CN109123598A - A kind of dedicated sauce of Sichuan cuisine and preparation method thereof - Google Patents
A kind of dedicated sauce of Sichuan cuisine and preparation method thereof Download PDFInfo
- Publication number
- CN109123598A CN109123598A CN201811296604.XA CN201811296604A CN109123598A CN 109123598 A CN109123598 A CN 109123598A CN 201811296604 A CN201811296604 A CN 201811296604A CN 109123598 A CN109123598 A CN 109123598A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- koji
- preparation
- fermentation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 239000000463 material Substances 0.000 claims abstract description 45
- 230000032683 aging Effects 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 21
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000012267 brine Substances 0.000 claims description 14
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 14
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 230000003442 weekly effect Effects 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 241000194017 Streptococcus Species 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 241001478240 Coccus Species 0.000 claims description 5
- 241000132179 Eurotium medium Species 0.000 claims description 5
- 241000191998 Pediococcus acidilactici Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000228212 Aspergillus Species 0.000 claims 1
- 230000029087 digestion Effects 0.000 claims 1
- 230000036413 temperature sense Effects 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 10
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 abstract description 10
- 235000013580 sausages Nutrition 0.000 abstract description 7
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 5
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 235000019542 Cured Meats Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 4
- 230000002073 mitogenetic effect Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses dedicated sauce of a kind of Sichuan cuisine and preparation method thereof, the formula of the raw material of the sauce based on mass fraction is as follows: 100 parts of material, 1.5~2.0 parts of koji, 75~85 parts of water；Material composition: 11~13 parts of patent flour, 3~5 parts of bean cake powder, 1~2 part of wheat bran, 1.5~2 parts of water；Koji composition: 4~6 parts of aspergillus oryzae, 2~3 parts of aspergillus niger, 1 part of head mold；Preparation method includes the following steps: pretreatment of raw material, koji preparation are prepared, ferment, sterilize and are packed at bent；The present invention makes by using medium temperature speed and high temperature ageing divides wine formula technique, sauce fermentation is seasoned under the control in solar energy greenhouse intelligence control system to temperature and humidity simultaneously, have the characteristics that Luzhou-flavor, high chroma, high freshness, it can be used in Sichuan cuisine processing, if application is with the processing of Sichuan-style sausage, nitrite is partly or entirely substituted, keeps product color ruddy, to produce low nitre or without nitre product, while also having the function of promoting product special flavour.
Description
Technical field
The invention belongs to food and food processing technology field more particularly to a kind of dedicated sauce of Sichuan cuisine and its preparation sides
Method.
Background technique
Sauce is a kind of important flavouring in Sichuan cuisine processing, and it is cured to be usually used in river formula meat products such as Sichuan sausage and Sichuan
The processing of meat.As added a certain amount of sauce in Sichuan-style sausage in the traditional salted and cured meat products in Sichuan, it can significantly improve and be promoted
The color and flavor of product.In addition, during the traditional salted and cured meat products processing in Sichuan, nitrite is commonly used as colour former,
The color of pickle cured meat product is improved, but the safety of nitrite is endured to the fullest extent denounce always；And use biological coloring agent and colour former
Though production process is complex and costly or color is unstable etc. for it without safe suffering, it is unfavorable for promoting and applying.Therefore, may be used
The color of pickle cured meat product is improved using cheaper, highly-safe, the wider sauce in source.Meanwhile sauce
In reducing sugar rich in, can promote the Maillard reaction in meat products curing process, further increase the color of product.
Meanwhile sauce flavor substance rich in, also there is very important effect to the promotion of pickle cured meat product flavor.
However, the dedicated sauce of Sichuan cuisine is different from common flour paste, it is desirable that product has the characteristics that Luzhou-flavor, high chroma, no
Then its additive effect is bad.Presently commercially available flour paste cannot be met the requirements on odor type and coloration.Therefore, exploitation has giving off a strong fragrance
Type, high chroma, high freshness feature season sauce, before Sichuan cuisine industrializes in processing and culinary art with very wide application
Scape.
Summary of the invention
It is an object of the invention to: for being to improve its color during above-mentioned traditional salted and cured meat products processing, commonly use Asia
Nitrate is as colour former, but excessive edible nitrite endangers the health of people and uses biological coloring agent and color development
Agent, but higher cost and color it is unstable, and using commercially available flour paste the problem of cannot be met the requirements on odor type and coloration, this
Invention provides a kind of dedicated sauce of Sichuan cuisine and preparation method thereof.
