CN106262753A - A kind of fermented mushroom flavouring-soy-sauce and processing method thereof - Google Patents
A kind of fermented mushroom flavouring-soy-sauce and processing method thereof Download PDFInfo
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Abstract
The invention discloses a kind of fermented mushroom flavouring-soy-sauce and processing method thereof, this flavouring-soy-sauce is by mushroom stems and Semen Glycines yeast production, fermentation, and adds other flavoring agent such as cooking wine, Sal and carry out parch and finally give mushroom flavor beans.Its procedure of processing includes: prepared by raw material, yeast production, fermentation, parch and sterilization encapsulation.The present invention full fermented mushroom beans is to take full advantage of Lentinus Edodes industry processing fent mushroom stems, makes through operations such as yeast production, fermentation, parches, provides the seasoning of high dietary fiber content to disappear soon product for consumer.And the fermented mushroom flavouring-soy-sauce that the present invention processes is suitable for industrialized production, provides favourable chance and economic benefit to food secondary industry.
Description
Technical field
The present invention relates to a kind of mushroom flavor beans and processing method thereof, be specifically related to a kind of fermented mushroom flavouring-soy-sauce and
Processing method, belongs to food processing technology field.
Background technology
Raising along with people's living standard and the demand to diet conservancy, Lentinus Edodes is as the food of a kind of rich in nutritive value
Product, are increasingly favored by people.Mushroom drink, the flavour product such as canned Xianggu mushroom, Lentinus Edodes preserved fruit pursued by consumer, phase
The processing fents such as substantial amounts of mushroom stems should be produced.
Fermentation beans is the flavouring agent of rich in nutritive value, in recent years, although China's fermented food industry level carries year by year
Rise, but fermentation beans industrialization degree the highest, had a strong impact on the field of food modernization of industry development and paces.
And what mushroom stems was typically all dropped, cause wastage of material.
Summary of the invention
For solving above-mentioned technical problem, the present invention proposes a kind of fermented mushroom flavouring-soy-sauce and processing method thereof, fully profit
With edodes leftovers, turning waste into wealth, meanwhile, industrialization degree is high.
In order to achieve the above object, technical scheme is as follows: a kind of fermented mushroom flavouring-soy-sauce, containing following heavy
The raw material of amount part:
Above-mentioned raw materials yeast production, fermentation, parch are become Lentinus Edodes sauce.
As preferably, described fermented mushroom flavouring-soy-sauce, containing the raw material of following weight portion:
Above-mentioned raw materials yeast production, fermentation, parch are become Lentinus Edodes sauce.
Lentinus Edodes have the reputation of " fungus queen ", is high protein, low-fat nutritional health food.Containing about 30 in Lentinus Edodes
Plant enzyme and 18 kinds of aminoacid, be treatment human chitinase deficiency disease and supplementary amino acid whose optimal preferable food.Lentinus Edodes in Lentinus Edodes is many
Sugar can increase the vigor of helper T lymphocyte, then improves human body fluid immunocompetence.Eritadenine can reduce cholesterol.
During oxidation preventive content is Fructus Hordei Germinatus in Lentinus Edodes 12 times, are 4 times in Hepar Gallus domesticus, and the effect reduce leukemia, resisting cancer is the best.
Containing a large amount of potassium salt and other mineral element in Lentinus Edodes ash, it is considered the ultimate food preventing acidic food to be poisoned.Therefore, fragrant
Mushroom is precious from head to foot, and mushroom stems is used and is fermented into beans by this patent, and making full use of existing resource turns waste into wealth, and can reduce wave
Take, the most nutritious a product that disappear soon can be brought to consumer again.
Its processing method, specifically includes following steps:
(1) pretreatment of raw material
A, mushroom stems pretreatment: choose fresh, the mushroom stems of thick flavor, remove surface impurity, and clear water is cleaned, soaked, when
After mushroom stems water suction is saturated, pull that to be cut into the square fourth shape that the length of side is 2mm～5mm stand-by out；
Prepared by B, soya sauce: select full grains, free from insect pests, without the Semen Glycines that goes mouldy, inoculate after steaming and decocting, and yeast production, fermentation
Become soya sauce；
(2) yeast production: by mushroom stems fourth at 115 DEG C～121 DEG C, sterilizing 20min～30min under the High Temperature High Pressure of 0.1MPa,
When taking-up is cooled to 35 DEG C～40 DEG C, add the mixed vaccine of 0.05%～0.2%, add material 1.2～the water of 1.6 times, 32
DEG C～the incubator of 36 DEG C in place 42h～50h；
(3) fermentation: after step (2) yeast production terminates, adds song amount 1.4～1.8 times and the saline of concentration 15%～20%,
At 40 DEG C～45 DEG C of bottom fermentation 2d～4d, Lentinus Edodes sauce；
(4) parch: pour vegetable oil in frying pan into, uses big baked wheaten cake to playing a cigarette, and addition Herba Alii fistulosi end, bruised ginger quick-fried go out fragrance, then
Being pulled out by Herba Alii fistulosi Rhizoma Zingiberis Recens, add the Lentinus Edodes sauce and the soya sauce of 1.2～1.8 times fermented, temperature is transferred to 75 DEG C～85 DEG C, adds white
Sugar, Sal, five spice powder, cooking wine, slowly boil the Lentinus Edodes sauce that 15min～20min obtains having strong paste flavor taste, off the pot；
(5) sterilize, pack: in the Lentinus Edodes sauce that parch is good, add the antioxidant of 0.03%～1.2%, at autoclaving
With 115 DEG C～121 DEG C of sterilizing 15min～20min, while hot filling and sealings in Guo, cool down and preserve into room temperature storehouse.
As preferably, in the pretreatment link of step A mushroom stems, it is 1 by the mushroom stems of select according to material water quality ratio:
15～1:25, at 45 DEG C～55 DEG C, soak 2h～3h, so can guarantee that mushroom stems fully absorbs water saturated.
As preferably, in the preparation link of step B soya sauce, its concrete procedure of processing is as follows:
(b1) material choice: select full grains, free from insect pests, without the Semen Glycines that goes mouldy；
(b2) clean, soak: flowing water washes away Semen Glycines surface impurity, add Semen Glycines weight 3～the clear water of 5 times, soaking at room temperature
10h～14h has non-wrinkled surfaces to Semen Glycines imbibition；
(b3) steam bean, cooling: step (b2) soaked Semen Glycines is pulled out, drains away the water, 115 DEG C～121 DEG C,
Steaming and decocting 10min～15min under the High Temperature High Pressure of 0.1MPa, takes out, is cooled to 40 DEG C～45 DEG C；
(b4) inoculation: add the flour of the dry blowing that quality is Semen sojae atricolor quality 10%～20% in the Semen sojae atricolor cooled down
Mixing thoroughly, then, inoculation quality is the aspergillus oryzae of raw materials quality 0.05%～0.15%；
(b5) yeast production: being spread out by the bent material inoculated, thickness is 3cm～5cm, at 28 DEG C～32 DEG C, relative humidity 60%
～80% yeast production 24h～36h under environment；
(b6) fermentation: after Cheng Qu goes out Quchi, the saline adding boiled rear cooling carries out dew solarization, carries out once every 3d～5d
Turning over unstrained spirits, fermentation period 30d～40d, the brine quality of addition is into 1.5～1.8 times of Qu Zhiliang, its concentration be 17%～
19%.
As preferably, step (b5) yeast making process to carry out twice turning over song: time for the first time at 12h～16h, for the second time
At 20h～24h, song just can be gone out when song material surface grows yellow green spore.
As preferably, in the yeast making process of step (2): mixed vaccine is that aspergillus oryzae is mixed for 5:1 in mass ratio with aspergillus niger
Conjunction forms.
As preferably, in the sweat of step (3): be added thereto to Lu Shi yeast 0.04%-in mass ratio
0.1%, at 35 DEG C～40 DEG C of bottom fermentation 3d～5d, so that Lentinus Edodes produces unique paste flavor taste.
As preferably, the method for activated yeast is: it is own wt 15～20 times that Lu Shi yeast joins weight, dense
Degree is in the sucrose liquid of 2.5%, activates 1h～2h at 33 DEG C～35 DEG C.
As preferably, the vegetable oil used in step (4) parch process is soybean salad oil, Semen Maydis oil, Oleum Arachidis hypogaeae semen, Semen Allii Tuberosi
Oil and olive oil in one or several.
As preferably, the antioxidant used in step (5) sterilization link is BHT or tea polyphenols or Vitamin C
Acid.
Beneficial effects of the present invention: this patent full fermented mushroom beans is to take full advantage of Lentinus Edodes industry processing fent Lentinus Edodes
Handle, makes through operations such as yeast production, fermentation, parches, provides the seasoning of high dietary fiber content to disappear soon product for consumer.And this
The fermented mushroom flavouring-soy-sauce that patent processes is suitable for industrialized production, to food secondary industry provide favourable chance and
Economic benefit.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention made further details of elaboration.
The invention discloses a kind of fermented mushroom flavouring-soy-sauce, it includes the raw material of following weight portion:
Above-mentioned raw materials yeast production, fermentation, parch are become Lentinus Edodes sauce.
Its processing method is also suitable for industrialized production, brings the biggest economic benefit with existing to man of food processing factory
The production line of generationization, the detailed description of the invention that its concrete grammar sees below:
Embodiment one
(1) pretreatment of raw material
A, mushroom stems pretreatment: choose fresh, the mushroom stems 30 parts of thick flavor, remove surface impurity；And by select
Mushroom stems for 1:20, soaks 2.5h according to material water quality ratio at 50 DEG C；After mushroom stems water suction is saturated, pulls out and be cut into the length of side and be
The square fourth shape of 3mm is stand-by；
Prepared by B, soya sauce: its concrete procedure of processing is as follows:
(b1) material choice: select full grains, free from insect pests, without the Semen Glycines 48 parts that goes mouldy；
(b2) clean, soak: flowing water washes away Semen Glycines surface impurity, add the clear water of Semen Glycines weight 4 times, soaking at room temperature 12h
Have non-wrinkled surfaces to Semen Glycines imbibition；
(b3) bean, cooling are steamed: step (b2) soaked Semen Glycines is pulled out, drained away the water, at 120 DEG C, the height of 0.1MPa
Steaming and decocting 12min under temperature high pressure, takes out, is cooled to 42 DEG C；
(b4) inoculation: the flour adding the dry blowing that quality is Semen sojae atricolor quality 15% in the Semen sojae atricolor cooled down is mixed thoroughly,
Then, inoculation quality is the aspergillus oryzae of raw materials quality 0.1%；
(b5) yeast production: being spread out by the bent material inoculated, thickness is 4cm, at 30 DEG C, yeast production under relative humidity 70% environment
30h；To carry out twice turning over song in yeast making process: for the first time when 14h, second time is at 22h, when song material surface grows yellow green
Just song can be gone out during spore；
(b6) fermentation: after Cheng Qu goes out Quchi, the saline adding boiled rear cooling carries out dew solarization, once turns over every 4d
Unstrained spirits, fermentation period 35d, the brine quality of addition is into 1.6 times of Qu Zhiliang, and its concentration is 18%；
(2) yeast production: by mushroom stems fourth at 118 DEG C, sterilizing 25min under the High Temperature High Pressure of 0.1MPa, take out and be cooled to 38 DEG C
Time, add the mixed vaccine of 0.1%, add the water of material 1.4 times, the incubator of 34 DEG C is placed 46h；Described mixed vaccine is rice
Aspergillosis mixes for 5:1 in mass ratio with aspergillus niger；
(3) fermentation: after step (2) yeast production terminates, adds song amount 1.6 times and the saline of concentration 18%, issues at 42 DEG C
Ferment 3d, Lentinus Edodes sauce；During the fermentation: be added thereto to Lu Shi yeast 0.5% in mass ratio, at 37 DEG C of bottom fermentations
4d, so that Lentinus Edodes produces unique paste flavor taste, the method for described activated yeast is: Lu Shi yeast joins weight for from heavy sensation of the body
Measuring 17 times, concentration is in the sucrose liquid of 2.5%, activates 1.5h at 34 DEG C；
(4) parch: pour 10 parts of vegetable oil in frying pan into, burns to playing a cigarette with big, adds 2 parts of Herba Alii fistulosi ends, 2 parts of bruised ginger quick-frieds go out
Fragrance, then pulls out Herba Alii fistulosi Rhizoma Zingiberis Recens, adds the Lentinus Edodes sauce and the soya sauce of 1.5 times fermented, and temperature is transferred to 80 DEG C, adds white sugar 5
Part, Sal 10 parts, five spice powder 0.5 part, cooking wine 3 parts, slowly boil the Lentinus Edodes sauce that 18min obtains having strong paste flavor taste, off the pot；
(5) sterilize, pack: in the Lentinus Edodes sauce that parch is good, add the antioxidant of mass ratio 0.8%, at high-pressure sterilizing pot
Middle cool down preserve into room temperature storehouse with 116 DEG C of sterilizing 17min, while hot filling and sealings, the antioxidant used in this step
For tea polyphenols.
