CN103039941A - Black garlic sauce and preparation method thereof - Google Patents
Black garlic sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103039941A CN103039941A CN2012105822770A CN201210582277A CN103039941A CN 103039941 A CN103039941 A CN 103039941A CN 2012105822770 A CN2012105822770 A CN 2012105822770A CN 201210582277 A CN201210582277 A CN 201210582277A CN 103039941 A CN103039941 A CN 103039941A
- Authority
- CN
- China
- Prior art keywords
- garlic
- black garlic
- soy sauce
- juice
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a black garlic sauce and a preparation method thereof. The black garlic sauce is prepared by adding 25 times of water to mashed garlic paste, fermenting and concentrating to obtain a concentrated juice of black garlic, and blending with the existing soy sauce, wherein the blending ratio of the concentrated juice of black garlic to the soy sauce is 1: 20. According to the invention, the preparation process is simple and practicable, the production cycle is short, the energy consumption is low, the efficiency is high, and the mass production can be implemented to meet the health food needs of people. With adoption of the preparation method, the prepared black garlic sauce is clear and transparent, and free of turbid and suspended matters, can meet the national quality standard in sensory index, physical and chemical indexes, and hygienic index, and is superior to the national standard indexes in the indexes of amino acids and reducing sugars.
Description
Technical field
The present invention relates to food deep processing field, specifically relate to a kind of black garlic soy sauce and preparation method thereof.
Background technology
Soy sauce has a long history in China and Southeast Asian countries as a kind of cooking condiment, also is a large characteristic of China's edible flavouring, and traditional flavouring is used general, and consumption figure is especially big.The soy sauce that existing market is sold is of a great variety, making soy sauce with blended soy sauce all is the main body of market sale, it is long in China's production history to make soy sauce, technique is unique, main body is that employing beans and wheat class grain are raw material, adopt the microbial fermentation brew to form, it is nutritious, the development of delicious flavour, particularly biofermentation technique, the brewing industry of soy sauce is presented have the industry of enriching characteristic, the consumption market increases year by year, because the technique of fermentation soy sauce brewing is numerous and diverse, the production cycle is long, yield poorly, part market is formulated soy sauce and captures or replace, because blended soy sauce is to add vegetable protein hydrolyzate, food additives, such as tasty agents, anticorrisive agent, pigment etc., although in a large number satisfying the market supply, it is of low nutritive value, and uses in a large number the food additives such as flavor enhancement, make the eater produce misgivings, can not satisfy well consuming public's demand.Along with the raising of people's living standard, flavouring soy sauce source the most extensive and that consumption is maximum is used in common people's food and drink, its requirement also improves constantly, and delicious flavour, fashion nutritious, that health care is people are pursued.
Garlic is deceived garlic through the i.e. formation of self fermenting under certain constant temperature and humidity condition, its black garlic is not only to have removed pungent garlic odour flavor, because its organic principle changes during the fermentation, amino acid, the content of reduced sugar significantly promotes, this not only makes the nutrition of black garlic get a promotion, its edible flavouring quality also obtains very large change simultaneously, the effect of the oxidation resistance of black garlic and enhancing immunity significantly improves, present have extremely strong anti-oxidant, strengthen muscle power, antifatigue, antidotal health-care effect, studies show that through the scholar black garlic is to hypertension, hyperlipidemia, hyperglycaemia, the diseases such as high cholesterol have good adjusting and prevention effect.Utilize black garlic to prepare soy sauce, can not only show the characteristic of flavouring, and can allow people have benefited from black garlic health-care efficacy in edible this flavouring in every day.Existing patent CN101797034A technology discloses the invention of " fermenting black garlic soy sauce and preparation method thereof ", this invention has been played impetus to the black application of garlic in flavouring, the achievement that has manifested innovation, this invention is that whole garlic placed temperature is 60 ℃-65 ℃, the fermentation of the closed container of relative humidity 80% 10-12 days, then, take out garlic and placed shady and cool place 15-20 days, make fermenting black garlic, to deceive the garlic peeling again, with garlic clove take out to clean, extractive, the black garlic juice endured and existing soy sauce blent form.This processes process time is long, time-consuming, effort, efficient are low, power consumption is greatly its deficiency.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide that a kind of broken the and mashed garlic that mashes adds 25 times water be condensed into inspissated juice and existing common making soy sauce with the soy sauce of blending method preparation again after fermentation with pulverizer with garlic, preparation method of the present invention, technique is simple, it is low to save time, consume energy, efficient is high, product of the present invention does not add the food additives such as flavor enhancement, pigment, the requirement that all can be up to state standards of manufactured goods delicious flavour, nutritious, its amino acid, reduced sugar index.
The object of the present invention is to provide a kind of black garlic soy sauce.
The object of the invention also is to provide a kind of preparation method of black garlic soy sauce.
The objective of the invention is to be achieved through the following technical solutions:
A kind of black garlic soy sauce is characterized in that, it is to add 25 times water after fermentation by garlic pasty state mashed garlic, gets fermenting black garlic juice, is condensed into black garlic inspissated juice again and blends with existing soy sauce and form, and its ratio of blending is to deceive the garlic inspissated juice: soy sauce is the 1:20 ratio.
Its operating procedure is: get the living head of garlic and peel off crust, select without rotting, rotten garlic clove, water is rinsed well, broken and the mashed garlic that mashes places in the stainless steel digester water that adding material is 25 times with pulverizer, stir, airtight pot cover after the big fire heating is boiled 1-1.5 hour, is used low baking temperature instead and is made kettle temperature remain on 90-95 ℃, heat-preservation fermentation 24 hours, inclining the fermentation mixed material, filters, and gets fermenting black garlic juice, be condensed into inspissated juice with 50-60 ℃ of low temperature again, namely obtain the black garlic inspissated juice that this product is used, will deceive the garlic inspissated juice again and existing soy sauce is blent, namely make black garlic soy sauce.
Its process of blending is: with 1 kilogram of garlic clove with pulverizer the broken and mashed garlic that mashes, place in the stainless steel digester, the water that adding material is 25 times stirs, airtight pot cover, after the big fire heating is boiled 1-1.5 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃ of heat-preservation fermentation 24 hours, inclining the fermentation mixed material, filter, fermenting black garlic juice, be condensed into 50-60 ℃ of low temperature again and deceive 5 kilograms of garlic inspissated juices, 1 kilogram of black garlic inspissated juice is blended in 20 kilograms of existing soy sauce gets final product again.
A kind of preparation method of black garlic soy sauce is characterized in that comprising following sequential steps:
(1) get the living head of garlic and remove crust, select non-rot garlic clove, water is rinsed well, drains away the water, and is for subsequent use;
(2) with the garlic clove that drains away the water with pulverizer the broken and mashed garlic that mashes;
(3) pasty state mashed garlic is inserted in the stainless steel digester, the water that adding material is 25 times stirs evenly, and airtight pot cover after the big fire heating is boiled 1-1.5 hour, is used low baking temperature instead and made kettle temperature remain on 90-95 ℃, heat-preservation fermentation 24 hours;
(4) incline and the fermentation mixed material, filter, get fermenting black garlic juice;
(5) adopt 50-60 ℃ of low temperature to be condensed into inspissated juice above-mentioned juice, namely obtain the black garlic inspissated juice that this product is used;
(6) above-mentioned black garlic inspissated juice and existing soy sauce are blent namely made black garlic soy sauce.
The preparation method of a kind of black garlic soy sauce described above, its process of blending is: with 1 kilogram of garlic clove with pulverizer the broken and mashed garlic that mashes, insert in the stainless steel digester, the water that adding material is 25 times, stir, airtight pot cover, after the big fire heating is boiled 1-1.5 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃, heat-preservation fermentation is after 24 hours, and inclining the fermentation mixed material, filter, fermenting black garlic juice, be condensed into 50-60 ℃ of low temperature again and deceive 5 kilograms of garlic inspissated juices, 1 kilogram of black garlic inspissated juice is blended in 20 kilograms of existing soy sauce gets final product again.
