CN101961098A - Flavoring soy sauce and production method thereof - Google Patents
Flavoring soy sauce and production method thereof Download PDFInfo
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- CN101961098A CN101961098A CN2010105056043A CN201010505604A CN101961098A CN 101961098 A CN101961098 A CN 101961098A CN 2010105056043 A CN2010105056043 A CN 2010105056043A CN 201010505604 A CN201010505604 A CN 201010505604A CN 101961098 A CN101961098 A CN 101961098A
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- soy sauce
- salt
- yeast extract
- sauce
- potassium sorbate
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Abstract
The invention discloses a flavoring soy sauce and a production method thereof. The flavoring soy sauce comprises the following ingredients: 92.0-97.0% of raw soy sauce, 1.5-2.6% of sodium glutamate, 0.1-0.3% of disodium 5'-ribonucleotide, 0.3-2.0% of yeast extract, 1.0-3.0% of salt and 0.1% of potassium sorbate. The production method of the soy sauce sequentially comprises the following steps: heating the soy sauce to 40-50 DEG C, adding the salt and the yeast extract, uniformly stirring, continuing to heat the soy sauce to 80 DEG C or so, adding the sodium glutamate, the disodium 5'-ribonucleotide and the potassium sorbate, continuing to stir, and thermally filling at a constant temperature of 80 DEG C to obtain the soy sauce. The flavoring soy sauce is a compound seasoner, can improve the simplex traditional soy sauce mouthfeel and can enable noodles to be delicious and convenient, thereby being suitable for people pursuing immediacy and convenience. Besides, because of the moderate salt content, the flavoring soy sauce can not impose severe burdens on the kidneys of consumers.
Description
Technical field
The present invention relates to a kind of flavouring and production method thereof, specifically a kind of seasoning sauce and production method thereof.
Background technology
In field of seasoning, the shared proportion of soy sauce can not be ignored.It seems that totally present domestic soy sauce production technology mainly contains low-salt solid-state fermentation and high-salt dilute ferments two kinds, wherein the soy sauce of high-salt dilute fermenting and producing has the sauce fragrance of strong nature, also has the fragrance of certain feature simultaneously.
The shortcoming of existing soy sauce: 1. zymotechnique also adopts solid state fermentation, and is relatively backward; 2. sauce insufficient fragrance; 3. salinity is higher; 4. color is darker.
Summary of the invention
Goal of the invention: first purpose of the present invention is to provide a kind of seasoning sauce that bright, salty, sweet three kinds of tastes can be merged mutually, and this soy sauce can make the noodles delicious flavour, also is applicable to dip in food, cold and dressed with sauce and cooking etc.
Second purpose of the present invention is to provide a kind of production method of seasoning sauce.
Technical scheme: in order to solve above-mentioned first purpose, the technical solution adopted in the present invention is: a kind of seasoning sauce comprises following component: former soy sauce 92-97%; Sodium glutamate 1.5%-2.6%; Flavour nucleotide disodium 0.1%-0.3%; Yeast extract 0.3%-2.0%; Salt 1%-3.0%; Potassium sorbate 0.1%, above percentage is percetage by weight.
Described former soy sauce is the soy sauce of high-salt dilute fermenting and producing.Adopt protein rich soybean and wheat natural fermented, add various batchings at last, through experiment detection repeatedly, refining forming.Be rich in the several amino acids of needed by human body in this soy sauce, amino acid nitrogen content can reach more than the 0.8g/100ml.
In order to solve above-mentioned second purpose, the technical solution adopted in the present invention is: a kind of production method of seasoning sauce, this method comprises the steps:
(1) takes by weighing former soy sauce, salt, yeast extract, sodium glutamate, flavour nucleotide disodium and potassium sorbate according to the shared percentage by weight of each component;
(2) former soy sauce is heated to 40-50 ℃, add salt and yeast extract then, stir, at the bottom of avoiding yeast extract to be deposited on jar, the interpolation of yeast extract can be good coordination, the various auxiliary materials of balance be flavor, relax product and fling sense, strengthen mellow sense, make the soy sauce mouthfeel soft more naturally;
(3) soy sauce that is added with salt and yeast extract is continued to be heated to 80 ℃, add sodium glutamate, flavour nucleotide disodium and potassium sorbate continue to stir, and make the overall taste unanimity; Sodium glutamate and flavour nucleotide disodium use together and can make both have " effect multiplies each other ", therefore select a best proportioning between the two, it is an emphasis of this product, the flavour nucleotide disodium will could add after soy sauce sterilization preheating, decompose with the phosphatidase of avoiding wherein containing, influence its due local flavor;
(4) 80 ℃ of constant temperature hot fillings promptly get described seasoning sauce.When can, keep 80 ℃ of constant temperature, can avoid the pollution of assorted bacterium in the pack process, nor can destroy the nutriment in the soy sauce.
Beneficial effect: compared with prior art, seasoning sauce of the present invention is compound flavoring, can break through traditional single soy sauce mouthfeel, can make noodles tasty, convenient delicious again, is more suitable for that class and pursues the easy consumer groups of bug; Salinity is moderate, causes serious burden can for consumer's kidney.After noodles are good down, can directly add this product, not need to add other flavoring, just can taste delicious noodles.
The specific embodiment
The present invention is further described below by specific embodiment; should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
Embodiment 1:
A kind of seasoning sauce comprises that the percentage by weight of following component and each component is respectively: former soy sauce 92%, sodium glutamate 2.6%, flavour nucleotide disodium 0.3%, yeast extract 2.0%, salt 3.0%, potassium sorbate 0.1%.
The preparation method of above-mentioned soy sauce is as follows:
(1) takes by weighing former soy sauce, salt, yeast extract, sodium glutamate, flavour nucleotide disodium and potassium sorbate according to the shared percentage by weight of each component;
(2) former soy sauce is heated to 40-50 ℃, adds salt and yeast extract then, stir;
(3) soy sauce that is added with salt and yeast extract is continued to be heated to 80 ℃, add sodium glutamate, flavour nucleotide disodium and potassium sorbate continue to stir, and make the overall taste unanimity;
(4) 80 ℃ of constant temperature hot fillings promptly get described seasoning sauce.
Embodiment 2: substantially the same manner as Example 1, different is the prescription of soy sauce, and it is as follows to fill a prescription: former soy sauce 97.0%, sodium glutamate 1.5%, flavour nucleotide disodium 0.1%, yeast extract 0.3%, salt 1.0%, potassium sorbate 0.1%.
Embodiment 3: substantially the same manner as Example 1, different is the prescription of soy sauce, and it is as follows to fill a prescription: former soy sauce 93.0%, sodium glutamate 2.2%, flavour nucleotide disodium 0.3%, yeast extract 2.0%, salt 2.4%, potassium sorbate 0.1%.
Embodiment 4: substantially the same manner as Example 1, different is the prescription of soy sauce, and it is as follows to fill a prescription: former soy sauce 94.0%, sodium glutamate 1.8%, flavour nucleotide disodium 0.2%, yeast extract 1.5%, salt 2.0%, potassium sorbate 0.1%.
Embodiment 5: substantially the same manner as Example 1, different is the prescription of soy sauce, and it is as follows to fill a prescription: former soy sauce 95.0%, sodium glutamate 2.0%, flavour nucleotide disodium 0.3%, yeast extract 0.8%, salt 1.8%, potassium sorbate 0.1%.
Embodiment 6: substantially the same manner as Example 1, different is the prescription of soy sauce, and it is as follows to fill a prescription: former soy sauce 96.0%, sodium glutamate 2.5%, flavour nucleotide disodium 0.2%, yeast extract 1.7%, salt 2.8%, potassium sorbate 0.1%.
Claims (3)
1. a seasoning sauce is characterized in that, comprises following component: former soy sauce 92.0-97.0%; Sodium glutamate 1.5%-2.6%; Flavour nucleotide disodium 0.1%-0.3%; Yeast extract 0.3%-2.0%; Salt 1.0%-3.0%; Potassium sorbate 0.1%, above percentage is percetage by weight.
2. a kind of seasoning sauce according to claim 1 is characterized in that, described former soy sauce is the soy sauce of high-salt dilute fermenting and producing.
3. the production method of a kind of seasoning sauce according to claim 1 and 2 is characterized in that, this method comprises the steps:
(1) takes by weighing former soy sauce, salt, yeast extract, sodium glutamate, flavour nucleotide disodium and potassium sorbate according to the shared percentage by weight of each component;
(2) former soy sauce is heated to 40-50 ℃, adds salt and yeast extract then, stir;
(3) soy sauce that is added with salt and yeast extract is continued to be heated to 80 ℃, add sodium glutamate, flavour nucleotide disodium and potassium sorbate continue to stir;
(4) under 80 ℃ of constant temperature, carry out hot filling and promptly get described seasoning sauce.
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| CN2010105056043A CN101961098A (en) | 2010-10-13 | 2010-10-13 | Flavoring soy sauce and production method thereof |
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| CN2010105056043A CN101961098A (en) | 2010-10-13 | 2010-10-13 | Flavoring soy sauce and production method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266042A (en) * | 2011-09-02 | 2011-12-07 | 中国热带农业科学院香料饮料研究所 | Green pepper bechamel and making method thereof |
| CN102669628A (en) * | 2012-06-20 | 2012-09-19 | 加加食品集团股份有限公司 | Preparation method for freshening monosodium glutamate |
| CN102845714A (en) * | 2012-08-30 | 2013-01-02 | 江苏恒顺醋业股份有限公司 | Soy sauce for pot cover noodles and preparation method thereof |
| CN103445132A (en) * | 2013-08-19 | 2013-12-18 | 刘强 | Production method of powdered sauce |
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN105768010A (en) * | 2016-04-12 | 2016-07-20 | 娄底市食得火餐饮管理有限公司 | Red beef vermicelli soup and making process thereof |
| CN107259495A (en) * | 2017-06-22 | 2017-10-20 | 龙牌食品股份有限公司 | A kind of capsicum fries special soy sauce of meat and preparation method thereof |
| CN107927684A (en) * | 2017-11-01 | 2018-04-20 | 安徽爱家食品有限公司 | A kind of Steamed fish soy sauce and its manufacture craft |
| CN112120205A (en) * | 2020-09-25 | 2020-12-25 | 山东华熙海御生物医药有限公司 | Soy sauce and its powder, their preparation method and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1419852A (en) * | 2002-12-06 | 2003-05-28 | 广东益万家食品有限公司 | Fe-Zn-Ca soy sauce and preparing process |
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
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Patent Citations (2)
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| CN1419852A (en) * | 2002-12-06 | 2003-05-28 | 广东益万家食品有限公司 | Fe-Zn-Ca soy sauce and preparing process |
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266042B (en) * | 2011-09-02 | 2012-07-11 | 中国热带农业科学院香料饮料研究所 | Green pepper bechamel and making method thereof |
| CN102266042A (en) * | 2011-09-02 | 2011-12-07 | 中国热带农业科学院香料饮料研究所 | Green pepper bechamel and making method thereof |
| CN102669628A (en) * | 2012-06-20 | 2012-09-19 | 加加食品集团股份有限公司 | Preparation method for freshening monosodium glutamate |
| CN102845714A (en) * | 2012-08-30 | 2013-01-02 | 江苏恒顺醋业股份有限公司 | Soy sauce for pot cover noodles and preparation method thereof |
| CN103445132A (en) * | 2013-08-19 | 2013-12-18 | 刘强 | Production method of powdered sauce |
| CN103461956B (en) * | 2013-09-09 | 2016-01-20 | 江苏恒顺醋业股份有限公司 | One dips in material soy sauce and preparation method thereof |
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN104905210B (en) * | 2015-05-13 | 2017-08-01 | 珠海天香苑生物科技发展股份有限公司 | It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof |
| CN105768010A (en) * | 2016-04-12 | 2016-07-20 | 娄底市食得火餐饮管理有限公司 | Red beef vermicelli soup and making process thereof |
| CN107259495A (en) * | 2017-06-22 | 2017-10-20 | 龙牌食品股份有限公司 | A kind of capsicum fries special soy sauce of meat and preparation method thereof |
| CN107927684A (en) * | 2017-11-01 | 2018-04-20 | 安徽爱家食品有限公司 | A kind of Steamed fish soy sauce and its manufacture craft |
| CN112120205A (en) * | 2020-09-25 | 2020-12-25 | 山东华熙海御生物医药有限公司 | Soy sauce and its powder, their preparation method and application |
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Application publication date: 20110202 |