CN110651960A - 一种水豆豉的制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域，具体涉及一种水豆豉的制备方法,包括以下步骤:原料预处理、原料制熟、一次发酵、一次调配、二次发酵、二次调配、包装成品；所述调配料由以下重量份数的原料制成：辣椒16份、生姜3份、蒜白5、花椒粉1.5份、哈密瓜汁7份、陈皮粉1.2份、山楂粉2.5份、食盐2份、八角粉0.5份。本发明制得的水豆豉不仅口味独特,鲜美,且利用哈密瓜及陈皮中的抗氧化成分，有效的提升了水豆豉的保质期,不含化学添加剂，健康环保。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种水豆豉的制备方法。
背景技术
水豆豉是贵州、四川、湖南常见酿造调味食品之一，口味鲜美馨香，它是一种主要为细菌作用的发酵食品可以直接佐餐，或作调料供烹调、蘸食之用。
水豆豉以大豆为原料，煮熟后堆积保温。由于细菌(主要为小球菌及杆菌)酶的作用水解原料中的蛋白质，同时由于呼吸热和分解热的郁积，使原料在堆积中升温达50℃以上。大部分细菌在生长不利的条件下迅速形成这一产品所特具的粘液，并在分解中产生特殊的气味。豆豉不仅口味鲜美,而且还具有和胃，除 烦，解腥毒，去寒热的功效。随着人们生活水平的提高，人们对食物的品质质量愈来愈重视。现在的市售的水豆豉为提高保质期,在其中通常都加入了化学添加剂，不仅会降低豆豉的营养价值，长期食用又会对人体造成损害。
发明内容
针对上述问题,本发明的目的在于,提供一种水豆豉的制备方法,该方法制得的水豆豉不仅口味独特,鲜美, 且保质期长,不含化学添加剂。具体技术方案如下：
一种水豆豉的制备方法,包括以下步骤:
(1)原料预处理：挑选优质黄豆，先将其过筛筛除小颗粒黄豆及杂质，然后放入清水中浸泡12-18h后沥干；挑选新鲜哈蜜瓜切碎榨汁得哈蜜瓜汁，再把榨汁后的瓜渣与水按1：（10-20）的比例熬煮1-3小时后过滤取滤液得熬煮水。
（2）原料制熟：将浸泡并沥干好的黄豆与水按1：（2-5）的比例放入锅中蒸煮1-3小时捞出沥干并冷却至常温后得熟豆。
（3）一次发酵：将熟豆装入发酵箱内顶部盖上保温棉，在温度为26-30℃的环境下密封5天得一次发酵料。
（4）一次调配：将豆豉与调配料混合均匀制成混合料；所述调配料由以下重量份数的原料制成：辣椒15-25份、生姜2-5份、蒜白3-7、花椒粉1-3份、哈密瓜汁5-9份、陈皮粉1-3份、山楂粉1-3份、食盐1-3份、八角粉0.3-1.2份。
（5）二次发酵：将混合料装入陶缸中在12-18℃环境下，密封发酵1-2天得二次发酵料。
（6）二次调配：将二次发酵料与熬煮水按1：（0.3-1.5）的比例混合均匀后转入玻璃瓶中密封盖上盖，放入蒸汽锅中蒸汽灭菌即得半成品水豆豉。
（7）包装成品：将半成品水豆豉放入6-10℃的冷藏室冷藏10天即可包装得成品水豆豉。
进一步地，所述调配料由以下重量份数的原料制成：辣椒16份、生姜3份、蒜白5、花椒粉1.5份、哈密瓜汁7份、陈皮粉1.2份、山楂粉2.5份、食盐2份、八角粉0.5份。
进一步地，所述二次发酵料与熬煮水的混合比例为1：0.8。
本发明制得的水豆豉不仅口味独特,鲜美, 且利用哈密瓜及陈皮中的抗氧化成分，有效的提升了水豆豉的保质期,不含化学添加剂，健康环保。
具体实施方式
下面结合实施例对本发明的原理和特征做进一步详细描述，所举实例只用于解释发明，并非用于限定本发明的范围。
实施例一：
一种水豆豉的制备方法,包括以下步骤:
(1)原料预处理：挑选优质黄豆，先将其过筛筛除小颗粒黄豆及杂质，然后放入清水中浸泡16h后沥干；挑选新鲜哈蜜瓜切碎榨汁得哈蜜瓜汁，再把榨汁后的瓜渣与水按1：18的比例熬煮2小时后过滤取滤液得熬煮水。
（2）原料制熟：将浸泡并沥干好的黄豆与水按1：3的比例放入锅中蒸煮1.5小时捞出沥干并冷却至常温后得熟豆。
（3）一次发酵：将熟豆装入发酵箱内顶部盖上保温棉，在温度为26-30℃的环境下密封5天得一次发酵料。
（4）一次调配：将豆豉与调配料混合均匀制成混合料；所述调配料由以下重量份数的原料制成：辣椒16份、生姜3份、蒜白5、花椒粉1.5份、哈密瓜汁7份、陈皮粉1.2份、山楂粉2.5份、食盐2份、八角粉0.5份。
（5）二次发酵：将混合料装入陶缸中在12-18℃环境下，密封发酵1-2天得二次发酵料。
（6）二次调配：将二次发酵料与熬煮水按1：0.8的比例混合均匀后转入玻璃瓶中密封盖上盖，放入蒸汽锅中蒸汽灭菌即得半成品水豆豉。
（7）包装成品：将半成品水豆豉放入6-10℃的冷藏室冷藏10天即可包装得成品水豆豉。
实施例二：
一种水豆豉的制备方法,包括以下步骤:
(1)原料预处理：挑选优质黄豆，先将其过筛筛除小颗粒黄豆及杂质，然后放入清水中浸泡12-18h后沥干；挑选新鲜哈蜜瓜切碎榨汁得哈蜜瓜汁，再把榨汁后的瓜渣与水按1：12的比例熬煮1-3小时后过滤取滤液得熬煮水。
（2）原料制熟：将浸泡并沥干好的黄豆与水按1：5的比例放入锅中蒸煮3小时捞出沥干并冷却至常温后得熟豆。
（3）一次发酵：将熟豆装入发酵箱内顶部盖上保温棉，在温度为26-30℃的环境下密封5天得一次发酵料；
（4）一次调配：将豆豉与调配料混合均匀制成混合料；所述调配料由以下重量份数的原料制成：辣椒22份、生姜3.5份、蒜白5、花椒粉2.5份、哈密瓜汁8份、陈皮粉1.5份、山楂粉2份、食盐2份、八角粉0.9份。
（5）二次发酵：将混合料装入陶缸中在12-18℃环境下，密封发酵1-2天得二次发酵料；
（6）二次调配：将二次发酵料与熬煮水按1：1.3的比例混合均匀后转入玻璃瓶中密封盖上盖，放入蒸汽锅中蒸汽灭菌即得半成品水豆豉；
（7）包装成品：将半成品水豆豉放入6-10℃的冷藏室冷藏10天即可包装得成品水豆豉。
以上实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并据此实施，并不能限制本发明的保护范围.凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等变化与修饰，均应包含在本发明的保护范围之内。
Claims (3)
1.一种水豆豉的制备方法,其特征在于,包括以下步骤:
(1)原料预处理：挑选优质黄豆，先将其过筛筛除小颗粒黄豆及杂质，然后放入清水中浸泡12-18h后沥干；挑选新鲜哈蜜瓜切碎榨汁得哈蜜瓜汁，再把榨汁后的瓜渣与水按1：（10-20）的比例熬煮1-3小时后过滤取滤液得熬煮水；
（2）原料制熟：将浸泡并沥干好的黄豆与水按1：（2-5）的比例放入锅中蒸煮1-3小时捞出沥干并冷却至常温后得熟豆；
（3）一次发酵：将熟豆装入发酵箱内顶部盖上保温棉，在温度为26-30℃的环境下密封5天得一次发酵料；
（4）一次调配：将豆豉与调配料混合均匀制成混合料；所述调配料由以下重量份数的原料制成：辣椒15-25份、生姜2-5份、蒜白3-7、花椒粉1-3份、哈密瓜汁5-9份、陈皮粉1-3份、山楂粉1-3份、食盐1-3份、八角粉0.3-1.2份；
（5）二次发酵：将混合料装入陶缸中在12-18℃环境下，密封发酵1-2天得二次发酵料；
（6）二次调配：将二次发酵料与熬煮水按1：（0.3-1.5）的比例混合均匀后转入玻璃瓶中密封盖上盖，放入蒸汽锅中蒸汽灭菌即得半成品水豆豉；
（7）包装成品：将半成品水豆豉放入6-10℃的冷藏室冷藏10天即可包装得成品水豆豉。
2.根据权利要求1所述的一种水豆豉的制备方法,其特征在于：所述调配料由以下重量份数的原料制成：辣椒16份、生姜3份、蒜白5、花椒粉1.5份、哈密瓜汁7份、陈皮粉1.2份、山楂粉2.5份、食盐2份、八角粉0.5份。
3.根据权利要求1所述的一种水豆豉的制备方法,其特征在于：所述二次发酵料与熬煮水的混合比例为1：0.8。
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