Skipjack flavor fermented soy sauce and preparation method thereof

A technology for brewing soy sauce and bonito, applied in the field of bonito-flavored brewed soy sauce and its preparation, to achieve the effects of promoting perfect fusion, improving control, and promoting the depth of hydrolysis

Inactive Publication Date: 2015-12-30
SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of bonito flavor brewed soy sauce a...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Preparation of skipjack enzymatic hydrolyzate

[0025] 1) Wash the bonito raw material, remove the head and viscera, crush and homogenize, add 1 times the water, then raise the temperature to 90℃~100℃ and keep it warm for 20min;

[0026] 2) Cool the material to 55°C-60°C, add 0.3%-0.5% tea polyphenol solution, lipase and protease with a mass ratio of 1%-5% (acid protease / neutral protease: compound flavor protease=1: 1 to 3:1), the ratio of lipase to protease is 1:1 to 1:2, the pH-stat method is used to maintain the pH stability, the enzyme is hydrolyzed at constant temperature and low speed for 4h to 8h, and the insoluble matter is removed by filtration.

[0027] 2. Preparation of bonito-flavored seafood soy sauce

[0028] 1) Clean the raw material, add water to make the raw material fully absorb water and moisten it, (wherein, the raw material is soybean meal:wheat:bran:=5:1:1, and the ratio of material to water is 1:1);

[0029] 2) High-temperature cooking raw ma...

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PUM

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Abstract

The invention discloses skipjack flavor fermented soy sauce and a preparation method thereof. The method includes the steps that 1, water is added into raw materials for soaking, and then the raw materials are subjected to high-temperature steaming, wherein the volume of water is equal to that of the raw materials; 2, the materials after high-temperature steaming are cooled below 40 DEG C, 0.2-0.4% of yeast is inoculated, after even stirring, the mixture enters a pool to be subjected to solid-state low-salt fermentation for 15-25 days, and the fermentation temperature is 40-50 DEG C; 3, 0.5-5% of skipjack enzymatic hydrolysis solution and 0.2-0.4% of yeast are added and fermented for 30 or more days at the constant temperature of 25-35 DEG C, sterilization is performed after soaking and oil spraying, and then the skipjack flavor fermented soy sauce is obtained. The production technology of combining a biological enzyme method and a traditional biological fermentation method is adopted, the biological fermentation enzymolysis technology is utilized for combining traditional soy sauce and skipjack flavor juice, and the ocean-food skipjack flavor fermented soy sauce product is prepared rapidly at a low cost.

Description

technical field [0001] The invention belongs to the technical field of food brewing, in particular to a bonito-flavored brewed soy sauce and a preparation method thereof. Background technique [0002] Traditional Japanese bonito-flavored soy sauce is made by adding bonito-flavored juice to soy sauce. The traditional bonito-flavored juice needs to prepare fresh bonito into dried bonito and then naturally degrade it into a flavored juice. The production cycle is long, and the flavor of the product varies greatly between batches, so that the bonito-flavored soy sauce faces the problem of effective taste. The technical problems of fusion cannot meet the needs of modern industrialization in terms of quality. [0003] Today, in the pursuit of a great food safety environment, gourmet gourmets and even ordinary people have high expectations for high-quality bonito-flavored soy sauce. However, there is still a lack of ideal products with uniform and stable quality in the market. C...

Claims

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Application Information

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IPC IPC(8): A23L1/238
Inventor 吴坚
Owner SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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