CN107495128A - A kind of preparation method of persimmon soya sauce - Google Patents

Abstract

The present invention provides a kind of preparation method of persimmon soya sauce, including following operating procedure：（1）Selected soya bean, beans sauce is made；（2）By the hard persimmon of maturation with after 85 90 DEG C of hot-water soak, it is beaten after peeling, persimmon puree is made, then marine alga, cloves are added thereto, after being well mixed, are added into frying pan, small fire is fried to the discoloration of persimmon puree slowly, and after continuing 5 8min of small fire stir-frying, persimmon jam is made；（3）By weight, 16 25 portions of purple bergenia herbs, 11 14 parts of Ilex Latifolia Thunbs, 7 10 portions of lysiontus pauciflorus, 35 portions of wrinkled giant hyssops are added into white wine, immersion treatment filters to get filtrate after 45 days；（4）By weight, after 56 62 parts of beans sauces, 12 15 parts of persimmon jams, 48 parts of filtrates being mixed, stir, finished product.The preparation method of persimmon soya sauce provided by the invention, simple to operate, cost is cheap, and obtained persimmon soya sauce, bright-coloured glossy, free from admixture, delicious taste is nutritious, and storage time is grown.

Description

A kind of preparation method of persimmon soybean paste

technical field

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of persimmon soybean paste.

Background technique

Soybean paste uses soybeans as raw materials to ferment soybean paste. During the fermentation process of soybean paste, due to the action of mold, yeast, lactic acid bacteria, etc., the raw materials are decomposed, microbial autolysis, microbial metabolites and biochemical reactions between these substances produce Anti-mutation functional substances, anti-cancer substances, new ingredients for dissolving thrombus, active substances such as anti-oxidation, etc. Persimmon is a fruit that people prefer to eat. It is sweet and delicious, and rich in nutrition. Many people also like to eat frozen persimmons in winter, which has a unique taste. Persimmon has high nutritional value and is rich in trace elements such as carotene, riboflavin, and vitamins. The vitamins and sugar contained in it are about 1-2 times higher than that of ordinary fruits. Persimmon soy sauce does not appear in the market yet.

Contents of the invention

The purpose of this invention is to provide a kind of preparation method of persimmon soybean paste.

The present invention is achieved through the following technical solutions.

A preparation method of persimmon soybean paste, comprising the following steps:

(1) Select soybeans to make soybean paste;

(2) Soak the ripe hard persimmons in hot water at 85-90°C, peel them and beat them to make a persimmon puree, then add seaweed and cloves to it, mix well, then add them to the frying pan, and put them on low heat Stir-fry slowly until the persimmon puree changes color, then continue to stir-fry on low heat for 5-8 minutes to obtain persimmon jam;

(3) In parts by weight, add 16-25 parts of rock cabbage, 11-14 parts of Kudingcha, 7-10 parts of Chlorophytum chinensis, and 3-5 parts of Huoxiang to white wine, soak for 4-5 days, and filter get the filtrate;

(4) In parts by weight, mix 56-62 parts of soybean paste, 12-15 parts of persimmon jam and 4-8 parts of filtrate, and stir evenly to obtain a finished product.

Specifically, in the process of preparing jam from soybeans, 0.05-0.08 times the weight of soybeans is added to the jam, the fermentation temperature is 32-36° C., and the fermentation time is 35-38 hours.

Specifically, in the above step (2), by weight, there are 45-50 parts of persimmon jam, 4-7 parts of seaweed, and 1-2 parts of cloves.

Specifically, in the above step (3), the mass ratio of liquor to rock cabbage is 23-26:1.

As can be seen from the above technical scheme, the beneficial effects of the present invention are:

The preparation method of the persimmon soybean paste provided by the invention has simple operation and low cost, and the prepared persimmon soybean paste is bright and lustrous, free of impurities, delicious in taste, rich in nutrition, and has a long storage time. The seaweed and clove in step (2) act synergistically, which can not only reduce the astringent taste of persimmon, but also effectively improve the nutritional value of persimmon jam, and the ingredients in clove can also effectively prolong the preservation time of persimmon soybean paste; step ( 2) The filtrate obtained in the method can effectively improve the nutritional value of the persimmon soybean paste, and can also effectively improve the flavor of the obtained persimmon soybean paste, enhance the flavor of the product, and make the persimmon soybean paste taste smooth and delicate. Moderately thick.

detailed description

The following examples are used to illustrate the present invention, but can not be used to limit the scope of the present invention, the implementation condition that adopts in the embodiment can be further adjusted according to the manufacturer's condition, and the implementation condition that does not illustrate is conventional experiment condition usually.

Example 1

A preparation method of persimmon soybean paste, comprising the following steps:

(1) Select soybeans to make soybean paste;

(2) Soak the ripe hard persimmons in hot water at 85°C, peel them and beat them to make persimmon puree, then add seaweed and cloves to it, mix well, add them to the frying pan, and fry them slowly over low heat After the persimmon puree changes color, continue to stir-fry on low heat for 5 minutes to obtain persimmon jam;

(3) In parts by weight, 16 parts of rock cabbage, 11 parts of Kudingcha, 7 parts of Chlorophytum, and 3 parts of Huoxiang were added to white wine, soaked for 4 days, and filtered to obtain the filtrate;

(4) In parts by weight, mix 56 parts of soybean paste, 12 parts of persimmon jam and 4 parts of filtrate, and stir evenly to obtain a finished product.

