CN110623212A - Production process of special bean curd for hot pot - Google Patents
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- CN110623212A CN110623212A CN201911047162.XA CN201911047162A CN110623212A CN 110623212 A CN110623212 A CN 110623212A CN 201911047162 A CN201911047162 A CN 201911047162A CN 110623212 A CN110623212 A CN 110623212A
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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 production process of special soy bean for hot pot, which comprises the following steps: 1) pretreating raw materials, removing impurities such as stone seeds and silt from soybeans, 2) soaking, steaming, spreading for cooling, 3) inoculating Aspergillus oryzae yeast extract to 100-140 g of Aspergillus oryzae yeast extract/kg of soybeans, 4) preparing the Aspergillus, 5) mixing, sieving the Aspergillus materials, dispersing seeds, mixing auxiliary materials, 6) fermenting, and putting the uniformly mixed materials into a jar for fermenting for 17-18 days. 7) And packaging and inspecting after fermentation to obtain the product. According to the invention, through the research of the fermentation process of the bean mother and the bean mother, the production conditions of each step are strictly controlled, and finally, the prepared bean mother and the bean mother can continuously meet the requirements of quality indexes.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a production process of special soy bean for hot pot.
Background
The bean mother and the bean son for the chafing dish are prepared by fermenting soybeans, are similar to fermented soybeans, but are yellow or light yellow instead of black of the fermented soybeans, and when the chafing dish bottom material is fried, 5% -10% of the soybean flavor chafing dish bottom material is added, so that the chafing dish bottom material with rich soybean flavor can be fried, and the chafing dish bottom material has good sense of taste. The existing production process of the bean mothers and the bean sons is immature and cannot stably meet the requirements of quality standards.
Disclosure of Invention
Aiming at the technical problems, the invention aims to provide a production process of special soy bean for hot pot, which can continuously and stably meet the quality standard requirement.
In order to achieve the purpose, the technical scheme of the invention is as follows: the production process of the special soy bean for the hot pot is characterized by comprising the following steps:
1) pretreatment of raw materials
Removing stone seeds, silt and other impurities from soybeans; the wheat flour is dry and not hardened, and the salt is dry, loose and not hardened;
2) soaking, steaming, spreading for cooling
a. Soaking soybeans for 4.5 to 6 hours till the water content is 46 to 50 percent, and draining the soaking water for later use;
b. putting the soaked and drained soybeans into a steaming tank, flattening, steaming, and taking out of the tank;
c. rapidly cooling the clinker to 40-44 ℃ by an air cooling machine;
3) inoculation of
Taking Aspergillus oryzae koji according to 100g-140g Aspergillus oryzae koji/kg soybean, and mixing with wheat flour in a sterilized tool to obtain semen Tritici Aestivi koji mixture; cooling soybean to below 35 ℃ by a fan, uniformly stirring the soybean and the wheat starter mixture, and mixing and inoculating;
4) koji making
After inoculation, scraping the soybeans, inserting a temperature control temperature sensing probe, starting a fan to introduce fresh air, and keeping the temperature constant, wherein the temperature is kept constant for 6-9 months until the temperature is reduced to room temperature, and the temperature is kept constant for other months until the temperature is reduced to 28-30 ℃;
standing and culturing for 8-12 hours, when the product temperature rises from 32 ℃ to 36 ℃, regulating and controlling the product temperature by ventilation to about 36 ℃, continuously culturing until the yeast material is white spots or slightly white, wherein the temperature rises quickly, the temperature of the ventilation regulator is increased and controlled to about 36 ℃, and when a material layer has cracks, edge pricking and joint filling are carried out frequently and timely to prevent air leakage; turning over the yeast for the 1 st time when the hypha is fully distributed on the surface of the yeast material, so that the yeast material is loose and can not be caked; after turning over the yeast, maintaining the product temperature at 34 ℃ and culturing for 18-20 hours again, turning over the yeast for the 2 nd time to ensure that the yeast material is loose and does not cake, and binding the seams; after turning over the koji for 2 times for about 3-4 hours, the hypha starts to grow spores, the product temperature is controlled to be reduced to 32 ℃, and the culture is continued until the koji material is plump in hypha, rich in spores, bright yellow, fine and sticky in hand feeling, and the finished koji is obtained after the culture is finished when the fragrance of the koji is strong;
5) mixing of
Immediately feeding koji after the koji culture is mature, sieving the koji material, dispersing seeds, and mixing with auxiliary materials;
the auxiliary materials comprise fermented glutinous rice, salt and water,
the addition amount of the fermented glutinous rice is that every 100 parts of soybean and 3-5 parts of fermented glutinous rice are mixed, and the water content is as follows: 47-49 percent of edible salt, 13.5-14.5 percent of edible salt;
firstly adding salt, uniformly mixing, then adding fermented glutinous rice and water in batches, and mixing for multiple times until water absorption and auxiliary materials are uniformly mixed;
6) fermentation of
Putting the uniformly mixed materials into a jar for fermentation for 17-18 days;
7) and packaging and inspecting after fermentation to obtain the product.
In the scheme, the method comprises the following steps: in the step (2), the water content of the steamed soybeans is 46-48%.
In the scheme, the method comprises the following steps: in the process of making the starter, the temperature is leveled for 1 time every 2 minutes.
In the scheme, the method comprises the following steps: in the process of making the yeast, the thickness of the scraped yeast material is 20-30cm, the side close to the fan is 2-3cm lower than the side far away from the fan, and the water content of the finished yeast is 28-32%. Is convenient for ventilation and temperature control.
In the scheme, the method comprises the following steps: during mixing, the fermented glutinous rice is added in two times, water is added in three times, and after the water is added, the mixture is mixed once every 3 to 4 hours. The mixing uniformity of auxiliary materials and the uniform water absorption are ensured.
In the scheme, the method comprises the following steps: during fermentation, the temperature of the materials is controlled to be not higher than 42 ℃ within three days after the materials are placed in the jar, the temperature is controlled to be 42-45 ℃ on the 4 th-13 th day, the temperature is controlled to be 45-50 ℃ on the 14 th-16 th day, and the temperature is naturally reduced in the after-ripening stage at the 17 th-18 th day. Ensuring that the fermented bean mother and the fermented bean mother are yellow or faint yellow and have luster; the sauce flavor is strong; palatable in saltiness, no odor and no peculiar smell; the particles are scattered and the seeds are formed without impurities. The coliform bacteria group meets the quality standard.
In the scheme, the method comprises the following steps: the soybeans are required to be fresh, free of mildew and impurities, and the water content is less than or equal to 13%; crude protein on a wet basis: more than or equal to 32 percent;
edible salt: loosening, drying, no hardening, sodium chloride content more than or equal to 99%, and water content less than or equal to 0.3%;
wheat flour: loosening, drying, no hardening, and water content less than or equal to 13%;
fermented glutinous rice: the fermented glutinous rice has excellent quality, the rice grains are soft and slag-melting, the sour and sweet taste is moderate and coordinated, the sour and sweet taste is normal, and no bitter taste exists. The quality of the fermentation product is ensured by controlling the quality of the raw materials.
According to the invention, through the research of the fermentation process of the bean mother and the bean mother, the production conditions of each step are strictly controlled, and finally, the prepared bean mother and the bean mother can continuously meet the requirements of quality indexes, and the quality indexes of the bean mother and the bean mother are shown in the following table.
Detailed Description
The invention is further illustrated by the following examples:
example 1
The production process of the special bean curd for the seed chafing dish comprises the following raw materials in quality requirement:
soybean: fresh, mildew-free and impurity-free, and the water content is less than or equal to 13 percent; crude protein: 32% or more (on a wet basis).
Edible salt: loosening, drying, no hardening, sodium chloride content not less than 99%, and water content not more than 0.3%.
Wheat flour: loose, dry and without hardening, and the water content is less than or equal to 13 percent.
Fermented glutinous rice: the fermented glutinous rice has excellent quality, the rice grains are soft and slag-melting, the sour and sweet taste is moderate and coordinated, the sour and sweet taste is normal, and no bitter taste exists.
Drinking water: meets the national drinking water standard.
The production method comprises the following steps:
1) pretreatment of raw materials
Removing stone seeds, silt and other impurities from soybeans; the wheat flour is dry and not hardened, and the salt is dry, loose and not hardened.
2) Soaking, steaming, spreading for cooling
a. Soaking soybeans for 4.5 to 6 hours till the water content is 46 to 50 percent, and draining the soaking water for later use.
b. And putting the soaked and drained soybeans into a steaming tank, flattening, steaming, and taking out of the tank. The water content of the steamed soybeans is 46-48%. The steamed soybeans have the fragrance of the soybean clinker, and have no raw beans and flower seeds.
c. The clinker is rapidly cooled to 40-44 ℃ by an air cooling machine.
3) Inoculation of
Taking Aspergillus oryzae koji according to 100g-140g Aspergillus oryzae koji/kg soybean, and mixing with wheat flour in a sterilized tool to obtain semen Tritici Aestivi koji mixture; cooling soybean to below 35 ℃ by a fan, uniformly stirring the soybean and the wheat starter mixture, and carrying out mixed inoculation while ensuring uniform stirring and uniform inoculation.
4) Koji making
The inoculated soybeans are strickleed, the thickness of the strickled soybean material is 20-30cm, and the side close to the fan is 2-3cm lower than the side far away from the fan. Inserting a temperature control temperature sensing probe, starting a fan to introduce fresh air, carrying out temperature adjustment for 1 time every 2 minutes, carrying out temperature adjustment to room temperature in 6-9 months, and carrying out temperature adjustment to 28-30 ℃ in other months.
And (3) performing static culture for 8-12 hours, when the product temperature rises from 32 ℃ to 36 ℃, controlling the product temperature to be about 36 ℃ through ventilation adjustment, continuing to culture for 12 hours until the koji is white spots or slightly whitens, increasing the temperature of the ventilation adjustment product, controlling the temperature to be about 36 ℃ at the moment, and when the material layer has cracks, frequently and timely performing edge pricking and joint filling to prevent air leakage. When hypha is full of the surface of the yeast material (about 24 h), the 1 st yeast turning is carried out, so that the yeast material is loose and can not be caked. After turning over the yeast, maintaining the product temperature at 34 ℃ and culturing for 18-20 hours again, turning over the yeast for the 2 nd time to ensure that the yeast material is loose and does not cake, and binding the seams; and 3-4 hours after 2 times of yeast turning, enabling hypha to start spore formation, controlling the product temperature to be reduced to 32 ℃, and continuously culturing until the yeast material is full of hypha, rich in spores, bright yellow, fine and sticky in hand feeling, and the finished yeast is obtained after the culture is finished when the flavor of the yeast is strong. The water content of the finished koji is 28-32%.
5) Mixing of
Immediately feeding koji after the koji culture is mature, sieving the koji material, dispersing seeds, and mixing with auxiliary materials.
The adjuvants include fermented glutinous rice, salt and water.
The addition amount of the fermented glutinous rice is that every 100 parts of soybean and 3-5 parts of fermented glutinous rice are mixed, and the water content is as follows: 47-49% and edible salt content is 13.5-14.5%.
When mixing, firstly adding salt, mixing uniformly, then adding fermented glutinous rice and water in batches, and mixing for many times until the water absorption and auxiliary materials are mixed uniformly. Preferably, the mixture is prepared by adding the fermented glutinous rice in two times and adding the water in three times, and after the addition, the mixture is mixed once every 3 to 4 hours. After the mixing, the sensory fermented grain materials are scattered into seeds, fermented grain particles are wrapped by the sweater, more than 3 conjuncted fermented grain particles are absent, edible salt particles are absent, and no clear water is present.
