CN105519918A - Fresh meat soy sauce production method - Google Patents

Abstract

The invention provides a fresh meat soy sauce production method, relates to a production method of soy sauce using black beans and fresh meat as main raw materials, and belongs to seasoning production, wherein soy sauce brewed by using black beans and fresh meat as raw materials, garlic head, fresh ginger and foeniculum vulgare are used to prepare the product. The production method comprises: 1, soy sauce brewing: completely cooking black beans, drying in the sun for 7-9 days, placing in a fermentation tank , and adding warm water having an amount of 10 times the weight of the black beans, wherein the water temperature is 75-85 DEG C; 2, seasoning liquid preparation: placing 7-13% of garlic head, 5-9% of fresh ginger, 0.7-0.9% of foeniculum vulgare, and the balance of water into a high pressure cooker, completely cooking, and filtering out the juice; 3, salt water preparation: taking salt and sugar according to a weight ratio of 9:1, and carrying out frying stirring for 10-11 min in a 150 DEG C iron pot until the dark brown color appears; 4, fresh meat sauce preparation: taking about 20% of fresh pork loin, mincing to obtained minced meat, steaming to achieve a cooked state, and drying in the sun; and 5, blending: mixing the brewed soy sauce, the seasoning liquid, the salt water and the fresh meat sauce according to a volume ratio of 3:1:1:1.

Description

A kind of fresh meat method of preparing soy sauce

Technical field

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

Nutritive value is in poultry meat, and the protein content of pork is minimum, and fat content is the highest.Thin pork is higher containing protein, every 100 grams of protein that can contain up to 29 grams, fatty 6 grams.After boiling and stewing, the fat content of pork also can reduce.Pork is also containing abundant Cobastab., health can be made to feel more have strength.Pork can also provide the aliphatic acid of needed by human.The sweet one-tenth of pork nature and flavor, nourshing Yin and drynsessmoistening prescription, ferroheme (Organic Iron) can be provided and promote the cysteine that iron absorbs, can hypoferric anemia be improved.Pork chop enriching yin, pork tripe qi-restoratives damages, strengthening the spleen and stomach.

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.

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 fresh meat soy sauce.

Technical scheme of the present invention is: employing black soya bean, fresh pork are making soy sauce of raw material, formulated with the head of garlic, ginger, fennel, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 7-9 days and be placed in fermentation tank, add the warm water of 10 times of weight again, water temperature is 75 degree ~ 85 degree, second step, baste prepares: head of garlic 7-13%, ginger 5-9%, fennel 0.7-0.9%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of salt solution: get salt and sugar by 9: 1 weight ratio, in 150 degree iron pans fry mix 10-11 minute, until be dark brown; 4th step, fresh meat sauce is prepared: get about 20% fresh pig lean pork taken under the spinal column of a hog, be twisted into minced meat, cook, dry, the 5th step, blend: by above-mentionedly making soy sauce, baste, salt solution, fresh meat sauce mixes according to the volumetric ratio of 3:1:1:1, and sealing is preserved, vacuum can pack, 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.

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.

Sulfur-containing compound in described garlic can promote intestines to produce a kind of enzyme or be called the material of diallyl disulfide, and block many approach such as lipid peroxidation formation and anti-sudden change by strengthening body immunity, the material eliminated in intestines causes the danger of intestinal canal tumour.But there is no legal opinion needs to produce the antitumor action how much such enzyme could play garlic effectively actually.

In addition, the trace elements of selenium in garlic also has certain antitumor efficacy.

Described pig has another name called pig, globefish.Simple and easy because raising, having again the feature that the few meat of the thin muscle of bone is many, is the one that daily edible meat is maximum.Ancient Chinese medicine doctor is thought: " pig, for at most, only meat should not be eaten more, makes us sudden and violent fertilizer, to cover caused by empty flesh also." " all meat has benefit, and only pork is of no help." " with meat tonifying yin, be with Huo Jishui, it is just damp and hot that lid meat enters stomach, the raw phlegm of heat, and the raw then gas of phlegm does not fall, and all diseases are done." so to eat pork to deficiency of Yin deficiency of blood patient unhelpful more.But it is reported, Japanese Ryukyu college professor finds by inquiry, if pork tune boils proper, it also can become " medicine of longevity ".Investigation result finds, the long lived elders in more than 80 years old, somewhere almost all eat pork every day, different mainly due to cooking method, the time that pork boils is all very long, after first pork being boiled two or three hours, then add sea-tangle or radish boils again one hour, make a kind of soup vegetable edible and use.Through assay, pork is after stewing for a long time and boiling, and fat can reduce 30-50%, and unrighted acid increases, and cholesterol level reduces greatly.Though pork is daily bread, general health people and suffer from disease can eat it per capita, many foods make us empty fertilizer, large dynamic wind phlegm, and many foods or cold food easily cause the glutted or abdominal distension diarrhoea of stomach and intestine.For fatty meat and lard, suffer from that hypertension or hemiplegia (apoplexy) patient and the stomach cold of insufficiency type, empty fertile health, phlegm are wetly contained, indigestion person should careful food or eat it less.Generally be used as medicine and be lean pork.

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, fresh pork is that raw material makes soy sauce, and 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, fresh pork are making soy sauce of raw material, formulated with the head of garlic, ginger, fennel, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 7-9 days and be placed in fermentation tank, add the warm water of 10 times of weight again, water temperature is 75 degree ~ 85 degree, second step, baste prepares: head of garlic 7-13%, ginger 5-9%, fennel 0.7-0.9%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of salt solution: get salt and sugar by 9: 1 weight ratio, in 150 degree iron pans fry mix 10-11 minute, until be dark brown; 4th step, fresh meat sauce is prepared: get about 20% fresh pig lean pork taken under the spinal column of a hog, be twisted into minced meat, cook, dry, the 5th step, blend: by above-mentionedly making soy sauce, baste, salt solution, fresh meat sauce mixes according to the volumetric ratio of 3:1:1:1, and sealing is preserved, vacuum can pack, quality inspection, namely obtains finished product.

Claims (1)

1. a fresh meat method of preparing soy sauce, adopts black soya bean, fresh pork to be making soy sauce of raw material, formulated with the head of garlic, ginger, fennel, its preparation method: the first step, make soy sauce: boil black soya bean, and Exposure to Sunlight 7-9 days and be placed in fermentation tank, then add the warm water of 10 times of weight, water temperature is 75 degree ~ 85 degree, second step, baste prepares: head of garlic 7-13%, ginger 5-9%, fennel 0.7-0.9%, add water to 100%, be placed in pressure cooker to boil, juice is leached; 3rd step, preparing of salt solution: get salt and sugar by 9: 1 weight ratio, in 150 degree iron pans fry mix 10-11 minute, until be dark brown; 4th step, fresh meat sauce is prepared: get about 20% fresh pig lean pork taken under the spinal column of a hog, be twisted into minced meat, cook, dry, the 5th step, blend: by above-mentionedly making soy sauce, baste, salt solution, fresh meat sauce mixes according to the volumetric ratio of 3:1:1:1, and sealing is preserved, vacuum can pack, quality inspection, namely obtains finished product.