CN106858356A - A kind of preparation method of beans sauce mud - Google Patents
A kind of preparation method of beans sauce mud Download PDFInfo
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- CN106858356A CN106858356A CN201710138299.0A CN201710138299A CN106858356A CN 106858356 A CN106858356 A CN 106858356A CN 201710138299 A CN201710138299 A CN 201710138299A CN 106858356 A CN106858356 A CN 106858356A
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- legume
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- wine
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Abstract
The invention provides a kind of preparation method of beans sauce mud, step is as follows：A. soak：After selection legume-seeds are cleaned, it is soaked in water 23 hours；B. boiling：It is filtrated to get the legume-seeds after immersion and is put into boiling in steam stove；C. one time fermentation：Legume-seeds after being cooked are cooled to 40 degrees Celsius or less, are put into fermenting cellar and are fermented, and ferment 7 days, and intermittent stirring is carried out in fermentation process；E. clean：Dried after legume-seeds after cleaning one time fermentation with clear water；F. secondary fermentation：Legume-seeds after drying are put into fermenting cellar, addition wine, and legume-seeds are with the weight ratio of wine：100:30, ferment 48 hours, intermittent stirring is carried out in fermentation process；G. three fermentations：Salt fines are added, legume-seeds are with the weight ratio of salt fines：100:14, ferment 90 days, fermentation temperature is 30 38 degrees Celsius, obtains the beans sauce mud of pureed；H. it is vacuum-packed.The present invention first carries out three fermentations to legume-seeds, and period is without salt solution, and repeatedly stirring forms the beans flavouring of pureed.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of preparation method of beans sauce mud.
Background technology
The seed of legume contains rich in protein, and be processed into for the seed of legume using fermentation generally by people
Various beans flavouring, such as beans sauce, thick broad-bean sauce, face fermented soya beans, salted or other wise sauce.Existing beans flavouring is more with thick or particle
Based on shape, the moisture content for containing is more, and inconvenience can be caused during transport and preservation；Meanwhile, its mouthfeel and taste are for many years not
Become, it is impossible to which offer gives people more selections.
The content of the invention
The technical problem to be solved in the present invention is according to above-mentioned the deficiencies in the prior art, there is provided a kind of preparation side of beans sauce mud
Method, is used to prepare a kind of beans flavouring of pureed.
Technical scheme is as follows：
A kind of preparation method of beans sauce mud, comprises the following steps：
A. soak：After selection legume-seeds are cleaned, it is soaked in water 2-3 hours；
B. boiling：It is filtrated to get the legume-seeds after immersion and is put into boiling in steam stove；
C. one time fermentation：Legume-seeds after being cooked are cooled to 40 degrees Celsius or less, are put into fermenting cellar and are fermented, fermentation
7 days, intermittent stirring is carried out in fermentation process；
E. clean：Dried after legume-seeds after cleaning one time fermentation with clear water；
F. secondary fermentation：Legume-seeds after drying are put into fermenting cellar, addition wine, and legume-seeds are with the weight ratio of wine：
100:30, ferment 48 hours, intermittent stirring is carried out in fermentation process；
G. three fermentations：Salt fines are added, legume-seeds are with the weight ratio of salt fines：100:14, ferment 90 days, fermentation temperature is
30-38 degrees Celsius, obtain the beans sauce mud of pureed；
H. it is vacuum-packed.
Further, in b. boilings, digestion time is 2-3 hours, and boiling temperature is 130-150 degrees Celsius.
Further, in c. one time fermentations, fermentation temperature is 35-38 degrees Celsius, is stirred once per 3-4 days.
Further, in e. cleanings, drying mode is to dry.
Further, in f. secondary fermentations, the alcohol content of wine is 40-70%.
Further, in f. secondary fermentations, the alcohol content of wine is 40%.
Further, in f. secondary fermentations, the species of wine is white wine or yellow rice wine.
Further, in f. secondary fermentations, fermentation temperature is 35-38 degrees Celsius, and stirring in every 0.5 hour is once.
Further, the legume-seeds are soya bean or broad bean.
Compared with prior art, the present invention has the advantages that：（1）It is of the invention successively using one time fermentation, secondary
Fermentation and three fermentations are processed to legume-seeds, and period is without salt solution, and repeatedly stirring forms the beans tune of pureed
Taste product, water content is relatively low, convenient to transport and preserve, and unique flavor；（2）Wine is added in secondary fermentation, the work of sterilized seasoning is played
With.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, will make further detailed to the present invention below
Description.
A kind of first embodiment that the present invention is provided, preparation method of beans sauce mud comprises the following steps：
A. soak：After selection 100kg legume-seeds are cleaned, it is soaked in water 2 hours.In the present embodiment, legume-seeds are soya bean.
B. boiling：It is filtrated to get the legume-seeds after immersion and is put into boiling in steam stove；Digestion time is 2 hours, boiling temperature
Spend is 130 degrees Celsius.
C. one time fermentation：Legume-seeds after being cooked are cooled to 40 degrees Celsius, are put into fermenting cellar and are fermented, fermentation 7
My god, intermittent stirring is carried out in fermentation process.Fermentation temperature is kept between 35-38 degrees Celsius, and stirring in every 3.5 days is once.
E. clean：Dried after legume-seeds after cleaning one time fermentation with clear water；Drying mode is to dry.
F. secondary fermentation：Legume-seeds after drying are put into fermenting cellar, add 30kg wine, ferment 48 hours, ferment
Intermittent stirring is carried out in journey.Wine chooses the white wine that alcohol content is 40.Fermentation temperature is kept between 35-38 degrees Celsius, and every 0.5 is small
When stirring once.
G. three fermentations：14kg salt fines are added, is fermented 90 days, fermentation temperature is 30-38 degrees Celsius, obtains the beans sauce of pureed
Mud.
H. it is vacuum-packed.
The second embodiment for providing is invented, a kind of preparation method of beans sauce mud comprises the following steps：
A. soak：After selection 100kg legume-seeds are cleaned, it is soaked in water 2 hours.In the present embodiment, legume-seeds are broad bean.
B. boiling：It is filtrated to get the legume-seeds after immersion and is put into boiling in steam stove；Digestion time is 3 hours, boiling temperature
Spend is 150 degrees Celsius.
C. one time fermentation：Legume-seeds after being cooked are cooled to 40 degrees Celsius, are put into fermenting cellar and are fermented, fermentation 7
My god, intermittent stirring is carried out in fermentation process.Fermentation temperature is kept between 35-38 degrees Celsius, and stirring in every 3.5 days is once.
E. clean：Dried after legume-seeds after cleaning one time fermentation with clear water；Drying mode is to dry.
F. secondary fermentation：Legume-seeds after drying are put into fermenting cellar, add 30kg wine, ferment 48 hours, ferment
Intermittent stirring is carried out in journey.Wine chooses the white wine that alcohol content is 40.Fermentation temperature is kept between 35-38 degrees Celsius, and every 0.5 is small
When stirring once.
G. three fermentations：14kg salt fines are added, is fermented 90 days, fermentation temperature is 30-38 degrees Celsius, obtains the beans sauce of pureed
Mud.
H. it is vacuum-packed.
Of the invention that legume-seeds are processed using one time fermentation, secondary fermentation and three fermentations successively, period is not
Addition salt solution, and repeatedly stirring forms the beans flavouring of pureed, water content is relatively low, convenient to transport and preserve, and unique flavor；
Also, wine is added in secondary fermentation, plays sterilized seasoning.
Above disclosed is only present pre-ferred embodiments, can not limit the right model of the present invention with this certainly
Enclose, therefore the equivalent variations made according to the claims in the present invention, still belong to the scope that the present invention is covered.
Claims (9)
1. a kind of preparation method of beans sauce mud, it is characterised in that comprise the following steps：
A. soak：After selection legume-seeds are cleaned, it is soaked in water 2-3 hours；
B. boiling：It is filtrated to get the legume-seeds after immersion and is put into boiling in steam stove；
C. one time fermentation：Legume-seeds after being cooked are cooled to 40 degrees Celsius or less, are put into fermenting cellar and are fermented, fermentation
7 days, intermittent stirring is carried out in fermentation process；
E. clean：Dried after legume-seeds after cleaning one time fermentation with clear water；
F. secondary fermentation：Legume-seeds after drying are put into fermenting cellar, addition wine, and legume-seeds are with the weight ratio of wine：
100:30, ferment 48 hours, intermittent stirring is carried out in fermentation process；
G. three fermentations：Salt fines are added, legume-seeds are with the weight ratio of salt fines：100:14, ferment 90 days, fermentation temperature is
30-38 degrees Celsius, obtain the beans sauce mud of pureed；
H. it is vacuum-packed.
2. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：B. in boiling, digestion time is
2-3 hours, boiling temperature was 130-150 degrees Celsius.
3. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：C. in one time fermentation, fermentation temperature
It is 35-38 degrees Celsius to spend, and is stirred once per 3-4 days.
4. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：E. in cleaning, drying mode is
Dry.
5. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：F. in secondary fermentation, the wine of wine
Smart content is 40-70%.
6. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：F. in secondary fermentation, the wine of wine
Smart content is 40%.
7. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：F. in secondary fermentation, the kind of wine
Class is white wine or yellow rice wine.
8. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：F. in secondary fermentation, fermentation temperature
It is 35-38 degrees Celsius to spend, and stirring in every 0.5 hour is once.
9. the preparation method of a kind of beans sauce mud according to claim 1, it is characterised in that：The legume-seeds be soya bean or
Broad bean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710138299.0A CN106858356A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of beans sauce mud |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710138299.0A CN106858356A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of beans sauce mud |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858356A true CN106858356A (en) | 2017-06-20 |
Family
ID=59170323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710138299.0A Pending CN106858356A (en) | 2017-03-09 | 2017-03-09 | A kind of preparation method of beans sauce mud |
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| Country | Link |
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| CN (1) | CN106858356A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050083225A (en) * | 2004-02-18 | 2005-08-26 | 최인귀 | Pork fermentation sauce and cuisine of boiled beef |
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
-
2017
- 2017-03-09 CN CN201710138299.0A patent/CN106858356A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050083225A (en) * | 2004-02-18 | 2005-08-26 | 최인귀 | Pork fermentation sauce and cuisine of boiled beef |
| CN102366085A (en) * | 2010-11-30 | 2012-03-07 | 东莞市百味佳食品有限公司 | Preparation technology of soybean paste |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |