CN103519137A - Onion soybean sauce and preparation method thereof - Google Patents
Onion soybean sauce and preparation method thereof Download PDFInfo
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- CN103519137A CN103519137A CN201310495096.9A CN201310495096A CN103519137A CN 103519137 A CN103519137 A CN 103519137A CN 201310495096 A CN201310495096 A CN 201310495096A CN 103519137 A CN103519137 A CN 103519137A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 11
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 28
- 235000013555 soy sauce Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 22
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- 229910052708 sodium Inorganic materials 0.000 claims description 8
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- 229910017604 nitric acid Inorganic materials 0.000 abstract 1
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- JKMGDISLOMKFOX-DOYZGLONSA-N Fritschiellaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)C(=O)C(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C JKMGDISLOMKFOX-DOYZGLONSA-N 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses onion soybean sauce and a preparation method thereof. The onion soybean sauce comprises the following components in parts by weight: 100-300 parts of onion, 50-150 parts of potato, 10-50 parts of hawthorn, 1-10 parts of nitric acid, 1-10 parts of star anise, 1-10 parts of granulated sugar, 1-10 parts of edible salt, 1-5 parts of pepper, 1-5 parts of disodium guanylate, and 200-1,000 parts of water. The preparation method is safe and effective by applying ultraviolet ray for sterilization, microorganisms and spores capable of growing in the onion soybean sauce can be completely destroyed, and nutrition in the onion soybean sauce can be furthest maintained, and the onion soybean sauce has an effect of cancer resistance.
Description
Technical field
The invention belongs to soy sauce working research field, particularly a kind of onion soy sauce and preparation method thereof.
Background technology
The production method of traditional soy sauce is to adopt fermentation method, and it adopts grain or soya bean as raw material.Although the method mainly comprises the soy sauce of production and have advantages of that taste is dense and mouthfeel good, the fermentation method production cycle is long, and only the time of fermentation procedure just needs 50～60 days, complex process, and energy resource consumption is high, and easily produces carcinogen in sweat.In this year, people are studying the production method of soy sauce always.Within open day, be that the application for a patent for invention that October 25, publication number in 2006 are CN1849925A discloses a kind of mushroom sauce and side's Preparation Method processed thereof, although the method has overcome fermentation process complex process, energy resource consumption is high, and the easy defect that produces carcinogen in sweat, but the shortcoming that soy sauce flavour prepared by the method is poor, mouthfeel is bad.
Onion has the laudatory title of " vegetables queen ", and onion has the effect of expelling cold, eliminating; Can stimulate stomach, intestines and glandula digestive secretion, increase appetite, promote digestion; Hypotensive blood sugar, antithrombotic; Have certain stimulating effect, the material that contains a kind of inflammation " oak doradexanthin " 9, this be at present known to one of the most effective natural anti-cancer material; Contained trace elements of selenium is a kind of very strong antioxidant, can eliminate the free radical in body, strengthens vigor and the metabolic capability of cell, has the effect of prevent cancer and delay sanility; Can improve bone density, contribute to Prevention and Treatment of Osteoporosis; Contain phytocide as allicin etc., thereby have very strong sterilizing ability.Chewing raw onion can preventing cold.
Summary of the invention
Technical problem to be solved by this invention be overcome traditional soy sauce easily carcinogenic, taste is poor, mouthfeel is bad, proposes a kind of onion soy sauce and preparation method thereof.
For realizing above-mentioned technical problem, the technical solution used in the present invention is as follows:
A kind of onion soy sauce, in weight portion, its component is: 100～300 parts of onions, 50～150 parts of pigeonpeas, 10～50 parts of hawthorn, 1～10 part of citric acid, 1～10 part of anise, 1～10 part of granulated sugar, 1～10 part of salt, 1～5 part, pepper, 1～5 part of sodium guanylate, 200～1000 parts, water.
In such scheme, further, described onion soy sauce: 150～250 parts of onions, 70～120 parts of pigeonpeas, 20～40 parts of hawthorn, 3～7 parts of citric acids, 2～8 parts of anises, 2～8 parts of granulated sugar, 2～8 parts of salt, 2～4 parts, pepper, 2～4 parts of sodium guanylates, 400～700 parts, water.
