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Preparation method of scallop-broad bean sauce

A production method, the technology of broad bean paste, which is applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of wasting resources, and achieve the effect of delicious taste, delicate sauce, and harmonious and strong seafood flavor

Inactive Publication Date: 2015-01-07
HARBIN AIKEER FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The scallop skirt is the leftovers after processing scallop sticks. Its nutritional content is very close to that of scallop sticks, and it has the function of lowering blood lipids. It is a valuable by-product, but it has not been fully developed and utilized due to various reasons. Waste resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Cultivation of Aspergillus oryzae koji species: Weigh 36g of bran, 12g of soybean flour, 2g of glucose, and add 50mL of water to prepare a solid expansion medium for the strain, and inoculate it with the cultured and activated bean sprout juice agar medium for 60 hours at a temperature of 28-30°C. Huyao 3.042 slant strains were solid-state cultured at 28-30°C for 72 hours, and if they passed the test, they were Aspergillus oryzae strains.

[0012] Cultivation of Bacillus subtilis liquid seeds: Weigh 10g of peptone, 8g of glucose, 0.2g of potassium dihydrogen phosphate, 0.1g of magnesium sulfate, add 180mL of water, stir well, sterilize at 121°C for 30 minutes, cool to 30°C, and insert subtilis Bacillus slant seeds, stirred evenly, cultured for 24 hours under the condition of 28°C-30°C, rotating speed 200rpm, and the test is qualified, that is, the liquid seeds of Bacillus subtilis.

[0013] The present invention is realized in the following manner: take 500 g of cleaned...

Embodiment 2

[0015] The cultivation of Aspergillus oryzae koji species and Bacillus subtilis liquid seeds is the same as embodiment 1.

[0016] The present invention is realized in the following manner: take 1000 g of cleaned and peeled broad beans, add water to soak for 2 hours, pick up and drain, steam the beans at 105°C for 30 minutes, cool to 40°C, add 20g of Aspergillus oryzae koji species, and mix evenly , 38-42°C solid-state heat preservation fermentation for 72h; add 40°C warm water 800g, scallop skirt 300g, beat, then add 120g edible salt, 30g horseradish powder, 20mL white wine, inoculate 120mL Bacillus subtilis liquid seeds, 1.5 Angel soy sauce yeast , Stir evenly; 32-35 ℃ heat preservation fermentation 48h, add 0.3g potassium sorbate, colloid grinding, 90 ℃ sterilization 15min, that is the scallop broad bean paste.

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Abstract

The invention provides a preparation method of a scallop-broad bean sauce. The preparation method specifically comprises the following steps: cleaning the peeled broad beans, adding water to soak for 2-3 h, fishing out the broad beans and draining, steaming the broad beans for 30 min at 105 DEG C, cooling to 40 DEG C, inoculating 2% of aspergillus oryzae yeast seed, stirring uniformly, carrying out solid-state heat-preservation fermentation for 72 h at 38-42 DEG C, adding 80% of warm water with the temperature of 40 DEG C and 30% of scallop skirts, pulping, adding 12% of table salt, 3% of horseradish powder and 2% of white spirit, inoculating 12% of liquid bacillus subtilis strain and 0.15% of angel sauce yeast, stirring uniformly, carrying out heat-preservation fermentation for 48 h at 32-35 DEG C, adding 0.03% of potassium sorbate, grinding into pulp by a colloid grinder, and sterilizing for 15 min at 90 DEG C to obtain the scallop-broad bean sauce. The scallop-broad bean sauce can be directly eaten or used as a condiment for cooking various dishes.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preparation method of scallop broad bean paste. Background technique [0002] Broad bean paste is a brown fermented condiment brewed from broad beans, koji, and edible salt through the collaborative fermentation of a variety of microorganisms and a series of complex biochemical reactions. According to the different eating habits of consumers, various auxiliary materials such as chili, almonds, seafood, and spices can be added in the production, which increases the flavor of the product and enriches the variety of the product. Broad bean paste is a kind of fermented paste, which is rich in protein, fat, carbohydrates, crude fiber, calcium, iron, phosphorus, vitamin B, etc. It is not only rich in nutrition, but also has the effect of promoting digestion and accelerating human metabolism. [0003] Scallop is a kind of seafood with high nutritional value, and it is one of the eight t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/333A23L27/60A23L17/50
CPCA23V2002/00A23L29/03A23L11/50A23V2200/16
Inventor 赵云财
Owner HARBIN AIKEER FOOD TECH
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