CN101422231A

CN101422231A - Garlic juice sauce and manufacture technique thereof

Info

Publication number: CN101422231A
Application number: CNA2007101700167A
Authority: CN
Inventors: 刘国忠
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-11-03
Filing date: 2007-11-03
Publication date: 2009-05-06

Abstract

The invention relates to a garlic juice sauce and a manufacturing technique thereof. The garlic juice sauce is a modern high-grade seasoning that takes defatted soybean meal, bran, garlic and edible salt as major materials and is manufactured by adopting the traditional sauce fermentation technique combined with the modern food processing technology. After the defatted soybean meal and the bran are moistened with water, the garlic juice sauce is prepared by means of steaming, starter propagation, adding with brine for fermentation and adding with stable garlic juice after oil splashing and sterilizing.

Description

A kind of garlic juice sauce and manufacturing process

One, technical field

A kind of garlic juice sauce and the manufacturing process that the present invention relates to are to be primary raw material with de-fatted soybean dregs, wheat bran, garlic, salt, adopt a kind of modern times senior flavouring of traditional soy sauce brewing technology in conjunction with the modern food processing technology manufacturing.

Two, technical background

Soy sauce is one of flavouring of consumption figure maximum in people's daily life.The tradition soy sauce mostly is to be that primary raw material is brewageed and formed with soybean, wheat bran, and is just slightly different on the technology.In today of market fierceness, the product of homogeneity is difficult to form competitiveness, and profit margin is also more and more littler, and especially some brand recognitions are not high, by the very difficult especially existence of the enterprise of production traditional product.Therefore, develop new soy sauce category, seek new selling point, become the inexorable trend of flavoring industry development.

Three, summary of the invention

A kind of garlic juice sauce provided by the invention and manufacturing process are to be primary raw material with de-fatted soybean dregs, wheat bran, garlic, salt, adopt a kind of modern times senior flavouring of traditional soy sauce brewing technology in conjunction with the modern food processing technology manufacturing.

Technical scheme of the present invention is: behind de-fatted soybean dregs and wheat bran profit water, by steaming material, koji, add salt solution and ferment, stablize garlic juice and be processed into through drenching oil sterilization back adding again.

The invention has the beneficial effects as follows: in traditional soy sauce, add through the stable garlic juice of handling and be processed into.The peculiar taste that has kept fresh garlic fully, and perfectly and traditional flavor of soy sauce combine, good taste, tasty is to dip in dumpling and cold and dressed with sauce best condiment.

Product of the present invention and technology, maximum break-through point be science solution the easy oxidation of the goods of fresh garlic after fragmentation spoiled, to such an extent as to lose the technical barrier of edibility, make bright garlic goods push ahead major step again.Be a kind of dumpling soy sauce truly, have the very high applied value and the prospect of marketing.

Four, embodiment combined process prescription carries out:

1. raw material is handled: 80 kilograms of de-fatted soybean dregs, and 20 kilograms in wheat bran, amount of water are 85～90% of complete feed, material moistening 30 minutes, steaming the material time is 0.2Mpa/30 minute, appears back (shelving 30 minutes) and cools off standby rapidly.

2. inoculation: will steam and cool off the standby special-purpose sort of quyi of material access soy sauce, inoculation temperature is 35 ℃, and inoculum concentration is 0.2%.

3. koji: the material that will connect kind adopts the well-established law aerated koji making, and yeast making process is grasped 30～35 ℃ of product temperature, 36 hours time, intermittent aeration.

4. fermentation: the ripe sauce song that will make, the concentration that adds total bent material amount 70% after fragmentation is 18 ° of Be salt solution, charge level covers about 5 centimetres of fine salts, 45 ℃ of prior fermentation product temperature, unstrained spirits after 10 days; Mid-term fermentation product temperature is increased to 48～50 ℃, unstrained spirits after 8 days, and after fermentation product temperature descends naturally, finally is about about 36 ℃, ferments altogether 30 days.

