Sea-buckthorn soybean sauce and preparation method thereof

Abstract

The invention discloses sea-buckthorn soybean sauce and a preparation method thereof. The sea-buckthorn soybean sauce is prepared from the following raw materials in percentage by weight: soybean 50-60, flour 30-40 and sea-buckthorn fruit 10-20. The sea-buckthorn soybean sauce is brewed by soaking and steaming the soybean, fermenting the flour, steaming the flour to make a cake, slicing the cake into blocks, performing inoculation and starter propagation, performing high-salt diluted-state low-temperature fermentation, and adding sea-buckthorn sauce in the fermentation process. In the invention, a low-temperature ventilation starter propagation method is used, so the starter propagation time is long, colony propagation is complete, the activity of prolease is high, and more beneficial strains, fragrance and delicate flavors are produced. The steamed sponge cake made of the flour is mixed with soybean for starter propagation, so the starter material is loose and rich in oxygen and can promote the overall generation of a culture matrix and the enzymes are fully propagated. The production process of the invention adopts a high-salt diluted-state low-temperature fermentation technique, wherein the low temperature can prolong the fermentation period; high salt can effectively inhibit the generation of harmful bacteria; the yeasts used for fermenting mash have high slat resistance, so the action of beneficial bacteria is not influenced; and the diluted state is favorable for the full mixing of the raw materials and the complete fermentation of the mash. The sauce of the invention has a strong fragrance, a good flavor and a health-care function.

Description

technical field [0001] The invention relates to soybean paste containing seabuckthorn and a production method thereof. Background technique [0002] Doenjang is an essential product in people's daily life, just like condiments such as soy sauce and vinegar. But along with the progress of society, the development of mankind, and the improvement of people's living standards, the needs for food and condiments are no longer satisfied with simple eating. Instead, it requires the development of nutrition and health care. Therefore, from the perspective of benefiting people's health, more nutritious and health-care condiments should be developed. The production process of some domestic soybean paste is mostly solid state fermentation, and some use dilute state fermentation. But its technology all is to adopt low-salt high-temperature fermentation, and fermentation temperature is at 25-35 ℃, and this method shortens production cycle, increases output. However, the product is alw...

AI Technical Summary

Problems solved by technology

Although this short-term fermentation production process can roughly complete the fermentation process, the medium cannot be fully utilized, and the sauce body cannot reach the best state