CN1125529A - Production technology of soy sauce - Google Patents
Production technology of soy sauce Download PDFInfo
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- CN1125529A CN1125529A CN94119121A CN94119121A CN1125529A CN 1125529 A CN1125529 A CN 1125529A CN 94119121 A CN94119121 A CN 94119121A CN 94119121 A CN94119121 A CN 94119121A CN 1125529 A CN1125529 A CN 1125529A
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- soy sauce
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Abstract
The technology for producing soy sauce with lean beef includes such steps as removing fibre, mincing, mixing with water, addition of compound protease (papain) or hydrochloric acid to regulate pH value to 1.5-2, heating to 100-105 deg.C, hydrolysis, separation to obtain supernatant, addition of activated carbon for decolouring, deodouring, filter, addition of flavouring agent and adding soda for regulating pH value to 6-7. The obtained soy sauce contains aminoacids, trace elements and vitamines necessary for human body and has medical function of accelerating growing, delaying senility and promoting recovery.
Description
The invention belongs to the production technology of flavouring, be specifically related to a kind of production technology with the brand-new soy sauce that to be primary raw material in the leptobos be made through hydrolysis.
Traditional soy sauce many with soya bean fermentation, monosodium glutamate seasoning, the sugar coking is painted is made, the production cycle is long, the soy sauce nutrition of producing incomplete, salinity height, inferior quality.
The object of the present invention is to provide a kind of with short production cycle, the soy sauce features good taste of producing, soy sauce with rich nutrition production new technique.
Soy sauce production technology of the present invention is characterized in that with the lean beef being primary raw material, is made through following steps successively:
Take by weighing a certain amount of going in the fiber leptobos, after blending, the water that adds 3～5 times, after fully stirring, the compound protease that adds 0.01～0.03% times, or add hydrochloric acid adjusting pH value to 1.5～2, be warming up to 100～105 ℃, hydrolysis 24～30 hours, centrifugation adds about 0.4～1% times active carbon in the gained supernatant, boil after 20～40 minutes and filter, the sodium chloride that adds 1.8～2.0 times in the filtrate again, 0.3～0.5 times white sugar and an amount of Maotai-flavor essence add 1～3 times of distilled water, be diluted to per 100 milliliters contain amino-acid nitrogen be not less than 0.8 the gram, add alkali and regulate pH value to 6～7, filter little soy sauce with faint yellow fragrance.
The above-mentioned material that relates to is a benchmark with the lean beef amount all.
The present invention changes traditional beans fermentation process for producing sauce, with bright lean beef is primary raw material, after adding an amount of flavor enhancement again, hydrolysis obtains being rich in the soy sauce of nutritious, the delicious flavour of ten several amino acids, trace element, little living element etc., its key is how the bright lean beef of raw material is resolved into rich nutrient substances, the present invention adopts the method for hydrochloric acid hydrolysis or with the zymolytic method of compound protein beef is resolved into the material that is rich in the multiple nutrients composition, wherein compound protease with papain for well.The present invention recommends to adopt the hydrochloric acid hydrolysis method.
After hydrolysis, add active carbon and be used for decolouring, remove fishy smell, make the color of soy sauce produced just, delicious.
Described flavor enhancement adds an amount of salt according to different needs, also can add spices in case of necessity, preferably selects existing Maotai-flavor essence for use.
Compare with existing soy sauce production technology, production technology of the present invention is simple, with short production cycle, the production efficiency height, the soy sauce of being produced does not have artificial pigment, and is delicious, nutritious, contain 18 seed amino acids and contain various trace elements such as iron, zinc, copper, chromium, manganese, selenium and vitamin B2 B6, niacin, lactose, but also contain the various bioactivators that promote that cell grows, and abundant immune substance, be the rational high-nutrition food flavor enhancement of a kind of composition.Be used for the cooking and various pickles seasoning, for a long time with promoting development in children, rehabilitation after being ill.Be that food, seasoning are seasoning, the nutritious supplementary pharmaceutical of one.
Embodiment one
Get 100 kilograms and remove the fresh ox lean meat of fiber, blend into pasty state, put into 1000 liter retort, add 500 kilograms in water, mix, add hydrochloric acid and regulate pH value to 1.8, be warming up to 105 ℃ of hydrolysis 24 hours, add 0.5 kilogram of active carbon, be warming up to 100 ℃, be incubated 30 minutes, filter, add 180 kilograms of sodium chloride in the gained filtrate, 40 kilograms of white sugar, 20 gram Maotai-flavor essence are added 200 kilograms of distilled water, add sodium acid carbonate and regulate the soy sauce that PH to 6.5 obtains about 1000 kilograms of little yellowish sauce fragrance, recording each hundred milliliters of total nitrogen contents with Kai Shi chamber nitrogen method is 1.61 grams, contains amino-acid nitrogen 0.81 gram, sugar 4.11 grams, the Nacl19.20 gram, other index also all meets the standard of country-level soy sauce.
Claims (1)
1. the production technology of a soy sauce is characterized in that with bright lean beef be primary raw material, is made through following steps successively:
Take by weighing a certain amount of going in the fiber leptobos, after blending, the water that adds 3～5 times, after fully stirring, the compound protease that adds 0.01～0.03% times, or add hydrochloric acid adjusting pH value to 1.5～2, be warming up to 100～105 ℃, hydrolysis 24～30 hours, centrifugation adds about 0.4～1% times active carbon in the gained supernatant, boil after 20～40 minutes and filter, the sodium chloride that adds 1.8～2.0 times in the filtrate again, 0.3～0.5 times white sugar and an amount of Maotai-flavor essence add 1～3 times of distilled water, be diluted to per 100 milliliters contain amino-acid nitrogen be not less than 0.8 the gram, add alkali and regulate pH value to 6～7, filter little soy sauce with faint yellow fragrance.
The above-mentioned material that relates to is a benchmark with the lean beef amount all.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94119121A CN1125529A (en) | 1994-12-27 | 1994-12-27 | Production technology of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94119121A CN1125529A (en) | 1994-12-27 | 1994-12-27 | Production technology of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1125529A true CN1125529A (en) | 1996-07-03 |
Family
ID=5039117
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94119121A Pending CN1125529A (en) | 1994-12-27 | 1994-12-27 | Production technology of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1125529A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756159B (en) * | 2009-12-15 | 2012-07-04 | 佛山市海天调味食品股份有限公司 | Soy sauce desalting method |
| CN105341870A (en) * | 2015-12-04 | 2016-02-24 | 广州聚注专利研发有限公司 | Preparation method of soybean sauce and soybean sauce prepared therefrom |
-
1994
- 1994-12-27 CN CN94119121A patent/CN1125529A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756159B (en) * | 2009-12-15 | 2012-07-04 | 佛山市海天调味食品股份有限公司 | Soy sauce desalting method |
| CN105341870A (en) * | 2015-12-04 | 2016-02-24 | 广州聚注专利研发有限公司 | Preparation method of soybean sauce and soybean sauce prepared therefrom |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |