Eel soy sauce and preparation method thereof

Abstract

The invention discloses eel soy sauce and a preparation method thereof. The eel soy sauce comprises the following steps of adding ethanol and reducing sugar into chopped eel meat so as to carry out Maillard reaction to obtain a Maillard reaction product of eel; adding water, alkaline protease and flavor protease into the Maillard reaction product of eel so as to carry out hydrolysis, carrying outcentrifugal separation, and discarding upper-layer oil and lower-layer sediment so as to obtain an enzymatic hydrolyzate of eel; concentrating the enzymatic hydrolyzate of eel, adding edible salt, adding raw soy sauce, carrying out heating, carrying out cooling until room temperature is reached, and carrying out normal-temperature sealed standing for 7-14 days; and then, carrying out filtration, collecting permeate, and carrying out blending or not so as to obtain the eel soy sauce. According to the preparation method disclosed by the invention, the chopped eel meat is mixed and heated with the ethanol and the reducing sugar without addition of water, and the stirring speed is limited so as to ensure uniform contact of the materials and balanced heating. The ethanol is capable of dissolving substances with fishy flavor in the eel so that the purposes of removing fishy smell and impurities can be achieved by adopting heated volatilization; and soy flavor and soy color can be produced bythe Maillard reaction of the reducing sugar with polypeptides and amino acids in the chopped eel meat.

Description

technical field [0001] The invention belongs to the field of food and relates to soy sauce, in particular to eel soy sauce and a preparation method thereof. Background technique [0002] Soy sauce originated in China and has a history of more than 2,000 years. It is delicious and unique, and is loved by Asians, and it is also becoming more and more popular in Western countries. Soy sauce is fermented from soybeans and wheat rich in protein and starch, inoculated with filamentous fungi (Aspergillus oryzae or Aspergillus sojae) to produce rich enzyme systems such as proteolytic enzymes and amylases. [0003] With the improvement of people's living standards and changes in eating habits, soy sauce products are increasingly segmented, and the market is tending to diversify. Soy sauce companies are also actively promoting new types of soy sauce, which greatly extend the flavor and function of soy sauce. At present, in addition to the traditional pure fermented soy sauce, there a...

AI Technical Summary

Problems solved by technology

However, the fishy smell in eel meat is prominent, which directly limits the application of eel hydrolyzate in condiments; in addition, because the proteolyzate contains hydrophobic peptides with different molecular weights, it is prone to hydrophobic interaction during processing and storage , resulting in body instability, such as precipitation, oil precipitation, etc., which seriously affect product processing and preservation; and the direct compounding of fish protein hydrolyzate and soy sauce will increase the degree of system instability and directly affect the final product. promotion of

Therefore, there are still relatively large technical difficulties in preparing eel soy sauce with excellent flavor and stable system, which is one of the main reasons why there are no eel soy sauce products on the market at present.

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