CN107510028A - A kind of preparation method of acid soy sauce - Google Patents
A kind of preparation method of acid soy sauce Download PDFInfo
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- CN107510028A CN107510028A CN201710787758.8A CN201710787758A CN107510028A CN 107510028 A CN107510028 A CN 107510028A CN 201710787758 A CN201710787758 A CN 201710787758A CN 107510028 A CN107510028 A CN 107510028A
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- soy sauce
- salt solution
- preparation
- acid soy
- horseradish
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- 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The invention discloses a kind of preparation method of acid soy sauce, comprise the following steps：1) prepared by main material；2) it is auxiliary to be prepared with raw material；3) koji-making；4) salt solution is prepared；5) unstrained spirits processed；6) flow back pour ferment；7) drench, that is, obtain finished product acid soy sauce.Beneficial effects of the present invention are：A kind of preparation method of acid soy sauce provided by the invention, in process of production, add horseradish or horseradish root and match somebody with somebody raw material as auxiliary, the soy sauce for making to produce naturally carries the fragrance of mustard and pungent mouthfeel, in the seasoning process of raw fish, easy to use and easy control usage amount, excessively pungent situation will not be caused to occur.
Description
Technical field
The present invention relates to flavoring manufacture technology field, and in particular to a kind of preparation method of acid 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.
Mustard, also known as mustard seed be last, Western sweet potato dish, the peppery powder of mustard, is typically divided to two kinds of wasabi and yellow mustard.Yellow mustard comes from
China, it is that the seed grinding of leaf mustard forms；Wasabi (blue or green mustard is peppery) comes from Europe, is manufactured with horseradish (horseradish), after adding pigment
In green, its acrid odors is better than yellow mustard, and has a kind of unique fragrance.Mustard slight bitter, pungent fragrance, have to dispute strongly
Stimulate, taste is very unique, aromatic ejection after mustard meal wetting, has the intense irritation pungent of tearing property, to the sense of taste, smells
Feel has stimulation.Flavouring when can be used as pickles, being pickled raw meat or dress a salad.Also it can be used together, serve as with light soy sauce
The delicious condiment of raw fish.Traditional way is to be used separately soy sauce and mustard, advantage of this is that can voluntarily adjust
With taste, but defect is exactly to use and carry inconvenience, and usage amount can not be controlled in detail.
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 one kind is exclusively used in raw fish flavoring
Acid soy sauce preparation method.
To achieve these goals, technical scheme provided by the invention is：A kind of preparation method of acid soy sauce, including
Following steps：
1) prepared by main material：With black soya bean as major ingredient, main material is obtained after adding wheat bran mixing；
2) it is auxiliary to be prepared with raw material：Horseradish or horseradish root are taken, crushes after drying and is mixed with salt, obtains auxiliary matching somebody with somebody raw material；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
4) salt solution is prepared；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
7) drench：The sauce unstrained spirits of fermenting-ripening is added after high temperature salt solution all to be drenched by reflux by ripe liquid, drenches
Liquid sterilizes, that is, obtains finished product acid soy sauce.
Further, the preparation method of above-mentioned a kind of acid soy sauce, in the step 1), black soya bean protein content is
40-50%, wheat bran is first with 60-70 DEG C of baking 30min；The weight of black soya bean and wheat bran ratio is 6:4.
Further, the preparation method of above-mentioned a kind of acid soy sauce, it is by horseradish or horseradish root in the step 2)
After 70-80 DEG C of baking 24h, 400-500 mesh is crushed to, the ratio of 200-300g salt is added according still further to every kg horseradishes or horseradish root powder
Example adds salt mixing.
Further, the preparation method of above-mentioned a kind of acid soy sauce, in the step 3), by main material and auxiliary with original
Boiling 4-5h in digester is put into after material mixing, taking-up is cooled to 40-50 DEG C, taken according to the 2-3 ‰ of raw mixture gross weight
Strain, strain is linked into raw mixture in mixer is inoculated with, koji-making through heavy layer ventilation 30- is carried out by koji making disc machine
Song is obtained into after 40h.
Further, the preparation method of above-mentioned a kind of acid soy sauce, in the step 4), added by every kg into song
The ratio of 100-150g salt solution adds salt solution, brine strength 30-35%.
Further, the preparation method of above-mentioned a kind of acid soy sauce, in the step 5), being will be into song by accumulation
50-55 DEG C is warming up to, takes the salt solution of above-mentioned configuration to be heated to 50-55 DEG C, will be broken into song by unstrained spirits machine processed, with the salt after heating
Water obtains sauce unstrained spirits, static fermentation 23-25h after being sufficiently mixed.
Further, the preparation method of above-mentioned a kind of acid soy sauce, in the step 6), the sauce unstrained spirits after static fermentation
Carry out the sprinkle fermentation 28-32d that flows back.
Further, the preparation method of above-mentioned a kind of acid soy sauce, in the step 7), the sauce unstrained spirits of fermenting-ripening,
It is put into and is immersed in 78-82 DEG C of salt solution, drench after heat-insulation soaking 8-10h, leachates heats in 80-85 DEG C of sterilizer
Sterilize after 5-10min, that is, obtain finished product acid soy sauce.
Further, the preparation method of above-mentioned a kind of acid soy sauce, in the step 1), black soya bean protein content is
45%, wheat bran baking temperature is 65 DEG C；In the step 2), horseradish or horseradish root baking temperature are 75 DEG C, and it is 450 to crush mesh number
Mesh, salt mixed proportion is per kg horseradishes or horseradish root powder adds 250g salt；In the step 3), digestion time 4.5h,
45 DEG C are cooled to, strain is taken according to the 2.5 ‰ of raw mixture gross weight, song is obtained into after koji-making 35h；In the step 4),
Salt solution additional proportion is to add 125g salt solution, brine strength 32% into song per kg；In the step 5), 52 DEG C are warming up to, salt
Water is heated to 52 DEG C, static fermentation 24h；In the step 6), flow back sprinkle fermentation 30d；In the step 7), brine temp is
80 DEG C, heat-insulation soaking 9h, sterilising temp is 82 DEG C, sterilization time 8min.
Second object of the present invention there is provided a kind of above-mentioned acid soy sauce preparation method be prepared it is pungent
Pungent soy sauce.
Beneficial effects of the present invention are：A kind of preparation method of acid soy sauce provided by the invention, in process of production,
Adding horseradish or horseradish root and match somebody with somebody raw material as auxiliary, the soy sauce for making to produce naturally carries the fragrance of mustard and pungent mouthfeel,
In the seasoning process of raw fish, easy to use and easy control usage amount, excessively pungent situation will not be caused to occur.
Embodiment
Embodiment 1：
A kind of preparation method of acid soy sauce, comprises the following steps：
1) prepared by main material：With black soya bean as major ingredient, main material is obtained after adding wheat bran mixing；Black soya bean protein content is
50%, wheat bran is first with 70 DEG C of baking 30min；The weight of black soya bean and wheat bran ratio is 6:4；
2) it is auxiliary to be prepared with raw material：Horseradish or horseradish root are taken, crushes after drying and is mixed with salt, obtains auxiliary matching somebody with somebody raw material；Will
After 80 DEG C of baking 24h of horseradish or horseradish root, 500 mesh are crushed to, 300g salt is added according still further to every kg horseradishes or horseradish root powder
Ratio adds salt mixing；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Boiling 5h in digester is put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 50 DEG C, according to raw mixture gross weight
3 ‰ take strain, strain is linked into raw mixture in mixer is inoculated with, thick layer ventilation is carried out by koji making disc machine
Song is obtained into after koji-making 40h；
4) salt solution is prepared；In every kg salt solution, brine strength 35% are added into the bent ratio for adding 150g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；Into
Song is warming up to 55 DEG C by accumulation, takes the salt solution of above-mentioned configuration to be heated to 55 DEG C, will be broken into song by unstrained spirits machine processed, after heating
Salt solution be sufficiently mixed after obtain sauce unstrained spirits, static fermentation 25h；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
The backflow sprinkle fermentation time is 32d；
7) drench：The sauce unstrained spirits of fermenting-ripening, it is put into and is immersed in 82 DEG C of salt solution, drench after heat-insulation soaking 10h, drench
Liquid after heat sterilization 10min, that is, obtains finished product acid soy sauce in 85 DEG C of sterilizer.
Embodiment 2：
A kind of preparation method of acid soy sauce, comprises the following steps：
1) prepared by main material：With black soya bean as major ingredient, main material is obtained after adding wheat bran mixing；Black soya bean protein content is
50%, wheat bran is first with 70 DEG C of baking 30min；The weight of black soya bean and wheat bran ratio is 6:4；
2) it is auxiliary to be prepared with raw material：Horseradish or horseradish root are taken, crushes after drying and is mixed with salt, obtains auxiliary matching somebody with somebody raw material；Will
After 80 DEG C of baking 24h of horseradish or horseradish root, 500 mesh are crushed to, 300g salt is added according still further to every kg horseradishes or horseradish root powder
Ratio adds salt mixing；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Boiling 5h in digester is put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 50 DEG C, according to raw mixture gross weight
3 ‰ take strain, strain is linked into raw mixture in mixer is inoculated with, thick layer ventilation is carried out by koji making disc machine
Song is obtained into after koji-making 40h；
4) salt solution is prepared；In every kg salt solution, brine strength 35% are added into the bent ratio for adding 150g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；Into
Song is warming up to 55 DEG C by accumulation, takes the salt solution of above-mentioned configuration to be heated to 55 DEG C, will be broken into song by unstrained spirits machine processed, after heating
Salt solution be sufficiently mixed after obtain sauce unstrained spirits, static fermentation 25h；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
The backflow sprinkle fermentation time is 32d；
7) drench：The sauce unstrained spirits of fermenting-ripening, it is put into and is immersed in 82 DEG C of salt solution, drench after heat-insulation soaking 10h, drench
Liquid after heat sterilization 10min, that is, obtains finished product acid soy sauce in 85 DEG C of sterilizer.
Embodiment 3：
A kind of preparation method of acid soy sauce, comprises the following steps：
1) prepared by main material：With black soya bean as major ingredient, main material is obtained after adding wheat bran mixing；Black soya bean protein content is
40%, wheat bran is first with 70 DEG C of baking 30min；The weight of black soya bean and wheat bran ratio is 6:4；
2) it is auxiliary to be prepared with raw material：Horseradish or horseradish root are taken, crushes after drying and is mixed with salt, obtains auxiliary matching somebody with somebody raw material；Will
After 70 DEG C of baking 24h of horseradish or horseradish root, 500 mesh are crushed to, 200g salt is added according still further to every kg horseradishes or horseradish root powder
Ratio adds salt mixing；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Boiling 5h in digester is put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 40 DEG C, according to raw mixture gross weight
3 ‰ take strain, strain is linked into raw mixture in mixer is inoculated with, thick layer ventilation is carried out by koji making disc machine
Song is obtained into after koji-making 30-40h；
4) salt solution is prepared；In every kg salt solution, brine strength 30% are added into the bent ratio for adding 150g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；Into
Song is warming up to 55 DEG C by accumulation, takes the salt solution of above-mentioned configuration to be heated to 50 DEG C, will be broken into song by unstrained spirits machine processed, after heating
Salt solution be sufficiently mixed after obtain sauce unstrained spirits, static fermentation 25h；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
The backflow sprinkle fermentation time is 32d；
7) drench：The sauce unstrained spirits of fermenting-ripening, it is put into and is immersed in 78 DEG C of salt solution, drench after heat-insulation soaking 10h, drench
Liquid after heat sterilization 10min, that is, obtains finished product acid soy sauce in 85 DEG C of sterilizer.
Embodiment 4：
A kind of preparation method of acid soy sauce, comprises the following steps：
1) prepared by main material：With black soya bean as major ingredient, main material is obtained after adding wheat bran mixing；Black soya bean protein content is
45%, wheat bran is first with 65 DEG C of baking 30min；The weight of black soya bean and wheat bran ratio is 6:4；
2) it is auxiliary to be prepared with raw material：Horseradish or horseradish root are taken, crushes after drying and is mixed with salt, obtains auxiliary matching somebody with somebody raw material；Will
After 75 DEG C of baking 24h of horseradish or horseradish root, 450 mesh are crushed to, 250g salt is added according still further to every kg horseradishes or horseradish root powder
Ratio adds salt mixing；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Boiling 4.5h in digester is put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 45 DEG C, according to raw mixture gross weight
The 2.5 ‰ of amount take strain, and strain is linked into raw mixture in mixer is inoculated with, thick-layer is carried out by koji making disc machine
Song is obtained into after aerated koji making 35h；
4) salt solution is prepared；In every kg salt solution, brine strength 32% are added into the bent ratio for adding 125g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；Into
Song is warming up to 53 DEG C by accumulation, takes the salt solution of above-mentioned configuration to be heated to 53 DEG C, will be broken into song by unstrained spirits machine processed, after heating
Salt solution be sufficiently mixed after obtain sauce unstrained spirits, static fermentation 24h；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
The backflow sprinkle fermentation time is 30d；
7) drench：The sauce unstrained spirits of fermenting-ripening, it is put into and is immersed in 80 DEG C of salt solution, drench after heat-insulation soaking 9h, drench
Liquid after heat sterilization 8min, that is, obtains finished product acid soy sauce in 82 DEG C of sterilizer.
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 acid soy sauce, it is characterised in that comprise the following steps：
1) prepared by main material：With black soya bean as major ingredient, main material is obtained after adding wheat bran mixing；
2) it is auxiliary to be prepared with raw material：Horseradish or horseradish root are taken, crushes after drying and is mixed with salt, obtains auxiliary matching somebody with somebody raw material；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
4) salt solution is prepared；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
7) drench：The sauce unstrained spirits of fermenting-ripening is added after high temperature salt solution all to be drenched by reflux by ripe liquid, and leachates are gone out
Bacterium, that is, obtain finished product acid soy sauce.
2. the preparation method of a kind of acid soy sauce according to claim 1, it is characterised in that black in the step 1)
Legumin matter content is 40-50%, and wheat bran is first with 60-70 DEG C of baking 30min；The weight of black soya bean and wheat bran ratio is 6:4.
3. the preparation method of a kind of acid soy sauce according to claim 2, it is characterised in that in the step 2), be
After 70-80 DEG C of baking 24h of horseradish or horseradish root, 400-500 mesh is crushed to, is added according still further to every kg horseradishes or horseradish root powder
The ratio of 200-300g salt adds salt mixing.
4. the preparation method of a kind of acid soy sauce according to claim 3, it is characterised in that, will in the step 3)
Boiling 4-5h in digester is put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 40-50 DEG C, total according to raw mixture
The 2-3 ‰ of weight takes strain, and strain is linked into raw mixture in mixer is inoculated with, and is carried out by koji making disc machine thick
Song is obtained into after layer aerated koji making 30-40h.
5. the preparation method of a kind of acid soy sauce according to claim 4, it is characterised in that in the step 4), press
Per kg salt solution, brine strength 30-35% are added into the bent ratio for adding 100-150g salt solution.
6. the preparation method of a kind of acid soy sauce according to claim 5, it is characterised in that in the step 5), be
50-55 DEG C will be warming up to by accumulation into song, and take the salt solution of above-mentioned configuration to be heated to 50-55 DEG C, will be broken into song by unstrained spirits machine processed
It is broken, sauce unstrained spirits, static fermentation 23-25h are obtained after being sufficiently mixed with the salt solution after heating.
7. the preparation method of a kind of acid soy sauce according to claim 6, it is characterised in that quiet in the step 6)
Sauce unstrained spirits after only fermenting carries out the sprinkle fermentation 28-32d that flows back.
A kind of 8. preparation method of acid soy sauce according to claim 7, it is characterised in that in the step 7), hair
The ripe sauce unstrained spirits of ferment, is put into and is immersed in 78-82 DEG C of salt solution, drench after heat-insulation soaking 8-10h, leachates are at 80-85 DEG C
Sterilizer in after heat sterilization 5-10min, that is, obtain finished product acid soy sauce.
A kind of 9. preparation method of acid soy sauce according to claim 1-8, it is characterised in that in the step 1),
Black soya bean protein content is 45%, and wheat bran baking temperature is 65 DEG C；In the step 2), horseradish or horseradish root baking temperature are 75
DEG C, crushing mesh number is 450 mesh, and salt mixed proportion is per kg horseradishes or horseradish root powder adds 250g salt；In the step 3),
Digestion time is 4.5h, is cooled to 45 DEG C, takes strain according to the 2.5 ‰ of raw mixture gross weight, is obtained into after koji-making 35h
It is bent；In the step 4), salt solution additional proportion is to add 125g salt solution, brine strength 32% into song per kg；The step 5)
In, 52 DEG C are warming up to, salt solution is heated to 52 DEG C, static fermentation 24h；In the step 6), flow back sprinkle fermentation 30d；The step
It is rapid 7) in, brine temp be 80 DEG C, heat-insulation soaking 9h, sterilising temp be 82 DEG C, sterilization time 8min.
10. the acid soy sauce that a kind of preparation method of acid soy sauce according to claim 1-8 is prepared.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110604284A (en) * | 2019-10-23 | 2019-12-24 | 四川天味食品集团股份有限公司 | Spicy soy sauce and preparation method thereof |
| CN112890163A (en) * | 2021-01-22 | 2021-06-04 | 佛山市禾夫食品有限公司 | Preparation method of mustard soy sauce and its preparation method |
| CN112998243A (en) * | 2021-04-27 | 2021-06-22 | 河北小泉科技有限公司 | Mustard-flavored soy sauce and preparation method thereof |
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