Sea-buckthorn soybean sauce and preparation method thereof

A production method and technology of soybean paste, applied in the fields of application, food preparation, food science, etc., can solve the problems that the culture medium cannot be fully utilized and the paste cannot reach the best state, so as to achieve good product quality and sufficient colony reproduction , The effect of the process is easy to operate

Inactive Publication Date: 2010-05-26
孙艳萍
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this short-term fermentation production process can roughly complete the fermentatio

Method used

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Embodiment Construction

[0017] Production steps of the present invention are:

[0018] 1. Koji making method: There are three main raw materials used for making koji: soybeans, flour and strains.

[0019] (The following is calculated based on the proportion of 100 kg of dry material)

[0020] 1) Bean soaking: Soak 50 kg of soybeans in tap water at room temperature for 8-10 hours, until the beans have no wrinkles, no sandwich, and the water content is about 45%;

[0021] 2) Steamed soybeans: Put the soaked soybeans into the pot, pressurize for 3-5 hours under normal pressure, pressurize at 0.15Mpa for 15-20 minutes, steam until the soybeans are cooked through the heart, and the hands are kneaded into a cake shape without sticking to hands, and the water content reaches 50%;

[0022] 3) Flour steamed cake: use 20kg of flour and a little old flour to ferment for 20 hours at a temperature of 20-25°C, put the steamed cake in a pot, press it for 30 minutes, and cut it into 2cm cubes;

[0023] 4) Inocula...

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PUM

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Abstract

The invention discloses sea-buckthorn soybean sauce and a preparation method thereof. The sea-buckthorn soybean sauce is prepared from the following raw materials in percentage by weight: soybean 50-60, flour 30-40 and sea-buckthorn fruit 10-20. The sea-buckthorn soybean sauce is brewed by soaking and steaming the soybean, fermenting the flour, steaming the flour to make a cake, slicing the cake into blocks, performing inoculation and starter propagation, performing high-salt diluted-state low-temperature fermentation, and adding sea-buckthorn sauce in the fermentation process. In the invention, a low-temperature ventilation starter propagation method is used, so the starter propagation time is long, colony propagation is complete, the activity of prolease is high, and more beneficial strains, fragrance and delicate flavors are produced. The steamed sponge cake made of the flour is mixed with soybean for starter propagation, so the starter material is loose and rich in oxygen and can promote the overall generation of a culture matrix and the enzymes are fully propagated. The production process of the invention adopts a high-salt diluted-state low-temperature fermentation technique, wherein the low temperature can prolong the fermentation period; high salt can effectively inhibit the generation of harmful bacteria; the yeasts used for fermenting mash have high slat resistance, so the action of beneficial bacteria is not influenced; and the diluted state is favorable for the full mixing of the raw materials and the complete fermentation of the mash. The sauce of the invention has a strong fragrance, a good flavor and a health-care function.

Description

technical field [0001] The invention relates to soybean paste containing seabuckthorn and a production method thereof. Background technique [0002] Doenjang is an essential product in people's daily life, just like condiments such as soy sauce and vinegar. But along with the progress of society, the development of mankind, and the improvement of people's living standards, the needs for food and condiments are no longer satisfied with simple eating. Instead, it requires the development of nutrition and health care. Therefore, from the perspective of benefiting people's health, more nutritious and health-care condiments should be developed. The production process of some domestic soybean paste is mostly solid state fermentation, and some use dilute state fermentation. But its technology all is to adopt low-salt high-temperature fermentation, and fermentation temperature is at 25-35 ℃, and this method shortens production cycle, increases output. However, the product is alw...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/10
Inventor 孙艳萍
Owner 孙艳萍
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