Sauce prepared from five grains and processing method

Abstract

The invention provides a sauce prepared from five grains and a processing method, and belongs to the technical field of sauce fermentation. The sauce is prepared from the following raw materials in parts by weight: 5.5 to 6.5 parts of soybean, 2.5 to 3.5 parts of wheat, 0.5 to 0.7 part of rice, 0.2 to 0.4 part of sorghum rice and 0.05 to 0.15 part of millet. The invention also provides the processing method of the sauce prepared from the five grains. According to the processing method provided by the invention, low-temperature long-time fermentation is adopted, so that the content of alcoholsand esters in a finished product sauce is higher, the growth of infectious microbes is effectively inhibited, and a preservative effect is obtained; the finished product sauce has no additive, and thesafety of a product is ensured; and the fermentation temperature is greatly changed from 43 DEG C at an early stage to 12 to 13 DEG C at a later stage, the decomposition of various enzymes on a substrate and various biochemical reactions are facilitated, the components of the product are richer, and the flavor is more perfect.

Description

technical field [0001] The invention belongs to the technical field of sauce fermentation, and in particular relates to a sauce and a processing method using five grains as raw materials. Background technique [0002] Miso is a commonly used fermented condiment, especially in the Northeast. Generally, Doubanjiang is the main product of various condiment companies in the Northeast. Now some condiment companies have improved their equipment and improved the working environment, but Douban The sauce process is still the same as decades ago, that is, the main ingredient is soybeans, and the auxiliary ingredients are wheat flour, with a ratio of 6:4. After the soybeans are washed, soaked, steamed, cooled and mixed with wheat flour, they are inoculated (incorporated according to the total amount of raw materials). 0.3% AS3.951 Aspergillus oryzae) After making koji for about forty-five hours, mix 1.5 times of 17%-20% salt water, enter the fermentation tank, and carry out heat prese...

AI Technical Summary

Problems solved by technology

[0002] Miso is a commonly used fermented condiment, especially in the Northeast. Generally, Doubanjiang is the main product of various condiment companies in the Northeast. Now some condiment companies have improved their equipment and improved the working environment, but Douban The sauce process is still the same as decades ago, that is, the main ingredient is soybeans, and the auxiliary ingredients are wheat flour, with a ratio of 6:4. After the soybeans are washed, soaked, steamed, cooled and mixed with wheat flour, they are inoculated (incorporated according to the total amount of raw materials). 0.3% AS3.951 Aspergillus oryzae) After making koji for about forty-five hours, mix 1.5 times of 17%-20% salt water, enter the fermentation tank, and carry out heat preservation and fermentation at a temperature of 40°C-45°C. After 20- Fermented for 30 days, a kind of bean paste is obtained. The product is inspected, sterilized, and packaged to form the final product. Most of the existing bean paste must be added with additives such as preservatives, and the physical and chemical quality and sensory quality need to be improved.

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