CN103859334B - The preparation method pickling dip of a kind of Bu Liuke of improvement local flavor and mouthfeel - Google Patents
The preparation method pickling dip of a kind of Bu Liuke of improvement local flavor and mouthfeel Download PDFInfo
- Publication number
- CN103859334B CN103859334B CN201410100650.3A CN201410100650A CN103859334B CN 103859334 B CN103859334 B CN 103859334B CN 201410100650 A CN201410100650 A CN 201410100650A CN 103859334 B CN103859334 B CN 103859334B
- Authority
- CN
- China
- Prior art keywords
- liuke
- rice
- special
- dip
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
Abstract
Improve the preparation method pickling dip of Bu Liuke local flavor and mouthfeel, following steps form: (1) is by soybean, rice cleaning; (2) soak with water respectively; (3) soybean trickle is carried out boiling; (4) rice trickle carries out boiling; (5) well-done rice is made meter Qu; (6) the special miso paste of Bu Liuke is made; (7) special for the Bu Liuke fermented miso paste, soy sauce mash and water are made Bu Liuke and pickle dip.Superiority of the present invention: 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 pickled sauce and produce of Bu Liuke miso, amino acid content is higher than the Bu Liuke product not using this sauce to produce, and amino acid content improves more than 10%, and content of reducing sugar improves more than 20%.
Description
(1) invention field:
The present invention relates to one and pickle dip, particularly relate to the preparation method pickling 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 the infringement be easy under field conditions (factors) by microorganism and putrid and deteriorated.For a long time, the growth of vegetables is subject to the restriction of season and regional condition, and market often occurs dull and rush season.For addressing this problem, China working people in the long-term practical experience of life, the method for the many fruits and vegetables storages of innovation and creation.Along with the raising of people's living standard, the processing of vegetables is no longer simple fresh-keeping, the more important thing is and meets the demand of people to aspects such as the mouthfeel of vegetables, nutrition and safety.Therefore, modern fruits and vegetables on the basis of extensively collecting and carrying forward Chinese excellent tradition pickled vegetable processing technology, should be constantly brought forth new ideas, just can be subject to the favor of consumer.
Bu Liuke has another name called turnip, is Cruciferae biennial herb plant.Owing to cultivating easily, output is high, and root leaf all can utilize.In the northeast of China, northwest, North China etc. area and Yunnan comparatively general.Turnip root is loose, is spherical or capitate, resembles turnip very much, color of the leather adularescent and two kinds slightly redly, and substance is about 0.5-3.5 kilogram.The block 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, storage tolerance, eats and is mainly used to pickled salted vegetables.Turnip is after pickling, and have unique feature such as fresh, fragrant, tender, crisp, suit the taste of both old and young, enjoying great popularity, is 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 in 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, and yield poorly, 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, the phenomenon that some affect product quality can be produced, as formation pond head, cylinder head, altar head go rotten rotten; During desalination, salinity is uneven, and difference reaches 6-8%; Some catsup and pickled vegetables brittleness are not enough; Shade deviation, local flavor degree is poor, and flavour is impure peculiar smell etc., this mainly with pickle use prepare burden relevant with method of operating.
At present, the cardinal principle that saucing method produces pickles is after salty for vegetables base clear water is soaked desalting processing, then carries out saucing.The sauce of pickling used mainly contains beans sauce, sweet fermented flour sauce and soy sauce.Along with improving constantly of living standards of the people, increasing to the demand of the local flavor of catsup and pickled vegetables, taste, quality safety health.The composition of raw materials fallen behind and production technology, seriously constrain progress and the development of product, for addressing these problems, sauce is pickled to Bu Liuke and carries out technological innovation, adopt conventional formulation combine with modern science and technology, achieve lifting Bu Liuke local flavor and the novel of mouthfeel pickle sauce and industrialized producing technology.
(3) summary of the invention:
The object of the present invention is to provide the preparation method pickling dip of a kind of Bu Liuke of improvement local flavor and mouthfeel, it solve traditional pickling process sauce and pickle Bu Liuke shade deviation, local flavor is poor, flavour is impure the problems such as peculiar smell, solve simultaneously and pickle the pickles that produce in pickles process and go rotten rotten, the problem that during desalination, salinity is uneven.
Technical scheme of the present invention: the preparation method pickling 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 foreign;
(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, temperature 115 DEG C-117 DEG C, time 13-16 minute;
(4) soaked rice trickle 1-2 hour, be positioned in stainless steel steaming rice machine and carry out boiling, 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 carry out koji, process control condition is: temperature 25-32 DEG C, time 40-48 hour, makes meter Qu;
(6) carried out by the soybean after boiling letting cool, pulverizing, then proportionally mix with meter Qu, salt, water, under being positioned over 28-32 DEG C of condition, fermentation 90-120 days, makes the special miso paste of Bu Liuke;
(7) the special miso paste of Bu Liuke, soy sauce mash and the water that ferment are carried out mixed pressure 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 accounting for original weight amount, makes Bu Liuke and pickle dip.
The preparation method pickling dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, it is characterized in that each raw material of the special miso paste of said Bu Liuke is divined stays a gram special taste increasing sauce total mass ratio to be respectively soybean 20%-29%, rice 20%-29%, salt 10%-12.5%, water 35%-39%, Bu Liuke special miso paste colourity yellow value≤8, 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 pickled sauce and produce of Bu Liuke miso, amino acid content is higher than the Bu Liuke product not using 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:
Improve the preparation method pickling dip of Bu Liuke local flavor and mouthfeel, it is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible foreign;
(2) respectively soybean, rice water are soaked, 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, temperature 115 DEG C, 16 minutes time;
(4) soaked rice trickle 1 hour, be positioned in stainless steel steaming rice machine and carry out boiling, process control condition is: pressure 0.08MPa, time 45 minutes;
(5) well-done rice is put into the bent case of stainless steel and carry out koji, process control condition is: temperature 25 DEG C, 40 hours time, make meter Qu;
(6) soybean after boiling is carried out let cool, pulverize, then proportionally mix with meter Qu, salt, water, under being positioned over 28 DEG C of conditions, fermenting 90 days, make the special miso paste of Bu Liuke;
(7) the special miso paste of Bu Liuke, soy sauce mash and the water that ferment are carried out mixed pressure extracting juice according to weight ratio 50:40:20 ratio, the juice after squeezing is concentrated according to the 0.8 times of ratio accounting for original weight amount, makes Bu Liuke and pickle dip.
The preparation method pickling dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, it is characterized in that each raw material of the special miso paste of said Bu Liuke is divined stays a gram special taste increasing sauce total mass ratio to be respectively soybean 29%, rice 25%, salt 10%, water 36%, Bu Liuke special miso paste colourity yellow value≤8, alcohol content 2.5%.
Embodiment 2:
Improve the preparation method pickling dip of Bu Liuke local flavor and mouthfeel, it is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible foreign;
(2) respectively soybean, rice water are soaked, 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, temperature 116 DEG C, 15 minutes time;
(4) soaked rice trickle 1.5 hours, be positioned in stainless steel steaming rice machine and carry out boiling, process control condition is: pressure 0.09MPa, time 48 minutes;
(5) well-done rice is put into the bent case of stainless steel and carry out koji, process control condition is: temperature 30 DEG C, 45 hours time, make meter Qu;
(6) soybean after boiling is carried out let cool, pulverize, then proportionally mix with meter Qu, salt, water, under being positioned over 30 DEG C of conditions, fermenting 110 days, make the special miso paste of Bu Liuke;
(7) the special miso paste of Bu Liuke, soy sauce mash and the water that ferment are carried out mixed pressure extracting juice according to weight ratio 55:405:25 ratio, the juice after squeezing is concentrated according to the 0.8 times of ratio accounting for original weight amount, makes Bu Liuke and pickle dip.
The preparation method pickling dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, it is characterized in that each raw material of the special miso paste of said Bu Liuke is divined stays a gram special taste increasing sauce total mass ratio to be respectively soybean 25%, rice 25%, salt 11%, water 39%, Bu Liuke special miso paste colourity yellow value≤8, alcohol content 2.8%.
Embodiment 3:
Improve the preparation method pickling dip of Bu Liuke local flavor and mouthfeel, it is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible foreign;
(2) respectively soybean, rice water are soaked, 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, temperature 117 DEG C, 14 minutes time;
(4) soaked rice trickle 2 hours, be positioned in stainless steel steaming rice machine and carry out boiling, process control condition is: pressure 0.1MPa, time 50 minutes;
(5) well-done rice is put into the bent case of stainless steel and carry out koji, process control condition is: temperature 32 DEG C, 48 hours time, make meter Qu;
(6) soybean after boiling is carried out let cool, pulverize, then proportionally mix with meter Qu, salt, water, under being positioned over 32 DEG C of conditions, fermenting 120 days, make the special miso paste of Bu Liuke;
(7) the special miso paste of Bu Liuke, soy sauce mash and the water that ferment are carried out mixed pressure extracting juice according to weight ratio 60:50:30 ratio, the juice after squeezing is concentrated according to the 0.8 times of ratio accounting for original weight amount, makes Bu Liuke and pickle dip.
The preparation method pickling dip of the above-mentioned said a kind of Bu Liuke of improvement local flavor and mouthfeel, it is characterized in that each raw material of the special miso paste of said Bu Liuke is divined stays a gram special taste increasing sauce total mass ratio to be respectively soybean 28%, rice 22%, salt 12.5%, water 37.5%, Bu Liuke special miso paste colourity yellow value≤8, alcohol content 3.0%.
Claims (2)
1. improve the preparation method pickling dip of Bu Liuke local flavor and mouthfeel, it is characterized in that being made up of following steps:
(1) respectively soybean, rice are cleaned, clean to water without muddy and visible foreign;
(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, temperature 115 DEG C-117 DEG C, time 13-16 minute;
(4) soaked rice trickle 1-2 hour, be positioned in stainless steel steaming rice machine and carry out boiling, 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 carry out koji, process control condition is: temperature 25-32 DEG C, time 40-48 hour, makes meter Qu;
(6) carried out by the soybean after boiling letting cool, pulverizing, then proportionally mix with meter Qu, salt, water, under being positioned over 28-32 DEG C of condition, fermentation 90-120 days, makes the special miso paste of Bu Liuke;
(7) the special miso paste of Bu Liuke, soy sauce mash and the water that ferment are carried out mixed pressure 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 accounting for original weight amount, makes Bu Liuke and pickle dip.
2. according to the preparation method pickling dip of the said a kind of Bu Liuke of the improvement local flavor of claim 1 and mouthfeel, it is characterized in that each raw material of the special miso paste of said Bu Liuke is divined stays a gram special taste increasing sauce total mass ratio to be respectively soybean 20%-29%, rice 20%-29%, salt 10%-12.5%, water 35%-39%, Bu Liuke special miso paste colourity yellow value≤8, alcohol content 2.5%-3.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859334A CN103859334A (en) | 2014-06-18 |
| CN103859334B true CN103859334B (en) | 2015-09-02 |
Family
ID=50898793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410100650.3A Active 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 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859334B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102075754B1 (en) * | 2015-10-28 | 2020-02-10 | 씨제이제일제당 (주) | method for producing hot pepper paste and the hot pepper paste prepared therefrom |
| CN114617242B (en) * | 2022-04-12 | 2024-03-08 | 湖南农业大学 | Processing technology of black pickled vegetables and products 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.日本味噌.《大豆化学#8226;加工工艺与应用》.黑龙江科学技术出版社,2005,第201-203页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859334A (en) | 2014-06-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613519B (en) | Pickled cucumbers and preparation method thereof | |
| CN104012906A (en) | Formula and preparation method for pickled snake melon | |
| CN103947985A (en) | Method for producing passion fruit vinegar sauerkraut | |
| CN105505710A (en) | Preparation method of waxberry-flavored wine | |
| CN101536760A (en) | Processing method of zingiber mioga rose pickle | |
| CN103859334B (en) | The preparation method pickling dip of a kind of Bu Liuke of improvement local flavor and mouthfeel | |
| CN105533068B (en) | A kind of processing method of Moringa solid fermentation tea | |
| CN103710252B (en) | A kind of straw mushroom vinegar preparation method | |
| CN105077159A (en) | Citrus type brewed rice wine and preparation method thereof | |
| CN105199906A (en) | Fermented morinda citrifolia yellow rice wine and production method thereof | |
| KR101172033B1 (en) | Soy sauce using saposhnikovia divaricata and manufacture method thereof and manufacture method of crab preserved in soy sauce | |
| CN104017714B (en) | The processing method of liquid state fermentation stauntonvine vinegar | |
| CN105520123A (en) | Mushroom sauce recipe and production method thereof | |
| KR100953886B1 (en) | Manufacturing method of pickled jujube containing wild plants | |
| CN103734669A (en) | Brewing method for dried mushroom, oyster mushroom and mushroom healthcare soy sauce | |
| CN108094982B (en) | Method for preparing fruit juice pickle | |
| CN112890143A (en) | Preparation method of vinasse dish | |
| CN104757488A (en) | Production process of acid pickled cucumbers with chili | |
| CN112535267A (en) | Production method of fresh flower rose kohlrabi product | |
| CN110679608A (en) | Chemical composition for preventing red dates from cracking | |
| CN104432306A (en) | Fruit fermented beverage and preparation method thereof | |
| CN103621954A (en) | Process for producing brassica napobrassica by adopting novel saucing technology | |
| CN102524724A (en) | Process for producing brassica napobrassica by adopting novel saucing technology | |
| CN105475927A (en) | Production technology of sauced Brassica napobrassica in old jar | |
| KR101465247B1 (en) | Jangajji containing organic Sallvia plebeia R.Brown and manufacturing process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
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. |