CN105519912A

CN105519912A - Dipping sauce production method

Info

Publication number: CN105519912A
Application number: CN201410504049.0A
Authority: CN
Inventors: 不公告发明人
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-09-28
Filing date: 2014-09-28
Publication date: 2016-04-27

Abstract

The invention provides a dipping sauce production method, relates to a production method of a dipping sauce using grapes and honey as main raw materials, and belongs to seasoning production, wherein black beans and grapes are adopted as raw materials to brew soy sauce, and the brewed soy sauce, fresh ginger, garlic, kelp powder and honey are prepared into the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-12 days, placing into a fermentation tank, and adding warm water having an amount of 11 times the weight of the warm water, wherein the warm water temperature is 72-82 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 8-9% of fresh ginger, 0.9-1.1% of fennel and the balance of water into a high pressure cooker, cooking, and filtering out the juice; 3, honey-grape water preparation: taking salt, a grape juice and honey according to a weight ratio of 8:3:1, heating to a temperature of 40 DEG C, and continuously stirring until the salt is completely melted; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey-grape water according to a volume ratio of 3:3:1, carrying out sealed storage and quality inspection, and packaging so as to obtain the finished product. The dipping sauce of the present invention has effects of beautifying, and face nourishing.

Description

One dips in sauce preparation method

Technical field

The present invention relates to a kind of honey, grape is primary raw material dips in vinegar preparation method, 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.

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 and dips in vinegar.

Technical scheme of the present invention is: employing black soya bean, grape are making soy sauce of raw material, be that system forms with ginger, garlic, Kelp Powder, honey, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 10-12 days and be placed in fermentation tank, add the warm water of 11 times of weight again, water temperature is 72 degree ~ 82 degree, second step, baste prepares: Kelp Powder 8-13%, ginger 8-9%, fennel 0.9-1.1%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of honey grape water: get salt and grape juice and honey by the weight ratio of 8: 3:1, be heated to 40 degree, constantly stir, until salt melts completely; 4th step, blends: by above-mentionedly making soy sauce, baste, honey grape water mixes according to the volumetric ratio of 3:3:1, and sealing is preserved, quality inspection, and packaging, namely obtains finished product.

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 sea-tangle taste is salty, cold in nature.The light hard dissipating bind of energy, dissolving phlegm, Li Shui.[reference] sea-tangle contains phycocolloid acid, laminaran, sweet mellow wine, galactan, sea-tangle glycan, laminine, potassium oxide, iodine, calcium, cobalt, fluorine, carrotene, vitamin B1, B2, C, P, the amino acid such as protein, proline, glutamic acid, aspartic acid; Kelp is containing phycocolloid acid, protein, sweet mellow wine, potassium, iodine etc.; Undaria pinnitafida is containing amino acid such as phycocolloid acid, protein, sweet mellow wine, iodine, bromine, calcium and vitamin B12, laminine, alanine, glycine, proline.

Described honey is that honeybee gathers nectar, through the yellow-white thick liquid of spontaneous fermentation.Honey is described as " in the Nature the most perfect nutraceutical ", and Greeks regard honey " present of being bestowed by heaven " as.China from ancient times just manually to raise bees gathering honey, honey is good medicine, is again first-class beverage, can promotes longevity.Both nutritious, have sweet taste again, children population is liked especially.

Described grape juice is the fruit juice of being squeezed out by grape berry.It produces grape wine, brandy after being commonly used to fermentation.In brewing industry, grape juice is a kind of required product.Grape juice is also sugaring sometimes, as a kind of soft drink.Preserve grape juice to need to use pasteurization, because often naturally can spontaneous fermentation containing the yeast on grape in undressed fruit juice.

Good effect of the present invention:

Owing to adopting grape, honey is that raw material is brewageed and dipped in vinegar, improves the manufacturing technique method of traditional fermentation soy sauce, both improves production efficiency, maintain again the traditional properties of product.

Detailed description of the invention

Embodiment: employing black soya bean, grape are making soy sauce of raw material, be that system forms with ginger, garlic, Kelp Powder, honey, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 10-12 days and be placed in fermentation tank, add the warm water of 11 times of weight again, water temperature is 72 degree ~ 82 degree, second step, baste prepares: Kelp Powder 8-13%, ginger 8-9%, fennel 0.9-1.1%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of honey grape water: get salt and grape juice and honey by the weight ratio of 8: 3:1, be heated to 40 degree, constantly stir, until salt melts completely; 4th step, blends: by above-mentionedly making soy sauce, baste, honey grape water mixes according to the volumetric ratio of 3:3:1, and sealing is preserved, quality inspection, and packaging, namely obtains finished product.

Claims

1. dip in a sauce preparation method, employing black soya bean, grape are making soy sauce of raw material, are that system forms with ginger, garlic, Kelp Powder, honey, its preparation method: the first step, make soy sauce: boil black soya bean, and Exposure to Sunlight 10-12 days and be placed in fermentation tank, then add the warm water of 11 times of weight, water temperature is 72 degree ~ 82 degree, second step, baste prepares: Kelp Powder 8-13%, ginger 8-9%, fennel 0.9-1.1%, add water to 100%, be placed in pressure cooker to boil, juice is leached; 3rd step, preparing of honey grape water: get salt and grape juice and honey by the weight ratio of 8: 3:1, be heated to 40 degree, constantly stir, until salt melts completely; 4th step, blends: by above-mentionedly making soy sauce, baste, honey grape water mixes according to the volumetric ratio of 3:3:1, and sealing is preserved, quality inspection, and packaging, namely obtains finished product.