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Soybean paste with stable taste and production method thereof

A production method and technology for soybean paste, applied in the fields of food science, food preservation, application, etc., can solve the problems of bad taste of soybean paste, change in product taste, long production time, etc., and achieve shortening production time, increasing shelf life, and fewer processes. Effect

Inactive Publication Date: 2019-01-01
灵川县胜腾果蔬种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, soybean paste has become more and more popular among people. However, the traditional soybean paste takes a long time to make, the process is cumbersome, and the taste of the fermented soybean paste is not good.
At the same time, even after canning, some soybean pastes will continue to ferment during long-term storage, resulting in changes in the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0059] The preparation method of distiller's yeast comprises the following steps:

[0060] S1. Clean the wine herbs in the above weight portion, blanch the washed wine herbs, then dry and grind the blanched wine herbs;

[0061] S2, take the rice of above-mentioned weight portion and grind into powder, specifically comprise the following steps:

[0062] S20. Weigh the above-mentioned rice by weight, wash it with clear water, drain it, and place it at room temperature for 25-35 minutes to dry the surface of the rice;

[0063] S21, the dried rice is sterilized by pasteurization;

[0064] S22. Dispersing the sterilized rice, crushing it into powdery rice noodles, removing the agglomeration of the rice noodles, and placing them in an environment with a room temperature of 26-32° C. to dry to obtain sterilized and dried rice noodles;

[0065] S3. Cleaning the above-mentioned Chinese medicinal herbs by weight, blanching the washed Chinese medicinal herbs, then drying and grinding t...

Embodiment 1

[0070] The soybean paste comprises the following raw materials in parts by weight: 50 parts of soybeans, 160 parts of distiller's yeast and 50 parts of ingredients;

[0071] The ingredients include the following raw materials in parts by weight: 5 parts of salt, 20 parts of wine, 3 parts of pepper and 1 part of sugar.

[0072] The production method of the soybean paste with stable taste comprises:

[0073] S100. Select the above-mentioned soybeans with no disease or damage, wash them, and pour them into clear water to cover and soak them at a room temperature of 25-30°C. The soaking time should be 3-6 hours, and then pour the soybeans and water into the Cook in a pressure cooker for 1-2 hours, remove the soybeans after they are fully cooked, and drain the water;

[0074] S200. Drying the drained soybeans until the surface of the soybeans does not contain moisture, then directly perform S3 or chop the soybeans without moisture on the surface and then perform S3;

[0075] S300...

Embodiment 2

[0081] The soybean paste comprises the following raw materials in parts by weight: 60 parts of soybeans, 200 parts of distiller's yeast and 60 parts of ingredients;

[0082] The ingredients include the following raw materials in parts by weight: 6 parts of salt, 23 parts of wine, 4 parts of pepper and 2 parts of sugar.

[0083] The production method of the soybean paste with stable taste comprises:

[0084] S100. Select the above-mentioned soybeans with no disease or damage, wash them, and pour them into clear water to cover and soak them at a room temperature of 25-30°C. The soaking time should be 3-6 hours, and then pour the soybeans and water into the Cook in a pressure cooker for 1-2 hours, remove the soybeans after they are fully cooked, and drain the water;

[0085] S200. Drying the drained soybeans until the surface of the soybeans does not contain moisture, then directly perform S3 or chop the soybeans without moisture on the surface and then perform S3;

[0086] S30...

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Abstract

The invention discloses soybean paste with stable taste and a production method thereof, and belongs to the field of brewing of fermented products. The soybean paste is prepared from the following rawmaterials in parts by weight: 50 to 70 parts of soybeans, 160 to 240 parts of distiller's yeast and 50 to 70 parts of ingredients. The production method of soybean paste with stable taste comprises the following steps: S100, selecting, washing and soaking soybeans, cooking the soaked soybeans with water, then picking up and draining the cooked soybeans; S200, drying the drained soybeans in the air; S300, mixing the distiller's yeast and ingredients with the soybeans obtained in the step S2 and stirring, and then fermenting, wherein the distiller's yeast is prepared from Baijiu-making medicinal herbs, and different fermentation time is selected according to different tastes; S400, performing microwave sterilization on original paste, pouring into hot oil, stirring and picking up to obtainsoybean paste with stable taste; S500, performing microwave sterilization on bottles and caps; S600, performing bottle sealing. The original paste is obtained by selecting different fermentation timeaccording to different tastes, and then microwave sterilization is performed on the original paste, so that the continuous fermentation of the product in the long-term storage process can be avoided,thereby fixing the taste.

Description

technical field [0001] The invention belongs to the brewing field of fermented products, and in particular relates to soybean paste with stable taste and a production method thereof. Background technique [0002] Soybean paste, also known as soybean paste and bean paste, is a traditional seasoning sauce in my country. It is made by frying and grinding soybeans and then fermenting them. Yellow sauce has a strong sauce and ester aroma, and is salty and sweet. It is used in various cooking methods such as sautéing, braising, steaming, frying, mixing, etc., and can also be used as a side dish or net food. [0003] Soybean paste has many functions: 1. Soybean paste can appetize and relieve food. Soybean paste contains a lot of high-quality protein. Adding an appropriate amount of soybean paste to cooking can not only increase the nutrition of dishes, but also allow protein to be converted into amino acids under the action of microorganisms. It can make the mouth of the dish more...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L33/10A23L3/01A23L11/50
CPCA23L3/01A23L33/10A23L11/50
Inventor 唐丁富
Owner 灵川县胜腾果蔬种植专业合作社