CN103535685A - Processing method of truffle soy sauce - Google Patents
Processing method of truffle soy sauce Download PDFInfo
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- CN103535685A CN103535685A CN201310490732.9A CN201310490732A CN103535685A CN 103535685 A CN103535685 A CN 103535685A CN 201310490732 A CN201310490732 A CN 201310490732A CN 103535685 A CN103535685 A CN 103535685A
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- ferfas
- soy sauce
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- grams
- processing method
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 241000609666 Tuber aestivum Species 0.000 title abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 3
- 239000005864 Sulphur Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 241001489212 Tuber Species 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- QGXBDMJGAMFCBF-HLUDHZFRSA-N 5α-Androsterone Chemical compound C1[C@H](O)CC[C@]2(C)[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CC[C@H]21 QGXBDMJGAMFCBF-HLUDHZFRSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- QGXBDMJGAMFCBF-UHFFFAOYSA-N Etiocholanolone Natural products C1C(O)CCC2(C)C3CCC(C)(C(CC4)=O)C4C3CCC21 QGXBDMJGAMFCBF-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 229940061641 androsterone Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 150000003408 sphingolipids Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method of truffle soy sauce. The processing method is characterized by adopting the following processing steps: (I) raw material treatment, (II) soy sauce preparation, (III) packaging and the like. The truffle soy sauce prepared by the processing method is tasty, can promote appetite and has the health care function of truffles. The processing method is simple in preparation, is easy in control of process and can achieve large-scale production and meet the market demands.
Description
Technical field
The invention belongs to food processing field, being specifically related to is a kind of processing method of ferfas soy sauce.
Background technology
Soy sauce, the liquid flavoring of brewageing with beans, wheat, wheat bran.Color and luster bronzing, has unique sauce fragrant, and flavour is delicious, helps lend some impetus to appetite, is Chinese traditional condiment.Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt, through liquefaction, the brew of fermentation supervisor, is formed.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.Take saline taste as main, also have delicate flavour, fragrance etc.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.
Ferfas, also claims truffle, has unique fragrance, mouthfeel and nutritive value.The history of the existing more than one thousand years of mankind's edible truffle, in developed countries such as America and Europes, ferfas is known as " black diamond ", is the superfine product of wild mushroom, and it and caviar, Foie Gras are called as together three large treasures.Ferfas has multiple curative effect, be rich in 17 seed amino acids, 8 kinds of vitamin, appropriate protein and androsterone, sterol, sphingolipid, aliphatic acid, amino acid and trace element etc. more than 50 and plant physiologically active ingredient, and contain the essential nutrients such as 8 seed amino acids that human body self can not synthesize, zinc, manganese, iron, calcium, phosphorus, selenium, there is the immunity of enhancing, anti-ageing, beneficial stomach, clear god, hemostasis, treat the medical values such as hemorrhoid, there is active anticancer, cancer cell is had to certain inhibitory action, can excite brain cell activity.
Its taste delicate fragrance is good to eat, is one of mushroom of European and American areas happiness food, mainly makes diet condiment, eats or extract required composition for cosmetics.
The object of the invention is to provide a kind of ferfas soy sauce, cater to the pursuit that more consumers suit one's taste, improve people's preference, more can obtain consumer's welcome.
Summary of the invention
The object of the present invention is to provide a kind of processing method of ferfas soy sauce.
The object of the invention is to be achieved through the following technical solutions:
A processing method for ferfas soy sauce, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose non-sulphur smoke, without going mouldy, 1 kilogram of the ferfas dry product of free from extraneous odour, add 18 kilograms, water or choose 1 kilogram of bright ferfas, add 9 kilograms, water, at 70-80 ℃, heat 1 hour, elimination residue, obtains ferfas hot water extracting liquid, standby;
The preparation of step (two) soy sauce:
Get the common double centner that makes soy sauce, add 10 kilograms of ferfas hot water extracting liquid, 5 kilograms of sucrose, 300 grams, Chinese prickly ash, 320 grams, pepper, 220 grams of anises, 120 grams, cassia bark, 4 kilograms of ginger, at 90 ℃, heat 1 hour, filter, the anticorrisive agent that adds 0.15%-0.4%, obtains ferfas soy sauce;
Step (three) packing:
The ferfas soy sauce that step (two) is made carries out sterilization 15 minutes at 100 ℃, packs Clear glass bottles and jars vacuum or nitrogen-filled packaging while being cooled to 90 ℃ into, obtains ferfas soy sauce finished product.
