CN109198461A - A kind of meter of koji fermentation salty sauce and preparation method thereof - Google Patents
A kind of meter of koji fermentation salty sauce and preparation method thereof Download PDFInfo
- Publication number
- CN109198461A CN109198461A CN201811260822.8A CN201811260822A CN109198461A CN 109198461 A CN109198461 A CN 109198461A CN 201811260822 A CN201811260822 A CN 201811260822A CN 109198461 A CN109198461 A CN 109198461A
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- China
- Prior art keywords
- rice
- meter
- soya bean
- salty sauce
- preparation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Abstract
The invention discloses a kind of meter of koji fermentation salty sauce and preparation method thereof, includes the following steps: to steep beans, cooked beans, meter Qu and salt are mixed with soya bean, are sealed by fermentation, obtain rice koji fermentation salty sauce.Salty sauce of the invention remains the bent original nutrition of rice, and salty sauce taste and sweet mouthfeel is salty fresh, entirely different with general salty sauce mouthfeel, and the freshness of the fragrant and sweet and soybean of meter Qu combines flawless.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of meter of koji fermentation salty sauce and preparation method thereof.
Background technique
Salty sauce also known as yellow bean sauce are using soya bean, flour as primary raw material, through made of the brewing of the techniques such as boiling, koji-making, fermentation
The flavouring of salty fresh taste.It is one of northern dining table indispensability flavouring.
Soybean processing is made salty sauce, due to the effect of enzyme in process, promotes the substances such as more phosphorus, calcium, iron in beans
It is released, improves people to the absorptivity of beans mineral.
Summary of the invention
To solve the problems of the prior art, the present invention provides a kind of meter of koji fermentation salty sauce and preparation method thereof, the present invention
Salty sauce is prepared by adding rice song, technique simplifies, and nutritional ingredient increases.
The purpose of the present invention is achieved through the following technical solutions: the preparation method of a kind of meter of bent salty sauce, including is walked as follows
It is rapid:
(1) it steeps beans: after soya bean is cleaned, being put into clear water and impregnate 6~10 hours, beans surface is mellow and full, without wrinkle.
(2) cooked beans: draining the moisture in the soya bean soaked, boils 2~4 hours, not boil it is too rotten, one pinch can it is broken, drip
Solid carbon dioxide is spare.Wherein, the dosage of water is submergence soya bean during cooked beans.
(3) meter Qu and salt 10:1~3 in mass ratio are adequately stirred, adds the soya bean pulverized and carries out sufficiently
Stirring, holds glomerate mixture；Wherein meter Qu and the mass ratio of soya bean are 1:2~5；
(4) ceramic vessel is carried out sterilizing, drying for standby with the edible alcohol that concentration is 75%；
(5) spherical mixture do not had the getting into container of gap, then the edible wine for being on the surface 75% with concentration
The row that progresses greatly is spraying, sealing container, forms rice koji fermentation salty sauce after fermentation 12 months.
Wherein, in step (2), the dosage of water is submergence soya bean during cooked beans.
The invention further relates to the rice koji fermentation salty sauce obtained using the above method.
Preferably, the meter Qu Wei rice rice is bent, and preparation method is as follows: including the following steps:
1. rice obtains the polished rice of rice after fine grinding, with washing rice and draining with soft water again after when soft water rice steeping 4~8,
Steamed rice is to well done, and cool rice is to 70~80 DEG C；
2. first with concentration be 75% edible alcohol transfer room is sterilized, then to transfer room carry out ultraviolet-sterilization 20~
After 28 hours, transfer room steady temperature is set as 30~40 DEG C, by microbial cells according to mass ratio be (1~2): (4~6)
Inoculum concentration be inoculated into through (such as 50~100g microbial cells are inoculated into the big of 200~300kg in step 1. treated rice
In rice), fermentation to pol is 28~32 degree, is dried in gnotobasis, and meter Qu is obtained；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae))；
Preferably, step 1. in, rice obtains the polished rice of rice after 25~35% outer tissue is removed in fine grinding.
Preferably, step 2. in, by microbial cells inoculation through making rice surface plant bacterium in step 1. treated rice
80% or more coverage rate.
Preferably, in rice song preparation process, the parameter of the soft water are as follows: pH 4~9, more preferably 6.5~8.5 are total hard
Degree is (with CaCO3Meter) :≤450mg/L.
Beneficial effects of the present invention:
Meter Qu is made using rice in the present invention, and meter Qu Zhong contains glucose, vitamin B1, vitamin B2, vitamin B6, dimension
The nutritional ingredients such as raw element E, ferment living, food fiber, folic acid, arginine, oligosaccharide, glutamic acid, cysteine.By adding rice
Song prepares salty sauce, so that salty sauce more nutrition.
Salty sauce of the invention remains the bent original nutrition of rice, and salty sauce taste and sweet mouthfeel is salty fresh, complete with general salty sauce mouthfeel
Difference, the freshness of the fragrant and sweet and soybean of meter Qu combine flawless.
The present invention solves general salty sauce and there was only saline taste, does not need addition granulated sugar, ferments out using rice bud natural
Glucose, protein is more, and little carbohydrate, calcic, unicorn, iron, ingredient is more, and multivitamin content is big.Vitamin E is general
3 times of soybean.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
Supplementary material in following embodiments requires as follows:
Rice: GB 2762, GB 2763, GB/T 1354 should be met and provided.
Soft water should meet the regulation of GB 5749.
Embodiment 1
A kind of preparation method of meter Qu, the specific steps are as follows:
1. rice is after 30% outer tissue is removed in fine grinding, with washing rice with soft water again after soft water rice steeping 6 hours and drip
Water, steamed rice is to well done, and cool rice is to 75 DEG C.
2. first being sterilized with the edible alcohol that concentration is 75% to transfer room, then small to transfer room progress ultraviolet-sterilization 24
Transfer room steady temperature is set as 35 DEG C by Shi Hou, and 50g microbial cells are inoculated into 300kg, and through step (1), that treated is big
Meter Zhong.If inoculation can unevenly carry out mending and be connected to microbial cells treated, and rice surface be evenly distributed in step (1),
It is once inoculated with laggard trip temperature to monitor 24 hours, temperature is 42 DEG C, and it is small that secondary benefit connects the laggard trip temperature monitoring 24 of microbial cells
When, strain own temperature rises, and temperature is 48 DEG C, mends connect microbial cells laggard trip temperature monitoring 24 hours three times, strain is certainly
Body temperature is reduced to room temperature.Grow up to thallus and monitor, rice surface is made to plant 80% or more bacterium coverage rate, carries out pol detection, hair
Ferment to pol is 32 degree, is dried in gnotobasis, and meter Qu is obtained.
Wherein, microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
The parameter of above-mentioned soft water are as follows: pH 6.94, total hardness is (with CaCO3Meter) :≤450mg/L.
Embodiment 2
Rice koji fermentation salty sauce is prepared using rice song prepared by embodiment 1, is included the following steps:
(1) it steeps beans: after soya bean is cleaned, being put into clear water and impregnate 8 hours, beans surface is mellow and full, without wrinkle.
(2) cooked beans: draining the moisture in the soya bean soaked, boils 2 hours, not boil it is too rotten, one pinch can it is broken, drain the water
It is spare.Wherein, the dosage of water is to flood soya bean during cooked beans.
(3) meter Qu and salt 10:2 in mass ratio are adequately stirred, adds the soya bean pulverized and is sufficiently stirred
It mixes, holds glomerate mixture；The wherein mass ratio 1:5 of meter Qu and soya bean.
(4) ceramic vessel is carried out sterilizing, drying for standby with the edible alcohol that concentration is 75%；
(5) spherical mixture do not had the getting into container of gap, then the edible wine for being on the surface 75% with concentration
The row that progresses greatly is spraying, and sealing container forms rice rice song salty sauce after 12 months, carries out 110 degree after container out and sterilizes for 15 minutes, vacuum
Rice song beans sauce product is made in packaging.
Embodiment 3
Rice koji fermentation salty sauce is prepared using rice song prepared by embodiment 1, is included the following steps:
(1) it steeps beans: after soya bean is cleaned, being put into clear water and impregnate 8 hours, beans surface is mellow and full, without wrinkle.
(2) cooked beans: draining the moisture in the soya bean soaked, boils 2 hours, not boil it is too rotten, one pinch can it is broken, drain the water
It is spare.Wherein, the dosage of water is to flood soya bean during cooked beans.
(3) meter Qu and salt 10:1 in mass ratio are adequately stirred, adds the soya bean pulverized and is sufficiently stirred
It mixes, holds glomerate mixture；The wherein mass ratio 1:2 of meter Qu and soya bean.
(4) ceramic vessel is carried out sterilizing, drying for standby with the edible alcohol that concentration is 75%；
(5) spherical mixture do not had the getting into container of gap, then the edible wine for being on the surface 75% with concentration
The row that progresses greatly is spraying, and sealing container forms rice rice song salty sauce after 12 months, carries out 110 degree after container out and sterilizes for 15 minutes, vacuum
Rice song beans sauce product is made in packaging.
Embodiment 4
Rice koji fermentation salty sauce is prepared using rice song prepared by embodiment 1, is included the following steps:
(1) it steeps beans: after soya bean is cleaned, being put into clear water and impregnate 8 hours, beans surface is mellow and full, without wrinkle.
(2) cooked beans: draining the moisture in the soya bean soaked, boils 2 hours, not boil it is too rotten, one pinch can it is broken, drain the water
It is spare.Wherein, the dosage of water is to flood soya bean during cooked beans.
(3) meter Qu and salt 10:3 in mass ratio are adequately stirred, adds the soya bean pulverized and is sufficiently stirred
It mixes, holds glomerate mixture；The wherein mass ratio 1:3.5 of meter Qu and soya bean.
(4) ceramic vessel is carried out sterilizing, drying for standby with the edible alcohol that concentration is 75%；
(5) spherical mixture do not had the getting into container of gap, then the edible wine for being on the surface 75% with concentration
The row that progresses greatly is spraying, and sealing container forms rice rice song salty sauce after 12 months, carries out 110 degree after container out and sterilizes for 15 minutes, vacuum
Rice song beans sauce product is made in packaging.
