CN106306717A - Production method of raw materials for thick broad-bean sauce - Google Patents
Production method of raw materials for thick broad-bean sauce Download PDFInfo
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- CN106306717A CN106306717A CN201510394674.9A CN201510394674A CN106306717A CN 106306717 A CN106306717 A CN 106306717A CN 201510394674 A CN201510394674 A CN 201510394674A CN 106306717 A CN106306717 A CN 106306717A
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- production method
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- semen sojae
- sojae preparatum
- broad bean
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Abstract
The invention discloses a production method of raw materials for thick broad-bean sauce so as to solve the problems that cooked materials are used for making sauce koji for fermentation in the processing of conventional thick broad-bean sauce, so that much energy is consumed, and pollution in the working procedure of steaming materials is serious. The production method comprises the following steps of treating raw materials, and culturing fermented bean cotyledon koji: transferring treated bean cotyledons into a koji making house, inoculating aspergillus oryzae, and culturing the fermented bean cotyledon koji; performing fermentation with diluted mash: sufficiently and uniformly mixing cultured fermented bean cotyledon koji materials to obtain a mixture, loading the mixture into a fermentation vessel, adding salt water for immersing the fermented koji materials, sealing the fermentation vessel, and performing fermentation under heat preservation condition; and sufficiently and uniformly stirring semi-finished products sauce, loading the stirred semi-finished products sauce into a after-ripening vat, sealing the after-ripening vat, placing the after-ripening vat at outdoors with sufficient sunshine, and performing exposure to sun and after-ripening so as to obtain finished products. According to the production method of the raw materials for the thick broad-bean sauce disclosed by the invention, a steaming link is omitted, and high-temperature fermentation time and weather exposure natural after-ripening time are prolonged, so that the products are rich in nutrition, delicious in mouth feel, high in health, and unique in flavor.
Description
Technical field
The invention belongs to field of food, be specifically related to the preparation method of a kind of broad bean paste.
Background technology
It is known that one of broad bean paste flavoring agent that to be China traditional, being widely used in delicious dish processing, traditional broad bean paste processing all uses grog yeast production to brewage, and consumes energy more, and the pollution in steaming operation is prominent.Along with era development and social progress, energy-saving and emission-reduction, the theory of environmental protection are accepted by people, reduce energy consumption and also become one of important measures reducing cost.
Summary of the invention
It is an object of the invention to provide a kind of broad bean paste raw material production method, use grog yeast production to brewage solving traditional broad bean paste processing, the pollution distinct issues in more, the steaming operation of consuming energy.
Technical solution of the present invention is as follows: a kind of broad bean paste raw material production method, comprises the steps；
A. Feedstock treating: select the beans of fresh food rank, first remove impurity, selected, peel again, then soak 3-3.5 hour with the clear water of 18-25 DEG C of temperature, drain excessive moisture afterwards；
B. Semen Sojae Preparatum song unstrained spirits is cultivated: inoculates aspergillus oryzae in the Semen Sojae Preparatum handled well is moved to yeast production room, cultivates Semen Sojae Preparatum song unstrained spirits；
The most thin mash fermented: cultured Semen Sojae Preparatum song unstrained spirits material is fully mixed, load in round, add saline solution submergence unstrained spirits material, sealed fermenting device heat-retaining condition bottom fermentation；
D. load after semi-finished product beans fully stirs evenly in after-ripening cylinder, the airtight outdoor after-ripening finished product that is exposed to the sun being placed on abundance at sunshine.
Preferably, the detailed process that step B rice-koji unstrained spirits material is cultivated is, Semen Sojae Preparatum is transferred to spreading for cooling on the koji bed that yeast production is indoor after soaking, excessive moisture inoculates aspergillus oryzae after draining, afterwards Semen Sojae Preparatum is laid in uniformly koji bed, Semen Sojae Preparatum thickness 7-10cm, above cover film moisturizing, keep room temperature 18-22 DEG C, when mycelium generates in a large number, Semen Sojae Preparatum temperature begins to ramp up, and turns over song when material temperature reaches 32-35 DEG C, air-supply cooling during temperature more than 38 DEG C, keeps material temperature less than 39 DEG C.
Preferably, the temperature of the thin mash fermented middle saline solution of step C is 52-60 DEG C, and concentration is 8.5-9.5%, and sealed fermenting device holding temperature is 38-45 DEG C.
Preferably, in step D, the sealed fermenting time is 50 days, and ripening time is 60 days.
Preferably, after step D afterripening fermentation completes, add vegetalitas spice and fully mix thoroughly.
Preferably, after step D afterripening fermentation completes, after adding vegetalitas spice, carry out sealing sterilization, seal separation container, be then put in sterilization kettle the 60min that sterilizes at a temperature of 95 DEG C.
Preferably, in each step the quality proportioning of raw material be Semen Sojae Preparatum 85-90%, plant spice 1-1.5%, Sal 1-1.5%, surplus is water.
Preferably, vegetalitas spice is made up of the raw material of following mass content, Fructus Capsici 20%, Rhizoma Zingiberis Recens 12%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 9%, Fructus Anisi Stellati 11%, Fructus Tsaoko 8%, Pericarpium Zanthoxyli 16%, Flos Caryophylli 4%, anise 8%, Fructus Foeniculi 7%, Semen Myristicae 2%, Pericarpium Citri Reticulatae 3%.
Preferably, in step B, moisturizing thin film soaks the plastic sheeting of 2.5-3 hour with the potassium permanganate solution of 5 ‰.
Preferably, Semen Sojae Preparatum is selected from Semen Phaseoli, Semen Viciae fabae, Semen Pisi sativi or Semen sojae atricolor.
The broad bean paste raw material production method of the present invention eliminates steaming and decocting link, extends higher temperatures fermentation time and weather exposure nature ripening time, and product nutrition is more abundant, mouthfeel more delicious, healthy more highlights, local flavor is unique.Manufacture method is simple, and technique is advanced, and program is compact, and condition is easily-controllable, is suitable for batch production batch production.Production process reduces energy consumption about 80%, shows energy-saving and emission-reduction environmental protection theory.Cost reduces, and benefit is obvious, is shown in Table the broad bean paste property indices that the broad bean paste that 1(raw material produce produces with routine (grog) and compares).
Detailed description of the invention
The following examples can further illustrate the present invention, but limits the present invention never in any form.
In embodiment, aspergillus oryzae strain is bought and is made No. 1 or Shanghai No. 2 aspergillus oryzae test tube strains of wine in the Shanghai of Shanghai Vaccine and Serum Institute.Rice is that food grade is other, refers to without going mouldy, without one-tenthization, without going out the Semen Oryzae of worm, Semen oryzae sativae or Oryza glutinosa, and indices reaches safe edible standard.The beans of fresh food rank refers to without going mouldy, without one-tenthization, without going out the beans of worm, and indices reaches safe edible standard.
Embodiment 1-beans uses Semen Viciae fabae, follows these steps to produce:
The most selected beans, cleaning, selecting crude drugs with winnower roguing, peels, soaks, drains, and selected referring to uses physical mechanical method removal of contamination foreign body；Decortication refers to the seed coat utilizing stripping machine to slough beans, forms Semen Sojae Preparatum of uniform size；Soaking and refer to Semen Sojae Preparatum to be soaked in the clear water of 30 DEG C 3.5 hours, Semen Sojae Preparatum fully absorbs water, and Semen Sojae Preparatum is without filtering off excessive moisture after hard-core.
The most thin mash fermented: to take Semen Sojae Preparatum 9.0kg and inoculate aspergillus oryzae yeast production, aspergillus oryzae selects the Shanghai bought to make No. 2 aspergillus oryzae test tube strains, bent unstrained spirits loads jar fermenter, adding temperature is 60 DEG C of saline solution submergence unstrained spirits material, Sal consumption 0.1kg, converts into the saline solution that concentration is 9%, sealing and fermenting cylinder, insulation, under conditions of 45 DEG C ferment 50 days semi-finished product.
3. load after semi-finished product beans fully stirs evenly in after-ripening cylinder, the airtight outdoor after-ripening 60 days of being exposed to the sun being placed on abundance at sunshine.
4. add vegetalitas spice 1kg and fully mix thoroughly with broad bean paste.Vegetalitas spice first the most miscellaneous, pulverize again, be proportionally added into mixing thoroughly, sell or edible after sealed packaging sterilization.Subpackage: the small-sized packaged forms such as canned, bottled or packed can be used as required, the quantity needed for loading by specification.It is beneficial to store, transport, sell and eat.Seal sterilization: seal separation container, then the fractional pack of sealing is put in sterilization kettle at 95 DEG C sterilization 60min.
Above-mentioned vegetalitas spice is made up of the raw material of following mass content, Fructus Capsici 20%, Rhizoma Zingiberis Recens 12%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 9%, Fructus Anisi Stellati 11%, Fructus Tsaoko 8%, Pericarpium Zanthoxyli 16%, Flos Caryophylli 4%, anise 8%, Fructus Foeniculi 7%, Semen Myristicae 2%, Pericarpium Citri Reticulatae 3%.Vegetalitas spice total consumption 0.15kg.Raw material indices all reaches edible rank, without going mouldy, without going out worm, fresh, reaches the standard of safe edible.
Embodiment 2-beans uses Semen Pisi sativi, follows these steps to produce:
1. by beans cleaning, selecting crude drugs with winnower roguing, peeling, soak, drain, soak and refer to Semen Sojae Preparatum to be soaked in the clear water of 20 DEG C 3 hours, Semen Sojae Preparatum fully absorbs water, and Semen Sojae Preparatum is without filtering off excessive moisture after hard-core；Take Semen Sojae Preparatum 8.5kg and inoculate aspergillus oryzae yeast production, aspergillus oryzae selects the Shanghai bought to make No. 1 aspergillus oryzae test tube strains, bent unstrained spirits loads jar fermenter, adding temperature is 52 DEG C of saline solution submergence unstrained spirits material, Sal consumption 0.15kg, converts into the saline solution that concentration is 9.5%, sealing and fermenting cylinder, insulation, under conditions of 40 DEG C ferment 50 days semi-finished product.
2. load after semi-finished product beans fully stirs evenly in after-ripening cylinder, the airtight outdoor after-ripening 60 days of being exposed to the sun being placed on abundance at sunshine.
3. add vegetalitas spice 1.5kg and fully mix thoroughly with broad bean paste, by specification subpackage, close, sterilization, i.e. can get the broad bean paste that the technology of the present invention produces.
Embodiment 3, difference from Example 1 are, beans uses Semen sojae atricolor, and the temperature of thin mash fermented middle saline solution is 55 DEG C, and concentration is 8.5%, and sealed fermenting device holding temperature is 38 DEG C.
Embodiment 4-difference from Example 1 is, beans uses Semen Phaseoli.Semen Sojae Preparatum is transferred to spreading for cooling on the koji bed that yeast production is indoor after soaking, excessive moisture inoculates aspergillus oryzae after draining, and afterwards Semen Sojae Preparatum is laid in uniformly koji bed, Semen Sojae Preparatum thickness 8cm, covered with plastic film moisturizing, keeping room temperature 20 DEG C, within about 12 hours, yeast inoculation can be sprouted, and within about 2 days, mycelium generates in a large number, Semen Sojae Preparatum temperature begins to ramp up, song is turned over when material temperature reaches 35 DEG C, air-supply cooling when more than 38 DEG C, keep material temperature less than 39 DEG C.
Embodiment 5-difference from Example 1 is, Semen Sojae Preparatum is transferred to spreading for cooling on the koji bed that yeast production is indoor after soaking, excessive moisture inoculates aspergillus oryzae after draining, afterwards Semen Sojae Preparatum is laid in uniformly koji bed, Semen Sojae Preparatum thickness 10cm, cover the plastic sheeting moisturizing soaked with the potassium permanganate solution of 5 ‰ 3 hours above, keep room temperature 22 DEG C, within about 12 hours, yeast inoculation can be sprouted, within about 2 days, mycelium generates in a large number, and Semen Sojae Preparatum temperature begins to ramp up, and turns over song when material temperature reaches 32 DEG C, air-supply cooling when more than 38 DEG C, keeps material temperature less than 39 DEG C.
Embodiment 6
Difference from Example 1 is, Semen Sojae Preparatum is transferred to spreading for cooling on the koji bed that yeast production is indoor after soaking, excessive moisture inoculates aspergillus oryzae after draining, afterwards Semen Sojae Preparatum is laid in uniformly koji bed, Semen Sojae Preparatum thickness 7cm, cover the plastic sheeting moisturizing soaked with the potassium permanganate solution of 5 ‰ 2.5 hours above, keep room temperature 18 DEG C, within about 12 hours, yeast inoculation can be sprouted, within about 2 days, mycelium generates in a large number, and Semen Sojae Preparatum temperature begins to ramp up, and turns over song when material temperature reaches 35 DEG C, air-supply cooling when more than 38 DEG C, keeps material temperature less than 39 DEG C.
Claims (10)
1. a broad bean paste raw material production method, it is characterised in that it comprises the steps；
A. Feedstock treating: select the beans of fresh food rank, first remove impurity, selected, peel again, then soak 3-3.5 hour with the clear water of 18-25 DEG C of temperature, drain excessive moisture afterwards；
B. Semen Sojae Preparatum song unstrained spirits is cultivated: inoculates aspergillus oryzae in the Semen Sojae Preparatum handled well is moved to yeast production room, cultivates Semen Sojae Preparatum song unstrained spirits；
The most thin mash fermented: cultured Semen Sojae Preparatum song unstrained spirits material is fully mixed, load in round, add saline solution submergence unstrained spirits material, sealed fermenting device heat-retaining condition bottom fermentation；
D. load after semi-finished product beans fully stirs evenly in after-ripening cylinder, the airtight outdoor after-ripening finished product that is exposed to the sun being placed on abundance at sunshine.
