CN110089723A - A kind of production method of rattan green pepper soy sauce - Google Patents
A kind of production method of rattan green pepper soy sauce Download PDFInfo
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- CN110089723A CN110089723A CN201910482768.XA CN201910482768A CN110089723A CN 110089723 A CN110089723 A CN 110089723A CN 201910482768 A CN201910482768 A CN 201910482768A CN 110089723 A CN110089723 A CN 110089723A
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- soy sauce
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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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of production method of rattan green pepper soy sauce, a kind of production method of rattan green pepper soy sauce, comprising the following steps: by Tengjiao oil with chicken enzymolysis liquid, soy sauce, auxiliary material are reacted in reaction kettle obtains rattan green pepper soy sauce.Wherein, the Tengjiao oil is the preparation method comprises the following steps: soya-bean oil and fresh rattan pepper are added in reactor, and cooling after heating pressurization, confined reaction, separation rattan green pepper slag obtains Tengjiao oil.The rattan green pepper soy sauce fiber crops taste that this method is produced is prominent, faint scent overflows, and eliminates the cumbersome procedure for separately adding Tengjiao oil, soy sauce when cooking, cooks simpler.
Description
Technical field
The present invention relates to soy sauce manufacture fields, and in particular to a kind of production method of rattan green pepper soy sauce.
Background technique
Soy sauce designs and varieties at present on the market are various, such as salad sauce, dark soy sauce, the various flavouring-soy-sauces of seafood soy-sauce braised in soy sauce
The appearance of oil meets the growing material life demand of people, simplifies the process cooked and condiment is added, expands soy sauce
Application range, improve the added value of soy sauce.
The Tengjiao oil that rattan green pepper is cooked, bright color, taste are salubrious, spicy hot is strong, numb taste is long, more fragrant than Zanthoxylum essential oil, number,
It is more ecological, it is hotel, restaurant, the daily flavouring of ideal of family.But when cooking be typically all individually plus Tengjiao oil, soy sauce and its
His condiment, process is tedious, and is directly made into rattan green pepper soy sauce on the market also without this product with rattan green pepper.The aromatic substance of rattan green pepper is mainly deposited
It is in the grease of rattan green pepper fruit it how to be allowed preferably to incorporate in soy sauce, has not only kept its numb taste, but also keeping its fragrant is one
Big difficult point.
Summary of the invention
In order to solve the above-mentioned technical problem, the production method that the present invention discloses a kind of rattan green pepper soy sauce, what this method was produced
Rattan green pepper soy sauce fiber crops taste is prominent, faint scent overflows, and eliminates the cumbersome procedure for separately adding Tengjiao oil, soy sauce when cooking, cooks simpler
It is single.
The present invention is achieved through the following technical solutions:
A kind of production method of rattan green pepper soy sauce, comprising the following steps:
By Tengjiao oil with chicken enzymolysis liquid, soy sauce, auxiliary material are reacted in reaction kettle obtains rattan green pepper soy sauce.
Wherein, the Tengjiao oil the preparation method comprises the following steps: soya-bean oil and fresh rattan pepper are added in reactor, pressurize, be closed anti-by heating
Should after cool down, separation rattan green pepper slag obtain Tengjiao oil.
In the present invention, the soya bean grease obtained after oil through weight is taken using the squeezing of soya bean fermented sauce, then through separating-purifying,
Obtain soya-bean oil, soya-bean oil main component is the vegetable oil of 90-95%, also containing the soy sauce of 5-10%, contains more oiliness in rattan green pepper
Substance, after rattan green pepper is broken, tissue fibers are opened, and are then added in soya bean vegetable oil, using solvent and each solute it
Between the difference of compatibility be sufficiently separated and be dissolved in soya bean grease, this rattan green pepper processing side realizing the spicy hot taste of rattan green pepper
Formula solves the problems, such as that rattan green pepper incorporates soy sauce, keeps its fragrance, numb taste, has obtained the Tengjiao oil that numb taste is good, fragrance is sufficient, simultaneously
Also soy sauce by-product, environmental protection and economy are effectively utilized.
The chicken enzymolysis liquid of addition keeps the fresh fragrance of rattan green pepper soy sauce chicken obvious naturally, having obtained a kind of rattan green pepper, soy sauce and chicken
The rattan green pepper soy sauce of meat perfect combination, the rattan green pepper soy sauce fiber crops taste prepared is prominent, faint scent overflows, the fresh fragrance of chicken is obvious naturally, exempting from
The cumbersome procedure for adding Tengjiao oil, soy sauce, chickens' extract when having gone to cook, cook it is simpler, for it is cold and dressed with sauce, dip in food, cook and can keep
The spicy hot taste of rattan green pepper, the fresh fragrance of chicken.
The soya-bean oil is that squeezing takes remaining soya bean grease after oil, specific preparation process in soya bean fermented sauce technique are as follows:
(A) in soya bean fermented sauce technique, the moromi of fermentation ends is sent into squeezer by gravity flow, light pressure and obtains soya bean
Soy sauce；
(B) squeezing takes oleum sojae: the residue after light pressure passes through weight again and obtains oleum sojae.
In step (A), light pressure pressure 300-500 Dun/㎡, in step (B), weight pressure 1500-1800 Dun/㎡.
Preferably, the oleum sojae obtained needs to carry out separating-purifying processing, specific as follows:
(C) separating-purifying: saturated brine, natural subsidence, using density separation by soya bean grease and salt is added in oleum sojae
Water natural separation achievees the purpose that purification, and upper layer is soya bean grease after layering；
(D) soya bean grease is handled: reactor tank is added, is heated to 200-300 DEG C, pressure 2-3Mpa, time 20-30min, the phase
Between interval 5min smoke evacuation it is primary, it is therefore an objective to drain oil smoke, whole process is also a flavouring, curing, sterilization, solid fragrant process,
It is cooled to 50-60 DEG C after having reacted and obtains soya-bean oil.
Further, the fresh rattan pepper need to be pre-processed, pretreating process are as follows: new fresh rattan pepper is crushed into two valves, then
Remove rattan green pepper seed by vibrating screen, takes rattan green pepper shell spare.Tengjiao oil is refined using the shell parts of new fresh rattan pepper, rattan green pepper seed has hardship
Taste will affect soy sauce mouthfeel and quality.
Further, after reactor is added by weight 5:1-8:1 in the soya-bean oil and fresh rattan pepper, be warming up to 200-250 DEG C,
Pressure 2-3Mpa, confined reaction 30-50min after being then cooled to 30-40 DEG C, then separate rattan green pepper slag.
Further, the chicken enzymolysis liquid is prepared by following technique: 90-120 parts of Fresh Grade Breast, 60-80 parts of chicken fat, chicken
After brisket chops up and reaction kettle is added in chicken fat together, and 55-65 DEG C of reaction 30-50min adds the enzymatic hydrolysis of papain 1-3 ‰
30-50min obtains chicken enzymolysis liquid.
Further, the auxiliary material includes: edible salt, white granulated sugar, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, grape
Sugar, cornstarch, goes alone sour aliphatic ester, xanthan gum, maltodextrin, pericarpium zanthoxyli bungeani oil, green zanthoxylum oil at L-cysteine.
Further, Tengjiao oil reacts in reaction kettle with chicken enzymolysis liquid, soy sauce, auxiliary material specifically includes following step
It is rapid:
(1) 170-200 parts of chicken enzymolysis liquid, 2200-2500 parts of soy sauce, edible salt initial action: are added in reaction kettle
40-60 parts, 90-110 parts of white granulated sugar, 110-130 parts, I+ parts 6-8 parts of parts of monosodium glutamate, 7-9 parts of yolk powder, 8-10 parts of glucose, L-
It 7-15 parts of cysteine, stirs evenly, is warming up to 90-95 DEG C, heat preservation 40-60min is spare；
(2) secondary response: cornstarch 15-30 parts is added after heat preservation, goes alone sour 6-9 parts of aliphatic ester, xanthan
Glue 1-3 ‰, at 90-95 DEG C, the reaction was continued, and 5-10min is spare；
(3) third-order reaction: cooling to 70-75 DEG C after secondary response, be added maltodextrin 80-100 parts and be used as filler, red
Zanthoxylum essential oil 1-3 ‰, green zanthoxylum oil 1-3 ‰, Tengjiao oil 30-50% are stirred evenly and 5-10min are maintained to obtain rattan green pepper soy sauce.
Wherein, the rattan green pepper soy sauce after third-order reaction is cooled to 50-55 DEG C, and first colloid mill excessively is levigate, after homogenizer homogeneous
Finished product rattan green pepper soy sauce is obtained afterwards.
In the present invention, the maximum reservation of fragrance matter that volatility can be enable different, the height of step (1) are reacted in three times
The effect that warm condition can play dissolution auxiliary material, decomposite fragrance, kill miscellaneous bacteria；Step (2) maintenance stage melts material more preferably
Homogeneous is closed, fully ensures that the flavor and taste between each material；Step (3) cold stage guarantees that volatile fragrance matter is reacting
Process is not volatilized, heated generate decomposes variation, reduces numb taste.
Further, the soy sauce is 95% soya sauce that squeezer is gently pressed in soya bean fermented sauce technique
Oil.
Compared with prior art, the present invention having the following advantages and benefits:
1, a kind of production method of rattan green pepper soy sauce of the present invention is taken using the squeezing of soya bean fermented sauce and is obtained after oil through weight
Soya bean grease, then through separating-purifying, soya-bean oil is obtained, soya-bean oil main component is the vegetable oil of 90-95%, also containing the sauce of 5-10%
Oil contains more oily matter in rattan green pepper, and after rattan green pepper is crushed, tissue fibers are opened, and are then added to soya bean vegetable oil
In, realize that the spicy hot taste of rattan green pepper is sufficiently separated and is dissolved in oleum sojae using the difference of the compatibility between solvent and each solute
In rouge, this rattan green pepper processing mode solves the problems, such as that rattan green pepper incorporates soy sauce, keeps its fragrance, numb taste, obtained numb taste it is good,
The Tengjiao oil of fragrance foot, while being also effectively utilized soy sauce by-product, environmental protection and economy；
2, a kind of production method of rattan green pepper soy sauce of the present invention, the chicken enzymolysis liquid of addition keep the fresh fragrance of rattan green pepper soy sauce chicken bright
It is aobvious naturally, obtained the rattan green pepper soy sauce of a kind of rattan green pepper, soy sauce and chicken perfect combination, the rattan green pepper soy sauce fiber crops taste prepared is prominent,
Faint scent overflows, the fresh fragrance of chicken is obvious naturally, eliminate the cumbersome procedure for adding Tengjiao oil, soy sauce, chickens' extract when cooking, and cooks simpler
It is single, for it is cold and dressed with sauce, dip in food, the spicy hot taste of rattan green pepper can be kept by cooking, the fresh fragrance of chicken.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment, the present invention is made
Further to be described in detail, exemplary embodiment of the invention and its explanation for explaining only the invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of production method of rattan green pepper soy sauce of the present invention, comprising the following steps:
1. preparing soya-bean oil:
A) sauce fermentation: soya bean is sent into rotation steamer 0.1Mpa boiling 3min, is cooled to through 40 DEG C of hot-water soak 40min
40 DEG C are added flour 5%, bent essence 0.01% by soy weight, and mix is uniform, is sent into koji making disc machine koji-making, starter-making temperature 35
DEG C, time 30h, after by raw material weight be added 1.8 times of salt water of concentration 20%, 30 DEG C of fermentation temperature, 90 days time terminate
Obtain moromi；
B) squeezing takes oleum sojae: the moromi of fermentation ends, is sent into squeezer by gravity flow, light 400 Dun/㎡ of pressure pressure is obtained
95% soy sauce, residue extrude oleum sojae by the weight of 1800 Dun/㎡；
C) separating-purifying: the saturated brine of concentration 28%, natural subsidence, using density separation by soya bean is added in oleum sojae
Grease and salt water natural separation, achieve the purpose that purification, upper layer is soya bean grease after layering；
D) soya bean grease is handled: reactor tank is added, is heated to 300 DEG C, pressure 3Mpa, time 20min, during which interval 5min
Smoke evacuation is primary, and purpose drains oil smoke, and whole process is exactly a flavouring, curing, sterilization, solid fragrant purpose, has reacted rear cooling
It is spare that soya-bean oil is obtained to 60 DEG C.
2. the processing of fresh rattan pepper:
A) be crushed: new fresh rattan pepper is sent into Kun press and crushes into two valves, goes out numb taste and fragrance conducive to the later period；
B) it separates: removing rattan green pepper seed by 10 mesh vibrating screens, rattan green pepper seed has bitter taste, obtains rattan green pepper.
3. prepared by Tengjiao oil: fresh rattan pepper that treated and soya-bean oil are added in reactor tank together by weight 8:1, are warming up to
Then 250 DEG C, pressure 3Mpa, confined reaction 30min are cooled to 30 DEG C, separate rattan green pepper slag with horizontal screw machine, remaining clear liquid is
For Tengjiao oil.
4. the preparation of enzymolysis liquid: 120 parts of Fresh Grade Breast, 60 parts of chicken fat, after Fresh Grade Breast chops up and reaction kettle is added in chicken fat together,
55 DEG C of reaction 30min add papain 3 ‰ and digest 30min, obtain chicken enzymolysis liquid.
5. prepared by rattan green pepper soy sauce:
21) 200 parts of chicken enzymolysis liquid, light pressure 2500 parts of (AN0.9g/ of soy sauce initial action: are added in reaction kettle
100ml, salt 15g/100ml), 60 parts of edible salt, 110 parts of white granulated sugar, 130 parts of monosodium glutamate, 8 parts of the sapidity nucleotide disodium, yolk powder 9
Part (improve fragrance and the yellow light tone of increase is damp), 10 parts of glucose, 15 parts of L-cysteine, stir evenly, are warming up to 95 DEG C, heat preservation
60min is spare；
22) secondary response: 30 parts of cornstarch being added after heat preservation, goes alone sour 9 parts of aliphatic ester, xanthan gum 3 ‰,
The reaction was continued, and 5min is spare；
23) third-order reaction: cooling to 70 DEG C after secondary response, be added 100 parts of maltodextrin and be used as filler, pericarpium zanthoxyli bungeani oil
3 ‰, green zanthoxylum oil 3 ‰, Tengjiao oil 50% stir evenly and maintain 10min spare；
24) homogeneous: the rattan green pepper soy sauce after third-order reaction is cooled to 55 DEG C, and first colloid mill excessively is levigate, after homogenizer homogeneous
Finished product rattan green pepper soy sauce is obtained afterwards.
Embodiment 2
A kind of production method of rattan green pepper soy sauce of the present invention, comprising the following steps:
1. preparing soya-bean oil:
A) sauce fermentation: soya bean is sent into rotation steamer 0.1Mpa boiling 3min, is cooled to through 40 DEG C of hot-water soak 40min
40 DEG C are added flour 5%, bent essence 0.01% by soy weight, and mix is uniform, is sent into koji making disc machine koji-making, starter-making temperature 33
DEG C, time 32h, after by raw material weight be added 1.8 times of salt water of concentration 20%, 30 DEG C of fermentation temperature, 90 days time terminate
Obtain moromi；
B) squeezing takes oleum sojae: the moromi of fermentation ends, is sent into squeezer by gravity flow, light 400 Dun/㎡ of pressure pressure is obtained
95% soy sauce, residue extrude oleum sojae by the weight of 1600 Dun/㎡；
C) separating-purifying: the saturated brine of concentration 28%, natural subsidence, using density separation by soya bean is added in oleum sojae
Grease and salt water natural separation, achieve the purpose that purification, upper layer is soya bean grease after layering；
D) soya bean grease is handled: reactor tank is added, is heated to 300 DEG C, pressure 3Mpa, time 25min, during which interval 5min
Smoke evacuation is primary, and purpose drains oil smoke, and whole process is exactly a flavouring, curing, sterilization, solid fragrant purpose, has reacted rear cooling
It is spare that soya-bean oil is obtained to 60 DEG C.
2. the processing of fresh rattan pepper:
A) be crushed: new fresh rattan pepper is sent into Kun press and crushes into two valves, goes out numb taste and fragrance conducive to the later period；
B) it separates: removing rattan green pepper seed by 10 mesh vibrating screens, rattan green pepper seed has bitter taste, obtains rattan green pepper.
3. prepared by Tengjiao oil: fresh rattan pepper that treated and soya-bean oil are added in reactor tank together by weight 7:1, are warming up to
Then 220 DEG C, pressure 3Mpa, confined reaction 40min are cooled to 40 DEG C, separate rattan green pepper slag with horizontal screw machine, remaining clear liquid is
For Tengjiao oil.
4. the preparation of enzymolysis liquid: 100 parts of Fresh Grade Breast, 70 parts of chicken fat, after Fresh Grade Breast chops up and reaction kettle is added in chicken fat together,
60 DEG C of reaction 40min add papain 3 ‰ and digest 40min, obtain chicken enzymolysis liquid.
5. prepared by rattan green pepper soy sauce:
21) 180 parts of chicken enzymolysis liquid, light pressure 2300 parts of (AN0.9g/ of soy sauce initial action: are added in reaction kettle
100ml, salt 15g/100ml), 50 parts of edible salt, 100 parts of white granulated sugar, 120 parts of monosodium glutamate, 7 parts of the sapidity nucleotide disodium, yolk powder 8
Part (improve fragrance and the yellow light tone of increase is damp), 9 parts of glucose, 12 parts of L-cysteine, stir evenly, are warming up to 95 DEG C, heat preservation
40min is spare；
22) secondary response: 20 parts of cornstarch being added after heat preservation, goes alone sour 8 parts of aliphatic ester, xanthan gum 2 ‰,
The reaction was continued, and 10min is spare；
23) third-order reaction: cooling to 75 DEG C after secondary response, be added 90 parts of maltodextrin and be used as filler, pericarpium zanthoxyli bungeani oil
2 ‰, green zanthoxylum oil 2 ‰, Tengjiao oil 40% stir evenly and maintain 8min spare；
24) homogeneous: the rattan green pepper soy sauce after third-order reaction is cooled to 55 DEG C, and first colloid mill excessively is levigate, after homogenizer homogeneous
Finished product rattan green pepper soy sauce is obtained afterwards.
Embodiment 3
A kind of production method of rattan green pepper soy sauce of the present invention, comprising the following steps:
1. preparing soya-bean oil:
A) sauce fermentation: soya bean is sent into rotation steamer 0.1Mpa boiling 3min, is cooled to through 40 DEG C of hot-water soak 40min
40 DEG C are added flour 5%, bent essence 0.01% by soy weight, and mix is uniform, is sent into koji making disc machine koji-making, starter-making temperature 33
DEG C, time 35h, after by raw material weight be added 1.8 times of salt water of concentration 20%, 30 DEG C of fermentation temperature, 90 days time terminate
Obtain moromi；
B) squeezing takes oleum sojae: the moromi of fermentation ends, is sent into squeezer by gravity flow, light 500 Dun/㎡ of pressure pressure is obtained
95% soy sauce, residue extrude oleum sojae by the weight of 1500 Dun/㎡；
C) separating-purifying: the saturated brine of concentration 28%, natural subsidence, using density separation by soya bean is added in oleum sojae
Grease and salt water natural separation, achieve the purpose that purification, upper layer is soya bean grease after layering；
D) soya bean grease is handled: reactor tank is added, is heated to 200 DEG C, pressure 2Mpa, time 30min, during which interval 5min
Smoke evacuation is primary, and purpose drains oil smoke, and whole process is exactly a flavouring, curing, sterilization, solid fragrant purpose, has reacted rear cooling
It is spare that soya-bean oil is obtained to 50 DEG C.
2. the processing of fresh rattan pepper:
A) be crushed: new fresh rattan pepper is sent into Kun press and crushes into two valves, goes out numb taste and fragrance conducive to the later period；
B) it separates: removing rattan green pepper seed by 10 mesh vibrating screens, rattan green pepper seed has bitter taste, obtains rattan green pepper.
3. prepared by Tengjiao oil: fresh rattan pepper that treated and soya-bean oil are added in reactor tank together by weight 5:1, are warming up to
Then 200 DEG C, pressure 2Mpa, confined reaction 50min are cooled to 40 DEG C, separate rattan green pepper slag with horizontal screw machine, remaining clear liquid is
For Tengjiao oil.
4. the preparation of enzymolysis liquid: 90 parts of Fresh Grade Breast, 80 parts of chicken fat, after Fresh Grade Breast chops up and reaction kettle is added in chicken fat together,
65 DEG C of reaction 50min add papain 3 ‰ and digest 50min, obtain chicken enzymolysis liquid.
5. prepared by rattan green pepper soy sauce:
21) 170 parts of chicken enzymolysis liquid, light pressure 2200 parts of (AN0.9g/ of soy sauce initial action: are added in reaction kettle
100ml, salt 15g/100ml), 40 parts of edible salt, 90 parts of white granulated sugar, 110 parts of monosodium glutamate, 6 parts of the sapidity nucleotide disodium, yolk powder 7
Part (improve fragrance and the yellow light tone of increase is damp), 8 parts of glucose, 7 parts of L-cysteine, stir evenly, are warming up to 90 DEG C, heat preservation
40min is spare；
22) secondary response: 15 parts of cornstarch being added after heat preservation, goes alone sour 6 parts of aliphatic ester, xanthan gum 1 ‰,
The reaction was continued, and 5min is spare；
23) third-order reaction: cooling to 70 DEG C after secondary response, be added 80 parts of maltodextrin and be used as filler, pericarpium zanthoxyli bungeani oil
1 ‰, green zanthoxylum oil 1 ‰, Tengjiao oil 30% stir evenly and maintain 5min spare；
24) homogeneous: the rattan green pepper soy sauce after third-order reaction is cooled to 50 DEG C, and first colloid mill excessively is levigate, after homogenizer homogeneous
Finished product rattan green pepper soy sauce is obtained afterwards.
The following are comparative examples
Embodiment 4
A kind of production method of rattan green pepper soy sauce of the present invention, comprising the following steps:
1. the processing of fresh rattan pepper:
A) be crushed: new fresh rattan pepper is sent into Kun press and crushes into two valves, goes out numb taste and fragrance conducive to the later period；
B) it separates: removing rattan green pepper seed by 10 mesh vibrating screens, rattan green pepper seed has bitter taste, obtains rattan green pepper.
The preparation of 2 Tengjiao oils: fresh rattan pepper that treated and pure water are added in reactor tank together, are warming up to 250 DEG C, pressure
3Mpa, confined reaction 30min, then by distillation extract Tengjiao oil, be cooled to 30 DEG C it is spare；
3. the preparation of enzymolysis liquid: 120 parts of Fresh Grade Breast, 60 parts of chicken fat, after Fresh Grade Breast chops up and reaction kettle is added in chicken fat together,
55 DEG C of reaction 30min add papain 3 ‰ and digest 30min, obtain chicken enzymolysis liquid.
4. prepared by rattan green pepper soy sauce:
21) 200 parts of chicken enzymolysis liquid, light pressure 2500 parts of (AN0.9g/ of soy sauce initial action: are added in reaction kettle
100ml, salt 15g/100ml), 60 parts of edible salt, 110 parts of white granulated sugar, 130 parts of monosodium glutamate, 8 parts of the sapidity nucleotide disodium, yolk powder 9
Part (improve fragrance and the yellow light tone of increase is damp), 10 parts of glucose, 15 parts of L-cysteine, stir evenly, are warming up to 95 DEG C, heat preservation
60min is spare；
22) secondary response: 30 parts of cornstarch being added after heat preservation, goes alone sour 9 parts of aliphatic ester, xanthan gum 3 ‰,
The reaction was continued, and 5min is spare；
23) third-order reaction: cooling to 70 DEG C after secondary response, be added 100 parts of maltodextrin and be used as filler, pericarpium zanthoxyli bungeani oil
3 ‰, green zanthoxylum oil 3 ‰, Tengjiao oil 50% stir evenly and maintain 10min spare；
24) homogeneous: the rattan green pepper soy sauce after third-order reaction is cooled to 55 DEG C, and first colloid mill excessively is levigate, after homogenizer homogeneous
Finished product rattan green pepper soy sauce is obtained afterwards.
It is light that soy sauce is pressed to use light pressure soy sauce same as Example 1, the present embodiment and implementation in the present embodiment
The difference of example 1 is: Tengjiao oil preparation process is different.
Embodiment 5
A kind of production method of rattan green pepper soy sauce of the present invention, comprising the following steps:
1. the preparation of enzymolysis liquid: 120 parts of Fresh Grade Breast, 60 parts of chicken fat, after Fresh Grade Breast chops up and reaction kettle is added in chicken fat together,
55 DEG C of reaction 30min add papain 3 ‰ and digest 30min, obtain chicken enzymolysis liquid.
2. prepared by soy sauce:
21) 200 parts of chicken enzymolysis liquid, light pressure 2500 parts of (AN0.9g/ of soy sauce initial action: are added in reaction kettle
100ml, salt 15g/100ml), 60 parts of edible salt, 110 parts of white granulated sugar, 130 parts of monosodium glutamate, 8 parts of the sapidity nucleotide disodium, yolk powder 9
Part (improve fragrance and the yellow light tone of increase is damp), 10 parts of glucose, 15 parts of L-cysteine, stir evenly, are warming up to 95 DEG C, heat preservation
60min is spare；
22) secondary response: 30 parts of cornstarch being added after heat preservation, goes alone sour 9 parts of aliphatic ester, xanthan gum 3 ‰,
The reaction was continued, and 5min is spare；
23) third-order reaction: cooling to 70 DEG C after secondary response, be added 100 parts of maltodextrin and be used as filler, pericarpium zanthoxyli bungeani oil
3 ‰, green zanthoxylum oil 3 ‰, commercially available Tengjiao oil 50% stir evenly and maintain 10min spare；
24) homogeneous: the rattan green pepper soy sauce after third-order reaction is cooled to 55 DEG C, and first colloid mill excessively is levigate, after homogenizer homogeneous
Finished product rattan green pepper soy sauce is obtained afterwards.
It is light that soy sauce is pressed to use light pressure soy sauce same as Example 1, the present embodiment and implementation in the present embodiment
The difference of example 1 is: Tengjiao oil uses commercially available Tengjiao oil.
Rattan green pepper soy sauce prepared by embodiment 1-5 is numbered as 1-5, using GC-MC gas chromatography-mass spectrography method and
HPLC high performance liquid chromatography respectively detects paste flavor taste, spicy components, numb aroma substance, chicken fragrance matter, as a result such as
Described in following table:
Can be found that from upper table testing result: numb taste, spicy hot gas are most important Score indexes in a kind of rattan green pepper soy sauce, this
Embodiment 1-3 rattan green pepper soy sauce made from inventive method has obvious rattan green pepper flavor and perfect and paste flavor, the fresh fragrance of chicken
Fusion, liquid texture stable homogeneous are floated without bad oil droplet, have obvious rattan green pepper fiber crops taste and fragrance and paste flavor and salty fresh on flavour
Taste is a kind of multi-soy sauce product for obviously having rattan green pepper flavor.
Embodiment 1-3 detects 2 kinds with spicy components main in comparative example 4-5 product, the hydroxyl-alpha-in embodiment 1-3
Sanshool average content is higher than 8.3 times of comparative example 4-5, and hydroxyl-γ-sanshool average content is higher than the 3.5 of comparative example 4-5
Times, they have typical tingling sensation, feeling of numbness, and numb taste is more prominent；Numb aroma substance linalool in embodiment 1-3, limonene,
Dextrorotation limonene content is averagely respectively higher than 3.2 times, 3.7 times, 9.5 times of comparative example 4-5.They have typical rattan green pepper fragrant
Gas, pleasant feeling, excitement are obvious；See embodiment 1-3 posture all uniformities in posture, and comparative example 4-5 water-oil separating, it uses
Effect is poor, and rattan green pepper fragrance and numb taste are present in Tengjiao oil, and content is uneven.Embodiment and comparative example have all detected paste flavor simultaneously
Taste substance and chicken fragrance matter.To sum up, it is overflowed, is exempted from using rattan green pepper soy sauce spunyarn taste protrusion, the faint scent of the method for the present invention preparation
The cumbersome procedure for separately adding Tengjiao oil, soy sauce when having gone to cook, is cooked simpler.
Above-described specific embodiment has carried out further the purpose of the present invention, technical scheme and beneficial effects
It is described in detail, it should be understood that being not intended to limit the present invention the foregoing is merely a specific embodiment of the invention
Protection scope, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all include
Within protection scope of the present invention.
Claims (10)
1. a kind of production method of rattan green pepper soy sauce, which comprises the following steps:
By Tengjiao oil with chicken enzymolysis liquid, soy sauce, auxiliary material are reacted in reaction kettle obtains rattan green pepper soy sauce.
2. a kind of production method of rattan green pepper soy sauce according to claim 1, which is characterized in that the Tengjiao oil preparation method
Are as follows: soya-bean oil and fresh rattan pepper are added in reactor, cooling after heating pressurization, confined reaction, separation rattan green pepper slag obtains Tengjiao oil.
3. a kind of production method of rattan green pepper soy sauce according to claim 2, which is characterized in that the soya-bean oil is soya bean fermentation
Squeezing takes remaining soya bean grease after oil, specific preparation process in soy sauce technique are as follows:
(A) in soya bean fermented sauce technique, the moromi of fermentation ends is sent into squeezer by gravity flow, light pressure and obtains soy sauce；
(B) squeezing takes oleum sojae: the residue after light pressure passes through weight again and obtains oleum sojae.
4. a kind of production method of rattan green pepper soy sauce according to claim 2, which is characterized in that the fresh rattan pepper need to carry out pre-
Processing, pretreating process are as follows: new fresh rattan pepper is crushed into two valves, then rattan green pepper seed is removed by vibrating screen, takes rattan green pepper shell spare.
5. a kind of production method of rattan green pepper soy sauce according to claim 2, which is characterized in that the soya-bean oil is pressed with fresh rattan pepper
After reactor is added in weight ratio 5:1-8:1, it is warming up to 200-250 DEG C, pressure 2-3Mpa, confined reaction 30-50min is then cold
But after arriving 30-40 DEG C, then rattan green pepper slag is separated.
6. a kind of production method of rattan green pepper soy sauce according to claim 1, which is characterized in that the chicken enzymolysis liquid passes through
Following technique preparation: 90-120 parts of Fresh Grade Breast, 60-80 parts of chicken fat, after Fresh Grade Breast chops up and reaction kettle, 55- is added in chicken fat together
65 DEG C of reaction 30-50min add papain 1-3 ‰ and digest 30-50min, obtain chicken enzymolysis liquid.
7. a kind of production method of rattan green pepper soy sauce according to claim 1, which is characterized in that the auxiliary material includes: edible
Salt, monosodium glutamate, the sapidity nucleotide disodium, yolk powder, glucose, L-cysteine, cornstarch, goes alone sour fatty acid at white granulated sugar
Ester, xanthan gum, maltodextrin, pericarpium zanthoxyli bungeani oil, green zanthoxylum oil.
8. a kind of production method of rattan green pepper soy sauce according to claim 7, which is characterized in that Tengjiao oil and chicken digest
Liquid, soy sauce, auxiliary material reacted in reaction kettle specifically includes the following steps:
(1) 170-200 parts of chicken enzymolysis liquid, 2200-2500 parts of soy sauce, edible salt 40-60 initial action: are added in reaction kettle
Part, 90-110 parts of white granulated sugar, 110-130 parts of monosodium glutamate, 6-8 parts of the sapidity nucleotide disodium, 7-9 parts of yolk powder, 8-10 parts of glucose,
It 7-15 parts of L-cysteine, stirs evenly, is warming up to 90-95 DEG C, heat preservation 40-60min is spare；
(2) secondary response: cornstarch 15-30 parts is added after heat preservation, goes alone sour 6-9 parts of aliphatic ester, xanthan gum 1-
3 ‰, the reaction was continued, and 5-10min is spare；
(3) third-order reaction: cooling to 70-75 DEG C after secondary response, be added maltodextrin 80-100 parts and be used as filler, pericarpium zanthoxyli bungeani
Oily 1-3 ‰, green zanthoxylum oil 1-3 ‰, Tengjiao oil 30-50% are stirred evenly and 5-10min are maintained to obtain rattan green pepper soy sauce.
9. a kind of production method of rattan green pepper soy sauce according to claim 1, which is characterized in that the soy sauce is soya bean
The soy sauce that squeezer is gently pressed in fermented sauce technique.
10. a kind of production method of rattan green pepper soy sauce according to claim 3, which is characterized in that in step (A), light pressure pressure
Power 300-500 Dun/㎡, in step (B), weight pressure 1500-1800 Dun/㎡.
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