CN107048206A - A kind of flavor black bean sauce and preparation method thereof - Google Patents
A kind of flavor black bean sauce and preparation method thereof Download PDFInfo
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- CN107048206A CN107048206A CN201710111806.1A CN201710111806A CN107048206A CN 107048206 A CN107048206 A CN 107048206A CN 201710111806 A CN201710111806 A CN 201710111806A CN 107048206 A CN107048206 A CN 107048206A
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Abstract
The present invention relates to a kind of preparation method of flavor black bean sauce, it comprises the following steps：Prepare soya bean fermented soya bean；The edible oil of 500 600 parts by weight is heated to 80 100 DEG C；Fermented soya bean, the water of 20 30 parts by weight, the salt of 20 30 parts by weight, the sucrose of 30 45 parts by weight, the white wine of 80 100 parts by weight, the vinegar of 110 130 parts by weight of 450 550 parts by weight are added into the hot edible oil；Boiling is heated to, boiling 5 10 minutes is maintained；Cooling obtains the flavor black bean sauce after 10 25 DEG C of storages.Further relate to the flavor black bean sauce of this method preparation.The raw meat astringent taste of the black bean sauce, the not only black bean sauce without in the market that are prepared by the method for the present invention, and the moisture of fermented soya bean is more sufficient, it is in good taste, still think that tooth stays lingering fragrance after eating up, and it is stronger to store the paste flavor of more long black bean sauce.This method can be not only used for black soya bean and can also be used for soya bean, solve a variety of legume crop Suggestion on Fine Processing.
Description
Technical field
The present invention relates to food processing field, more specifically it relates to a kind of flavor black bean sauce and preparation method thereof.
Background technology
Fermented soya bean are Chinese tradition characteristic fermented bean products flavorings.Fermented soya bean utilize hair using black soya bean or soya bean as primary raw material
The effect of mould, aspergillus or bacterialprotease, decomposing soya-bean protein matter, when reaching to a certain degree, plus salt plus the side such as wine, drying
Method, the vigor of inhibitory enzyme delays fermentation process and is made.Fermented soya bean can both be directly used as flavoring, can also make appetizing
Black bean sauce.
I is engaged in culinary art more than 30 years, and dish taste is done much research on.The existing black bean sauce single varieties of in the market, typical case
Representative be old foster-mother black bean sauce.This kind of black bean sauce is mainly made up of black soya bean fermented soya bean, and the degree of saltiness is tasty, is that good appetizing is small
Dish.But, still there is the taste of bitterness, and it is single, black soya bean is only used, does not use soya bean to make major ingredient.Although in the market has using yellow
Beans do black bean sauce, but poor taste, and raw meat, hardship, astringent taste are denseer.
Accordingly, it would be desirable to which a kind of new black bean sauce preparation method, solves a variety of legume crop Suggestion on Fine Processing.
The content of the invention
For solve problem above, the invention provides a kind of preparation method of flavor black bean sauce, it is characterised in that including with
Lower step：
S1：Prepare fermented soya bean；
S2：The edible oil of 500-600 parts by weight is heated to 80-100 DEG C；
S3：Fermented soya bean, the water of 20-30 parts by weight, the 20-30 weight of 450-550 parts by weight are added into the hot edible oil
Measure the salt, the sucrose of 30-45 parts by weight, the white wine of 80-100 parts by weight, the vinegar of 110-130 parts by weight of part；
S4：Boiling is heated to, boiling 5-10 minutes is maintained；
S5：Cooling obtains the flavor black bean sauce after 10-25 DEG C of storage.
The raw meat astringent taste of the black bean sauce, the not only black bean sauce without in the market that are prepared by the method for the present invention, and fermented soya bean
Moisture it is more sufficient, it is in good taste, still think that tooth stays lingering fragrance after eating up, and it is stronger to store the paste flavor of more long black bean sauce.Its
Reason mainly has following several respects：First, this method can be used for black soya bean can be used for soya bean again；Secondly, used in preparation process
White wine and vinegar, both react at high temperature can generate extremely micro Ester, so that produce the local flavor not having, and
At low temperature between both, and it may all be reacted with very slow speed between the other compositions in fermented soya bean, therefore,
Storage time is more long, and paste flavor is stronger.
Preferably, S1 is specifically included：
S11：Full grains, the bean or pea gone mouldy without worm-eaten, without rotting are selected, cleans, is soaked in water to abundant imbibition；
S12：The bean or pea of imbibition are drained, in steaming 3-5 hours on food steamer；
S13：Steamed bean or pea are cooled to 30-40 DEG C, flour is added and mixes thoroughly, the weight of added flour is steamed beans
The 0.5-1% of the weight of son；
S14：The bean or pea for being mixed with flour are put into fermenting house fermentation, mould beans are obtained；
S15：The mould on the mould beans surface is washed away, is drained away the water, plus salt is dehydrated mould beans, obtains described after drying
Fermented soya bean.
Preferably, in S14, the Hyphal length that the bean or pea are fermented into bean or pea surface is 30-40mm, that is, obtains described mould
Beans.Macromolecular is resolved into small molecule nutrients by the mould beans of fermentation in so far as far as possible in the case where ensureing mouthfeel elasticity
Matter and some digestant materials, on the one hand contribute to digestion, on the other hand in the preparation and storage of black bean sauce after consumption
During, these small molecule nutriments react with vinegar and white wine, produce the zestful volatile materials of tool.
Preferably, the temperature of the fermenting house is 20-25 DEG C.The temperature is conducive to the growth of mould.
Preferably, the bean or pea are soya bean or black soya bean.
Preferably, in S2, added with cayenne pepper in the edible oil.People for liking pungent, plus cayenne pepper is in edible oil
In, chilli oil, existing pungent are boiled into, while black bean sauce color and luster can also be made vivider.
Present invention also offers the flavor black bean sauce prepared by the above method.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
It will hereinafter illustrate that the preparation method of the flavor black bean sauce of the present invention is as follows by taking soya bean as an example：
S1：Prepare soya bean fermented soya bean；
S2：The edible oil of 500-600 parts by weight is heated to 80-100 DEG C, the people for liking peppery food can be in edible oil
Middle addition cayenne pepper, is brewed into spicy chili oil；
S3：Fermented soya bean, the water of 20-30 parts by weight, the 20-30 weight of 450-550 parts by weight are added into the hot edible oil
The salt, the sucrose of 30-45 parts by weight, the white wine of 80-100 parts by weight, the vinegar of 110-130 parts by weight of part are measured, for difference
Taste, can also add the spice such as appropriate chickens' extract and fennel, anise, cassia bark；
S4：Boiling is heated to, then changes small fire and maintains boiling stewing 5-10 minutes；
S5：Cooling obtains the flavor black bean sauce after 10-35 DEG C of storage.
Wherein, S1 is specifically included：
S11：Full grains, the soya bean gone mouldy without worm-eaten, without rotting are selected, is cleaned, is soaked in water to abundant imbibition with clear water；
S12：The soya bean of imbibition is drained, in steaming 3-5 hours on food steamer；
S13：Steamed soya bean is cooled to 30-40 DEG C, flour is added and mixes thoroughly, the weight of added flour is steamed Huang
The 0.5-1% of the weight of beans；
S14：The soya bean for being mixed with flour is put into dustpan, is fermented in 20-25 DEG C of fermenting house, treats that white hypha is grown to
During 30-40mm, mould beans are obtained；
S15：The mould on the mould beans surface is washed away, is drained away the water, plus salt is dehydrated mould beans, obtains described after drying
Fermented soya bean, the aridity of fermented soya bean should not be too dry also unsuitable too soft, it is ensured that has certain elasticity.
The amount of added various materials is as shown in table 1 in preparation process.
The amount of added material in the preparation process of table 1
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (7)
1. a kind of preparation method of flavor black bean sauce, it is characterised in that comprise the following steps：
S1：Prepare fermented soya bean；
S2：The edible oil of 500-600 parts by weight is heated to 80-100 DEG C；
S3：The fermented soya bean, the water of 20-30 parts by weight, 20-30 parts by weight of 450-550 parts by weight are added into the hot edible oil
Salt, the sucrose of 30-45 parts by weight, the white wine of 80-100 parts by weight, the vinegar of 110-130 parts by weight；
S4：Boiling is heated to, boiling 5-10 minutes is maintained；
S5：Cooling obtains the flavor black bean sauce after 10-25 DEG C of storage.
2. preparation method according to claim 1, it is characterised in that S1 is specifically included：
S11：Full grains, the bean or pea gone mouldy without worm-eaten, without rotting are selected, cleans, is soaked in water to abundant imbibition；
S12：The bean or pea of imbibition are drained, in steaming 3-5 hours on food steamer；
S13：Steamed bean or pea are cooled to 30-40 DEG C, flour is added and mixes thoroughly, the weight of added flour is steamed bean or pea
The 0.5-1% of weight；
S14：The bean or pea for being mixed with flour are put into fermenting house fermentation, mould beans are obtained；
S15：The mould on the mould beans surface is washed away, is drained away the water, plus salt is dehydrated mould beans, and the beans are obtained after drying
Fermented soya beans, salted or other wise.
3. preparation method according to claim 2, it is characterised in that in S14, the bean or pea are fermented into the bacterium on bean or pea surface
Filament length degree is 30-40mm, that is, obtains the mould beans.
4. preparation method according to claim 2, it is characterised in that the temperature of the fermenting house is 20-25 DEG C.
5. preparation method according to claim 2, it is characterised in that the bean or pea are soya bean or black soya bean.
6. in the preparation method according to any one of claim 1-5, it is characterised in that in S2, the edible oil added with
Cayenne pepper.
7. a kind of flavor black bean sauce, it is characterised in that prepared as the preparation method any one of claim 1-6.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710111806.1A CN107048206A (en) | 2017-02-28 | 2017-02-28 | A kind of flavor black bean sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710111806.1A CN107048206A (en) | 2017-02-28 | 2017-02-28 | A kind of flavor black bean sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013368A (en) * | 2018-02-01 | 2018-05-11 | 安徽家壹味食品有限公司 | A kind of preparation method for the aid digestion black bean sauce that whets the appetite |
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| CN101278721A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North china fermented soya bean catsup |
| CN103564417A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Flavor fermented soybean sauce |
| CN103960648A (en) * | 2014-05-26 | 2014-08-06 | 四川兵牌农业有限公司 | Canned flavored black bean sauce and preparation method thereof |
| CN104643028A (en) * | 2015-03-16 | 2015-05-27 | 辽宁省味中鲜食品科技有限公司 | Fermented fish flesh black bean sauce and preparation method thereof |
| CN104814399A (en) * | 2015-04-21 | 2015-08-05 | 大方吴记老字号食品有限责任公司 | Fermented soy or black bean product and production method thereof |
| CN105192594A (en) * | 2015-08-19 | 2015-12-30 | 广西南岜仔科技有限公司 | Garlic spiced soybeans and making method thereof |
| CN105747200A (en) * | 2016-04-26 | 2016-07-13 | 广西智宝科技有限公司 | Flavored black bean sauce and making method thereof |
-
2017
- 2017-02-28 CN CN201710111806.1A patent/CN107048206A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278721A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North china fermented soya bean catsup |
| CN103564417A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Flavor fermented soybean sauce |
| CN103960648A (en) * | 2014-05-26 | 2014-08-06 | 四川兵牌农业有限公司 | Canned flavored black bean sauce and preparation method thereof |
| CN104643028A (en) * | 2015-03-16 | 2015-05-27 | 辽宁省味中鲜食品科技有限公司 | Fermented fish flesh black bean sauce and preparation method thereof |
| CN104814399A (en) * | 2015-04-21 | 2015-08-05 | 大方吴记老字号食品有限责任公司 | Fermented soy or black bean product and production method thereof |
| CN105192594A (en) * | 2015-08-19 | 2015-12-30 | 广西南岜仔科技有限公司 | Garlic spiced soybeans and making method thereof |
| CN105747200A (en) * | 2016-04-26 | 2016-07-13 | 广西智宝科技有限公司 | Flavored black bean sauce and making method thereof |
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| 朱海涛等主编: "《最新调味品及其应用》", 31 July 2014, 山东科学技术出版社 * |
| 毛羽扬编著: "《烹饪色香味调料》", 30 June 1992, 中国商业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013368A (en) * | 2018-02-01 | 2018-05-11 | 安徽家壹味食品有限公司 | A kind of preparation method for the aid digestion black bean sauce that whets the appetite |
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Application publication date: 20170818 |