In such scheme, preferably, described onion soy sauce: 200 parts of onions, 100 parts of pigeonpeas, 30 parts of hawthorn, 5 parts of citric acids, 5 parts of anises, 5 parts of granulated sugar, 5 parts of salt, 3 parts, pepper, 3 parts of sodium guanylates, 600 parts, water.
A preparation method for onion soy sauce, comprises the following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screening is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 5 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) 1/3 onion is put into water boiling 1 time, remove onion slag and obtain onion cooking liquor, then in onion cooking liquor, add again 1/3 onion to carry out boiling, after boiling is complete, removing onion slag adds 1/3 onion to carry out boiling again, repeat 5 times, after onion cooking liquor is filtered, obtain onion leachate standby;
(4) hawthorn, anise, pepper are bound up with gauze, the onion leachate that is placed on step (3) boils 2～3 hours, obtains mixed liquor;
(5) with super pulverizer, the pigeonpea of step (2) is carried out to pulverization process, obtain pigeonpea powder, with 100～200 mesh sieves, sieve, then adding temperature is the water of 100～150 ℃, soaks 1～1.5 hour;
(6) step (4) mixed liquor and pigeonpea immersion liquid are evenly mixed, in the process of mixing, constantly stir, liquid is fully mixed, then add citric acid, granulated sugar, salt, sodium guanylate to mix, pH value is transferred to 5～7, filtering-depositing 5～7 days, finally, with ultraviolet disinfection, bottling, becomes finished product.
Compared with prior art, the present invention has the following advantages: the present invention's application ultraviolet disinfection, and such way safety, effective, destroys microorganism and the gemma that wherein can grow completely, farthest keep the nutritional labeling in onion soy sauce, the product that the present invention produces has anticancer effect.
The specific embodiment
Embodiment 1
A soy sauce, in weight portion, its component is: 100 parts of onions, 50 parts of pigeonpeas, 10 parts of hawthorn, 1 part of citric acid, 1 part of anise, 1 part of granulated sugar, 1 part of salt, 1 part, pepper, 1 part of sodium guanylate, 200 parts, water.
Above-mentioned onion soy sauce obtains by following preparation method:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screening is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 5 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) onion of 33 parts is put into water boiling 1 time, remove onion slag and obtain onion cooking liquor, then in onion cooking liquor, add again the onion of 33 parts to carry out boiling, after boiling is complete, removing onion slag adds the onion of 34 parts to carry out boiling again, repeat 5 times, after onion cooking liquor is filtered, obtain onion leachate standby;
(4) 1 part of 10 parts of hawthorn, anistree 1 part, pepper is bound up with gauze, the onion leachate that is placed on step (3) boils 2 hours, obtains mixed liquor;
(5) with super pulverizer, 50 parts of the pigeonpeas of step (2) are carried out to pulverization process, obtain pigeonpea powder, with 100 mesh sieves, sieve, then adding temperature is 200 parts, the water of 100 ℃, soaks 1 hour;
(6) step (4) mixed liquor and pigeonpea immersion liquid are evenly mixed, in the process of mixing, constantly stir, liquid is fully mixed, then add 1 part of citric acid, 1 part of granulated sugar, 1 part of salt, 1 part of sodium guanylate, mix, pH value is transferred to 5, and filtering-depositing 5 days, finally with ultraviolet disinfection, bottling, becomes finished product.
Embodiment 2
A soy sauce, in weight portion, its component is: 150 parts of onions, 70 parts of pigeonpeas, 20 parts of hawthorn, 3 parts of citric acids, 2 parts of anises, 2 parts of granulated sugar, 2 parts of salt, 2 parts, pepper, 2 parts of sodium guanylates, 400 parts, water.
Above-mentioned onion soy sauce obtains by following preparation method:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screening is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 5 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) onion of 50 parts is put into water boiling 1 time, remove onion slag and obtain onion cooking liquor, then in onion cooking liquor, add again the onion of 50 parts to carry out boiling, after boiling is complete, removing onion slag adds the onion of 50 parts to carry out boiling again, repeat 5 times, after onion cooking liquor is filtered, obtain onion leachate standby;
(4) 2 parts of 20 parts of hawthorn, anistree 2 parts, pepper are bound up with gauze, the onion leachate that is placed on step (3) boils 2.2 hours, obtains mixed liquor;
(5) with super pulverizer, 70 parts of the pigeonpeas of step (2) are carried out to pulverization process, obtain pigeonpea powder, with 120 mesh sieves, sieve, then adding temperature is 400 parts, the water of 120 ℃, soaks 1.1 hours;
(6) step (4) mixed liquor and pigeonpea immersion liquid are evenly mixed, in the process of mixing, constantly stir, liquid is fully mixed, then add 2 parts of 2 parts of citric acids, 2 parts of granulated sugar, 2 parts of salt, sodium guanylate to mix, pH value is transferred to 5.5, filtering-depositing 5.5 days, finally, with ultraviolet disinfection, bottling, becomes finished product.
Embodiment 3
A soy sauce, in weight portion, its component is: 200 parts of onions, 100 parts of pigeonpeas, 30 parts of hawthorn, 5 parts of citric acids, 5 parts of anises, 5 parts of granulated sugar, 5 parts of salt, 3 parts, pepper, 3 parts of sodium guanylates, 600 parts, water.
Above-mentioned onion soy sauce obtains by following preparation method:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screening is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 5 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) onion of 66 parts is put into water boiling 1 time, remove onion slag and obtain onion cooking liquor, then in onion cooking liquor, add again the onion of 67 parts to carry out boiling, after boiling is complete, removing onion slag adds the onion of 67 parts to carry out boiling again, repeat 5 times, after onion cooking liquor is filtered, obtain onion leachate standby;
(4) 3 parts of 30 parts of hawthorn, anistree 5 parts, pepper are bound up with gauze, the onion leachate that is placed on step (3) boils 2.5 hours, obtains mixed liquor;
(5) with super pulverizer, 100 parts of the pigeonpeas of step (2) are carried out to pulverization process, obtain pigeonpea powder, with 160 mesh sieves, sieve, then adding temperature is 600 parts, the water of 130 ℃, soaks 1.3 hours;
(6) step (4) mixed liquor and pigeonpea immersion liquid are evenly mixed, in the process of mixing, constantly stir, liquid is fully mixed, then add 3 parts of 5 parts of citric acids, 5 parts of granulated sugar, 5 parts of salt, sodium guanylate to mix, pH value is transferred to 6, filtering-depositing 6 days, finally, with ultraviolet disinfection, bottling, becomes finished product.
Embodiment 4
A soy sauce, in weight portion, its component is: 250 parts of onions, 120 parts of pigeonpeas, 40 parts of hawthorn, 7 parts of citric acids, 8 parts of anises, 8 parts of granulated sugar, 8 parts of salt, 4 parts, pepper, 4 parts of sodium guanylates, 700 parts, water.
Above-mentioned onion soy sauce obtains by following preparation method:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screening is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 5 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) onion of 83 parts is put into water boiling 1 time, remove onion slag and obtain onion cooking liquor, then in onion cooking liquor, add again the onion of 83 parts to carry out boiling, after boiling is complete, removing onion slag adds the onion of 84 parts to carry out boiling again, repeat 5 times, after onion cooking liquor is filtered, obtain onion leachate standby;
(4) 4 parts of 40 parts of hawthorn, anistree 8 parts, pepper are bound up with gauze, the onion leachate that is placed on step (3) boils 2.7 hours, obtains mixed liquor;
(5) with super pulverizer, 120 parts of the pigeonpeas of step (2) are carried out to pulverization process, obtain pigeonpea powder, with 180 mesh sieves, sieve, then adding temperature is 700 parts, the water of 140 ℃, soaks 1.4 hours;
(6) step (4) mixed liquor and pigeonpea immersion liquid are evenly mixed, in the process of mixing, constantly stir, liquid is fully mixed, then add 4 parts of 7 parts of citric acids, 8 parts of granulated sugar, 8 parts of salt, sodium guanylate to mix, pH value is transferred to 6.5, filtering-depositing 6.5 days, finally, with ultraviolet disinfection, bottling, becomes finished product.
