Soybean paste and preparation method thereof

A technology of soybean paste and soybeans, which is applied in food science and other fields, can solve problems such as the decrease of amino acid nitrogen content, and achieve the effect of increasing amino acid nitrogen content

Inactive Publication Date: 2017-02-22
滁州先奇工业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the amino acid nitrogen content of soybean paste will decrease if it is left for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: 200 parts of soybeans, 200 parts of flour, 10 parts of ebony plums, 20 parts of kiwi fruit, 5 parts of additives, the additives include the following components by weight: 1 part of hydroxycitronellal dimethyl acetal, lauryl alcohol 2 parts, 2 parts of raspberry ketone, the preparation method includes the following steps, the koji making method: 1) soaking soybeans: soaking soybeans in tap water at normal temperature for 8-10 hours, until the beans have no wrinkles, no sandwich, and a water content of about 45%; 2 ) Steamed soybeans: Put the soaked soybeans into the pot, pressurize for 3-5 hours under normal pressure, pressurize at 0.15Mpa for 15-20 minutes, steam until the soybeans are cooked through the heart, and the hands are kneaded into a cake shape without sticking to hands, and the water content reaches 50 %; 3) Flour steamed cake: use 20 parts of flour and add a little old flour to ferment for 20 hours, the temperature is about 20-25°C, put the ste...

Embodiment 2

[0012] Embodiment 2: 250 parts of soybeans, 190 parts of flour, 15 parts of ebony plums, 18 parts of kiwifruit, 6 parts of additives, the additives include the following components by weight: 3 parts of lauryl alcohol, 3 parts of raspberry ketone, preparation method Ditto.

Embodiment 3

[0013] Embodiment 3: 300 parts of soybeans, 180 parts of flour, 20 parts of ebony plums, 12 parts of kiwifruit, 3 parts of additives, the additives include the following components by weight: 1 part of hydroxycitronellal dimethyl acetal, raspberry 2 parts of ketone, the preparation method is the same as above.

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PUM

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Abstract

The invention provides soybean paste. The soybean paste is prepared from, by weight, 200-300 parts of soybeans, 180-200 parts of flour, 10-20 parts of dark plums, 12-20 parts of kiwi fruits and 5-12 parts of additive. The additive is prepared from, by weight, 1-4 parts of hydroxycitronellal dimethyl acetal, 2-4 parts of laurinol and 2-4 parts of raspberry ketone. The amino acid nitrogen content is high after the soybean paste is placed.

Description

technical field [0001] The invention relates to soybean paste and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Soybean paste, also known as yellow sauce and bean paste, is called soybean paste in northern my country. The raw materials for the production of soybean paste are soybeans, flour, salt and water, which are made through processes such as koji making and fermentation. High-quality soybean paste is reddish brown and shiny, with sauce and vinegar aroma. Soybean paste is a commonly used cooking material, suitable for cooking methods such as frying, frying, roasting, and mixing. At present, the amino acid nitrogen content of soybean paste will decrease if it is left for a long time. Contents of the invention [0003] Purpose of the invention: the purpose of this invention is to provide a kind of soybean paste and preparation method thereof. [0004] A kind of soybean paste, made of the following raw materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L33/105A23L29/00A23L11/50
Inventor 孙本如
Owner 滁州先奇工业科技有限公司
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