CN1092029C - Preserved bean and production process thereof - Google Patents
Preserved bean and production process thereof Download PDFInfo
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- CN1092029C CN1092029C CN99120636A CN99120636A CN1092029C CN 1092029 C CN1092029 C CN 1092029C CN 99120636 A CN99120636 A CN 99120636A CN 99120636 A CN99120636 A CN 99120636A CN 1092029 C CN1092029 C CN 1092029C
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- soybean
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 9
- 238000005516 engineering process Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 244000144987 brood Species 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 239000010902 straw Substances 0.000 claims description 5
- 238000005491 wire drawing Methods 0.000 claims description 5
- 230000001055 chewing effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000002879 macerating effect Effects 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 244000063299 Bacillus subtilis Species 0.000 abstract description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 235000020095 red wine Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 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
- 239000004677 Nylon Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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- 239000000758 substrate Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a preserved bean and its production process, wherein the weight ratio of the components is soybean, water, salt, ginger and other auxiliary materials is 1: 1.4-1.8: 0.1-0.25: 0.1-0.5; other auxiliary materials refer to hot pepper, aniseed, sugar and the like, and the process comprises the following steps: separating soybeans and cleaning; soaking in water; steaming and boiling; cooling; inoculating bacteria; culturing at constant temperature; preparing materials; retting and curing; packaging; sterilizing; and (6) detecting. The advantages are that: pure strain culture, medium and low temperature fermentation, and large-scale production can be realized by mixing the original strain liquid and the steamed beans in a ratio of 2-4 percent to 1; the sterilization temperature is 70-75 ℃; the preserved bean is mainly fermented by positive gram stain and bacillus subtilis, and has fresh and fragrant taste.
Description
What the present invention relates to is a kind of cured beans (having another name called the sauce beans) and its production technology, belongs to food
Technical field.
Existing cured beans are with after the soybean boiling, cover grass and seal system naturally, mix the system of macerating with things such as salt, capsicums then and form, and it does not have concrete proportioning, is the experience workshop with oneself fully, and is subjected to the restriction in season, can't suitability for industrialized production yet.
The objective of the invention is to defective, propose a kind of cured beans and production technology thereof that scientific formula, technology, standard are arranged at above-mentioned existence.
Technical solution of the present invention:
Its base stock composition and weight are: soybean: water: salt: ginger: other auxiliary material=1: 1.4-1.8: 0.1-0.25: 0.1-0.25: 0.1-0.5; Other auxiliary material refers to capsicum, anise, dried orange peel, cassia bark, Chinese prickly ash, fennel, sugar etc., can use one or more during use, forms differently flavoured cured beans kind.
The production craft step of cured beans is followed successively by (1) and selects fresh soyabean, cleans up, and be 1: 1 water logging bubble with weight ratio, condition is to soak 3-10 hour down at 10-35 ℃; (2) boiling is placed on the soybean after soaking in the boiling water or with atmospheric steam boiling 2-3 hour, perhaps uses 121 ℃ of thermophilic digestions about 25 minutes, with usefulness hand beans sense softness, when chewing beany flavour is arranged and does not have obvious pea green flavor to be as the criterion; (3) be cooled to 40 ℃-45 ℃; (4) connect bacterium and cultivate, a, evenly be sprayed at the bacterium liquid that has cultivated and cooled off on the good boiling soybean, this bacterial classification is mainly with brood cell's hay bacillus (Bacillus subtilis SP); B, constant temperature culture are put into 37-43 ℃ thermostatic chamber and are cultivated and kept 18-24 hour connecing steaming beans behind the bacterium, with the bacterium beans obviously wire drawing be as the criterion; (5) batching, the soybean that constant temperature culture is crossed is by the weight ratio of raw material, soybean: water: salt: ginger: other auxiliary material=1: 1.4-1.8: 0.1-0.25: 0.1-0.25: 0.1-0.5; (6) macerate system slaking (later stage fermentation) will be above-mentioned each composition be placed on to macerate in the airtight container after mixing and made 10-15 days, temperature is less than 10 ℃; (7) directly pack; (8) sterilization of heating, temperature heated 15-20 minute at 70-75 ℃, and two to three days repeat once at interval, altogether triplicate; (9) check that meeting the standard shake out puts in storage.
Processing step (4) connects bacterium naturally and cultivates, and and then the soybean after the boiling is put into ventilative packing material, and around it dried straw of bedding (grass) or straw, the time is 2-3 days, carries out nature and connects strain fermentation.
Processing step (7) packing is to pack after the drying, and the degree of oven dry is that its water content is controlled at 20-40%.
Advantage of the present invention: the technology uniqueness, pure culture (beneficial bacterium inoculation) is cultivated, and middle cold fermentation is convenient to batch production production, and needing only in certain proportion at former strain liquid and steaming beans, (2%-4%) mixes and can expand the scale of production arbitrarily; Sterilising temp 70-75 ℃; Zymophyte is good, and cured beans main fermentation is a band brood cell hay bacillus (Bacillus subtilisSP) for the leather Albert'stain Albert positive, medium sized bacterium pearl; Brood cell's ellipse is positioned at central authorities, less than thalline, can move.It on nutrient agar the irregular and regular bacterium colony of canescence ground-glass-like Roughen Edges, the contact plum positive, aerobic, biochemical reaction shows as M, R and tests negative, V, the P positive, the energy decomposition glucose, wood sugar, sweet mellow wine, starch can utilize citric acid, reduction nitrate, liquefy gelatin is grown containing on the 10% sodium chloride basis, requires 15-50 ℃ all can grow to the growth of temperature; When the soybean substrate top fermentation of handling, it is greyish white to be the surface, and fold is arranged, and is yellow below the surface, and the wire drawing phenomenon is very obvious, and special cured beans local flavor is arranged simultaneously, and taste is peppery, bright, fragrant.
Embodiment 1
(1) selects 100 kilograms of fresh soyabeans, clean up, put into 100 kilograms water, under the temperature conditions of 10 ℃ of temperature, soaked 10 hours; (2) soybean after soaking was placed in the boiling water boiling 2.5 hours, hand beans sense softness, and beany flavour is arranged when chewing, there has not been pea green flavor; (3) be cooled to 45 ℃; (4) use the cured beans bacterium liquid that has cultivated evenly to be sprayed at and cooled off on the good boiling soybean, this bacterial classification is a band brood cell hay bacillus (Bacillus subtilis SP); (5) connect steaming beans behind the bacterium and put into 37 ℃ thermostatic chamber and cultivate and kept 20 hours, the bacterium beans can wire drawing; (6) batching is a soybean by the raw material proportioning: water: salt: ginger: the extra dry red wine green pepper: anise and fennel=and 1: 1.5: 0.10: 0.1: 0.06: 0.01; Fetch water half and half kilogram in 150 kilograms, 10 kilograms of salt, 10 kilograms in ginger, 6 kilograms of extra dry red wine greens pepper, anise and fennel, above-mentioned each raw material pulverizing beyond dewatering adds behind the water and 100 kilograms of bacterium bean or pea mix; (7) fermentation will be placed on the system of macerating in the airtight container 10 days, 6 ℃ of temperature after above-mentioned each composition mixing; (8) directly pack; (9) sterilization of heating, temperature heated 15 minutes at 75 ℃, and three days repeat once at interval, altogether triplicate; (10) inspection, shake out warehouse-in.
Embodiment 2
(1) select 100 kilograms of fresh soyabeans, clean up, the water of putting into 100 kilograms soaks,
Temperature was being soaked about 3 hours under 35 ℃ the temperature conditions; (2),, has only beany flavour when chewing with hand beans sense softness with 121 ℃ of thermophilic digestions 25 minutes;
(3) branch of the soybean after the boiling is installed in the ventilative Nylon Bag, 10 kilograms every bag, tighten sack, cover dry rice straw on every side, 3 days time is until fine wire drawing being as the criterion; (4) batching, press raw material weight than being soybean: water: salt: ginger: extra dry red wine green pepper: anise and fennel=1: 1.8: 0.25: 0.25: 0.12: 0.01; Fetch water half and half kilogram in 180 kilograms, 25 kilograms of salt, 25 kilograms in ginger, 12 kilograms of extra dry red wine greens pepper, anise and fennel, above-mentioned each raw material pulverizing beyond dewatering adds after 100 kg of water and 100 kilograms of bacterium bean or pea mix; (5) macerate system slaking (fermentation), be placed on the system of macerating in the airtight container 15 days, 3 ℃ of temperature after above-mentioned each composition is mixed; (6) half drying and packaging, the degree of oven dry are that its water content is controlled at 30%, and second half is directly packed; (7) sterilization of heating, temperature heated 20 minutes at 70 ℃, and three days repeat once at interval, altogether triplicate; (8) inspection, shake out warehouse-in.
Claims (4)
1, cured beans, its base stock composition and weight ratio, soybean: water: salt: ginger: other auxiliary material=1: 1.4-1.8: 0.1-0.25: 0.1-0.25: 0.1-0.5; Other auxiliary material refers to capsicum, anise, dried orange peel, cassia bark, Chinese prickly ash, fennel, sugar, can use one or more during use, procedure of processing: select soybean, boiling, cool off, connect bacterium and cultivate, prepare burden, macerate system slaking, packing, sterilization.
2, the production technology of cured beans, (1) selects fresh soyabean to it is characterized in that its processing step is followed successively by, clean up, be 1: 1 water logging bubble with weight ratio, condition is to soak 3-10 hour down at 10--35 ℃; (2) boiling is placed on the soybean after soaking in the boiling water or with atmospheric steam boiling 2-3 hour, perhaps uses 121 ℃ of thermophilic digestions 25 minutes, makes usefulness hand beans sense softness, when chewing beany flavour is arranged and does not have obvious pea green flavor; (3) be cooled to 40 ℃-45 ℃; (4) connect bacterium and cultivate, a, evenly be sprayed at the bacterium liquid that has cultivated and cooled off on the good boiling soybean, this bacterial classification is mainly with brood cell's hay bacillus; B, constant temperature culture are put into 37-43 ℃ thermostatic chamber and are cultivated and kept 18-24 hour connecing steaming beans behind the bacterium, with the bacterium beans obviously wire drawing be as the criterion; (5) batching, the soybean that constant temperature culture is crossed is by the weight ratio of raw material, soybean: water: salt: ginger: other auxiliary material=1: 1.4-1.8: 0.1-0.25: 0.1-0.25: 0.1-0.5; (6) macerate the system slaking, be placed on the system of macerating in airtight container 10-15 days after above-mentioned each composition is mixed, temperature is less than 10 ℃; (7) directly pack; (8) sterilization of heating, temperature heated 15-20 minute at 70-75 ℃, and two to three days repeat once at interval, altogether triplicate; (9) check that meeting the standard shake out puts in storage.
3, the production technology of cured beans according to claim 2, it is characterized in that processing step (4) connects bacterium naturally and cultivates, and then the soybean after the boiling put into ventilative packing material, and around it dried straw of bedding or straw, time is 2-3 days, carries out nature and connects strain fermentation.
4, the production technology of cured beans according to claim 2 is characterized in that processing step (7) packing is to pack after the drying, and the degree of oven dry is that its water content is controlled at 20-40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120636A CN1092029C (en) | 1999-12-17 | 1999-12-17 | Preserved bean and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120636A CN1092029C (en) | 1999-12-17 | 1999-12-17 | Preserved bean and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1262063A CN1262063A (en) | 2000-08-09 |
| CN1092029C true CN1092029C (en) | 2002-10-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99120636A Expired - Fee Related CN1092029C (en) | 1999-12-17 | 1999-12-17 | Preserved bean and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1092029C (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102201757B (en) * | 2011-06-01 | 2013-06-05 | 武汉科技大学 | Composite magnetic control motor |
| WO2015109450A1 (en) * | 2014-01-22 | 2015-07-30 | 许宏洋 | Method for producing antrodia cinnamomea soybean milk |
| DE102020210212B3 (en) | 2020-08-12 | 2022-02-10 | Conti Temic Microelectronic Gmbh | Linear actuator and linear actuator assembly, with shape memory alloy element |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095231A (en) * | 1993-05-19 | 1994-11-23 | 李文铉 | Preparation of food from bean and device thereof |
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1999
- 1999-12-17 CN CN99120636A patent/CN1092029C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095231A (en) * | 1993-05-19 | 1994-11-23 | 李文铉 | Preparation of food from bean and device thereof |
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| Publication number | Publication date |
|---|---|
| CN1262063A (en) | 2000-08-09 |
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