Production method of scallop soy sauce

Abstract

The invention provides a production method of scallop soy sauce. The method comprises specific steps as follows: crushing low-temperature soy flour, adding 100% of water, soaking the low-temperature soy flour for 40 min, steaming the low-temperature soy flour at the temperature of 121 DEG C for 15 min, adding 40% of scallop skirt sauce and 20% of flour, evenly mixing the mixture, steaming the mixture at the temperature of 115 DEG C for 8 min, cooling the mixture to the temperature of 35 DEG C, inoculating 10% of aspergillus oryzae seeds, evenly mixing the mixture, performing solid-state heat-preservation fermentation at the temperature of 28-30 DEG C for 16 h, performing heat-preservation fermentation at the temperature of 30-32 DEG C for 24 h, performing heat-preservation fermentation at the temperature of 33-35 DEG C for 36 h, adding 300% of warm water at the temperature of 35 DEG C, 30% of edible salt and 2% of tangerine peel powder, inoculating 20% of bacillus subtilis liquid seeds and 0.2% of Angel sauce yeast after stirring, evenly stirring the mixture, performing heat-preservation fermentation at the temperature of 33-35 DEG C for 72 h, filtering the mixture, and sterilizing the mixture at the temperature of 80 DEG C for 15 min to obtain the scallop soy sauce.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a preparation method of scallop soy sauce. Background technique [0002] Soy sauce is a traditional condiment in my country. It is made from soybeans or soybean meal as the main raw material, added with auxiliary materials, and fermented by microorganisms. It has a strong sauce and ester aroma. Soy sauce is rich in protein, amino acid, calcium, iron, phosphorus, vitamin B and so on. There are various varieties of soy sauce, and its production methods are divided into three types: brewing, preparation and enzymatic method, among which the flavor and quality of brewed soy sauce are the best. [0003] Scallop is a precious seafood with high nutritional value. It is one of the eight treasures of seafood. The scallop pillar processed by the adductor muscle is tender and delicious, and it is recognized as a high-end aquatic product. The scallop skirt is the leftovers after processing sca...

AI Technical Summary

Problems solved by technology

The scallop skirt is the leftovers after processing scallop sticks. Its nutritional content is very close to that of scallop sticks, and it has the function of lowering blood lipids. It is a valuable by-product, but it has not been fully developed and utilized due to various reasons. Waste resources