CN105768036A - Pure soybean sauce made from agrocybe cylindracea and fish and preparation method of pure soybean sauce - Google Patents
Pure soybean sauce made from agrocybe cylindracea and fish and preparation method of pure soybean sauce Download PDFInfo
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- CN105768036A CN105768036A CN201610282955.XA CN201610282955A CN105768036A CN 105768036 A CN105768036 A CN 105768036A CN 201610282955 A CN201610282955 A CN 201610282955A CN 105768036 A CN105768036 A CN 105768036A
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- parts
- fish
- aspergillus oryzae
- soybean sauce
- soy sauce
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000068988 Glycine max Species 0.000 title abstract 7
- 235000010469 Glycine max Nutrition 0.000 title abstract 7
- 235000015067 sauces Nutrition 0.000 title abstract 6
- 244000045069 Agrocybe aegerita Species 0.000 title abstract 4
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 19
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 239000011324 bead Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 150000002333 glycines Chemical class 0.000 claims description 6
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 239000004005 microsphere Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004132 cross linking Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000226021 Anacardium occidentale Species 0.000 abstract 2
- 235000020226 cashew nut Nutrition 0.000 abstract 2
- 235000014571 nuts Nutrition 0.000 abstract 2
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 241000316658 Sauromatum giganteum Species 0.000 abstract 1
- 241000219784 Sophora Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000015099 wheat brans Nutrition 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 102000005600 Cathepsins Human genes 0.000 description 1
- 108010084457 Cathepsins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a pure soybean sauce made from agrocybe cylindracea and fish. The pure soybean sauce comprises, by weight, 200-220 parts of fish paste, 20-25 parts of bean dregs, 30-35 parts of wheat bran, 14-16 parts of corn fermenting mash, 13-15 parts of agrocybe cylindracea, 5-8 parts of cashew nuts, 8-10 parts of coix seed oil, 4-6 parts of sophora flower powder, 20-25 parts of soybean sprouts, 8-10 parts of carrots, 5-7 parts of typhonium giganteum, 0.4-0.6 part of yeast powder, proper part of salt and proper part of aspergillus oryzae. The pure soybean sauce has the advantages that the fish paste is subjected to enzymolysis, so that fishy smell of the fish is removed, a special aroma is generated, and taste is improved; high-temperature resistance of the aspergillus oryzae is improved after the aspergillus oryzae is treated by chitosan, so that the problem of fermentation time increase caused by mass mortality of the aspergillus oryzae due to temperature rise during later fermentation processes is avoided, and cost is saved; due to addition of the agrocybe cylindracea, the cashew nuts and the like, the soybean sauce has more balanced and comprehensive nutrition, unique flavor and good mouthfeel.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of agrocyb eaegerita fish and brewage pure soy sauce and preparation method thereof.
Background technology
Soy sauce is described as the delicious treasure-house with fragrance, has the color and luster of uniqueness, strong fragrant paste flavor and the taste of deliciousness.Soy sauce industry is a highly important field of China's traditional condiment industry, is currently under developmental stage.The product overwhelming majority in China's soy sauce market is all the low side common soy sauce that technology level is relatively low, lack technology content, the overwhelming majority among these is again the blended soy sauce blent by various pigments, spice etc., nutritive value is extremely low, and the most edible harmful.
Petis, also referred to as fish juice, mainly with marine low-value fish etc. as primary raw material, mix with a certain proportion of salt, utilize the various enzymes such as the contained cathepsin of fish body self, and under the common effect of multiple-microorganism, the compositions such as the protein-fat-in raw material fish are carried out giving off a strong fragrance of decomposing and fermenting, the reddish brown bright liquid flavoring of color and luster.The comprehensive utilization of low value Fish is combined with exploitation condiment, fish nutrition is utilized to enrich, delicious amino acid content advantages of higher, produce a kind of with the flesh of fish and the bean cake seafood soy-sauce as primary raw material, both the stock of fish can have been made full use of, China's soy sauce market can be enriched again, improve China's soy sauce market production technology, product quality grade.
Owing to the fermentation of tradition petis is usually natural fermentation 1-3 at normal temperatures, the production cycle is long, increases production cost, and the soy sauce seafood taste produced is heavier, and a lot of people do not like eating, and have impact on the sale of soy sauce.And, raising day by day along with people's living standard, pursuit to cuisines is the strongest, continuous exchange plus Chinese and Western food cultures, consumer is more and more fastidious to the requirement of flavoring agent, do not require nothing more than its excellent in color, also require that flavoring agent has the effect such as nutrition, health care, and the attribute such as natural, various, this just requires food seasoning to need by the traditional brewing condiment used in the past or chemical seasoning to produce to turn to functional flavoring agent and the production of natural condiment containing with higher level sense of taste.Therefore, it is an object of the invention to shorten the fermentation period of petis, improve the quality of petis, the soy sauce simultaneously providing further types of selects for consumer.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of agrocyb eaegerita fish brewages pure soy sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of agrocyb eaegerita fish brewages pure soy sauce, is made up of the raw material of following weight portion: fish meat emulsion 200-220, bean 20-25, Testa Tritici skin 30-35, Semen Maydis swort 14-16, agrocyb eaegerita 13-15, Fructus anacardii 5-8, coix seed oil 8-10, Flos Sophorae powder 4-6, Semen Glycines Germinatus 20-25, Radix Dauci Sativae 8-10, Herba Typhonii gigantei 5-7, yeast powder 0.4-0.6, proper amount of salt, aspergillus oryzae are appropriate.
Described a kind of agrocyb eaegerita fish brewages the preparation method of pure soy sauce, comprises the following steps:
(1) in fish meat emulsion, first add the water of 3-4 times, then according to 1200U/g substrate protein adds papain, enzymolysis 5-6h under conditions of temperature is 50-55 DEG C, then in enzymolysis solution, add the yeast powder of 0.03-0.05% weight portion, under conditions of 30-35 DEG C, stir 30-40min, obtain fish meat hydrolysis liquid；
(2) bean, Testa Tritici skin are joined mixing and stirring in fish meat hydrolysis liquid, under the high temperature of 120-130 DEG C, then steam 35-40min, after cooling, obtain steaming, standby；
(3) decocting in water adding 4-5 times after agrocyb eaegerita, Fructus anacardii, Semen Glycines Germinatus, Radix Dauci Sativae, Herba Typhonii gigantei being cleaned is ripe, adds cellulase, send in high pressure homogenizer, make homogenate after reaction 6-8h after wearing into slurry after it cools down, standby；
(4) add chitosan in the citric acid solution of 7-8 times and dissolve, then standby with obtaining chitosan solution after sodium hydroxide solution regulation pH to 5.5, aspergillus oryzae after activation is joined in appropriate sodium alginate soln, it is then added in the calcium chloride solution of 10%, continuously stirred 30-40min, after filtration, collects bead, bead is put in chitosan solution, continuously stirred crosslinking 50-60min, is dried 10-12h at a temperature of 35 DEG C, obtains aspergillus oryzae microsphere after sucking filtration washing；
(5) aspergillus oryzae microsphere is added with homogenate, Semen Maydis swort, coix seed oil, Flos Sophorae powder after steaming being mixed homogeneously, it is stirring evenly and then adding into the saline of the 12-14% of 4-5 times, it is placed in airtight fermentation tank, ferment 6-8 days under conditions of 45-50 DEG C, after squeezing processes, carry out autoclave sterilization again, obtain agrocyb eaegerita fish and brewage pure soy sauce.
The invention have the advantage that the present invention by first the flesh of fish being carried out enzymolysis, then in enzymolysis solution add yeast powder react, not remove only the fishy smell of the flesh of fish itself, but also special fragrance can be produced, improve mouthfeel；By aspergillus oryzae is used treatment with chitosan, add the resistant to elevated temperatures ability of aspergillus oryzae, will not because of during later stage fermentation because the rising of temperature causes aspergillus oryzae mortality to increase fermentation time, shorten the time, saved cost.The agrocyb eaegerita, the Fructus anacardii etc. that add make the nutrition of soy sauce more equalize, comprehensively, and unique flavor, in good taste.
Detailed description of the invention
A kind of agrocyb eaegerita fish brewages pure soy sauce, is made up of the raw material of following weight portion (kg): fish meat emulsion 200, bean 20, Testa Tritici skin 30, Semen Maydis swort 14, agrocyb eaegerita 13, Fructus anacardii 5, coix seed oil 8, Flos Sophorae powder 4, Semen Glycines Germinatus 20, Radix Dauci Sativae 8, Herba Typhonii gigantei 5, yeast powder 0.4, proper amount of salt, aspergillus oryzae are appropriate.
Described a kind of agrocyb eaegerita fish brewages the preparation method of pure soy sauce, comprises the following steps:
(1) in fish meat emulsion, first add the water of 3 times, then according to 1200U/g substrate protein adds papain, enzymolysis 5h under conditions of temperature is 50 DEG C, in enzymolysis solution, then add the yeast powder of 0.03% weight portion, under conditions of 30 DEG C, stir 30min, obtain fish meat hydrolysis liquid；
(2) bean, Testa Tritici skin are joined mixing and stirring in fish meat hydrolysis liquid, under the high temperature of 120 DEG C, then steam 35min, after cooling, obtain steaming, standby；
(3) decocting in water adding 4 times after agrocyb eaegerita, Fructus anacardii, Semen Glycines Germinatus, Radix Dauci Sativae, Herba Typhonii gigantei being cleaned is ripe, adds cellulase, send in high pressure homogenizer, make homogenate after reaction 6h after wearing into slurry after it cools down, standby；
(4) add chitosan in the citric acid solution of 7 times and dissolve, then standby with obtaining chitosan solution after sodium hydroxide solution regulation pH to 5.5, aspergillus oryzae after activation is joined in appropriate sodium alginate soln, it is then added in the calcium chloride solution of 10%, continuously stirred 30min, after filtration, collects bead, bead is put in chitosan solution, continuously stirred crosslinking 50min, is dried 10h at a temperature of 35 DEG C, obtains aspergillus oryzae microsphere after sucking filtration washing；
(5) aspergillus oryzae microsphere is added with homogenate, Semen Maydis swort, coix seed oil, Flos Sophorae powder after steaming being mixed homogeneously, be stirring evenly and then adding into 4 times 12% saline, it is placed in airtight fermentation tank, ferment 6 days under conditions of 45 DEG C, after squeezing processes, carry out autoclave sterilization again, obtain agrocyb eaegerita fish and brewage pure soy sauce.
Claims (2)
1. an agrocyb eaegerita fish brewages pure soy sauce, it is characterized in that, be made up of the raw material of following weight portion: fish meat emulsion 200-220, bean 20-25, Testa Tritici skin 30-35, Semen Maydis swort 14-16, agrocyb eaegerita 13-15, Fructus anacardii 5-8, coix seed oil 8-10, Flos Sophorae powder 4-6, Semen Glycines Germinatus 20-25, Radix Dauci Sativae 8-10, Herba Typhonii gigantei 5-7, yeast powder 0.4-0.6, proper amount of salt, aspergillus oryzae are appropriate.
A kind of agrocyb eaegerita fish the most according to claim 1 brewages the preparation method of pure soy sauce, it is characterised in that comprise the following steps:
(1) in fish meat emulsion, first add the water of 3-4 times, then according to 1200U/g substrate protein adds papain, enzymolysis 5-6h under conditions of temperature is 50-55 DEG C, then in enzymolysis solution, add the yeast powder of 0.03-0.05% weight portion, under conditions of 30-35 DEG C, stir 30-40min, obtain fish meat hydrolysis liquid；
(2) bean, Testa Tritici skin are joined mixing and stirring in fish meat hydrolysis liquid, under the high temperature of 120-130 DEG C, then steam 35-40min, after cooling, obtain steaming, standby；
(3) decocting in water adding 4-5 times after agrocyb eaegerita, Fructus anacardii, Semen Glycines Germinatus, Radix Dauci Sativae, Herba Typhonii gigantei being cleaned is ripe, adds cellulase, send in high pressure homogenizer, make homogenate after reaction 6-8h after wearing into slurry after it cools down, standby；
(4) add chitosan in the citric acid solution of 7-8 times and dissolve, then standby with obtaining chitosan solution after sodium hydroxide solution regulation pH to 5.5, aspergillus oryzae after activation is joined in appropriate sodium alginate soln, it is then added in the calcium chloride solution of 10%, continuously stirred 30-40min, after filtration, collects bead, bead is put in chitosan solution, continuously stirred crosslinking 50-60min, is dried 10-12h at a temperature of 35 DEG C, obtains aspergillus oryzae microsphere after sucking filtration washing；
(5) aspergillus oryzae microsphere is added with homogenate, Semen Maydis swort, coix seed oil, Flos Sophorae powder after steaming being mixed homogeneously, it is stirring evenly and then adding into the saline of the 12-14% of 4-5 times, it is placed in airtight fermentation tank, ferment 6-8 days under conditions of 45-50 DEG C, after squeezing processes, carry out autoclave sterilization again, obtain agrocyb eaegerita fish and brewage pure soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610282955.XA CN105768036A (en) | 2016-05-03 | 2016-05-03 | Pure soybean sauce made from agrocybe cylindracea and fish and preparation method of pure soybean sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610282955.XA CN105768036A (en) | 2016-05-03 | 2016-05-03 | Pure soybean sauce made from agrocybe cylindracea and fish and preparation method of pure soybean sauce |
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| CN105768036A true CN105768036A (en) | 2016-07-20 |
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| CN201610282955.XA Pending CN105768036A (en) | 2016-05-03 | 2016-05-03 | Pure soybean sauce made from agrocybe cylindracea and fish and preparation method of pure soybean sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886235A (en) * | 2023-01-17 | 2023-04-04 | 广东嘉豪食品有限公司 | Method for maintaining flavor of vegetable juice-soy sauce compound seasoning stored and transported at normal temperature |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318732A (en) * | 2011-08-15 | 2012-01-18 | 中国农业科学院油料作物研究所 | Method for preparing oil cake protein feedstuff through low moisture solid state fermentation |
| CN104982895A (en) * | 2015-07-06 | 2015-10-21 | 浙江海洋学院 | Preparation method for seafood soy sauce |
-
2016
- 2016-05-03 CN CN201610282955.XA patent/CN105768036A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318732A (en) * | 2011-08-15 | 2012-01-18 | 中国农业科学院油料作物研究所 | Method for preparing oil cake protein feedstuff through low moisture solid state fermentation |
| CN104982895A (en) * | 2015-07-06 | 2015-10-21 | 浙江海洋学院 | Preparation method for seafood soy sauce |
Non-Patent Citations (1)
| Title |
|---|
| 孔繁东等: "鱼酱油的研究与开发", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886235A (en) * | 2023-01-17 | 2023-04-04 | 广东嘉豪食品有限公司 | Method for maintaining flavor of vegetable juice-soy sauce compound seasoning stored and transported at normal temperature |
| CN115886235B (en) * | 2023-01-17 | 2024-06-04 | 广东嘉豪食品有限公司 | Method for maintaining flavor of vegetable juice-soy sauce composite seasoning stored and transported at normal temperature |
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Application publication date: 20160720 |
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