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Active natto hot and spicy sauce and processing method thereof

A technology for spicy sauce and natto, which is applied in the field of food processing, can solve the problems of peculiar smell and sticky thread, which affects consumption and promotion, and is expensive, and achieves the effects of prolonging the shelf life, shortening the fermentation period and reducing the production cost.

Inactive Publication Date: 2010-05-19
HEILONGJIANG WEIKAIER BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although natto can comprehensively improve human body function, improve immunity, prevent many diseases, and is suitable for all kinds of people, but the peculiar smell and sticky string of the product are too long to make people tired, and the price is much more expensive than ordinary sauce, which affects the public consumption and promotion

Method used

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  • Active natto hot and spicy sauce and processing method thereof
  • Active natto hot and spicy sauce and processing method thereof
  • Active natto hot and spicy sauce and processing method thereof

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0035] Embodiment 1: a kind of active natto spicy sauce of the present invention, it is mixed by natto, biological preservative and spicy sauce, and the composition ratio of natto, biological preservative, spicy sauce is: 100: 0.05~0.1 : 20-120.

[0036] The present invention also has the following technical characteristics:

[0037] The natto is made by fermenting and maturing soybeans or black soybeans with Bacillus natto and adding biological preservatives.

[0038] The spicy sauce is made of bright red chili or dried red chili with ingredients.

[0039] The ingredients of the bright red pepper are: bright red pepper, cooked sesame, ginger, Chinese prickly ash, fine salt, sugar, 20 ° Be' salt water, bright red pepper, cooked sesame, ginger, Chinese pepper, fine salt, sugar, 20 ° Be' salt water The proportioning ratio is: 100:5~35:5~10:0.4:6:6:27.

[0040] The added ingredients of the dried red pepper are: dried red pepper, cooked sesame, ginger, pepper powder, fine salt,...

Embodiment 2

[0063] Embodiment 2: the technical process of the present invention is as follows: get 100kg of soybeans screened, add water to wash clean, soak in clear water then, soak at room temperature about 24 ℃ for 20 hours, until soybeans have no hard core, drain; (wet Beans are about 200kg) Put the soaked soybeans into a sterilization tank for heat sterilization, the sterilization temperature is 121°C; the sterilization time is 45min. Strain culture:

[0064]

[0065] Slope seed medium formula (100ml): beef extract 0.8g, peptone 1.0g, sodium chloride 0.3g, pH 7.0, sterilization temperature 121°C; sterilization time 20min. Culture conditions: temperature 32°C, static culture, time 18h; primary seed and secondary seed medium: primary seed medium (100ml): glucose 1g, corn steep liquor 2g, sodium chloride 0.3g, molasses 0.1g; Grade seed medium (3000ml): glucose 30g, corn steep liquor 60g, sodium chloride 9g, molasses 3g, pH7.0, sterilization temperature 121°C; sterilization time 20mi...

Embodiment 3

[0066] Embodiment 3: making of spicy sauce: get 100 kg of fresh red pepper, remove the stalk, wash, drain, and pulverize; get 10 kg of sesame, remove impurities, fry it, and pulverize it; get 5 kg of ginger, wash it, and pulverize it; get 0.4 kg of Chinese prickly ash Pulverize; mix and grind crushed chili, cooked sesame, ginger, Chinese prickly ash, 6kg of fine salt, 6kg of sugar, and 27kg of brine at 20°Be', heat and sterilize; mix the finished product: 200kg of natto fermented for 18 hours and biological Preservative 0.1kg, spicy sauce 100kg, stir and mix evenly in the sterilized finished product mixing tank; the mixed finished product is automatically packed into packaging boxes by the packaging machine, 30g per box;

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Abstract

The invention provides an active natto hot and spicy sauce keeping natto activity and original nutritional value and a processing method thereof. The active natto hot and spicy sauce is prepared by mixing natto, bio-preservative and hot and spicy sauce at the ratio of 100:0.05-0.1:20-120; the natto is prepared by that soy or black beans are fermented to be mature by Bacillus natto, and the bio-preservative is added; the hot and spicy sauce is prepared by that ingredients are added in fresh chilli or added in dry chilli. The processing method is as follows: culturing strains, fermenting natto, processing hot and spicy sauce as well as mixing natto, bio-preservative and hot and spicy sauce. The invention reserves natto activity, the original nutritional value and health care effect of natto; because table salt and bio-preservative are added in the natto hot and spicy sauce, the natto shelf life is prolonged, i.e. the shelf life of two days at normal temperature is prolonged to 10 days, refrigeration period below 13 DEG C is prolonged to one month from seven days, and freeze storage period can be prolonged to be six months.

Description

(1) Technical field [0001] The invention relates to food processing technology, in particular to an active natto spicy sauce and a processing method thereof. (2) Background technology [0002] Natto is one of the soybean products fermented by Bacillus natto. The nutrients in natto include natto bacteria, nattokinase, biological polysaccharides, isoflavones, superoxide dismutase (SOD), vitamin K 2 , pyridine diteline acid, lecithin, saponins, vitamin E, high elastase and other biologically active substances. of which vitamin K 2 It is hundreds of times that of other products that can solve osteoporosis; nattokinase extracted from natto is the best thrombolytic drug in the world. Natto, as a food therapy and health product, has the following effects and physiological functions: Vitamin K 2 It can effectively solve osteoporosis. Nattokinase quickly dissolves thrombus and effectively improves microcirculation disorders. Bacteria natto adjusts intestinal flora, prevents and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24C12N1/20C12R1/07A23L27/60
Inventor 谢吉旺李岩陈成姜浩
Owner HEILONGJIANG WEIKAIER BIOTECH CO LTD
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