Method for preparing multi-flavor soy sauce

A technology for soy sauce and soy sauce, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. Achieve rich taste, reduce nutrient loss, retain aroma and nutrients

Inactive Publication Date: 2017-12-05
广西顶俏食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the traditional soy sauce has a single taste and a weak taste, which cannot meet the diversified needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing multi-flavored soy sauce is to add the following ingredients according to the weight ratio to every 100 kg of fermented and filtered soy sauce: 2 kg of caramel color, 15 kg of fructose syrup, 1 kg of grass fruit, 0.5 kg of wasabi, 1 kg of star anise, and 1 kg of fennel , brine 2kg, fermented bean curd 3kg, salt 40kg; the specific process includes the following steps:

[0023] 1) Raw material aging treatment is to crush the soybeans and immerse them in water for 4 hours, then cook them with steam, keep them warm for 2 hours after 30 minutes, and at the same time bake the oats at 150°C for 30 minutes and then pulverize them;

[0024] 2) Adding koji species is to mix the boiled soybeans and roasted oats after heat preservation according to the mass ratio of 4:5, and then insert Aspergillus oryzae and Monascus to obtain raw materials for koji making. The ratio of adding soybeans and oats per 1kg In the mixture, add 2 g of Aspergillus oryzae and 0.2 g ...

Embodiment 2

[0032] A method for preparing multiflavored soy sauce, which is to add the following ingredients according to the weight ratio in every 100kg of fermented and filtered soy sauce: 3kg of caramel color, 30kg of fructose syrup, 2kg of grass fruit, 1.5kg of wasabi, 2kg of star anise, and 2kg of cumin , 3kg of brine, 5kg of fermented bean curd, and 50kg of salt; the specific process includes the following steps:

[0033] 1) Raw material aging treatment is to crush the soybeans and immerse them in water for 5 hours, then cook them with steam, keep them warm for 2 hours after 30 minutes, and at the same time bake the oats at 150°C for 30 minutes and then pulverize them;

[0034] 2) Adding koji species is to mix the boiled soybeans and roasted oats after heat preservation according to the mass ratio of 4:5, and then insert Aspergillus oryzae and Monascus to obtain raw materials for koji making. The ratio of adding soybeans and oats per 1kg In the mixture, add 2 g of Aspergillus oryzae...

Embodiment 3

[0042] A method for preparing multiflavored soy sauce is to add the following ingredients according to the weight ratio in every 100kg of fermented and filtered soy sauce: 2.5kg of caramel color, 20kg of fructose syrup, 1.5kg of grass fruit, 1kg of wasabi, 1.5kg of star anise, small Fennel 1.5kg, brine 2.5kg, fermented bean curd 4kg, salt 45kg; the specific process includes the following steps:

[0043] 1) Raw material aging treatment is to crush the soybeans and immerse them in water for 4.5 hours, then cook them with steam, keep them warm for 2 hours after 30 minutes, and at the same time bake the oats at 150°C for 30 minutes and then pulverize them;

[0044] 2) Adding koji species is to mix the boiled soybeans and roasted oats after heat preservation according to the mass ratio of 4:5, and then insert Aspergillus oryzae and Monascus to obtain raw materials for koji making. The ratio of adding soybeans and oats per 1kg In the mixture, add 2 g of Aspergillus oryzae and 0.2 g ...

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PUM

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Abstract

The invention discloses a method for preparing multi-flavor soy sauce. The method is characterized in that in each 100 kg of fermented and filtered sauce water, the following raw materials are added according to the weight ratio: 2-3 kg of caramel color, 15-30 kg of high fructose corn syrup, 1-2 kg of tsaoko fruit, 0.5-1.5 g of wasabia japonica, 1-2 kg of anise, 1-2 kg of fennel, 2-3 kg of bittern, 3-5 kg of fermented bean curd, and 40-50 kg of salt. The multi-flavor soy sauce has the beneficial effects that the invention provides the preparation method of the multi-flavor soy sauce, the taste of the soy sauce is abundant, at the same time, during a preparation process, multiple adjusting is carried out, the flavoring fragrance of the soy sauce is increased, and the multi-flavor soy sauce is more suitable for market requirement.

Description

technical field [0001] The invention relates to the technical field of seasoning production, in particular to a preparation method of multiflavored soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. The traditional method of existing soy sauce is: take bean cake after soybean oil extraction, or soybean meal after solvent leaching oil, or peanut cake, broad bean. Aspergillus oryzae strains are used to make sauce koji. The sauce koji is moved into the fermentation tank and fermented with salt water. After the sauce grains are mature, the soy sauce is extracted by leaching. The purpose of making koji is to make Aspergillus oryzae fully grow and develop on the koji material, and to produce and accumulate a large amount of required enzymes, such as protease, peptidase, amylase, glutam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00A23V2200/16A23V2200/14
Inventor 曾益洪
Owner 广西顶俏食品科技集团有限公司
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