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Seasoning material containing soy sauce residues and preparation method thereof

A technology of soy sauce residue and seasoning, which is applied in the field of food processing, can solve the problem of insufficient utilization of active ingredients of soy sauce residue, and achieve the effect of thick and long taste, rich and full flavor, improved utilization rate and economic effect

Inactive Publication Date: 2019-04-02
应城市恒茂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, soy sauce dregs are made into animal feed, and various active ingredients in soy sauce dregs have not been fully utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0019] This embodiment also provides a preparation method for the above-mentioned seasoning containing soy sauce residue, comprising the following steps:

[0020] (1) prepare materials by weight parts of raw materials;

[0021] (2) Pretreatment: grind the soy sauce residue into a fine powder, add 9 to 16 parts of water to the fine powder of the soy sauce residue, stir and mix evenly, then use a refiner to grind the mixture into a fine powder, filter the fine powder, Obtain filter residue and filtrate;

[0022] (3) Mixing materials: Add the filter residue, salt, monosodium glutamate, taste nucleotide disodium, white sugar, spice powder, peanut oil, soy sauce and water in the step (2) into the double-helix inverted cone mixer, and stir mixing to obtain a soy sauce residue mixture; adding yeast extract to the filtrate in step (2), stirring and mixing evenly to obtain a yeast extract slurry for subsequent use;

[0023] (4) Preparation of seasoning: Pour the soy sauce residue mix...

Embodiment 1

[0028] Embodiment 1 of the present invention provides a seasoning containing soy sauce residue, which includes the following components in parts by weight: 20 parts of soy sauce residue, 18 parts of table salt, 10 parts of monosodium glutamate, 1 part of disodium nucleotide, white 10 parts sugar, 2 parts ginger powder, 3 parts garlic powder, 5 parts chili powder, 5 parts peanut oil, 3 parts yeast extract and 15 parts soy sauce.

[0029] The soy sauce residue provided in this example was tested, and the test results were as follows: amino acid nitrogen: 0.38g / 100g, total acid: 0.60g / 100g, salt content: 15.87g / 100g.

[0030] The soy sauce in this example is brewed for more than three years, and the amino acid nitrogen reaches more than 1.2g / 100ml.

[0031] This embodiment also provides a preparation method of seasoning containing soy sauce residue, comprising the steps of:

[0032] (1) prepare materials by weight parts of raw materials;

[0033] (2) Pretreatment: Grind the soy...

Embodiment 2

[0040] Embodiment 2 of the present invention provides a seasoning containing soy sauce residue, which includes the following components in parts by weight: 24 parts of soy sauce residue, 16 parts of table salt, 8 parts of monosodium glutamate, 1.5 parts of taste nucleotide disodium, white 8 parts of sugar, 3 parts of ginger powder, 4 parts of garlic powder, 3 parts of pepper powder, 2 parts of pepper powder, 3 parts of peanut oil, 3.5 parts of yeast extract and 16 parts of soy sauce.

[0041] The soy sauce residue provided in this example was detected, and the detection results were as follows: amino acid nitrogen: 0.39g / 100g, total acid: 0.63g / 100g, salt content: 16.10g / 100g.

[0042] The soy sauce in this example is brewed for more than three years, and the amino acid nitrogen reaches more than 1.2g / 100ml.

[0043] This embodiment also provides a preparation method of seasoning containing soy sauce residue, comprising the steps of:

[0044] (1) prepare materials by weight p...

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PUM

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Abstract

The present invention discloses a seasoning material containing soy sauce residues. The seasoning material comprises the following components in parts by weight: 20-30 parts of soy sauce residues, 15-18 parts of edible salt, 5-10 parts of monosodium glutamate, 1-1.5 parts of disodium 5'-ribonucleotide, 8-10 parts of white granulated sugar, 5-18 parts of spice powder, 2-3.5 parts of a yeast extract, 3-5 parts of peanut oil and 15-16 parts of soy sauce. The provided seasoning material containing the soy sauce residues is prepared by compounding the soy sauce residues and other various accessorymaterials according to a certain ratio, and fully utilizes various active ingredients in the soy sauce residues, at the same time, the soy sauce residues contain salt, amino acids and soy sauce residue inherent flavor, so that the seasoning material is mellow and full in flavor, and soft, mellow and long in mouthfeel, and can be widely applied in food processing and dish cooking and seasoning. Waste is turned into treasure, and utilization rate and economic effects of the soy sauce residues are greatly improved. The present invention also provides a preparation method of the seasoning materialcontaining the soy sauce residues.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seasoning containing soy sauce residue and a preparation method thereof. Background technique [0002] As a basic cooking seasoning, soy sauce has a stable market demand and a large quantity. As a by-product of soy sauce production, the output of soy sauce residue is also very large. For a long time, the moisture content in soy sauce dregs is high, long-distance transportation is difficult, and if it is not handled in time, it is prone to corruption and deterioration, so it has always been regarded as industrial waste with a strange smell that disturbs the people. [0003] At present, the soy sauce residue is mainly used as animal feed after desalination and dehydration. However, due to the high salt content in the soy sauce residue, the dosage is not much, which is easy to cause extrusion and corruption, which is not good for the environment, and there is still equipme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00A23L27/50
CPCA23V2002/00A23L27/00A23L27/10A23L27/105A23L27/50A23V2250/218
Inventor 李佳剑罗忠英
Owner 应城市恒茂食品有限公司
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