CN104381959A - Natural walnut sauce and preparation method thereof - Google Patents
Natural walnut sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104381959A CN104381959A CN201410672453.9A CN201410672453A CN104381959A CN 104381959 A CN104381959 A CN 104381959A CN 201410672453 A CN201410672453 A CN 201410672453A CN 104381959 A CN104381959 A CN 104381959A
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- Prior art keywords
- parts
- walnut
- aequum
- soy sauce
- natural
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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
Abstract
The invention relates to the technical field of sauce and a preparation method thereof, and relates to natural walnut sauce and a preparation method thereof. The natural walnut sauce is prepared by the following steps: a. mixing the required amounts of defatted walnut powder, bean powder and oatmeal and the required amount of bran to obtain a mixture, adding the required amount of water to the mixture to moisten, and sequentially cooking and cooling the moistened mixture; b. carrying out inoculation koji-making, stationary culture and ventilation culture to obtain finished koji; c. adding the required amount of salt and the required amount of malt syrup to koji and making fermented grains; d. ageing after the fermented grains is mature, sequentially leaching, sterilizing and detecting after ageing to obtain the natural walnut sauce. The preparation method of the natural walnut sauce, provided by the invention, can be used for effectively utilizing the defatted walnuts to produce the natural walnut sauce, expanding the use of walnuts, and filling the gap in the domestic production of natural walnut sauce, and has wide industrial production prospects.
Description
Technical field
The present invention relates to soy sauce and preparation method thereof technical field, is a kind of natural walnut soy sauce and preparation method thereof.
Background technology
State, various places, South Sinkiang, Xinjiang abounds with walnut, the producer utilizing walnut to extract oil in recent years gets more and more, the walnut slag (degreasing walnut) that after walnut oil expression, residue is a large amount of, be precious resources all over the body because walnut is the large nutrition of egg collection white matter, fat, carbohydrate and cellulose five, be rich in again 18 necessary seed amino acids of life and trace element, and after walnut oil expression, most of original nutritional labeling does not have damaged, therefore it is the best raw material making high-end soy sauce.
Summary of the invention
The invention provides a kind of natural walnut soy sauce and preparation method thereof, overcome the deficiency of above-mentioned prior art, degreasing walnut can be effectively utilized and produce natural walnut soy sauce, expand walnut purposes, fill up the blank of the natural walnut soy sauce of domestic production, there is industrial production prospect widely.
One of technical scheme of the present invention is realized by following measures: a kind of natural walnut soy sauce, raw materials by weight portion meter takes the degreasing walnut powder of 20 parts to 30 parts, the beans powder of 20 parts to 30 parts, the oatmeal of 25 parts to 30 parts, the wheat bran of 20 parts to 25 parts, the water of 55 parts to 65 parts, the malt syrup of the salt of 15 parts to 18 parts and 55 parts to 65 parts, this natural walnut soy sauce obtains in the steps below: the first step, by the degreasing walnut powder of aequum, beans powder, compound is obtained after the wheat bran of oatmeal and aequum mixes, then the water adding aequum in compound carries out profit water, then the compound after profit water is sequentially carried out boiling and cooling, second step, obtains into song after carrying out inoculation koji, quiescent culture and aerlbic culture, 3rd step, by the salt of aequum and aequum malt syrup to join in song and to carry out unstrained spirits processed, 4th step, unstrained spirits carries out weather exposure anaerobic fermentation after becoming, and carries out ageing after unstrained spirits maturation, sequentially soaks pouring, sterilization and obtains natural walnut soy sauce after detecting, wherein: the time of anaerobic fermentation is 40 days to 60 days after ageing.
Here is the further optimization and/or improvements to one of foregoing invention technical scheme:
Above-mentioned anaerobic fermentation temperature can be 20 DEG C to 55 DEG C.
Above-mentioned beans powder can be soy meal or defatted soy flour.
Two of technical scheme of the present invention is realized by following measures: a kind of preparation method of natural walnut soy sauce, raw materials by weight portion meter takes the degreasing walnut powder of 20 parts to 30 parts, the beans powder of 20 parts to 30 parts, the oatmeal of 25 parts to 30 parts, the wheat bran of 20 parts to 25 parts, the water of 55 parts to 65 parts, the malt syrup of the salt of 15 parts to 18 parts and 55 parts to 65 parts, the preparation method of this natural walnut soy sauce carries out in the steps below: the first step, by the degreasing walnut powder of aequum, beans powder, compound is obtained after the wheat bran of oatmeal and aequum mixes, then the water adding aequum in compound carries out profit water, then the compound after profit water is sequentially carried out boiling and cooling, second step, obtains into song after carrying out inoculation koji, quiescent culture and aerlbic culture, 3rd step, by the salt of aequum and aequum malt syrup to join in song and to carry out unstrained spirits processed, 4th step, unstrained spirits carries out weather exposure anaerobic fermentation after becoming, and carries out ageing after unstrained spirits maturation, sequentially soaks pouring, sterilization and obtains natural walnut soy sauce after detecting, wherein: the time of anaerobic fermentation is 40 days to 60 days after ageing.
