CN108713689A - A kind of preparation method of northeast farmers' salty sauce - Google Patents
A kind of preparation method of northeast farmers' salty sauce Download PDFInfo
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- CN108713689A CN108713689A CN201810458892.8A CN201810458892A CN108713689A CN 108713689 A CN108713689 A CN 108713689A CN 201810458892 A CN201810458892 A CN 201810458892A CN 108713689 A CN108713689 A CN 108713689A
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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 preparation methods of northeast farmers' salty sauce, belong to food processing technology field, include the following steps：1, selected soya bean, impurity elimination are cleaned, and are impregnated；2, cauldron is stewed in shallow water until cooked；3, pestle is broken；4, ventilating fermentation；5, cleaning is exposed to the sun；6, sauce block is put into jar for making or keeping thick soya bean sauce, suitable cold water, edible iodized salt is added, sealed, be positioned over sun-drenched place and be allowed to ferment；7, it stirs a jar for making or keeping thick soya bean sauce sooner or later daily, removes the mycelia residue on the water surface, and pull sauce block not melted completely in cylinder out, squeeze, until sauce block all in cylinder is filtered into atherosclerotic, ferment, you can northeast farmers' salty sauce is prepared.The preparation method is its spontaneous fermentation, and brewing time is long, and original paste flavor and the fat for remaining soybean are fragrant, and pale yellow mouthfeel is strong and does not add any preservative, and the shelf-life was up to 5 years.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of northeast farmers' salty sauce.
Background technology
Salty sauce is using soybean as main raw material(s), using microorganisms such as aspergillus oryzae, saccharomycete, lactic acid bacterias, by some months
Spontaneous fermentation, the Fermented food of finally formed half flow regime.Salty sauce is also known as soya sauce, soy sauce, yellow bean sauce, China north
Side area claims salty sauce.Its color and luster be bronzing or sepia, it is bright-coloured, it is glossy；There are apparent paste flavor and vinegar fragrant, the degree of saltiness is agreeable to the taste,
In sticky half appropriate flow regime.Beans sauce acts not only as flavouring, and is rich in abundant nutriment.Due to passing through
Fermentation, so being easily absorbed by the body.In fact, it is not singly a kind of flavouring, and it is a kind of non-staple food, in the day of people
It is occupied an important position in normal diet, is a kind of traditional fermented food that depth is welcome by numerous people especially in the Northeast.
Salty sauce is a kind of common flavouring, existing soy sauce during the fermentation there is seriously polluted problem, in order to
Long shelf-life and additive is added, it is fragrant to destroy the original paste flavor of soybean and fat in this way, so that the color and luster of sauce is deepened, affects sauce
Mouthfeel.
Invention content
In order to overcome the shortcomings of described in background technology, the present invention provides a kind of preparation method of northeast farmers' salty sauce, the system
Preparation Method is its spontaneous fermentation, and brewing time is long, and original paste flavor and the fat for remaining soybean are fragrant, and pale yellow mouthfeel is strong simultaneously
And any preservative is not added, the shelf-life was up to 5 years.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of preparation method of northeast farmers' salty sauce, the method include the following steps：
（1）Selected soya bean removes the impurity in soya bean, and underproof soya bean is removed, and is used in combination clear water to clean, is soaked later with clear water
Steep 10 hours；
（2）Soya bean after immersion is stewed in shallow water with cauldron, until thoroughly cooked, cover pot cover it is bored a period of time；
（3）Wait for bored soya bean cooling, it is later that its pestle is broken, until the broken soya bean of pestle can be kneaded into a fritter；
（4）The broken soya bean of pestle is clapped into several sauce blocks, is used in combination ox-hide paper bag tight, is placed on shady and cool, ventilative place, is allowed to ferment；
（5）Sauce block after fermentation is taken out, pili, brush outwash is washed away with clear water, and be broken into fritter, is exposed to the sun under the sun；
（6）It takes jar for making or keeping thick soya bean sauce outwash and dries, sauce block of fritter is put into jar for making or keeping thick soya bean sauce after being exposed to the sun, and is added in jar for making or keeping thick soya bean sauce suitable cool
Boiling water, edible iodized salt, sealing, are positioned over sun-drenched place and are allowed to ferment；
（7）It stirs a jar for making or keeping thick soya bean sauce sooner or later daily, removes the mycelia residue on the water surface, and pull the sauce block not melted completely in cylinder out
Son is squeezed with many times with sieve, until sauce block all in cylinder is filtered into atherosclerotic, fermentation a period of time, you can prepare
Northeast farmers' salty sauce is obtained, quantitative vacuum packaging is carried out after carrying out 80 degree of pasteurization coolings.
