CN107432454A - A kind of preparation method of multi-flavor soy sauce - Google Patents
A kind of preparation method of multi-flavor soy sauce Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 238000004040 coloring Methods 0.000 claims abstract description 8
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 6
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 235000013527 bean curd Nutrition 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 6
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 34
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 11
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000007792 addition Methods 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 238000009825 accumulation Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000011534 incubation Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
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- 239000004310 lactic acid Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 2
- 102000009127 Glutaminase Human genes 0.000 description 2
- 108010073324 Glutaminase Proteins 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241000235342 Saccharomycetes Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
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- 229940106157 cellulase Drugs 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
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- 229940059442 hemicellulase Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 238000006467 substitution reaction Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 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 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 241000544912 Melanoides Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 125000002777 acetyl group Chemical class [H]C([H])([H])C(*)=O 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000020712 soy bean extract Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 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)
- Soy Sauces And Products Related Thereto (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of preparation method of multi-flavor soy sauce, is to add following dispensing according to weight proportion in the sauce water after every 100kg fermentation filterings：The 3kg of burnt sugar coloring 2, the 30kg of fructose syrup 15, the 2kg of tsaoko 1, the 1.5kg of horseradish 0.5, anise 1 2kg, the 2kg of fennel seeds 1, the 3kg of bittern 2, the 5kg of fermented bean curd 3, the 50kg of salt 40.Beneficial effects of the present invention are：A kind of preparation method of multi-flavor soy sauce provided by the invention, the taste of soy sauce is enriched, meanwhile, during preparation method, it is made that many places adjust, can further increases the condiment fragrance of soy sauce, be more suitable for the market demand.
Description
Technical field
The present invention relates to flavoring production technical field, and in particular to a kind of preparation method of multi-flavor soy sauce.
Background technology
Soy sauce is the flavouring of Chinese tradition.The liquid flavoring brewageed with beans, wheat, wheat bran.Color and luster bronzing, there is uniqueness
Paste flavor, flavour is delicious, helps lend some impetus to appetite.The traditional method of existing soy sauce is：Take the soya-bean cake after soybean extract oil, or solvent leaching
The dregs of beans gone out after grease, or peanut cake, broad bean, starchy material generally use wheat and wheat bran, and raw material is through cooking cooling, access
Sauce song is made in the aspergillus oryzae strain of Pure-culture, and sauce is bent to move into fermentation vat, adds brine fermentation, after sauce unstrained spirits maturation, with lixiviation process
Extract soy sauce.The purpose of koji-making is aspergillus oryzae is fully grown on material, and largely produces and put aside required enzyme,
Such as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase.Taste during the fermentation
Formation is the effect using these enzymes.As protein is hydrolyzed to amino acid, generation delicate flavour by protease and peptase；Glutaminase
Tasteless glutamine in very much is become the popular glutamic acid with delicate flavour；Shallow lake part is hydrolyzed saccharogenesis by amylase, produces sweet taste；Fruit
Cell membrane can be completely severed by glue enzyme, cellulase and hemicellulase etc., make protease and amylorrhexis etc. more thorough.Together
When, the yeast fallen into koji-making and fermentation process from air and bacterium are also bred and secrete a variety of enzymes.Also can add
The lactic acid bacteria of Pure-culture and saccharomycete.Appropriate lactic acid is produced by lactic acid bacteria, ethanol is produced by saccharomycetes to make fermentation, and by raw material
The Multiple components such as the alcohol, acid, aldehyde, ester, phenol, acetal and the furanone that are produced such as metabolite of composition, aspergillus, though belong to micro- more
Amount, but the complicated fragrance of soy sauce can be formed.In addition, by the oxidized generation melanin of the tyrosine in material protein and shallow lake part
Classical mould amylorrhexis generates melanoid for glucose and amino acid reaction, soy sauce is produced bright-coloured glossiness bronzing.
Delicate flavour, sweet taste, tart flavour, aroma, ester perfume and salt solution caused by a series of extremely complex biochemical changes during fermentation
Saline taste mutually mix, eventually form the soy sauce of color, smell and taste and unique flavor.
But traditional most single taste of soy sauce, mouthfeel is boring, can not meet the needs of market diversification.
The content of the invention
The purpose of the present invention aiming at it is above-mentioned in the prior art the defects of, there is provided a kind of preparation side of multi-flavor soy sauce
Method.
To achieve these goals, technical scheme provided by the invention is：A kind of preparation method of multi-flavor soy sauce, is every
In sauce water after 100kg fermentation filterings following dispensing is added according to weight proportion：Burnt sugar coloring 2-3kg, fructose syrup 15-30kg,
Tsaoko 1-2kg, horseradish 0.5-1.5kg, anistree 1-2kg, fennel seeds 1-2kg, bittern 2-3kg, fermented bean curd 3-5kg, salt 40-
50kg。
Further, the preparation method of above-mentioned a kind of multi-flavor soy sauce, comprises the following steps：
1) raw material maturation process；2) sort of quyi is accessed；3) material is prepared；4) primary fermentation；5) depth is fermented；6) charging is endured
System；7) it is secondary to boil；8) filter and package.
Further, the preparation method of above-mentioned a kind of multi-flavor soy sauce, the raw material maturation process of the step 1), being will be big
Water logging 4-5 hours after beans are broken, steam cooking, 2 hours are incubated after 30 minutes afterwards, while by oat through 150 DEG C, 30 minutes roasting
Crushed after system curing.
Further, the preparation method of above-mentioned a kind of multi-flavor soy sauce, the access sort of quyi of the step 2), is by after insulation
Cooking soybean with baking oat according to 4:5 mass ratio mixing, accesses aspergillus oryzae and monascus, obtains starter-making materialses, access
Ratio is with oat compound, accessing aspergillus oryzae 2g, monascus 0.2g per 1kg soybean.
Further, a kind of preparation method of above-mentioned multi-flavor soy sauce, the step 3) prepare material, are that koji-making is former
Material accumulation is 35-50cm height, after multiple material heaps of 40cm square, 32-36 DEG C of keeping temperature, humidity 70%-85%, is trained
Support, incubation time is at least 50 hours, obtains finished product material.
Further, a kind of preparation method of above-mentioned multi-flavor soy sauce, the primary fermentation of the step 4), it is that finished product is bent
Material adds the saline solution that concentration is 5-7% and fermented, and saline solution addition is 2 times of weight of finished product material, and fermentation temperature is
30-40 DEG C, fermentation time is 18-25 days, obtains primary fermentation product.
Further, the preparation method of above-mentioned a kind of multi-flavor soy sauce, the depth fermentation of the step 5), is to send out primary
After ferment product natural drying, 50g salt is added per 1kg primary fermentations product, depth is fermented 5 months after stirring, you can
To depth tunning.
Further, a kind of preparation method of above-mentioned multi-flavor soy sauce, the charging of the step 6) boil, and are matched somebody with somebody all
The half of material is boiled after adding into depth tunning, boils the time as 2-3 days.
Further, a kind of preparation method of above-mentioned multi-flavor soy sauce, the secondary of the step 7) boil, and are matched somebody with somebody all
Expect that remaining half is added into the water of 10 times of dispensing gross weight amount, after slow fire boils 24 hours, dry in the air cool, then by water and dispensing together
Add into the product for boiling to obtain for the first time, progress is secondary to be boiled, secondary to boil the time as 1 day.
Further, a kind of preparation method of above-mentioned multi-flavor soy sauce, the step 8) filter and package, and are endured secondary
Product after system is filtered with 550-700 mesh, obtains finished product soy sauce.
Beneficial effects of the present invention are：A kind of preparation method of multi-flavor soy sauce provided by the invention, enrich the mouth of soy sauce
Taste, meanwhile, during preparation method, it is made that many places adjust, can further increases the condiment fragrance of soy sauce, be more suitable for market
Demand.The adjustment made during preparation method is respectively：
1) in raw material maturing process, soybean is cooked using steam, and using baking, steam is cooked more quick and cooked oat
The shortening degree of soybean is inside and outside uniform afterwards, is not in the situation of dead beans, is baked oat, can retain oat to greatest extent
Fragrance and nutritional ingredient, nutrient loss is reduced, meanwhile, baking oat roasts more uniform than tradition；
2) additional proportion of aspergillus oryzae and monascus is have adjusted, the access amount of monascus is greatly reduced, prepares the later stage
Obtained soy sauce colouring degree is high, and coloring is fast, while avoids the excessive fermentation of monascus；
3) starter-making materialses divide heap to be fermented, and add koji-making speed, while improve the air flow in yeast making process,
Be advantageous to improve the active degree of the sort of quyi；
4) 2 additions of dispensing point, add after adding water to cook into soup for the second time, have fully squeezed the taste in dispensing, will
It is mixed into tunning, improves the fresh taste of soy sauce to greatest extent.
Embodiment
Embodiment 1：
A kind of preparation method of multi-flavor soy sauce, it is to be added in the sauce water after every 100kg fermentation filterings according to weight proportion
Following dispensing：Burnt sugar coloring 2kg, fructose syrup 15kg, tsaoko 1kg, horseradish 0.5kg, anistree 1kg, fennel seeds 1kg, bittern 2kg,
Fermented bean curd 3kg, salt 40kg；Detailed process, comprise the following steps：
1) raw material maturation process, it is by water logging after cracking soybeans 4 hours, steam cooking afterwards, it is small that 2 is incubated after 30 minutes
When, while oat is crushed through 150 DEG C after baking curing in 30 minutes；
2) sort of quyi is accessed, is according to 4 by the cooking soybean after insulation with baking oat:5 mass ratio mixing, accesses meter Qu
Mould and monascus, obtains starter-making materialses, and access ratio is with oat compound, accessing aspergillus oryzae 2g, monascus per 1kg soybean
0.2g；
3) prepare material, be by starter-making materialses accumulation for 35cm is high, after multiple material heaps of 40cm square, keeping temperature 32
DEG C, humidity 70%, cultivated, incubation time is at least 50 hours, obtains finished product material；
4) primary fermentation, be by finished product material add concentration be 5% saline solution fermented, saline solution addition be into
2 times of weight of product material, fermentation temperature are 30 DEG C, and fermentation time is 18 days, obtains primary fermentation product；
5) depth is fermented, and is by after primary fermentation product natural drying, is added 50g salt per 1kg primary fermentations product, stir
Depth is fermented 5 months after mixing uniformly, you can obtains depth tunning；
6) charging boils, and is to be boiled after the half of all dispensings is added into depth tunning, boils the time
For 2 days；
7) it is secondary to boil, it is to add the remaining half of all dispensings into the water of 10 times of amounts of dispensing gross weight, slow fire boils
After 24 hours, dry in the air cool, then water and dispensing are together added into the product for boiling to obtain for the first time, progress is secondary to be boiled, secondary
The time is boiled as 1 day；
8) filter and package, be to be filtered the product after secondary boil with 550 mesh, obtain finished product soy sauce.
Embodiment 2：
A kind of preparation method of multi-flavor soy sauce, it is to be added in the sauce water after every 100kg fermentation filterings according to weight proportion
Following dispensing：Burnt sugar coloring 3kg, fructose syrup 30kg, tsaoko 2kg, horseradish 1.5kg, anistree 2kg, fennel seeds 2kg, bittern 3kg,
Fermented bean curd 5kg, salt 50kg；Detailed process, comprise the following steps：
1) raw material maturation process, it is by water logging after cracking soybeans 5 hours, steam cooking afterwards, it is small that 2 is incubated after 30 minutes
When, while oat is crushed through 150 DEG C after baking curing in 30 minutes；
2) sort of quyi is accessed, is according to 4 by the cooking soybean after insulation with baking oat:5 mass ratio mixing, accesses meter Qu
Mould and monascus, obtains starter-making materialses, and access ratio is with oat compound, accessing aspergillus oryzae 2g, monascus per 1kg soybean
0.2g；
3) prepare material, be by starter-making materialses accumulation for 50cm is high, after multiple material heaps of 40cm square, keeping temperature 36
DEG C, humidity 85%, cultivated, incubation time is at least 50 hours, obtains finished product material；
4) primary fermentation, be by finished product material add concentration be 7% saline solution fermented, saline solution addition be into
2 times of weight of product material, fermentation temperature are 40 DEG C, and fermentation time is 25 days, obtains primary fermentation product；
5) depth is fermented, and is by after primary fermentation product natural drying, is added 50g salt per 1kg primary fermentations product, stir
Depth is fermented 5 months after mixing uniformly, you can obtains depth tunning；
6) charging boils, and is to be boiled after the half of all dispensings is added into depth tunning, boils the time
For 3 days；
7) it is secondary to boil, it is to add the remaining half of all dispensings into the water of 10 times of amounts of dispensing gross weight, slow fire boils
After 24 hours, dry in the air cool, then water and dispensing are together added into the product for boiling to obtain for the first time, progress is secondary to be boiled, secondary
The time is boiled as 1 day；
8) filter and package, be to be filtered the product after secondary boil with 700 mesh, obtain finished product soy sauce.
Embodiment 3：
A kind of preparation method of multi-flavor soy sauce, it is to be added in the sauce water after every 100kg fermentation filterings according to weight proportion
Following dispensing：Burnt sugar coloring 2.5kg, fructose syrup 20kg, tsaoko 1.5kg, horseradish 1kg, anistree 1.5kg, fennel seeds 1.5kg, halogen
Water 2.5kg, fermented bean curd 4kg, salt 45kg；Detailed process, comprise the following steps：
1) raw material maturation process, it is by water logging after cracking soybeans 4.5 hours, steam cooking afterwards, it is small that 2 is incubated after 30 minutes
When, while oat is crushed through 150 DEG C after baking curing in 30 minutes；
2) sort of quyi is accessed, is according to 4 by the cooking soybean after insulation with baking oat:5 mass ratio mixing, accesses meter Qu
Mould and monascus, obtains starter-making materialses, and access ratio is with oat compound, accessing aspergillus oryzae 2g, monascus per 1kg soybean
0.2g；
3) prepare material, be by starter-making materialses accumulation for 40cm is high, after multiple material heaps of 40cm square, keeping temperature 34
DEG C, humidity 80%, cultivated, incubation time is at least 50 hours, obtains finished product material；
4) primary fermentation, be by finished product material add concentration be 6% saline solution fermented, saline solution addition be into
2 times of weight of product material, fermentation temperature are 35 DEG C, and fermentation time is 20 days, obtains primary fermentation product；
5) depth is fermented, and is by after primary fermentation product natural drying, is added 50g salt per 1kg primary fermentations product, stir
Depth is fermented 5 months after mixing uniformly, you can obtains depth tunning；
6) charging boils, and is to be boiled after the half of all dispensings is added into depth tunning, boils the time
For 3 days；
7) it is secondary to boil, it is to add the remaining half of all dispensings into the water of 10 times of amounts of dispensing gross weight, slow fire boils
After 24 hours, dry in the air cool, then water and dispensing are together added into the product for boiling to obtain for the first time, progress is secondary to be boiled, secondary
The time is boiled as 1 day；
8) filter and package, be to be filtered the product after secondary boil with 600 mesh, obtain finished product soy sauce.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (10)
1. a kind of preparation method of multi-flavor soy sauce, it is characterised in that be according to weight in the sauce water after every 100kg fermentation filterings
Proportioning adds following dispensing：Burnt sugar coloring 2-3kg, fructose syrup 15-30kg, tsaoko 1-2kg, horseradish 0.5-1.5kg, anistree 1-
2kg, fennel seeds 1-2kg, bittern 2-3kg, fermented bean curd 3-5kg, salt 40-50kg.
2. the preparation method of a kind of multi-flavor soy sauce according to claim 1, it is characterised in that comprise the following steps：
1) raw material maturation process；2) sort of quyi is accessed；3) material is prepared；4) primary fermentation；5) depth is fermented；6) charging boils；7)
It is secondary to boil；8) filter and package.
3. preparation method according to claim 2, it is characterised in that the raw material maturation process of the step 1), being will be big
Water logging 4-5 hours after beans are broken, steam cooking, 2 hours are incubated after 30 minutes afterwards, while by oat through 150 DEG C, 30 minutes roasting
Crushed after system curing.
4. preparation method according to claim 3, it is characterised in that the access sort of quyi of the step 2), be by after insulation
Cooking soybean with baking oat according to 4:5 mass ratio mixing, accesses aspergillus oryzae and monascus, obtains starter-making materialses, access
Ratio is with oat compound, accessing aspergillus oryzae 2g, monascus 0.2g per 1kg soybean.
5. preparation method according to claim 4, it is characterised in that the step 3) prepares material, is that koji-making is former
Material accumulation is 35-50cm height, after multiple material heaps of 40cm square, 32-36 DEG C of keeping temperature, humidity 70%-85%, is trained
Support, incubation time is at least 50 hours, obtains finished product material.
6. preparation method according to claim 5, it is characterised in that the primary fermentation of the step 4), be that finished product is bent
Material adds the saline solution that concentration is 5-7% and fermented, and saline solution addition is 2 times of weight of finished product material, and fermentation temperature is
30-40 DEG C, fermentation time is 18-25 days, obtains primary fermentation product.
7. preparation method according to claim 6, it is characterised in that the depth fermentation of the step 5), is to send out primary
After ferment product natural drying, 50g salt is added per 1kg primary fermentations product, depth is fermented 5 months after stirring, you can
To depth tunning.
8. preparation method according to claim 7, it is characterised in that the charging of the step 6) boils, and is matched somebody with somebody all
The half of material is boiled after adding into depth tunning, boils the time as 2-3 days.
9. preparation method according to claim 8, it is characterised in that the secondary of the step 7) boils, and is matched somebody with somebody all
Expect that remaining half is added into the water of 10 times of dispensing gross weight amount, after slow fire boils 24 hours, dry in the air cool, then by water and dispensing together
Add into the product for boiling to obtain for the first time, progress is secondary to be boiled, secondary to boil the time as 1 day.
10. preparation method according to claim 9, it is characterised in that the step 8) filters and packages, and is endured secondary
Product after system is filtered with 550-700 mesh, obtains finished product soy sauce.
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| CN109588499A (en) * | 2019-01-08 | 2019-04-09 | 大连金达调味品有限公司 | A kind of complex flavor oil and preparation method thereof |
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