CN1310600C - Method for producing floor fermented soybeans - Google Patents
Method for producing floor fermented soybeans Download PDFInfo
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- CN1310600C CN1310600C CNB2005100946175A CN200510094617A CN1310600C CN 1310600 C CN1310600 C CN 1310600C CN B2005100946175 A CNB2005100946175 A CN B2005100946175A CN 200510094617 A CN200510094617 A CN 200510094617A CN 1310600 C CN1310600 C CN 1310600C
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- Prior art keywords
- wheat
- dregs
- fermentation
- soya bean
- soybeans
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- 244000068988 Glycine max Species 0.000 title claims abstract description 87
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 87
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- 241000209140 Triticum Species 0.000 claims abstract description 53
- 235000021307 Triticum Nutrition 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 52
- 230000004151 fermentation Effects 0.000 claims abstract description 52
- 235000015067 sauces Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 29
- 239000012266 salt solution Substances 0.000 claims description 17
- 239000007858 starting material Substances 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 3
- 235000021279 black bean Nutrition 0.000 abstract 3
- 230000005070 ripening Effects 0.000 abstract 2
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 229910052573 porcelain Inorganic materials 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- -1 salt salt Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The present invention provides a method for making a flour black bean seasoning. The present invention does not use a traditional technology, namely a technology that after mixed, wheat and soybeans are fermented, and then, the wheat and the soybeans are mixed with salt water and are fermented for preparing flour black beans. In the method of the present invention, after firstly boiled, wheat and soybeans are respectively fermented, and then, the wheat and the soybeans are mixed for being ground into sauce. The sauce is put in a fermentation tank for carrying out after ripening processing. Through a separated fermentation technology, the present invention ensures that a prepared seasoning can incarnate flavors of the wheat and the soybeans which are singly fermented. The after ripening processing which is carried out after the wheat and the soybeans are ground into sauce makes a flavor of the seasoning unique, the flavor of the seasoning is different from that of a traditional flour black bean seasoning, and the nutrition of the seasoning is rich.
Description
Technical field
The present invention relates to field of seasoning, relate in particular to a kind of method for producing floor fermented soybeans.
Background technology
Its preparation method of existing floor fermented soybeans generally is to mix after quantitative soya bean and wheat are boiled respectively, place fermentation vat to ferment about 7 days then, converting with salt solution places the further fermentation of fermentation vat to make the face fermented soya beans, salted or other wise again, the local flavor that is produced is different because soya bean and wheat ferment separately, just can not embody wheat and the soya bean peculiar flavour after the fermentation separately to soya bean with fermenting after wheat mixes like this, prepared fermented soya beans, salted or other wise local flavor is single, and the pickled melon, the pickles taste that make as flavouring are stereotyped.
Summary of the invention
The purpose of this invention is to provide a kind of unique flavor, nutritious method for producing floor fermented soybeans.
Technical scheme of the present invention is such: a kind of method for producing floor fermented soybeans comprises the steps:
A) produce the soya sauce wine with dregs, comprising:
A) get after good quality soybeans cleans, boiled after being soaked in water under the room temperature 4～18 hours;
B) soya bean of boiling is cooled to below 40 ℃, is no more than 10 days at 32～38 ℃ of condition bottom fermentations and makes the soya bean song;
C) bent and salt solution is that 20～50: 50～80 ratio mixes by weight the soya bean that makes, place the fermentation vat fermentation to make the soya sauce wine with dregs more than 5 months then, described salt solution Baume degrees is between 16 ° of B é～25 ° B é, and described fermentation comprises the steps:
C1), place the 1st～5 day of fermentation vat with saline mixture soya bean is bent, this mixture is carried out stirring at intermittence, per at least 2 days once;
C2), spill one deck salt at the bent upper surface of the described soya bean of fermentation vat with saline mixture;
C3), place the 6th day of fermentation vat with saline mixture from soya bean is bent, fermentation vat is placed to open under the daylight shine more than 3 months;
B) produce the wheat sauce wine with dregs, comprising:
D) get good quality wheat, boiled after being soaked in water under the room temperature 4～18 hours;
E) wheat that boils is cooled to below 40 ℃, is no more than 10 days at 34～40 ℃ of condition bottom fermentations and makes wheat starter;
F) be the wheat starter that makes and salt solution that 20～50: 50～80 ratio mixes by weight, place the fermentation vat fermentation to make the wheat sauce wine with dregs more than 3 months then, described salt solution Baume degrees is between 16 ° of B é～25 ° B é, and described fermentation comprises the steps:
F1), wheat starter and saline mixture are placed the 1st～5 day of fermentation vat, this mixture is carried out intermittence stir, at least once a day;
F2), wheat starter and saline mixture place the 6th to 30 day of fermentation vat, fermentation vat is placed under the daylight opens solarization;
F3), described wheat starter and saline mixture were sealed more than 3 months;
C) be soya sauce wine with dregs of being produced and wheat sauce wine with dregs that 20～80: 20～80 ratios are mixed by weight, under 80～95 ℃ of temperature, carried out sterilization processing 15～60 minutes;
D) soya sauce wine with dregs after the above-mentioned sterilization processing and wheat sauce wine with dregs mixture are worn into sauce;
E) place above-mentioned sauce container to seal up for safekeeping to carry out in 5～20 days after-ripening to handle and make floor fermented soybeans.
Above-mentioned method for producing floor fermented soybeans ferments after also adding flour among the described step b and described soya bean mixing, and the weight ratio of described soya bean and flour is 75～100: 0～25.
Above-mentioned method for producing floor fermented soybeans ferments after also adding the yellow mould sort of quyi among the described step b and described soya bean and flour mixing.
Above-mentioned method for producing floor fermented soybeans ferments after also adding the yellow mould sort of quyi among the described step e and described wheat mixing.
Above-mentioned method for producing floor fermented soybeans, the fermentation temperature of described step b is between 32～36 ℃.
Above-mentioned method for producing floor fermented soybeans, the fermentation temperature of described step b is between 34～38 ℃.
The present invention changes traditional wheat and mixes the face fermented soya beans, salted or other wise is produced in after fermentation again with salt solution after fermentation processing technology with soya bean, but ferment respectively after earlier wheat and soya bean being boiled, mixer mill sauce places fermentation vat to carry out the after-ripening processing again, by taking the separately technology of fermentation, the flavouring that assurance makes can both embody wheat, the soybean local flavor of fermentation separately, and the after-ripening behind the mill sauce is handled, make the local flavor of this flavouring unique more, and far different with traditional floor fermented soybeans local flavor, nutrition is abundanter.
The specific embodiment
February 21 calendar year 2001, disclosed PCT patent of invention CN1284837A disclosed a kind of method of producing fermented seasonings, believed that reading this invention helps better to understand the present invention.Embodiment provides a kind of method for producing floor fermented soybeans, comprises the steps:
1, produce the soya sauce wine with dregs: get after good quality soybeans cleans, room temperature is with soaking under water 6-8 hour, and this mainly sees room temperature and water temperature and decide, general bubble some time of length in winter, summer weak point a bit; Then under the pressure of 0.15Mp, boiling 30-40 minute to well-done, the mode that the soya bean of boiling is spread out with cooling naturally is cooled to below 40 ℃, the general direct cool to room temperature of words that does not add specially treated adds flour, 3.0 serial aspergillus oryzaes are made in Shanghai and described soya bean of boiling carries out mixed culture fermentation then.Wherein the weight ratio of soya bean and flour is 75～100: 0～25 such scope the inside, such as selecting the such ratio of 75Kg soya bean and 25Kg wheat, also can be not with wheat, and the yellow mould sort of quyi neither be necessary, do not add under the situation of the yellow mould sort of quyi and make Mucor type soya bean song, if add the yellow mould sort of quyi, then make aspergillus type soya bean song, as for the yellow mould sort of quyi that adds, here be that to make 3.0 serial effects with Shanghai best, but the yellow mould sort of quyi that also can adopt other company to produce, the ratio that the variant producer of addition of the mould sort of quyi of described Huang provides is different, and the ratio of making 3.0 serial aspergillus oryzaes with regard to soya bean in this example and Shanghai can be 50Kg: 20g or 80Kg: 20g can.Soya bean, flour, yellow mould sort of quyi three's mixed culture fermentation made the soya bean song after 5 to 7 days, fermentation temperature is controlled in 32～38 ℃ of scopes, and for the occasion of not adding the yellow mould sort of quyi, temperature is controlled at 32～36 ℃ and is advisable, for the occasion of adding the yellow mould sort of quyi, temperature is controlled at 34～38 ℃ and is advisable.Is aforementioned soya bean song that makes and B reading that 20 ° of B é salt solution mix than 125Kg ratio for 75Kg by weight, places Da Ci Kuang fermentation to make the soya sauce wine with dregs more than 5 months then.Described soya bean is bent to comprise the steps: first three sky of fermenting with salt solution mixing after fermentation in Da Ci Kuang, this mixture is carried out intermittence to be stirred, once a day, the soya bean that can prevent to float over the salt water surface is like this soaked less than the salt solution incomplete situation that causes fermenting, and it is also passable to guarantee that with other method salt solution all floods the soya bean song certainly.After 3 days, Da Ci Kuang lid opened to place under the daylight open solarization, than the ratio of 2Kg salt salt is covered in the upper surface of fermenting mixture with the above-mentioned fermenting mixture of every 100Kg, unless rainy day, not so described Da Ci Kuang places under the daylight and open solarization daytime, evening, lid was not to absorb dew yet, and whole fermentation process continues to make more than at least 5 months the soya sauce wine with dregs like this.20 ° of B é of wherein said Baume degrees salt solution is by measuring the proportion of water with Baume hydrometer and then showing salt content in the water, this method is more directly perceived, when operation, determine to add salt or water according to the reading of B, simple and convenient, salt content as for water, general is not a problem that OK between ° B é of 16 ° of B é～25 of Baume degrees, but determines a rational numerical according to southern and northern taste and subsequent technique, more, does not a little lessly influence realization of the present invention.
2, to produce the wheat sauce wine with dregs: get good quality wheat with aforementioned similar method, boiled after being soaked in water under the room temperature 6-8 hour, then the wheat that boils is cooled to room temperature, adds Shanghai and make 3.0 serial aspergillus oryzaes and mix and be no more than 6-8 days at 36～40 ℃ of condition bottom fermentations then and make wheat starter; Is wheat starter that makes and B reading that 20 ° of B é salt solution are that 68: 125 ratios mix by weight, places Da Ci Kuang fermentation to make the wheat sauce wine with dregs more than 3 months then.Its sweat comprises: place preceding 4 days of Da Ci Kuang at wheat starter and saline mixture, this mixture is carried out intermittence stir, once a day; Mixed with salt solution the 5th to 30 day that places big porcelain Kuang from wheat starter, big porcelain Kuang lid is opened fermenting mixture is placed under the daylight open solarization; At last the sealing of the lid of Da Ci Kuang more than 3 months, is made ripe wheat wine with dregs.In like manner, the time that Da Ci Kuang seals up for safekeeping is long more, and the local flavor of wheat sauce wine with dregs is also just pure more, but the time is long more, and production efficiency is also just low more, and this will see the problem how producer weighs.
3, be soya sauce wine with dregs of being produced and wheat sauce wine with dregs that 1: 1 ratio is mixed by weight, under 90 ℃ of conditions, carried out sterilization processing 15 minutes, here the time can be grown a bit and can lack a bit, vary with each individual, but generally be no more than 60 minutes, the soya sauce wine with dregs is not a fixing ratio with wheat sauce wine with dregs ratio not, and depends primarily on stressing of local flavor, and 20～80: in 20～80 such scopes all is acceptable.
4, soya sauce wine with dregs after the above-mentioned sterilization processing and wheat sauce wine with dregs mixture are worn into sauce by mill sauce machine.
5, place above-mentioned sauce container to seal up for safekeeping to carry out at least 10 days after-ripening to handle and to make floor fermented soybeans, after-ripening processing commonly used on after-ripening processing here and the brewage process is a notion, its objective is in order to allow the soya sauce wine with dregs mix the back local flavor with the wheat sauce wine with dregs purer.
Claims (6)
1, a kind of method for producing floor fermented soybeans is characterized in that comprising the steps:
A) produce the soya sauce wine with dregs, comprising:
A) get after good quality soybeans cleans, boiled after being soaked in water under the room temperature 4～18 hours;
B) soya bean of boiling is cooled to below 40 ℃, is no more than 10 days at 32～38 ℃ of condition bottom fermentations and makes the soya bean song;
C) bent and salt solution is that 20～50: 50～80 ratio is mixed by weight the soya bean that makes, places fermentation vat to ferment then and makes the soya sauce wine with dregs more than 5 months, and described salt solution Baume degrees is between 16 ° of B é～25 ° B é, and described fermentation step comprises:
C1), place the 1st～5 day of fermentation vat with saline mixture soya bean is bent, this mixture is carried out stirring at intermittence, per at least 2 days once;
C2), spill one deck salt at the bent upper surface of the described soya bean of fermentation vat with saline mixture;
C3), bent the placing with saline mixture of soya bean risen in the 6th day of fermentation vat, fermentation vat is placed to open under the daylight shine more than 3 months;
B) produce the wheat sauce wine with dregs, comprising:
D) get good quality wheat, boiled after being soaked in water under the room temperature 4～18 hours;
E) wheat that boils is cooled to below 40 ℃, is no more than 10 days at 34～40 ℃ of condition bottom fermentations and makes wheat starter;
F) be the wheat starter that makes and salt solution that 20～50: 50～80 ratio is mixed by weight, place the fermentation vat fermentation to make the wheat sauce wine with dregs more than 3 months then, described salt solution Baume degrees is between 16 ° of B é～25 ° B é, and described fermentation step comprises:
F1), wheat starter and saline mixture are placed the 1st～5 day of fermentation vat, this mixture is carried out intermittence stir, at least once a day;
F2), wheat starter and saline mixture place the 6th to 30 day of fermentation vat, fermentation vat is placed under the daylight opens solarization;
F3), described wheat starter and saline mixture were sealed more than 3 months;
C) be soya sauce wine with dregs of being produced and wheat sauce wine with dregs that 20～80: 20～80 ratio is mixed by weight, under 80～95 ℃ of temperature, carried out sterilization processing 15～60 minutes;
D) soya sauce wine with dregs after the above-mentioned sterilization processing and wheat sauce wine with dregs mixture are worn into sauce;
E) place above-mentioned sauce container to seal up for safekeeping to carry out in 5～20 days after-ripening to handle and make floor fermented soybeans.
2, method for producing floor fermented soybeans as claimed in claim 1 is characterized in that among the step b, ferments after also adding flour and described soya bean mixing, and the weight ratio of described soya bean and flour is 75～100: 0～25.
3, method for producing floor fermented soybeans as claimed in claim 2 is characterized in that among the step b, ferments after also adding the yellow mould sort of quyi and described soya bean and flour mixing.
4, method for producing floor fermented soybeans as claimed in claim 1 is characterized in that among the step e, ferments after also adding the yellow mould sort of quyi and described wheat mixing.
5, method for producing floor fermented soybeans as claimed in claim 1, the fermentation temperature that it is characterized in that step b is between 32～36 ℃.
6, method for producing floor fermented soybeans as claimed in claim 3, the fermentation temperature that it is characterized in that step b is between 34～38 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100946175A CN1310600C (en) | 2005-09-24 | 2005-09-24 | Method for producing floor fermented soybeans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100946175A CN1310600C (en) | 2005-09-24 | 2005-09-24 | Method for producing floor fermented soybeans |
Publications (2)
| Publication Number | Publication Date |
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| CN1748562A CN1748562A (en) | 2006-03-22 |
| CN1310600C true CN1310600C (en) | 2007-04-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100946175A Expired - Fee Related CN1310600C (en) | 2005-09-24 | 2005-09-24 | Method for producing floor fermented soybeans |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101197750B1 (en) * | 2009-11-13 | 2012-11-06 | 씨제이제일제당 (주) | Manufacturing Method of Soybean paste |
| CN103211162A (en) * | 2013-04-27 | 2013-07-24 | 安徽燕之坊食品有限公司 | Fermented coarse cereal food and preparation method thereof |
| CN104305145B (en) * | 2014-06-16 | 2016-05-11 | 南昌大学 | A kind of preparation method of characteristic local flavor beans wheat sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002027938A (en) * | 2000-07-14 | 2002-01-29 | Hatakenaka Shoyu Jozojo:Kk | Miso manufacturing method |
| KR20020075527A (en) * | 2001-03-26 | 2002-10-05 | 김석균 | Manufacturing method of soy sediment |
| CN1111362C (en) * | 1998-12-18 | 2003-06-18 | 热尔韦·达诺尼公司 | Method for producing fermented flavoring |
-
2005
- 2005-09-24 CN CNB2005100946175A patent/CN1310600C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111362C (en) * | 1998-12-18 | 2003-06-18 | 热尔韦·达诺尼公司 | Method for producing fermented flavoring |
| JP2002027938A (en) * | 2000-07-14 | 2002-01-29 | Hatakenaka Shoyu Jozojo:Kk | Miso manufacturing method |
| KR20020075527A (en) * | 2001-03-26 | 2002-10-05 | 김석균 | Manufacturing method of soy sediment |
Non-Patent Citations (3)
| Title |
|---|
| 优质豆酱生产条件试验 周明坤，中国调味品，第8期 1998 * |
| 日本荞麦豆酱的制作及其特点 鞠洪荣，李光玲，中国酿造，第2期 1998 * |
| 荞麦豆酱的研制 鞠洪荣，等，中国酿造，第5期 2000 * |
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