
- 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
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- Dentistry (AREA)
- Agronomy & Crop Science (AREA)
- Plant Pathology (AREA)
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- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
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- Natural Medicines & Medicinal Plants (AREA)
- Pest Control & Pesticides (AREA)
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Abstract
The invention discloses a fermented soybean processing method used for preparing fermented soybean hot and spicy sauce and relates to the technical field of non-staple food processing. The method comprises the following steps: purchasing beans, cleaning, disinfecting, sterilizing, cooking, frying, mildewing, and drying, thereby obtaining the product. The method disclosed by the invention has the beneficial effects that the process flow is simple and feasible, the fermented soybean can be prepared by pretreating the beans, nutritive value of the fermented soybean is guaranteed, components with effects of fending off the cold and warming in the fermented soybean can be increased, the taste is delicious, and delicious mouthfeel of the prepared fermented soybean hot and spicy sauce can be guaranteed.
Description
Technical field
The present invention relates to non-staple food processing technique field, be specifically related to a kind of Semen Sojae Preparatum processing method for preparing Semen Sojae Preparatum spicy sauce.
Background technology
Flavoring agent is primarily referred to as Rhizoma et radix valerianae and spice, Rhizoma et radix valerianae is the leaf of each kind of plant, they can be fresh, air-dry or grind, spice is the seed of plant, alabastrum, fruit, flower, bark and root, the taste of spice is much stronger than Rhizoma et radix valerianae, in some cases, one kind of plant can be used for producing Rhizoma et radix valerianae and can be used for again producing spice, some flavoring agent is mixed by multiple spice, or mixed by multiple Rhizoma et radix valerianae, at diet, culinary art and food processing have and is widely applied, and also contribute to improving taste of food and have raw meat, except having a strong smell, solve greasy, flavouring, increase fresh grade to act on.
Spicy sauce is a kind of upgrading products in flavoring agent, it is in normal preparation, it is all by corresponding solid fraction and liquid phase part, carry out soaking or stewing system forms, its mouthfeel alcohol of Semen Sojae Preparatum spicy sauce is just delicious, is deeply liked by consumer, and traditional Semen Sojae Preparatum spicy sauce is prepared into Semen Sojae Preparatum simply by by beans and directly used after simply processing, beans Middle nutrition material not only can not all be ejected by this mode, and the mouthfeel simultaneously for Semen Sojae Preparatum spicy sauce also has a certain impact.
Summary of the invention
The technical problem to be solved is in that to provide a kind of preparation method simple, and mouthfeel alcohol is just, it is ensured that the Semen Sojae Preparatum processing method for preparing Semen Sojae Preparatum spicy sauce of the delicious health of Semen Sojae Preparatum spicy sauce.
The technical problem to be solved realizes by the following technical solutions:
A kind of Semen Sojae Preparatum processing method for preparing Semen Sojae Preparatum spicy sauce, it is characterised in that: comprise the following steps that:
1) purchase fresh beans granule, and carried out simple cleaning flushing once, remove rotten useless beans granule；
2) taking a cleaning basin, add degerming abluent and be warming up to 30-45 DEG C in basin, the beans after then step 2 being processed puts into basin, constantly stirs to clean and kills the antibacterial on beans；
Described degerming abluent adopts: soda 8-10 part, clear water 50-60 part, washing water of rice 10-20 part, Sal 6-8 part and Chinese liquor 3-5 part configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30-50 DEG C, is then added wherein, is again warming up to 60-80 degree Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；；
3) beans after step 2 being processed is taken out and drains away the water, and puts into after soaking 20-30min in the saline solution that concentration is 10%, takes out；
4) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the beans of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and beans is 5:1:30, open heating to steaming and decocting until nutrition cooking liquor reduces after 10%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: clear water 100-120 part, vinegar 10-20 part, yeastex 2-4 part, hydrolyzed vegetable protein HVP2-4 part, glycine 1-3 part, alanine 2-4 part, taurine 1-2 part, vitamin B1-2 parts, nucleotide 1-2 part, Mel 3-5 part, white sugar 2-4 part；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Rhizoma Zingiberis 6-8 part, Radix Bupleuri 4-7 part, Ramulus Cinnamomi 1-3 part, Rhizoma Atractylodis Macrocephalae 1-3 part, Semen Cassiae 2-5 part, Folium Artemisiae Argyi 3-5 part, Radix Ophiopogonis 3-5 part, Fructus Lycii 2-4 part；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
5) beans after above-mentioned steaming being taken out cooling, then select a frying pan, heating is to 30-40 DEG C, and will add vegetable oil in frying pan, after parch turns beans, takes out and is again cooled to room temperature；
6) beans after above-mentioned steps 5 being processed is laid on plastic bag, is placed in shady and cool place 10-20 days, and after change of mildewing pending, the ferrum sulfuricum oxydatum solutum that taking-up adopts concentration to be 2% takes out after soaking 10-20min；
7) after carrying out mixing according to the weight ratio of 100:3 by the beans after above-mentioned taking-up and Sal and turning, after again drying, passing in dehydrator, drying can obtain.
