Condiment sauce soy and preparation method thereof

A technology for soy sauce and dipping sauces, applied in the field of dipping sauces and soy sauces and its preparation, can solve the problems of great differences in tastes, lack of mixing, and unknown recipes of dipping sauces, etc., and achieve the effect of rich variety and good taste

Active Publication Date: 2013-12-25
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current soy sauce is used for cooking. At the same time, many families do not know the recipe of the dipping sauce, and cannot prepare a dipping sauce with a good taste. The ratio is different, resulting in a great difference in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of soy sauce for dipping, comprising the following components in percentage by weight: 78% soy sauce, 4.7% fructose syrup, 1.2% salt, 4.7% mirin, 1.2% brewed black vinegar, 2% yeast extract, Kelp extract 2.4%, scallop extract 0.7%, monosodium glutamate 1.9%, I+G 0.12%, citric acid 0.1%, potassium sorbate 0.09%, water 2.89%.

[0020] First boil the water, then fully dissolve potassium sorbate with boiling water to obtain a preservative solution, and set aside; then heat-sterilize the special-grade soy sauce and boil; the parameters of heat-sterilization are specifically that the total number of colonies is ≤30000cfu / ml; then fructose syrup , salt, mirin, brewed black vinegar, yeast extract, kelp extract, and citric acid were added to the boiled soy sauce and stirred thoroughly, and kept for 2 minutes, then added preservative solution and I+G, stirred evenly, and cooled to 80°C , add monosodium glutamate and scallop extract, and stir evenly; that is, ...

Embodiment 2

[0021] Embodiment 2: A kind of soy sauce for dipping, comprising the following components by weight percentage: 75.2% soy sauce, 5% fructose syrup, 1.5% salt, 5% mirin, 1.5% brewed black vinegar, 1.5% white sugar, kelp extract 2%, scallop extract 1%, monosodium glutamate 2%, I+G 0.2%, potassium sorbate 0.1%, water 5%.

[0022] First boil the water, then fully dissolve potassium sorbate with boiling water to obtain a preservative solution for subsequent use; then heat-sterilize the special-grade soy sauce, boil, and heat-sterilize the parameter specifically that the total number of colonies is less than or equal to 30000cfu / ml; then mix the fructose syrup , salt, mirin, brewed black vinegar, white sugar, and kelp extract are added to the boiled soy sauce and stirred thoroughly for 2 minutes, then add preservative solution and I+G, stir evenly, cool down to 80°C, add monosodium glutamate and scallops extract, and stir evenly; the soy sauce for dipping is obtained.

Embodiment 3

[0023] Embodiment 3: a kind of soy sauce for dipping, comprising the following components in weight percentage: 75% soy sauce, 4.7% fructose syrup, 1.2% salt, 4.7% mirin, 1.2% brewed black vinegar, 2% yeast extract, Kelp extract 2.4%, scallop extract 0.7%, monosodium glutamate 1.9%, I+G 0.12%, citric acid 0.1%, potassium sorbate 0.09%, water 5%, spice extract 0.89%.

[0024] First boil the water, then fully dissolve potassium sorbate with boiling water to obtain a preservative solution for subsequent use; then heat-sterilize the special-grade soy sauce, boil, and heat-sterilize the parameter specifically that the total number of colonies is less than or equal to 30000cfu / ml; then mix the fructose syrup , salt, mirin, brewed black vinegar, yeast extract, kelp extract, and citric acid were added to the boiled soy sauce and stirred thoroughly, and kept for 2 minutes, then added preservative solution and I+G, stirred evenly, and cooled to 80°C , add monosodium glutamate and scallo...

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PUM

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Abstract

The invention discloses condiment sauce soy. The condiment sauce soy comprises the following ingredients by weight percent: 75-80% of soy, 4-5% of high fructose corn syrup, 1-1.5 of table salt, 4-5% of mirin, 1-1.5% of fermented black vinegar, 0-2% of yeast extract, 0-1.5% of white granulated sugar, 2-3% of kelp extract, 0.5-1% of scallop extract, 1-2% of aginomoto, 0.1-0.2% of I+G, 0-0.15% of citric acid, 0-1% of spice extract, potassium sorbate being smaller than or equal to 0.1% and the balance water. The condiment sauce soy is convenient and fast raw-boiling condiment sauce with good mouthfeeling; according to a preparation method, the problems of unstable flavor and mouthfeeling of each batch of raw-boiling condiment sauce soy can be solved; simultaneously, according to different extracts, different flavors of the condiment sauce soy can be provided, so that the types of the condiment sauce used by different kinds of dipping foods can be enriched.

Description

technical field [0001] The invention relates to the field of soy sauce production; in particular, it relates to a dipping sauce soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is an indispensable part of the small ingredients for raw shabu-shabu, and it plays a finishing touch on the shabu-shabu ingredients. However, the current soy sauce is used for cooking. At the same time, many families do not know the recipe of the dipping sauce, and cannot prepare a dipping sauce with a good taste. The ratio is different, resulting in a great difference in taste. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the object of the present invention is to provide a convenient, quick, good-tasting dipping sauce soy sauce and a preparation method thereof. [0004] In order to solve the problems of the technologies described above, the technical scheme adopted in the present invention is as follows: [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 梁艳辉李国权孙乐六孙德民
Owner JIANGSU HENGSHUN VINEGAR IND
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