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Preparation method of agaricus bisporus low-salt soybean sauce

A technology of Agaricus bisporus and soybean paste, which is applied in the direction of bacteria used in food preparation, functions of food ingredients, and food ingredients containing yeast, can solve problems such as excessive intake of salt, reduce product loss, solve miscellaneous bacteria pollution, Realize the effect of multiple utilization

Inactive Publication Date: 2018-08-21
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the current market research and research, it is found that the salt content of soybean paste mainly sold in the market is concentrated at 12-20g / 100g. Due to the widespread use of soy sauce in people's daily life, the salt intake has seriously exceeded the current situation.

Method used

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  • Preparation method of agaricus bisporus low-salt soybean sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0040] A preparation method of Agaricus bisporus low-salt soybean sauce, the steps are as follows:

[0041] (1) Soaking: Add the cleaned soybeans to room temperature (20°C) water, soak until the soybean surface has no wrinkles and swells properly (12 hours), the watercress can be gently pinched, and the soybean meat has no white heart, and the soaking is complete After the soybeans are drained;

[0042] (2) Cooking: put the drained soybeans into a steamer, and cook for a certain period of time (1h);

[0043] (3) Stir flour: fully mix the baked flour with soybeans while hot, and the dry weight ratio of soybeans to flour is 1:1;

[0044] (4) koji making: After the material is cooled, 0.1% to 0.3% of the added dry weight of soybeans and flour is inserted into the Aspergillus oryzae kind of koji, mixed evenly, and the mixed material after the inoculation is placed in a constant temperature and humidity box, Cultivate at a temperature of 28°C to 30°C and a humidity of 80%. After ...

Embodiment 2

[0047] A preparation method of Agaricus bisporus low-salt soybean sauce, the steps are as follows:

[0048] (1) Soaking: Add the cleaned soybeans into water at room temperature (20°C) and soak until the soybeans have no wrinkles on the surface and swell properly (14 hours). The watercress can be gently squeezed open, and the bean flesh has no white heart, and the soaking is complete. After the soybeans are drained;

[0049] (2) Cooking: put the drained soybeans into a steamer, and cook for a certain period of time (1.5h);

[0050] (3) Mix flour: fully mix the baked flour with soybeans while hot, and the dry weight ratio of soybeans to flour is 2:1;

[0051] (4) koji making: After the material is cooled, 0.1% to 0.3% of the added dry weight of soybeans and flour is inserted into the Aspergillus oryzae kind of koji, mixed evenly, and the mixed material after the inoculation is placed in a constant temperature and humidity box, Cultivate at a temperature of 28°C to 30°C and a h...

Embodiment 3

[0054] A preparation method of Agaricus bisporus low-salt soybean sauce, the steps are as follows:

[0055] (1) Soaking: Add the cleaned soybeans to room temperature (20°C) water, soak until the soybean surface has no wrinkles and swells properly (12 hours), the watercress can be gently pinched, and the soybean meat has no white heart, and the soaking is complete After the soybeans are drained;

[0056] (2) Cooking: put the drained soybeans into a steamer, and cook for a certain period of time (1h);

[0057] (3) Stir flour: fully mix the baked flour with soybeans while hot, and the dry weight ratio of soybeans to flour is 1:1;

[0058] (4) koji making: After the material is cooled, 0.1% to 0.3% of the added dry weight of soybeans and flour is inserted into the Aspergillus oryzae kind of koji, mixed evenly, and the mixed material after the inoculation is placed in a constant temperature and humidity box, Cultivate at a temperature of 28°C to 30°C and a humidity of 80%. After ...

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Abstract

The invention provides a preparation method of an agaricus bisporus low-salt soybean sauce. The preparation method comprises the following steps of putting soybeans after being subjected to cleaning and impurity removal into room-temperature water, performing soaking, and performing draining; cooking the drained soybeans until the soybeans are completely cooked; sufficiently and uniformly stirringheated flour with the cooked soybeans when the flour is hot to obtain mixed materials; after the mixed materials are cooled, performing inoculation with aspergillus oryzae mother starters, and performing culturing until starter materials are yellowgreen so as to obtain finished starters; and taking agaricus bisporus powder or an extraction solution thereof, mixing the taken agaricus bisporus powder or the extraction solution thereof with the finished starters to obtain a mixture, putting the mixture into a fermenter for fermentation, wherein the fermentation period is 7-10 days, then adding microzyme and lactic acid bacteria, setting the temperature to be 35-40 DEG C, and continuing performing fermentation for 5-7 days so as to obtain the agaricus bisporus low-salt soybean sauce. According to the preparation method disclosed by the invention, a low-salt solid state fermentation method is adopted, the fermentation time is short, the fermentation temperature is high, growth of infectious microbes is not facilitated, the agaricus bisporus low-salt soybean sauce is safe to eat, the soybean sauce produced by the method has the advantages of being healthy, environmentally-friendly, lowin cost and short in production cycle, besides, the soybean sauce inherits the advantages of the agaricus bisporus, and the soybean sauce obtains favor of consumers.

Description

technical field [0001] The invention belongs to the field of food, and relates to soybean paste, in particular to a preparation method of Agaricus bisporus low-salt soybean paste. Background technique [0002] Agaricus bisporus is an edible fungus favored by consumers. It has the characteristics of high water content after harvest, delicate tissue and no obvious protective tissue on the cap. Due to respiratory metabolism and transpiration, it is susceptible to spoilage microorganisms such as Pseudomonas Infection, browning, umbrella opening, rot and other phenomena are prone to occur, causing gray-brown sunken spots on the surface of the cap, accelerating the loss of its nutrients, and losing its edible value when stored at room temperature for 1-2 days; sauce is an indispensable ingredient in our daily life. The missing traditional fermented seasoning is made by fermenting soybeans and flour. However, according to current market research and research, it is found that the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L31/00A23L29/00A23L33/00A23L11/50
CPCA23L29/065A23L31/00A23L33/00A23V2002/00A23L11/50A23V2400/169A23V2200/30A23V2250/76
Inventor 王一非夏亚文张芊叶琳冯涛宋诗清
Owner SHANGHAI INST OF TECH
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