CN102240027B - Healthy soy sauce fumet - Google Patents

Healthy soy sauce fumet Download PDF

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Publication number
CN102240027B
CN102240027B CN2010101713046A CN201010171304A CN102240027B CN 102240027 B CN102240027 B CN 102240027B CN 2010101713046 A CN2010101713046 A CN 2010101713046A CN 201010171304 A CN201010171304 A CN 201010171304A CN 102240027 B CN102240027 B CN 102240027B
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fermentation
soybean
time
soy sauce
normal juice
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CN2010101713046A
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CN102240027A (en
Inventor
孙德善
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YANTAI SHINHO ENTERPRISE FOOD CO., LTD.
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YANTAI SHINHO WEIDAMEI FOODS CO Ltd
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Abstract

The invention discloses a healthy soy sauce fumet. The preparation raw materials of the healthy soy sauce fumet are the boiled soybean, mushroom powder and wheat flour; the weight proportion ratio thereof is (72-74) : (3-8) : (20-23). The raw materials are treated by the following steps: 1) adding Shanghai-brewing 3.042 Aspergillus oryzae and treating for 15-18h at 26-28 DEG C, then continuously ventilating for 30-35h at 30-33 DEG C, finally treating for 12-15h at 23-26 DEG C; during the period performing Aspergillus oryzae-turnover treatment for twice; 2) putting the materials treated by the step 1) in a fermentation tank, spraying salt water to the tank, the weight proportion ratio of the soybean, salt and water being (25-30):(14-17):(28-32); the fermentation temperature at earlier stage being 8-12 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the metaphase being 20-25 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the last stage being 30-33DEG C and the fermentation time being 1-1.5months; 3) squeezing the product from step 2) by using a squeezer, and obtaining the healthy soy sauce fumet. The healthy soy sauce fumet has bright radish brown and strong ester flavor and saucy flavor without other bad smell. The taste is delicious and mellow, and the liquid of the soy sauce fumet is clear.

Description

Health-care sauce Normal juice
Technical field
The present invention relates to a kind of health-care sauce Normal juice.
Background technology
Contain abundant amino acid in the soy sauce, can remove to oppress fishy smell, the mediation dish improves a poor appetite, and all the time, soy sauce has been gone on huge numbers of families' dining table as common flavouring.In recent years, some national nutritionists have done concrete research to people's edible soy sauce, find that soy sauce has the effect of unique cancer-resisting; Contained different interior ketone in the soy sauce can reduce human body 10% cholesterol, reduces the danger of angiocardiopathy, can also slow down even stop growth of tumour etc.
Soy sauce occupies very important status in daily life, and can more and more be subject to people's attention.But, the employed soy sauce of our daily life, all be to adopt the manufacturing of traditional zymotic technique, namely take soybean and/or defatted soybean, wheat and/or wheat bran as raw material, through the liquid flavoring with special color that microbial fermentation is made, this soy sauce is single, does not have the specific nutrition composition, in the situation of the diversification of consumer demand, can't need by satisfying the market.
Summary of the invention
The purpose of this invention is to provide a kind of health-care sauce Normal juice with health care.
Health-care sauce Normal juice provided by the present invention, raw materials are soybean, mushroom powder and the wheat flour after the boiling; The weight part ratio of the soybean after the described boiling, described mushroom powder and described wheat flour is (72~74): (3~8): (20~23).
Health-care sauce Normal juice of the present invention, wherein: described raw material is processed through following steps:
1) make after the bent essence of 3.042 aspergillus oryzaes through 26~28 ℃ in access Shanghai, and 15~18h processes; Then through 30~33 ℃, 30~35h, continuous ventilating is processed; Finally by crossing 23~26 ℃, 12~15h processes; Carry out during this time turning over for twice bent the processing;
2) raw material of step 1) processing is put into fermentation tank, is spilled into salt solution in tank; The mass ratio of soybean, salt and water is (25~30): (14~17): (28~32); The prior fermentation temperature is 8~12 ℃, and fermentation time is 1.5~2 months, and mid-term, fermentation temperature was 20~25 ℃, and fermentation time is 1.5~2 months, and the later stage fermentation temperature is 30~33 ℃, and fermentation time is 1~1.5 month;
3) with squeezer squeezing step 2) product, obtain health-care sauce Normal juice.
Health-care sauce Normal juice of the present invention, wherein: the access amount that the bent selected songs essence of 3.042 aspergillus oryzaes is made in described Shanghai is the soybean 3 * 10 after every kilogram of boiling 5Individual~5 * 10 5Individual spore.
Health-care sauce Normal juice of the present invention, wherein: turn over song the described first time at access Qu Jinghou 16~18h, turn over bent 30~35 for the second time.
The Normal juice of health-care sauce of the present invention is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and without other bad smells, tasty mouthfeel is mellow, figure's clarification.
Health-care sauce Normal juice of the present invention contains the nutritional labeling in the mushroom, has health-care effect.
The specific embodiment
Embodiment 1,
1) get the raw materials ready:
First mushroom is cleaned, then flush away silt and impurity are put in the container, with instrument dried thin mushroom all are immersed in the water, after mushroom soaks, utilize super powder equipment that mushroom is ground into the mushroom powder, and the granular size in the mushroom powder is 150 orders, obtains the mushroom powder.
Utilize cleaning equipment that soybean is cleaned, the soybean after the cleaning carries out boiling, uses continuous cooking machine, pressure control 0.05MP, and temperature is 120 ℃, the retention time is 10 minutes.
Utilize the continuous wheat-frying machine of rotation to fry wheat, pressure control 0.01MP, temperature is 430 ℃, makes stir-fry wheat moisture be controlled at 1%, pulverizes with pulverizer at last, granular size is 80 orders, obtains wheat flour.
2) koji:
The soybean that steaming is good, wheat flour, mushroom powder reduce the temperature to 28 ℃ after mixing at 72: 20: 3 according to weight part ratio, and the bent essence of 3.042 aspergillus oryzaes is made in access Shanghai, and the access amount is every kilogram of soybean 4 * 10 5Individual spore; Then send in the bent case, evenly shakeout, consistency of thickness, loose ventilative, thickness of feed layer is 25cm, adjusts temperature to 26 ℃, 15h; Then adjust temperature to 30 ℃, 35h, continuous ventilating; Adjust at last temperature to 23 ℃, 12h, continuous ventilating; , during carry out 2 times and turn over song, turn over bently at the bent smart 18h of access for the first time, turn over bent at the bent smart 32h of access for the second time.
3) fermentation:
The song material that makes poured into to shakeout in the fermentation tank again salt solution is spilled in the tank, enter the complete rear circulating watering of tank 10 minutes; The mass ratio of soybean, salt and water is 28: 16: 30; The prior fermentation temperature is 8 ℃, and fermentation time is 1.5 months, and mid-term, fermentation temperature was 20 ℃, and fermentation time is 2 months, and the later stage fermentation temperature is 32 ℃, and fermentation time is 1 month.
