CN107668522A - A kind of thick broad-bean sauce production technology - Google Patents
A kind of thick broad-bean sauce production technology Download PDFInfo
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- CN107668522A CN107668522A CN201710770265.3A CN201710770265A CN107668522A CN 107668522 A CN107668522 A CN 107668522A CN 201710770265 A CN201710770265 A CN 201710770265A CN 107668522 A CN107668522 A CN 107668522A
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- thick broad
- production technology
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
A kind of thick broad-bean sauce production technology, comprises the following steps：（1）, immersion；（2）, boiling；（3）, noodles served with soy sauce, sesame butter, etc.；（4）, combined inoculation；（5）, cultivate koji-making；（6）, unstrained spirits processed enter pond；（7）, fermentation；（8）, sterilizing.The thick broad-bean sauce production technology of the present invention, on the basis of traditional manufacturing technique, the parameter such as time, material quantity to links is strictly controlled, it is achieved thereby that factorial praluction, and the quality of thick broad-bean sauce is ensure that, optimize nutritional ingredient and mouthfeel.
Description
Technical field
The present invention relates to food technology field, more particularly to seasoned food field.
Background technology
Thick broad-bean sauce, the fermented product traditional as China, because its nutrient content is high, flavour uniqueness is mellow, from ancient times with
Very high honor is just awarded.Thick broad-bean sauce is the biochemical reaction that complexity is produced by the interphase interaction of various microorganisms
A kind of and fermented flavoring material being brewed.Initial thick broad-bean sauce is the title using beast meat as raw material using meat as made of raw material
For meat pulp, it is referred to as alec by the use of the flesh of fish as raw material.Afterwards with social progress and the development of modern agricultural technology, occur with big
Beans and flour are main production raw material, meanwhile, and it is different according to consumer taste, prepare perfume (or spice) during thick broad-bean sauce is produced
The raw materials such as oil, soya-bean oil, monosodium glutamate, capsicum, so as to add the kind of thick broad-bean sauce.Thick broad-bean sauce has many physiological functions, such as presses down
Cholesterol processed, antitumor, hypotensive, dispel radioactive substance, prevent gastric ulcer, antioxidation etc..Thick broad-bean sauce is due to its taste
Road uniqueness is delicious, nutritious, and physiological function is liked by increasing people extensively, therefore the manufacture craft of thick broad-bean sauce is got over
More widely to be paid close attention to, thick broad-bean sauce is made by traditional-handwork and is converted into batch production batch production, and ensures bean cotyledon
The quality and mouthfeel of sauce are, it is necessary to a set of excellent production technology.
The content of the invention
It is an object of the invention to provide a kind of thick broad-bean sauce production technology, the thick broad-bean sauce gone out by the technique productions is not only kept
Traditional handicraft makes the quality of thick broad-bean sauce, and mouthfeel is more preferably.
The used to achieve the above object technical scheme of the present invention is：A kind of thick broad-bean sauce production technology, including following step
Suddenly：
（1）, immersion, so that without the white heart, it is easily appropriateness into two valves to be pinched with hand in beans；
（2）, boiling, boiling appropriateness soybean it is well-done without rotten, skin of beancurd comes off when being twisted with the fingers with hand, and bean cotyledon is separately advisable；
（3）, noodles served with soy sauce, sesame butter, etc., admix flour；
（4）, combined inoculation, when bean flour batch mixing is cooled to 36-40 DEG C, the sort of quyi is uniformly sprinkling upon to beans, the surface of face batch mixing, turned
It is sufficiently mixed it；
（5）, cultivate koji-making, the material that will be connected kind is sent into Quchi, 36-40 hours koji-making time, 31-35 DEG C of temperature；
（6）, unstrained spirits processed enter pond, admix salt solution while blanking；
（7）, fermentation, do not made rake during fermentation once every 3-5 days；
（8）, sterilizing, ripe sauce is heated to 70-80 DEG C, stops heating, and insulation maintains 30-40 minutes.
The step（1）In, immersion 12-16 hours in winter, spring and autumn immersion 10-12 hours, immersion 8-12 hours summer.
The step（5）In, the material for cultivating maturation was sent into the time of circulating pool no more than 50 minutes.
The step（6）In, the concentration of salt solution should be controlled in 13%-15%.
The step（6）In, the material for cultivating maturation is sent into circulating pool, and blanking was rapid, no more than 40 minutes.
The thick broad-bean sauce production technology of the present invention, on the basis of traditional manufacturing technique, time, material quantity to links
Strictly controlled etc. parameter, it is achieved thereby that factorial praluction, and the quality of thick broad-bean sauce is ensure that, optimize nutritional ingredient
And mouthfeel.
Embodiment
The thick broad-bean sauce production technology of the present invention, comprises the following steps：
（1）, immersion, so that without the white heart, it is easily appropriateness into two valves to be pinched with hand in beans, immersion 12-16 hours in winter, spring and autumn immersion
10-12 hours, immersion 8-12 hours summer.
（2）, boiling, boiling appropriateness soybean it is well-done without rotten, skin of beancurd comes off when being twisted with the fingers with hand, and bean cotyledon is separately advisable.
（3）, noodles served with soy sauce, sesame butter, etc., admix flour.
（4）, combined inoculation, when bean flour batch mixing is cooled to 36-40 DEG C, the sort of quyi is uniformly sprinkling upon to beans, the surface of face batch mixing,
Turning is sufficiently mixed it.
（5）, cultivate koji-making, the material that will be connected kind is sent into Quchi, and the material that will be connected kind is sent into Quchi, and it is fast to enter pond,
Time is no more than 30 minutes, 36-40 hours koji-making time, 31-35 DEG C of temperature；Excellent strain is the key of koji-making, and koji-making
An important factor for temperature and the water activity of material are microbial reproductions.If temperature is too high, material moisture loss is fast, in producing enzyme rank
Section early stage material is just dry, and then causes into that inulinase system is not complete, and enzyme activity is relatively low, and koji-making effect is undesirable.If excess moisture, easily
Miscellaneous bacteria is grown, sauce curly hair sticks：If hypohydration, aspergillus oryzae spore growth is not plentiful, is unfavorable for the generation of enzyme, can influence sauce product
Flavor.
（6）, unstrained spirits processed enter pond, the material for cultivating maturation is sent into circulating pool, and blanking is rapid, no more than 50 minutes, prevent material heap
Product overlong time and heat up, influence into Qu Zhiliang, admix salt solution while blanking, the concentration of salt solution should be controlled in 13%-15%, example
Such as in the fermentation process of soybean broad bean paste, the concentration of salt solution should be controlled in 14%-15%.Certain density salt can suppress miscellaneous
Bacteria growing, prevent that sauce product are putrid and deteriorated and assign sauce product certain saline taste；And sodium ion can be with the amino acid reaction in sauce product
Amino acid sodium of the generation with delicate flavour.If brine concentration is relatively low, paste flavor, delicate flavour do not protrude, and sauce product easily turn sour, mildewed；If
Brine concentration is too high, then taste is over-salty, also influences its flavor.
（7）, fermentation, do not made rake during fermentation once every 3-5 days.
（8）, sterilizing, ripe sauce is heated to 70-80 DEG C, stops heating, and insulation maintains 30-40 minutes.
Organoleptic indicator：Color and luster：The crimson color of sauce body or bronzing, bright-coloured, glossy, surface allows have amount of grease precipitation；
Fragrance：There is the ester fragrance of strong paste flavor taste and fragrance；Flavour：It is delicious mellow, salty comfortable mouth；State：Sticky appropriateness, without miscellaneous
Matter, material matter is uniform, and sticky moderate, emulsifying effectiveness is good.
Physical and chemical index：Solid content：Red yeast rice broad bean butter with mushroom（%）≥30；Sanitary index；Salt（In terms of NaCl）
7%-12.5%；Arsenic（In terms of Sn）mg/kg≤0.5；Lead（In terms of Pb）mg/kg≤1.0.
Microbiological indicator：Coliform MPN/dL≤30；Pathogenic bacteria（Mean pathogenic entero becteria）It must not detect [11].Health refers to
Mark：Meet GB2718-81《Sauce sanitary standard》.
The present invention is described by embodiment, and those skilled in the art know, is not departing from the spirit of the present invention
In the case of scope, various changes or equivalence replacement can be carried out to these features and embodiment.In addition, in the religion of the present invention
Lead down, these features and embodiment can be modified to adapt to the essence of particular situation and material without departing from the present invention
God and scope.Therefore, the present invention is not limited to the particular embodiment disclosed, and falls with claims hereof
In the range of embodiment belong to protection scope of the present invention.
