CN109363134A - A kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream and preparation method thereof - Google Patents
A kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream and preparation method thereof Download PDFInfo
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- CN109363134A CN109363134A CN201811501082.2A CN201811501082A CN109363134A CN 109363134 A CN109363134 A CN 109363134A CN 201811501082 A CN201811501082 A CN 201811501082A CN 109363134 A CN109363134 A CN 109363134A
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- 238000002360 preparation method Methods 0.000 title claims description 26
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- 239000004471 Glycine Substances 0.000 claims description 4
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- 239000004475 Arginine Substances 0.000 claims description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 3
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/26—Meat flavours
-
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to a kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream, constituent and parts by weight are as follows: 50-80 parts of fermented soya bean chicken enzymolysis liquid, -5 parts of amino acid 1,2-6 parts of reduced sugar, 1-3 parts of salt, 2-5 parts of monosodium glutamate, 5-10 parts of cornstarch of fermentation.Fermented soya beans, salted or other wise perfume (or spice) chicken cream of the present invention has strong fermented soya bean fragrance, has chicken with black bean flavor, and with paste flavor, chicken sense is full, it is whole mellow in taste, coordination, delicious, it can be used in right amount in instant food, the leisure fields such as dilated food and food and drink, meet pursuit of the people for new flavor.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream and preparation method thereof.
Background technique
Chicken essence has strong chicken fragrance, and delicious flavour, flavor is tempting, full of nutrition, the side of can be widely applied to
Just the fields such as face, soup stock, meat products, chickens' extract, sauce, chafing dish bottom flavorings are increasingly subject to the favor of people, currently, on the market
Chicken essence flavor is concentrated mainly on chicken flavor braised in soy sauce, roast chicken flavor, stews chicken flavor etc., and people need new flavor to expire
Foot is to delicious pursuit.
Chicken with black bean is the famous dish to look good, smell good and taste good together, and fermented soya bean give off a strong fragrance, and chicken is soft, delicious flavour, deep to be consumed
Person likes that traditional production method includes the series of processes such as stripping and slicing, cooking, frying, and complex procedures are troublesome in poeration, currently, city
There are no the product of chicken with black bean flavor on face, people can only be enjoyed by edible lobster sauce chicken, limit the development of this flavor.
Therefore, a kind of chicken paste with strong fermented soya bean flavor is developed, the necks such as leisure dilated food, instant food and food and drink are applied to
Domain allows one to more easily enjoy chicken with black bean flavor, for enriching the flavor type of chicken essence, to push food work
The development of industry has great importance.
By retrieval, patent publication us relevant to present patent application is not yet found.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream and preparation method thereof,
The fermented soya beans, salted or other wise perfume (or spice) chicken cream has strong fermented soya bean fragrance, has chicken with black bean flavor, and with paste flavor, chicken sense is full, whole mouthfeel alcohol
Thickness is coordinated, is delicious, can use in right amount in instant food, the leisure fields such as dilated food and food and drink, meet people to fresh air
The pursuit of taste.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream, constituent and parts by weight are as follows:
50-80 parts of fermented soya bean chicken enzymolysis liquid of fermentation, -5 parts of amino acid 1,2-6 parts of reduced sugar, 1-3 parts of salt, monosodium glutamate 2-5
Part, 5-10 parts of cornstarch.
Moreover, the amino acid is glycine, two kinds or two in alanine, methionine, L-cysteine, arginine
Kind or more.
Moreover, the reduced sugar is glucose, xylose, two or more in ribose.
