CN103859334A - Pickled sauce preparation method capable of improving flavor and taste of brassica napobrassica - Google Patents
Pickled sauce preparation method capable of improving flavor and taste of brassica napobrassica Download PDFInfo
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- CN103859334A CN103859334A CN201410100650.3A CN201410100650A CN103859334A CN 103859334 A CN103859334 A CN 103859334A CN 201410100650 A CN201410100650 A CN 201410100650A CN 103859334 A CN103859334 A CN 103859334A
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- liuke
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
The invention discloses a pickled sauce preparation method capable of improving the flavor and the taste of brassica napobrassica. The method comprises the following steps: (1) washing soybeans and rice; (2) respectively soaking the soybeans and the rice in water; (3) spraying the water to the soybeans, and cooking the soybeans; (4) spraying the water to the rice, and cooking the rice; (5) preparing rice yeast from the cooked rice; (6) preparing special miso sauce for the brassica napobrassica; (7) preparing brassica napobrassica pickled sauce from the fermented special miso sauce for the brassica napobrassica, sauce mash and the water. The method has the advantages that (1) a brassica napobrassica product is unique in flavor and thick in fragrance by the adoption of the brassica napobrassica pickled sauce; (2) the amino acid content of the brassica napobrassica product which is produced by using special miso pickled sauce for the brassica napobrassica is higher than that of a brassica napobrassica product which is produced without the sauce, the amino acid content is increased by over 10 percent, and the reducing sugar content is increased by over 20 percent.
Description
(1) invention field:
The present invention relates to one and pickle dip, relate in particular to the preparation method who pickles dip of a kind of Bu Liuke of improvement local flavor and mouthfeel.
(2) background of invention:
Vegetables are one of necessary non-staple food of people's daily life, but are easy to be under field conditions (factors) subject to the infringement of microorganism and putrid and deteriorated.For a long time, the growth of vegetables is subject to the restriction of season and regional condition, often occurs dull and rush season on market.For addressing this problem, China working people in long-term practical experience of life, innovation and creation the method for many vegetables processing and storages.Along with the raising of people's living standard, the processing of vegetables is no longer simple fresh-keeping, the more important thing is the demand that meets the aspects such as mouthfeel, nutrition and the safety of people to vegetables.Therefore, modern vegetables processing should, extensively collecting and carry forward on the basis of Chinese excellent tradition pickled vegetable processing technology, be constantly brought forth new ideas, and just can be subject to consumer's favor.
Bu Liuke has another name called turnip, is Cruciferae biennial herb plant.Because cultivation is easy, output is high, and root leaf all can utilize.In the northeast of China, the area such as northwest, North China and Yunnan comparatively general.Turnip root hypertrophy, is spherical or capitate, resembles very much turnip, color of the leather adularescent and two kinds slightly redly, the about 0.5-3.5 kilogram of substance.The piece root of turnip is similar to root-mustard, per unit area yield high (per mu yield can reach 3500-4000kg).Price is honest and clean, and disease and pest is few, and storage tolerance eats and is mainly used to pickled salted vegetables.Turnip, after pickling, has unique feature such as fresh, fragrant, tender, crisp, suits the taste of both old and young, enjoy great popularity, and be one of indispensable delicacies on people's dining table.
Have long history in China Bu Liuke pickle process production technology, people have accumulated rich experience aspect pickling.Tradition catsup and pickled vegetables production technology is all manual operations, and labour intensity is large, and work efficiency is low, and production site is large, yield poorly, and product vulnerable to pollution, catsup and pickled vegetables quality safety safety factor is little, and affects environmental sanitation.Due to current production technology existing problems, can produce some affects the phenomenon of product quality, as formation pond head, cylinder head, altar head go rotten rotten; When desalination, salinity is inhomogeneous, and difference reaches 6-8%; Some catsup and pickled vegetables brittleness deficiencies; Shade deviation, local flavor degree is poor, flavour is impure a peculiar smell etc., this main with pickle use prepare burden relevant with method of operating.
At present, the cardinal principle that saucing method is produced pickles is that salty vegetables base clear water is soaked after desalting processing, then carries out saucing.The sauce of pickling using mainly contains beans sauce, sweet fermented flour sauce and soy sauce.Along with improving constantly of living standards of the people, the demand of local flavor to catsup and pickled vegetables, taste, quality safety health is increasing.The composition of raw materials and the production technology that fall behind, progress and the development of product are seriously restricted, for addressing these problems, Bu Liuke is pickled to sauce and carry out technological innovation, adopt conventional formulation to combine with modern science and technology, realized novel sauce and the industrialized producing technology pickled that promotes Bu Liuke local flavor and mouthfeel.
(3) summary of the invention:
The object of the present invention is to provide the preparation method who pickles dip of a kind of Bu Liuke of improvement local flavor and mouthfeel, it has solved traditional pickling process sauce and has pickled Bu Liuke shade deviation, local flavor is poor, flavour is impure the problems such as peculiar smell, solved simultaneously pickle the pickles that produce in pickles process go rotten rotten, the inhomogeneous problem of salinity when desalination.
Technical scheme of the present invention: the preparation method who pickles dip of a kind of Bu Liuke of improvement local flavor and mouthfeel, is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible impurity;
(2) respectively soybean, rice water are soaked, winter 16-20 hour, summer 12-16 hour;
(3) by soaked soybean trickle 4-6 hour, and squeeze into stainless steel NK tank and carry out boiling, process control condition is: pressure 0.1-0.12MPa, 115 DEG C-117 DEG C of temperature, time 13-16 minute;
(4) soaked rice trickle 1-2 hour, is positioned in stainless steel steaming rice machine and carries out boiling, and process control condition is: pressure 0.08-0.1MPa, time 45-50 minute;
(5) well-done rice is put into the bent case of stainless steel and carried out koji, process control condition is: temperature 25-32 DEG C, time 40-48 hour, make meter Qu;
(6) soybean after boiling is let cool, pulverized, then proportionally mix with meter Qu, salt, water, be positioned under 28-32 DEG C of condition, fermentation 90-120 days, makes the special miso paste of Bu Liuke;
(7) special the Bu Liuke fermenting miso paste, soy sauce mash and water are mixed and press extracting juice according to weight ratio 50-60:40-50:20-30 ratio, juice after squeezing is concentrated according to the 0.8 times of ratio that accounts for former weight, make Bu Liuke and pickle dip.
The preparation method who pickles dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, the each raw material that it is characterized in that the special miso paste of said Bu Liuke is divined and is stayed a gram special taste to increase a sauce total mass ratio to be respectively soybean 20%-29%, rice 20%-29%, salt 10%-12.5%, water 35%-39%, the yellow value≤8 of the special miso paste colourity of Bu Liuke, alcohol content 2.5%-3.0%.
Superiority of the present invention is: 1, adopt Bu Liuke to pickle dip and make Bu Liuke produce skin unique flavor, fragrance flavour is strong; 2, adopt the special Bu Liuke product of pickling sauce production of Bu Liuke miso, amino acid content is higher than the Bu Liuke product that does not use this sauce to produce, and amino acid content improves more than 10%, and content of reducing sugar improves more than 20%.
(4) detailed description of the invention:
Embodiment 1:
A preparation method who pickles dip who improves Bu Liuke local flavor and mouthfeel, is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible impurity;
(2) respectively soybean, rice water are soaked to 20 hours winters, 12 hours summers;
(3) by soaked soybean trickle 4 hours, and squeeze into stainless steel NK tank and carry out boiling, process control condition is: pressure 0.1MPa, 115 DEG C of temperature, 16 minutes time;
(4) soaked rice trickle 1 hour, is positioned in stainless steel steaming rice machine and carries out boiling, and process control condition is: pressure 0.08MPa, time 45 minutes;
(5) well-done rice is put into the bent case of stainless steel and carried out koji, process control condition is: 25 DEG C of temperature, 40 hours time, make meter Qu;
(6) soybean after boiling is let cool, pulverized, then proportionally mix with meter Qu, salt, water, be positioned under 28 DEG C of conditions, ferment 90 days, make the special miso paste of Bu Liuke;
(7) special the Bu Liuke fermenting miso paste, soy sauce mash and water are mixed and press extracting juice according to weight ratio 50:40:20 ratio, the juice after squeezing is concentrated according to the 0.8 times of ratio that accounts for former weight, make Bu Liuke and pickle dip.
The preparation method who pickles dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, the each raw material that it is characterized in that the special miso paste of said Bu Liuke is divined and is stayed a gram special taste to increase a sauce total mass ratio to be respectively soybean 29%, rice 25%, salt 10%, water 36%, the yellow value≤8 of the special miso paste colourity of Bu Liuke, alcohol content 2.5%.
Embodiment 2:
A preparation method who pickles dip who improves Bu Liuke local flavor and mouthfeel, is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible impurity;
(2) respectively soybean, rice water are soaked to 16 hours winters, 12 hours summers;
(3) by soaked soybean trickle 5 hours, and squeeze into stainless steel NK tank and carry out boiling, process control condition is: pressure 0.11MPa, 116 DEG C of temperature, 15 minutes time;
(4) soaked rice trickle 1.5 hours, is positioned in stainless steel steaming rice machine and carries out boiling, and process control condition is: pressure 0.09MPa, time 48 minutes;
(5) well-done rice is put into the bent case of stainless steel and carried out koji, process control condition is: 30 DEG C of temperature, 45 hours time, make meter Qu;
(6) soybean after boiling is let cool, pulverized, then proportionally mix with meter Qu, salt, water, be positioned under 30 DEG C of conditions, ferment 110 days, make the special miso paste of Bu Liuke;
(7) special the Bu Liuke fermenting miso paste, soy sauce mash and water are mixed and press extracting juice according to weight ratio 55:405:25 ratio, the juice after squeezing is concentrated according to the 0.8 times of ratio that accounts for former weight, make Bu Liuke and pickle dip.
The preparation method who pickles dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, the each raw material that it is characterized in that the special miso paste of said Bu Liuke is divined and is stayed a gram special taste to increase a sauce total mass ratio to be respectively soybean 25%, rice 25%, salt 11%, water 39%, the yellow value≤8 of the special miso paste colourity of Bu Liuke, alcohol content 2.8%.
Embodiment 3:
A preparation method who pickles dip who improves Bu Liuke local flavor and mouthfeel, is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible impurity;
(2) respectively soybean, rice water are soaked to 18 hours winters, 14 hours summers;
(3) by soaked soybean trickle 6 hours, and squeeze into stainless steel NK tank and carry out boiling, process control condition is: pressure 0.12MPa, 117 DEG C of temperature, 14 minutes time;
(4) soaked rice trickle 2 hours, is positioned in stainless steel steaming rice machine and carries out boiling, and process control condition is: pressure 0.1MPa, time 50 minutes;
(5) well-done rice is put into the bent case of stainless steel and carried out koji, process control condition is: 32 DEG C of temperature, 48 hours time, make meter Qu;
(6) soybean after boiling is let cool, pulverized, then proportionally mix with meter Qu, salt, water, be positioned under 32 DEG C of conditions, ferment 120 days, make the special miso paste of Bu Liuke;
(7) special the Bu Liuke fermenting miso paste, soy sauce mash and water are mixed and press extracting juice according to weight ratio 60:50:30 ratio, the juice after squeezing is concentrated according to the 0.8 times of ratio that accounts for former weight, make Bu Liuke and pickle dip.
The preparation method who pickles dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, the each raw material that it is characterized in that the special miso paste of said Bu Liuke is divined and is stayed a gram special taste to increase a sauce total mass ratio to be respectively soybean 28%, rice 22%, salt 12.5%, water 37.5%, the yellow value≤8 of the special miso paste colourity of Bu Liuke, alcohol content 3.0%.
Claims (2)
1. a preparation method who pickles dip who improves Bu Liuke local flavor and mouthfeel, is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible impurity;
(2) respectively soybean, rice water are soaked, winter 16-20 hour, summer 12-16 hour.
(3) by soaked soybean trickle 4-6 hour, and squeeze into stainless steel NK tank and carry out boiling, process control condition is: pressure 0.1-0.12MPa, 115 DEG C-117 DEG C of temperature, time 13-16 minute;
(4) soaked rice trickle 1-2 hour, is positioned in stainless steel steaming rice machine and carries out boiling, and process control condition is: pressure 0.08-0.1MPa, time 45-50 minute;
(5) well-done rice is put into the bent case of stainless steel and carried out koji, process control condition is: temperature 25-32 DEG C, time 40-48 hour, make meter Qu;
(6) soybean after boiling is let cool, pulverized, then proportionally mix with meter Qu, salt, water, be positioned under 28-32 DEG C of condition, fermentation 90-120 days, makes the special miso paste of Bu Liuke;
(7) special the Bu Liuke fermenting miso paste, soy sauce mash and water are mixed and press extracting juice according to weight ratio 50-60:40-50:20-30 ratio, juice after squeezing is concentrated according to the 0.8 times of ratio that accounts for former weight, make Bu Liuke and pickle dip.
2. according to the preparation method who pickles dip of the said a kind of Bu Liuke of the improvement local flavor of claim 1 and mouthfeel, the each raw material that it is characterized in that the special miso paste of said Bu Liuke is divined and is stayed a gram special taste to increase a sauce total mass ratio to be respectively soybean 20%-29%, rice 20%-29%, salt 10%-12.5%, water 35%-39%, the yellow value≤8 of the special miso paste colourity of Bu Liuke, alcohol content 2.5%-3.0%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410100650.3A CN103859334B (en) | 2014-03-19 | 2014-03-19 | The preparation method pickling dip of a kind of Bu Liuke of improvement local flavor and mouthfeel |
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| CN201410100650.3A CN103859334B (en) | 2014-03-19 | 2014-03-19 | The preparation method pickling dip of a kind of Bu Liuke of improvement local flavor and mouthfeel |
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| CN103859334A true CN103859334A (en) | 2014-06-18 |
| CN103859334B CN103859334B (en) | 2015-09-02 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616298A (en) * | 2015-10-28 | 2017-05-10 | Cj第制糖株式会社 | Method for producing hot pepper paste and hot pepper paste prepared therefrom |
| CN114617242A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Processing technology of black pickled vegetables and product thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793144A (en) * | 2012-08-30 | 2012-11-28 | 山国强 | Formula of soybean paste |
| CN103039945A (en) * | 2011-10-11 | 2013-04-17 | 袁富鹏 | Processing technology of soybean paste |
| CN103621954A (en) * | 2013-11-21 | 2014-03-12 | 内蒙古万佳食品有限公司 | Process for producing brassica napobrassica by adopting novel saucing technology |
-
2014
- 2014-03-19 CN CN201410100650.3A patent/CN103859334B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039945A (en) * | 2011-10-11 | 2013-04-17 | 袁富鹏 | Processing technology of soybean paste |
| CN102793144A (en) * | 2012-08-30 | 2012-11-28 | 山国强 | Formula of soybean paste |
| CN103621954A (en) * | 2013-11-21 | 2014-03-12 | 内蒙古万佳食品有限公司 | Process for producing brassica napobrassica by adopting novel saucing technology |
Non-Patent Citations (1)
| Title |
|---|
| KE SHUN LIU: "《大豆化学•加工工艺与应用》", 31 July 2005, 黑龙江科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616298A (en) * | 2015-10-28 | 2017-05-10 | Cj第制糖株式会社 | Method for producing hot pepper paste and hot pepper paste prepared therefrom |
| CN114617242A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Processing technology of black pickled vegetables and product thereof |
| CN114617242B (en) * | 2022-04-12 | 2024-03-08 | 湖南农业大学 | Processing technology of black pickled vegetables and products thereof |
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| CN103859334B (en) | 2015-09-02 |
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Effective date of registration: 20150917 Address after: 137400 No. 11, central main road, Ulanhot economic and Technological Development Zone, the Inner Mongolia Autonomous Region, Xingan Meng Patentee after: INNER MONGOLIA KEQIN WANJIA FOOD CO., LTD. Address before: 137400 No. 11, central main road, Ulanhot economic and Technological Development Zone, the Inner Mongolia Autonomous Region, Xingan Meng Patentee before: Inner Mongolia Wanjia Food Co., Ltd. |