CN110584009A - Preparation method of soybean chili sauce - Google Patents
Preparation method of soybean chili sauce Download PDFInfo
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- CN110584009A CN110584009A CN201910963767.7A CN201910963767A CN110584009A CN 110584009 A CN110584009 A CN 110584009A CN 201910963767 A CN201910963767 A CN 201910963767A CN 110584009 A CN110584009 A CN 110584009A
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- soybean
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- koji
- chili sauce
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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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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to the technical field of food processing, and provides a preparation method of a soybean chili sauce, which comprises the steps of screening soybeans to remove impurities in dried soybean seed particles, cleaning, soaking for 10-15h, and draining; steaming the drained soybeans at 90-120 ℃ for 20-30 min; cooling semen glycines, adding Aspergillus oryzae koji to form semen glycines mixture, stirring, placing in constant temperature incubator until yellow green koji hypha grows out from semen glycines mixture, placing in ventilated place, air drying until water content is less than 5 wt% to obtain koji; adding salt into the pepper mixture according to the weight ratio of 10:1, and pickling for 3-5 days; mixing the yeast material and the pepper mixture according to a weight ratio of 5: 1-2, filling the formed sauce, and then placing the sauce for 4-5 days in an open air. The freshness of the soybean paste is improved only by the amino acid content generated by the fermentation of soybeans, and the taste of original soybean paste is damaged by adding less seasonings.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of soybean paste chili.
Background
The Soybean paste (Soybean paste) is prepared from Soybean, flour, salt and water as raw materials under the action of microorganisms mainly including Aspergillus oryzae. Because the soybean paste is rich in protein, the nutritional value of the dish can be increased during cooking, and the soybean paste has the functions of appetizing and helping to eat.
The soybean chili sauce is prepared by using soybean, flour, chili and other raw materials, preparing soy sauce koji by a trampling method or a koji chamber by using pure cultured koji, adding chili and saline water, fermenting in an outdoor vat, sun-drying the soy sauce, and preparing the soybean chili sauce after a certain period.
Patent application document CN110122845A discloses a soybean chili sauce and a preparation process thereof, wherein the soybean chili sauce comprises the following raw materials in parts by weight: 80-120 parts of hot pepper, 5-10 parts of soybean paste, 20-30 parts of edible oil, 0.8-1.2 parts of beef tallow, 0.8-1.2 parts of edible salt, 0.8-1.2 parts of white granulated sugar, 0.5-1 part of chicken essence, 0.5-1 part of monosodium glutamate, 5-8 parts of ginger, 0.4-0.6 part of pepper powder, 0.4-0.6 part of anise, 0.4-0.6 part of bay leaves and 5-8 parts of garlic. And the preparation process discloses that the pepper, the ginger and the garlic are respectively crushed into particles for standby; putting edible oil into a pot, heating, adding beef tallow, frying until the beef tallow is completely melted, adding anise and bay leaves, stir-frying, taking out the anise and bay leaves after stir-frying is finished, adding hot pepper, ginger and garlic into the oil pot, and stir-frying; after the stir-frying is finished, adding the soybean paste for stir-frying, adjusting the fire to be small, stewing for a period of time, then adding edible salt, white granulated sugar, chicken essence, monosodium glutamate and pepper into a pot for stir-frying, and obtaining the soybean chili paste.
The traditional preparation method of the soybean chili sauce not only adds more seasonings, thereby losing the original flavor of the soybean sauce, but also has the problems of single taste and the like because the traditional process usually adopts the standard ratio of soybeans to chili.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing soybean chili sauce, which comprises:
(1) screening soybeans to remove impurities in the dried soybean seed particles, cleaning, soaking for 10-15h, and draining;
(2) steaming the drained soybeans at 90-120 ℃ for 20-30 min;
(3) cooling the cooked soybeans obtained in the step (2), adding aspergillus oryzae koji to form a soybean mixture, uniformly stirring, placing the soybean mixture in a constant-temperature incubator, controlling the temperature to be 25-35 ℃ until yellow-green koji hyphae grow out of the soybean mixture, placing the soybean mixture in a ventilation place for airing, and airing until the moisture content is less than 5 wt% to obtain koji;
(4) mixing chopped hot pepper, ginger and garlic in a weight ratio of 5: 1: 1, mixing to form a pepper mixture, adding salt into the pepper mixture according to the weight ratio of 10:1, and pickling for 3-5 days;
(5) mixing the yeast material obtained in the step (3) and the hot pepper mixture obtained in the step (4) according to a weight ratio of 5: 1-2, filling the formed sauce, placing the sauce for 4-5 days in an open manner, and sealing and packaging the opening of the bottle to obtain the finished product of the soybean chili sauce.
Preferably, in the step (3), the aspergillus oryzae koji is used in an amount of 0.2-0.4 wt% of the soybean mixture.
Preferably, in the step (3), the constant temperature incubator is a ventilation box body.
Preferably, in the step (3), after the culture medium is placed in a constant-temperature incubator, the culture medium is turned over for 1 time every 10-20 hours.
