CN103892243A - Production process of spicy fresh soy - Google Patents
Production process of spicy fresh soy Download PDFInfo
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- CN103892243A CN103892243A CN201410172041.9A CN201410172041A CN103892243A CN 103892243 A CN103892243 A CN 103892243A CN 201410172041 A CN201410172041 A CN 201410172041A CN 103892243 A CN103892243 A CN 103892243A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a production process of spicy fresh soy. The production process comprises the following steps: A. preprocessing raw materials before fermenting; B. performing mixed fermentation; C. spraying oil; D. filtering; E. sterilizing; and F. filling, wherein the step A comprises the sub-steps of preparing soy yeasts, preparing chili sauce, preparing zanthoxylum oil and blending salt water; the step B comprises the sub-steps of fermenting the soy yeasts, the chili sauce, the zanthoxylum oil and the salt water in a fermentation pond, keeping the fermentation temperature to be 40-45 DEG C, spraying one time per day during fermentation and spraying one time per two days in seven days. According to the production process provided by the invention, nutritional substances separated out from seasonings are well brought into play, and the influence on the eating of dishes caused by powdery or blocky impurity seasonings is avoided, so that the dishes are relatively delicious and relatively easy to eat.
Description
Technical field
The present invention relates to a kind of production technology of liquid condiment, the production technology of a kind of spicy fresh soy sauce using while relating to a kind of dish-cooking specifically.
Background technology
People in the process of dish-cooking for the taste that promotes dish can add various liquid, Powdered or block flavorings in dish, liquid flavoring can incorporate in the soup juice of dish and go, and in dish, add after powdery or block flavoring, make unavoidably to occur residue in dish, impact is edible and attractive in appearance.The chilli particularly adding in dish and Chinese prickly ash, chilli and Chinese prickly ash generally can not eat, it is the spicy taste for increasing dish, after being finished, just will be dropped, but a lot of nutriments that wherein exist can not ooze out material itself in the process of frying, thereby cause the waste of raw material.
Summary of the invention
In view of this, the invention provides a kind of production technology of spicy fresh soy sauce, better brought into play the nutriment of separating out in flavoring, avoided powdery or block impurity flavoring to affect the edible of dish, thereby made dish more delicious, be more easy to eat.
For solving above technical problem, technical scheme of the present invention is:
A production technology for spicy fresh soy sauce, comprises following operation:
Pre-treatment of raw material before A, fermentation;
B, composite fermentation;
C, pouring oil;
D, filtration;
E, sterilization;
F, filling.
Before fermentation in described steps A, pre-treatment of raw material comprises that making, the thick chilli sauce of soy sauce koji becomes the allotment of sauce, Chinese prickly ash liquefaction and saline solution.
The manufacturing process of described soy sauce koji comprises the following steps:
The mixing of a, flour, wheat bran and dregs of beans is with broken, and its degree of crushing is the chunky shape of 2～3mm size;
B, steaming, add appropriate water so that after steaming bent material moisture 44～47%;
C, cooling, regulates cooling velocity by adjusting fan outlet size in cooling procedure;
D, inoculation are stirred while are added wherein kind of a song in the time that song material is cooled to 38～40 DEG C;
E, koji, import Daqu processed in Quchi by the song material stirring with kind of song, and control in pond temperature at 38～42 DEG C.
Described capsicum becomes the step of sauce to comprise:
The cleaning of a, capsicum, capsicum is selected fresh hot red pepper, and removes capsicum handle in the process of cleaning;
B, inoculation, by the capsicum cleaning up, with importing fermentation vat after cutmixer chopped, and access is kind bent.
C, fermentation, mix postvaccinal capsicum with mixer, and Gai Chi carries out sealing and fermenting, controls during the fermentation green pepper embryo temperature and remain on 30～32 DEG C;
D, one-tenth sauce take out the thick chilli sauce in tank by Kaifeng after fermentation 36～48h.
