阅读说明：本技术 一种固态发酵琥珀酸钠调味品生产工艺 (Production process of solid state fermentation sodium succinate condiment ) 是由 于会同 于 2021-09-03 设计创作，主要内容包括：本发明涉及琥珀酸调味品生产技术领域,具体地说是一种固态发酵琥珀酸钠调味品生产工艺,其特征在于该调味品的生产工艺步骤如下：一、原材料处理；二、杀菌；三、制备成曲；四、发酵；五、抽液；六、调配；七、包装,通过采用上述工艺步骤制备的固态发酵琥珀酸钠调味品,具有工艺简单、鲜味度高、口感丰富等优点。(The invention relates to the technical field of production of succinic acid seasonings, in particular to a production process of a solid state fermentation sodium succinate seasoning, which is characterized by comprising the following steps: firstly, processing raw materials; secondly, sterilizing; thirdly, preparing yeast; fourthly, fermentation; fifthly, liquid pumping; sixthly, blending; seventhly, packaging, wherein the solid-state fermentation sodium succinate seasoning prepared by adopting the process steps has the advantages of simple process, high fresh taste, rich mouthfeel and the like.)

1. A production process of solid state fermentation sodium succinate condiment is characterized in that the production process of the condiment comprises the following steps:

firstly, raw material treatment:

1. thawing 330kg of frozen fish out of the house 15-30 hours in advance until the central temperature of the fish body is lower than-6 ℃, picking out fish with different colors and peculiar smell and foreign matters more than or equal to 5mm, cleaning with tap water, draining until no water drops,

2. 90kg of mildewproof and worm-eaten-free soybeans are cleaned, dried and crushed to be less than or equal to 3mm,

3. cleaning and drying 90kg of wheat which is not mildewed and is not damaged by worms, frying until the fragrance is produced, crushing to be less than or equal to 2mm,

secondly, sterilization:

pouring the soybeans, the fish and the fried wheat processed in the step one into a steamer alternately according to the sequence, using a shovel to flatly slice the raw materials around the mouth of the steamer, rotating the steamer for two revolutions, ventilating and steaming for 30 minutes, discharging condensed water, ventilating and steaming for 10 minutes, and standing for 24 hours; steaming twice, steaming for the third time, keeping the temperature for 30 min, cooling to 30 deg.C, discharging condensed water, taking out the fermented grains, breaking into large blocks, and stacking on bamboo curtain (wood board);

thirdly, preparing a finished koji:

1. AS3.042 finished koji preparation: moistening bean pulp of 142kg and water of 264L (60 deg.C) for half an hour, steaming materials in a digester (121 deg.C) for half an hour, adding wheat flour of 114kg, rapidly cooling to 40 deg.C, inoculating yeast extract (or yeast seed) 0.5%, and making into yeast in a disc starter propagation machine; turning over the yeast once within 12 hours, wherein the yeast making time is 40-48 hours, discharging the yeast, putting the yeast into a mash making tank, and cooling by blowing with strong wind for 2 hours before discharging the yeast, wherein the moisture of the yeast material is 27-32%;

2. preparing fish yeast: moistening 35kg fish meat with 43L water (60 deg.C) for half an hour, steaming in a digester (121 deg.C) for half an hour, adding 29kg wheat flour, rapidly cooling to 40 deg.C, inoculating succinic acid-producing bacterium SH-20 yeast essence (or yeast seed) 0.5%, and making into yeast in a disc starter propagation machine; turning over the yeast once within 12 hours, wherein the yeast making time is 40-48 hours, discharging the yeast, putting the yeast into a mash making tank, and cooling by blowing with strong wind for 2 hours before discharging the yeast, wherein the moisture of the yeast material is 27-32%;

3. preparation of brine: mixing 110kg of crude salt and 512L of water in a salt water mixing tank uniformly, and cooling to 0-5 ℃ for later use;

4. preparing mash: putting the two kinds of yeast into a tank, adding salt water cooled to 0-5 ℃ to prepare mash, wherein the temperature of the mash is 12-15 ℃;

fourthly, fermentation:

uniformly spreading the mash of the third step on the surface of the fermented grains of the second step, turning over for four times by using a wooden lifter to ensure that the fermented grains are uniformly inoculated, stacking the inoculated fermented grains on a koji bed, keeping the thickness of the fermented grains not more than 2cm and the room temperature not less than 22 ℃ for about 30 hours, and when the hyphae are light green, starting to discharge fermented grains, turning over every 12 hours in the fermented grain discharging process, finally preparing 1500kg of 18% saline water in a fermentation tank in advance, wherein the temperature is 35 ℃ when the fermented grains are used, pouring the saline water while discharging the fermented grains, soaking uniformly, keeping the temperature of the fermented grains at 28-32 ℃, keeping the fermentation temperature at 15 ℃ for 25 days, salt-tolerant T yeast is inoculated, the inoculation amount is 0.5 percent, the fermentation temperature is gradually increased by 2 ℃ per day, simultaneously monitoring the pH value of mash, when the pH value is reduced to 5.2, adding 0.5% of S yeast, increasing the temperature to 28-30 ℃ when the temperature is reduced to 30 days, and entering a post-fermentation period, wherein the time is 5 months and the fermentation temperature is 32-34 ℃;

fifthly, liquid pumping:

after fermentation is finished, extracting the fermented grain liquid, adding 50% saline water for preparing the same fermented grain, pouring the liquid once a day, adding 50% saline water for preparing the same fermented grain after three days, pouring the liquid once a day, and taking the liquid after three days;

sixthly, blending:

mixing the two extractive solutions, standing for 7 days, and concocting the supernatant;

seventhly, packaging:

packaging with plastic barrel or bottle, sealing, storing at normal temperature, and storing for one year.

2. The process for producing a solid state fermentation sodium succinate flavoring according to claim 1, wherein the frozen fish in the first step is anchovy, green tangerine peel fish and yellow braised fish, and the content of each of the anchovy, green tangerine peel fish and yellow braised fish is 1/6.

3. The process for producing a solid state fermentation sodium succinate flavoring according to claim 1, wherein the step of aeration stirring in the fermentation process of the step four is a first week in tank: stirring once a day, and stirring uniformly, wherein the shorter the time is, the better the stirring is, stirring 3 times in the second week, stirring 2 times in the third week, stirring 1 time in the fourth week, stirring once in the second month, stirring once in the third month, stirring once in the second week, stirring once in the fourth month, stirring once in the fifth month, stirring once in the sixth month, and stirring before squeezing.

Technical Field

The invention relates to the technical field of production of succinic acid seasonings, in particular to a production process of a solid state fermentation sodium succinate seasoning with simple process, high fresh taste and rich mouthfeel.

Background

It is well known that seasonings are both an indispensable cooking product in people's daily life and an indispensable important raw material in the food industry. In recent years, the yield of seasonings in China is steadily increased, and new products emerge endlessly; the production technology, process and equipment are continuously improved; the product starts to participate in international competition and enters the international market; quality management and standardization work gradually moves to the positive standard. Meanwhile, with the wide application of various high and new technologies, new products of the international condiment appear in a dispute, and the international condiment industry gradually develops towards naturalization, delicacy, nutrition, health care, convenience and internationalization.

In order to meet the requirement of consumers on pursuing natural flavor, in recent years, substances extracted from various natural raw materials such as meat, fish and shrimps, vegetables, spicy powder and the like are added as much as possible when seasonings are produced, and the seasonings with rich taste are prepared by multi-stage compound blending, but the existing fermented sodium succinate seasonings have light taste and need to be added with a plurality of seasonings to achieve the freshness and the saltiness.

