CN105747188A - Squid bone seafood sauce and preparation method thereof - Google Patents
Squid bone seafood sauce and preparation method thereof Download PDFInfo
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- CN105747188A CN105747188A CN201610174792.3A CN201610174792A CN105747188A CN 105747188 A CN105747188 A CN 105747188A CN 201610174792 A CN201610174792 A CN 201610174792A CN 105747188 A CN105747188 A CN 105747188A
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 67
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 47
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 235000014102 seafood Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 68
- 230000004151 fermentation Effects 0.000 claims abstract description 68
- 229940036811 bone meal Drugs 0.000 claims abstract description 18
- 239000002374 bone meal Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000001694 spray drying Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 39
- 239000007788 liquid Substances 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 24
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 20
- 235000015096 spirit Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 13
- 108090000145 Bacillolysin Proteins 0.000 claims description 10
- 102000035092 Neutral proteases Human genes 0.000 claims description 10
- 108091005507 Neutral proteases Proteins 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
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- 239000000203 mixture Substances 0.000 claims description 10
- 238000003892 spreading Methods 0.000 claims description 10
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- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
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- 238000005516 engineering process Methods 0.000 claims description 5
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- 238000010298 pulverizing process Methods 0.000 claims description 5
- 241000228245 Aspergillus niger Species 0.000 claims description 4
- 241000131386 Aspergillus sojae Species 0.000 claims description 4
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 240000006394 Sorghum bicolor Species 0.000 claims description 4
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- 238000004108 freeze drying Methods 0.000 claims description 4
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- 150000002333 glycines Chemical class 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 239000000413 hydrolysate Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 230000035772 mutation Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000012805 post-processing Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000003442 weekly effect Effects 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 238000013124 brewing process Methods 0.000 abstract description 2
- 229920001184 polypeptide Polymers 0.000 abstract description 2
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- 238000012545 processing Methods 0.000 abstract description 2
- 238000011002 quantification Methods 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
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- 235000001014 amino acid Nutrition 0.000 description 7
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- 239000002671 adjuvant Substances 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229960003080 taurine Drugs 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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
Abstract
The invention belongs to the technical field of seasoning and particularly relates to squid bone seafood sauce and a preparation method thereof. The sauce is prepared with a sauce fermentation method after squid bones subjected to crushing, enzymolysis and spray drying treatment as a main auxiliary material are put into koji-making materials for sauce brewing. Squid bone meal zymolyte is obtained after the squid bones are subjected to enzymolysis and spray drying treatment according to the characteristic that the squid bones have rich protein, amino acid and other flavoring materials, and the quantification processing of fermentation raw materials is facilitated in the sauce brewing process; additionally, protein in the squid bones is decomposed into polypeptide and amino acid substances with more outstanding delicate flavors under the enzymolysis action, and accordingly, the sauce has a better flavor enhancing effect than common sauce and has a more outstanding flavor.
Description
Technical field
The invention belongs to flavoring agent technical field, be specifically related to a kind of squid bone seafood soy-sauce and production method thereof.
Background technology
Containing the taste compound such as rich in protein and aminoacid in squid bone, account for about the 25% of squid bone weight, for a long time, this kind of resource cannot be utilized by squid secondary industry, do garbage discard processing always, this is undoubtedly the significant wastage to squid bone protein, the value of this kind of resource cannot be embodied, soy sauce is with soybean protein for raw material, the decomposition of soybean protein is realized by adding song (i.e. microorganism), produce aminoacid, the class flavoring agent that the delicate flavour materials such as peptide are brewageed, but taste, limitation is compared in nutrition, different adjuvant is prepared it is therefore desirable to extend.
Summary of the invention
It is an object of the invention to provide and a kind of utilize production of seafood soy-sauce that squid bone is major auxiliary burden and preparation method thereof, after squid bone is carried out suitably process, major auxiliary burden is it can be used as to join in soy sauce brewing raw material, select suitable strain to ferment simultaneously, by the protein degraded in raw materials of soy sauce and squid bone, obtain a kind of delicious delicious seafood soy-sauce.
The present invention is achieved through the following technical solutions:
A kind of squid bone seafood soy-sauce, described soy sauce be with pulverizing, enzymolysis, spray drying treatment squid bone join as major auxiliary burden in the starter-making materials of soy sauce brewing, prepare according still further to sauce fermentation step.
