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A soy sauce and sushi technology, which is applied in the field of food processing, can solve the problems of unseen sushi soy sauce preparation method and few types of seasoning soy sauce, and achieve the effects of reasonable proportion, low production cost and simple production process
Inactive Publication Date: 2017-01-04
HENGSHUN WANTONG FOOD MAKING XUZHOU
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[0003] At present, there are various types of soy sauce products on the market in our country, but there are very few types of seasoning soy sauce for sushi, and there are even no relevant reports on the preparation method of sushi soy sauce
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preparation example Construction
[0023] The preparation method of the sushi soy sauce that the embodiment of the present invention provides, comprises the following steps:
[0024] S101: After batching soybean meal and wheat in a mass ratio of 2:1-2, crush and mix evenly, add 1-2 times the amount of water equivalent to the batching, and accumulate and infiltrate for 15-20 minutes.
[0025] S102: Cooking: put the moistened soybean meal and wheat into an autoclave, sterilize at 121°C for 20-50min, or sterilize at normal pressure for 2.0-2.5h, cool to 30-35°C and take out the pot, the raw material turns red Brown in color with bean aroma.
[0026] S103: Ventilated koji making: Dry the cooked clinker in a clean place free of bacteria and washed with water, and add Aspergillus oryzae soy sauce seed koji at a ratio of 0.3% of the feeding amount under the condition of 37-40°C. Then ventilate and make koji at 30-37°C for 48 hours. When the obtained koji grains form a block, pinch it by hand, the koji material is loo...
Embodiment 1
[0033] 1) After batching soybean meal and wheat according to the mass ratio of 2:1.2, crush and mix evenly, add water equivalent to 1.5 times of the batching, and accumulate and infiltrate for 18 minutes;
[0034] 2) Cooking: Put the moistened soybean meal and wheat into an autoclave, sterilize at 121°C for 30 minutes, cool to 35°C, and take out the pot. The raw materials are reddish brown and have a bean flavor.
[0035] 3) Ventilated koji making: put the clinker after cooking in a clean place free of bacteria and washed with clear water. Under the condition of 37-40°C, add Aspergillus oryzae soy sauce seed koji according to the ratio of 0.3% of the feeding amount. Then ventilate and make koji at 35-37°C for 48 hours. When the obtained koji grains form a block, pinch it by hand. The koji material is loose, soft and elastic, and the hyphae are plump and slightly yellow-green. Unpleasant smell, that is into the koji.
[0036] 4) Fermentation: Fermentation using high-salt dilut...
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Abstract
The invention discloses a preparation method of sushi soybean sauce. The method comprises the steps that high-quality bean pulp and wheat are selected, and a proper amount of water is added for soaking the bean pulp and the wheat which are mixed and crashed; after cooking, cooling, inoculation, fermentation and squeezing are carried out, obtained highly-diluted soybean sauce is subjected to salt supplementing and blending, and the sushi soybean sauce with clear luster, red brown color and a palatable flavor is obtained after pasteurization treatment. Sushi soybean sauce production comprises the specific steps of screening of bean pulp and wheat, soaking, cooking, cooling, fermentation, squeezing, salt supplementing, blending, sterilization, canning, quality inspection and packaging. The sushi soybean sauce produced through the method contains nutritional ingredients in traditional soybean sauce, product ingredients are reasonable in proportion, the taste and flavor are unique, and the demands of people for deliciousness and fragrance of seasoning soybean sauce for sushi products can be met; the product is low in production cost and simple in manufacturing process, the original production process of soybean sauce does not need to be changed, and technical popularization is promoted.
Description
technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of sushi soy sauce. Background technique [0002] Soy sauce is a traditional condiment in my country and has a brewing history of thousands of years in China. Soy sauce is rich in amino acids, especially essential amino acids, organic acids, reducing sugars, calcium, iron, lecithin, isoflavones and other nutrients, which can not only adjust the flavor of dishes, but also have specific biological effects. Modern research shows that soy sauce contains antioxidant active ingredients, which can scavenge free radicals, improve the body's immune function, prevent cancer, and fight cancer. The organic acids in it can effectively remove excess acid in the body and reduce the generation of stones. [0003] There are various types of soy sauce products currently appearing on the Chinese market, but the types of seasoning soy sauce made for sushi are very few, ...
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