CN106562385A - Seafood soy sauce and preparation method thereof - Google Patents
Seafood soy sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106562385A CN106562385A CN201610982895.2A CN201610982895A CN106562385A CN 106562385 A CN106562385 A CN 106562385A CN 201610982895 A CN201610982895 A CN 201610982895A CN 106562385 A CN106562385 A CN 106562385A
- Authority
- CN
- China
- Prior art keywords
- seafood
- preparation
- meat
- soy sauce
- maillard reaction
- 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.)
- Withdrawn
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to a seafood soy sauce and a preparation method thereof. The preparation method comprises the following steps: taking out the meat of seafood, carrying out stirring, adding water and carrying out homogenization so as to obtain seafood homogenate; selecting plump soybeans, cooking the soybeans in a steamer and carrying out smashing so as to obtain soybean paste; carrying out inoculation, uniformly mixing the seafood homogenate with the soybean paste, putting the obtained mixture into a pool for starter making so as to obtain a starter; subjecting the starter to enzymatic hydrolysis so as to obtain enzymatic hydrolysate of seafood; adding yeast powder into the enzymatic hydrolysate of seafood for fermentation so as to obtain seafood fermentation broth; then subjecting the seafood fermentation broth to enzyme deactivation and centrifugation, adding reducing sugar and carrying out a Maillard reaction so as to obtain a Maillard reaction product; and adding monosodium glutamate, 5-inosinate and sodium chloride into the Maillard reaction product so as to obtain the seafood soy sauce. According to the invention, natural seafood is used as a main raw material, and a proper amount of monosodium glutamate, 5-inosinate and sodium chloride is added, so the seafood soy sauce has fragrance unique to seafood, agreeable freshness, sweetness and salt taste; and the seafood soy sauce has high contents of aspartic acid and glutamic acid, delicious taste and abundant nutrients.
Description
Technical field
The invention belongs to flavoring agent field, more particularly to a kind of preparation method of seafood soy-sauce.
Background technology
Soy sauce is commonly called as soy sauce, is mainly brewed through programs such as liquefaction, fermentations by Semen sojae atricolor, Semen Tritici aestivi, Sal.Soy sauce
Comparison of ingredients is complicated, in addition to the composition of Sal, the also composition such as several amino acids, saccharide, organic acid, pigment and spice.With salty
Based on taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish, moreover it is possible to increase or change the color and luster of dish.China
Han nationality working people has just grasped fermentation technique before thousands of years.Soy sauce typically has two kinds of dark soy sauce and light soy sauce：Light soy sauce is more salty,
It is fresh for carrying；Dark soy sauce is thin, for carrying color.
Marine product occupies very big ratio on the whole world, is one of important living resources.Marine product not only aboundresources,
And be of high nutritive value, cause the very big concern of countries in the world.Containing whole aminoacid necessary to human body and greatly in marine product
The vitamin of amount, and quite abundant mineral, such as calcium, potassium, phosphorus, magnesium, ferrum etc..At present, in the course of processing of seafood products
In, substantial amounts of protein is not effectively utilized, and has been thus resulted in serious waste, or even has been caused environmental pollution.Therefore, by sea
Products application has good application and development prospect to soy sauce preparing technical field.
The content of the invention
For the deficiencies in the prior art, it is an object of the invention to provide a kind of preparation method of seafood soy-sauce, the present invention
Raw material be natural marine product, it is with the distinctive fragrance of seafood, delicious in taste.
The purpose of the present invention is achieved through the following technical solutions：
A kind of seafood soy-sauce, including seafood meat 50-70 parts, Semen sojae atricolor 40-50 parts.
The fresh meat of going back includes crab meat, Macrobrachium nipponensis, one or more of spiral shell meat of combination.
A kind of preparation method of seafood soy-sauce, comprises the steps：
Step one：Fresh seafood meat is taken, blender is put into and meat is blended, added water, carry out homogenized, obtain seafood homogenate,
It is standby；
Step 2：The Semen sojae atricolor of full grains is chosen, is boiled in being put into steamer, mash into bean paste, it is standby；
Step 3：Inoculation and will seafood homogenate and bean paste it is uniform after, enter pond yeast production 40-50 hours, yeast making process control pond interior temperature
Spend for 30-35 DEG C, in pond, temperature obtains zymogenic no more than 40 DEG C；
Step 4：Zymogenic is carried out into enzymolysis processing using 2000 U/g addition neutral protease, the pH value of enzymolysis processing is 6-8,
Temperature is 40 DEG C -60 DEG C, and the time is 4-10h, obtains seafood enzymolysis solution；
Step 5：Add yeast powder fermentation, fermentation temperature to control at 35-40 DEG C seafood enzymolysis solution, obtain seafood fermentation liquid；
Step 6：Again the seafood fermentation liquid is carried out going out, centrifugal treating, add reducing sugar, carry out Maillard reaction, obtain
Maillard reaction product；
Step 7：Sodium glutamate, 5- inosinic acids, Sodium Chloride will be added in the Maillard reaction product again, obtain seafood soy-sauce.
The ratio of weight and number of the seafood meat, Semen sojae atricolor and water is 1：（0.5~1）：(4~6).
It is 30-35 DEG C that in the step 3, yeast making process controls temperature in pond.
The 2000 U/g addition neutral protease that enzymolysis processing is adopted in the step 4.
In the seafood stock solution preparation process four, the pH value of the enzymolysis processing is 6-8, and temperature is 40 DEG C -60 DEG C, the time
For 4-10h.
In the step 5, fermentation temperature is controlled at 35-40 DEG C.
The invention has the beneficial effects as follows：
The present invention wants raw material based on natural marine product, adds appropriate sodium glutamate, 5- inosinic acids, Sodium Chloride, has product
The distinctive fragrance of seafood, it is fresh, sweet, salty agreeable to the taste, aspartic acid and content of glutamic acid it is higher, delicious flavour is nutritious.
Specific embodiment
A kind of seafood soy-sauce, including seafood meat 50-70 parts, Semen sojae atricolor 40-50 parts.
The fresh meat of going back includes crab meat, Macrobrachium nipponensis, one or more of spiral shell meat of combination.
A kind of seafood soy-sauce, including seafood meat 50-70 parts, Semen sojae atricolor 40-50 parts.
The fresh meat of going back includes crab meat, Macrobrachium nipponensis, one or more of spiral shell meat of combination.
A kind of preparation method of seafood soy-sauce, comprises the steps：
Step one：Fresh seafood meat is taken, blender is put into and meat is blended, added water, carry out homogenized, obtain seafood homogenate,
It is standby；
Step 2：The Semen sojae atricolor of full grains is chosen, is boiled in being put into steamer, mash into bean paste, it is standby；
Step 3：Inoculation and will seafood homogenate and bean paste it is uniform after, enter pond yeast production 40-50 hours, yeast making process control pond interior temperature
Spend for 30-35 DEG C, in pond, temperature obtains zymogenic no more than 40 DEG C；
Step 4：Zymogenic is carried out into enzymolysis processing using 2000 U/g addition neutral protease, the pH value of enzymolysis processing is 6-8,
Temperature is 40 DEG C -60 DEG C, and the time is 4-10h, obtains seafood enzymolysis solution；
Step 5：Add yeast powder fermentation, fermentation temperature to control at 35-40 DEG C seafood enzymolysis solution, obtain seafood fermentation liquid；
Step 6：Again the seafood fermentation liquid is carried out going out, centrifugal treating, add reducing sugar, carry out Maillard reaction, obtain
Maillard reaction product；
Step 7：Sodium glutamate, 5- inosinic acids, Sodium Chloride will be added in the Maillard reaction product again, obtain seafood soy-sauce.
The ratio of weight and number of the seafood meat, Semen sojae atricolor and water is 1：（0.5~1）：(4~6).
It should be appreciated that the purposes of these case study on implementation is merely to illustrate the present invention and is not intended to limit the protection model of the present invention
Enclose.Additionally, it will also be appreciated that after the technology contents for having read the present invention, those skilled in the art can make each to the present invention
Plant and change, change and modification, all these equivalent form of value equally falls within the protection limited by the application appended claims
Within the scope of.
Claims (8)
1. a kind of seafood soy-sauce, it is characterised in that including seafood meat 50-70 parts, Semen sojae atricolor 40-50 parts.
2. according to the preparation method described in claim 1, it is characterised in that the fresh meat of going back includes crab meat, Macrobrachium nipponensis, spiral shell meat
One or more of combination.
3. a kind of preparation method of seafood soy-sauce, it is characterised in that comprise the steps：
Step one：Fresh seafood meat is taken, blender is put into and meat is blended, added water, carry out homogenized, obtain seafood homogenate,
It is standby；
Step 2：The Semen sojae atricolor of full grains is chosen, is boiled in being put into steamer, mash into bean paste, it is standby；
Step 3：Inoculation and will seafood homogenate and bean paste it is uniform after, enter pond yeast production 40-50 hours, in pond, temperature is no more than 40
DEG C, obtain zymogenic；
Step 4：Zymogenic is carried out into enzymolysis processing, seafood enzymolysis solution is obtained；
Step 5：Seafood enzymolysis solution is added into yeast powder fermentation, seafood fermentation liquid is obtained；
Step 6：Again the seafood fermentation liquid is carried out going out, centrifugal treating, add reducing sugar, carry out Maillard reaction, obtain
Maillard reaction product；
Step 7：Sodium glutamate, 5- inosinic acids, Sodium Chloride will be added in the Maillard reaction product again, obtain seafood soy-sauce.
4. preparation method according to claim 3, it is characterised in that the ratio of weight and number of the seafood meat, Semen sojae atricolor and water
For 1：（0.5~1）：(4~6).
5. preparation method according to claim 3, it is characterised in that temperature in yeast making process control pond in the step 3
For 30-35 DEG C.
6. preparation method according to claim 3, it is characterised in that enzymolysis processing is adopted in the step 4 2000
U/g adds neutral protease.
7. preparation method according to claim 3, it is characterised in that in the seafood stock solution preparation process four, the enzyme
The pH value that solution is processed is 6-8, and temperature is 40 DEG C -60 DEG C, and the time is 4-10h.
8. preparation method according to claim 3, it is characterised in that fermentation temperature is controlled in 35-40 in the step 5
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610982895.2A CN106562385A (en) | 2016-11-09 | 2016-11-09 | Seafood soy sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610982895.2A CN106562385A (en) | 2016-11-09 | 2016-11-09 | Seafood soy sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562385A true CN106562385A (en) | 2017-04-19 |
Family
ID=58540551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610982895.2A Withdrawn CN106562385A (en) | 2016-11-09 | 2016-11-09 | Seafood soy sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562385A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125703A (en) * | 2017-05-08 | 2017-09-05 | 广州橙果餐饮企业管理有限公司 | A kind of health-care sauce and preparation method thereof |
| CN107232578A (en) * | 2017-06-12 | 2017-10-10 | 岭南师范学院 | A kind of seafood soy-sauce juice and preparation method thereof |
| CN107822094A (en) * | 2017-11-30 | 2018-03-23 | 黄桂月 | A kind of preparation method of seafood spiral shell meat pulp |
| CN114343162A (en) * | 2021-02-07 | 2022-04-15 | 龙牌食品股份有限公司 | Preparation method of soy sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489611A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Method for preparing soybean sauce by using sinonovacula constricta |
| CN104982895A (en) * | 2015-07-06 | 2015-10-21 | 浙江海洋学院 | Preparation method for seafood soy sauce |
-
2016
- 2016-11-09 CN CN201610982895.2A patent/CN106562385A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489611A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Method for preparing soybean sauce by using sinonovacula constricta |
| CN104982895A (en) * | 2015-07-06 | 2015-10-21 | 浙江海洋学院 | Preparation method for seafood soy sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125703A (en) * | 2017-05-08 | 2017-09-05 | 广州橙果餐饮企业管理有限公司 | A kind of health-care sauce and preparation method thereof |
| CN107125703B (en) * | 2017-05-08 | 2021-01-12 | 广州橙果餐饮企业管理有限公司 | Health-care soy sauce and preparation method thereof |
| CN107232578A (en) * | 2017-06-12 | 2017-10-10 | 岭南师范学院 | A kind of seafood soy-sauce juice and preparation method thereof |
| CN107822094A (en) * | 2017-11-30 | 2018-03-23 | 黄桂月 | A kind of preparation method of seafood spiral shell meat pulp |
| CN114343162A (en) * | 2021-02-07 | 2022-04-15 | 龙牌食品股份有限公司 | Preparation method of soy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302132B (en) | Preparation method of aquatic natural flavoring and product | |
| CN102366066B (en) | Mussel cooking juice seafood seasoning and preparation method thereof | |
| CN101455325B (en) | Seashells seafood flavorings | |
| CN101455324B (en) | Preparation method of hard clam seafood flavoring peptides and products thereof | |
| CN101390602A (en) | Preparation method of natural meat flavor essence | |
| CN104824595B (en) | A kind of utilization clam zymolyte prepares the process of liquid flavoring | |
| CN106562385A (en) | Seafood soy sauce and preparation method thereof | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN103815383B (en) | Mussel soy sauce and production method thereof | |
| CN104705621A (en) | Ingredient-added seasoning soybean sauce and preparation method thereof | |
| CN105166841A (en) | Chicken flavor salt and preparation method thereof | |
| CN105249305A (en) | Goose fat liver-containing fish flesh ball and preparation method thereof | |
| CN101933596B (en) | Method for brewing shrimp oil by taking shrimp heads and shrimp shells as raw materials | |
| CN108095035A (en) | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material | |
| CN105192672B (en) | A kind of method that sea cucumber sexual gland Rapid Fermentation prepares petis | |
| CN102894341A (en) | Seafood soy sauce and production method thereof | |
| CN106962884A (en) | The manufacture craft of mushroom soy sauce | |
| CN106036743A (en) | Sea worm seasoning and manufacturing method thereof | |
| CN101224016A (en) | Sea titbit fermentation food and producing method thereof | |
| CN101564149A (en) | Preparation of duck egg sauce | |
| CN105285914A (en) | Seafood sauce formula and production technology | |
| CN106490572A (en) | The manufacture method of one seed oyster natural juice flavoring agent | |
| CN104256512A (en) | Manufacturing method of oyster soybean sauce | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| CN106307446A (en) | Method for preparing taste-active peptides of scallops |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |
|
| WW01 | Invention patent application withdrawn after publication |