CN110547434A - preparation method of delicious soy sauce for improving fish flavor - Google Patents
preparation method of delicious soy sauce for improving fish flavor Download PDFInfo
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- CN110547434A CN110547434A CN201910944810.5A CN201910944810A CN110547434A CN 110547434 A CN110547434 A CN 110547434A CN 201910944810 A CN201910944810 A CN 201910944810A CN 110547434 A CN110547434 A CN 110547434A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 40
- 235000019634 flavors Nutrition 0.000 title claims abstract description 40
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 32
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 54
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 40
- 244000068988 Glycine max Species 0.000 claims abstract description 40
- 239000000047 product Substances 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000000940 FEMA 2235 Substances 0.000 claims abstract description 9
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 48
- 230000004151 fermentation Effects 0.000 claims description 48
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 240000006439 Aspergillus oryzae Species 0.000 claims description 8
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 8
- 235000013405 beer Nutrition 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- YYKHTCICTDYYMT-LGVAUZIVSA-N [Na].[Na].O[C@@H]1[C@@H](COP(O)(O)=O)O[C@H]([C@@H]1O)n1cnc2c1[nH]c(=O)[nH]c2=O Chemical compound [Na].[Na].O[C@@H]1[C@@H](COP(O)(O)=O)O[C@H]([C@@H]1O)n1cnc2c1[nH]c(=O)[nH]c2=O YYKHTCICTDYYMT-LGVAUZIVSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 241000228197 Aspergillus flavus Species 0.000 claims description 4
- 241000131386 Aspergillus sojae Species 0.000 claims description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 4
- 235000021168 barbecue Nutrition 0.000 claims description 4
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- 238000002791 soaking Methods 0.000 claims description 4
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- 239000012535 impurity Substances 0.000 claims description 2
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims 2
- 241000628997 Flos Species 0.000 claims 1
- 210000000582 semen Anatomy 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 abstract description 4
- 235000003704 aspartic acid Nutrition 0.000 abstract description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013922 glutamic acid Nutrition 0.000 abstract description 4
- 239000004220 glutamic acid Substances 0.000 abstract description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract description 3
- 235000013332 fish product Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 210000000697 sensory organ Anatomy 0.000 description 8
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- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 235000014722 Aralia cordata Nutrition 0.000 description 1
- 244000294554 Aralia racemosa Species 0.000 description 1
- 235000004446 Aralia racemosa Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 235000010658 Lavandula latifolia Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000001702 nutmeg Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 239000012991 xanthate Substances 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of food preparation, in particular to a method for preparing delicious soy sauce for improving fish, which is characterized in that a tricholoma matsutake powder rich in free glutamic acid and aspartic acid is prepared into powder, so that the product has faint scent and fresh and tender mouthfeel; the soybean is treated and mixed with the auxiliary material extract, so that the astringency of the soybean raw material can be reduced, the product can have various aromatic tastes, the finished product of the filtrate B is insufficient in delicate flavor by fermenting the soybean raw material and wheat flour and mixing white granulated sugar, caramel color and the like, and the finished products of the filtrate A and the filtrate B are used according to the proportion, so that the delicate flavor of food can be effectively improved, and particularly, the delicate flavor of fish products can be improved.
Description
Technical Field
The invention relates to the field of food preparation, and in particular relates to a preparation method of seasoned soy sauce for improving the delicate flavor of fish.
Background
A fermented soybean oil for steaming fish is a kind of seasoning with Asian features and is prepared from soybean as main raw material, water and edible salt through preparing yeast and fermenting. The existing fermented soybean oil for steaming fish is generally fermented at high temperature, and compared with the traditional natural fermentation, the method can greatly shorten the fermentation period, but the flavor and delicate flavor of the fermented soybean oil are greatly reduced. The invention aims to enrich, improve the delicate flavor of the product and reduce the fermentation period.
disclosure of Invention
in view of the above, the invention provides a preparation method of fermented soybean oil for improving the delicate flavor of fish, and the finished products of the filtrate A and the filtrate B are used according to the proportion, so that the delicate flavor of food can be effectively improved, and particularly, the delicate flavor of fish products can be improved.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of seasoned soy sauce for improving the delicate flavor of fish comprises the following steps:
S1, cleaning the songi mushroom, wrapping the songi mushroom with tinfoil paper, baking the songi mushroom on a barbecue grill for 3-8 min, taking out the songi mushroom, crushing the songi mushroom, and screening the powder with a sieve of 100-150 meshes to obtain songi mushroom powder;
S2, adding the songi mushroom powder prepared in the S1, salt and the raw material of the marine fish according to the proportion, and performing high-temperature primary fermentation for 5-10 days;
s3, pouring beer into the primary fermented product, pouring the beer with the amount at least one third higher than the height of the fermented product, mixing Aspergillus oryzae, adjusting the temperature to 30-50 ℃, fermenting for 20-40 days to obtain aged fermented mash, and filtering the fermented mash by a filter press to obtain a filtrate A;
s4, selecting high-quality soybeans, soaking in water, performing dry steaming at the temperature of 95-100 ℃ for 15-30 min, taking out the soybeans, grinding the soybeans, adding an auxiliary material extract liquid accounting for 7-10% of the mass of the soybeans to obtain a soybean primary raw material;
s5, placing the primary soybean raw material into a cooking pot, cooking at a high temperature of 150-250 ℃ for 20-35 min, and mixing with baked wheat flour, wherein the mass ratio of the primary soybean raw material to the wheat flour is 5-7: 1-3;
S6, when the mixture prepared in the S5 is cooled to room temperature, fermentation koji seeds are mixed and stirred uniformly, the inoculation amount of the fermentation koji seeds is 2-5% of the total amount of the mixture, the primary fermentation is carried out by adopting intermittent ventilation culture, the fermentation temperature is 30-35 ℃, the fermentation time is 48-76 h, and the humidity is 60-85%;
s7, putting the koji forming material subjected to the fermentation treatment of S6 into a deep fermentation tank, adding 10-20% by mass of saline water into the deep fermentation tank to prepare fermented mash, naturally fermenting for 60-120 d, extracting supernatant in the fermentation tank, filtering, and sterilizing to prepare filtrate B;
S8, blending the filtrate B30-50 parts, white granulated sugar 0.5-3 parts, caramel color 0.05-1 part and 5' -xanthylic acid disodium 0.05-0.5 part, boiling at 95-110 ℃ for 5-10 min, and sterilizing to obtain a filtrate B finished product;
S9, using the filtrate A and the filtrate B according to the mixture ratio to obtain the final product.
further, in S2, the tricholoma matsutake powder, the salt and the marine fish raw materials are mixed according to the weight ratio of 3-5: 0.5-2: 5-10 ℃, and the high-temperature fermentation temperature is 70-100 ℃.
further, in S3, Aspergillus oryzae was mixed in an amount of 1.5% of the primary fermented product, the fermentation temperature was adjusted to 45 deg.C, and the fermented mash was aged after 35d fermentation.
Further, in S4, the auxiliary material extract is a mixed extract of any three or more of spikenard, tsaoko cardamom, nutmeg, sand ginger, clove and cinnamon, and the preparation method of the auxiliary material extract is as follows: crushing the raw materials in equal proportion, mixing the crushed raw materials with purified water, performing microwave extraction with the microwave power of 15-30 KW and the extraction temperature of 40-85 ℃ for 0.5-2 h, filtering impurities after extraction, and concentrating the extracting solution to the concentration of 30-50%.
further, in S5, the primary soybean material is put into a retort and cooked at a high temperature of 170 ℃ for 25min, and then the baked wheat flour is mixed, the mass ratio of the primary soybean material to the wheat flour being 7: 2.
further, in S6, the fermentation koji is one of Aspergillus oryzae, Aspergillus sojae or Aspergillus flavus, the inoculation amount of the fermentation koji is 3% of the total amount of the mixture, the frequency of intermittent ventilation is 3-5 h, the time duration of each time is 5-10 min, the fermentation temperature is 35 ℃, the fermentation time is 60h, and the humidity is 75%.
further, in S7, 12% by mass of saline water with a saline water concentration of 30% is added, and after natural fermentation for 90d, the supernatant is extracted and filtered to obtain filtrate B.
Further, in S8, blending the filtrate B40 parts, white granulated sugar 1 part, caramel color 0.08 part and disodium 5' -xanthate 0.06 part, then boiling for 8min at 100 ℃, and sterilizing to obtain the finished product of the filtrate B.
Further, in S9, mixing the finished products of the filtrate A and the filtrate B according to the proportion of 3-4: 2-3 to obtain a finished product.
A plurality of researches show that the content of free glutamic acid and aspartic acid in food is a factor mainly influencing the characteristic flavor of the food, through detection, 100g of the tricholoma matsutake contains 127mg of glutamic acid and 32mg of aspartic acid, and due to the appearance of economic benefit and delicate flavor effect, the invention selects the tricholoma matsutake to prepare powder, and the finished product is fragrant and has delicate mouthfeel after the tricholoma matsutake is directly roasted and prepared into powder through s 1.
Compared with the prior art, the invention has the beneficial effects that: the tricholoma matsutake powder rich in free glutamic acid and aspartic acid is prepared into powder, so that the product has fragrant and fresh and tender mouthfeel, the tricholoma matsutake powder, the salt and the marine fish raw materials are mixed and fermented, the protein decomposition process is fast, the protein decomposition degree is high, and the prepared filtrate A is rich in fish flavor and good in flavor; the soybean is treated and mixed with the auxiliary material extract, so that the astringency of the soybean raw material can be reduced, the product can have various aromatic tastes, the finished product of the filtrate B is insufficient in delicate flavor by fermenting the soybean raw material and wheat flour and mixing white granulated sugar, caramel color and the like, and the finished products of the filtrate A and the filtrate B are used according to the proportion, so that the delicate flavor of food can be effectively improved, and particularly, the delicate flavor of fish products can be improved.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of seasoned soy sauce for improving the delicate flavor of fish comprises the following steps:
s1, cleaning the songi mushroom, wrapping the songi mushroom with tinfoil paper, baking the songi mushroom on a barbecue grill for 5min, taking out the songi mushroom, crushing the songi mushroom, and screening the powder with a 100-mesh screen to obtain songi mushroom powder;
S2, adding the songi mushroom powder, the salt and the marine fish raw material prepared in the S1 according to the mass ratio of 4:1:8, and performing primary fermentation at a high temperature of 85 ℃ for 8 days;
S3, pouring beer into the primary fermented product, pouring one third of the primary fermented product with high beer content, mixing with Aspergillus oryzae with the mass of 1.5% of the primary fermented product, adjusting the temperature to 45 ℃, fermenting for 35d to obtain aged fermented mash, and filtering the fermented mash by a filter press to obtain filtrate A;
S4, selecting high-quality soybeans, soaking in water, performing dry steaming at 100 ℃ for 20min, taking out the soybeans, grinding the soybeans, and adding an auxiliary material extract liquid accounting for 8% of the mass of the soybeans to obtain a soybean primary raw material;
s5, placing the primary soybean raw material into a cooking pot, cooking at 170 ℃ for 25min, and mixing with baked wheat flour, wherein the mass ratio of the primary soybean raw material to the wheat flour is 7: 2;
s6, cooling the mixture prepared in the step S5 to room temperature, mixing aspergillus sojae with the amount of the aspergillus sojae being 3% of the total amount of the mixture, and performing primary fermentation by intermittent ventilation culture at 35 ℃ for 60h and at 75% humidity;
S7, putting the koji-making material fermented by the S6 into a deep fermentation tank, adding saline water with the mass ratio of 12% to prepare fermented mash, naturally fermenting for 90 days, extracting supernatant in the fermentation tank, filtering, and sterilizing to obtain filtrate B;
S8, blending the filtrate B40 parts, white granulated sugar 1 part, caramel color 0.08 part and 5' -xanthylic acid disodium 0.06 part, boiling for 8min at 100 ℃, and sterilizing to obtain a filtrate B finished product;
s9, using the filtrate A and the filtrate B according to the ratio of 3:2 to obtain the final product.
