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Soy with unique flavor and preparation method of soy

A technology of soy sauce and flavor, applied in the field of soy sauce with special flavor and its preparation, to achieve the effect of improving immune function, enhancing freshness, improving nutrition and health care function

Inactive Publication Date: 2015-06-03
FUJIAN SHUNWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no domestic materials and reports about making soy sauce with Pleurotus eryngii powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0051] The preparation method of the soy sauce with characteristic flavor of the present invention, it comprises the following steps:

[0052] 1) Select soybeans;

[0053] 2) Soaking: Submerge the selected soybeans in water until the moisture in the soybeans reaches 48-50%;

[0054] 3) Cooking: Pour the soaked soybeans into the cooking machine, and cook at a temperature of 103-106°C for 18-22min under a pressure of 0.2MPa;

[0055] 4) Cool down: Pour out the steamed soybeans in step 3) and let them cool down;

[0056] 5) Inoculation and koji making: When the soybeans cool down to 38-40°C, add soy sauce koji essence, flour and Pleurotus eryngii powder to the soybeans, stir evenly, and then transfer to the fermentation tank, at 28-33°C Cultivate for 36-40h;

[0057] 6) Tank fermentation: Transfer the koji material prepared in step 5) to a fermentation tank, soak it in 18% brine, carry out three-stage oil pouring operation within 45 days, and then extract the first oil on the ...

Embodiment 1

[0062] A preparation method of soy sauce with characteristic flavor, which comprises the following steps:

[0063] 1) Weigh the following components in parts by weight:

[0064] 70 parts of soybeans;

[0065] 30 parts flour;

[0066] 5 parts Pleurotus eryngii powder;

[0067] 0.03 parts of soy sauce koji essence;

[0068] Glucose 2.0 parts;

[0069]2) Select soybeans: select soybeans with large grains, thin skin, full grain weight, no wrinkle on the skin, fully mature and shiny soybeans;

[0070] 3) Soaking: Submerge the selected soybeans in water until the moisture in the soybeans reaches 48-50%;

[0071] 4) Cooking: Pour the soaked soybeans into a cooking machine, and cook at a temperature of 103-106°C for 18 minutes under a pressure of 0.2 MPa;

[0072] 5) Cool down: Pour out the steamed soybeans in step 4) and let them cool down;

[0073] 6) Inoculation and koji making: When the soybeans cool down to 38-40°C, add soy sauce koji essence, flour and Pleurotus eryngii p...

Embodiment 2

[0084] A preparation method of soy sauce with characteristic flavor, which comprises the following steps:

[0085] 1) Weigh the following components in parts by weight:

[0086] 65 servings of soybeans;

[0087] 35 parts flour;

[0088] 2 parts Pleurotus eryngii powder;

[0089] 0.03 parts of soy sauce koji essence;

[0090] 1.5 parts of glucose;

[0091] 2) Select soybeans: select soybeans with large grains, thin skin, full grain weight, no wrinkle on the skin, fully mature and shiny soybeans;

[0092] 3) Soaking: Submerge the selected soybeans in water until the moisture in the soybeans reaches 48-50%;

[0093] 4) Cooking: Pour the soaked soybeans into a cooking machine, and cook at a temperature of 103-106°C for 22 minutes under a pressure of 0.2 MPa;

[0094] 5) Cool down: Pour out the steamed soybeans in step 4) and let them cool down;

[0095] 6) Inoculation and koji making: When the soybeans cool down to 38-40°C, add soy sauce koji essence, flour and Pleurotus er...

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PUM

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Abstract

The invention discloses soy with a unique flavor. The soy is prepared from the following raw materials in parts by weight: 65-70 parts of soybean, 30-35 parts of flour, 2-5 parts of pleurotus eryngii powder, 0.03 parts of soy yeast, 16-20 parts of salt and 1.5-2.0 parts of glucose. By the combination of the pleurotus eryngii powder and the soy, the prepared soy has flavor of the pleurotus eryngii. The soy is endowed with unique flavor by the pleurotus eryngii powder, the freshness is improved, the prepared soy tastes soft and is good in sweetness, and the nutrition and healthcare functions are improved.

Description

technical field [0001] The invention relates to soy sauce, in particular to a soy sauce with characteristic flavor and a preparation method thereof. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. [0003] 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 various special flavor soy sauces have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom so...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/30A23L1/28A23L31/00A23L33/10
CPCA23L27/50A23L33/10A23V2002/00A23V2200/324
Inventor 张秋黄大松
Owner FUJIAN SHUNWEI FOOD
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