The preparation method of a kind of squid bone seafood soy-sauce, it is characterised in that step is as follows:
1) preparation of squid bone meal zymolyte: squid bone is through clean, the laggard row comminution by gas stream of lyophilization, grinding particle size requires < 80 order, neutral protease enzymolysis is adopted to process the squid bone meal after pulverizing, the enzymatic hydrolysate obtained carries out spray drying after filtering and concentrating, thus obtaining squid bone meal zymolyte, again described squid bone meal zymolyte is configured to the solution that concentration is 8～10%, and is placed in fermentation tank；
2) prepared by fermentation liquid: sauce fermentation adopts concentration to be the mixed bacteria of 108～109cfu/mL, described mixed bacteria is made up of the aspergillus niger mixing of the aspergillus oryzae that volume parts is 60～78% and 23～50%, again mixed bacteria by volume percentage ratio 0.5～0.8% is inoculated in fermentation tank, inoculation after fermentation tank temperature is maintained at 36 DEG C, time maintains 36～48h, then heat sterilization, obtains squid bone fermentation liquid after filtering, and in fermentation liquid, dry matter content requires >=10%；
3) prepared by leaven: leaven raw material is wheat bran, flour, Semen Glycines powder, Sorghum vulgare Pers. powder, glucose, each material rate respectively 30～45%, 20～30%, 10～20%, 10～20%, 5～10%, after each raw material goes up pot steaming and decocting 10～20min after mixing according to a certain percentage, spreading for cooling cools to 32 DEG C, frequently stirs during spreading for cooling；Then accessing another kind of concentration is the mixed bacteria of 107cfu/mL, described mixed bacteria is by aspergillus oryzae, Aspergillus sojae, mutation torulopsis and lactic acid bacteria are constituted, each strain ratio respectively 35～45%, 15～25%, 15～25%, 5～10%, inoculum concentration is the 0.5～1% of starter-making materials quality, it is positioned under 28～30 DEG C of room temperature conditions after stirring and keeps 24～36h, after turn over song, and spray appropriate warm water, again under 28～30 DEG C of room temperature conditions, keep 6～12h, after carry out second time turn over song, after room temperature is brought up to 30～34 DEG C, keep 12-60h, after obtain leaven；
4) fermentation: mix by a certain percentage with fermentation liquid after leaven is smashed, make beans unstrained spirits, it is simultaneously introduced G/W, fermentation liquid and G/W ratio are 1: 1～1.5, postvaccinal beans unstrained spirits natural fermentation 3～5d in fermentation tank, then add the Sal of beans unstrained spirits mass fraction 18～20%, 10～50 DEG C of condition bottom fermentation 20～200d, translate into weekly beans unstrained spirits during fermentation 1 time；
5) post processing: process according to common soy sauce production technology after beans unstrained spirits fermentation ends, adopts pullover pouring oil process to carry out drenching oil, it is thus achieved that different brackets soy sauce.
As preferably, neutral protease enzyme activity 50000IU/g in described step 1), every 100 milliliters of water add during enzymolysis 10g squid bone meal and 0.005～0.01g neutral protease, namely the enzyme activity that unit mass squid bone is corresponding is that 250～500IU/g(is as the criterion with 100mL water), enzymolysis time 2～3h, hydrolysis temperature 40 DEG C.
As preferably, in described step 1), spray drying condition is inlet temperature 180 DEG C, and leaving air temp 80 DEG C, liquid inlet volume controls at 3～5mL/min.
The method have the advantages that
The present invention utilizes the feature of the taste compound such as rich in proteins, aminoacid in squid bone, is carried out enzymolysis, spray drying treatment, obtains squid bone meal zymolyte, facilitates the quantification treatment about fermentation raw material in soy sauce brewing process；The protein simultaneously contained in squid bone resolves into polypeptide, the amino acids material that delicate flavour highlights more under zymolysis, more has the fresh effect of increasing than common soy sauce, and local flavor is more prominent.
Accompanying drawing explanation
Fig. 1: the squid bone seafood soy-sauce of the embodiment of the present invention 1 and embodiment 2 preparation and the composition contrast table of common commercial soy sauce.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but limitation of the present invention can not be not understood as.
A kind of squid bone seafood soy-sauce, be with pulverizing, enzymolysis, spray drying treatment squid bone join as major auxiliary burden in the starter-making materials of soy sauce brewing, prepare according still further to sauce fermentation step.
