CN104256539A - Manufacturing method of whitebait broad bean sauce - Google Patents
Manufacturing method of whitebait broad bean sauce Download PDFInfo
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- CN104256539A CN104256539A CN201410528647.1A CN201410528647A CN104256539A CN 104256539 A CN104256539 A CN 104256539A CN 201410528647 A CN201410528647 A CN 201410528647A CN 104256539 A CN104256539 A CN 104256539A
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- whitebait
- beans
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- broad bean
- bean 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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- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention provides a manufacturing method of a whitebait broad bean sauce. The manufacturing method comprises the specific execution steps as follows: washing the broad beans without peels, adding water to the broad beans to be soaked for 2-3 hours, fishing up the broad beans to be drained off, steaming the beans at 105 DEG C for 30 minutes, cooling the beans to 40 DEG C, inoculating 2% of aspergillus oryzae yeast seed, uniformly mixing, fermenting the inoculated broad beans for 72 hours at constant temperature of 38-42 DEG C in a solid state, adding 100% of warm water at 40 DEG C, pulping, adding 8% of dried whitebait, 15% of edible salt, 1.5% of millet wine, 1% of ginger powder, and 0.15% of Angel soybean sauce yeast, and inoculating 10% of a bacillus subtilis liquid seed to the pulped broad beans, uniformly mixing, preserving heat at 32-35 DEG C, fermenting for 48 hours, adding 0.02% of potassium sorbate, sterilizing at 90 DEG C for 15 minutes, and at last obtaining the whitebait broad bean sauce. The whitebait broad bean sauce can be eaten directly or as a seasoner for cooking various dishes.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of silverfish broad bean paste.
Background technology
Broad bean paste is with broad bean, song, edible salt for primary raw material, by multiple-microorganism cooperative fermentation, a kind of sepia fermented seasonings of being brewed through series of complex biochemical reaction.Different according to the food custom of consumer, the various auxiliary materials such as capsicum, almond, spice can be added aborning, add the local flavor of product, also enriched the kind of product.Broad bean paste is a kind of fermentation sauce, containing rich in protein, fat, carbohydrate, crude fibre, calcium, iron, phosphorus, Cobastab etc., not only nutritious, often eats the effect promoting in addition to digest, accelerate human metabolism.
Silverfish is nutritious, and meat is fine and smooth, pure white fresh and tender, stingless without squama, without bone without intestines, not raw meat, containing multiple nutritional components, there is the feature of high protein, low fat, the protein content of dry silverfish is up to 72.1%, and amino acid content is also quite abundant, high nutritive value, having the effects such as kidney tonifying increases sun, void of dispelling is invigorated blood circulation, beneficial spleen moistening lung, is first-class nourishing tonic.
Summary of the invention
The invention provides a kind of preparation method of silverfish broad bean paste.
Content of the present invention realizes in the following manner: peeling broad bean, and cleaning, soaks 2-3h, pick up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, access the 2% aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 100%, making beating, then add drying silverfish 8%, edible salt 15%, yellow rice wine 1.5%, ginger powder 1%, inoculate 10% bacillus subtilis liquid seeds, 0.15% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 48h, adds 0.02% potassium sorbate, and 90 DEG C of sterilization 15min, are silverfish broad bean paste.
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 60h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, bean cake powder 10-15%, glucose 2-3%, prepare the solid-state expansion culture medium of bacterial classification by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
The cultural method of described bacillus subtilis liquid seeds: peptone 5%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 200rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.
Silverfish broad bean paste sauce body of the present invention is fine and smooth, and in dark brown, visible silverfish, sauce is fragrant, the fragrant and with sweet and sour flavor coordination of ester is strong, and taste is soft, moderately salted, being applicable to very much directly edible, also can be used as flavoring, for cooking various dish.
Four, specific embodiment
Embodiment 1
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 36g, bean cake powder 14g, glucose 3g, the 47mL that adds water preparation bacterial classification solid expands culture medium, inoculation makes 3.042 slant strains at 28 ~ 30 DEG C of temperature, in the Shanghai of bean sprout juice agar medium cultivation activation 60h, solid state rheology 72h at 28 ~ 30 DEG C of temperature, it is qualified to detect, and is the aspergillus oryzae sort of quyi.
The cultivation of bacillus subtilis liquid seeds: take 10g peptone, 8g glucose, 0.2g potassium dihydrogen phosphate, 0.1g magnesium sulfate, add 180mL water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 200rpm condition, cultivate 24h, it is qualified to detect, and is bacillus subtilis liquid seeds.
The present invention realizes in the following manner: take the peeling broad bean 500g cleaned up, soak 3h, pick up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, the access 10g aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 500g, making beating, then add drying silverfish 40g, edible salt 75g, yellow rice wine 7.5mL, ginger powder 5g, inoculation 50mL bacillus subtilis liquid seeds, 0.75g Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 48h, add 0.1g potassium sorbate, 90 DEG C of sterilization 15min, are silverfish broad bean paste.
Embodiment 2
The cultivation of the aspergillus oryzae sort of quyi, bacillus subtilis liquid seeds is with implementation column 1.
The present invention realizes in the following manner: take the peeling broad bean 1000g cleaned up, soak 2h, pick up and drain, and 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, the access 20g aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 1000mL, making beating, then add drying silverfish 80g, edible salt 150g, yellow rice wine 15g, ginger powder 10g, inoculation 100mL bacillus subtilis liquid seeds, 1.5g Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 48h, add 0.2g potassium sorbate, 90 DEG C of sterilization 15min, are silverfish broad bean paste.
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 a kind of preparation method of silverfish broad bean paste, its feature is as follows: peeling broad bean, and cleaning, soaks 2-3h, pick up and drain, 105 DEG C are steamed beans 30min, are cooled to 40 DEG C, access the 2% aspergillus oryzae sort of quyi, uniform mixing, 38-42 DEG C of solid-state heat-preservation fermentation 72h; Add 40 DEG C of warm water 100%, making beating, then add drying silverfish 8%, edible salt 15%, yellow rice wine 1.5%, ginger powder 1%, inoculate 10% bacillus subtilis liquid seeds, 0.15% Angel saccharomyces soya, stir; 32-35 DEG C of heat-preservation fermentation 48h, adds 0.02% potassium sorbate, 90 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528647.1A CN104256539A (en) | 2014-10-10 | 2014-10-10 | Manufacturing method of whitebait broad bean sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528647.1A CN104256539A (en) | 2014-10-10 | 2014-10-10 | Manufacturing method of whitebait broad bean sauce |
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| Publication Number | Publication Date |
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| CN104256539A true CN104256539A (en) | 2015-01-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410528647.1A Pending CN104256539A (en) | 2014-10-10 | 2014-10-10 | Manufacturing method of whitebait broad bean sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213262A (en) * | 2016-07-25 | 2016-12-14 | 巢湖学院 | A kind of instant lactic acid taste Hemisalanx is dry and preparation method thereof |
| CN107788500A (en) * | 2017-12-05 | 2018-03-13 | 湖南景程电子科技有限公司 | A kind of 800 inner Dongting Lake silverfish intensive processing preparation methods |
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| CN1739384A (en) * | 2005-09-19 | 2006-03-01 | 江南大学 | Artificial inoculation and controlled fermentation process of producing traditional bean jam |
| JP2008067680A (en) * | 2006-09-12 | 2008-03-27 | Mitsuo Kikuchi | Lactic acid solution prepared by distillation and soybean fermentation and method for producing yoghurt-like food |
| CN102687845A (en) * | 2011-03-21 | 2012-09-26 | 湖北山乡调味饮品有限公司 | Flavor-enhanced kidney bean sauce and brewing method thereof |
| CN103070385A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
| CN103380896A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Whitebait-mushroom sauce and preparation method thereof |
| JP2014110771A (en) * | 2012-12-05 | 2014-06-19 | Kikkoman Corp | Soy sauce-like seasoning |
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2014
- 2014-10-10 CN CN201410528647.1A patent/CN104256539A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1739384A (en) * | 2005-09-19 | 2006-03-01 | 江南大学 | Artificial inoculation and controlled fermentation process of producing traditional bean jam |
| JP2008067680A (en) * | 2006-09-12 | 2008-03-27 | Mitsuo Kikuchi | Lactic acid solution prepared by distillation and soybean fermentation and method for producing yoghurt-like food |
| CN102687845A (en) * | 2011-03-21 | 2012-09-26 | 湖北山乡调味饮品有限公司 | Flavor-enhanced kidney bean sauce and brewing method thereof |
| CN103380896A (en) * | 2012-05-02 | 2013-11-06 | 巢湖市永昌食用菌开发有限公司 | Whitebait-mushroom sauce and preparation method thereof |
| JP2014110771A (en) * | 2012-12-05 | 2014-06-19 | Kikkoman Corp | Soy sauce-like seasoning |
| CN103070385A (en) * | 2013-01-24 | 2013-05-01 | 安徽真心食品有限公司 | Pickled pepper and whitebait sauce and processing method thereof |
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| 张秀媛等: "《传统调味品酿造一本通》", 31 March 2013, 化学工业出版社 * |
| 贡汉坤等: "传统豆酱人工接种发酵的初步研究", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213262A (en) * | 2016-07-25 | 2016-12-14 | 巢湖学院 | A kind of instant lactic acid taste Hemisalanx is dry and preparation method thereof |
| CN107788500A (en) * | 2017-12-05 | 2018-03-13 | 湖南景程电子科技有限公司 | A kind of 800 inner Dongting Lake silverfish intensive processing preparation methods |
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Application publication date: 20150107 |