CN1236572A - Iodine and calcium enriched soy sauce - Google Patents
Iodine and calcium enriched soy sauce Download PDFInfo
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- CN1236572A CN1236572A CN98114019A CN98114019A CN1236572A CN 1236572 A CN1236572 A CN 1236572A CN 98114019 A CN98114019 A CN 98114019A CN 98114019 A CN98114019 A CN 98114019A CN 1236572 A CN1236572 A CN 1236572A
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Abstract
An I-Ca enriched soy sauce is made up of dried kelp through immersing the dried kelp in fresh water, grinding, addition of sodium carbonate, pre-fermenting, addition fresh yeast, thermal fermenting under 70-100 KPa, filtering to obtain raw juice, addition of vegetable juice, edible salt, ginger juice, garlic juice, aniseed juice, wolfberry fruit juice, cassia bark juice, tangerine peel juice, brown sugar, natural pigment, soy essence and flavouring agent, thermal sterilization and filter. Its advantages are low cost and rich I and Ca.
Description
The present invention relates to a kind of preparation method of soy sauce.
Soy sauce is the traditional flavouring of China people, and its production has long history in China.Soy sauce in the market is that raw material makes through fermentation basically with the soybean.Though the soy sauce composition of various brands is difference to some extent, they all contain basically greater than 0.4 gram/100ml amino nitrogen, solid content greater than 12%, the salt greater than 15% (with sodium chloride juice).But the elements such as iodine calcium that do not contain the human body needs in these soy sauce, and the soybean that the preparation soy sauce is used need take a large amount of arable lands every year.
The object of the present invention is to provide a kind of is feedstock production also contains the enriched soy sauce of other nutritional labelings such as iodine, calcium except that containing amino acid method with the sea-tangle.
Purpose of the present invention realizes by following measure: a kind of preparation method of high iodine calcium soy sauce, it is characterized in that: 1. will wear into kelp paste with 15～24 hours dried sea-tangle of freshwater soaking, 2. adding in kelp paste is the sodium carbonate of its weight 0.55～1.5%, give fermentation 48～60 hours in 20～30 ℃ of temperature, 3. adding in giving tunning is the yeast cake of its weight 2～2.5%, under 70～100KPa pressure, added hot fermentation 24～60 hours, 4. filter tunning with 60～80 mesh filter screens, obtain enriched soy sauce Normal juice, 5. a is Normal juice to Normal juice adding vegetable juice by following part by weight: vegetable juice=5: 1b adds salt to Normal juice, the weight ratio that makes it salt content is 18～22%, it is the ginger juice of its weight 5～7% that c adds to Normal juice, 4～6% garlic juice, 8～12% star anise seed extract, 3～5% Sucus Lyciis, 10～15% cassia bark juice, 2～4% dried orange peel juice, d adds an amount of brown sugar in Normal juice, e adds an amount of natural colouring matter in Normal juice, it is the soy sauce essence or the soy sauce fumet of its weight 0.8～1.0% that f adds in Normal juice, 6. the mixture of Normal juice and condiment is boiled in heating, 7. cooled and filtered, the filtrate that obtains is product of the present invention.The preparation method of baste is as follows:
1. ginger, garlic were used emerge in worm water respectively 2～3 days, aniseed, the fruit of Chinese wolfberry, cassia bark, dried orange peel were soaked respectively 10～15 days, 2. heat the soak of each flavouring respectively, make water evaporates be viscous fluid.
The present invention is that it also contains nutritional labelings such as iodine calcium, potassium, iron, sodium and diosmol except that the amino acid that contains national Specification, salt and solid content with the dried sea-tangle soy sauce that to be raw material make through fermentation and allotment.
The preparation method of soy sauce of the present invention:
1, raw material is handled: the present invention is to be raw material with dried sea-tangle, during use with it with freshwater soaking 15～24 hours, with fiberizer the sea-tangle that soaks is worn into kelp paste then.
2, give fermentation: add sodium carbonate in kelp paste, its consumption is 0.55%～1.5% of a kelp paste weight, preferably 1.0%.When 20～30 ℃ of temperature, give fermentation 48～60 hours.
3, fermentation: add yeast cake in the product that gives fermentation, its consumption is 2%～2.5% of a kelp paste weight, preferably 2%.In pressure is the pressure vessel of 70～100KPa, added hot fermentation 24～60 hours.
4, filter: with the product of 60～80 mesh filter screens filtration fermentation gained, obtaining outward appearance is that cyan kelp extract is enriched soy sauce Normal juice.
5, allotment: in Normal juice, add vegetable juice, brown sugar, salt and baste, adjust the mouthfeel of soy sauce.
1. vegetable juice it comprise the juice that squeezes by green turnip, summer radish, ternip and Chinese cabbage.The vegetable juice consumption very little, can not remove the fishy smell of sea-tangle, consumption influences the taste of soy sauce too much again, general consumption is: Normal juice: vegetable juice=5: 1 (weight ratio) 2. brown sugar can be adjusted the color, smell and taste of soy sauce, and its different additions according to kelp paste are also different, with the mouthfeel adjustment an amount of till.3. the addition of salt is controlled at 18%～22% (weight ratio) by salinometer, 4. baste includes that ginger, garlic, aniseed, the fruit of Chinese wolfberry, osmanthus send out, the juice of dried orange peel, the preparation method of these juice is as follows: they are used emerge in worm water respectively, wherein ginger, garlic approximately soaked 2～3 days, and remaining four kinds were approximately soaked 10～15 days.Heat the soak of each flavouring then respectively, make water evaporates.Liquid in container is the thick heating that promptly stops, and each the baste cooling back that obtains is standby.The consumption of above-mentioned baste and Normal juice amount have following proportionate relationship, and promptly the Normal juice of 1 part of weight need add 0.05～0.07 part ginger juice, 0.04～0.06 part of garlic juice, 0.08～0.12 part of star anise seed extract, 0.03～0.05 part of Sucus Lycii, 0.1～0.15 part of cassia bark juice, 0.02～0.04 part of dried orange peel juice.5. natural food pigment can be adjusted the color of soy sauce, generally according to the outward appearance adjustment, an amount of till.
6. soy sauce essence or soy sauce fumet, it can adjust the fragrance of soy sauce, and both only need to add a kind of getting final product, and their addition is 0.8～1.0% of a Normal juice weight.
6. sterilization: with after Normal juice is evenly mixed, heating is boiled with above-mentioned various condiment.
7. filter: treat to filter with sand core filter after the soy sauce cooling, the filtrate that obtains is the finished product soy sauce.
The present invention has following advantage compared to existing technology:
1, raw material sources are extensive, do not occupy cultivated land, and cost is low.
2, with short production cycle, can go out finished product about ten days.
3, soy sauce of the present invention also contains nutritional labelings such as iodine, calcium, iron, potassium except that containing amino acid.
4, mouthfeel delicate fragrance.
Example 1
Dried sea-tangle is used freshwater soaking 15 hours, with fiberizer it is worn into kelp paste then.Get 10 kilograms of kelp pastes, in it, add 0.55 kilogram sodium carbonate, in temperature is 30 ℃ fermentation vat, give fermentation 6 hours.In giving tunning, add 0.2 kilogram of yeast cake again, in pressure is the pressure vessel of 70～100KPa, added hot fermentation 60 hours.Filter tunning with 60～80 mesh filter screens, obtain blackish green Normal juice.Get 5 kilograms of Normal juice and in it, add 1 kilogram of green turnip juice of extruding by juice extractor, add 250 gram brown sugar again, 1.1 salt, 0.25 kilogram of ginger juice, 0.3 kilogram of garlic juice, 0.4 kilogram of star anise seed extract, 0.2 kilogram of Sucus Lycii, 0.5 kilogram of cassia bark juice, 0.2 kilogram of dried orange peel juice of kilogram, add 20 gram natural colouring matters again, add 0.04 kilogram of soy sauce essence at last.Above-mentioned various condiment and Normal juice are evenly mixed the back heating boil, filter with sand core filter the cooling back, and the filtrate that obtains is the finished product soy sauce.
Baste preparation method in the present embodiment is: ginger and garlic were used emerge in worm water respectively 2 days, aniseed, structure matrimony vine, cassia bark, dried orange peel were used emerge in worm water respectively 10 days, heat the soak of each flavouring respectively, make water evaporates be viscous fluid and get final product.
Example 2
Repeat the operation of example 1, wherein dried sea-tangle is used freshwater soaking 24 hours.Get 10 kilograms of kelp pastes add 0.15 kilogram in it sodium carbonate, when 20 ℃ of temperature, give fermentation 48 hours, in giving tunning, add 0.25 kilogram of yeast cake again, at pressure is that 70～100KPa added hot fermentation 24 hours, get 5 kilograms of Normal juice add 1 kilogram in it cabbage juice, add 200 gram brown sugar, 1.4 kilograms salt, 0.35 kilogram of ginger juice, 0.2 kilogram of garlic juice, 0.6 kilogram of star anise seed extract, 0.15 kilogram of Sucus Lycii, 0.75 kilogram of cassia bark juice, 0.1 kilogram of dried orange peel juice, 25 gram natural colouring matters, 0.05 soy sauce essence again.
Baste preparation method in the present embodiment is: ginger and garlic were used emerge in worm water respectively 3 days, aniseed, the fruit of Chinese wolfberry, cassia bark, dried orange peel were used emerge in worm water respectively 15 days, heat the soak of each flavouring respectively, make water evaporates be viscous fluid and get final product.
Example 3
Repeat the operation of example 1, wherein sea-tangle is used freshwater soaking 18 hours.Getting 10 kilograms of kelp pastes, add 0.1 kilogram sodium carbonate in it, be 28 ℃ in temperature and give fermentation 50 hours, add 0.2 kilogram of yeast cake again in giving tunning, is that 70～100KPa added hot fermentation 48 hours at pressure.Get 5 kilograms of Normal juice add 1 kilogram in it white turnip juice, 300 gram brown sugar, 1.2 salt, 0.3 kilogram of ginger juice, 0.25 kilogram of garlic juice, 0.5 kilogram of star anise seed extract, 0.17 kilogram of Sucus Lycii, 0.6 kilogram of cassia bark juice, 0.15 kilogram of dried orange peel juice, 0.05 kilogram of soy sauce fumet and 15 gram natural colouring matters.
Example 4
Repeat the operation of example 2, wherein sea-tangle is used freshwater soaking 20 hours.Getting 10 kilograms of kelp pastes, add 0.1 kilogram sodium carbonate in it, 25 ℃ of in temperature of be and give fermentation, 55 hours, add 0.21 kilogram of yeast cake again in giving tunning, is that 70～100KPa added hot fermentation 40 hours at pressure.Get 5 kilograms of Normal juice add 1 kilogram in it summer radish juice, 250 gram brown sugar, 1.3 kilograms of salt, 0.32 kilogram of ginger juice, 0.22 kilogram of garlic juice, 0.5 kilogram of star anise seed extract, 0.15 kilogram of Sucus Lycii, 0.75 kilogram of cassia bark juice, 0.1 kilogram of dried orange peel juice, 0.04 kilogram of soy sauce fumet and, 20 gram natural colouring matters. enriched soy sauce Normal juice testing results are as follows: 1, nutritional labeling (in 100ml) calcium 13.0mg iron 0.64mg iodine 500mg potassium 1278.0mg sodium 519.0mg sweet mellow wine 13000mg2, amino acid content (mg/100ml) aspartic acid 63.29 threonines 63.29 serines 5.17 glutamic acid 241.99 glycine 15.48 alanine 54.65 cystines 7.85 valines 2.85 methionine 3.34 isoleucines 3.50 leucines 0.41 phenylalanine-3,4-quinone .04 lysine 1.13 cruel propylhomoserin 1.75 histidines 0.37 arginase 12 0.10 proline 23.10
Claims (2)
1, a kind of preparation method of high iodine calcium soy sauce, it is characterized in that: 1. will wear into kelp paste with 15～24 hours dried sea-tangle of freshwater soaking, 2. adding in kelp paste is the sodium carbonate of its weight 0.55～1.5%, give fermentation 48～60 hours in 20～30 ℃ of temperature, 3. adding in giving tunning is the yeast cake of its weight 2～2.5%, under 70～100KPa pressure, added hot fermentation 24～60 hours, 4. filter tunning with 60～80 mesh filter screens, obtain enriched soy sauce Normal juice, 5. a is Normal juice to Normal juice adding vegetable juice by following part by weight: vegetable juice=5: 1b adds salt to Normal juice, the weight ratio that makes it salt content is 18～22%, it is the ginger juice of its weight 5～7% that c adds to Normal juice, 4～6% garlic juice, 8～12% star anise seed extract, 3～5% structure matrimony vine juice, 10～15% cassia bark juice, 2～4% dried orange peel juice, d adds an amount of brown sugar in Normal juice, e adds an amount of natural colouring matter in Normal juice, it is the soy sauce essence or the soy sauce fumet of its weight 0.8～1.0% that f adds in Normal juice, 6. the mixture of Normal juice and condiment is boiled in heating, 7. cooled and filtered, the filtrate that obtains is product of the present invention.
2, the preparation method of iodine and calcium enriched soy sauce according to claim 1 is characterized in that: the preparation method of baste is as follows:
1. ginger, garlic were used emerge in worm water respectively 2～3 days, aniseed, the fruit of Chinese wolfberry, cassia bark, dried orange peel were soaked respectively 10～15 days,
2. heat the soak of each flavouring respectively, make water evaporates be viscous fluid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98114019A CN1084164C (en) | 1998-05-25 | 1998-05-25 | Iodine and calcium enriched soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98114019A CN1084164C (en) | 1998-05-25 | 1998-05-25 | Iodine and calcium enriched soy sauce |
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| CN1236572A true CN1236572A (en) | 1999-12-01 |
| CN1084164C CN1084164C (en) | 2002-05-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN98114019A Expired - Fee Related CN1084164C (en) | 1998-05-25 | 1998-05-25 | Iodine and calcium enriched soy sauce |
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| CN (1) | CN1084164C (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088343C (en) * | 1999-12-05 | 2002-07-31 | 郝积仁 | Seaweed soy and its preparing process |
| CN103598567A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method for seasoning soy sauce |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
| CN104222944A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
| CN104223004A (en) * | 2014-10-22 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Processing method of nori soy sauce |
| CN104256520A (en) * | 2014-08-27 | 2015-01-07 | 北京首诚农业发展有限公司 | Preparation and application method of composite flavoring sauce made of multiple pure vegetables |
| CN104351730A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Compound and use method of spicy hot taste bechamel compounded with various pure vegetables |
| CN106072430A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of onion soybean sauce and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1139528A (en) * | 1995-07-03 | 1997-01-08 | 张继岭 | Iodine contained soy sauce and making method |
-
1998
- 1998-05-25 CN CN98114019A patent/CN1084164C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088343C (en) * | 1999-12-05 | 2002-07-31 | 郝积仁 | Seaweed soy and its preparing process |
| CN103598567A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method for seasoning soy sauce |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
| CN104222944A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of full-vegetable liquid seasoning for cooking vegetable product dishes |
| CN104256520A (en) * | 2014-08-27 | 2015-01-07 | 北京首诚农业发展有限公司 | Preparation and application method of composite flavoring sauce made of multiple pure vegetables |
| CN104351730A (en) * | 2014-08-27 | 2015-02-18 | 北京首诚农业发展有限公司 | Compound and use method of spicy hot taste bechamel compounded with various pure vegetables |
| CN104223004A (en) * | 2014-10-22 | 2014-12-24 | 哈尔滨艾博雅食品科技开发有限公司 | Processing method of nori soy sauce |
| CN106072430A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of onion soybean sauce and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN1084164C (en) | 2002-05-08 |
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