Preparation method of rattan pepper soy sauce

A production method and the technology of rattan pepper oil are applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., which can solve problems such as cumbersome procedures, reduce numbness, ensure flavor and taste, and numbness Flavor highlight effect

Inactive Publication Date: 2019-08-06
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when cooking, rattan pepper oil, soy sauce and other seasonings are usually added separately. The process is cumbersome, and rattan pepper soy sauce is directly made from rattan pepper. There is no such product on the market.

Method used

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  • Preparation method of rattan pepper soy sauce

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of rattan pepper soy sauce of the present invention comprises the following steps:

[0035] 1. Prepare soybean oil:

[0036] A) Soy sauce fermentation: soak soybeans in hot water at 40°C for 40 minutes, send them to a rotary steamer for 3 minutes at 0.1Mpa, cool to 40°C, add 5% flour and 0.01% koji essence according to the weight of soybeans, mix evenly, and send them into a disc system. Koji making koji, koji making temperature 35°C, time 30h, after the end, add 1.8 times of brine with a concentration of 20% according to the weight of raw materials, fermentation temperature 30°C, time 90 days, and finally obtain moromi;

[0037] B) Soybean oil is extracted by pressing: the fermented moromi is fed into an extruder through self-flowing, lightly pressed with a pressure of 400 tons / ㎡ to obtain 95% soybean soy sauce, and the remainder is pressed out of soybean oil by a heavy pressure of 1800 tons / ㎡;

[0038] C) Separation and purification: Soyb...

Embodiment 2

[0051] A kind of preparation method of rattan pepper soy sauce of the present invention comprises the following steps:

[0052] 1. Prepare soybean oil:

[0053] A) Soy sauce fermentation: soak soybeans in hot water at 40°C for 40 minutes, send them to a rotary steamer for 3 minutes at 0.1Mpa, cool to 40°C, add 5% flour and 0.01% koji essence according to the weight of soybeans, mix evenly, and send them into a disc system. Koji making koji, koji making temperature 33 ° C, time 32 hours, after the end, add 1.8 times the concentration of 20% salt water according to the weight of raw materials, fermentation temperature 30 ° C, time 90 days, and the end is to obtain moromi;

[0054] B) Soybean oil extraction by pressing: the fermented moromi is fed into an extruder through self-flowing, lightly pressed at a pressure of 400 tons / ㎡ to obtain 95% soybean soy sauce, and the remainder is pressed out of soybean oil by a heavy pressure of 1600 tons / ㎡;

[0055] C) Separation and purifica...

Embodiment 3

[0068] A kind of preparation method of rattan pepper soy sauce of the present invention comprises the following steps:

[0069] 1. Prepare soybean oil:

[0070] A) Soy sauce fermentation: soak soybeans in hot water at 40°C for 40 minutes, send them to a rotary steamer for 3 minutes at 0.1Mpa, cool to 40°C, add 5% flour and 0.01% koji essence according to the weight of soybeans, mix evenly, and send them into a disc system. Koji making koji, koji making temperature 33 ° C, time 35 hours, after the end, add 1.8 times the concentration of 20% salt water according to the weight of raw materials, fermentation temperature 30 ° C, time 90 days, and the end is to obtain moromi;

[0071] B) Soybean oil extraction by pressing: the fermented moromi is fed into an extruder through self-flowing, lightly pressed at a pressure of 500 tons / ㎡ to obtain 95% soybean soy sauce, and the remainder is pressed out of soybean oil by a heavy pressure of 1500 tons / ㎡;

[0072] C) Separation and purifica...

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PUM

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Abstract

The invention discloses a preparation method of rattan pepper soy sauce. The preparation method of the rattan pepper soy sauce comprises the following steps: placing rattan pepper oil, chicken enzymolysis liquid, soybean soy sauce and auxiliary materials in a reaction kettle for reaction so as to obtain the rattan pepper soy sauce. The preparation method of the rattan pepper oil comprises the following steps: adding soybean oil and fresh rattan pepper into a reactor, performing heating and pressurizing, performing closed reaction, performing cooling, and separating out rattan pepper residues to obtain the rattan pepper oil. The rattan pepper soy sauce prepared by the method has outstanding numb flavor and delicate fragrance, avoids the complicated process of separately adding rattan pepperoil and soy sauce during dish making, and makes the dish making simpler.

Description

technical field [0001] The invention relates to the field of soy sauce processing, in particular to a preparation method of rattan pepper soy sauce. Background technique [0002] At present, there are many varieties of soy sauces on the market, such as cold soy sauce, braised dark soy sauce, seafood soy sauce, etc. The emergence of various flavors of soy sauce meets people's growing material life needs, simplifies the process of adding seasoning to cooking, and expands the application of soy sauce range, improving the added value of soy sauce. [0003] Rattan pepper oil made of rattan pepper has bright color, refreshing taste, strong numbness and lingering numbness. It is more fragrant, numb and more ecological than prickly ash oil. It is an ideal daily condiment for hotels, restaurants and families. However, when cooking, generally add vine pepper oil, soy sauce and other seasonings separately, the process is cumbersome, and there is no such product on the market to direct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50A23V2002/00A23V2200/15A23V2200/16
Inventor 樊君郑鸥周红梅伍学明
Owner QIANHE CONDIMENT & FOOD CO LTD
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