CN114586967A - Sweet fermented flour sauce concentrated juice and preparation method thereof - Google Patents
Sweet fermented flour sauce concentrated juice and preparation method thereof Download PDFInfo
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- CN114586967A CN114586967A CN202210305124.5A CN202210305124A CN114586967A CN 114586967 A CN114586967 A CN 114586967A CN 202210305124 A CN202210305124 A CN 202210305124A CN 114586967 A CN114586967 A CN 114586967A
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- Prior art keywords
- preparation
- concentrated juice
- sweet fermented
- sweet
- fermented flour
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- 238000002360 preparation method Methods 0.000 title claims abstract description 64
- 235000013312 flour Nutrition 0.000 title claims abstract description 48
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 32
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 21
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000007858 starting material Substances 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 239000004744 fabric Substances 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000002023 wood Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229930002839 ionone Natural products 0.000 claims description 5
- 150000002499 ionone derivatives Chemical class 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 241000272517 Anseriformes Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000013589 supplement Substances 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
- A23L27/60—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of preparation of sweet fermented flour sauce concentrated juice, and particularly relates to the sweet fermented flour sauce concentrated juice and a preparation method thereof, wherein the sweet fermented flour sauce concentrated juice and the preparation method thereof comprise the following steps: taking flour, adding water and yeast, uniformly kneading, fermenting and standing for about 1 hour; steaming the fermented dough; cooling the steamed dough to normal temperature, crushing the dough into small pieces, inoculating aspergillus oryzae, making starter in a room, and fermenting for about 96 hours until old starter appears; putting the dough fermented in the room into an outdoor jar, pouring saline water, stirring the fabric with a wood stick, adjusting the integral salinity to 4-6%, and naturally fermenting. The invention has the beneficial effects that: the sweet flour paste is prepared without adding any additive, the product is natural, the sweet flour paste is moderate in salty and sweet taste, fine and smooth in mouthfeel, rich in fragrance and rich in nutrition, and cooked food eaten raw has special flavor; the seasoning can increase freshness, remove fishy smell, remove greasiness, and inhibit bitterness in the raw materials of dishes, and has simple preparation method and convenient preparation.
Description
Technical Field
The invention belongs to the technical field of preparation of sweet fermented flour sauce concentrated juice, and particularly relates to the sweet fermented flour sauce concentrated juice and a preparation method thereof.
Background
The sweet flour paste is a sauce-shaped seasoning prepared by using flour as a main raw material through starter propagation and heat preservation fermentation, has sweet and salty taste, and simultaneously has sauce fragrance and ester fragrance, is suitable for sauce explosion and sauce cooking, and can be dipped in vegetables such as green Chinese onions, cucumbers, roast ducks and the like; the edible sweet soybean paste can also supplement amino acid required by human body, but most of the existing sweet soybean pastes are added with additional additives in order to ensure the storage time, and people can have certain influence on the health when eating the sweet soybean paste.
Disclosure of Invention
To solve the problems set forth in the background art described above. The invention provides sweet fermented flour sauce concentrated juice which has the characteristics of no addition of any additive, natural product and simple preparation.
In order to achieve the purpose, the invention provides the following technical scheme: the sweet fermented flour paste concentrated juice and the preparation method are characterized in that: the sweet fermented flour sauce concentrated juice and the preparation method thereof are as follows:
raw materials: the balance of flour
0.5-3% of yeast
9 to 12 percent of salt
5 to 10 percent of water
Aspergillus oryzae
The preparation method comprises the following steps:
the method comprises the following steps: taking flour, adding water and yeast, uniformly kneading, fermenting and standing for about 1 hour;
step two: steaming the fermented dough;
step three: cooling the steamed dough to normal temperature, crushing the dough into small pieces, inoculating aspergillus oryzae, making starter in a room, and fermenting for about 96 hours until old starter appears;
step four: putting the dough fermented indoors into an outdoor jar, pouring saline water, stirring the fabric with a wood stick, adjusting the integral salinity to 4-6%, and naturally fermenting;
step five: grinding fermented soy sauce, adding 0.1-1% ionone, sterilizing, adding 2-8% herba Melissae axillaris, sterilizing to obtain final product, and optionally adjusting the consistency.
Specifically, the addition amount of the aspergillus oryzae is 3 g of the aspergillus oryzae added into each kilogram of steamed fabric.
Specifically, in the third step of the preparation method, the dough is cooled to 35-40 ℃.
Specifically, in the first step of the preparation method, kneading is carried out at a speed of 100-.
Specifically, in the first step of the preparation method, standing fermentation is carried out for 50-120min under the environment with the humidity of 70-80% and the temperature of 20-30 ℃.
In the fourth step of the preparation method, the fermentation temperature is controlled to be 50-55 ℃, and the fermentation time is two months.
In the fifth step of the preparation method, the fermented soy sauce mash is ground and sieved by a 80-mesh sieve.
Specifically, in the fifth step of the preparation method, steam is used for heating and sterilization.
Compared with the prior art, the invention has the beneficial effects that:
the invention has the beneficial effects that: the sweet flour paste is natural without any additive, has moderate salty and sweet taste, fine and smooth mouthfeel, aromatic flavor and rich nutrition, and has special flavor for cooked food; the seasoning can increase freshness, remove fishy smell, remove greasiness, and inhibit bitter and astringent taste of the dish raw materials, and has simple preparation method and convenient preparation.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides the following technical scheme: the sweet fermented flour paste concentrated juice and the preparation method are characterized in that: the sweet fermented flour sauce concentrated juice and the preparation method thereof are as follows:
raw materials: the balance of flour
0.5% of yeast
Salt content is 9%
5 percent of water
Aspergillus oryzae
The preparation method comprises the following steps:
the method comprises the following steps: taking flour, adding water and yeast, uniformly kneading, fermenting and standing for about 1 hour;
step two: steaming the fermented dough;
step three: cooling the steamed dough to normal temperature, crushing the dough into small pieces, inoculating aspergillus oryzae, making starter in a room, and fermenting for about 96 hours until old starter appears;
step four: putting the dough fermented indoors into an outdoor jar, pouring saline water, stirring the fabric with a wood stick, adjusting the integral salinity to 4-6%, and naturally fermenting;
step five: grinding fermented soy sauce, adding 0.1-1% ionone, sterilizing, adding 2-8% herba Melissae axillaris, sterilizing to obtain final product, and adjusting dry concentration if necessary.
Specifically, the addition amount of the aspergillus oryzae is 3 g of the aspergillus oryzae added into each kilogram of steamed fabric.
In the third step of the preparation method, the temperature of the dough is reduced to 35-40 ℃.
Specifically, in the first step of the preparation method, kneading is carried out at a speed of 100-.
Specifically, in the first step of the preparation method, standing fermentation is carried out for 50-120min under the environment with the humidity of 70-80% and the temperature of 20-30 ℃.
In the fourth step of the preparation method, the fermentation temperature is controlled to be 50-55 ℃, and the fermentation time is two months.
Specifically, in the fifth step of the preparation method, the fermented soy sauce is ground and sieved by a 80-mesh sieve.
Specifically, in the fifth step of the preparation method, steam is used for heating and sterilization.
Example 2
The invention provides the following technical scheme: the sweet fermented flour paste concentrated juice and the preparation method are characterized in that: the sweet fermented flour sauce concentrated juice and the preparation method thereof are as follows:
raw materials: the balance of flour
1.5% of yeast
Salt content is 11%
8 percent of water
Aspergillus oryzae
The preparation method comprises the following steps:
the method comprises the following steps: taking flour, adding water and yeast, uniformly kneading, fermenting and standing for about 1 hour;
step two: steaming the fermented dough;
step three: cooling the steamed dough to normal temperature, crushing the dough into small pieces, inoculating aspergillus oryzae, making starter in a room, and fermenting for about 96 hours until old starter appears;
step four: putting the dough fermented indoors into an outdoor jar, pouring saline water, stirring the fabric with a wood stick, adjusting the integral salinity to 4-6%, and naturally fermenting;
step five: grinding fermented soy sauce, adding 0.1-1% ionone, sterilizing, adding 2-8% herba Melissae axillaris, sterilizing to obtain final product, and optionally adjusting the consistency.
Specifically, the addition amount of the aspergillus oryzae is 3 g of the aspergillus oryzae added into each kilogram of steamed fabric.
Specifically, in the third step of the preparation method, the dough is cooled to 35-40 ℃.
Specifically, in the first step of the preparation method, kneading is carried out at a speed of 100-.
Specifically, in the first step of the preparation method, standing fermentation is carried out for 50-120min under the environment with the humidity of 70-80% and the temperature of 20-30 ℃.
In the fourth step of the preparation method, the fermentation temperature is controlled to be 50-55 ℃, and the fermentation time is two months.
In the fifth step of the preparation method, the fermented soy sauce mash is ground and sieved by a 80-mesh sieve. Specifically, in the fifth step of the preparation method, steam is used for heating and sterilization.
Example 3
The invention provides the following technical scheme: the sweet fermented flour paste concentrated juice and the preparation method are characterized in that: the sweet fermented flour sauce concentrated juice and the preparation method thereof are as follows:
raw materials: the balance of flour
3% of yeast
Salt content is 12%
10 percent of water
Aspergillus oryzae
The preparation method comprises the following steps:
the method comprises the following steps: taking flour, adding water and yeast, uniformly kneading, fermenting and standing for about 1 hour;
step two: steaming the fermented dough;
step three: cooling the steamed dough to normal temperature, crushing the dough into small pieces, inoculating aspergillus oryzae, making starter in a room, and fermenting for about 96 hours until old starter appears;
step four: putting the dough fermented indoors into an outdoor jar, pouring saline water, stirring the fabric with a wood stick, adjusting the integral salinity to 4-6%, and naturally fermenting;
step five: grinding fermented soy sauce, adding 0.1-1% ionone, sterilizing, adding 2-8% herba Melissae axillaris, sterilizing to obtain final product, and optionally adjusting the consistency.
Specifically, the addition amount of the aspergillus oryzae is 3 g of the aspergillus oryzae added into each kilogram of steamed fabric.
Specifically, in the third step of the preparation method, the dough is cooled to 35-40 ℃.
Specifically, in the first step of the preparation method, kneading is carried out at a speed of 100-.
Specifically, in the first step of the preparation method, standing fermentation is carried out for 50-120min under the environment with the humidity of 70-80% and the temperature of 20-30 ℃.
In the fourth step of the preparation method, the fermentation temperature is controlled to be 50-55 ℃, and the fermentation time is two months.
Specifically, in the fifth step of the preparation method, the fermented soy sauce is ground and sieved by a 80-mesh sieve.
Specifically, in the fifth step of the preparation method, steam is used for heating and sterilization.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described above, or equivalents may be substituted for elements thereof. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The sweet fermented flour paste concentrated juice and the preparation method are characterized in that: the sweet fermented flour sauce concentrated juice and the preparation method thereof are as follows:
raw materials: the balance of flour
0.5-3% of yeast
9 to 12 percent of salt
5 to 10 percent of water
Aspergillus oryzae
The preparation method comprises the following steps:
the method comprises the following steps: taking flour, adding water and yeast, uniformly kneading, fermenting and standing for about 1 hour;
step two: steaming the fermented dough;
step three: cooling the steamed dough to normal temperature, crushing the dough into small pieces, inoculating aspergillus oryzae, making starter in a room, and fermenting for about 96 hours until old starter appears;
step four: putting the dough fermented indoors into an outdoor jar, pouring saline water, stirring the fabric with a wood stick, adjusting the integral salinity to 4-6%, and naturally fermenting;
step five: grinding fermented soy sauce, adding 0.1-1% ionone, sterilizing, adding 2-8% herba Melissae axillaris, sterilizing to obtain final product, and optionally adjusting the consistency.
