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Preparation method of sauce

A production method and technology of soy sauce, which is applied in the field of soy sauce processing, can solve the problems of limited promotion range of iron-fortified soy sauce, immature technology and unsatisfactory technology, and achieve the effects of high amino acid types and content, bright red color and sweet taste

Active Publication Date: 2015-05-20
XIAMEN GULONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] However, the currently commercially available light soy sauce is too salty and inedible for patients suffering from high blood pressure and heart disease. At the same time, the promotion range of iron-fortified soy sauce is limited, and the technology is not mature enough to meet the needs of contemporary society. need

Method used

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  • Preparation method of sauce
  • Preparation method of sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] According to the ratio of 85 parts of soybeans, 15 parts of flour and 1 part of wheat koji, prepare soybeans, flour and wheat koji, wherein the soybeans are required to have full grains and no bad material.

[0069] Soak soybeans in water for 3 hours, pressurize to 0.12MPa at 120°C and cook for 10 minutes, then lower the temperature to 60°C under a negative pressure of 0.08MPa for 1 hour, and take them out of the pot; the whole process takes 2 hours. Afterwards, the steamed clinker is cooled to 40° C., mixed with the amount of flour and wheat koji, and fermented at 40° C. to obtain unstrained spirits koji. The whole preparation time is no more than 72 hours.

[0070] Afterwards, put 80 parts of prepared fermented unstrained spirits koji in the fermentation tank, and add 15 parts of 17% salt water to ferment in the open sun for more than one year. Mature. In the process of fermentation in the open sun, the fermented soy sauce is exposed to the sun and exposed to the nig...

experiment example 1

[0083] According to the soy sauce that the method that the embodiment of the present invention 1 provides provides, its amino acid content table is as follows (unit: mg / kg):

[0084]

[0085]

experiment example 2

[0087] The color values ​​of soy sauce in each of the above years are detected as follows:

[0088] Color value

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Abstract

The invention relates to the field of sauce processing and particularly relates to a preparation method of sauce. The preparation method comprises the following steps of taking materials: taking 85-86 parts of soybean, 14-15 parts of flour and 1-2 parts of wheat starter; preparing cooked materials: soaking the soybean for 1.5-4 hours, pressurizing to be 0.12-0.15MPa at the high temperature of 121 DEG C, cooking for 5-15 minutes, reducing the temperature for 0.5-1 hour under the negative pressure of 0.08MPa, and taking out of a pan at the temperature of 58-60 minutes; making starter and fermenting: cooling the cooked materials to be 38-42 DEG C, stirring with flour, adopting the wheat starter to ferment at the temperature of 38-45 DEG C and preparing grain stater; potting and fermenting: poutting 75-85 parts of grain stater into a pot, adding 15-20 parts of 17%-19% salt water, fermenting in nature, wherein when the surface of sauce grain is moistening black brown and has the sauce fragrance, the sauce is manured; andextracting oil, storing, precipitating, sterilizing and filling. The prepared sauce is high in amino-acid content, strong in sauce fragrance and ester fragrance, red and bright in color and long in quality guarantee time.

Description

technical field [0001] The invention relates to the field of soy sauce processing, in particular to a method for making soy sauce. Background technique [0002] Soy sauce is a traditional condiment in the major cuisines of the Han nationality in China. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. Soy sauce is a condiment produced from raw materials such as soybeans and wheat through pretreatment of raw materials, koji making, fermentation, leaching and oiling, and heating preparation. It is extremely nutritious. The main nutrients include amino acids, soluble proteins, sugars, acids class etc. [0003] Amino acid is the most important nutritional component in soy sauce, and the level of amino acid content reflects the quality of soy sauce. Amino acids are the products of protein decomposition. There are 18 kinds of amino acids in soy sauce, including 8 kinds...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 刘团结
Owner XIAMEN GULONG FOOD
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