Preparation method of soysauce

A technology of soy sauce and mass ratio, applied in food science and other directions, can solve the problems of low amino acid nitrogen content and total nitrogen content, mask the aroma of soy sauce, etc., to improve amino acid nitrogen content and total nitrogen content, improve umami, avoid taste loss effect

Inactive Publication Date: 2018-02-23
仇颖莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention: the amino acid nitrogen content and the total nitrogen content in the soy sauce obtained by the current fermentation method are generally too low, and the acid hydrolyzed vegetable protein liquid and the hydrolyzed animal protein liquid are usually added to help improve the soy sauce. The content of amino acid nitrogen and total nitrogen, but the problem of soy sauce aroma will be covered up. The invention provides a preparation method of soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] A kind of preparation method of soy sauce, this preparation method comprises the steps:

[0022] (1) According to the mass ratio of 1:2~4, mix the fresh tea tree mushroom and the fresh crab-flavored mushroom evenly, collect the mixed mushroom, put the mixed mushroom and the lactic acid solution with a mass fraction of 8% at a mass ratio of 1:3, and put it into the mill Grind in the mill at 800r / min for 15 minutes, collect the ground material, and place the ground material at 25-35°C for 23-26 hours;

[0023] (2) After standing still, use gauze to filter the ground material after standing, collect the filtrate, and take 70-75 parts of filtrate, 26-35 parts of yeast extract, 22-30 parts by weight. 24 parts of water, 20-27 parts of edible fly maggot powder, 10-13 parts of sucrose and 7-9 parts of additives, stir evenly, and collect the stirred mixture;

[0024] (3) Put the stirred mixture into a container, keep the temperature in the container at 26-30°C, let it stand for...

Embodiment 1

[0029] Preparation of additives: Mix sodium chloride and calcium chloride at a mass ratio of 2:1.

[0030] A kind of preparation method of soy sauce, this preparation method comprises the steps:

[0031] (1) According to the mass ratio of 1:2, mix the fresh tea tree mushroom and the fresh crab-flavored mushroom evenly, collect the mixed mushroom, put the mixed mushroom and the lactic acid solution with a mass fraction of 8% in the mass ratio of 1:3, and put it into the mill Mill at 800r / min for 15min, collect the ground material, and place the ground material at 25°C for 23 hours;

[0032] (2) After standing still, use gauze to filter the ground material after standing still, collect the filtrate, count by weight parts, take 70 parts of filtrate, 26 parts of yeast extract, 22 parts of water, 20 parts of Edible fly maggot powder, 10 parts of sucrose and 7 parts of additives, stirred evenly, and collected the stirred mixture;

[0033] (3) Put the stirred mixture into a contain...

Embodiment 2

[0038] Preparation of additives: Mix sodium chloride and calcium chloride at a mass ratio of 4:1.

[0039] A kind of preparation method of soy sauce, this preparation method comprises the steps:

[0040](1) According to the mass ratio of 1:3, mix the fresh tea tree mushroom and the fresh crab-flavored mushroom evenly, collect the mixed mushroom, put the mixed mushroom and the lactic acid solution with a mass fraction of 8% in the mass ratio of 1:3, and put it into the mill Grind at 800r / min for 15min, collect the ground material, and place the ground material at 30°C for 24 hours;

[0041] (2) After standing still, use gauze to filter the standing mill, collect the filtrate, and count 73 parts of filtrate, 30 parts of yeast extract, 23 parts of water, and 25 parts by weight Edible fly maggot powder, 11 parts of sucrose and 8 parts of additives, stirred evenly, and collected the stirred mixture;

[0042] (3) Put the stirred mixture into a container, keep the temperature in th...

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PUM

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Abstract

The invention belongs to the technical field of condiment brewing, and in particular relates to a preparation method of soy sauce. In the present invention, fresh tea tree mushroom and fresh crab-flavored mushroom are used as additives, and the number of bacteria in them is increased through mixture culture, and the activity is improved at the same time, and then soybean meal, wheat bran and flour are used as base materials to prepare soy sauce. During the preparation process, steam The pretreatment of blasting destroys the tight structure inside the raw material and makes it loose so that the bacteria can be fully contacted. The enriched and cultured bacteria liquid is used to process and ferment it, and the bacteria are used to pre-degrade the raw material to improve the preparation of soy sauce. Yield, and then use the amino acid produced by the strain itself to increase the amino acid nitrogen content and total nitrogen content of soy sauce. In order to avoid the soy sauce from losing its taste during the manufacturing process, use the flavor substances such as umami produced in the strain to maintain it and prevent the soy sauce from losing its taste. , improve the umami taste of soy sauce at the same time, and finally ferment through koji essence to further increase the content of amino acid nitrogen and total nitrogen in soy sauce.

Description

technical field [0001] The invention belongs to the technical field of condiment brewing, and in particular relates to a preparation method of soy sauce. Background technique [0002] Soy sauce is a traditional brewing product in my country. It has a history of more than 2,000 years and has become an indispensable condiment in the daily life of ordinary people. Soy sauce contains a lot of protein decomposition products. According to the measured data, there are 18 kinds of common amino acids and 8 kinds of amino acids necessary for human body in soy sauce, especially the highest content of glutamic acid, which can reach 0.62-1.32 g / 100 ml. In addition, soy sauce also contains sugar, vitamins, B1, B12, zinc, calcium, iron and other elements, so soy sauce is rich in nutrition. [0003] According to different production processes, soy sauce is divided into two types: brewed soy sauce and prepared soy sauce. Among them, brewing soy sauce refers to heating soybeans or grains su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 仇颖莹徐克林凡
Owner 仇颖莹
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