4) extract Normal juice
Product with after the squeezer squeezing fermentation extracts Normal juice.
The Normal juice that obtains is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and without other bad smells, tasty mouthfeel is mellow, figure's clarification.
The FN0.80g/100ml of Normal juice, TN1.2g/100ml, salt-less solid 15g/100ml.
Embodiment 2,
1) get the raw materials ready:
First mushroom is cleaned, then flush away silt and impurity are put in the container, with instrument dried thin mushroom all are immersed in the water, after mushroom soaks, utilize super powder equipment that mushroom is ground into the mushroom powder, and the granular size in the mushroom powder is 200 orders, and is for subsequent use.
Utilize cleaning equipment that soybean is cleaned, the soybean after the cleaning carries out boiling, uses continuous cooking machine, pressure control 0.07MP, and temperature is 98 ℃, the retention time is 10 minutes, and is for subsequent use.
Utilize the continuous wheat-frying machine of rotation to fry wheat, pressure control 0.03MP, temperature is 430 ℃, makes stir-fry wheat moisture be controlled at 3%, pulverizes with pulverizer at last, granular size is 40 orders, and is for subsequent use.
2) koji: the soybean that above-mentioned steaming is good, wheat flour, mushroom powder reduce the temperature to 26 ℃ after mixing at 74: 23: 5 according to weight part ratio, and it is bent smart that 3.042 aspergillus oryzaes are made in access Shanghai, and the access amount is every kilogram of soybean 5 * 10 5Individual spore; Then send in the bent case, evenly shakeout, consistency of thickness, loose ventilative, thickness of feed layer is 25cm, adjusts temperature to 28 ℃, 16h; Then adjust temperature to 33 ℃, 32h, continuous ventilating; Adjust at last temperature to 26 ℃, 13h, continuous ventilating; Carry out during this time turning over song 2 times, turn over the bent smart 17h of bent access for the first time, turn over bent at the bent smart 30h of access for the second time.
3) fermentation:
The song material that makes poured into to shakeout in the fermentation tank again salt solution is spilled in the tank, enter the complete rear circulating watering of tank 10 minutes; The mass ratio of soybean, salt and water is 30: 17: 28; The prior fermentation temperature is 12 ℃, and fermentation time is 1.5 months, and mid-term, fermentation temperature was 25 ℃, and fermentation time is 1.5 months, and the later stage fermentation temperature is 30 ℃, and fermentation time is 1.5 months.
4) extract Normal juice
Product with after the squeezer squeezing fermentation extracts Normal juice.
The Normal juice that obtains is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and without other bad smells, tasty mouthfeel is mellow, figure's clarification.
The FN0.90g/100ml of Normal juice, TN1.5g/100ml, salt-less solid 18g/100ml.
Embodiment 3,
1) get the raw materials ready:
First mushroom is cleaned, then flush away silt and impurity are put in the container, with instrument dried thin mushroom all are immersed in the water, after mushroom soaks, utilize super powder equipment that mushroom is ground into the mushroom powder, and the granular size in the mushroom powder is 150 orders, and is for subsequent use.
Utilize cleaning equipment that soybean is cleaned, the soybean after the cleaning carries out boiling, uses continuous cooking machine, pressure control 0.05MP, and temperature is 120 ℃, the retention time is 10 minutes, and is for subsequent use.
Utilize the continuous wheat-frying machine of rotation to fry wheat, pressure control 0.01MP, temperature is 430 ℃, makes stir-fry wheat moisture be controlled at 3%, pulverizes with pulverizer at last, granular size is 40 orders, and is for subsequent use.
2) koji: the soybean that above-mentioned steaming is good, wheat flour, mushroom powder reduce the temperature to 27 ℃ after mixing at 73: 21.5: 4 according to weight part ratio, and it is bent smart that 3.042 aspergillus oryzaes are made in access Shanghai, and the access amount is every kilogram of soybean 3 * 10 5Individual spore; Then send in the bent case, evenly shakeout, consistency of thickness, loose ventilative, thickness of feed layer is 25cm, adjusts temperature to 27 ℃, 17h; Then adjust temperature to 32 ℃, 30h, continuous ventilating; Adjust at last temperature to 25 ℃, 14h, continuous ventilating; Carry out during this time turning over song 2 times, turn over song for the first time at the bent smart 16h of access, turn over bent at the bent smart 35h of access for the second time.
3) fermentation:
The song material that makes poured into to shakeout in the fermentation tank again salt solution is spilled in the tank, enter the complete rear circulating watering of tank 10 minutes; The mass ratio of soybean, salt and water is 30: 15: 30; The prior fermentation temperature is 10 ℃, and fermentation time is 1.5 months, and mid-term, fermentation temperature was 23 ℃, and fermentation time is 1.5 months, and the later stage fermentation temperature is 33 ℃, and fermentation time is 1 month.
4) extract Normal juice
Product with after the squeezer squeezing fermentation extracts Normal juice.
The Normal juice that obtains is scarlet brown, and strong ester fragrance and sauce fragrance are arranged, and without other bad smells, tasty mouthfeel is mellow, figure's clarification.
The FN0.85g/100ml of Normal juice, TN1.3g/100ml, salt-less solid 17g/100ml.
Above embodiment is described preferred embodiment of the present invention; be not that scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.

Claims (3)

1. health-care sauce Normal juice, raw materials is soybean, mushroom powder and the wheat flour after the boiling; The weight part ratio of the soybean after the described boiling, described mushroom powder and described wheat flour is (72~74): (3~8): (20~23) is characterized in that: described raw material is processed through following steps:
1) make after the bent essence of 3.042 aspergillus oryzaes through 26~28 ℃ in access Shanghai, and 15~18h processes; Then through 30~33 ℃, 30~35h, continuous ventilating is processed; Finally by crossing 23~26 ℃, 12~15h processes; Carry out during this time turning over for twice bent the processing;
2) raw material of step 1) processing is put into fermentation tank, is spilled into salt solution in tank; The mass ratio of soybean, salt and water is (25~30): (14~17): (28~32); The prior fermentation temperature is 8~12 ℃, and fermentation time is 1.5~2 months, and mid-term, fermentation temperature was 20~25 ℃, and fermentation time is 1.5~2 months, and the later stage fermentation temperature is 30~33 ℃, and fermentation time is 1~1.5 month;
3) with squeezer squeezing step 2) product, obtain health-care sauce Normal juice.
2. health-care sauce Normal juice according to claim 1 is characterized in that: it is soybean 3 * 10 after every kilogram of boiling that the bent smart access amount of 3.042 aspergillus oryzaes is made in described Shanghai 5Individual~5 * 10 5Individual spore.
3. health-care sauce Normal juice according to claim 2 is characterized in that: turn over song the described first time at access Qu Jinghou 16~18h, turn over bent at access Qu Jinghou 30~35h for the second time.
CN2010101713046A 2010-05-13 2010-05-13 Healthy soy sauce fumet Active CN102240027B (en)

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Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN102972737B (en) * 2012-12-14 2014-08-13 孙德善 High-vegetable protein original-brewing soy sauce and production method thereof
CN103535683A (en) * 2013-10-08 2014-01-29 曹石 Coprinus comatus sauce
CN104305136A (en) * 2014-10-11 2015-01-28 谈茁 Making method of shiitake mushroom health soybean sauce
CN106072433A (en) * 2015-01-08 2016-11-09 西峡县福到家食品有限公司 A kind of method producing mushroom soy sauce
CN104605320A (en) * 2015-01-30 2015-05-13 施晶晶 Preparation method of peanut soybean sauce
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
CN106722778A (en) * 2016-12-15 2017-05-31 钦州市钦南区科学技术情报研究所 A kind of health-care sauce Normal juice and preparation method thereof
CN107125703B (en) * 2017-05-08 2021-01-12 广州橙果餐饮企业管理有限公司 Health-care soy sauce and preparation method thereof
CN107712811A (en) * 2017-10-31 2018-02-23 贵州百科薏仁生物科技有限公司 A kind of brewing method of adlay soy sauce

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CN101390605A (en) * 2008-09-18 2009-03-25 浙江大学 Brewage method of pasania fungus selenium-rich composite nutritious soy sauce

Patent Citations (2)

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CN101390605A (en) * 2008-09-18 2009-03-25 浙江大学 Brewage method of pasania fungus selenium-rich composite nutritious soy sauce

Non-Patent Citations (3)

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Effective date of registration: 20151111

Address after: 264006 No. 15 Chengdu street, Yantai economic and Technological Development Zone, Shandong

Patentee after: YANTAI SHINHO ENTERPRISE FOOD CO., LTD.

Patentee after: Sun Deshan

Address before: 264006 No. 59 Changjiang Road, Yantai Development Zone, Shandong, China

Patentee before: Yantai Shinho Weidamei Foods Co., Ltd.

C41 Transfer of patent application or patent right or utility model