A soy sauce with abalone flavor, its preparation method and application

Abstract

This invention belongs to the field of aquatic product processing technology, specifically relating to a soy sauce with abalone flavor, its preparation method, and its application. The preparation method of the abalone-flavored soy sauce includes the following steps: S1. Mixing fresh shrimp heads with water for homogenization, filtering to obtain shrimp head enzyme solution; S2. Mixing the shrimp head enzyme solution with abalone viscera for enzymatic hydrolysis, inactivating the enzyme, and then mixing the first hydrolysate with sugar to undergo a Maillard reaction to obtain a second hydrolysate; S3. Mixing soybean meal, wheat, and water, and then inoculating with Aspergillus oryzae for koji preparation to obtain koji; S4. Mixing the koji with the second hydrolysate and brine for fermentation, and then pressing and filtering the resulting fermented liquid to obtain abalone-flavored soy sauce. This invention creatively uses shrimp head enzymes for pre-enzymatic hydrolysis of abalone viscera, combined with Maillard reaction and Aspergillus oryzae fermentation, to obtain soy sauce with abalone flavor and an amino acid nitrogen content reaching first-grade or even premium standards, while effectively shortening the fermentation time.

Description

Technical Field

[0001] This invention belongs to the field of aquatic product processing technology, specifically relating to a soy sauce with abalone flavor, its preparation method, and its application. Background Technology

[0002] Soy sauce, a traditional Chinese condiment, is beloved for its unique color, aroma, and flavor. Among the many types of soy sauce, fermented soybean soy sauce holds a significant position. However, in recent years, with consumers' increasing demands for food quality and taste, some shortcomings in the flavor of fermented soybean soy sauce have gradually come to the attention of consumers. Soybean meal soy sauce has a high content of bitter amino acids, making its bitterness more pronounced. It also tends to be quite salty, which can mask other flavors and create an unbalanced overall taste. Furthermore, its umami flavor is not strong enough to fully satisfy consumers' cravings for umami, which to some extent limits its competitiveness in the high-end condiment market.

[0003] Abalone viscera, a byproduct of abalone processing, accounts for 20%–30% of the abalone's weight. Rich in protein, amino acids, fats, and carbohydrates, it is an excellent source of animal protein. During the deep processing of abalone products, a large amount of abalone viscera is discarded, causing significant economic losses and environmental pollution. When using abalone viscera to prepare soy sauce, the addition not only imparts a rich seafood flavor, enhancing its umami and body, but also helps increase the amino acid nitrogen content. However, the unpleasant fishy smell of the abalone viscera may negatively impact the soy sauce's flavor and reduce consumer sensory acceptance. Chinese patent CN107259497B discloses an abalone viscera seafood soy sauce and its production method. It mainly uses abalone viscera and seaweed powder as the original additives for seafood soy sauce, and carries out original fermentation together with basic soy sauce fermentation raw materials such as wheat bran, soybean cake, peanut meal and whole wheat flour to obtain seafood soy sauce with strong seafood flavor. However, it requires more than 90 days of fermentation to make the total amino acid content (about 45mg / mL) of the soy sauce meet the requirements of first-grade seafood soy sauce, resulting in low production efficiency. Summary of the Invention

[0004] The purpose of this invention is to address the problem that existing methods for preparing seafood-flavored soy sauce have difficulty in achieving the amino acid nitrogen content standards of first-grade or even premium-grade soy sauce while shortening the fermentation time. The invention provides a soy sauce with abalone flavor, its preparation method, and its application.

[0005] In a first aspect, the present invention provides a method for preparing a soy sauce with abalone flavor. The preparation method includes the following steps:

[0006] S1. Mix the shrimp heads of fresh shrimp with water and homogenize the mixture. After filtration, obtain shrimp head enzyme solution.

[0007] S2. Mix shrimp head enzyme solution with abalone viscera for enzymatic hydrolysis. After enzyme inactivation, the first enzymatic hydrolysate is mixed with sugar and subjected to Maillard reaction to obtain the second enzymatic hydrolysate.

[0008] S3. Mix soybean meal, wheat, and water, then inoculate with Aspergillus oryzae to produce koji;

[0009] S4. The koji is mixed with the second enzymatic hydrolysate and brine for fermentation. The resulting fermentation liquid is pressed and filtered to obtain soy sauce with abalone flavor.

[0010] In a preferred embodiment, in step S1, the volume ratio of the shrimp head to water is 1:(5-15).

[0011] In a preferred embodiment, in step S1, the conditions for homogenization include: a stirring speed of 8000-10000 rpm and a stirring time of 10-50 s.

[0012] In a preferred embodiment, in step S2, the mass ratio of the shrimp head enzyme solution to the abalone viscera is (0.5-2.0):1.

[0013] In a preferred embodiment, in step S2, the enzymatic hydrolysis temperature is 40–60°C, the time is 1–5 h, and the pH is 7–11.

[0014] In a preferred embodiment, in step S2, the amount of sugar used is 5-20 wt% of the first enzymatic hydrolysate.

[0015] In a preferred embodiment, in step S2, the Maillard reaction is carried out at a temperature of 100–120°C for a time of 1–3 hours.

[0016] In a preferred embodiment, in step S3, the ratio of soybean meal, wheat, and water is (2-4) g: 1 g: (2-3) mL.

[0017] In a preferred embodiment, in step S3, the temperature for koji making is 20-30°C, and the time is 35-45 hours.

[0018] In a preferred embodiment, in step S4, the mass ratio of the fermented product to the second enzymatic hydrolysate is 1:(2-3).

[0019] In a preferred embodiment, in step S4, the amount of brine used is 5 to 20 wt% of the volume of the starter culture and the second enzymatic hydrolysate.

[0020] In a preferred embodiment, in step S4, the concentration of the brine is 15-20 wt%.

[0021] In a preferred embodiment, in step S4, the fermentation temperature is 30–40°C, the time is 30–60 days, and the pH is 5.0–6.0.

[0022] Secondly, the present invention provides a soy sauce with abalone flavor prepared by the above method.

[0023] In a preferred embodiment, the abalone-flavored soy sauce has an amino acid nitrogen content of 0.7–1.0 g / 100 g.

[0024] Beneficial Effects: This invention creatively employs shrimp head enzymes for pre-enzymatic hydrolysis of abalone viscera, combined with Maillard reaction and Aspergillus oryzae fermentation, to obtain soy sauce with abalone flavor and amino acid nitrogen content reaching Grade A or even premium standards. Compared to conventional fermentation processes, the fermentation time is effectively shortened. First, the use of shrimp head enzymes for pre-enzymatic hydrolysis of abalone viscera breaks through conventional enzymatic hydrolysis approaches by applying enzymes across species. This not only removes the fishy smell of the abalone viscera itself but also imparts a rich shrimp flavor to the hydrolysate. Furthermore, the endogenous protease of the shrimp head enzymes increases the content of free amino acids in the hydrolysate, ensuring that the amino acid nitrogen content of the fermented soy sauce reaches Grade A or even premium standards. Simultaneously, the hydrolyzed substrate is more easily fermented and decomposed, shortening the subsequent fermentation time and achieving rapid fermentation. Second, the Maillard reaction further enhances the umami flavor of the hydrolysate, and the use of Aspergillus oryzae for fermentation effectively improves the utilization rate of raw materials and produces special flavor compounds, giving the soy sauce a unique flavor. Attached Figure Description

[0025] Figure 1 This is a graph showing the change in amino nitrogen content of soy sauce with fermentation time in Example 1 and Comparative Example 1. Detailed Implementation

[0026] The method for preparing abalone-flavored soy sauce provided by the present invention includes the following steps:

[0027] S1. Mix the shrimp heads of fresh shrimp with water and homogenize the mixture. After filtration, obtain shrimp head enzyme solution.

[0028] S2. Mix shrimp head enzyme solution with abalone viscera for enzymatic hydrolysis. After enzyme inactivation, the first enzymatic hydrolysate is mixed with sugar and subjected to Maillard reaction to obtain the second enzymatic hydrolysate.

[0029] S3. Mix soybean meal, wheat, and water, then inoculate with Aspergillus oryzae to produce koji;

[0030] S4. The koji is mixed with the second enzymatic hydrolysate and brine for fermentation. The resulting fermentation liquid is pressed and filtered to obtain soy sauce with abalone flavor.

[0031] In this invention, in step S1, the volume ratio of the shrimp head to water is preferably 1:(5-15), such as 1:5, 1:8, 1:10, 1:12, 1:15 or any value between them.

[0032] In this invention, the conditions for homogenization in step S1 preferably include: a stirring speed of 8000-10000 rpm, such as 8000 rpm, 8500 rpm, 9000 rpm, 9500 rpm, 10000 rpm or any value between them; and a stirring time of 10-50 s, such as 10 s, 20 s, 30 s, 40 s, 50 s or any value between them.

[0033] In this invention, in step S2, the preferred mass ratio of the shrimp head enzyme solution to the abalone viscera is (0.5-2.0):1, such as 0.5:1, 0.8:1, 1.0:1, 1.5:1, 2.0:1 or any value between them.

[0034] In this invention, in step S2, the enzymatic hydrolysis temperature is preferably 40–60°C, such as 40°C, 45°C, 50°C, 55°C, 60°C, or any value between them. The enzymatic hydrolysis time is preferably 1–5 hours, such as 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, or any value between them. The enzymatic hydrolysis pH is preferably 7–11, such as 7, 8, 9, 10, 11, or any value between them. This pH value is more conducive to the full enzymatic hydrolysis of abalone viscera by the shrimp head enzyme, increasing the content of free amino acids in the hydrolysate. Controlling the temperature, time, and pH of the enzymatic hydrolysis within the above-mentioned preferred ranges is more conducive to improving the pre-enzymatic hydrolysis effect of the shrimp head enzyme on abalone viscera. This not only significantly increases the content of free amino acids in the hydrolysate but also makes the obtained hydrolysate easier to ferment and decompose in the subsequent fermentation process, thereby shortening the fermentation time.

[0035] In this invention, in step S2, the amount of sugar used is preferably 5 to 20 wt% of the first enzymatic hydrolysate, such as 5 wt%, 8 wt%, 10 wt%, 12 wt%, 15 wt%, 18 wt%, 20 wt%, or any value between them.

[0036] In this invention, in step S2, the temperature of the Maillard reaction is preferably 100–120°C, such as 100°C, 105°C, 110°C, 115°C, 120°C, or any value between them. The time of the Maillard reaction is preferably 1–3 hours, such as 1 hour, 1.5 hours, 2 hours, 2.5 hours, 3 hours, or any value between them.

[0037] In this invention, in step S3, the preferred ratio of soybean meal, wheat, and water is (2-4) g:1 g:(2-3) mL. Taking 1 g of wheat as the unit of measurement, the preferred amount of soybean meal is 2-4 g, such as 2 g, 2.5 g, 3 g, 3.5 g, 4 g, or any value between them. Taking 1 g of wheat as the unit of measurement, the preferred amount of water is 2-3 mL, such as 2 mL, 2.2 mL, 2.5 mL, 2.8 mL, 3 mL, or any value between them.

[0038] In this invention, in step S3, the preferred temperature for koji making is 20–30°C, such as 20°C, 22°C, 25°C, 28°C, or 30°C. The preferred koji making time is 35–45 hours, such as 35 hours, 38 hours, 40 hours, 42 hours, or 45 hours, or any value between them.

[0039] In this invention, in step S4, the mass ratio of the fermented product to the second enzymatic hydrolysate is preferably 1:(2-3), such as 1:2, 1:2.2, 1:2.5, 1:2.8, 1:3 or any value between them.

[0040] In this invention, in step S4, the amount of brine used is preferably 5 to 20 wt% of the volume of the starter culture and the second enzymatic hydrolysate, such as 5 wt%, 8 wt%, 10 wt%, 12 wt%, 15 wt%, 18 wt%, 20 wt%, or any value between them.

[0041] In this invention, in step S4, the concentration of the saline solution is preferably 15-20 wt%, such as 15 wt%, 16 wt%, 17 wt%, 18 wt%, 19 wt%, 20 wt%, or any value between them.

[0042] In this invention, in step S4, the fermentation temperature is preferably 30–40°C, such as 30°C, 32°C, 35°C, 38°C, 40°C, or any value between them. The fermentation time is preferably 30–60 days, such as 30 days, 40 days, 45 days, 50 days, 55 days, 60 days, or any value between them. The fermentation pH is preferably 5.0–6.0, such as 5.0, 5.2, 5.5, 5.8, 6.0, or any value between them.

[0043] The present invention also provides a soy sauce with abalone flavor prepared by the above method. The amino acid nitrogen content of the soy sauce with abalone flavor is preferably 0.7 to 1.0 g / 100 g, such as 0.7, 0.75, 0.8, 0.85, 0.9, or 1.0 g / 100 g.

[0044] The present invention will be described in detail below through specific embodiments. These embodiments are intended to explain the invention and should not be construed as limiting it. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the art or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0045] Example 1

[0046] This embodiment illustrates the preparation of a soy sauce with abalone flavor, and the specific process is as follows:

[0047] Select 250g of healthy, fresh prawns. Cut off the head at the junction of the head and body, leaving the head intact. Drain the water, weigh the prawn heads, and add 10 times their own volume of distilled water to homogenize. Stir at 8000 rpm for 10 seconds, repeating 3 times. Filter through a fine silk cloth, discarding any remaining prawn meat and shells to obtain the prawn head enzyme solution. Weigh abalone viscera at a 1:1 mass ratio with the prawn head enzyme solution and mix for enzymatic hydrolysis. Hydrolysis time is 2 hours, pH is 10, and hydrolysis temperature is 55℃. After hydrolysis, heat in boiling water for 10 minutes to inactivate the enzyme. Add 10wt% of sugar by weight to the first hydrolysate after enzyme inactivation and perform a Maillard reaction at 110℃ for 1.5 hours to obtain the second hydrolysate. Weigh out 75g of soybean meal, 25g of wheat, and 60mL of water, mix them, sterilize, and cool to room temperature. Inoculate the mixture with Aspergillus oryzae and ferment at 25℃ for 38 hours to obtain the koji. Mix the koji with the second enzymatic hydrolysate at a mass ratio of 1:2.4 to obtain the fermentation broth. Add 15% of its own volume of brine (18wt%) to the fermentation broth and ferment. The fermentation pH is 5.2, the fermentation temperature is 36℃, and the fermentation time is 45 days. After fermentation, the fermentation broth is pressed and filtered to obtain soy sauce with abalone flavor.

[0048] Example 2

[0049] This embodiment illustrates the preparation of a soy sauce with abalone flavor, and the specific process is as follows:

[0050] Select 250g of healthy, fresh prawns, cut them off at the head-body junction with a knife, leaving the heads. Drain the water, weigh the prawn heads, and homogenize them with 10 times their own volume of distilled water. Stir at 9000 rpm for 20 seconds, repeating twice. Filter through a fine silk cloth, discarding any remaining prawn meat and shells to obtain prawn head enzyme solution. Weigh abalone viscera at a mass ratio of 1:2 with the prawn head enzyme solution and mix for enzymatic hydrolysis. Hydrolysis time is 2 hours, pH is 8, and hydrolysis temperature is 55℃. After hydrolysis, heat in boiling water for 10 minutes to inactivate the enzymes. Add 10wt% of sugar by weight to the first hydrolysate after enzyme inactivation and perform a Maillard reaction at 110℃ for 1.5 hours to obtain the second hydrolysate. Weigh 75g of soybean meal, 25g of wheat, and 60mL of water, mix, sterilize, and cool to room temperature. Inoculate the mixture with Aspergillus oryzae and then prepare koji at 25℃ for 38 hours to obtain the finished koji. The starter culture and the second enzymatic hydrolysate were mixed at a mass ratio of 1:2.4 to obtain the fermentation broth. 15% of its own volume of brine (concentration of 15wt%) was added to the fermentation broth and fermentation was carried out. The fermentation pH was 5.2, the fermentation temperature was 36℃, and the fermentation time was 45 days. After the fermentation was completed, the fermentation broth was pressed and filtered to obtain soy sauce with abalone flavor.

[0051] Example 3

[0052] This embodiment illustrates the preparation of a soy sauce with abalone flavor, and the specific process is as follows:

[0053] Select 250g of healthy, fresh prawns, cut them off at the head-body junction with a knife, leaving the heads intact. Drain the water, weigh the prawn heads, add 10 times their own volume of distilled water and homogenize. Stir at 10000 rpm for 30 seconds, filter through a fine silk cloth, and discard any remaining prawn meat and shells to obtain prawn head enzyme solution. Weigh abalone viscera at a 1:1 mass ratio with the prawn head enzyme solution and mix for enzymatic hydrolysis. The hydrolysis time is 2 hours, the pH is 10, and the hydrolysis temperature is 55℃. After hydrolysis, heat in boiling water for 10 minutes to inactivate the enzymes. Add 8wt% of the prawn's own weight of sugar to the first hydrolysate after enzyme inactivation and perform a Maillard reaction at 110℃ for 1.5 hours to obtain the second hydrolysate. Weigh 75g of soybean meal, 25g of wheat, and 60mL of water, mix and sterilize, then cool to room temperature. Inoculate the mixture with Aspergillus oryzae and prepare koji at 25℃ for 38 hours to obtain the finished koji. The starter culture and the second enzymatic hydrolysate were mixed at a mass ratio of 1:2.4 to obtain the fermentation broth. 15% of its own volume of brine (concentration of 17wt%) was added to the fermentation broth and fermentation was carried out. The fermentation pH was 5.2, the fermentation temperature was 36℃, and the fermentation time was 45 days. After the fermentation was completed, the fermentation broth was pressed and filtered to obtain soy sauce with abalone flavor.

[0054] Example 4

[0055] This embodiment illustrates the preparation of a soy sauce with abalone flavor, and the specific process is as follows:

[0056] Select 250g of healthy, fresh prawns, cut them off at the head-body junction with a knife, leaving the heads. Drain the water, weigh the prawn heads, add 10 times their own volume of distilled water and homogenize. Stir at 10000 rpm for 20 seconds, filter through a fine silk cloth, and discard any remaining prawn meat and shells to obtain prawn head enzyme solution. Weigh abalone viscera at a 1:1 mass ratio with the prawn head enzyme solution and mix for enzymatic hydrolysis. The hydrolysis time is 2 hours, the pH is 10, and the hydrolysis temperature is 55℃. After hydrolysis, heat in boiling water for 10 minutes to inactivate the enzymes. Add 10wt% of sugar by weight to the first hydrolysate after enzyme inactivation and perform a Maillard reaction at 110℃ for 1.5 hours to obtain the second hydrolysate. Weigh 75g of soybean meal, 25g of wheat, and 60mL of water, mix and sterilize, then cool to room temperature. Inoculate the mixture with Aspergillus oryzae and prepare koji at 25℃ for 42 hours to obtain the finished koji. The starter culture and the second enzymatic hydrolysate were mixed at a mass ratio of 1:2.4 to obtain the fermentation broth. 15% of its own volume of brine (concentration of 20wt%) was added to the fermentation broth and fermentation was carried out. The fermentation pH was 5.2, the fermentation temperature was 36℃, and the fermentation time was 45 days. After the fermentation was completed, the fermentation broth was pressed and filtered to obtain soy sauce with abalone flavor.

[0057] Example 5

[0058] This embodiment illustrates the preparation of a soy sauce with abalone flavor, and the specific process is as follows:

[0059] Select 250g of healthy, fresh prawns. Cut off the head at the junction of the head and body, leaving the head intact. Drain the water, weigh the prawn heads, and add 10 times their own volume of distilled water to homogenize. Stir at 8000 rpm for 10 seconds, repeating 3 times. Filter through a fine silk cloth, discarding any remaining prawn meat and shells to obtain the prawn head enzyme solution. Weigh abalone viscera at a 1:1 mass ratio with the prawn head enzyme solution and mix for enzymatic hydrolysis. Hydrolysis time is 2 hours, pH is 10, and hydrolysis temperature is 55℃. After hydrolysis, heat in boiling water for 10 minutes to inactivate the enzyme. Add 10wt% of sugar by weight to the first hydrolysate after enzyme inactivation and perform a Maillard reaction at 110℃ for 1.5 hours to obtain the second hydrolysate. Weigh out 75g of soybean meal, 25g of wheat, and 60mL of water, mix them, sterilize, and cool to room temperature. Inoculate the mixture with Aspergillus oryzae and ferment at 25℃ for 38 hours to obtain the koji. Mix the koji with the second enzymatic hydrolysate at a mass ratio of 1:2 to obtain the fermentation broth. Add 15% of its own volume of brine (19wt%) to the fermentation broth and ferment. The fermentation pH is 5.2, the fermentation temperature is 36℃, and the fermentation time is 45 days. After fermentation, the fermentation broth is pressed and filtered to obtain soy sauce with abalone flavor.

[0060] Example 6

[0061] This embodiment illustrates the preparation of a soy sauce with abalone flavor, and the specific process is as follows:

[0062] Select 250g of healthy, fresh prawns. Cut off the head at the junction of the head and body, leaving the head intact. Drain the water, weigh the prawn heads, and add 10 times their own volume of distilled water to homogenize. Stir at 8000 rpm for 10 seconds, repeating 3 times. Filter through a fine silk cloth, discarding any remaining prawn meat and shells to obtain the prawn head enzyme solution. Weigh abalone viscera at a 1:1 mass ratio with the prawn head enzyme solution and mix for enzymatic hydrolysis. Hydrolysis time is 2 hours, pH is 10, and hydrolysis temperature is 55℃. After hydrolysis, heat in boiling water for 10 minutes to inactivate the enzyme. Add 10wt% of sugar by weight to the first hydrolysate after enzyme inactivation and perform a Maillard reaction at 110℃ for 1.5 hours to obtain the second hydrolysate. Weigh out 75g of soybean meal, 25g of wheat, and 60mL of water, mix them, sterilize, and cool to room temperature. Inoculate the mixture with Aspergillus oryzae and ferment at 25℃ for 38 hours to obtain the koji. Mix the koji with the second enzymatic hydrolysate at a mass ratio of 1:2.4 to obtain the fermentation broth. Add 10% of its own volume of brine (16wt%) to the fermentation broth and ferment. The fermentation pH is 5.2, the fermentation temperature is 36℃, and the fermentation time is 45 days. After fermentation, the fermentation broth is pressed and filtered to obtain soy sauce with abalone flavor.

[0063] Example 7

[0064] Soy sauce with abalone flavor was prepared according to the method of Example 1, except that the fermentation time was 75 days, and all other conditions were the same as in Example 1. Soy sauce with abalone flavor was thus prepared.

[0065] Comparative Example 1

[0066] This comparative example illustrates the preparation of a soy sauce with abalone flavor, and the specific process is as follows:

[0067] Weigh 250g of abalone viscera and homogenize it with distilled water of equal volume to obtain an abalone viscera homogenate. Add 3% (by dry weight) of papain and flavor protease to the abalone viscera for enzymatic hydrolysis for 2 hours at pH 10 and 55℃. After hydrolysis, inactivate the enzymes by heating in boiling water for 10 minutes. Add 10wt% (by weight) of sugar to the first hydrolysate and perform a Maillard reaction at 110℃ for 1.5 hours to obtain the second hydrolysate. Weigh 75g of soybean meal, 25g of wheat, and 60mL of water, mix and sterilize, then cool to room temperature. Inoculate the mixture with Aspergillus oryzae and incubate at 25℃ for 38 hours to obtain the koji (fermented starter culture). The starter culture and the second enzymatic hydrolysate were mixed at a mass ratio of 1:2.4 to obtain the fermentation broth. 15% of its own volume of brine (concentration of 18wt%) was added to the fermentation broth and fermentation was carried out. The fermentation pH was 5.2, the fermentation temperature was 36℃, and the fermentation time was 45 days. After the fermentation was completed, the fermentation broth was pressed and filtered to obtain soy sauce with abalone flavor.

[0068] Comparative Example 2

[0069] Soy sauce with abalone flavor was prepared according to the method of Comparative Example 1, except that the fermentation time was 75 days, while all other conditions were the same as those in Comparative Example 1. Soy sauce with abalone flavor was thus prepared.