The technical solution adopted by the invention is as follows:
A kind of dedicated sauce of Sichuan cuisine, the formula of the raw material of the sauce based on mass fraction are as follows: 100 parts of material,
1.5~2.0 parts of koji, 75~85 parts of water；Material composition: 11~13 parts of patent flour, 3~5 parts of bean cake powder, wheat bran 1~2
Part, 1.5~2 parts of water；Koji composition: 4~6 parts of aspergillus oryzae, 2~3 parts of aspergillus niger, 1 part of head mold.
A kind of preparation method of the dedicated sauce of Sichuan cuisine, comprising the following steps:
(1) koji-making:
1) pretreatment of raw material: being pulverized after wheat bran skin and bean cake powder drying, spare；By flour, bean cake powder and wheat
Bran powder 11:3:1 ratio in mass ratio mixes, and then carries out profit water by the 10:1 of material total amount and mixes and stirs to obtain material, puts after mixing
30~50min is set, then sterilize at 120~125 DEG C 15~30min.
2) prepared by koji: aspergillus oryzae, aspergillus niger, head mold are cultivated with bran mass to the mitogenetic spore of aspergillus oryzae respectively
The sporangiospore number of subnumber, the conidium number of aspergillus niger and head mold is greater than 1 × 109A/g, then respectively by aspergillus oryzae, black song
Mould, head mold spore count is mixed and made into koji according to the ratio of 4:2:1~6:3:1.
3) it is prepared at song: koji is mixed with material by 1.5%~2.0% mass ratio, with aqua sterilisa by mixed material
Humidity is adjusted to 85~95%, and by mixed material being layered on koji tray loosely, with a thickness of 8~12cm, koji tray is placed in mould
50~55h is cultivated in incubator at 30~35 DEG C to get Cheng Qu.
(2) it ferments: moromi will be made at song plus appropriate brine fermentation, intermediate pond；Using dividing wine formula technique to be seasoned
Sauce fermentation, i.e. medium temperature speed are made and high temperature ageing, while carrying out heat-preservation fermentation, medium temperature hair using solar energy greenhouse intelligence control system
The ferment time is 40~45 days, pond 2 times weekly in first 2 weeks, pond 1 time weekly later, the inoculating lactic acid piece at the 20th day of fermentation
Coccus and streptococcus are inoculated with saccharomyces cerevisiae and Lu Shi yeast at the 30th day of fermentation；Medium temperature speed carries out high temperature ageing after making,
The high temperature ageing time is 90~100 days.
(3) sterilizing and packaging: then product tinning, note weight are sterilized using pasteurization, and sterilising temp 90~
95 DEG C, 20~30min of sterilization time, up to product after cooling.
As a preferred mode, the brine strength in the step (2) be 10~20 ° of Be ', salt water at bent material
Ratio be 1:0.6~1:1.
As a preferred mode, the temperature that the medium temperature speed in the step (2) is made is 40~45 DEG C, high temperature ageing
Temperature is 50~55 DEG C.By using medium temperature speed make and high temperature ageing, can greatly improve fragrance and the coloration of sauce with
And freshness, while fermentation rate also can be improved.
As a preferred mode, the Pediococcus acidilactici in the step (2) and streptococcus 1:0.5~1 in mass ratio:
1.5 mixing.
As a preferred mode, the saccharomyces cerevisiae in the step (2) and Lu Shi yeast 1:1.5~1 in mass ratio:
2.5 mixing.
As a preferred mode, in the step (2) when fermentation, multiple independent jars for making or keeping thick soya bean sauce are respectively put into greenhouse progress
Fermentation carries out heat-preservation fermentation by solar energy greenhouse intelligence control system, and the greenhouse is provided with air inlet and outlet.
As a preferred mode, solar energy greenhouse intelligence control system includes control centre, adds in the step (2)
The thermal energy of collection is delivered to greenhouse by control center, together by wet device, air circulation system, humidity sensor, temperature inductor
When control centre's control humidifier and air circulation system be that warm indoor jar for making or keeping thick soya bean sauce provides required temperature and humidity and air circulation.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1. the present invention by using medium temperature speed make and high temperature ageing divide wine formula technique be seasoned sauce fermentation, by using
Producing odor type saccharomyces cerevisiae and Lu Shi yeast makes it generate a large amount of flavor substance in fermentation, increases the flavor of sauce, reaches
To the effect of flavouring, and selection beneficial microbe strain and the very suitable fermentation condition of additive amount, while in solar energy temperature
Room intelligence control system is under the control of temperature and humidity, the fragrance and coloration and freshness of raising sauce that can be further,
Fermentation period is shortened simultaneously, improves fermentation rate.