Preferably, in step (3), the Aspergillus oryzae koji is selected from a strain capable of producing at least one of a protease, an invertase, a peptidase, a glutaminase, an amylase, a lipase.
Preferably, in the step (3), the Aspergillus oryzae koji is 3.951 or Shanghai brewing 3.042.
Preferably, step (5) further comprises adding yeast to the sauce at 1X 106 per ml to 1.5X 106 per ml.
Preferably, in step (5), the yeast comprises Saccharomyces rouxii and/or Torulopsis.
Preferably, the soybean is selected from Ququqiu No. 3 and/or Quqiu No. 6.
Compared with the prior art, the preparation method of the soybean paste chili sauce comprises the steps of screening and soaking, stewing and stirring, airing and starter propagation, then independently storing the soybean mixture, adjusting the proportion of the soybean mixture to the corresponding chili mixture when the soybean mixture needs to be eaten, and mixing and fermenting to obtain the corresponding soybean chili sauce.
The freshness of the soybean paste is improved only by the amino acid content generated by the fermentation of soybeans, and the taste of original soybean paste is damaged by adding less seasonings.
Additional features and advantages of the invention will be set forth in the detailed description which follows.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate an embodiment of the invention and, together with the description, serve to explain the invention and not to limit the invention.
In the drawings:
FIG. 1 is a schematic step diagram of one embodiment of the preparation method of the soybean chili sauce.
Detailed Description
The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
In the present invention, the present invention will be described in detail below with reference to the accompanying drawings in conjunction with embodiments.
In order to solve the problems of standard mixture ratio and single taste in the background technology, the preparation method of the soybean chili sauce is provided, and comprises the following steps:
(1) screening soybeans to remove impurities in the dried soybean seed particles, cleaning, soaking for 10-15h, and draining;
(2) steaming the drained soybeans at 90-120 ℃ for 20-30 min;
(3) cooling the cooked soybeans obtained in the step (2), adding aspergillus oryzae koji to form a soybean mixture, uniformly stirring, placing the soybean mixture in a constant-temperature incubator, controlling the temperature to be 25-35 ℃ until yellow-green koji hyphae grow out of the soybean mixture, placing the soybean mixture in a ventilation place for airing, and airing until the moisture content is less than 5 wt% to obtain koji;
(4) mixing chopped hot pepper, ginger and garlic in a weight ratio of 5: 1: 1, mixing to form a pepper mixture, adding salt into the pepper mixture according to the weight ratio of 10:1, and pickling for 3-5 days;
(5) mixing the yeast material obtained in the step (3) and the hot pepper mixture obtained in the step (4) according to a weight ratio of 5: 1-2, filling the formed sauce, placing the sauce for 4-5 days in an open manner, and sealing and packaging the opening of the bottle to obtain the finished product of the soybean chili sauce.
In order to better improve the content of amino acid generated by fermentation, the soybean adopts grain-used soybean, and the variety is Ququqiu No. 3 (approved by the main crop variety approval committee in Zhejiang province in 2015, approval number: Zhe examine bean 2015003) or Ququqiu No. 6 (approval number: Zhe examine bean 2016001), wherein the dried soybean seeds are analyzed by the agricultural product quality detection center (Hangzhou) of Ministry of agriculture, such as tables 1-4.
Table 1: thoroughfare autumn No. 3 protein fat content (2012 year detection)
| Protein | 37.20％ |
| Fat | 16.6％ |
Table 2: thoroughfare autumn No. 3 protein fat content (2013 detection)
| Protein | 45.23％ |
| Fat | 16.0％ |
Table 3: thoroughfare autumn No. 6 protein fat content (2013 detection)
| Protein | 47.3％ |
| Fat | 18.0％ |
Table 4: thoroughfare autumn No. 6 protein fat content (2014 year detection)
| Protein | 44.75％ |
| Fat | 16.3％ |
The soybean chili sauce preparation method adopts granule type soybean with high protein content, and preferably adopts Ququqiu No. 6 soybean with dry seed protein content of more than 40%.
In order to effectively decompose the proteins in the mixture by the aspergillus oryzae koji, in a preferred aspect of the present invention, the aspergillus oryzae koji is used in an amount of 0.2 to 0.4 wt% of the soybean mixture.
In order for aerobic Aspergillus oryzae to operate with sufficient oxygen and to better ventilate and dissipate heat to maintain a constant temperature environment, in a more preferred aspect of the invention, in step (3), the incubator is a ventilated chamber.
In order to better enable the Aspergillus oryzae to be fully contacted with the mixture and enable Aspergillus oryzae strains to grow rapidly in the insufficiently fermented parts, in a more preferable case of the invention, in the step (3), the Aspergillus oryzae is placed in a constant temperature incubator and then turned over for 1 time every 10-20 hours.
In order to allow the aspergillus oryzae koji to produce an enzyme species sufficient to break down the proteins in the soybeans, in a preferred aspect of the present invention, in step (3), the aspergillus oryzae koji is selected from a strain capable of producing at least one of a protease, an invertase, a peptidase, a glutaminase, an amylase, a lipase.
In order to better decompose various proteins in the soybean and take the fermentation efficiency and quality into consideration, in the preferable case of the invention, in the step (3), the Aspergillus oryzae koji is 3.951 or Shanghai brewing 3.042.
In order to better improve the fermentation efficiency in the brewing stage, the fermentation method is usedPreferably, the step (5) further comprises adding yeast 1 × 10 into the sauce61.5X 10 pieces/ml6One per ml.
In order to further improve the fermentation efficiency in the brewing stage, in a more preferred aspect of the invention, in step (5), the yeast comprises Saccharomyces rouxii and/or Torulopsis yeast
In order to better improve the taste of the soybean chili sauce, under the preferable condition of the invention, the soybean adopts Ququqiu No. 3 or Quqiu No. 6.
The first embodiment is as follows: the weight ratio of the yeast material to the pepper mixture is 5: 1, the soybean paste is more mellow in taste and full in soybean taste, and 100 consumer samples are taken.
Example two: the weight ratio of the yeast material to the pepper mixture is 10: 3, the soybean paste is more mellow in taste and full in soybean taste by mixing, and 100 consumer samples are taken.
Example three: the weight ratio of the yeast material to the pepper mixture is 5: 2, the soybean paste is more mellow in taste and full in soybean taste by mixing, and 100 consumer samples are taken.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. The preparation method of the soybean chili sauce is characterized by comprising the following steps:
(1) screening soybeans to remove impurities in the dried soybean seed particles, cleaning, soaking for 10-15h, and draining;
(2) steaming the drained soybeans at 90-120 ℃ for 20-30 min;
(3) cooling the cooked soybeans obtained in the step (2), adding aspergillus oryzae koji to form a soybean mixture, uniformly stirring, placing the soybean mixture in a constant-temperature incubator, controlling the temperature to be 25-35 ℃ until yellow-green koji hyphae grow out of the soybean mixture, placing the soybean mixture in a ventilation place for airing, and airing until the moisture content is less than 5 wt% to obtain koji;
(4) mixing chopped hot pepper, ginger and garlic in a weight ratio of 5: 1: 1, mixing to form a pepper mixture, adding salt into the pepper mixture according to the weight ratio of 10:1, and pickling for 3-5 days;
(5) mixing the yeast material obtained in the step (3) and the hot pepper mixture obtained in the step (4) according to a weight ratio of 5: 1-2, filling the formed sauce, placing the sauce for 4-5 days in an open manner, and sealing and packaging the opening of the bottle to obtain the finished product of the soybean chili sauce.
2. The method for preparing soybean chili sauce according to claim 1, wherein in the step (3), the aspergillus oryzae koji is used in an amount of 0.2-0.4 wt% of the soybean mixture.
3. The method for preparing soybean chili sauce according to claim 1, wherein in the step (3), the constant-temperature incubator is a ventilation box body.
4. The preparation method of the soybean chili sauce as claimed in claim 1, wherein in the step (3), the soybean chili sauce is placed in a constant-temperature incubator and then turned over for 1 time every 10-20 hours.
5. The method for preparing soybean chili paste according to claim 1, wherein in the step (3), the Aspergillus oryzae koji is selected from a strain capable of producing at least one of protease, invertase, peptidase, glutaminase, amylase, and lipase.
6. The method for preparing soybean chili sauce according to claim 1, wherein in the step (3), the Aspergillus oryzae koji is 3.951 or Shanghai brewing 3.042.
7. The method for preparing soybean chili paste according to claim 1, wherein the step (5) further comprises adding yeast 1 x 10 to the paste61.5X 10 pieces/ml6One per ml.
8. The method for preparing soybean chili paste according to claim 7, wherein in the step (5), the yeast comprises Saccharomyces rouxii and/or Torulopsis.
9. The method for preparing soybean chili sauce according to any one of claims 1 to 8, wherein the soybean is selected from Ququqiu No. 3 and/or Quqiu No. 6.
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| CN201910963767.7A CN110584009A (en) | 2019-10-11 | 2019-10-11 | Preparation method of soybean chili sauce |
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| CN201910963767.7A CN110584009A (en) | 2019-10-11 | 2019-10-11 | Preparation method of soybean chili sauce |
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| CN110584009A true CN110584009A (en) | 2019-12-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669865A (en) * | 2022-11-18 | 2023-02-03 | 重庆德庄农产品开发有限公司 | Fermented soybean product and processing technology thereof |
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| CN108936319A (en) * | 2018-08-08 | 2018-12-07 | 江苏恒顺醋业股份有限公司 | A kind of preparation method for the soya sauce improving beans integrality and flavor |
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2019
- 2019-10-11 CN CN201910963767.7A patent/CN110584009A/en active Pending
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| CN102934793A (en) * | 2012-12-05 | 2013-02-20 | 晓健科技（大连）有限公司 | Chilli sauce and preparation method for same |
| CN105029249A (en) * | 2015-06-25 | 2015-11-11 | 天津科技大学 | Preparation method of environment-friendly and low-cost nutritious soybean paste |
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| CN115669865A (en) * | 2022-11-18 | 2023-02-03 | 重庆德庄农产品开发有限公司 | Fermented soybean product and processing technology thereof |
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