[0070] Test case

[0071] The abalone-flavored soy sauces prepared in the above examples and comparative examples were tested according to the following methods.

[0072] (1) Amino acid nitrogen content test: The determination was performed according to GB5009.235-2016. The results are shown in Table 1 and... Figure 1 As shown.

[0073] (2) Volatile basic nitrogen content test: The test was conducted according to GB5009.228-2016. The results are shown in Table 1.

[0074] Table 1

[0075] Amino acid nitrogen content (g / 100g) Volatile basic nitrogen content (mg / 100g) Example 1 0.88 11.63 Example 2 0.79 13.44 Example 3 0.77 14.53 Example 4 0.83 12.87 Example 5 0.80 13.81 Example 6 0.85 14.37 Example 7 0.92 13.11 Comparative Example 1 0.78 12.92 Comparative Example 2 0.87 12.01

[0076] (3) Sensory evaluation: Color, reddish-brown or light reddish-brown, bright color, glossy, 0-25 points; Aroma, rich soy sauce aroma and fat aroma, 0-25 points; Taste, delicious, mellow, fresh, salty, sweet, palatable, 0-25 points; Appearance, clear, 0-25 points. The results are shown in Table 2.

[0077] Table 2

[0078] Color aroma taste posture Total Score Example 1 22 23 24 23 92 Example 2 20 19 20 23 82 Example 3 21 20 22 22 85 Example 4 23 22 23 21 89 Example 5 22 21 22 21 86 Example 6 21 20 20 22 83 Example 7 20 23 24 22 90 Comparative Example 1 20 19 19 22 80

[0079] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention without departing from the principles and spirit of the present invention.

Claims

1. A method for preparing a soy sauce with abalone flavor, characterized in that, The preparation method includes the following steps: S1. Mix the shrimp heads of fresh shrimp with water and homogenize the mixture. After filtration, obtain shrimp head enzyme solution. S2. Mix shrimp head enzyme solution with abalone viscera for enzymatic hydrolysis. After enzyme inactivation, the first enzymatic hydrolysate is mixed with sugar and subjected to Maillard reaction to obtain the second enzymatic hydrolysate. S3. Mix soybean meal, wheat, and water, then inoculate with Aspergillus oryzae to produce koji (fermented koji); S4. The koji is mixed with the second enzymatic hydrolysate and brine for fermentation. The resulting fermentation liquid is pressed and filtered to obtain soy sauce with abalone flavor.

2. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S1, the volume ratio of the shrimp head to water is 1:(5~15).

3. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S1, the conditions for homogenization include: a stirring speed of 8000~10000 rpm and a stirring time of 10~50 s.

4. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S2, the mass ratio of the shrimp head enzyme solution to the abalone viscera is (0.5~2.0):

1.

5. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S2, the enzymatic hydrolysis temperature is 40~60℃, the time is 1~5h, and the pH is 7~11.

6. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S2, the amount of sugar used is 5-20 wt% of the first enzymatic hydrolysate.

7. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S2, the Maillard reaction is carried out at a temperature of 100-120°C for 1-3 hours.

8. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S3, the ratio of soybean meal, wheat, and water is (2~4)g:1g:(2~3)mL.

9. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S3, the temperature for koji making is 20~30℃, and the time is 35~45h.

10. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S4, the mass ratio of the fermented product to the second enzymatic hydrolysate is 1:(2~3).

11. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S4, the amount of saline solution used is 5-20% of the volume of the starter culture and the second enzymatic hydrolysate.

12. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S4, the concentration of the brine is 15-20 wt%.

13. The method for preparing abalone-flavored soy sauce according to claim 1, characterized in that, In step S4, the fermentation temperature is 30~40℃, the time is 30~60 days, and the pH is 5.0~6.

0.

14. Abalone-flavored soy sauce prepared by the method according to any one of claims 1 to 13.

15. The abalone-flavored soy sauce according to claim 14, characterized in that, The abalone-flavored soy sauce has an amino acid nitrogen content of 0.7~1.0g / 100g.

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