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Preparation method of dried orange peel soy sauce

A technology of tangerine peel and soy sauce, which is applied in the directions of food preparation, application, food science, etc., can solve the problems that the aroma of tangerine peel and soy sauce tangerine peel is not prominent, the flavor of tangerine peel cannot be fully retained, and the process is complicated, and it can overcome the difficulty of extracting aroma substances and nutrients , maintain the flavor and characteristics, and enhance the effect of aroma

Active Publication Date: 2012-10-24
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method of producing tangerine peel soy sauce fails to fully retain the inherent flavor of tangerine peel, and the tangerine peel soy sauce produced has no outstanding aroma, and the process is more complicated

Method used

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  • Preparation method of dried orange peel soy sauce
  • Preparation method of dried orange peel soy sauce

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preparation example Construction

[0023] see figure 1 and 2 As shown, the present invention relates to a novel preparation method of tangerine peel soy sauce. Firstly, the tangerine peel extract is obtained; , flavor enhancer and flavoring agent are deployed, boiled, filtered, and filled to produce tangerine peel soy sauce with outstanding umami taste, sweet and palatable, and rich in tangerine peel unique flavor. Wherein, the preparation process of dried tangerine peel extract is as follows: the first extraction method, according to the ratio of tangerine peel: water=1: 10~50, or tangerine peel: former fermented soy sauce=1: 10~50 ratio, leaching 4~48 hours , ground into a slurry, and then the above-mentioned tangerine peel pulp and the spices in the formula are boiled at 100-121 ° C for 0.5-4 hours, and then filtered and pressed to obtain the tangerine peel extract. The second extraction method is to grind tangerine peel into powder, add 1 to 10 times of edible alcohol (alcohol concentration is 50 to 100%,...

Embodiment 1

[0027] 1) According to the ratio of tangerine peel: water = 1: 20, extract for 12 hours, grind into a slurry, then mix 98% tangerine peel pulp, 0.8% cinnamon bark, and 1.2% cloves, boil for 1 hour at 100°C, and then After filtering and pressing, the tangerine peel extract is obtained;

[0028] 2) According to 13% of tangerine peel extract, 75% of fermented soy sauce stock solution, 7% of sugar, 3.8% of salt, 1% of caramel, 1% of monosodium glutamate, 0.1% of I+G, and 0.1% of essence, and then cook at 100°C Stew for 15 minutes, then filter and fill to produce orange peel light soy sauce with outstanding umami taste, sweet and palatable, and rich in the unique flavor of orange peel.

Embodiment 2

[0030] 1) Tangerine peel: original fermented soy sauce = 1:30 ratio, leached for 24 hours, ground into a slurry, and then mixed with 96% orange peel pulp, 0.8% star anise, 1.2% sand ginger, 0.8% cinnamon bark, and 1.2% cloves, together in Cook at 121°C for 0.5 hours, then filter and squeeze to obtain the tangerine peel extract;

[0031] 2) Prepare 20% tangerine peel extract, 70% fermented soy sauce stock solution, 7% sugar, 0.2% salt, 1% caramel, 1% monosodium glutamate, 0.1% I+G, and 0.1% essence, then cook at 100°C Stew for 15 minutes, then filter and fill to produce orange peel light soy sauce with outstanding umami taste, sweet and palatable, and rich in the unique flavor of orange peel.

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Abstract

The invention relates to a preparation method of dried orange peel soy sauce, comprising the following steps: (1) processing dried orange peels or the dried orange peels and spices by a lixiviation and boiling technology to prepare a dried orange peel soy extracting solution; (2) mixing, the dried orange peel extracting solution a fermented soy sauce stock solution, a sweetener, a flavoring agent, and the like together, and then boiling, filtering and caning the prepared dried orange peel light soy sauce; and (3) or mixing the dried orange peel extracting solution, a concentrated and sun-cured soy sauce concentrated solution and a flavouring agent together, and then boiling, filtering and caning the dried orange peel extracting solution. The preparation method of the dried orange peel soysauce prepares the dried orange peel flavor soy sauce by adding a dried orange peel food with Chinese traditional characteristics on the basis of retaining the original flavor of general soy sauce; in addition, the dried orange peels can not only provide the unique flavor to the soy sauce and enhance the fragrance but also enable the soy sauce to have a certain health-care function.

Description

technical field [0001] The invention relates to a preparation method of tangerine peel soy sauce, in particular to a preparation method of tangerine peel soy sauce (including tangerine peel light soy sauce and tangerine peel old soy sauce), which is a novel soy sauce production process and belongs to the field of food processing technology. Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybeans / or defatted soybeans, wheat and / or bran as raw materials and fermented by microorganisms. At present, in order to improve the quality and flavor of soy sauce, a large number of soy sauces with various special flavors have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. In addition to having a good aromatic smell, dried tangerine peel is pungent, bitter, and warm in nature and taste, and belongs to the spleen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 朱新贵梁姚顺吕智平
Owner LEE KUM KEE XIN HUI FOOD
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