2. sauce of the present invention can be used in Sichuan cuisine processing and fabricating, such as the processing of application and Sichuan-style sausage, partly or entirely
Nitrite is substituted, keeps product color ruddy, to produce low nitre or without nitre product；Also have simultaneously and promotes product special flavour
Effect.
3. sauce amino-acid state ammonia content of the present invention is 0.4%~0.45%, content of reducing sugar is 20%~22%, always
Acid content is 1.7%~2.0%, and the content of ethyl acetate is 0.57%~0.61%, moisture content is 44.5%~
46.72%, brine concentration is 10%~10.5%.
Detailed description of the invention
Examples of the present invention will be described by way of reference to the accompanying drawings, in which:
Fig. 1 is the structural schematic diagram of solar control system of the present invention.
Specific embodiment
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
It elaborates below with reference to Fig. 1 to the present invention.
Embodiment 1
A kind of dedicated sauce of Sichuan cuisine, material quality number are as follows:
Material composition: 11 parts of patent flour, 3 parts of bean cake powder, 1 part of wheat bran, 1.5 parts of water；
Koji composition: 4 parts of aspergillus oryzae, 2 parts of aspergillus niger, 1 part of head mold；
Moromi composition: 100 parts of material (in terms of dry weight), 1.5 parts of koji, 75 parts of water.
A kind of preparation method of the dedicated sauce of Sichuan cuisine, comprising the following steps:
(1) koji-making makes:
1) pretreatment of raw material: being pulverized after wheat bran skin and bean cake powder drying, spare；By flour, bean cake powder and wheat
Bran powder 11:3:1 ratio in mass ratio mixes, and then carries out profit water by the 10:1 of material total amount and mixes and stirs to obtain material, puts after mixing
30min is set, then sterilize at 120 DEG C 15min.
2) prepared by koji: aspergillus oryzae, aspergillus niger, head mold are cultivated with bran mass to the mitogenetic spore of aspergillus oryzae respectively
The sporangiospore number of subnumber, the conidium number of aspergillus niger and head mold reaches 1 × 109A/g, then respectively by aspergillus oryzae, black song
Mould, head mold spore count is mixed and made into koji according to the ratio of 4:2:1.
3) it is prepared at song: koji being mixed with material by 1.5% mass ratio, is adjusted mixed material humidity with aqua sterilisa
To 85%, by mixed material being layered on koji tray loosely, with a thickness of 8cm, koji tray is placed in mold incubator at 30 DEG C and is trained
50h is supported to get Cheng Qu.
(2) it ferments: moromi will be made at song plus appropriate brine fermentation, intermediate pond；Using dividing wine formula technique to be seasoned
Sauce fermentation, i.e. medium temperature speed are made and high temperature ageing, while carrying out heat-preservation fermentation, medium temperature hair using solar energy greenhouse intelligence control system
The ferment time is 40~45 days, pond 2 times weekly in first 2 weeks, pond 1 time weekly later, the inoculating lactic acid piece at the 20th day of fermentation
Coccus and streptococcus are inoculated with saccharomyces cerevisiae and Lu Shi yeast at the 30th day of fermentation；Medium temperature speed carries out high temperature ageing after making,
The high temperature ageing time is 90 days.
(3) sterilizing and packaging: then product tinning, note weight are sterilized using pasteurization, sterilising temp 90
DEG C, sterilization time 20min, up to product after cooling.
Brine strength in the step (2) is 10 ° of Be ', and salt water is 1:0.6 with the ratio at bent material.
The temperature that medium temperature speed in the step (2) is made is 40 DEG C, and the temperature of high temperature ageing is 50 DEG C.By using medium temperature
Speed makes and high temperature ageing, can greatly improve the fragrance and coloration and freshness of sauce, while fermentation rate also can be improved.
Pediococcus acidilactici and streptococcic inoculative proportion in the step (2) are 1:0.5.
The inoculative proportion of saccharomyces cerevisiae and Lu Shi yeast in the step (2) is 1:1.5.