Embodiment two
(1) pretreatment of raw material
A, mushroom stems pretreatment: choose fresh, the mushroom stems 25 parts of thick flavor, remove surface impurity；And by select
Mushroom stems for 1:15, soaks 2h according to material water quality ratio at 45 DEG C；After mushroom stems water suction is saturated, pulls out and be cut into the length of side and be
The square fourth shape of 2mm is stand-by；
Prepared by B, soya sauce: its concrete procedure of processing is as follows:
(b1) material choice: select full grains, free from insect pests, without the Semen Glycines 40 parts that goes mouldy；
(b2) clean, soak: flowing water washes away Semen Glycines surface impurity, add the clear water of Semen Glycines weight 3 times, soaking at room temperature 10h
Have non-wrinkled surfaces to Semen Glycines imbibition；
(b3) bean, cooling are steamed: step (b2) soaked Semen Glycines is pulled out, drained away the water, at 115 DEG C, the height of 0.1MPa
Steaming and decocting 10min under temperature high pressure, takes out, is cooled to 40 DEG C；
(b4) inoculation: the flour adding the dry blowing that quality is Semen sojae atricolor quality 10% in the Semen sojae atricolor cooled down is mixed thoroughly,
Then, inoculation quality is the aspergillus oryzae of raw materials quality 0.05%；
(b5) yeast production: being spread out by the bent material inoculated, thickness is 3cm, at 28 DEG C, yeast production under relative humidity 60% environment
24h；To carry out twice turning over song in yeast making process: for the first time when 12h, second time is at 20h, when song material surface grows yellow green
Just song can be gone out during spore；
(b6) fermentation: after Cheng Qu goes out Quchi, the saline adding boiled rear cooling carries out dew solarization, once turns over every 3d
Unstrained spirits, fermentation period 30d, the brine quality of addition is into 1.2 times of Qu Zhiliang, and its concentration is 17%；
(2) yeast production: by mushroom stems fourth at 115 DEG C, sterilizing 20min under the High Temperature High Pressure of 0.1MPa, take out and be cooled to 35 DEG C
Time, add the mixed vaccine of 0.05%, add the water of material 1.2 times, the incubator of 32 DEG C is placed 42h；Described mixed vaccine is
Aspergillus oryzae mixes for 5:1 in mass ratio with aspergillus niger；
(3) fermentation: after step (2) yeast production terminates, adds song amount 1.4 times and concentration is the saline of 15%, at 40 DEG C
Fermentation 2d, Lentinus Edodes sauce；During the fermentation: be added thereto to Lu Shi yeast 0.04% in mass ratio, issue at 35 DEG C
Ferment 3d, so that Lentinus Edodes produces unique paste flavor taste, the method for described activated yeast is: it is self that Lu Shi yeast joins weight
Weight 15 times, concentration is in the sucrose liquid of 2.5%, activates 1h at 33 DEG C；
(4) parch: pour 7 parts of vegetable oil in frying pan into, burns to playing a cigarette with big, adds 1 part of Herba Alii fistulosi end, 1 part of bruised ginger quick-fried goes out
Fragrance, then pulls out Herba Alii fistulosi Rhizoma Zingiberis Recens, adds the Lentinus Edodes sauce and the soya sauce of 1.2 times fermented, and temperature is transferred to 75 DEG C, adds white sugar 4
Part, Sal 8 parts, five spice powder 0.2 part, cooking wine 2 parts, slowly boil the Lentinus Edodes sauce that 18min obtains having strong paste flavor taste, off the pot；
(5) sterilize, pack: in the Lentinus Edodes sauce that parch is good, add the antioxidant of mass ratio 0.03%, at autoclaving
With 115 DEG C of sterilizing 15min, while hot filling and sealings in Guo, cool down and preserve into room temperature storehouse, the antioxidation used in this step
Agent is ascorbic acid.
Embodiment three
(1) pretreatment of raw material
A, mushroom stems pretreatment: choose fresh, the mushroom stems 35 parts of thick flavor, remove surface impurity；And by select
Mushroom stems according to material water quality ratio is: 25, soaks 3h at 55 DEG C；After mushroom stems water suction is saturated, pull that to be cut into the length of side be 5mm out
Square fourth shape stand-by；
Prepared by B, soya sauce: its concrete procedure of processing is as follows:
(b1) material choice: select full grains, free from insect pests, without the Semen Glycines 50 parts that goes mouldy；
(b2) clean, soak: flowing water washes away Semen Glycines surface impurity, add the clear water of Semen Glycines weight 5 times, soaking at room temperature 14h
Have non-wrinkled surfaces to Semen Glycines imbibition；
(b3) bean, cooling are steamed: step (b2) soaked Semen Glycines is pulled out, drained away the water, at 121 DEG C, the height of 0.1MPa
Steaming and decocting 15min under temperature high pressure, takes out, is cooled to 45 DEG C；
(b4) inoculation: the flour adding the dry blowing that quality is Semen sojae atricolor quality 15% in the Semen sojae atricolor cooled down is mixed thoroughly,
Then, inoculation quality is the aspergillus oryzae of raw materials quality 0.1%；
(b5) yeast production: being spread out by the bent material inoculated, thickness is 5cm, at 32 DEG C, yeast production under relative humidity 80% environment
36h；To carry out twice turning over song in yeast making process: for the first time when 16h, second time is at 24h, when song material surface grows yellow green
Just song can be gone out during spore；
(b6) fermentation: after Cheng Qu goes out Quchi, the saline adding boiled rear cooling carries out dew solarization, once turns over every 4d
Unstrained spirits, fermentation period 35d, the brine quality of addition is into 1.6 times of Qu Zhiliang, and its concentration is 18%；
(2) yeast production: by mushroom stems fourth at 121 DEG C, sterilizing 30min under the High Temperature High Pressure of 0.1MPa, take out and be cooled to 40 DEG C
Time, add the mixed vaccine of 0.2%, add the water of material 1.6 times, the incubator of 36 DEG C is placed 50h；Described mixed vaccine is rice
Aspergillosis mixes for 5:1 in mass ratio with aspergillus niger；
(3) fermentation: after step (2) yeast production terminates, adds song amount 1.8 times and the saline of concentration 20%, issues at 45 DEG C
Ferment 4d, Lentinus Edodes sauce；During the fermentation: be added thereto to Lu Shi yeast 0.1% in mass ratio, at 40 DEG C of bottom fermentations
5d, so that Lentinus Edodes produces unique paste flavor taste, the method for described activated yeast is: Lu Shi yeast joins weight for from heavy sensation of the body
Measuring 20 times, concentration is in the sucrose liquid of 2.5%, activates 2h at 35 DEG C；
(4) parch: pour 13 parts of vegetable oil in frying pan into, burns to playing a cigarette with big, adds 3 parts of Herba Alii fistulosi ends, 3 parts of bruised ginger quick-frieds go out
Fragrance, then pulls out Herba Alii fistulosi Rhizoma Zingiberis Recens, adds the Lentinus Edodes sauce and the soya sauce of 1.8 times fermented, and temperature is transferred to 85 DEG C, adds white sugar 6
Part, Sal 12 parts, five spice powder 0.8 part, cooking wine 6 parts, slowly boil the Lentinus Edodes sauce that 20min obtains having strong paste flavor taste, off the pot；
(5) sterilize, pack: in the Lentinus Edodes sauce that parch is good, add the antioxidant of mass ratio 1.2%, at high-pressure sterilizing pot
Middle cool down preserve into room temperature storehouse with 121 DEG C of sterilizing 20min, while hot filling and sealings, the antioxidant used in this step
For BHT.
Table one is the sensory evaluation scores standard of mushroom flavor beans
Table two is the person's of foretasting scoring to flavouring-soy-sauce of different age group
Can be seen that from above-mentioned data, the person of foretasting of different age group, by foretasting this flavouring-soy-sauce, gives one
The highest mark, these data display that simultaneously, no matter this flavouring-soy-sauce all meets from local flavor, structural state, color and luster and mouthfeel
And exceed the desired of masses, produce a desired effect.
Claims (10)
1. a fermented mushroom flavouring-soy-sauce, it is characterised in that containing the raw material of following weight portion:
Mushroom stems 25～35 parts；Semen Glycines 40～50 parts；Cooking wine 2～6 parts；
Sal 8～12 parts；1～3 part of Herba Alii fistulosi end；Bruised ginger 1～3 parts；
White sugar 4～6 parts；Five spice powder 0.2～0.8 part of vegetable oil 7～13 parts；
Above-mentioned raw materials yeast production, fermentation, parch are become Lentinus Edodes sauce.
Fermented mushroom flavouring-soy-sauce the most according to claim 1, it is characterised in that containing the raw material of following weight portion:
Mushroom stems 30 parts；Semen Glycines 48 parts；Cooking wine 3 parts；
Sal 10 parts；Herba Alii fistulosi 2 parts；Rhizoma Zingiberis Recens 2 parts；
White sugar 5 parts；0.5 part of vegetable oil of five spice powder 10 parts；
Above-mentioned raw materials yeast production, fermentation, parch are become Lentinus Edodes sauce.
3. the processing method of a fermented mushroom flavouring-soy-sauce, it is characterised in that comprise the following steps:
(1) pretreatment of raw material
A, mushroom stems pretreatment: choose fresh, the mushroom stems of thick flavor, remove surface impurity, and clear water is cleaned, soaked, and works as Lentinus Edodes
After handle water suction is saturated, pull that to be cut into the square fourth shape that the length of side is 2mm～5mm stand-by out；
Prepared by B, soya sauce: select full grains, free from insect pests, without the Semen Glycines that goes mouldy, inoculate after steaming and decocting, and yeast production, be fermented into Huang
Bean sauce；
(2) yeast production: by mushroom stems fourth at 115 DEG C～121 DEG C, sterilizing 20min～30min under the High Temperature High Pressure of 0.1MPa, take out
When being cooled to 35 DEG C～40 DEG C, add the mixed vaccine of 0.05%～0.2%, add material 1.2～the water of 1.6 times, at 32 DEG C～
The incubator of 36 DEG C is placed 42h～50h；
(3) fermentation: after step (2) yeast production terminates, adds song amount 1.4～1.8 times and the saline of concentration 15%～20%, 40
DEG C～45 DEG C of bottom fermentation 2d～4d, Lentinus Edodes sauce；
(4) parch: pour vegetable oil in frying pan into, uses big baked wheaten cake to playing a cigarette, and addition Herba Alii fistulosi end, bruised ginger quick-fried go out fragrance, then by Herba Alii fistulosi
Rhizoma Zingiberis Recens is pulled out, adds the Lentinus Edodes sauce and the soya sauce of 1.2～1.8 times fermented, and temperature is transferred to 75 DEG C～85 DEG C, adds white sugar, food
Salt, five spice powder, cooking wine, slowly boil the Lentinus Edodes sauce that 15min～20min obtains having strong paste flavor taste, off the pot；
(5) sterilize, pack: in the Lentinus Edodes sauce that parch is good, add the antioxidant of 0.03%～1.2%, in high-pressure sterilizing pot
With 115 DEG C～121 DEG C of sterilizing 15min～20min, while hot filling and sealings, cool down and preserve into room temperature storehouse.
The processing method of fermented mushroom flavouring-soy-sauce the most according to claim 3, it is characterised in that in step A mushroom stems
Pretreatment link, by the mushroom stems of select according to material water quality ratio for 1:15～1:25, at 45 DEG C～55 DEG C, soak 2h
～3h.
The processing method of fermented mushroom flavouring-soy-sauce the most according to claim 3, it is characterised in that in step B soya sauce
Preparation link, its concrete procedure of processing is as follows:
(b1) material choice: select full grains, free from insect pests, without the Semen Glycines that goes mouldy；
(b2) clean, soak: flowing water washes away Semen Glycines surface impurity, add Semen Glycines weight 3～the clear water of 5 times, soaking at room temperature 10h～
14h has non-wrinkled surfaces to Semen Glycines imbibition；
(b3) bean, cooling are steamed: step (b2) soaked Semen Glycines is pulled out, drained away the water, at 115 DEG C～121 DEG C, 0.1MPa
Steaming and decocting 10min～15min under High Temperature High Pressure, takes out, is cooled to 40 DEG C～45 DEG C；
(b4) inoculation: the flour adding the dry blowing that quality is Semen sojae atricolor quality 10%～20% in the Semen sojae atricolor cooled down is mixed
Even, then, inoculation quality is the aspergillus oryzae of raw materials quality 0.05%～0.15%；
(b5) yeast production: being spread out by the bent material inoculated, thickness is 3cm～5cm, 28 DEG C～32 DEG C, relative humidity 60%～
Yeast production 24h～36h under 80% environment；
(b6) fermentation: after Cheng Qu goes out Quchi, the saline adding boiled rear cooling carries out dew solarization, once turns over every 3d～5d
Unstrained spirits, fermentation period 30d～40d, the brine quality of addition is into 1.5～1.8 times of Qu Zhiliang, and its concentration is 17%～19%.
The processing method of fermented mushroom flavouring-soy-sauce the most according to claim 5, it is characterised in that in step (b5) yeast production
During to carry out twice turning over song: for the first time when 12h～16h, second time is at 20h～24h, when song material surface grows yellow green
Just song can be gone out during spore.
The processing method of fermented mushroom flavouring-soy-sauce the most according to claim 3, it is characterised in that in the system of step (2)
During song: mixed vaccine is aspergillus oryzae with aspergillus niger mixes for 5:1 in mass ratio.
The processing method of fermented mushroom flavouring-soy-sauce the most according to claim 7, it is characterised in that sending out in step (3)
During ferment: be added thereto to Lu Shi yeast 0.04%-0.1% in mass ratio, at 35 DEG C～40 DEG C of bottom fermentation 3d～5d, so that
Lentinus Edodes produces unique paste flavor taste.
The processing method of fermented mushroom flavouring-soy-sauce the most according to claim 8, it is characterised in that the method for activated yeast
For: it is own wt 15～20 times that Lu Shi yeast joins weight, and concentration is in the sucrose liquid of 2.5%, at 33 DEG C～35
1h～2h is activated at DEG C.
The processing method of fermented mushroom flavouring-soy-sauce the most according to claim 3, it is characterised in that sterilize in step (5)
The antioxidant used in link is BHT or tea polyphenols or ascorbic acid.
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| CN106974191A (en) * | 2017-02-21 | 2017-07-25 | 南阳理工学院 | A kind of production method of fermented type pleurotus eryngii soya sauce |
| CN107319488A (en) * | 2017-05-25 | 2017-11-07 | 孟祥娣 | A kind of NEW TYPE OF COMPOSITE mushroom sauce, mushroom sauce preparation method and containing its biscuit |
| CN107865319A (en) * | 2017-12-12 | 2018-04-03 | 安徽福恩食品科技有限公司 | A kind of preparation method of crab meat flavor bitter buckwheat soya sauce |
| CN109393425A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method |
| CN115226881A (en) * | 2022-06-30 | 2022-10-25 | 渤海大学 | Dried turnip and shiitake mushroom sauce and preparation method thereof |
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| CN109393425A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method |
| CN115226881A (en) * | 2022-06-30 | 2022-10-25 | 渤海大学 | Dried turnip and shiitake mushroom sauce and preparation method thereof |
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