Method used for producing black-bone silky fowl soybean sauce via fermentation

A technology of black chicken soy sauce and fermentation method, which is applied in the directions of yeast-containing food ingredients, the function of food ingredients, and food ingredients as odor modifiers, etc. The use of exogenous enzyme preparations, the effect of outstanding flavor characteristics and high added value

Active Publication Date: 2015-12-02
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the scale of my country's black-bone chicken breeding industry has continued to grow, and the current annual production capacity is more than 80 million. In the long run, the production and sales form is good, but there are also the following problems: (1) The consumption model is single, mainly in the form of soup, and the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Example 1 Production of black-bone chicken soy sauce by high-salt dilute state fermentation

[0032] Soak 6 portions of soybeans in water for 15 hours; crush wheat into 2-3 cloves, moisten with water according to wheat: water = 1:0.5 (w / w), mix the two and cook at 130°C for 10 minutes. 2 parts of black-bone chicken (excluding viscera, weight after thawing), cook at 121°C for 10 minutes, mince with a meat grinder to 4mm×4mm×4mm size particles. Mix all the above ingredients. After the raw material is cooled to 40°C, inoculate the above-mentioned Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus niger ( Aspergillus niger ), the inoculum volume was 10 7 piece / g of dry material, the preparation conditions of Daqu are temperature 25°C, relative humidity 80%, turn the koji at 16h, 20h, and end when the surface of Daqu is covered with spores. According to the weight ratio of Daqu and brine is 1:4, it is put into the vat for fermentation. The brine concentration i...

Embodiment 2

[0033] Example 2 Production of black-bone chicken soy sauce by low-salt solid-state fermentation

[0034] Soak 6 portions of soybean meal in water according to soybean meal: water = 1:1; crush wheat to 5-6 cloves, moisten water according to wheat: water = 1:1 (w / w), mix the two and cook at 100°C for 150 minutes. 5 parts of black-bone chicken (excluding viscera, the weight after thawing), boiled at 80°C for 60 minutes, and minced with a meat grinder to the size of 4mm×4mm×4mm. Mix all the above ingredients. After the raw material is cooled to 40°C, inoculate the above-mentioned Aspergillus oryzae ( Aspergillus oryzae ) and Mucor ( Mucor ), the inoculum size was 1×10 9 piece / g of dry material, the preparation conditions of Daqu are temperature 35°C, relative humidity 100%, turn the koji at 16h and 20h, and end when the surface of Daqu is covered with spores. According to the weight ratio of Daqu and brine is 1:1, it is put into the vat for fermentation. The brine concentr...

Embodiment 3

[0035] Example 3 Production of black-bone chicken soy sauce by solid-dilute fermentation

[0036] Soak 6 portions of soybean meal in water according to soybean meal: water = 1:0.8; crush wheat into 3-4 petals, moisten water according to wheat: water = 1:0.7 (w / w), mix the two and cook at 121°C for 20 minutes. 5 parts of black-bone chicken (excluding viscera, weight after thawing), boiled at 100°C for 60 minutes, minced with a meat grinder to 4mm×4mm×4mm size particles. Mix all the above ingredients. After the raw material is cooled to 40°C, inoculate the above-mentioned Aspergillus oryzae ( Aspergillus oryzae ) and Monascus ( Monascus ), the inoculum size was 1×10 8 piece / g of dry material, the preparation conditions of Daqu are temperature 30°C, relative humidity 90%, turn the koji at 16h and 20h, and end when the surface of Daqu is covered with spores. According to the weight ratio of Daqu and brine at 1:1, it is fermented in tanks. The concentration of brine is 5% (w...

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PUM

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Abstract

The invention discloses a method used for producing black-bone silky fowl soybean sauce via fermentation, and belongs to the technical field of food processing. According to the method, black-bone silky fowl, soybean meal or soybean, and wheat are taken as the main raw materials, multi-strain koji-making and conventional fermentation technology are combined to produce the black-bone silky fowl soybean sauce. The obtained black-bone silky fowl soybean sauce is mellow and thick in mouthfeel, fresh and delicious; agreeable aftertaste lasts long; sauce flavor is strong; amino acid nitrogen content and total nitrogen content are 11 to 18% higher and 6 to 12% higher than that of commercially available first-grade standard soybean source respectively; and oxidation resistance (reducing power determination, DPPH free radical scavenging activity, and metal chelating ability) and dark matter content are both higher than that of commercially available first-grade standard soybean source. Compared with conventional soybean source, the black-bone silky fowl soybean sauce possesses a distinct characteristic flavour, excellent oxidation resistance, and high additional value.

Description

technical field [0001] The invention relates to a method for producing black-bone chicken soy sauce by fermentation, and belongs to the technical field of food processing. Background technique [0002] Black-bone chicken is a medicinal rare bird with special economic value in my country's poultry breed gene bank, and has special nutritional and medicinal value (Li Lianda. The nourishing and medicinal value of rare bird black-bone chicken[J]. Journal of Integrated Traditional Chinese and Western Medicine, 1990, (1):62.). In recent years, the scale of my country's black-bone chicken breeding industry has continued to grow, and the current annual production capacity is more than 80 million. In the long run, the production and sales form is good, but there are also the following problems: (1) The consumption model is single, mainly in the form of soup, and there is an urgent need to expand the consumption of black-bone chicken model. (2) Seasonal changes have a greater impact on...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23V2002/00A23V2200/15A23V2200/30A23V2250/76
Inventor 高献礼马海乐任晓锋周存山
Owner JIANGSU UNIV
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