CN113826868A - Making method of preserved egg flavor chili sauce - Google Patents
Making method of preserved egg flavor chili sauce Download PDFInfo
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- CN113826868A CN113826868A CN202111163290.8A CN202111163290A CN113826868A CN 113826868 A CN113826868 A CN 113826868A CN 202111163290 A CN202111163290 A CN 202111163290A CN 113826868 A CN113826868 A CN 113826868A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 42
- 235000015067 sauces Nutrition 0.000 title claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 235000019634 flavors Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 28
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 18
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 40
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000021419 vinegar Nutrition 0.000 claims description 24
- 239000000052 vinegar Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 19
- 229910052711 selenium Inorganic materials 0.000 claims description 19
- 239000011669 selenium Substances 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 240000006439 Aspergillus oryzae Species 0.000 claims description 15
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 240000008042 Zea mays Species 0.000 claims description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 13
- 235000005822 corn Nutrition 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 11
- 240000003889 Piper guineense Species 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000213006 Angelica dahurica Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 6
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 6
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 6
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000003801 milling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 25
- 240000008574 Capsicum frutescens Species 0.000 abstract description 16
- 239000001384 succinic acid Substances 0.000 abstract description 10
- 230000015572 biosynthetic process Effects 0.000 abstract description 7
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 239000000758 substrate Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 241000722363 Piper Species 0.000 abstract 5
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 230000034659 glycolysis Effects 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 3
- 241000758706 Piperaceae Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables 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
- A23L27/20—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
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the technical field of chili sauce preparation, in particular to a preparation method of a preserved egg flavored chili sauce, which comprises the following steps: A. preparing a fermentation substrate; B. primary decomposition of the bottom material; C. stimulating the fragrance of the hot pepper; D. fermenting preserved eggs; E. and (4) crushing. According to the invention, preserved eggs are fermented, so that the preserved eggs are rapidly degraded to form soluble amino acid to promote the fermentation of microorganisms and accelerate the formation of succinic acid, and the pepper tissues are decomposed but the loss of the nutrient components of the pepper is reduced through the high-pressure treatment of the pepper, so that sufficient substances are provided by the pepper in the subsequent treatment to ensure the formation of succinic acid, and the prepared pepper sauce has high succinic acid content, unique preserved egg flavor and strong fragrance.
Description
Technical Field
The invention relates to the technical field of chili sauce preparation, in particular to a preparation method of a preserved egg flavored chili sauce.
Background
The Capsicum is a plant of Capsicum of Solanaceae, and is an annual herbaceous plant, and has conical shape, similar conical shape, and slight curvature. The fruit is orange red, red or deep red on the surface, smooth or more shriveled, oily, slightly round at the base, often green-brown, persistent calyx and fruit stem with 5 split teeth, thin pulp, crisp in quality, visible in axial placenta on the cross section, and partition of the fruit into 2-3 chambers with a thin diaphragm, containing a plurality of seeds, specific in smell, pungent and spicy in taste. The chili sauce is a common seasoning on a dining table, and different local flavors are available in various regions. The common chili sauce is prepared by chopping chili, pickling with seasonings such as salt, ginger and garlic, and the pickled chili sauce has bright color and can be directly eaten or eaten with vegetables. However, the existing chili sauce has less research on the formation of the flavor component succinic acid, and the research on how to increase the flavor of the chili sauce by specifically increasing the content of the flavor component succinic acid in the chili sauce is also lacking.
Disclosure of Invention
Based on the problems, the invention provides a preparation method of chili sauce with preserved egg flavor and a preparation method thereof, which improve the fragrance of the chili sauce and enrich the nutritional ingredients of the chili sauce by promoting the formation of succinic acid. The specific technical scheme is as follows:
a method for preparing preserved egg flavor chili sauce comprises the following steps:
A. preparing a fermentation base material: cleaning rhizoma Dioscoreae, air drying, adding selenium-rich semen Maydis, parching at 80-90 deg.C until the water content is 5-8%, and pulverizing into 300 mesh powder of 200 meshes;
B. primary decomposition of the bottom materials: mixing the powder obtained in the previous step with soybean milk, adding edible vinegar, stirring, standing for 20-30min, inoculating Aspergillus oryzae, fermenting at 25-28 deg.C for 15-18h, heating to 50-60 deg.C, standing for 15-20min, standing in refrigerator, standing at-30-40 deg.C overnight to obtain fermented decomposition product;
C. and (3) exciting the flavor of the pepper: placing Capsici fructus in high pressure pan, controlling air pressure at 1.5-2 standard atmospheric pressures, heating to 80-90 deg.C at a rotation speed of 60-90r/min, keeping the temperature for 3-5min, stopping heating, standing for 3-5 hr, taking out Capsici fructus, and pulverizing;
D. and (3) carrying out zymolysis on the preserved eggs: cleaning preserved eggs in a clean air environment, peeling, cutting the preserved eggs into half parts, and controlling the air humidity to be 50-80%; putting the shell peeled off from the preserved egg into an ultrafine grinder to be ground for 3-5h, taking out the powder to be mixed with water and beer yeast according to the mass ratio of 1: 100-; the dosage of the fermentation aid is 8-10% of the mass of the preserved eggs;
E. crushing: mixing and crushing 20-30 parts by mass of the prepared chilli powder, 1-3 parts by mass of fermentation decomposition products, 8-12 parts by mass of fermented preserved eggs and 10-13 parts by mass of cooked green peppers into crushed materials with the granularity of 2-4mm for later use; mixing and crushing 10-12 parts of salt, 8-10 parts of shrimp acid, 1-3 parts of bay leaves, 1-4 parts of anise, 3-5 parts of mint, 1-5 parts of rosemary and 2-4 parts of angelica dahurica, adding 3-5 parts of soy sauce, 4-6 parts of aromatic vinegar and 1-2 parts of kaoliang spirit, mixing, pouring into a colloid mill, carrying out colloid milling for 3-5 times, mixing with the crushed materials, fermenting for 2-3 days, filling, sterilizing and packaging to obtain the finished product.
Specifically, in the step A, the mass ratio of the Chinese yam to the selenium-rich corn is 1: 0.2-0.28.
Specifically, in the step A, the water content of the selenium-enriched corn is 25-30%.
Specifically, in the step B, the mass ratio of the powder to the soybean milk is 1: 5-8.
Specifically, the soybean milk is prepared by mixing and grinding fried soybeans and water according to the mass ratio of 1: 15-18.
Specifically, in the step B, the amount of the vinegar is 5-10% of the mass of the powder.
Specifically, in the step B, the total acid content of the vinegar is 4.5g/100 ml.
Specifically, in the step B, the using amount of the aspergillus oryzae is 3-5% of the mass of the mixture.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the fermentation process is rapidly formed by preparing the fermentation substrate and adopting the promotion effect of the selenium-enriched corn on microbial fermentation, rich organic acid is generated, a material base is provided for the formation of succinic acid, and the activity of aspergillus oryzae can be reduced at a higher temperature in substrate treatment, but the aspergillus oryzae is not killed, the consumption of the aspergillus oryzae on nutrient substances is reduced, the activity of enzyme secreted by the aspergillus is improved, the decomposition of the raw material is continued, and the minimum loss of the nutrient components of the raw material is ensured. Through the fermentation treatment of the preserved eggs, the preserved eggs are quickly degraded to form soluble amino acid, so that the fermentation of microorganisms is promoted, and the formation of succinic acid is accelerated. Through the high-pressure treatment of the peppers, pepper tissues are decomposed, but the loss of nutrient components of the peppers is reduced, sufficient substances are provided by the peppers in the subsequent treatment, and the formation of succinic acid is guaranteed, so that the prepared pepper sauce is high in succinic acid content, unique in preserved egg flavor and strong in fragrance.
