Nutrient fortified chickpea fermented soy sauce and preparation method thereof

A technology for brewing soy sauce and chickpeas, which is applied in the field of brewing soy sauce, can solve the problems of unfavorable aspergillus aerobic respiration, the impact of soy sauce quality, and the quality of koji making, so as to shorten the cooking time, quickly reproduce and function, and prevent excessive stacked effect

Pending Publication Date: 2022-03-04
广东百家鲜食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, when making soy sauce, the koji materials after inoculation are usually piled up directly in the koji pool to make koji, and then the koji is turned over regularly. The air circulation is poor, which is not conducive to the aerobic respiration of Aspergillus, and the quality of koji production is affected, resulting in the quality of soy sauce. affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A nutrient-enhanced chickpea brewed soy sauce comprises the following raw materials in parts by weight: 300 parts of chickpeas, 80 parts of flour, 1 part of Aspergillus oryzae and 0.5 part of Aspergillus niger.

[0026] The preparation method of the nutrient-enhanced chickpea brewed soy sauce comprises the following steps:

[0027] (1) Wash the chickpeas and soak them in clear water for 8 hours, take them out after soaking and drain them; the quality of the clear water is 1.2 times the mass of the chickpeas;

[0028] (2) Set up a steaming tray in the cooking pot, then lay a layer of drained chickpeas on the steaming tray, then set up a steaming tray and spread a layer of drained chickpeas until Fill the cooking pot, then cook, control the cooking pressure to 0.11MPa, and control the cooking time to 20min;

[0029] (3) Put the cooked chickpeas into the koji pool and spread them flat, cool to 40°C, spread the mixed powder composed of flour, Aspergillus oryzae and Aspergi...

Embodiment 2

[0034] A nutrient-enhanced chickpea brewed soy sauce comprises the following raw materials in parts by weight: 320 parts of chickpeas, 90 parts of flour, 1.1 parts of Aspergillus oryzae, and 0.7 parts of Aspergillus niger.

[0035] The preparation method of the nutrient-enhanced chickpea brewed soy sauce comprises the following steps:

[0036] (1) Soak the chickpeas in clear water for 8 hours after washing, take out after soaking and drain; the quality of the clear water is 1.0 times the mass of the chickpeas;

[0037] (2) Set up a steaming tray in the cooking pot, then lay a layer of drained chickpeas on the steaming tray, then set up a steaming tray and spread a layer of drained chickpeas until Fill up the cooking pot, then cook, control the cooking pressure to be 0.11MPa, and control the cooking time to be 22min;

[0038] (3) Put the cooked chickpeas into the koji pool and spread them flat, cool to 40°C, spread the mixed powder composed of flour, Aspergillus oryzae and Asp...

Embodiment 3

[0043] A nutrient-enhanced chickpea brewed soy sauce comprises the following raw materials in parts by weight: 400 parts of chickpeas, 150 parts of flour, 1.3 parts of Aspergillus oryzae and 0.7 part of Aspergillus niger.

[0044] The preparation method of the nutrient-enhanced chickpea brewed soy sauce comprises the following steps:

[0045] (1) Wash the chickpeas and soak them in clear water for 9 hours, take them out after soaking and drain them; the quality of the clear water is 1.1 times the mass of the chickpeas;

[0046] (2) Set up a steaming tray in the cooking pot, then lay a layer of drained chickpeas on the steaming tray, then set up a steaming tray and spread a layer of drained chickpeas until Fill up the cooking pot, then cook, control the cooking pressure to be 0.12MPa, and control the cooking time to be 25min;

[0047] (3) Put the cooked chickpeas into the koji pool and spread them flat, cool to 40°C, spread the mixed powder composed of flour, Aspergillus oryza...

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PUM

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Abstract

The invention relates to the technical field of fermented soy sauce, in particular to nutrient fortified chickpea fermented soy sauce and a preparation method thereof, and the nutrient fortified chickpea fermented soy sauce comprises the following raw materials in parts by weight: chickpeas, flour, aspergillus oryzae and aspergillus niger. According to the invention, the steaming tray is erected in the digester, then the chickpeas are laid on the steaming tray, and the operation is repeated, so that the circulation of steam is facilitated, the situation that the chickpeas on the upper layer are not completely steamed due to accumulation of the chickpeas during steaming is avoided, the setting of the steaming tray ensures that the chickpeas are uniformly steamed, and the steaming time is shortened; the bamboo plates are erected in the koji pool, then the bamboo plates are fully paved with the koji stirring materials, then the bamboo plates are erected above the koji stirring materials, the koji stirring materials are fully paved, the multiple bamboo plates are arranged, excessive accumulation of the koji stirring materials is prevented, circulation of air in the koji pool during koji making is facilitated, rapid propagation of microorganisms in the koji materials is guaranteed, meanwhile, ventilation is conducted in time through the ventilation openings, and the koji making efficiency is improved. The temperature during koji making can be controlled, and the quality of finished koji is ensured.

Description

technical field [0001] The invention relates to the technical field of brewed soy sauce, in particular to a nutrient-enhanced chickpea brewed soy sauce and a preparation method thereof. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans or black beans, wheat or bran, and salt through processes such as oil refining and fermentation. The composition of soy sauce is relatively complicated. In addition to the composition of salt, there are also various amino acids, sugars, organic acids, pigments and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve dishes. It can also add or change the color of dishes. The working people in ancient China have mastered the brewing process thousands of years ago. [0003] In the prior art, when making soy sauce, the koji materials after inoculation are usually piled up directly in the koji pool to make koji, and then the koji is turned over regularly. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 唐周城王填伟
Owner 广东百家鲜食品科技有限公司
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