Comparative examples 1 to 1
In comparative example 1-1, filtrate A obtained in S1, S2, S3 in example 1 was used as the comparative example.
Comparative examples 1 to 2
in comparative examples 1 to 2, the finished product of filtrate B obtained in S4, S5, S6, S7 and S8 in example 1 was used as the comparative example.
example 2
A preparation method of seasoned soy sauce for improving the delicate flavor of fish comprises the following steps:
S1, cleaning the songi mushroom, wrapping the songi mushroom with tinfoil paper, baking the songi mushroom on a barbecue grill for 8min, taking out the songi mushroom, crushing the songi mushroom, and sieving the powder with a 120-mesh sieve to obtain songi mushroom powder;
S2, adding the songi mushroom powder, the salt and the marine fish raw material prepared in the S1 according to the mass ratio of 5:0.5:8, and performing primary fermentation at a high temperature of 90 ℃ for 6 days;
S3, pouring beer into the primary fermented product, pouring one third of the primary fermented product with high beer content, mixing with Aspergillus oryzae with the mass of 1.5% of the primary fermented product, adjusting the temperature to 35 ℃ to ferment for 40d to obtain aged fermented mash, and filtering the fermented mash by a filter press to obtain filtrate A;
S4, selecting high-quality soybeans, soaking in water, performing dry steaming at 100 ℃ for 25min, taking out the soybeans, grinding the soybeans, and adding an auxiliary material extract liquid accounting for 7% of the mass of the soybeans to obtain a soybean primary raw material;
S5, putting the primary soybean raw material into a cooking pot, cooking at 200 ℃ for 20min, and mixing with baked wheat flour, wherein the mass ratio of the primary soybean raw material to the wheat flour is 5: 1;
S6, cooling the mixture prepared in the step S5 to room temperature, mixing aspergillus flavus with the mixture, stirring the mixture uniformly, wherein the inoculation amount of the aspergillus flavus is 4% of the total amount of the mixture, performing primary fermentation by adopting intermittent ventilation culture, wherein the fermentation temperature is 32 ℃, the fermentation time is 70 hours, and the humidity is 80%;
s7, putting the koji-making material fermented by the S6 into a deep fermentation tank, adding 15% saline water by mass to prepare fermented mash, naturally fermenting for 100 days, extracting supernatant in the fermentation tank, filtering, and sterilizing to obtain filtrate B;
s8, blending the filtrate B50 parts, white granulated sugar 1 part, caramel color 0.07 part and 5' -xanthylic acid disodium 0.05 part, boiling for 8min at 100 ℃, and sterilizing to obtain a filtrate B finished product;
s9, using the filtrate A and the filtrate B according to the proportion of 3:3 to obtain the final product.
comparative example 2-1
In comparative example 2-1, filtrate A obtained in S1, S2, S3 in example 1 was used as the comparative example.
Comparative examples 2 to 2
In comparative examples 2 to 2, the finished product of filtrate B obtained in S4, S5, S6, S7 and S8 in example 1 was used as the comparative example.
Comparative example 3
A commercially available soy sauce from a certain brand A was selected as comparative example 3.
umami taste intensity sensory evaluation test
five trained sensory organs are selected to judge the delicate flavor of the experimental fish by a scoring method, the five sensory organs are respectively marked as a sensory organ 1, a sensory organ 2, a sensory organ 3, a sensory organ 4 and a sensory organ 5, the delicate flavor is fully marked as 10, a plurality of fished weever with the same batch and the same quality are selected as the experimental fish, the finished products prepared in the above examples 1, 1-2, 2-1 and 2-2 and the finished product sold in the comparative example 3 are respectively placed in a dipping dish, the sensory organs clamp the steamed experimental fish to be respectively dipped in the above examples and comparative examples, the delicate flavor intensity is scored after tasting, and the scoring result is shown in table 1.
TABLE 1
As can be seen from the data in Table 1, when the finished products of the filtrate A and the filtrate B are used according to the proportion, the delicate flavor intensity of the finished products is highest and is stronger than that of the seasoned soy sauce for the fish of the brand A, because the filtrate A is rich in delicate flavor and good in flavor by mixing and fermenting the tricholoma matsutake powder, the salt and the raw materials of the marine fish, the finished product of the filtrate B is full of delicate flavor by mixing the fermented soybean raw material and the fermented wheat flour with white granulated sugar, caramel color and the like, and after the two are used according to the proportion, the delicate flavors of the two can be mutually strengthened, so that the delicate flavor intensity of the filtrate A and the filtrate B can be improved.
Finally, it should be noted that the above-mentioned preferred embodiments of the present invention are provided merely to help illustrate the present invention. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (9)
1. A preparation method of seasoned soy sauce for improving the delicate flavor of fish is characterized by comprising the following steps:
S1, cleaning the songi mushroom, wrapping the songi mushroom with tinfoil paper, baking the songi mushroom on a barbecue grill for 3-8 min, taking out the songi mushroom, crushing the songi mushroom, and screening the powder with a sieve of 100-150 meshes to obtain songi mushroom powder;
s2, adding the songi mushroom powder prepared in the S1, salt and the raw material of the marine fish according to the proportion, and performing high-temperature primary fermentation for 5-10 days;
s3, pouring beer into the primary fermented product, pouring the beer with the amount at least one third higher than the height of the fermented product, mixing Aspergillus oryzae, adjusting the temperature to 30-50 ℃, fermenting for 20-40 days to obtain aged fermented mash, and filtering the fermented mash by a filter press to obtain a filtrate A;
S4, selecting high-quality soybeans, soaking in water, performing dry steaming at the temperature of 95-100 ℃ for 15-30 min, taking out the soybeans, grinding the soybeans, adding an auxiliary material extract liquid accounting for 7-10% of the mass of the soybeans to obtain a soybean primary raw material;
S5, placing the primary soybean raw material into a cooking pot, cooking at a high temperature of 150-250 ℃ for 20-35 min, and mixing with baked wheat flour, wherein the mass ratio of the primary soybean raw material to the wheat flour is 5-7: 1-3;
S6, when the mixture prepared in the S5 is cooled to room temperature, fermentation koji seeds are mixed and stirred uniformly, the inoculation amount of the fermentation koji seeds is 2-5% of the total amount of the mixture, the primary fermentation is carried out by adopting intermittent ventilation culture, the fermentation temperature is 30-35 ℃, the fermentation time is 48-76 h, and the humidity is 60-85%;
S7, putting the koji forming material subjected to the fermentation treatment of S6 into a deep fermentation tank, adding 10-20% by mass of saline water into the deep fermentation tank to prepare fermented mash, naturally fermenting for 60-120 d, extracting supernatant in the fermentation tank, filtering, and sterilizing to prepare filtrate B;
s8, blending the filtrate B30-50 parts, white granulated sugar 0.5-3 parts, caramel color 0.05-1 part and 5' -xanthylic acid disodium 0.05-0.5 part, boiling at 95-110 ℃ for 5-10 min, and sterilizing to obtain a filtrate B finished product;
s9, using the filtrate A and the filtrate B according to the mixture ratio to obtain the final product.
2. The method for preparing seasoned soy sauce for improving the delicate flavor of fish according to claim 1, wherein in S2, the Tricholoma matsutake powder, the salt and the raw material of marine fish are mixed according to the weight ratio of 3-5: 0.5-2: 5-10 ℃, and the high-temperature fermentation temperature is 70-100 ℃.
3. The method for preparing fermented soybean oil for improving delicate flavor of fish according to claim 1, wherein in S3, Aspergillus oryzae is mixed in an amount of 1.5% of the quality of the primary fermented product, the fermentation temperature is adjusted to 45 ℃, and the fermented product is fermented for 35d to obtain aged fermented mash.
4. the method for preparing soy sauce for improving delicate flavor of fish as claimed in claim 1, wherein in S4, the auxiliary material extract is any mixture of more than three of rhizoma Nardostachyos, fructus Tsaoko, semen Myristicae, rhizoma Kaempferiae, flos Caryophylli, and cortex Cinnamomi, and the method for preparing the auxiliary material extract is as follows: crushing the raw materials in equal proportion, mixing the crushed raw materials with purified water, performing microwave extraction with the microwave power of 15-30 KW and the extraction temperature of 40-85 ℃ for 0.5-2 h, filtering impurities after extraction, and concentrating the extracting solution to the concentration of 30-50%.
5. the method for preparing soy sauce for improving the delicate flavor of fish according to claim 1, wherein in S5, the primary soybean raw material is put into a cooking pot, cooked for 25min at 170 ℃, and then mixed with baked wheat flour, and the mass ratio of the primary soybean raw material to the wheat flour is 7: 2.
6. the method for preparing the seasoned soy sauce for improving the delicate flavor of fish according to claim 1, wherein in S6, the fermentation koji is one of Aspergillus oryzae, Aspergillus sojae or Aspergillus flavus, the inoculation amount of the fermentation koji is 3% of the total amount of the mixture, the frequency of intermittent ventilation is 3-5 h, the time duration of each ventilation is 5-10 min, the fermentation temperature is 35 ℃, the fermentation time is 60h, and the humidity is 75%.
7. The method for preparing fermented soybean oil for improving the delicate flavor of fish according to claim 1, wherein 12% by weight of brine with a brine concentration of 30% is added in S7, and after natural fermentation for 90 days, the supernatant is extracted and filtered to obtain filtrate B.
8. the method for preparing fermented soybean oil for improving the delicate flavor of fish according to claim 1, wherein in S8, filtrate B40 parts, white granulated sugar 1 part, caramel color 0.08 part and disodium 5' -xanthylic acid 0.06 part are blended, and then the mixture is boiled at 100 ℃ for 8min, and the filtrate B is sterilized to obtain the finished product of filtrate B.
9. The method for preparing seasoned soy sauce for improving the delicate flavor of fish according to claim 1, wherein in S9, the finished products of filtrate A and filtrate B are mixed according to the ratio of 3-4: 2-3 to obtain a final product.
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|---|---|---|---|---|
| KR20010027959A (en) * | 1999-09-08 | 2001-04-06 | 최인석 | A songi mush room juice mixed soybean sauce |
| CN103960639A (en) * | 2014-05-15 | 2014-08-06 | 仲恺农业工程学院 | Method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains |
| CN104705621A (en) * | 2015-04-10 | 2015-06-17 | 通海县调鼎斋酱园 | Ingredient-added seasoning soybean sauce and preparation method thereof |
| CN107927684A (en) * | 2017-11-01 | 2018-04-20 | 安徽爱家食品有限公司 | A kind of Steamed fish soy sauce and its manufacture craft |
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2019
- 2019-09-30 CN CN201910944810.5A patent/CN110547434A/en active Pending
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|---|---|---|---|---|
| KR20010027959A (en) * | 1999-09-08 | 2001-04-06 | 최인석 | A songi mush room juice mixed soybean sauce |
| CN103960639A (en) * | 2014-05-15 | 2014-08-06 | 仲恺农业工程学院 | Method for producing high-salt diluted soybean sauce through cooperative fermentation of multiple strains |
| CN104705621A (en) * | 2015-04-10 | 2015-06-17 | 通海县调鼎斋酱园 | Ingredient-added seasoning soybean sauce and preparation method thereof |
| CN107927684A (en) * | 2017-11-01 | 2018-04-20 | 安徽爱家食品有限公司 | A kind of Steamed fish soy sauce and its manufacture craft |
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Application publication date: 20191210 |