The making step of described Chinese prickly ash liquefaction is:
A, pulverizing, remove impurity by Chinese prickly ash through wind, then washes and dry, and after drying, Chinese prickly ash extruding is ground into the fragment of 2～3mm size;
B, extraction, open the rusting in oil cauldron, in the time that oil temperature is reduced to 70～80 DEG C, the Chinese prickly ash after pulverizing poured in oil cauldron, extracts, until Chinese prickly ash color and luster deepens, subsequently Chinese prickly ash piece impurity separated and leached with Zanthoxylum essential oil.
The Concentration Modulation of described saline solution is in the scope of 12～13 Baume degrees.
Described composite fermentation is that soy sauce koji, thick chilli sauce, Zanthoxylum essential oil and saline solution are mixed and put into fermentation vat and ferment, and makes fermentation temperature maintain 40～45 DEG C, in the process of fermentation every day return pipe once, after 7 days, every other day return pipe is once.
The oily process of described pouring is in the condition bottom fermentation of 40～45 DEG C after 15 days by sauce unstrained spirits, get for the first time oil, get for the second time oil after again squeezing into afterwards saline sook 24h, every 24h gets oil once by that analogy, get altogether oil 4 times, finally the residue of soya in fermentation vat is cleaned out.
Described filter process is that the primary oil of getting is not filtered to the oil content of getting of the 4th time, needs filter to clean up before filtration, after avoiding bringing into, affects product quality.
Described sterilization is that the soy sauce after filtering is kept to 30～40min at the temperature of 80～85 DEG C, after sterilization, soy sauce is cooled to 45～50 DEG C rapidly, carries out hot filling simultaneously.
Compared with prior art, the present invention has following beneficial effect:
The present invention integrates traditional soy sauce production technology, thick chilli sauce production technology and sesame oil manufacturing technology, after composite fermentation, produces spicy fresh soy sauce, and the more traditional soy sauce of this product color is more bright-coloured, has more gloss, and has better nutritive value; Can produce spicy fresh soy sauce by the present invention, in the process of culinary art, use this spicy fresh soy sauce can avoid the intense stimulus that directly uses capsicum and Chinese prickly ash to bring, can also improve the aesthetics and easy food degree of dish, also be well positioned to meet popular taste simultaneously, economize in raw materials, reduce costs, improve the utilization rate of seasoning material, the new method that provides is provided to the processing of capsicum and Chinese prickly ash; The inventive method is simple, easy to use, produces and follows the cost of processing lower, can be good at carrying out large-scale production and use.
Brief description of the drawings
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Core thinking of the present invention is, a kind of production technology of spicy fresh soy sauce is provided, has better brought into play the nutriment of separating out in flavoring, avoided powdery or block impurity flavoring to affect the edible of dish, thereby make dish more delicious, be more easy to eat.
In order to make those skilled in the art understand better technical scheme of the present invention, below in conjunction with the drawings and specific embodiments, the present invention is described in further detail.
Embodiment
As shown in Figure 1, a kind of production technology of spicy fresh soy sauce, comprises following technique:
Pre-treatment of raw material before A, fermentation;
B, composite fermentation;
C, pouring oil;
D, filtration;
E, sterilization;
F, filling.
Before fermentation in described steps A, pre-treatment of raw material comprises that making, the thick chilli sauce of soy sauce koji becomes the allotment of sauce, Chinese prickly ash liquefaction and saline solution.
The manufacturing process of described soy sauce koji comprises the following steps:
The mixing of a, flour, wheat bran and dregs of beans is with broken, and its degree of crushing is the chunky shape of 2～3mm size;
B, steaming, add appropriate water so that after steaming bent material moisture 44～47%;
C, cooling, regulates cooling velocity by adjusting fan outlet size in cooling procedure;
D, inoculation are stirred while are added wherein kind of a song in the time that song material is cooled to 38～40 DEG C;
E, koji, import Daqu processed in Quchi by the song material stirring with kind of song, and control in pond temperature at 38～42 DEG C.
Described capsicum becomes the step of sauce to comprise:
The cleaning of a, capsicum, capsicum is selected fresh hot red pepper, and removes capsicum handle in the process of cleaning;
B, inoculation, by the capsicum cleaning up, with importing fermentation vat after cutmixer chopped, and access is kind bent.
C, fermentation, mix postvaccinal capsicum with mixer, and Gai Chi carries out sealing and fermenting, controls during the fermentation green pepper embryo temperature and remain on 30～32 DEG C;
D, one-tenth sauce take out the thick chilli sauce in tank by Kaifeng after fermentation 36～48h.
The making step of described Chinese prickly ash liquefaction is:
A, pulverizing, remove impurity by Chinese prickly ash through wind, then washes and dry, and after drying, Chinese prickly ash extruding is ground into the fragment of 2～3mm size;
B, extraction, open the rusting in oil cauldron, in the time that oil temperature is reduced to 70～80 DEG C, the Chinese prickly ash after pulverizing poured in oil cauldron, extracts, until Chinese prickly ash color and luster deepens, subsequently Chinese prickly ash piece impurity separated and leached with Zanthoxylum essential oil.
The Concentration Modulation of described saline solution is in the scope of 12～13 Baume degrees.
Described composite fermentation is that soy sauce koji, thick chilli sauce, Zanthoxylum essential oil and saline solution are mixed and put into fermentation vat and ferment, and makes fermentation temperature maintain 40～45 DEG C, in the process of fermentation every day return pipe once, after 7 days, every other day return pipe is once.
The oily process of described pouring is in the condition bottom fermentation of 40～45 DEG C after 15 days by sauce unstrained spirits, get for the first time oil, get for the second time oil after again squeezing into afterwards saline sook 24h, every 24h gets oil once by that analogy, get altogether oil 4 times, finally the residue of soya in fermentation vat is cleaned out.
Described filter process is that the primary oil of getting is not filtered to the oil content of getting of the 4th time, needs filter to clean up before filtration, after avoiding bringing into, affects product quality.
Described sterilization is that the soy sauce after filtering is kept to 30～40min at the temperature of 80～85 DEG C, after sterilization, soy sauce is cooled to 45～50 DEG C rapidly, carries out hot filling simultaneously.
Below be only the preferred embodiments of the invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a production technology for spicy fresh soy sauce, is characterized in that, comprises following operation:
Pre-treatment of raw material before A, fermentation;
B, composite fermentation;
C, pouring oil;
D, filtration;
E, sterilization;
F, filling.
2. the production technology of a kind of spicy fresh soy sauce according to claim 1, is characterized in that, before the fermentation in described steps A, pre-treatment of raw material comprises that making, the thick chilli sauce of soy sauce koji becomes the allotment of sauce, Chinese prickly ash liquefaction and saline solution.
3. the production technology of a kind of spicy fresh soy sauce according to claim 2, is characterized in that, the manufacturing process of described soy sauce koji comprises the following steps:
The mixing of a, flour, wheat bran and dregs of beans is with broken, and its degree of crushing is the chunky shape of 2～3mm size;
B, steaming, add appropriate water so that after steaming bent material moisture 44～47%;
C, cooling, regulates cooling velocity by adjusting fan outlet size in cooling procedure;
D, inoculation are stirred while are added wherein kind of a song in the time that song material is cooled to 38～40 DEG C;
E, koji, import Daqu processed in Quchi by the song material stirring with kind of song, and control in pond temperature at 38～42 DEG C.
4. the production technology of a kind of spicy fresh soy sauce according to claim 2, is characterized in that, described capsicum becomes the step of sauce to comprise:
The cleaning of a, capsicum, capsicum is selected fresh hot red pepper, and removes capsicum handle in the process of cleaning;
B, inoculation, by the capsicum cleaning up, with importing fermentation vat after cutmixer chopped, and access is kind bent.
C, fermentation, mix postvaccinal capsicum with mixer, and Gai Chi carries out sealing and fermenting, controls during the fermentation green pepper embryo temperature and remain on 30～32 DEG C;
D, one-tenth sauce take out the thick chilli sauce in tank by Kaifeng after fermentation 36～48h.
5. the production technology of a kind of spicy fresh soy sauce according to claim 2, is characterized in that, the making step of described Chinese prickly ash liquefaction is:
A, pulverizing, remove impurity by Chinese prickly ash through wind, then washes and dry, and after drying, Chinese prickly ash extruding is ground into the fragment of 2～3mm size;
B, extraction, open the rusting in oil cauldron, in the time that oil temperature is reduced to 70～80 DEG C, the Chinese prickly ash after pulverizing poured in oil cauldron, extracts, until Chinese prickly ash color and luster deepens, subsequently Chinese prickly ash piece impurity separated and leached with Zanthoxylum essential oil.
6. the production technology of a kind of spicy fresh soy sauce according to claim 2, is characterized in that, the Concentration Modulation of described saline solution is in the scope of 12～13 Baume degrees.
7. according to the production technology of a kind of spicy fresh soy sauce described in claim 1～6 any one, it is characterized in that, described composite fermentation is soy sauce koji, thick chilli sauce, Zanthoxylum essential oil and saline solution mixing to be put into fermentation vat ferment, and make fermentation temperature maintain 40～45 DEG C, in the process of fermentation every day return pipe once, after 7 days, every other day return pipe is once.
8. the production technology of a kind of spicy fresh soy sauce according to claim 7, it is characterized in that, the oily process of described pouring is in the condition bottom fermentation of 40～45 DEG C after 15 days by sauce unstrained spirits, get for the first time oil, after again squeezing into afterwards saline sook 24h, get for the second time oil, every 24h gets oil once by that analogy, gets altogether oil 4 times, finally the residue of soya in fermentation vat is cleaned out.
9. the production technology of a kind of spicy fresh soy sauce according to claim 8, it is characterized in that, described filter process is that the primary oil of getting is not filtered to the oil content of getting of the 4th time, needs filter to clean up before filtration, after avoiding bringing into, affect product quality.
10. the production technology of a kind of spicy fresh soy sauce according to claim 9, it is characterized in that, described sterilization is that the soy sauce after filtering is kept to 30～40min at the temperature of 80～85 DEG C, after sterilization, soy sauce is cooled to 45～50 DEG C rapidly, carries out hot filling simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410172041.9A CN103892243A (en) | 2014-04-25 | 2014-04-25 | Production process of spicy fresh soy |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410172041.9A CN103892243A (en) | 2014-04-25 | 2014-04-25 | Production process of spicy fresh soy |
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| CN103892243A true CN103892243A (en) | 2014-07-02 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381962A (en) * | 2014-11-28 | 2015-03-04 | 印江土家族苗族自治县宏杨食品有限公司 | Five-seasoned spicy and hot soy sauce and making method thereof |
| CN104473128A (en) * | 2014-12-23 | 2015-04-01 | 重庆多邦食品有限公司 | Production method of spicy and hot soybean sauce |
| CN107307384A (en) * | 2017-07-26 | 2017-11-03 | 山东玉兔食品股份有限公司 | One kind automation soy sauce drenches oil stage extraction process special equipment |
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| CN101756160A (en) * | 2009-12-14 | 2010-06-30 | 湖南农业大学 | Preparation method of spicy soy sauce |
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| CN102960707A (en) * | 2011-08-31 | 2013-03-13 | 浙江科技学院 | Manufacturing method of Chinese prickly ash soy sauce |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381962A (en) * | 2014-11-28 | 2015-03-04 | 印江土家族苗族自治县宏杨食品有限公司 | Five-seasoned spicy and hot soy sauce and making method thereof |
| CN104381962B (en) * | 2014-11-28 | 2016-03-23 | 印江土家族苗族自治县宏杨食品有限公司 | A kind of spicy five-spice soy sauce and preparation method thereof |
| CN104473128A (en) * | 2014-12-23 | 2015-04-01 | 重庆多邦食品有限公司 | Production method of spicy and hot soybean sauce |
| CN104473128B (en) * | 2014-12-23 | 2016-06-15 | 重庆多邦食品有限公司 | A kind of production method of pungent sauce |
| CN107307384A (en) * | 2017-07-26 | 2017-11-03 | 山东玉兔食品股份有限公司 | One kind automation soy sauce drenches oil stage extraction process special equipment |
| CN107307384B (en) * | 2017-07-26 | 2020-07-17 | 山东玉兔食品股份有限公司 | Special equipment for automatic soy sauce oil spraying stage extraction process |
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