Eel soy sauce and its preparation method

Abstract

The invention discloses eel soy sauce and a preparation method thereof. The method comprises the following steps: adding ethanol and reducing sugar to eel minced meat to obtain eel Maillard reaction product after Maillard reaction occurs; adding water and alkaline protease and flavor protease, hydrolyzed, then centrifuged to discard the upper layer of oil and the lower layer of sediment, to obtain eel enzymatic solution; the enzymatic solution was concentrated and added salt, then added the original soy sauce, heated, then cooled to room temperature, sealed at room temperature and left standing 7‑14 days; then filter, collect the permeate, and obtain eel soy sauce through deployment or not. In the method of the invention, under the condition of not adding water, the minced eel meat, ethanol and reducing sugar are mixed and heated, and the stirring speed is limited to ensure uniform contact and balanced heating of materials. Ethanol can dissolve the fishy substances in the eel, and then volatilize them by heating, so as to achieve the purpose of removing fishy and impurities; the reducing sugar and the polypeptide or amino acid in the minced eel meat undergo a Maillard reaction, resulting in sauce flavor and sauce color.

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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