CN1308896A

CN1308896A - Rice paste and its production method

Info

Publication number: CN1308896A
Application number: CN01106151A
Authority: CN
Inventors: 兰凤龙
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-02-14
Filing date: 2001-02-14
Publication date: 2001-08-22
Anticipated expiration: 2021-02-14
Also published as: CN1147242C

Abstract

A rice paste as the flavouring of soup is made from soybean, rice, yeast, table salt, water, alcohol and antiseptic through soaking in water, preparing yeast, fermenting, grinding and filling in containers. Its advantages are rich nutrients, low cost and agreeable taste.

Description

Rice paste and production method thereof

The invention belongs to daily seasoned food technical field, specifically a kind of sauce class product are rice paste and production method thereof.

As everyone knows, the sauce based food is the flavouring that people live and be unable to do without, and in the existing bimillennial history of the production of China's sauce class, along with the continuous development of society, family's system sauce more and more deviates from allegro life phase.With regard to our present sauce class market, the kind of sauce class increases gradually, but still be only limited to several classes (salt content is all more than 12%) such as sweet fermented flour sauce, soya sauce, thick broad-bean sauce, thick chilli sauce mostly, general taste is more salty, taste is single, and eating method is generally mixed food to dip in food.

The purpose of this invention is to provide a kind of rice paste and production method thereof of doing soups food.

The object of the present invention is achieved like this: the present invention is made up of following composition and ratio of weight and number: the alcohol and the anticorrisive agent of soya bean 4.5-6.0 part, rice 4.0-5.5 part, fermented bacterium 0.005-0.003 part, 1.0 parts of salt, water 5.0-6.0 part and trace.

Production method of the present invention is: take by weighing a certain amount of wash-free rice by said ratio earlier, added an amount of water logging bubble again 10 minutes, put into inherent 1-3 the atmospheric pressure of container then, temperature kept 10-20 minute down at 100-130 ℃, inoculation fermentation bacterial classification after being cooled to 30-40 ℃, koji 30 hours is stand-by; Screening also takes by weighing a certain amount of soya bean by said ratio, washes the back with a certain amount of water logging bubble 2-4 hour, puts into inherent 1-3 the atmospheric pressure of container then, and maintenance is 10-20 minute under 130 ℃ of the temperature, is cooled to 30-40 ℃ of inoculation fermentation bacterial classification, and koji 48 hours is stand-by; Under agitation add bent material of above-mentioned rice and the bent material of soya bean in the fermentation vat, the weight that under agitation adds a certain amount of temperature then and be about 60 ℃ is gone in the fermentation vat at 15-23% salt solution, fermentation temperature remains on 40-50 ℃, after one week, under agitation replenish weight at 20% saline solution, ripe through about three days again, press finished product weight and add 1% alcohol, about 1 ‰ anticorrisive agent; Be finished product after sauce, packing are ground in taking-up then;

The fermented bacterium of indication of the present invention is meant aspergillus oryzae, aspergillus niger, head mold, yeast, Mucor.In addition, the alcohol that the present invention added accounts for 1.0% of finished product gross weight; The food antiseptics that the present invention added accounts for 1.0 ‰ of finished product gross weight.

The present invention is the product of pure grain brewing, contains rich nutrient contents.Detect through the relevant expert, the present invention contains nutritional labelings such as the necessary protein of human body, choline, Aneurine, B12, E, enzyme, saponin, pancreas protease, choline, lecithin, natural colouring matter, food fiber, calcium, iron, potassium.All these nutritional labelings can promote health, and especially child growth is grown indispensable element, and deficiency that helps to remedy calcium in the human body, particularly hypoferric anemia commonly used and the disease that causes owing to calcium deficiency all can produce therapeutic action.The present invention is a basic food, is the food of balance health, and in general, alkaline physique is stronger to the resistance of bacterium than acidic constitution.The present invention is owing to wherein contain ethyl aliphatic acid, this material can make people because smoking, the harmful substance of indulging in excessive drinking, eating barbecue, intrusion human bodies such as suction vehicle exhaust etc. lose activity, healthy cell is not subjected to the infringement of harmful substance, prevents the generation of mutation, and the usefulness of pre-anti-cancer is arranged.

Rice paste of the present invention suppresses the effect of cholesterol in addition, is the effective food of cardiovascular and cerebrovascular disease such as prevention hypertension.Suppress the effect that serum cholesterol rises because the saponin in the primary raw material soya bean among the present invention has, it impels the drainage of the sodium that becomes diseases such as hypertension on the one hand, again because be rich in the generation that the effect of good protein has reduced disease.The present invention also has low, good to eat, the health, nutritious of distinguishing the flavor of of cost, not only has the function of common sauce, also can do soups food.

Below will the invention will be further described by embodiment:

Example 1

1, takes by weighing 800 kilograms of wash-free rices, the water logging that adds about 250 kilograms was steeped 10 minutes, put into inherent 1-3 the atmospheric pressure of container then, temperature 100-130 ℃ kept 10-20 minute down, be cooled to 30-40 ℃ of inoculation aspergillus oryzae or root arrhizus fermentation bacterial classification (this fermented bacterium is to form in the wheat flour of earlier 1.5 kilograms aspergillus oryzae or head mold being admixed about 25 kilograms), koji 30 hours is stand-by;

2, screening takes by weighing 1200 kilograms of soya beans, wash the back and steeped 2-4 hour with an amount of water logging, put into inherent 1-3 the atmospheric pressure of container then, temperature kept 10-20 minute down for 130 ℃, be cooled to 30-40 ℃ of inoculation aspergillus oryzae fermented bacterium (identical with aforementioned system side), koji 48 hours is stand-by;

3, bent material of above-mentioned rice and soya bean song are expected that under agitation heating-up temperature is that 60 ℃ of left and right sides weight add in the fermentation vat 1800 kilograms of 16% salt solution, fermentation temperature remains on 40-50 ℃, after one week, under agitation replenish weight at 20% strong brine 400-500 kilogram, ripe through about three days again, press finished product weight and add 1% alcohol, the food antiseptics potassium sorbate of 0-4-1.0 about ‰; Be finished product after sauce, packing are ground in taking-up then.

End product quality index: amino-acid nitrogen＞0.4/100g, reduced sugar＞6g/100g.

Eating method:

Be used to cook soup.Cook any soup dish and all can use rice paste.Because vitamin class and mineral matter equal size in the rice paste are very abundant, need not to put salt, oil when therefore cooking soup with rice paste, also can add condiment such as an amount of monosodium glutamate, sesame oil certainly according to everyone taste difference, the soup flavor can be more delicious.Rice paste of the present invention can be made pork radish rice whistle soup, mill is eaten spinach powder decimillimeter whistle soup or the like, and the soup flavor is unique, nutritious.

Directly dip in food.Dip in as: spring onion that sauce, spinach dip in sauce, radish block dips in sauce etc., it is tasty and refreshing to clear away heart-fire.

Cook meat, egg sauce is mixed food.As: noodles served with soy sauce, sesame butter, etc. bar, mix bean curd, mix cold dish, taste is unusual.

Be used for pickled clear dish.As: all kinds of green vegetables such as pickled river beans, cuke, radish, fresh kidney beans, the good fresh and tender crisp and fragrant of green vegetables salts down.

Be used for meat braised in soy sauce.With an amount of rice paste meat such as the pig that cuts, ox, sheep, chicken are salted down and to soak conditioning, it is bright fragrant to burn the meat flavour road that, excellent taste.

The Perfect Companion of baked foods.Be applicable to pickling of meat products such as grilled fish, shrimp, beef, mutton, the time of soaking of salting down is long more, and the meat flavour that bakes is fragrant more, sprinkles some cumins, black sesame powder again, and taste is better.Matelote can remove raw meat.Owing to contain a large amount of colloidal particles in the rice paste, can adsorb the stench of fresh fish and the generation deodorising effect.When floating ball etc., Gesottener Karpfen, mackerel, sardine add less that rice paste just can eliminate the fishy smell of fish.

Claims

1, a kind of rice paste that can do soups food that is applicable to is characterized in that being made up of following composition and ratio of weight and number: the alcohol and the anticorrisive agent of soya bean 4.5-6.0 part, rice 4.0-5.5 part, fermented bacterium 0.005-0.003 part, 1.0 parts of salt, water 5.0-6.0 part and trace.

2, rice paste according to claim 1 is characterized in that fermented bacterium is meant aspergillus oryzae, aspergillus niger, head mold, yeast, Mucor.

3, rice paste according to claim 1 is characterized in that alcohol accounts for 1.0% of finished product gross weight.

4, rice paste according to claim 1 is characterized in that food antiseptics accounts for the 0.4-1.0 ‰ of finished product gross weight.

5, a kind of rice paste production method that to do soups food that is applicable to: take by weighing a certain amount of wash-free rice by following proportioning earlier, added an amount of water logging bubble again 10 minutes, put into inherent 1-3 the atmospheric pressure of container then, temperature kept 10-20 minute down at 100-130 ℃, inoculation fermentation bacterial classification after being cooled to 30-40 ℃, koji 30 hours is stand-by; Screening also takes by weighing a certain amount of soya bean by said ratio, washes the back with a certain amount of water logging bubble 2-4 hour, puts into inherent 1-3 the atmospheric pressure of container then, and maintenance is 10-20 minute under 130 ℃ of the temperature, is cooled to 30-40 ℃ of inoculation fermentation bacterial classification, and koji 48 hours is stand-by; Under agitation add bent material of above-mentioned rice and the bent material of soya bean in the fermentation vat, the weight that under agitation adds a certain amount of temperature then and be about 60 ℃ is gone in the fermentation vat at 15-23% salt solution, fermentation temperature remains on 40-50 ℃, after one week, under agitation replenish weight at 20% saline solution, ripe through about three days again, press finished product weight and add 1% alcohol, the anticorrisive agent of 0.4-1 about ‰; Be finished product after sauce, packing are ground in taking-up then;

Above-mentioned composition and ratio of weight and number consist of: the alcohol and the anticorrisive agent of soya bean 4.5-6.0 part, rice 4.0-5.5 part, fermented bacterium 0.005-0.003 part, 1.0 parts of salt, water 5.0-6.0 part and trace.

6, rice paste production method according to claim 5 is characterized in that fermented bacterium is meant aspergillus oryzae, aspergillus niger, head mold, yeast, Mucor.

7, rice paste production method according to claim 5 is characterized in that alcohol accounts for 1.0% of finished product gross weight.

8, rice paste production method according to claim 5 is characterized in that food antiseptics accounts for the 0.4-1.0 ‰ of finished product gross weight.