Described a kind of ferfas soy sauce is made by above-mentioned preparation method.
Beneficial effect of the present invention
1, the ferfas soy sauce that prepared by the present invention, delicious flavour, can promote appetite, and has the health care of ferfas.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, can meet the demand in market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Choose non-sulphur smoke, without going mouldy, 1 kilogram of the ferfas dry product of free from extraneous odour, add 18 kilograms, water, at 80 ℃, heat 1 hour, elimination residue, obtains ferfas hot water extracting liquid, standby; Get the common double centner that makes soy sauce, add 10 kilograms of ferfas hot water extracting liquid, 5 kilograms of sucrose, 300 grams, Chinese prickly ash, 320 grams, pepper, 220 grams of anises, 120 grams, cassia bark, 4 kilograms of ginger, at 90 ℃, heat 1 hour, filter, add 0.25% anticorrisive agent, obtain ferfas soy sauce; The ferfas soy sauce making is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack Clear glass bottles and jars vacuum packaging into, obtain ferfas soy sauce finished product.
Embodiment 2
Choose 1 kilogram of bright ferfas, add 9 kilograms, water, heat 1 hour at 70 ℃, elimination residue, obtains ferfas hot water extracting liquid, standby; Get the common double centner that makes soy sauce, add 10 kilograms of ferfas hot water extracting liquid, 5 kilograms of sucrose, 300 grams, Chinese prickly ash, 320 grams, pepper, 220 grams of anises, 120 grams, cassia bark, 4 kilograms of ginger, at 90 ℃, heat 1 hour, filter, add 0.35% anticorrisive agent, obtain ferfas soy sauce; The ferfas soy sauce making is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack Clear glass bottles and jars nitrogen-filled packaging into, obtain ferfas soy sauce finished product.
Claims (2)
1. a processing method for ferfas soy sauce, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose non-sulphur smoke, without going mouldy, 1 kilogram of the ferfas dry product of free from extraneous odour, add 18 kilograms, water or choose 1 kilogram of bright ferfas, add 9 kilograms, water, at 70-80 ℃, heat 1 hour, elimination residue, obtains ferfas hot water extracting liquid;
The preparation of step (two) soy sauce:
Get the common double centner that makes soy sauce, add 10 kilograms of ferfas hot water extracting liquid, 5 kilograms of sucrose, 300 grams, Chinese prickly ash, 320 grams, pepper, 220 grams of anises, 120 grams, cassia bark, 4 kilograms of ginger, at 90 ℃, heat 1 hour, filter, the anticorrisive agent that adds 0.15%-0.4%, obtains ferfas soy sauce;
Step (three) packing:
The ferfas soy sauce that step (two) is made carries out sterilization 15 minutes at 100 ℃, packs Clear glass bottles and jars vacuum or nitrogen-filled packaging while being cooled to 90 ℃ into, obtains ferfas soy sauce finished product.
2. the method for claim 1 obtains ferfas soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490732.9A CN103535685A (en) | 2013-10-20 | 2013-10-20 | Processing method of truffle soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490732.9A CN103535685A (en) | 2013-10-20 | 2013-10-20 | Processing method of truffle soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535685A true CN103535685A (en) | 2014-01-29 |
Family
ID=49959847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310490732.9A Pending CN103535685A (en) | 2013-10-20 | 2013-10-20 | Processing method of truffle soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535685A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011821A (en) * | 2019-11-28 | 2020-04-17 | 叶兴武 | Truffle soy sauce production method |
-
2013
- 2013-10-20 CN CN201310490732.9A patent/CN103535685A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011821A (en) * | 2019-11-28 | 2020-04-17 | 叶兴武 | Truffle soy sauce production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140129 |
|
| WD01 | Invention patent application deemed withdrawn after publication |