CN104172101B - soy sauce and preparation method thereof - Google Patents
soy sauce and preparation method thereof Download PDFInfo
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- CN104172101B CN104172101B CN201410347253.6A CN201410347253A CN104172101B CN 104172101 B CN104172101 B CN 104172101B CN 201410347253 A CN201410347253 A CN 201410347253A CN 104172101 B CN104172101 B CN 104172101B
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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
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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)
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Abstract
The present invention proposes a kind of soy sauce and preparation method thereof, the making raw material of described soy sauce comprises defatted soybean, red bean, mushroom, wheat and wheat bran, and the weight part ratio of described defatted soybean, red bean, mushroom, wheat and wheat bran is: (20 ~ 25): (5 ~ 10): (3 ~ 5): (10 ~ 15): (5 ~ 10).By Feedstock treating, the bent material of preparation, fermentation, extract Normal juice and allotment this soy sauce obtained.This soy sauce is rich in a large amount of amino acid, and the useful able-bodied material such as polysaccharide, has strong ester fragrance and sauce fragrance.
Description
Technical field
The present invention relates to a kind of soy sauce and preparation method thereof.
Background technology
Containing abundant amino acid in soy sauce, can go fish smell, mediation dish, improve a poor appetite, all the time, soy sauce has gone on the dining table of huge numbers of families as common flavouring.In recent years, the edible soy sauce of nutritionist to people of some countries has done concrete research, finds that soy sauce has the effect of unique cancer-resisting; Different interior ketone contained in soy sauce, can reduce human body 10% cholesterol, reduces the danger of angiocardiopathy, can also slow down the growth etc. even stoping tumour.
Red bean has another name called red bean, red bean, its rich in nutritive value, be called " paddy of the heart " by Li Shizhen (1518-1593 A.D.), every 100g red bean is containing protein 17.5 ~ 23.3g, starch 48.2 ~ 60.1g, dietary fiber 5.6 ~ 18.6g, also containing more saponin, can enteron aisle be stimulated, there is good diuresis, can relieve the effect of alcohol, detoxify, heart disease and ephrosis, oedema are all had certain effect.In addition, red bean is also rich in folic acid, and pregnant and lying-in women eat more, there is effect of logical breast, therefore using red bean as one of primary raw material made soy sauce, produce red bean soy sauce, especially adopt the red bean soy sauce that special process production " 0 " adds, eat for pregnant and lying-in women, this product has good market prospects.
But existing soy sauce kind product is single, does not have specific nutrition composition, when the diversification of consumer demand, cannot meet market demand.In addition, the colourity degree of depth of existing soy sauce kind is inadequate, fragrance inadequate, have impact on the taste of dish.
Summary of the invention
For solving the technical problem that above-mentioned prior art exists, the present invention proposes a kind of soy sauce, and this soy sauce is rich in a large amount of amino acid, and the useful able-bodied material such as polysaccharide, has strong ester fragrance and sauce fragrance.
Technical scheme of the present invention is achieved in that
A kind of soy sauce, the making raw material of described soy sauce comprises defatted soybean, red bean, mushroom, wheat and wheat bran, and the weight part ratio of described defatted soybean, red bean, mushroom, wheat and wheat bran is (20 ~ 25): (5 ~ 10): (3 ~ 5): (10 ~ 15): (5 ~ 10).
Another object of the present invention is, provides a kind of preparation method of described soy sauce.
A preparation method for soy sauce, comprises the following steps:
(1) Feedstock treating: mushroom is soaked, precooks, is then crushed to 90 ~ 160 orders, is broken into lobe after wheat roasts, defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling;
(2) the bent material of preparation: the soybean after the mushroom after above-mentioned pulverizing, the wheat being broken into lobe, boiling, red bean after boiling are mixed with the wheat bran after boiling, access aspergillus oryzae, 28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours;
(3) ferment: the song material of above-mentioned preparation is put into altar, is spilled into salt solution, proceeds in cellar and ferment in altar, cellar temperature is 22 DEG C ~ 28 DEG C, and fermentation time is 5 ~ 7 months, and described salt solution and described song expect that weight part ratio is 1 ~ 3:1;
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.