Embodiment 5
A soy sauce, in weight portion, its component is: 300 parts of onions, 150 parts of pigeonpeas, 50 parts of hawthorn, 10 parts of citric acids, 10 parts of anises, 10 parts of granulated sugar, 10 parts of salt, 5 parts, pepper, 5 parts of sodium guanylates, 1000 parts, water.
Above-mentioned onion soy sauce obtains by following preparation method:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screening is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 5 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) onion of 100 parts is put into water boiling 1 time, remove onion slag and obtain onion cooking liquor, then in onion cooking liquor, add again the onion of 100 parts to carry out boiling, after boiling is complete, removing onion slag adds the onion of 100 parts to carry out boiling again, repeat 5 times, after onion cooking liquor is filtered, obtain onion leachate standby;
(4) 5 parts of 50 parts of hawthorn, anistree 10 parts, pepper are bound up with gauze, the onion leachate that is placed on step (3) boils 3 hours, obtains mixed liquor;
(5) with super pulverizer, 150 parts of the pigeonpeas of step (2) are carried out to pulverization process, obtain pigeonpea powder, with 200 mesh sieves, sieve, then adding temperature is 1000 parts, the water of 150 ℃, soaks 1.5 hours;
(6) step (4) mixed liquor and pigeonpea immersion liquid are evenly mixed, in the process of mixing, constantly stir, liquid is fully mixed, then add 5 parts of 10 parts of citric acids, 10 parts of granulated sugar, 10 parts of salt, sodium guanylate to mix, pH value is transferred to 7, filtering-depositing 7 days, finally, with ultraviolet disinfection, bottling, becomes finished product.
Claims (4)
1. an onion soy sauce, it is characterized in that, in weight portion, its component is: 100～300 parts of onions, 50～150 parts of pigeonpeas, 10～50 parts of hawthorn, 1～10 part of citric acid, 1～10 part of anise, 1～10 part of granulated sugar, 1～10 part of salt, 1～5 part, pepper, 1～5 part of sodium guanylate, 200～1000 parts, water.
2. onion soy sauce as claimed in claim 1, is characterized in that: 150～250 parts of onions, 70～120 parts of pigeonpeas, 20～40 parts of hawthorn, 3～7 parts of citric acids, 2～8 parts of anises, 2～8 parts of granulated sugar, 2～8 parts of salt, 2～4 parts, pepper, 2～4 parts of sodium guanylates, 400～700 parts, water.
3. onion soy sauce as claimed in claim 2, is characterized in that: 200 parts of onions, 100 parts of pigeonpeas, 30 parts of hawthorn, 5 parts of citric acids, 5 parts of anises, 5 parts of granulated sugar, 5 parts of salt, 3 parts, pepper, 3 parts of sodium guanylates, 600 parts, water.
4. the preparation method of the onion soy sauce described in claim 1～3 any one, is characterized in that, comprises the following steps:
(1) by national food hygienic standard, raw material is detected and screened;
(2) the raw material classification by detecting, screening is put into purge tank, utilize cleaning machine to carry out Rapid Cleaning, altogether clean 5 times, the time is 5min, then centrifuge dripping under the condition of 2000r/min altogether;
(3) 1/3 onion is put into water boiling 1 time, remove onion slag and obtain onion cooking liquor, then in onion cooking liquor, add again 1/3 onion to carry out boiling, after boiling is complete, removing onion slag adds 1/3 onion to carry out boiling again, repeat 5 times, after onion cooking liquor is filtered, obtain onion leachate standby;
(4) hawthorn, anise, pepper are bound up with gauze, the onion leachate that is placed on step (3) boils 2～3 hours, obtains mixed liquor;
(5) with super pulverizer, the pigeonpea of step (2) is carried out to pulverization process, obtain pigeonpea powder, with 100～200 mesh sieves, sieve, then adding temperature is the water of 100～150 ℃, soaks 1～1.5 hour;
(6) step (4) mixed liquor and pigeonpea immersion liquid are evenly mixed, in the process of mixing, constantly stir, liquid is fully mixed, then add citric acid, granulated sugar, salt, sodium guanylate to mix, pH value is transferred to 5～7, filtering-depositing 5～7 days, finally, with ultraviolet disinfection, bottling, becomes finished product.
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Application publication date: 20140122 |