Moreover, the preparation method of the fermentation fermented soya bean chicken enzymolysis liquid, steps are as follows:
(1) pretreatment of raw material
It selects to be crushed using dregs of beans as raw material first with pulverizer, adds the water of 1-3 times of dregs of beans weight, stirring is equal
It after even, is put into high-pressure sterilizing pot, 115-121 DEG C, handles 10-20min, be cooled to 50 DEG C of addition dregs of beans weight 0.1-1%'s
Enzyme preparation maintains the temperature at 50-55 DEG C, digests 0.5-2h；
Wherein, the enzyme preparation is the mixture for the ratio compounding that cellulase and protease are 1:1 according to weight ratio；
(2) one time fermentation
The weight ratio of inoculation aspergillus oryzae and aspergillus niger into step (1) material obtained, aspergillus oryzae and aspergillus niger is 1:2, is connect altogether
Kind conidia powder weight is 0.05~0.1g/g culture medium, wherein every gram of conidia powder contains 108A spore, is placed under the conditions of 28-35 DEG C
24~48h is cultivated, every 8h turns over Qu Yici, and yellow green spore occurs in material, and with fermented soya bean fragrance；
(3) chicken is handled
Chicken, killed or stripped feather off is taken, decaptitating removes pawl, removes internal organ, after cleaning up, uses high temperature high pressure process, temperature 115-121
DEG C, after handling 10-20min, rubbed using meat grinder；
(4) secondary fermentation
30 DEG C are down to hereinafter, after mixing evenly with the one time fermentation product of step (2) to the chicken temperature of step (3), the two
Mass ratio be 1:1, be inoculated with bacillus subtilis liquid seeds, inoculum concentration 5-10%, fermentation temperature be 45-55 DEG C, the time
For 24-48h, surface of material becomes dark brown, and fermented soya bean are aromatic strongly fragrant；
(5) digest: taking the product of step (4), the water of 1-3 times of its weight is added, kept for 45-55 DEG C of temperature, stir 0.5-2h
Afterwards to get fermentation fermented soya bean chicken enzymolysis liquid.
Moreover, (1) middle protease is papain, in bromelain, flavor protease, compound protease to institute's step
Two or more, and various enzymes is identical in quality.
Moreover, institute's step (4) in bacillus subtilis liquid seeds the preparation method comprises the following steps: selection produces the withered of Fibrinolytic Enzyme in Douchi
Careless bacillus is accessed in liquid MRS culture medium, 25-35 DEG C, and after cultivating 4h, every 2h measures OD600Value, OD600Value is 600nm
Strain density, OD are surveyed under wavelength600Value is 0.4-2.0 to get bacillus subtilis liquid seeds.
A kind of preparation method of fermented soya beans, salted or other wise perfume (or spice) chicken cream as described above, steps are as follows:
Other raw materials in addition to cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at 100-110 DEG C, are protected
Warm 1-3h is cooled to 80 DEG C with cold water, cornstarch is added, stirs evenly after reaction, and after keeping the temperature 15-30min, cold
But to 60 DEG C hereinafter, crossing colloid mill to get fermented soya beans, salted or other wise perfume (or spice) chicken cream.
The advantages of present invention obtains and good effect are:
1, fermented soya beans, salted or other wise perfume (or spice) chicken cream of the present invention has strong fermented soya bean fragrance, has chicken with black bean flavor, and with paste flavor, chicken sense is full
It is full, it is whole mellow in taste, coordination, delicious, it can be used in right amount in instant food, the leisure fields such as dilated food and food and drink,
Meet pursuit of the people for new flavor.
2, the fermentation fermented soya bean chicken enzymolysis liquid that fermented soya beans, salted or other wise perfume (or spice) chicken cream of the present invention uses uses fermenting twice method in the preparation, primary to send out
Ferment selects aspergillus oryzae and aspergillus niger by weight 1:2 mixed fermentation, enriches and strengthens into inulinase system, compensates for aspergillus oryzae generation
The weaker disadvantage of acid protease activity, improve after fermentation the phase since pH is reduced, neutral, alkali protease catalytic action
Weaken, leads to the disadvantage of fermented soya bean flavor deficiency.Secondary fermentation selection has the bacillus subtilis of high yield Fibrinolytic Enzyme in Douchi, fermentation
Temperature be 45-50 DEG C, take full advantage of the optimum temperature of protease, enable one time fermentation generate protease quickly,
Abundant decomposing protein shortens fermentation time, and a possibility that greatly reduce varied bacteria growing.Preparing enzymolysis liquid
When, additional enzyme preparation is not needed, but the enzyme system formed in fermentation process is made full use of, be conducive to the formation of flavor, and can
It effectively reduces cost.
3, traditional fermented soya bean are directly expanded using soybeans soaking, can not completely remove soybean crust, and raw material and microorganism
Contact area is small, and fermenting speed is slow, and the fermentation fermented soya bean chicken enzymolysis liquid that fermented soya beans, salted or other wise perfume (or spice) chicken cream of the present invention uses uses beans in the preparation
The dregs of rice replace soybean, and use high temperature high pressure process, the compact space structure of protein can be made to become loose, then be equipped with enzymatic hydrolysis skill
Art effectively degrades macro-molecular protein, increases free amino acid and small peptide substance, and nutrition is more comprehensive, and is subsequent
Microbial fermentation provides nutriment abundant, effectively facilitates the progress of fermentation.And the application value of dregs of beans is improved, it improves
The output value, avoids the wasting of resources and environmental pollution.
Detailed description of the invention
Fig. 1 is Analyses Methods for Sensory Evaluation Results figure of the invention.
Specific embodiment
Below with reference to the invention will be further described by specific embodiment, following embodiment be it is descriptive, no
It is restrictive, this does not limit the scope of protection of the present invention.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1:
A kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream, constituent and parts by weight are as follows:
Ferment 80 parts of fermented soya bean chicken enzymolysis liquid, and 2 parts of amino acid, 4 parts of reduced sugar, 2 parts of salt, 2 parts of monosodium glutamate, cornstarch 10
Part.
Wherein, the amino acid is glycine, alanine, methionine.
Wherein, the reduced sugar is glucose, xylose, ribose.
Wherein, the preparation method of the fermentation fermented soya bean chicken enzymolysis liquid, steps are as follows:
(1) pretreatment of raw material
It selects to be crushed using dregs of beans as primary raw material first with pulverizer, adds 2 times of dregs of beans weight of water, stir
It after uniformly, is put into high-pressure sterilizing pot, 121 DEG C, handles 20min, be cooled to the enzyme preparation of 50 DEG C of addition dregs of beans weight 0.5%,
55 DEG C are maintained the temperature at, 1h is digested；
Wherein the enzyme preparation is that cellulase and protease are compounded according to the ratio that weight ratio is 1:1, and protease is
Papain, bromelain, flavor protease, two or more in compound protease, and the quality of various enzymes
It is identical.
(2) one time fermentation
Aspergillus oryzae and aspergillus niger, weight ratio 1:2 are inoculated with into step (1) material obtained, total inoculating spores powder weight is
(every gram of conidia powder contains 10 to 0.06g/g culture medium8A spore), it is cultivated under the conditions of being placed in 28-35 DEG C for 24 hours, every 8h turns over Qu Yici, bent
There is yellow green spore in material, and with fermented soya bean fragrance；
(3) chicken is handled
Chicken, killed or stripped feather off is taken, decaptitating removes pawl, removes internal organ, and after cleaning up, using high temperature high pressure process, temperature is 121 DEG C, place
After managing 10min, rubbed using meat grinder；
(4) secondary fermentation
Chicken temperature to step (3) is down to 30 DEG C hereinafter, with the one time fermentation product of step (2) (matter after mixing evenly
Amount is than being 1:1), bacillus subtilis liquid seeds, inoculum concentration 6% are inoculated with, fermentation temperature is 50 DEG C, and the time is material for 24 hours
Surface becomes dark brown, and fermented soya bean are aromatic strongly fragrant.
Wherein, the bacillus subtilis liquid seeds the preparation method comprises the following steps: selection high yield Fibrinolytic Enzyme in Douchi withered grass
Bacillus is accessed in liquid MRS culture medium, 28 DEG C, and after cultivating 4h, every 2h measures OD600Value (surveys nectar under 600nm wavelength
Degree), OD600Value is 0.4-2.0, as liquid seeds.
(5) digest: taking the product of step (4), be added the water of 2 times of its weight, keep temperature 50 C, stir after 1h to get
Ferment fermented soya bean chicken enzymolysis liquid.
The preparation method of above-mentioned fermented soya beans, salted or other wise perfume (or spice) chicken cream is:
The raw material (in addition to cornstarch) of above-mentioned parts by weight is added in reaction kettle, is stirred and evenly mixed, controlled at 100
DEG C, 2h is kept the temperature, after reaction, 80 DEG C is cooled to cold water, cornstarch is added, stirs evenly, and after keeping the temperature 15min, it is cold
But to 60 DEG C hereinafter, crossing colloid mill to get fermented soya beans, salted or other wise perfume (or spice) chicken cream.
Embodiment 2
A kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream, constituent and parts by weight are as follows:
50-80 parts of fermented soya bean chicken enzymolysis liquid of fermentation, -5 parts of amino acid 1,2-6 parts of reduced sugar, 1-3 parts of salt, monosodium glutamate 2-5
Part, 5-10 parts of cornstarch.
More preferably, the amino acid be glycine, alanine, methionine, L-cysteine, two kinds in arginine or
It is two or more.
More preferably, the reduced sugar is glucose, xylose, two or more in ribose.
