Sun-curing method of miso

A kind of bean noodle paste and technology of preparation method, which is applied in the field of sun-dried bean noodle paste, can solve the problems of umami taste, insufficient sauce aroma, weakened product sauce aroma, salty taste, etc., and achieve the improvement of umami taste and sauce aroma, and brown color The effect of attractive red and mellow sauce flavor

Active Publication Date: 2015-07-29
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The color of the obtained soybean paste is brownish red. The soybeans are in the form of whole grains or watercress. Fragrance weakened
The sweet noodle sauce uses flour as the main raw material, adding 2% starter to make koji, adding salt water of about 7°Bé during fermentation, and fermenting at a temperature of 35-40°C. During the fermentation process, the sauce is turned once a day, and the fermentation time is about 35-40 God, the resulting product is salty and sweet, with a unique taste, but the disadvantages are lack of umami and sauce flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Koji making: Mix soybeans, flour and fermenting bacteria at a mass ratio of 5:2:0.02 to make koji to obtain koji. The fermentation bacteria are Aspergillus oryzae, Aspergillus niger and Aspergillus sojae, and the mass ratio of Aspergillus oryzae: Aspergillus niger: Aspergillus sojae is 4:1:0.3.

[0021] (2) Low-salt fermentation: Put Quhuang into the drying pond, add salt water with a concentration of 14°Bé, the mass volume ratio between Quhuang and salt water is 1:0.8, mix it into sauce grains, and ferment for one month. During the fermentation period, turn the grains for the first time after 7 days of fermentation, and turn the grains every 2-3 days in the subsequent time. If the fermentation period is in summer, turn the grains every 3 days. If the fermentation period is in winter, turn the grains every 2 days Unstrained spirits once.

[0022] (3) High-salt fermentation: Add brine with a concentration of 22°Bé to the low-salt fermented sauce grains, the mass vol...

Embodiment 2

[0025] (1) Koji making: Soybeans, flour and fermenting bacteria are mixed at a mass ratio of 4:2:0.02 to make koji to obtain koji. The fermentation bacteria are Aspergillus oryzae, Aspergillus niger and Aspergillus sojae, and the mass ratio of Aspergillus oryzae: Aspergillus niger: Aspergillus sojae is 5:1:0.6.

[0026] (2) Low-salt fermentation: Quhuang is put into the drying pond, and salt water with a concentration of 11°Bé is added. The mass volume ratio between Quhuang and salt water is 1:0.6, mixed to make sauce grains, and fermented for one month. During the fermentation period, turn the grains for the first time after 7 days of fermentation, and turn the grains every 2-3 days in the subsequent time. If the fermentation period is in summer, turn the grains every 3 days. If the fermentation period is in winter, turn the grains every 2 days Unstrained spirits once.

[0027] (3) High-salt fermentation: Add brine with a concentration of 20°Bé to the low-salt fermented Quhu...

Embodiment 3

[0030] (1) Koji making: Mix soybeans, flour and fermenting bacteria at a mass ratio of 6:3:0.05 to make koji to obtain koji. The fermentation bacteria are Aspergillus oryzae, Aspergillus niger and Aspergillus sojae, and the mass ratio of Aspergillus oryzae: Aspergillus niger: Aspergillus sojae is 4:2:0.5.

[0031] (2) Low-salt fermentation: Quhuang is put into the drying pond, and salt water with a concentration of 13°Bé is added. The mass-volume ratio between Quhuang and salt water is 1:0.8, mixed to make sauce grains, and fermented for one month. During the fermentation period, turn the grains for the first time after 7 days of fermentation, and turn the grains every 2-3 days in the subsequent time. If the fermentation period is in summer, turn the grains every 3 days. If the fermentation period is in winter, turn the grains every 2 days Unstrained spirits once.

[0032] (3) High-salt fermentation: Add brine with a concentration of 24°Bé to the low-salt fermented Quhuang, t...

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PUM

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Abstract

The invention discloses a sun-curing method of miso. The sun-curing method comprises steps as follows: (1), sauce koji making: soybeans, flour and zymophyte are mixed in the mass ratio being (6-2) : (4-1): (0.02-0.06) for sauce koji making, and sauce koji is obtained; (2), low-salt fermentation: the sauce koji is thrown into a sun-curing tank, saline water with the concentration of 10-15 baume degrees is added in the mass volume ratio of the sauce koji to the saline water being 1: (0.5-1.0), the sauce koji and the saline water are mixed to form sauce mash, and the sauce mash is covered with a sunshine board and fermented for one month; (3), high-salt fermentation: saline water with the concentration of 18-25 baume degrees is added to the low-salt fermented sauce mash in the mass ratio of the mass volume ratio of the sauce koji to the saline water being 1: (0.5-0.8), and the sauce mash and the saline water are mixed uniformly and fermented for more than two months; (4), after-cooking: the high-salt fermented sauce mash is subjected to after-cooking fermentation, and the miso is obtained. The prepared miso has brownish red color, mellow sauce flavor and palatable taste, and the flavor, the color and the taste of a sauce product prepared with the method are greatly improved.

Description

technical field [0001] The invention relates to a method for preparing soybean paste, in particular to a method for drying soybean paste. Background technique [0002] People in the south of our country like soybean paste, while people in the north like sweet noodle sauce. Both sauces are obtained by traditional crafts, koji drying or heat preservation and fermentation. Due to regional differences, the production process of soybean paste can be roughly divided into three types: high-salt dilute fermentation, low-salt solid-state fermentation and solid-dilute fermentation. In the south, the high-salt dilute fermentation process is mostly used. This process mainly uses soybeans as the main material, adding about 10% flour and 0.3% bacteria to make koji, and using about twice the dry material 18-20°Bé when drying. During the drying process, the sauce is turned every 3-5 days, and the fermentation time is about 2-3 months. The color of the obtained soybean paste is brownish re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/50
Inventor 张晓辉吴广泉杨明泉贾爱娟郭德春董蓉蓉卢少玺
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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