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Method for producing edible soyabean paste powder

A production method and sauce powder technology, applied in the fields of application, food preparation, food science, etc., can solve problems affecting the health of eaters, inconvenient transportation and carrying, and inability to eat at any time, so as to improve human immune function and prevent rectal cancer , the effect of facilitating long-distance transportation

Inactive Publication Date: 2004-10-20
沈阳青花副食酿造(集团)有限责任公司
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  • Summary
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to relevant data reports, the quality inspection department went to the market to test the soybean paste, and the result was that about 90% of the edible soybean paste contained excessive preservatives, which seriously affected the health of the eaters.
[0003] In addition, due to the high water content of viscous soybean paste, composite plastic bags or aluminized film packaging bags are generally used in spring and summer, which are prone to quality problems, such as long-lasting, bulging bags, damage, leakage, etc., which are inconvenient to transport and carry. , can only be a real estate product, and is not suitable for sale to remote areas; in addition, it is difficult to store after eating it, and it is difficult for people in some remote areas without soybean paste production enterprises, especially border guards stationed at the border, to eat it at any time Delicious sticky miso

Method used

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Examples

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example 1

[0015] 1. The production method of traditional viscous soybean paste:

[0016] 1. Select a certain amount of soybeans, salt and water according to the traditional technology for standby;

[0017] 2. During the production process, the diameter of the crushed particles of raw materials is generally 2mm-3mm, and the amount of water added to the moistening material is generally controlled at about 50%.

[0018] 3. The cooking pressure is controlled at (0.8-1.5) kg / cm 2 , the maintenance time is 30 minutes, and the temperature drops to about 40°C after steaming to inoculate the bacteria (the moisture content of the clinker should be controlled at 45%-50%).

[0019] 4. During the koji making process, the temperature should be controlled at 30°C-37°C. During the ventilated fermentation process, it takes 25 hours to go through the four stages of spore germination, mycelial growth, mycelial reproduction, and spore implantation. About an hour, the enzyme activity of making koji should...

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Abstract

A process for preparing the edible soybean paste powder includes such steps as adding less water to finished soybean paste, colloidal grinding, atomizing while drying, proportionally mixing it with edible soybean fibre powder and stirring. Its advantage is good color, smell and taste.

Description

technical field [0001] The invention belongs to the technical field of edible soybean paste production, in particular to a production method of edible soybean paste dehydrated edible soybean paste powder. Background technique [0002] As we all know, the development of traditional edible sauce has a history of thousands of years. Due to the limitation of technical conditions, the traditional brewing process is basically an open production during the production and fermentation process, which is easily polluted by bacteria in the air. This oldest and traditional viscous edible sauce continues all the time. With the improvement of people's living standards, people have higher and higher requirements for the quality of traditional sauce. They hope that the soybean paste they eat can be carried easily and does not contain harmful substances (anti-corrosion). agents, harmful impurities, etc.), the shelf life needs to be longer, etc. At present, the soybean paste or defatted soyb...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60
Inventor 兰风龙林庆千
Owner 沈阳青花副食酿造(集团)有限责任公司
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