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A kind of flavor farmhouse sauce and its processing method

A processing method, the technology of farmhouse sauce, applied in microbial technology in the field of farmhouse sauce fermentation, can solve the problems of low protein utilization rate, low amino acid composition, low automation level, etc., to shorten the fermentation cycle, reduce the total acid content, and improve the decomposition rate and the effect of utilization

Inactive Publication Date: 2019-05-03
吉林省雍达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the production of existing this farmhouse sauce mainly forms by people's handicraft and the microbial fermentation of nature, owing to be subjected to the influence of natural conditions, the main problem and the deficiency that this technology exists mainly have automation level low; Labor intensity is big; Environmental condition Poor, the farmhouse sauce has serious pollution problems in the koji making and fermentation process, and the total acid content is high; the microorganisms in nature are complex, beneficial bacteria and harmful bacteria coexist, the protein utilization rate is low, and the amino acid composition is low; at the same time, there are many in the scrubbing process. Black plaque is not easy to clean, and it is easy to cause the farmhouse sauce to be removed after the sauce is turned over during the fermentation process, and it will affect the color of the sauce. The fermentation cycle is long, the color is taupe, and the taste is salty

Method used

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  • A kind of flavor farmhouse sauce and its processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) Cleaning and soaking: Add 3 times the amount of pure water to the cleaned soybeans for soaking. The soaking time is 16 hours in spring and autumn and 12 hours in summer. Soak in water, 5 hours in spring and autumn, 3 hours in summer;

[0017] 2) Cooking: Pump the soybeans and millet soaked in step 1) into the rotary cooking tank according to the weight ratio of 8:3 for high-pressure steaming. The cooking pressure is 0.18MPa for 5 minutes, so that the protein is moderately denatured and the moisture content of the clinker is controlled at 60%. about;

[0018] 3) Block making: the steamed soybeans and millet in step 2) enter the sauce block forming machine through the feeding auger for crushing and forming, and make sauce blocks with uniform density;

[0019] 4) Drying: Send the sauce cubes prepared in step 3) into the pre-sterilized solar drying shed through the sauce cube conveyor, and carry out ventilation and drying. Turn over the sauce cubes once a day to ensure ...

Embodiment 2

[0025] 1) Cleaning and soaking: Add 2.5 times the amount of pure water to the cleaned soybeans for soaking. The soaking time is 14 hours in spring and autumn and 10 hours in summer. Soak in water, 4 hours in spring and autumn, 3 hours in summer;

[0026] 2) Cooking: Pump the soybeans and millet soaked in step 1) into the rotary cooking tank according to the weight ratio of 8:2.5 for high-pressure steaming. The cooking pressure is 0.16MPa for 6 minutes to moderately denature the protein and control the moisture content of the clinker at 60%. about;

[0027] 3) Block making: the steamed soybeans and millet in step 2) enter the sauce block forming machine through the feeding auger for crushing and forming, and make sauce blocks with uniform density;

[0028] 4) Drying: Send the sauce cubes prepared in step 3) into the pre-sterilized solar drying shed through the sauce cube conveyor, and carry out ventilation and drying. Turn over the sauce cubes once a day to ensure that the sau...

Embodiment 3

[0034]1) Cleaning and soaking: Add 2 times the amount of pure water to the cleaned soybeans for soaking. The soaking time is 12 hours in spring and autumn and 8 hours in summer. Soak in water, 3 hours in spring and autumn, 3 hours in summer;

[0035] 2) Cooking: Pump the soybeans and millet soaked in step 1) into the rotary cooking tank according to the weight ratio of 8:2 for high-pressure steaming, the cooking pressure is 0.15MPa, and the cooking time is 7 minutes, so that the protein is moderately denatured, and the clinker moisture is controlled at 60% about;

[0036] 3) Block making: the steamed soybeans and millet in step 2) enter the sauce block forming machine through the feeding auger for crushing and forming, and make sauce blocks with uniform density;

[0037] 4) Drying: Send the sauce cubes prepared in step 3) into the pre-sterilized solar drying shed through the sauce cube conveyor, and carry out ventilation and drying. Turn over the sauce cubes once a day to ens...

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Abstract

The invention provides a flavored farmhouse sauce and its processing method. Soybean and millet are used as raw materials, which are cleaned and soaked, steamed and block-made, air-dried, sprayed with various strains to make koji, fermented in a solar fermentation room, pulverized and vacuum-packed. made. The process has high automation level, low labor intensity, improved environmental conditions, reduced process pollution, low total acid content, high protein decomposition rate, high amino acid content and alcohol content, extended shelf life, shortened fermentation time, red and yellow color, The processing method of the flavored farmhouse sauce with strong sauce aroma, mellow aroma and ester aroma, slightly sweet, delicate and smooth taste, delicious taste, unique flavor and rich nutrition.

Description

technical field [0001] The invention relates to the field of microbial technology in the fermentation of farmhouse sauce, in particular to a flavored farmhouse sauce and a processing method thereof. Background technique [0002] Miso is a commonly used fermented condiment, especially in the north, and farmhouse sauce is a traditional method of making sauce left over from the ancient northern people. The existing production method of this kind of farmhouse sauce is mainly to use soybeans to cook and crush to make sauce pieces, and to make koji through natural microorganisms, scrub and crush to carry out natural fermentation. It is mainly used for dipping vegetables or cooking food. condiment. This kind of farmhouse sauce adopts a unique block-making process. Its advantages are unique flavor and delicious taste. It can be directly eaten with vegetables without sterilization. The sauce is mellow and has a long shelf life. It is favored by many consumers. But the production of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L29/00A23L11/50
CPCY02A40/924
Inventor 陈帅军周煦然
Owner 吉林省雍达食品有限公司
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