CN105211833A - Dried mushroom soy sauce and preparation method thereof - Google Patents
Dried mushroom soy sauce and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of dried mushroom soy sauce and preparation method thereof, described dried mushroom soy sauce is made up of the following component of measuring by mass parts: high-salt dilute dried mushroom soy sauce crude oil 100 parts, yeast extract 0.1 ~ 1 part, 5 '-flavour nucleotide disodium 0.01 ~ 0.5 part, white granulated sugar 0.5 ~ 5 part.Fermenting raw materials is first prepared high-salt dilute dried mushroom soy sauce crude oil by preparation method, and then allocates with yeast extract, 5 '-flavour nucleotide disodium and white granulated sugar, last sterilizing and fillingly namely obtain finished product dried mushroom soy sauce.Present invention, avoiding the shortcoming that existing technology utilization new fresh mushroom koji is difficult, amino-acid nitrogen production rate is not high, do not limit by dried mushroom collecting season, the dried mushroom soy sauce of preparation, give off a strong fragrance, delicate flavour is given prominence to, nutritional labeling is also abundanter, and reaches the object of not adding monosodium glutamate, not adding anticorrisive agent by multiple spice participation fermentation.
Description
Technical field
Embodiments of the present invention relate to flavouring soy sauce, and more specifically, embodiments of the present invention relate to a kind of dried mushroom soy sauce and preparation method thereof.
Background technology
The one white Agaricus wild mushroom of growth to the north of Great Wall, beyond Zhangjiakou is referred to as " dried mushroom ", and taste is abnormal delicious, and because output is little, demand is large, so be worth expensive, remains a kind of mushroom the most expensive in Chinese market at present.
The title that dried mushroom have " mushroom king ", is different from general mushroom, and bacterial context is plump, meat is fine and smooth, nutritious, aromatic flavour, tasty mouthfeel, is of high nutritive value.Being rich in trace elements of selenium, is good benefit selenium food, can prevent peroxide from damaging body, reduces the blood pressure caused because lacking selenium and raises and blood viscosity increase, improve body immunity.In addition, dried mushroom, can the disease that caused by virus of supplemental treatment also containing multiple antiviral ingredients, wherein a large amount of strings, have prevent constipation, promote toxin expelling, prevention diabetes and colorectal cancer, reduction cholesterol level effect.
Soy sauce is one of indispensable flavouring of people's daily life, and major function promotes the delicate flavour of dish, most soy sauce producer soy sauce allotment operation add appropriate monosodium glutamate or at making leaven of soy sauce time add the delicate flavour materials such as mushroom to promote the delicate flavour of soy sauce.
Existing mushroom sauce production technology, one produces soy sauce with new fresh mushroom Koji fermentation, but technique is still immature, there is the problems such as koji difficulty, amino-acid nitrogen production rate are low; Another kind of technique is by mushroom hydrochloric acid hydrolysis, then hydrolyzate is added to allotment in soy sauce and make mushroom sauce, but utilizes hydrochloric acid hydrolysis, the fragrance of mushroom itself easily volatilizees, nutritional labeling can be destroyed, but also may produce harmful substance, affects food security.
Summary of the invention
Instant invention overcomes the deficiencies in the prior art, a kind of dried mushroom soy sauce and preparation method thereof is provided, to expect to obtain, there is dried mushroom fragrance, the dried mushroom characteristic such as deliciousness, dried mushroom nutrition and not with the soy sauce of monosodium glutamate and anticorrisive agent naturally.
For solving above-mentioned technical problem, one embodiment of the present invention by the following technical solutions:
A kind of dried mushroom soy sauce, described dried mushroom soy sauce is made up of the following component of measuring by mass parts:
High-salt dilute dried mushroom soy sauce crude oil 100 parts, yeast extract 0.1 ~ 1 part, 5 '-flavour nucleotide disodium 0.01 ~ 0.5 part, white granulated sugar 0.5 ~ 5 part.
The present invention can also by the following technical solutions:
A kind of dried mushroom soy sauce, described dried mushroom soy sauce is made up of the following component of measuring by mass parts:
High-salt dilute dried mushroom soy sauce crude oil 100 parts, yeast extract 0.2 ~ 0.5 part, 5 '-flavour nucleotide disodium 0.05 ~ 0.3 part, white granulated sugar 1 ~ 3 part.
The preparation method of described high-salt dilute dried mushroom soy sauce crude oil is:
(1) steaming: be dregs of beans 65% ~ 75% by percentage by weight, the raw material of wheat 10% ~ 15%, wheat bran 15% ~ 20% mixes and obtain raw mixture, add the water of raw mixture weight 60% ~ 75%, in 120 ~ 130 DEG C of boiling 3 ~ 5min;
(2) koji: the raw material after steaming is quickly cooled to 35 ~ 50 DEG C, the aspergillus oryzae kind of the raw material weight 0.3% ~ 0.5% after access steaming is bent, stirs, and cultivates 36 ~ 45h in 30 ~ 36 DEG C;
(3) ferment: add that amino acid nitrogen content is 0.3 ~ 0.35g/100mL to the raw material after koji, salt content is 16 ~ 25g/100mL mixes unstrained spirits salt solution, weight of mixing unstrained spirits salt solution used is 2 ~ 3.5 times of this raw material weight, add the dry dried mushroom of this raw material weight 0.5% ~ 10% and the spice of 0.5% ~ 5% simultaneously, enter fermentation vat or fermentation tank weather exposure spontaneous fermentation 4 ~ 6 months;
(4) oil is drenched: after fermentation ends, the bubble unstrained spirits salt solution that amino acid nitrogen content is 0.3 ~ 0.35g/100mL, salt content is 16 ~ 25g/100mL is added in fermentation material, the weight of bubble unstrained spirits salt solution used is 1 ~ 2 times of this fermentation material gross weight, soak 12 ~ 36h, leach Normal juice, squeeze into and shine cylinder or shine tank, carry out ageing by weather exposure raw fragrant, obtain described high-salt dilute dried mushroom soy sauce crude oil.
Further technical scheme is: the consumption of described dry dried mushroom and spice is respectively 1% ~ 5% and 1% ~ 3% of the raw material weight after koji.
Described spice is mixed to get after being pulverized by the following component of measuring by mass parts:
Anistree 5 ~ 15 parts, fennel seeds 3 ~ 10 parts, cloves 1 ~ 3 part, tsaoko 2 ~ 5 parts, 2 ~ 5 parts, cassia bark, three how 2.5 ~ 7 parts, dried orange peel 3 ~ 10 parts, ginger 40 ~ 70 parts.
Another kind of technical scheme is: described spice is mixed to get after being pulverized by the following component of measuring by mass parts:
Anistree 8 ~ 12 parts, fennel seeds 5 ~ 8 parts, cloves 2 ~ 3 parts, tsaoko 3 ~ 4 parts, 3 ~ 4 parts, cassia bark, three how 4 ~ 5 parts, dried orange peel 5 ~ 8 parts, ginger 60 ~ 65 parts.
Present invention also offers the preparation method of above-mentioned dried mushroom soy sauce, concrete steps are: it is for subsequent use to get each component in proportion, first enter to shine cylinder by high-salt dilute dried mushroom soy sauce crude oil or shine tank weather exposure 3 ~ 6 months, crossing leaching filtrate; Then in filtrate, add yeast extract, 5 '-flavour nucleotide disodium and white granulated sugar allocate, detect indices and meet national standard requirement; Then the filtrate after allotment is adopted 120 ~ 130 DEG C of high-temperature short-time sterilization; Filter finally by membrane filter system, get filtrate and carry out filling, namely obtain dried mushroom soy sauce finished product.
Compared with prior art, the present invention at least has following characteristics and beneficial effect:
1, dried mushroom adds at sweat, avoid the shortcoming that existing technology utilization new fresh mushroom koji is difficult, amino-acid nitrogen production rate is not high, and can dried mushrooms be adopted, thus avoid the new fresh mushroom Koji fermentation of existing technique to be subject to the restriction of the mushroom place of production and collecting season.
2, dried mushroom is " king of mushroom ", delicious flavour, nutritive value is higher than the general mushroom such as straw mushroom, mushroom, in soy sauce, add dried mushroom, the fragrance of dried mushroom, delicate flavour and nutritional labeling fully incorporate in soy sauce, the dried mushroom soy sauce prepared by the method, give off a strong fragrance, delicate flavour is given prominence to, and nutritional labeling is also abundanter, is applicable to consumer to the pursuit of food palatant, nutrition.
3, while the dry dried mushroom of interpolation, add multiple spice and participate in fermentation, make soy sauce fragrance stronger, coordinate, and spice also has preservative efficacy, lays a good foundation for the later stage does not add anticorrisive agent.
4, adopt 120 ~ 130 DEG C of high-temperature short-time sterilization techniques, microorganism residual in soy sauce may reach 0, has ensured the product quality of not adding anticorrisive agent.
5, adopt membrane filter system to filter, product figure clarifies and remains the original flavor of dried mushroom soy sauce to greatest extent.
Accompanying drawing explanation
Fig. 1 is the process chart that the present invention prepares dried mushroom soy sauce.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
As shown in Figure 1, apply dry dried mushroom to carry out fermenting and the high-salt dilute dried mushroom soy sauce crude oil obtained is the primary raw material that the present invention prepares dried mushroom soy sauce, and high-salt dilute dried mushroom soy sauce crude oil with dregs of beans, wheat, wheat bran, dry dried mushroom and spice for raw material successively through steaming, koji, fermentation, pouring oil and the several link of ageing obtain, high-salt dilute dried mushroom soy sauce crude oil through weather exposure fermentation after 3 ~ 6 months, filters after obtaining filtrate with yeast extract, 5 '-flavour nucleotide disodium and white granulated sugar allotment afterwards sterilizing and fillingly namely obtain finished product dried mushroom soy sauce.
Embodiment 1
Mixed by the raw material of dregs of beans 65kg, wheat 15kg, wheat bran 20kg, add 65kg water, at 120 DEG C of boiling 5min, be then quickly cooled to about 40 DEG C, the aspergillus oryzae kind adding the raw material gross weight 0.3% after boiling is bent, stirs, and cultivates 40h in 35 DEG C.After cultivation terminates, after adding cultivation to it, raw material gross weight 3 times mixes unstrained spirits salt solution, the salt content of mixing unstrained spirits salt solution is 20g/100mL, amino acid nitrogen content is 0.3g/100mL, add the dry dried mushroom of raw material gross weight 5% and the spice of 3% after cultivating simultaneously, enter fermentation vat weather exposure spontaneous fermentation 4 months, after fermentation ends, add the bubble unstrained spirits salt solution that weight is fermentation material gross weight 1.5 times, the amino acid nitrogen content of bubble unstrained spirits salt solution is 0.3g/100mL, salt content is 20g/100mL, soak 25h, leach Normal juice, squeezed into solarization cylinder, ageing is carried out raw fragrant by weather exposure, obtain high-salt dilute dried mushroom soy sauce crude oil for subsequent use.
By anistree 1kg, fennel seeds 0.7kg, cloves 0.3kg, tsaoko 0.4kg, cassia bark 0.4kg, three how 0.5kg, dried orange peel 0.7kg, ginger 6kg mix after pulverizing that to obtain spice for subsequent use.
First the various raw material components of dried mushroom soy sauce are taken: high-salt dilute dried mushroom soy sauce crude oil 20kg, yeast extract 0.04kg, 5 '-flavour nucleotide disodium 0.012kg, white granulated sugar 0.5kg.First high-salt dilute dried mushroom soy sauce crude oil is entered to shine cylinder weather exposure 5 months, cross leaching filtrate; Then in filtrate, add yeast extract, 5 '-flavour nucleotide disodium and white granulated sugar allocate, detect indices and meet national standard requirement; Then the filtrate after allotment is adopted 120 DEG C of high-temperature short-time sterilization; Finally by membrane filtration, get filtrate and carry out filling, namely obtain dried mushroom soy sauce finished product.
Embodiment 2
Mixed by the raw material of dregs of beans 75kg, wheat 10kg, wheat bran 15kg, add 75kg water, at 130 DEG C of boiling 3min, be then quickly cooled to 50 DEG C, the aspergillus oryzae kind adding the raw material gross weight 0.5% after boiling is bent, stirs, and cultivates 45h in 30 DEG C.After cultivation terminates, after adding cultivation to it, raw material gross weight 2 times mixes unstrained spirits salt solution, the salt content of mixing unstrained spirits salt solution is 25g/100mL, amino acid nitrogen content is 0.32g/100mL, add the dry dried mushroom of raw material gross weight 10% and the spice of 4% after cultivating simultaneously, enter fermentation vat weather exposure spontaneous fermentation 6 months, after fermentation ends, add the bubble unstrained spirits salt solution that weight is fermentation material gross weight 2 times, the amino acid nitrogen content of bubble unstrained spirits salt solution is 0.35g/100mL, salt content is 16g/100mL, soak 36h, leach Normal juice, squeezed into solarization tank, ageing is carried out raw fragrant by weather exposure, obtain high-salt dilute dried mushroom soy sauce crude oil for subsequent use.
By anistree 1kg, fennel seeds 0.7kg, cloves 0.3kg, tsaoko 0.4kg, cassia bark 0.4kg, three how 0.5kg, dried orange peel 0.7kg, ginger 6kg mix after pulverizing that to obtain spice for subsequent use.
First the various raw material components of dried mushroom soy sauce are taken: high-salt dilute dried mushroom soy sauce crude oil 100kg, yeast extract 0.5kg, 5 '-flavour nucleotide disodium 0.2kg, white granulated sugar 2kg.First high-salt dilute dried mushroom soy sauce crude oil is entered to shine cylinder weather exposure 3 months, cross leaching filtrate; Then in filtrate, add yeast extract, 5 '-flavour nucleotide disodium and white granulated sugar allocate, detect indices and meet national standard requirement; Then the filtrate after allotment is heated to 130 DEG C of instantaneous sterilizings; Finally by membrane filtration, get filtrate and carry out filling, namely obtain dried mushroom soy sauce finished product.
Embodiment 3
Mixed by the raw material of dregs of beans 70kg, wheat 13kg, wheat bran 17kg, add 70kg water, at 125 DEG C of boiling 4min, be then quickly cooled to about 35 DEG C, the aspergillus oryzae kind adding the raw material gross weight 0.4% after boiling is bent, stirs, and cultivates 36h in 36 DEG C.After cultivation terminates, after adding cultivation to it, the saline solution of raw material gross weight 3.5 times mixes unstrained spirits salt solution, the salt content of mixing unstrained spirits salt solution is 16g/100mL, amino acid nitrogen content is 0.31g/100mL, add the dry dried mushroom of raw material gross weight 7% and the spice of 2% after cultivating simultaneously, enter fermentation vat weather exposure spontaneous fermentation 6 months, after fermentation ends, add the bubble unstrained spirits salt solution that weight is fermentation material gross weight 1 times, the amino acid nitrogen content of bubble unstrained spirits salt solution is 0.33g/100mL, salt content is 25g/100mL, soak 12h, leach Normal juice, squeezed into solarization cylinder, ageing is carried out raw fragrant by weather exposure, obtain high-salt dilute dried mushroom soy sauce crude oil for subsequent use.
By anistree 15kg, fennel seeds 10kg, cloves 2kg, tsaoko 5kg, cassia bark 5kg, three how 7kg, dried orange peel 10kg, ginger 46kg mix after pulverizing that to obtain spice for subsequent use.
First the various raw material components of dried mushroom soy sauce are taken: high-salt dilute dried mushroom soy sauce crude oil 100kg, yeast extract 0.1kg, 5 '-flavour nucleotide two 0.1kg, white granulated sugar 1.5kg.First high-salt dilute dried mushroom soy sauce crude oil is entered to shine cylinder weather exposure 6 months, cross leaching filtrate; Then in filtrate, add yeast extract, 5 '-flavour nucleotide disodium and white granulated sugar allocate, detect indices and meet national standard requirement; Then filtrate the adding after allotment, is heated to 125 DEG C of instantaneous sterilizings; Filter finally by membrane filter system, get filtrate and carry out filling, namely obtain dried mushroom soy sauce finished product.
Although with reference to multiple explanatory embodiment of the present invention, invention has been described here, but, should be appreciated that, those skilled in the art can design a lot of other amendment and embodiment, these amendments and embodiment will drop within spirit disclosed in the present application and spirit.More particularly, in scope disclosed in the present application, multiple modification and improvement can be carried out to the building block of subject combination layout and/or layout.Except the modification of carrying out building block and/or layout is with except improvement, to those skilled in the art, other purposes also will be obvious.
Claims (7)
1. a dried mushroom soy sauce, is characterized in that described dried mushroom soy sauce is made up of the following component of measuring by mass parts: high-salt dilute dried mushroom soy sauce crude oil 100 parts, yeast extract 0.1 ~ 1 part, 5 '-flavour nucleotide disodium 0.01 ~ 0.5 part, white granulated sugar 0.5 ~ 5 part.
2. dried mushroom soy sauce according to claim 1, is characterized in that described dried mushroom soy sauce is made up of the following component of measuring by mass parts:
High-salt dilute dried mushroom soy sauce crude oil 100 parts, yeast extract 0.2 ~ 0.5 part, 5 '-flavour nucleotide disodium 0.05 ~ 0.3 part, white granulated sugar 1 ~ 3 part.
3. dried mushroom soy sauce according to claim 1 and 2, is characterized in that the preparation method of described high-salt dilute dried mushroom soy sauce crude oil is:
(1) steaming: be dregs of beans 65% ~ 75% by percentage by weight, the raw material of wheat 10% ~ 15%, wheat bran 15% ~ 20% mixes and obtain raw mixture, add the water of raw mixture weight 60% ~ 75%, in 120 ~ 130 DEG C of boiling 3 ~ 5min;
(2) koji: the raw material after steaming is quickly cooled to 35 ~ 50 DEG C, the aspergillus oryzae kind of the raw material weight 0.3% ~ 0.5% after access steaming is bent, stirs, and cultivates 36 ~ 45h in 30 ~ 36 DEG C;
(3) ferment: add that amino acid nitrogen content is 0.3 ~ 0.35g/100mL to the raw material after koji, salt content is 16 ~ 25g/100mL mixes unstrained spirits salt solution, weight of mixing unstrained spirits salt solution used is 2 ~ 3.5 times of this raw material weight, add the dry dried mushroom of this raw material weight 0.5% ~ 10% and the spice of 0.5% ~ 5% simultaneously, enter fermentation vat or fermentation tank weather exposure spontaneous fermentation 4 ~ 6 months;
(4) oil is drenched: after fermentation ends, the bubble unstrained spirits salt solution that amino acid nitrogen content is 0.3 ~ 0.35g/100mL, salt content is 16 ~ 25g/100mL is added in fermentation material, the weight of bubble unstrained spirits salt solution used is 1 ~ 2 times of this fermentation material gross weight, soak 12 ~ 36h, leach Normal juice, squeeze into and shine cylinder or shine tank, carry out ageing by weather exposure raw fragrant, obtain described high-salt dilute dried mushroom soy sauce crude oil.
4. dried mushroom soy sauce according to claim 3, is characterized in that the consumption of described dry dried mushroom and spice is respectively 1% ~ 5% and 1% ~ 3% of the raw material weight after koji.
5. dried mushroom soy sauce according to claim 3, it is characterized in that described spice is mixed to get after being pulverized by the following component of measuring by mass parts: anistree 5 ~ 15 parts, fennel seeds 3 ~ 10 parts, cloves 1 ~ 3 part, tsaoko 2 ~ 5 parts, 2 ~ 5 parts, cassia bark, three how 2.5 ~ 7 parts, dried orange peel 3 ~ 10 parts, ginger 40 ~ 70 parts.
6. dried mushroom soy sauce according to claim 5, is characterized in that described spice is mixed to get after being pulverized by the following component of measuring by mass parts:
Anistree 8 ~ 12 parts, fennel seeds 5 ~ 8 parts, cloves 2 ~ 3 parts, tsaoko 3 ~ 4 parts, 3 ~ 4 parts, cassia bark, three how 4 ~ 5 parts, dried orange peel 5 ~ 8 parts, ginger 60 ~ 65 parts.
7. prepare a method for dried mushroom soy sauce as claimed in claim 1 or 2, it is characterized in that getting each component in proportion for subsequent use, first enter to shine cylinder by high-salt dilute dried mushroom soy sauce crude oil or shine tank weather exposure 3 ~ 6 months, crossing leaching filtrate; Then in filtrate, add yeast extract, 5 '-flavour nucleotide disodium and white granulated sugar allocate, detect indices and meet national standard requirement; Then the filtrate after allotment is adopted 120 ~ 130 DEG C of high-temperature short-time sterilization; Filter finally by membrane filter system, get filtrate and carry out filling, namely obtain dried mushroom soy sauce finished product.
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| CN107950987A (en) * | 2017-12-29 | 2018-04-24 | 加加食品集团股份有限公司 | A kind of Poria cocos soy sauce |
| CN108450900A (en) * | 2018-07-05 | 2018-08-28 | 广东天地壹号食品研究院有限公司 | A kind of healthcare function soy sauce and preparation method thereof |
| CN108497454A (en) * | 2018-03-12 | 2018-09-07 | 南阳理工学院 | A kind of preparation method of less salt gingili leaf sauce |
| CN108902894A (en) * | 2017-04-18 | 2018-11-30 | 千禾味业食品股份有限公司 | A kind of brewing method of button-mushroom soy sauce |
| CN110301617A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Use the standby soy sauce and preparation method thereof of corn fermentation sauced |
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
| CN113273687A (en) * | 2021-06-05 | 2021-08-20 | 柯杨 | Tricholoma matsutake soy sauce and preparation process thereof |
| CN114098125A (en) * | 2021-11-25 | 2022-03-01 | 四川清香园调味品股份有限公司 | Black truffle soy sauce preparation device and preparation method |
| CN114181805A (en) * | 2021-11-25 | 2022-03-15 | 四川清香园调味品股份有限公司 | Tricholoma matsutake soy sauce preparation device and preparation method |
| CN116671624A (en) * | 2023-07-20 | 2023-09-01 | 四川清香园调味品股份有限公司 | Preparation method of mushroom soy sauce |
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| CN107950987A (en) * | 2017-12-29 | 2018-04-24 | 加加食品集团股份有限公司 | A kind of Poria cocos soy sauce |
| CN108497454A (en) * | 2018-03-12 | 2018-09-07 | 南阳理工学院 | A kind of preparation method of less salt gingili leaf sauce |
| CN108497454B (en) * | 2018-03-12 | 2021-07-02 | 南阳理工学院 | Preparation method of low-salt sesame leaf sauce |
| CN108450900A (en) * | 2018-07-05 | 2018-08-28 | 广东天地壹号食品研究院有限公司 | A kind of healthcare function soy sauce and preparation method thereof |
| CN110301617A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Use the standby soy sauce and preparation method thereof of corn fermentation sauced |
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
| CN113273687A (en) * | 2021-06-05 | 2021-08-20 | 柯杨 | Tricholoma matsutake soy sauce and preparation process thereof |
| CN114098125A (en) * | 2021-11-25 | 2022-03-01 | 四川清香园调味品股份有限公司 | Black truffle soy sauce preparation device and preparation method |
| CN114181805A (en) * | 2021-11-25 | 2022-03-15 | 四川清香园调味品股份有限公司 | Tricholoma matsutake soy sauce preparation device and preparation method |
| CN116671624A (en) * | 2023-07-20 | 2023-09-01 | 四川清香园调味品股份有限公司 | Preparation method of mushroom soy sauce |
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