Detailed Description
Example 1:
a method for preparing preserved egg flavor chili sauce comprises the following steps:
A. preparing a fermentation base material: cleaning rhizoma Dioscoreae, air drying, adding selenium-rich semen Maydis, placing into casserole, parching at 80 deg.C until the water content is 5%, and pulverizing into 200 mesh powder with pulverizer; the mass ratio of the Chinese yam to the selenium-rich corn is 1: 0.2; the water content of the selenium-rich corn is 25%;
B. primary decomposition of the bottom materials: mixing the powder obtained in the previous step with soybean milk, adding edible vinegar, stirring, standing for 20min, inoculating Aspergillus oryzae, fermenting at 25 deg.C for 15 hr, heating to 50 deg.C, standing for 15min, placing in refrigerator, and standing at-30 deg.C overnight to obtain fermented decomposition product; the mass ratio of the powder to the soybean milk is 1: 5; the soybean milk is prepared by mixing and grinding fried soybeans and water according to the mass ratio of 1: 15; the amount of the vinegar is 5% of the mass of the powder; the total acid content of the vinegar is 4.5g/100 ml; the using amount of the aspergillus oryzae is 3 percent of the mass of the mixed material;
C. and (3) exciting the flavor of the pepper: placing the hot pepper into a high-pressure frying pan, controlling the air pressure to be 1.5 standard atmospheric pressures, raising the temperature to 80 ℃ at the rotating speed of 60r/min, preserving the heat for 3min, stopping heating, standing for 3h, taking out the hot pepper and crushing;
D. and (3) carrying out zymolysis on the preserved eggs: cleaning preserved eggs in a clean air environment, peeling, cutting the preserved eggs into half parts, and controlling the air humidity to be 50%; putting shells peeled from preserved eggs into an ultrafine grinder to be ground for 3 hours, taking out powder, mixing the powder with water and beer yeast according to the mass ratio of 1:100:0.3 to obtain a fermentation aid, spraying the fermentation aid on cut surfaces of the preserved eggs, and standing for 30 hours to obtain glycolysis preserved eggs; the dosage of the fermentation aid is 8% of the mass of the preserved eggs;
E. crushing: mixing and crushing 20 parts by mass of the prepared chilli powder, 1 part by mass of fermentation decomposition product, 8 parts by mass of zymolysis preserved eggs and 10 parts by mass of cooked green pepper into crushed material with the granularity of 2mm for later use; mixing 10 parts of salt, 8 parts of shrimp acid, 1 part of bay leaf, 1 part of anise, 3 parts of mint, 1 part of rosemary and 2 parts of angelica dahurica, fermenting for 2 days, crushing, adding 3 parts of soy sauce, 4 parts of aromatic vinegar and 1 part of kaoliang spirit, mixing, pouring into a colloid mill, colloid-milling for 3 times, mixing with the crushed materials, fermenting for 2 days, filling, sterilizing and packaging to obtain the finished product.
Example 2
A method for preparing preserved egg flavor chili sauce comprises the following steps:
A. preparing a fermentation base material: cleaning rhizoma Dioscoreae, air drying, adding selenium-rich semen Maydis, placing into casserole, parching at 90 deg.C until water content is 8%, and pulverizing into 300 mesh powder; the mass ratio of the Chinese yam to the selenium-rich corn is 1: 0.28; the water content of the selenium-rich corn is 30%;
B. primary decomposition of the bottom materials: mixing the powder obtained in the previous step with soybean milk, adding edible vinegar, stirring, standing for 30min, inoculating Aspergillus oryzae, fermenting at 28 deg.C for 18h, heating to 60 deg.C, standing for 20min, placing in refrigerator, and standing at-40 deg.C overnight to obtain fermented decomposition product; the mass ratio of the powder to the soybean milk is 1: 8; the soybean milk is prepared by mixing and grinding fried soybeans and water according to the mass ratio of 1: 18; the amount of the vinegar is 10% of the mass of the powder; the total acid content of the vinegar is 4.5g/100 ml; the using amount of the aspergillus oryzae is 5 percent of the mass of the mixed material;
C. and (3) exciting the flavor of the pepper: placing the hot pepper into a high-pressure frying pan, controlling the air pressure to be 2 standard atmospheric pressures, raising the temperature to 90 ℃ at the rotating speed of 90r/min, preserving the heat for 5min, stopping heating, standing for 5h, taking out the hot pepper and crushing;