Disclosure of Invention

The invention aims to solve the defects of the prior art and provide a production process of solid state fermentation sodium succinate seasoning with simple process, high fresh taste and rich mouthfeel.

The technical scheme adopted by the invention for solving the technical problems is as follows:

a production process of solid state fermentation sodium succinate condiment is characterized in that the production process of the condiment comprises the following steps:

firstly, raw material treatment:

1. thawing 330kg of frozen fish out of the house 15-30 hours in advance until the central temperature of the fish body is lower than-6 ℃, picking out fish with different colors and peculiar smell and foreign matters more than or equal to 5mm, cleaning with tap water, draining until no water drops,

2. 90kg of mildewproof and worm-eaten-free soybeans are cleaned, dried and crushed to be less than or equal to 3mm,

3. cleaning and drying 90kg of wheat which is not mildewed and is not damaged by worms, frying until the fragrance is produced, crushing to be less than or equal to 2mm,

secondly, sterilization:

pouring the soybeans, the fish and the fried wheat processed in the step one into a steamer alternately according to the sequence, using a shovel to flatly slice the raw materials around the mouth of the steamer, rotating the steamer for two revolutions, ventilating and steaming for 30 minutes, discharging condensed water, ventilating and steaming for 10 minutes, and standing for 24 hours; steaming twice, steaming for the third time, keeping the temperature for 30 min, cooling to 30 deg.C, discharging condensed water, taking out the fermented grains, breaking into large blocks, and stacking on bamboo curtain (wood board);

thirdly, preparing a finished koji:

1. AS3.042 finished koji preparation: moistening bean pulp of 142kg and water of 264L (60 ℃) for half an hour, steaming materials of a steaming and boiling pot (121 ℃) for half an hour, adding wheat flour of 114kg, rapidly cooling to 40 ℃, inoculating yeast essence (or yeast seeds) of 0.5 percent, and putting the mixture into a disc starter propagation machine for starter propagation. Turning over the yeast once within 12 hours, wherein the yeast making time is 40-48 hours, discharging the yeast, putting the yeast into a mash making tank, and cooling by blowing with strong wind for 2 hours before discharging the yeast, wherein the moisture of the yeast material is 27-32%;

2. preparing fish yeast: 35kg of fish meat and 43L of water (60 ℃) are moistened for half an hour, materials are steamed in a cooking pot (121 ℃) for half an hour, 29kg of wheat flour is added, the mixture is rapidly cooled to 40 ℃, succinic acid producing bacteria SH-20 yeast essence (or yeast seeds) are inoculated for 0.5 percent, and the mixture is put into a disc starter propagation machine for starter propagation. Turning over the yeast once within 12 hours, wherein the yeast making time is 40-48 hours, discharging the yeast, putting the yeast into a mash making tank, and cooling by blowing with strong wind for 2 hours before discharging the yeast, wherein the moisture of the yeast material is 27-32%;

3. preparation of brine: mixing 110kg of crude salt and 512L of water in a salt water mixing tank uniformly, and cooling to 0-5 ℃ for later use;

4. preparing mash: putting the two kinds of yeast into a tank, adding salt water cooled to 0-5 ℃ to prepare mash, wherein the temperature of the mash is 12-15 ℃;

fourthly, fermentation:

uniformly spreading the mash of the third step on the surface of the fermented grains of the second step, turning over for four times by using a wooden lifter to ensure that the fermented grains are uniformly inoculated, stacking the inoculated fermented grains on a koji bed, keeping the thickness of the fermented grains not more than 2cm and the room temperature not less than 22 ℃ for about 30 hours, and when the hyphae are light green, starting to discharge fermented grains, turning over every 12 hours in the fermented grain discharging process, finally preparing 1500kg of 18% saline water in a fermentation tank in advance, wherein the temperature is 35 ℃ when the fermented grains are used, pouring the saline water while discharging the fermented grains, soaking uniformly, keeping the temperature of the fermented grains at 28-32 ℃, keeping the fermentation temperature at 15 ℃ for 25 days, salt-tolerant T yeast is inoculated, the inoculation amount is 0.5 percent, the fermentation temperature is gradually increased by 2 ℃ per day, simultaneously monitoring the pH value of mash, when the pH value is reduced to 5.2, adding 0.5% of S yeast, increasing the temperature to 28-30 ℃ when the temperature is reduced to 30 days, and entering a post-fermentation period, wherein the time is 5 months and the fermentation temperature is 32-34 ℃;

fifthly, liquid pumping:

after fermentation, extracting the fermented grain liquid, adding 50% saline water for preparing the same fermented grain, pouring the liquid once a day, adding 50% saline water for preparing the same fermented grain after three days, pouring the liquid once a day, and taking the liquid after three days.

Sixthly, blending:

mixing the two extractive solutions, standing for 7 days, and concocting the supernatant.

Seventhly, packaging:

packaging with plastic barrel or bottle, sealing, storing at normal temperature, and storing for one year.

The frozen fish in the first step of the invention is anchovy, green tangerine peel fish and yellow braised fish, and the content of each of the anchovy, the green tangerine peel fish and the yellow braised fish is 1/6.

The step of ventilation and stirring in the fermentation process of the step four of the invention is that the fermentation tank is put into the tank for the first week: stirring once a day, and stirring uniformly, wherein the shorter the time is, the better the stirring is, stirring 3 times in the second week, stirring 2 times in the third week, stirring 1 time in the fourth week, stirring once in the second month, stirring once in the third month, stirring once in the second week, stirring once in the fourth month, stirring once in the fifth month, stirring once in the sixth month, and stirring before squeezing.

The solid state fermentation sodium succinate seasoning prepared by the process steps has the advantages of simple process, high delicate flavor, rich mouthfeel and the like.

Detailed Description

The invention is further illustrated below:

a production process of solid state fermentation sodium succinate condiment is characterized in that the production process of the condiment comprises the following steps:

firstly, raw material treatment:

1. thawing 330kg of frozen fish out of the house 15-30 hours in advance until the central temperature of the fish body is lower than-6 ℃, picking out fish with different colors and peculiar smell and foreign matters more than or equal to 5mm, cleaning with tap water, draining until no water drops,

2. 90kg of mildewproof and worm-eaten-free soybeans are cleaned, dried and crushed to be less than or equal to 3mm,

3. cleaning and drying 90kg of wheat which is not mildewed and is not damaged by worms, frying until the fragrance is produced, crushing to be less than or equal to 2mm,

secondly, sterilization:

pouring the soybeans, the fish and the fried wheat processed in the step one into a steamer alternately according to the sequence, using a shovel to flatly slice the raw materials around the mouth of the steamer, rotating the steamer for two revolutions, ventilating and steaming for 30 minutes, discharging condensed water, ventilating and steaming for 10 minutes, and standing for 24 hours; steaming twice, steaming for the third time, keeping the temperature for 30 min, cooling to 30 deg.C, discharging condensed water, taking out the fermented grains, breaking into large blocks, and stacking on bamboo curtain (wood board);

thirdly, preparing a finished koji:

1. AS3.042 finished koji preparation: moistening bean pulp of 142kg and water of 264L (60 ℃) for half an hour, steaming materials of a steaming and boiling pot (121 ℃) for half an hour, adding wheat flour of 114kg, rapidly cooling to 40 ℃, inoculating yeast essence (or yeast seeds) of 0.5 percent, and putting the mixture into a disc starter propagation machine for starter propagation. Turning over the yeast once within 12 hours, wherein the yeast making time is 40-48 hours, discharging the yeast, putting the yeast into a mash making tank, and cooling by blowing with strong wind for 2 hours before discharging the yeast, wherein the moisture of the yeast material is 27-32%;

2. preparing fish yeast: 35kg of fish meat and 43L of water (60 ℃) are moistened for half an hour, materials are steamed in a cooking pot (121 ℃) for half an hour, 29kg of wheat flour is added, the mixture is rapidly cooled to 40 ℃, succinic acid producing bacteria SH-20 yeast essence (or yeast seeds) are inoculated for 0.5 percent, and the mixture is put into a disc starter propagation machine for starter propagation. Turning over the yeast once within 12 hours, wherein the yeast making time is 40-48 hours, discharging the yeast, putting the yeast into a mash making tank, and cooling by blowing with strong wind for 2 hours before discharging the yeast, wherein the moisture of the yeast material is 27-32%;

3. preparation of brine: mixing 110kg of crude salt and 512L of water in a salt water mixing tank uniformly, and cooling to 0-5 ℃ for later use;

4. preparing mash: putting the two kinds of yeast into a tank, adding salt water cooled to 0-5 ℃ to prepare mash, wherein the temperature of the mash is 12-15 ℃;

fourthly, fermentation:

uniformly spreading the mash of the third step on the surface of the fermented grains of the second step, turning over for four times by using a wooden lifter to ensure that the fermented grains are uniformly inoculated, stacking the inoculated fermented grains on a koji bed, keeping the thickness of the fermented grains not more than 2cm and the room temperature not less than 22 ℃ for about 30 hours, and when the hyphae are light green, starting to discharge fermented grains, turning over every 12 hours in the fermented grain discharging process, finally preparing 1500kg of 18% saline water in a fermentation tank in advance, wherein the temperature is 35 ℃ when the fermented grains are used, pouring the saline water while discharging the fermented grains, soaking uniformly, keeping the temperature of the fermented grains at 28-32 ℃, keeping the fermentation temperature at 15 ℃ for 25 days, salt-tolerant T yeast is inoculated, the inoculation amount is 0.5 percent, the fermentation temperature is gradually increased by 2 ℃ per day, simultaneously monitoring the pH value of mash, when the pH value is reduced to 5.2, adding 0.5% of S yeast, increasing the temperature to 28-30 ℃ when the temperature is reduced to 30 days, and entering a post-fermentation period, wherein the time is 5 months and the fermentation temperature is 32-34 ℃;

fifthly, liquid pumping:

after fermentation, extracting the fermented grain liquid, adding 50% saline water for preparing the same fermented grain, pouring the liquid once a day, adding 50% saline water for preparing the same fermented grain after three days, pouring the liquid once a day, and taking the liquid after three days.

Sixthly, blending:

mixing the two extractive solutions, standing for 7 days, and concocting the supernatant.

Seventhly, packaging:

packaging with plastic barrel or bottle, sealing, storing at normal temperature, and storing for one year.

Further, the frozen fish in the step one is anchovy, green tangerine peel fish and yellow braised fish, and the content of each of the anchovy, the green tangerine peel fish and the yellow braised fish is 1/6.

Further, the step of ventilating and stirring in the fermentation process of the fourth step is that the fermentation tank is put into a tank for the first week: stirring once a day, and stirring uniformly, wherein the shorter the time is, the better the stirring is, stirring 3 times in the second week, stirring 2 times in the third week, stirring 1 time in the fourth week, stirring once in the second month, stirring once in the third month, stirring once in the second week, stirring once in the fourth month, stirring once in the fifth month, stirring once in the sixth month, and stirring before squeezing.

The solid state fermentation sodium succinate seasoning prepared by the invention has the advantages of simple process, high delicate flavor, rich taste and the like because the solid state fermentation sodium succinate seasoning prepared by the process steps is detected, the total nitrogen content is 2.8 and is higher than the requirement of 1.5 of the national standard, the content of amino acid nitrogen is 1.5 and is higher than the requirement of 0.8 of the national standard, and no monosodium glutamate or artificially synthesized additive is added, and the seasoning has high salt content, deep color and extremely small amount of additive.