CN107981219B - 一种蚕豆瓣酱制备方法 - Google Patents
一种蚕豆瓣酱制备方法 Download PDFInfo
- Publication number
- CN107981219B CN107981219B CN201810008686.7A CN201810008686A CN107981219B CN 107981219 B CN107981219 B CN 107981219B CN 201810008686 A CN201810008686 A CN 201810008686A CN 107981219 B CN107981219 B CN 107981219B
- Authority
- CN
- China
- Prior art keywords
- bean
- broad
- garlic
- parts
- pickled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000010749 Vicia faba Nutrition 0.000 title claims abstract description 68
- 240000006677 Vicia faba Species 0.000 title claims abstract description 68
- 235000002098 Vicia faba var. major Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 95
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 86
- 235000015067 sauces Nutrition 0.000 claims abstract description 48
- 240000002234 Allium sativum Species 0.000 claims abstract description 43
- 235000004611 garlic Nutrition 0.000 claims abstract description 43
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 42
- 238000005554 pickling Methods 0.000 claims abstract description 42
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 22
- 239000004615 ingredient Substances 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 16
- 239000012535 impurity Substances 0.000 claims abstract description 14
- 235000000832 Ayote Nutrition 0.000 claims abstract description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 9
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 9
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 8
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 7
- 244000227633 Ocotea pretiosa Species 0.000 claims abstract description 6
- 235000004263 Ocotea pretiosa Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 42
- 241000234314 Zingiber Species 0.000 claims description 37
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 37
- 235000008397 ginger Nutrition 0.000 claims description 37
- 239000003921 oil Substances 0.000 claims description 27
- 235000019198 oils Nutrition 0.000 claims description 27
- 235000014347 soups Nutrition 0.000 claims description 26
- 244000291564 Allium cepa Species 0.000 claims description 25
- 241000219977 Vigna Species 0.000 claims description 23
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 23
- 235000002566 Capsicum Nutrition 0.000 claims description 22
- 238000007789 sealing Methods 0.000 claims description 19
- 239000006002 Pepper Substances 0.000 claims description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims description 16
- 240000003889 Piper guineense Species 0.000 claims description 16
- 235000017804 Piper guineense Nutrition 0.000 claims description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 244000013123 dwarf bean Species 0.000 claims description 8
- 235000021331 green beans Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 240000004528 Catalpa ovata Species 0.000 claims description 7
- 235000010005 Catalpa ovata Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 241000159443 Myrcia Species 0.000 claims description 6
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
- 229910052737 gold Inorganic materials 0.000 claims description 6
- 239000010931 gold Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 244000042314 Vigna unguiculata Species 0.000 claims description 4
- 235000010722 Vigna unguiculata Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 2
- 241000758706 Piperaceae Species 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 244000005700 microbiome Species 0.000 abstract description 7
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 239000008187 granular material Substances 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 239000000919 ceramic Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241001483108 Cinnamomum longipaniculatum Species 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000007664 blowing Methods 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000723422 Catalpa Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明提供一种蚕豆瓣酱制备方法,包括以下步骤:A使干豆瓣得到蚕豆瓣;B、用春阳皮、紫树皮、茴香、水熬制成汤汁浇盖;C、将黄金叶、油樟叶、香叶、南瓜叶分层覆盖后初次发酵;D、去香霉灰、去杂;E加入盐、酱油进行二次发酵;F、加入辣椒、山萘及三次发酵配料进行三次发酵;G另制腌制主料;H、将三次发酵豆瓣、腌制主料,酱油、蒜等混合均匀;I、制备辣椒油,并将其与步骤H所得混合料混合均匀,即得。本发明能有效控制多次自然发酵产生的异味,减少水分流失,促进微生物充分反应,产品色泽鲜亮,酱香浓郁。
Description
技术领域
本发明涉及食品发酵加工领域,具体涉及一种蚕豆瓣酱制备方法。
技术背景
豆瓣酱是由各种微生物相互作用,产生复杂生化反应而酿造出来的一种发酵红褐色调味料,它是由蚕豆、曲子和盐做成的。豆瓣酱味道鲜美,含有蛋白质、脂肪、维生素、钙、磷、铁等,其中富含的优质蛋白质,烹饪时可增加菜品的营养价值,使菜品呈现出更加鲜美的滋味,有开胃助食的功效。
目前,许多生产厂家都只顾追求效益,减弱了对产品质量、风味的把控,使得许多豆瓣产品风味趋于平淡,甚至造成营养流失。
发明内容
本发明所要解决的技术问题是:提供一种蚕豆瓣酱制备方法,能有效控制多次自然发酵产生的异味,减少水分流失,促进黄霉菌、米曲霉菌、乳酸菌等食用微生物充分发酵反应,产品色泽鲜亮,酱香浓郁。
为解决上述技术问题,本发明提供了以下技术方案:
一种蚕豆瓣酱制备方法,包括以下步骤:
A将干蚕豆用水浸泡,破瓣去皮,得蚕豆瓣备用;
B将春阳皮、梓树皮、茴香、水熬制成汤汁,将汤汁与蚕豆瓣、食用盐、酱油搅拌均匀,得汤汁混合豆瓣;
C将所述的汤汁混合豆瓣摊开,将黄金叶、油樟叶、香叶、南瓜叶依次分层覆盖在摊开的汤汁混合豆瓣上,在25~30℃条件下自然发酵12~18d,得初次发酵豆瓣;
D将所述的初次发酵豆瓣在温度25~35℃条件下晾晒6~8h,其后除去豆瓣上面的香霉灰,晾晒后去除杂质,得无杂霉豆瓣;
E将所述无杂霉豆瓣加入盐、酱油,混合均匀后在20~30℃的条件下自然发酵7~10d,得二次发酵豆瓣;
F向所述二次发酵豆瓣中加入辣椒、山萘及三次发酵配料,混合均匀后密封、发酵,得三次发酵豆瓣;
G将豇豆、豆角、大蒜、姜、团葱分别与腌制配料搅拌均匀后分别进行密封腌制,得到腌制主料;
H将所述三次发酵豆瓣、所述腌制主料混合,其后加入酱油、蒜、姜、花椒、味精、糖混合均匀,得豆瓣混合料;
I制备辣椒油,将所述豆瓣混合料与所述辣椒油混合均匀,即得。
对蚕豆浸泡破瓣后,用黄金叶、油樟叶、香叶、南瓜叶层层覆盖在蚕豆瓣表面,可有效保持胡豆的发酵温度,让植物的香味慢慢渗透到胡豆中,并将温度保持在25~30℃,同时减少水分流失,促进发酵,使其产生黄霉菌、米曲霉菌、乳酸菌等食用微生物及营养物质。
作为优选,所述步骤B中的春阳皮、梓树皮、茴香、水的质量比例为1~4:1~4:1~4:60~150。
通过将春阳皮、梓树皮、茴香与水熬制成汤汁再与豆瓣混合均匀,比现代曲精锅炉发酵更健康,更绿色,且使每颗胡豆瓣沾上汤汁,口感更香醇,春阳皮、梓树皮、茴香按照一定比例组合,在复杂的发酵过程中,在微生物的作用下,使蚕豆瓣充分吸收香辛料的香气,使多种成分融合协调,形成自然独特而醇厚的滋气味,若仅仅使用春阳皮、梓树皮、茴香中的一种香料作为调味料,容易造成串味,甚至喧宾夺主,抢去发酵香味。
作为优选,所述步骤F中的辣椒、山萘的质量比例为45~75:0.6~1.4。
作为优选,所述步骤F中的辣椒、山萘为经过腌制的辣椒、山萘。
作为优选,所述步骤F中的腌制的辣椒、山萘是将新鲜辣椒、新鲜山萘清洗、去杂、切碎,分别加入盐搅拌均匀,密封腌制5~8d。
通过将新鲜辣椒、新鲜山萘进行腌制处理,让食盐渗入食物细胞组织内,降低它们的水分活度,提高它们的渗透压,借以有选择地控制微生物的活动和发酵,抑制腐败菌的生长,从而防止食品腐败变质,保持它们的食用品质,同时使蔬果组织软化,以保存可溶性细胞内容物之风味。
作为优选,所述步骤G中的豇豆、豆角为经过预处理后的豇豆、豆角,所述预处理的过程为:将新鲜豇豆、新鲜豆角分别切断,每段长3~6cm,其后分别在在20~30℃条件下晾晒至含水量为60~70%,其后分别进行清洗即可。
作为优选,所述步骤G中的大蒜、姜、团葱为预处理后的大蒜、姜、团葱,所述预处理的过程为:将新鲜大蒜、新鲜姜、新鲜团葱分别清洗、去皮、切蒂,其后加入盐搅拌均匀后分别密封腌制4~10d,其后分别沥干即可。
作为优选,所述腌制配料为盐、蒜、花椒、糖、油辣椒中的一种或多种。
作为优选,所述步骤H中,按质量份计,包括:三次发酵豆瓣80~120份,腌制主料30~48份、酱油17~21份、蒜2~4份、姜1~3份、花椒0.5~1.5份、味精0.5~1份、糖0.8~2份,其中所述腌制主料包括:腌制后的大蒜8~12份、腌制后的团葱8~12份、腌制后的姜8~12份、腌制后的豇豆3~6份、腌制后的豆角3~6份。
作为优选,所述步骤I中的辣椒油的制备过程包括:将加热后的食用油降温至110~130℃后浇盖淹没干辣椒面,并浸泡24~48h。
通过将豇豆、豆角、大蒜、姜和团葱分别进行腌制,并加入腌制配料充分发酵,将产生糖分、有机酸、氨基酸、醇类及酯类,酿成腌渍物特有的风味,牢牢锁住营养。
通过经过三次自然发酵,第一次发酵产生多种有益菌群产品,保证豆瓣含有满足人体所需的维生素C、铜、铁、锌、锰等多种微量元素;第二次自然发酵使豆瓣质地更加柔软,增加其独特酱香味;第三次发酵提升豆瓣的口感风味,麻辣鲜香,回味无穷,具有健脾强胃、驱风出息、驱风除湿等特点。
本发明不同的配料在不同的发酵过程中加入,不仅使最终得到的蚕豆瓣酱在味道上层次丰富且均一和谐,同时可使蚕豆瓣酱中不同配料具有不同的发酵程度,对产品整体味道具有良好的调配作用,并通过配料在不同阶段对主料或主料与配料的混合整体的影响,如在多次发酵过程中区别性地加入盐、酱油、其它蔬菜配料等,可使得主料在不同的发酵过程中失水率不同,整体营养物质总量不同,对微生物的生长促进效果不同等,以此实现在不同阶段对蚕豆瓣酱的发酵程度和发酵效果等的调整和控制。
所述F步骤的三次发酵配料为大蒜、姜。
所述油辣椒是将110℃~130℃的热油浇淋在干辣椒表面后,形成的辣椒。
本发明具有有益效果:
(1)本发明成批生产腌制成品贮藏期长,能牢牢锁住营养成分,保持酱香浓郁,让人回味无穷;
(2)本发明采用黄金叶、油樟叶、香叶、南瓜叶为天然绿色植物,为发酵反应补加水分,有助于提高豆瓣的风味和质量;
(3)本发明采用黄金叶、油樟叶、香叶、南瓜含有丰富的氨基酸和葡萄糖,氨基酸和葡萄糖能够有效促进羰氨缩合,提高豆瓣完成酶促褐变反应,大大提高了豆瓣子的色泽,并加快了豆瓣子成熟的速度,提高了生产效率。
(4)本发明将黄金叶放在最下层与豆瓣充分接触,保证其营养成分充分渗入豆瓣内,其所含有的茶多酚具有较好的抗氧化性,可以有效起到保护色泽的作用,更重要的是具有抑菌作用,如其后二次、三次自然发酵会受到葡萄球菌、大肠杆菌、枯草杆菌污染,通过茶多酚可以抑制杂菌的生成,保证米曲霉菌、乳酸菌、酵母菌等食用菌的优势生长,提高了发酵效率,同时克服了多次自然发酵容易产生异味的缺点;
(5)本发明在初次发酵和二次发酵中增加了酱油的加入,酱油内具有的丰富植物性蛋白质,其中蛋白质经曲霉的蛋白酶、酞酶、谷氨酰胺酶作用后,水解生成多种游离氨基酸,谷氨酸含量尤其高,赋予了豆瓣特别的鲜味及发酵后的酱香味;
(6)本发明方案原料健康、绿色,无添加剂,利用自然分解物提供发酵所需物质,提高工艺效率。
具体实施方式
下面通过具体实施例子对本发明做进一步的详细描述。
实施例1:
一种蚕豆瓣酱制备方法,包括以下步骤:
A将颗粒饱满的干蚕豆用清水浸泡1天,待胡豆泡涨,捞起沥水,破瓣去皮,装好,得蚕豆瓣备用;
B将春阳皮、梓树皮、茴香粒、水按质量比例为1:1:1:60投入容器内熬制成汤汁,将汤汁与蚕豆瓣、食用盐、酱油一同投入搅拌锅中搅拌均匀,得汤汁混合豆瓣;
C将所述的汤汁混合豆瓣用簸箕摊开,再将黄金叶、油樟叶、香叶、南瓜叶依次分层覆盖在摊开的汤汁混合豆瓣上,放入发酵池中在温度为30℃条件下自然发酵18d,得初次发酵豆瓣;
D将所述的初次发酵豆瓣在温度35℃下晾晒6h,用手式风车吹祛发酵豆瓣上面的香霉灰,并人工筛选出杂质,得无杂霉豆瓣;
E将无杂霉豆瓣放入搅拌池,向搅拌池加入食用腌制盐、酱油,人工搅拌均匀后再装入腌制池,在20℃的条件下自然发酵10d,得二次发酵豆瓣;
F将所述二次发酵豆瓣再次投入搅拌池,选用新鲜辣椒、新鲜山萘进行清洗、去杂、切碎,分别加入盐搅拌均匀,密封腌制5d,再将辣椒、山萘粒、大蒜泥、生姜粒按质量比例为45:0.6:1:1投入搅拌池,经人工搅拌均匀后装入陶瓷缸密封、发酵,得三次发酵豆瓣;
G将新鲜豇豆、新鲜豆角分别切段,每段长6cm,其后分别在30℃条件下晾晒至含水量为60%,其后分别进行清洗,得预处理后的豇豆、豆角;将新鲜大蒜、新鲜姜、新鲜团葱分别清洗、去皮、切蒂,其后加入盐搅拌均匀后分别密封腌制4d,其后分别沥干,得预处理后的大蒜、姜、团葱;将预处理后的豇豆、豆角、大蒜、姜、团葱投入容器,再加入腌制配料(即盐、蒜、花椒、糖、油辣椒)搅拌均匀,再一同装入大陶瓷缸密封后腌制,得腌制主料;
H将12kg三次发酵豆瓣与4.8kg腌制主料(即1.2kg腌制好的大蒜、1.2kg腌制后的团葱、1.2kg腌制后的生姜、0.6kg腌制后的豇豆、0.6kg腌制后的豆角)混合,其后加入1.7kg酱油、0.4kg蒜泥、0.3kg生姜粒、0.05kg花椒粉、0.05kg味精、0.08kg白砂糖混合均匀,得豆瓣混合料;
I将干辣椒面放入容器中,再将食用菜油倒入锅内加热至无泡冒、无青烟既关火,待油温降至140℃后浇盖淹没干辣椒面,浸泡40h,得辣椒油,将所述豆瓣混合料与所述辣椒油混合均匀,即得。
实施例2:
一种蚕豆瓣酱制备方法,包括以下步骤:
A将颗粒饱满的干蚕豆用清水浸泡3天,待胡豆泡涨,捞起沥水,破瓣去皮,装好,得蚕豆瓣备用;
B将春阳皮、梓树皮、茴香粒、水按质量比例为4:4:4:150投入容器内熬制成汤汁,将汤汁与蚕豆瓣、食用盐、酱油一同投入搅拌锅中搅拌均匀,得汤汁混合豆瓣;
C将所述的汤汁混合豆瓣用簸箕摊开,再将黄金叶、油樟叶、香叶、南瓜叶依次分层覆盖在摊开的汤汁混合豆瓣上,放入发酵池中在温度为25℃的条件下自然发酵12d,得初次发酵豆瓣;
D将所述的初次发酵豆瓣在温度25℃下晾晒8h,用手式风车吹祛发酵豆瓣上面的香霉灰,并人工筛选出杂质,得无杂霉豆瓣;
E将无杂霉豆瓣放入搅拌池,向搅拌池加入食用腌制盐、酱油,人工搅拌均匀后再装入腌制池,在30℃的条件下自然发酵7d,得二次发酵豆瓣;
F将所述二次发酵豆瓣再次投入搅拌池,选用新鲜辣椒、新鲜山萘进行清洗、去杂、切碎,分别加入盐搅拌均匀,密封腌制8d,再将辣椒、山萘粒、大蒜泥、生姜粒按质量比例为75:1.4:1:1投入搅拌池,经人工搅拌均匀后装入陶瓷缸密封、发酵,得三次发酵豆瓣;
G将新鲜豇豆、新鲜豆角分别切段,每段长3cm,其后分别在20℃条件下晾晒至含水量为70%,其后分别进行清洗,得预处理后的豇豆、豆角;将新鲜大蒜、新鲜姜、新鲜团葱分别清洗、去皮、切蒂,其后加入盐搅拌均匀后分别密封腌制10d,其后分别沥干,得预处理后的大蒜、姜、团葱;将预处理后的豇豆、豆角、大蒜、姜、团葱投入容器,再加入腌制配料(即盐、蒜、糖、油辣椒)搅拌均匀,再一同装入大陶瓷缸密封后腌制,得腌制主料;
H将8kg三次发酵豆瓣与3kg腌制主料(即0.8kg腌制好的大蒜、0.8kg腌制后的团葱、0.8kg腌制后的生姜、0.3kg腌制后的豇豆、0.3kg腌制后的豆角)混合,其后加入2.1kg酱油、0.2kg蒜泥、0.1kg生姜粒、0.15kg花椒粉、0.1kg味精、0.2kg白砂糖混合均匀,得豆瓣混合料;
I将干辣椒面放入容器中,再将食用菜油倒入锅内加热至无泡冒、无青烟既关火,待油温降至120℃后浇盖淹没干辣椒面,浸泡45h,得辣椒油,将所述豆瓣混合料与所述辣椒油后混合均匀,即得。
实施例3:
一种蚕豆瓣酱制备方法,包括以下步骤:
A将颗粒饱满的干蚕豆用清水浸泡2天,待胡豆泡涨,捞起沥水,破瓣去皮,装好,得蚕豆瓣备用;
B将春阳皮、梓树皮、茴香粒、水按质量比例为3:3:3:100投入容器内熬制成汤汁,将汤汁与蚕豆瓣、食用盐、酱油一同投入搅拌锅中搅拌均匀,得汤汁混合豆瓣;
C将所述的汤汁混合豆瓣用簸箕摊开,再将黄金叶、油樟叶、香叶、南瓜叶依次分层覆盖在摊开的汤汁混合豆瓣上,放入发酵池中在温度为27.5℃条件下自然发酵15d,得初次发酵豆瓣;
D将所述的初次发酵豆瓣在温度30℃下晾晒7h,用手式风车吹祛发酵豆瓣上面的香霉灰,并人工筛选出杂质,得无杂霉豆瓣;
E将无杂霉豆瓣放入搅拌池,向搅拌池加入食用腌制盐、酱油,人工搅拌均匀后再装入腌制池,在26℃的条件下自然发酵8d,得二次发酵豆瓣;
F将所述二次发酵豆瓣再次投入搅拌池,选用新鲜辣椒、新鲜山萘进行清洗、去杂、切碎,分别加入盐搅拌均匀,密封腌制6d,再将辣椒、山萘粒、大蒜泥、生姜粒按质量比例为60:1:1:1投入搅拌池,经人工搅拌均匀后装入陶瓷缸密封、发酵,得三次发酵豆瓣;
G将新鲜豇豆、新鲜豆角分别切段,每段长4cm,其后分别在26℃条件下晾晒至含水量为66%,其后分别进行清洗,得预处理后的豇豆、豆角;将新鲜大蒜、新鲜姜、新鲜团葱分别清洗、去皮、切蒂,其后加入盐搅拌均匀后分别密封腌制7d,其后分别沥干,得预处理后的大蒜、姜、团葱;将预处理后的豇豆、豆角、大蒜、姜、团葱投入容器,再加入腌制配料(即盐、蒜、花椒、油辣椒)搅拌均匀,再一同装入大陶瓷缸密封后腌制,得腌制主料;
H将10kg三次发酵豆瓣与4kg腌制主料(即1kg腌制好的大蒜、1kg腌制后的团葱、1kg腌制后的生姜、0.5kg腌制后的豇豆、0.5kg腌制后的豆角)混合,其后加入2kg酱油、0.3kg蒜泥、0.2kg生姜粒、0.1kg花椒粉、0.6kg味精、0.1kg白砂糖混合均匀,得豆瓣混合料;
I将干辣椒面放入容器中,再将食用菜油倒入锅内加热至无泡冒、无青烟既关火,待油温降至130℃后浇盖淹没干辣椒面,浸泡36h,得辣椒油,将所述豆瓣混合料与所述辣椒油后混合均匀,即得。
所述步骤G中的大蒜、姜、团葱分别进行预处理是将新鲜大蒜、新鲜姜、新鲜团葱分别清洗、去皮、切蒂投入容器,加入盐搅拌均匀后分别密封腌制8d,再沥掉容器内的水分。
由实施例1~3得到的蚕豆瓣酱从色泽、香味、气味、滋味、组织形态、口感等各方面均明显优于市售同类香辣酱。味觉是咸而鲜,具微弱的甜味,且鲜辣味十足,具有醇和弱酸味,不苦,各种主料、配料香味和谐,无杂菌异味,颜色油亮特点突出,风味独特。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种蚕豆瓣酱制备方法,其特征在于,包括以下步骤:
A将干蚕豆用水浸泡,破瓣去皮,得蚕豆瓣备用;
B将春阳皮、梓树皮、茴香、水熬制成汤汁,将汤汁与蚕豆瓣、食用盐、酱油搅拌均匀,得汤汁混合豆瓣;
C将所述的汤汁混合豆瓣摊开,将黄金叶、油樟叶、香叶、南瓜叶依次分层覆盖在摊开的汤汁混合豆瓣上,在25~30℃条件下自然发酵12~18d,得初次发酵豆瓣;
D将所述的初次发酵豆瓣在温度25~35℃条件下晾晒6~8h,其后除去豆瓣上面的香霉灰,晾晒后去除杂质,得无杂霉豆瓣;
E将所述无杂霉豆瓣加入盐、酱油,混合均匀后在20~30℃的条件下自然发酵7~10d,得二次发酵豆瓣;
F向所述二次发酵豆瓣中加入辣椒、山萘及三次发酵配料,混合均匀后密封、发酵,得三次发酵豆瓣;
G将豇豆、豆角、大蒜、姜、团葱分别与腌制配料搅拌均匀后分别进行密封腌制,得到腌制主料;
H将所述三次发酵豆瓣、所述腌制主料混合,其后加入酱油、蒜、姜、花椒、味精、糖混合均匀,得豆瓣混合料;
I制备辣椒油,将所述豆瓣混合料与所述辣椒油混合均匀,即得;
所述步骤F中的三次发酵配料为大蒜、姜。
2.如权利要求1所述的蚕豆瓣酱制备方法,其特征在于,所述步骤B中的春阳皮、梓树皮、茴香、水的质量比例为1~4:1~4:1~4:60~150。
3.如权利要求1所述的蚕豆瓣酱制备方法,其特征在于,所述步骤F中的辣椒、山萘的质量比例为45~75:0.6~1.4。
4.如权利要求1所述的蚕豆瓣酱制备方法,其特征在于,所述步骤F中的辣椒、山萘为经过腌制的辣椒、山萘。
5.如权利要求4所述的蚕豆瓣酱制备方法,其特征在于,所述步骤F中的腌制的辣椒、山萘是将新鲜辣椒、新鲜山萘清洗、去杂、切碎,分别加入盐搅拌均匀,密封腌制5~8d。
6.如权利要求1所述的蚕豆瓣酱制备方法,其特征在于,所述步骤G中的豇豆、豆角为经过预处理后的豇豆、豆角,所述预处理的过程为:将新鲜豇豆、新鲜豆角分别切段,每段长3~6cm,其后分别在20~30℃条件下晾晒至含水量为60~70%,其后分别进行清洗即可。
7.如权利要求1所述的蚕豆瓣酱制备方法,其特征在于,所述步骤G中的大蒜、姜、团葱为预处理后的大蒜、姜、团葱,所述预处理的过程为:将新鲜大蒜、新鲜姜、新鲜团葱分别清洗、去皮、切蒂,其后加入盐搅拌均匀后分别密封腌制4~10d,其后分别沥干即可。
8.如权利要求6或7所述的蚕豆瓣酱制备方法,其特征在于,所述腌制配料为盐、蒜、花椒、糖、油辣椒中的一种或多种。
9.如权利要求1所述的蚕豆瓣酱制备方法,其特征在于,所述步骤H中,按质量份计,包括:三次发酵豆瓣80~120份,腌制主料30~48份、酱油17~21份、蒜2~4份、姜1~3份、花椒0.5~1.5份、味精0.5~1份、糖0.8~2份,其中所述腌制主料包括:腌制后的大蒜8~12份、腌制后的团葱8~12份、腌制后的姜8~12份、腌制后的豇豆3~6份、腌制后的豆角3~6份。
10.如权利要求1所述的蚕豆瓣酱制备方法,其特征在于,所述步骤I中的辣椒油的制备过程包括:将加热后的食用油降温至110~130℃后浇盖淹没干辣椒面,并浸泡24~48h。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810008686.7A CN107981219B (zh) | 2018-01-04 | 2018-01-04 | 一种蚕豆瓣酱制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810008686.7A CN107981219B (zh) | 2018-01-04 | 2018-01-04 | 一种蚕豆瓣酱制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN107981219A CN107981219A (zh) | 2018-05-04 |
CN107981219B true CN107981219B (zh) | 2021-02-26 |
Family
ID=62040854
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810008686.7A Active CN107981219B (zh) | 2018-01-04 | 2018-01-04 | 一种蚕豆瓣酱制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107981219B (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109170752A (zh) * | 2018-10-15 | 2019-01-11 | 覃镱 | 红酸辣汤 |
CN110200222A (zh) * | 2019-07-12 | 2019-09-06 | 四川德创农业发展有限公司 | 一种即食豆瓣酱的生产工艺 |
CN114009738A (zh) * | 2021-10-25 | 2022-02-08 | 四川味滋美食品科技有限公司 | 一种薄油火锅底料及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106360360A (zh) * | 2016-08-26 | 2017-02-01 | 四川省食品发酵工业研究设计院 | 一种调味专用新型豆瓣发酵工艺 |
CN106942610A (zh) * | 2017-03-23 | 2017-07-14 | 湖南双晟科技信息咨询有限公司 | 一种苦荞豆瓣酱及其制备方法 |
-
2018
- 2018-01-04 CN CN201810008686.7A patent/CN107981219B/zh active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106360360A (zh) * | 2016-08-26 | 2017-02-01 | 四川省食品发酵工业研究设计院 | 一种调味专用新型豆瓣发酵工艺 |
CN106942610A (zh) * | 2017-03-23 | 2017-07-14 | 湖南双晟科技信息咨询有限公司 | 一种苦荞豆瓣酱及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN107981219A (zh) | 2018-05-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108967904B (zh) | 一种低盐豆瓣酱及其制备方法 | |
CN107981219B (zh) | 一种蚕豆瓣酱制备方法 | |
KR102483941B1 (ko) | 곱창 전골용 시그니쳐 소스 | |
Fukushima et al. | Oriental soybean foods | |
KR102128913B1 (ko) | 갈비탕의 제조방법 및 그 방법에 의한 갈비탕 | |
KR20100006459A (ko) | 비타민나무 된장의 제조방법 및 이에 따른 된장 | |
CN105326014A (zh) | 一种腊味韭花酱 | |
CN105325994A (zh) | 一种酱香辣椒粉及其制备方法 | |
CN105475929A (zh) | 一种糖醋萝卜及其制备方法 | |
KR101748941B1 (ko) | 모링가잎을 포함하는 김치양념과 이의 제조방법 | |
CN111903954A (zh) | 一种发酵型剁椒口味调味酱及其制作方法 | |
KR101199878B1 (ko) | 곰보배추 메주 제조방법 | |
CN105361087A (zh) | 一种酸菜鱼汤料包 | |
CN105231364B (zh) | 红糟酸刀豆的制备方法 | |
KR20200105214A (ko) | 저염식 된장의 제조방법 | |
CN104273512A (zh) | 一种甜面酱的制作方法 | |
CN109007612A (zh) | 一种低盐豆瓣酱及其生产工艺 | |
KR102654252B1 (ko) | 녹차추출 발효물 함유 젓갈용 양념장, 이를 이용한 녹차추출 발효물 함유 젓갈 및 이의 제조방법 | |
KR20180052187A (ko) | 해물 된장의 제조방법 및 그 제조방법에 의해 제조된 해물 된장 | |
KR20070114864A (ko) | 신규한 청국된장의 제조방법 | |
KR20170095706A (ko) | 녹차가루, 더덕 및 더덕가루를 사용한 배추 백김치 및 이의 제조방법 | |
CN105410816A (zh) | 一种南瓜鸡丁汤料包 | |
KR20160067648A (ko) | 꾸지뽕 발효액을 이용한 천리장 제조방법 | |
CN104664316A (zh) | 一种芽菜酱油及其制备方法 | |
CN113712183A (zh) | 一种固态发酵琥珀酸钠调味品生产工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |