Soybean sauce and preparation method thereof

A technology of soybean paste and soybeans, which is applied in the field of food processing, can solve the problems of not being able to meet the needs of life, affect the quality of soybean paste, and not obtain soybeans, etc., and achieve the regulation of body immune function, health care and body immunity, and improve body immunity Effect

Inactive Publication Date: 2018-12-18
马鞍山中粮生物化学有限公司
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, in the fermentation process, it is often necessary to carry out the sauce turning process, which causes most of the soybeans in the soybean paste to rot and cannot obtain whole soybeans, which seriously affects the quality of the soybean paste.
At the same time, the soybean paste currently on the market has few nutritional elements, only for seasoning, and its nutritional value is relatively single, which has been unable to meet people's increasing living needs.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of soybean paste is made according to the following raw materials in parts by weight:

[0028] 60 parts of soybeans, 30 parts of flour, 100 parts of brine wine mash, 10 parts of gallbladder ginseng, 10 parts of angelica, 10 parts of longan meat, 20 parts of 20-25 Baume degree salt water and 200 parts of water.

[0029] A preparation method of soybean paste, comprising the steps of:

[0030] Step 1: Pretreatment of raw materials: wash 60 parts of soybeans to remove impurities, and obtain qualified soybeans for later use. The gallbladder ginseng, angelica and longan meat are mixed evenly to obtain the mixture for later use;

[0031] Step 2: Soaking: put 60 parts of qualified soybeans into steaming balls, spread them out, add 200 parts of water, and soak for 10 hours;

[0032] Step 3: Steaming material: Open the drain valve at the lower part of the steaming ball cover before starting the air intake, and close the drain valve when a large amount of steam emerges fr...

Embodiment 2

[0037] A kind of soybean paste is made according to the following raw materials in parts by weight:

[0038] 65 parts of soybeans, 35 parts of flour, 150 parts of brine wine mash, 13 parts of gallbladder ginseng, 13 parts of angelica, 13 parts of longan meat, 30 parts of 20-25 Baume brine and 250 parts of water.

[0039] A preparation method of soybean paste, comprising the steps of:

[0040] Step 1: Pretreatment of raw materials: wash 65 parts of soybeans to remove impurities, and obtain qualified soybeans for later use. At the same time, wash and dry 13 parts of gallbladder ginseng, 13 parts of angelica and 13 parts of longan meat, then grind them separately, and grind them The gallbladder ginseng, angelica and longan meat are mixed evenly to obtain the mixture for later use;

[0041] Step 2: Soaking: Put 65 parts of qualified soybeans into steaming balls, spread them flat, add 250 parts of water, and soak for 15 hours;

[0042] Step 3: Steaming material: Open the drain va...

Embodiment 3

[0047] A kind of soybean paste is made according to the following raw materials in parts by weight:

[0048] 70 parts of soybeans, 40 parts of flour, 200 parts of brine wine mash, 15 parts of gallbladder ginseng, 15 parts of angelica, 15 parts of longan meat, 40 parts of 20-25 Baume degree salt water and 300 parts of water.

[0049] A preparation method of soybean paste, comprising the steps of:

[0050] Step 1: Pretreatment of raw materials: wash 70 parts of soybeans to remove impurities, and obtain qualified soybeans for later use. The gallbladder ginseng, angelica and longan meat are mixed evenly to obtain the mixture for later use;

[0051] Step 2: Soaking: put 70 parts of qualified soybeans into steaming balls, spread them flat, add 300 parts of water, and soak for 20 hours;

[0052] Step 3: Steaming material: Open the drain valve at the lower part of the steaming ball cover before starting the air intake, and close the drain valve when a large amount of steam emerges f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention relates to a soybean sauce and a preparation method thereof. The soybean sauce is prepared from the following raw materials in parts by weight: 60-70 parts of soybeans, 30-40 parts of flour, 100-200 parts of salt water wine juice containing solid materials, 10-15 parts of hemipilia yunnanensis var. yunnanensis tubers, 10-15 parts of radix angelicae sinensis, 10-15 parts of longan pulp, 20-40 parts of salt water at 20-25 baume degrees and 200-300 parts of water. The preparation method of the soybean sauce is simple and comprises raw material pre-treating, soaking, materialsteaming, koji-making, fermenting and cooking. The soybean sauce is complete in bean granules, better in color and flavor, has health-care and body immunity improving effects, and is extremely high in nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a soybean paste and a preparation method thereof. Background technique [0002] Soybean paste, also known as soybean paste and bean paste, is a traditional seasoning sauce in my country. Because it has a strong sauce and ester aroma, it is salty and sweet, and it is used in various cooking methods such as sautéing, stewing, steaming, frying, and mixing. Accompanied by meals, clean food, etc. Soybean paste is deeply loved by people for its unique color, aroma, taste, rich nutritional value and good health care functions. The main components are protein, fat, vitamins, calcium, phosphorus, iron, etc. It is rich in high-quality protein. It can not only increase the nutritional value of dishes, but also protein can generate amino acids under the action of microorganisms, which can make dishes more delicious and have the effect of appetizing and helping food; at the same time,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/00A23L11/50
CPCA23L33/00A23V2002/00A23L11/50A23V2200/32A23V2200/324A23V2200/318A23V2200/308A23V2200/30
Inventor 唐宏泉邵林汪建军刘贤顺
Owner 马鞍山中粮生物化学有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap