CN103876121A - Preparation method of thick broad-bean sauce - Google Patents

Abstract

The invention provides a preparation method of thick broad-bean sauce, and relates to the field of food processing. The preparation method is characterized by comprising the following steps: (1) washing, namely, washing the selected soybean with clean water for three times, sterilizing and disinfecting; (2) soaking, namely, soaking with clean water for 10 to 12 hours; (3) stewing, namely, transferring the soaked soybean into a stewing pot and stewing for 3 to 4 hours; (4) fermenting, namely, spreading the stewed soybean into a pan based on the spreading thickness of 1.5 to 2cm, tightly covering with white gauze in an overhead manner, naturally fermenting for 3 to 5 days at a temperature of 25 to 30 DEG C, and then drying in the air; (5) smoldering, namely, adding proper amount of iodate, white sugar, garlic clove, fresh ginger, monosodium glutamate and spice and smoldering for 45 to 60 days; (6) sterilizing, namely, sterilizing for 1 to 2 hours under the temperature controlled to be 80 to 90 DEG C; and (7) canning, namely, covering with a can and storing in a sealing manner. The prepared thick broad-bean sauce does not have any additive, has the characteristics of being delicious and tasting great, brings a plurality of trace elements beneficial to a human body, and is suitable for all people.

Description

A kind of preparation method of thick broad-bean sauce

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Technical field

The present invention relates to food processing field, a kind of preparation method who relates to a kind of thick broad-bean sauce.

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Background technology

Sauce be with beans, wheat flour, fruit, the thing such as meat or fishes and shrimps is primary raw material, the pasty state processing flavouring, it originates from China, has long history.Now, the common tartar sauce of Chinese is divided into the sweet fermented flour sauce take wheat flour as primary raw material, and take beans as primary raw material bean cotyledonthe large class of sauce two; meat pulp, alec and jam uncommon as tartar sauce.This status has not also existed already in the flavouring the inside of modern Chinese.Along with the progress of edible pastes processing, the method for sauce processed was also for cooking other non-seasoning matter afterwards dish, develop gradually a kind of method of cooking dish, i.e. sauce method.

The composition of sauce can be summarized as follows: nitrogen substance has protein, polypeptide, peptide.Amino acid have tyrosine, cystine, alanine, leucine, proline, aspartic acid, lysine, arginine, histidine, glutamic acid etc.; In addition, still there are putrescine, cadaverine, adenine, choline, betaine, tyrosol, tyrasamine and ammonia.Carbohydrate is take dextrin, glucose as main, also containing a small amount of pentose, pentosan.Soybean is approximately containing 18% fat, and in sauce process processed, essentially no variation, therefore institute is fatty in sauce, is all stored in bean cotyledon substantially.Contained acids in sauce, its volatilization person has formic acid, acetic acid, propionic acid etc.; Non-volatile person have lactic acid, butanedioic acid, kojic acid etc.Other organic matters have ethanol, glycerine, vitamin, organic pigment etc.; Inorganic matter except the water of volume, the salt, still has and brings into raw material sulfate, phosphate, calcium, magnesium, potassium, iron etc.

Sauce has just started not as condiment, but is born as a kind of important food.And along with the continuous progress of society, the becoming increasingly abundant of food, having there is very large variation in the effect of sauce, has become very concrete flavouring from the main food of joining.Early time, sauce, apart from seasoning function, also has except malicious function.Arrived the Ming Dynasty, the production of beans sauce more develops, and fish, meat system are day by day eliminated.The technology of sauce processed also generally spreads between the working people of town and country.

 

Summary of the invention

Technical problem to be solved by this invention is to provide one not any additive, has the preparation method of delicious agreeable to the taste, thick broad-bean sauce that mouthfeel is good.

The preparation method of thick broad-bean sauce comprises a following methods step,

(1), clean: clean water cleaning three times for the soya bean of screen, clean all instruments, the clean clear water of container cleans up, and sterilization, sterilization.

(2), soak: the soya bean cleaning up is put into cylinder, with clear water soak 10-12 hour, the too short digestion time that affects of soak time, long soaking time can affect quality.

(3), boiling: soaked soya bean is put into steamer, boiling 3-4 hour, the fragrance that gives out a burst of full fat soybean can.

(4), fermentation: well-done soya bean is put into the son the inside of winnowing with a dustpan, and to spread 1.5-2 centimetre out thick, cover tightly with white gauze is built on stilts above, in 25 ℃ of-30 ℃ of temperature, spontaneous fermentation 3-5 days, grow Huang, non-polluted edible mycelia can, then dry in the sun, in the process of drying, ted in strict accordance with food production standard, within the 1st day, ted through 3 times, the 2nd day all mycelia become piece place liftoff, from 30 centimeters, wall, keep warehouse clean ventilation.

(5), vexed system: capsicum and soya bean after pulverizing are put into cylinder, add appropriate salt compounded of iodine, white sugar, garlic clove, ginger, monosodium glutamate, the vexed 45-60 days processed of spice (trace).

(6), sterilizing: the soya sauce of pickling is put into autoclave, and temperature is controlled at 80-90 degree Celsius, sterilization time 1-2 hour, overlong time affects mouthfeel, the too short sterilization effect that affects of time.

(7), canned: the good soya sauce of sterilizing to be poured in vial, cover bottle cap and seal up for safekeeping.

The invention has the beneficial effects as follows: the present invention improves traditional handicraft, the not any additive of the thick broad-bean sauce of preparation, has delicious agreeable to the taste, feature that mouthfeel is good, contains the multiple trace element useful to human body, is applicable to all kinds of crowds edible.

 

The specific embodiment

For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment 1

A preparation method for thick broad-bean sauce, comprises following methods step,

(1), clean: clean water cleaning three times for the soya bean of screen, clean all instruments, the clean clear water of container cleans up, and sterilization, sterilization.

(2), soak: the soya bean cleaning up is put into cylinder, with clear water soak 10-12 hour, the too short digestion time that affects of soak time, long soaking time can affect quality.

(3), boiling: soaked soya bean is put into steamer, boiling 3-4 hour, the fragrance that gives out a burst of full fat soybean can.

(4), fermentation: well-done soya bean is put into the son the inside of winnowing with a dustpan, and to spread 1.5-2 centimetre out thick, cover tightly with white gauze is built on stilts above, in 25 ℃ of-30 ℃ of temperature, spontaneous fermentation 3-5 days, grow Huang, non-polluted edible mycelia can, then dry in the sun, in the process of drying, ted in strict accordance with food production standard, within the 1st day, ted through 3 times, the 2nd day all mycelia become piece place liftoff, from 30 centimeters, wall, keep warehouse clean ventilation.

(5), vexed system: capsicum and soya bean after pulverizing are put into cylinder, add appropriate salt compounded of iodine, white sugar, garlic clove, ginger, monosodium glutamate, the vexed 45-60 days processed of spice (trace).

(6), sterilizing: the soya sauce of pickling is put into autoclave, and temperature is controlled at 80-90 degree Celsius, about one and a half hours of sterilization time, overlong time affects mouthfeel, the too short sterilization effect that affects of time.

(7), canned: the good soya sauce of sterilizing to be poured in vial, cover bottle cap and seal up for safekeeping.

Thick broad-bean sauce main nutrient composition prepared by the present invention is as table 1

Table 1 Analysis of primary nutritive compositions table

Project	Every 100g content	NRV %
			Moisture	46.6g	?
Ash content	15.9g	?
			Protein	13.6g	?
Fat	6.8g	?
			Selenium	10.2 (micrograms)	?
Carbohydrate	17.1g	?
			Energy	178KL	?

More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (1)

1. a preparation method for thick broad-bean sauce, is characterized in that: comprise following methods step,

(1), clean: clean water cleaning three times for the soya bean of screen, clean all instruments, the clean clear water of container cleans up, and sterilization, sterilization;

(2), soak: the soya bean cleaning up is put into cylinder, with clear water immersion 10-12 hour;

(3), boiling: soaked soya bean is put into steamer, and boiling 3-4 hour, gives out the fragrance of a burst of full fat soybean;

(4), fermentation: well-done soya bean is put into the son the inside of winnowing with a dustpan, and to spread 1.5-2 centimetre out thick, cover tightly with white gauze is built on stilts above, in 25 ℃ of-30 ℃ of temperature, spontaneous fermentation 3-5 days, grow Huang, non-polluted edible mycelia can, then dry in the sun, within the 1st day, ted through 3 times, the 2nd day all mycelia become piece place liftoff, from 30 centimeters, wall, keep warehouse clean ventilation;

(5), vexed system: capsicum and soya bean after pulverizing are put into cylinder, add appropriate salt compounded of iodine, white sugar, garlic clove, ginger, monosodium glutamate, the vexed 45-60 days processed of spice;

(6), sterilizing: the soya sauce of pickling is put into autoclave, and temperature is controlled at 80-90 degree Celsius, sterilization time 1-2 hour;

(7), canned: the good soya sauce of sterilizing to be poured in vial, cover bottle cap and seal up for safekeeping.