CN108669460A - A kind of production method of garlic Flavor fermented soya bean - Google Patents
A kind of production method of garlic Flavor fermented soya bean Download PDFInfo
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- CN108669460A CN108669460A CN201810399464.2A CN201810399464A CN108669460A CN 108669460 A CN108669460 A CN 108669460A CN 201810399464 A CN201810399464 A CN 201810399464A CN 108669460 A CN108669460 A CN 108669460A
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- soya bean
- fermented soya
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- soybean
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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Abstract
The invention discloses a kind of production methods of garlic Flavor fermented soya bean, the fragrance of garlic is adequately dissolved into traditional fermented soya bean, enrich the taste experience of people, and it is fermented using novel bacterium, the nutritive value of fermented soya bean is saved significantly, less fat content ensure that while enjoying delicious, focus on health simultaneously, constant temperature is sealed by fermentation the stability that ensure that product quality, and prevent reprocessing during product pollution and deterioration, have it is with short production cycle, it is easy to operate, unique flavor, feature suitable for all ages；And batches of industrial production can be carried out, meets the needs of each regional people eat the product.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of garlic Flavor fermented soya bean.
Background technology
Dish dispensing type in the northern area of China, Chinese meal is various, technique is sufficiently complex, and fermented soya bean are people's eatings
A kind of food or flavouring, and the fermented soya bean product of the tastes such as spiced, spicy, spicy with China's characteristic.The fermented soya bean in China
Mould type fermented soya bean and bacterial fermented douchi two major classes can be divided into.Bacterial fermented douchi is with its special flavor, abundant kind, unique
Nutrition health-care functions once have high reputation in the international market.However, many fermented soya bean kinds in China are all to use guarantor with high salt
It hides, seasoning for food, food with high salt can only be used as also to run counter to nutrition, therefore the serious hair for constraining China's conventional bacteria type fermented soya bean
Exhibition, many fermented soya bean kinds in China use preservation with high salt, can only be used as seasoning for food, while the Fibrinolytic Enzyme in Douchi meeting in preserving process
Protein denaturation inactivation occurs, loses its fibrinous ability of thrombus of degrading；And traditional zymotic uses spontaneous fermentation, strain
Differ, technique is cumbersome, and fermented soya bean quality is unstable, and product quality is difficult to ensure, product specification is relatively low, and competitiveness in the international market is weak.
And although the fermented soya bean of traditional koji-making processing go out cylinder delicious flavour, but climate conditionality, fermentation period length, low output；And
Single culture process fermented soya bean flavor it is not good enough, also easily hair smell, the product quantity processed is few, can not mass production come reach commercialization
Purpose, and with the growth of national economy, the raising of living standards of the people, people want flavouring there has also been higher
It asks；Domestic at present to carry out diversity developmental research to fermented soya bean not yet, the taste of fermented soya bean is very dull always, cannot gradually expire
The demand in sufficient market.
Invention content
The object of the present invention is to provide a kind of production method of beef bacon, have the taste phase of garlic perfume (or spice) and traditional fermented soya bean
The characteristics of fusion.
The technical solution adopted in the present invention is that a kind of production method of garlic Flavor fermented soya bean includes the following steps：
Step 1：The soybean that ripe, particle is big, full, particle size is well-balanced is hanked, sorted impurity elimination is spare；
Step 2：Add water to the soybeans soaking 12-15h in step 1；
Step 3：The soybean soaked in step 2 is drained, and a small amount of peanut oil is added, is then stirred evenly so that peanut
Oil is substantially adhered to soybean surface；
Step 4：The soybean handled through step 3 is put into boiling 30-40min in pot, the cooling temperature drop that takes the dish out of the pot is to 26-30 DEG C：
Step 5：The soybean cooked in koji and step 4 is mixed rapidly uniformly；
Step 6：Soybean obtained by step 5 is placed in incubator and carries out koji-making, is stirred once every 3-5h, and will caking
Soybean separation, koji-making is completed after 18-20h；
Step 7：The song that step 6 obtains is put into cold water and washes away aspergillus, is then drained；
Step 8：1 ring of Bacillus subtillis withered grass subspecies lawn of 4 DEG C of refrigerator potato plug preservations of picking, access
In the potato fluid nutrient medium of 100mL/250mL triangular flasks, make in 38-42 DEG C, 120-140r/min shaking table cultures 16-24h
For primary seed liquid, access 1L potato Liquid Cultures are based on 38-42 DEG C of culture 16-24h as secondary seed liquor, by this operation
It is spare as seed liquor to expand culture step by step；
Step 9：Garlic juice is added in gained seed liquor in step 8, and is uniformly mixed；
Step 10：By in the song obtained by a small amount of multiple the additions step 7 of step 9 products therefrom, and stir evenly, sealing perseverance
Temperature fermentation 18-24h；
Step 11：By garlic, red onion cleaning and chopping, Chinese prickly ash, illiciumverum are pulverized, and are added in the song of step 10, after
Supervention ferment 5-8h；
Step 12：High temperature sterilization will be carried out obtained by step 11, and salt is added, white granulated sugar；
Step 13：It seals canned.
In step 2, water temperature control is at 25-30 DEG C when immersion.
In step 7, water temperature when washing away mould song is 2-6 DEG C.
In step 11, Chinese prickly ash and octagonal mass ratio are 2:1.
In step 12, the detailed process of high temperature sterilization is to be heated to 85-100 DEG C, continues 5-10min.
In step 11, the mass ratio of garlic and red onion is 3:1.
Fermentation temperature in step 10 is 35-42 DEG C.
The beneficial effects of the invention are as follows：
The production method of garlic Flavor fermented soya bean, is adequately dissolved into traditional fermented soya bean by the fragrance of garlic and works as in of the invention
In, the taste experience of people is enriched, constant temperature is sealed by fermentation the stability that ensure that product quality, and prevents and reprocessed
The pollution of product and deterioration in journey have with short production cycle, easy to operate, unique flavor, feature suitable for all ages.
Specific implementation mode
The present invention is described in detail With reference to embodiment.
A kind of production method of garlic Flavor fermented soya bean of the present invention, includes the following steps：
Step 1：The soybean that ripe, particle is big, full, particle size is well-balanced is hanked, sorted impurity elimination is spare；
Step 2：Add water to the soybeans soaking 12-15h in step 1；
Step 3：The soybean soaked in step 2 is drained, and a small amount of peanut oil is added, is then stirred evenly so that peanut
Oil is substantially adhered to soybean surface；
Step 4：The soybean handled through step 3 is put into boiling 30-40min in pot, the cooling temperature drop that takes the dish out of the pot is to 26-30 DEG C：
Step 5：The soybean cooked in koji and step 4 is mixed rapidly uniformly；
Step 6：Soybean obtained by step 5 is placed in incubator and carries out koji-making, is stirred once every 3-5h, and will caking
Soybean separation, koji-making is completed after 18-20h；
Step 7：The song that step 6 obtains is put into cold water and washes away aspergillus, is then drained；
Step 8：1 ring of Bacillus subtillis withered grass subspecies lawn of 4 DEG C of refrigerator potato plug preservations of picking, access
In the potato fluid nutrient medium of 100mL/250mL triangular flasks, make in 38-42 DEG C, 120-140r/min shaking table cultures 16-24h
For primary seed liquid, access 1L potato Liquid Cultures are based on 38-42 DEG C of culture 16-24h as secondary seed liquor, by this operation
It is spare as seed liquor to expand culture step by step；
Step 9：Garlic juice is added in gained seed liquor in step 8, and is uniformly mixed；
Step 10：By in the song obtained by a small amount of multiple the additions step 7 of step 9 products therefrom, and stir evenly, sealing perseverance
Temperature fermentation 18-24h；
Step 11：By garlic, red onion cleaning and chopping, Chinese prickly ash, illiciumverum are pulverized, and are added in the song of step 10, after
Supervention ferment 5-8h；
Step 12：High temperature sterilization will be carried out obtained by step 11, and salt is added, white granulated sugar；
Step 13：It seals canned.
In step 2, water temperature control is at 25-30 DEG C when immersion.
In step 7, water temperature when washing away mould song is 2-6 DEG C.
In step 11, Chinese prickly ash and octagonal mass ratio are 2:1.
In step 12, the detailed process of high temperature sterilization is to be heated to 85-100 DEG C, continues 5-10min.
In step 11, the mass ratio of garlic and red onion is 3:1.
Fermentation temperature in step 10 is 35-42 DEG C.
Embodiment 1
Step 1：The soybean that ripe, particle is big, full, particle size is well-balanced is hanked, sorted impurity elimination is spare；
Step 2：Add water to the soybeans soaking 12h in step 1；
Step 3：The soybean soaked in step 2 is drained, and a small amount of peanut oil is added, is then stirred evenly so that peanut
Oil is substantially adhered to soybean surface；
Step 4：The soybean handled through step 3 is put into boiling 30min in pot, the cooling temperature drop that takes the dish out of the pot is to 26 DEG C：
Step 5：The soybean cooked in koji and step 4 is mixed rapidly uniformly；
Step 6：Soybean obtained by step 5 is placed in incubator and carries out koji-making, is stirred once every 3h, and by caking
Soybean detaches, and koji-making is completed after 18h；
Step 7：The song that step 6 obtains is put into cold water and washes away aspergillus, is then drained；
Step 8：1 ring of Bacillus subtillis withered grass subspecies lawn of 4 DEG C of refrigerator potato plug preservations of picking, access
In the potato fluid nutrient medium of 100mL/250mL triangular flasks, in 38 DEG C, 120r/min shaking table cultures 16h as primary seed
Liquid, access 1L potato Liquid Cultures are based on 38 DEG C of culture 16hh as secondary seed liquor, expand culture step by step by this operation and make
It is spare for seed liquor；
Step 9：Garlic juice is added in gained seed liquor in step 8, and is uniformly mixed；
Step 10：By in the song obtained by a small amount of multiple the additions step 7 of step 9 products therefrom, and stir evenly, sealing perseverance
Temperature fermentation 18h；
Step 11：By garlic, red onion cleaning and chopping, Chinese prickly ash, illiciumverum are pulverized, and are added in the song of step 10, after
Supervention ferment 5h；
Step 12：High temperature sterilization will be carried out obtained by step 11, and salt is added, white granulated sugar；
Step 13：It seals canned.
In step 2, water temperature control is at 25 DEG C when immersion.
In step 7, water temperature when washing away mould song is 2 DEG C.
In step 11, Chinese prickly ash and octagonal mass ratio are 2:1.
In step 12, the detailed process of high temperature sterilization is to be heated to 85 DEG C, continues 5min.
In step 11, the mass ratio of garlic and red onion is 3:1.
Fermentation temperature in step 10 is 35 DEG C.
Garlic Flavor fermented soya bean made from embodiment 1, moisture 14%, convenient for storage, the deteriorating time under room temperature is
182 days, independent packaging was convenient and healthy, unique flavor, and fresh perfume is tasty and refreshing, meets needed for daily life.
Embodiment 2
A kind of production method of garlic Flavor fermented soya bean, includes the following steps：
Step 1：The soybean that ripe, particle is big, full, particle size is well-balanced is hanked, sorted impurity elimination is spare；
Step 2：Add water to the soybeans soaking 15h in step 1；
Step 3：The soybean soaked in step 2 is drained, and a small amount of peanut oil is added, is then stirred evenly so that peanut
Oil is substantially adhered to soybean surface；
Step 4：The soybean handled through step 3 is put into boiling 40min in pot, the cooling temperature drop that takes the dish out of the pot is to 30 DEG C：
Step 5：The soybean cooked in koji and step 4 is mixed rapidly uniformly；
Step 6：Soybean obtained by step 5 is placed in incubator and carries out koji-making, is stirred once every 5h, and by caking
Soybean detaches, and koji-making is completed after 20h；
Step 7：The song that step 6 obtains is put into cold water and washes away aspergillus, is then drained；
Step 8：1 ring of Bacillus subtillis withered grass subspecies lawn of 4 DEG C of refrigerator potato plug preservations of picking, access
In the potato fluid nutrient medium of 100mL/250mL triangular flasks, it is used as primary seed for 24 hours in 42 DEG C, 140r/min shaking table cultures
Liquid, access 1L potato Liquid Cultures are based on 42 DEG C of cultures and are used as secondary seed liquor for 24 hours, expand culture conduct step by step by this operation
Seed liquor is spare；
Step 9：Garlic juice is added in gained seed liquor in step 8, and is uniformly mixed；
Step 10：By in the song obtained by a small amount of multiple the additions step 7 of step 9 products therefrom, and stir evenly, sealing perseverance
Temperature fermentation is for 24 hours；
Step 11：By garlic, red onion cleaning and chopping, Chinese prickly ash, illiciumverum are pulverized, and are added in the song of step 10, after
Supervention ferment 8h；
Step 12：High temperature sterilization will be carried out obtained by step 11, and salt is added, white granulated sugar；
Step 13：It seals canned.
In step 2, water temperature control is at 30 DEG C when immersion.
In step 7, water temperature when washing away mould song is 6 DEG C.
In step 11, Chinese prickly ash and octagonal mass ratio are 2:1.
In step 12, the detailed process of high temperature sterilization is to be heated to 100 DEG C, continues 10min.
In step 11, the mass ratio of garlic and red onion is 3:1.
Fermentation temperature in step 10 is 42 DEG C.
Garlic Flavor fermented soya bean made from embodiment 1, moisture 13%, convenient for storage, the deteriorating time under room temperature is
196 days, independent packaging was convenient and healthy, unique flavor, and fresh perfume is tasty and refreshing, meets needed for daily life.
A kind of production method of garlic Flavor fermented soya bean of the present invention, is adequately dissolved into traditional fermented soya bean by the fragrance of garlic and works as
In, the taste experience of people is enriched, constant temperature is sealed by fermentation the stability that ensure that product quality, and prevents and reprocessed
The pollution of product and deterioration in journey have with short production cycle, easy to operate, unique flavor, feature suitable for all ages；And
Batches of industrial production can be carried out, meets the needs of each regional people eat the product.
Claims (7)
1. a kind of production method of garlic Flavor fermented soya bean, which is characterized in that include the following steps：
Step 1：The soybean that ripe, particle is big, full, particle size is well-balanced is hanked, sorted impurity elimination is spare；
Step 2：Add water to the soybeans soaking 12-15h in step 1；
Step 3：The soybean soaked in step 2 is drained, and a small amount of peanut oil is added, is then stirred evenly so that peanut oil fills
Divide and is attached to soybean surface；
Step 4：The soybean handled through step 3 is put into boiling 30-40min in pot, the cooling temperature drop that takes the dish out of the pot is to 26-30 DEG C：
Step 5：The soybean cooked in koji and step 4 is mixed rapidly uniformly；
Step 6：Soybean obtained by step 5 is placed in incubator and carries out koji-making, is stirred once every 3-5h, and by the big of caking
Beans detach, and koji-making is completed after 18-20h；
Step 7：The song that step 6 obtains is put into cold water and washes away aspergillus, is then drained；
Step 8：1 ring of Bacillus subtillis withered grass subspecies lawn of 4 DEG C of refrigerator potato plug preservations of picking accesses 100mL/
In the potato fluid nutrient medium of 250mL triangular flasks, in 38-42 DEG C, 120-140r/min shaking table cultures 16-24h as primary
Seed liquor, access 1L potato Liquid Cultures are based on 38-42 DEG C of culture 16-24h as secondary seed liquor, expand step by step by this operation
Big culture is spare as seed liquor；
Step 9：Garlic juice is added in gained seed liquor in step 8, and is uniformly mixed；
Step 10：It by the song obtained by a small amount of multiple the additions step 7 of step 9 products therefrom, and stirs evenly, sealed thermostat is sent out
Ferment 18-24h；
Step 11：By garlic, red onion cleaning and chopping, Chinese prickly ash, illiciumverum are pulverized, and are added in the song of step 10, after supervention
Ferment 5-8h；
Step 12：High temperature sterilization will be carried out obtained by step 11, and salt is added, white granulated sugar；
Step 13：It seals canned.
2. a kind of production method of garlic Flavor fermented soya bean according to claim 1, which is characterized in that in the step 2, leaching
Water temperature control is at 25-30 DEG C when bubble.
3. a kind of production method of garlic Flavor fermented soya bean according to claim 1, which is characterized in that in the step 7, wash
It is 2-6 DEG C to go water temperature when mould song.
4. a kind of production method of garlic Flavor fermented soya bean according to claim 1, which is characterized in that in the step 11,
Chinese prickly ash and octagonal mass ratio are 2:1.
5. a kind of production method of garlic Flavor fermented soya bean according to claim 1, which is characterized in that in the step 12,
The detailed process of high temperature sterilization is to be heated to 85-100 DEG C, continues 5-10min.
6. a kind of production method of beef bacon according to claim 1, which is characterized in that in the step 11, garlic
Mass ratio with red onion is 3:1.
7. a kind of production method of beef bacon according to claim 1, which is characterized in that the fermentation in the step 10
Temperature is 35-42 DEG C.
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| CN201810399464.2A CN108669460A (en) | 2018-04-28 | 2018-04-28 | A kind of production method of garlic Flavor fermented soya bean |
Applications Claiming Priority (1)
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| CN201810399464.2A CN108669460A (en) | 2018-04-28 | 2018-04-28 | A kind of production method of garlic Flavor fermented soya bean |
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| CN101703187A (en) * | 2009-09-25 | 2010-05-12 | 四川多力贸易有限公司 | Preparation process of salt-free fermentation dried lobster sauce |
| CN102461847A (en) * | 2010-11-11 | 2012-05-23 | 袁珍虎 | Method for manufacturing flavor fermented blank bean |
| CN102972700A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for manufacturing leisure body-beneficial bacterial dry tempeh |
| CN102972701A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Manufacturing method for bacterial type fermented black bean direct vat set fermentation agent |
| CN103120283A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Fermented soya beans with perilla leaves |
| CN103892231A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Local-flavor fermented soya bean |
| CN104473062A (en) * | 2014-12-11 | 2015-04-01 | 重庆市永川区君意食品厂 | Method for preparing mint-flavored fermented soybean |
-
2018
- 2018-04-28 CN CN201810399464.2A patent/CN108669460A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703187A (en) * | 2009-09-25 | 2010-05-12 | 四川多力贸易有限公司 | Preparation process of salt-free fermentation dried lobster sauce |
| CN102461847A (en) * | 2010-11-11 | 2012-05-23 | 袁珍虎 | Method for manufacturing flavor fermented blank bean |
| CN103120283A (en) * | 2011-11-19 | 2013-05-29 | 计英 | Fermented soya beans with perilla leaves |
| CN102972700A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Method for manufacturing leisure body-beneficial bacterial dry tempeh |
| CN102972701A (en) * | 2012-10-29 | 2013-03-20 | 韩山师范学院 | Manufacturing method for bacterial type fermented black bean direct vat set fermentation agent |
| CN103892231A (en) * | 2012-12-26 | 2014-07-02 | 王兆兵 | Local-flavor fermented soya bean |
| CN104473062A (en) * | 2014-12-11 | 2015-04-01 | 重庆市永川区君意食品厂 | Method for preparing mint-flavored fermented soybean |
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Application publication date: 20181019 |