Soy sauce fermented from Chinese prickly ash seeds, toona sinensis leaves and fish meal and preparation method of soy sauce

Abstract

The invention discloses a soy sauce fermented from Chinese prickly ash seeds, toona sinensis leaves and fish meal. The soy sauce is prepared from the following raw materials in parts by weight: 200-220 parts of minced fish meal, 20-25 parts of bean meal, 30-35 parts of wheat bran, 10-13 parts of Chinese prickly ash seed cake dregs, 5-8 parts of shrimp shell powder, 20-25 parts of toona sinensis leaves, 7-9 parts of haws, 8-10 parts of fresh fineleaf schizonepeta herb, 4.5-6.5 parts of dishcloth gourds, 1.2-1.4 parts of grape seed submicron powder, 5-7 parts of red kidney beans, 0.4-0.6 part of yeast powder, an appropriate amount of table salt and an appropriate amount of aspergillus oryzae. According to the soy sauce disclosed by the invention, the aspergillus oryzae is treated with chitosan, so that the high temperature resistance of the aspergillus oryzae is improved, and the condition that a great deal of aspergillus oryzae die due to the increase of the temperature in the later fermentation process, so that the fermentation time is prolonged is avoided, the time is shortened, and the cost is saved. The Chinese prickly ash seed meal, the toona sinensis leaves and the like which are added release a great quantity of amino acids and a great quantity of glucose after being subjected to enzymolysis, so that the freshness of the soy sauce is increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a soy sauce brewed with prickly ash seeds, Chinese toon leaf fish 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 c...

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 production cost. Moreover, the soy sauce produced has a strong seafood flavor. Many people are not used to it, which affects the sales of soy sauce.