Soybean sprout sauce production process

A production process and bean sprout paste technology, applied in the field of bean sprout paste production process, can solve the problems of high degree of homogeneity of market products, difficult to maintain the shape of beans, dark color, etc., and achieve shortened fermentation cycle, easy decomposition, and sauce flavor. Ester-rich effect

Inactive Publication Date: 2017-01-04
山东玉兔食品股份有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0003] (1) The fermentation cycle is still long, the shape of the beans is not easy to maintain, and the color is dark; (2) There is a certain gap between the aroma and the tradi

Method used

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Embodiment Construction

[0026] The present invention will be further described in detail below in conjunction with specific embodiments.

[0027] The bean sprout paste production process of the present invention comprises the steps of material preparation, soaking beans, germination and bud extraction, steaming, koji making, fermentation and cooking in sequence.

[0028] The specific implementation steps are as follows:

[0029] 1. Material preparation process:

[0030] The raw materials that need to be prepared include soybeans and flour, and the addition ratio of soybeans and flour is 7:3 in terms of mass.

[0031] 2. Bean soaking process: Put the soybeans into the soaking pool and rake them flat. The thickness of the dried beans in each pool is 2-4cm, and add water to exceed the bean surface by 20cm; soaking time: 9 to 15 hours in spring and winter, 6 to 10 hours in summer and autumn, After soaking, drain the soaking water.

[0032] 3. Germination and germination process: put a layer of gauze o...

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Abstract

The invention discloses a soybean sprout sauce production process, and belongs to the field of sauce manufacture processes. The soybean sprout sauce production process is characterized by sequentially including the procedures of material preparation, soybean soaking, sprouting and sprout taking, cooking, starter making, fermentation and boiling. The soybean sprout sauce production process can overcome the shortcomings of the prior art, the soybeans and flour serve as raw materials, soybeans sprout, soybean sprouts are extracted, the soybeans are cooked, starter making time is properly shortened, white spirit is added at a fermentation earlier stage, fermentation time is shortened, grain making brine concentration is increased, fermentation period is shortened by 20 days, every soybean is complete, soybean sprout sauce is soft, quite delicious and mellow in taste, and the quality of the soybean sprout sauce is superior to that of an existing process.

Description

technical field [0001] The invention belongs to the field of production technology of sauce, and in particular relates to a production technology of bean sprout sauce. Background technique [0002] With the improvement of living standards, people's requirements for the quality of soybean paste are also gradually increasing. In recent years, soybean paste, which can be seen from soybeans, has become more and more popular among people, gradually replacing traditional soybean paste, bean paste, etc.; soybean paste Compared with traditional soybean paste and bean paste, it has obvious characteristics, short production cycle, visible grains of soybeans, bright yellow color, delicious taste, and rich sauce aroma. But also there is defect in existing soybean paste production process: [0003] (1) The fermentation cycle is still long, the shape of the beans is not easy to maintain, and the color is dark; (2) There is a certain gap between the aroma and the traditional soybean paste...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 朱立磊陈峰刘维豪曹巍于超杨森晁霞王新文
Owner 山东玉兔食品股份有限公司
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