In the step (2) when fermentation, multiple independent jars for making or keeping thick soya bean sauce are respectively put into greenhouse and ferment, by solar energy greenhouse intelligence
It can control system and carry out heat-preservation fermentation, the greenhouse is provided with air inlet and outlet.
Solar energy greenhouse intelligence control system includes control centre, humidifier, air circulation system in the step (2)
The thermal energy of collection is delivered to greenhouse by control center by system, humidity sensor, temperature inductor, while control centre's control adds
Wet device and air circulation system provide required temperature and humidity and air circulation for the indoor jar for making or keeping thick soya bean sauce of temperature.
Sauce amino-acid state ammonia content of the present invention is 0.4%, content of reducing sugar 20%, and content is 1.7% at long last, second
The content of acetoacetic ester is 0.57%, moisture content 44.5%, and brine concentration 10% has Luzhou-flavor, high chroma, high freshness
The characteristics of, it can be used in Sichuan cuisine processing, such as application partly or entirely substitutes nitrite, make to produce with the processing of Sichuan-style sausage
Product color is ruddy, to produce low nitre or without nitre product, while also having the function of promoting product special flavour.Product of the present invention
Physical and chemical index, color, texture testing result are shown in Tables 1 and 2.
The physical and chemical index testing result of 1 embodiment of table, the 1 dedicated sauce of Sichuan cuisine
The color and texture index measurement result of 2 embodiment of table, the 1 dedicated sauce of Sichuan cuisine
| L* value | A* value | B* value | Apparent viscosity | Consistency | Coherency |
| 24 | 11 | 2.3 | 477 | 454 | 39 |
L represents brightness, and a represents the variation between Red Green, and b represents the variation between Yellow-Blue.L value is more light
Degree is higher, and the bigger expression sample of a gets over large sample closer to yellow closer to red, b.
Embodiment 2
A kind of dedicated sauce of Sichuan cuisine, material quality number are as follows:
Material composition: 13 parts of patent flour, 5 parts of bean cake powder, 2 parts of wheat bran, 2 parts of water,
Koji composition: 6 parts of aspergillus oryzae, 3 parts of aspergillus niger, 1 part of head mold,
Moromi composition: 100 parts of material (in terms of dry weight), 2.0 parts of koji, 85 parts of water.
A kind of preparation method of the dedicated sauce of Sichuan cuisine, comprising the following steps:
(1) koji-making makes:
1) pretreatment of raw material: being pulverized after wheat bran skin and bean cake powder drying, spare；By flour, bean cake powder and wheat
Bran powder 13:5:2 ratio in mass ratio mixes, and then carries out profit water by the 10:1 of material total amount and mixes and stirs to obtain material, puts after mixing
50min is set, then sterilize at 125 DEG C 30min.
2) prepared by koji: aspergillus oryzae, aspergillus niger, head mold are cultivated with bran mass to the mitogenetic spore of aspergillus oryzae respectively
The sporangiospore number of subnumber, the conidium number of aspergillus niger and head mold reaches 2 × 109A/g, then respectively by aspergillus oryzae, black song
Mould, head mold spore count is mixed and made into koji according to the ratio of 6:3:1.
3) it is prepared at song: koji being mixed with material by 2.0% mass ratio, is adjusted mixed material humidity with aqua sterilisa
To 95%, by mixed material being layered on koji tray loosely, with a thickness of 12cm, koji tray is placed in mold incubator at 35 DEG C and is trained
55h is supported to get Cheng Qu.
(2) it ferments: moromi will be made at song plus appropriate brine fermentation, intermediate pond；Using dividing wine formula technique to be seasoned
Sauce fermentation, i.e. medium temperature speed are made and high temperature ageing, while carrying out heat-preservation fermentation, medium temperature hair using solar energy greenhouse intelligence control system
The ferment time is 45 days, pond 2 times weekly in first 2 weeks, pond 1 time weekly later, the inoculating lactic acid piece coccus at the 20th day of fermentation
And streptococcus, saccharomyces cerevisiae and Lu Shi yeast are inoculated at the 30th day of fermentation；Medium temperature speed carries out high temperature ageing, high temperature after making
The ageing time is 100 days.
(3) sterilizing and packaging: then product tinning, note weight are sterilized using pasteurization, sterilising temp 95
DEG C, sterilization time 30min, up to product after cooling.
Brine strength in the step (2) is 20 ° of Be ', and salt water is 1:1 with the ratio at bent material.
