CN101161107A

CN101161107A - A ferment-free sauce and method of producing the same

Info

Publication number: CN101161107A
Application number: CNA2006101508948A
Authority: CN
Inventors: 赵文蕾; 刘宏宇; 赵丹江
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-10-13
Filing date: 2006-10-13
Publication date: 2008-04-16

Abstract

A sauce without ferment, which contains raw materials as follows by weight percent: sauce extractive powder 3 to 4, brown sugar 7 to 8, caramel pigment 17 to 19, common salt 50 to 55, Chinese prickly ash 2 to 3, great material 1.6 to 1.9, raw ginger 2 to 3, scallion 6 to 8, Chinese cinnamon 0.5 to 0.5, fennel 0.5 to 0.7, apple 0.3 to 0.5, old skin 0.2 to 0.3, mushroom 0.3 to 0.5, 0.3 to 0.5, clove 0.15 to 0.2, angelica 0.1 to 0.2. The preparing method as follows: putting the raw materials in a vessel with 300 kg water and to heat until boil, to cook for one hour with lukewarm fire, and then to add water of 200 kg and to heat continuously to boil, then to cook for one hour with slow fire, to cool the slurry which is filterred from impurity until 40 DEG C +- 5 DEG C, then to add flavor and antiseptic to mix uniformly, to close and depoint for three days after dissolution. The sauce does not use the traditional technics of ferment to soja, flour and common salt, the preparing method is simple and easy to learn. The sauce can not only mixing colors, also can mixing taste, nutrition is abundance, quality is stable.

Description

A kind of ferment-free sauce and manufacture method thereof

Technical field

The invention belongs to flavouring and manufacturing technology thereof.

Background technology

Existing soy sauce mostly with soybean (or soya-bean cake), flour (or wheat bran) with salt, form through fermented soy.Though raw material is few, complex manufacturing and be difficult to grasp.The unstable product quality of producing, sanitary index is poor.Especially this kind soy sauce can only play the toning effect, and can not play the seasoning effect.

Summary of the invention

The objective of the invention is to develop a kind of ferment-free sauce, this soy sauce not only can be mixed colours, can also seasoning, and scientific and reasonable, the mechanization of its manufacture method is easy to grasp, the constant product quality of producing, sanitary index is qualified.

Ferment-free sauce of the present invention contains the raw material of giving by weight percentage: sauce extractive powder 3～4, brown sugar 7～8, caramel colorant 17～19, salt 50～55, Chinese prickly ash 2～3, aniseed 1.6～1.9, ginger 2～3, shallot 6～8, cassia bark 0.3～0.5, fennel 0.5～0.7, apple 0.3～0.5, dried orange peel 0.2～0.3, mushroom 0.3～0.5, glossy ganoderma 0.3～0.5, cloves 0.15～0.2, the root of Dahurain angelica 0.1～0.2 is put into the heating container that is added with 300kg water, be heated to boiling after, slow fire boiled 1 hour again; Extracting slurry out filters simultaneously, add water 200kg again, after being heated to boiling again, simmered in water 1 hour, the slurries filtration that extraction was boiled, the slurry that filters out impurities is put into sedimentation basin and is cooled to 40 ℃ ± 5 ℃, by weight percentage spices and anticorrisive agent below adding again: monosodium glutamate 3～5, soy sauce essence 0.3～0.5, sodium benzoate 0.3～0.5; Stir and block evenly, make its whole dissolvings, sealing precipitation then can be packaged as finished product after 3 days.

Delicious soy sauce of the present invention not only can be mixed colours, can also seasoning, and it has delicious flavour, nutritious, advantage that mouthfeel is good.Sanitary index is qualified.Its manufacture method is scientific and reasonable, is suitable for mechanization production in enormous quantities, is easy to grasp the constant product quality of producing, high conformity.

The specific embodiment

Embodiment one: present embodiment is made up of following by weight percentage raw material and essence and anticorrisive agent: sauce extractive powder 3, brown sugar 7, caramel colorant 17, salt 52, Chinese prickly ash 2.3, aniseed 1.6, ginger 2.5, shallot 7, cassia bark 0.5, fennel 0.7, apple 0.4, dried orange peel 0.3, mushroom 0.4, glossy ganoderma 0.3, cloves 0.1, the root of Dahurain angelica 0.1, monosodium glutamate 4, soy sauce essence 0.4, sodium benzoate 0.4.

Embodiment two: row raw material and essence and anticorrisive agent composition sauce extractive powder 3 by weight percentage, brown sugar 7, caramel colorant 17 are taken off in this enforcement, salt 52, Chinese prickly ash 2.3, aniseed 1.6, ginger 2.5, shallot 7, cassia bark 0.5, fennel 0.7, apple 0.4, dried orange peel 0.3, mushroom 0.4, glossy ganoderma 0.3, cloves 0.1, the root of Dahurain angelica 0.1 is put into the heating container that is added with 300kg water, be heated to boiling after, slow fire boiled 1 hour again; Extracting slurry out filters simultaneously, add water 200kg again, be heated to boiling again after, simmered in water 1 hour, the slurries filtration that extraction was boiled, the slurry that filters out impurities is put into sedimentation basin and is cooled to 40 ℃ ± 5 ℃, by weight percentage spices and anticorrisive agent below adding again: monosodium glutamate 4, soy sauce essence 0.4, sodium benzoate 0.4, stir and block evenly, make its whole dissolvings, sealing precipitation then can be packaged as finished product after 3 days.

Claims

1. this ferment-free sauce is characterized in that it contains following raw material by weight percentage: sauce extractive powder 3～4, brown sugar 7～8, caramel colorant 17～19, salt 50～55, Chinese prickly ash 2～3, aniseed 1.6～1.9, ginger 2～3, shallot 6～8, cassia bark 0.3～0.5, fennel 0.5～0.7, apple 0.3～0.5, dried orange peel 0.2～0.3, mushroom 0.3～(0.5, glossy ganoderma 0.3～0.5, cloves 0.15～0.2, the root of Dahurain angelica 0.1～0.2.It also comprises the spices and the anticorrisive agent of following percentage by weight: monosodium glutamate 3～5, soy sauce essence 0.3～0.5, Sodium Benzoate 0.3～0.5.

2. the manufacture method of this ferment-free sauce, its spy is to get following raw material by weight percentage: sauce extractive powder 3～4, brown sugar 7～8, caramel colorant 17～19, salt 50～55, Chinese prickly ash 2～3, aniseed 1.6～1.9, ginger 2～3, shallot 6～8, cassia bark 0.3～0.5, fennel 0.5～0.7, apple 0.3～0.5, dried orange peel 0.2～0.3, mushroom 0.3～0.5, glossy ganoderma 0.3～0.5, cloves 0.15～0.2, the root of Dahurain angelica 0.1～0.2, salt 50～55, sauce extractive powder 3～4, brown sugar 6～7, caramel colorant 17～19 is put into the heating container that is added with 300kg water, after being heated to boiling, slow fire boiled 1 hour again; Extract slurry out and filter simultaneously, add water 200kg again, be heated to boiling again after, simmered in water 1 hour; With the slurries filtration that boiled, the slurry that filters out impurities is put into sedimentation basin and is cooled to 40 ℃ ± 5 ℃, by weight percentage spices and anticorrisive agent below adding again: monosodium glutamate 3～5, soy sauce essence 0.3～0.5, sodium benzoate 0.3～0.5; Stir, make its whole dissolvings, sealing precipitation then can be packaged as finished product after 3 days.