Described beans is preferably Semen Glycines or Semen sojae atricolor.
In the present invention: containing antipathogenic composition in the degerming abluent of employing, when to the cleaning of beans, possesses very strong sterilization degermation, it is ensured that healthy；The composition adopting nutrition cooking liquor carries out stifling beans, avoid directly decocting causing the nutritional labeling in beans to lack, simultaneously when stifling, by smoked material prepared by Chinese Traditional Medicines, ensure that the medicinal ingredient possessing item effect of relieving inflammation or internal heat is implanted in beans, when not damaging beans skin texture, nutritional labeling can be implanted in Semen Sojae Preparatum fully, it is ensured that nutrient.
The invention has the beneficial effects as follows: present invention process flow process is simple, by, after the anticipating of beans, preparing Semen Sojae Preparatum, while ensure that the nutritive value of Semen Sojae Preparatum itself, the temperature compensation composition of dispeling cold of Semen Sojae Preparatum, delicious flavour can also be increased, it is ensured that the delicious mouthfeel of the Semen Sojae Preparatum spicy sauce of preparation.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of Semen Sojae Preparatum processing method for preparing Semen Sojae Preparatum spicy sauce, comprises the following steps that:
1) purchase fresh Semen Glycines granule, and carried out simple cleaning flushing once, remove rotten useless Semen Glycines granule；
2) taking a cleaning basin, add degerming abluent and be warming up to 30 DEG C in basin, the Semen Glycines after then step 2 being processed puts into basin, constantly stirs to clean and kills the antibacterial on Semen Glycines；
Described degerming abluent adopts: soda 8 parts, 50 parts of clear water, washing water of rice 10 parts, Sal 6 parts and Chinese liquor 3 parts configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30 DEG C, is then added wherein, is again warming up to 60 degrees Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；；
3) Semen Glycines after step 2 being processed is taken out and drains away the water, and puts into after soaking 20min in the saline solution that concentration is 10%, takes out；
4) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the Glycine max (L.) Merr. bean of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and Semen Glycines is 5:1:30, open heating to steaming and decocting until nutrition cooking liquor reduces after 10%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: 100 parts of clear water, vinegar 10 parts, yeastex 2 parts, hydrolyzed vegetable protein HVP2 part, glycine 1 part, alanine 2 parts, taurine 1 part, vitamin B1 part, 1 part of nucleotide, Mel 3 parts, white sugar 2 parts；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Rhizoma Zingiberis 6 parts, Radix Bupleuri 4 parts, Ramulus Cinnamomi 1 part, the Rhizoma Atractylodis Macrocephalae 1 part, Semen Cassiae 2 parts, Folium Artemisiae Argyi 3 parts, Radix Ophiopogonis 3 parts, Fructus Lycii 2 parts；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
5) Semen Glycines after above-mentioned steaming being taken out cooling, then select a frying pan, heating is to 30 DEG C, and will add vegetable oil in frying pan, after parch turns Semen Glycines, takes out and is again cooled to room temperature；
6) Semen Glycines after above-mentioned steps 5 being processed is laid on plastic bag, is placed in shady and cool place 10 days, and after change of mildewing pending, the ferrum sulfuricum oxydatum solutum that taking-up adopts concentration to be 2% takes out after soaking 10min；
7) after carrying out mixing according to the weight ratio of 100:3 by the Semen Glycines after above-mentioned taking-up and Sal and turning, after again drying, passing in dehydrator, drying can obtain.
