CN114451541A - Preparation method of braised sauce capable of replacing dark soy sauce - Google Patents

Preparation method of braised sauce capable of replacing dark soy sauce Download PDF

Info

Publication number
CN114451541A
CN114451541A CN202210162706.2A CN202210162706A CN114451541A CN 114451541 A CN114451541 A CN 114451541A CN 202210162706 A CN202210162706 A CN 202210162706A CN 114451541 A CN114451541 A CN 114451541A
Authority
CN
China
Prior art keywords
soy sauce
sauce
sugar
mash
braised
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
Application number
CN202210162706.2A
Other languages
Chinese (zh)
Inventor
李信
乔昕
张俊红
邓惠馨
王芸
朱杰
崔鹏景
蔡盼盼
刘尚俊
陈雯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Hengshun Group Co ltd
Jiangsu Hengshun Vinegar Industry Co ltd
Original Assignee
Jiangsu Hengshun Group Co ltd
Jiangsu Hengshun Vinegar Industry Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jiangsu Hengshun Group Co ltd, Jiangsu Hengshun Vinegar Industry Co ltd filed Critical Jiangsu Hengshun Group Co ltd
Priority to CN202210162706.2A priority Critical patent/CN114451541A/en
Publication of CN114451541A publication Critical patent/CN114451541A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40Colouring or decolouring of foods
    • A23L5/42Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/47Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
    • A23L5/48Compounds of unspecified constitution characterised by the chemical process for their preparation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

The invention discloses a preparation method of braised sauce capable of replacing dark soy sauce, which comprises the following steps: (1) gelatinizing and saccharifying raw material rice to obtain saccharified mash, filtering and concentrating to obtain sugar liquid, heating and decocting the sugar liquid, adding soybean protein isolate during the heating and decocting, and keeping the temperature to obtain sugar color; (2) soaking, cooking, inoculating and fermenting the bean raw materials to obtain soy sauce mash; (3) and (2) adding the sugar color prepared in the step (1) into the soy sauce mash, and adding sodium glutamate and salt after boiling to obtain the braised sauce. According to the method, rice is gelatinized and saccharified into saccharified mash to prepare the sugar color, the soybean protein isolate is added for boiling, and the color ratio and the red index are ensured by utilizing the Maillard reaction of protein and sugar; the coloring effect is still better than that of dark soy sauce on the premise of not adding caramel color; the sugar color, the fermented raw soy sauce grains and the amine carbonyl reaction are mutually promoted, the flavor is improved, the nutrition is enriched, and no chemical auxiliary agent is added in the whole process.