Meter Qu is made using rice in the present invention, and meter Qu Zhong contains glucose, vitamin B1, vitamin B2, vitamin B6, dimension
The nutritional ingredients such as raw element E, ferment living, food fiber, folic acid, arginine, oligosaccharide, glutamic acid, cysteine.By adding rice
Song prepares salty sauce, so that salty sauce more nutrition.
Salty sauce salty sauce of the invention remains the bent original nutrition of rice, and salty sauce taste and sweet mouthfeel is salty fresh, with general salty sauce mouthfeel
Entirely different, the freshness of the fragrant and sweet and soybean of meter Qu combines flawless.
The present invention solves general salty sauce and there was only saline taste, does not need addition granulated sugar, ferments out using rice bud natural
Glucose, protein is more, and little carbohydrate, calcic, unicorn, iron, ingredient is more, and multivitamin content is big.Vitamin E is general
3 times of soybean.
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (4)
1. the preparation method of a kind of meter of koji fermentation salty sauce, which comprises the steps of:
(1) it steeps beans: after soya bean is cleaned, being put into clear water and impregnate 6~10 hours；
(2) cooked beans: draining the moisture in the soya bean soaked, boils 2~4 hours, drains the water spare；
(3) meter Qu and salt 10:1~3 in mass ratio are adequately stirred, adds the soya bean pulverized and is sufficiently stirred
It mixes, holds glomerate mixture；Wherein meter Qu and the mass ratio of soya bean are 1:2~5；
(4) ceramic vessel is carried out sterilizing, drying for standby with the edible alcohol that concentration is 75%；
(5) spherical mixture is got into container, then is sprayed with the edible alcohol that concentration is 75%, sealing container, 12
Rice koji fermentation salty sauce is formed after a month.
2. preparation method according to claim 1, in step (2), the dosage of water is submergence soya bean during cooked beans.
3. preparation method according to claim 1, which is characterized in that it is described meter Qu's the preparation method is as follows: include it is as follows
Step:
1. rice is after fine grinding, with washing rice and draining with soft water again after soft water rice steeping 4~8 hours, steamed rice is to well done, and cool rice is extremely
70~80 DEG C；
2. first being sterilized with the edible alcohol that concentration is 75% to transfer room, then small to transfer room progress ultraviolet-sterilization 20~28
Transfer room steady temperature is set as 30~40 DEG C by Shi Hou, by microbial cells according to mass ratio be 1~2:4~6 inoculum concentration
It is inoculated into through in step 1. treated rice, fermentation to pol is 28~32 degree, is dried in gnotobasis, acquisition meter Qu；
The microorganism is aspergillus oryzae (Aspergillus oryzae (Asp.oryzae)).
4. rice koji fermentation salty sauce prepared by the method as described in any one of claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811260822.8A CN109198461A (en) | 2018-10-26 | 2018-10-26 | A kind of meter of koji fermentation salty sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811260822.8A CN109198461A (en) | 2018-10-26 | 2018-10-26 | A kind of meter of koji fermentation salty sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109198461A true CN109198461A (en) | 2019-01-15 |
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ID=64997123
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| CN201811260822.8A Pending CN109198461A (en) | 2018-10-26 | 2018-10-26 | A kind of meter of koji fermentation salty sauce and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0471463A (en) * | 1990-07-13 | 1992-03-06 | Marusan I Kk | Production of rice miso (paste of rice in stead of that of bean, japanese seasoning) |
| 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 |
| JP2014108109A (en) * | 2012-11-30 | 2014-06-12 | Cj Cheiljedang Corp | Method for producing korean traditional malt block |
| CN104323214A (en) * | 2014-10-03 | 2015-02-04 | 青岛和旺食品有限公司 | Technical process for preparing fermented soybean paste |
-
2018
- 2018-10-26 CN CN201811260822.8A patent/CN109198461A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0471463A (en) * | 1990-07-13 | 1992-03-06 | Marusan I Kk | Production of rice miso (paste of rice in stead of that of bean, japanese seasoning) |
| 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 |
| JP2014108109A (en) * | 2012-11-30 | 2014-06-12 | Cj Cheiljedang Corp | Method for producing korean traditional malt block |
| CN104323214A (en) * | 2014-10-03 | 2015-02-04 | 青岛和旺食品有限公司 | Technical process for preparing fermented soybean paste |
Non-Patent Citations (4)
| Title |
|---|
| 周文: "《米酒加工实用技术》", 31 May 2018, 四川科学技术出版社 * |
| 宋莲军等: "《豆制品加工增值技术》", 31 January 2010, 河南科学技术出版社 * |
| 罗幼真: "《有料才够味：调味料使用便利册》", 31 January 2016, 中国轻工业出版社 * |
| 赵宝丰等: "《调味品（上）347例》", 31 October 2004, 科学技术文献出版社 * |
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Application publication date: 20190115 |