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Preparation method of spicy soy sauce

A technology for spicy and soy sauce, which is applied in the field of preparation of spicy soy sauce, can solve the problems of inconvenient use and portability, inability to control the usage amount in detail and the like, and achieve the effect of convenient use.

Inactive Publication Date: 2017-12-26
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

The traditional method is to use soy sauce and wasabi separately. The advantage of this is that you can adjust the taste by yourself, but the disadvantage is that it is inconvenient to use and carry, and the usage cannot be controlled in detail.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of pungent soy sauce, comprising the following steps:

[0025] 1) Preparation of the main raw material: black beans are used as the main material, and wheat bran is added to mix to obtain the main raw material; the protein content of black soybeans is 50%, and the wheat bran is first baked at 70°C for 30 minutes; the weight ratio of black beans and wheat bran is 6:4 ;

[0026] 2) Preparation of auxiliary raw materials: take horseradish or wasabi root, dry, crush and mix with salt to obtain auxiliary raw materials; bake horseradish or wasabi root at 80°C for 24 hours, crush to 500 mesh, and Horseradish or wasabi root powder is added to 300g of salt and mixed with salt;

[0027] 3) Koji making: mix the main raw materials and auxiliary raw materials and cook them, add strains after cooling, ventilate and make koji to obtain koji; mix the main raw materials and auxiliary raw materials, put them in a cooking pot and cook for 5 hours, take them out and c...

Embodiment 2

[0033] A preparation method of pungent soy sauce, comprising the following steps:

[0034] 1) Preparation of the main raw material: black beans are used as the main material, and wheat bran is added to mix to obtain the main raw material; the protein content of black soybeans is 50%, and the wheat bran is first baked at 70°C for 30 minutes; the weight ratio of black beans and wheat bran is 6:4 ;

[0035] 2) Preparation of auxiliary raw materials: take horseradish or wasabi root, dry, crush and mix with salt to obtain auxiliary raw materials; bake horseradish or wasabi root at 80°C for 24 hours, crush to 500 mesh, and Horseradish or wasabi root powder is added to 300g of salt and mixed with salt;

[0036] 3) Koji making: mix the main raw materials and auxiliary raw materials and cook them, add strains after cooling, ventilate and make koji to obtain koji; mix the main raw materials and auxiliary raw materials, put them in a cooking pot and cook for 5 hours, take them out and c...

Embodiment 3

[0042] A preparation method of pungent soy sauce, comprising the following steps:

[0043] 1) Preparation of the main raw material: use black beans as the main material, add wheat bran and mix to obtain the main raw material; the protein content of black soybeans is 40%, and the wheat bran is first baked at 70°C for 30 minutes; the weight ratio of black beans and wheat bran is 6:4 ;

[0044] 2) Preparation of auxiliary raw materials: take horseradish or wasabi root, dry, crush and mix with salt to obtain auxiliary raw materials; bake horseradish or wasabi root at 70°C for 24 hours, crush to 500 mesh, and Horseradish or wasabi root powder is added to 200g of salt and mixed with salt;

[0045] 3) Koji making: mix the main raw materials and auxiliary raw materials and cook them, add strains after cooling, ventilate and make koji to obtain koji; mix the main raw materials and auxiliary raw materials, put them in a cooking pot and cook for 5 hours, take them out and cool to 40°C,...

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PUM

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Abstract

The invention discloses a preparation method of spicy soy sauce. The preparation method comprises the steps as follows: 1) preparation of main materials; 2) preparation of an auxiliary material; 3) yeast preparation; 4) brine preparation; 5) fermented grain preparation; 6) reflux pouring fermentation; and 7) leaching for obtaining finished spicy soy sauce. The preparation method of the spicy soy sauce has the benefits as follows: horseradish or wasabi root is added to serve as the auxiliary material in the production process, so that the produced soy sauce has the aroma of mustard and the spicy taste, in the flavoring process of sashimi, the spicy soy sauce is convenient to use, the dosage is easy to control, and the condition that the sashimi is too spicy can be avoided.

Description

technical field [0001] The invention relates to the technical field of seasoning preparation, in particular to a preparation method of spicy 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, glutaminase, ...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L27/10
CPCA23L27/10A23L27/50
Inventor 曾益洪
Owner 广西顶俏食品科技集团有限公司
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