CN107125699A - Acer truncatum soy sauce processing method and its formula - Google Patents
Acer truncatum soy sauce processing method and its formula Download PDFInfo
- Publication number
- CN107125699A CN107125699A CN201710206053.2A CN201710206053A CN107125699A CN 107125699 A CN107125699 A CN 107125699A CN 201710206053 A CN201710206053 A CN 201710206053A CN 107125699 A CN107125699 A CN 107125699A
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- soy sauce
- oil cake
- acer truncatum
- mould
- oil
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 60
- 241000219226 Acer truncatum Species 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 239000012530 fluid Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 52
- 235000019198 oils Nutrition 0.000 claims description 52
- 238000000034 method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- GWHCXVQVJPWHRF-KTKRTIGZSA-N (15Z)-tetracosenoic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-KTKRTIGZSA-N 0.000 abstract description 5
- XJXROGWVRIJYMO-SJDLZYGOSA-N Nervonic acid Natural products O=C(O)[C@@H](/C=C/CCCCCCCC)CCCCCCCCCCCC XJXROGWVRIJYMO-SJDLZYGOSA-N 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- GWHCXVQVJPWHRF-UHFFFAOYSA-N cis-tetracosenoic acid Natural products CCCCCCCCC=CCCCCCCCCCCCCCC(O)=O GWHCXVQVJPWHRF-UHFFFAOYSA-N 0.000 abstract description 5
- 229930003944 flavone Natural products 0.000 abstract description 5
- 150000002213 flavones Chemical class 0.000 abstract description 5
- 235000011949 flavones Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- 241000894007 species Species 0.000 abstract description 4
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 206010002383 Angina Pectoris Diseases 0.000 description 4
- 230000003110 anti-inflammatory effect Effects 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 4
- 208000029078 coronary artery disease Diseases 0.000 description 4
- 208000035475 disorder Diseases 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 150000003254 radicals Chemical class 0.000 description 4
- 230000008030 elimination Effects 0.000 description 3
- 238000003379 elimination reaction Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- 230000003591 anti-choleraic effect Effects 0.000 description 2
- 230000002279 cholagogic effect Effects 0.000 description 2
- 239000000731 choleretic agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 241001143500 Aceraceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to sauce fermentation field, more particularly to acer truncatum soy sauce processing method and its formula.It comprises the following steps：A. then the oil cake after acer truncatum is extracted oil is pulled out with soaking, being stirred to abundant water suction under clear water normal temperature；B. soaked oil cake is fully crushed, drained；C. well-done oil cake is put into it is mould on mould room, in mould room temperature be 20 30 DEG C, humidity be 60 80%, it is black to going mouldy；D. mould good oil cake Sai is done or dried；E. mould on dried oil cake is removed, and be eluted with water；f.Sprayed on oil cake surface and zymotic fluid or spread yeast powder, mixed thoroughly, when being put into fermenter and fermenting 45 days to temperature within the barrel close to normal temperature；G. the oil cake fermented is soaked 20 hours with clear water；H. the liquid of collection is entered into pot to boil.The soy sauce of the present invention carries out fermentation using remaining oil cake after the oil expression of substantial amounts of acer truncatum seed and produced, wherein the material such as species abundant amino acid, flavones, organic acid, nervonic acid, and in addition to nutrition is more enriched, soy sauce fragrance is unique.
Description
Technical field
The invention belongs to sauce fermentation field, more particularly to acer truncatum soy sauce processing method and its formula.
Background technology
Acer truncatum is Aceraceae Acer L deciduous tree, is gained the name because samara exactly likes and always crosses ancient times ingot, and it is single leaf, right
Raw, papery, normal five are split, distributed more widely in China.Research finds in Acer truncatum leaves containing sugar, amino acid, protein, flavones, had
All kinds of chemical substances such as machine acid, tannin, terpenes.Wherein, flavonoids, protein, tannin, nervonic acid application value it is higher, tool
There are prevention coronary heart diseases and angina pectoris, blood circulation disorder disease and antiviral, anti-inflammatory and choleretic, eliminate the work(such as human free radical
Effect.Acer truncatum buge oil is the vegetable fat processed by its seed.Edible oil can be acted on to use, the remaining oil squeezed after oil
Cake can only be abandoned, but not utilized containing a large number of nutrients yet in oil cake.
