Starter-making method of chicken juice soy sauce, brewing method of chicken juice soy sauce, and soy sauce brewed by brewing method

A technology of soy sauce and chicken sauce, which is applied in the field of koji making method of chicken sauce soy sauce, brewing method of chicken sauce soy sauce and the soy sauce brewed by the brewing method, can solve the problem of increasing the processing cost of sauce dregs, difficulty in guaranteeing the flavor and taste of chicken, and unobtainable Make full use of other problems to achieve the effect of ensuring the activity of koji-making enzyme, delicate texture and pure protein

Inactive Publication Date: 2018-11-02
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application number is CN200710135694.X, which discloses a super-fresh chicken essence soy sauce and its manufacturing process. It is obtained by fermenting mature soy sauce koji and chicken hydrolyzate. Although the taste of the soy sauce obtained by this process is improved, the flavor of chicken and The taste is difficult to guarantee, and the sauce residue obtained from soy sauce grains is generally used as feed or fertilizer, which has not been fully utilized, and increases the cost of later processing sauce residue

Method used

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  • Starter-making method of chicken juice soy sauce, brewing method of chicken juice soy sauce, and soy sauce brewed by brewing method

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Effect test

Embodiment 1

[0034] The chicken juice soy sauce fermentation method provided by the present embodiment comprises the following steps:

[0035] (1) To make soybean powder, put 1 ton of soybeans into a frying pan and fry at 280°C for 5 minutes, and then put it into a pulverizer and grind it into soybean powder for later use;

[0036] (2) To deal with chicken, 1 ton of fresh chicken is washed with 1% brine, cut into pieces of about 0.4cm, then cooked for 8 minutes at a temperature of 125°C and a pressure of 0.15Mpa, and then poured into a rotating frying pan at a temperature of 180°C The frying time is 5 minutes, and 0.3 tons of soybean flour obtained in step (1) is wrapped while hot out of the pan to obtain 1.3 tons of spare chicken;

[0037] (3) To make chicken tofu, soak 1 ton of soybeans in 2 tons of water for 5 hours, then grind the soaked soybeans into soy milk, where the dregs and pulp are not separated, put the soybean milk with dregs into a cooking pot, and boil at 95°C to maintain ...

Embodiment 2

[0045] The chicken juice soy sauce fermentation method provided by the present embodiment comprises the following steps:

[0046] (1) To make soybean powder, put 1 ton of soybeans into a frying pan and fry at 290°C for 4 minutes, and then put it into a pulverizer and grind it into soybean powder for later use;

[0047] (2) To treat chicken, 1 ton of fresh chicken was washed with 2% brine, cut into 0.5cm pieces, then steamed at 128°C and 0.17Mpa for 7 minutes, and then poured into a rotating frying pan and fry at 185°C for 4 minutes , wrap in 0.4 tons of soybean flour obtained in step (1) while it is hot, and obtain 1.4 tons of spare chicken;

[0048] (3) To make chicken tofu, soak 1 ton of soybeans in 2.5 tons of water for 7 hours, then grind the soaked soybeans into soy milk, where the dregs and pulp are not separated, put the soybean milk with dregs in a cooking pot, boil at 98°C for 4 minutes , add 0.8% edible gypsum according to the quality of soybean before soaking, and ...

Embodiment 3

[0056] The chicken juice soy sauce fermentation method provided by the present embodiment comprises the following steps:

[0057] (1) To make soybean powder, put 1 ton of soybeans into a frying pan and fry at 300° C. for 3 minutes, and then put it into a pulverizer and grind it into soybean powder for later use;

[0058] (2) To treat chicken, 1 ton of fresh chicken was washed with 3% brine, cut into 0.6cm pieces, then steamed at 130°C and 0.2Mpa for 6 minutes, and then poured into a rotating frying pan and fry at 190°C for 3 minutes , wrap 0.5 tons of soybean flour obtained in step (1) while it is hot out of the pan, and obtain 1.5 tons of spare chicken;

[0059] (3) To make chicken tofu, soak 1 ton of soybeans in 3 tons of water for 8 hours, then grind the soaked soybeans into soy milk, where the dregs and pulp are not separated, put the soy milk with dregs into a cooking pot, boil at 100°C for 3 minutes , add 1.0% edible gypsum according to the mass of soybeans before soaki...

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Abstract

The invention discloses a starter-making method of a chicken juice soy sauce, a brewing method of the chicken juice soy sauce, and the soy sauce brewed by the brewing method. The starter-making methodtakes chicken as a main raw material for starter-making. The brewing method is as follows: firstly making the chicken into chicken tofu; mixing the chicken tofu, flour and soybean powder, and then inoculating the obtained mixture with aspergillus oryzae for starter-making, so that the obtained mature sauce starter has higher enzyme activity; and then adding a chicken oil yeast liquid cultured bychicken oil and conducting fermentation so as to obtain the chicken juice soy sauce. The method not only can endow the soy sauce with a strong chicken flavor, but also enables the soy sauce to have alasting and natural fragrance; and resources such as the chicken oil and bean dreg water in the brewing process can be recycled, and soy sauce residues obtained by subjecting mature sauce mash to squeezing can be made into a chicken tofu sauce after being ground. Therefore, resource is saved, production cost is reduced, solid waste is avoided, the problem of post-treatment of sauce residues is reduced, and the brewing method accords with the current social development trend of green and environment-friendly production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a brewing process of soy sauce, in particular to a koji-making method of chicken sauce soy sauce, a brewing method of chicken sauce soy sauce and soy sauce brewed by the brewing method. Background technique [0002] Soy sauce is a traditional Chinese seasoning. It uses soybean, wheat, bran and other vegetable proteins and carbohydrates as the main raw materials, and is fermented by microorganisms to form a seasoning liquid with special color, taste and body. [0003] With the increasingly fierce market competition, the quality competition of branded soy sauce has become the mainstream of soy sauce development today, and the development of soy sauce with excellent quality and unique flavor has become the first choice of enterprises. At present, most soy sauces on the market still use grains as raw materials, resulting in fixed nutritional components and similar flavors. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 樊君伍学明钟小廷赵辉平周红梅郑鸥
Owner QIANHE CONDIMENT & FOOD CO LTD
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