CN101756160B - Preparation method of spicy soy sauce - Google Patents
Preparation method of spicy soy sauce Download PDFInfo
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- CN101756160B CN101756160B CN2009102266013A CN200910226601A CN101756160B CN 101756160 B CN101756160 B CN 101756160B CN 2009102266013 A CN2009102266013 A CN 2009102266013A CN 200910226601 A CN200910226601 A CN 200910226601A CN 101756160 B CN101756160 B CN 101756160B
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- soy sauce
- salt
- sauce
- chilli
- filter liquor
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Abstract
The invention relates to a preparation method of spicy soy sauce, which is based on a high-salt liquid fermentation process. The novel and flavorful fermented soy sauce with chilli fragrance and pungent taste is prepared by replacing common saline solution with salinized chilli blank filtrate (chilli sauce with high salt content) with 16-25 percent of mass concentration of salt in the preparing process of soy sauce mash. The salinized chilli blank filtrate used in the process adopt waste liquid discharged from a chilli processing factory in the chilli processing process; because the salt content of the salinized chilli blank filtrate is just identical with the concentration of the saline solution for socking soy sauce, the salinized chilli blank filtrate can be used for processing the soy sauce, so that the environmental pollution caused by random discharge of the factory is reduced. Morover, the fermented soy sauce is soaked adopting the saliferous chilli sauce; and a prepared product has good quality and special flavor.
Description
Technical field:
The present invention relates to a kind of soy sauce, the preparation method of the high-salt dilute fermented sauce of the fragrant peppery local flavor of especially a kind of tool, particularly, make flavor fermentation soy sauce with capsicum fragrance and pungent making the sauce wine with dregs and adopting the high salinity Tabasco that leaches with salt marsh capsicum base in the process of lixiviation process extraction raw sauce to replace common saline solution.
Background technology:
Soy sauce, be to be raw material, utilize multiple action of microorganisms such as aspergillus oryzae, saccharomycete, lactic acid bacteria, larger molecular organics complicated in the raw material is decomposed and recombinate with soybean and/or defatted soybean, wheat and/or wheat bran, brewage form a kind of the most traditional, most representative fermented food.
China makes soy sauce product by the difference of its production technology, is divided into two big classes:
One class is high-salt dilute zymotechnique soy sauce (containing solid and liquid state fermentation technology soy sauce): its rare attitude zymotechnique is a primary raw material with soybean, flour, after steaming material, koji, the saline solution that adds 2～2.5 times of 18～20 ° of Be ' soaks into song and makes the sauce wine with dregs, adopt the method for weather exposure to ferment 3～6 months, leach raw sauce with lixiviation process at last, raw sauce is through dissolving, just can packing quality inspection after thermal precipitation, the clarification sterilization.
Another kind of is the low salt solid state fermentation soy sauce: its solid-state fermentation process is a primary raw material with wheat bran and defatted soybean, after steaming material, koji, add the salt solution of starter-making materials gross mass 65～70%, make the sauce unstrained spirits, brine strength is controlled at 11～13 ° of Be ', 50～55 ℃ of temperature.Will note temperature controlling in the sweat, general fermentation period is 25～30 days.Drench that the hair oil that dissolves, behind the thermal precipitation, clarification sterilization, make finished product.
Above-mentioned high-salt dilute zymotechnique fermentation period is long, but raw material availability and amino acid production rate are all higher, the superior product quality that makes, and aromatic flavour is of high nutritive value, and is high-grade soy sauce.Though the low salt solid state fermentation fermentation period is short, manufacture craft is comparatively complicated, and key points for operation are many, and the local flavor of product is not as good as the high-salt dilute fermented sauce.
In order to improve the local flavor of soy sauce, improve the nutritive value of soy sauce, on the basis that makes soy sauce, various local flavor soy sauce and fortification soy sauce also are studied to be produced, patent about local flavor soy sauce making aspect also has nearly hundred, wherein the overwhelming majority all is with the flavour enhancer as soy sauce such as mushroom, algae, seafood, cereals or medicinal animals and plants, but does not also utilize the report of capsicum as flavour enhancer.
In addition, capsicum processing enterprise on Hunan, Sichuan and other places, the salt marsh capsicum base that they utilize can leach a large amount of high salinity Tabasco (mass concentration of salt is 16～25%), and this juice is taken as waste liquid and directly drains at present, not only cause waste, and contaminated environment.The salinity of this salt marsh capsicum base filter liquor is just close with the concentration of salt solution of producing the high-salt dilute fermented sauce, so it can be made full use of, produces the fermented sauce with fragrant peppery local flavor.
Summary of the invention:
Technical problem to be solved by this invention is: at above-mentioned the deficiencies in the prior art, a kind of preparation method of spicy soy sauce is provided, processing technology based on traditional high-salt dilute fermented sauce, the high salinity Tabasco that leaches with salt marsh capsicum base in the process of making the sauce wine with dregs replaces common saline solution, makes the flavor fermentation soy sauce with capsicum fragrance and pungent.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation method of spicy soy sauce, this method comprises that based on the high-salt dilute zymotechnique preparation, material cooking cooling inoculation, the preparation of Cheng Qu, ferment making sauce wine with dregs, the lixiviation process of kind of song leaches raw sauce, raw sauce is made the soy sauce finished product; Be characterized in: be that to be with the salt mass concentration that 16～25% salt marsh capsicum base filter liquor soaks bent in the described sweat, the addition of this salt marsh capsicum base filter liquor is that 1g becomes song to add this salt marsh capsicum base filter liquor of 2～2.5ml; It is to be that 16～25% salt marsh capsicum base filter liquor is soaked first-run slag and two filter residues with the salt mass concentration that described lixiviation process leaches in the raw sauce process, when soaking first-run slag and soaking two filter residues, the addition of this salt marsh capsicum base filter liquor is 1g and becomes song to add this salt marsh capsicum base filter liquor of 1～1.5ml.
The present invention makes the method for soy sauce, is based on the high-salt dilute zymotechnique, comprises preparation kind of song, a material cooking cooling inoculation, is prepared into song, ferment making sauce wine with dregs, lixiviation process leach raw sauce, raw sauce is made the soy sauce finished product; Aforementioned process and prior art are basic identical, just leach in the process of raw sauce at ferment making sauce wine with dregs and lixiviation process, adopt factory to be used as the salt marsh capsicum base filter liquor that waste liquid drains and replace common saline solution of the prior art, because the mass concentration of the salt in the salt marsh capsicum base filter liquor is 16～25%, the salinity of making soy sauce with high-salt dilute zymotechnique in the prior art is suitable, and the consumption of this salt marsh capsicum base filter liquor is identical with the consumption of common saline solution of the prior art; Simultaneously, this salt marsh capsicum base filter liquor contains the high salinity Tabasco, can make the soy sauce of making have fragrance and the pungent of capsicum.
The soy sauce that the inventive method is made is compared with the soy sauce that existing high-salt dilute zymotechnique is made, and the results are shown in following table 1:
As can be known from the above table, the quality of soy sauce that the inventive method is made is poor unlike traditional product, and compares with traditional soy sauce and to have increased distinctive fragrance of capsicum and pungent.
Compared with prior art, the invention has the beneficial effects as follows:
1, based on the high-salt dilute zymotechnique, through long-term fermentation, excellent product quality is a high-grade soy sauce.
2, product has unique fragrant peppery local flavor, and the appetizing of promoting the production of body fluid is whetted the appetite, and meets the taste of eating peppery crowd, and vast market prospect is arranged.
3, be used as the salt marsh capsicum base filter liquor (being the high salinity Tabasco) that waste liquid drains with factory and replace common saline solution; with other flavouring-soy-sauce oil phase ratios; low production cost; and angle from the protection environment; make full use of resource; bring certain economic benefits for capsicum enterprise, improved the added value of capsicum.
The specific embodiment:
Embodiment 1:
Raw material: soybean, flour, wheat bran, salt marsh capsicum base filter liquor, aspergillus oryzae bacterial classification (Shanghai makes 3.042)
Auxiliary material: potassium sorbate 0.5g/kg, Sodium Benzoate 0.5g/kg, Sucralose 0.2g/kg
Press the operating process of high-salt dilute zymotechnique, get the 600g soybean, 270g flour is made 1400g and is become bent, with the mass concentration of salt be 20% salt marsh capsicum base filter liquor will become song mix wet after, the mass concentration that adds 3000ml salt again is 20% salt marsh capsicum base filter liquor, make the sauce wine with dregs, ferment in the open 3～6 months, after treating sauce wine with dregs maturation, emit hair oil, the mass concentration that adds 1500ml salt again is that 20% salt marsh capsicum base filter liquor was soaked first-run slag 10 days, emit two oil strains, add 1500ml salt marsh capsicum base filter liquor again and soak two filter residues, emit three oil strains, be finished product after dissolving the precipitation sterilization according to the requirement of different stage soy sauce.
Claims (1)
1. the preparation method of a spicy soy sauce, this method comprises that based on the high-salt dilute zymotechnique preparation, material cooking cooling inoculation, the preparation of Cheng Qu, ferment making sauce wine with dregs, the lixiviation process of kind of song leaches raw sauce, raw sauce is made the soy sauce finished product; It is characterized in that: be that to be with the salt mass concentration that 16～25% salt marsh capsicum base filter liquor soaks bent in the described sweat, the addition of this salt marsh capsicum base filter liquor is that 1g becomes song to add this salt marsh capsicum base filter liquor of 2～2.5ml; It is to be that 16～25% salt marsh capsicum base filter liquor is soaked first-run slag and two filter residues with the salt mass concentration that described lixiviation process leaches in the raw sauce process, when soaking first-run slag and soaking two filter residues, the addition of this salt marsh capsicum base filter liquor is 1g and becomes song to add this salt marsh capsicum base filter liquor of 1～1.5ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102266013A CN101756160B (en) | 2009-12-14 | 2009-12-14 | Preparation method of spicy soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102266013A CN101756160B (en) | 2009-12-14 | 2009-12-14 | Preparation method of spicy soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101756160A CN101756160A (en) | 2010-06-30 |
| CN101756160B true CN101756160B (en) | 2011-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102266013A Expired - Fee Related CN101756160B (en) | 2009-12-14 | 2009-12-14 | Preparation method of spicy soy sauce |
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| CN (1) | CN101756160B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211198A (en) * | 2013-04-25 | 2013-07-24 | 王金台 | Method for producing sauce by chili salted liquid |
| CN103892243A (en) * | 2014-04-25 | 2014-07-02 | 资阳临江寺生物科技有限公司 | Production process of spicy fresh soy |
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2009
- 2009-12-14 CN CN2009102266013A patent/CN101756160B/en not_active Expired - Fee Related
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| CN101756160A (en) | 2010-06-30 |
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