Here is the further optimization and/or improvements to foregoing invention technical scheme two:
Above-mentioned anaerobic fermentation temperature can be 20 DEG C to 55 DEG C.
Above-mentioned beans powder can be soy meal or defatted soy flour.
The preparation method of natural walnut soy sauce of the present invention can effectively utilize degreasing walnut and produce natural walnut soy sauce, expand walnut purposes, fill up the blank of the natural walnut soy sauce of domestic production, there is industrial production prospect widely, and natural walnut soy sauce of the present invention remains the most nutritional labeling of walnut.
Detailed description of the invention
The present invention by the restriction of following embodiment, can not determine concrete embodiment according to technical scheme of the present invention and actual conditions.
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1: this natural walnut soy sauce obtains by following preparation method, raw materials by weight portion meter takes the degreasing walnut powder of 20 parts to 30 parts, the beans powder of 20 parts to 30 parts, the oatmeal of 25 parts to 30 parts, the wheat bran of 20 parts to 25 parts, the water of 55 parts to 65 parts, the malt syrup of the salt of 15 parts to 18 parts and 55 parts to 65 parts, this natural walnut soy sauce obtains by following preparation method: the first step, by the degreasing walnut powder of aequum, beans powder, compound is obtained after the wheat bran of oatmeal and aequum mixes, then the water adding aequum in compound carries out profit water, then the compound after profit water is sequentially carried out boiling and cooling, second step, obtains into song after carrying out inoculation koji, quiescent culture and aerlbic culture, 3rd step, by the salt of aequum and aequum malt syrup to join in song and to carry out unstrained spirits processed, 4th step, unstrained spirits carries out weather exposure anaerobic fermentation after becoming, and carries out ageing after unstrained spirits maturation, sequentially soaks pouring, sterilization and obtains natural walnut soy sauce after detecting, wherein: the time of anaerobic fermentation is 40 days to 60 days after ageing.The preparation method of the natural walnut soy sauce according to the present embodiment can effectively utilize degreasing walnut and produce natural walnut soy sauce, fill up the blank of the natural walnut soy sauce of domestic production, there is industrial production prospect widely, and natural walnut soy sauce of the present invention remains the most nutritional labeling of walnut.
Embodiment 2: this natural walnut soy sauce obtains by following preparation method, raw materials by weight portion meter takes the degreasing walnut powder of 20 parts or 30 parts, the beans powder of 20 parts or 30 parts, the oatmeal of 25 parts or 30 parts, the wheat bran of 20 parts or 25 parts, the water of 55 parts or 65 parts, the malt syrup of the salt of 15 parts or 18 parts and 55 parts or 65 parts, this natural walnut soy sauce obtains in the steps below: the first step, by the degreasing walnut powder of aequum, beans powder, compound is obtained after the wheat bran of oatmeal and aequum mixes, then the water adding aequum in compound carries out profit water, then the compound after profit water is sequentially carried out boiling and cooling, second step, obtains into song after carrying out inoculation koji, quiescent culture and aerlbic culture, 3rd step, by the salt of aequum and aequum malt syrup to join in song and to carry out unstrained spirits processed, 4th step, unstrained spirits carries out weather exposure anaerobic fermentation after becoming, and carries out ageing after unstrained spirits maturation, sequentially soaks pouring, sterilization and obtains natural walnut soy sauce after detecting, wherein: the time of anaerobic fermentation is 40 days or 60 days after ageing.
Embodiment 3: be with the difference of above-described embodiment, anaerobic fermentation temperature is 20 DEG C to 55 DEG C.Anaerobic fermentation temperature according to the present embodiment, the temperature range of this anaerobic fermentation can be fermented at normal temperature in summer, decreases the cost preparing natural walnut soy sauce.
Embodiment 4: be with the difference of above-described embodiment, beans powder is soy meal or defatted soy flour.
Above technical characteristic constitutes embodiments of the invention, and it has stronger adaptability and implementation result, can increase and decrease non-essential technical characteristic according to actual needs, meet the demand of different situations.
Claims (6)
1. a natural walnut soy sauce, it is characterized in that raw materials by weight portion meter takes the degreasing walnut powder of 20 parts to 30 parts, the beans powder of 20 parts to 30 parts, the oatmeal of 25 parts to 30 parts, the wheat bran of 20 parts to 25 parts, the water of 55 parts to 65 parts, the malt syrup of the salt of 15 parts to 18 parts and 55 parts to 65 parts, this natural walnut soy sauce obtains in the steps below: the first step, by the degreasing walnut powder of aequum, beans powder, compound is obtained after the wheat bran of oatmeal and aequum mixes, then the water adding aequum in compound carries out profit water, then the compound after profit water is sequentially carried out boiling and cooling, second step, obtains into song after carrying out inoculation koji, quiescent culture and aerlbic culture, 3rd step, by the salt of aequum and aequum malt syrup to join in song and to carry out unstrained spirits processed, 4th step, unstrained spirits carries out weather exposure anaerobic fermentation after becoming, and carries out ageing after unstrained spirits maturation, sequentially soaks pouring, sterilization and obtains natural walnut soy sauce after detecting, wherein: the time of anaerobic fermentation is 40 days to 60 days after ageing.
2. natural walnut soy sauce according to claim 1, is characterized in that anaerobic fermentation temperature is 20 DEG C to 55 DEG C.
3. natural walnut soy sauce according to claim 1 and 2, is characterized in that beans powder is soy meal or defatted soy flour.
4. the preparation method of a natural walnut soy sauce, it is characterized in that raw materials by weight portion meter takes the degreasing walnut powder of 20 parts to 30 parts, the beans powder of 20 parts to 30 parts, the oatmeal of 25 parts to 30 parts, the wheat bran of 20 parts to 25 parts, the water of 55 parts to 65 parts, the malt syrup of the salt of 15 parts to 18 parts and 55 parts to 65 parts, the preparation method of this natural walnut soy sauce carries out in the steps below: the first step, by the degreasing walnut powder of aequum, beans powder, compound is obtained after the wheat bran of oatmeal and aequum mixes, then the water adding aequum in compound carries out profit water, then the compound after profit water is sequentially carried out boiling and cooling, second step, obtains into song after carrying out inoculation koji, quiescent culture and aerlbic culture, 3rd step, by the salt of aequum and aequum malt syrup to join in song and to carry out unstrained spirits processed, 4th step, unstrained spirits carries out weather exposure anaerobic fermentation after becoming, and carries out ageing after unstrained spirits maturation, sequentially soaks pouring, sterilization and obtains natural walnut soy sauce after detecting, wherein: the time of anaerobic fermentation is 40 days to 60 days after ageing.
5. the preparation method of natural walnut soy sauce according to claim 4, is characterized in that anaerobic fermentation temperature is 20 DEG C to 55 DEG C.
6. the preparation method of the natural walnut soy sauce according to claim 4 or 5, is characterized in that beans powder is soy meal or defatted soy flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410672453.9A CN104381959A (en) | 2014-11-22 | 2014-11-22 | Natural walnut sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410672453.9A CN104381959A (en) | 2014-11-22 | 2014-11-22 | Natural walnut sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104381959A true CN104381959A (en) | 2015-03-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410672453.9A Pending CN104381959A (en) | 2014-11-22 | 2014-11-22 | Natural walnut sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921056A (en) * | 2015-07-06 | 2015-09-23 | 广西健宝石斛有限责任公司 | Dendrobium officinale health-care soybean sauce |
| CN116138433A (en) * | 2022-10-11 | 2023-05-23 | 乌什县鲜鸿食品酿造有限责任公司 | Walnut soy sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711911A (en) * | 2004-06-22 | 2005-12-28 | 曹海丽 | Soy sauce from walnut, black rice and mushroom |
| CN101874608A (en) * | 2010-05-31 | 2010-11-03 | 北京林业大学 | Walnut soy sauce |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
-
2014
- 2014-11-22 CN CN201410672453.9A patent/CN104381959A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711911A (en) * | 2004-06-22 | 2005-12-28 | 曹海丽 | Soy sauce from walnut, black rice and mushroom |
| CN101874608A (en) * | 2010-05-31 | 2010-11-03 | 北京林业大学 | Walnut soy sauce |
| CN103330182A (en) * | 2013-07-16 | 2013-10-02 | 常爱云 | Health-care sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王晓楠等: "响应面分析法优化核桃酱油的发酵条件", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921056A (en) * | 2015-07-06 | 2015-09-23 | 广西健宝石斛有限责任公司 | Dendrobium officinale health-care soybean sauce |
| CN116138433A (en) * | 2022-10-11 | 2023-05-23 | 乌什县鲜鸿食品酿造有限责任公司 | Walnut soy sauce and preparation method thereof |
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Application publication date: 20150304 |