High-salt diluted oyster brewed soy sauce

A technology for high-salt dilute soy sauce and oysters, applied in food science and other directions, can solve problems such as the reproduction of miscellaneous bacteria that cannot be solved, and achieve the effect of obvious marine flavor, rich seafood aroma, significant nutritional effect and excellent flavor.

Pending Publication Date: 2020-06-05
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the existing studies are all small-scale studies at the laboratory level. When large-scale industrial production is carried out, the problem of the reproduction of miscellaneous bacteria produced during the fermentation process cannot be solved.

Method used

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  • High-salt diluted oyster brewed soy sauce
  • High-salt diluted oyster brewed soy sauce
  • High-salt diluted oyster brewed soy sauce

Examples

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Effect test

preparation example Construction

[0032] (1) Preparation of oyster homogenate: use fresh oysters, add deionized water at a ratio of 1:1-1:10 after washing, mix well and then add 10%-12% sodium ascorbate solution to it for beating , The amount of sodium ascorbate added is 20%-25% of the oyster mass. Homogenize with a homogenizer to make oyster homogenate.

[0033] (2) Preparation of oyster enzymatic hydrolyzate: fresh oysters are washed, beaten, and prepared by biological treatment, ie microbial fermentation to produce enzymes and / or protease preparations.

[0034] The microbial fermentation treatment of the above-mentioned oyster enzymolyzed solution refers to adopting fermentation to produce protease, with oyster homogenate as microbial nutrient substance, microorganism uses neutral protease producing bacteria, acid protease producing bacteria, alkaline protease producing bacteria, such as bacillus (such as subtilis Bacillus, Bacillus cereus, Bacillus licheniformis, Bacillus natto, etc.), yeast (such as brew...

Embodiment 1

[0043] Embodiment 1 uses oyster fermented liquid to prepare soy sauce

[0044] Fresh oysters are shucked, cleaned, blackened and viscera removed, and then beaten with a little water. After beating, add water and mix according to the material-to-liquid ratio of 1:1-10:1, add protease-producing strains (Bacillus subtilis, CGMCC1.14985) to carry out fermentation treatment, and the inoculation amount is 0.1%-3% of oysters, at 25 Ferment for 5-24 hours at -50°C. Sterilize at 95°C for 30 minutes to obtain the oyster fermentation broth, and store it at 4°C for future use.

[0045] Weigh 75g of preferred soybean meal and 25g of wheat, add 60mL of water, sterilize and cool to room temperature, insert Aspergillus oryzae, and make koji at 25°C for 12-36h. Prepare 23% saline and cool down to 4°C. Saturated low-temperature brine and koji are mixed into tanks for fermentation. On the second day after the soy mash was put into the tank, it was stirred once with compressed air, and the ga...

Embodiment 2

[0065] Fresh oysters are shucked, cleaned, blackened and viscera removed, and then beaten with a little water. After beating, mix with water according to the material-to-liquid ratio of 1:1-10:1, add protease, the amount of enzyme added is 0.1%-5% of the oyster, and enzymatically hydrolyze for 2-15 hours at 25-50°C. Sterilize at 95°C for 30 minutes, store at 4°C for future use.

[0066] Weigh 75g of the preferred soybean meal and 25g of wheat, add 60mL of water, sterilize and cool to room temperature, insert Aspergillus oryzae, and make koji at 30°C for 12-36h. Prepare 18% saline, sterilize, cool down, and set aside. Then mix 0.5-30mL of the oyster hydrolyzate hydrolyzed by protease, and prepare oyster soy sauce according to the process of Example 1. The final salt concentration of the original soy sauce was 0.16-0.165g / mL.

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Abstract

The invention aims to provide an oyster soy sauce which is made by adding an oyster processing product into a soy sauce brewing raw material according to a high-salt diluted soy sauce brewing method,and the addition weight percentage of the oyster processing product in the soy sauce brewing raw material is 0.5-30%. The oyster processing product is an oyster homogenate, a water extract, an enzymatic hydrolysate or a dry powder product. The oyster soy sauce provided by the invention adopts the oyster processing product, and the made soy sauce is thick in fragrance and delicious in taste, has aneffect of promoting appetite, and in addition, comprises multiple nutrient active components such as polypeptides, polysaccharides and taurine in oysters. The oyster soy sauce is a product with remarkable nutrition effects and very good flavor.

Description

technical field [0001] The invention belongs to the technical field of brewing high-salt soy sauce, and in particular relates to soy sauce brewed from high-salt dilute oysters. Background technique [0002] The sensory properties of soy sauce are important quality evaluation indicators, so good sensory properties are very important for soy sauce. At present, the brewing methods of soy sauce can be divided into high-salt dilute fermentation, low-salt solid-state fermentation and sun-dried fermentation. Among them, the high-salt dilute fermentation method is conducive to the realization of industrialized, economical and clean production, and the product is rich in aroma and high in quality. , has become the mainstream way of domestic soy sauce brewing. [0003] High-salt dilute fermented soy sauce is a liquid seasoning with special color and fragrance made from soybean meal and wheat fermented by Aspergillus oryzae. It is also one of the indispensable seasonings in human life...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00
Inventor 毛相朝钱冠兰薛长湖
Owner OCEAN UNIV OF CHINA
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