Soybean sauce and preparation method thereof

Abstract

The invention belongs to the field of soybean sauce and provides soybean sauce and a preparation method thereof.The soybean sauce comprises 100 g of perilla frutescens, 150 g of bay leaves, 500 g of celery, 100 g of pericarpium citri reticulatae, 200 g of black fermented soya beans, 300 g of dried bean curd skin, 100 g of soybeans, 500 g of pepper, 250 g of dried squids, 100 g of fructus amomi, 100 g of amomum cardamomum, 200 g of salt, 1000 g of light soy sauce, 300 g of chicken essence and 20 jin of water. The water is boiled together with perilla frutescens, bay leaves, celery, pericarpium citri reticulatae, black fermented soya beans, dried bean curd skin, soybeans, pepper, dried squids, fructus amomi and amomum cardamomum; by adding herbaceous plants such as purple perilla and bay leaves, seafood raw materials such as dried squids and spices such as pepper and round cardamom, a three-dimensional flavor system of herbal, seafood and spices is constructed, the content of volatile aroma components of the soy sauce is increased, the content of amino acid nitrogen is increased, perfect balance of freshness, fragrance, sweetness and salty is achieved, and the flavor of the soy sauce is improved. And the product is endowed with unique flavor memory points.

Description

Technical Field

[0001] The invention belongs to the field of soybean sauce, in particular to soybean sauce and a preparation method thereof. Background Art

[0002] Currently, the industrial production of soy sauce primarily relies on fermentation processes using raw materials such as soybeans and wheat, supplemented by traditional processing methods such as high-temperature sterilization and evaporation concentration. Common preparation methods include natural fermentation, high-temperature short-time sterilization (HTST), and atmospheric or reduced-pressure concentration. Existing soy sauce formulas primarily rely on the fermentation of basic raw materials such as soybeans and wheat, resulting in a single source of flavor compounds, solely producing amino acid-based flavor components through protein breakdown. This lacks multi-layered flavor development. Traditional processes fail to effectively integrate specialty ingredients such as herbs and dried seafood, nor can they achieve a synergistic effect in enhancing umami, aroma, and aftertaste. This results in a product with a bland flavor and insufficient depth, making it difficult to meet the demands of the high-end market.

[0003] Therefore, those skilled in the art have proposed a soybean sauce and a preparation method thereof to solve the problems raised in the background art. Summary of the Invention

[0004] In order to solve the above technical problems, the present invention provides a soybean sauce and a preparation method thereof, so as to solve the problem in the prior art that the flavor substances have a single source, only amino acid flavor components are produced by protein decomposition, and there is a lack of multi-level flavor construction.

[0005] A soybean soy sauce and a preparation method thereof include 100g of perilla, 150g of bay leaves, 500g of celery, 100g of tangerine peel, 200g of black fermented black beans, 300g of dried bean skin, 100g of soybeans, 500g of pepper, 250g of dried squid, 100g of amomum villosum, 100g of white cardamom, 200g of salt, 1000g of light soy sauce, and 300g of chicken essence.

[0006] Preferably, the raw materials also include 20 kilograms of water, and the water is used to cook together with the perilla, bay leaves, celery, tangerine peel, black fermented black beans, dried bean skin, soybeans, pepper, dried squid, amomum villosum, and white cardamom.

[0007] A method for preparing soybean soy sauce, for preparing the above-mentioned soybean soy sauce, comprising the following steps: S1: mixing 100g of perilla, 150g of bay leaves, 500g of celery, 100g of tangerine peel, 200g of black fermented black beans, 300g of dried bean skin, 100g of soybeans, 500g of pepper, 250g of dried squid, 100g of amomum villosum, 100g of white cardamom and 20 jin of water;

[0008] S2: boiling the mixture over low heat, removing residue, and obtaining a boiled liquid;

[0009] S3: Pour the boiled liquid into 10 jin of finished soybean sauce and simmer again over low heat;

[0010] S4: Add 200g salt, 1000g light soy sauce, and 300g chicken essence and mix well.

[0011] Preferably, the temperature of the low-fire cooking is 60°C-80°C.

[0012] Preferably, the boiling liquid is filtered through multi-layer gauze.

[0013] Preferably, the time for simmering again on low heat is 1-2 hours, and stirring needs to be continued during the process.

[0014] Preferably, the order of adding the salt, light soy sauce and chicken essence is: first add salt, then add light soy sauce, and finally add chicken essence, with the interval time for each addition being 5-10 minutes.

[0015] Preferably, the pH value of the finished soybean sauce is controlled between 4.5 and 5.5, and the amount of acidic or alkaline substance required for pH adjustment is calculated by the following formula: pH target Where is the target pH value, pH current is the current pH value, V is the liquid volume, β is the adjustment coefficient, and M is the molar mass of the substance.

[0016] Preferably, the preparation method further comprises sterilizing the final product, specifically comprising the following steps: S1: maintaining the product at 65°C-75°C for 10-15 minutes to inactivate microorganisms with low heat resistance;

[0017] S2: Raise the temperature to 85-95°C and maintain for 5-8 minutes to inactivate moderately heat-resistant microorganisms;

[0018] S3: Keep at 100℃-110℃ for 2-3 minutes to ensure complete sterilization.

[0019] Preferably, the preparation method further comprises concentrating the boiled liquid, specifically comprising the following steps: S1: heating the boiled liquid to 60° C.-70° C. under normal pressure to evaporate part of the water;

[0020] S2: Gradually reduce the system pressure to 0.6-0.8 standard atmospheres, maintain the temperature at 70℃-80℃, and accelerate water evaporation;

[0021] S3: further reducing the pressure to 0.3-0.5 standard atmospheres and controlling the temperature at 50°C-60°C to avoid damage to flavor substances due to high temperature.

[0022] Through the above technical solution,

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. The present invention constructs a three-dimensional flavor system of "herbs + seafood + spices" by adding herbs such as perilla and bay leaves, seafood ingredients such as dried squid, and spices such as pepper and white cardamom. This formula increases the content of volatile aroma components and amino acid nitrogen in soy sauce, not only achieving a perfect balance of freshness, fragrance, sweetness and saltiness, but also giving the product a unique flavor memory point. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of the overall structure of the present invention. DETAILED DESCRIPTION

[0026] The following embodiments of the present invention are described in further detail with reference to the accompanying drawings and examples. The following examples are used to illustrate the present invention but are not intended to limit the scope of the present invention.

[0027] Example 1: The present invention provides a soybean soy sauce, comprising 100g of perilla, 150g of bay leaves, 500g of celery, 100g of tangerine peel, 200g of black fermented black beans, 300g of dried bean skin, 100g of soybeans, 500g of pepper, 250g of dried squid, 100g of amomum villosum, 100g of white cardamom, 200g of salt, 1000g of light soy sauce, and 300g of chicken essence. The herbal plants (perilla, bay leaves), dried seafood (dried squid) and spices (pepper, white cardamom) are innovatively combined for use, breaking through the limitation of traditional soy sauce that only relies on soybean fermentation. Through the synergistic effect of the raw materials, the umami and aroma levels of the soy sauce are significantly improved, the amino acid nitrogen content is increased, and a base liquid with rich flavor is provided for subsequent processes.

[0028] Preferably, the raw materials also include 20 kilograms of water, which is used to boil together with perilla, bay leaves, celery, tangerine peel, black fermented black beans, dried bean skin, soybeans, pepper, dried squid, amomum villosum, and white cardamom. The relationship between the amount of water added and the boiling process is clarified, which solves the problem of inaccurate water control in traditional processes. By optimizing the water ratio, the extraction rate of effective ingredients is increased to more than 95%, avoiding flavor dilution or gelatinization caused by too much or too little water.

[0029] From the above, we can see that this product constructs a three-dimensional flavor system of "herbs + seafood + spices" by innovatively combining herbs such as perilla and bay leaves, seafood ingredients such as dried squid, and spices such as pepper and angelica. Experimental verification shows that this formula increases the content of volatile aroma components and amino acid nitrogen in soy sauce, not only achieving a perfect balance of freshness, fragrance, sweetness and saltiness, but also giving the product a unique flavor memory point.

[0030] A method for preparing soybean sauce, for preparing the above-mentioned soybean sauce, such as Figure 1As shown, the difference is that it includes the following steps, S1: mixing 100g of perilla, 150g of bay leaves, 500g of celery, 100g of tangerine peel, 200g of black fermented black beans, 300g of dried bean skin, 100g of soybeans, 500g of pepper, 250g of dried squid, 100g of amomum villosum, 100g of white cardamom and 20 jin of water;

[0031] S2: Boil the mixture over low heat, remove the residue, and obtain a boiled liquid;

[0032] S3: Pour the boiled liquid into 10 catties of finished soybean sauce and simmer again over low heat;

[0033] S4: Add 200g salt, 1000g light soy sauce, and 300g chicken essence and mix well.

[0034] Preferably, the temperature for boiling over low heat is 60° C.-80° C., and the boiling liquid is filtered using multi-layer gauze. By setting up multi-layer filtration, the filtering effect of the soy sauce is further improved, the residue removal rate is increased, and thus the quality of the soy sauce is improved.

[0035] Furthermore, the time for simmering again on low heat is 1-2 hours, and continuous stirring is required during the process. This step further improves the uniformity of the distribution of flavor substances and avoids precipitation or excessive oxidation. The order of adding salt, light soy sauce, and chicken essence is: first add salt, then add light soy sauce, and finally add chicken essence. The interval between each addition is 5-10 minutes. The order and time interval of adding seasonings are specified, the coordination of salty and fresh taste is improved, and the high-temperature denaturation of chicken essence is avoided.

[0036] Specifically, the pH value of the finished soybean sauce is controlled between 4.5 and 5.5. The amount of acidic or alkaline substances required for pH adjustment is calculated by the following formula: pH target Where is the target pH value, pH current is the current pH value, V is the liquid volume, β is the adjustment coefficient, and M is the molar mass of the substance. Precise control can be achieved through the pH adjustment formula, which improves the acidity stability of the product and extends the shelf life.

[0037] Furthermore, the preparation method further includes sterilizing the final product, specifically comprising the following steps: S1: maintaining the product at 65°C-75°C for 10-15 minutes to inactivate microorganisms with low heat resistance;

[0038] S2: Raise the temperature to 85-95°C and maintain for 5-8 minutes to inactivate moderately heat-resistant microorganisms;

[0039] S3: Maintain at 100℃-110℃ for 2-3 minutes to ensure thorough sterilization. By combining staged sterilization, the microbial inactivation rate and flavor retention rate of soy sauce are improved.

[0040] Preferably, the preparation method further comprises concentrating the boiled liquid, specifically comprising the following steps: S1: heating the boiled liquid to 60° C.-70° C. under normal pressure to evaporate part of the water;

[0041] S2: Gradually reduce the system pressure to 0.6-0.8 standard atmospheres, maintain the temperature at 70℃-80℃, and accelerate water evaporation;

[0042] S3: Further reduce the pressure to 0.3-0.5 standard atmospheres and control the temperature at 50℃-60℃ to avoid the destruction of flavor substances by high temperature. Through gradient decompression concentration and density feedback control, the concentration efficiency of the product is improved and the energy consumption is reduced.

[0043] As can be seen from the above, the required raw materials are put in during the preparation, 20 kilograms of water are added, the mixture is boiled over low heat, the residue is removed to obtain the boiled liquid, the boiled liquid is poured into 10 kilograms of finished soybean sauce, and it is slowly boiled over low heat again, 200g of salt, 1000g of light soy sauce, and 300g of chicken essence are added, stirred evenly, and the pH is adjusted to 5.0. After the product is initially made, it is sterilized in stages, 70℃ / 12min→90℃ / 6min→105℃ / 3min, and finally concentrated to the original volume through gradient decompression, and the preparation is completed.

[0044] Example 3: Based on Example 1, dried squid was replaced with 150g of dried scallops, pepper was reduced to 300g, normal pressure was adopted for boiling, the boiling time was extended to 4 hours, the concentration step was simplified, and only a single vacuum concentration was performed to prepare low-cost soy sauce.

[0045] Preferably, 50g of truffles can be added to enhance the flavor level, while nitrogen protection is introduced during the sterilization stage and molecular distillation technology is used during the concentration stage, thereby further enhancing the volatile aroma components.

[0046] The embodiments of the present invention are given for the purpose of illustration and description. Although the embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and cannot be understood as limitations of the present invention. Those skilled in the art can change, modify, replace and modify the above embodiments within the scope of the present invention. In the description of the present invention, the terms "first" and "second" are used for descriptive purposes only and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. The meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0047] In the present invention, unless otherwise expressly specified or limited, the terms "mounted," "connected," "connect," "fixed," etc. should be understood broadly. For example, they may refer to fixed connection, detachable connection, or integration; mechanical connection or electrical connection; direct connection or indirect connection through an intermediate medium; internal communication between two components or interaction between two components. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0048] In the present invention, unless otherwise expressly specified or limited, when a first feature is "above" or "below" a second feature, it may mean that the first and second features are in direct contact, or that the first and second features are in indirect contact through an intermediary. Furthermore, when a first feature is "above," "above," or "above" a second feature, it may mean that the first feature is directly above or diagonally above the second feature, or simply means that the first feature is at a higher level than the second feature. When a first feature is "below," "below," or "below" a second feature, it may mean that the first feature is directly below or diagonally below the second feature, or simply means that the first feature is at a lower level than the second feature.

