CN104664315A - Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women - Google Patents
Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women Download PDFInfo
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Classifications
-
- 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
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- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of a seafood soy sauce specially used for cooking diets for pregnant women and lying-in women. The method comprises the following steps: with a soyabean cake and a bran peanut cake as basic raw materials, with green yeast which is prepared by huniang aspergrills oryzae 3.042 strain culture as a strain, compounding soup generated in the process of processing a dried product from sinonovacula constricta, oyster, sea cucumber and abalone as a raw material of soy sauce bath spray oil; and brewing to prepare the seafood soy sauce specially used for cooking diets for pregnant women and lying-in women. The seafood soy sauce provided by the invention is specially burdened and brewed according to the body characteristics of the pregnant women and the lying-in women; nutrient absorption of the pregnant women and the lying-in women from the diets is facilitated; and the rapid recovery after delivery is facilitated.
Description
Technical field
The invention belongs to flavouring manufacture field, be specifically related to a kind of preparation method being exclusively used in the seafood soy-sauce of pregnant, the puerpera's diet of the cooking.
Background technology
Soy sauce is a kind of traditional liquid flavouring brewageed with beans, wheat, wheat bran.Color and luster bronzing, have unique sauce fragrant, flavour is delicious, helps lend some impetus to appetite.In order to meet the needs of people, now commercially also there is various soy sauce, as seafood soy-sauce.Application publication number be CN 103478675 A patent discloses a kind of seafood soy-sauce and preparation method thereof, this invention take scallop leftover as raw material, first become small-molecular peptides and amino acid by proteasome degradation, retell the seafood after enzymolysis and add in the Other-of raw material processed of soy sauce brewing and ferment.Obtained soy sauce taurine, protein, polysaccharide component enrich.
Although soy sauce is various in style on market, is not also specifically designed to and cooks soy sauce that is pregnant, puerpera's diet.Pregnant, puerpera needs supplementary a large amount of nutrition, and its diet is main mainly with meat, fish, but taste again must be comparatively light.Therefore, a lot of people is when cooking the diet of pregnant, puerpera, and only put a small amount of salt as flavouring, other flavouring such as soy sauce do not add without exception, but the dish cooked out like this, soup often not good, greasy, pregnant, the puerpera of taste be difficult to swallow.Therefore, a kind of being exclusively used in is the object of the present invention is to provide to cook seafood soy-sauce that is pregnant, puerpera's diet.
To hang razor clam, razor clam meat delicious flavour, nutritious, after measured, and every hectogram fresh meat, containing 7.2 grams, protein, 1.2 grams, fat, 2.4 grams, carbohydrate, sugar 3 grams, calcium 133 milligrams, 114 milligrams, phosphorus, iron 227 milligrams, heat 200 kilojoule.Razor clam also has certain medicine effect, has the function of qi-restoratives.Razor clam meat is sweet, salty-cold, for postpartum the cold of insufficiency type, dysphoria with smothery sensation dysentery, shell can be used for cure stomach trouble, abscess of throat; The traditional Chinese medical science is thought, razor clam meat flavour is sweet, salty, cold in nature, have clearing heat and detoxicating, tonifying yin relieving restlessness, dysentery controlled in kidney-nourishing Li Shui, clearing stomach, postpartum the effect such as qi-restoratives.Razor clam meat can treat that postpartum is deficient, dysphoria with smothery sensation is thirsty, the disease such as dysentery, difficult urination is let out in damp and hot oedema, heatstroke.
Not only meat is tender delicious for sea oyster, and nutritious, has the good reputation of " marine milk "; containing multiple nutritional components such as multivitamin, Taurine, glycogen and other mineral matters; its amount of iodine exceeds 200 times than milk and yolk, the height of its zinc content, can be the hat of other food.Sea oyster dietotherapy, the tired shape being applicable to prolonged illness anemia or pyreticosis Hou Yin Tianjin consumption wound is insomnia, confused and worried, spontaneous sweating, the diseases such as seminal emission.
The nutritive value of abalone is very abundant, and containing 20 seed amino acids, every hectogram Fresh abalone flesh of fish is containing abundant protein 23.4 grams, and 3.4 grams, fat, inorganic salts calcium 32 milligrams, 3.0 milligrams, iron also has the iodine of a great deal of, zinc, phosphorus and vitamin A, D, B1 etc.The yin-nourishing of abalone energy, flat liver, reinforce the kidney, adjustable acth secretion, has the effect that amphicheirality regulates blood pressure; And there is nourishment for vitality effect, and be a kind of benefit and not dry marine products, do not have a toothache after eating, the side effect such as nose is bleeding, eat also harmless more.
Sea cucumber contains outside protein, calcium, potassium, zinc, iron, selenium, manganese isoreactivity material, and in sea cucumber body, other active component forms Stichopus Japonicus Acidic Mucopolysaccharide by holothurin and by amidohexose, uronic acid and fucose etc., another containing 18 seed amino acids and not containing cholesterol.Because sea cucumber is warm in nature, have tonifying kidney and benefiting sperm, the strong sun of enriching yin, nourishing blood for moistening dryness, menstruation regulating are dispelled the tonifying both YIN and YANG effect such as labor, nourishing the fetus profit products, and very applicable weakly crowd is for nursing one's health health.
In Coastal Area of Fujian Surveyed, razor clam of hanging, extra large oyster, abalone, sea cucumber production capacity surplus, be generally processed into dried product and sell, and the soup juice of boiling is generally directly discarded, is not fully utilized, causes a large amount of nutrient loss.
Summary of the invention
The object of the invention is to for providing a kind of preparation method being exclusively used in the seafood soy-sauce of pregnant, the puerpera's diet of the cooking.Razor clam of hanging, extra large oyster, abalone, Holothurian machining become the soup juice produced in dried product process as batching by the present invention, obtained a kind ofly to be exclusively used in that the cooking is pregnant, the seafood soy-sauce of puerpera's diet, have clearing heat and detoxicating, tonifying yin relieving restlessness, postpartum the effect such as qi-restoratives.
For achieving the above object, the present invention adopts following technical scheme:
A kind of preparation method being exclusively used in the seafood soy-sauce of pregnant, the puerpera's diet of the cooking: comprise the following steps:
(1) preparation of seafood soup juice: fresh and alive razor clam of hanging, extra large oyster, sea cucumber, abalone are after cleaning, telling husky process, and add water boiling respectively, drains, and its meat carries drying workshop, remaining soup juice merges, and is concentrated into concentration 65 ~ 75 degree, salinity 21 ~ 22 degree, sedimentation, filters, obtained seafood soup juice;
(2) preparation of seafood soy-sauce raw materials for production: with soyabean cake and wheat bran peanut cake for raw material, with seafood soup juice for batching, using the obtained green Other-of of Aspergillus oryzaeAs.3951 Spawn incubation as bacterial classification, fermentation obtains seafood soy-sauce raw materials for production;
(3) brew of seafood soy-sauce: add seafood soup juice in the seafood soy-sauce raw materials for production that step (2) is obtained, heat to 30 ~ 35 DEG C, salinity 21 ~ 22 degree, stirs; Add heat insulation tank, raw material end face spills one deck salt, capping, soup juice fermentation 6 ~ 7 days in tank; Heat 24 hours with the bath of seafood soup juice again, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
In step (1), the mass ratio of razor clam of hanging after treatment, extra large oyster, sea cucumber, abalone is 6 ~ 8:2 ~ 3:1 ~ 2:0.5 ~ 1; Hang razor clam, extra large oyster, sea cucumber, abalone boiling time solid-liquid ratio be 1:6 ~ 1:10,90 ~ 100 DEG C of boiling 2 ~ 3h.
In step (2), the addition of seafood soup juice is 15 ~ 25% of soyabean cake and wheat bran peanut cake gross mass; Wherein the mass ratio of soyabean cake and wheat bran peanut cake is 7:3.
The preparation method of green Other-of is: after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours; Access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours; Expand and cultivate: after the bacterial classification in triangular flask and compost are stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost.
In step (3), the addition of seafood soup juice is 30 ~ 35wt% of seafood soy-sauce raw materials for production.
The seafood soy-sauce that a kind of preparation method as above obtains.
The application of seafood soy-sauce as above: for cooking pregnant, puerpera's diet.
beneficial effect of the present invention is:
1) the present invention is using the boiling soup juice of razor clam of hanging, extra large oyster, sea cucumber, abalone as the batching of soy sauce, makes soy sauce rich in nutrition content, and not containing any additive; During for cooking pregnant, puerpera's diet, can carry fresh, render palatable, and have clearing heat and detoxicating, tonifying yin relieving restlessness, postpartum the effect such as qi-restoratives, be a kind of excellent pregnant, puerpera's diet flavouring;
2) hang razor clam, extra large oyster, sea cucumber, the composite of abalone meticulously develops for physical trait that is pregnant, puerpera, by the scientific matching of these four kinds of materials, make the nutritional labeling of soy sauce closest to pregnant, puerpera's desired nutritional composition, thus reach have clearing heat and detoxicating, tonifying yin relieving restlessness, postpartum the effect such as qi-restoratives.
Detailed description of the invention
The present invention's the following example further illustrates the present invention, but protection scope of the present invention is not limited to the following example.
embodiment 1(S1)
1, the preparation of green Other-of:
(1) by after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours;
(2) access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours;
(3) cultivation is expanded: after the bacterial classification in triangular flask and compost being stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost;
Compost, with high quality wheat skin and chaff powder, is mixed after a small amount of water stirs well and is put into the discharging in 30 minutes of steam copper high pressure, be cooled to 32 DEG C;
2, the preparation of seafood soup juice: fresh and alive razor clam of hanging, extra large oyster, sea cucumber, abalone are through cleaning, telling sand; 6:2:2:0.5 gets razor clam of hanging, extra large oyster, sea cucumber, abalone in mass ratio, 95 DEG C of boiling 2.5h, razor clam of hanging (material-water ratio 1:6), extra large oyster (material-water ratio 1:7), sea cucumber (material-water ratio 1:7), abalone (material-water ratio 1:6); Its meat carries drying workshop, and remaining soup juice merges, and be concentrated into concentration 70 degree, salinity 21 degree, sedimentation and filtration, storage, obtain seafood soup juice, drenches oily seafood raw material as soy sauce water-bath;
3, the preparation of seafood soy-sauce raw materials for production: get 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, add the seafood soup juice that gross mass is 20wt%, after stirring, knock down rotary spherical digester high pressure 40 minutes; Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green Other-of, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceed to fermenting cellar, room temperature controls at 30 DEG C, thickness 8 cm, ferment 48 h, treats that mycelia is even, becomes golden yellow, i.e. obtained seafood soy-sauce raw materials for production;
4, brew:
(1) in seafood soy-sauce raw materials for production, add 30 wt% seafood soup juice, heat to 30 DEG C, salinity 21 degree, stirs;
(2) material that step (1) is obtained is added heat insulation tank, raw material end face spills one deck salt, capping, and in tank, soup juice ferments 6 days; Carry out the bath of seafood soup juice again to heat again 24 hours, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
embodiment 2(S2)
1, the preparation of green Other-of:
(1) by after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours;
(2) access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours;
(3) cultivation is expanded: after the bacterial classification in triangular flask and compost being stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost;
Compost, with high quality wheat skin and chaff powder, is mixed after a small amount of water stirs well and is put into the discharging in 30 minutes of steam copper high pressure, be cooled to 32 DEG C;
2, the preparation of seafood soup juice: fresh and alive razor clam of hanging, extra large oyster, sea cucumber, abalone are through cleaning, telling sand; 8:2:1:0.8 gets razor clam of hanging, extra large oyster, sea cucumber, abalone in mass ratio, 90 DEG C of boiling 3h, razor clam of hanging (material-water ratio 1:8), extra large oyster (material-water ratio 1:6), sea cucumber (material-water ratio 1:9), abalone (material-water ratio 1:10); Its meat carries drying workshop, and remaining soup juice merges, and be concentrated into concentration 70 degree, salinity 21 degree, sedimentation and filtration, storage, obtain seafood soup juice, drenches oily seafood raw material as soy sauce water-bath;
3, the preparation of seafood soy-sauce raw materials for production: get 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, add the seafood soup juice that gross mass is 25wt%, knock down rotary spherical digester high pressure 40 minutes; Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green Other-of, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceed to fermenting cellar, room temperature controls at 32 DEG C, thickness 9 cm, ferment 48 h, treats that mycelia is even, becomes golden yellow, i.e. obtained seafood soy-sauce raw materials for production;
4, brew:
(1) in seafood soy-sauce raw materials for production, add 32wt% seafood soup juice, heat to 30 DEG C, salinity 22 degree, stirs;
(2) material that step (1) is obtained is added heat insulation tank, raw material end face spills one deck salt, capping, and in tank, soup juice ferments 7 days; Carry out the bath of seafood soup juice again to heat again 24 hours, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
embodiment 3(S3)
1, the preparation of green Other-of:
(1) by after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours;
(2) access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours;
(3) cultivation is expanded: after the bacterial classification in triangular flask and compost being stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost;
Compost, with high quality wheat skin and chaff powder, is mixed after a small amount of water stirs well and is put into the discharging in 30 minutes of steam copper high pressure, be cooled to 32 DEG C;
2, the preparation of seafood soup juice: fresh and alive razor clam of hanging, extra large oyster, sea cucumber, abalone are through cleaning, telling sand; 7:3:2:1 gets razor clam of hanging, extra large oyster, sea cucumber, abalone in mass ratio, 95 DEG C of boiling 2.5h, razor clam of hanging (material-water ratio 1:10), extra large oyster (material-water ratio 1:9), sea cucumber (material-water ratio 1:10), abalone (material-water ratio 1:6); Its meat carries drying workshop, and remaining soup juice merges, and be concentrated into concentration 70 degree, salinity 21 degree, sedimentation and filtration, storage, obtain seafood soup juice, drenches oily seafood raw material as soy sauce water-bath;
3, the preparation of seafood soy-sauce raw materials for production: get 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, add the seafood soup juice that gross mass is 15wt%, knock down rotary spherical digester high pressure 40 minutes; Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green Other-of, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceed to fermenting cellar, room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is even, becomes golden yellow, i.e. obtained seafood soy-sauce raw materials for production;
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood soup juice, heat to 30 DEG C, salinity 22 degree, stirs;
(2) material that step (1) is obtained is added heat insulation tank, raw material end face spills one deck salt, capping, soup juice fermentation 6 ~ 7 days in tank; Carry out the bath of seafood soup juice again to heat again 24 hours, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
Comparative example 1
(N1)
1, the preparation of green Other-of:
(1) by after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours;
(2) access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours;
(3) cultivation is expanded: after the bacterial classification in triangular flask and compost being stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost;
Compost, with high quality wheat skin and chaff powder, is mixed after a small amount of water stirs well and is put into the discharging in 30 minutes of steam copper high pressure, be cooled to 32 DEG C;
2, the preparation of seafood soup juice: fresh and alive razor clam of hanging, extra large oyster are through cleaning, telling sand; 9:4 gets razor clam of hanging, extra large oyster, sea cucumber, abalone in mass ratio, 95 DEG C of boiling 2.5h, razor clam of hanging (material-water ratio 1:10), extra large oyster (material-water ratio 1:9); Its meat carries drying workshop, and remaining soup juice merges, and be concentrated into concentration 70 degree, salinity 21 degree, sedimentation and filtration, storage, obtain seafood soup juice, drenches oily seafood raw material as soy sauce water-bath;
3, the preparation of seafood soy-sauce raw materials for production: get 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, add the seafood soup juice that gross mass is 15wt%, knock down rotary spherical digester high pressure 40 minutes; Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green Other-of, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceed to fermenting cellar, room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is even, becomes golden yellow, i.e. obtained seafood soy-sauce raw materials for production;
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood soup juice, heat to 30 DEG C, salinity 22 degree, stirs;
(2) material that step (1) is obtained is added heat insulation tank, raw material end face spills one deck salt, capping, soup juice fermentation 6 ~ 7 days in tank; Carry out the bath of seafood soup juice again to heat again 24 hours, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
Comparative example 2
(N2)
1, the preparation of green Other-of:
(1) by after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours;
(2) access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours;
(3) cultivation is expanded: after the bacterial classification in triangular flask and compost being stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost;
Compost, with high quality wheat skin and chaff powder, is mixed after a small amount of water stirs well and is put into the discharging in 30 minutes of steam copper high pressure, be cooled to 32 DEG C;
2, the preparation of seafood soup juice: fresh and alive sea cucumbers, abalone are through cleaning, telling sand; 9:4 gets sea cucumber, abalone in mass ratio, 95 DEG C of boiling 2.5h, sea cucumber (material-water ratio 1:10), abalone (material-water ratio 1:6); Its meat carries drying workshop, and remaining soup juice merges, and be concentrated into concentration 70 degree, salinity 21 degree, sedimentation and filtration, storage, obtain seafood soup juice, drenches oily seafood raw material as soy sauce water-bath;
3, the preparation of seafood soy-sauce raw materials for production: get 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, add the seafood soup juice that gross mass is 15wt%, knock down rotary spherical digester high pressure 40 minutes; Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green Other-of, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceed to fermenting cellar, room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is even, becomes golden yellow, i.e. obtained seafood soy-sauce raw materials for production;
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood soup juice, heat to 30 DEG C, salinity 22 degree, stirs;
(2) material that step (1) is obtained is added heat insulation tank, raw material end face spills one deck salt, capping, soup juice fermentation 6 ~ 7 days in tank; Carry out the bath of seafood soup juice again to heat again 24 hours, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
Comparative example 3
(N3)
1, the preparation of green Other-of:
(1) by after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours;
(2) access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours;
(3) cultivation is expanded: after the bacterial classification in triangular flask and compost being stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost;
Compost, with high quality wheat skin and chaff powder, is mixed after a small amount of water stirs well and is put into the discharging in 30 minutes of steam copper high pressure, be cooled to 32 DEG C;
2, the preparation of seafood soup juice: fresh and alive razor clam of hanging, extra large oyster, sea cucumber are through cleaning, telling sand; 7:3:3 gets razor clam of hanging, extra large oyster, sea cucumber, abalone in mass ratio, 95 DEG C of boiling 2.5h, razor clam of hanging (material-water ratio 1:10), extra large oyster (material-water ratio 1:9), sea cucumber (material-water ratio 1:10); Its meat carries drying workshop, and remaining soup juice merges, and be concentrated into concentration 70 degree, salinity 21 degree, sedimentation and filtration, storage, obtain seafood soup juice, drenches oily seafood raw material as soy sauce water-bath;
3, the preparation of seafood soy-sauce raw materials for production: get 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, add the seafood soup juice that gross mass is 15wt%, knock down rotary spherical digester high pressure 40 minutes; Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green Other-of, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceed to fermenting cellar, room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is even, becomes golden yellow, i.e. obtained seafood soy-sauce raw materials for production;
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood soup juice, heat to 30 DEG C, salinity 22 degree, stirs;
(2) material that step (1) is obtained is added heat insulation tank, raw material end face spills one deck salt, capping, soup juice fermentation 6 ~ 7 days in tank; Carry out the bath of seafood soup juice again to heat again 24 hours, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
Analyze the nutritional labeling of the superfine seafood soy-sauce that S1-S3, N1-N3 obtain, result shows that the nutritional labeling of S1-S3 is apparently higher than N1-N3; Zoopery shows, the seafood soy-sauce that S1-S3 obtains to pregnant, produce the mammal in stage have clearing heat and detoxicating, tonifying yin relieving restlessness, postpartum the effect such as qi-restoratives, and the seafood soy-sauce DeGrain that N1-N3 is obtained, which illustrate composite effect of razor clam of hanging, extra large oyster, sea cucumber, abalone.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. be exclusively used in a preparation method for the seafood soy-sauce of pregnant, the puerpera's diet of the cooking, it is characterized in that: comprise the following steps:
(1) preparation of seafood soup juice: fresh and alive razor clam of hanging, extra large oyster, sea cucumber, abalone are after cleaning, telling husky process, and add water boiling respectively, drains, and its meat carries drying workshop, remaining soup juice merges, and is concentrated into concentration 65 ~ 75 degree, salinity 21 ~ 22 degree, sedimentation, filters, obtained seafood soup juice;
(2) preparation of seafood soy-sauce raw materials for production: with soyabean cake and wheat bran peanut cake for raw material, with seafood soup juice for batching, using the obtained green Other-of of Aspergillus oryzaeAs.3951 Spawn incubation as bacterial classification, fermentation obtains seafood soy-sauce raw materials for production;
(3) brew of seafood soy-sauce: add seafood soup juice in the seafood soy-sauce raw materials for production that step (2) is obtained, heat to 30 ~ 35 DEG C, salinity 21 ~ 22 degree, stirs; Add heat insulation tank, raw material end face spills one deck salt, capping, soup juice fermentation 6 ~ 7 days in tank; Heat 24 hours with the bath of seafood soup juice again, isolate superfine seafood soy-sauce; The pouring of secondary seafood soup juice is oily obtains secondary seafood soy-sauce, and three seafood soup juice drench three grades of seafood soy-sauces of oil.
2. the preparation method being exclusively used in the seafood soy-sauce of pregnant, the puerpera's diet of the cooking according to claim 1, is characterized in that: the mass ratio of razor clam of hanging after treatment, extra large oyster, sea cucumber, abalone is 6 ~ 8:2 ~ 3:1 ~ 2:0.5 ~ 1; Hang razor clam, extra large oyster, sea cucumber, abalone boiling time solid-liquid ratio be 1:6 ~ 1:10,90 ~ 100 DEG C of boiling 2 ~ 3h.
3. the preparation method being exclusively used in the seafood soy-sauce of pregnant, the puerpera's diet of the cooking according to claim 1, is characterized in that: in step (2), the addition of seafood soup juice is 15 ~ 25% of soyabean cake and wheat bran peanut cake gross mass; Wherein the mass ratio of soyabean cake and wheat bran peanut cake is 7:3.
4. the preparation method being exclusively used in the seafood soy-sauce of pregnant, the puerpera's diet of the cooking according to claim 1, it is characterized in that: the preparation method of green Other-of is: after Aspergillus oryzaeAs.3951 bacterial classification access test tube, put insulating box, constant temperature to 32 DEG C, cultivates 48 hours; Access triangular flask, constant temperature to 32 DEG C after inoculation, cultivates 48 hours; Expand and cultivate: after the bacterial classification in triangular flask and compost are stirred, enter Other-of room and cultivate 48 hours, obtained green Other-of; Wherein the consumption of bacterial classification is the 10wt% of compost.
5. the preparation method being exclusively used in the seafood soy-sauce of pregnant, the puerpera's diet of the cooking according to claim 1, is characterized in that: in step (3), the addition of seafood soup juice is 30 ~ 35wt% of seafood soy-sauce raw materials for production.
6. the seafood soy-sauce that obtains of a preparation method as claimed in claim 1.
7. the application of seafood soy-sauce according to claim 1, is characterized in that: for cooking pregnant, puerpera's diet.
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| CN112914080A (en) * | 2021-03-04 | 2021-06-08 | 张兵 | A method for preparing soy sauce from pork and soybean |
| CN113575915A (en) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | Preparation method of oyster soy sauce |
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| CN112914080A (en) * | 2021-03-04 | 2021-06-08 | 张兵 | A method for preparing soy sauce from pork and soybean |
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| CN113575915B (en) * | 2021-09-28 | 2021-12-24 | 中国海洋大学 | Preparation method of oyster soy sauce |
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