The content of the invention
The problem to be solved in the present invention is the vegetable fat that existing acer truncatum seed is processed, by the remaining oil that squeezed
Oil cake afterwards can only be abandoned, but not utilized containing a large number of nutrients yet in oil cake.
In order to solve the above-mentioned technical problem, the present invention provides following scheme：Acer truncatum soy sauce processing method, including following step
Suddenly：A. then the oil cake after acer truncatum is extracted oil is pulled out with soaking, being stirred to abundant water suction under clear water normal temperature；B. it will soak
Oil cake fully crush, drain；C. well-done oil cake is put into it is mould on mould room, in mould room temperature be 20-30 DEG C, humidity be 60-
80%, it is black to going mouldy；D. mould good oil cake Sai is done or dried；E. mould on dried oil cake is removed, and be eluted with water；
f.Zymotic fluid is sprayed on oil cake surface or yeast powder is spread, mixed thoroughly, when being put into fermenter fermentation 4-5 days to temperature within the barrel close to normal temperature
；G. the oil cake fermented is soaked 20 hours with clear water, the weight ratio of water and oil cake is 100:80, then enter digester and boil
Boiling 6-8 hours, then takes the dish out of the pot, separation of solid and liquid and collects liquid；H. the liquid of collection is entered into pot to boil, then moderate heat is endured to surplus
60-70%, agitation and filtration.
Further, in the step c, in mould room temperature be 25 DEG C, humidity be 70%.
Further, in the step f, it is put into fermenter and ferments 5 days.
Further, in the step g, digester boils 7 hours, then takes the dish out of the pot, separation of solid and liquid and collects liquid.
Further, the formula of acer truncatum soy sauce, utilizes soy sauce 30-50 parts made from the above method, 3-6 parts of sesame oil, base
20-30 parts of plinth soy sauce, 3-5 parts of salt.
Further, using 40 parts of soy sauce made from the above method, 5 parts of sesame oil, basic 25 parts of soy sauce, 4 parts of salt.
In the technical program, have the advantages that：The soy sauce of the present invention is using surplus after the oil expression of substantial amounts of acer truncatum seed
Remaining oil cake carries out fermentation and produced, wherein the material such as species abundant amino acid, flavones, organic acid, nervonic acid, except nutrition more
Plus beyond enriching, its soy sauce fragrance for fermenting out is unique.This soy sauce can preferably prevent human body coronary heart diseases and angina pectoris,
The effects such as blood circulation disorder disease and toxin expelling, anti-inflammatory and choleretic, elimination human free radical.Compared with prior art, this hair
Bright soy sauce processing method is simple.It is main that oil cake is fermented by the way of fermentation, day in acer truncatum is preserved as far as possible
Right nutriment, while ensureing that the soy sauce fragrance drawn after its fermentation is strong.
In addition, the acer truncatum soy sauce processed using this processing method can add basic soy sauce, that is, we
Basic soy sauce in general soy sauce, so can not only ensure the deliciousness of soy sauce but also can reach edible effect.
Embodiment
Embodiment 1
Acer truncatum soy sauce processing method, comprises the following steps：A. the oil cake after acer truncatum is extracted oil is soaked with clear water normal temperature
Then bubble, stirring are pulled out to abundant water suction；B. soaked oil cake is fully crushed, drained；C. well-done oil cake is put into mould
It is mould on room, in mould room temperature be 20-30 DEG C, humidity be 60-80%, it is black to going mouldy；D. mould good oil cake Sai is done or dried；e.
Mould on dried oil cake is removed, and is eluted with water；f.Zymotic fluid is sprayed on oil cake surface or yeast powder is spread, mixes thoroughly, puts
When entering fermenter fermentation 4-5 days to temperature within the barrel close to normal temperature；G. the oil cake fermented is soaked 20 hours with clear water, water
Weight ratio with oil cake is 100:80, then enter digester and boil 6-8 hours, then take the dish out of the pot, separation of solid and liquid and collect liquid；h.
The liquid of collection is entered into pot to boil, then moderate heat is endured to surplus 60-70%, agitation and filtration.The formula of acer truncatum soy sauce, is utilized
Soy sauce 30-50 parts made from the above method, 3-6 parts of sesame oil, basic soy sauce 20-30 parts, 3-5 parts of salt.
The soy sauce of the present invention carries out fermentation using remaining oil cake after the oil expression of substantial amounts of acer truncatum seed and produced, and wherein species is rich
The materials such as rich amino acid, flavones, organic acid, nervonic acid, in addition to nutrition is more enriched, its soy sauce fragrance for fermenting out
It is unique.This soy sauce can preferably prevent human body coronary heart diseases and angina pectoris, blood circulation disorder disease and toxin expelling, anti-inflammatory
The effects such as cholagogic, elimination human free radical.Compared with prior art, soy sauce processing method of the invention is simple.It is main to use hair
The mode of ferment is fermented to oil cake, and natural nutrient substance in acer truncatum is preserved as far as possible, while being drawn after ensureing its fermentation
Soy sauce fragrance it is strong.In addition, the acer truncatum soy sauce processed using this processing method can add basic soy sauce, also
It is the basic soy sauce in our general soy sauce, so can have not only ensured the deliciousness of soy sauce but also edible effect can be reached.
Embodiment 2
Acer truncatum soy sauce processing method, comprises the following steps：A. the oil cake after acer truncatum is extracted oil is soaked with clear water normal temperature
Then bubble, stirring are pulled out to abundant water suction；B. soaked oil cake is fully crushed, drained；C. well-done oil cake is put into mould
It is mould on room, in mould room temperature be 25 DEG C, humidity be 70%, it is black to going mouldy；D. mould good oil cake Sai is done or dried；E. by drying
Mould on good oil cake is removed, and is eluted with water；f.Zymotic fluid is sprayed on oil cake surface or yeast powder is spread, mixes thoroughly, is put into fermentation
When bucket ferments 5 days to temperature within the barrel close to normal temperature；G. the oil cake fermented is soaked 20 hours with clear water, water and oil cake
Weight ratio is 100:80, then enter digester and boil 7 hours, then take the dish out of the pot, separation of solid and liquid and collect liquid；H. by the liquid of collection
Body enters pot and boiled, and then moderate heat is endured to surplus 60-70%, agitation and filtration.The formula of acer truncatum soy sauce, utilizes above method system
40 parts of the soy sauce obtained, 5 parts of sesame oil, basic 25 parts of soy sauce, 4 parts of salt.
The soy sauce of the present invention carries out fermentation using remaining oil cake after the oil expression of substantial amounts of acer truncatum seed and produced, and wherein species is rich
The materials such as rich amino acid, flavones, organic acid, nervonic acid, in addition to nutrition is more enriched, its soy sauce fragrance for fermenting out
It is unique.This soy sauce can preferably prevent human body coronary heart diseases and angina pectoris, blood circulation disorder disease and toxin expelling, anti-inflammatory
The effects such as cholagogic, elimination human free radical.Compared with prior art, soy sauce processing method of the invention is simple.It is main to use hair
The mode of ferment is fermented to oil cake, and natural nutrient substance in acer truncatum is preserved as far as possible, while being drawn after ensureing its fermentation
Soy sauce fragrance it is strong.In addition, the acer truncatum soy sauce processed using this processing method can add basic soy sauce, also
It is the basic soy sauce in our general soy sauce, so can have not only ensured the deliciousness of soy sauce but also edible effect can be reached.
Above-described is only the preferred embodiment of the present invention, it is noted that for those skilled in the art,
Without departing from the structure of the invention, various modifications and improvements can be made, should also be considered as the protection model of the present invention
Enclose, these effects and practical applicability for implementing all without the influence present invention.
Claims (6)
1. acer truncatum soy sauce processing method, it is characterised in that comprise the following steps：
A. then the oil cake after acer truncatum is extracted oil is pulled out with soaking, being stirred to abundant water suction under clear water normal temperature；
B. soaked oil cake is fully crushed, drained；
C. well-done oil cake is put into it is mould on mould room, in mould room temperature be 20-30 DEG C, humidity be 60-80%, it is black to going mouldy；
D. mould good oil cake Sai is done or dried；
E. mould on dried oil cake is removed, and be eluted with water；
F. spray zymotic fluid on oil cake surface or spread yeast powder, mix thoroughly, be put into fermenter and ferment 4-5 days to temperature within the barrel close to often
When warm；
G. the oil cake fermented is soaked 20 hours with clear water, the weight ratio of water and oil cake is 100:80, then enter digester and boil
Boiling 6-8 hours, then takes the dish out of the pot, separation of solid and liquid and collects liquid；
H. the liquid of collection is entered into pot to boil, then moderate heat is endured to surplus 60-70%, agitation and filtration.
2. acer truncatum soy sauce processing method according to claim 1, it is characterised in that in the step c, temperature in mould room
It is 70% for 25 DEG C, humidity.
3. acer truncatum soy sauce processing method according to claim 1, it is characterised in that in the step f, be put into fermenter
Fermentation 5 days.
4. acer truncatum soy sauce processing method according to claim 1, it is characterised in that in the step g, digester boils
7 hours, then take the dish out of the pot, separation of solid and liquid and collect liquid.
5. the formula of acer truncatum soy sauce, it is characterised in that 30-50 parts of soy sauce made from the utilization above method, 3-6 parts of sesame oil,
Basic soy sauce 20-30 parts, 3-5 parts of salt.
6. the formula of acer truncatum soy sauce according to claim 5, it is characterised in that utilize soy sauce 40 made from the above method
Part, 5 parts of sesame oil, basic 25 parts of soy sauce, 4 parts of salt.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2017100423688 | 2017-01-20 | ||
| CN201710042368 | 2017-01-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125699A true CN107125699A (en) | 2017-09-05 |
Family
ID=59715924
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710206053.2A Pending CN107125699A (en) | 2017-01-20 | 2017-03-31 | Acer truncatum soy sauce processing method and its formula |
Country Status (1)
| Country | Link |
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| CN (1) | CN107125699A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108236102A (en) * | 2018-02-09 | 2018-07-03 | 江苏金洲粮油食品有限公司 | A kind of preparation method of the seasoning sauce with sesame oil fragrance |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03130050A (en) * | 1989-10-16 | 1991-06-03 | Yoshinori Takeuchi | Method for processing soy sauce |
| KR19980075193A (en) * | 1997-03-25 | 1998-11-16 | 원갑석,김민원 | Method for preparing acid-decomposed soy sauce with minimum content of 3-chloro-1,2-propanediol (MCPD) in acid-decomposed soy sauce |
| CN101124983A (en) * | 2007-09-27 | 2008-02-20 | 北京王致和食品集团有限公司 | Technology method for producing soy sauce using with sea-buckthorn seed cake |
| CN101491326A (en) * | 2009-03-09 | 2009-07-29 | 常州市巢氏调味品酿造有限公司 | Perilla sauce and preparation technique thereof |
| CN105105088A (en) * | 2015-09-17 | 2015-12-02 | 桂阳县石禾塘移民油茶专业合作社 | Soy sauce processing method and sweat soy sauce thereof |
-
2017
- 2017-03-31 CN CN201710206053.2A patent/CN107125699A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03130050A (en) * | 1989-10-16 | 1991-06-03 | Yoshinori Takeuchi | Method for processing soy sauce |
| KR19980075193A (en) * | 1997-03-25 | 1998-11-16 | 원갑석,김민원 | Method for preparing acid-decomposed soy sauce with minimum content of 3-chloro-1,2-propanediol (MCPD) in acid-decomposed soy sauce |
| CN101124983A (en) * | 2007-09-27 | 2008-02-20 | 北京王致和食品集团有限公司 | Technology method for producing soy sauce using with sea-buckthorn seed cake |
| CN101491326A (en) * | 2009-03-09 | 2009-07-29 | 常州市巢氏调味品酿造有限公司 | Perilla sauce and preparation technique thereof |
| CN105105088A (en) * | 2015-09-17 | 2015-12-02 | 桂阳县石禾塘移民油茶专业合作社 | Soy sauce processing method and sweat soy sauce thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王性炎等: "《元宝枫栽培与加工利用》", 30 September 1998, 陕西人民教育出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108236102A (en) * | 2018-02-09 | 2018-07-03 | 江苏金洲粮油食品有限公司 | A kind of preparation method of the seasoning sauce with sesame oil fragrance |
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