CN114376202A - Production method of bone oil soy sauce - Google Patents
Production method of bone oil soy sauce Download PDFInfo
- Publication number
- CN114376202A CN114376202A CN202111652001.0A CN202111652001A CN114376202A CN 114376202 A CN114376202 A CN 114376202A CN 202111652001 A CN202111652001 A CN 202111652001A CN 114376202 A CN114376202 A CN 114376202A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- parts
- oil
- grease
- bone oil
- 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
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 42
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 239000004519 grease Substances 0.000 claims abstract description 34
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 26
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 26
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 229920000881 Modified starch Polymers 0.000 claims abstract description 20
- 239000004368 Modified starch Substances 0.000 claims abstract description 20
- 235000019426 modified starch Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 14
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 6
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 6
- HVUMOYIDDBPOLL-XWVZOOPGSA-N Sorbitan monostearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O HVUMOYIDDBPOLL-XWVZOOPGSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000787 lecithin Substances 0.000 claims description 6
- 229940067606 lecithin Drugs 0.000 claims description 6
- 235000010445 lecithin Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 229940092258 rosemary extract Drugs 0.000 claims description 6
- 235000020748 rosemary extract Nutrition 0.000 claims description 6
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 6
- 238000010008 shearing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- -1 sucrose ester Chemical class 0.000 claims description 6
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 6
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 40
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 241000283690 Bos taurus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Mycology (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a production method of bone oil soy sauce, which comprises the following raw materials: the soy sauce, the modified starch or the food gum, the bone oil, the grease antioxidant and the grease emulsifier are prepared from the following raw materials in parts by weight: 100 parts of soy sauce, 1-5 parts of modified starch or food gum, 1-25 parts of bone oil, 1-5 parts of grease antioxidant and 1-5 parts of grease emulsifier. The invention has the advantages that: the product of the invention is rich in vitamins, has high degree of unsaturation, aromatic and rich flavor, fine and smooth sense, brightness and thick sense, is suitable for cooking various foods, has convenient production and simple operation steps, and starts from mass production.
Description
Technical Field
The invention relates to the technical field of food, in particular to a production method of bone oil soy sauce.
Background
As a traditional seasoning, the soy sauce has thousands of years of eating history in China and has a wide public foundation, but almost has no great change for thousands of years.
The bone oil is animal oil extracted from bones of animals such as chicken, pig, cattle and the like, is rich in vitamins, has high unsaturation degree and aromatic and unique flavor, and is good seasoning oil.
Both of them are in different seasons but do not go with each other. The two are fused together to be an intention, and the seasoning is added with a new variety, which is also an attempt of the modern technology to reform the traditional industry.
Disclosure of Invention
The invention aims to solve the technical problems and provides a production method of bone oil soy sauce with good taste and high nutritive value.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a production method of bone oil soy sauce comprises the following raw materials: the soy sauce, the modified starch or the food gum, the bone oil, the grease antioxidant and the grease emulsifier are prepared from the following raw materials in parts by weight: 100 parts of soy sauce, 1-5 parts of modified starch or food gum, 1-25 parts of bone oil, 1-5 parts of grease antioxidant and 1-5 parts of grease emulsifier.
As an improvement, the production method comprises the following steps:
s1: adding soy sauce into a heater, and heating the soy sauce to above 50 deg.C;
s2: stirring, and proportionally adding modified starch or food gum, bone oil, oil antioxidant and oil emulsifier;
s3: starting a shearing emulsifying machine or a high-pressure homogenizer to make the materials uniform and become a stable or metastable state;
s4: cooling;
s5: and (6) filling.
In the improvement, the oil antioxidant is any one or combination of more of BHA, BHT, TBHQ, PG and rosemary extract.
As an improvement, the grease emulsifier is any one or combination of more of monoglyceride, sucrose ester, span 60, Tween 60 and lecithin.
Compared with the prior art, the invention has the advantages that: the product of the invention is rich in vitamins, has high degree of unsaturation, aromatic and rich flavor, fine and smooth sense, brightness and thick sense, is suitable for cooking various foods, has convenient production and simple operation steps, and starts from mass production.
Detailed Description
Example one
A production method of bone oil soy sauce comprises the following raw materials: the soy sauce, the modified starch or the food gum, the bone oil, the grease antioxidant and the grease emulsifier are prepared from the following raw materials in parts by weight: 100 parts of soy sauce, 1 part of modified starch or food gum, 1 part of bone oil, 1 part of grease antioxidant and 1 part of grease emulsifier.
As an improvement, the production method comprises the following steps:
s1: adding soy sauce into a heater, and heating the soy sauce to 55 ℃;
s2: stirring, and adding modified starch, bone oil, oil antioxidant and oil emulsifier in proportion;
s3: starting a shearing emulsifying machine or a high-pressure homogenizer to make the materials uniform and become a stable or metastable state;
s4: cooling;
s5: and (6) filling.
The oil antioxidant is any one or combination of BHA, BHT, TBHQ, PG and rosemary extract.
The grease emulsifier is any one or combination of monoglyceride, sucrose ester, span 60, tween 60 and lecithin.
Example two
A production method of bone oil soy sauce comprises the following raw materials: the soy sauce, the modified starch or the food gum, the bone oil, the grease antioxidant and the grease emulsifier are prepared from the following raw materials in parts by weight: 100 parts of soy sauce, 2 parts of modified starch or food gum, 15 parts of bone oil, 3 parts of grease antioxidant and 3 parts of grease emulsifier.
As an improvement, the production method comprises the following steps:
s1: adding soy sauce into a heater, and heating the soy sauce to 80 ℃;
s2: stirring, and proportionally adding modified starch or food gum, bone oil, oil antioxidant and oil emulsifier;
s3: starting a shearing emulsifying machine or a high-pressure homogenizer to make the materials uniform and become a stable or metastable state;
s4: cooling;
s5: and (6) filling.
The oil antioxidant is any one or combination of BHA, BHT, TBHQ, PG and rosemary extract.
The grease emulsifier is any one or combination of monoglyceride, sucrose ester, span 60, tween 60 and lecithin.
EXAMPLE III
A production method of bone oil soy sauce comprises the following raw materials: the soy sauce, the modified starch or the food gum, the bone oil, the grease antioxidant and the grease emulsifier are prepared from the following raw materials in parts by weight: 100 parts of soy sauce, 3 parts of modified starch or food gum, 20 parts of bone oil, 4 parts of grease antioxidant and 4 parts of grease emulsifier.
As an improvement, the production method comprises the following steps:
s1: adding soy sauce into a heater, and heating the soy sauce to 90 ℃;
s2: stirring, and proportionally adding modified starch or food gum, bone oil, oil antioxidant and oil emulsifier;
s3: starting a shearing emulsifying machine or a high-pressure homogenizer to make the materials uniform and become a stable or metastable state;
s4: cooling;
s5: and (6) filling.
The oil antioxidant is any one or combination of BHA, BHT, TBHQ, PG and rosemary extract.
The grease emulsifier is any one or combination of monoglyceride, sucrose ester, span 60, tween 60 and lecithin.
Example four
A production method of bone oil soy sauce comprises the following raw materials: the soy sauce, the modified starch or the food gum, the bone oil, the grease antioxidant and the grease emulsifier are prepared from the following raw materials in parts by weight: 100 parts of soy sauce, 5 parts of modified starch or food gum, 25 parts of bone oil, 5 parts of grease antioxidant and 5 parts of grease emulsifier.
As an improvement, the production method comprises the following steps:
s1: adding soy sauce into a heater, and heating the soy sauce to 95 ℃;
s2: stirring, and proportionally adding modified starch or food gum, bone oil, oil antioxidant and oil emulsifier;
s3: starting a shearing emulsifying machine or a high-pressure homogenizer to make the materials uniform and become a stable or metastable state;
s4: cooling;
s5: and (6) filling.
In the improvement, the oil antioxidant is any one or combination of more of BHA, BHT, TBHQ, PG and rosemary extract.
As an improvement, the grease emulsifier is any one or combination of more of monoglyceride, sucrose ester, span 60, Tween 60 and lecithin.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A production method of bone oil soy sauce is characterized by comprising the following steps: the bone oil soy sauce comprises the following raw materials: the soy sauce, the modified starch or the food gum, the bone oil, the grease antioxidant and the grease emulsifier are prepared from the following raw materials in parts by weight: 100 parts of soy sauce, 1-5 parts of modified starch or food gum, 1-25 parts of bone oil, 1-5 parts of grease antioxidant and 1-5 parts of grease emulsifier.
2. The method for producing bone oil soy sauce according to claim 1, wherein: the production method comprises the following steps:
s1: adding soy sauce into a heater, and heating the soy sauce to above 50 deg.C;
s2: stirring, and proportionally adding modified starch or food gum, bone oil, oil antioxidant and oil emulsifier;
s3: starting a shearing emulsifying machine or a high-pressure homogenizer to make the materials uniform and become a stable or metastable state;
s4: cooling;
s5: and (6) filling.
3. The method for producing bone oil soy sauce according to claim 1, wherein: the oil antioxidant is any one or combination of BHA, BHT, TBHQ, PG and rosemary extract.
4. The method for producing bone oil soy sauce according to claim 1, wherein: the grease emulsifier is any one or combination of monoglyceride, sucrose ester, span 60, tween 60 and lecithin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111652001.0A CN114376202A (en) | 2021-12-30 | 2021-12-30 | Production method of bone oil soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111652001.0A CN114376202A (en) | 2021-12-30 | 2021-12-30 | Production method of bone oil soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114376202A true CN114376202A (en) | 2022-04-22 |
Family
ID=81200164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111652001.0A Pending CN114376202A (en) | 2021-12-30 | 2021-12-30 | Production method of bone oil soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114376202A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336677A (en) * | 2013-07-30 | 2015-02-11 | 普罗旺斯番茄制品（天津）有限公司 | Tomato red sauce and preparation method thereof |
| CN107495289A (en) * | 2017-08-14 | 2017-12-22 | 康艇 | A kind of production method of animal oil soy sauce |
| CN109497498A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of mustard flavor soy sauce and preparation method thereof |
| CN113367318A (en) * | 2021-06-25 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
-
2021
- 2021-12-30 CN CN202111652001.0A patent/CN114376202A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336677A (en) * | 2013-07-30 | 2015-02-11 | 普罗旺斯番茄制品（天津）有限公司 | Tomato red sauce and preparation method thereof |
| CN107495289A (en) * | 2017-08-14 | 2017-12-22 | 康艇 | A kind of production method of animal oil soy sauce |
| CN109497498A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of mustard flavor soy sauce and preparation method thereof |
| CN113367318A (en) * | 2021-06-25 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
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| Date | Code | Title | Description |
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| 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: 20220422 |
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| RJ01 | Rejection of invention patent application after publication |