Preferably, step（2）In, stew in shallow water soya bean 3-4 hours using cauldron, then with pot cover it is bored 20-30 hours.
Preferably, step（3）In, beginning pestle is broken after being cooled to 40-50 degree.
Preferably, step（4）In, sauce block be each ten centimeters of length and width, high 20 centimeters of adobe shapes it is rectangular
The time of body, fermentation is 60-80 days.
Preferably, step（5）In, it is 30-42 DEG C to be placed on the temperature being exposed to the sun under the sun, and the time being exposed to the sun is 3-4 days.
Preferably, step（6）In, in fermentation process, the temperature on daytime is 33-42 DEG C, and the temperature at night is 18-27 DEG C,
The time of fermentation is 15 days.
Preferably, in the processing step, production and processing is all made of the phreatic water of 150 meters of underground with water.
It is an advantage of the invention that：The present invention takes full advantage of natural resources, is fermented using the temperature difference of summer day and night, promotees
Into the growth of beneficial bacterium, it is capable of the nutritional ingredient of the preservation raw material of best degree, meanwhile, it is dense without being added during the fermentation
Brine, but it is directly added into edible iodized salt, finally obtained salty sauce equally maintains uniform color and luster, and the farmers' finally obtained is big
Sauce mouthfeel is more abundant, flavor is more delicious, has the advantages that good product special flavour, uniform color and nutritive value are high.
Specific implementation mode
The present invention is further illustrated below：
Embodiment 1
Step of preparation process is（1）Selected, the impurity in removal soya bean, after being used in combination clear water to clean up is carried out to soya bean with machine
Impregnate 10 hours；（2）Soya bean after immersion is stewed in shallow water 3.5 hours with cauldron, until thoroughly cooked, cover pot cover it is bored it is 24 small
When；（3）It is broken to start pestle after bored soya bean is cooled to 42 degree；（4）The broken soya bean of pestle is clapped into several sauce blocks, sauce block
It for the cuboid of each ten centimeters of length and width, high 20 centimeters of adobe shapes, is used in combination ox-hide paper bag tight, is placed on shady and cool, ventilative place, is allowed to
The time of fermentation, fermentation is 70 days；（5）Sauce block after fermentation is taken out, washes away pili, brush outwash with clear water, and be broken into
Fritter is exposed to the sun under the sun, and it is 36 DEG C to be placed on the temperature being exposed to the sun under the sun, and the time being exposed to the sun is 3 days；（6）Take jar for making or keeping thick soya bean sauce outwash simultaneously
It drying, sauce block of fritter is put into jar for making or keeping thick soya bean sauce after being exposed to the sun, and suitable cold water, edible iodized salt are added in jar for making or keeping thick soya bean sauce, sealing,
It is positioned over sun-drenched place to be allowed to ferment, in fermentation process, the temperature on daytime is 36 DEG C, and the temperature at night is 20 DEG C, hair
The time of ferment is 15 days；（7）It stirs a jar for making or keeping thick soya bean sauce sooner or later daily, removes the mycelia residue on the water surface, and pull out not complete in cylinder
Sauce block melted entirely is squeezed with many times with sieve, until sauce block all in cylinder is filtered into atherosclerotic, when one section of fermentation
Between, you can northeast farmers' salty sauce is prepared, quantitative vacuum packaging is carried out after carrying out 80 degree of pasteurization coolings.
The farmers''s salty sauce prepared, uniform color, mouthfeel are more abundant, flavor is more delicious, good with product special flavour,
The advantages that uniform color and high nutritive value.
Embodiment 2
On the basis of embodiment 1, the present embodiment adjusts the technological parameter of correlation step, in described below, this
Embodiment steps not described and embodiment 1 are completely the same, and the step of being adjusted to related process parameters has：（2）It will impregnate
Soya bean afterwards is stewed in shallow water 3 hours with cauldron, until thoroughly cooked, cover pot cover it is bored 20 hours；（3）Wait for that bored soya bean is cooled to 40
It is broken to start pestle after degree；（4）The broken soya bean of pestle is clapped into several sauce blocks, sauce block is each ten centimeters of length and width, 20 centimeters high
The cuboid of adobe shape is used in combination ox-hide paper bag tight, is placed on shady and cool, ventilative place, is allowed to ferment, and the time of fermentation is 60 days；（5）
Sauce block after fermentation is taken out, pili, brush outwash is washed away with clear water, and be broken into fritter, is exposed to the sun under the sun, is placed on the sun
Under the temperature be exposed to the sun be 30 DEG C, the time being exposed to the sun is 3 days；（6）It takes jar for making or keeping thick soya bean sauce outwash and dries, sauce block of fritter is put after being exposed to the sun
Enter in jar for making or keeping thick soya bean sauce, and suitable cold water, edible iodized salt are added in jar for making or keeping thick soya bean sauce, seals, be positioned over sun-drenched place and be allowed to send out
Ferment, in fermentation process, the temperature on daytime is 33 DEG C, and the temperature at night is 18 DEG C, and the time of fermentation is 15 days.
The farmers''s salty sauce prepared, uniform color, mouthfeel are more abundant, flavor is more delicious, good with product special flavour,
The advantages that uniform color and high nutritive value.
Embodiment 3
On the basis of embodiment 1, the present embodiment adjusts the technological parameter of correlation step, in described below, this
Embodiment steps not described and embodiment 1 are completely the same, and the step of being adjusted to related process parameters has：（2）It will impregnate
Soya bean afterwards is stewed in shallow water 4 hours with cauldron, until thoroughly cooked, cover pot cover it is bored 30 hours；（3）Wait for that bored soya bean is cooled to 50
It is broken to start pestle after degree；（4）The broken soya bean of pestle is clapped into several sauce blocks, sauce block is each ten centimeters of length and width, 20 centimeters high
The cuboid of adobe shape is used in combination ox-hide paper bag tight, is placed on shady and cool, ventilative place, is allowed to ferment, and the time of fermentation is 80 days；（5）
Sauce block after fermentation is taken out, pili, brush outwash is washed away with clear water, and be broken into fritter, is exposed to the sun under the sun, is placed on the sun
Under the temperature be exposed to the sun be 42 DEG C, the time being exposed to the sun is 4 days；（6）It takes jar for making or keeping thick soya bean sauce outwash and dries, sauce block of fritter is put after being exposed to the sun
Enter in jar for making or keeping thick soya bean sauce, and suitable cold water, edible iodized salt are added in jar for making or keeping thick soya bean sauce, seals, be positioned over sun-drenched place and be allowed to send out
Ferment, in fermentation process, the temperature on daytime is 42 DEG C, and the temperature at night is 27 DEG C, and the time of fermentation is 15 days.
The farmers''s salty sauce prepared, uniform color, mouthfeel are more abundant, flavor is more delicious, good with product special flavour,
The advantages that uniform color and high nutritive value.
Finally it should be noted that：Obviously, the above embodiment is merely an example for clearly illustrating the present invention, and simultaneously
The non-restriction to embodiment.For those of ordinary skill in the art, it can also do on the basis of the above description
Go out other various forms of variations or variation.There is no necessity and possibility to exhaust all the enbodiments.And thus drawn
The obvious changes or variations that Shen goes out are still in the protection scope of this invention.
Claims (7)
1. a kind of preparation method of northeast farmers' salty sauce, which is characterized in that the method includes the following steps：
（1）Selected soya bean, impurity elimination are cleaned, and 10 hours are impregnated；
（2）Soya bean after immersion is stewed in shallow water with cauldron, until thoroughly cooked, it is bored to cover pot cover；
（3）Wait for bored soya bean cooling, it is later that its pestle is broken；
（4）The broken soya bean of pestle is clapped into several sauce blocks, is used in combination ox-hide paper bag tight, is placed on shady and cool, ventilative place, is allowed to ferment；
（5）Sauce block after fermentation is taken out, pili, brush outwash is washed away with clear water, and be broken into fritter, is exposed to the sun under the sun；
（6）It takes jar for making or keeping thick soya bean sauce outwash and dries, sauce block of fritter is put into jar for making or keeping thick soya bean sauce after being exposed to the sun, and is added in jar for making or keeping thick soya bean sauce suitable cool
Boiling water, edible iodized salt, sealing, are positioned over sun-drenched place and are allowed to ferment；
（7）It stirs a jar for making or keeping thick soya bean sauce sooner or later daily, removes the mycelia residue on the water surface, and pull the sauce block not melted completely in cylinder out
Son is squeezed with many times with sieve, until sauce block all in cylinder is filtered into atherosclerotic, fermentation a period of time, you can prepare
Northeast farmers' salty sauce is obtained, quantitative vacuum packaging is carried out after carrying out 80 degree of pasteurization coolings.
2. a kind of preparation method of northeast farmers' as described in claim 1 salty sauce, which is characterized in that step（2）In, cauldron is stewed in shallow water
3-4 hours, using pot cover it is bored time be 20-30 hours.
3. a kind of preparation method of northeast farmers' as claimed in claim 2 salty sauce, which is characterized in that step（3）In, it is cooled to
It is broken to start pestle after 40-50 degree.
4. a kind of preparation method of northeast farmers' as claimed in claim 3 salty sauce, which is characterized in that step（4）In, it is described
Sauce block is the cuboid of each ten centimeters of length and width, high 20 centimeters of adobe shapes, and the time of fermentation is 60-80 days.
5. a kind of preparation method of northeast farmers' as claimed in claim 4 salty sauce, which is characterized in that step（5）In, it is placed on too
The temperature being exposed to the sun under sun is 30-42 DEG C, and the time being exposed to the sun is 3-4 days.
6. a kind of preparation method of northeast farmers' as claimed in claim 5 salty sauce, which is characterized in that step（6）In, it fermented
The temperature of Cheng Zhong, daytime are 33-42 DEG C, and the temperature at night is 18-27 DEG C, and the time of fermentation is 15 days.
7. a kind of preparation method of northeast farmers' as claimed in claim 6 salty sauce, which is characterized in that in the processing step,
Production and processing is all made of the phreatic water of 150 meters of underground with water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810458892.8A CN108713689A (en) | 2018-05-15 | 2018-05-15 | A kind of preparation method of northeast farmers' salty sauce |
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| CN201810458892.8A CN108713689A (en) | 2018-05-15 | 2018-05-15 | A kind of preparation method of northeast farmers' salty sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452619A (en) * | 2018-12-20 | 2019-03-12 | 辽宁泓新科技成果转化服务有限公司 | A kind of fluffy sauce of alkali and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919059A (en) * | 2005-08-22 | 2007-02-28 | 郭万敏 | Northeast China farm household sauce and method for making it |
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
| CN106071866A (en) * | 2016-06-12 | 2016-11-09 | 吉林省田野泉酿造有限公司 | Northeast farmers' soy sauce and processing technology thereof |
| CN106107549A (en) * | 2016-07-07 | 2016-11-16 | 张成莲 | The preparation method of Manchu's soy sauce |
-
2018
- 2018-05-15 CN CN201810458892.8A patent/CN108713689A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1919059A (en) * | 2005-08-22 | 2007-02-28 | 郭万敏 | Northeast China farm household sauce and method for making it |
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
| CN106071866A (en) * | 2016-06-12 | 2016-11-09 | 吉林省田野泉酿造有限公司 | Northeast farmers' soy sauce and processing technology thereof |
| CN106107549A (en) * | 2016-07-07 | 2016-11-16 | 张成莲 | The preparation method of Manchu's soy sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109452619A (en) * | 2018-12-20 | 2019-03-12 | 辽宁泓新科技成果转化服务有限公司 | A kind of fluffy sauce of alkali and preparation method thereof |
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Application publication date: 20181030 |
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