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Preparation technology of soybean paste

A production process and soybean paste technology, which is applied in food preparation, application, food science, etc., can solve the problems of complex production process operation, affecting the flavor and taste of soybean paste, and increasing the production cost of soybean paste, so as to achieve unique wine aroma and sauce Fragrance, easy control of the production environment, and the effect of maintaining flavor and taste

Active Publication Date: 2012-03-07
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing production process is complicated to operate, which increases the production cost of soybean paste. Aspergillus oryzae needs to be strictly controlled in the production environment. If the control is not good, it is easy to affect the flavor and taste of soybean paste

Method used

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  • Preparation technology of soybean paste
  • Preparation technology of soybean paste

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A kind of preparation technology of bean paste, comprises the following steps:

[0024] a. Soaking beans: Weigh the soybean raw material, place it in normal temperature water, soak for 12 hours; make the soybean raw material absorb water and soften.

[0025] b. Cooking beans: the soybean raw material processed in step a was cooked in a pressure cooker for 40 minutes, and the pressure of the pressure cooker was 0.2mpa; the protein denaturation of the soybean raw material was made through the pressure cooker cooking.

[0026] c. Koji making: Cool the soybean raw material processed in step b to 30° C., spread out a 5 cm thick soybean pile in a natural indoor environment at normal temperature, and the mold mold grows in the soybean pile for 7 days.

[0027] d. Bean washing: the soybean raw material processed in step c is cleaned with clear water at normal temperature to clean the moldy mildew on the surface of the soybean raw material.

[0028] e. Alcoholic fermentation: t...

Embodiment 2

[0031] A kind of preparation technology of bean paste, comprises the following steps:

[0032] a. Soaking beans: take soybean raw material, place in normal temperature water, soak for 8 hours; make soybean raw material absorb water and soften.

[0033] b. Cooking beans: the soybean raw material processed in step a was steamed in a pressure cooker for 35 minutes, and the pressure of the pressure cooker was 0.3mpa; the protein denaturation of the soybean raw material was made through pressure cooker cooking.

[0034] c. Koji making: Cool the soybean raw material processed in step b to 31° C., spread out a soybean pile with a thickness of 4 cm in a natural indoor environment at normal temperature, and the mold mold grows in the soybean pile for 8 days.

[0035] d. Bean washing: the soybean raw material processed in step c is cleaned with clear water at normal temperature to clean the moldy mildew on the surface of the soybean raw material.

[0036] e. Alcoholic fermentation: the...

Embodiment 3

[0039] A kind of preparation technology of bean paste, comprises the following steps:

[0040] a. Soaking beans: Weigh the soybean raw material, place it in normal temperature water, soak for 11 hours; make the soybean raw material absorb water and soften.

[0041] b. Cooking beans: the soybean raw material processed in step a was steamed for 38 minutes in a pressure cooker, and the pressure of the pressure cooker was 0.1mpa; the protein denaturation of the soybean raw material was made through the high pressure cooker cooking.

[0042] c. Koji making: Cool the soybean raw material treated in step b to 32°C, spread out a 6cm thick soybean pile in a natural indoor environment at normal temperature, and the mold mold grows in the soybean pile for 6 days.

[0043] d. Bean washing: the soybean raw material processed in step c is cleaned with clear water at normal temperature to clean the moldy mildew on the surface of the soybean raw material.

[0044] e. Alcoholic fermentation: ...

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Abstract

Belonging to the technical field of soybean paste condiments, the invention especially relates to a preparation technology of soybean paste. The technology comprises the steps of: a. soybean soaking; b. soybean cooking: steam cooking the soybean raw material in a pressure cooker for 35min-45min, with the pressure of the pressure cooker between 0.1mPa to 0.3mPa; c. starter making: cooling the soybean raw material to a temperature of 30DEG C-32DEG C, then spreading the raw material into a soybean stockpile of 4cm-6cm in thickness, and leaving mucors to grow for 6d-8d in the soybean stockpile; d. soybean washing: cleaning the mucors with clear water at normal temperature; e. alcoholic fermentation: placing the soybean raw material in alcohol for fermentation for 3d-4d at a temperature of 33DEG C-36DEG C, thus obtaining a soybean paste primary product; f. fermentation in a fermentation vat: putting the soybean paste primary product in the fermentation vat for fermentation for 90d-100d, thus obtaining a soybean paste finished product. Characterized by simple operation, lowered soybean paste production cost, and easily controllable production environment, the technology of the invention can prepare soybean paste reserving a natural flavor and mouthfeel and possessing a unique bouquet and sauce aroma.

Description

technical field [0001] The invention belongs to the technical field of preparation of bean paste condiments, and in particular relates to a preparation process of bean paste. Background technique [0002] Soybean paste is also called soybean paste and soybean paste. Its color is reddish brown or tan, bright and shiny, with obvious sauce and ester aroma, salty and palatable, and it is in a viscous and moderate semi-fluid state. Soybean paste can not only be seasoned, but also rich in nutrients and easily absorbed by the body. [0003] The manufacturing process of existing bean paste generally comprises inoculation, koji making and fermentation process, and in the inoculation step, Aspergillus oryzae is inserted. The Aspergillus oryzae that is inserted requires special control of water, too little water will make it difficult for Aspergillus oryzae to grow; too much water will cause bacterial contamination, and the active ingredients will be lost too much during the koji maki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 王胜利
Owner 广东百味佳味业科技股份有限公司
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