Description

Preparation method of braised sauce capable of replacing dark soy sauce
Technical Field
The invention relates to a preparation method of sauce, in particular to a preparation method of braised sauce capable of replacing dark soy sauce.
Background
Caramel color is commonly used in the existing dark soy sauce production process, and is divided into the following steps according to the production process: the general process, the sulfurous acid process and the ammonia process. In the common method, although the caramel color is safe, the requirement on raw materials is high, the production energy consumption is high, and the difficulty is high; caramel color produced by ammonia process and ammonium sulfite process is low in price, but contains carcinogen 4-methylimidazole.
In addition, the existing dark soy sauce production process only extracts juice in soy sauce mash, and soy sauce cake residue waste is generated, so that material waste is caused.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide a preparation method of braised sauce which has simple production process and can avoid using sugar color containing carcinogen and can replace dark soy sauce.
The technical scheme is as follows: the preparation method of the braised sauce capable of replacing dark soy sauce, disclosed by the invention, comprises the following steps of:
(1) gelatinizing and saccharifying raw material rice to obtain saccharified mash, filtering and concentrating to obtain sugar liquid, heating and decocting the sugar liquid, adding soybean protein isolate during the heating and decocting, and keeping the temperature to obtain sugar color;
(2) soaking, cooking, inoculating and fermenting the bean raw materials to obtain soy sauce mash;
(3) and (3) adding the sugar color prepared in the step (1) into the soy sauce mash, and adding sodium glutamate and salt after boiling to obtain the braised sauce.
Preferably, the method comprises the following steps:
in the step (1), adding the soybean protein isolate at the temperature of 130-145 ℃, wherein the addition amount of the soybean protein is 2-10% of the mass of the raw material rice, and the time for continuously decocting after adding the soybean protein is 60-100 min; and keeping the temperature for 0.5-3 h after continuously decocting.
In the step (1), the gelatinization and saccharification specifically comprises the following steps: adding water 2-3 times the amount of the raw material rice, simultaneously adding amylase 0.05-0.07 thousandth of the amount of the raw material rice, gelatinizing at 60-70 ℃, heating to 120 ℃ for steaming after 40-50min, cooling to 55-65 ℃, adding 0.03-0.05% of saccharifying enzyme according to the amount of the raw material rice, saccharifying for 7-9h, finishing DE value reaching 55-65 ℃, and filtering to obtain saccharified mash; and crushing the raw material rice into rice flour before gelatinization and saccharification.
In the step (1), the sugar liquid is heated and boiled at the temperature of 150-.
In the step (1), the adding amount of the boiling water is 1/4-1/3 of the mass of the sugar solution.
In the step (1), the mash is filtered and then is subjected to negative pressure concentration at the temperature of 75-85 ℃ until the DE value reaches 90, and then the concentration is finished to obtain the sugar solution; and (3) adding filter residues of the mash filtered in the step (1) into the fermentation process in the step (2) for fermentation.
In the step (2), the bean raw material is pretreated before soaking, and the pretreatment comprises the following specific steps: selecting soybeans without insect bite, mildew and plump grains, and adding water to rinse for 3-5 times; soaking the rinsed bean raw materials, wherein the mass ratio of the soaked bean raw materials to water is 1: 3-4, and the soaking time is 9-11h, so that the bean grains fully absorb water, the surfaces of the bean grains are full, no white heart exists in the bean, and the bean grains are moderately pressed into two halves easily between fingers.
In the step (2), the cooking specifically comprises the following steps: draining water from the soaked bean raw materials, and cooking the bean raw materials in a cooking cabinet to obtain cooked materials, wherein the cooking pressure is 0.2-0.35 Mpa, the cooking time is 4-6min, and the cooked raw materials are soft in texture, light brown in color, fragrant in cooked beans and soft in hand feeling.
In the step (2), the inoculation comprises the following specific steps: keeping the temperature at 35-40 ℃, inoculating aspergillus oryzae and soy sauce bacteria accounting for 0.02-0.04% of the bean raw materials, uniformly mixing, adding flour, and adhering spores and the flour to the surface of the beans.
In the step (2), the fermentation comprises the following specific steps: adding 120% of saline water, sealing, manually controlling the temperature, fermenting for 3 months, keeping the temperature at 35-40 ℃, stirring, and simultaneously adding 0.08-0.12% of lactic acid bacteria, 5% of alcohol and organic acid which are all raw materials by mass, and fermenting to obtain the soy sauce mash.
In the step (3), the soy sauce mash prepared in the step (2) is ground into a paste with the granularity of 1.8-2 um through a vertical colloid mill, bean blocks are not contained, the paste is in a dense colloid state, and the sugar color prepared in the step (1) is added, wherein the mass ratio of the sugar color to the soy sauce mash is 1: 1-3; continuously and simultaneously decocting until the mixture is boiled, cooling, and adding sodium glutamate with the amount of 2-2.5% of the sauce for braising and 2-2.5% of edible salt.
Has the beneficial effects that: compared with the prior art, the invention has the following remarkable effects: 1. rice is gelatinized and saccharified into saccharified mash to prepare into sugar color, and soybean protein isolate is added for boiling, so that the color ratio and the red index are ensured by utilizing the Maillard reaction of protein and sugar; the coloring effect is still better than that of dark soy sauce on the premise of not adding caramel color; 2. the sugar color is added with the fermented soy sauce raw soy sauce grains after fermentation, the amine carbonyl reaction is mutually promoted, the flavor is increased, the nutrition is enriched, and no chemical auxiliary agent is added in the whole process; 3. the fermented soy sauce raw sauce is ground by a colloid mill, so that the sauce is more aromatic, richer in nutrition and more fully utilized.
Detailed Description
The present invention is described in further detail below.
Example 1
(1) Preparation of sugar color
(1.1) raw material treatment: and (4) rolling the rice and crushing the rice into rice flour.
(1.2) gelatinization and saccharification: adding water with the amount of 2 times of rice, simultaneously adding amylase accounting for 0.067 thousandth of the raw material rice at a constant speed, adding for no more than 5min, gelatinizing at 65 ℃, heating to 120 ℃ after 45min, steaming, cooling to 60 ℃, adding 0.033% of saccharifying enzyme according to the amount of rice, saccharifying for 8h, and filtering to obtain the saccharified mash after the DE value reaches 60.
(1.3) filtering: the mash is filtered, most of filter residues are protein and cellulose, and the filter residues are added into raw materials of a fermented sauce process to be fermented together for preparing the sauce.
(1.4) negative pressure concentration: and concentrating the filtered syrup at 80 ℃ under negative pressure until the DE value reaches 90, and then concentrating to obtain concentrated sugar liquid.
(1.5) boiling and blending: heating the concentrated sugar solution to 130 deg.C, adding soybean protein isolate 5% of the raw material rice, decocting for 100min, heating to 150 deg.C, decocting for 70min, changing color, and decocting to dark brown red at 155 deg.C. At the moment, boiling water with the sugar liquid amount being more than one fourth of 90 ℃ is immediately added, the mixture is uniformly stirred and continuously boiled for 7min, and then the temperature is kept for 30min, so that the sugar color is obtained.
(2) Preparation of fermented soy sauce
(2.1) raw material treatment: selecting soybeans without insect bite, mildew and plump grains, adding water, rinsing for 4 times, and soaking for 11 hours at a soaking material-water ratio of 1:3 to ensure that soybean grains fully absorb water, and the soybeans are plump in surface, have no white core in the soybeans and are easy to press into two halves between fingers.
(2.2) cooking: draining, steaming in a steaming cabinet to obtain cooked soybean with steaming pressure of 0.2Mpa for 6min, and soft texture, light brown color, cooked bean fragrance, and soft hand feeling.
(2.3) cooling inoculation: keeping the temperature at 38 ℃, fully and uniformly mixing aspergillus oryzae and soy sauce bacteria with the inoculation amount of 0.03 percent of the raw materials, mixing with flour, and fully adhering the spores and the flour to the surface of the bean particles.
(2.4) blanking and fermenting: adding 125% saline water, sealing, manually controlling temperature, fermenting for 3 months, maintaining the temperature at 38 deg.C, stirring, adding 0.1% lactobacillus and 5% alcohol organic acid, and fermenting to obtain fermented soy sauce.
(3) Preparation method of sauce for braising
Grinding the soy sauce mash prepared in the step (2) into soy sauce mash with the granularity of about 2um through a vertical colloid mill, wherein the soy sauce mash has no bean blocks and is thick in colloid paste, adding the sugar color prepared in the step (1), wherein the mass ratio of the sugar color to the soy sauce mash is 1:3, continuously and simultaneously boiling, cooling, and adding sodium glutamate and 2% of edible salt, wherein the amount of the sodium glutamate is 2% of that of the red sauce, and the amount of the sodium glutamate and the edible salt are 2%.
Example 2
(1) Preparation of sugar color
(1.1) raw material treatment: and (4) rolling the rice and crushing the rice into rice flour.
(1.2) gelatinization and saccharification: adding water with the amount of 3 times of rice, simultaneously adding amylase accounting for 0.05 thousandth of the mass of the raw material rice at a constant speed, adding for no more than 5min, gelatinizing at 60 ℃, heating to 120 ℃ after 50min, steaming, cooling to 65 ℃, adding 0.05% of saccharifying enzyme according to the amount of rice, saccharifying for 9h, ending the DE value of 65, and filtering to obtain the saccharified mash.
(1.3) filtering: the mash is filtered, most of filter residues are protein and cellulose, and the filter residues are added into raw materials of a fermented sauce process to be fermented together for preparing the sauce.
(1.4) negative pressure concentration: concentrating the filtered syrup at 75 ℃ under negative pressure until the DE value reaches 90, and then concentrating to obtain concentrated sugar liquid.
(1.5) boiling and blending: heating the concentrated sugar solution to 145 ℃, adding soybean protein isolate which accounts for 10% of the raw material rice, decocting for 60min, heating to 250 ℃, decocting for 50min, changing color, and then turning to 170 ℃ to decoct dark brown red. At the moment, boiling water with the sugar liquid amount being more than one third of 90 ℃ is immediately added, the mixture is uniformly stirred and continuously boiled for 5min, and then the temperature is kept for 1h to obtain the sugar color.
(2) Preparation of fermented soy sauce
(2.1) raw material treatment: selecting soybeans without insect bite, mildew and plump grains, adding water, rinsing for 3-5 times, and soaking for 9 hours at a soaking material-water ratio of 1:4 to ensure that soybean grains fully absorb water, and the soybeans are moderate in terms of plump surfaces, no white hearts in the soybeans and easy pressing into two halves between fingers.
(2.2) cooking: draining, steaming in a steaming cabinet to obtain cooked soybean with steaming pressure of 0.35Mpa for 4min, and soft texture, light brown color, cooked bean fragrance, and soft hand feeling.
(2.3) cooling inoculation: keeping the temperature at 35 ℃, fully and uniformly mixing aspergillus oryzae and soy sauce bacteria with the inoculation amount of 0.02 percent of the raw materials, mixing with flour, and fully adhering the spores and the flour to the surface of the bean particles.
(2.4) blanking and fermenting: adding 125% saline water, sealing, manually controlling temperature, fermenting for 3 months, maintaining the temperature at 35 deg.C, stirring, adding 0.08% lactobacillus and 5% alcohol organic acid, and fermenting to obtain fermented soy sauce.
(3) Preparation method of sauce for braising
Grinding the soy sauce mash prepared in the step 2 into soy sauce mash with granularity of about 1.8um through a vertical colloid mill, adding the sugar color prepared in the step 1 after the soy sauce mash is soft and dense in colloid paste, wherein the mass ratio of the sugar color to the soy sauce mash is 1:2, continuously and simultaneously boiling, cooling, and adding sodium glutamate with 2.5% of the amount of the braised soy sauce and 2.3% of edible salt.
Example 3
(1) Preparation of sugar color
(1.1) raw material treatment: and (4) rolling the rice and crushing the rice into rice flour.
(1.2) gelatinization and saccharification: adding water with the amount of 2.5 times of rice, simultaneously adding amylase accounting for 0.07 thousandth of the raw material rice at a constant speed, adding for no more than 5min, gelatinizing at 70 ℃, heating to 120 ℃ after 40min, steaming, cooling to 55 ℃, adding 0.03% of saccharifying enzyme according to the amount of rice, saccharifying for 7h, ending the DE value reaching 55, and filtering to obtain the saccharified mash.
(1.3) filtering: the mash is filtered, and most of filter residues are protein and cellulose which are added into raw materials of a fermented sauce process to be fermented together to prepare the sauce.
(1.4) negative pressure concentration: and concentrating the filtered syrup at 85 ℃ under negative pressure until the DE value reaches 90 to obtain concentrated sugar liquid.
(1.5) boiling and blending: heating the concentrated sugar solution to 135 deg.C, adding soybean protein isolate 2% of the raw material rice, decocting for 80min, heating to 200 deg.C, decocting for 60min, changing color, and decocting to dark brown red at 160 deg.C. At the moment, boiling water with the sugar liquid amount being more than one third of 90 ℃ is immediately added, the mixture is uniformly stirred and continuously boiled for 6min, and then the temperature is kept for 1.5h to obtain the sugar color.
(2) Preparation of fermented soy sauce
(2.1) raw material treatment: selecting soybeans without insect bite, mildew and plump grains, adding water, rinsing for 3-5 times, and soaking for 10 hours at a soaking material-water ratio of 1:3.5 to ensure that the soybeans fully absorb water, and the soybeans are moderate in terms of plump surfaces, no white cores in the soybeans and easiness in being pressed into two halves between fingers.
(2.2) cooking: draining, steaming in a steaming cabinet to obtain cooked soybean with steaming pressure of 0.3Mpa for 5min, and soft texture, light brown color, cooked bean fragrance, and soft hand feeling.
(2.3) cooling inoculation: keeping the temperature at 40 deg.C, inoculating Aspergillus oryzae 0.04% of the raw materials, mixing with soy sauce bacteria, adding flour, and adhering spore and flour to the surface of bean.
(2.4) blanking and fermenting: adding 125% saline water, sealing, manually controlling temperature, fermenting for 3 months, maintaining the temperature at 40 deg.C, stirring, adding 0.12% lactobacillus and 5% alcohol organic acid, and fermenting to obtain fermented soy sauce.
(3) Preparation method of sauce for braising
Grinding the soy sauce mash prepared in the step 2 into soy sauce mash with granularity of about 1.9um through a vertical colloid mill, adding the sugar color prepared in the step 1 after the soy sauce mash is soft and dense in colloid paste, wherein the mass ratio of the sugar color to the soy sauce mash is 1:1, continuously and simultaneously boiling, cooling, and adding sodium glutamate with 2.4% of the amount of the sauce for braising and 2.6% of edible salt.
Example 4
The basic steps are the same as the example 1, except that in the step (1.5), the boiling is continued for 7min and then the temperature is kept for 3h to obtain the sugar color.
Example 5
The basic steps are the same as the example 1, except that in the step (1.5) of boiling and blending, the boiling is continued for 7min, and then the temperature is kept for 0.5h, so that the sugar color is obtained.
Comparative example 1
The basic procedure was the same as in example 1, except that caramel color, which was prepared by a conventional method, was added.
Comparative example 2
The basic procedure is the same as in example 1, except that caramel color, prepared by the ammonium sulfite process, is added.
Comparative example 3
The basic procedure was the same as in example 1, except that a sugar color prepared by the process of the present invention was added to commercially available dark crude oil.
Comparative example 4
The basic procedure was the same as in example 1, except that ammonium sulfite caramel color was added to commercially available dark crude oil.
Comparative example 5
The basic steps are the same as example 1, except that in the step (1.5), the soybean protein isolate is not added to boil, and the temperature is directly raised to 150 ℃ for boiling.
Comparative example 6
The basic procedure was the same as in example 1, except that in the cooking preparation of the step (1.5), soy protein isolate was added at a temperature of 200 ℃ to cook.
Comparative example 7
The basic procedure is the same as in example 1, except that in the step (1.5), soy protein isolate is added and the cooking time is 120 min.
Comparative example 8
The basic procedure is the same as in example 1, except that in the step (1.5), soy protein isolate is added and the cooking time is 30 min.
The above examples and comparative examples were tested by the following methods:
(1) content of amino acid nitrogen: reference is made to GB/T18186-2000 brewed Soy sauce;
(2) total nitrogen content: reference is made to GB/T18186-2000 brewed Soy sauce;
(3) soluble salt-free solids: reference is made to GB/T18186-2000 brewed Soy sauce;
(4) color ratio, red index, absorbance measurement: reference is made to GB/T18186.64-2015 food additive caramel color;
(5) 4-methylimidazole: reference is made to GB/T18186.64-2015 food additive caramel color;
(6) sulfur dioxide: reference is made to GB/T18186.64-2015 food additive caramel color.
(7) Sensory fragrance and mouthfeel scoring: 15 professional evaluators screened by special training are summoned to score the sensory fragrance and the mouthfeel of the sample, and the standard is as follows:
Figure BDA0003514648670000071
TABLE 1 test results of examples 1 to 5
Figure BDA0003514648670000072
As can be seen from table 1: (1) the addition amount of amylase is most suitable for 0.67, and the ammonia nitrogen is high; (2) more soy protein isolate has a higher redness index; (3) the feed liquid has more total nitrogen than the feed liquid; (4) from the data of examples 4 and 5, it can be seen that: the sugar color is better when the heat preservation time is 1.5h, the red index is higher, the black and dark color is generated after the heat preservation time is too long, and the color ratio and the red index are lower when the heat preservation time is too short;
TABLE 2 test results of comparative examples 1 to 4 and commercially available dark soy sauce
Figure BDA0003514648670000081
As can be seen from table 2: (1) from examples 1, 2 and 3, it is understood that the caramel color red index is the highest in example 2 when the self-caramel color is kept for 1 hour. In addition, the comparative examples 3 and 4 show that the additive is stable when added into the crude oil, and has no adverse effect on other indexes of the soy sauce.
(2) From example 2 and comparative example 3, it can be seen that: the color of the soy sauce is red, bright and natural, and does not contain carcinogens when the sugar color of the soy sauce is added into the soy sauce crude oil purchased from the market, but the soy sauce is thin and not as thick as the soy sauce obtained in the embodiment.
(3) From example 2 and comparative examples 3 and 4, it can be seen that: the sauce with the caramel color added to the soy sauce mash has high ammonia nitrogen content and is a commercially available dark soy sauce. No carcinogen was detected by adding caramel color by the conventional method, but the paste containing caramel color by the ammonium sulfite method contained carcinogens.
(4) From example 2 in comparison with commercially available dark soy sauce: the coloring and coloring of the sugar prepared by the method are red, bright and natural, the same thickness is not different, and the product does not contain carcinogenic substances, namely 4-methylimidazole and sulfur dioxide.
TABLE 3 test results for comparative examples 5 to 8
Figure BDA0003514648670000091
As can be seen from table 3:
(1) no protein isolate, reduced red index; (2) when the temperature is too high, such as adding the protein isolate at a temperature higher than 200 ℃, the color ratio and the red finger become low; (3) the finished product is black and dark after being decocted for too long time; too short a time, the color yield and the red index are low.

Claims (10)

1. A preparation method of a braised sauce capable of replacing dark soy sauce is characterized by comprising the following steps:
(1) gelatinizing and saccharifying raw material rice to obtain saccharified mash, filtering and concentrating to obtain sugar liquid, heating and decocting the sugar liquid, adding soybean protein isolate during the heating and decocting, and keeping the temperature to obtain sugar color;
(2) soaking, cooking, inoculating and fermenting the bean raw materials to obtain soy sauce mash;
(3) and (3) adding the sugar color prepared in the step (1) into the soy sauce mash, and adding sodium glutamate and salt after boiling to obtain the braised sauce.
2. The method for preparing a soy sauce substituted for dark soy sauce according to claim 1, wherein the soy protein isolate is added at a temperature of 130 to 145 ℃ in step (1).
3. The method for preparing braised soy sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (1), the addition amount of the soybean protein is 2-10% of the mass of the raw material rice.
4. The method for preparing the braised sauce capable of replacing dark soy sauce in the claim 1, wherein in the step (1), the cooking time after the soybean protein is added is 60-100 min.
5. The method for preparing the braised sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (1), the heat preservation time is 1-3 hours.
6. The preparation method of the braised sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (3), the mass ratio of the sugar color to the soy sauce mash is 1: 1-3.
7. The method for preparing the braising sauce capable of replacing dark soy sauce as claimed in claim 1, wherein in the step (1), the sugar solution is heated and boiled at the temperature of 150-.
8. The preparation method of the braised sauce capable of replacing dark soy sauce according to claim 7, wherein in the step (1), the amount of the boiling water added is 1/4-1/3 of the mass of the sugar solution.
9. The method for preparing the braised sauce capable of replacing dark soy sauce according to claim 1, wherein in the step (1), the mash is filtered and then subjected to negative pressure concentration at a temperature of 75-85 ℃ until the DE value reaches 90, and then concentration is finished to obtain the sugar solution.
10. The method for preparing the braised sauce capable of replacing dark soy sauce according to claim 1, wherein the filtered filter residue of the mash in the step (1) is added into the fermentation process in the step (2) for fermentation.
CN202210162706.2A 2022-02-22 2022-02-22 Preparation method of braised sauce capable of replacing dark soy sauce Pending CN114451541A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210162706.2A CN114451541A (en) 2022-02-22 2022-02-22 Preparation method of braised sauce capable of replacing dark soy sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210162706.2A CN114451541A (en) 2022-02-22 2022-02-22 Preparation method of braised sauce capable of replacing dark soy sauce

Publications (1)

Publication Number Publication Date
CN114451541A true CN114451541A (en) 2022-05-10

Family

ID=81414734

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210162706.2A Pending CN114451541A (en) 2022-02-22 2022-02-22 Preparation method of braised sauce capable of replacing dark soy sauce

Country Status (1)

Country Link
CN (1) CN114451541A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115381079A (en) * 2022-08-30 2022-11-25 广东海天创新技术有限公司 Soy sauce and preparation method thereof

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1450122A (en) * 2003-04-18 2003-10-22 湖北大学 Process for producing pheomelanine by Maillard reaction of amino-acid with glucose
CN1568790A (en) * 2003-07-23 2005-01-26 东北农业大学 Production method for soybean paste mixed fungus leaven
CN1582735A (en) * 2004-05-27 2005-02-23 谈应刚 Juice with thick sauce flavor and its making method
US20130156892A1 (en) * 2010-05-05 2013-06-20 St. Giles Foods Limited Edible compositions and methods of manufacturing edible compositons
CN104543951A (en) * 2014-11-28 2015-04-29 林康艺 Preparation method of soybean paste base stock
CN108552516A (en) * 2018-04-26 2018-09-21 加加食品集团股份有限公司 A kind of preparation method of Luzhou-flavor dark soy sauce
CN108606301A (en) * 2018-04-24 2018-10-02 千禾味业食品股份有限公司 A kind of preparation method of dark soy sauce
CN110003683A (en) * 2019-04-24 2019-07-12 千禾味业食品股份有限公司 A kind of preparation process of Sauce flavor burnt sugar coloring
CN112674318A (en) * 2021-01-29 2021-04-20 仇俊鹏 Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1450122A (en) * 2003-04-18 2003-10-22 湖北大学 Process for producing pheomelanine by Maillard reaction of amino-acid with glucose
CN1568790A (en) * 2003-07-23 2005-01-26 东北农业大学 Production method for soybean paste mixed fungus leaven
CN1582735A (en) * 2004-05-27 2005-02-23 谈应刚 Juice with thick sauce flavor and its making method
US20130156892A1 (en) * 2010-05-05 2013-06-20 St. Giles Foods Limited Edible compositions and methods of manufacturing edible compositons
CN104543951A (en) * 2014-11-28 2015-04-29 林康艺 Preparation method of soybean paste base stock
CN108606301A (en) * 2018-04-24 2018-10-02 千禾味业食品股份有限公司 A kind of preparation method of dark soy sauce
CN108552516A (en) * 2018-04-26 2018-09-21 加加食品集团股份有限公司 A kind of preparation method of Luzhou-flavor dark soy sauce
CN110003683A (en) * 2019-04-24 2019-07-12 千禾味业食品股份有限公司 A kind of preparation process of Sauce flavor burnt sugar coloring
CN112674318A (en) * 2021-01-29 2021-04-20 仇俊鹏 Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈三宝等: "焦糖色素的染着性及其色调的研究", 中国调味品, no. 02, pages 24 - 26 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115381079A (en) * 2022-08-30 2022-11-25 广东海天创新技术有限公司 Soy sauce and preparation method thereof
CN115381079B (en) * 2022-08-30 2024-01-26 广东海天创新技术有限公司 Soy sauce and preparation method thereof

Similar Documents

Publication Publication Date Title
CN110564533A (en) Preparation method of mangosteen beer
CN106235261A (en) A kind of preparation method without adding series soy sauce
CN109055125A (en) A kind of health fruit wine and preparation method thereof
CN108606301A (en) A kind of preparation method of dark soy sauce
CN107760545A (en) A kind of preparation method of apple vinegar beverage
CN114343162A (en) Preparation method of soy sauce
CN114403420B (en) Brewing method of salt-reduced soy sauce and salt-reduced soy sauce with low salt content
CN114451541A (en) Preparation method of braised sauce capable of replacing dark soy sauce
CN107484947A (en) The preparation technology of soy sauce
CN103966042B (en) A kind of Rhizoma Dioscoreae esculentae sweet wine and purple sweet potato fruit vinegar and brewing method thereof
CN107090380B (en) Red date beer and preparation method thereof
CN110305753B (en) Anthocyanin corn fruit wine and preparation method thereof
CN104498263A (en) Preparation method for corn stigma health wine
CN111621379A (en) Production method of strong-flavor sugarcane wine
CN113831997B (en) Fermented vinegar with red and bright body and preparation method thereof
CN112646679B (en) Sake and its preparing method
CN109554253A (en) A kind of brewing method of winter jujube, fructus lycii craft beer
CN113841870A (en) Soy sauce brewing process
CN107581579A (en) A kind of preparation method of glossy ganoderma health-care soy sauce
CN111718811A (en) Brewing method of banana-flavor brewed beer
CN113234564A (en) Preparation method of red yeast rice, bamboo and fresh sweet potato wine
CN108165417B (en) Wine making method for improving aroma of strong aromatic white wine
CN112080359A (en) Tree dried apricot beer and preparation method and application thereof
CN111621384A (en) Method for simultaneously producing super-refreshing yellow wine and rice polypeptide beverage
CN103045424B (en) Brewing method of dry-type medlar fruit wine

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination