CN107712639A - A kind of all sauce technique of solid-state ageing fermented soya bean - Google Patents
A kind of all sauce technique of solid-state ageing fermented soya bean Download PDFInfo
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- CN107712639A CN107712639A CN201710977798.9A CN201710977798A CN107712639A CN 107712639 A CN107712639 A CN 107712639A CN 201710977798 A CN201710977798 A CN 201710977798A CN 107712639 A CN107712639 A CN 107712639A
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- 230000032683 aging Effects 0.000 title claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 60
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 241000228212 Aspergillus Species 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 238000010563 solid-state fermentation Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 29
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- 235000015096 spirit Nutrition 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 239000002054 inoculum Substances 0.000 claims description 8
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- 241000228245 Aspergillus niger Species 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims 1
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- 102000004190 Enzymes Human genes 0.000 abstract description 12
- 108090000790 Enzymes Proteins 0.000 abstract description 12
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- 102000004169 proteins and genes Human genes 0.000 abstract description 6
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- 238000010025 steaming Methods 0.000 description 12
- 235000013339 cereals Nutrition 0.000 description 8
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 7
- 229910001882 dioxygen Inorganic materials 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 240000006439 Aspergillus oryzae Species 0.000 description 6
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- 238000010438 heat treatment Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- -1 amide glutaminate Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
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- 238000006460 hydrolysis reaction Methods 0.000 description 1
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- 235000018553 tannin Nutrition 0.000 description 1
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Classifications
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Polymers & Plastics (AREA)
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- Biotechnology (AREA)
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- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of all sauce technique of solid-state ageing fermented soya bean, using soybean as protein raw material, any starchy material is not added, by to the strict screening of raw material and soaking cooking, employ the growth of aerated koji making and low-salt solid-state fermentation method for aspergillus, the effect of producing enzyme and enzyme creates suitable condition, the protein in soybean and fat is set to have obtained preferable decomposition, the fermented soya bean particle produced is complete, loosely, it is bright in colour, glossy light, paste flavor ester is aromatic strongly fragrant, flavour is delicious, the degree of saltiness is tasty, without bitter taste, and do not add any additive and preservative, considerably increase the nutritive value of fermented soya bean and pure natural flavor.
Description
Technical field
The present invention relates to fermented soya bean manufacture field, more particularly, to be a kind of solid-state ageing fermented soya bean all sauce technique.
Background technology
Fermented soya bean, it is China's traditional zymotic bean product.Earliest record sees Han dynasty Liu Xi《Release name and release diet》In one book,
Fermented soya bean are praised as " five tastes reconcile, and what is needed forms ".Century in Christian era 2 to 5《Cuisine canon》There is the record of " making fermented soya beans, salted or other wise method " in one book.Ancients
Not only fermented soya bean are used to season, and for being used as medicine, it extremely valued.《Chinese book》、《The Records of the Historian》、《Qimin yaoshu》、《Herbal guiding principle
Mesh》Deng there is this record.Therefore fermented soya bean show unique characteristics, and turn into the seasoning good merchantable brand that people are liked.
The traditional processing technology of fermented soya bean is the effect using Mucor, aspergillus and bacterialprotease, and decomposing soya-bean protein matter reaches
When to a certain extent, the methods of adding salt plus wine and drying inhibitory enzyme vigor, delay the process of fermentation, allow one of ripe beans
Divide protein and catabolite to preserve under given conditions, form the fermented food with flavour.
The shortcomings that making fermented soya bean with traditional handicraft is that quality is unstable, enzyme activity is not high, fermentation period is long and production is by season
Section limitation.
The content of the invention
It is an object of the present invention to provide a kind of all sauce technique of solid-state ageing fermented soya bean, comprise the following steps：
A kind of all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：
A. Feedstock treating：By soybean, clean, immersion, boiling, spread out coldness；
B. it is inoculated with koji-making：When soybean after boiling is cooled to 30~35 DEG C, koji is accessed, inoculum concentration is the 0.1 of material quality
~0.3%, it is well mixed, forms material, then material is placed in the Quchi in deep closet and carries out koji-making, obtains into song；
C. unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 50~55 DEG C, added
Salt, the amount of salt is into the 7~9% of Qu Zhiliang, is stirred in 5~10min, must mix salt material；
D. ferment：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals isolating oxygen
Gas, it is placed in fermenting cellar, after fermenting 6~8 months, obtains ripe fermented soya bean；
E. dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 20%~30% to make its water content, filling, sterilization, finished product.
Preferably, the soybean in step A is any one in spring black soya bean, spring soya bean or combination thing.Yin Qipi
Relatively thin, protein content is high, and manufactured fermented soya bean color is black, and particle is loose, moistens slugging, and is not susceptible to the rotten valve of broken skin, and to keep away
Exempt from selection adult soybean, because tannin level glycocide by the hydrolysis and oxidation of enzyme, can produce bitter taste, influence fermented soya bean in its epidermis
Flavour.
Preferably, in step A during soybeans soaking, 35~40 DEG C of water temperature, to flood the ㎝ of raw material 30, soak time is water consumption
1.5~5h, the water content of soybean is 45~50% after immersion.If immersion deficiency, water content is below 40%, to fungus growth and production
Enzyme is unfavorable, and strong soft, the oversoaking that do not relax of the mold particles after fermentation, water content is more than 55%, bent grain overly moist, easily heating
Become sour, the fermented soya bean epidermis after fermentation tarnishes not glossy.
Preferably, the boiling in step A is to use atmospheric cooking, and digestion time is 4~5h.Can so raw material be reached
It is ripe, soft, loose, tack-free, without it is sandwich, have clinker intrinsic color and luster and fragrance, the purpose of boiling is, makes the albumen in raw material
The denaturation of matter appropriateness, being easy to be grown by aspergillus oryzae utilizes, and is decomposed for later enzyme and provide basis；Make the starch in raw material
Absorb water expanded and reach gelatinization degree, and produce a small amount of carbohydrate；The microorganism being attached on raw material can be eliminated, to improve koji-making
Security.
Preferably, the koji in step B for aspergillus oryzae, aspergillus niger any one or combination thing.Mould has
Prolease activity is high, growth and breeding speed is fast, it is strong to miscellaneous bacteria resistance, do not produce the features such as aflatoxin, in addition, aspergillus point
In the enzyme secreted, it is most important that protease, next to that amylase and amide glutaminate enzyme, they decide raw material utilization rate,
The time of sauce unstrained spirits fermenting-ripening and the taste and color and luster of product.
Preferably, 30~35 DEG C, 18~20cm of thickness of feed layer of material product temperature in step B, koji-making time are 42~48h, bent
Room temperature is 25~35 DEG C, and relative humidity is more than 80%.It so can be the optimum condition of growth creation of aspergillus, ensure
The beneficial microbes such as excellent aspergillus are able to abundant growth and breeding, while reduce harmful microbe breeding as far as possible, secrete sauce unstrained spirits
Various enzymes required for fermentation.
Preferably, koji-making 22h is carried out turning over song for the first time in step B, and 36h is turned over song for the second time.Turn over bent mainly loose
Material, increase space, reduction resistance, adjust product temperature, prevent temperature from raising and cause and burn bent or living contaminants, turning over song can carry in good time
High koji-making quality, turning over song can make the spore of germination suppressed too early, and it is bent excessively slow to turn over, and because of material heating burning song or miscellaneous bacteria can be caused dirty
Dye.
Preferably, the fermentation method in step D is low-salt solid-state fermentation method.Low-salt solid-state fermentation method be with defatted soybean,
Wheat bran is raw material, is mixed into solid-state sauce unstrained spirits with salt solution after boiling, Aspergillus koji-making, then it is fermented sauce or fermented soya bean etc. are made, its
Salt content in sauce unstrained spirits is below 10%.
Preferably, the temperature of fermenting cellar is 30~35 DEG C in step D.Breeding for saccharomycete, lactic acid bacteria creates suitable ring
Border.
The present invention provides a kind of all sauce technique of solid-state ageing fermented soya bean, the beneficial effects of the invention are as follows：The present invention is with soybean
For protein raw material, any starchy material is not added, by the strict screening of raw material and soaking cooking, using aerated koji making
Be the growth of aspergillus with low-salt solid-state fermentation, the effect of producing enzyme and enzyme create suitable condition, make protein in soybean with
Starch has obtained preferable decomposition, and the fermented soya bean particle produced is complete, loose, harder, bright in colour, the glossy bright, sauce of quality
Fragrant ester it is aromatic it is strongly fragrant, flavour is delicious, the degree of saltiness is tasty, is 20~30% without bitter taste, moisture, protein content can reach
27.61g/100g, amino acid content can reach 1.6g/100g, and not add any additive and preservative, considerably increase
The nutritive value of fermented soya bean.
Embodiment
With reference to embodiment, all sauce technique of solid-state ageing fermented soya bean provided by the invention is described in detail.
Embodiment 1
A kind of all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：
A. the selection and processing of raw material：Full grains, fresh spring soya bean are selected, is cleaned, soaks 2h with 35 DEG C of warm water, water is to flood
Not having the ㎝ of spring soya bean 30 to be advisable, be dipped into beans and expand without wrinkle, the water content of spring soya bean reaches 45% and is advisable after immersion, picks up and drains,
Atmospheric cooking 4h, boil to beans is thoroughly well cooked but not mushy, interior without giving birth to, the heart, particle are complete, have beany flavour, free from beany flavor, press beans with finger
I.e. rotten, beans is advisable in powdery, after steaming takes the dish out of the pot, is loaded into large bamboo or wicker basket and spreads out coldness naturally；
B. it is inoculated with koji-making：When steaming is cooled to 30 DEG C, aspergillus oryzae is accessed, inoculum concentration is the 0.1% of material quality, is well mixed,
Material is formed, then material is placed in the Quchi in deep closet and carries out koji-making, 30 DEG C, thickness of feed layer 18cm of material product temperature, deep closet
Temperature is 25 DEG C, and relative humidity is 80%, and koji-making 22h is carried out turning over song for the first time, and 36h is turned over song for the second time, and the koji-making time is
42h, obtain into song；
C. unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 50 DEG C, add salt,
The amount of salt is into the 7% of Qu Zhiliang, is stirred in 5min, must mix salt material；
D. ferment：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals isolating oxygen
Gas, it is placed in the fermenting cellar that temperature is 30 DEG C, after fermenting 8 months, obtains ripe fermented soya bean；
E. dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 20% to make its water content, filling, sterilization, finished product.
Embodiment 2
A kind of all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：
A. the selection and processing of raw material：Select full grains, fresh spring soya bean, clean, soak 1.5h with 38 DEG C of warm water, water with
Flooding the ㎝ of spring soya bean 30 is advisable, and is dipped into beans expansion without wrinkle, the water content of spring soya bean reaches 48% and is advisable after immersion, picks up drip
It is dry, atmospheric cooking 4h, boil to beans is thoroughly well cooked but not mushy, interior without giving birth to, the heart, particle are complete, have beany flavour, free from beany flavor, press beans with finger
Grain is rotten, beans is advisable in powdery, after steaming takes the dish out of the pot, is loaded into large bamboo or wicker basket and spreads out coldness naturally；
B. it is inoculated with koji-making：When steaming is cooled to 32 DEG C, aspergillus niger is accessed, inoculum concentration is the 0.2% of material quality, is well mixed,
Material is formed, then material is placed in the Quchi in deep closet and carries out koji-making, 33 DEG C, thickness of feed layer 19cm of material product temperature, deep closet
Temperature is 30 DEG C, and relative humidity is 85%, and koji-making 22h is carried out turning over song for the first time, and 36h is turned over song for the second time, and the koji-making time is
45h, obtain into song；
C. unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 53 DEG C, add salt,
The amount of salt is into the 8% of Qu Zhiliang, is stirred in 8min, must mix salt material；
D. ferment：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals isolating oxygen
Gas, it is placed in the fermenting cellar that temperature is 33 DEG C, after fermenting 7 months, obtains ripe fermented soya bean；
E. dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 25% to make its water content, filling, sterilization, finished product.
Embodiment 3
A kind of all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：
A. the selection and processing of raw material：Full grains, fresh spring black soya bean are selected, is cleaned, soaks 5h with 40 DEG C of warm water, water is to flood
Not having the ㎝ of spring soya bean 30 to be advisable, be dipped into beans and expand without wrinkle, the water content of spring soya bean reaches 50% and is advisable after immersion, picks up and drains,
Atmospheric cooking 5h, boil to beans is thoroughly well cooked but not mushy, interior without giving birth to, the heart, particle are complete, have beany flavour, free from beany flavor, press beans with finger
I.e. rotten, beans is advisable in powdery, after steaming takes the dish out of the pot, is loaded into large bamboo or wicker basket and spreads out coldness naturally；
B. it is inoculated with koji-making：When steaming is cooled to 30 DEG C, aspergillus niger is accessed, inoculum concentration is the 0.2% of material quality, is well mixed,
Material is formed, then material is placed in the Quchi in deep closet and carries out koji-making, 35 DEG C, thickness of feed layer 18cm of material product temperature, deep closet
Temperature is 35 DEG C, and relative humidity is 82%, and koji-making 22h is carried out turning over song for the first time, and 36h is turned over song for the second time, and the koji-making time is
48h, obtain into song；
C. unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 50 DEG C, add salt,
The amount of salt is into the 7% of Qu Zhiliang, is stirred in 10min, must mix salt material；
D. ferment：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals isolating oxygen
Gas, it is placed in the fermenting cellar that temperature is 35 DEG C, after fermenting 8 months, obtains ripe fermented soya bean；
E. dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 30% to make its water content, filling, sterilization, finished product.
Embodiment 4
A kind of all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：
A. the selection and processing of raw material：Full grains, fresh spring black soya bean are selected, is cleaned, soaks 3h with 40 DEG C of warm water, water is to flood
Not having the ㎝ of spring black soya bean 30 to be advisable, be dipped into beans and expand without wrinkle, the water content of spring black soya bean reaches 50% and is advisable after immersion, picks up and drains,
Atmospheric cooking 5h, boil to beans is thoroughly well cooked but not mushy, interior without giving birth to, the heart, particle are complete, have beany flavour, free from beany flavor, press beans with finger
I.e. rotten, beans is advisable in powdery, after steaming takes the dish out of the pot, is loaded into large bamboo or wicker basket and spreads out coldness naturally；
B. it is inoculated with koji-making：When steaming is cooled to 35 DEG C, aspergillus oryzae is accessed, inoculum concentration is the 0.1% of material quality, is well mixed,
Material is formed, then material is placed in the Quchi in deep closet and carries out koji-making, 32 DEG C, thickness of feed layer 20cm of material product temperature, deep closet
Temperature is 30 DEG C, and relative humidity is 85%, and koji-making 22h is carried out turning over song for the first time, and 36h is turned over song for the second time, and the koji-making time is
42h, obtain into song；
C. unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 50 DEG C, add salt,
The amount of salt is into the 7% of Qu Zhiliang, is stirred in 5min, must mix salt material；
D. ferment：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals isolating oxygen
Gas, it is placed in the fermenting cellar that temperature is 30 DEG C, after fermenting 6 months, obtains ripe fermented soya bean；
E. dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 20% to make its water content, filling, sterilization, finished product.
Embodiment 5
A kind of all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：
A. the selection and processing of raw material：Full grains, fresh spring soya bean, spring black soya bean are selected, is cleaned, is soaked with 38 DEG C of warm water
4h, water is to flood spring soya bean, the ㎝ of spring black soya bean 30 is advisable, and is dipped into beans expansion without wrinkle, spring soya bean after immersion, spring black soya bean it is aqueous
Amount, which reaches 48%, to be advisable, and picks up and drains, atmospheric cooking 4.5h, boils to beans is thoroughly well cooked but not mushy, interior without giving birth to, the heart, particle are complete, have beans fragrant
Taste, free from beany flavor, with finger press beans be rotten, beans is advisable in powdery, after steaming takes the dish out of the pot, be loaded into large bamboo or wicker basket and spread out coldness naturally；
B. it is inoculated with koji-making：When steaming is cooled to 33 DEG C, access aspergillus oryzae, aspergillus niger, inoculum concentration is respectively material quality
0.1%th, 0.2%, it is well mixed, forms material, then material is placed in the Quchi in deep closet and carries out koji-making, material product temperature 30
DEG C, thickness of feed layer 19cm, deep closet temperature is 28 DEG C, and 80%, koji-making 22h carries out turning over song for the first time relative humidity, and 36h carries out the
Secondary to turn over song, the koji-making time is 45h, obtains into song；
C. unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 53 DEG C, add salt,
The amount of salt is into the 8% of Qu Zhiliang, is stirred in 8min, must mix salt material；
D. ferment：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals isolating oxygen
Gas, it is placed in the fermenting cellar that temperature is 32 DEG C, after fermenting 7 months, obtains ripe fermented soya bean；
E. dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 25% to make its water content, filling, sterilization, finished product.
Embodiment 6
A kind of all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：
A. the selection and processing of raw material：Full grains, fresh spring soya bean, spring black soya bean are selected, is cleaned, is soaked with 40 DEG C of warm water
1.5h, water is to flood spring soya bean, the ㎝ of spring black soya bean 30 is advisable, and is dipped into beans expansion without wrinkle, and spring soya bean after immersion, spring black soya bean contain
Water reaches 50% and is advisable, and picks up and drains, atmospheric cooking 4h, boils to beans is thoroughly well cooked but not mushy, interior without giving birth to, the heart, particle are complete, have beans fragrant
Taste, free from beany flavor, with finger press beans be rotten, beans is advisable in powdery, after steaming takes the dish out of the pot, be loaded into large bamboo or wicker basket and spread out coldness naturally；
B. it is inoculated with koji-making：When steaming is cooled to 35 DEG C, aspergillus oryzae is accessed, inoculum concentration is the 0.3% of material quality, is well mixed,
Material is formed, then material is placed in the Quchi in deep closet and carries out koji-making, 32 DEG C, thickness of feed layer 20cm of material product temperature, deep closet
Temperature is 30 DEG C, and relative humidity is 85%, and koji-making 22h is carried out turning over song for the first time, and 36h is turned over song for the second time, and the koji-making time is
48h, obtain into song；
C. unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 55 DEG C, add salt,
The amount of salt is into the 9% of Qu Zhiliang, is stirred in 10min, must mix salt material；
D. ferment：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals isolating oxygen
Gas, it is placed in the fermenting cellar that temperature is 35 DEG C, after fermenting 8 months, obtains ripe fermented soya bean；
E. dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 30% to make its water content, filling, sterilization, finished product.
Embodiment described above, it is the present invention more preferably embodiment, those skilled in the art is at this
The usual variations and alternatives carried out in the range of inventive technique scheme should all include within the scope of the present invention.
Claims (9)
- A kind of 1. all sauce technique of solid-state ageing fermented soya bean, it is characterised in that：Comprise the following steps：Feedstock treating：By soybean, clean, immersion, boiling, spread out coldness；It is inoculated with koji-making：When soybean after boiling is cooled to 30~35 DEG C, access koji, inoculum concentration for material quality 0.1~ 0.3%, it is well mixed, forms material, then material is placed in the Quchi in deep closet and carries out koji-making, obtains into song；Unstrained spirits processed：It will be placed in into song in pond and wash away aspergillus spore, and picked up and drain, and then be accumulated and be warming up to 50~55 DEG C, and add food Salt, the amount of salt is into the 7~9% of Qu Zhiliang, is stirred in 5~10min, must mix salt material；Fermentation：Jar fermenter sterilization is dried, and will be mixed salt material and is put into jar fermenter, one layer of salt of lid on material, seals starvation, It is placed in fermenting cellar, after fermenting 6~8 months, obtains ripe fermented soya bean；Dry in the air fermented soya beans, salted or other wise finished product：Ripe fermented soya bean are dried, it is 20%~30% to make its water content, filling, sterilization, finished product.
- 2. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：Soybean in step A is black for the spring Any one in beans, spring soya bean or combination thing.
- 3. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：In step A during soybeans soaking, water 35~40 DEG C of temperature, for water consumption to flood the ㎝ of raw material 30, soak time be 1.5~5h, after immersion the water content of soybean for 45~ 50%。
- 4. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：Boiling in step A is to use Atmospheric cooking, digestion time are 4~5h.
- 5. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：Koji in step B is meter Qu Mould, aspergillus niger any one or combination thing.
- 6. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：Material product temperature 30 in step B~ 35 DEG C, 18~20cm of thickness of feed layer, the koji-making time is 42~48h, and deep closet temperature is 25~35 DEG C, and relative humidity is more than 80%.
- 7. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：Koji-making 22h carries out the in step B Song is once turned over, 36h is turned over song for the second time.
- 8. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：Fermentation method in step D is Low-salt solid-state fermentation method.
- 9. all sauce technique of solid-state ageing fermented soya bean according to claim 1, it is characterised in that：The temperature of fermenting cellar in step D For 30~35 DEG C.
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| CN111920011A (en) * | 2020-06-18 | 2020-11-13 | 贵州省盘州市大生堂旅游食品开发有限公司 | Production process for processing fermented soya beans by using traditional Chinese medicines |
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