Fig, sweet almond and fish fermented soy sauce and preparation method thereof

A technology for brewing soy sauce and figs, which is applied in the direction of food ingredients containing yeast, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of increasing production costs, heavy seafood taste of soy sauce, and affecting sales of soy sauce, and achieve savings Cost, rich in nutrients, and the effect of increasing the ability to withstand high temperatures

Inactive Publication Date: 2016-09-21
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 ...

Method used

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Examples

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Embodiment Construction

[0015] A fig sweet almond fish brewed soy sauce, which is composed of the following raw materials in parts by weight (kg): 200 minced fish meat, 20 bean curds, 30 wheat bran, 5 corn gluten powder, 15 fig fruit juice, 8 sweet almonds, and 4 natto powder , 6 wine lees, 10 bamboo shoots, 3 barley, 4.8 white fungus, 0.4 yeast powder, appropriate amount of salt, and appropriate amount of Aspergillus oryzae.

[0016] The preparation method of described a kind of fig sweet almond 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 set aside;

[0019] (3) ...

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PUM

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Abstract

The invention discloses a fig, sweet almond and fish fermented soy sauce. The fig, sweet almond and fish fermented soy sauce comprises the following raw materials in parts by weight: 200-220 parts of fish flake, 20-25 parts of nephrolepis biserrata beans, 30-35 parts of wheat bran, 5-8 parts of corn gluten meal, 15-20 parts of fig juice, 8-10 parts of sweet almond, 4-5 parts of natto flour, 6-9 parts of wine vinasse, 10-12 parts of bamboo shoots, 3-5 parts of coix seed, 4.8-5.6 parts of tremella fuciformis, 0.4-0.6 part of yeast powder, a proper amount of salt and a proper amount of aspergillus oryzae. According to the fig, sweet almond and fish fermented soy sauce, the aspergillus oryzae is treated by using chitosan, the high temperature resistant capability of the aspergillus oryzae is improved; the condition that the fermentation time is lengthened due to death of a lot of aspergillus oryzae caused by temperature rise in the later fermentation process is avoided, the time is shortened, and the cost is reduced; the added figs and sweet almonds are not only rich in nutrient substances but also have the health effects of invigorating the stomach and clearing the intestinal heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fig sweet almond 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 cathepsin contained in the...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/30A23V2250/208A23V2250/21A23V2250/5482A23V2250/76
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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