Embodiment 2
A kind of Semen Sojae Preparatum processing method for preparing Semen Sojae Preparatum spicy sauce, comprises the following steps that:
1) purchase fresh Semen sojae atricolor granule, and carried out simple cleaning flushing once, remove rotten useless Semen sojae atricolor granule；
2) taking a cleaning basin, add degerming abluent and be warming up to 45 DEG C in basin, the Semen sojae atricolor after then step 2 being processed puts into basin, constantly stirs to clean and kills the antibacterial on Semen sojae atricolor；
Described degerming abluent adopts: soda 10 parts, 60 parts of clear water, washing water of rice 20 parts, Sal 8 parts and Chinese liquor 5 parts configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 50 DEG C, is then added wherein, is again warming up to 80 degrees Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；；
3) Semen sojae atricolor after step 2 being processed takes out and drains away the water, and puts into after soaking 20-30min in the saline solution that concentration is 10%, takes out；
4) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the Semen sojae atricolor of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and Semen sojae atricolor is 5:1:30, open heating to steaming and decocting until nutrition cooking liquor reduces after 10%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: 120 parts of clear water, vinegar 20 parts, yeastex 4 parts, hydrolyzed vegetable protein HVP4 part, glycine 3 parts, alanine 4 parts, taurine 2 parts, vitamin B2 part, 2 parts of nucleotide, Mel 5 parts, white sugar 4 parts；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Rhizoma Zingiberis 8 parts, Radix Bupleuri 7 parts, Ramulus Cinnamomi 3 parts, the Rhizoma Atractylodis Macrocephalae 3 parts, Semen Cassiae 5 parts, Folium Artemisiae Argyi 5 parts, Radix Ophiopogonis 5 parts, Fructus Lycii 4 parts；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
5) Semen sojae atricolor after above-mentioned steaming being taken out cooling, then select a frying pan, heating is to 40 DEG C, and will add vegetable oil in frying pan, after parch turns Semen sojae atricolor, takes out and is again cooled to room temperature；
6) Semen sojae atricolor after above-mentioned steps 5 being processed is laid on plastic bag, is placed in shady and cool place 20 days, and after change of mildewing pending, the ferrum sulfuricum oxydatum solutum that taking-up adopts concentration to be 2% takes out after soaking 20min；
7) after carrying out mixing according to the weight ratio of 100:3 by the Semen sojae atricolor after above-mentioned taking-up and Sal and turning, after again drying, passing in dehydrator, drying can obtain.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (2)
1. the Semen Sojae Preparatum processing method being used for preparing Semen Sojae Preparatum spicy sauce, it is characterised in that: comprise the following steps that:
1) purchase fresh beans granule, and carried out simple cleaning flushing once, remove rotten useless beans granule；
2) taking a cleaning basin, add degerming abluent and be warming up to 30-45 DEG C in basin, the beans after then step 2 being processed puts into basin, constantly stirs to clean and kills the antibacterial on beans；
Described degerming abluent adopts: soda 8-10 part, clear water 50-60 part, washing water of rice 10-20 part, Sal 6-8 part and Chinese liquor 3-5 part configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30-50 DEG C, is then added wherein, is again warming up to 60-80 degree Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；；
3) beans after step 2 being processed is taken out and drains away the water, and puts into after soaking 20-30min in the saline solution that concentration is 10%, takes out；
4) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the beans of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and beans is 5:1:30, open heating to steaming and decocting until nutrition cooking liquor reduces after 10%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: clear water 100-120 part, vinegar 10-20 part, yeastex 2-4 part, hydrolyzed vegetable protein HVP2-4 part, glycine 1-3 part, alanine 2-4 part, taurine 1-2 part, vitamin B1-2 parts, nucleotide 1-2 part, Mel 3-5 part, white sugar 2-4 part；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Rhizoma Zingiberis 6-8 part, Radix Bupleuri 4-7 part, Ramulus Cinnamomi 1-3 part, Rhizoma Atractylodis Macrocephalae 1-3 part, Semen Cassiae 2-5 part, Folium Artemisiae Argyi 3-5 part, Radix Ophiopogonis 3-5 part, Fructus Lycii 2-4 part；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
5) beans after above-mentioned steaming being taken out cooling, then select a frying pan, heating is to 30-40 DEG C, and will add vegetable oil in frying pan, after parch turns beans, takes out and is again cooled to room temperature；
6) beans after above-mentioned steps 5 being processed is laid on plastic bag, is placed in shady and cool place 10-20 days, and after change of mildewing pending, the ferrum sulfuricum oxydatum solutum that taking-up adopts concentration to be 2% takes out after soaking 10-20min；
7) after carrying out mixing according to the weight ratio of 100:3 by the beans after above-mentioned taking-up and Sal and turning, after again drying, passing in dehydrator, drying can obtain.
2. a kind of Semen Sojae Preparatum processing method for preparing Semen Sojae Preparatum spicy sauce according to claim 1, it is characterised in that: described beans is preferably Semen Glycines or Semen sojae atricolor.
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| CN108013368A (en) * | 2018-02-01 | 2018-05-11 | 安徽家壹味食品有限公司 | A kind of preparation method for the aid digestion black bean sauce that whets the appetite |
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|---|---|---|---|---|
| CN103719742A (en) * | 2013-12-20 | 2014-04-16 | 仲恺农业工程学院 | Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof |
| CN104543810A (en) * | 2015-01-22 | 2015-04-29 | 安徽联喆玉竹有限公司 | Method for preparing polygonatum odoratum-dendrobium dry black curded beans by utilizing aspergillus oryzae |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103719742A (en) * | 2013-12-20 | 2014-04-16 | 仲恺农业工程学院 | Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof |
| CN104543810A (en) * | 2015-01-22 | 2015-04-29 | 安徽联喆玉竹有限公司 | Method for preparing polygonatum odoratum-dendrobium dry black curded beans by utilizing aspergillus oryzae |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108013368A (en) * | 2018-02-01 | 2018-05-11 | 安徽家壹味食品有限公司 | A kind of preparation method for the aid digestion black bean sauce that whets the appetite |
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Application publication date: 20160713 |