CN108013368A - A kind of preparation method for the aid digestion black bean sauce that whets the appetite - Google Patents
A kind of preparation method for the aid digestion black bean sauce that whets the appetite Download PDFInfo
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- CN108013368A CN108013368A CN201810102875.0A CN201810102875A CN108013368A CN 108013368 A CN108013368 A CN 108013368A CN 201810102875 A CN201810102875 A CN 201810102875A CN 108013368 A CN108013368 A CN 108013368A
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- black
- appetite
- whets
- aid digestion
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- 241001107116 Castanospermum australe Species 0.000 title claims abstract description 21
- 235000021279 black bean Nutrition 0.000 title claims abstract description 21
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 230000029087 digestion Effects 0.000 title claims abstract description 19
- 230000036528 appetite Effects 0.000 title claims abstract description 18
- 235000019789 appetite Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 65
- 244000068988 Glycine max Species 0.000 claims abstract description 59
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 239000010903 husk Substances 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 235000004347 Perilla Nutrition 0.000 claims abstract description 14
- 239000001771 mentha piperita Substances 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 13
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 229940029982 garlic powder Drugs 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 244000124853 Perilla frutescens Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000007789 sealing Methods 0.000 claims abstract 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 24
- 240000006439 Aspergillus oryzae Species 0.000 claims description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 13
- 241000228245 Aspergillus niger Species 0.000 claims description 12
- 241000272201 Columbiformes Species 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 238000005453 pelletization Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 230000002070 germicidal effect Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 abstract description 6
- 239000000312 peanut oil Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 11
- 241001092040 Crataegus Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 10
- 238000000034 method Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The present invention provides a kind of preparation method for the aid digestion black bean sauce that whets the appetite, and is related to field of seasoning, comprises the following steps：(1) gauze is spread in food steamer bottom, the layer overlay rice husk on gauze, gauze is then covered with above rice husk, perilla leaf, dried peppermint leaf are covered on black soybean, finally food steamer is put into steamer, after boiling, black soybean is taken out to naturally cool to 30~40 DEG C and add dough powder and mixes thoroughly and inoculates mixed bacteria, after 50~65h of koji-making culture, it is added to puffing in Bulking tank；(2) white wine, salt, shredded ginger, garlic powder are added in the black soybean handled well into step (1), is stirred evenly, sealing obtains fermented soya bean after placing 15~20d；(3) peanut oil is poured into it is boiled in pot, successively by chilli, Chinese prickly ash, orange peel, hawthorn, fermented soya bean, be put into pot and fry, add water and boil, sterilization, packaging, manufacture craft of the present invention is advanced, and the black bean sauce appetizing made is aid digestion, unique flavor, it is in good taste.
Description
Technical field
The present invention relates to field of seasoning, and in particular to a kind of preparation method for the aid digestion black bean sauce that whets the appetite.
Background technology
Fermented soya bean, Han nationality's traditional zymotic bean product, are also one of important flavorings of many styles of cooking.Fermented soya bean exist《Chinese book》、《History
Note》、《Qimin yaoshu》、《Compendium of Materia Medica》Deng all on the books in ancient books, its manufacturing history can trace back to Qin period.Fermented soya bean are fresh
U.S. tasty, distinctive aroma, containing nutriments such as abundant protein, a variety of amino acid, can improve a poor appetite, supplement the nutrients.
As the improvement of people's living standards, fermented soya bean and the varieties of food items prepared using fermented soya bean are eaten by masses extensively
With.Existing black bean sauce currently on the market, does not completely embody the flavor of fermented soya bean, and holding fermented blank bean koji-making treatment process falls behind,
Poor taste, so, the development of black bean sauce at present also has more spaces leaved for development.
The content of the invention
(1) technical problem solved
In view of the deficiencies of the prior art, the present invention provides a kind of preparation method for the aid digestion black bean sauce that whets the appetite, work is made
Skill is advanced, aid digestion, the unique flavor of black bean sauce appetizing made, in good taste.
(2) technical solution
In order to achieve the above object, the present invention is achieved by the following technical programs：
A kind of preparation method for the aid digestion black bean sauce that whets the appetite, comprises the following steps：
(1) it is then covered with warp layer in food steamer bottom layer overlay gauze, the layer overlay rice husk on gauze, rice husk top
Cloth, black soybean are pulled out after soaking 80~120min with 35~45 DEG C of warm water and are placed on gauze, perilla leaf, dried peppermint leaf are covered in
On black soybean, finally food steamer is put into steamer, 120~125 DEG C, 0.1~0.2MPa, after 8~12min of boiling, by black soybean
Taking-up, which naturally cools to 30~40 DEG C and adds dough powder, mixes the mixed bacteria for inoculating aspergillus oryzae and aspergillus niger thoroughly, controls the humidity to be
After 80~100%, 50~65h of koji-making culture, it is added in Bulking tank, Bulking tank is connected with nitrogen pot by relief pipeline,
Bulking tank vacuum is down to -0.1~-0.08MPa, the valve on relief pipeline is opened, nitrogen is quickly entered in Bulking tank,
The vacuum in Bulking tank is set to rise to 0.2-0.4MPa, so repeatedly 3 times；
(2) white wine, salt, shredded ginger, garlic powder are added in the black soybean handled well into step (1), is stirred evenly, it is close
Envelope obtains fermented soya bean after placing 15~20d；
(3) ginger, garlic, chilli, Chinese prickly ash, orange peel, fermented soya bean being washed and chopped, hawthorn pelletizing, pigeon meat cleans chopping,
Peanut oil is poured into it is boiled in pot, successively by chilli, Chinese prickly ash, orange peel, hawthorn, fermented soya bean, pigeon meat, soy noodle, sesame, white sugar
It is put into pot and fries, adds water and boil, heating stirring concentration postcooling, sterilization, packaging.
Preferably, the mass ratio of perilla leaf and dried peppermint leaf is 1~3 in step (1):1~3.
Preferably, the mass ratio of aspergillus oryzae and aspergillus niger is 1 in step (1):1.
Preferably, the temperature of koji-making culture is not higher than 45 DEG C in step (1).
Preferably, sterilized in step (3) using high-temperature steam.
Preferably, step (3) mesohigh wet sterilization steam pressure is 205.8Kpa, and temperature is 135 DEG C, and sterilizing time is
10~20min.
(3) beneficial effect
The present invention provides a kind of preparation method for the aid digestion black bean sauce that whets the appetite, have the advantages that：
The nutrition of black soybean is especially abundant, and protein content is 2 times of other pods, and the ratio of amino acid is preferable,
Again containing abundant grease, and other micro constitutents, all it is of great benefit to health, but due to meeting after black soybean boiling
Send strong beans taste, when autoclaving of the present invention absorbs the beans taste of black soybean with rice husk, the delicate fragrance on perilla leaf and dried peppermint leaf
Smell can be penetrated into black soybean again, make made of fermented soya bean are more tasty and more refreshing, delicate fragrance；Mixed with two kinds of strains of aspergillus oryzae and aspergillus niger
Close koji-making, while enriching enzyme system, macro-molecular protein and starch is more fully decomposed, make decomposition generate amino acid,
Reduced sugar is easier to be rapidly absorbed by a human；Black soybean after koji-making carries out expanding treatment, has both remained original color and luster and flavor, fermented soya bean
Delicate mouthfeel is soft, more easy to digest, unique flavor.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
All other embodiments obtained under the premise of creative work, belong to the scope of protection of the invention.
Embodiment 1：
A kind of preparation method for the aid digestion black bean sauce that whets the appetite, comprises the following steps：
(1) it is then covered with warp layer in food steamer bottom layer overlay gauze, the layer overlay rice husk on gauze, rice husk top
Cloth, black soybean are pulled out after soaking 100min with 40 DEG C of warm water and are placed on gauze, and perilla leaf, dried peppermint leaf are covered in black soybean
On, the mass ratio of perilla leaf and dried peppermint leaf is 2:3, finally food steamer is put into steamer, 122 DEG C, 0.1MPa, after boiling 10min,
Black soybean is taken out to naturally cool to 35 DEG C and add dough powder and mix thoroughly and inoculates the mixed bacteria of aspergillus oryzae and aspergillus niger, aspergillus oryzae
Mass ratio with aspergillus niger is 1:1, it is 90% to control humidity, and the temperature of koji-making culture is not higher than 45 DEG C, after koji-making culture 60h,
It is added in Bulking tank, Bulking tank is connected with nitrogen pot by relief pipeline, and Bulking tank vacuum is down to 0.09MPa, is beaten
The valve on relief pipeline is opened, nitrogen is quickly entered in Bulking tank, the vacuum in Bulking tank is risen to 0.3MPa, it is so anti-
It is 3 times multiple；
(2) white wine, salt, shredded ginger, garlic powder are added in the black soybean handled well into step (1), is stirred evenly, it is close
Envelope obtains fermented soya bean after placing 18d；
(3) ginger, garlic, chilli, Chinese prickly ash, orange peel, fermented soya bean being washed and chopped, hawthorn pelletizing, pigeon meat cleans chopping,
Peanut oil is poured into it is boiled in pot, successively by chilli, Chinese prickly ash, orange peel, hawthorn, fermented soya bean, pigeon meat, soy noodle, sesame, white sugar
It is put into pot and fries, adds water and boil, heating stirring concentration postcooling, high-temperature steam sterilization, high steam germicide vapor pressure
For 205.8Kpa, temperature is 135 DEG C, sterilizing time 15min, packaging.
Embodiment 2：
A kind of preparation method for the aid digestion black bean sauce that whets the appetite, comprises the following steps：
(1) it is then covered with warp layer in food steamer bottom layer overlay gauze, the layer overlay rice husk on gauze, rice husk top
Cloth, black soybean are pulled out after soaking 120min with 35 DEG C of warm water and are placed on gauze, and perilla leaf, dried peppermint leaf are covered in black soybean
On, the mass ratio of perilla leaf and dried peppermint leaf is 3:2, finally food steamer is put into steamer, 125 DEG C, 0.2MPa, after boiling 8min,
Black soybean is taken out to naturally cool to 38 DEG C and add dough powder and mix thoroughly and inoculates the mixed bacteria of aspergillus oryzae and aspergillus niger, aspergillus oryzae
Mass ratio with aspergillus niger is 1:1, it is 80% to control humidity, and the temperature of koji-making culture is not higher than 45 DEG C, after koji-making culture 60h,
It is added in Bulking tank, Bulking tank is connected with nitrogen pot by relief pipeline, and Bulking tank vacuum is down to -0.08MPa, is beaten
The valve on relief pipeline is opened, nitrogen is quickly entered in Bulking tank, the vacuum in Bulking tank is risen to 0.4MPa, it is so anti-
It is 3 times multiple；
(2) white wine, salt, shredded ginger, garlic powder are added in the black soybean handled well into step (1), is stirred evenly, it is close
Envelope obtains fermented soya bean after placing 17d；
(3) ginger, garlic, chilli, Chinese prickly ash, orange peel, fermented soya bean being washed and chopped, hawthorn pelletizing, pigeon meat cleans chopping,
Peanut oil is poured into it is boiled in pot, successively by chilli, Chinese prickly ash, orange peel, hawthorn, fermented soya bean, pigeon meat, soy noodle, sesame, white sugar
It is put into pot and fries, adds water and boil, heating stirring concentration postcooling, high-temperature steam sterilization, high steam germicide vapor pressure
For 205.8Kpa, temperature is 135 DEG C, sterilizing time 18min, packaging.
Embodiment 3：
A kind of preparation method for the aid digestion black bean sauce that whets the appetite, comprises the following steps：
(1) it is then covered with warp layer in food steamer bottom layer overlay gauze, the layer overlay rice husk on gauze, rice husk top
Cloth, black soybean are pulled out after soaking 80min with 35 DEG C of warm water and are placed on gauze, perilla leaf, dried peppermint leaf are covered on black soybean,
The mass ratio of perilla leaf and dried peppermint leaf is 1:1, finally food steamer is put into steamer, 120 DEG C, 0.1MPa, will be black after boiling 8min
Soybean, which takes out to naturally cool to 30 DEG C and add dough powder, mixes the mixed bacteria for inoculating aspergillus oryzae and aspergillus niger thoroughly, aspergillus oryzae and black
The mass ratio of aspergillus is 1:1, it is 80% to control humidity, and the temperature of koji-making culture is not higher than 45 DEG C, after koji-making culture 50h, is added
Into Bulking tank, Bulking tank is connected with nitrogen pot by relief pipeline, Bulking tank vacuum is down to -0.1MPa, opening is let out
Valve on pressure pipeline, makes nitrogen quickly enter in Bulking tank, the vacuum in Bulking tank is risen to 0.2MPa, and so repeatedly 3
It is secondary；
(2) white wine, salt, shredded ginger, garlic powder are added in the black soybean handled well into step (1), is stirred evenly, it is close
Envelope obtains fermented soya bean after placing 15d；
(3) ginger, garlic, chilli, Chinese prickly ash, orange peel, fermented soya bean being washed and chopped, hawthorn pelletizing, pigeon meat cleans chopping,
Peanut oil is poured into it is boiled in pot, successively by chilli, Chinese prickly ash, orange peel, hawthorn, fermented soya bean, pigeon meat, soy noodle, sesame, white sugar
It is put into pot and fries, adds water and boil, heating stirring concentration postcooling, high-temperature steam sterilization, high steam germicide vapor pressure
For 205.8Kpa, temperature is 135 DEG C, sterilizing time 10min, packaging.
Embodiment 4：
A kind of preparation method for the aid digestion black bean sauce that whets the appetite, comprises the following steps：
(1) it is then covered with warp layer in food steamer bottom layer overlay gauze, the layer overlay rice husk on gauze, rice husk top
Cloth, black soybean are pulled out after soaking 120min with 45 DEG C of warm water and are placed on gauze, and perilla leaf, dried peppermint leaf are covered in black soybean
On, the mass ratio of perilla leaf and dried peppermint leaf is 1:2, finally food steamer is put into steamer, 125 DEG C, 0.2MPa, after boiling 12min,
Black soybean is taken out to naturally cool to 40 DEG C and add dough powder and mix thoroughly and inoculates the mixed bacteria of aspergillus oryzae and aspergillus niger, aspergillus oryzae
Mass ratio with aspergillus niger is 1:1, it is 100% to control humidity, and the temperature of koji-making culture is not higher than 45 DEG C, after koji-making culture 65h,
It is added in Bulking tank, Bulking tank is connected with nitrogen pot by relief pipeline, and Bulking tank vacuum is down to -0.08MPa, is beaten
The valve on relief pipeline is opened, nitrogen is quickly entered in Bulking tank, the vacuum in Bulking tank is risen to 0.4MPa, it is so anti-
It is 3 times multiple；
(2) white wine, salt, shredded ginger, garlic powder are added in the black soybean handled well into step (1), is stirred evenly, it is close
Envelope obtains fermented soya bean after placing 20d；
(3) ginger, garlic, chilli, Chinese prickly ash, orange peel, fermented soya bean being washed and chopped, hawthorn pelletizing, pigeon meat cleans chopping,
Peanut oil is poured into it is boiled in pot, successively by chilli, Chinese prickly ash, orange peel, hawthorn, fermented soya bean, pigeon meat, soy noodle, sesame, white sugar
It is put into pot and fries, adds water and boil, heating stirring concentration postcooling, high-temperature steam sterilization, high steam germicide vapor pressure
For 205.8Kpa, temperature is 135 DEG C, sterilizing time 20min, packaging.
It should be noted that herein, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Non-exclusive inclusion, so that process, method, article or equipment including a series of elements not only will including those
Element, but also including other elements that are not explicitly listed, or further include as this process, method, article or equipment
Intrinsic key element.In the absence of more restrictions, the key element limited by sentence "including a ...", it is not excluded that
Also there are other identical element in process, method, article or equipment including the key element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those of ordinary skill in the art that：It still can be to foregoing each implementation
Technical solution described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical solution.
Claims (6)
1. a kind of preparation method for the aid digestion black bean sauce that whets the appetite, it is characterised in that comprise the following steps：
(1) in food steamer bottom layer overlay gauze, the layer overlay rice husk on gauze, rice husk top is then covered with warp layer cloth, black
Soybean is pulled out after soaking 80~120min with 35~45 DEG C of warm water and is placed on gauze, perilla leaf, dried peppermint leaf is covered in black big
On beans, finally food steamer is put into steamer, 120~125 DEG C, 0.1~0.2MPa, after 8~12min of boiling, black soybean is taken out
Naturally cool to 30~40 DEG C add dough powder mix the mixed bacteria for inoculating aspergillus oryzae and aspergillus niger thoroughly, control humidity be 80~
After 100%, 50~65h of koji-making culture, it is added in Bulking tank, Bulking tank is connected with nitrogen pot by relief pipeline, will be swollen
Change tank vacuum and be down to -0.1~-0.08MPa, open the valve on relief pipeline, nitrogen is quickly entered in Bulking tank, make swollen
The vacuum changed in tank rises to 0.2-0.4MPa, so repeatedly 3 times；
(2) white wine, salt, shredded ginger, garlic powder are added in the black soybean handled well into step (1), is stirred evenly, sealing is put
Fermented soya bean are obtained after putting 15~20d；
(3) ginger, garlic, chilli, Chinese prickly ash, orange peel, fermented soya bean are washed and chopped, hawthorn pelletizing, pigeon meat cleans chopping, by flower
Oil generation pours into boiled in pot, is successively put into chilli, Chinese prickly ash, orange peel, hawthorn, fermented soya bean, pigeon meat, soy noodle, sesame, white sugar
Fried in pot, add water and boil, heating stirring concentration postcooling, sterilization, packaging.
2. the preparation method for the aid digestion black bean sauce that whets the appetite as claimed in claim 1, it is characterised in that perilla leaf in step (1)
Mass ratio with dried peppermint leaf is 1~3:1~3.
3. the preparation method for the aid digestion black bean sauce that whets the appetite as claimed in claim 1, it is characterised in that aspergillus oryzae in step (1)
Mass ratio with aspergillus niger is 1:1.
4. the preparation method for the aid digestion black bean sauce that whets the appetite as claimed in claim 1, it is characterised in that koji-making is trained in step (1)
Foster temperature is not higher than 45 DEG C.
5. the preparation method for the aid digestion black bean sauce that whets the appetite as claimed in claim 1, it is characterised in that using high in step (3)
Warm wet sterilization.
6. the preparation method for the aid digestion black bean sauce that whets the appetite as claimed in claim 5, it is characterised in that step (3) mesohigh steams
Vapour germicide vapor pressure is 205.8Kpa, and temperature is 135 DEG C, and sterilizing time is 10~20min.
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| CN108902246A (en) * | 2018-08-28 | 2018-11-30 | 安徽大大食品有限公司 | A kind of fermented soya bean ship biscuit and its processing method |
| CN109480196A (en) * | 2018-12-22 | 2019-03-19 | 大连民族大学 | A kind of black bean sauce preparation method eaten suitable for hyperthyroid patient |
| CN109480197A (en) * | 2018-12-22 | 2019-03-19 | 大连民族大学 | A kind of black bean sauce eaten suitable for hyperthyroid patient |
| CN110269196A (en) * | 2019-07-01 | 2019-09-24 | 广东美味鲜调味食品有限公司 | The production technology of black bean sauce |
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