The temperature that medium temperature speed in the step (2) is made is 45 DEG C, and the temperature of high temperature ageing is 55 DEG C.By using medium temperature
Speed makes and high temperature ageing, can greatly improve the fragrance and coloration and freshness of sauce, while fermentation rate also can be improved.
Pediococcus acidilactici and streptococcic inoculative proportion in the step (2) are 1:1.5.
The inoculative proportion of saccharomyces cerevisiae and Lu Shi yeast in the step (2) is 1:2.5.
In the step (2) when fermentation, multiple independent jars for making or keeping thick soya bean sauce are respectively put into greenhouse and ferment, by solar energy greenhouse intelligence
It can control system and carry out heat-preservation fermentation, the greenhouse is provided with air inlet and outlet.
Solar energy greenhouse intelligence control system includes control centre, humidifier, air circulation system in the step (2)
The thermal energy of collection is delivered to greenhouse by control center by system, humidity sensor, temperature inductor, while control centre's control adds
Wet device and air circulation system provide required temperature and humidity and air circulation for the indoor jar for making or keeping thick soya bean sauce of temperature.
Sauce amino-acid state ammonia content of the present invention is 0.45%, content of reducing sugar 22%, total acid content 2.0%,
The content of ethyl acetate be 0.61%, moisture content 46.72%, brine concentration 10.5%, have Luzhou-flavor, high chroma,
The characteristics of high freshness, can be used in Sichuan cuisine processing, and such as application partly or entirely substitutes nitrous acid with the processing of Sichuan-style sausage
Salt keeps product color ruddy, to produce low nitre or without nitre product, while also having the function of promoting product special flavour.This hair
The physical and chemical index of bright product, color, texture testing result are shown in Table 3 and table 4.
The physical and chemical index testing result of 3 embodiment of table, the 2 dedicated sauce of Sichuan cuisine
The color and texture index measurement result of 4 embodiment of table, the 2 dedicated sauce of Sichuan cuisine
| L* value | A* value | B* value | Apparent viscosity | Consistency | Coherency |
| 27 | 12 | 2.4 | 486 | 459 | 42 |
L represents brightness, and a represents the variation between Red Green, and b represents the variation between Yellow-Blue.L value is more light
Degree is higher, and the bigger expression sample of a gets over large sample closer to yellow closer to red, b.
Embodiment 3
A kind of dedicated sauce of Sichuan cuisine, material quality number are as follows:
Material composition: 11 parts of patent flour, 3 parts of bean cake powder, 1 part of wheat bran, 1.5 parts of water,
Koji composition: 4 parts of aspergillus oryzae, 2 parts of aspergillus niger, 1 part of head mold,
Moromi composition: 100 parts of material (in terms of dry weight), 1.8 parts of koji, 80 parts of water.
A kind of preparation method of the dedicated sauce of Sichuan cuisine, comprising the following steps:
(1) koji-making makes:
1) pretreatment of raw material: being pulverized after wheat bran skin and bean cake powder drying, spare；By flour, bean cake powder and wheat
Bran powder 11:3:1 ratio in mass ratio mixes, and then carries out profit water by the 10:1 of material total amount and mixes and stirs to obtain material, puts after mixing
40min is set, then sterilize at 121 DEG C 20min.
2) prepared by koji: aspergillus oryzae, aspergillus niger, head mold are cultivated with bran mass to the mitogenetic spore of aspergillus oryzae respectively
The sporangiospore number of subnumber, the conidium number of aspergillus niger and head mold reaches 3 × 109A/g, then respectively by aspergillus oryzae, black song
Mould, head mold spore count is mixed and made into koji according to the ratio of 4:2:1.
3) it is prepared at song: koji being mixed with material by 1.8% mass ratio, is adjusted mixed material humidity with aqua sterilisa
To 90%, by mixed material being layered on koji tray loosely, with a thickness of 10cm, koji tray is placed in mold incubator at 32 DEG C and is trained
50h is supported to get Cheng Qu.
(2) it ferments: moromi will be made at song plus appropriate brine fermentation, intermediate pond；Using dividing wine formula technique to be seasoned
Sauce fermentation, i.e. medium temperature speed are made and high temperature ageing, while carrying out heat-preservation fermentation, medium temperature hair using solar energy greenhouse intelligence control system
The ferment time is 42 days, pond 2 times weekly in first 2 weeks, pond 1 time weekly later, the inoculating lactic acid piece coccus at the 20th day of fermentation
And streptococcus, saccharomyces cerevisiae and Lu Shi yeast are inoculated at the 30th day of fermentation；Medium temperature speed carries out high temperature ageing, high temperature after making
The ageing time is 95 days.