[0049] In the description of this specification, the reference terms "one embodiment", "some embodiments", "examples", "specific examples" or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0050] In the drawings of the embodiments disclosed in the present invention, only the structures involved in the embodiments disclosed in the present invention are involved. Other structures can refer to the general design. In the absence of conflict, the same embodiment and different embodiments of the present invention can be combined with each other.

[0051] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A soybean sauce and a preparation method thereof, characterized in that: Including 100g perilla, 150g bay leaves, 500g celery, 100g tangerine peel, 200g black bean curd, 300g dried bean curd, 100g soybeans, 500g pepper, 250g dried squid, 100g amomum villosum, 100g white cardamom, as well as 200g salt, 1000g light soy sauce, and 300g chicken essence.

2. A soybean sauce and a preparation method thereof as claimed in claim 1, characterized in that: The raw materials also include 20 kilograms of water, which is used to cook together with the perilla, bay leaves, celery, tangerine peel, black fermented black beans, dried bean skin, soybeans, pepper, dried squid, amomum villosum, and white cardamom.

3. A method for preparing soybean sauce, for preparing the soybean sauce according to claim 1-2, characterized in that: The method comprises the following steps: S1: mixing 100g of perilla, 150g of bay leaves, 500g of celery, 100g of tangerine peel, 200g of black fermented black beans, 300g of dried bean skin, 100g of soybeans, 500g of pepper, 250g of dried squid, 100g of amomum villosum, 100g of white cardamom and 20 jin of water; S2: boiling the mixture over low heat, removing residue, and obtaining a boiled liquid; S3: Pour the boiled liquid into 10 jin of finished soybean sauce and simmer again over low heat; S4: Add 200g salt, 1000g light soy sauce, and 300g chicken essence and mix well.

4. A method for preparing soybean sauce as claimed in claim 3, characterized in that: The temperature of the low-fire cooking is 60° C.-80° C.

5. A method for preparing soybean sauce as claimed in claim 4, characterized in that: The decoction is filtered through multi-layer gauze.

6. A method for preparing soybean sauce as claimed in claim 5, characterized in that: The time for simmering over low heat again is 1-2 hours, and stirring needs to be continued during the process.

7. A method for preparing soybean sauce as claimed in claim 6, characterized in that: The order of adding the salt, light soy sauce and chicken essence is: first add the salt, then add the light soy sauce, and finally add the chicken essence, with the interval between each addition being 5-10 minutes.

8. A method for preparing soybean sauce as claimed in claim 7, characterized in that: The pH value of the finished soybean sauce is controlled between 4.5 and 5.

5. The amount of acidic or alkaline substance required for pH adjustment is calculated by the following formula: pH target Where is the target pH value, pH current is the current pH value, V is the liquid volume, β is the adjustment coefficient, and M is the molar mass of the substance.

9. A method for preparing soybean sauce as claimed in claim 3, characterized in that: The preparation method further includes sterilizing the final product, specifically comprising the following steps: S1: maintaining the product at 65°C-75°C for 10-15 minutes to inactivate microorganisms with low heat resistance; S2: Raise the temperature to 85-95°C and maintain for 5-8 minutes to inactivate moderately heat-resistant microorganisms; S3: Keep at 100℃-110℃ for 2-3 minutes to ensure complete sterilization.

10. A method for preparing soybean sauce as claimed in claim 9, characterized in that: The preparation method further includes a concentration process for the boiled liquid, specifically comprising the following steps: S1: heating the boiled liquid to 60°C-70°C under normal pressure to evaporate part of the water; S2: Gradually reduce the system pressure to 0.6-0.8 standard atmospheres, maintain the temperature at 70℃-80℃, and accelerate water evaporation; S3: further reducing the pressure to 0.3-0.5 standard atmospheres and controlling the temperature at 50°C-60°C to avoid damage to flavor substances due to high temperature.

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