CN105011084A - Saffron seasoned soy sauce and manufacturing method thereof - Google Patents

Abstract

The invention relates to saffron seasoned soy sauce and a manufacturing method thereof, and belongs to the technical field of seasonings.The saffron seasoned soy sauce is characterized by being prepared from the following raw materials in parts by weight: 150-220 parts of soybean, 80-120 parts of wheat flour, 30-45 parts of saffron, 8-20 parts of clove, 12-25 parts of cinnamon, 10-18 parts of semen myristicae, 12-22 parts of sweet basil herb, 5-19 parts of villous amomum fruits, 3-7 parts of galanga, 180-300 parts of saline solution, 300-500 parts of clean water and 8-15 parts of syrup. The saffron seasoned soy sauce provided by the invention is prepared through the following steps: adding special spices, such as saffron, to soy sauce, so that not only can the effect of the saffron as spices be obtained, but also the fragrance of the soy sauce can be improved; in the use process, the saffron seasoned soy sauce only needs to be simply added, the effect of delicious in taste can be achieved, and the saffron seasoned soy sauce is especially suitable for cooking fish and cooking other seafoods and freshwater fishes.

Description

A kind of safflower Steamed fish soy sauce and preparation method thereof

Technical field

The present invention relates to a kind of safflower Steamed fish soy sauce and preparation method thereof, belong to flavouring technical field.

Background technology

Safflower is a kind of famous and precious Chinese medicine, has powerful physiologically active, and its column cap as medicinal in Asia and Europe, have calmness, eliminates the phlegm, spasmolysis, for the treatment of stomach trouble, menstruation regulating, measles, heating, jaundice, hepatosplenomegaly etc.Safflower is also also be a kind of common spices, is French conventional perfumes of cooking diet, and for the modulation of fish and shrimp food, Mediterranean resident is multiplex to cook shellfish food, painted also for dish.

Steamed fish soy sauce is a kind of soy sauce being commonly used to Steamed fish, i.e. soy sauce.The flavoring of a kind of tool Asian characteristics for cooking.Manufacturing soy sauce is generally primary raw material with soybean, adds water, salt through koji and fermentation, under the effect of the various enzymes secreted when various microbial reproduction, a kind of liquid be brewed.Make the raw material of soy sauce because of country, regional difference, the batching of use is different, and local flavor is also different, more specifically the fish sauce of Vietnam.

Safflower through being usually used in the culinary art of fish etc., but is in use often independent interpolation, and what simple culinary art was become is loaded down with trivial details, and due to safflower be spices costly, therefore safflower is dissolved into in his flavouring being goodr selection.

Summary of the invention

The object of the invention is to the weak point solving the existence of above-mentioned prior art, a kind of delicious flavour, unique flavor, safflower Steamed fish soy sauce easy to use and preparation method thereof are provided.

The present invention is achieved by the following technical solutions:

A kind of safflower Steamed fish soy sauce, its special character is to be made up of following raw material by weight ratio: soya bean 150-220 part, wheat flour 80-120 part, safflower 30-45 part, cloves 8-20 part, Chinese cassia tree 12-25 part, nutmeg 10-18 part, sweet basil 12-22 part, fructus amomi 5-19 part, galingal 3-7 part, saline solution 180-300 part, clear water 300-500 part, syrup 8-15 part;

Described a kind of safflower Steamed fish soy sauce is made up of the raw material of following optimal proportion by weight: soya bean 200 parts, wheat flour 100 parts, safflower 40 parts, cloves 15 parts, Chinese cassia tree 18 parts, nutmeg 15 parts, sweet basil 18 parts, fructus amomi 12 parts, galingal 6 parts, saline solution 260 parts, 400 parts, clear water, 12 parts, syrup;

A preparation method for safflower Steamed fish soy sauce, its special character is to comprise the following steps:

(1), after soya bean is immersed in clear water soaking 5-7 hour, put into steam box and steam 1.5-2 hour;

(2) safflower is soaked 1-2 hour;

(3) soya bean taken the dish out of the pot is admixed wheat flour and the safflower that step (2) soaked, be cooled to 37 DEG C, after putting into indoor bamboo tray 2-3 days, put into draft chamber and place 6-7 days again, make beans sauce;

(4) cloves, Chinese cassia tree, nutmeg, sweet basil, fructus amomi, galingal are added poach 5-8 hour, extract and boil liquid, filter and obtain liquid;

(5) liquid agitation beans sauce of step (3) being added saline solution and step (4) is even, puts into cylinder dew and shines 5-6 month, need weekly to stir 2-3 time, make semi-finished product;

(6) by the semi-finished product of step (5), add syrup and stir, be exposed to the sun 10-15 days in the sun, packing.

A kind of safflower Steamed fish soy sauce of the present invention, this for safflower special spices is joined in soy sauce, not only can play croceous spices effect, and the fragrance that can increase in soy sauce, in use, as long as simply add soy sauce of the present invention, delicious effect can be reached, be particularly suitable for using in the fresh culinary art of Steamed fish and other seafood and river.

Detailed description of the invention

Below provide the specific embodiment of the present invention, be used for being described in further detail formation of the present invention.

Embodiment 1

A kind of safflower Steamed fish soy sauce of the present embodiment, is made up of following raw material by weight ratio: soya bean 150 parts, wheat flour 80 parts, safflower 30 parts, cloves 8 parts, Chinese cassia tree 12 parts, nutmeg 10 parts, sweet basil 12 parts, fructus amomi 5 parts, galingal 3 parts, saline solution 180 parts, 300 parts, clear water, 8 parts, syrup.

Embodiment 2

A kind of safflower Steamed fish soy sauce of the present embodiment, is made up of following raw material by weight ratio: soya bean 220 parts, wheat flour 120 parts, safflower 45 parts, cloves 20 parts, Chinese cassia tree 25 parts, nutmeg 18 parts, sweet basil 22 parts, fructus amomi 19 parts, galingal 7 parts, saline solution 300 parts, 500 parts, clear water, 15 parts, syrup.

Embodiment 3

A kind of safflower Steamed fish soy sauce of the present embodiment, is made up of the raw material of following optimal proportion by weight: soya bean 200 parts, wheat flour 100 parts, safflower 40 parts, cloves 15 parts, Chinese cassia tree 18 parts, nutmeg 15 parts, sweet basil 18 parts, fructus amomi 12 parts, galingal 6 parts, saline solution 260 parts, 400 parts, clear water, 12 parts, syrup.

The preparation method of a kind of safflower Steamed fish soy sauce of above embodiment, comprises the following steps:

(1), after soya bean is immersed in clear water soaking 5-7 hour, put into steam box and steam 1.5-2 hour;

(2) safflower is soaked 1-2 hour;

(3) soya bean taken the dish out of the pot is admixed wheat flour and the safflower that step (2) soaked, be cooled to 37 DEG C, after putting into indoor bamboo tray 2-3 days, put into draft chamber and place 6-7 days again, make beans sauce;

(4) cloves, Chinese cassia tree, nutmeg, sweet basil, fructus amomi, galingal are added poach 5-8 hour, extract and boil liquid, filter and obtain liquid;

(5) liquid agitation beans sauce of step (3) being added saline solution and step (4) is even, puts into cylinder dew and shines 5-6 month, need weekly to stir 2-3 time, make semi-finished product;

(6) by the semi-finished product of step (5), add syrup and stir, be exposed to the sun 10-15 days in the sun, packing.

A kind of safflower Steamed fish soy sauce of above embodiment, this for safflower special spices is joined in soy sauce, not only can play croceous spices effect, and the fragrance that can increase in soy sauce, in use, as long as simply add soy sauce of the present invention, delicious effect can be reached, be particularly suitable for using in the fresh culinary art of Steamed fish and other seafood and river.

Claims (3)

1. a safflower Steamed fish soy sauce, is characterized in that being made up of following raw material by weight ratio: soya bean 150-220 part, wheat flour 80-120 part, safflower 30-45 part, cloves 8-20 part, Chinese cassia tree 12-25 part, nutmeg 10-18 part, sweet basil 12-22 part, fructus amomi 5-19 part, galingal 3-7 part, saline solution 180-300 part, clear water 300-500 part, syrup 8-15 part.

2. a kind of safflower Steamed fish soy sauce according to claim 1, is characterized in that being made up of the raw material of following optimal proportion by weight: soya bean 200 parts, wheat flour 100 parts, safflower 40 parts, cloves 15 parts, Chinese cassia tree 18 parts, nutmeg 15 parts, sweet basil 18 parts, fructus amomi 12 parts, galingal 6 parts, saline solution 260 parts, 400 parts, clear water, 12 parts, syrup.

3. the preparation method of a kind of safflower Steamed fish soy sauce described in claim 1 or 2, is characterized in that comprising the following steps:

(1), after soya bean is immersed in clear water soaking 5-7 hour, put into steam box and steam 1.5-2 hour;

(2) safflower is soaked 1-2 hour;

(3) soya bean taken the dish out of the pot is admixed wheat flour and the safflower that step (2) soaked, be cooled to 37 DEG C, after putting into indoor bamboo tray 2-3 days, put into draft chamber and place 6-7 days again, make beans sauce;

(4) cloves, Chinese cassia tree, nutmeg, sweet basil, fructus amomi, galingal are added poach 5-8 hour, extract and boil liquid, filter and obtain liquid;

(5) liquid agitation beans sauce of step (3) being added saline solution and step (4) is even, puts into cylinder dew and shines 5-6 month, need weekly to stir 2-3 time, make semi-finished product;

(6) by the semi-finished product of step (5), add syrup and stir, be exposed to the sun 10-15 days in the sun, packing.