Scallop soybean paste and fermentation method thereof

A technology of scallop and bean paste, which is applied in the field of food science, can solve the problems of complicated process and high cost of raw materials, and achieve the effect of rich seafood flavor

Inactive Publication Date: 2010-06-30
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the above method are: 1. The process is complex and various additives are adde

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1. The scallop bean paste is characterized in that the product is brown in color, has sauce aroma, ester aroma and strong seafood flavor, is salty and sweet, moderate viscosity, free of impurities, moisture ≤ 60.00%, and amino nitrogen ≥ 0.60%.

Embodiment 2

[0012] Example 2. A method for fermenting scallop bean paste.

[0013] 1. Making music. Rinse the wooden discs and straw curtains repeatedly with tap water, scald them with boiling water for 5 minutes; break the soybeans, soak them in tap water for 12 hours, put them in an autoclave, sterilize them at 0.1Mpa for 30 minutes, take them out and cool them down to 35-40 ℃; Add 4 parts of sterilized soybeans to 1 part of flour, then add Aspergillus oryzae Huyao 3.042 in an amount of 0.5‰ of the dry weight of soybeans, mix soybeans, flour and Aspergillus oryzae Huyao 3.042 evenly, and accumulate them in a conical shape on the koji In the center of the plate, keep the room temperature at 28-30°C, and the product temperature should not exceed 36°C. Invert the plate every 6 hours. After 16-18 hours, the koji material will agglomerate. Gently crush and spread the koji material by hand to loosen the koji material. The thickness of the material layer is 1-1.5cm, and after culturing for 3...

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PUM

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Abstract

The invention relates to scallop soybean paste and a fermentation method thereof, which belong to the technical field of food science. The scallop soybean paste is of a sepia color, has soy sauce flavor, ester flavor, strong seafood flavor, an agreeable salty, sweet taste, appropriate viscosity and no impurities; and the moisture content is less than or equal to 60.00 percent, and the amino nitrogen content is more than or equal to 0.60 percent. In the scallop soybean paste, scallops and soybeans are adopted as main raw materials to prepare the scallop soybean paste by steps of starter propagation, scallop raw material processing, fermentation, finished product blending, filling and sterilization. The scallop soybean paste has the advantage that the scallops are mixed with the soybeans for direct fermentation to prepare the scallop soybean paste with strong seafood flavor.

Description

Technical field: [0001] The invention relates to a scallop soybean paste and a fermentation method thereof, belonging to the technical field of food science. technical background: [0002] Scallop is an important marine shellfish resource in my country. At present, scallop processing is mainly rough processing such as quick freezing and drying, and the value-added range is small. The scallop bean paste made by fermenting scallops is rich in nutrition, makes high-value utilization of scallop resources, and has broad market prospects and development value. In the prior art, the publication number is CN1444866A, and the Chinese patent application with the application number 02114963.1 discloses a patent document called "seafood sauce". mixed. The publication number is CN1685969A, and the Chinese patent application with the application number 200510075629.3 discloses a patent document entitled "Enzymatic Preparation of Blue Mussel Sauce and Its Method". , After the enzymolysi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/33A23L27/60A23L17/40
Inventor 王颉孙玉亮曹宝忠牟建楼孙剑锋刘亚琼李宁侯亚薇董辉杨秀敏李书红孙萍萍
Owner HEBEI AGRICULTURAL UNIV.
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