CN1166291A - Electromagnetic biological jam and its preparation technology - Google Patents
Electromagnetic biological jam and its preparation technology Download PDFInfo
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- CN1166291A CN1166291A CN96106097A CN96106097A CN1166291A CN 1166291 A CN1166291 A CN 1166291A CN 96106097 A CN96106097 A CN 96106097A CN 96106097 A CN96106097 A CN 96106097A CN 1166291 A CN1166291 A CN 1166291A
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Abstract
Production of electromagnetic biological jam includes three steps: the first one of electromagnetic field treatment with electric field strength, freq and treatment period being 50-800 v/cm, 1-100 MHz, and 1-30 min separately; the second one of producing yeast by adding hot boiled water in 20-50% and rice aspergillus in 0.15-0.30% into rice dregs and culturing at 22-32 deg.C and 70-85 R% for 40-60 hr; and the third one of producing jam by raising the temperature of yeast to 30-50 deg.C, spraying 1-20% salt solution at 55-60 deg.C, adding refined salt powder, maintaining temperature of 30-50 deg.C for 7-30 days, re-adding proper amount of salt solution and fermentation for 3-10 days.
Description
The present invention relates to a kind of biological jam, be meant the preparation technology of electromagnetic biological jam and this sauce especially.
Prior biological sauce is example with beans sauce, and its preparation method need be passed through immersion, boiling, cool temperature, and then makes through fermentation.This system sauce method not only technology is complicated, and long and sauce that make of cycle has hardship, peppery, raw meat, puckery active material, and mouthfeel is relatively poor.
The object of the present invention is to provide the preparation method of a kind of electromagnetic biological jam and this sauce, to overcome the many disadvantages on existing biological jam finished product and the manufacture craft thereof.
The present invention has adopted the electromagnetic field of high frequency that oil crops are carried out field effect, magnetic field effect, internal heat effect, the comprehensive function of biological effect, its action principle is: the fat molecule of oil crops, protein molecular, vitamin molecules and hydrone all are dipoles, so-called dipole, be that each intramolecular positive and negative charge amount equates, and arrange shoulder to shoulder, under the effect of high frequency highfield external force, repelled each other by the same sex the external electric field power effect that there is a natural attraction between the sexes of intramolecular positive and negative charge, positive and negative charge is stretched in the preceding half period molecule, the later half cycle is compressed, and then be reversed stretching, go round and begin again, move in circles, it is moving not stop transport, produce the molecule internal heat effect, its amount of heat and action time are directly proportional.
Magnetic field and electric field are with a kind of material, two kinds of different forms of expression, the protein equimolecular is not owing to there is free charge to exist, inactive state sees it all is a small magnet, the arrangement of small magnet is that mixed and disorderly nothing is clear, protein molecule is regardless of its original mechanical location, under the effect of alternation high frequency magnetic field, 180 degree all take place and reverse in interior each molecule of one-period, ceaselessly twist motion goes round and begins again, promptly produce heat, destroy again or change protein molecule side-chain structure, brought up the difference of different aminoacids character, because high frequency magnetic field has destroyed the side-chain structure of the insoluble macromolecular mass of protein, or change its one-tenth diversity structure, and caused more each seed amino acid.At above-mentioned electric field action, the comprehensive function of magnetic field effect and heat energy effect causes hardship, peppery, raw meat, the sex change of puckery harmful active material inactivation.The dregs of rice after above-mentioned particular form is handled degreasing are for making the prerequisite material base condition that high-grade high-quality " electromagnetic biological jam " has been established abundant necessity.
Based on above-mentioned principle, the present invention will make electromagnetic biological jam and be divided into for three steps.
One, handle the electromagnetic field of high frequency.The processing method of oil crops being carried out the electromagnetic field of high frequency is, oil crops such as soybean, peanut, sesame etc. put into by two blocks of aluminium sheets constitute in the processing cavity of two-dimensional space, on two blocks of aluminium sheets, add high-frequency electrical thorn magnetic field, its electric-field intensity is 50-800V/cm, frequency is the 1-100 megahertz, and be 1-30 minute action time.For ease of suitability for industrialized production, this case applicant also designs special-purpose high-frequency electromagnetic field device.
Two, manufactured goods song.Oil crops raw material after high-frequency electromagnetic is handled, through the oil press oil expression, obtain the dregs of rice of degreasing oil crops, add the warm boiling water of 20-50%, fully stir, weigh dried dregs of rice material weight 0.15-0.30% aspergillus oryzae bacterial classification then, fully stir with wet dregs of rice material, placing environment temperature is 22-32 ℃, humidity is to cultivate under the 70-85% condition, because a large amount of breedings and the multiple mould catalytic action of aspergillus oryzae, protein resolves into several amino acids, and process promptly became the finished product song in 40-60 hour.
Three, system sauce.Move in the round finished product is bent, bent temperature rise with 55-60 ℃ 1-20% salt solution sprinkle, makes the bent all saline soaked of finished product during to 30-50 ℃, seals up the refined salt face in the finished product curved surface.Keep finished product Qu Wendu to keep 7-30 days, add an amount of salt solution again, fully stir, fermented again 3-10 days, promptly obtain its delicious aromatic thick finished product sauce at 30-50 ℃.
The electromagnetic biological jam that the present invention makes, in the finished product sauce through the oil crops dregs of rice (doing) of Electromagnetic Treatment in 100 parts (weight), the shared ratio of the various compositions of the dregs of rice, salt, water and aspergillus oryzae is: 100: 20-40: 170-200: 0.15-0.30.
Electromagnetic biological jam is that example illustrates its characteristics with beans sauce, compares with existing beans sauce production:
(1) save boiling, the warm production link that dries in the air, save the human and material resources and the energy, save time, aspergillus oryzae Cheng Quyi purifying reduces other strain infection, is convenient to continuous mass production, reduces cost;
(2) improved the quality of finished product sauce, bright fragrance and mellow sauce fragrance have been increased, nutrient composition content height (must occupy the nutritional labeling analysis report of salty sauce according to Jilin University molecular biosciences system to electromagnetic biological beans sauce of the present invention and Beijing six, the various amino acid contents of electromagnetic biological jam all are higher than existing salty sauce).
Embodiments of the invention are provided below.
Embodiment one: use method provided by the invention and make electromagnetic biological beans sauce.
One, handle the electromagnetic field of high frequency.Soybean is carried out the processing of electromagnetic field of high frequency, and its electric-field intensity is 320V/cm, and frequency is 27.120 megahertzes, and be 4-5 minute action time.
Two, manufactured goods song.Soybean material after high-frequency electromagnetic is handled, extract oil through oil press, obtain the dregs of rice of degreasing oil crops, the warm boiling water that adds dried dregs of rice weight 40% fully stirs, and weighs dried dregs of rice material weight 0.20% aspergillus oryzae bacterial classification then, fully stir with wet dregs of rice material, placing environment temperature is 25 ℃, and humidity is to cultivate under 70% condition, through promptly becoming the finished product song in 48 hours.
Three, system sauce.Move in the round finished product is bent, during bent temperature rise to 30 ℃,, make the bent whole saline soaked of finished product, seal up the refined salt face in the finished product curved surface with 55 ℃ 14 Baume degrees salt solution sprinkles.Keep finished product Qu Wendu to keep 7 days, add an amount of salt solution again, fully stir, fermented again 7 days, promptly obtain its delicious aromatic thick finished product sauce at 35 ℃.
Through the electromagnetic biological beans sauce that the present invention makes, the dregs of rice (doing) in the finished product sauce are in 100 parts (weight), and the shared ratio of the various compositions of the dregs of rice, salt, water and aspergillus oryzae is: 100: 40: 180: 0.20.
Embodiment two: use method provided by the invention and make the electromagnetism peanut butter.
One, handle the electromagnetic field of high frequency.Peanut is carried out the electromagnetic field of high frequency handle, its electric-field intensity is 800V/cm, and frequency is 13.75 megahertzes, and be 20 minutes action time.
Two, manufactured goods song.Oil crops raw material after high-frequency electromagnetic is handled, through the oil press oil expression, obtain the dregs of rice of degreasing oil crops, add 20% warm boiling water, fully stir, weigh dried dregs of rice material weight 0.15% aspergillus oryzae bacterial classification then, fully stir with wet dregs of rice material, placing environment temperature is 30 ℃, humidity is to cultivate under 80% condition, because a large amount of breedings and the multiple mould catalytic action of aspergillus oryzae, protein resolves into several amino acids, through promptly becoming the finished product song in 50 hours.
Three, system sauce.Move in the round finished product is bent, during bent temperature rise to 50 ℃,, make the bent whole saline soaked of finished product, seal up the refined salt face in the finished product curved surface with 60 ℃ 20% salt solution sprinkle.Keep finished product Qu Wendu to keep 8 days, add an amount of salt solution again, fully stir, fermented again 3 days, promptly obtain its delicious aromatic thick finished product sauce at 45 ℃.
The electromagnetism peanut butter that the present invention makes, in the finished product sauce through the oil crops dregs of rice (doing) of Electromagnetic Treatment in 100 parts (weight), the shared ratio of the various compositions of the dregs of rice, salt, water and aspergillus oryzae is: 100: 20: 190: 0.15.
Claims (2)
1. electromagnetic biological jam, it is characterized in that contained composition is in this finished product sauce: through the oil crops dregs of rice, salt, water and the aspergillus oryzae of Electromagnetic Treatment, the dregs of rice (doing) are in 100 parts (weight), and the shared ratio of the various compositions of the dregs of rice, salt, water and aspergillus oryzae is: 100: 20-40: 170-200: 0.15-0.30.
2. the manufacture craft of an electromagnetic biological jam is characterized in that the making electromagnetic biological jam was divided into for three steps:
One, handle the electromagnetic field of high frequency, the processing method of oil crops being carried out the electromagnetic field of high frequency is, oil crops such as soybean, peanut, sesame etc. put into by two blocks of aluminium sheets constitute in the processing cavity of two-dimensional space, on two blocks of aluminium sheets, add high-frequency electrical thorn magnetic field, its electric-field intensity is 50-800V/cm, frequency is the 1-100 megahertz, and be 1-30 minute action time;
Two, manufactured goods song, oil crops raw material after high-frequency electromagnetic is handled, through the oil press oil expression, obtain the dregs of rice of degreasing oil crops, add the warm boiling water of 20-50%, fully stir, weigh dried dregs of rice material weight 0.15-0.30% aspergillus oryzae bacterial classification then, fully stir with wet dregs of rice material, placing environment temperature is 22-32 ℃, humidity is to cultivate under the 70-85% condition, and process promptly became the finished product song in 40-60 hour;
Three, system sauce; In the bent immigration of finished product round, bent temperature rise is during to 30-50 ℃, 1-20% salt solution sprinkle with 55-60 ℃, make the bent all saline soaked of finished product, seal up the refined salt face, keep finished product Qu Wendu to keep 7-30 days at 30-50 ℃ in the finished product curved surface, add an amount of salt solution again, fully stir, fermented again 3-10 days, promptly obtain its delicious aromatic thick finished product sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106097A CN1166291A (en) | 1996-05-23 | 1996-05-23 | Electromagnetic biological jam and its preparation technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106097A CN1166291A (en) | 1996-05-23 | 1996-05-23 | Electromagnetic biological jam and its preparation technology |
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| CN1166291A true CN1166291A (en) | 1997-12-03 |
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| CN96106097A Pending CN1166291A (en) | 1996-05-23 | 1996-05-23 | Electromagnetic biological jam and its preparation technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409764C (en) * | 2005-04-13 | 2008-08-13 | 张骏仁 | Making process of functional brewed seasoning |
| CN102613567A (en) * | 2012-04-17 | 2012-08-01 | 孙震 | Soybean peptide nutrient solution and preparation method and application thereof |
| CN104223046A (en) * | 2014-09-23 | 2014-12-24 | 江南大学 | Method for producing quickly-seasoning pickled-pepper pleurotus eryngii |
-
1996
- 1996-05-23 CN CN96106097A patent/CN1166291A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100409764C (en) * | 2005-04-13 | 2008-08-13 | 张骏仁 | Making process of functional brewed seasoning |
| CN102613567A (en) * | 2012-04-17 | 2012-08-01 | 孙震 | Soybean peptide nutrient solution and preparation method and application thereof |
| CN102613567B (en) * | 2012-04-17 | 2013-04-10 | 孙震 | Soybean peptide nutrient solution and preparation method and application thereof |
| WO2013155888A1 (en) * | 2012-04-17 | 2013-10-24 | Sun Zhen | Soybean peptide nutrient solution and preparation method and application thereof |
| CN104223046A (en) * | 2014-09-23 | 2014-12-24 | 江南大学 | Method for producing quickly-seasoning pickled-pepper pleurotus eryngii |
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