Honeysuckle and licorice root fish fermented soy sauce capable of clearing away heat and making method thereof

A technology for brewing soy sauce and honeysuckle, applied in the field of honeysuckle licorice heat-clearing fish brewing soy sauce and preparation thereof, can solve the problems of increasing production costs, affecting the sales of soy sauce, and having a heavy taste of seafood in soy sauce, saving costs, increasing the ability of high temperature resistance, high nutritional value

Inactive Publication Date: 2016-08-17
FUYANG JIUZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional fish soy sauce is usually fermented naturally at room temperature for 1-3 years. The production cycle is long, which increases the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of soy sauce brewed with honeysuckle and licorice clearing heat fish, which is composed of the following raw materials in parts by weight (kg): minced fish 200, bean curd 20, wheat bran 30, honeysuckle 3, licorice 6, mountain incense balls 2.3, cardamom 3.5, citronella oil 2 , Huaishan medicine 7, pine nuts 4, guava 10, yeast powder 0.4, appropriate amount of salt, appropriate amount of Aspergillus oryzae.

[0016] The preparation method of a kind of honeysuckle licorice clearing heat fish brewed soy sauce comprises the following steps:

[0017] (1) First add 3 times of water to the minced fish, then add papain according to 1200U / g substrate protein, enzymolyze it for 5 hours at a temperature of 50°C, and then add 0.03% by weight of Yeast powder, stirred at 30°C for 30 minutes to obtain fish meat hydrolyzate;

[0018] (2) Add bean curds and wheat bran into the fish hydrolyzate, mix well, then steam at 120°C for 35 minutes, cool to obtain steamed ingredients, and...

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PUM

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Abstract

The invention discloses honeysuckle and licorice root fish fermented soy sauce capable of clearing away heat. The soy sauce is made from, by weight, 200-220 parts of minced fish, 20-25 parts of soybean meal, 30-35 parts of wheat bran, 3-5 parts of honeysuckle, 6-8 parts of licorice root, 2.3-3.4 parts of turpinia formosana, 3.5-5.3 parts of fructus amomi rotundus, 2-3 parts of lemongrass oil, 7-9 parts of rhiizoma dioscoreae, 4-5 parts of pine nut kernels, 10-14 parts of guava, 0.4-0.6 part of yeast powder, a proper amount of salt and a proper amount of aspergillus oryzae. Aspergillus oryzae is processed with chitosan, high temperature resistance of aspergillus oryzae is enhanced, the situation that a lot of aspergillus oryzae dies due to temperature rising in the later fermentation process and accordingly fermentation time is prolonged can not occur, time is shortened, and cost is reduced. The added pine nut kernels, guava and other raw materials are rich in nutrition and high in nutritional value, the added honeysuckle, licorice root and the like have the effect of clearing away heat and toxin, and the soy sauce is particularly suitable for people getting inflamed to use.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a honeysuckle licorice heat-clearing fish brewed soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is known as the treasure house of deliciousness and aroma, with unique color, rich sauce aroma and delicious taste. The soy sauce industry is a very important field of my country's traditional condiment industry, which is currently in the development stage. Most of the products in my country's soy sauce market are low-end ordinary soy sauces with low technological level and lack of technical content. Most of them are formulated soy sauces blended with various pigments and spices. Extremely low, and regular consumption is harmful to the human body. [0003] Fish soy sauce, also known as fish sauce, is mainly made of marine low-value fish as the main raw material, mixed with a certain proportion of salt, using various enzymes such as cathepsi...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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