More preferably, the preparation method of the fermentation fermented soya bean chicken enzymolysis liquid, steps are as follows:
(1) pretreatment of raw material
It selects to be crushed using dregs of beans as raw material first with pulverizer, adds the water of 1-3 times of dregs of beans weight, stirring is equal
It after even, is put into high-pressure sterilizing pot, 115-121 DEG C, handles 10-20min, be cooled to 50 DEG C of addition dregs of beans weight 0.1-1%'s
Enzyme preparation maintains the temperature at 50-55 DEG C, digests 0.5-2h；
Wherein, the enzyme preparation is the mixture for the ratio compounding that cellulase and protease are 1:1 according to weight ratio；
(2) one time fermentation
The weight ratio of inoculation aspergillus oryzae and aspergillus niger into step (1) material obtained, aspergillus oryzae and aspergillus niger is 1:2, is connect altogether
Kind conidia powder weight is 0.05~0.1g/g culture medium, wherein every gram of conidia powder contains 108A spore, is placed under the conditions of 28-35 DEG C
24~48h is cultivated, every 8h turns over Qu Yici, and yellow green spore occurs in material, and with fermented soya bean fragrance；
(3) chicken is handled
Chicken, killed or stripped feather off is taken, decaptitating removes pawl, removes internal organ, after cleaning up, uses high temperature high pressure process, temperature 115-121
DEG C, after handling 10-20min, rubbed using meat grinder；
(4) secondary fermentation
30 DEG C are down to hereinafter, after mixing evenly with the one time fermentation product of step (2) to the chicken temperature of step (3), the two
Mass ratio be 1:1, be inoculated with bacillus subtilis liquid seeds, inoculum concentration 5-10%, fermentation temperature be 45-55 DEG C, the time
For 24-48h, surface of material becomes dark brown, and fermented soya bean are aromatic strongly fragrant；
(5) digest: taking the product of step (4), the water of 1-3 times of its weight is added, kept for 45-55 DEG C of temperature, stir 0.5-2h
Afterwards to get fermentation fermented soya bean chicken enzymolysis liquid.
More preferably, (1) middle protease is papain, bromelain, flavor protease, compound protease to institute's step
In two or more, and various enzymes is identical in quality.
More preferably, institute's step (4) in bacillus subtilis liquid seeds the preparation method comprises the following steps: selection produces Fibrinolytic Enzyme in Douchi
Bacillus subtilis is accessed in liquid MRS culture medium, 25-35 DEG C, and after cultivating 4h, every 2h measures OD600Value, OD600Value is
Strain density, OD are surveyed under 600nm wavelength600Value is 0.4-2.0 to get bacillus subtilis liquid seeds.
The preparation method of fermented soya beans, salted or other wise perfume (or spice) chicken cream as described above, steps are as follows:
Other raw materials in addition to cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at 100-110 DEG C, are protected
Warm 1-3h is cooled to 80 DEG C with cold water, cornstarch is added, stirs evenly after reaction, and after keeping the temperature 15-30min, cold
But to 60 DEG C hereinafter, crossing colloid mill to get fermented soya beans, salted or other wise perfume (or spice) chicken cream.
The sensory evaluation of fermented soya beans, salted or other wise perfume (or spice) chicken cream of the present invention:
Fermented soya beans, salted or other wise perfume (or spice) chicken cream of the present invention is added in dough, fettucelle is made, is baked, 150 DEG C 10 minutes roasting, is experimental example
1。
Chicken cream is bought on the market, by the perfuming method of experimental example 1, is prepared as comparative example 1.
The sensory evaluation personnel being skilled in technique by 15 carry out function test experiments, from wind to experimental example 1 and comparative example 1
Evaluation is carried out in terms of taste characteristic, fermented soya bean perfume, chicken flavor, flavor coordination, voluptuousness plumpness, mellow in taste degree, delicious sense to beat
Point, full marks are 10 points.The result is shown in Figure 1.
As seen in Figure 1: experimental example 1 has strong, pure fermented soya beans, salted or other wise perfume (or spice) chicken flavor feature compared with comparative example 1
Property, fermented soya bean give off a strong fragrance, and chicken flavor is obvious, flavor coordination, and voluptuousness is full, mellow in taste, delicious, and therefore, this product can be
Food brings pure, strong fermented soya beans, salted or other wise perfume (or spice) chicken flavor.
Although disclosing the embodiment of the present invention and attached drawing for the purpose of illustration, those skilled in the art can be managed
Solution: do not departing from the present invention and spirit and scope of the appended claims in, various substitutions, changes and modifications be all it is possible,
Therefore, the scope of the present invention is not limited to the embodiment and attached drawing disclosure of that.
