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Black and nutritional fermented sauce and production method thereof

A fermented sauce, black technology, applied in the field of food processing, can solve the problems of little health care effect, single taste, low nutrient content, etc., and achieve the effect of rich sauce, safe and reliable preparation method, black and shiny sauce body

Active Publication Date: 2016-06-15
黑龙江省达霖食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing flour fermented sauce has low nutrient content, little health care effect and single taste

Method used

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  • Black and nutritional fermented sauce and production method thereof
  • Black and nutritional fermented sauce and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A black nutritious fermented sauce mainly consists of the following raw materials in parts by weight: 7 parts of black barley, 14 parts of triticale, 9 parts of black buckwheat, 2 parts of black garlic and 7 parts of black onion.

[0030] The preparation method of above-mentioned black nutrient fermented sauce, comprises the following steps:

[0031] (1) Raw material pretreatment

[0032] Preparation of rye flour: removing impurities from black barley, triticale and black buckwheat respectively, crushing them, and passing through a 60-mesh sieve to obtain black barley flour, triticale flour and black buckwheat flour;

[0033] Preparation of black garlic powder and black onion powder: choose round and plump garlic and onion, wash and put them into a closed fermentation container with a temperature of 75-80°C and a relative humidity of 80-85% to ferment for 8-12 days to obtain black garlic and black onion, respectively Peel, chop, put into a baking tray, dry in a vacuum ...

Embodiment 2

[0042] A black nutritious fermented sauce mainly consists of the following raw materials in parts by weight: 10 parts of black barley, 10 parts of triticale, 10 parts of black buckwheat, 5 parts of black garlic and 4 parts of black onion.

[0043] The preparation method of above-mentioned black nutrient fermented sauce, comprises the following steps:

[0044] (1) Raw material pretreatment

[0045] Preparation of rye flour: removing impurities from black barley, triticale and black buckwheat respectively, crushing them, and passing through a 60-mesh sieve to obtain black barley flour, triticale flour and black buckwheat flour;

[0046] Preparation of black garlic powder and black onion powder: select round and plump garlic and onion, wash and put them into a closed fermentation container with a temperature of 75-80°C and a relative humidity of 80-85% to ferment for 8-12 days to obtain black garlic and black onion, respectively Peel, chop, put into a baking tray, dry in a vacuu...

Embodiment 3

[0055] A black nutritious fermented sauce mainly consists of the following raw materials in parts by weight: 12 parts of black barley, 6 parts of triticale, 12 parts of black buckwheat, 8 parts of black garlic and 1 part of black onion.

[0056] The preparation method of above-mentioned black nutrient fermented sauce, comprises the following steps:

[0057] (1) Raw material pretreatment

[0058] Preparation of rye flour: removing impurities from black barley, triticale, and black buckwheat respectively, pulverizing them, and passing through an 80-mesh sieve to obtain black barley flour, triticale flour, and black buckwheat flour;

[0059] Preparation of black garlic powder and black onion powder: choose round and plump garlic and onion, wash and put them into a closed fermentation container with a temperature of 75-80°C and a relative humidity of 80-85% to ferment for 8-12 days to obtain black garlic and black onion, respectively Peel, chop, put into a baking tray, dry in a v...

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Abstract

The invention discloses a black and nutritional fermented sauce and a production method thereof. The black and nutritional fermented sauce mainly comprises, by weight, 7-13 parts of black barley, 6-14 parts of black wheat, 8-12 parts of black buckwheat, 2-8 parts of black garlic and 1-7 parts of black onion. The production method includes: preprocessing the raw materials, mixing, steaming with steam under normal temperature, inoculating aspergillus oryzae to make starter, performing staged temperature-control fermentation, grinding sauce, canning, sterilizing, cooling and storing. The black and nutritional fermented sauce has the advantages that the healthcare effects of the black barley, the black wheat, the black buckwheat, the black garlic and the black onion are fully utilized, the fermented sauce convenient to carry is provided for consumers, the fermented sauce is black, bright and glossy, rich in sauce fragrance, delicious and mellow and capable of being eaten directly and used as seasoning, and the defect that single grain is not good in taste and uneven in nutrition is overcome. The production method is safe, reliable and suitable for industrial production.

Description

technical field [0001] The invention relates to a fermented sauce, in particular to a black nutritious fermented sauce and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Black barley is a cereal plant of the genus Barley in the Gramineae family, and the ears and awns are black when mature. The lysine rich in black barley is an essential amino acid for the human body, which can significantly improve intelligence, prevent brain cell aging and Alzheimer's disease; the tryptophan in black barley can prevent anemia and hair loss, etc.; in addition, black barley is also rich in Trace elements such as Fe, Cu, Zn, Se, etc. necessary for the human body can protect cell membranes and hemoglobin from oxidation and damage, and can also participate in the body's antioxidant effect together with vitamin E, which has anti-cancer and anti-cancer effects. [0003] Triticale is a natural black grain with small particles, high ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 孙月娥王卫东王成宝
Owner 黑龙江省达霖食品有限公司
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