CN104957589A - Fermented highland barley sauce and manufacturing process thereof - Google Patents
Fermented highland barley sauce and manufacturing process thereof Download PDFInfo
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- CN104957589A CN104957589A CN201510322683.7A CN201510322683A CN104957589A CN 104957589 A CN104957589 A CN 104957589A CN 201510322683 A CN201510322683 A CN 201510322683A CN 104957589 A CN104957589 A CN 104957589A
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Abstract
The present invention discloses a fermented highland barley sauce and a manufacturing process thereof. The manufacturing process includes:blending the cooked highland barley with aspergillus oryzae, fermenting at room temperature for 3-7 days, mixing with cooked soybeans and other grain crops and edible salt, and fermenting for three months at room temperature in a closed container. The fermented highland barley sauce contains a lot of nutrients , then sauced meat products, which can be manufactured by using the fermented highland barley sauce, has long shelf life, good mouthfeel and rich nutrition, and is a real green food and plateau characteristics food, and also the amino acid and glucan contents of the highland barley sauce are increased. The highland barley sauce can be directly consumed, and fresh pork, beef or mutton meat can also be added to prepare the fermented meat products, 200-300 grams of fermented highland barley sauce is added into 500 grams of the meat product which can be cut into small pieces and blocks, and the mixture is pickled and fermented at 20-25 DEG C at room temperature for 3-7 days to obtain the sauced meat products, and the sauce meat products can be eaten directly, and also can be manufactured into sauce soups and other food for consumption.
Description
One, technical field
The invention belongs to livestock products process technology, particularly its manufacture craft of one fermentation highland barley sauce.
Two, technical background
On China Qinghai-Tibet and other places, highland barley is first cereal crops.Highland barley is abundance not only, and has very high nutritive value, is a kind of important plateau cereal crops.The highland barley sauce beef or mutton goods of this patent mainly by fermenting, inherently abundant nutritional labeling is contained by fermentation in highland barley sauce, the mouthfeel of meat products can be improved again with fermentation highland barley sauce meat products, keep original moisture, highland barley is the important substance resource of exploitation auxotype, health, green product.At present along with the raising of people's quality of life, highland barley product is as a kind of pollution-free food, and characteristic coarse food grain has balanced nutrients, metabolic conversion, effect of beneficial element in added body.Qinghai Province's highland barley cultivated area has more than 1,000,000 mu, and total output 1500 Wan ㎏, has highland barley kind more than 40 to plant.We also have many problems to need to solve in the scientific and technological content improving highland barley product at present.Found by the research of scientific research personnel in recent years, the food is by fermentation very useful to health, and the specialty economies development of exploitation highland barley product to locality has contribution.Highland barley is the important substance resource of exploitation auxotype, health, green product, is also Qinghai-Tibet endemic plant, and the added value of exploitation highland barley also can improve the income of local farmers.
Two, summary of the invention
The present invention by fermentation in highland barley sauce inherently containing abundant nutritional labeling, recycling fermentation highland barley sauce meat products can improve the mouthfeel of beef and mutton goods, keep original moisture, have additional nutrients composition, a kind of its manufacture craft of fermentation highland barley sauce, it is characterized in that: the first step: highland barley is selected materials, the highland barley selecting color and luster smooth particle full is for subsequent use, second step: cleaning removal of impurities, the highland barley cleaning chosen is removed in highland barley bad, shell skin, the impurity such as small clod, 3rd step: boiling cools, room temperature is cooled to after cleaned highland barley was cooked with 0.5 ~ 1.5 hour or boiled, 4th step: fermentation, every 500 grams of highland barley after cooling adds 20 ~ 250 grams, cold boiling water, place after stirring in insulating box and under 25 ~ 40 DEG C of conditions, be incubated 3-7 days ferment, zymophyte 3 ~ 5 grams is added with in described cold boiling water, described zymophyte is aspergillus oryzae, the soybean 100 grams of boiling is mixed after fermentation, closed container put into by salt 50 grams, do room temperature bottom fermentation three months, highland barley sauce, 6th step: packing sterilizing, by pack after the highland barley sauce conventional sterilant sterilization procedure fermented finished product.
The present invention highland barley is boiled rear rice aspergillus accompany into, after room temperature 3-7 days time fermented, mix cereal crops, the salt such as the soybean of boiling put into closed container, do room temperature bottom fermentation three months.Highland barley sauce is by fermentation rich in a large amount of nutritional labelings, then with fermentation highland barley sauce sauce meat products, long shelf-life, mouthfeel are good, nutritious, are real pollution-free food and Plateau Characteristic food, and improve amino acid, the beta-dextran content of highland barley sauce.
The highland barley sauce base Suan Han Liang ﹙ mg/100g ﹚ table of comparisons
| Before highland barley sauce fermentation | Ferment 1 | Ferment 2 | Ferment 3 | Ferment 5 | Ferment 7 | |
| mg/100g | mg/100g | mg/100g | mg/100g | mg/100g | mg/100g | |
| P-Ser | 8.18 | 9.52 | 15.02 | 28.24 | 34.29 | 49.66 |
| Asp | 20.93 | 24.29 | 29.39 | 30.92 | 35.17 | 38.11 |
| Glu | 5.31 | 3.92 | 11.87 | 15.21 | 18.79 | 25.30 |
| PEA | 6.57 | 4.99 | 8.97 | 15.17 | 18.15 | 27.16 |
| Asn | 7.71 | 8.51 | 11.92 | 12.33 | 22.66 | 28.51 |
| Ser | 2.90 | 3.54 | 2.47 | 2.45 | 5.39 | 5.72 |
| Gln | 3.03 | 0.00 | 0.00 | 3.62 | 11.06 | 12.69 |
| Gly | 1.89 | 1.77 | 4.63 | 6.50 | 14.00 | 14.74 |
| β-Ala | 2.09 | 3.16 | 2.24 | 3.06 | 6.65 | 7.23 |
| His | 4.35 | 5.78 | 4.35 | 6.09 | 9.09 | 18.37 |
| Arg | 20.34 | 29.51 | 35.27 | 37.77 | 50.96 | 60.69 |
| Pro | 3.13 | 3.16 | 4.07 | 3.68 | 10.99 | 15.79 |
| Tyr | 5.13 | 11.71 | 10.99 | 11.18 | 22.99 | 25.05 |
| Val | 4.01 | 6.23 | 4.35 | 7.82 | 19.19 | 27.69 |
| Met | 31.47 | 36.50 | 36.74 | 42.90 | 41.74 | 57.19 |
| Cys | 1.47 | 0.50 | 0.74 | 2.90 | 1.74 | 2.19 |
| Ile | 6.04 | 0.00 | 0.00 | 2.92 | 8.56 | 12.17 |
| Leu | 3.70 | 3.99 | 0.00 | 5.17 | 15.53 | 20.93 |
| Phe | 8.77 | 0.00 | 27.47 | 26.08 | 12.76 | 20.07 |
| Orn | 12.49 | 11.51 | 4.34 | 45.19 | 7.11 | 25.64 |
| Lys | 3.38 | 1.15 | 12.45 | 18.73 | 22.56 | 27.91 |
| Total | 176.61 | 184.97 | 254.12 | 372.74 | 440.31 | 605.12 |
Highland barley sauce of the present invention directly eats; also the meats such as fresh pig, ox or mutton are added; carry out fermentation meat product etc.; 500 grams of meats is diced, block can add fermentation highland barley sauce 200-300 gram; 20 degree-25 degree room temperature under carry out 3-7 days pickled fermented; sauce meat can be obtained |, the meat that obtains can directly eat, and also can manufacture the food consumption such as Miso Soup.
Fermentation meat color; See from the naked eyes sense organ without fermentation raw meat and cold fermentation meat color, the meat top layer of cold fermentation and without the slightly brown change of fermentation raw meat matter top layer, this is because part yellowish pink fibroin acidifying causes, but the color and luster of inner meat is the same, this is because meat top layer and the internal layer difference in yeastiness is formed.The meat product of processing maintains original moisture in meat substantially, and improves the content of the nutritional labeling such as amino acid in processing meat.
the concentration (%) of glucose in table 1 different number of days and aspergillus amount fermentation highland barley
concentration of glucose (%) in aspergillus fermentating formula at table 2 different number of days and temperature
Five: detailed description of the invention
Embodiment 1: a kind of its manufacture craft of fermentation highland barley sauce, the first step: highland barley is selected materials, the highland barley selecting color and luster smooth particle full is for subsequent use, second step: cleaning removal of impurities, by choose highland barley cleaning removing highland barley in bad, the impurity such as shell skin, 3rd step: boiling cools, room temperature is cooled to after cleaned highland barley is cooked or boiled, 4th step: fermentation, every 500 grams of highland barley after cooling adds 20 grams, cold boiling water, place after stirring in insulating box to be incubated under 25 conditions and ferment for 3 days, zymophyte 3 grams is added with in described cold boiling water, described zymophyte is aspergillus oryzae, the soybean 100 grams of boiling is mixed after fermentation, closed container put into by salt 50 grams, do room temperature bottom fermentation three months, highland barley sauce, 6th step: packing sterilizing, by pack after the highland barley sauce conventional sterilant sterilization procedure fermented finished product.
Embodiment 2: a kind of its manufacture craft of fermentation highland barley sauce, the first step: highland barley is selected materials, the highland barley selecting color and luster smooth particle full is for subsequent use, second step: cleaning removal of impurities, by choose highland barley cleaning removing highland barley in bad, the impurity such as shell skin, 3rd step: boiling cools, room temperature is cooled to after cleaned highland barley is cooked or boiled, 4th step: fermentation, every 500 grams of highland barley after cooling adds 250 grams, cold boiling water, place after stirring in insulating box and under 40 DEG C of conditions, be incubated 3-7 days ferment, zymophyte 5 grams is added with in described cold boiling water, described zymophyte is aspergillus oryzae, the soybean 100 grams of boiling is mixed after fermentation, closed container put into by salt 50 grams, do room temperature bottom fermentation three months, highland barley sauce, 6th step: packing sterilizing, by pack after the highland barley sauce conventional sterilant sterilization procedure fermented finished product.
Embodiment 3: a kind of its manufacture craft of fermentation highland barley sauce, the first step: highland barley is selected materials, the highland barley selecting color and luster smooth particle full is for subsequent use, second step: cleaning removal of impurities, by choose highland barley cleaning removing highland barley in bad, the impurity such as shell skin, 3rd step: boiling cools, room temperature is cooled to after cleaned highland barley is cooked or boiled, 4th step: fermentation, every 500 grams of highland barley after cooling adds 100 grams, cold boiling water, place after stirring in insulating box to be incubated under 30 DEG C of conditions and ferment for 5 days, zymophyte 4 grams is added with in described cold boiling water, described zymophyte is aspergillus oryzae, the soybean 100 grams of boiling is mixed after fermentation, closed container put into by salt 50 grams, do room temperature bottom fermentation three months, highland barley sauce, 6th step: packing sterilizing, by pack after the highland barley sauce conventional sterilant sterilization procedure fermented finished product.
Embodiment 4: a kind of its manufacture craft of fermentation highland barley sauce, other are being: the first step: highland barley is selected materials, the highland barley selecting color and luster smooth particle full is for subsequent use, second step: cleaning removal of impurities, by choose highland barley cleaning removing highland barley in bad, the impurity such as shell skin, 3rd step: boiling cools, room temperature is cooled to after cleaned highland barley is cooked or boiled, 4th step: fermentation, every 500 grams of highland barley after cooling adds cold boiling water: 150 grams, place after stirring in insulating box to be incubated under 35 DEG C of conditions and ferment for 5 days, zymophyte 5 grams is added with in described cold boiling water, described zymophyte is aspergillus oryzae, the soybean 100 grams of boiling is mixed after fermentation, closed container put into by salt 50 grams, do room temperature bottom fermentation three months, highland barley sauce, 6th step: packing sterilizing, by pack after the highland barley sauce conventional sterilant sterilization procedure fermented finished product.
Embodiment 5: a kind of its manufacture craft of fermentation highland barley sauce, other are being: the first step: highland barley is selected materials, the highland barley selecting color and luster smooth particle full is for subsequent use, second step: cleaning removal of impurities, by choose highland barley cleaning removing highland barley in bad, the impurity such as shell skin, 3rd step: boiling cools, room temperature is cooled to after cleaned highland barley is cooked or boiled, 4th step: fermentation, every 500 grams of highland barley after cooling adds cold boiling water: 50 grams, place after stirring in insulating box to be incubated under 32 DEG C of conditions and ferment for 6 days, zymophyte 5 grams is added with in described cold boiling water, described zymophyte is aspergillus oryzae, the soybean 100 grams of boiling is mixed after fermentation, closed container put into by salt 50 grams, do room temperature bottom fermentation three months, highland barley sauce, 6th step: packing sterilizing, by pack after the highland barley sauce conventional sterilant sterilization procedure fermented finished product.
Embodiment 6: the highland barley sauce that obtained by embodiment 1-5 is taken out for subsequent use, more diced for 500 grams of meats, block are added fermentation highland barley sauce 200 grams, carry out under 20 DEG C of room temperatures 3 days pickled fermented, sauce meat can be obtained.
Embodiment 7: the highland barley sauce that obtained by embodiment 1-5 is taken out for subsequent use, more diced for 500 grams of meats, block are added fermentation highland barley sauce 300 grams, carry out under 25 DEG C of room temperatures 7 days pickled fermented, sauce meat can be obtained.
Claims (1)
1. its manufacture craft of fermentation highland barley sauce, it is characterized in that: the first step: highland barley is selected materials, the highland barley selecting color and luster smooth particle full is for subsequent use, second step: cleaning removal of impurities, the highland barley cleaning chosen is removed in highland barley bad, shell skin, the impurity such as small clod, 3rd step: boiling cools, room temperature is cooled to after cleaned highland barley was cooked with 0.5 ~ 1.5 hour or boiled, 4th step: fermentation, every 500 grams of highland barley after cooling adds 20 ~ 250 grams, cold boiling water, place after stirring in insulating box and under 25 ~ 40 DEG C of conditions, be incubated 3-7 days ferment, zymophyte 3 ~ 5 grams is added with in described cold boiling water, described zymophyte is aspergillus oryzae, the soybean 100 grams of boiling is mixed after fermentation, closed container put into by salt 50 grams, do room temperature bottom fermentation three months, highland barley sauce, 6th step: packing sterilizing, by pack after the highland barley sauce conventional sterilant sterilization procedure fermented finished product.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105707895A (en) * | 2016-01-25 | 2016-06-29 | 朱喜艳 | Hulless barley enzyme beta-glucan and hulless barley enzyme beta-glucan propagation method |
| CN105754876A (en) * | 2016-04-10 | 2016-07-13 | 西藏藏真堂藏药产业有限公司 | Highland barley starter, highland barley starter product and preparation method thereof |
| CN108077897A (en) * | 2018-01-26 | 2018-05-29 | 柳州市美食联盟协会 | A kind of production method of green grass or young crops wheat sauce |
| CN109221926A (en) * | 2018-11-08 | 2019-01-18 | 浙江大学 | A kind of highland barley natto processing method |
| CN115590177A (en) * | 2022-10-20 | 2023-01-13 | 四川天味食品集团股份有限公司（Cn） | Germinated highland barley sweet flour paste and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707895A (en) * | 2016-01-25 | 2016-06-29 | 朱喜艳 | Hulless barley enzyme beta-glucan and hulless barley enzyme beta-glucan propagation method |
| CN105754876A (en) * | 2016-04-10 | 2016-07-13 | 西藏藏真堂藏药产业有限公司 | Highland barley starter, highland barley starter product and preparation method thereof |
| CN108077897A (en) * | 2018-01-26 | 2018-05-29 | 柳州市美食联盟协会 | A kind of production method of green grass or young crops wheat sauce |
| CN109221926A (en) * | 2018-11-08 | 2019-01-18 | 浙江大学 | A kind of highland barley natto processing method |
| CN115590177A (en) * | 2022-10-20 | 2023-01-13 | 四川天味食品集团股份有限公司（Cn） | Germinated highland barley sweet flour paste and preparation method thereof |
| CN115590177B (en) * | 2022-10-20 | 2024-02-02 | 四川天味食品集团股份有限公司 | Germinated highland barley sweet flour paste and preparation method thereof |
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