6) Fermentation of
Putting the uniformly mixed materials into a jar for fermentation for 17-18 days, and controlling the fermentation temperature as follows:
| control phase | Controlling product temperature | Controlling fermentation time |
| Temperature increase | The cylinder temperature is 42 DEG C | Go into jar-3 days |
| Protease hydrolysis | 42——45℃ | 4-13 days |
| Amylase hydrolysis | 45——50℃ | 14-16 days |
| After ripening | Naturally drop in temperature | 17-18 days |
7) And packaging and inspecting after fermentation to obtain the product.
The present invention is not limited to the above-described embodiments, and those skilled in the art will understand that: various changes, modifications, substitutions and alterations can be made to the embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.
Claims (7)
1. The production process of the special soy bean for the hot pot is characterized by comprising the following steps:
1) pretreatment of raw materials
Removing stone seeds, silt and other impurities from soybeans; the wheat flour is dry and not hardened, and the salt is dry, loose and not hardened;
2) soaking, steaming, spreading for cooling
a. Soaking soybeans for 4.5 to 6 hours till the water content is 46 to 50 percent, and draining the soaking water for later use;
b. putting the soaked and drained soybeans into a steaming tank, flattening, steaming, and taking out of the tank;
c. rapidly cooling the clinker to 40-44 ℃ by an air cooling machine;
3) inoculation of
Taking Aspergillus oryzae koji according to 100g-140g Aspergillus oryzae koji/kg soybean, and mixing with wheat flour in a sterilized tool to obtain semen Tritici Aestivi koji mixture; cooling soybean to below 35 ℃ by a fan, uniformly stirring the soybean and the wheat starter mixture, and mixing and inoculating;
4) koji making
After inoculation, scraping the soybeans, inserting a temperature control temperature sensing probe, starting a fan to introduce fresh air, and keeping the temperature constant, wherein the temperature is kept constant for 6-9 months until the temperature is reduced to room temperature, and the temperature is kept constant for other months until the temperature is reduced to 28-30 ℃;
standing and culturing for 8-12 hours, when the product temperature rises from 32 ℃ to 36 ℃, regulating and controlling the product temperature by ventilation to about 36 ℃, continuously culturing until the yeast material is white spots or slightly white, wherein the temperature rises quickly, the temperature of the ventilation regulator is increased and controlled to about 36 ℃, and when a material layer has cracks, edge pricking and joint filling are carried out frequently and timely to prevent air leakage; turning over the yeast for the 1 st time when the hypha is fully distributed on the surface of the yeast material, so that the yeast material is loose and can not be caked; after turning over the yeast, maintaining the product temperature at 34 ℃ and culturing for 18-20 hours again, turning over the yeast for the 2 nd time to ensure that the yeast material is loose and does not cake, and binding the seams; after turning over the koji for 2 times for about 3-4 hours, the hypha starts to grow spores, the product temperature is controlled to be reduced to 32 ℃, and the culture is continued until the koji material is plump in hypha, rich in spores, bright yellow, fine and sticky in hand feeling, and the finished koji is obtained after the culture is finished when the fragrance of the koji is strong;
5) mixing of
Immediately feeding koji after the koji culture is mature, sieving the koji material, dispersing seeds, and mixing with auxiliary materials;
the auxiliary materials comprise fermented glutinous rice, salt and water,
the addition amount of the fermented glutinous rice is that every 100 parts of soybean and 3-5 parts of fermented glutinous rice are mixed, and the water content is as follows: 47-49 percent of edible salt, 13.5-14.5 percent of edible salt;
when mixing, firstly adding salt, mixing uniformly, then adding fermented glutinous rice and water in batches, and mixing for multiple times until the water absorption and auxiliary materials are mixed uniformly;
6) fermentation of
Putting the uniformly mixed materials into a jar for fermentation for 17-18 days;
7) and packaging and inspecting after fermentation to obtain the product.
2. The production process of the special soy bean for chafing dish according to claim 1, which is characterized in that: in the step (2), the water content of the steamed soybeans is 46-48%.
3. The production process of the special soy bean for chafing dish according to claim 1, which is characterized in that: in the process of making the starter, the temperature is leveled for 1 time every 2 minutes.
4. The production process of the special soy bean for chafing dish according to claim 3, which is characterized in that: in the process of making the yeast, the thickness of the scraped yeast material is 20-30cm, the side close to the fan is 2-3cm lower than the side far away from the fan, and the water content of the finished yeast is 28-32%.
5. The production process of the special soy bean for chafing dish according to any one of claims 1 to 4, which is characterized in that: during mixing, the fermented glutinous rice is added in two times, water is added in three times, and after the water is added, the mixture is mixed once every 3 to 4 hours.
6. The production process of the special soy bean for chafing dish according to claim 5, which is characterized in that: during fermentation, the temperature of the materials is controlled to be not higher than 42 ℃ within three days after the materials are placed in the jar, the temperature is controlled to be 42-45 ℃ on the 4 th-13 th day, the temperature is controlled to be 45-50 ℃ on the 14 th-16 th day, and the temperature is naturally reduced in the after-ripening stage at the 17 th-18 th day.
7. The production process of the special soy bean for chafing dish according to claim 1, which is characterized in that: the soybeans are required to be fresh, free of mildew and impurities, and the water content is less than or equal to 13%; crude protein on a wet basis: more than or equal to 32 percent;
edible salt: loosening, drying, no hardening, sodium chloride content more than or equal to 99%, and water content less than or equal to 0.3%;
wheat flour: loosening, drying, no hardening, and water content less than or equal to 13%;
fermented glutinous rice: the fermented glutinous rice has excellent quality, the rice grains are soft and slag-melting, the sour and sweet taste is moderate and coordinated, the sour and sweet taste is normal, and no bitter taste exists.
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Citations (5)
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|---|---|---|---|---|
| CN101485426A (en) * | 2009-02-20 | 2009-07-22 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN106562219A (en) * | 2016-10-25 | 2017-04-19 | 吉林农业大学 | Method of making soybean paste through mixed bacteria low-temperature fermentation |
| CN107712639A (en) * | 2017-10-19 | 2018-02-23 | 尧记酱道股份有限公司 | A kind of all sauce technique of solid-state ageing fermented soya bean |
| CN108041460A (en) * | 2017-07-17 | 2018-05-18 | 北京食品科学研究院 | Beans sauce preparation method rich in plurality kinds of health care ingredient |
| CN109363086A (en) * | 2018-10-19 | 2019-02-22 | 湖北楚大爷食品有限公司 | A kind of technological process of production of beans used in laba porridge |
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2019
- 2019-10-30 CN CN201911047162.XA patent/CN110623212A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485426A (en) * | 2009-02-20 | 2009-07-22 | 王福康 | Aspergillus oryzae type novel technique for producing fermented soya bean |
| CN106562219A (en) * | 2016-10-25 | 2017-04-19 | 吉林农业大学 | Method of making soybean paste through mixed bacteria low-temperature fermentation |
| CN108041460A (en) * | 2017-07-17 | 2018-05-18 | 北京食品科学研究院 | Beans sauce preparation method rich in plurality kinds of health care ingredient |
| CN107712639A (en) * | 2017-10-19 | 2018-02-23 | 尧记酱道股份有限公司 | A kind of all sauce technique of solid-state ageing fermented soya bean |
| CN109363086A (en) * | 2018-10-19 | 2019-02-22 | 湖北楚大爷食品有限公司 | A kind of technological process of production of beans used in laba porridge |
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| 孙宇霞: "发酵调味品――黄豆酱制曲过程的控制", 《发酵科技通讯》 * |
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