CN105707836A - Soybean sauce for salad vegetables and preparation process of soybean sauce - Google Patents
Soybean sauce for salad vegetables and preparation process of soybean sauce Download PDFInfo
- Publication number
- CN105707836A CN105707836A CN201610144580.0A CN201610144580A CN105707836A CN 105707836 A CN105707836 A CN 105707836A CN 201610144580 A CN201610144580 A CN 201610144580A CN 105707836 A CN105707836 A CN 105707836A
- Authority
- CN
- China
- Prior art keywords
- sauce
- soybean
- soy sauce
- vegetable dish
- cold vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000068988 Glycine max Species 0.000 title claims abstract description 50
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 50
- 235000015067 sauces Nutrition 0.000 title claims abstract description 49
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 240000008415 Lactuca sativa Species 0.000 title abstract 3
- 235000012045 salad Nutrition 0.000 title abstract 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 61
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 13
- 239000012138 yeast extract Substances 0.000 claims abstract description 13
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 11
- 239000004220 glutamic acid Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 24
- 239000000284 extract Substances 0.000 claims description 22
- 239000004365 Protease Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 108091005804 Peptidases Proteins 0.000 claims description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 14
- 235000019419 proteases Nutrition 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 235000021433 fructose syrup Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 235000021400 peanut butter Nutrition 0.000 claims description 6
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims description 5
- 239000004299 sodium benzoate Substances 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 241000949456 Zanthoxylum Species 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000003921 oil Substances 0.000 abstract 2
- 235000019198 oils Nutrition 0.000 abstract 2
- 239000008159 sesame oil Substances 0.000 abstract 2
- 235000011803 sesame oil Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 229940002508 ginger extract Drugs 0.000 abstract 1
- 235000020708 ginger extract Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000015076 Shorea robusta Nutrition 0.000 description 13
- 240000008574 Capsicum frutescens Species 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 239000004223 monosodium glutamate Substances 0.000 description 6
- 239000002304 perfume Substances 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 235000013527 bean curd Nutrition 0.000 description 5
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000008601 oleoresin Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Polymers 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to soybean sauce for salad vegetables. The soybean sauce is prepared from, by weight, 50-55% of fermented soy sauce, 4-5% of high fructose corn syrup, 6-8% of table salt, 25-30% of mature vinegar, 0-1% of yeast extract, 10-15% of soybean yellow thick liquid, 4-6% of white granulated sugar, 0-1.5% of fresh ginger extract, 0-4% of zanthoxylum oil, 4-6% of sesame oil, 4-6% of glutamic acid and 5-10% of chili oil. A preparation process of the soybean sauce includes the steps of treatment on the soybean yellow thick liquid, treatment on the fermented soy sauce and mixing. The directly-prepared soybean sauce for the salad vegetables is made and is directly used, it is unnecessary to gradually add the table salt, the soy sauce, the vinegar, gourmet powder, peppers and the sesame oil, the problems that the adding quantity is hard to control, and solid seasonings are difficult to stir evenly are avoided, time is saved, convenience and rapidness are achieved, and the taste and flavor are good; meanwhile, the soybean yellow thick liquid is recycled, the nutritional value of the soybean yellow thick liquid is fully exerted, resources are saved, and economical efficiency and environment friendliness are achieved.
Description
Technical field
The invention belongs to field of food, relate to soy sauce and preparation technology thereof, a kind of soy sauce for cold vegetable dish in sauce and preparation technology thereof.
Background technology
Cold vegetable dish in sauce is liked by consumer deeply because it is simple for production quick, is also requisite one dish on life staying idle at home dining table.Cold vegetable dish in sauce, is eaten cold as the term suggests exactly flavouring material after vegetable initial processing and blanching being mixed, the health preserving again of awake stomach.And every one cold vegetable dish in sauce has a distinctive flavour because of the difference of flavouring agent, it is common that Sal, soy sauce, vinegar, monosodium glutamate, Fructus Capsici, Oleum sesami etc. are added in the vegetable scalded and stirs.
But there is Railway Project in the manufacturing process of daily cold vegetable dish in sauce, one is intended to Sal, soy sauce, vinegar, monosodium glutamate, Fructus Capsici, Oleum sesami be added one by one respectively, not only addition difficulty controls, and also loses time；Two is to be solid seasoning as Sal, monosodium glutamate, Fructus Capsici etc., easy skewness in whipping process, thus affects mouthfeel；Three are as growth in the living standard, and dietetic nutrition health is increasingly paid close attention to by masses, and the trophism of daily dish occupy the first.
By retrieval, following two patent publication us relevant to present patent application of discovery:
1, a kind of flavoring agent for cold vegetable dish in sauce (CN 104305100 A), mainly a kind of flavoring agent for cold vegetable dish in sauce is disclosed, it is characterised in that be to make according to the raw material of following weight proportion: white vinegar 50-100, salt 20-50, monosodium glutamate 10-20, sugar 5-20, Oleum Sesami 20-50, Bulbus Allii 20-40, chilli oil 20-50, sesame paste 20-50, Fructus Capsici 10-30, Radix Rauvolfiae 10-30, Rhizoma Zingiberis Recens 15-30, Fructus Foeniculi 10-20, soy sauce 50-100 make.Being a kind of flavoring agent being specifically designed to seasoning cold vegetable dish in sauce, use the flavoring agent of invention to be seasoned cold vegetable dish in sauce, seasoning cold dish taste out is all good with mouthfeel.Meanwhile, easy to use, cost is the most cheap.
null2、A kind of peppery sauce of the perfume (or spice) for cold vegetable dish in sauce and preparation technology (CN 104886519 A) thereof，The raw material composition of the peppery sauce of described perfume (or spice) includes: by weight percentage，Pure water 52-56%，Rice vinegar 8-12%，Edible lactic acid 1.5-1.9%，Make soy sauce 17-21%，Salt 7-11%，White sugar 2-6%，Monosodium glutamate 0.4-0.8%，Disodium 5 '-ribonucleotide 0.06-0.1%，Sodium carboxymethyl cellulose 0.063-0.067%，Xanthan gum 0.093-0.097%，Potassium sorbate 0.06-0.1%，Chicken cream 0.4-0.8%，Fermented soya beans, salted or other wise perfume (or spice) meat extract 0.39-0.43%，Water solublity xanthoxylum oleoresin 0.03-0.07%，Water-soluble chilli extract 0.03-0.07%，Water-soluble capsicum red pigment 0.03-0.07%，Water solublity Oleum sesami essence 0.01-0.03%.Additionally provide the preparation technology of a kind of peppery sauce of the perfume (or spice) for cold vegetable dish in sauce, tart flavour and Fructus Capsici extract is provided to provide pungent with lactic acid, vinegar, chicken cream and fermented soya beans, salted or other wise perfume (or spice) meat extract, xanthoxylum oleoresin, Oleum sesami essence provide fragrance, the perfume (or spice) peppery sauce clean taste non-greasy prepared in conjunction with preparation technology, use simple, convenient and swift, edible after tableware easy cleaning.
By contrast, the present invention relates to a kind of is to the addition of in the feed yellow plasm of soybean for the soy sauce of cold vegetable dish in sauce and the innovative point of preparation technology thereof, the waste water yellow plasm of soybean produced in bean curd preparation processes is make use of while improve cold vegetable dish in sauce soy sauce nutritive value, make rational use of resources, economic and environment-friendly；It addition, the present invention in preparation technology with microwave heating and add the mode of protease in right amount yellow plasm of soybean is carried out heat treatment in short-term, the shortest and remain the nutritive value of yellow plasm of soybean to greatest extent.Therefore the present invention is compared with above-mentioned two open documents, has prominent substantive distinguishing features and significantly progress.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of have health care, nutritious cold vegetable dish in sauce soy sauce and preparation technology thereof, effectively recycles bean curd yellow pulp water simultaneously, economic and environment-friendly.
The present invention solves above-mentioned technical problem is that and takes techniques below scheme to realize:
A kind of soy sauce for cold vegetable dish in sauce, the described raw materials of soy sauce component for cold vegetable dish in sauce includes: by weight percentage, the 50-55% that makes soy sauce, high fructose syrup 4-5%, Sal 6-8%, mature vinegar 25-30%, yeast extract 0-1%, yellow plasm of soybean 10-15%, white sugar 4-6%, Rhizoma Zingiberis Recens extract 0-1.5%, Fructus Zanthoxyli oil 0-4%, Oleum sesami 4-6%, glutamic acid 4-6%, chilli oil 5-10%.
And, described can add in the raw materials of soy sauce of cold vegetable dish in sauce in Thallus Laminariae (Thallus Eckloniae) extract, peanut butter, citric acid one or more.
And, described a kind of soy sauce preparation technology for cold vegetable dish in sauce, it is characterised in that: comprise the steps:
(1) yellow plasm of soybean processes: yellow plasm of soybean uses the mode of microwave heating heat 1～5min, then uses appropriate Protease Treatment；
(2) make soy sauce process: carries out pasteurize process to making soy sauce, then boils；
(3) batch mixing: in the soy sauce that high fructose syrup, Sal, mature vinegar, yeast extract, yellow plasm of soybean, white sugar, Rhizoma Zingiberis Recens extract, Fructus Zanthoxyli oil, Oleum sesami, chilli oil addition are boiled, are sufficiently stirred for mixing, it is cooled to room temperature, add glutamic acid and sodium benzoate, stir.
And, described step (1) in yellow plasm of soybean process in Protease Treatment use papain.
Advantages of the present invention and having the beneficial effect that
1, the cold vegetable dish in sauce soy sauce of the present invention adds yellow plasm of soybean, containing the nutritional labeling such as rich in protein and aminoacid, soybean oligo saccharide, soybean isoflavone and soybean saponin in yellow plasm of soybean, nutritious, the cold vegetable dish in sauce made of the soy sauce of the present invention, nutrient health, meets the purpose of popular health preserving.
2, the present invention adds protease when bean curd yellow pulp water processes, and protease is papain, makes the protein in bean curd yellow pulp water be fully hydrolyzed into low bitterness value oligopeptide and aminoacid, is conducive to absorbing, nutrient health.
3, the preparation technology of the present invention carries out heat treatment in short-term with microwave to yellow plasm of soybean, the shortest and remain the nutritive value of yellow plasm of soybean to greatest extent, lipoxidase, protease is made to inactivate, and make aldehyde material volatilize, reach to remove the purpose of beany flavor, increase mouthfeel, improve organoleptic quality.
4, the preparation technology of the present invention first carries out pasteurize process to making soy sauce, then boil, high fructose syrup, Sal, mature vinegar, yeast extract, yellow plasm of soybean, white sugar, Rhizoma Zingiberis Recens extract, Fructus Zanthoxyli oil, Oleum sesami, chilli oil is added again in the soy sauce boiled, avoid high temperature that the nutrition of yellow plasm of soybean is destroyed, retain high fructose syrup, yeast extract, the nutrient substance of Rhizoma Zingiberis Recens extract and mouthfeel simultaneously, improve absorbance and retain local flavor, good for health.
5, one or more during the present invention can also add Thallus Laminariae (Thallus Eckloniae) extract, peanut butter, citric acid, increase taste to meet the multiformity of popular taste, and taste is excellent, is easily esthetically acceptable to the consumers, all-ages.
6, the present invention makes the cold dish soy sauce of directly preparation, directly uses, it is not necessary to Sal, soy sauce, vinegar, monosodium glutamate, Fructus Capsici, Oleum sesami are added one by one, avoid the problem that addition difficulty controls and solid seasoning difficulty stirs, time-consuming, convenient and swift, taste flavor is all good；Bean curd yellow pulp water is recycled simultaneously, sufficiently excavated its nutritive value, economized on resources, economic and environment-friendly.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following example are illustrative, is not determinate, it is impossible to limit protection scope of the present invention with this.
Embodiment 1
A kind of soy sauce for cold vegetable dish in sauce, the described raw materials of soy sauce component for cold vegetable dish in sauce includes: by weight percentage, makes soy sauce 50%, high fructose syrup 4%, Sal 6%, mature vinegar 25%, yeast extract 1%, yellow plasm of soybean 15%, white sugar 6%, Rhizoma Zingiberis Recens extract 1.5%, Fructus Zanthoxyli oil 4%, Oleum sesami 6%, glutamic acid 6%, chilli oil 10%.
And, described can add in the raw materials of soy sauce of cold vegetable dish in sauce in Thallus Laminariae (Thallus Eckloniae) extract, peanut butter, citric acid one or more.
And, described a kind of soy sauce preparation technology for cold vegetable dish in sauce, it is characterised in that: comprise the steps:
(1) yellow plasm of soybean processes: yellow plasm of soybean uses the mode of microwave heating heat 1min, then uses appropriate Protease Treatment；
(2) make soy sauce process: carries out pasteurize process to making soy sauce, then boils；
(3) batch mixing: in the soy sauce that high fructose syrup, Sal, mature vinegar, yeast extract, yellow plasm of soybean, white sugar, Rhizoma Zingiberis Recens extract, Fructus Zanthoxyli oil, Oleum sesami, chilli oil addition are boiled, are sufficiently stirred for mixing, it is cooled to room temperature, add glutamic acid and sodium benzoate, stir.
And, described step (1) in yellow plasm of soybean process in Protease Treatment use papain, addition is 2wt%.
Embodiment 2
A kind of soy sauce for cold vegetable dish in sauce, the described raw materials of soy sauce component for cold vegetable dish in sauce includes: by weight percentage, makes soy sauce 55%, high fructose syrup 5%, Sal 8%, mature vinegar 30%, yeast extract 1%, yellow plasm of soybean 10%, white sugar 6%, Rhizoma Zingiberis Recens extract 0%, Fructus Zanthoxyli oil 0%, Oleum sesami 4%, glutamic acid 4%, chilli oil 10%.
And, described can add in the raw materials of soy sauce of cold vegetable dish in sauce in Thallus Laminariae (Thallus Eckloniae) extract, peanut butter, citric acid one or more.
And, described a kind of soy sauce preparation technology for cold vegetable dish in sauce, it is characterised in that: comprise the steps:
(1) yellow plasm of soybean processes: yellow plasm of soybean uses the mode of microwave heating heat 5min, then uses appropriate Protease Treatment；
(2) make soy sauce process: carries out pasteurize process to making soy sauce, then boils；
(3) batch mixing: in the soy sauce that high fructose syrup, Sal, mature vinegar, yeast extract, yellow plasm of soybean, white sugar, Rhizoma Zingiberis Recens extract, Fructus Zanthoxyli oil, Oleum sesami, chilli oil addition are boiled, are sufficiently stirred for mixing, it is cooled to room temperature, add glutamic acid and sodium benzoate, stir.
And, described step (1) in yellow plasm of soybean process in Protease Treatment use papain, addition is 1wt%.
Embodiment 3
A kind of soy sauce for cold vegetable dish in sauce, the described raw materials of soy sauce component for cold vegetable dish in sauce includes: by weight percentage, makes soy sauce 53%, high fructose syrup 4.5%, Sal 7%, mature vinegar 28%, yeast extract 0.5%, yellow plasm of soybean 13%, white sugar 5%, Rhizoma Zingiberis Recens extract 1%, Fructus Zanthoxyli oil 2%, Oleum sesami 5%, glutamic acid 5%, chilli oil 8%.
And, described can add in the raw materials of soy sauce of cold vegetable dish in sauce in Thallus Laminariae (Thallus Eckloniae) extract, peanut butter, citric acid one or more.
And, described a kind of soy sauce preparation technology for cold vegetable dish in sauce, it is characterised in that: comprise the steps:
(1) yellow plasm of soybean processes: yellow plasm of soybean uses the mode of microwave heating heat 3min, then uses appropriate Protease Treatment；
(2) make soy sauce process: carries out pasteurize process to making soy sauce, then boils；
(3) batch mixing: in the soy sauce that high fructose syrup, Sal, mature vinegar, yeast extract, yellow plasm of soybean, white sugar, Rhizoma Zingiberis Recens extract, Fructus Zanthoxyli oil, Oleum sesami, chilli oil addition are boiled, are sufficiently stirred for mixing, it is cooled to room temperature, add glutamic acid and sodium benzoate, stir.
And, described step (1) in yellow plasm of soybean process in Protease Treatment use papain, addition is 1.5wt%.
Claims (4)
1. the soy sauce for cold vegetable dish in sauce, it is characterised in that the described raw materials of soy sauce component for cold vegetable dish in sauce
Including: by weight percentage, the 50-55% that makes soy sauce, high fructose syrup 4-5%, Sal 6-8%, mature vinegar 25-30%,
Yeast extract 0-1%, yellow plasm of soybean 10-15%, white sugar 4-6%, Rhizoma Zingiberis Recens extract 0-1.5%, Pericarpium Zanthoxyli
Oil 0-4%, Oleum sesami 4-6%, glutamic acid 4-6%, chilli oil 5-10%.
A kind of soy sauce for cold vegetable dish in sauce the most according to claim 1, it is characterised in that: described it is used for
The raw materials of soy sauce of cold vegetable dish in sauce can add in Thallus Laminariae (Thallus Eckloniae) extract, peanut butter, citric acid one or more.
A kind of soy sauce preparation technology for cold vegetable dish in sauce, it is characterised in that:
Comprise the steps:
(1) yellow plasm of soybean processes: yellow plasm of soybean uses the mode of microwave heating heat 1～5min, then uses
Appropriate Protease Treatment；
(2) make soy sauce process: carries out pasteurize process to making soy sauce, then boils；
(3) batch mixing: by high fructose syrup, Sal, mature vinegar, yeast extract, yellow plasm of soybean, white sugar, life
The soy sauce that the addition of Rhizoma Zingiberis Recens extract, Fructus Zanthoxyli oil, Oleum sesami, chilli oil is boiled is sufficiently stirred for mixing, is cooled to room temperature,
Add glutamic acid and sodium benzoate, stir.
A kind of soy sauce preparation technology for cold vegetable dish in sauce the most according to claim 3, it is characterised in that:
Described step (1) in yellow plasm of soybean process in Protease Treatment use papain, addition is
0.5-2wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610144580.0A CN105707836A (en) | 2016-03-15 | 2016-03-15 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610144580.0A CN105707836A (en) | 2016-03-15 | 2016-03-15 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707836A true CN105707836A (en) | 2016-06-29 |
Family
ID=56157816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610144580.0A Pending CN105707836A (en) | 2016-03-15 | 2016-03-15 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105707836A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757703A (en) * | 2019-01-17 | 2019-05-17 | 北京食品科学研究院 | A kind of preparation method that yellow serofluid makes soy sauce |
| CN111184199A (en) * | 2020-01-10 | 2020-05-22 | 宋轼 | Cold sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN104687190A (en) * | 2013-12-10 | 2015-06-10 | 武汉普赛特膜技术循环利用有限公司 | Utilization method of bean curd yellow seriflux |
-
2016
- 2016-03-15 CN CN201610144580.0A patent/CN105707836A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461956A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Condiment sauce soy and preparation method thereof |
| CN104687190A (en) * | 2013-12-10 | 2015-06-10 | 武汉普赛特膜技术循环利用有限公司 | Utilization method of bean curd yellow seriflux |
Non-Patent Citations (1)
| Title |
|---|
| 李雄辉，等: "黄浆水再发酵生产酱油的研究", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757703A (en) * | 2019-01-17 | 2019-05-17 | 北京食品科学研究院 | A kind of preparation method that yellow serofluid makes soy sauce |
| CN111184199A (en) * | 2020-01-10 | 2020-05-22 | 宋轼 | Cold sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404890B (en) | A kind of stew in soy sauce duck is assorted and preparation method thereof | |
| CN104187571B (en) | A kind of health care Tricholoma mushroom sauce and preparation method thereof | |
| CN102630924A (en) | Method for preparing sweet noodle sauce | |
| CN103584144A (en) | Red bean chicken feet and preparation method thereof | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| CN103704751A (en) | Low-salt spicy duck meat sauce and making method thereof | |
| CN103976344B (en) | A kind of duck blood tartar sauce and preparation method thereof | |
| CN104207100A (en) | Tomato noodle sauce and preparation method thereof | |
| CN103371338A (en) | Manufacturing method of vinegar-pepper green bean | |
| CN105707836A (en) | Soybean sauce for salad vegetables and preparation process of soybean sauce | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| CN104397363A (en) | Feeder pig fattening feed and production method thereof | |
| CN103584148B (en) | A kind of red bean duck and preparation method thereof | |
| CN103689427B (en) | A kind of flavor of soy sauce wheat germ powder and preparation method thereof | |
| CN103584149B (en) | A kind of red bean chicken and preparation method thereof | |
| CN107095247A (en) | A kind of halogen material for processing Cold spiced duck and preparation method thereof | |
| CN104814469A (en) | Zizania latifolia fish cake and preparation method thereof | |
| CN101427807A (en) | Process for preparing instant full sheep's haslet | |
| CN104856086A (en) | Broad bean duck meat recipe and preparation method | |
| CN109730290A (en) | A kind of beef powder flavourings of zero addition salt and starch | |
| CN105795439A (en) | Moringa, Chinese magnoliavine fruit and fish fermented soy sauce and preparation method thereof | |
| CN103584151A (en) | Red bean goose meat and preparation method thereof | |
| CN107997101A (en) | A kind of vegetables and fruits the Fish with Chinese Sauerkraut condiment | |
| CN105768036A (en) | Pure soybean sauce made from agrocybe cylindracea and fish and preparation method of pure soybean sauce | |
| CN105942436A (en) | Fig, sweet almond and fish fermented soy sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160629 |