CN105433111A - Making method of sesame soy sauce - Google Patents

Abstract

Belonging to condiment making, the invention relates to a making method of soy sauce with black beans and sesame as main raw materials. The soy sauce is prepared from fermented soy sauce with black beans as the raw materials, and sesame, ginger, capsicum, and illicium verum. The making method consists of: a first step, fermented soy sauce making: cooking black beans, performing solarization for 3-5 days, and placing the black beans in a fermentation tank, then adding 15-20 times the weight of water at a temperature of 80DEG C-90DEG C; a second step, sesame liquid preparation: taking 8-12% of ginger, 2-5% of sesame, 0.2-0.5% of capsicum and 0.3-0.6% of illicium verum, and adding water to 100%, placing the mixture into a pressure cooker to cook it well, and filtering out the juice; a third step, dark reddish brown preparation: taking salt and sugar in a weight ratio of 10:1, and conducting stir-frying and mixing for 8-12min to dark brown; and a fourth step, preparation blending: mixing the fermented soy sauce, sesame sauce, the sesame liquid and dark reddish brown in a volume ratio of 2:2:3, and conducting quality inspection, thus obtaining the finished product. The sesame soy sauce made by the method provided by the invention has the efficacy of beauty maintaining, youth keeping and seasoning.

Description

Sesame method of preparing soy sauce

Technical field

The present invention relates to the method for preparing soy sauce that a kind of sesame is primary raw material, belong to flavouring and make.

Background technology

Soy sauce is flavouring traditional in the China Han major styles of cooking.With the liquid flavoring that beans, wheat, wheat bran are brewageed.Color and luster bronzing, have unique sauce fragrant, flavour is delicious, helps lend some impetus to appetite.

Soy sauce is developed by sauce, before more than 3,000 years, just has the Zhou Dynasty of China and manufacture describing of soy sauce.And brewageing of Han nationality working people invention in ancient times soy sauce is find by accident purely, originate from the flavouring that ancient Chinese emperors is hired, soy sauce is the earliest salted by fresh meat, close with fish sauce manufacture process now, gradually spread among the people because local flavor is excellent, found that soybean made local flavor afterwards similar and cheap, just wide-spread edible.And in early days along with the propagation of Buddhism monk, various places all over the world, as Japan, Korea S, Southeast Asia one are with.The manufacture of soy sauce, that a kind of family matters art is with secret in early days, it is brewageed and how to be held by certain master worker, its technology is handed down from age to age by descendants often or is taught down by the master worker of one, the zymotechnics soy sauce forming a certain mode is commonly called as soy sauce, primarily of soybean, wheat, salt through liquefaction, fermentation supervisor brew.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.Based on saline taste, also there are delicate flavour, fragrance etc.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.China Han working people just grasps fermentation technique before thousands of year.Soy sauce generally has dark soy sauce and light soy sauce two kinds: light soy sauce is more salty, fresh for carrying; Dark soy sauce is lighter, for carrying look.

Soy sauce is with the raw material such as soybean, wheat, and drench the explained hereafter flavouring out such as oil and heating preparation through pretreatment of raw material, koji, fermentation, leaching, nutrition is extremely abundant, and Major Nutrient composition comprises amino acid, soluble protein, carbohydrate, acids etc.

Amino acid is most important nutritional labeling in soy sauce, and the height of amino acid content reflects the quality of quality of sauce.The product that amino acid is breaks down proteins and comes, in soy sauce, amino acid has 18 kinds, it includes human body 8 kinds of essential amino acids, they have extremely important physiological function to human body, people can only obtain the protein that amino acid could form self in food, protein is the material base of life, it is the important composition forming biological cell tissue, it is the raw material of organismal development and repair tissue, acid-base balance in human body, isorrheic maintenance, the transmission of hereditary information, metabolism and the transhipment of material are all relevant with protein.

Soy sauce can produce a kind of natural anti-oxidation composition, and it contributes to the infringement reducing radical pair human body, and its effect is higher tens times than antioxidants such as common vitamin C and vitamin Es.With a little soy sauce reach and suppress the effect of free radical, suitable with one glass of claret.More surprisingly, soy sauce constantly can eliminate free radical, can only eliminate a certain amount of free radical unlike vitamin C and vitamin E, this discovery explanation, containing two or more anti-oxidation compositions in soy sauce, and the time length of various composition elimination oxidation base is also different.Researcher says, this is that scientific circles find that soy sauce contains so many natural anti-oxidation composition first time, and visible, soy sauce has anti-cancer, anticancer effect.

Reduced sugar is also a kind of Major Nutrient composition of soy sauce.Starchy material, by diastatic action, is hydrolyzed to the materials such as dextrin, disaccharide and monose, equal tool reproducibility, it is the important sources of human body heat energy, the heat energy 60 ~ 70% of physical activity is by its supply, and it is a kind of important substance forming body, and participates in cellulous many life processes perhaps of cell.Some sugar synthesize glycoprotein with albumen mass-energy, and with Adipogenesis glycolipid, these are all the materials with important physiological function.

Along with the expansion of growth in the living standard and people's food scope, existing various soy sauce can't meet the growing demand of people.

Summary of the invention

Object of the present invention is exactly to cause and is conducive to healthy and orectic delicious and nourishing soy sauce.

Technical scheme of the present invention is: adopt black soya bean to be making soy sauce of raw material, with sesame, ginger, capsicum, anistree formulated, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 3-5 days and be placed in fermentation tank, add the water of 15-20 times of weight again, water temperature is 80 degree ~ 90 degree, second step, sesame liquid prepares: ginger 8-12%, sesame 2-5%, capsicum 0.2-0.5%, anistree 0.3-0.6%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of dark reddish brown: get salt and sugar by 10: 1 weight ratio, fry mix 8-12 minute, in dark brown; 4th step, preparation is blent: by above-mentionedly making soy sauce, sesame liquid, dark reddish brown according to 2: 2: 3 volumetric ratio mixing, quality inspection, namely obtains finished product.

The described traditional handicraft being substantially that makes soy sauce is produced, raw material be traditional black soya bean be main; Raw material is through cooking cooling, and the aspergillus oryzae bacterial classification of access Pure-culture makes sauce song, and sauce song moves into fermentation vat, adds brine fermentation, after sauce unstrained spirits maturation, extracts soy sauce with lixiviation process.The object of koji is that aspergillus oryzae is fully grown on song material, and a large amount of generation and the enzyme required for savings, as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc.Meanwhile, in koji and sweat, the yeast fallen into from air and bacterium also carry out breeding and secreting multiple enzyme.Also lactic acid bacteria and the saccharomycete of Pure-culture can be added.Appropriate lactic acid is produced by lactic acid bacteria, ethanol is produced by saccharomycetes to make fermentation, and the Multiple components such as the alcohol to be produced by the metabolite etc. of material composition, aspergillus, acid, aldehyde, ester, phenol, acetal and furanone, though belong to trace, the fragrance of soy sauce complexity can be formed more.In addition, generating the classical mould amylorrhexis of melanin and shallow lake part by the tyrosine in material protein through oxidation is that glucose and amino acid react and generates melanoid, makes the bright-coloured glossiness bronzing of soy sauce generation.

Described ginger contains zingiberol, zingiberene, phellandrene, citral and fragrant volatile oil; Also have gingerol, resin, starch and fiber etc.For the pungent stomachic tonic of armaticity, there are warm excitement, inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, solving toxin of fish and crab effect.Cooling can refresh oneself, improve a poor appetite, antibacterial diseases prevention, Appetizing spleen-tonifying.

Described fennel is the fruit of Umbelliferae herbaceous plant fennel seeds.

Described capsicum is Solanaceae capsicum plants.The fruit of capsicum has pungent because pericarp contains capsicim.Can promote digestive juice secretion, appetite-stimulating indigestion-relieving, warm stomach is dispeled cold, and improves a poor appetite.Can except wind sweating, row phlegm dehumidifies, and stimulates circulation.Can promote that hormone in vivo is secreted, and improves skin.There are certain lowering blood-fat and reducing weight and the effect of beauty treatment skin.

Sesame taste is sweet, property is put down, and enters liver, kidney, lung, the spleen channel.

Enrich blood improving eyesight, ease constipation of dispeling the wind, the logical breast that promotes the production of body fluid, beneficial liver hair care, keep fit body, anti-ageing effect.

Can be used for treatment in poor health, dizziness and tinnitus, hypertension, high fat of blood, cough, in poor health, graying of hair, anaemia are sallow, body fluid deficiency, dry feces, breast less, the disease such as hematuria.

Sesame contains a large amount of fat and protein, also has the nutritional labelings such as carbohydrate, vitamin a, vitamin e, lecithin, calcium, iron, magnesium; Linoleic acid in sesame has the effect regulating cholesterol.

Chinese anise, just by name anistree, be arbor, high 10-15 rice; Tree crown turriform, oval or conical; Bark Dark grey; Branch is intensive.Main product is in West Guangxi and south.

The fruit of Chinese anise cures mainly cold hernia stomachache, waist knee crymodynia, gastrofrigid vomiting, epigastric pain, the disturbance of lower legs due to pathogenic cold and dampness etc.Remise swollen, waist for treatment small intestine-QI pendant, the hernia swelling and hanging down of either of the testes, waist sick as all secret in thorn, stool and urine, one's belly is tight as a drum, shortness of breath, wind poison moisture, and attack Zhu and become sore, the broken purulence of skin and flesh purple is bad, and row walks unable, and skin and flesh is scorching etc. remarkable result.

Described dark reddish brown is sugared burnt saturated brine, has the effect of seasoning.Also have and adjust color effect.

Good effect of the present invention:

Owing to adopting black soya bean to be that raw material makes soy sauce, improve the manufacturing technique method of traditional fermentation soy sauce, both improve production efficiency, maintain again the traditional properties of product.

Detailed description of the invention

Embodiment: adopt black soya bean to be making soy sauce of raw material, with sesame, ginger, capsicum, anistree formulated, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 3-5 days and be placed in fermentation tank, add the water of 15-20 times of weight again, water temperature is 80 degree ~ 90 degree, second step, sesame liquid prepares: ginger 8-12%, sesame 2-5%, capsicum 0.2-0.5%, anistree 0.3-0.6%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of dark reddish brown: get salt and sugar by 10: 1 weight ratio, fry mix 8-12 minute, in dark brown; 4th step, preparation is blent: by above-mentionedly making soy sauce, sesame liquid, dark reddish brown according to 2: 2: 3 volumetric ratio mixing, quality inspection, namely obtains finished product.

Claims (1)

1. sesame method of preparing soy sauce, adopts black soya bean to be making soy sauce of raw material, with sesame, ginger, capsicum, anistree formulated, its preparation method: the first step, make soy sauce: boil black soya bean, and Exposure to Sunlight 3-5 days and be placed in fermentation tank, then add the water of 15-20 times of weight, water temperature is 80 degree ~ 90 degree, second step, sesame liquid prepares: ginger 8-12%, sesame 2-5%, capsicum 0.2-0.5%, anistree 0.3-0.6%, add water to 100%, be placed in pressure cooker to boil, juice is leached; 3rd step, preparing of dark reddish brown: get salt and sugar by 10: 1 weight ratio, fry mix 8-12 minute, in dark brown; 4th step, preparation is blent: by above-mentionedly making soy sauce, sesame liquid, dark reddish brown according to 2: 2: 3 volumetric ratio mixing, quality inspection, namely obtains finished product.