CN103461956A - Condiment sauce soy and preparation method thereof - Google Patents
Condiment sauce soy and preparation method thereof Download PDFInfo
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- CN103461956A CN103461956A CN2013104057428A CN201310405742A CN103461956A CN 103461956 A CN103461956 A CN 103461956A CN 2013104057428 A CN2013104057428 A CN 2013104057428A CN 201310405742 A CN201310405742 A CN 201310405742A CN 103461956 A CN103461956 A CN 103461956A
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Abstract
The invention discloses condiment sauce soy. The condiment sauce soy comprises the following ingredients by weight percent: 75-80% of soy, 4-5% of high fructose corn syrup, 1-1.5 of table salt, 4-5% of mirin, 1-1.5% of fermented black vinegar, 0-2% of yeast extract, 0-1.5% of white granulated sugar, 2-3% of kelp extract, 0.5-1% of scallop extract, 1-2% of aginomoto, 0.1-0.2% of I+G, 0-0.15% of citric acid, 0-1% of spice extract, potassium sorbate being smaller than or equal to 0.1% and the balance water. The condiment sauce soy is convenient and fast raw-boiling condiment sauce with good mouthfeeling; according to a preparation method, the problems of unstable flavor and mouthfeeling of each batch of raw-boiling condiment sauce soy can be solved; simultaneously, according to different extracts, different flavors of the condiment sauce soy can be provided, so that the types of the condiment sauce used by different kinds of dipping foods can be enriched.
Description
Technical field
The present invention relates to the soy sauce production field; A kind of material soy sauce and preparation method thereof that dips in specifically.
Background technology
Soy sauce is to give birth to rinse a part indispensable in the small powder of use, to rinsing, has expected the effect of adding a crucial touch.But current soy sauce all is used for being cooked use, many families are not clear to dipping in material formula simultaneously, can not join the material that dips in of good mouthfeel, and dipping between charge time because of differences such as materials, formula, proportionings of making, and the taste of generation is widely different.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of convenient and swift, mouthfeel is good dips in material soy sauce and preparation method thereof.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of material soy sauce that dips in, the component that comprises following percentage by weight: soy sauce 75-80%, HFCS 4-5%, salt 1-1.5%, flavor drench 4-5%, brewage black vinegar 1-1.5%, yeast extract 0-2%, white granulated sugar 0-1.5%, Thallus Laminariae (Thallus Eckloniae) extract 2-3%, Scallop Extract 0.5-1%, monosodium glutamate 1-2%, disodium 5 '-ribonucleotide (I+G) 0.1-0.2%, citric acid 0-0.15%, spice extract 0-1%, potassium sorbate≤0.1%, and surplus is water.
The above-mentioned preparation method who dips in the material soy sauce, the method comprises the steps:
1) potassium sorbate is fully dissolved and obtains antiseptic solution with boiling water, standby;
2) soy sauce is processed: soy sauce is carried out to pasteurization, boil;
3) batch mixing: HFCS, salt, flavor are drenched, brewage black vinegar, Thallus Laminariae (Thallus Eckloniae) extract, citric acid, white granulated sugar and add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 ℃, add monosodium glutamate and Scallop Extract, stir; Obtain the described material soy sauce that dips in.
Beneficial effect: compared with prior art, it is that a kind of life convenient and swift, that mouthfeel is good is rinsed and dipped in material that the present invention dips in the material soy sauce; Preparation method of the present invention can solve to give birth to and rinses the stable of the local flavor that dips in every batch, material soy sauce and mouthfeel; According to the extract difference, provide different flavor simultaneously, thereby can enrich difference, dip in the kind that material is dipped in the use of food food.
The specific embodiment
According to following embodiment, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described concrete content of embodiment is only for the present invention is described, and should also can not limit the present invention described in detail in claims.
Each component used in the present invention is as follows:
Soy sauce is the special grade soy that meets GB/T18186-2000.
HFCS is the starch sugar crystalline substance of being made by plant amylum hydrolysis and isomerization, is a kind of sweetener.
Flavor drenches and to claim again meter Lin, is to add song by sweet glutinous rice to brewage and form, and belongs to a kind of of cooking wine.
Brewageing black vinegar is the zhenjiang vinegar of total acid (with acetometer) >=5.5g/100ml.
Yeast extract is from the bright Y566 of Guangdong one product.
Thallus Laminariae (Thallus Eckloniae) extract, Scallop Extract, flavor drench all from consonance seasoned food Co., Ltd.
Embodiment 1: a kind of material soy sauce that dips in comprises the component of following percentage by weight: soy sauce 78%, HFCS 4.7%, salt 1.2%, flavor drench 4.7%, brewage black vinegar 1.2%, yeast extract 2%, Thallus Laminariae (Thallus Eckloniae) extract 2.4%, Scallop Extract 0.7%, monosodium glutamate 1.9%, I+G 0.12%, citric acid 0.1%, potassium sorbate 0.09%, water 2.89%.
At first water is boiled, then potassium sorbate is fully dissolved and obtains antiseptic solution with boiling water, standby; Then special grade soy is carried out to pasteurization, boil; The parameter of pasteurization is total plate count≤30000cfu/ml specifically; Again HFCS, salt, flavor are drenched, brewage black vinegar, yeast extract, Thallus Laminariae (Thallus Eckloniae) extract, citric acid and add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 ℃, add monosodium glutamate and Scallop Extract, stir; Obtain the described material soy sauce that dips in.
Embodiment 2: a kind of material soy sauce that dips in comprises the component of following percentage by weight: soy sauce 75.2%, HFCS 5%, salt 1.5%, flavor drench 5%, brewage black vinegar 1.5%, white granulated sugar 1.5%, Thallus Laminariae (Thallus Eckloniae) extract 2%, Scallop Extract 1 %, monosodium glutamate 2%, I+G0.2%, potassium sorbate 0.1%, water 5%.
At first water is boiled, then potassium sorbate is fully dissolved and obtains antiseptic solution with boiling water, standby; Then special grade soy is carried out to pasteurization, boil, the parameter of pasteurization is total plate count≤30000cfu/ml specifically; Again HFCS, salt, flavor are drenched, brewage black vinegar, white granulated sugar, Thallus Laminariae (Thallus Eckloniae) extract and add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 ℃, add monosodium glutamate and Scallop Extract, stir; Obtain the described material soy sauce that dips in.
Embodiment 3: a kind of material soy sauce that dips in comprises the component of following percentage by weight: soy sauce 75%, HFCS 4.7%, salt 1.2%, flavor drench 4.7%, brewage black vinegar 1.2%, yeast extract 2%, Thallus Laminariae (Thallus Eckloniae) extract 2.4%, Scallop Extract 0.7%, monosodium glutamate 1.9%, I+G0.12%, citric acid 0.1%, potassium sorbate 0.09%, water 5%, spice extract 0.89%.
At first water is boiled, then potassium sorbate is fully dissolved and obtains antiseptic solution with boiling water, standby; Then special grade soy is carried out to pasteurization, boil, the parameter of pasteurization is total plate count≤30000cfu/ml specifically; Again HFCS, salt, flavor are drenched, brewage black vinegar, yeast extract, Thallus Laminariae (Thallus Eckloniae) extract, citric acid and add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 ℃, add monosodium glutamate and Scallop Extract, stir; Obtain the described material soy sauce that dips in.
Embodiment 4: substantially the same manner as Example 1, difference is to dip in the formula of material soy sauce, is specially:
A kind of material soy sauce that dips in comprises the component of following percentage by weight: soy sauce 78%, HFCS 4%, salt 1%, flavor drench 5%, brewage black vinegar 1%, yeast extract 2%, Thallus Laminariae (Thallus Eckloniae) extract 3%, Scallop Extract 1%, monosodium glutamate 2%, I+G 0. 2%, citric acid 0.1%, potassium sorbate 0.09%, water 2.61%.
At first water is boiled, then potassium sorbate is fully dissolved and obtains antiseptic solution with boiling water, standby; Then special grade soy is carried out to pasteurization, boil, the parameter of pasteurization is total plate count≤30000cfu/ml specifically; Again HFCS, salt, flavor are drenched, brewage black vinegar, yeast extract, Thallus Laminariae (Thallus Eckloniae) extract, citric acid and add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 ℃, add monosodium glutamate and Scallop Extract, stir; Obtain the described material soy sauce that dips in.
Embodiment 5: substantially the same manner as Example 2, difference is to dip in the formula of material soy sauce, is specially: soy sauce 79%, HFCS 4.6%, salt 1.3%, flavor drench 5%, brewage black vinegar 1.2%, Thallus Laminariae (Thallus Eckloniae) extract 2.8%, Scallop Extract 0.8%, monosodium glutamate 1.5%, I+G0.16%,, potassium sorbate 0.07%, white granulated sugar 1.0%.
Embodiment 6: substantially the same manner as Example 3, difference is to dip in the formula of material soy sauce, is specially: soy sauce 80%, HFCS 4.3%, salt 1.2%, flavor drench 4.1%, brewage black vinegar 1.2%, Thallus Laminariae (Thallus Eckloniae) extract 2.8%, Scallop Extract 0.8%, monosodium glutamate 1.5%, I+G 0.15%,, potassium sorbate 0.07%, yeast extract 1%, citric acid 0.15%, spice extract 0.5%.
Embodiment 7: substantially the same manner as Example 3, difference is to dip in the formula of material soy sauce, is specially: soy sauce 80%, HFCS 4.1%, salt 1.2%, flavor drench 4%, brewage black vinegar 1.1%, Thallus Laminariae (Thallus Eckloniae) extract 2.5%, Scallop Extract 0.5%, monosodium glutamate 1%, I+G 0.15%,, potassium sorbate 0.1%, yeast extract 1%, citric acid 0.15%, spice extract 1.0%.
Soy sauce of the present invention is compared with existing traditional soy sauce, and edible while being more suitable for dipping in material, it can to a certain degree increase delicate flavour, plays the effect of coordinating mouthfeel, increases certain acidity simultaneously, can play the greasy effect of separating.
For guaranteeing the stable of every batch of local flavor and mouthfeel, should note controlling: the salinity of (one) soy sauce is in the 18-19g/100ml left and right, and the soy sauce salinity is too high, and the salty and bitter flavor of finished product is outstanding; (2) black vinegar is generally used the zhenjiang vinegar of 5.5-6.0g/100ml, because zhenjiang vinegar is sour not puckery, fragrant and micro-sweet, local flavor and the mellow sense that can improve product after interpolation, if use light-coloured vinegar, the obvious tart flavour of product is appeared; (3) note operating procedure: 1. before adding I+G, soy sauce must boil, and its objective is as making enzyme deactivation, prevents I+G and enzyme reaction, produces bitter substance.2. after Scallop Extract, adding is to boil for a long time for preventing, affects its quality.3. potassium sorbate will first fully dissolve with a little boiling water.4. monosodium glutamate solubility in the time of 70-90 ℃ is the highest.
Claims (9)
1. one kind is dipped in the material soy sauce, it is characterized in that, the component that comprises following percentage by weight: soy sauce 75-80%, HFCS 4-5%, salt 1-1.5%, flavor drench 4-5%, brewage black vinegar 1-1.5%, yeast extract 0-2%, white granulated sugar 0-1.5%, Thallus Laminariae (Thallus Eckloniae) extract 2-3%, Scallop Extract 0.5-1%, monosodium glutamate 1-2%, I+G 0.1-0.2%, citric acid 0-0.15%, spice extract 0-1%, potassium sorbate 0-0.1%, and surplus is water.
2. the material soy sauce that dips according to claim 1, is characterized in that, the described material soy sauce that dips in also comprises yeast extract 0-2%.
3. the material soy sauce that dips according to claim 1, is characterized in that, the described material soy sauce that dips in also comprises citric acid 0-0.15%.
4. the material soy sauce that dips according to claim 1, is characterized in that, the described material soy sauce that dips in also comprises white granulated sugar 0-1.5%.
5. the material soy sauce that dips according to claim 1, is characterized in that, the described material soy sauce that dips in also comprises spice extract 0-1%.
6. the material soy sauce that dips according to claim 1, is characterized in that, described soy sauce is the special grade soy that meets GB/T18186-2000.
7. the material soy sauce that dips according to claim 1, is characterized in that, with acetometer, described to brewage black vinegar be the zhenjiang vinegar of total acid >=5.5g/100ml.
8. the preparation method who dips in the material soy sauce according to claim 1, is characterized in that, the method comprises the steps:
1) potassium sorbate is fully dissolved and obtains antiseptic solution with boiling water, standby;
2) soy sauce is processed: soy sauce is carried out to pasteurization, boil;
3) batch mixing: HFCS, salt, flavor are drenched, brewage black vinegar, Thallus Laminariae (Thallus Eckloniae) extract, citric acid, white granulated sugar and add in the soy sauce boiled and fully stir, maintain 2 minutes, then add antiseptic solution and I+G, stir, be cooled to 80 ℃, add monosodium glutamate and Scallop Extract, stir; Obtain the described material soy sauce that dips in.
9. the preparation method who dips in the material soy sauce according to claim 1, is characterized in that step 2) in the parameter total plate count≤30000cfu/ml specifically of pasteurization.
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Cited By (8)
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| CN104366428A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Nutritious and delicious soy sauce |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN105285914A (en) * | 2015-12-03 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | Seafood sauce formula and production technology |
| CN105639248A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning |
| CN105639249A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing flavoring sauce |
| CN105707836A (en) * | 2016-03-15 | 2016-06-29 | 深圳市超跃食品有限公司 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
| CN107411021A (en) * | 2017-06-01 | 2017-12-01 | 河南牧业经济学院 | Applications of the tasty agents SMT in the flavor enhancement of instant food and the delicate flavour composition containing the tasty agents |
| CN111150046A (en) * | 2019-12-31 | 2020-05-15 | 上海和家餐饮管理有限公司 | Formula and preparation method of beef juice |
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| CN104366428A (en) * | 2014-10-30 | 2015-02-25 | 辛范范 | Nutritious and delicious soy sauce |
| CN105639248A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Making method of seasoning |
| CN105639249A (en) * | 2015-05-28 | 2016-06-08 | 南京大地冷冻食品有限公司 | Method for manufacturing flavoring sauce |
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| CN105707836A (en) * | 2016-03-15 | 2016-06-29 | 深圳市超跃食品有限公司 | Soybean sauce for salad vegetables and preparation process of soybean sauce |
| CN107411021A (en) * | 2017-06-01 | 2017-12-01 | 河南牧业经济学院 | Applications of the tasty agents SMT in the flavor enhancement of instant food and the delicate flavour composition containing the tasty agents |
| CN107411021B (en) * | 2017-06-01 | 2020-08-25 | 河南牧业经济学院 | Application of flavor enhancer SMT (surface Mount technology) in flavoring of instant food and flavor enhancer composition containing flavor enhancer |
| CN111150046A (en) * | 2019-12-31 | 2020-05-15 | 上海和家餐饮管理有限公司 | Formula and preparation method of beef juice |
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