CN109497425A - The commercial all natural bean product sauce technology without any chemical addition agent - Google Patents

The commercial all natural bean product sauce technology without any chemical addition agent Download PDF

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Publication number
CN109497425A
CN109497425A CN201811491375.7A CN201811491375A CN109497425A CN 109497425 A CN109497425 A CN 109497425A CN 201811491375 A CN201811491375 A CN 201811491375A CN 109497425 A CN109497425 A CN 109497425A
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CN
China
Prior art keywords
natural
technology
bean product
mentioned
sauce
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.)
Pending
Application number
CN201811491375.7A
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Chinese (zh)
Inventor
不公告发明人
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wan Yunzhi
Original Assignee
Wan Yunzhi
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Wan Yunzhi filed Critical Wan Yunzhi
Priority to CN201811491375.7A priority Critical patent/CN109497425A/en
Publication of CN109497425A publication Critical patent/CN109497425A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3562Sugars; Derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation 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
    • A23L3/358Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The present invention provides a kind of all natural bean product sauce technologies without any chemical addition agent, the products such as all natural sauce, halogen material, barbecue material, food seasoning packet are implemented in combination with by the fermentation of coloured beans, Thief zone environment and with natural antibacterial ingredient, acquired beneficial effect is: preventing the products such as soy sauce, roast juice, halogen material, food seasoning packet addition chemical pigment " burnt sugar coloring " and chemical preservative and natural flavor etc..Each cooking only needs to put 1 point point, and with regard to the deliciousness that energy band is all natural to people, people eat healthier.

Description

The commercial all natural bean product sauce technology without any chemical addition agent
Technical field
It can be sold in supermarket or on-line shop the present invention relates to a kind of, shelf-life 1-3's is all natural without any chemistry addition Agent bean product sauce technology, the technology are suitable for soy sauce, halogen material, barbecue material etc.
Background technique
Traditional soy sauce and the bean product halogen material overwhelming majority are by chemical preservative+chemical pigment+salt+freshener on the market + natural flavor is modulated.Especially some dark soy sauce are even more the severely afflicated area of chemical pigment " burnt sugar coloring ", caramel colorant production process In be generally mixed with carcinogenic substance 4-methylimidazole, this is enough that people is allowed to generate a panic, and chemical preservative is also that cannot get through together Bank, sodium benzoate, potassium sorbate etc. are the indispensable ingredients of soy sauce, halogen material, open any one soy sauce, roast juice brand, several It is all the above raw material composition.And deliberately to play edge ball upper nominal in packaging for some brands recently: " without sodium benzoate, being free of What potassium sorbate " but shelf-life were write is 3 years, opens still prolonged not bad, other chemical preservatives of the inside addition after bottle cap " citric acid, pungent glycol, 1,2 pentanediols " have to indicate to be misordered to unexpectedly, or even the brand having is in order to escape ordinary consumer Supervision, deliberately do not indicate containing " caramel colorant " in packaging, this industry is scarred, no supervision, understands a technology People can find out irresponsible brand trick.
Summary of the invention
Pure bean product sauce in order to obtain, without using any chemical pigment, chemical monosodium glutamate, chemical preservative, chemistry Essence etc., the present invention provides an all natural methods to manufacture lotion (or powder) sauce, does not use in production process any Chemical addition agent.
Technical solution:
Fragrance, irresistible original are obtained using the major ingredient of coloured beans (such as semen sojae atricolor, red bean) ferment making sauce Material, this raw material innately carry color, and by the way that the seasoning such as salt, white sugar, honey or natural perfume material is added, Thief zone environment is made Lotion is made into powder, and this product bacterium can not survive, and the shelf-life can easily accomplish 2 years or more, only needs every time Add a little, can allow integrally hyperchromic dish, flavour enhancing, mention it is fresh.
Specific implementation method:
1. beans is fermented:
Take coloured bean or pea (such as semen sojae atricolor or red bean) immersion, wash water, drain, roll bent, heat-preservation fermentation, by dozens of days with The beans fermented are dehydrated and are made powder by the fragrant bean or pea after being fermented afterwards, can be dehydrated using low temperature drying Powder is made, high-temperature spray can also be used into powder and obtain powder (high temperature can generally lose fragrance).
2. product formula designs: suitable salt, white sugar or honey being added after step 1, such as needing special fragrance can add Add sesame, natural jam or natural flavor, chilli powder, natural beef, pork, mutton, seafood meat can be also added in special product Equal powder, are additionally supplemented with the natural material such as allicin, ginger powder or other natural antibacterial compositions etc. of antibacterial action, if you need to set Natural oil such as olive oil, rapeseed oil, linseed oil, sesame oil etc. can also be added by counting into lotion, and day is additionally added in natural oil Right antioxidant vitamin E or other raw materials.
3. package design: being filled using complex pocket individual packets or bottled, complex pocket needs resistance to boiling, uses 1 parcel every time;Such as Using ampoule sealed package, ampoule material can be vial, is also possible to plastic bottle or plastic-aluminum tank, bag sizes exist (2-10) * (3-16) cm, body cross sectional dimensions are in (1-6) * (1-6) cm.
4. effect product sterilization sterilizing methods: using pasteurization, packaged material bag or Bottle & Can are put into sterilizer, 68 take the photograph Family name's degree maintains 30 minutes, is then cooled to 4 degree or lower temperature rapidly, realizes nearly all bacteria inactivation.
The utility model has the advantages that
The present invention ferments to obtain sauce using coloured beans, and maintain sauce Thief zone environment and with natural antibiotics knot It closes, prevents the products such as soy sauce, roast juice, halogen material addition chemical pigment " burnt sugar coloring " and chemical preservative.Each cooking only needs 1 point point is put, preferable color can be brought, to the deliciousness that people are all natural, people eat healthier.

Claims (8)

1. a kind of all natural bean product sauce technology without any chemical addition agent of commercialization, it is characterized in that: coloured beans is (such as black Beans or red bean etc.) fermenting and dehydrating is made powdered, natural beans color, and mixing salt, white sugar or honey are modulated into powder Last shape or paste, containing natural antibacterial composition such as allicin, ginger or other natural antibacterial compositions etc., without using any chemical color Element especially caramel colorant, without using any chemical preservative and chemical monosodium glutamate or natural flavor, shelf-life 1-3.
2. a kind of bean product sauce technology as described by above-mentioned 1, it is characterized in that: being packed using complex pocket or bottle, bag sizes In (2-10) * (3-16) cm, body cross sectional dimensions are in (1-6) * (1-6) cm.
3. a kind of bean product sauce technology as described by above-mentioned 1, it is characterized in that: applying after technology addition moisture content in liquid sauce Oil.
4. a kind of bean product sauce technology as described by above-mentioned 1, it is characterized in that: the technical application is in barbecue material.
5. a kind of bean product sauce technology as described by above-mentioned 1, is applied it is characterized in that: the technology adds other natural flavors Halogen material.
6. a kind of bean product sauce technology as described by above-mentioned 2, is applied it is characterized in that: the technology does not add moisture content in solid sauce Oil.
7. a kind of bean product sauce technology as described by above-mentioned 2, it is characterized in that: the technical application is in barbecue industry.
8. a kind of bean product sauce technology as described by above-mentioned 2, it is characterized in that: the technical application is in food seasoning packet.
CN201811491375.7A 2018-11-29 2018-11-29 The commercial all natural bean product sauce technology without any chemical addition agent Pending CN109497425A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811491375.7A CN109497425A (en) 2018-11-29 2018-11-29 The commercial all natural bean product sauce technology without any chemical addition agent

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811491375.7A CN109497425A (en) 2018-11-29 2018-11-29 The commercial all natural bean product sauce technology without any chemical addition agent

Publications (1)

Publication Number Publication Date
CN109497425A true CN109497425A (en) 2019-03-22

Family

ID=65751806

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811491375.7A Pending CN109497425A (en) 2018-11-29 2018-11-29 The commercial all natural bean product sauce technology without any chemical addition agent

Country Status (1)

Country Link
CN (1) CN109497425A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102845715A (en) * 2012-10-01 2013-01-02 柳州市京阳节能科技研发有限公司 Liquid state quick-acting brewing technology for multi-flavored sauce
CN105519919A (en) * 2014-09-28 2016-04-27 郑进强 Children soy sauce production method
CN107484947A (en) * 2017-08-31 2017-12-19 广西顶俏食品有限公司 The preparation technology of soy sauce

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102845715A (en) * 2012-10-01 2013-01-02 柳州市京阳节能科技研发有限公司 Liquid state quick-acting brewing technology for multi-flavored sauce
CN105519919A (en) * 2014-09-28 2016-04-27 郑进强 Children soy sauce production method
CN107484947A (en) * 2017-08-31 2017-12-19 广西顶俏食品有限公司 The preparation technology of soy sauce

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