CN107927684A - A kind of Steamed fish soy sauce and its manufacture craft - Google Patents
A kind of Steamed fish soy sauce and its manufacture craft Download PDFInfo
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- CN107927684A CN107927684A CN201711060516.5A CN201711060516A CN107927684A CN 107927684 A CN107927684 A CN 107927684A CN 201711060516 A CN201711060516 A CN 201711060516A CN 107927684 A CN107927684 A CN 107927684A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 52
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 52
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 15
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 15
- 239000012138 yeast extract Substances 0.000 claims abstract description 15
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013736 caramel Nutrition 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 238000011081 inoculation Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims description 38
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 23
- 239000002253 acid Substances 0.000 claims description 15
- 150000007513 acids Chemical class 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 230000003760 hair shine Effects 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 5
- 230000000740 bleeding effect Effects 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- -1 Jiao Sugar Chemical compound 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 4
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 241000271566 Aves Species 0.000 description 6
- 239000013505 freshwater Substances 0.000 description 4
- 239000004576 sand Substances 0.000 description 4
- 235000015424 sodium Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000004833 fish glue Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- 241000881711 Acipenser sturio Species 0.000 description 1
- 206010004542 Bezoar Diseases 0.000 description 1
- 241000251556 Chordata Species 0.000 description 1
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- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241000772413 Lutrogale perspicillata Species 0.000 description 1
- 241000646357 Monopterus cuchia Species 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000356847 Otolithes Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 241001441726 Tetraodontiformes Species 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 239000003809 bile pigment Substances 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000001320 hippocampus Anatomy 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 230000003137 locomotive effect Effects 0.000 description 1
- 201000001119 neuropathy Diseases 0.000 description 1
- 230000007823 neuropathy Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000002842 otolith Effects 0.000 description 1
- 210000001265 otolithic membrane Anatomy 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 208000033808 peripheral neuropathy Diseases 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- CFMYXEVWODSLAX-QOZOJKKESA-N tetrodotoxin Chemical compound O([C@@]([C@H]1O)(O)O[C@H]2[C@@]3(O)CO)[C@H]3[C@@H](O)[C@]11[C@H]2[C@@H](O)N=C(N)N1 CFMYXEVWODSLAX-QOZOJKKESA-N 0.000 description 1
- 229950010357 tetrodotoxin Drugs 0.000 description 1
- CFMYXEVWODSLAX-UHFFFAOYSA-N tetrodotoxin Natural products C12C(O)NC(=N)NC2(C2O)C(O)C3C(CO)(O)C1OC2(O)O3 CFMYXEVWODSLAX-UHFFFAOYSA-N 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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)
Abstract
The invention discloses a kind of Steamed fish soy sauce, it is made of following raw material according to parts by weight：58 parts of 460 550 parts of water, 780 840 parts of soybean, 180 240 parts of wheat flour, 50 75 parts of white granulated sugar, 16 20 parts of yeast extract, 24 35 parts of monosodium glutamate, 536 parts of flesh picric acid disodiums, 526 parts of bird picric acid disodiums, 10 15 parts of caramel, 36 parts of potassium sorbate and sodium benzoate.The present invention also disclosed the manufacture craft of the Steamed fish soy sauce.Raw material sources of the present invention are extensive, and preparation process is simple, suitable for large-scale industrial production；The brewing standard of country is reached by sorting, steaming beans, inoculation, solarization system and fermentation, the finished product of preparation using soya bean in the present invention, Steamed fish, cooking is looked good with, cooks seafood, fried rice, Steamed fish soy sauce chicken etc., can meet the use demand of people.
Description
Technical field
The present invention relates to field of seasoning, is specifically a kind of Steamed fish soy sauce.
Background technology
Fish are the aquatic vertebras of alternating temperature that body is breathed by corneoscute, using the gill, ingested by the use of fin as locomotive organ and with upper lower jaw
Animal, belongs to the Vertebrate in Chordata.Existing about 26,000 kinds of the fish having found in the world, fish life
In water, it is distributed in ocean and fresh water, living in ocean accounts for 2/3rds, remaining is lived in fresh water.China in respect of
2500 kinds, wherein can hyoscine have more than hundred kinds, common medicinal animal have hippocampus, sea otter, swamp eel, carp, crucian,
Sturgeon (fish glue is fish glue), the primary raw material of Larimichthys crocea (otolith is Yellow Croaker Ear-stone) liver oil (vitamin A and vitamin D).From various
It can extract protein hydrolysate, cromoci, lecithin, cephalin etc. in the flesh of fish, substantial amounts of river contained in the liver and ovary of filefish
Tetrodotoxin, can extract the illnesss such as treatment neuropathy, spasm, tumour.The bile of larger fish can be obtained through refining " BILE PIGMENTS calcium
Salt ", for the raw material of manually manufacture cow-bezoar.
Fish is also food that people often eat, and fish is divided into fresh-water fishes and saltwater fish.The common way of fresh-water fishes stews
With it is braised in soy sauce, the common way of saltwater fish has steamed.It is typically necessary when steamed using Steamed fish soy sauce, but existing Steamed fish soy sauce
Taste it is not abundant enough, it is impossible to meet the growing taste demand of people.
The content of the invention
It is an object of the invention to provide a kind of Steamed fish soy sauce, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical solution：
A kind of Steamed fish soy sauce, is made of following raw material according to parts by weight：460-550 parts of water, 780-840 parts of soybean, wheat
180-240 parts of powder, 50-75 parts of white granulated sugar, 16-20 parts of yeast extract, 24-35 parts of monosodium glutamate, 3-6 parts of 5- fleshes picric acid disodium, 5-
5-8 parts of 2-6 parts of bird picric acid disodium, 10-15 parts of caramel, 3-6 parts of potassium sorbate and sodium benzoate.
As the further scheme of the present invention：The Steamed fish soy sauce, is made of following raw material according to parts by weight：Water 500-
550 parts, 800-840 parts of soybean, 200-240 parts of wheat flour, 60-75 parts of white granulated sugar, 18-20 parts of yeast extract, monosodium glutamate 30-35
Part, 4-6 parts of 5- fleshes picric acid disodium, 4-6 parts of 5- birds picric acid disodium, 12-15 parts of caramel, 4-6 parts of potassium sorbate and sodium benzoate 6-8
Part.
As the further scheme of the present invention：The Steamed fish soy sauce, is made of following raw material according to parts by weight：530 parts of water,
820 parts of soybean, 230 parts of wheat flour, 70 parts of white granulated sugar, 19 parts of yeast extract, 33 parts of monosodium glutamate, 5 parts of 5- flesh picric acids disodium, 5- birds
7 parts of 5 parts of picric acid disodium, 14 parts of caramel, 5 parts of potassium sorbate and sodium benzoate.
The manufacture craft of the Steamed fish soy sauce, comprises the following steps that：
Step 1, sorting：Selection full grains, protein content be high, high-quality fresh soybean and filtering out damages by worms, mud
The debris such as sand, soybean are poured into clean stainless steel barrel and add water to be soaked；
Step 2, steams beans：Soybean after immersion is poured into steamer, is calculated since soya bean is into pot and is steamed 15 minutes, and then vexed 5
Minute, air bleeding valve is opened, pot cover is opened in air pressure when being down to zero, when pinching soybean with hand at this time, bean cotyledon can separate；
Step 3, inoculation：Soybean is stacked together, when the temperature of soybean rises to 28-30 degrees Celsius, by yeast extract
It is seeded in soybean, the percentage by weight of moisture content is 46-48% after the completion of inoculation, is re-fed into bent room fermentation, cultivates koji-making, insert
It is 4 hours of static gas wave refrigerator after upper thermometer, then each within the 5th hour, the 6th hour, the 7th hour and the 8th hour
Ventilation is once, a in 13-14 in 30-32 degrees Celsius of lower heat-preservation fermentation when continuous ventilating 4-5 is small again from the 9th hour
Material is observed after hour, carries out turning over song for the first time when material is white and mycelia is luxuriant, turns over Qu Wendu as 35 degrees Celsius, the
Turned over song after 18-19 hour for the second time under 35-38 degrees Celsius, continue to observe material after turning over song for the second time, material occurs
Crack is compressed with hand during crack, material is observed after the 23-24 hour, when material is in yellow under 33-34 degrees Celsius into
Row third time turns over song, is completed in the 40-44 hour fermentation；
Step 4, shines system：The material fermented is sent into fermentation tank and adds 18 degrees Celsius of brine, is then revealed
It shines system more than 180 days, obtains solarization product；
Step 5, fermentation：Again by solarization product and wheat flour, white granulated sugar, monosodium glutamate, 5- flesh picric acids disodium, 5- birds picric acid two
Sodium, caramel, potassium sorbate, sodium benzoate and suitable water ferment, and the total time for shining system and fermentation is more than a year and a half, just
It can obtain finished product more than amino-acid nitrogen 1-1.2.
As the further scheme of the present invention：In step 1 the soaking time in summer for 8-12 it is small when, during the immersion in winter
Between for 10-16 it is small when.
Compared with prior art, the beneficial effects of the invention are as follows：Raw material sources of the present invention are extensive, and preparation process is simple, fit
For large-scale industrial production；In the present invention using soya bean by sorting, steam beans, inoculation, shine system and fermentation, preparation into
Product reach the brewing standard of country, look good with Steamed fish, cooking, culinary art seafood, fried rice, Steamed fish soy sauce chicken etc., can meet people
Use demand.
Embodiment
The technical solution of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of Steamed fish soy sauce, is made of following raw material according to parts by weight：460 parts of water, 780 parts of soybean, 180 parts of wheat flour,
50 parts of white granulated sugar, 16 parts of yeast extract, 24 parts of monosodium glutamate, 3 parts of 5- flesh picric acids disodium, 2 parts of 5- bird picric acids disodium, 10 parts of caramel,
5 parts of 3 parts of potassium sorbate and sodium benzoate.
The manufacture craft of the Steamed fish soy sauce, comprises the following steps that：
Step 1, sorting：Selection full grains, protein content be high, high-quality fresh soybean and filtering out damages by worms, mud
The debris such as sand, soybean are poured into clean stainless steel barrel and add water to be soaked；
Step 2, steams beans：Soybean after immersion is poured into steamer, is calculated since soya bean is into pot and is steamed 15 minutes, and then vexed 5
Minute, air bleeding valve is opened, pot cover is opened in air pressure when being down to zero, when pinching soybean with hand at this time, bean cotyledon can separate；
Step 3, inoculation：Soybean is stacked together, when the temperature of soybean rises to 28 degrees Celsius, yeast extract is connect
Kind is in soybean, and the percentage by weight of moisture content is 48% after the completion of inoculation, is re-fed into bent room fermentation, cultivates koji-making, plug temperature
4 hours of static gas wave refrigerator after degree meter, then respectively divulge information within the 5th hour, the 6th hour, the 7th hour and the 8th hour
Once, when continuous ventilating 4 is small again from the 9th hour, in 30 degrees Celsius of lower heat-preservation fermentations, thing is observed after the 13rd hour
Material, carries out turning over song for the first time when material is white and mycelia is luxuriant, turns over Qu Wendu as 35 degrees Celsius, after the 18th hour
Song is turned under 36 degrees Celsius for the second time, continues to observe material after turning over song for the second time, is pressed crack with hand when crack occurs in material
Tightly, material is observed after the 24th hour, carrying out third time under 33 degrees Celsius when material is in yellow turns over song, in the 42nd hour
Fermentation is completed, and temperature of charge is 28 degrees Celsius at this time, and for material in peak green and loose flexible, enzyme activity rate is 1.0/100g,
Spore count 100g/100000000 in terms of butt hundred million；
Step 4, shines system：The material fermented is sent into fermentation tank and adds 18 degrees Celsius of brine, is then revealed
It shines system more than 180 days, obtains solarization product；
Step 5, fermentation：Again by solarization product and wheat flour, white granulated sugar, monosodium glutamate, 5- flesh picric acids disodium, 5- birds picric acid two
Sodium, caramel, potassium sorbate, sodium benzoate and suitable water ferment, and the total time for shining system and fermentation is more than a year and a half, just
It can obtain the finished product of amino-acid nitrogen more than 1.
Embodiment 2
A kind of Steamed fish soy sauce, is made of following raw material according to parts by weight：500 parts of water, 800 parts of soybean, 200 parts of wheat flour,
60 parts of white granulated sugar, 18 parts of yeast extract, 30 parts of monosodium glutamate, 4 parts of 5- flesh picric acids disodium, 4 parts of 5- bird picric acids disodium, 12 parts of caramel,
6 parts of 4 parts of potassium sorbate and sodium benzoate.
The manufacture craft of the Steamed fish soy sauce, comprises the following steps that：
Step 1, sorting：Selection full grains, protein content be high, high-quality fresh soybean and filtering out damages by worms, mud
The debris such as sand, soybean are poured into clean stainless steel barrel and add water to be soaked, when summer immersion 8 is small, winter immersion 12
Hour：
Step 2, steams beans：Soybean after immersion is poured into steamer, is calculated since soya bean is into pot and is steamed 15 minutes, and then vexed 5
Minute, air bleeding valve is opened, pot cover is opened in air pressure when being down to zero, when pinching soybean with hand at this time, bean cotyledon can separate；
Step 3, inoculation：Soybean is stacked together, when the temperature of soybean rises to 30 degrees Celsius, yeast extract is connect
Kind is in soybean, and the percentage by weight of moisture content is 48% after the completion of inoculation, is re-fed into bent room fermentation, cultivates koji-making, plug temperature
4 hours of static gas wave refrigerator after degree meter, then respectively divulge information within the 5th hour, the 6th hour, the 7th hour and the 8th hour
Once, when continuous ventilating 5 is small again from the 9th hour, in 31 degrees Celsius of lower heat-preservation fermentations, thing is observed after the 13rd hour
Material, carries out turning over song for the first time when material is white and mycelia is luxuriant, turns over Qu Wendu as 35 degrees Celsius, after the 19th hour
Song is turned under 35 degrees Celsius for the second time, continues to observe material after turning over song for the second time, is pressed crack with hand when crack occurs in material
Tightly, material is observed after the 23rd hour, carrying out third time under 33 degrees Celsius when material is in yellow turns over song, in the 40th hour
Fermentation is completed, and temperature of charge is 30 degrees Celsius at this time, and for material in peak green and loose flexible, enzyme activity rate is 1.0/100g,
Spore count 100g/100000000 in terms of butt hundred million；
Step 4, shines system：The material fermented is sent into fermentation tank and adds 18 degrees Celsius of brine, is then revealed
It shines system more than 180 days, obtains solarization product；
Step 5, fermentation：Again by solarization product and wheat flour, white granulated sugar, monosodium glutamate, 5- flesh picric acids disodium, 5- birds picric acid two
Sodium, caramel, potassium sorbate, sodium benzoate and suitable water ferment, and the total time for shining system and fermentation is more than a year and a half, just
It can obtain the finished product of amino-acid nitrogen more than 1.1.
Embodiment 3
A kind of Steamed fish soy sauce, is made of following raw material according to parts by weight：530 parts of water, 820 parts of soybean, 230 parts of wheat flour,
70 parts of white granulated sugar, 19 parts of yeast extract, 33 parts of monosodium glutamate, 5 parts of 5- flesh picric acids disodium, 5 parts of 5- bird picric acids disodium, 14 parts of caramel,
7 parts of 5 parts of potassium sorbate and sodium benzoate.
The manufacture craft of the Steamed fish soy sauce, comprises the following steps that：
Step 1, sorting：Selection full grains, protein content be high, high-quality fresh soybean and filtering out damages by worms, mud
The debris such as sand, soybean are poured into clean stainless steel barrel and add water to be soaked, when the soaking time in summer is 10 small, the winter
When it soaking time is 14 small；
Step 2, steams beans：Soybean after immersion is poured into steamer, is calculated since soya bean is into pot and is steamed 15 minutes, and then vexed 5
Minute, air bleeding valve is opened, pot cover is opened in air pressure when being down to zero, when pinching soybean with hand at this time, bean cotyledon can separate；
Step 3, inoculation：Soybean is stacked together, when the temperature of soybean rises to 30 degrees Celsius, yeast extract is connect
Kind is in soybean, and the percentage by weight of moisture content is 46% after the completion of inoculation, is re-fed into bent room fermentation, cultivates koji-making, plug temperature
4 hours of static gas wave refrigerator after degree meter, then respectively divulge information within the 5th hour, the 6th hour, the 7th hour and the 8th hour
Once, when continuous ventilating 4 is small again from the 9th hour, in 32 degrees Celsius of lower heat-preservation fermentations, thing is observed after the 13rd hour
Material, carries out turning over song for the first time when material is white and mycelia is luxuriant, turns over Qu Wendu as 35 degrees Celsius, after the 19th hour
Song is turned under 36 degrees Celsius for the second time, continues to observe material after turning over song for the second time, is pressed crack with hand when crack occurs in material
Tightly, material is observed after the 24th hour, carrying out third time under 34 degrees Celsius when material is in yellow turns over song, in the 44th hour
Fermentation is completed, and temperature of charge is 29 degrees Celsius at this time, and for material in peak green and loose flexible, enzyme activity rate is 1.0/100g,
Spore count 100g/100000000 in terms of butt hundred million；
Step 4, shines system：The material fermented is sent into fermentation tank and adds 18 degrees Celsius of brine, is then revealed
It shines system more than 180 days, obtains solarization product；
Step 5, fermentation：Again by solarization product and wheat flour, white granulated sugar, monosodium glutamate, 5- flesh picric acids disodium, 5- birds picric acid two
Sodium, caramel, potassium sorbate, sodium benzoate and suitable water ferment, and the total time for shining system and fermentation is more than a year and a half, just
It can obtain the finished product of amino-acid nitrogen more than 1.2.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (5)
1. a kind of Steamed fish soy sauce, it is characterised in that be made of following raw material according to parts by weight：460-550 parts of water, soybean 780-
840 parts, 180-240 parts of wheat flour, 50-75 parts of white granulated sugar, 16-20 parts of yeast extract, 24-35 parts of monosodium glutamate, 5- fleshes picric acid two
5-8 parts of 3-6 parts of sodium, 2-6 parts of 5- birds picric acid disodium, 10-15 parts of caramel, 3-6 parts of potassium sorbate and sodium benzoate.
2. Steamed fish soy sauce according to claim 1, it is characterised in that be made of following raw material according to parts by weight：Water 500-
550 parts, 800-840 parts of soybean, 200-240 parts of wheat flour, 60-75 parts of white granulated sugar, 18-20 parts of yeast extract, monosodium glutamate 30-35
Part, 4-6 parts of 5- fleshes picric acid disodium, 4-6 parts of 5- birds picric acid disodium, 12-15 parts of caramel, 4-6 parts of potassium sorbate and sodium benzoate 6-8
Part.
3. Steamed fish soy sauce according to claim 1, it is characterised in that be made of following raw material according to parts by weight：Water 530
Part, 820 parts of soybean, 230 parts of wheat flour, 70 parts of white granulated sugar, 19 parts of yeast extract, 33 parts of monosodium glutamate, 5 parts of 5- flesh picric acids disodium,
7 parts of 5 parts of 5- bird picric acids disodium, 14 parts of caramel, 5 parts of potassium sorbate and sodium benzoate.
4. the manufacture craft of a kind of Steamed fish soy sauce as described in claim 1-3 is any, it is characterised in that comprise the following steps that：
Step 1, sorting：Selection full grains, protein content be high, high-quality fresh soybean and filtering out damages by worms, silt etc.
Debris, soybean is poured into clean stainless steel barrel and adds water to be soaked；
Step 2, steams beans：Soybean after immersion is poured into steamer, is calculated and is steamed 15 minutes, then vexed 5 points since soya bean is into pot
Clock, opens air bleeding valve, pot cover is opened in air pressure when being down to zero, when pinching soybean with hand at this time, bean cotyledon can separate；
Step 3, inoculation：Soybean is stacked together, when the temperature of soybean rises to 28-30 degrees Celsius, yeast extract is inoculated with
In soybean, the percentage by weight of moisture content is 46-48% after the completion of inoculation, is re-fed into bent room fermentation, cultivates koji-making, plug temperature
4 hours of static gas wave refrigerator after degree meter, then respectively divulge information within the 5th hour, the 6th hour, the 7th hour and the 8th hour
Once, when continuous ventilating 4-5 is small again from the 9th hour, in 30-32 degrees Celsius of lower heat-preservation fermentation, in the 13-14 hour
After observe material, carry out turning over song for the first time when material is white and mycelia is luxuriant, Qu Wendu turned over as 35 degrees Celsius, in 18-
Song is turned over for the second time under 35-38 degrees Celsius after 19 hours, continues to observe material after turning over song for the second time, crack occurs in material
When crack is compressed with hand, material is observed after the 23-24 hour, carries out when material is in yellow under 33-34 degrees Celsius
Song is turned over three times, is completed in the 40-44 hour fermentation；
Step 4, shines system：The material fermented is sent into fermentation tank and adds 18 degrees Celsius of brine, then carries out outdoor solarization
System more than 180 days, obtains solarization product；
Step 5, fermentation：Again by solarization product and wheat flour, white granulated sugar, monosodium glutamate, 5- flesh picric acids disodium, 5- bird picric acids disodium, Jiao
Sugar, potassium sorbate, sodium benzoate and suitable water ferment, and the total time for shining system and fermentation is more than a year and a half, it is possible to
Obtain finished product more than amino-acid nitrogen 1-1.2.
5. the manufacture craft of Steamed fish soy sauce according to claim 4, it is characterised in that the immersion in summer in the step 1
When time is 8-12 small, when the soaking time in winter is 10-16 small.
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