5, soak pouring, the method that adopts cover to drench is drenched oil with 18 ° of Be salt solution, and promptly two oil drench hair oil, three oil drench two oil, and water drenches three oil, soak time hair oil 12 hours, two oil 4 hours, three oil 2 hours, soaking and drenching temperature is 90～100 ℃ of head, two oil, three oily normal temperature, two oil are with salt.

6. sterilization: promptly sterilize after joining oil through modified.65～70 ℃ of sterilising temps, 30 minutes time, add 0.05% dehydro sodium acetate, the clarification precipitation is standby.

7. stablize the making of garlic juice: fresh garlic after decortication is handled, is added 18% salt, 1% acetic acid, 0.5% sodium iso-vc mixture, and it is standby to be crushed to pasty state juice.

8. allotment packing: through the good former soy sauce of sterilization clarification precipitation process, add about 5% stable garlic juice with above-mentioned, mixing postprecipitation 24 hours is packaged to finished product after filtering.

Five, quality standard

1. organoleptic indicator: have pure bright garlic local flavor, the garlicky coordination of sauce, tasty mouthfeel.

2. physical and chemical index :/100 milliliters of salt-less solid 10.06 grams ,/100 milliliters of amino-acid nitrogen 0.6 grams ,/100 milliliters of full nitrogen 1.2 grams, 18/100 milliliter of salt ,/100 milliliters of sugar 4.0 grams ,/100 milliliters of total acid 1.2 grams.

3. sanitary index:

Total number of bacteria:＜3000/100 milliliters

Coli-group:＜30/100 milliliters

Pathogenic bacteria: must not detect.

Claims

1, a kind of garlic juice sauce and the manufacturing process that the present invention relates to is characterized in that: with de-fatted soybean dregs, wheat bran, garlic, salt is primary raw material, adopts traditional soy sauce brewing technology in conjunction with the modern food processing technology manufacturing:

1.1. raw material is handled: 80 kilograms of de-fatted soybean dregs, 20 kilograms in wheat bran, amount of water are 85～90% of complete feed, material moistening 30 minutes, steaming the material time is 0.2Mpa/30 minute, appears back (shelving 30 minutes) and cools off standby rapidly;

1.2. inoculation: will steam and cool off the standby special-purpose sort of quyi of material access soy sauce, inoculation temperature is 35 ℃, and inoculum concentration is 0.2%;

1.3. koji: will connect the material of planting and adopt the well-established law aerated koji making, yeast making process is grasped 30～35 ℃ of product temperature, 36 hours time, intermittent aeration;

1.4. fermentation: the ripe sauce song that will make, the concentration that adds total bent material amount 70% after fragmentation is 18Be salt solution, charge level covers about 5 centimetres of fine salts, 45 ℃ of prior fermentation product temperature are fallen unstrained spirits after 10 days, fermentation in mid-term product temperature is increased to 48～50 ℃, fall unstrained spirits after 8 days, after fermentation product temperature descends naturally, finally is about about 36 ℃, ferments altogether 30 days;

1.5. soak pouring: the method that adopts cover to drench, drench oil with 18 ° of Be salt solution, promptly two oil drench hair oil, and three oil drench two oil, water drenches three oil, soak time hair oil 12 hours, two oil 4 hours, three oil 2 hours, soak and drench temperature and be 90～100 ℃ of head, two oil, three oily normal temperature, two oil are with salt:

1.6. sterilization: promptly sterilize after joining oil through modified.65～70 ℃ of sterilising temps, 30 minutes time, add 0.05% dehydro sodium acetate, the clarification precipitation is standby;

1.7. stablize the making of garlic juice: fresh garlic after decortication is handled, is added 18% salt, 1% acetic acid, 0.5% sodium iso-vc mixture, and it is standby to be crushed to pasty state juice;

1.8. allotment packing: through the good former soy sauce of sterilization clarification precipitation process, add about 5% stable garlic juice with above-mentioned, mixing postprecipitation 24 hours is packaged to finished product after filtering.