Beneficial effect of the present invention
Preparation is simple for the present invention's employing, and with short production cycle, it is low to consume energy, and efficient is high, is more conducive to suitability for industrialized production.Black garlic inspissated juice by the inventive method preparation can thoroughly be eliminated the peppery stink of garlic, and juice clear, muddiness after the common black garlic extractive then needs repeatedly to filter, complex production process, and the fragrance of black garlic inspissated juice is stronger than the extractive of common black garlic, this is because by mashed garlic direct fermentation institute produce an effect, and the fragrance that causes owing to ageing process of black garlic then weakens greatly.
The easier formation commercialization of product of the present invention can be produced the needs that satisfy the health of people cuisines in batches.
Black garlic soy sauce with method preparation of the present invention does not add the additives such as protein hydrolysate baste, monosodium glutamate, and its organoleptic indicator, physical and chemical index, sanitary index all meet state quality standard, and the index of its amino acid and reduced sugar all is higher than the national standardization index.
The specific embodiment
Get the living head of garlic and remove crust, choose non-rot garlic clove, water is rinsed well, drains away the water, broken and the mashed garlic that mashes with pulverizer, place in the stainless steel digester, the water that adding material is 25 times stirs evenly, airtight pot cover, after the big fire heating is boiled 1 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃, heat-preservation fermentation is after 24 hours, incline and the fermentation mixed material, filter, get fermenting black garlic juice, will deceive again garlic juice and adopt 50-60 ℃ of low temperature to be condensed into inspissated juice, namely obtain the black garlic inspissated juice that this product is used, to deceive the garlic inspissated juice again and existing soy sauce is blent, its ratio of blending is black garlic inspissated juice: soy sauce is the 1:20 ratio, namely makes black garlic soy sauce.
Get the living head of garlic and remove crust, choose non-rot garlic clove, water is rinsed well, drains away the water, broken and the mashed garlic that mashes with pulverizer, place in the stainless steel digester, the water that adding material is 25 times stirs evenly, airtight pot cover, after the big fire heating is boiled 1.5 hours, use low baking temperature instead and make kettle temperature remain on 90-95 ℃, heat-preservation fermentation is after 24 hours, incline and the fermentation mixed material, filter, get fermenting black garlic juice, will deceive again garlic juice and adopt 50-60 ℃ of low temperature to be condensed into inspissated juice, namely obtain the black garlic inspissated juice that this product is used, inspissated juice and existing soy sauce are blent, its ratio of blending is black garlic inspissated juice: soy sauce is the 1:20 ratio, namely makes black garlic soy sauce again.
Embodiment 1
1 kilogram of garlic clove with pulverizer fragmentation and the mashed garlic that mashes, is inserted in the stainless steel digester water that adding material is 25 times, stir, airtight pot cover after the big fire heating is boiled 1 hour, is used low baking temperature instead and is made kettle temperature remain on 90-95 ℃, behind the heat-preservation fermentation 24 hours, inclining the fermentation mixed material, filters, and gets fermenting black garlic juice, be condensed into 5 kilograms of black garlic inspissated juices with 50-60 ℃ of low temperature again, 1 kilogram of black garlic inspissated juice be blended in 20 kilograms of existing soy sauce namely make black garlic soy sauce again.
Embodiment 2
1 kilogram of garlic clove with pulverizer fragmentation and the mashed garlic that mashes, is inserted in the stainless steel digester water that adding material is 25 times, stir, airtight pot cover after the big fire heating is boiled 1.5 hours, is used low baking temperature instead and is made kettle temperature remain on 90-95 ℃, behind the heat-preservation fermentation 24 hours, inclining the fermentation mixed material, filters, and gets fermenting black garlic juice, be condensed into 5 kilograms of black garlic inspissated juices with 50-60 ℃ of low temperature again, 1 kilogram of black garlic inspissated juice be blended in 20 kilograms of existing soy sauce namely make black garlic soy sauce again.
Adopt the black garlic soy sauce of preparation method's preparation of the present invention, the liquid clear, without muddiness and suspension, its organoleptic indicator, physical and chemical index, sanitary index all can meet state quality standard, and the index of its amino acid and reduced sugar all is higher than the national standard index.