Embodiment 1:
1) squid bone zymolyte is prepared by following steps: squid bone adopts clear water to clean, naturally dries to be placed in ultra cold storage freezer and freeze, and then carries out lyophilization, and the squid bone after lyophilizing takes out at once and carries out comminution by gas stream, and grinding particle size required 80 mesh sieves.The squid bone meal obtained adopts neutral proteinase hydrolysis to process, neutral protease enzyme activity 50000IU/g, every 100 milliliters of water add during enzymolysis 10g squid bone meal and 0.005g neutral protease, namely the enzyme that unit mass squid bone is corresponding is lived and is as the criterion with 100mL water for 250IU/g(), enzymolysis time 3h, hydrolysis temperature 40 DEG C.Enzymolysis is warming up to 100 DEG C after terminating, keep 10min enzyme denaturing, and enzymatic hydrolysate takes liquid portion after filtering, and after concentrated, upper spray dryer dries, and drying condition is inlet temperature 180 DEG C, and leaving air temp 80 DEG C, liquid inlet volume controls at 3mL/min.Namely squid bone meal zymolyte is obtained after spray drying.First it is configured to, during the fermentation of squid bone enzymatic hydrolysate, the solution that concentration is 8%, and is placed in fermentation tank；
2) prepared by fermentation liquid: sauce fermentation adopts mixed bacteria, wherein mixed bacteria is made up of aspergillus oryzae and the mixing of 40% aspergillus niger of 60%, each spawn culture is linked in fermentation tank after mixing by aforementioned ratio when being 108cfu/mL to concentration, mixed bacteria inoculative proportion 0.5%.Inoculation after fermentation tank temperature is maintained at 36 DEG C, and the time maintains 48h, then heat sterilization, obtains squid bone fermentation liquid after filtering, and in fermentation liquid, dry matter content is 12.45%；
null3) prepared by leaven: leaven raw material is wheat bran、Flour、Semen Glycines powder、Sorghum vulgare Pers. powder、Glucose，Each material rate respectively 30%、20%、20%、20%、10%，After each adjuvant goes up pot steaming and decocting 10min after mixing according to a certain percentage, spreading for cooling cools to 32 DEG C，Frequently stir during spreading for cooling，Ensure temperature from the inside to surface substantially uniform unanimously，Then access mixed bacteria，Mixed bacteria is by aspergillus oryzae、Aspergillus sojae、Mutation torulopsis and lactic acid bacteria are constituted，Each strain ratio respectively 35%、25%、25%、15%，Each spawn culture joins in the mixture such as the good wheat bran of spreading for cooling when being 107cfu/mL to concentration，Inoculum concentration is mixture quality 0.5%，It is positioned under 28 DEG C of room temperature conditions after stirring and keeps 36h，After turn over song，And spray appropriate warm water，Again under 28 DEG C of room temperature conditions, keep 12h，After carry out second time turn over song，After room temperature is brought up to 30 DEG C，Keep 148h，After obtain leaven；
4) fermentation: mix with fermentation liquid after leaven is smashed, make beans unstrained spirits, it is simultaneously introduced G/W, fermentation liquid and G/W ratio are 1: 1, postvaccinal beans unstrained spirits natural fermentation 3d in fermentation tank, then add the Sal of beans unstrained spirits mass fraction 18%, 10 DEG C of condition bottom fermentation 180d, translate into weekly beans unstrained spirits during fermentation 1 time；
5) post processing: process according to common soy sauce production technology after beans unstrained spirits fermentation ends, adopts pullover pouring oil process to carry out drenching oil, it is thus achieved that different brackets soy sauce.
Embodiment 2:
null1) squid bone zymolyte is prepared by following steps: squid bone adopts clear water to clean、Naturally dry to be placed in ultra cold storage freezer and freeze，Then carry out lyophilization，Squid bone after lyophilizing takes out at once and carries out comminution by gas stream，Grinding particle size required 80 mesh sieves，The squid bone meal obtained adopts neutral proteinase hydrolysis to process，Neutral protease enzyme activity 50000IU/g，Every 100 milliliters of water add during enzymolysis 10g squid bone meal and 0.01g neutral protease，Namely the enzyme that unit mass squid bone is corresponding is lived and is as the criterion with 100mL water for 500IU/g()，Enzymolysis time 2h，Hydrolysis temperature 40 DEG C，Enzymolysis is warming up to 100 DEG C after terminating，Keep 10min enzyme denaturing，Enzymatic hydrolysate takes liquid portion after filtering，After concentrated, upper spray dryer dries，Drying condition is inlet temperature 180 DEG C，Leaving air temp 80 DEG C，Liquid inlet volume controls at 5mL/min，Namely squid bone meal zymolyte is obtained after spray drying.First it is configured to, during the fermentation of squid bone enzymatic hydrolysate, the solution that concentration is 10%, and is placed in fermentation tank；
2) prepared by fermentation liquid: sauce fermentation adopts mixed bacteria, wherein mixed bacteria is made up of the aspergillus oryzae of 70% and the aspergillus niger mixing of 30%, each spawn culture is linked in fermentation tank after mixing by aforementioned ratio when being 109cfu/mL to concentration, mixed bacteria inoculation volume ratio is 0.8%, inoculation after fermentation tank temperature is maintained at 36 DEG C, time maintains 36h, then heat sterilization, obtains squid bone fermentation liquid after filtering.In fermentation liquid, dry matter content is 11.68%；
null3) prepared by leaven: leaven raw material is wheat bran、Flour、Semen Glycines powder、Sorghum vulgare Pers. powder、Glucose，Each material rate respectively 45%、20%、15%、10%、10%，After each adjuvant goes up pot steaming and decocting 20min after mixing according to a certain percentage, spreading for cooling cools to 32 DEG C，Frequently stir during spreading for cooling，Ensure temperature from the inside to surface substantially uniform unanimously，Then access another kind of mixed bacteria，Mixed bacteria is by aspergillus oryzae、Aspergillus sojae、Mutation torulopsis and lactic acid bacteria are constituted，Each strain ratio respectively 40%、25%、25%、10%，Each spawn culture joins in the mixture such as the good wheat bran of spreading for cooling when being 107cfu/mL to concentration，Inoculum concentration is mixture quality 1%，It is positioned under 28 DEG C of room temperature conditions after stirring and keeps 30h，After turn over song，And spray appropriate warm water，Again under 30 DEG C of room temperature conditions, keep 6h，After carry out second time turn over song，After room temperature is brought up to 34 DEG C，Keep 12h，After obtain leaven；
4) fermentation: mix with fermentation liquid after leaven is smashed, make beans unstrained spirits, it is simultaneously introduced G/W, fermentation liquid and Glucose Liquid ratio are 1: 1.5, postvaccinal beans unstrained spirits natural fermentation 3d in fermentation tank, then add the Sal of beans unstrained spirits mass fraction 20%, 50 DEG C of condition bottom fermentation 20d, translate into weekly beans unstrained spirits during fermentation 1 time；
5) post processing: process according to common soy sauce production technology after beans unstrained spirits fermentation ends, adopts pullover pouring oil process to carry out drenching oil, it is thus achieved that different brackets soy sauce.
As it is shown in figure 1, be the squid bone seafood soy-sauce composition contrast table with common commercial soy sauce of the embodiment of the present invention 1 and embodiment 2 preparation.As can be seen from the table, although embodiment 1 and embodiment 2 are below commercially available one-level soy sauce on total amino acid content, but it is significantly higher than commercially available two grades of soy sauce；Additionally, each delicious amino acid content is higher than or close to one-level soy sauce from table it can also be seen that in two example embodiments, as glutamic acid, glycine etc. are above one-level soy sauce；Additionally; possibly together with higher proline in embodiment 1 and 2 soy sauce; show in squid bone protein containing collagen component; and it can also be seen that from table; embodiment 1 and 2 soy sauce contains the higher taurine of content and nucleotide; taurine is chief active aminoacid in squid, and human body has more active function, and nucleotide to be a class delicate flavour higher in fresh material.
Claims (4)
1. a squid bone seafood soy-sauce, it is characterised in that: described soy sauce be with pulverizing, enzymolysis, spray drying treatment squid bone join as major auxiliary burden in the starter-making materials of soy sauce brewing, prepare according still further to sauce fermentation step.
2. the preparation method of a squid bone seafood soy-sauce, it is characterised in that step is as follows:
1) preparation of squid bone meal zymolyte: squid bone is through clean, the laggard row comminution by gas stream of lyophilization, grinding particle size requires < 80 order, neutral protease enzymolysis is adopted to process the squid bone meal after pulverizing, the enzymatic hydrolysate obtained carries out spray drying after filtering and concentrating, thus obtaining squid bone meal zymolyte, again described squid bone meal zymolyte is configured to the solution that concentration is 8～10%, and is placed in fermentation tank；
2) prepared by fermentation liquid: sauce fermentation adopts concentration to be the mixed bacteria of 108～109cfu/mL, described mixed bacteria is made up of the aspergillus niger mixing of the aspergillus oryzae that volume parts is 60～78% and 23～50%, again mixed bacteria by volume percentage ratio 0.5～0.8% is inoculated in fermentation tank, inoculation after fermentation tank temperature is maintained at 36 DEG C, time maintains 36～48h, then heat sterilization, obtains squid bone fermentation liquid after filtering, and in fermentation liquid, dry matter content requires >=10%；
3) prepared by leaven: leaven raw material is wheat bran, flour, Semen Glycines powder, Sorghum vulgare Pers. powder, glucose, each material rate respectively 30～45%, 20～30%, 10～20%, 10～20%, 5～10%, after each raw material goes up pot steaming and decocting 10～20min after mixing according to a certain percentage, spreading for cooling cools to 32 DEG C, frequently stirs during spreading for cooling；Then accessing another kind of concentration is the mixed bacteria of 107cfu/mL, described mixed bacteria is by aspergillus oryzae, Aspergillus sojae, mutation torulopsis and lactic acid bacteria are constituted, each strain ratio respectively 35～45%, 15～25%, 15～25%, 5～10%, inoculum concentration is the 0.5～1% of starter-making materials quality, it is positioned under 28～30 DEG C of room temperature conditions after stirring and keeps 24～36h, after turn over song, and spray appropriate warm water, again under 28～30 DEG C of room temperature conditions, keep 6～12h, after carry out second time turn over song, after room temperature is brought up to 30～34 DEG C, keep 12-60h, after obtain leaven；
4) fermentation: mix by a certain percentage with fermentation liquid after leaven is smashed, make beans unstrained spirits, it is simultaneously introduced G/W, fermentation liquid and G/W ratio are 1: 1～1.5, postvaccinal beans unstrained spirits natural fermentation 3～5d in fermentation tank, then add the Sal of beans unstrained spirits mass fraction 18～20%, 10～50 DEG C of condition bottom fermentation 20～200d, translate into weekly beans unstrained spirits during fermentation 1 time；
5) post processing: process according to common soy sauce production technology after beans unstrained spirits fermentation ends, adopts pullover pouring oil process to carry out drenching oil, it is thus achieved that different brackets soy sauce.
3. the preparation method of a kind of squid bone seafood soy-sauce according to claim 2, it is characterized in that: neutral protease enzyme activity 50000IU/g in described step 1), every 100 milliliters of water add during enzymolysis 10g squid bone meal and 0.005～0.01g neutral protease, namely the enzyme activity that unit mass squid bone is corresponding is that 250～500IU/g(is as the criterion with 100mL water), enzymolysis time 2～3h, hydrolysis temperature 40 DEG C.
4. the preparation method of a kind of squid bone seafood soy-sauce according to claim 2, it is characterised in that: in described step 1), spray drying condition is inlet temperature 180 DEG C, and leaving air temp 80 DEG C, liquid inlet volume controls at 3～5mL/min.
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Cited By (6)
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| CN106307458A (en) * | 2016-08-25 | 2017-01-11 | 薛常刚 | Health preserving soy sauce and brewing method thereof |
| CN106307457A (en) * | 2016-08-25 | 2017-01-11 | 薛常刚 | Seafood sauce sauce and brewing method thereof |
| CN107242524A (en) * | 2017-08-06 | 2017-10-13 | 长沙小新新能源科技有限公司 | A kind of starfish seafood soy-sauce and its production method |
| CN107259497A (en) * | 2017-08-06 | 2017-10-20 | 长沙小新新能源科技有限公司 | A kind of abalone internal organ seafood soy-sauce and its production method |
| CN107691983A (en) * | 2017-09-11 | 2018-02-16 | 浙江海洋大学 | A kind of preparation method of hoisin sauce |
| CN108056452A (en) * | 2017-11-24 | 2018-05-22 | 浙江海洋大学 | A kind of preparation method of low sodium squid bone soy sauce |
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| CN107242524A (en) * | 2017-08-06 | 2017-10-13 | 长沙小新新能源科技有限公司 | A kind of starfish seafood soy-sauce and its production method |
| CN107259497A (en) * | 2017-08-06 | 2017-10-20 | 长沙小新新能源科技有限公司 | A kind of abalone internal organ seafood soy-sauce and its production method |
| CN107691983A (en) * | 2017-09-11 | 2018-02-16 | 浙江海洋大学 | A kind of preparation method of hoisin sauce |
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Application publication date: 20160713 |