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Preparation method of calcareous black bean soy sauce

A technology of black soybeans and soy sauce, which is applied in the field of condiments, can solve the problems of limited nutritional value of black soybeans, achieve the effects of increasing steam energy consumption, not easy to age, and prolonging the cultivation time

Active Publication Date: 2017-05-24
盘锦金鹰调味品酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black soybean soy sauce on the market is brewed from black soybeans as the main raw material, and its nutrition is limited to the nutritional value of black soybeans

Method used

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Experimental program
Comparison scheme
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Embodiment 1

[0032] The preparation method of black soybean calcium soy sauce comprises the following steps.

[0033] Step 1: Raw material processing.

[0034] (1) Preparation: Remove impurities from 400kg black beans and crush them into particles with a diameter of 2mm; wash 200kg of fresh pork elbow bones and put them into a 0.5-ton rotary steamer tank with a pressure of 0.2MPa and a temperature of 120°C Under certain conditions, keep the pressure for 10 minutes, open the mouth of the tank to drain the oil and water, cover the mouth of the tank to send steam, the pressure in the tank is 0.25MPa, and the temperature is 125°C, keep the pressure for 40 minutes, take the aggregate out of the pot, cool to room temperature, and freeze Finally, break into bone particles with a diameter of 2 mm; fry 100 kg of wheat, immerse in the same amount of water at 100 ° C, and after 2 hours, press it into oatmeal with a compactor, with a thickness of 0.2 mm; take 150 kg of coarse bran and set aside.

[003...

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Abstract

The invention belongs to the technical field of condiments, and particularly relates to a preparation method of calcareous black bean soy sauce. The calcareous black bean soy sauce is prepared from main raw materials as follows: black beans, pig elbow bone, wheat and coarse bran, wherein a ratio of the black beans, the pig elbow bone, the wheat and the coarse bran in parts by weight is (4-12):(2-6):(1-3):(1-4.5), and preferably, the ratio is 4:2:1:1.5. The preparation method of the calcareous black bean soy sauce comprises steps as follows: raw material processing; starter-making based on circulating ventilation; first solid fermentation and later liquid fermentation; oil sprinkling and sterilization; packaging, testing and storage; packaging and sampling test. Technological parameters are strictly controlled in the whole soy sauce preparation process, and are different from those just set in a certain large range for soy sauce on sale in the market. The calcareous black bean soy sauce prepared with the method is delicious in taste and has the function of calcium supplementation.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a black soybean calcium soy sauce and a preparation method thereof. Background technique [0002] Soy sauce has the effects of relieving heat and irritability, seasoning and appetizing. Soy sauce contains isoflavol, a special substance that can lower human cholesterol and reduce the incidence of cardiovascular diseases. The Food Research Institute of Singapore found that soy sauce produces a natural antioxidant component. It helps to reduce the harm of free radicals to human health, and its efficacy is more than ten times stronger than that of common antioxidants such as vitamin C and E. The effect of inhibiting free radicals achieved with a small amount of soy sauce is equivalent to that of a glass of red wine. [0003] In recent years, with the improvement of people's living standards, higher requirements have been put forward for the flavor and taste of soy s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/324
Inventor 刘洋
Owner 盘锦金鹰调味品酿造有限公司
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