Claims (7)
1. a kind of fermented soya beans, salted or other wise perfume (or spice) chicken cream, it is characterised in that: its constituent and parts by weight are as follows:
50-80 parts of fermented soya bean chicken enzymolysis liquid of fermentation, it is -5 parts of amino acid 1,2-6 parts of reduced sugar, 1-3 parts of salt, 2-5 parts of monosodium glutamate, beautiful
5-10 parts of rice starch.
2. fermented soya beans, salted or other wise perfume (or spice) chicken cream according to claim 1, it is characterised in that: the amino acid is glycine, alanine, first sulphur ammonia
Acid, L-cysteine, two or more in arginine.
3. fermented soya beans, salted or other wise perfume (or spice) chicken cream according to claim 1, it is characterised in that: the reduced sugar is glucose, in xylose, ribose
Two or more.
4. fermented soya beans, salted or other wise perfume (or spice) chicken cream according to any one of claims 1 to 3, it is characterised in that: the fermentation fermented soya bean chicken enzymolysis liquid
Preparation method, steps are as follows:
(1) pretreatment of raw material
It selects to be crushed using dregs of beans as raw material first with pulverizer, adds the water of 1-3 times of dregs of beans weight, after mixing evenly,
It is put into high-pressure sterilizing pot, 115-121 DEG C, handles 10-20min, be cooled to the enzyme system of 50 DEG C of addition dregs of beans weight 0.1-1%
Agent maintains the temperature at 50-55 DEG C, digests 0.5-2h；
Wherein, the enzyme preparation is the mixture for the ratio compounding that cellulase and protease are 1:1 according to weight ratio；
(2) one time fermentation
The weight ratio of inoculation aspergillus oryzae and aspergillus niger into step (1) material obtained, aspergillus oryzae and aspergillus niger is 1:2, is inoculated with spore altogether
Sub- powder weight is 0.05~0.1g/g culture medium, wherein every gram of conidia powder contains 108A spore is cultivated under the conditions of being placed in 28-35 DEG C
24~48h, every 8h turn over Qu Yici, and yellow green spore occurs in material, and with fermented soya bean fragrance；
(3) chicken is handled
Chicken, killed or stripped feather off is taken, decaptitating removes pawl, removes internal organ, and after cleaning up, using high temperature high pressure process, temperature is 115-121 DEG C, place
After managing 10-20min, rubbed using meat grinder；
(4) secondary fermentation
30 DEG C are down to hereinafter, after mixing evenly with the one time fermentation product of step (2) to the chicken temperature of step (3), the matter of the two
Amount is inoculated with bacillus subtilis liquid seeds, inoculum concentration 5-10%, fermentation temperature is 45-55 DEG C, time 24- than being 1:1
48h, surface of material become dark brown, and fermented soya bean are aromatic strongly fragrant；
(5) digest: taking the product of step (4), the water of 1-3 times of its weight is added, kept for 45-55 DEG C of temperature, after stirring 0.5-2h, i.e.,
Must ferment fermented soya bean chicken enzymolysis liquid.
5. fermented soya beans, salted or other wise perfume (or spice) chicken cream according to claim 4, it is characterised in that: (1) middle protease is papain, spinach to institute's step
Trailing plants protease, flavor protease, two or more in compound protease, and various enzymes is identical in quality.
6. fermented soya beans, salted or other wise perfume (or spice) chicken cream according to claim 4, it is characterised in that: institute's step (4) in bacillus subtilis liquid seeds
The preparation method comprises the following steps: selection produces the bacillus subtilis of Fibrinolytic Enzyme in Douchi, access in liquid MRS culture medium, 25-35 DEG C, cultivates 4h
Afterwards, every 2h measures OD600Value, OD600Strain density, OD are surveyed under value, that is, 600nm wavelength600Value is 0.4-2.0 to get bacillus subtilis
Bacteria liquid seed.
7. a kind of preparation method of such as fermented soya beans, salted or other wise perfume (or spice) chicken cream as claimed in any one of claims 1 to 6, it is characterised in that: steps are as follows:
Other raw materials in addition to cornstarch are added in reaction kettle, are stirred and evenly mixed, controlled at 100-110 DEG C, keep the temperature 1-
3h is cooled to 80 DEG C with cold water, cornstarch is added, stirs evenly after reaction, and after keeping the temperature 15-30min, is cooled to
60 DEG C hereinafter, cross colloid mill to get fermented soya beans, salted or other wise perfume (or spice) chicken cream.
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| CN109793199A (en) * | 2019-03-13 | 2019-05-24 | 山东天博食品配料有限公司 | A kind of lime-preserved egg lean meat flavor cream and preparation method thereof |
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