Processing technology of laminaria japonica soy sauce

A processing technology, kelp soy sauce technology, applied to the functions of food ingredients, food ingredients as color, food science, etc., can solve the problems of single flavor, low utilization rate of raw materials in production technology, etc., to achieve improved color, short oil-forming time, High conversion effect

Inactive Publication Date: 2018-03-23
青岛东升春明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] In order to solve the defects of low utilization rate of raw materials and single flavor in the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0038] A kind of processing technology of kelp soy sauce, it comprises the following steps:

[0039] S1, steamed material

[0040] S11, moistening material: mix soybean, kelp and wheat evenly, add moistening water in advance and mix well;

[0041] S12. Steaming ingredients: Put soybeans, kelp, and wheat into the steaming pot at the same time. When the ingredients are light reddish brown, have a special aroma, no hard core, and no peculiar smell, the steaming is over; when steaming, when the pressure in the pot rises When it reaches 0.08MPa, turn off the cold steam, turn on the steam again, turn off the steam when it rises to 0.16MPa, stop turning the pot after turning off the steam, let it simmer for 10 minutes, let off the remaining steam, open the lid and discharge the material, and then cool down;

[0042] S2. Koji making

[0043] S21, inoculate into Quchi

[0044] The steamed clinker prepared in step S12 is cooled by the air cooler and put into the koji pool. The outlet...

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PUM

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Abstract

The present invention discloses a processing technology of laminaria japonica soy sauce. The processing technology comprises the following steps: S11, materials are moistened; S12, the materials are steamed; S21, inoculating is conducted in a koji making pool; S22, koji materials are cultured and managed; S3, fermenting is conducted; S4, oil sprinkling is conducted; S5, the materials are blended;and S6, soy sauce is added into a sandwich tank, temperature rises to 85-90 DEG C, and insulating is conducted for 30 minutes, steam is turned off, stirring is stopped, the temperature lowers to 50-60DEG C, the soy sauce is added into a storage tank for precipitation, and after storing for a week, sampling and inspecting to be qualified, the processing is completed. AS3.951 soy sauce koji essenceis used during the process of the soy sauce fermentation, soy sauce forming time is short, a conversion rate is high, the processing technology can improve color and luster of the soy sauce, a nutritional value of laminaria japonica is not destroyed, the laminaria japonica soy sauce has health-care functions, and the processing technology retains a delicate flavor of seafood, and at the same timecan avoid a production of a stink odor.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, in particular to a processing technology of kelp soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. The working people of the Han nationality in China have mastered the brewing process thousands of years ago. There are generally two types of soy sauce, dark soy sauce and light soy sauce: light soy sauce is saltier and used to enhance freshness; dark soy sauce is lighter and used to enhance color. [0003] At present, so...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00A23V2002/00A23V2200/30A23V2200/04
Inventor 张家福张丽苑善英
Owner 青岛东升春明生物科技有限公司
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