CN107581504A - The processing method of wild Litsea pungens fermented soya bean - Google Patents
The processing method of wild Litsea pungens fermented soya bean Download PDFInfo
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- CN107581504A CN107581504A CN201710732826.0A CN201710732826A CN107581504A CN 107581504 A CN107581504 A CN 107581504A CN 201710732826 A CN201710732826 A CN 201710732826A CN 107581504 A CN107581504 A CN 107581504A
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- soya bean
- fermented
- litsea pungens
- pickled
- wild
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Abstract
The processing method of wild Litsea pungens fermented soya bean, comprises the following steps：Wild Litsea pungens is pickled, salt, rock sugar and maltose are added in wild Litsea pungens, fermentation is carried out and pickles；Prepare fermented soya bean：Koji, chilli, salt, white sugar and Chinese prickly ash are put into well-done soya bean, fermented soya bean are made；Prepare wild Litsea pungens fermented soya bean：Wild Litsea pungens, fermented soya bean, bruised ginger, garlic granule, tsaoko, anise and edible oil mixed fermentation will be pickled, wild Litsea pungens fermented soya bean are made；In the present invention, Litsea pungens individually it is pickled fermented after, litsericine pungent becomes than milder, itself unique fragrance and fragrance are kept, adding koji, chilli and Chinese prickly ash in soya bean is fermented, and the fermented soya bean after fermentation is contained micro alcohol, there is a natural effect of guaranteeing the quality, the taste of fermented soya bean is partially spicy；After the mixing of various raw materials, tsaoko, anistree dispensing add, and enrich product taste of the present invention, occur that Litsea pungens fragrance is stronger, and the novel taste product with spiced fermented soya bean flavor.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of processing method of wild Litsea pungens fermented soya bean.
Background technology
Litsea pungens is the fruit of canella Litsea euosma, Litsea mollifolia and Litsea pungens, also known as lindera glauca, the banksia rose
Son, Alpinia japonica are sub, peppery Jiang Zi etc..Litsea pungens is a kind of raw material of integration of drinking and medicinal herbs, is eaten as food materials, aromatic oil is contained in Litsea pungens
Special aroma can be given out, cool taste after eating, there is fresh adding of rendering palatable；As medicinal material, Litsea pungens has strong
The effect of spleen, eliminating dampness, regulating the qi flowing in the channels and stomach help digestion.
At present, Litsea pungens is usually put into bowl by Litsea pungens in fresh food, adds garlic granule, salt, chickens' extract and sesame oil
Mix thoroughly edible, have and render palatable fresh adding, orectic effect, but the time of fresh Litsea pungens listing is influenceed by seasonal
It is larger, and contain not degradable tannin and pectin in Litsea pungens, it is easily damaged rotten, it is short to eat the time raw；Secondly, Litsea pungens
Taste is pungent, bitter, there is acid and penetrating odor, many people will not edible fresh Litsea pungens；Also have Litsea pungens on the market
It is processed, the products such as Litsea pungens fermented soya bean, litsea sauce, Litsea pungens chilli sauce is made, these products improves the storage of Litsea pungens
The time is hidden, Litsea pungens can be eaten in different seasons.
The technical scheme close with the present invention is many in the prior art, and one of which is that number of patent application is
201510574617.9 Litsea pungens fermented soya bean, preparation method be by Litsea pungens, dry Salt black bean, edible oil, garlic, ginger, green capsicum,
Edible salt is mixed evenly, and is fitted into sealing and fermenting in cylinder and is made, in the food that this method is pickled, the pungent perfume (or spice) of Litsea pungens
Gas is thin, is adapted to northerner's taste；Another kind is the making side for the litsea sauce that number of patent application is 201410710869.5
Method, its preparation method are put into after fresh Litsea pungens, fresh garlic, new ginger, fresh capsicum, salt, citric acid, sugar stir
Fermented in cylinder 4-6 months, then extract fermentation materials, add potassium sorbate, deoxidation sodium acetate, D- sodium isoascorbates, taste
Essence, litsea sauce is made after stirring；Litsea pungens chilli sauce and preparation method thereof, in the food of this method processing, without new
The pungent note of fresh Litsea pungens, the micro- peppery band of taste are sour-sweet；Another kind is the Litsea pungens that number of patent application is 201510378295.0
Chilli sauce and preparation method thereof, the invention are that the Litsea pungens of differing maturity is added in old sauce, are entered adding auxiliary condiments
Row quick-fried is that Litsea pungens chilli sauce is made, in the food of this method processing, without the pungent note of fresh Litsea pungens, and the taste of old sauce
Road is heavier.These Litsea pungens food tastes are had nothing in common with each other, and are adapted to the crowd of different tastes to eat.
The content of the invention
Difference is sampled for different crowd in the prior art, is required to the taste of Litsea pungens product, there is provided one the problem of different
The processing method for the wild Litsea pungens fermented soya bean product that kind is newly sampled, concrete scheme comprise the following steps：
A, wild Litsea pungens is pickled：Full, disease-free wild Litsea pungens is cleaned, drain moisture after be put in clean basin,
10 ~ 12% salt that weight is wild Litsea pungens weight is added, 12 ~ 15% rock sugar, 4 ~ 6% maltose, is uniformly mixed
Afterwards, it is put in the native tank of cleaning and seals, carry out ultraviolet sterilization 1 ~ 2 hour, native tank is placed in dry indoor environment and pickled
Fermentation, indoor temperature are controlled at 9 ~ 11 DEG C, and the wild Litsea pungens pickled is made after pickled fermented 2 ~ 3 months；
B, fermented soya bean are prepared：It is put into clean water and soaks 2 ~ 3 hours after full, disease-free soya bean is cleaned, after immersion terminates,
Soya bean is put into boiling in pot to soya bean to soften within 1.5 ~ 2 hours, well-done soya bean is put into stirring vessel, adds sweet wine
Song, the weight of koji are the 0.01% ~ 0.02% of soya bean weight, after stirring, soya bean are transferred in large bamboo or wicker basket, large bamboo or wicker basket external application
Gauze is packed, and gauze external application pine needle parcel, is placed on 10 m2Fermenting house in fermentation 1.5 ~ 2.5 days, in fermenting house
Temperature control is at 30 ~ 32 DEG C, after fermentation ends, the soya bean in large bamboo or wicker basket is taken out and dried, after drying, soya bean is put in totally
Vessel in, add 18 ~ 20% chilli that weight is soya bean weight, 10 ~ 12% salt, 9 ~ 11% white sugar, 1.5 ~ 2%
Chinese prickly ash, after being uniformly mixed, it is put in the native tank for pickle fermented soya bean and seals, is placed under dry indoor environment and is fermented, room
Fermented soya bean are made at 9 ~ 11 DEG C in interior temperature control after pickled fermented 2 ~ 3 months；
C, wild Litsea pungens fermented soya bean are prepared：45 ~ 55 parts of the wild Litsea pungens pickled in a steps is subjected to punching press, is crushed to broken
It is granular, it is put in stirring vessel, adds in b step 45 ~ 55 parts of the fermented soya bean pickled, add 16 ~ 18 parts of fresh bruised ginger, garlic granule 16
~ 18 parts, 0.8 ~ 1.2 part of tsaoko, anistree 0.6 ~ 1 part, 38 ~ 42 parts of edible oil are added, material is stirred, after being well mixed, puts
Sealed in native tank, be placed under dry indoor environment and fermented, indoor temperature control at 9 ~ 11 DEG C, pickled fermented 1 ~
1.5 months, after fermentation ends, the compound in native tank is taken out, carries out high temperature frying 15 ~ 20 minutes, wild Litsea pungens is made
Fermented soya bean；
D, dispense：Wild Litsea pungens fermented soya bean are dispensed into vial, is put into autoclave and is sterilized, the temperature in autoclave
At 90 ~ 110 DEG C, the time is 15 ~ 20 minutes, obtains finished product for control.
Product has advantages below made of the technical program：
1st, in the present invention, Litsea pungens by it is prolonged it is pickled fermented after, rock sugar and maltose are dissolved into Litsea pungens, wooden ginger
Sub- acid becomes than milder, keeps itself unique fragrance and fragrance, soft or hard appropriateness, and chewing mouthfeel is preferable.
2nd, koji, chilli and Chinese prickly ash are added in soya bean to be fermented, the fermented soya bean after fermentation is contained micro alcohol, there is day
The right effect of guaranteeing the quality, the taste of fermented soya bean are partially spicy；
3rd, after the mixing of various raw materials, tsaoko, anistree dispensing add, and enrich product taste of the present invention, occur Litsea pungens fragrance compared with
It is strong, and the novel taste product with spiced fermented soya bean flavor, the food preservation time is longer, solves fresh Litsea pungens and is not easy to protect
The problem of depositing, Litsea pungens product can be had in different seasons.
Embodiment
Embodiment 1：A kind of processing method of wild Litsea pungens fermented soya bean, is comprised the following steps that：
A, wild Litsea pungens is pickled：Full, disease-free wild Litsea pungens is cleaned, drain moisture after be put in clean basin,
10% salt that weight is wild Litsea pungens weight is added, 12% rock sugar, 4% maltose, after being uniformly mixed, is put in clear
Sealed in clean native tank, carry out ultraviolet sterilization 1 hour, native tank is placed on to pickled fermented in dry indoor environment, Indoor Temperature
The wild Litsea pungens pickled is made at 9 DEG C, after pickled fermented 2 months for degree control；
B, fermented soya bean are prepared：It is put into clean water and soaks 2 hours after full, disease-free soya bean is cleaned, will after immersion terminates
Soya bean is put into boiling in pot and softened to soya bean for 1.5 hours, and well-done soya bean is put into stirring vessel, adds koji, sweet tea
The weight of distiller's yeast is the 0.01% of soya bean weight, and after stirring, soya bean is transferred in large bamboo or wicker basket, and large bamboo or wicker basket external application gauze carries out close
Package fills, and gauze external application pine needle parcel, is placed on 10 m2Fermenting house in fermentation 1.5 days, the temperature control in fermenting house is 30
DEG C, after fermentation ends, the soya bean in large bamboo or wicker basket is taken out and dried, after drying, soya bean is put in clean vessel, add weight
Amount is 18% chilli of soya bean weight, 10% salt, 9% white sugar, 1.5% Chinese prickly ash, after being uniformly mixed, is put in and salts down
Sealed in the native tank of fermented soya bean processed, be placed under dry indoor environment and fermented, indoor temperature control is at 9 DEG C, pickled fermented 2
Fermented soya bean are made after individual month；
C, wild Litsea pungens fermented soya bean are prepared：45 parts of the wild Litsea pungens pickled in a steps is subjected to punching press, is crushed to broken particle
Shape, it is put in stirring vessel, adds in b step 45 parts of the fermented soya bean pickled, adds 16 parts of fresh bruised ginger, 16 parts of garlic granule, then add
Enter 0.8 part of tsaoko, anistree 0.6 part, 38 parts of edible oil, be stirred material, after being well mixed, be put in native tank and seal, be placed on dry
Fermented under dry indoor environment, indoor temperature control is at 9 DEG C, pickled fermented 1 month, after fermentation ends, by native tank
Compound take out, carry out high temperature frying 15 minutes, wild Litsea pungens fermented soya bean be made；
D, dispense：Wild Litsea pungens fermented soya bean are dispensed into vial, is put into autoclave and is sterilized, the temperature in autoclave
At 90 DEG C, the time is 15 minutes, obtains finished product for control.
Embodiment 2：A kind of processing method of wild Litsea pungens fermented soya bean, concrete scheme comprise the following steps：
A, wild Litsea pungens is pickled：Full, disease-free wild Litsea pungens is cleaned, drain moisture after be put in clean basin,
12% salt that weight is wild Litsea pungens weight is added, 15% rock sugar, 6% maltose, after being uniformly mixed, is put in clear
Sealed in clean native tank, carry out ultraviolet sterilization 2 hours, native tank is placed on to pickled fermented in dry indoor environment, Indoor Temperature
The wild Litsea pungens pickled is made at 11 DEG C, after pickled fermented 3 months for degree control；
B, fermented soya bean are prepared：It is put into clean water and soaks 3 hours after full, disease-free soya bean is cleaned, will after immersion terminates
Soya bean is put into boiling in pot and softened to soya bean for 2 hours, and well-done soya bean is put into stirring vessel, adds koji, sweet wine
Bent weight is the 0.02% of soya bean weight, after stirring, soya bean is transferred in large bamboo or wicker basket, large bamboo or wicker basket external application gauze is sealed
Packaging, gauze external application pine needle parcel, is placed on 10 m2Fermenting house in fermentation 2.5 days, the temperature control in fermenting house at 32 DEG C,
After fermentation ends, the soya bean in large bamboo or wicker basket is taken out and dried, after drying, soya bean is put in clean vessel, add weight
It is 20% chilli of soya bean weight, 12% salt, 11% white sugar, 2% Chinese prickly ash, after being uniformly mixed, is put in and pickles
Sealed in the native tank of fermented soya bean, be placed under dry indoor environment and fermented, indoor temperature control is at 11 DEG C, pickled fermented 3
Fermented soya bean are made after individual month；
C, wild Litsea pungens fermented soya bean are prepared：55 parts of the wild Litsea pungens pickled in a steps is subjected to punching press, is crushed to broken particle
Shape, it is put in stirring vessel, adds in b step 55 parts of the fermented soya bean pickled, adds 18 parts of fresh bruised ginger, 18 parts of garlic granule, then add
Enter 1.2 parts of tsaoko, anistree 1 part, 42 parts of edible oil, be stirred material, after being well mixed, be put in native tank and seal, be placed on drying
Indoor environment under fermented, indoor temperature control is at 11 DEG C, pickled fermented 1.5 months, after fermentation ends, by native tank
Compound take out, carry out high temperature frying 20 minutes, wild Litsea pungens fermented soya bean be made；
D, dispense：Wild Litsea pungens fermented soya bean are dispensed into vial, is put into autoclave and is sterilized, the temperature in autoclave
At 110 DEG C, the time is 20 minutes, obtains finished product for control.
Claims (1)
1. the processing method of wild Litsea pungens fermented soya bean, it is characterised in that comprise the following steps that：
A, wild Litsea pungens is pickled：Full, disease-free wild Litsea pungens is cleaned, drain moisture after be put in clean basin,
10 ~ 12% salt that weight is wild Litsea pungens weight is added, 12 ~ 15% rock sugar, 4 ~ 6% maltose, is uniformly mixed
Afterwards, it is put in the native tank of cleaning and seals, carry out ultraviolet sterilization 1 ~ 2 hour, native tank is placed in dry indoor environment and pickled
Fermentation, indoor temperature are controlled at 9 ~ 11 DEG C, and the wild Litsea pungens pickled is made after pickled fermented 2 ~ 3 months；
B, fermented soya bean are prepared：It is put into clean water and soaks 2 ~ 3 hours after full, disease-free soya bean is cleaned, after immersion terminates,
Soya bean is put into boiling in pot to soya bean to soften within 1.5 ~ 2 hours, well-done soya bean is put into stirring vessel, adds sweet wine
Song, the weight of koji are the 0.01% ~ 0.02% of soya bean weight, after stirring, soya bean are transferred in large bamboo or wicker basket, large bamboo or wicker basket external application
Gauze is packed, and gauze external application pine needle parcel, is placed on 10 m2Fermenting house in fermentation 1.5 ~ 2.5 days, in fermenting house
Temperature control is at 30 ~ 32 DEG C, after fermentation ends, the soya bean in large bamboo or wicker basket is taken out and dried, after drying, soya bean is put in totally
Vessel in, add 18 ~ 20% chilli that weight is soya bean weight, 10 ~ 12% salt, 9 ~ 11% white sugar, 1.5 ~ 2%
Chinese prickly ash, after being uniformly mixed, it is put in the native tank for pickle fermented soya bean and seals, is placed under dry indoor environment and is fermented, room
Fermented soya bean are made at 9 ~ 11 DEG C in interior temperature control after pickled fermented 2 ~ 3 months；
C, wild Litsea pungens fermented soya bean are prepared：45 ~ 55 parts of the wild Litsea pungens pickled in a steps is subjected to punching press, is crushed to broken
It is granular, it is put in stirring vessel, adds in b step 45 ~ 55 parts of the fermented soya bean pickled, add 16 ~ 18 parts of fresh bruised ginger, garlic granule 16
~ 18 parts, 0.8 ~ 1.2 part of tsaoko, anistree 0.6 ~ 1 part, 38 ~ 42 parts of edible oil are added, material is stirred, after being well mixed, puts
Sealed in native tank, be placed under dry indoor environment and fermented, indoor temperature control at 9 ~ 11 DEG C, pickled fermented 1 ~
1.5 months, after fermentation ends, the compound in native tank is taken out, carries out high temperature frying 15 ~ 20 minutes, wild Litsea pungens is made
Fermented soya bean；
D, dispense：Wild Litsea pungens fermented soya bean are dispensed into vial, is put into autoclave and is sterilized, the temperature in autoclave
At 90 ~ 110 DEG C, the time is 15 ~ 20 minutes, obtains finished product for control.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813377A (en) * | 2018-08-28 | 2018-11-16 | 灵川县胜腾果蔬种植专业合作社 | Soya sauce and its production method |
| CN109105749A (en) * | 2018-08-28 | 2019-01-01 | 灵川县胜腾果蔬种植专业合作社 | The soya sauce and its production method of stable in taste |
| CN109123423A (en) * | 2018-08-28 | 2019-01-04 | 灵川县胜腾果蔬种植专业合作社 | Fermentation soya sauce and its production method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| JP2016123395A (en) * | 2015-01-08 | 2016-07-11 | 学校法人加計学園 | Method for producing tempeh fermentation product |
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2017
- 2017-08-24 CN CN201710732826.0A patent/CN107581504A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016123395A (en) * | 2015-01-08 | 2016-07-11 | 学校法人加計学園 | Method for producing tempeh fermentation product |
| 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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813377A (en) * | 2018-08-28 | 2018-11-16 | 灵川县胜腾果蔬种植专业合作社 | Soya sauce and its production method |
| CN109105749A (en) * | 2018-08-28 | 2019-01-01 | 灵川县胜腾果蔬种植专业合作社 | The soya sauce and its production method of stable in taste |
| CN109123423A (en) * | 2018-08-28 | 2019-01-04 | 灵川县胜腾果蔬种植专业合作社 | Fermentation soya sauce and its production method |
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Application publication date: 20180116 |