(3) sterilizing and packaging: then product tinning, note weight are sterilized using pasteurization, sterilising temp 90
DEG C, sterilization time 20min, up to product after cooling.
Brine strength in the step (2) is 10~20 ° of Be ', and salt water is 1:0.8 with the ratio at bent material.
The temperature that medium temperature speed in the step (2) is made is 42 DEG C, and the temperature of high temperature ageing is 52 DEG C.By using medium temperature
Speed makes and high temperature ageing, can greatly improve the fragrance and coloration and freshness of sauce, while fermentation rate also can be improved.
Pediococcus acidilactici and streptococcic inoculative proportion in the step (2) are 1:1.
The inoculative proportion of saccharomyces cerevisiae and Lu Shi yeast in the step (2) is 1:2.
In the step (2) when fermentation, multiple independent jars for making or keeping thick soya bean sauce are respectively put into greenhouse and ferment, by solar energy greenhouse intelligence
It can control system and carry out heat-preservation fermentation, the greenhouse is provided with air inlet and outlet.
Solar energy greenhouse intelligence control system includes control centre, humidifier, air circulation system in the step (2)
The thermal energy of collection is delivered to greenhouse by control center by system, humidity sensor, temperature inductor, while control centre's control adds
Wet device and air circulation system provide required temperature and humidity and air circulation for the indoor jar for making or keeping thick soya bean sauce of temperature.
Sauce amino-acid state ammonia content of the present invention is 0.45%, content of reducing sugar 22%, total acid content 2.0%,
The content of ethyl acetate be 0.61%, moisture content 46.72%, brine concentration 10.5%, have Luzhou-flavor, high chroma,
The characteristics of high freshness, can be used in Sichuan cuisine processing, and such as application partly or entirely substitutes nitrous acid with the processing of Sichuan-style sausage
Salt keeps product color ruddy, to produce low nitre or without nitre product, while also having the function of promoting product special flavour.This hair
The physical and chemical index of bright product, color, texture testing result are shown in Table 5 and table 6.
The physical and chemical index testing result of 5 embodiment of table, the 3 dedicated sauce of Sichuan cuisine
The color and texture index measurement result of 6 embodiment of table, the 3 dedicated sauce of Sichuan cuisine
| L* value | A* value | B* value | Apparent viscosity | Consistency | Coherency |
| 26 | 11.5 | 2.33 | 483 | 456 | 41 |
L represents brightness, and a represents the variation between Red Green, and b represents the variation between Yellow-Blue.L value is more light
Degree is higher, and the bigger expression sample of a gets over large sample closer to yellow closer to red, b.
Claims (8)
1. a kind of dedicated sauce of Sichuan cuisine, which is characterized in that the formula of the raw material of the sauce based on mass fraction is as follows: bent
100 parts, 1.5~2.0 parts of koji, 75~85 parts of water of material；Material composition: 11~13 parts of patent flour, 3~5 parts of bean cake powder, wheat bran
1~2 part of powder, 1.5~2 parts of water；Koji composition: 4~6 parts of aspergillus oryzae, 2~3 parts of aspergillus niger, 1 part of head mold.
2. a kind of preparation method of the dedicated sauce of Sichuan cuisine according to claim 1, which is characterized in that including following step
It is rapid:
(1) koji-making:
1) pretreatment of raw material: being pulverized after wheat bran skin and bean cake powder drying, spare；By flour, bean cake powder and wheat bran
11:3:1~13:5:2 ratio mixes in mass ratio, then carries out profit water by the 10:1 of material gross mass and mixes and stirs to obtain material, mix
30~50min is placed after good, then sterilize at 120~125 DEG C 15~30min.
2) koji: aspergillus oryzae, aspergillus niger, head mold are cultivated respectively with bran mass to the conidium number of aspergillus oryzae, black
The conidium number of aspergillus and the sporangiospore number of head mold are greater than 1 × 109A/g, then respectively by aspergillus oryzae, aspergillus niger, head mold
Spore count be mixed and made into koji according to the ratio of 4:2:1~6:3:1.
3) it is prepared at song: koji is mixed with material by 1.5%~2.0% mass ratio, with aqua sterilisa by mixed material humidity
It adjusts to 85%~95%, by mixed material being layered on koji tray loosely, with a thickness of 8~12cm, koji tray is placed in mycotic culture
50~55h is cultivated in case at 30~35 DEG C to get Cheng Qu.
(2) it ferments: moromi will be made at song plus appropriate brine fermentation, intermediate pond；It is sent out using dividing wine formula technique to be seasoned sauce
Ferment, i.e. medium temperature speed make and high temperature ageing, while carrying out heat-preservation fermentation using solar energy greenhouse intelligence control system, when mesophilic digestion
Between be 40~45 days, fall within first 2 weeks pond 2 times weekly, pond 1 time weekly later, the inoculating lactic acid piece coccus at the 20th day of fermentation
And streptococcus, saccharomyces cerevisiae and Lu Shi yeast are inoculated at the 30th day of fermentation；Medium temperature speed carries out high temperature ageing, high temperature after making
The ageing time is 90~100 days.
(3) sterilizing and packaging: then product tinning, note weight are sterilized using pasteurization, sterilising temp 90~95
DEG C, 20~30min of sterilization time, up to product after cooling.
3. a kind of preparation method of the dedicated sauce of Sichuan cuisine according to claim 2, which is characterized in that the step (2)
In brine strength be 10~20 ° of Be ', salt water at bent material ratio be 1:0.6~1:1.
4. a kind of preparation method of the dedicated sauce of Sichuan cuisine according to claim 2, which is characterized in that the step (2)
In the temperature made of medium temperature speed be 40~45 DEG C, the temperature of high temperature ageing is 50~55 DEG C.
5. a kind of preparation method of the dedicated sauce of Sichuan cuisine according to claim 2, which is characterized in that the step (2)
In Pediococcus acidilactici and streptococcus 1:0.5~1:1.5 in mass ratio mixing.
6. a kind of preparation method of the dedicated sauce of Sichuan cuisine according to claim 2, which is characterized in that the step (2)
In saccharomyces cerevisiae and Lu Shi yeast 1:1.5~1:2.5 in mass ratio mixing.
7. a kind of preparation method of the dedicated sauce of Sichuan cuisine according to claim 2, which is characterized in that the step (2)
When middle fermentation, multiple independent jars for making or keeping thick soya bean sauce are respectively put into greenhouse and ferment, and are kept the temperature by solar energy greenhouse intelligence control system
Fermentation, the greenhouse is provided with air inlet and outlet.
8. a kind of preparation method of the dedicated sauce of Sichuan cuisine according to claim 2, which is characterized in that the step (2)
Middle solar energy greenhouse intelligence control system includes control centre, humidifier, air circulation system, humidity sensor, temperature sense
Device is answered, the thermal energy of collection is delivered to by greenhouse, while control centre's control humidifier and air circulation system by control center
Required temperature and humidity and air circulation are provided for the indoor jar for making or keeping thick soya bean sauce of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811296604.XA CN109123598B (en) | 2018-11-01 | 2018-11-01 | Special seasoning sauce for Sichuan vegetables and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811296604.XA CN109123598B (en) | 2018-11-01 | 2018-11-01 | Special seasoning sauce for Sichuan vegetables and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109123598A true CN109123598A (en) | 2019-01-04 |
| CN109123598B CN109123598B (en) | 2021-08-17 |
Family
ID=64807087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811296604.XA Active CN109123598B (en) | 2018-11-01 | 2018-11-01 | Special seasoning sauce for Sichuan vegetables and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123598B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184206A (en) * | 2020-02-01 | 2020-05-22 | 张皓 | Special seasoning sauce with plain flavor and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053735A (en) * | 1990-02-01 | 1991-08-14 | 山东省临沂市淀粉厂 | A kind of is the method for making soy sauce of raw material with " corn gluten " |
| CN1130995A (en) * | 1995-03-14 | 1996-09-18 | 武汉华威发酵工业研究所 | Method for making granular soy sauce |
| CN1173980A (en) * | 1996-08-19 | 1998-02-25 | 雀巢制品公司 | Production of seasoning |
| CN101473930A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Method for producing wheat germ sauce |
| CN101664160A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing sweet soybean paste |
| CN102090614A (en) * | 2011-03-14 | 2011-06-15 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
| CN102613531A (en) * | 2012-05-06 | 2012-08-01 | 徐爱华 | Production method of asiatic cornelian cherry fruit sauce |
| CN104397670A (en) * | 2014-12-04 | 2015-03-11 | 滕州市鼎盛酿造有限责任公司 | Technology for quickly fermenting soybean sauce in solar greenhouse |
| CN107647371A (en) * | 2017-11-08 | 2018-02-02 | 青岛灯塔味业有限公司 | A kind of fig soy sauce |
-
2018
- 2018-11-01 CN CN201811296604.XA patent/CN109123598B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053735A (en) * | 1990-02-01 | 1991-08-14 | 山东省临沂市淀粉厂 | A kind of is the method for making soy sauce of raw material with " corn gluten " |
| CN1130995A (en) * | 1995-03-14 | 1996-09-18 | 武汉华威发酵工业研究所 | Method for making granular soy sauce |
| CN1173980A (en) * | 1996-08-19 | 1998-02-25 | 雀巢制品公司 | Production of seasoning |
| CN101664160A (en) * | 2008-09-01 | 2010-03-10 | 魏洪侠 | Method for manufacturing sweet soybean paste |
| CN101473930A (en) * | 2008-11-27 | 2009-07-08 | 吴德辉 | Method for producing wheat germ sauce |
| CN102090614A (en) * | 2011-03-14 | 2011-06-15 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
| CN102613531A (en) * | 2012-05-06 | 2012-08-01 | 徐爱华 | Production method of asiatic cornelian cherry fruit sauce |
| CN104397670A (en) * | 2014-12-04 | 2015-03-11 | 滕州市鼎盛酿造有限责任公司 | Technology for quickly fermenting soybean sauce in solar greenhouse |
| CN107647371A (en) * | 2017-11-08 | 2018-02-02 | 青岛灯塔味业有限公司 | A kind of fig soy sauce |
Non-Patent Citations (2)
| Title |
|---|
| 付雯: "多菌种耦合发酵甜面酱工艺研究", 《湖北工业大学硕士学位论文》 * |
| 何媛媛: "挤压膨化面粉豆粕混合物酿造面酱的制曲工艺优化", 《中国调味品》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111184206A (en) * | 2020-02-01 | 2020-05-22 | 张皓 | Special seasoning sauce with plain flavor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109123598B (en) | 2021-08-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960639B (en) | A kind of multi-cultur es cooperative fermentation produces the method for high-salt dilute soy | |
| CN105105207B (en) | Instant cold sour fish of one kind and preparation method thereof | |
| CN102210445B (en) | Method for processing flavor mushroom sauce | |
| CN108936319A (en) | A kind of preparation method for the soya sauce improving beans integrality and flavor | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN102793141A (en) | High-salt diluted-state black soybean sauce and preparation method thereof | |
| CN105831695A (en) | Preparation method of low-salt and health soybean sauce | |
| KR101932198B1 (en) | Seasoning composition comprising fermented Tenebrio molitor larva | |
| CN104041795A (en) | Fermentation-type red-yeast-rice meat pulp and preparation technology thereof | |
| CN107279748A (en) | It is a kind of to mix aspergillus oryzae and the bean cotyledon of Lactobacillus plantarum fermentation and preparation method thereof | |
| CN103865747A (en) | Production method of monascus vinegar rich in lovastatin | |
| CN114903143B (en) | Preparation method, product and application of alkaline fresh-keeping of instant wet noodles | |
| CN109924430A (en) | A kind of fermented type acid soup taste dried beef and preparation method thereof | |
| CN104543742B (en) | One kind shaping fermented glutinour rice and its production technology | |
| CN109266697A (en) | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine | |
| CN109123598A (en) | A kind of dedicated sauce of Sichuan cuisine and preparation method thereof | |
| CN104664262A (en) | Sauce preparing composition and sauce preparing method | |
| CN108244570A (en) | A kind of method that chrysanthemum sauce is prepared with fermentation method by use in conjunction enzymolysis | |
| KR101356214B1 (en) | Koji for Gochujang having high enzymatic activity, Gochujang using the koji, and methods thereof | |
| CN115960778B (en) | Fermented lactobacillus mucilaginosus and application thereof in regulating flavor of rice products | |
| CN107173695A (en) | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation | |
| CN110353177A (en) | Fermented pork does manufacture craft | |
| CN105349317A (en) | Making method for whole cassava flour sweet wine | |
| CN105981761A (en) | Cordyceps militaris egg tart making method and product made by same | |
| CN102210446B (en) | Method for processing flavor sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |