CN105495134A

CN105495134A - Fruit juice soy sauce production method

Info

Publication number: CN105495134A
Application number: CN201410489162.6A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-09-24
Filing date: 2014-09-24
Publication date: 2016-04-20

Abstract

The invention provides a fruit juice soy sauce production method, relates to a production method of a soy sauce using a fruit juice as a main raw material, and belongs to seasoning production, wherein the fruit juice soy sauce is prepared from an apple juice, fresh ginger and sesame. The production method comprises: 1, soy sauce brewing: cooking soybeans, exposing in the sun for 5-7 days, placing into a fermentation tank, and adding warm water having the amount 10-12 times of the weight of the soybeans; 2, seasoning liquid preparation: placing 5-8% of fresh ginger and 2-6% of sesame in a high pressure pot, and cooking; 3, salt fruit juice water preparation: taking salt and an apple juice according to a weight ratio of 8:1 to prepare a salt fruit juice water; and 4, preparation blending: mixing the brewed soy sauce, the seasoning liquid and the salt fruit juice water according to a volume ratio of 5:4:3, and fermenting for 15 days.

Description

A kind of juice soybean sauce preparation method

Technical field

The present invention relates to the method for preparing soy sauce that a kind of fruit juice 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.

Fruit juice has cloudy apple juice and transparent cider two kinds.Their basic processing technology is identical, adopts homogenizing step unlike cloudy apple juice, and transparent cider adopts clarification filtration step.Cider can accelerate intestines peristalsis, if when enteron aisle originally just has a situation of abnormal wriggling, cider can produce gas in enteron aisle.If when intestines are subject to food stimulus, the mixing juice of general cider or inspissated juice and water can be drunk to reach abirritant object.We can stay at home and buy cider voluntarily, but should drink after making fruit juice at once.Prostatitis is one of modal disease of middle-aged male, accounts for 1/3 ~ 1/2 of andrology out-patient amount.Frequent micturition, urgent urination, lower abdomen falling inflation, allow a lot of people not feel well.In fact, except treating to regular hospital, eat the apple that Zn-ef ficiency content is high more, be also the prostatitic good method for the treatment of, be called as " apple therapy ".

In prostatic fluid, zinc is considerable trace element.Have report display, the content of zinc in blood and prostatic fluid is how many, directly relevant with prostate sterilizing ability.That is, when in prostate, Zn content is higher, prostate voluntarily anti-inflammation ability is just strong; And suffered from chronic prostatitis, Zn content will obviously reduce.

Be rich in apple a large amount of zinc by scientist and nutritionist confirm.The clinic study personnel abroad had find that cider has surprising curative effect to zinc dificiency.Cider has more curative effect than containing the high medicine of zinc, and has safety, absorption easy to digest, and by patient welcome, acceptant feature.Curative effect is directly proportional to cider concentration, and denseer curative effect is better.Therefore, cider can be drunk in diet more carry out zinc supplementation.

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 juice soybean sauce.

Technical scheme of the present invention is: adopt soya bean to be making soy sauce of raw material, with cider, ginger, sesame, formulated, its preparation method: the first step, make soy sauce: boil soya bean, and Exposure to Sunlight 5-7 days, be placed in fermentation tank, then add the warm water of 10-12 times of weight, second step, baste prepares: ginger 5-8%, sesame 2-6%, be placed in pressure cooker and boil; 3rd step, preparing of salt fruit juice: get salt and cider by 8: 1 weight ratio, configuration salify fruit juice; 4th step, preparation is blent: by above-mentionedly making soy sauce, baste, salt fruit juice mix according to the volumetric ratio of 5:4:3, then ferment 15 days, until tasty, vacuum is preserved, quality inspection, and packaging, namely obtains finished product.

The described traditional handicraft being substantially that makes soy sauce is produced, raw material be traditional 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.

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.

Be rich in apple a large amount of zinc by scientist and nutritionist confirm.The clinic study personnel abroad had find that cider has surprising curative effect to zinc dificiency.Cider has more curative effect than containing the high medicine of zinc, and has safety, absorption easy to digest, and by patient welcome, acceptant feature.Curative effect is directly proportional to cider concentration, and denseer curative effect is better.Therefore, cider can be drunk in diet more carry out zinc supplementation.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.

Good effect of the present invention:

Owing to adopting soya bean cider 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 soya bean to be making soy sauce of raw material, with cider, ginger, sesame, formulated, its preparation method: the first step, make soy sauce: boil soya bean, and Exposure to Sunlight 5-7 days, be placed in fermentation tank, then add the warm water of 10-12 times of weight, second step, baste prepares: ginger 5-8%, sesame 2-6%, be placed in pressure cooker and boil; 3rd step, preparing of salt fruit juice: get salt and cider by 8: 1 weight ratio, configuration salify fruit juice; 4th step, preparation is blent: by above-mentionedly making soy sauce, baste, salt fruit juice mix according to the volumetric ratio of 5:4:3, then ferment 15 days, until tasty, vacuum is preserved, quality inspection, and packaging, namely obtains finished product.

Claims

1. a juice soybean sauce preparation method, soya bean is adopted to be making soy sauce of raw material, with cider, ginger, sesame, formulated, its preparation method: the first step, makes soy sauce: boil soya bean, and Exposure to Sunlight 5-7 days, be placed in fermentation tank, add the warm water of 10-12 times of weight again, second step, baste prepares: ginger 5-8%, sesame 2-6%, be placed in pressure cooker and boil; 3rd step, preparing of salt fruit juice: get salt and cider by 8: 1 weight ratio, configuration salify fruit juice; 4th step, preparation is blent: by above-mentionedly making soy sauce, baste, salt fruit juice mix according to the volumetric ratio of 5:4:3, then ferment 15 days, until tasty, vacuum is preserved, quality inspection, and packaging, namely obtains finished product.