CN103892243A - Production process of spicy fresh soy - Google Patents
Production process of spicy fresh soy Download PDFInfo
- Publication number
- 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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- Prior art keywords
- fermentation
- soy sauce
- oil
- production technology
- sauce
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 235000015067 sauces Nutrition 0.000 claims abstract description 24
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000001954 sterilising Effects 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 36
- 239000003921 oil Substances 0.000 claims description 30
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 25
- 238000005516 engineering process Methods 0.000 claims description 21
- 235000002566 Capsicum Nutrition 0.000 claims description 20
- 240000008574 Capsicum frutescens Species 0.000 claims description 20
- 239000001390 capsicum minimum Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 240000004160 Capsicum annuum Species 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 239000000341 volatile oil Substances 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 210000001161 Embryo, Mammalian Anatomy 0.000 claims description 3
- 240000007842 Glycine max Species 0.000 claims description 3
- 240000005158 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000003203 everyday Effects 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000051 modifying Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000015096 spirit Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000005507 spraying Methods 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 20
- 239000007788 liquid Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006011 modification reaction Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011031 large scale production Methods 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
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 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410172041.9A CN103892243A (en) | 2014-04-25 | 2014-04-25 | Production process of spicy fresh soy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892243A true CN103892243A (en) | 2014-07-02 |
Family
ID=50984073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410172041.9A Pending CN103892243A (en) | 2014-04-25 | 2014-04-25 | Production process of spicy fresh soy |
Country Status (1)
| Country | Link |
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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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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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