D. and (3) carrying out zymolysis on the preserved eggs: cleaning preserved eggs in a clean air environment, peeling, cutting the preserved eggs into half parts, and controlling the air humidity to be 80%; putting shells peeled from preserved eggs into an ultrafine grinder to be ground for 5 hours, taking out powder, mixing the powder with water and beer yeast according to the mass ratio of 1:120:0.3 to obtain a fermentation aid, spraying the fermentation aid on cut surfaces of the preserved eggs, and standing for 40 hours to obtain glycolysis preserved eggs; the dosage of the fermentation aid is 10% of the mass of the preserved eggs;
E. crushing: mixing and crushing 30 parts by mass of the prepared chilli powder, 3 parts by mass of fermentation decomposition products, 12 parts by mass of zymolysis preserved eggs and 13 parts by mass of cooked green peppers into crushed products with the granularity of 4mm for later use; mixing and crushing 12 parts of salt, 10 parts of shrimp acid, 3 parts of bay leaves, 4 parts of star anise, 5 parts of mint, 5 parts of rosemary and 4 parts of angelica dahurica, adding 5 parts of soy sauce, 6 parts of aromatic vinegar and 2 parts of kaoliang spirit, mixing, pouring into a colloid mill, carrying out colloid milling for 5 times, mixing with the crushed materials, fermenting for 3 days, filling, sterilizing and packaging to obtain the finished product.
Example 3
A method for preparing preserved egg flavor chili sauce comprises the following steps:
A. preparing a fermentation base material: cleaning rhizoma Dioscoreae, air drying, adding selenium-rich semen Maydis, placing into casserole, parching at 87 deg.C until the water content is 7%, and pulverizing into 270 mesh powder with pulverizer; the mass ratio of the Chinese yam to the selenium-rich corn is 1: 0.27; the water content of the selenium-rich corn is 27%;
B. primary decomposition of the bottom materials: mixing the powder obtained in the previous step with soybean milk, adding edible vinegar, stirring, standing for 30min, inoculating Aspergillus oryzae, fermenting at 25 deg.C for 18h, heating to 60 deg.C, standing for 20min, placing in refrigerator, and standing at-40 deg.C overnight to obtain fermented decomposition product; the mass ratio of the powder to the soybean milk is 1: 8; the soybean milk is prepared by mixing and grinding fried soybeans and water according to the mass ratio of 1: 18; the amount of the vinegar is 10% of the mass of the powder; the total acid content of the vinegar is 4.5g/100 ml; the using amount of the aspergillus oryzae is 3 percent of the mass of the mixed material;
C. and (3) exciting the flavor of the pepper: placing the hot pepper into a high-pressure frying pan, controlling the air pressure to be 2 standard atmospheric pressures, raising the temperature to 80 ℃ at the rotating speed of 90r/min, preserving the heat for 5min, stopping heating, standing for 5h, taking out the hot pepper and crushing;
D. and (3) carrying out zymolysis on the preserved eggs: cleaning preserved eggs in a clean air environment, peeling, cutting the preserved eggs into half parts, and controlling the air humidity to be 80%; putting shells peeled from preserved eggs into an ultrafine grinder to be ground for 5 hours, taking out powder, mixing the powder with water and beer yeast according to the mass ratio of 1:100:0.3 to obtain a fermentation aid, spraying the fermentation aid on cut surfaces of the preserved eggs, and standing for 40 hours to obtain glycolysis preserved eggs; the dosage of the fermentation aid is 8% of the mass of the preserved eggs;
E. crushing: mixing and crushing 30 parts by mass of the prepared chilli powder, 3 parts by mass of fermentation decomposition products, 12 parts by mass of zymolysis preserved eggs and 10 parts by mass of cooked green peppers into crushed products with the granularity of 4mm for later use; mixing and crushing 12 parts of salt, 10 parts of shrimp acid, 1 part of bay leaves, 4 parts of star anise, 3 parts of mint, 5 parts of rosemary and 4 parts of angelica dahurica, adding 3 parts of soy sauce, 6 parts of aromatic vinegar and 2 parts of kaoliang spirit, mixing, pouring into a colloid mill, carrying out colloid milling for 3 times, mixing with the crushed materials, fermenting for 2 days, filling, sterilizing and packaging to obtain a finished product.
Example 4
A method for preparing preserved egg flavor chili sauce comprises the following steps:
A. preparing a fermentation base material: cleaning rhizoma Dioscoreae, air drying, adding selenium-rich semen Maydis, placing into casserole, parching at 90 deg.C until water content is 8%, and pulverizing into 300 mesh powder; the mass ratio of the Chinese yam to the selenium-rich corn is 1: 0.2; the water content of the selenium-rich corn is 25%;
B. primary decomposition of the bottom materials: mixing the powder obtained in the previous step with soybean milk, adding edible vinegar, stirring, standing for 20min, inoculating Aspergillus oryzae, fermenting at 28 deg.C for 15 hr, heating to 60 deg.C, standing for 15min, placing in refrigerator, and standing at-40 deg.C overnight to obtain fermented decomposition product; the mass ratio of the powder to the soybean milk is 1: 5; the soybean milk is prepared by mixing and grinding fried soybeans and water according to the mass ratio of 1: 18; the amount of the vinegar is 5% of the mass of the powder; the total acid content of the vinegar is 4.5g/100 ml; the using amount of the aspergillus oryzae is 5 percent of the mass of the mixed material;
C. and (3) exciting the flavor of the pepper: placing the hot pepper into a high-pressure frying pan, controlling the air pressure to be 2 standard atmospheric pressures, raising the temperature to 90 ℃ at the rotating speed of 60r/min, preserving the heat for 5min, stopping heating, standing for 5h, taking out the hot pepper and crushing;
D. and (3) carrying out zymolysis on the preserved eggs: cleaning preserved eggs in a clean air environment, peeling, cutting the preserved eggs into half parts, and controlling the air humidity to be 50%; putting shells peeled from preserved eggs into an ultrafine grinder to be ground for 5 hours, taking out powder, mixing the powder with water and beer yeast according to the mass ratio of 1:120:0.3 to obtain a fermentation aid, spraying the fermentation aid on cut surfaces of the preserved eggs, and standing for 30 hours to obtain glycolysis preserved eggs; the dosage of the fermentation aid is 10% of the mass of the preserved eggs;
E. crushing: mixing and crushing 30 parts by mass of the prepared chilli powder, 1 part by mass of fermentation decomposition product, 12 parts by mass of zymolysis preserved eggs and 10 parts by mass of cooked green pepper into crushed material with the granularity of 4mm for later use; mixing and crushing 12 parts of salt, 8 parts of shrimp acid, 3 parts of bay leaves, 1 part of anise, 3 parts of mint, 5 parts of rosemary and 4 parts of angelica dahurica, adding 3 parts of soy sauce, 6 parts of aromatic vinegar and 2 parts of kaoliang spirit, mixing, pouring into a colloid mill, carrying out colloid milling for 3 times, mixing with the crushed materials, fermenting for 3 days, filling, sterilizing and packaging to obtain the finished product.
To verify the inventive scheme, the following comparative examples were set up:
test examples
The chili pastes were prepared according to examples 1 to 4 and comparative examples 1 to 3, respectively, and the succinic acid content in the chili pastes was measured with the objective of producing umami succinic acid, and the succinic acid was measured according to the GB5009.157 standard.
The test results are shown in the following table.
| Succinic acid content mg/100g | |
| Example 1 | 98.57 |
| Example 2 | 96.44 |
| Example 3 | 99.16 |
| Example 4 | 98.09 |
| Comparative example 1 | 72.34 |
| Comparative example 2 | 75.81 |
| Comparative example 3 | 73.42 |
As can be seen from the table, the succinic acid content of the preserved egg flavored chili sauce using the invention is obviously higher than that of the comparative examples 1-3, and obviously, the flavor and the quality of the chili sauce prepared by the invention are better than those of the comparative examples.
Claims (8)
1. The preparation method of the preserved egg flavored chili sauce is characterized by comprising the following steps:
A. preparing a fermentation base material: cleaning rhizoma Dioscoreae, air drying, adding selenium-rich semen Maydis, parching at 80-90 deg.C until the water content is 5-8%, and pulverizing into 300 mesh powder of 200 meshes;
B. primary decomposition of the bottom materials: mixing the powder obtained in the previous step with soybean milk, adding edible vinegar, stirring, standing for 20-30min, inoculating Aspergillus oryzae, fermenting at 25-28 deg.C for 15-18h, heating to 50-60 deg.C, standing for 15-20min, standing in refrigerator, standing at-30-40 deg.C overnight to obtain fermented decomposition product;
C. and (3) exciting the flavor of the pepper: placing Capsici fructus in high pressure pan, controlling air pressure at 1.5-2 standard atmospheric pressures, heating to 80-90 deg.C at a rotation speed of 60-90r/min, keeping the temperature for 3-5min, stopping heating, standing for 3-5 hr, taking out Capsici fructus, and pulverizing;
D. and (3) carrying out zymolysis on the preserved eggs: cleaning preserved eggs in a clean air environment, peeling, cutting the preserved eggs into half parts, and controlling the air humidity to be 50-80%; putting the shell peeled off from the preserved egg into an ultrafine grinder to be ground for 3-5h, taking out the powder to be mixed with water and beer yeast according to the mass ratio of 1: 100-; the dosage of the fermentation aid is 8-10% of the mass of the preserved eggs;
E. crushing: mixing and crushing 20-30 parts by mass of the prepared chilli powder, 1-3 parts by mass of fermentation decomposition products, 8-12 parts by mass of fermented preserved eggs and 10-13 parts by mass of cooked green peppers into crushed materials with the granularity of 2-4mm for later use; mixing and crushing 10-12 parts of salt, 8-10 parts of shrimp acid, 1-3 parts of bay leaves, 1-4 parts of anise, 3-5 parts of mint, 1-5 parts of rosemary and 2-4 parts of angelica dahurica, adding 3-5 parts of soy sauce, 4-6 parts of aromatic vinegar and 1-2 parts of kaoliang spirit, mixing, pouring into a colloid mill, carrying out colloid milling for 3-5 times, fermenting for 2-3 days with the crushed materials, mixing, filling, sterilizing and packaging to obtain the finished product.
2. The method for preparing the preserved egg-flavored chili sauce as claimed in claim 1, wherein in the step A, the mass ratio of the Chinese yam to the selenium-enriched corn is 1: 0.2-0.28.
3. The method of making preserved egg-flavored chili sauce as claimed in claim 1, wherein in step a, the selenium-enriched corn has a water content of 25-30%.
4. The method for preparing a preserved egg-flavored chili sauce as claimed in claim 1, wherein in the step B, the mass ratio of the powder to the soybean milk is 1: 5-8.
5. The method for preparing the preserved egg-flavored chili sauce as claimed in claim 4, wherein the soybean milk is prepared by mixing and grinding the roasted soybeans and water in a mass ratio of 1: 15-18.
6. The method for preparing a preserved egg-flavored chili sauce as claimed in claim 1, wherein in the step B, the amount of vinegar is 5-10% by mass of the powder.
7. The method of preparing a preserved egg-flavored chili sauce according to claim 1, wherein in the step B, the total acid content of the vinegar is 4.5g/100 ml.
8. The method for preparing a preserved egg-flavored chili sauce as claimed in claim 1, wherein in the step B, the amount of Aspergillus oryzae is 3-5% by mass of the mixture.
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| CN112790340A (en) * | 2021-01-11 | 2021-05-14 | 浙江敬存仁生物科技有限公司 | Preparation method for chili sauce fermented soya beans |
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