Further, described step (1) soak time is 1 ~ 1.5 hour, is 100 DEG C precooks 8 ~ 12 minutes in temperature.
Further, described step (3) in salt solution in edible salt content be 20 ~ 25% (by mass percentage).
Further, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are (45 ~ 55): (10 ~ 15): (4 ~ 7): (4 ~ 5): (1 ~ 3): (1 ~ 3).
Soy sauce of the present invention is rich in a large amount of amino acid, and the useful able-bodied material such as polysaccharide, and have strong ester fragrance and sauce fragrance, color is scarlet dark brown.
The preparation method of soy sauce of the present invention, wherein fermentation adopts altar to ferment in cellar, cycle, comparatively common soy sauce fermentation period was long, the benefit materials in the raw materials such as mushroom can be decomposed completely, thus obtained fragrance deliciousness, nutritious and have the soy sauce of health care.
Detailed description of the invention
Embodiment 1
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1 as a child, and precooks 8 minutes for 100 DEG C, be then crushed to 90 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 20Kg soybean after above-mentioned boiling, 5Kg red bean and 5Kg wheat bran, pulverize after 3Kg mushroom, the 10Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 5 months, described salt solution and described song expect that weight part ratio is 1:1, and in salt solution, edible salt content is 20% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 45:10:4:4:1:1.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.0g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 2
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1.2 as a child, and precooks 9 minutes for 100 DEG C, be then crushed to 120 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 25Kg soybean after above-mentioned boiling, 10Kg red bean and 8Kg wheat bran, pulverize after 4Kg mushroom, the 15Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 6 months, described salt solution and described song expect that weight part ratio is 2:1, and in salt solution, edible salt content is 25% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 50:15:5:5:3:3.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 0.8g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 3
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1.5 as a child, and precooks 12 minutes for 100 DEG C, be then crushed to 140 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 23Kg soybean after above-mentioned boiling, 8Kg red bean and 10Kg wheat bran, pulverize after 5Kg mushroom, the 12Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 7 months, described salt solution and described song expect that weight part ratio is 3:1, and in salt solution, edible salt content is 24% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 55:14:7:5:2:2.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.2g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 4
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1.3 as a child, and precooks 11 minutes for 100 DEG C, be then crushed to 160 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 22Kg soybean after above-mentioned boiling, 7Kg red bean and 9Kg wheat bran, pulverize after 4Kg mushroom, the 15Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 6 months, described salt solution and described song expect that weight part ratio is 3:1, and in salt solution, edible salt content is 25% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 52:12:5:5:3:2.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.1g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Claims (5)
1. a soy sauce, it is characterized in that, the making raw material of described soy sauce comprises defatted soybean, red bean, mushroom, wheat and wheat bran, and the weight part ratio of described defatted soybean, red bean, mushroom, wheat and wheat bran is 20 ~ 25:5 ~ 10:3 ~ 5:10 ~ 15:5 ~ 10; Described raw material needs first just can be used for preparing bent material and fermentation after processing as follows, by mushroom immersion, precooks, is then crushed to 90 ~ 160 orders, is broken into lobe after wheat roasts, defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling; Soybean after the bent material of described preparation comprises the mushroom after by pulverizing, the wheat being broken into lobe, boiling, the red bean after boiling mix with the wheat bran after boiling, access aspergillus oryzae, and 28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours; Described fermentation comprises puts into altar by the song material of above-mentioned preparation, is spilled into salt solution, proceeds in cellar and ferment in altar, and cellar temperature is 22 DEG C ~ 28 DEG C, and fermentation time is 5 ~ 7 months, and described salt solution and described song expect that weight part ratio is 1 ~ 3:1.
2. a preparation method for soy sauce as claimed in claim 1, is characterized in that, comprises the following steps:
(1) Feedstock treating: mushroom is soaked, precooks, is then crushed to 90 ~ 160 orders, is broken into lobe after wheat roasts, defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling;
(2) the bent material of preparation: the soybean after the mushroom after above-mentioned pulverizing, the wheat being broken into lobe, boiling, red bean after boiling are mixed with the wheat bran after boiling, access aspergillus oryzae, 28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours;
(3) ferment: the song material of above-mentioned preparation is put into altar, is spilled into salt solution, proceeds in cellar and ferment in altar, cellar temperature is 22 DEG C ~ 28 DEG C, and fermentation time is 5 ~ 7 months, and described salt solution and described song expect that weight part ratio is 1 ~ 3:1;
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.
3. the preparation method of soy sauce according to claim 2, is characterized in that, described step (1) soak time is 1 ~ 1.5 hour, is 100 DEG C precooks 8 ~ 12 minutes in temperature.
4. the preparation method of soy sauce according to claim 2, is characterized in that, described step (3) in salt solution in edible salt content be 20 ~ 25% by mass percentage.
5. the preparation method of soy sauce according to claim 2, it is characterized in that, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 45 ~ 55:10 ~ 15:4 ~ 7:4 ~ 5:1 ~ 3:1 ~ 3.
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| CN104172101B true CN104172101B (en) | 2016-03-30 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105831507A (en) * | 2015-01-16 | 2016-08-10 | 赤峰绿丰源农牧业开发有限公司 | Fermented milk soy sauce and making process thereof |
| CN105053962A (en) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | Brewing technology for soybean sauce |
| CN105326011A (en) * | 2015-11-27 | 2016-02-17 | 蚌埠市公泰调味品有限责任公司 | Preparation method of soybean sauce |
| CN106213445A (en) * | 2016-08-11 | 2016-12-14 | 贵州苗林王绿色生物科技有限公司 | A kind of Folium Pini soy sauce and preparation method thereof |
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
| CN107212361A (en) * | 2017-07-17 | 2017-09-29 | 江苏永友食品科技有限公司 | A kind of original takes out the formula of soy sauce |
| CN107484947A (en) * | 2017-08-31 | 2017-12-19 | 广西顶俏食品有限公司 | The preparation technology of soy sauce |
| CN107712811A (en) * | 2017-10-31 | 2018-02-23 | 贵州百科薏仁生物科技有限公司 | A kind of brewing method of adlay soy sauce |
| CN110558537A (en) * | 2019-10-15 | 2019-12-13 | 韦立 | Preparation method of jasmine flower flavored soy sauce |
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|---|---|---|---|---|
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| CN1119072A (en) * | 1994-09-23 | 1996-03-27 | 全文祥 | Nutritive health flavouring |
| CN1177456A (en) * | 1997-09-15 | 1998-04-01 | 焦柏魁 | Islamic mushroom-contained soy sauce |
| CN102240028A (en) * | 2010-05-13 | 2011-11-16 | 烟台欣和味达美食品有限公司 | Healthy soy fumet and preparation method of healthy soy |
| CN103815384A (en) * | 2014-02-27 | 2014-05-28 | 四川清香园调味品股份有限公司 | Soy sauce brewed by red bean and its preparation method |
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2014
- 2014-07-21 CN CN201410347253.6A patent/CN104172101B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| CN1119072A (en) * | 1994-09-23 | 1996-03-27 | 全文祥 | Nutritive health flavouring |
| CN1177456A (en) * | 1997-09-15 | 1998-04-01 | 焦柏魁 | Islamic mushroom-contained soy sauce |
| CN102240028A (en) * | 2010-05-13 | 2011-11-16 | 烟台欣和味达美食品有限公司 | Healthy soy fumet and preparation method of healthy soy |
| CN103815384A (en) * | 2014-02-27 | 2014-05-28 | 四川清香园调味品股份有限公司 | Soy sauce brewed by red bean and its preparation method |
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