Composite ham soy sauce seasoning and preparation method thereof

Abstract

According to the composite ham soy sauce seasoning and the preparation method thereof, the soy sauce seasoning is prepared, hydrolyzed amino acids from soybeans and wheat and rich glutamic acid, inosinic acid and guanylic acid in ham lean meat, ham bones and ham skins are in synergistic interaction, and the palatable taste of the soy sauce is improved. Compared with traditional fermented soy sauce, the ham fermented soy sauce has the advantages that the ham fermented soy sauce is prepared by adaptively performing differentiation treatment on materials of different parts of ham, adding a fermentation process in different stages according to an adaptive proportion formula, and strictly controlling fermentation, especially a long-time low-temperature ripening process and a subsequent post-treatment process; ham skin, ham lean meat and ham bone materials are improved to the maximum extent to endow the soy sauce with corresponding essence substances, the essence substances deeply participate in the whole brewing process of the soy sauce, and compared with the soy sauce with ham flavor in the prior art, the ham sauce is added into the soy sauce after being stewed, so that the ham flavor is obtained. According to the technical scheme, the final soy sauce product can have the advantages of concentration, complexity and unique ham flavor.

Description

Technical Field

[0001] The invention relates to the technical field of soy sauce preparation, in particular to a composite ham soy sauce seasoning and a preparation method thereof. Background Art

[0002] Ham is a food that people often eat in their daily lives. Due to its unique flavor, people like to use it in dishes such as stewing and baking. However, since the raw materials of ham are the whole pig leg, the overall weight of the ham is relatively large. When people eat it, they cut part of the ham material and use it, but the size of the whole ham is still large, which makes it difficult to store conveniently.

[0003] In addition, when ham is eaten with other ingredients, if the ham material needs to be mixed with other ingredients in the form of a sauce for seasoning, the user is required to boil the ham soup in advance before it can be used as a sauce, which will bring certain inconveniences to the user.

[0004] The ham sauce process of the prior art uses ham soup and then directly mixes the ham soup with other soy sauces to supplement the main source of ham flavor in soy sauce. As in the prior patent, publication number CN101999624A, although it can bring the taste enjoyment of ham-flavored soy sauce to users, the ham sauce boiled alone does not deeply participate in the soy sauce fermentation process, and the ham flavor possessed by the finished soy sauce is relatively monotonous and lacks a sense of hierarchy. At the same time, directly adding ham soup can also easily lead to excessive saltiness of soy sauce, which is not easy to control the saltiness of soy sauce. In addition, the prior patent directly uses lean ham, and the ham skin and ham bones separated from the ham are not used, which results in a certain degree of material waste, a high overall cost of soy sauce, and an insufficiently rich flavor of the final product. Summary of the Invention

[0005] The main purpose of the present invention is to provide a composite ham soy sauce seasoning and a preparation method thereof, aiming to improve the quality of the final soy sauce product and make it have a suitable concentration and unique ham flavor.

[0006] To achieve the above object, the present invention provides a method for preparing a composite ham soy sauce seasoning, comprising the following steps:

[0007] Step S1: cleaning the ham raw material and separating the ham skin, ham fat, ham lean meat and ham bones;

[0008] Step S2: preparing ham skin jelly by steaming and stirring, cutting the lean ham into small-sized pieces and drying them by baking, boiling the ham fat by indirect heating to prepare ham oil, and baking and crushing the ham bones to prepare dry ham bone powder;

[0009] Step S3: soaking and steaming the soybean raw material to make it thoroughly cooked, roasting and crushing the wheat raw material, mixing the soybean raw material and the wheat raw material, and adding Aspergillus oryzae to ferment to form soy sauce koji;

[0010] Step S4: transferring the soy sauce koji into a fermentation tank, adding salt water and processed ham lean meat and ham bone powder as the first ham material; and performing a fermentation and decomposition period of one month by controlling the fermentation temperature;

[0011] Step S5: After the initial fermentation, the processed ham skin jelly is added to the mash as the second ham material;

[0012] Step S6: After the initial fermentation temperature is lowered to the first temperature range, the fermentation enters a 3-6 month extended fermentation phase, during which the pH value of the solution is lowered, oxygen is introduced, and stirring is performed;

[0013] Step S7: When the mash reaches appropriate physical and chemical indicators, the ham bone powder and ham skin jelly precipitated during the fermentation process are filtered out using a multi-stage filter press;

[0014] Step S8: The filtered soy sauce mash is sterilized and stored in a clean container. After a 1-3 month standing and ripening period, the supernatant of the soy sauce is extracted and the precipitate is filtered by membrane filtration to obtain the final soy sauce product.

[0015] Preferably, in step S4, the first portion of ham material includes 5-10 wt% of ham lean meat based on the weight of soybeans and 3-7 wt% of ham bone powder based on the weight of soybeans.

[0016] Preferably, in step S5, the second portion of ham material is ham jelly with a content of 5-10 wt% of soybean weight.

[0017] Preferably, when the ham jelly material is added, ham oil prepared from ham fat in an amount of 0.3-1 wt% of the weight of soybeans is added, and after the ham oil is added, stirring is performed to emulsify the ham oil.

[0018] Preferably, when adding ham oil to soy sauce, part of the soy sauce and the ham oil are extracted and mixed in a ratio of 1:9, the mixed solution of the ham oil and soy sauce is heated to 45-55° C., and then the mixed solution is transported to a Y-shaped jet cavity by a 150 MPa high-pressure pump, and the mixed solution is injected into the soy sauce stock solution to form a nanoemulsion under the cavitation effect; the jet cavity inlet angle is 120°, the flow velocity is 12 m / s, and the cavitation number σ is 0.35.

[0019] Preferably, in step S6, during the aging stage, 0.1% dipotassium hydrogen phosphate is added to maintain the pH value at 5.0-5.2.

[0020] Preferably, in step S7, when the sauce mash reaches appropriate physical and chemical indicators, the amino nitrogen is ≥1.0g / 100ml and the salt content is 16-18%.

[0021] The invention also discloses a composite ham soy sauce seasoning prepared by the preparation method, which comprises 60-70% water, 15-20% sodium chloride, 1.5-3% glucose, 1.5-3% maltose, 1-2% glutamic acid+inosinic acid, 1-2% lactic acid, 0.5-1% ethanol, and 0.1-0.2% calcium chloride.

[0022] The technical solution of the present invention has the following advantages over the prior art:

[0023] The soy sauce seasoning prepared by the technical solution of the present invention uses soybeans and wheat to hydrolyze amino acids, which synergize with the rich glutamic acid, inosinic acid and guanylic acid in materials such as ham lean meat, ham bones and ham skin to enhance the overall flavor of the prepared ham soy sauce seasoning.

[0024] In addition, compared to ordinary soy sauce, which only has a single salty and fresh taste, the soy sauce prepared by the technical solution of the present invention can have the unique and deep meaty flavor of ham and the fermented salty aroma. Compared with traditional brewed soy sauce, the technical solution of the present invention adaptively treats materials from different parts of the ham differently, and adaptively selects proportional formulas to add to the fermentation process at different stages. The fermentation is strictly controlled, especially the long-term low-temperature aging process and subsequent post-processing process. This maximizes the essence of the ham skin, ham lean meat, and ham bones that imparts the corresponding essence to the soy sauce, and deeply participates in the overall soy sauce brewing process. Unlike the soy sauce with ham flavor in the prior art, which is simply added to the soy sauce after boiling the ham sauce, the final soy sauce product of the technical solution of the present invention can have a suitable concentration and unique ham flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying any creative work.

[0026] Figure 1 This is a flow chart of the preparation method of the composite ham soy sauce seasoning of the present invention;

[0027] Figure 2 The figure is a schematic diagram of the soy sauce pulse electrolysis circuit structure of the present invention.

[0028] The purpose, features and advantages of the present invention will be further described with reference to the accompanying drawings and in conjunction with the embodiments. DETAILED DESCRIPTION

[0029] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0030] The invention provides a composite ham soy sauce seasoning and a preparation method thereof.

[0031] See Figure 1 In the preparation process of the composite ham soy sauce seasoning in the embodiment of the present invention, high-quality, rich-flavored and moderately salty traditional fermented hams such as Jinhua ham, Xuanwei ham, and Parma ham are selected as raw materials, and the use of industrial hams on the market that are bland and have too much salt is avoided. Before preparation, it is necessary to ensure that the raw materials of the ham are free of mold, odor, excessive oxidation and other abnormal conditions to ensure the quality of the final product of the composite ham soy sauce seasoning.

[0032] Since the whole ham raw material mainly includes four parts: ham skin, ham fat, ham lean meat and ham bones, before cutting and separating the above four parts, it is necessary to use warm water to remove dust from the surface of the ham raw material and remove excess salt on the surface of the ham raw material. Therefore, a quick warm water cleaning method can be used to avoid the loss of flavor of the ham raw material due to long-term soaking in water.

[0033] After the operator separates the ham skin, ham fat, ham lean meat, and ham bones, the cutting process requires the removal of impurities such as fascia and blood vessels within the ham raw material. The ham skin is cut into small pieces and then soaked in 1-2% light salt water in cold water at 4-10°C for 12-24 hours. During this soaking period, the water is changed several times to dissolve the salt and contaminants on the surface of the ham skin into the water, properly desalting it and preserving the flavor of the ham skin. The ham skin is then drained to remove all moisture.

[0034] The drained ham skin is steamed in a steamer or pressure cooker, with a small amount of water and a trace amount of baking soda added to soften the skin. High-pressure steaming takes 15-20 minutes, while normal-pressure steaming takes 2-3 hours. The skin is then softened and cooled, then blended in a blender to form a smooth ham skin jelly or pulp.

[0035] When processing lean ham, the lean ham is cut into extremely small meat pieces or cut into small-sized meat particles to increase the contact area of ​​the lean ham in the subsequent processing process, which is beneficial to subsequent processing and flavor release.

[0036] Preferably, in order to enhance the flavor and taste of the lean ham, the cut lean ham mince is placed in an environment of 70-80°C for baking or hot air is used to air-dry the surface of the ham mince for 1-2 hours to evaporate the residual moisture in the lean ham and concentrate its flavor substances.

[0037] When processing the ham fat, the ham fat is cut into several small pieces, and the ham fat is treated in a water bath at a temperature of less than 80°C or indirectly heated to slowly boil out the fat inside the ham fat. The oil is then filtered to obtain clarified ham fat. During the indirect heating process, the temperature is strictly controlled to avoid overheating of the ham fat and producing a burnt smell.

[0038] When processing ham bones, after thoroughly cleaning the ham bones, put them into the oven and bake them at a temperature of 180-200℃ for 20-30 minutes. The surface of the ham bones will appear golden and slightly burnt. Baking can sterilize the ham bones, remove the raw smell, stimulate the bone marrow flavor inside the ham bones, and make the bones have a specific burnt or nutty aroma. It can also make the ham bones more prone to cracking during subsequent processing.

[0039] The roasted bones are then ground into fine bone powder or small particles using a bone crusher or grinder. This process releases the bone marrow, calcium, and flavorings within the ham bones. The ground ham bones then serve as a unique flavoring in the subsequent soy sauce processing.

[0040] During the soy sauce brewing process, soybeans are soaked and steamed to achieve a thorough cooking process, while wheat is roasted and ground. The steamed soybeans and ground wheat are then mixed in a 1:1 ratio and Aspergillus oryzae is added. The mixture is then incubated in a temperature- and humidity-controlled koji room for 40-48 hours to form high-quality soy sauce koji. This stage produces abundant proteases and amylases, powering the subsequent decomposition process. Ham is not added at this stage to ensure optimal growth of the koji.

[0041] In other embodiments of the present invention, maltodextrin is added in the initial stage of koji making to replace the wheat material to provide a medium-chain sugar source. In the subsequent fermentation process, it combines with the free amino acids of the ham material to generate richer nutty pyrazine substances in the later maturation.

[0042] The soy sauce koji is moved into a fermentation tank and 18-20wt% of brine is added, and the total amount of brine is 1.2-1.5 times the total weight of the soy sauce raw materials. Now it is necessary to add the material of the first portion of ham, wherein 5-10wt% of the weight of soybeans will be added with lean ham, and 3-7wt% of the weight of soybeans will be added with ham bone powder or ham bone particles. By adding lean ham, it is possible to provide very rich protein and amino acid raw materials, which serve as an additional nitrogen source for the Aspergillus enzymolysis process and the microbial fermentation process, promote the production of umami substances such as glutamic acid and flavor precursors, and add ham bone powder or particles, which can provide minerals such as calcium and phosphorus for the fermentation process, and can also make the soy sauce have a roasted flavor and corresponding bone marrow essence components, promote the growth of fermentation enzymes and microorganisms. After the above materials are fully stirred, the soy sauce koji, brine, and the first portion of ham material prepared in the above steps are fully mixed and uniform.

[0043] Preferably, since the salt content of the ham material itself is relatively high, the amount and concentration of salt water used need to be accurately calculated during the preparation of the mash, and the final salinity of the mash needs to be controlled at 16-18wt%. Too high a salinity will inhibit the fermentation process, while too low a salinity will easily cause corruption. Therefore, the salt content of each part of the ham needs to be measured as a basis for calculation.

[0044] During the fermentation process, by controlling the temperature at 25-30°C and carrying out the main fermentation and decomposition period for one month, the proteases, amylases, and lipases in Aspergillus oryzae, as well as the gradually active salt-tolerant yeast and lactic acid, work together to violently decompose the proteins, starches, and fats in the soybean, wheat, and ham materials, thereby producing basic flavor materials such as amino acids, sugars, organic acids, and alcohol, while the umami, salty, and fresh flavors of the lean ham and the roasted bone aroma of the ham bones begin to blend in. Preferably, during the fermentation process, stirring is also required regularly or every other day to ensure that oxygen is supplied in the early stage to promote yeast growth, while in the later stage of the fermentation process, the oxygen supply needs to be reduced to promote anaerobic fermentation.

[0045] After the above-mentioned initial fermentation process, it is necessary to add a second portion of ham material. After the above-mentioned initial fermentation ends, the violent decomposition of the sauce mash is basically completed, the pH value begins to decline, and the lactic acid bacteria and yeast activities enter the active phase. At this time, by adding 5-10wt% of the weight of soybean ham jelly, during the addition process, the ham jelly is melted in a warm manner, stirred and added to the sauce mash slowly and evenly. Because the ham jelly prepared from ham skin is rich in gelatin and collagen hydrolysate, it can significantly increase the thickness and gelatinous feel of soy sauce, and the ham skin material is also an important source of amino acids, especially glycine and proline, which can contribute sweetness and mellowness to the soy sauce product. And adding a second portion of ham material can avoid excessive hydrolysis and destruction of the gelatinous structure during the early decomposition process, and can participate in subsequent complex flavor conversion. Preferably, during the fermentation process, the ham jelly can be further hydrolyzed by injecting low-temperature lipase to hydrolyze the ham jelly fat to release medium-chain fatty acids, thereby producing cheese or fruity aroma rather than the rancid smell of long-chain fatty acids.

[0046] Preferably, 0.3-1 wt% of ham oil based on the weight of soybeans can be added during the addition of the ham skin raw material to provide a unique ham oil aroma and mellow taste. During the addition of the ham skin raw material, the clarified and warm ham oil is slowly dripped into the mash. After the ham oil is added, it is stirred and emulsified using a strong stirring method to disperse the ham oil prepared from the ham fat into the mash as much as possible to reduce the risk of the ham oil oxidizing due to floating and aggregation.

[0047] Preferably, when adding ham oil to soy sauce, a portion of soy sauce and ham oil is extracted and mixed in a ratio of 1:9, the ham oil and soy sauce mixed solution is heated to 45-55°C in advance, and the mixed solution is transported to a Y-type jet cavity through a 150MPa high-pressure pump, wherein the mixed soy sauce flows from the first end of the Y-type jet cavity to the second end, and the third end is used for air inflow, the air and the mixed soy sauce are mixed with the second end, and the mixed solution is injected into the soy sauce stock solution to form a nanoemulsion under the cavitation effect. More preferably, the jet cavity inlet angle is 120°, the flow velocity is 12m / s, the cavitation number σ=0.35, and the inner wall of the Y-type jet cavity is provided with an oleophobic nano-coating with a contact angle>150° and a material of silicon carbide ceramic.

[0048] The ratio of ham oil to soy sauce meets the optimal phase volume ratio for O / W emulsions, preventing phase transitions and ensuring emulsion stability. Preheating the ham oil reduces its viscosity to 15 mPa·s, reducing cavitation energy loss and improving crushing efficiency by 30%. The Y-shaped jet cavity increases the jet collision angle, thereby improving turbulent kinetic energy dissipation, increasing cavitation bubble density by 50%, and ensuring emulsification uniformity.

[0049] When the fermentation temperature gradually drops to 15-20°C, it is time to enter the extended fermentation phase, which requires a long, low-temperature maturation process lasting 3-6 months. During this period, salt-tolerant yeasts undergo alcohol fermentation and lipid synthesis, producing mellow and ester aromas, while lactic acid bacteria continue to produce lactic acid to balance the flavor and inhibit the growth of other bacteria by lowering the pH. During the maturation phase, 0.1wt% dipotassium hydrogen phosphate is added to maintain the pH at 5.0-5.2 to inhibit the formation of bitter peptides and promote the accumulation of umami peptides.

[0050] The unique flavors of the ham and the base flavors of the soy sauce slowly react, blend, and transform in a low-temperature environment, forming a complex, mellow, and unique flavor profile. The ham's salty, smoky, nutty, cheesy, and gelatinous sweetness perfectly blends with the soy sauce's aromas of soy sauce, caramel, and esters. At the same time, purified oxygen is regularly introduced for gentle stirring to promote uniform fermentation and flavor exchange, prevent mold on the soy sauce surface, and closely monitor pH, amino nitrogen, total acidity, and alcohol content to ensure they meet standards.

[0051] Preferably, during the low-temperature aging process of the present invention, 20kHz / 50W ultrasound is applied to the soy sauce every 15 days, and the entire vibration process lasts for 10-20 minutes. The ultrasonic cavitation effect can cause the hydroxyapatite of the ham bone powder in the soy sauce to micro-crack, releasing the sealed flavor minerals, such as calcium ions and magnesium ions, to fully enter the soy sauce mash, thereby increasing the umami intensity by 23%.

[0052] When the mash reaches the appropriate physical and chemical indicators, including amino nitrogen ≥1.0g / 100ml and salt content 16-18%, it means that the flavor maturity of the mash has reached the target and it needs to be pressed accordingly. At this time, it is necessary to use filtration or multi-stage filter pressing to filter out the ham bone powder and ham skin jelly added in the previous process. The filtration can be carried out through a multi-stage filtration method to ensure that the raw materials such as ham bone powder and ham skin jelly are completely filtered.

[0053] After filtering the mash, you'll get a raw soy sauce that's infused with the essence of the ham, though the flavor isn't yet fully integrated. Using low-temperature, long-term pasteurization or ultra-high-temperature instantaneous sterilization, with strict control of the sterilization temperature and time, prevents overheating from producing a burnt smell or destroying heat-sensitive ham flavor compounds. Low-temperature, long-term storage also helps preserve the flavor. The added low-temperature lipase reaches its peak at approximately 30°C, and pasteurization inactivates the enzyme.

[0054] The sterilized soy sauce is canned into clean, light-proof containers and stored in a cool, dark place for at least one to three months of stagnant ripening. This sterilization and stagnant ripening process not only allows for the blending or precipitation of incompatible flavor components, but also allows for the blending and precipitation of ham esters originally dissolved in the soy sauce, enhancing the roundness and stability of the soy sauce's flavor.

[0055] See Figure 2 Preferably, during the soy sauce's resting and post-ripening process, the anode electrode plate and the cathode electrode plate can be placed in the soy sauce at the same time, and the anode electrode plate and the cathode electrode plate are electrically connected to a DC pulse generator at the same time, and the DC pulse generator is electrically connected to a DC power supply. Because the soy sauce solution is a conductive solution, when the DC power supply provides electrical energy to the DC pulse generator, the anode electrode plate and the cathode electrode plate form a conductive pulse circuit with the soy sauce, promoting the directional condensation of free amino acids and reducing sugars, increasing the Maillard reaction efficiency by 40%, and shortening the ripening time to 60 days.

[0056] Preferably, the pulse width generated by the DC pulse generator is 50 ms, the pulse interval is 100 ms, and the duty cycle is 33%.

[0057] More preferably, a cooling jacket and a temperature sensor are provided on the wall of the soy sauce tank, and a voltage feedback controller is electrically connected to the temperature sensor and the DC pulse generator respectively. The temperature sensor is used to detect the temperature of the soy sauce inside the tank. When the temperature of the soy sauce inside the tank is greater than 30°C, the field strength is automatically reduced to 3V / cm and is continuously in a pulse working state.

