Preparation method of shiitake mushroom soybean sauce

A technology of soybean paste and shiitake mushrooms, which is applied in the field of food processing, can solve the problems of unobvious flavor characteristics and single taste of shiitake mushroom sauce, and achieve the effects of rich nutrition, good flavor, rich nutrition, and shortening the formation time

Inactive Publication Date: 2017-07-07
湖南轻工研究院有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problem that the taste of the mushroom sauce is relatively single and the flavor characteristics are not obvious, the present invention provides a preparation method of the mushroom and soybean sauce. The preparation method of the mushroom and soybean sauce firstly makes koji from soybeans, and then adds mushrooms and fermented glutinous rice at the same time. Fermentation makes the fusion of various raw materials better, the taste and taste are more coordinated, the aroma is strong, and the nutrition of soybean paste is enriched, with a unique flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Step 1. Pretreatment of soybeans: select soybeans with full grains, soak them in water twice the weight of soybeans after removing impurities, the surface of soaked soybeans will not have wrinkled skin, and the flesh will not have white hearts. Water absorption rate is 75% to 80%;

[0027] Put the soaked soybeans into the steamer and cook for 80 minutes. The steamed material should be uniform, elastic to the touch, and the color should be slightly darker than before the steamed material. Take it out, break it up, let it cool to 38-42°C, and set aside;

[0028] Step 2, making koji: insert 0.1% of the soybean weight Aspergillus oryzae into the cooled soybeans, ventilate and adjust the product temperature to 30-34°C, turn off the fan, maintain for 5-6 hours, and then ventilate again to maintain the product. The temperature is 32°C, and when the white hyphae visible to the naked eye appear on the surface of soybeans, the first turning is performed;

[0029] After the first...

Embodiment 2

[0037] Step 1. Pretreatment of soybeans: select soybeans with full grains, soak them in water twice the weight of soybeans after removing impurities, the surface of soaked soybeans will not have wrinkled skin, and the flesh will not have white hearts. Water absorption rate is 75% to 80%;

[0038] Put the soaked soybeans into the steamer and cook for 85 minutes. The steamed material should be uniform, elastic to the touch, and the color should be slightly darker than before steaming. After taking it out, break it up, let it cool to 38-42°C, and set aside;

[0039] Step 2, making koji: insert 0.13% of the soybean weight Aspergillus oryzae into the cooled soybeans, ventilate and adjust the temperature of the product to 30-34°C, turn off the fan, and maintain it for 5-6 hours, then ventilate again to maintain the product. The temperature is 32°C, and when the white hyphae visible to the naked eye appear on the surface of soybeans, the first turning is performed;

[0040] After th...

Embodiment 3

[0048] Step 1. Pretreatment of soybeans: select soybeans with full grains, soak them in water twice the weight of soybeans after removing impurities, the surface of soaked soybeans will not have wrinkled skin, and the flesh will not have white hearts. Water absorption rate is 75% to 80%;

[0049] Put the soaked soybeans into the steamer and cook for 90 minutes. The steamed material should be uniform, elastic to the touch, and the color should be slightly darker than before steaming. After taking it out, break it up, let it cool to 38-42°C, and set aside;

[0050] Step 2, koji making: add 0.15% of the soybean weight Aspergillus oryzae into the cooled soybeans, ventilate and adjust the product temperature to 30-34°C, turn off the fan, maintain for 5-6 hours, and then ventilate again to maintain the product. The temperature is 32°C, and when the white hyphae visible to the naked eye appear on the surface of soybeans, the first turning is performed;

[0051] After the first turno...

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PUM

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Abstract

The invention discloses a preparation method of a shiitake mushroom soybean sauce. The preparation method of the shiitake mushroom soybean sauce comprises the following steps of pretreating soybeans; making yeast; pretreating shiitake mushrooms; performing fermentation; performing blending; performing subpackaging; and performing sterilization. According to the preparation method of the shiitake mushroom soybean sauce provided by the invention, firstly the soybeans are made into the yeast, then shiitake mushrooms and fermented glutinous rice are added, and then fermentation is performed, so that raw materials are better to merge, the shiitake mushroom soybean sauce is harmonious in mouth feel and taste and rich in fragrance, the nutrition of the soybean sauce is enriched, and the soybean sauce has unique flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of shiitake mushroom and soybean paste. Background technique [0002] Soybean paste is a traditional Chinese condiment, including soy bean paste, bean paste, bean noodle paste, etc. It is made by frying, grinding, and fermenting various soybean foods. The main components of soybean paste are protein, fat, vitamins, calcium, phosphorus, iron, etc. It not only tastes good, but also has a good therapeutic effect. effect. There are various types of sauce products on the market, with various tastes such as sour, sweet, hemp, spicy, salty and seafood, which have become an indispensable part in people's daily life. Along with the raising of people's living standard, the adjustment of dietary structure, pay more and more attention to natural green food and nutrition and health food, pay attention to its special local flavor simultaneously, so sauce products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L31/00A23L7/104A23L29/30A23L11/50
Inventor 谢元季家举
Owner 湖南轻工研究院有限责任公司
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