Preparation method of soy sauce koji added with Peruvian squid bone meal

A technology of Peruvian squid and soy sauce koji, which is applied in the field of preparation of soy sauce koji with Peruvian squid bone powder, can solve problems such as waste, taste, and nutritional limitations, and achieve the effects of improving quality, enriching varieties, and promoting the sound field of microorganisms

Inactive Publication Date: 2018-06-15
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A great waste of white, squid bones are a currently underutilized by-product of squid
[0004] Soy sauce is a type of condiment brewed from soybean protein, which is decomposed by adding koji (that i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of preparation method of soy sauce koji adding Peruvian squid bone powder according to the present invention, described preparation method is: select 1000 weight parts of high-quality soybeans, add 1.3 times of water, soak for 10h (overnight), and steam sterilize After treatment for 20 minutes, the steamed soybeans were rinsed with cold water to 40°C, drained, and mixed with 300 parts by weight of flour. After stirring evenly, 2.0 parts by weight of seed koji or 0.15% of the total mass of raw materials and 10 parts by weight of seed koji were added. Luxie yeast suspension, at the same time add 1.2% squid bone powder of the total mass of raw materials; after the soy sauce koji is prepared, carry out post-culture, culture temperature 32 ℃, culture time 12h, then turn the koji once, and then turn the koji 1 time after 24h times; then the culture temperature was lowered to 28°C, and the koji making was completed after the culture was continued for 35 hou...

Embodiment 2

[0016] Embodiment 2: a kind of soy sauce koji preparation method adding Peruvian squid bone powder of the present invention, described preparation method is: select high-quality soybean 1000 weight parts, add 1.2 times of water, soak 8h, steam sterilization process 16min, Rinse the steamed soybeans with cold water to 35°C, drain, and mix in 250 parts by weight of flour, stir evenly, add 1.5 parts by weight of koji or 0.1% of the total mass of raw materials and 8 parts by weight of Lushi Yeast suspension, while adding 0.5% squid bone powder of the total mass of raw materials; after the soy sauce koji is prepared, carry out post-culture, culture temperature 30 ℃, culture time 10h, then turn the koji 2 times, and then turn the koji 2 times after 20h; The culture temperature was lowered to 25°C, and the koji making was finished after continuing to culture for 32 hours.

[0017] The squid bone of the present invention is obtained by the following steps: the squid bone is washed wit...

Embodiment 3

[0019] Embodiment 3: a kind of soy sauce koji preparation method that adds Peruvian squid bone powder of the present invention, described preparation method is: select high-quality soybean 1000 weight parts, add 1.4 times of water, soak 12h, steam sterilization process 24min, Rinse the steamed soybeans with cold water to 45°C, drain, and mix in 350 parts by weight of flour, stir evenly, add 2.5 parts by weight of seed koji or 0.2% of the total mass of raw materials and 12 parts by weight of Lushi Yeast suspension, while adding squid bone powder of 2.0% of the total mass of raw materials; after the soy sauce koji is prepared, carry out post-culture, culture temperature 35 ℃, culture time 15h, then turn the koji 3 times, and then turn the koji 3 times after 28h; The culture temperature was lowered to 30°C, and the koji making was finished after continuing to culture for 40 hours.

[0020] The squid bone of the present invention is obtained by the following steps: the squid bone ...

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PUM

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Abstract

The invention relates to a preparation method of soy sauce koji added with Peruvian squid bone meal. The preparation method comprises the following steps: selecting 1000 parts by weight of high-quality soybeans, adding water 1.2-1.4 times as much as the soybeans, conducting soaking for 8-12 h, conducting steam sterilization treatment for 16-24 min, flushing steam-treated soybeans with cold water until the soybeans are 35-45 DEG C, conducting draining, and mixing the drained soybeans with 250-350 parts by weight of flour, conducting uniform stirring, adding 1.5-2.5 parts by weight of a mold starter or a mold starter being 0.1-0.2% of raw materials in total mass and 8-12 parts by weight of saccharomyces rouxii suspension, and simultaneously adding squid bone meal being 0.5-2.0% of the raw materials in total mass; preparing the soy sauce koji, conducting later culturing at 30-35 DEG C for 10-15 hours, turning over the soy sauce koji at least one time, and turning over the soy sauce koji at least one time after 20-28 hours; and then lowering culturing temperature to 25-30 DEG C, and continuing culturing for 32-40 hours so as to finish koji preparation. The method adds the squid bone meal to the Luosizuoyou soy sauce koji, promotes the growth of microbes in the soy sauce koji, improves the enzyme system activity of the microbes, enriches flavor substance varieties of the soy sauce koji, and improves the quality of the Luosizuoyou soy sauce koji.

Description

technical field [0001] The invention relates to a method for preparing soy sauce koji added with Peruvian squid bone powder, belonging to the technical field of daily condiments. Background technique [0002] Squid bones are rich in flavor substances such as protein and amino acids, accounting for about 25% of the weight of squid bones. For a long time, the squid processing industry has been unable to utilize such resources and has been discarding waste. Egg [0003] A great waste of white, squid bones are squid by-products that are not fully utilized at present. [0004] Soy sauce is a type of condiment brewed from soybean protein, which is decomposed by adding koji (that is, microorganisms) to produce umami substances such as amino acids and peptides. However, the taste and nutrition are relatively limited, so it is necessary to expand different Preparation of excipients. Contents of the invention [0005] The purpose of the present invention is to overcome the defici...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L17/50
CPCA23L17/50A23L27/50
Inventor 霍健聪周康
Owner ZHEJIANG OCEAN UNIV
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