CN103461956B - One dips in material soy sauce and preparation method thereof - Google Patents
One dips in material soy sauce and preparation method thereof Download PDFInfo
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- CN103461956B CN103461956B CN201310405742.8A CN201310405742A CN103461956B CN 103461956 B CN103461956 B CN 103461956B CN 201310405742 A CN201310405742 A CN 201310405742A CN 103461956 B CN103461956 B CN 103461956B
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Abstract
The invention discloses one and dip in material soy sauce, comprise the component of following percentage by weight: soy sauce 75-80%, HFCS 4-5%, salt 1-1.5%, taste drench 4-5%, brewage black vinegar 1-1.5%, yeast extract 0-2%, white granulated sugar 0-1.5%, Thallus Laminariae (Thallus Eckloniae) extract 2-3%, Scallop Extract 0.5-1%, monosodium glutamate 1-2%, I+G0.1-0.2%, citric acid 0?-0.15%, spice extract 0-1%, potassium sorbate≤0.1%, surplus is water.It is that a kind of convenient and swift, that mouthfeel is good life is rinsed and dipped in material that the present invention dips in material soy sauce; Preparation method of the present invention can solve raw rinsing and dip in the local flavor of material every batch, soy sauce and the stable of mouthfeel; Simultaneously different according to extract, different flavor is provided, thus difference can be enriched dips in food food and use the kind of dipping in material.
Description
Technical field
The present invention relates to soy sauce production field; That one dips in material soy sauce and preparation method thereof specifically.
Background technology
Soy sauce is a part indispensable in the raw small powder rinsed, to rinsing the effect of having expected to add a crucial touch.But current soy sauce is all used to carry out to cook, and many families are failed to understand dipping in material formula, and that can not join good mouthfeel dips in material simultaneously, and dipping in because of differences such as materials, formula, proportionings between charge time of making, the taste of generation is widely different.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of convenient and swift, mouthfeel good dip in material soy sauce and preparation method thereof.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
One dips in material soy sauce, comprise the component of following percentage by weight: soy sauce 75-80%, HFCS 4-5%, salt 1-1.5%, taste drench 4-5%, brewage black vinegar 1-1.5%, yeast extract 0-2%, white granulated sugar 0-1.5%, Thallus Laminariae (Thallus Eckloniae) extract 2-3%, Scallop Extract 0.5-1%, monosodium glutamate 1-2%, disodium 5 '-ribonucleotide (I+G) 0.1-0.2%, citric acid 0-0.15%, spice extract 0-1%, potassium sorbate≤0.1%, and surplus is water.
The above-mentioned preparation method dipping in material soy sauce, the method comprises the steps:
1) potassium sorbate boiling water is fully dissolved obtain antiseptic solution, for subsequent use;
2) soy sauce process: soy sauce is carried out pasteurization, boils;
3) batch mixing: HFCS, salt, taste are drenched, brewages black vinegar, Thallus Laminariae (Thallus Eckloniae) extract, citric acid, white granulated sugar add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 DEG C, add monosodium glutamate and Scallop Extract, stir; Namely material soy sauce is dipped in described in obtaining.
Beneficial effect: compared with prior art, it is that a kind of convenient and swift, that mouthfeel is good life is rinsed and dipped in material that the present invention dips in material soy sauce; Preparation method of the present invention can solve raw rinsing and dip in the local flavor of material every batch, soy sauce and the stable of mouthfeel; Simultaneously different according to extract, different flavor is provided, thus difference can be enriched dips in food food and use the kind of dipping in material.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, the concrete content described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Each component used in the present invention is as follows:
Soy sauce is the special grade soy meeting GB/T18186-2000.
HFCS is brilliant by the starch sugar that plant amylum is hydrolyzed and isomerization is made, and is a kind of sweetener.
Taste drenches also known as meter Lin, is to add song by sweet glutinous rice to brewage and form, and belongs to the one of cooking wine.
Brewage the zhenjiang vinegar that black vinegar is total acid (with acetometer) >=5.5g/100ml.
Yeast extract is from the fresh Y566 of Guangdong one product.
Thallus Laminariae (Thallus Eckloniae) extract, Scallop Extract, taste drench all from consonance seasoned food Co., Ltd.
Embodiment 1: one dips in material soy sauce, comprises the component of following percentage by weight: soy sauce 78%, HFCS 4.7%, salt 1.2%, taste drench 4.7%, brewage black vinegar 1.2%, yeast extract 2%, Thallus Laminariae (Thallus Eckloniae) extract 2.4%, Scallop Extract 0.7%, monosodium glutamate 1.9%, I+G0.12%, citric acid 0.1%, potassium sorbate 0.09%, water 2.89%.
First water is boiled, then potassium sorbate boiling water is fully dissolved and obtain antiseptic solution, for subsequent use; Then special grade soy is carried out pasteurization, boil; The parameter specifically total plate count≤30000cfu/ml of pasteurization; Again HFCS, salt, taste drenched, brewage black vinegar, yeast extract, Thallus Laminariae (Thallus Eckloniae) extract, citric acid add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 DEG C, add monosodium glutamate and Scallop Extract, stir; Namely material soy sauce is dipped in described in obtaining.
Embodiment 2: one dips in material soy sauce, comprises the component of following percentage by weight: soy sauce 75.2%, HFCS 5%, salt 1.5%, taste drench 5%, brewage black vinegar 1.5%, white granulated sugar 1.5%, Thallus Laminariae (Thallus Eckloniae) extract 2%, Scallop Extract 1%, monosodium glutamate 2%, I+G0.2%, potassium sorbate 0.1%, water 5%.
First water is boiled, then potassium sorbate boiling water is fully dissolved and obtain antiseptic solution, for subsequent use; Then special grade soy is carried out pasteurization, boil, the parameter specifically total plate count≤30000cfu/ml of pasteurization; Again HFCS, salt, taste drenched, brewage black vinegar, white granulated sugar, Thallus Laminariae (Thallus Eckloniae) extract add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 DEG C, add monosodium glutamate and Scallop Extract, stir; Namely material soy sauce is dipped in described in obtaining.
Embodiment 3: one dips in material soy sauce, comprises the component of following percentage by weight: soy sauce 75%, HFCS 4.7%, salt 1.2%, taste drench 4.7%, brewage black vinegar 1.2%, yeast extract 2%, Thallus Laminariae (Thallus Eckloniae) extract 2.4%, Scallop Extract 0.7%, monosodium glutamate 1.9%, I+G0.12%, citric acid 0.1%, potassium sorbate 0.09%, water 5%, spice extract 0.89%.
First water is boiled, then potassium sorbate boiling water is fully dissolved and obtain antiseptic solution, for subsequent use; Then special grade soy is carried out pasteurization, boil, the parameter specifically total plate count≤30000cfu/ml of pasteurization; Again HFCS, salt, taste drenched, brewage black vinegar, yeast extract, Thallus Laminariae (Thallus Eckloniae) extract, citric acid add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 DEG C, add monosodium glutamate and Scallop Extract, stir; Namely material soy sauce is dipped in described in obtaining.
Embodiment 4: substantially the same manner as Example 1, difference dips in the formula of material soy sauce, is specially:
One dips in material soy sauce, comprises the component of following percentage by weight: soy sauce 78%, HFCS 4%, salt 1%, taste drench 5%, brewage black vinegar 1%, yeast extract 2%, Thallus Laminariae (Thallus Eckloniae) extract 3%, Scallop Extract 1%, monosodium glutamate 2%, I+G0.2%, citric acid 0.1%, potassium sorbate 0.09%, water 2.61%.
First water is boiled, then potassium sorbate boiling water is fully dissolved and obtain antiseptic solution, for subsequent use; Then special grade soy is carried out pasteurization, boil, the parameter specifically total plate count≤30000cfu/ml of pasteurization; Again HFCS, salt, taste drenched, brewage black vinegar, yeast extract, Thallus Laminariae (Thallus Eckloniae) extract, citric acid add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 DEG C, add monosodium glutamate and Scallop Extract, stir; Namely material soy sauce is dipped in described in obtaining.
Embodiment 5: substantially the same manner as Example 2, difference be dip in material soy sauce formula, be specially: soy sauce 79%, HFCS 4.6%, salt 1.3%, taste drench 5%, brewage black vinegar 1.2%, Thallus Laminariae (Thallus Eckloniae) extract 2.8%, Scallop Extract 0.8%, monosodium glutamate 1.5%, I+G0.16%, potassium sorbate 0.07%, white granulated sugar 1.0%.
Embodiment 6: substantially the same manner as Example 3, difference be dip in material soy sauce formula, be specially: soy sauce 80%, HFCS 4.3%, salt 1.2%, taste drench 4.1%, brewage black vinegar 1.2%, Thallus Laminariae (Thallus Eckloniae) extract 2.8%, Scallop Extract 0.8%, monosodium glutamate 1.5%, I+G0.15%, potassium sorbate 0.07%, yeast extract 1%, citric acid 0.15%, spice extract 0.5%.
Embodiment 7: substantially the same manner as Example 3, difference be dip in material soy sauce formula, be specially: soy sauce 80%, HFCS 4.1%, salt 1.2%, taste drench 4%, brewage black vinegar 1.1%, Thallus Laminariae (Thallus Eckloniae) extract 2.5%, Scallop Extract 0.5%, monosodium glutamate 1%, I+G0.15%, potassium sorbate 0.1%, yeast extract 1%, citric acid 0.15%, spice extract 1.0%.
Soy sauce of the present invention is compared with existing traditional soy sauce, and edible when being more suitable for dipping in material, it to a certain degree can increase delicate flavour, plays the effect coordinating mouthfeel, increases certain acidity simultaneously, can play and separate greasy effect.
For ensureing the stable of every batch of local flavor and mouthfeel, answer attentional manipulation: the salinity of (one) soy sauce is at about 18-19g/100ml, and soy sauce salinity is too high, the salty and bitter taste of finished product is given prominence to; (2) black vinegar generally uses the zhenjiang vinegar of 5.5-6.0g/100ml, not puckery because zhenjiang vinegar acid, fragrant and micro-sweet, and can improve the local flavor of product and mellow sense after interpolation, if use light-coloured vinegar, the obvious tart flavour of product is appeared; (3) operating procedure is noted: 1. before adding I+G, soy sauce must boil, and its objective is as making enzyme deactivation, prevents I+G and enzyme reaction, produces bitter substance.2. adding after Scallop Extract is boil for a long time for preventing, and affects its quality.3. potassium sorbate will first fully dissolve with a little boiling water.4. monosodium glutamate solubility when 70-90 DEG C is the highest.
Claims (1)
1. one kind is dipped in material soy sauce, it is characterized in that, comprise the component of following percentage by weight: soy sauce 75-80%, HFCS 4-5%, salt 1-1.5%, taste drench 4-5%, brewage black vinegar 1-1.5%, yeast extract 0-2%, white granulated sugar 0-1.5%, Thallus Laminariae (Thallus Eckloniae) extract 2-3%, Scallop Extract 0.5-1%, monosodium glutamate 1-2%, I+G0.1-0.2%, citric acid 0-0.15%, spice extract 0-1%, potassium sorbate 0-0.1%, and surplus is water; Described soy sauce is the special grade soy meeting GB/T18186-2000; Describedly brewage the zhenjiang vinegar that black vinegar is total acid >=5.5g/100ml.
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| CN104366428A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Nutritious and delicious soy sauce |
| CN105639248A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning |
| CN105639249A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing flavoring sauce |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN105285914A (en) * | 2015-12-03 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | Seafood sauce formula and production technology |
| CN105707836A (en) * | 2016-03-15 | 2016-06-29 | 深圳市超跃食品有限公司 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
| CN107411021B (en) * | 2017-06-01 | 2020-08-25 | 河南牧业经济学院 | Application of flavor enhancer SMT (surface Mount technology) in flavoring of instant food and flavor enhancer composition containing flavor enhancer |
| CN111150046A (en) * | 2019-12-31 | 2020-05-15 | 上海和家餐饮管理有限公司 | Formula and preparation method of beef juice |
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