[0058] More preferably, a polytetrafluoroethylene insulating grid structure is provided between the anode electrode plate and the cathode electrode plate, the pore size inside the grid structure is greater than 2 cm, and the anode electrode plate and the cathode electrode plate are made of food-grade titanium material, and the surface of the titanium electrode plate has 500 pores / cm 2 The microporous structure is also achieved by electroplating platinum on the surface of the titanium material with a coating thickness greater than 5μm.

[0059] Therefore, the technical solution of the present invention breaks through the limitations of the Medela reaction kinetics by guiding molecules to collide in an electric field, pulse anti-electrolysis and micropore interface enhancement, reducing the ripening stage time to 60 days and the content of key flavors exceeding that of traditional processes by 40%.

[0060] After the soy sauce is left to stand and ripen, the supernatant of the soy sauce is extracted, and all precipitates generated during the standing and ripening process are filtered using a diatomaceous earth membrane filtration method to obtain a clear and stable soy sauce product, which is then filled into final product packaging, such as dark glass bottles or high-quality PET bottles, to protect from light and prevent oxidation.

[0061] The composite ham soy sauce seasoning prepared by the above-mentioned production process has a rich umami taste. The hydrolyzed amino acids of soybeans and wheat can synergize with the rich glutamate, inosinic acid, and guanylic acid in the lean meat of ham, ham bones, and ham skin to enhance the umami taste of the soy sauce. In addition, compared with ordinary soy sauce, which only has a single salty and fresh taste, the soy sauce prepared by the technical solution of the present invention can have a unique and deep meaty taste and fermented salty fragrance of ham. In addition, the technical solution of the present invention is relative to traditional brewing soy sauce. By adaptively performing differentiated treatment on materials from different parts of the ham, the fermentation process is added in an adaptive proportion formula at different stages, and fermentation is strictly controlled. In particular, the long-term low-temperature aging process and the subsequent post-processing process can maximize the essence of the soy sauce given by the ham skin, lean meat of ham, and ham bone materials, and deeply participate in the overall brewing process of the soy sauce. It is not like the soy sauce with ham flavor in the prior art, which is simply added to the soy sauce after boiling the ham sauce. The manufacturing process of the technical solution of the present invention allows different materials of the ham to be deeply involved in the brewing process, and the final soy sauce product can be concentrated, complex and have a unique ham flavor.

[0062] In order to further illustrate the technical solution of the present invention, by comparing the technical solution of the present invention with the existing technology or other technical solutions, comparative example 1 uses soybeans and wheat from the traditional high-salt dilute process, and no ham ingredients are added during the production process. Comparative example 2 adds all the materials of ham to the fermentation process of soybeans and wheat at one time, wherein all the materials include lean ham, ham skin, and ham bones. Comparative example 3 only adds 8wt% lean ham, and does not add ham skin and ham bones. The technical embodiment of the present invention follows the above-mentioned production process, adding 8wt% lean ham, 5wt% ham skin, 4wt% ham bones, and 0.3wt% of sterilized ham oil.

[0063] Comparative data Table 1 is formed for multiple key detection indicators, among which indicators such as glutamic acid / inosinic acid (HPLC-UV, GB 5009.39), viscosity (rotational viscometer, 25°C), and flavor substances need to be tested.

[0064] Table 1 Comparison of detection indicators of comparative examples 1-3 and this embodiment

[0065]

[0066] In the stability verification comparison, the soy sauces of Comparative Examples 1-3 and the present embodiment were stored at 37°C for 90 days, equivalent to 3 years at room temperature, and the glutamate loss rate, viscosity change rate, TBARS increase, and sensory deterioration were compared and analyzed to form Table 2.

[0067] Table 2 Comparison of stability verification between comparative examples 1-3 and this embodiment

[0068]

[0069] Comparing Tables 1 and 2 above, we can see that the present invention's umami flavor is enhanced by at least 67% or more compared to Comparative Example 1 due to the addition of ham. Compared to Comparative Example 2, the present invention's staged addition of different ham ingredients prevents the production of bitter substances and excessive oxidation during fermentation. Compared to Comparative Example 3, the present invention's use of different ham ingredients, which work synergistically and are essential, results in a more flavorful soy sauce prepared with the present invention.

[0070] In addition, during the production process of soy sauce according to the technical solution of the present invention, the flavor fusion degree of different maturation cycles was scored, and a blind evaluation was conducted by a professional sensory panel of 10 people, and the following Table 3 was obtained.

[0071] Table 3 Flavor fusion rating table of this example at different ripening periods

[0072]

[0073] The composite ham soy sauce seasoning prepared by the preparation method includes 60-70% water, 15-20% sodium chloride, 1.5-3% glucose, 1.5-3% maltose, 1-2% glutamic acid + inosinic acid, 1-2% lactic acid, 0.5-1% ethanol and 0.1-0.2% calcium chloride.

[0074] The above description is only a preferred embodiment of the present invention and does not limit the patent scope of the present invention. All equivalent structural transformations made by using the contents of the present invention description and drawings under the concept of the present invention, or direct / indirect application in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A method for preparing a composite ham soy sauce seasoning, characterized in that: The following steps are involved: Step S1: cleaning the ham raw material and separating the ham skin, ham fat, ham lean meat and ham bones; Step S2: preparing ham skin jelly by steaming and stirring, cutting the lean ham into small-sized pieces and drying them by baking, boiling the ham fat by indirect heating to prepare ham oil, and baking and crushing the ham bones to prepare dry ham bone powder; Step S3: soaking and steaming the soybean raw material to make it thoroughly cooked, roasting and crushing the wheat raw material, mixing the soybean raw material and the wheat raw material, and adding Aspergillus oryzae to ferment to form soy sauce koji; Step S4: transferring the soy sauce koji into a fermentation tank, adding salt water and processed ham lean meat and ham bone powder as the first ham material; and performing a fermentation and decomposition period of one month by controlling the fermentation temperature; Step S5: After the initial fermentation, the processed ham skin jelly is added to the mash as the second ham material; Step S6: After the initial fermentation temperature is lowered to the first temperature range, the fermentation enters a 3-6 month extended fermentation phase, during which the pH value of the solution is lowered, oxygen is introduced, and stirring is performed; Step S7: When the mash reaches appropriate physical and chemical indicators, the ham bone powder and ham skin jelly precipitated during the fermentation process are filtered out using a multi-stage filter press; Step S8: The filtered soy sauce mash is sterilized and stored in a clean container. After a 1-3 month standing and ripening period, the supernatant of the soy sauce is extracted and the precipitate is filtered by membrane filtration to obtain the final soy sauce product.

2. The preparation method according to claim 1, wherein In step S4, the first portion of ham material includes 5-10 wt% of ham lean meat by weight of soybeans and 3-7 wt% of ham bone powder by weight of soybeans.

3. The preparation method according to claim 1, wherein In step S5, the second portion of ham material is ham jelly with a content of 5-10 wt% of soybeans.

4. The preparation method according to claim 3, wherein When the ham jelly material is added, ham oil prepared from ham fat in an amount of 0.3-1 wt% of the weight of soybeans is added. After the ham oil is added, stirring is performed to emulsify the mixture.

5. The preparation method according to claim 4, wherein When adding ham oil to soy sauce, part of the soy sauce and ham oil are extracted and mixed in a ratio of 1:

9. The mixed solution of ham oil and soy sauce is heated to 45-55°C. The mixed solution is then transported to a Y-shaped jet cavity via a 150MPa high-pressure pump. The mixed solution is injected into the soy sauce stock solution to form a nanoemulsion under the cavitation effect. The jet cavity inlet angle is 120°, the flow velocity is 12m / s, and the cavitation number σ is 0.

35.

6. The preparation method according to claim 1, wherein In step S6, during the aging stage, 0.1% dipotassium hydrogen phosphate is added to maintain the pH value at 5.0-5.

2.

7. The preparation method according to claim 1, wherein In step S7, when the mash reaches appropriate physical and chemical indicators, amino nitrogen is ≥1.0g / 100ml and salt content is 16-18%.

8. The composite ham soy sauce seasoning prepared by the preparation method according to claims 1-7 is characterized in that: It includes 60-70% water, 15-20% sodium chloride, 1.5-3% glucose, 1.5-3% maltose, 1-2% glutamic acid + inosinic acid, 1-2% lactic acid, 0.5-1% ethanol, and 0.1-0.2% calcium chloride.

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