CN108157915A - A kind of soy sauce koji preparation method for adding Peru squid bone meal - Google Patents
A kind of soy sauce koji preparation method for adding Peru squid bone meal Download PDFInfo
- Publication number
- CN108157915A CN108157915A CN201711191105.XA CN201711191105A CN108157915A CN 108157915 A CN108157915 A CN 108157915A CN 201711191105 A CN201711191105 A CN 201711191105A CN 108157915 A CN108157915 A CN 108157915A
- Authority
- CN
- China
- Prior art keywords
- koji
- soy sauce
- bone meal
- squid bone
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Beans For Foods Or Fodder (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A kind of soy sauce koji preparation method for adding Peru squid bone meal, the preparation method are：Select 1000 parts by weight of good quality soybeans, add in 1.2-1.4 times of water, impregnate 8-12h, steam sterilizing handles 16-24min, soya bean cold water shower after steam treatment is to draining after 35-45 DEG C, and the flour of 250-350 parts by weight is admixed, 0.1-0.2% koji of 1.5-2.5 parts by weight kojis or raw material gross mass and the methamidophos suspension of 8-12 parts by weight are stirring evenly and then adding into, while add in 0.5 2.0% squid bone meal of raw material gross mass；Soy sauce koji carries out later stage culture, 30-35 DEG C of cultivation temperature after preparing, then 10-15h of incubation time turns over song at least 1 time, turned over again after 20-28h at least 1 time bent；Then cultivation temperature is reduced to 25-30 DEG C, and koji-making terminates after continuing 32-40h of culture；The present invention is the addition squid bone meal in the nasal mucus seat oil soy sauce koji of Lip river, promotes microorganism sound field in soy sauce koji, improves microbial enzyme system vigor, enrich the flavor substance type of soy sauce koji, improves Lip river nasal mucus seat oil soy sauce koji quality.
Description
Technical field
The present invention relates to a kind of soy sauce koji preparation methods for adding Peru squid bone meal, belong to daily flavouring technology
Field.
Background technology
Containing taste compounds such as abundant protein and amino acid in squid bone, account for about 25% or so of squid bone weight, length
Since phase, squid secondary industry can not utilize this kind of resource, do waste discard processing always, this is undoubtedly to squid bone egg
White significant wastage, squid bone are the Squid By-products not being fully utilized at present.
Soy sauce is using soybean protein as raw material, by adding in song（That is microorganism）It realizes the decomposition of soybean protein, generates
A kind of flavouring of the delicate flavour materials such as amino acid, peptide brewing, but taste, nutrition compare limitation, it is therefore necessary to extension is different
Prepare auxiliary material.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and provide a kind of Lip river nasal mucus seat oil traditional with Zhoushan
Based on bent production technology, squid bone meal is added in the preparation of Lip river nasal mucus seat oil soy sauce koji, to improve koji quality, and then is height
The soy sauce koji preparation method of addition Peru squid bone meal that the nasal mucus seat oil production of quality Lip river lays the foundation.
The present invention is achieved through the following technical solutions, a kind of soy sauce koji preparation side for adding Peru squid bone meal
Method, the preparation method are：1000 parts by weight of good quality soybeans are selected, add in 1.2-1.4 times of water, impregnate 8-12h, steam
16-24min of sterilization treatment, soya bean cold water shower after steam treatment is to draining, and admix 250-350 weight after 35-45 DEG C
The flour of part, is stirring evenly and then adding into 1.5-2.5 parts by weight kojis or 0.1-0.2% koji and 8-12 of raw material gross mass
The methamidophos suspension of parts by weight, while add in the squid bone meal of the 0.5-2.0% of raw material gross mass；After soy sauce koji prepares
Later stage culture, 30-35 DEG C of cultivation temperature are carried out, then 10-15h of incubation time turns over song at least 1 time, turns over song after 20-28h again
At least 1 time；Then cultivation temperature is reduced to 25-30 DEG C, and koji-making terminates after continuing 32-40h of culture.
As preferred：The squid bone is obtained by following steps：Squid bone clear water is cleaned, naturally dry to moisture
It sieves with 100 mesh sieve to obtain squid bone meal after less than 4.4%, after ultramicro grinding is handled；Squid bone meal is using at high-concentration sodium hydroxide
For reason to slough superabundant fats, naoh concentration is more than 5mol/L, and processing time is not less than 3h, is then rinsed with clear water near
Property.
As preferred：The koji uses fermented by mixed bacterium, and wherein koji is using i.e. Aspergillus oryzaeAs.3951 and Shandong
Family name's yeast, the two are mixed according to 1.5~1: 1 ratio；Other auxiliary materials include wheat bran, grass stalk, fructose syrup, quality therein
Percentage is respectively 20~30%, 30~40%, the 10~15% of koji total amount；7-15min of thermophilic digestion after each auxiliary material mixing
Afterwards hybrid concurrency ferment koji-making is carried out with the soya bean major ingredient.
The present invention is the addition squid bone meal in the nasal mucus seat oil soy sauce koji of Lip river, promotes microorganism sound field in soy sauce koji, is improved
Microbial enzyme system vigor, enriches the flavor substance type of soy sauce koji, improves Lip river nasal mucus seat oil soy sauce koji quality.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail：A kind of addition Peru squid of the present invention
The soy sauce koji preparation method of bone meal, the preparation method are：1000 parts by weight of good quality soybeans are selected, add in 1.2-1.4 times
Water impregnates 8-12h, and steam sterilizing handles 16-24min, the soya bean cold water shower after steam treatment to draining after 35-45 DEG C,
And the flour of 250-350 parts by weight is admixed, it is stirring evenly and then adding into 1.5-2.5 parts by weight kojis or raw material gross mass
The methamidophos suspension of 0.1-0.2% koji and 8-12 parts by weight, while add in the squid of the 0.5-2.0% of raw material gross mass
Fishbone dust；Soy sauce koji carries out later stage culture, 30-35 DEG C of cultivation temperature after preparing, then 10-15h of incubation time turns over song extremely
It is 1 time few, it is turned over again after 20-28h at least 1 time bent；Then cultivation temperature is reduced to 25-30 DEG C, continues koji-making after 32-40h of culture
Terminate.
Squid bone of the present invention is obtained by following steps：Squid bone clear water is cleaned, naturally dry is low to moisture
It sieves with 100 mesh sieve to obtain squid bone meal after 4.4%, after ultramicro grinding is handled；Squid bone meal is handled using high-concentration sodium hydroxide
To slough superabundant fats, naoh concentration is more than 5mol/L, and processing time is not less than 3h, is then rinsed with clear water to weakly acidic pH
.
Koji of the present invention uses fermented by mixed bacterium, and wherein koji is using i.e. Aspergillus oryzaeAs.3951 and Lu Shi
Yeast, the two are mixed according to 1.5~1: 1 ratio；Other auxiliary materials include wheat bran, grass stalk, fructose syrup, quality hundred therein
Divide than ratio is respectively 20~30%, 30~40%, the 10~15% of koji total amount；After each auxiliary material mixing after 7-15min of thermophilic digestion
Hybrid concurrency ferment koji-making is carried out with the soya bean major ingredient.
Embodiment 1：A kind of soy sauce koji preparation method for adding Peru squid bone meal of the present invention, the preparation side
Method is：1000 parts by weight of good quality soybeans are selected, add in 1.3 times of water, impregnate 10h（One night）, steam sterilizing processing 20min, steaming
Vapour treated soya bean cold water shower is stirring evenly and then adding into 2.0 weights to draining, and admix the flour of 300 parts by weight after 40 DEG C
Part koji or 0.15% koji of raw material gross mass and the methamidophos suspension of 10 parts by weight are measured, while adds in the total matter of raw material
1.2% squid bone meal of amount；Soy sauce koji carries out later stage culture, 32 DEG C of cultivation temperature after preparing, then incubation time 12h is turned over
Bent 1 time, for 24 hours after turn over again it is 1 time bent；Then cultivation temperature is reduced to 28 DEG C, continues koji-making after cultivating 35h and terminates.