Specifically, in the process of preparing jam from soybeans, 0.05 times the weight of soybeans was added to the jam, the fermentation temperature was 32° C., and the fermentation time was 35 hours.

Specifically, in the above step (2), by weight, there are 45 parts of persimmon jam, 4 parts of seaweed, and 1 part of clove.

Specifically, in the above step (3), the mass ratio of liquor to rock cabbage is 23:1.

Example 2

A preparation method of persimmon soybean paste, comprising the following steps:

(1) Select soybeans to make soybean paste;

(2) Soak the ripe hard persimmons in hot water at 88°C, peel them and beat them to make a persimmon puree, then add seaweed and cloves to it, mix well, add them to the frying pan, and fry them slowly over low heat After the persimmon puree changes color, continue to stir-fry on low heat for 7 minutes to obtain persimmon jam;

(3) In parts by weight, 23 parts of rock cabbage, 12 parts of Kudingcha, 9 parts of Chlorophytum chinensis, and 4 parts of Huoxiang are added to white wine, soaked for 4 days, and filtered to obtain the filtrate;

(4) In parts by weight, mix 58 parts of soybean paste, 13 parts of persimmon jam, and 6 parts of filtrate, and stir evenly to obtain a finished product.

Specifically, in the process of preparing jam from soybeans, 0.07 times the weight of soybeans in salt was added thereto, the fermentation temperature was 34° C., and the fermentation time was 37 hours.

Specifically, in the above step (2), by weight, there are 48 parts of persimmon jam, 5 parts of seaweed, and 1 part of clove.

Specifically, in the above step (3), the mass ratio of liquor to rock cabbage is 25:1.

Example 3

A preparation method of persimmon soybean paste, comprising the following steps:

(1) Select soybeans to make soybean paste;

(2) Soak the ripe hard persimmons in hot water at 90°C, peel them and beat them to make a persimmon puree, then add seaweed and cloves to it, mix them evenly, add them to a frying pan, and fry them slowly over low heat After the persimmon puree changes color, continue to stir-fry on low heat for 8 minutes to obtain persimmon jam;

(3) In parts by weight, 25 parts of rock cabbage, 14 parts of Kudingcha, 10 parts of Chlorophytum chinensis, and 5 parts of Huoxiang are added to white wine, soaked for 5 days, and filtered to obtain the filtrate;

(4) In parts by weight, mix 62 parts of soybean paste, 15 parts of persimmon jam, and 8 parts of filtrate, and stir evenly to obtain a finished product.

Specifically, in the process of preparing jam from soybeans, 0.08 times the weight of soybeans was added to the jam, the fermentation temperature was 36° C., and the fermentation time was 38 hours.

Specifically, in the above step (2), by weight, there are 50 parts of persimmon jam, 7 parts of seaweed, and 2 parts of clove.

Specifically, in the above step (3), the mass ratio of liquor to rock cabbage is 26:1.

Table 1 Sensory evaluation criteria of persimmon soybean paste

Choose 10 persons skilled in the art to carry out sensory evaluation to the persimmon soybean paste that each embodiment makes respectively, and evaluation result is as shown in table 2:

Table 2 Sensory evaluation results of persimmon soybean paste

project color odor taste posture total score Example 1 twenty three twenty one twenty four twenty three 91 Example 2 twenty four twenty three twenty four twenty four 95 Example 3 twenty four twenty four 25 twenty four 97

It can be seen from Table 2 that the persimmon soybean paste prepared by the present invention is bright and shiny, rich in sauce aroma, mellow and soft, salty and sweet, moderately thin and thick, uniform and free of impurities, and excellent in quality.

It should be understood that the application of the present invention is not limited to the above examples, and those skilled in the art can make improvements or transformations according to the above descriptions, and all these improvements and transformations should belong to the protection scope of the appended claims of the present invention.

Claims (4)

1. a preparation method of persimmon soybean paste, is characterized in that, comprises the following steps: (1) Select soybeans to make soybean paste; (2) Soak the ripe hard persimmons in hot water at 85-90°C, peel them and beat them to make a persimmon puree, then add seaweed and cloves to it, mix well, then add them to the frying pan, and put them on low heat Stir-fry slowly until the persimmon puree changes color, then continue to stir-fry on low heat for 5-8 minutes to obtain persimmon jam; (3) In parts by weight, add 16-25 parts of rock cabbage, 11-14 parts of Kudingcha, 7-10 parts of Chlorophytum chinensis, and 3-5 parts of Huoxiang to white wine, soak for 4-5 days, and filter get the filtrate; (4) In parts by weight, mix 56-62 parts of soybean paste, 12-15 parts of persimmon jam and 4-8 parts of filtrate, and stir evenly to obtain a finished product. 2. according to the preparation method of a kind of persimmon soybean paste described in claim 1, it is characterized in that, in the process that above-mentioned soybean prepares jam, to wherein adding the heavy salt of soybean weight 0.05-0.08, the temperature of fermentation is 32- 36°C, the fermentation time is 35-38 hours. 3. The preparation method of a kind of persimmon soybean paste according to claim 1, characterized in that, in the above step (2), by weight, 45-50 parts of persimmon jam, 4-7 parts of seaweed, 1 clove -2 servings. 4. The method for preparing persimmon soybean paste according to claim 1, characterized in that, in the above step (3), the mass ratio of liquor to rock cabbage is 23-26:1.