CN105519919A - Children soy sauce production method - Google Patents

Abstract

The invention provides a children soy sauce production method, relates to a production method of a soy sauce using honey as a main raw material, and belongs to seasoning production, wherein black beans, kelp powder and honey are adopted raw materials to brew a soy sauce, and fresh ginger and foeniculum vulgare are used to prepare the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-11 days, placing into a fermentation tank, and adding warm water having an amount of 10-11 times the weight of the black beans, wherein the water temperature is 70-80 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 4-9% of fresh ginger, 0.8-0.9% of foeniculum vulgare and the balance of water into a high pressure cooker, completely cooking, and filtering the juice; 3, honey salt water preparation: taking salt and honey according to a weight ratio of 9:1, heating to a temperature of 50 DEG C, and continuously stirring until the salt is completely molten; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey salt water according to a volume ratio of 3:3:1, carrying out semi-sealed storage, drying in the sun for 15 days, and carrying out quality inspection and packaging to obtain the finished product. The children soy sauce of the present invention has effects of beautifying and face nourishing.

Description

A kind of children's method of preparing soy sauce

Technical field

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

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 seafood soy-sauce.

Technical scheme of the present invention is: adopt black soya bean, Kelp Powder, honey to be making soy sauce of raw material, formulated with ginger, fennel, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 10-11 days and be placed in fermentation tank, add the warm water of 10-11 times of weight again, water temperature is 70 degree ~ 80 degree, second step, baste prepares: Kelp Powder 8-13%, ginger 4-9%, fennel 0.8-0.9%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of honey salt solution: get salt and honey by the weight ratio of 9: 1, be heated to 50 degree, constantly stir, until salt melts completely; 4th step, blends: by above-mentionedly making soy sauce, baste, honey salt solution mixes according to the volumetric ratio of 3:3:1, and semitight is preserved, and keeps Exposure to Sunlight 15 days, quality inspection, and packaging, 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.

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 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.

Good effect of the present invention:

Owing to adopting black soya bean, honey 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: adopt black soya bean, Kelp Powder, honey to be making soy sauce of raw material, formulated with ginger, fennel, its preparation method: the first step, makes soy sauce: boil black soya bean, and Exposure to Sunlight 10-11 days and be placed in fermentation tank, add the warm water of 10-11 times of weight again, water temperature is 70 degree ~ 80 degree, second step, baste prepares: Kelp Powder 8-13%, ginger 4-9%, fennel 0.8-0.9%, add water to 100%, be placed in pressure cooker and boil, juice is leached; 3rd step, preparing of honey salt solution: get salt and honey by the weight ratio of 9: 1, be heated to 50 degree, constantly stir, until salt melts completely; 4th step, blends: by above-mentionedly making soy sauce, baste, honey salt solution mixes according to the volumetric ratio of 3:3:1, and semitight is preserved, and keeps Exposure to Sunlight 15 days, quality inspection, and packaging, namely obtains finished product.

Claims (1)

1. children's method of preparing soy sauce, adopts black soya bean, Kelp Powder, honey is making soy sauce of raw material, formulated with ginger, fennel, its preparation method: the first step, make soy sauce: boil black soya bean, and Exposure to Sunlight 10-11 days and be placed in fermentation tank, then add the warm water of 10-11 times of weight, water temperature is 70 degree ~ 80 degree, second step, baste prepares: Kelp Powder 8-13%, ginger 4-9%, fennel 0.8-0.9%, add water to 100%, be placed in pressure cooker to boil, juice is leached; 3rd step, preparing of honey salt solution: get salt and honey by the weight ratio of 9: 1, be heated to 50 degree, constantly stir, until salt melts completely; 4th step, blends: by above-mentionedly making soy sauce, baste, honey salt solution mixes according to the volumetric ratio of 3:3:1, and semitight is preserved, and keeps Exposure to Sunlight 15 days, quality inspection, and packaging, namely obtains finished product.