CN101874608A - Walnut soy sauce - Google Patents
Walnut soy sauce Download PDFInfo
- Publication number
- CN101874608A CN101874608A CN2010101873083A CN201010187308A CN101874608A CN 101874608 A CN101874608 A CN 101874608A CN 2010101873083 A CN2010101873083 A CN 2010101873083A CN 201010187308 A CN201010187308 A CN 201010187308A CN 101874608 A CN101874608 A CN 101874608A
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- CN
- China
- Prior art keywords
- soy sauce
- walnut
- koji
- paste
- dregs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Soy Sauces And Products Related Thereto (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides walnut soy sauce. The soy sauce is prepared by the following steps: (1) selecting walnut dregs with the grease content of about 20 percent and the protein content of 40 percent, mixing the walnut dregs with wheat in the proportion of 3 to 1; (2) crushing the mixed materials by a crusher; (3) sufficiently immersing the crushed mixture with water, and steaming and cooling the mixture; (4) inoculating aspergillus oryzae to prepare koji; (5) carrying out primary fermentation at the temperature of 30 DEG C for about 48 hours to obtain fished koji; (6) crushing the finished koji, adding prepared table salt water into the crushed koji for post-fermenting at the temperature of 55 DEG C for about 14 days to obtain mature soy sauce paste; (7) filtering oil of the soy sauce paste, and clearing and sterilizing the soy sauce paste; and (8) filling the soy sauce paste to obtain the finished product walnut soy sauce. The walnut soy sauce has the characteristics of containing necessary amino acid generated after the walnut protein is fermented along with traditional flavor of the soy sauce, and being advantageous to human health.
Description
Technical field
The present invention relates to the preparation method of soy sauce production technical field, particularly a kind of walnut soy sauce.
Background technology
Soy sauce generally be divided into make soy sauce, blended soy sauce.Making soy sauce is to be raw material with soybean and/or defatted soybean, wheat and/or wheat bran, the liquid flavoring of making through microbial fermentation with special color.A kind of walnut soy sauce of the present invention belongs to and makes soy sauce.Traditional soy sauce is that the fermentation of major protein source generates amino acid with soybean or defatted soybean, and the walnut dregs after the present invention deoils with squeezing is that the fermentation of major protein source generates amino acid.Walnut is the high-nutrition food that everybody generally acknowledges, abundant oleic acid, linoleic acid, leukotrienes had both been contained, contain a large amount of albumen again, existing discovering, in walnut protein, contain 18 seed amino acids, and 8 kinds of essential amino acids, the especially arginine and the glutamic acid content that contain the human body needs are higher, thereby utilize walnut dregs after squeezing is deoiled to make soy sauce to have very high nutritive value.
Summary of the invention
The purpose of this invention is to provide a kind of flavouring that not only has traditional flavor of soy sauce but also have walnut nutritious value.
Technology contents of the present invention is: utilize walnut dregs and wheat flour after hydraulic pressure squeezing or screw press deoil to be primary raw material, through pulverizing, soak, cook, inoculate aspergillus oryzae, fermentation, pulverize, producing walnut soy sauce with steps such as salt, fermentation again, oil strain, sterilizations, this product contains the essential amino acid of a large amount of human body needs, and is highly beneficial to health.
The specific embodiment
The present invention is achieved by the following technical solutions.
(1) selects the walnut dregs that squeezes after deoiling for use, mix in 3: 1 ratio with wheat.
(2) with pulverizer compound is pulverized.
(3) water fully soaks into the compound after the pulverizing, cooks cooling.
(4) inoculation aspergillus oryzae koji.
(5) fermentation for the first time obtained bent in about 48 hours in 30 ℃ of fermentations of temperature.
(6) be ground into song, add deployed saline solution, carry out after fermentation (thin mash fermented), 55 ℃ of fermentation temperatures about 14 days time, obtain ripe sauce unstrained spirits.
(7) oil strain, clarification, sterilization.
(8) can obtains the finished product walnut soy sauce.
Claims (4)
1. a walnut soy sauce is characterized in that utilizing walnut dregs and wheat flour after squeezing is deoiled to be primary raw material, produces walnut soy sauce through microbial fermentation technology.
2. walnut soy sauce according to claim 1 is characterized in that the squeezing method of deoiling can adopt hydraulic pressure pressing method or screw press method.
3. walnut soy sauce according to claim 1 is characterized in that squeezing that the walnut protein content is about 40% in the walnut dregs after deoiling, and walnut oil content is about 20%.
4. walnut soy sauce according to claim 1 is characterized in that both having the traditional properties of soy sauce, has the essential amino acid that walnut protein fermentation back generates again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101873083A CN101874608A (en) | 2010-05-31 | 2010-05-31 | Walnut soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101873083A CN101874608A (en) | 2010-05-31 | 2010-05-31 | Walnut soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101874608A true CN101874608A (en) | 2010-11-03 |
Family
ID=43017373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101873083A Pending CN101874608A (en) | 2010-05-31 | 2010-05-31 | Walnut soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101874608A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068370A (en) * | 2013-03-29 | 2014-10-01 | 李亮宽 | Production method for soybean sauce |
| CN104381959A (en) * | 2014-11-22 | 2015-03-04 | 朱守允 | Natural walnut sauce and preparation method thereof |
| CN104921056A (en) * | 2015-07-06 | 2015-09-23 | 广西健宝石斛有限责任公司 | Dendrobium officinale health-care soybean sauce |
| CN112042919A (en) * | 2019-06-06 | 2020-12-08 | 张红 | Health soy sauce and its by-product sauce and preparation method thereof |
| CN116138433A (en) * | 2022-10-11 | 2023-05-23 | 乌什县鲜鸿食品酿造有限责任公司 | Walnut soy sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398545A (en) * | 2001-07-22 | 2003-02-26 | 高立新 | Black bean soy |
| CN1711911A (en) * | 2004-06-22 | 2005-12-28 | 曹海丽 | Soy sauce from walnut, black rice and mushroom |
-
2010
- 2010-05-31 CN CN2010101873083A patent/CN101874608A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398545A (en) * | 2001-07-22 | 2003-02-26 | 高立新 | Black bean soy |
| CN1711911A (en) * | 2004-06-22 | 2005-12-28 | 曹海丽 | Soy sauce from walnut, black rice and mushroom |
Non-Patent Citations (1)
| Title |
|---|
| 《食品工业科技》 20050125 曹海丽等 核桃黑米香菇酱油的研制 132-134 1-4 , 第1期 2 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068370A (en) * | 2013-03-29 | 2014-10-01 | 李亮宽 | Production method for soybean sauce |
| CN104381959A (en) * | 2014-11-22 | 2015-03-04 | 朱守允 | Natural walnut sauce and preparation method thereof |
| CN104921056A (en) * | 2015-07-06 | 2015-09-23 | 广西健宝石斛有限责任公司 | Dendrobium officinale health-care soybean sauce |
| CN112042919A (en) * | 2019-06-06 | 2020-12-08 | 张红 | Health soy sauce and its by-product sauce and preparation method thereof |
| CN116138433A (en) * | 2022-10-11 | 2023-05-23 | 乌什县鲜鸿食品酿造有限责任公司 | Walnut soy sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20101103 |