2. The sweet fermented flour paste concentrated juice and the preparation method thereof according to claim 1, wherein the sweet fermented flour paste concentrated juice is prepared by the following steps: the addition amount of the aspergillus oryzae is 3 g of the aspergillus oryzae added into each kilogram of steamed fabric.
3. The sweet fermented flour paste concentrated juice and the preparation method thereof according to claim 1, wherein the sweet fermented flour paste concentrated juice is prepared by the following steps: in the third step of the preparation method, the dough is cooled to 35-40 ℃.
4. The sweet fermented flour paste concentrated juice and the preparation method thereof according to claim 1, wherein the sweet fermented flour paste concentrated juice is prepared by the following steps: in the first step of the preparation method, kneading is carried out at a speed of 100-180r/min for 20-30 min.
5. The sweet fermented flour paste concentrated juice and the preparation method thereof according to claim 1, wherein the sweet fermented flour paste concentrated juice is prepared by the following steps: in the first step of the preparation method, standing fermentation is carried out for 50-120min under the environment with the humidity of 70-80% and the temperature of 20-30 ℃.
6. The sweet fermented flour paste concentrated juice and the preparation method thereof according to claim 1, wherein the sweet fermented flour paste concentrated juice is prepared by the following steps: in the fourth step of the preparation method, the fermentation temperature is controlled to be 50-55 ℃, and the fermentation time is two months.
7. The sweet fermented flour paste concentrated juice and the preparation method thereof according to claim 1, wherein the sweet fermented flour paste concentrated juice is prepared by the following steps: in the fifth step of the preparation method, the fermented soy sauce is ground and sieved by a sieve of 80 meshes.
8. The sweet fermented flour paste concentrated juice and the preparation method thereof according to claim 1, wherein the sweet fermented flour paste concentrated juice is prepared by the following steps: in the fifth step of the preparation method, steam is used for heating and sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210305124.5A CN114586967A (en) | 2022-03-25 | 2022-03-25 | Sweet fermented flour sauce concentrated juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210305124.5A CN114586967A (en) | 2022-03-25 | 2022-03-25 | Sweet fermented flour sauce concentrated juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114586967A true CN114586967A (en) | 2022-06-07 |
Family
ID=81819232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210305124.5A Pending CN114586967A (en) | 2022-03-25 | 2022-03-25 | Sweet fermented flour sauce concentrated juice and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116616433A (en) * | 2023-05-10 | 2023-08-22 | 山东川鹰食品有限责任公司 | Production process of sweet flour paste cooked sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141811A (en) * | 2012-12-16 | 2013-06-12 | 山东武定府酿造有限公司 | Preparation method for sweet soybean paste |
| CN108968017A (en) * | 2018-06-25 | 2018-12-11 | 贵州古香园酿造调味品有限公司 | A kind of less salt sweet fermented flour sauce and preparation method thereof |
| CN108968018A (en) * | 2018-06-25 | 2018-12-11 | 贵州古香园酿造调味品有限公司 | A kind of sweet fermented flour sauce and preparation method thereof |
-
2022
- 2022-03-25 CN CN202210305124.5A patent/CN114586967A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141811A (en) * | 2012-12-16 | 2013-06-12 | 山东武定府酿造有限公司 | Preparation method for sweet soybean paste |
| CN108968017A (en) * | 2018-06-25 | 2018-12-11 | 贵州古香园酿造调味品有限公司 | A kind of less salt sweet fermented flour sauce and preparation method thereof |
| CN108968018A (en) * | 2018-06-25 | 2018-12-11 | 贵州古香园酿造调味品有限公司 | A kind of sweet fermented flour sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116616433A (en) * | 2023-05-10 | 2023-08-22 | 山东川鹰食品有限责任公司 | Production process of sweet flour paste cooked sauce |
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