CN106962787A - Plain meat fried bean sauce production technology is protected in a kind of palace - Google Patents
Plain meat fried bean sauce production technology is protected in a kind of palace Download PDFInfo
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- CN106962787A CN106962787A CN201710155387.1A CN201710155387A CN106962787A CN 106962787 A CN106962787 A CN 106962787A CN 201710155387 A CN201710155387 A CN 201710155387A CN 106962787 A CN106962787 A CN 106962787A
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- unstrained spirits
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Abstract
Plain meat fried bean sauce production technology is protected the invention discloses a kind of palace, is comprised the following steps that：1）Prepared by sauce unstrained spirits, by the soybean after cleaning, after boiling, cooling, spice process, carries out Qu-making process, and zymogenic is grown to be carried out turning over song after white hypha, when mycelia grows up to yellow green discharging；2）Burden process, in parts by weight：29.5 30.5 parts of white spirit, 17.5 18.5 parts of sauce unstrained spirits, 10.5 11.5 parts of capsicum, 9 10 parts of peanut, 8.5 9.5 parts of rapeseed oil, 7.5 8.5 parts of white granulated sugar, 3.6 4.0 parts of monosodium glutamate, 1.9 2.1 parts of garlic, 1.9 2.1 parts of ginger, 1.9 2.1 parts of green onion, 1.9 2.1 parts of chickens' extract etc.；Before batch mixing, white spirit, sauce unstrained spirits carry out fried processing respectively after dicing, and peanut boils processing by water；The manufacture craft of the present invention is simple, and production cost is further reduced, and is not easy corrupt phenomenon occur.
Description
Technical field
The present invention relates to jam product field, particularly belong to a kind of palace and protect plain meat fried bean sauce production technology.
Background technology
Fried bean sauce typically has minced meat fried bean sauce, egg fried bean sauce, plain fried bean sauce etc. usually as the auxiliary condiments of the staple foods such as fried bean sauce.
The complex manufacturing technology of the meat fried bean sauce of prior art, production cost is high, and product taste is single, and the phenomenon of corruption easily occurs.
The content of the invention
Plain meat fried bean sauce production technology is protected it is an object of the invention to provide a kind of palace, manufacture craft is simple, and production cost enters one
Step reduction, and it is not easy corrupt phenomenon occur.
Technical scheme is as follows：
Plain meat fried bean sauce production technology is protected in a kind of palace, includes following processing step：
1）Prepared by sauce unstrained spirits, by the soybean after cleaning, after boiling, cooling, spice process, carries out Qu-making process：The temperature of zymogenic
Spend for 30-35 DEG C, standing time 3-5 hour, zymogenic is grown to be carried out turning over song after white hypha, turns over temperature in Qu Houchi：34-39
DEG C, when mycelia grows up to yellow green discharging, fermentation procedure is carried out after discharging, salt solution Baume degrees is 16-20 ° of B é, turns over cylinder interval time
For 46-50 hours, that is, sauce unstrained spirits is made standby；
2）Burden process, in parts by weight：29.5-30.5 parts of white spirit, 17.5-18.5 parts of sauce unstrained spirits, 10.5-11.5 parts of capsicum,
9-10 parts of peanut, 8.5-9.5 parts of rapeseed oil, 7.5-8.5 parts of white granulated sugar, 3.6-4.0 parts of monosodium glutamate, 1.9-2.1 parts of garlic, ginger
1.9-2.1 parts, 1.9-2.1 parts of green onion, 1.9-2.1 parts of chickens' extract, 1.9-2.1 parts of yeast extract, 5 '-the sapidity nucleotide disodium 0.3-
0.5 part, 0.26-0.30 parts of hydroxypropyl PASELLI EASYGEL, 0.01-0.03 parts of Extra Old ethyl fumet；Before batch mixing, after dicing
White spirit, sauce unstrained spirits carry out fried processing respectively, and peanut boils processing by water；
3）After above-mentioned raw materials are uniformly mixed, then endure by essence, filling, sterilizing, capping, drying and processing, produce vanning finished product, its
Middle sterilising temp is 95 DEG C ± 2 DEG C, and the time is 23 ± 2 minutes.
Described Qu-making process：The temperature of zymogenic is 32 DEG C, 4 hours standing times.
Described fermentation procedure, salt solution Baume degrees is 18 ° of B é, turns over cylinder interval time for 48 hours.
Described sterilization treatment：Sterilising temp is 95 DEG C, and the time is 23 minutes.
Burden process, in parts by weight：3 parts of white spirit, 18 parts of sauce unstrained spirits, 11 parts of capsicum, 9.5 parts of peanut, 9 parts of rapeseed oil,
8 parts of white granulated sugar, 3.8 parts of monosodium glutamate, 2 parts of garlic, 2 parts of ginger, 2 parts of green onion, 2 parts of chickens' extract, 2 parts of yeast extract, 5 '-flavour nucleotide
0.4 part of disodium, 0.28 part of hydroxypropyl PASELLI EASYGEL, 0.02 part of Extra Old ethyl fumet.
In the sauce unstrained spirits manufacture craft of the present invention, the yeast-making technology parameter of use, bent technological parameter, fermentation parameter are turned over,
It ensure that obtained sauce unstrained spirits is delicious in taste and is of high nutritive value, and the formula design of meat fried bean sauce, it is ensured that meat fried bean sauce special taste,
Whole manufacture craft is simple simultaneously, and production cost is further reduced, and is not easy corrupt phenomenon occur.
Embodiment
Embodiment 1：
Plain meat fried bean sauce production technology is protected in a kind of palace, includes following processing step：
1）Prepared by sauce unstrained spirits, by the soybean after cleaning, after boiling, cooling, spice process, carries out Qu-making process：The temperature of zymogenic
Spend for 32 DEG C, 4 hours standing times, zymogenic is grown to be carried out turning over song after white hypha, turns over temperature in Qu Houchi：37.5 DEG C, work as bacterium
Filament length is discharged into yellow green, and fermentation procedure is carried out after discharging, and salt solution Baume degrees is 18 ° of B é, turns over cylinder interval time for 48 hours, i.e.,
Sauce unstrained spirits is made standby；
2）Burden process, in parts by weight：It is 3 parts of white spirit, 18 parts of sauce unstrained spirits, 11 parts of capsicum, 9.5 parts of peanut, 9 parts of rapeseed oil, white
8 parts of granulated sugar, 3.8 parts of monosodium glutamate, 2 parts of garlic, 2 parts of ginger, 2 parts of green onion, 2 parts of chickens' extract, 2 parts of yeast extract, 5 '-flavour nucleotide two
0.4 part of sodium, 0.28 part of hydroxypropyl PASELLI EASYGEL, 0.02 part of Extra Old ethyl fumet；
3）After above-mentioned raw materials are uniformly mixed, then endure by essence, filling, sterilizing, capping, drying and processing, produce vanning finished product, its
Middle sterilising temp is 95 DEG C, and the time is 23 minutes.
Claims (5)
1. plain meat fried bean sauce production technology is protected in a kind of palace, it is characterised in that include following processing step：
1）Prepared by sauce unstrained spirits, by the soybean after cleaning, after boiling, cooling, spice process, carries out Qu-making process：The temperature of zymogenic
Spend for 30-35 DEG C, standing time 3-5 hour, zymogenic is grown to be carried out turning over song after white hypha, turns over temperature in Qu Houchi：34-39
DEG C, when mycelia grows up to yellow green discharging, fermentation procedure is carried out after discharging, salt solution Baume degrees is 16-20 ° of B é, turns over cylinder interval time
For 46-50 hours, that is, sauce unstrained spirits is made standby；
2）Burden process, in parts by weight：29.5-30.5 parts of white spirit, 17.5-18.5 parts of sauce unstrained spirits, 10.5-11.5 parts of capsicum,
9-10 parts of peanut, 8.5-9.5 parts of rapeseed oil, 7.5-8.5 parts of white granulated sugar, 3.6-4.0 parts of monosodium glutamate, 1.9-2.1 parts of garlic, ginger
1.9-2.1 parts, 1.9-2.1 parts of green onion, 1.9-2.1 parts of chickens' extract, 1.9-2.1 parts of yeast extract, 5 '-the sapidity nucleotide disodium 0.3-
0.5 part, 0.26-0.30 parts of hydroxypropyl PASELLI EASYGEL, 0.01-0.03 parts of Extra Old ethyl fumet；Before batch mixing, after dicing
White spirit, sauce unstrained spirits carry out fried processing respectively, and peanut boils processing by water；
3）After above-mentioned raw materials are uniformly mixed, then endure by essence, filling, sterilizing, capping, drying and processing, produce vanning finished product, its
Middle sterilising temp is 95 DEG C ± 2 DEG C, and the time is 23 ± 2 minutes.
2. plain meat fried bean sauce production technology is protected in palace according to claim 1, it is characterised in that described Qu-making process：Zymogenic
Temperature is 32 DEG C, 4 hours standing times.
3. plain meat fried bean sauce production technology is protected in palace according to claim 1, it is characterised in that described fermentation procedure, salt ripples
U.S. degree is 18 ° of B é, turns over cylinder interval time for 48 hours.
4. plain meat fried bean sauce production technology is protected in palace according to claim 1, it is characterised in that described sterilization treatment：Sterilizing temperature
Spend for 95 DEG C, the time is 23 minutes.
5. plain meat fried bean sauce production technology is protected in palace according to claim 1, it is characterised in that burden process, in parts by weight：
3 parts of white spirit, 18 parts of sauce unstrained spirits, 11 parts of capsicum, 9.5 parts of peanut, 9 parts of rapeseed oil, 8 parts of white granulated sugar, 3.8 parts of monosodium glutamate, 2 parts of garlic, life
2 parts of ginger, 2 parts of green onion, 2 parts of chickens' extract, 2 parts of yeast extract, 0.4 part of 5 '-the sapidity nucleotide disodium, hydroxypropyl PASELLI EASYGEL
0.28 part, 0.02 part of Extra Old ethyl fumet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710155387.1A CN106962787A (en) | 2017-03-16 | 2017-03-16 | Plain meat fried bean sauce production technology is protected in a kind of palace |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710155387.1A CN106962787A (en) | 2017-03-16 | 2017-03-16 | Plain meat fried bean sauce production technology is protected in a kind of palace |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962787A true CN106962787A (en) | 2017-07-21 |
Family
ID=59328516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710155387.1A Pending CN106962787A (en) | 2017-03-16 | 2017-03-16 | Plain meat fried bean sauce production technology is protected in a kind of palace |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962787A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630924A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Method for preparing sweet noodle sauce |
| CN103211203A (en) * | 2013-04-22 | 2013-07-24 | 四川省食品发酵工业研究设计院 | Preparation method of spicy soybean paste |
| CN104543954A (en) * | 2014-12-31 | 2015-04-29 | 上海大山合菌物科技股份有限公司 | Sauce serving for mushroom noodles and method for preparing sauce |
| CN105077171A (en) * | 2014-05-06 | 2015-11-25 | 王建新 | Processing method of local flavor soybean paste |
| CN105077183A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Fresh chili sauce with fragrant and hot taste |
-
2017
- 2017-03-16 CN CN201710155387.1A patent/CN106962787A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630924A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Method for preparing sweet noodle sauce |
| CN103211203A (en) * | 2013-04-22 | 2013-07-24 | 四川省食品发酵工业研究设计院 | Preparation method of spicy soybean paste |
| CN105077171A (en) * | 2014-05-06 | 2015-11-25 | 王建新 | Processing method of local flavor soybean paste |
| CN104543954A (en) * | 2014-12-31 | 2015-04-29 | 上海大山合菌物科技股份有限公司 | Sauce serving for mushroom noodles and method for preparing sauce |
| CN105077183A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Fresh chili sauce with fragrant and hot taste |
Non-Patent Citations (1)
| Title |
|---|
| 刘亮明: "广式黄豆酱生产工艺", 《中国调味品》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |