CN1526314A - New material for making sauce and soy sauce - Google Patents
New material for making sauce and soy sauce Download PDFInfo
- Publication number
- CN1526314A CN1526314A CNA031583156A CN03158315A CN1526314A CN 1526314 A CN1526314 A CN 1526314A CN A031583156 A CNA031583156 A CN A031583156A CN 03158315 A CN03158315 A CN 03158315A CN 1526314 A CN1526314 A CN 1526314A
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- China
- Prior art keywords
- sauce
- soy sauce
- sesame
- wheat
- flour
- 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.)
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- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to seasoning technology, and is especially dry basic material for brewing sauce and soy sauce. The brewing material includes also water, salt and bacteria seed and features its dry basic material including sesame in 10-100 wt%, wheat or flour in 10-85 wt% and bran in 5-20 wt%. With sesame containing rich protein, calcium, phosphorus, iron, liposoluble vitamin A, D and E, and unsaturated fatty acid, the sauce and soy sauce have high nutritive value and health functions of lowering blood pressure, softening blood vessel, laxation, protecting liver and kidney, etc. and are unique seasonings with good color, fragrance and taste.
Description
Technical field
The essential flavouring technology that the present invention relates to live relates in particular to the butt material composition of brewageing sauce and soy sauce.
Background technology
Sauce of selling on the domestic market and soy sauce have by brewageing production, Steamed fish soy sauce, seasoning sauce, specially fresh dinner party dip, sauce for braising etc.Its butt material composition of brewageing is soya bean, wheat bran, flour composition, thereby has only honest sense, and mouthfeel is outstanding, the natural flavor deficiency, and the health care miscellaneous function is few.
Summary of the invention
The purpose of this invention is to provide a kind of both savory, again unique flavor and have the health care booster action a kind of novel raw material of brewageing sauce and soy sauce.
The novel composition that comprises in sauce and its brewing materials of soy sauce of brewageing of the present invention has water, salt, bacterial classification, it is characterized in that the butt material package of brewageing draws together sesame, wheat or flour, wheat bran, wherein, sesame accounts for 10～100% of butt material gross weight, wheat or flour account for 10～85% of butt material gross weight, and wheat bran accounts for 5～20% of butt material gross weight.
Because every hectogram contains protein 21.9g in the sesame, calcium 564mg, phosphorus 368g, iron 50mg also contains fat melting vitamin A, D, E and unrighted acid, thus with the sesame be primary raw material brewage sauce and the soy sauce nutritive value is higher, can play hypotensive, softening blood vessel, relax bowel and beneficial marrow, protect the liver, protect kidney, auxiliary health-care effect such as enrich blood, be that a kind of color is various, the good seasoning matter of unique flavor.
Specific embodiment:
Example one:
1, the butt material is brewageed in choosing.Take by weighing sesame 80kg, and fry.
2, steam material.The sesame that fries is added 5～25kg water, under 100～110 ℃ of conditions, steamed 30 minutes.
3, koji.Add the 20g soy sauce strains in the material that cooks, aeration-cooling to 30～36 ℃, insulation exchanges new fresh oxygen, makes bent about 30 hours.
4, fermentation.Add salt, water, adopt GB18186-2000 " making soy sauce " standard to carry out the high-salt dilute fermentation, make and brewage sauce.
Or: add salt, water, adopt GB18186-2000 " making soy sauce " standard to carry out low-salt solid-state fermentation, make and brewage sauce.
5, soak pouring, make soy sauce.Drinking water is heated to 70～100 ℃, injects the sauce in the fermentation vat, increase water logging repeatedly and drench, get soy sauce, until exhausting soy sauce.
6, sterilization.With the steam more than 85 ℃ soy sauce is carried out disinfection.
7, precipitation.With qualified soy sauce precipitation about 1 month.
8, detect.The standard GB18186-2000 that makes soy sauce by country detects.
9, packing.
Example two:
1, the butt material is brewageed in choosing.Take by weighing sesame 60kg, wheat or flour 30kg, wheat bran 10kg respectively, and fry sesame, wheat or flour.
2, steam material.Sesame, wheat or the flour grog and the wheat bran that fry are added 30kg water, under 100～110 ℃ of conditions, steamed 30 minutes.
3, koji.Add the 25g soy sauce strains again, aeration-cooling to 30～36 ℃, insulation exchanges new fresh oxygen.
4, fermentation.Add salt, water, adopt GB18186-2000 " making soy sauce " standard to carry out the high-salt dilute fermentation, make and brewage sauce.
Or: add salt, water, adopt GB18186-2000 " making soy sauce " standard to carry out low-salt solid-state fermentation, make and brewage sauce.
5, soak pouring, make soy sauce.Drinking water is heated to 70～100 ℃, injects the sauce in the fermentation vat, increase water logging repeatedly and drench, get soy sauce, until exhausting soy sauce.
6, sterilization.With the steam more than 85 ℃ soy sauce is carried out disinfection.
7, precipitation.With qualified soy sauce precipitation about 1 month.
8, detect.The standard GB18186-2000 that makes soy sauce by country detects.
9, packing.
Anhui, above-mentioned sesame place of production standard GBZ715-81
3042 standard Q/SQ2506-2002 are made in Shanghai, Shanghai, the soy sauce strains place of production
Salt place of production Yangzhou salt industry standard GB5461-2000
Aquatic products ground water factory, standard GB5749-85
Wheat or flour place of production local standard GB2715-81
Wheat bran place of production local standard GB2715-81
Claims (1)
1, a kind of novel raw material of brewageing sauce and soy sauce, the composition that comprises in its brewing materials has water, salt, bacterial classification, it is characterized in that the butt material package of brewageing draws together sesame, wheat or flour, wheat bran, wherein, sesame accounts for 10～100% of butt material gross weight, wheat or flour account for 10～85% of butt material gross weight, and wheat bran accounts for 5～20% of butt material gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031583156A CN1247118C (en) | 2003-09-19 | 2003-09-19 | New material for making sauce and soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031583156A CN1247118C (en) | 2003-09-19 | 2003-09-19 | New material for making sauce and soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1526314A true CN1526314A (en) | 2004-09-08 |
| CN1247118C CN1247118C (en) | 2006-03-29 |
Family
ID=34287244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031583156A Expired - Fee Related CN1247118C (en) | 2003-09-19 | 2003-09-19 | New material for making sauce and soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1247118C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360628A (en) * | 2016-08-31 | 2017-02-01 | 饶平县钱东忠祥调味食品厂 | Black bean and wheat nutritional soybean sauce |
-
2003
- 2003-09-19 CN CNB031583156A patent/CN1247118C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360628A (en) * | 2016-08-31 | 2017-02-01 | 饶平县钱东忠祥调味食品厂 | Black bean and wheat nutritional soybean sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1247118C (en) | 2006-03-29 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |