CN105124441A - Production method of soybean paste - Google Patents
Production method of soybean paste Download PDFInfo
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- CN105124441A CN105124441A CN201510414041.XA CN201510414041A CN105124441A CN 105124441 A CN105124441 A CN 105124441A CN 201510414041 A CN201510414041 A CN 201510414041A CN 105124441 A CN105124441 A CN 105124441A
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Abstract
The invention provides a production method of soybean paste, including following steps: (1) selecting raw materials such as soybean and corn and then mixing soybean and corn according to the weight ratio of 5 to 1.5; (2) pre-stir-frying, namely, washing and air-drying sand and placing the sand in a pot, and heating the sand to 50-70 DEG C; (3) stir-frying the raw materials in the pot until 70-80% cooked, and taking out the raw materials with the sand from the pot; (4) preparing a paste base, wherein the raw materials are ground into powders and then the powders are added with less amount of water and aspergillus oryzae to produce the paste base, and allowing the paste base to stand under an environment of 23-35 DEG C for 18-20 days; and (5) fermentation: washing burdock, cutting the burdock into pieces, mixing paste powder, salt and the burdock according to the weight ratio of 7:1:5, adding less amount of water and stirring the mixture into paste, placing the paste in a sealed container, and fermenting the paste under an environment of 25-36 DEG C for 20-30 days. The soybean paste effectively ensures body health of users and a little of soybean paste can be eaten by hypertension patients.
Description
Technical field
The present invention relates to a kind of preparation method of soya sauce.
Background technology
Soya sauce a kind ofly nutritiously has nice flavoring, and it all be can't do without when cooking is had a meal in a lot of family.Soya sauce is not only nutritious, and applicating history is also very long in medical, and the Tang Dynasty Su Jing has listed " Tang materia medica " in it.The traditional Chinese medical science thinks that soya sauce nature and flavor are salty-cold, returns taste kidney channel, can tonifying middle-Jiao and Qi, Appetizing spleen-tonifying, promoting digestion greasy.Although soya sauce is nice be still not applicable to all groups, especially hyperpietic.
Summary of the invention
For above-mentioned prior art Problems existing, the invention provides a kind of preparation method of soya sauce, this soya sauce effectively can ensure that eater's is healthy, and hyperpietic can be made to eat on a small quantity.
To achieve these goals, the invention provides a kind of preparation method of soya sauce, comprise the following steps:
Step one: select to make raw material, described raw material is soya bean, corn by weight mixing for the ratio of 5:1.5, and cleanly to shine;
Step 2: fry in advance, cleaned to dry well by sand and put into pot, be heated to 50-70 degree, the weight ratio of described sand and described raw material is 1:1.5;
Step 3: stir-fry raw material, puts into pot by described raw material and constantly stirs sand and raw material with spades, raw material and sand is taken out in pot when frying ripe to 7-8, with sieve by raw material screening out;
Step 4: make sauce base, to be ground into powder described raw material raw material by grinder, by adding a small amount of water and dusty raw materials is made into sauce base by aspergillus oryzae, sauce base is placed on 18-20 days in the thermal environment of 23-35 degree;
Step 5: fermentation, with water sauce base cleaned and dry, then be ground into powder sauce powder, burdock is cleaned and is chopped into bulk, by sauce powder, salt, Niu Di by weight the ratio mixing being 7:1:5, then add a small amount of water and stir into pasty state, the sauce powder of pasty state being put into airtight container and the thermal environment being placed in 25-36 degree preserves 20-30 days.
Further, the raw material in described step 3 is fried to 8 maturations.
Further, in described step 4 sauce base to be placed in the thermal environment of 28 degree 19 days.
Further, the sauce powder of the pasty state in described step 5 put into airtight container and be placed in 28 degree thermal environment preserve 28 days.
The soya sauce salt content that the present invention produces is low, and adds more burdock, and the salt amount that eater can be made to take in is lower, and burdock also has the effect of imitating and reducing blood pressure, because this soya sauce a little can make a small amount of the eating of hyperpietic.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
A preparation method for soya sauce, comprises the following steps:
Step one: select to make raw material, described raw material is soya bean, corn by weight mixing for the ratio of 5:1.5, and cleanly to shine;
Step 2: fry in advance, cleaned to dry well by sand and put into pot, be heated to 50-70 degree, the weight ratio of described sand and described raw material is 1:1.5;
Step 3: stir-fry raw material, puts into pot by described raw material and constantly stirs sand and raw material with spades, raw material and sand is taken out in pot when frying ripe to 7-8, with sieve by raw material screening out;
Step 4: make sauce base, to be ground into powder described raw material raw material by grinder, by adding a small amount of water and dusty raw materials is made into sauce base by aspergillus oryzae, sauce base is placed on 18-20 days in the thermal environment of 23-35 degree;
Step 5: fermentation, with water sauce base cleaned and dry, then be ground into powder sauce powder, burdock is cleaned and is chopped into bulk, by sauce powder, salt, Niu Di by weight the ratio mixing being 7:1:5, then add a small amount of water and stir into pasty state, the sauce powder of pasty state being put into airtight container and the thermal environment being placed in 25-36 degree preserves 20-30 days.
Raw material in described step 3 is fried to 8 maturations.
In described step 4 sauce base to be placed in the thermal environment of 28 degree 19 days.
The sauce powder of the pasty state in described step 5 put into airtight container and be placed in 28 degree thermal environment preserve 28 days.
The soya sauce product flavour that the present invention produces is delicious, mouthfeel is unique, indices parameter in product is as follows: salt (in sodium chloride)/(g/100g) is not more than 2.5, moisture (mass fraction) is not more than 75, amino-acid nitrogen (in nitrogen)/(g/100g) is not less than 6, content/(g/100g) of arctiin is not less than 2.8, and content/(g/100g) of calcium is not less than 3.
Containing abundant dietary fiber in radix bardanae, dietary fiber has the effect of absorption sodium, and can excrete with ight soil, the content of sodium in body is reduced, thus reaches hypotensive object.In radix bardanae, the content of calcium is the highest in rhizome vegetable, and calcium has sodium is imported urine and the effect excreted, thus reaches the object reduced blood pressure.In radix bardanae, the content of protein is also high, and it is pliable and tough that protein can make blood vessel become, and sodium can be separated from cell, and excrete, and also has the hypertensive effect of preventing chronic.Arctiin contained in radix bardanae can distend the blood vessels, blood pressure declines.Salt content in addition in the present invention is lower, makes the intake of eater's salt less, thus can ensure that eater's is healthy.
Claims (4)
1. a preparation method for soya sauce, is characterized in that, comprises the following steps:
Step one: select to make raw material, described raw material is soya bean, corn by weight mixing for the ratio of 5:1.5, and cleanly to shine;
Step 2: fry in advance, cleaned to dry well by sand and put into pot, be heated to 50-70 degree, the weight ratio of described sand and described raw material is 1:1.5;
Step 3: stir-fry raw material, puts into pot by described raw material and constantly stirs sand and raw material with spades, raw material and sand is taken out in pot when frying ripe to 7-8, with sieve by raw material screening out;
Step 4: make sauce base, to be ground into powder described raw material raw material by grinder, by adding a small amount of water and dusty raw materials is made into sauce base by aspergillus oryzae, sauce base is placed on 18-20 days in the thermal environment of 23-35 degree;
Step 5: fermentation, with water sauce base cleaned and dry, then be ground into powder sauce powder, burdock is cleaned and is chopped into bulk, by sauce powder, salt, Niu Di by weight the ratio mixing being 7:1:5, then add a small amount of water and stir into pasty state, the sauce powder of pasty state being put into airtight container and the thermal environment being placed in 25-36 degree preserves 20-30 days.
2. the preparation method of a kind of soya sauce according to claim 1, is characterized in that, the raw material in described step 3 is fried to 8 maturations.
3. the preparation method of a kind of soya sauce according to claim 1 and 2, is characterized in that, in described step 4 sauce base to be placed in the thermal environment of 28 degree 19 days.
4. the preparation method of a kind of soya sauce according to claim 1 and 2, is characterized in that, the sauce powder of the pasty state in described step 5 put into airtight container and be placed in 28 degree thermal environment preserve 28 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414041.XA CN105124441A (en) | 2015-07-14 | 2015-07-14 | Production method of soybean paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510414041.XA CN105124441A (en) | 2015-07-14 | 2015-07-14 | Production method of soybean paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124441A true CN105124441A (en) | 2015-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510414041.XA Pending CN105124441A (en) | 2015-07-14 | 2015-07-14 | Production method of soybean paste |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006121920A (en) * | 2004-10-26 | 2006-05-18 | Toubata:Kk | Method for producing soybean paste |
| CN101647548A (en) * | 2009-08-25 | 2010-02-17 | 张勇 | Protogenic state fermenting type burdock-watermelon jam |
| CN101999631A (en) * | 2010-10-11 | 2011-04-06 | 史雪影 | Special burdock bean and vegetable paste and preparation process thereof |
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN103549374A (en) * | 2013-09-27 | 2014-02-05 | 青岛文创科技有限公司 | Seaweed broad bean paste and preparation method thereof |
| CN104397669A (en) * | 2014-11-21 | 2015-03-11 | 盘县金植园中药材种植农民专业合作社 | Thick chilli sauce and manufacturing method thereof |
-
2015
- 2015-07-14 CN CN201510414041.XA patent/CN105124441A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006121920A (en) * | 2004-10-26 | 2006-05-18 | Toubata:Kk | Method for producing soybean paste |
| CN101647548A (en) * | 2009-08-25 | 2010-02-17 | 张勇 | Protogenic state fermenting type burdock-watermelon jam |
| CN101999631A (en) * | 2010-10-11 | 2011-04-06 | 史雪影 | Special burdock bean and vegetable paste and preparation process thereof |
| CN103461958A (en) * | 2013-08-12 | 2013-12-25 | 镇江高冠食品有限公司 | Making method of balsam pear-containing soybean paste |
| CN103549374A (en) * | 2013-09-27 | 2014-02-05 | 青岛文创科技有限公司 | Seaweed broad bean paste and preparation method thereof |
| CN104397669A (en) * | 2014-11-21 | 2015-03-11 | 盘县金植园中药材种植农民专业合作社 | Thick chilli sauce and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《家庭书架》编委会编著: "《营养治病全书》", 31 January 2008, 北京出版社 * |
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Application publication date: 20151209 |