Broad bean paste raw material production method the most according to claim 1, it is characterized in that: the detailed process that step B rice-koji unstrained spirits material is cultivated is, Semen Sojae Preparatum is transferred to spreading for cooling on the koji bed that yeast production is indoor after soaking, excessive moisture inoculates aspergillus oryzae after draining, afterwards Semen Sojae Preparatum is laid in uniformly koji bed, Semen Sojae Preparatum thickness 7-10cm, cover film moisturizing above, keep room temperature 18-22 DEG C, when mycelium generates in a large number, Semen Sojae Preparatum temperature begins to ramp up, and turns over song when material temperature reaches 32-35 DEG C, air-supply cooling during temperature more than 38 DEG C, keeps material temperature less than 39 DEG C.
Broad bean paste raw material production method the most according to claim 1 and 2, it is characterised in that: the temperature of the thin mash fermented middle saline solution of step C is 52-60 DEG C, and concentration is 8.5-9.5%, and sealed fermenting device holding temperature is 38-45 DEG C.
Broad bean paste raw material production method the most according to claim 3, it is characterised in that: in step D, the sealed fermenting time is 50 days, and ripening time is 60 days.
Broad bean paste raw material production method the most according to claim 4, it is characterised in that: after step D afterripening fermentation completes, add vegetalitas spice and fully mix thoroughly.
Broad bean paste raw material production method the most according to claim 5, it is characterised in that: after step D afterripening fermentation completes, after adding vegetalitas spice, carry out sealing sterilization, seal separation container, be then put in sterilization kettle the 60min that sterilizes at a temperature of 95 DEG C.
Broad bean paste raw material production method the most according to claim 6, it is characterised in that: in each step the quality proportioning of raw material be Semen Sojae Preparatum 85-90%, plant spice 1-1.5%, Sal 1-1.5%, surplus is water.
Broad bean paste raw material production method the most according to claim 7, it is characterized in that: vegetalitas spice is made up of the raw material of following mass content, Fructus Capsici 20%, Rhizoma Zingiberis Recens 12%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 9%, Fructus Anisi Stellati 11%, Fructus Tsaoko 8%, Pericarpium Zanthoxyli 16%, Flos Caryophylli 4%, anise 8%, Fructus Foeniculi 7%, Semen Myristicae 2%, Pericarpium Citri Reticulatae 3%.
Broad bean paste raw material production method the most according to claim 8, it is characterised in that: in step B, moisturizing thin film soaks the plastic sheeting of 2.5-3 hour with the potassium permanganate solution of 5 ‰.
Broad bean paste raw material production method the most according to claim 9, it is characterised in that: Semen Sojae Preparatum is selected from Semen Phaseoli, Semen Viciae fabae, Semen Pisi sativi or Semen sojae atricolor.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510394674.9A CN106306717A (en) | 2015-07-08 | 2015-07-08 | Production method of raw materials for thick broad-bean sauce |
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| CN201510394674.9A CN106306717A (en) | 2015-07-08 | 2015-07-08 | Production method of raw materials for thick broad-bean sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455672A (en) * | 2017-08-25 | 2017-12-12 | 阆中市阆味香食品有限公司 | The bean cotyledon production method and product of a kind of spontaneous fermentation |
| CN109463639A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of oil thick broad-bean sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549377A (en) * | 2013-10-25 | 2014-02-05 | 许雪梅 | Black bean paste and production method thereof |
| CN104172084A (en) * | 2014-08-30 | 2014-12-03 | 楚雄云泉酱园有限责任公司 | Weather exposure production process of broad bean paste |
-
2015
- 2015-07-08 CN CN201510394674.9A patent/CN106306717A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549377A (en) * | 2013-10-25 | 2014-02-05 | 许雪梅 | Black bean paste and production method thereof |
| CN104172084A (en) * | 2014-08-30 | 2014-12-03 | 楚雄云泉酱园有限责任公司 | Weather exposure production process of broad bean paste |
Non-Patent Citations (1)
| Title |
|---|
| 谢刚中: "《重庆豆瓣酱酿造》", 30 June 2015, 西南师范大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455672A (en) * | 2017-08-25 | 2017-12-12 | 阆中市阆味香食品有限公司 | The bean cotyledon production method and product of a kind of spontaneous fermentation |
| CN109463639A (en) * | 2018-12-24 | 2019-03-15 | 左汶骏 | A kind of oil thick broad-bean sauce and preparation method thereof |
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Application publication date: 20170111 |