CN104223033A - Production method of minced garlic and green soybean ferment sauce - Google Patents
Production method of minced garlic and green soybean ferment sauce Download PDFInfo
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- CN104223033A CN104223033A CN201410554775.3A CN201410554775A CN104223033A CN 104223033 A CN104223033 A CN 104223033A CN 201410554775 A CN201410554775 A CN 201410554775A CN 104223033 A CN104223033 A CN 104223033A
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- sauce
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a production method of minced garlic and green soybean ferment sauce. The production method comprises the steps of: adding water to steep for 1h; blanching 2min in hot water, protecting color, taking out and draining off water; mixing with 51% of flour; stewing for 20min at the temperature of 115 DEG C; adding 4% of aspergillus oryzae yeast seeds and 1.5% of aspergillus niger yeast seed; stirring to uniformity; keeping warm and fermenting for 72h in a solid state at the temperature of 38-42 DEG C; adding 50% of warm water with the temperature of 40 DEG C; pulping; cooling to 35 DEG C; adding 30% of minced garlic sauce, 10 % of edible salt, 3% of soft sugar, 2% of ginger powder and 0.15% of Angel soy sauce yeast; stirring to uniformity; keeping warm and fermenting for 84h at the temperature of 35-38 DEG C; adding 0.01% of gardenia green and 0.03% of sorbic acid potassium salt; mixing to uniformity; grinding into thick liquid by a colloid mill; sterilizing for 15min at the temperature of 85 DEG C, namely obtaining the minced garlic and green soybean ferment sauce.
Description
Technical field
The invention belongs to food processing field, relate to the preparation method of a kind of garlic solvent green soya bean fermentation sauce.
Background technology
The flavouring that fermentation Jiang Shi China is traditional, has strong sauce perfume and ester perfume, moderate viscosity, delicious mellow, and salty comfortable mouth is direct-edible, also as flavoring and for cooking various dish.
The main component of fermentation sauce comprises the mineral matters such as protein, fat, various vitamin, calcium, phosphorus, iron, and these are all the indispensable nutritional labelings of human body.During for cooking, the nutritive value of vegetable can not only be increased, and the protein in fermentation sauce generates amino acid under the effect of microorganism, vegetable can be made to present more delicious flavour, have orectic effect.
Garlic is Liliaceae allium.The bulb of garlic has high nutritive value, containing 17 seed amino acids, abundant vitamin and various trace element, and 35 kinds of sulfurous organic compounds, the multiple physiologically actives such as stronger antioxidation activity can be shown, all play an important role in antiatherosclerosis with coronary heart disease, the antitumor disease relevant with oxidative damage with cancer, antithrombotic, senile retrogression pathological changes etc.
Summary of the invention
The invention provides the preparation method of a kind of garlic solvent green soya bean fermentation sauce.
The present invention realizes in the following manner: fresh green soya bean grain, impurity elimination, cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 15%, 115 DEG C of boiling 20min, access the 4% aspergillus oryzae sort of quyi, the 1.5% aspergillus niger sort of quyi, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 50%, making beating, be cooled to 35 DEG C, add chilli garlic sauce 30%, edible salt 10%, soft white sugar 3%, ginger powder 2%, access 0.15% Angel saccharomyces soya, stir, 35-38 DEG C of heat-preservation fermentation 84h, add cape jasmine green 0.01%, potassium sorbate 0.03%, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min, be garlic solvent green soya bean fermentation sauce.
Described colour protecting liquid refers to and 0.75g sodium carbonate, 0.15g magnesium acetate is dissolved in 100mL water makes.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 4 days at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, bean cake powder 10-15%, glucose 2-3%, prepare bacterial classification expansion culture medium by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, cultivate 72 hours at 28 ~ 30 DEG C of temperature, be the aspergillus oryzae sort of quyi.
The cultural method of the described aspergillus niger sort of quyi: Shanghai is made 3.350 aspergillus nigers choose receive concentration be in the wort agar culture medium of 7.5-8 Baume degrees, at the temperature of 28 ~ 30 DEG C cultivate 3 days; In wheat bran 35-40%, bean cake powder 10-15%, glucose 2-3%, prepare bacterium culture medium by the ratio of water benefit to 100%, inoculate the aspergillus niger strain activated, cultivate 72 hours at 28 ~ 30 DEG C of temperature, be the aspergillus niger sort of quyi.
The chilli garlic sauce that described chilli garlic sauce refers to that fresh garlic jam is removed the peel, cleans, shreds, the water that doubles making beating, defibrination are made.
Garlic solvent green soya bean fermentation sauce sauce body of the present invention is fine and smooth, in shallow fruit green, glossy, have sauce fragrance and the ester fragrance of fermentation generation, have the acid of garlic concurrently, the degree of saltiness is agreeable to the taste, delicious mellow, both direct-edible, also can be used as flavoring and for cooking various dish, be seasoning good merchantable brand.
Four, specific embodiment
Embodiment 1
Take impurity elimination, the fresh green soya bean grain 1000g of cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 150g, 115 DEG C of boiling 20min, access aspergillus oryzae sort of quyi 40g, aspergillus niger sort of quyi 15g, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 500mL, making beating, be cooled to 35 DEG C, add chilli garlic sauce 300g, edible salt 100g, soft white sugar 30g, ginger powder 20g, access Angel saccharomyces soya 1.5g, stir, 35-38 DEG C of heat-preservation fermentation 84h, add the green 0.1g of cape jasmine, potassium sorbate 0.3g, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min, be garlic solvent green soya bean fermentation sauce.
Embodiment 2
Take impurity elimination, the fresh green soya bean grain 600g of cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 90g, 115 DEG C of boiling 20min, access aspergillus oryzae sort of quyi 24g, aspergillus niger sort of quyi 9g, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 300mL, making beating, be cooled to 35 DEG C, add chilli garlic sauce 180g, edible salt 60g, soft white sugar 18g, ginger powder 12g, access Angel saccharomyces soya 0.9g, stir evenly, 35-38 DEG C of heat-preservation fermentation 84h, add the green 0.06g of cape jasmine, potassium sorbate 0.18g, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min, be garlic solvent green soya bean fermentation sauce.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides the preparation method of a kind of garlic solvent green soya bean fermentation sauce, its feature is as follows: fresh green soya bean grain, impurity elimination, cleaning, soak 1h, blanching 2min in boiling water, immerse 10min in colour protecting liquid, pull out and drain moisture, admix flour 15%, 115 DEG C of boiling 20min, access the 4% aspergillus oryzae sort of quyi, the 1.5% aspergillus niger sort of quyi, mix thoroughly, 38-42 DEG C of solid-state heat-preservation fermentation 72h, add 40 DEG C of warm water 50%, making beating, be cooled to 35 DEG C, add chilli garlic sauce 30%, edible salt 10%, soft white sugar 3%, ginger powder 2%, access 0.15% Angel saccharomyces soya, stir, 35-38 DEG C of heat-preservation fermentation 84h, add cape jasmine green 0.01%, potassium sorbate 0.03%, mixing, colloid mill defibrination, 85 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554775.3A CN104223033A (en) | 2014-10-20 | 2014-10-20 | Production method of minced garlic and green soybean ferment sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410554775.3A CN104223033A (en) | 2014-10-20 | 2014-10-20 | Production method of minced garlic and green soybean ferment sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223033A true CN104223033A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410554775.3A Pending CN104223033A (en) | 2014-10-20 | 2014-10-20 | Production method of minced garlic and green soybean ferment sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970340A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Compound seasoning sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN101861972A (en) * | 2010-03-03 | 2010-10-20 | 浙江正味食品有限公司 | Mustard seasoning and preparation method thereof |
| CN102461875A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Black soya bean cooking wine chilli sauce |
| CN103355641A (en) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | Preparation method for garlic sauce |
-
2014
- 2014-10-20 CN CN201410554775.3A patent/CN104223033A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN101861972A (en) * | 2010-03-03 | 2010-10-20 | 浙江正味食品有限公司 | Mustard seasoning and preparation method thereof |
| CN102461875A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Black soya bean cooking wine chilli sauce |
| CN103355641A (en) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | Preparation method for garlic sauce |
Non-Patent Citations (1)
| Title |
|---|
| 黄芝丰 等: "青豆酱罐头的研制", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970340A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Compound seasoning sauce and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20141224 |