Claims (3)
1. black garlic soy sauce it is characterized in that adding 25 times water after fermentation by garlic pasty state mashed garlic, gets fermenting black garlic juice, is condensed into black garlic inspissated juice again and blends with existing soy sauce and form, and its ratio of blending is to deceive the garlic inspissated juice: soy sauce is the 1:20 ratio; Its operating procedure is: get the living head of garlic and peel off crust, select without rotting, rotten garlic clove, water is rinsed well, broken and the mashed garlic that mashes places in the stainless steel digester water that adding material is 25 times with pulverizer, stir, airtight pot cover after the big fire heating is boiled 1-1.5 hour, is used low baking temperature instead and is made kettle temperature remain on 90-95 ℃, heat-preservation fermentation 24 hours, inclining the fermentation mixed material, filters, and gets fermenting black garlic juice, be condensed into inspissated juice with 50-60 ℃ of low temperature again, namely obtain the black garlic inspissated juice that this product is used, will deceive the garlic inspissated juice again and existing soy sauce is blent, namely make black garlic soy sauce; Its process of blending is: with 1 kilogram of garlic clove with pulverizer the broken and mashed garlic that mashes, place in the stainless steel digester, the water that adding material is 25 times stirs, airtight pot cover, after the big fire heating is boiled 1-1.5 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃ of heat-preservation fermentation 24 hours, inclining the fermentation mixed material, filter, fermenting black garlic juice, be condensed into 50-60 ℃ of low temperature again and deceive 5 kilograms of garlic inspissated juices, 1 kilogram of black garlic inspissated juice is blended in 20 kilograms of existing soy sauce gets final product again.
2. the preparation method of a black garlic soy sauce is characterized in that comprising following sequential steps:
(1) get the living head of garlic and remove crust, select non-rot garlic clove, water is rinsed well, drains away the water, and is for subsequent use;
(2) with the garlic clove that drains away the water with pulverizer the broken and mashed garlic that mashes;
(3) pasty state mashed garlic is inserted in the stainless steel digester, the water that adding material is 25 times stirs evenly, and airtight pot cover after the big fire heating is boiled 1-1.5 hour, is used low baking temperature instead and made kettle temperature remain on 90-95 ℃, heat-preservation fermentation 24 hours;
(4) incline and the fermentation mixed material, filter, get fermenting black garlic juice;
(5) adopt 50-60 ℃ of low temperature to be condensed into inspissated juice above-mentioned juice, namely obtain the black garlic inspissated juice that this product is used;
(6) above-mentioned black garlic inspissated juice and existing soy sauce are blent namely made black garlic soy sauce.
3. the preparation method of a kind of black garlic soy sauce according to claim 2, it is characterized in that, its process of blending is: with 1 kilogram of garlic clove with pulverizer the broken and mashed garlic that mashes, insert in the stainless steel digester, the water that adding material is 25 times, stir, airtight pot cover after the big fire heating is boiled 1-1.5 hour, is used low baking temperature instead and is made kettle temperature remain on 90-95 ℃, behind the heat-preservation fermentation 24 hours, inclining the fermentation mixed material, filters, and gets fermenting black garlic juice, be condensed into 5 kilograms of black garlic inspissated juices with 50-60 ℃ of low temperature again, 1 kilogram of black garlic inspissated juice be blended in 20 kilograms of existing soy sauce get final product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105822770A CN103039941A (en) | 2012-12-28 | 2012-12-28 | Black garlic sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105822770A CN103039941A (en) | 2012-12-28 | 2012-12-28 | Black garlic sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103039941A true CN103039941A (en) | 2013-04-17 |
Family
ID=48052986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105822770A Pending CN103039941A (en) | 2012-12-28 | 2012-12-28 | Black garlic sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103039941A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704660A (en) * | 2013-12-23 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Processing method for black garlic hot pot condiment sauce |