Claims (5)
- A kind of 1. thick broad-bean sauce production technology, it is characterised in that：Comprise the following steps：（1）, immersion, so that without the white heart, it is easily appropriateness into two valves to be pinched with hand in beans；（2）, boiling, boiling appropriateness soybean it is well-done without rotten, skin of beancurd comes off when being twisted with the fingers with hand, and bean cotyledon is separately advisable；（3）, noodles served with soy sauce, sesame butter, etc., admix flour；（4）, combined inoculation, when bean flour batch mixing is cooled to 36-40 DEG C, the sort of quyi is uniformly sprinkling upon to beans, the surface of face batch mixing, turned It is sufficiently mixed it；（5）, cultivate koji-making, the material that will be connected kind is sent into Quchi, 36-40 hours koji-making time, 31-35 DEG C of temperature；（6）, unstrained spirits processed enter pond, admix salt solution while blanking；（7）, fermentation, do not made rake during fermentation once every 3-5 days；（8）, sterilizing, ripe sauce is heated to 70-80 DEG C, stops heating, and insulation maintains 30-40 minutes.
- A kind of 2. thick broad-bean sauce production technology according to claim 1, it is characterised in that：The step（1）In, winter immersion 12-16 hours, spring and autumn immersion 10-12 hours, immersion 8-12 hours summer.
- A kind of 3. thick broad-bean sauce production technology according to claim 1, it is characterised in that：The step（5）In, culture is ripe Material be sent into circulating pool time be no more than 50 minutes.
- A kind of 4. thick broad-bean sauce production technology according to claim 1, it is characterised in that：The step（6）In, salt solution it is dense Degree should be controlled in 13%-15%.
- A kind of 5. thick broad-bean sauce production technology according to claim 1, it is characterised in that：The step（6）In, culture is ripe Material be sent into circulating pool, blanking was rapid, no more than 40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770265.3A CN107668522A (en) | 2017-08-31 | 2017-08-31 | A kind of thick broad-bean sauce production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710770265.3A CN107668522A (en) | 2017-08-31 | 2017-08-31 | A kind of thick broad-bean sauce production technology |
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| Publication Number | Publication Date |
|---|---|
| CN107668522A true CN107668522A (en) | 2018-02-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710770265.3A Pending CN107668522A (en) | 2017-08-31 | 2017-08-31 | A kind of thick broad-bean sauce production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685031A (en) * | 2018-06-27 | 2018-10-23 | 荆州市皇冠调味品有限公司 | A kind of production technology and thick broad-bean sauce of thick broad-bean sauce |
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|---|---|---|---|---|
| JP2007006765A (en) * | 2005-06-30 | 2007-01-18 | Marukome Kk | Production method of seasoning |
| CN102771753A (en) * | 2011-05-09 | 2012-11-14 | 新沂市龙缘酒业有限公司 | Production method for thick broad-bean sauce |
| CN104397670A (en) * | 2014-12-04 | 2015-03-11 | 滕州市鼎盛酿造有限责任公司 | Technology for quickly fermenting soybean sauce in solar greenhouse |
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN105595191A (en) * | 2015-12-18 | 2016-05-25 | 北京密连顺酱厂 | Temperature-controlled fermentation production method for traditional thick broad-bean sauce process |
| CN105918876A (en) * | 2016-04-30 | 2016-09-07 | 华南理工大学 | Thick broad-bean sauce fermented by mixed pure strains and preparation method thereof |
-
2017
- 2017-08-31 CN CN201710770265.3A patent/CN107668522A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007006765A (en) * | 2005-06-30 | 2007-01-18 | Marukome Kk | Production method of seasoning |
| CN102771753A (en) * | 2011-05-09 | 2012-11-14 | 新沂市龙缘酒业有限公司 | Production method for thick broad-bean sauce |
| CN104397670A (en) * | 2014-12-04 | 2015-03-11 | 滕州市鼎盛酿造有限责任公司 | Technology for quickly fermenting soybean sauce in solar greenhouse |
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
| CN105595191A (en) * | 2015-12-18 | 2016-05-25 | 北京密连顺酱厂 | Temperature-controlled fermentation production method for traditional thick broad-bean sauce process |
| CN105918876A (en) * | 2016-04-30 | 2016-09-07 | 华南理工大学 | Thick broad-bean sauce fermented by mixed pure strains and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 曾学英编著: "《经典豆制品加工工艺与配方》", 31 August 2013, 湖南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108685031A (en) * | 2018-06-27 | 2018-10-23 | 荆州市皇冠调味品有限公司 | A kind of production technology and thick broad-bean sauce of thick broad-bean sauce |
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Application publication date: 20180209 |