Squid bone of the present invention is obtained by following steps：Squid bone clear water is cleaned, naturally dry is low to moisture
It sieves with 100 mesh sieve to obtain squid bone meal after 4.4%, after ultramicro grinding is handled；Squid bone meal is handled using high-concentration sodium hydroxide
To slough superabundant fats, naoh concentration is more than 5mol/L, and processing time is not less than 3h, is then rinsed with clear water to weakly acidic pH
.
Koji of the present invention uses fermented by mixed bacterium, and wherein koji is using i.e. Aspergillus oryzaeAs.3951 and Lu Shi
Yeast, the two are mixed according to 1.2: 1 ratio；Other auxiliary materials include wheat bran, grass stalk, fructose syrup, quality percentage therein
It is respectively 25%, 35%, the 12% of koji total amount than ratio；It is carried out after thermophilic digestion 12min with the soya bean major ingredient after each auxiliary material mixing
Hybrid concurrency ferment koji-making.
Embodiment 2：A kind of soy sauce koji preparation method for adding Peru squid bone meal of the present invention, the preparation side
Method is：1000 parts by weight of good quality soybeans are selected, add in 1.2 times of water, impregnate 8h, steam sterilizing processing 16min, after steam treatment
Soya bean cold water shower to draining, and admix the flour of 250 parts by weight after 35 DEG C, be stirring evenly and then adding into 1.5 parts by weight kojis
Or 0.1% koji of raw material gross mass and the methamidophos suspension of 8 parts by weight, while add in the 0.5% of raw material gross mass
Squid bone meal；Soy sauce koji carries out later stage culture after preparing, then 30 DEG C, incubation time 10h of cultivation temperature turns over 2 times bent, 20h
It turns over again afterwards 2 times bent；Then cultivation temperature is reduced to 25 DEG C, continues koji-making after cultivating 32h and terminates.
Squid bone of the present invention is obtained by following steps：Squid bone clear water is cleaned, naturally dry is low to moisture
It sieves with 100 mesh sieve to obtain squid bone meal after 4.4%, after ultramicro grinding is handled；Squid bone meal is handled using high-concentration sodium hydroxide
To slough superabundant fats, naoh concentration is more than 5mol/L, and processing time is not less than 3h, is then rinsed with clear water to weakly acidic pH
.
Koji of the present invention uses fermented by mixed bacterium, and wherein koji is using i.e. Aspergillus oryzaeAs.3951 and Lu Shi
Yeast, the two are mixed according to 1.5: 1 ratio；Other auxiliary materials include wheat bran, grass stalk, fructose syrup, quality percentage therein
It is respectively 20%, 30%, the 10% of koji total amount than ratio；It is carried out after thermophilic digestion 7min with the soya bean major ingredient after each auxiliary material mixing
Hybrid concurrency ferment koji-making.
Embodiment 3：A kind of soy sauce koji preparation method for adding Peru squid bone meal of the present invention, the preparation side
Method is：1000 parts by weight of good quality soybeans are selected, add in 1.4 times of water, impregnate 12h, steam sterilizing processing 24min, steam treatment
Soya bean cold water shower afterwards is stirring evenly and then adding into 2.5 parts by weight kinds to draining, and admix the flour of 350 parts by weight after 45 DEG C
Bent or 0.2% koji of raw material gross mass and the methamidophos suspension of 12 parts by weight, while add in the 2.0% of raw material gross mass
Squid bone meal；Soy sauce koji carries out later stage culture after preparing, then 35 DEG C, incubation time 15h of cultivation temperature turns over song 3 times,
It is turned over again after 28h 3 times bent；Then cultivation temperature is reduced to 30 DEG C, continues koji-making after cultivating 40h and terminates.
Squid bone of the present invention is obtained by following steps：Squid bone clear water is cleaned, naturally dry is low to moisture
It sieves with 100 mesh sieve to obtain squid bone meal after 4.4%, after ultramicro grinding is handled；Squid bone meal is handled using high-concentration sodium hydroxide
To slough superabundant fats, naoh concentration is more than 5mol/L, and processing time is not less than 3h, is then rinsed with clear water to weakly acidic pH
.
