CN104664315B - A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking - Google Patents

A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking Download PDF

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CN104664315B
CN104664315B CN201510127041.1A CN201510127041A CN104664315B CN 104664315 B CN104664315 B CN 104664315B CN 201510127041 A CN201510127041 A CN 201510127041A CN 104664315 B CN104664315 B CN 104664315B
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seafood
sauce
soy
decoction
pregnant
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CN104664315A (en
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陈永亮
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Poly (fujian) Eco Agriculture Development Co Ltd
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    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides the preparation method of a kind of seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking, with soyabean cake and wheat bran peanut cake as base stock, using Aspergillus oryzaeAs.3951 spawn culture prepare green as strain, the compounding raw material drenching oil as soy sauce water-bath of decoction that produces during being processed into dry products using Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis；Prepare a kind of being exclusively used in after brew and cook pregnant, the seafood soy-sauce of puerpera's diet.The seafood soy-sauce of the present invention is according to physical trait pregnant, puerpera special dispensing brew, and it contributes to pregnant, puerpera and absorbs nutrition from diet, and contribute to the fast quick-recovery of health in puerperal.

Description

A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking
Technical field
The invention belongs to flavoring agent manufacture field, be specifically related to the preparation method of a kind of seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking.
Background technology
Soy sauce is a kind of traditional liquid flavoring agent brewageed with bean, wheat, wheat bran.Color and luster bronzing, has unique paste flavor, and flavour is delicious, helps lend some impetus to appetite.In order to meet the needs of people, the most also occur in that various soy sauce, such as seafood soy-sauce.Application publication number is CN The patent of 103478675 A discloses a kind of seafood soy-sauce and preparation method thereof, and this invention, with scallop leftover as raw material, first passes through proteasome degradation and becomes small-molecular peptides and aminoacid, retells the seafood after enzymolysis and adds in the 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, but the most it is not specifically designed to pregnant, the soy sauce of puerpera's diet of the cooking.Pregnant, puerpera requires supplementation with substantial amounts of nutrition, and its diet is many based on meat, Fish, but taste again must be the lightest.Therefore, other flavoring agent such as a lot of people, when cooking the diet of pregnant, puerpera, only put a small amount of salt as flavoring agent, soy sauce without exception without, but the dish so cooked out, soup often taste is the best, greasy, and pregnant, puerpera is difficult to swallow.Therefore, it is an object of the invention to provide a kind of being exclusively used in and cook pregnant, the seafood soy-sauce of puerpera's diet.
Sinonovacula constricta, Carnis Sinonovacula delicious flavour, nutritious, after measured, every hectogram fresh meat, containing 7.2 grams of protein, 1.2 grams of fat, carbohydrate 2.4 grams, sugar 3 grams, calcium 133 milligrams, 114 milligrams of phosphorus, ferrum 227 milligrams, heat 200 kilojoule.Razor clam also has certain medicine effect, has the function of qi-restoratives.Carnis Sinonovacula is sweet, salty-cold, and for deficiency and coldness in puerperal, dysphoria with smothery sensation dysentery, shell can be used for curing gastropathy, laryngopharynx swelling and pain；The traditional Chinese medical science is thought, razor clam meat sweet in the mouth, salty, cold in nature, has heat-clearing and toxic substances removing, nourishing YIN relieving restlessness, kidney tonifying diuretic, clearing stomach to control the effect such as dysentery, qi-restoratives in puerperal.Razor clam meat can treat the diseases such as puerperal is deficient, dysphoria with smothery sensation is thirsty, damp and hot edema, middle diarrhea due to summer-heat dysentery, dysuria.
Sea oyster not only meat is tender delicious, and nutritious, has the good reputation of " marine milk "; containing multiple nutritional components such as multivitamin, taurine, glycogen and other mineral; its amount of iodine exceeds 200 times than milk and egg yolk, the height of its zinc content, can be the hat of other food.Sea oyster dietetic therapy, it is adaptable to the diseases such as the tired shape of prolonged illness anemia or calentura Hou Yin Tianjin consumption wound is insomnia, irritability, spontaneous sweating, seminal emission.
The nutritive value of Carnis Haliotidis is the abundantest, and containing 20 kinds of aminoacid, every hectogram Fresh abalone flesh of fish is containing abundant protein 23.4 grams, and 3.4 grams of fat, inorganic salt calcium 32 milligrams, 3.0 milligrams, ferrum also has considerable amount of iodine, zinc, phosphorus and vitamin A, D, B1 etc..Carnis Haliotidis energy yin nourishing, suppressing the hyperactive liver, reinforce the kidney, adjustable acth secretion, there is amphicheirality and regulate the effect of blood pressure；And having nourishing YIN and invigorating YANG effect, and be a kind of benefit and the driest marine products, the not side effect such as toothache, epistaxis after eating, even eating more.
Stichopus japonicus contains outside protein, calcium, potassium, zinc, ferrum, selenium, manganese isoreactivity material, and Stichopus japonicus body other active component interior forms Stichopus Japonicus Acidic Mucopolysaccharide by holothurin and by amidohexose, alduronic acid and fucose etc., another containing 18 kinds of aminoacid and without cholesterol.Because Stichopus japonicus is warm in nature, having the kidney invigorating and essence nourishing, the strong sun of YIN nourishing, nourishing blood for moistening dryness, regulating menstruation are dispelled the tonifying both YIN and YANG effect such as labor, fetus nourishing profit product, are especially suitable for weakly crowd for nursing one's health health.
In Coastal Area of Fujian Surveyed, Sinonovacula constricta, sea oyster, Carnis Haliotidis, Stichopus japonicus production capacity surplus, it is sized generally to dry products and sells, the decoction of steaming and decocting is typically directly discarded, and is not fully utilized, and causes substantial amounts of nutrient loss.
Summary of the invention
Present invention aims to provide a kind of and be exclusively used in that the cooking is pregnant, the preparation method of the seafood soy-sauce of puerpera's diet.The decoction that the present invention produces during Sinonovacula constricta, sea oyster, Carnis Haliotidis, Holothurian machining are become dry products, as dispensing, has prepared a kind of being exclusively used in and has cooked pregnant, the seafood soy-sauce of puerpera's diet, had the effects such as heat-clearing and toxic substances removing, nourishing YIN relieving restlessness, qi-restoratives in puerperal.
For achieving the above object, the present invention adopts the following technical scheme that
The preparation method of a kind of seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking: comprise the following steps:
(1) preparation of seafood decoction: fresh and alive Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis through over cleaning, tell husky process after, add water steaming and decocting respectively, drains, and its meat carries drying workshop, remaining decoction merges, and is concentrated into concentration 65 ~ 75 degree, salinity 21 ~ 22 degree, sedimentation, filters, and prepares seafood decoction；
(2) preparation of seafood soy-sauce raw materials for production: with soyabean cake and wheat bran peanut cake as raw material, with seafood decoction as dispensing, using Aspergillus oryzaeAs.3951 spawn culture prepare green as strain, fermentation prepares seafood soy-sauce raw materials for production；
(3) brew of seafood soy-sauce: add seafood decoction in the seafood soy-sauce raw materials for production that step (2) prepares, be heated up to 30 ~ 35 DEG C, salinity 21 ~ 22 degree, stir；Adding heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 6 ~ 7 days；Heat 24 hours with the bath of seafood soup juice again, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
In step (1), Sinonovacula constricta after treatment, sea oyster, Stichopus japonicus, the mass ratio of Carnis Haliotidis are 6 ~ 8:2 ~ 3:1 ~ 2:0.5 ~ 1；Solid-liquid ratio when Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis steaming and decocting is 1:6 ~ 1:10,90 ~ 100 DEG C of steaming and decocting 2 ~ 3h.
In step (2), the addition of seafood decoction is soyabean cake and the 15 ~ 25% of wheat bran peanut cake gross mass；Wherein the mass ratio of soyabean cake and wheat bran peanut cake is 7:3.
Green preparation method is: after Aspergillus oryzaeAs.3951 strain is accessed test tube, puts calorstat, constant temperature to 32 DEG C, cultivates 48 hours；Accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；Amplification culture: after the strain in triangular flask and compost being stirred, enters room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost.
30 ~ the 35wt% that addition is seafood soy-sauce raw materials for production of seafood decoction in step (3).
The seafood soy-sauce that a kind of preparation method as above prepares.
The application of seafood soy-sauce as above: be used for cooking pregnant, puerpera's diet.
The beneficial effects of the present invention is:
1) present invention using Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis steaming and decocting decoction as the dispensing of soy sauce, make soy sauce rich in nutrition content, and without any additive；During for cooking pregnant, puerpera's diet, can carry fresh, render palatable, and there is the effects such as heat-clearing and toxic substances removing, nourishing YIN relieving restlessness, qi-restoratives in puerperal, be a kind of excellent pregnant, puerpera's diet flavoring agent；
2) Sinonovacula constricta, sea oyster, Stichopus japonicus, the compounding of Carnis Haliotidis are meticulously to develop for physical trait pregnant, puerpera, scientific matching by these four material, make the nutritional labeling of soy sauce closest to pregnant, puerpera's desired nutritional composition, thus reach that there is the effects such as heat-clearing and toxic substances removing, nourishing YIN relieving restlessness, qi-restoratives in puerperal.
Detailed description of the invention
Present invention 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, green preparation:
(1), after Aspergillus oryzaeAs.3951 strain being accessed test tube, put calorstat, constant temperature to 32 DEG C, cultivate 48 hours；
(2) accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；
(3) amplification culture: after the strain in triangular flask and compost being stirred, enters room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost；
Compost, with high-quality Testa Tritici and bran powder, is mixed and is put into the discharging in 30 minutes of steam kettle high pressure after a small amount of water stirs well, be cooled to 32 DEG C；
2, the preparation of seafood decoction: fresh and alive Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis through over cleaning, tell sand；6:2 in mass ratio: 2:0.5 takes Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis, 95 DEG C of steaming and decocting 2.5h, Sinonovacula constricta (material-water ratio 1:6), sea oyster (material-water ratio 1:7), Stichopus japonicus (material-water ratio 1:7), Carnis Haliotidis (material-water ratio 1:6)；Its meat carries drying workshop, and remaining decoction merges, and is concentrated into concentration 70 degree, salinity 21 degree, and precipitation filters, storage, obtains seafood decoction, drenches oil seafood raw material as soy sauce water-bath；
3, the preparation of seafood soy-sauce raw materials for production: take 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, adds the seafood decoction that gross mass is 20wt%, after stirring, knocks down rotary spherical digester high pressure 40 minutes；Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceeds to fermenting cellar, and room temperature controls at 30 DEG C, thickness 8 cm, ferment 48 h, treats that mycelia is uniform, becomes golden yellow, i.e. prepare seafood soy-sauce raw materials for production；
4, brew:
(1) in seafood soy-sauce raw materials for production, add 30 Wt% seafood decoction, is heated up to 30 DEG C, and salinity 21 degree stirs；
(2) material that step (1) prepares being added heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 6 days；Carry out seafood soup juice bath again to heat again 24 hours, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
Embodiment 2 ( S2 )
1, green preparation:
(1), after Aspergillus oryzaeAs.3951 strain being accessed test tube, put calorstat, constant temperature to 32 DEG C, cultivate 48 hours；
(2) accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；
(3) amplification culture: after the strain in triangular flask and compost being stirred, enters room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost；
Compost, with high-quality Testa Tritici and bran powder, is mixed and is put into the discharging in 30 minutes of steam kettle high pressure after a small amount of water stirs well, be cooled to 32 DEG C；
2, the preparation of seafood decoction: fresh and alive Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis through over cleaning, tell sand；8:2 in mass ratio: 1:0.8 takes Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis, 90 DEG C of steaming and decocting 3h, Sinonovacula constricta (material-water ratio 1:8), sea oyster (material-water ratio 1:6), Stichopus japonicus (material-water ratio 1:9), Carnis Haliotidis (material-water ratio 1:10)；Its meat carries drying workshop, and remaining decoction merges, and is concentrated into concentration 70 degree, salinity 21 degree, and precipitation filters, storage, obtains seafood decoction, drenches oil seafood raw material as soy sauce water-bath；
3, the preparation of seafood soy-sauce raw materials for production: take 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, adds the seafood decoction that gross mass is 25wt%, knocks down rotary spherical digester high pressure 40 minutes；Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceeds to fermenting cellar, and room temperature controls at 32 DEG C, thickness 9 cm, ferment 48 h, treats that mycelia is uniform, becomes golden yellow, i.e. prepare seafood soy-sauce raw materials for production；
4, brew:
(1) in seafood soy-sauce raw materials for production, add 32wt% seafood decoction, be heated up to 30 DEG C, salinity 22 degree, stir；
(2) material that step (1) prepares being added heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 7 days；Carry out seafood soup juice bath again to heat again 24 hours, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
Embodiment 3 ( S3 )
1, green preparation:
(1), after Aspergillus oryzaeAs.3951 strain being accessed test tube, put calorstat, constant temperature to 32 DEG C, cultivate 48 hours；
(2) accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；
(3) amplification culture: after the strain in triangular flask and compost being stirred, enters room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost；
Compost, with high-quality Testa Tritici and bran powder, is mixed and is put into the discharging in 30 minutes of steam kettle high pressure after a small amount of water stirs well, be cooled to 32 DEG C；
2, the preparation of seafood decoction: fresh and alive Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis through over cleaning, tell sand；7:3 in mass ratio: 2:1 takes Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis, 95 DEG C of steaming and decocting 2.5h, Sinonovacula constricta (material-water ratio 1:10), sea oyster (material-water ratio 1:9), Stichopus japonicus (material-water ratio 1:10), Carnis Haliotidis (material-water ratio 1:6)；Its meat carries drying workshop, and remaining decoction merges, and is concentrated into concentration 70 degree, salinity 21 degree, and precipitation filters, storage, obtains seafood decoction, drenches oil seafood raw material as soy sauce water-bath；
3, the preparation of seafood soy-sauce raw materials for production: take 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, adds the seafood decoction that gross mass is 15wt%, knocks down rotary spherical digester high pressure 40 minutes；Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceeds to fermenting cellar, and room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is uniform, becomes golden yellow, i.e. prepare seafood soy-sauce raw materials for production；
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood decoction, be heated up to 30 DEG C, salinity 22 degree, stir；
(2) material that step (1) prepares being added heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 6 ~ 7 days；Carry out seafood soup juice bath again to heat again 24 hours, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
Comparative example 1( N1 )
1, green preparation:
(1), after Aspergillus oryzaeAs.3951 strain being accessed test tube, put calorstat, constant temperature to 32 DEG C, cultivate 48 hours；
(2) accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；
(3) amplification culture: after the strain in triangular flask and compost being stirred, enters room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost；
Compost, with high-quality Testa Tritici and bran powder, is mixed and is put into the discharging in 30 minutes of steam kettle high pressure after a small amount of water stirs well, be cooled to 32 DEG C；
2, the preparation of seafood decoction: fresh and alive Sinonovacula constricta, sea oyster through over cleaning, tell sand；9:4 in mass ratio takes Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis, 95 DEG C of steaming and decocting 2.5h, Sinonovacula constricta (material-water ratio 1:10), sea oyster (material-water ratio 1:9)；Its meat carries drying workshop, and remaining decoction merges, and is concentrated into concentration 70 degree, salinity 21 degree, and precipitation filters, storage, obtains seafood decoction, drenches oil seafood raw material as soy sauce water-bath；
3, the preparation of seafood soy-sauce raw materials for production: take 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, adds the seafood decoction that gross mass is 15wt%, knocks down rotary spherical digester high pressure 40 minutes；Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceeds to fermenting cellar, and room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is uniform, becomes golden yellow, i.e. prepare seafood soy-sauce raw materials for production；
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood decoction, be heated up to 30 DEG C, salinity 22 degree, stir；
(2) material that step (1) prepares being added heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 6 ~ 7 days；Carry out seafood soup juice bath again to heat again 24 hours, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
Comparative example 2( N2 )
1, green preparation:
(1), after Aspergillus oryzaeAs.3951 strain being accessed test tube, put calorstat, constant temperature to 32 DEG C, cultivate 48 hours；
(2) accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；
(3) amplification culture: after the strain in triangular flask and compost being stirred, enters room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost；
Compost, with high-quality Testa Tritici and bran powder, is mixed and is put into the discharging in 30 minutes of steam kettle high pressure after a small amount of water stirs well, be cooled to 32 DEG C；
2, the preparation of seafood decoction: fresh and alive sea cucumbers, Carnis Haliotidis through over cleaning, tell sand；9:4 in mass ratio takes Stichopus japonicus, Carnis Haliotidis, 95 DEG C of steaming and decocting 2.5h, Stichopus japonicus (material-water ratio 1:10), Carnis Haliotidis (material-water ratio 1:6)；Its meat carries drying workshop, and remaining decoction merges, and is concentrated into concentration 70 degree, salinity 21 degree, and precipitation filters, storage, obtains seafood decoction, drenches oil seafood raw material as soy sauce water-bath；
3, the preparation of seafood soy-sauce raw materials for production: take 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, adds the seafood decoction that gross mass is 15wt%, knocks down rotary spherical digester high pressure 40 minutes；Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceeds to fermenting cellar, and room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is uniform, becomes golden yellow, i.e. prepare seafood soy-sauce raw materials for production；
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood decoction, be heated up to 30 DEG C, salinity 22 degree, stir；
(2) material that step (1) prepares being added heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 6 ~ 7 days；Carry out seafood soup juice bath again to heat again 24 hours, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
Comparative example 3( N3 )
1, green preparation:
(1), after Aspergillus oryzaeAs.3951 strain being accessed test tube, put calorstat, constant temperature to 32 DEG C, cultivate 48 hours；
(2) accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；
(3) amplification culture: after the strain in triangular flask and compost being stirred, enters room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost；
Compost, with high-quality Testa Tritici and bran powder, is mixed and is put into the discharging in 30 minutes of steam kettle high pressure after a small amount of water stirs well, be cooled to 32 DEG C；
2, the preparation of seafood decoction: fresh and alive Sinonovacula constricta, sea oyster, Stichopus japonicus through over cleaning, tell sand；7:3:3 in mass ratio takes Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis, 95 DEG C of steaming and decocting 2.5h, Sinonovacula constricta (material-water ratio 1:10), sea oyster (material-water ratio 1:9), Stichopus japonicus (material-water ratio 1:10)；Its meat carries drying workshop, and remaining decoction merges, and is concentrated into concentration 70 degree, salinity 21 degree, and precipitation filters, storage, obtains seafood decoction, drenches oil seafood raw material as soy sauce water-bath；
3, the preparation of seafood soy-sauce raw materials for production: take 70 mass parts soyabean cakes, 30 mass parts wheat bran peanut cakes, adds the seafood decoction that gross mass is 15wt%, knocks down rotary spherical digester high pressure 40 minutes；Discharging, loose, cooling, when primary product temperature to 32 DEG C, throw in green, after stirring with the amount of raw material 5wt%, heap temperature 30 minutes, proceeds to fermenting cellar, and room temperature controls at 35 DEG C, thickness 10 cm, ferment 48 h, treats that mycelia is uniform, becomes golden yellow, i.e. prepare seafood soy-sauce raw materials for production；
4, brew:
(1) in seafood soy-sauce raw materials for production, add 35wt% seafood decoction, be heated up to 30 DEG C, salinity 22 degree, stir；
(2) material that step (1) prepares being added heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 6 ~ 7 days；Carry out seafood soup juice bath again to heat again 24 hours, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
The nutritional labeling of superfine seafood soy-sauce preparing S1-S3, N1-N3 is analyzed, and result shows that the nutritional labeling of S1-S3 is apparently higher than N1-N3；Zoopery shows, the seafood soy-sauce that S1-S3 prepares has the effects such as heat-clearing and toxic substances removing, nourishing YIN relieving restlessness, qi-restoratives in puerperal to mammal pregnant, the product stage, and the seafood soy-sauce DeGrain that N1-N3 prepares, this illustrates Sinonovacula constricta, sea oyster, Stichopus japonicus, compounding effect of Carnis Haliotidis.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.

Claims (7)

1. the preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking, it is characterised in that: comprise the following steps:
(1) preparation of seafood decoction: fresh and alive Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis through over cleaning, tell husky process after, add water steaming and decocting respectively, drains, and its meat carries drying workshop, remaining decoction merges, and is concentrated into concentration 65 ~ 75 degree, salinity 21 ~ 22 degree, sedimentation, filters, and prepares seafood decoction；
(2) preparation of seafood soy-sauce raw materials for production: with soyabean cake and wheat bran peanut cake as raw material, with seafood decoction as dispensing, using Aspergillus oryzaeAs.3951 spawn culture prepare green as strain, fermentation prepares seafood soy-sauce raw materials for production；
(3) brew of seafood soy-sauce: add seafood decoction in the seafood soy-sauce raw materials for production that step (2) prepares, be heated up to 30 ~ 35 DEG C, salinity 21 ~ 22 degree, stir；Adding heat insulation tank, raw material end face spills last layer Sal, capping, and in tank, decoction ferments 6 ~ 7 days；Heat 24 hours with the bath of seafood soup juice again, isolate superfine seafood soy-sauce；The pouring of secondary seafood decoction is oily obtains two grades of seafood soy-sauces, and three seafood decoction drench three grades of seafood soy-sauces of oil.
The preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking the most according to claim 1, it is characterised in that: Sinonovacula constricta after treatment, sea oyster, Stichopus japonicus, the mass ratio of Carnis Haliotidis are 6 ~ 8:2 ~ 3:1 ~ 2:0.5 ~ 1； Solid-liquid ratio when Sinonovacula constricta, sea oyster, Stichopus japonicus, Carnis Haliotidis steaming and decocting is 1:6 ~ 1:10,90 ~ 100 DEG C of steaming and decocting 2 ~ 3h.
The preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking the most according to claim 1, it is characterised in that: in step (2), the addition of seafood decoction is soyabean cake and the 15 ~ 25% of 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 the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking the most according to claim 1, it is characterised in that: green preparation method is: after Aspergillus oryzaeAs.3951 strain is accessed test tube, puts calorstat, constant temperature to 32 DEG C, cultivates 48 hours；Accessing triangular flask, after inoculation, constant temperature is to 32 DEG C, cultivates 48 hours；Amplification culture: after the strain in triangular flask and compost being stirred, enters bent room and cultivates 48 hours, prepare green；Wherein the consumption of strain is the 10wt% of compost.
The preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking the most according to claim 1, it is characterised in that: the 30 ~ 35wt% that addition is seafood soy-sauce raw materials for production of seafood decoction in step (3).
6. the seafood soy-sauce that a preparation method as claimed in claim 1 prepares.
The application of seafood soy-sauce the most according to claim 6, it is characterised in that: it is used for cooking pregnant, puerpera's diet.
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