| CN106690248A (en) * | 2016-11-15 | 2017-05-24 | 菏泽天鸿果蔬股份有限公司 | Preparation method of black garlic health-care soy sauce |
| CN107467618A (en) * | 2017-08-02 | 2017-12-15 | 刘启华 | A kind of preparation method of the soy sauce with pungent |
| CN111887422A (en) * | 2020-08-14 | 2020-11-06 | 开平名门食品有限公司 | Preparation method of garlic enzyme probiotic soy sauce |
| CN113142540A (en) * | 2021-05-06 | 2021-07-23 | 北京惠泽康华生物科技有限公司 | Production method of SOD black garlic soy sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676007A (en) * | 2004-04-02 | 2005-10-05 | 冯宏芝 | Method for preparing soy sauce garlic head |
| CN101422231A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Garlic juice sauce and manufacture technique thereof |
| CN101797034A (en) * | 2010-03-26 | 2010-08-11 | 李昌浩 | Fermenting black garlic soy sauce and manufacturing method thereof |
-
2012
- 2012-12-28 CN CN2012105822770A patent/CN103039941A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1676007A (en) * | 2004-04-02 | 2005-10-05 | 冯宏芝 | Method for preparing soy sauce garlic head |
| CN101422231A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Garlic juice sauce and manufacture technique thereof |
| CN101797034A (en) * | 2010-03-26 | 2010-08-11 | 李昌浩 | Fermenting black garlic soy sauce and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 安东: "黑蒜加工工艺的研究", 《山东农业大学硕士学位论文》, no. 1, 10 August 2011 (2011-08-10) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704660A (en) * | 2013-12-23 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Processing method for black garlic hot pot condiment sauce |
| CN106690248A (en) * | 2016-11-15 | 2017-05-24 | 菏泽天鸿果蔬股份有限公司 | Preparation method of black garlic health-care soy sauce |
| CN107467618A (en) * | 2017-08-02 | 2017-12-15 | 刘启华 | A kind of preparation method of the soy sauce with pungent |
| CN111887422A (en) * | 2020-08-14 | 2020-11-06 | 开平名门食品有限公司 | Preparation method of garlic enzyme probiotic soy sauce |
| CN113142540A (en) * | 2021-05-06 | 2021-07-23 | 北京惠泽康华生物科技有限公司 | Production method of SOD black garlic soy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102687844B (en) | Method for preparing five-bean soy sauce | |
| CN110477355B (en) | Preparation method of extra-grade zero-additive soy sauce | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103478675A (en) | Seafood soybean sauce and preparation method thereof | |
| CN103416717A (en) | Production method for brewing mushroom soy sauce | |
| CN103060165A (en) | A black garlic vinegar and a method for preparing the same | |
| CN103039941A (en) | Black garlic sauce and preparation method thereof | |
| CN101797034A (en) | Fermenting black garlic soy sauce and manufacturing method thereof | |
| CN111743138B (en) | Preparation method of novel salt-reduced soy sauce | |
| CN1826964A (en) | Seasoning sauce with straw mushroom and preparation method thereof | |
| CN107484830A (en) | The production method of one primary yeast soya-bean milk | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| CN103494174A (en) | Method for processing flavored agrocybe cylindracea sauce | |
| CN103695280B (en) | Black wolfberry vinegar and preparation method thereof | |
| CN105105085A (en) | Soy sauce with stomach invigorating and digestion promoting functions and preparation method thereof | |
| CN103039942A (en) | Fermented black allium chinensis soy sauce and preparation method thereof | |
| CN114431414A (en) | Fermented bean curd compound seasoning, preparation method thereof and fermented bean curd | |
| CN113812607A (en) | Onion wine flavored mixed flour sauce and preparation method thereof | |
| CN102952664B (en) | Bengal dayflower herb-bBaozhu pear liquor and preparation method thereof | |
| CN103039939A (en) | Nutritional novel soy sauce and preparation method thereof | |
| CN112120206A (en) | Soy sauce production method | |
| KR20170054094A (en) | Manufacturing method of thick soypaste mixed with red pepper and japanese apricot syrup | |
| CN103719802A (en) | Lycium ruthenicum sauce and production method thereof | |
| CN1381191A (en) | Process for preparing desaccharified deodoured nutritive compoiste pumpkin powder | |
| KR101250609B1 (en) | Production Method of Hot Pepper Soy Paste Including Pear and Apple Juice and the Hot Pepper Soy Paste Produced by This Method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130417 |