Koji of the present invention uses fermented by mixed bacterium, and wherein koji is using i.e. Aspergillus oryzaeAs.3951 and Lu Shi
Yeast, the two are mixed according to 1: 1 ratio；Other auxiliary materials include wheat bran, grass stalk, fructose syrup, mass percent therein
Ratio is respectively 30%, 40%, the 15% of koji total amount；It is mixed after thermophilic digestion 15min with the soya bean major ingredient after each auxiliary material mixing
Merge fermentation koji-making.
Embodiment 4：A kind of soy sauce koji preparation method for adding Peru squid bone meal of the present invention, the preparation side
Method is：Good quality soybeans 1000g, adds in 1.3 times of water, after soaked overnight（10h）Steam sterilizing processing（100℃、20min）, steam
Vapour treated soya bean cold water shower is stirring evenly and then adding into 1.95g kojis to draining, and admix 300g flour after 40 DEG C（I.e.
The 0.15% of material quality）With 10mL methamidophos suspensions, while it is separately added into the squid bone meal of 0.5%-2.0%.Soy sauce koji system
Carry out later stage culture after getting ready, then 33 DEG C, incubation time 12h of cultivation temperature turns over bent 1 time, for 24 hours after turn over again it is 1 time bent；Then train
Foster temperature is reduced to 28 DEG C, continues koji-making after cultivating 36h and terminates.
Squid bone is obtained by following steps：Clear water is cleaned, after naturally dry（Moisture is less than 4.4%）Squid bone warp
Ultramicro grinding processing, particle force degree sieve with 100 mesh sieve；Squid bone meal uses high-concentration sodium hydroxide processing to slough superabundant fats,
Naoh concentration is more than 5mol/L, and processing time is not less than 3h, is then rinsed with clear water to weakly acidic pH.
Soy sauce koji fermentation uses mixed bacteria, and wherein koji is pressed using i.e. Aspergillus oryzaeAs.3951 and Lu Shi yeast, the two
It is mixed according to 1.5~1: 1 ratio.Other auxiliary materials include wheat bran, grass stalk, fructose syrup etc., and ratio is about 20~30%, 30
~40%, 10~15%.It ferments and makes after being mixed after thermophilic digestion 10min with major ingredients such as the soya beans of step 1 after each auxiliary material mixing
It is bent.
Claims (3)
1. a kind of soy sauce koji preparation method for adding Peru squid bone meal, it is characterised in that the preparation method is：It selects excellent
1000 parts by weight of matter soya bean add in 1.2-1.4 times of water, impregnate 8-12h, and steam sterilizing handles 16-24min, steam treatment
Soya bean cold water shower afterwards is stirring evenly and then adding into draining, and admix the flour of 250-350 parts by weight after 35-45 DEG C
The methamidophos suspension of 0.1-0.2% koji and 8-12 parts by weight of 1.5-2.5 parts by weight kojis or raw material gross mass,
The squid bone meal of the 0.5-2.0% of raw material gross mass is added in simultaneously；Soy sauce koji carries out later stage culture, cultivation temperature after preparing
It 30-35 DEG C, 10-15h of incubation time, then turns over song at least 1 time, is turned over again after 20-28h at least 1 time bent；Then cultivation temperature
25-30 DEG C are reduced to, koji-making terminates after continuing 32-40h of culture.
2. the soy sauce koji preparation method of addition Peru squid bone meal according to claim 1, it is characterised in that the squid
Fish-bone is obtained by following steps：It is handled after squid bone clear water is cleaned, naturally dry to moisture is less than 4.4%, through ultramicro grinding
After sieve with 100 mesh sieve to obtain squid bone meal；Squid bone meal uses high-concentration sodium hydroxide processing to slough superabundant fats, sodium hydroxide
Concentration is more than 5mol/L, and processing time is not less than 3h, is then rinsed with clear water to weakly acidic pH.
3. the soy sauce koji preparation method of addition Peru squid bone meal according to claim 1, it is characterised in that the kind
Qu Caiyong fermented by mixed bacterium, wherein koji are using being Aspergillus oryzaeAs.3951 and Lu Shi yeast, and the two is according to 1.5~1: 1
Ratio mixes；Other auxiliary materials include wheat bran, grass stalk, fructose syrup, and mass percent ratio therein is respectively koji total amount
20~30%, 30~40%, 10~15%；It is mixed after 7-15min of thermophilic digestion with the soya bean major ingredient after each auxiliary material mixing
And koji-making of fermenting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711191105.XA CN108157915A (en) | 2017-11-24 | 2017-11-24 | A kind of soy sauce koji preparation method for adding Peru squid bone meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711191105.XA CN108157915A (en) | 2017-11-24 | 2017-11-24 | A kind of soy sauce koji preparation method for adding Peru squid bone meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157915A true CN108157915A (en) | 2018-06-15 |
Family
ID=62527636
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711191105.XA Pending CN108157915A (en) | 2017-11-24 | 2017-11-24 | A kind of soy sauce koji preparation method for adding Peru squid bone meal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157915A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875022A (en) * | 2019-04-11 | 2019-06-14 | 锡林浩特市哈俩来清真食品有限责任公司 | A kind of soy sauce and its preparation process containing no slag koji |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999630A (en) * | 2010-12-27 | 2011-04-06 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
-
2017
- 2017-11-24 CN CN201711191105.XA patent/CN108157915A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999630A (en) * | 2010-12-27 | 2011-04-06 | 李锦记（新会）食品有限公司 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
Non-Patent Citations (2)
| Title |
|---|
| 张雪: "《粮油食品工艺学》", 30 September 2017, 中国轻工业出版社 * |
| 詹超群等: "秘鲁鱿鱼骨粉添加对酱油制曲的影响", 《食品与发酵工业》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875022A (en) * | 2019-04-11 | 2019-06-14 | 锡林浩特市哈俩来清真食品有限责任公司 | A kind of soy sauce and its preparation process containing no slag koji |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101558863B (en) | Method for preparing soybean sauce rich in soluble dietary fibers | |
| CN105794995A (en) | Technology for preparing Suanjiang tofu from LAB (lactic acid bacteria) fermented yellow serofluid | |
| CN104382084B (en) | A kind of egg egg junket and preparation method thereof | |
| CN103734688A (en) | Edible mushroom favor sauce and making method thereof | |
| CN111329033B (en) | Method for preparing seafood soy sauce by multi-strain composite fermentation | |
| CN108094528A (en) | The preparation method of fermenting bean dregs powder | |
| CN103756824A (en) | Highland barley malt probiotic co-fermented beverage and preparation method thereof | |
| CN106987614A (en) | A kind of method of purification starch and soluble black rice albumen in black rice from germination | |
| CN108587825A (en) | A kind of soymilk beer drink and its production method | |
| CN101803768A (en) | Preparation method of ginkgo sauce | |
| CN106962884A (en) | The manufacture craft of mushroom soy sauce | |
| CN102948490B (en) | Soybean cheese curded by adding leavening agent and enzyme and preparation method thereof | |
| CN103548965B (en) | A kind of method of producing Bean dregs biscuit low in calories based on compound bacteria-fermented | |
| CN103300155B (en) | Preparation method of monascus soft cheese | |
| JP5306768B2 (en) | Method for producing miso containing ornithine | |
| CN108157915A (en) | A kind of soy sauce koji preparation method for adding Peru squid bone meal | |
| CN108504487A (en) | A kind of fermented glutinous rice and preparation method thereof with QI invigorating tonifying spleen effect | |
| CN101711573A (en) | Sea-buckthorn soybean sauce and preparation method thereof | |
| CN116218748A (en) | Pea protein yoghurt starter and preparation method of pea protein yoghurt | |
| KR20180046091A (en) | Korean hot pepper paste containing red bean and manufacturing method there of | |
| CN109497259A (en) | A kind of sucking pig starter diet with disease-resistant function | |
| CN101194710B (en) | Milk cheese-clearing sauce and production technology thereof | |
| KR102448384B1 (en) | Method for Manufacturing Soybean Curd Yogurt | |
| KR20100081965A (en) | A manufacturing method of rice wine made from soybean and a soybean rice wine | |
| KR101264007B1 (en) | Red pepper paste containing lactic acid bacteria and using soybean protein and red pepper powder as main raw material, and process for preparing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180615 |
|
| RJ01 | Rejection of invention patent application after publication |