CN104223004A - Processing method of nori soy sauce - Google Patents

Processing method of nori soy sauce Download PDF

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Publication number
CN104223004A
CN104223004A CN201410561904.1A CN201410561904A CN104223004A CN 104223004 A CN104223004 A CN 104223004A CN 201410561904 A CN201410561904 A CN 201410561904A CN 104223004 A CN104223004 A CN 104223004A
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CN
China
Prior art keywords
nori
soy sauce
heat
fermenting
hours
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
Application number
CN201410561904.1A
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Chinese (zh)
Inventor
赵依娜
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HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
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HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
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Publication date
Application filed by HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd filed Critical HARBIN AIBOYA FOOD TECHNOLOGY DEVELOPMENT Co Ltd
Priority to CN201410561904.1A priority Critical patent/CN104223004A/en
Publication of CN104223004A publication Critical patent/CN104223004A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

The invention provides a processing method of nori soy sauce. The processing method of the nori soy sauce specifically comprises the steps of crushing low temperature bean pulp, adding 100% water, soaking the crushed bean pulp for 40 minutes, adding 20% flour, mixing the crushed bean pulp with the flour evenly, steaming the materials at 121 DEG C for 20 minutes, cooling the materials to 35 DEG C, inoculating 8% aspergillus oryzae yeast seed, 5% aspergillus niger yeast seed, mixing the aspergillus oryzae yeast seed and aspergillus niger yeast seed evenly, fermenting for 20 hours at 28-30 DEG C in a solid and thermal insulating state, fermenting for 24 hours in an insulating state after the temperature rises to 30-32 DEG C, fermenting for 30 hours in an insulating state after the temperature rises to 33-35 DEG C, adding 300% warm water of 35 DEG C, 25% nori pulp, 25% edible salt and 2% ginger sliced, stirring the materials and inoculating 15% bacillus subtilis liquid seed and 0.2% Angel soy sauce yeast, mixing the materials evenly, fermenting for 72 hours at 33-35 DEG C in an insulating state, filtering, sterilizing for 15 minutes at 80 DEG C and obtaining the nori soy sauce.

Description

A kind of preparation method of nori sauce
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of nori sauce.
Background technology
Soy sauce is the traditional flavouring of China, is normally primary raw material with soya bean, adds auxiliary material, makes through fermentable, has the fragrant and ester perfume of strong sauce.Soy sauce contains rich in protein, amino acid, calcium, iron, phosphorus, Cobastab etc.The kind of soy sauce is varied, and its production method is divided into be brewageed, prepare and enzyme process three kinds, wherein with the local flavor made soy sauce and quality best.
Marine alga is the algae of growth in seawater, and mainly comprising sea-tangle, undaria pinnitafida, sargassum, laver, Eucheuma, fragrant plant mentioned in ancient texts, green alga etc., is extended familys in marine resources.Domestic artificial cultivation marine alga is very universal, and the cultivation gross area about 3,000,000 mu, marine alga total output about more than 700 ten thousand tons, therefore, the marine algae resource of China is very abundant.The content of starch of marine alga dry reaches 25%, and crude protein content is many at 10%-48%, containing without nitrogen organic compound 30%-60%, is mainly the polysaccharide such as algin, starch, sweet mellow wine, cellulose; Also containing miscellaneous mineral matter element, as calcium, potassium, sodium, magnesium, iron, copper, iodine, phosphorus, zinc, manganese, selenium etc., wherein the content of iodine is 0.4%-0.7%, is the natural iodine food of human body; Also contain the multivitamins such as VA, VC, VE, VB2, VB6, VB12, nicotinic acid, choline, inositol, folic acid in marine alga simultaneously, and containing many bioactivators.The trace element of marine alga, vitamin content are far above some land plants, and therefore marine alga has high nutritive value and health-care efficacy.
Summary of the invention
The invention provides a kind of preparation method of nori sauce.
The object of the invention is to be realized by following manner: low temperature soy meal, pulverize, add water 100%, soak 40min, add flour 20%, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, the access aspergillus oryzae sort of quyi 8%, the aspergillus niger sort of quyi 5%, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 300%, laver slurry 25%, edible salt 25%, ginger slice 2%, access bacillus subtilis liquid seeds 15% after stirring, Angel saccharomyces soya 0.2%, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; Press wheat bran 35%, analysis for soybean powder 15%, glucose 5%, mend the proportions bacterial classification expansion culture medium to 100% with water, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
The cultural method of the described aspergillus niger sort of quyi: Shanghai is made 3.350 aspergillus nigers choose receive concentration be in the wort agar culture medium of 7.5-8 Baume degrees, at the temperature of 28 ~ 30 DEG C cultivate 3 days; Press wheat bran 30%, bean cake powder 15%, glucose 5%, mend the proportions bacterium culture medium to 100% with water, inoculate the aspergillus niger strain activated, cultivate 72 hours at 28 ~ 30 DEG C of temperature, be the aspergillus niger sort of quyi.
Described laver slurry refer to fresh, clean laver through clean, shreds, add 75 DEG C of hot water 100%, soak 30min, the laver made of pulling an oar starches.
The cultural method of described bacillus subtilis liquid seeds: soybean protein Gly-His-Lys 6%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.
Nori sauce flavour deliciousness of the present invention is in sepia, and glossy, sauce is fragrant, ester is fragrant, laver smell coordination is strong, is the seasoning good merchantable brand that a kind of local flavor is good, be of high nutritive value.Each seed amino acid contained by laver, vitamin, trace element have dissolved in soy sauce at brewing process, and therefore nori sauce amino-acid nitrogen of the present invention, total nitrogen content are higher, and its mouthfeel is also better than common soy sauce.Exploitation nori sauce, improve level of comprehensive utilization and the added value of product of laver, the utilization for marine algae resource provides an effective way.
Four, specific embodiment
The cultural method of the aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; Take wheat bran 35g, analysis for soybean powder 15g, glucose 5g, be dissolved in 45mL water, preparation bacterial classification expands culture medium, inoculates the aspergillus oryzae bacterial classification activated, cultivates 72h, be up to the standards, be the aspergillus oryzae sort of quyi at 28 ~ 30 DEG C of temperature.
The cultural method of the aspergillus niger sort of quyi: Shanghai is made 3.350 aspergillus nigers choose receive concentration be in the wort agar culture medium of 8 Baume degrees, at the temperature of 28 ~ 30 DEG C cultivate 3 days; Take wheat bran 30g, bean cake powder 15g, glucose 5g, be dissolved in 50mL water, preparation bacterium culture medium, inoculates the aspergillus niger strain activated, and cultivates 72 hours, be the aspergillus niger sort of quyi at 28 ~ 30 DEG C of temperature.
The cultural method of bacillus subtilis liquid seeds: take soybean protein Gly-His-Lys 12g, glucose 8g, potassium dihydrogen phosphate 0.2g, magnesium sulfate 0.1g, add water 180mL, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bacillus subtilis inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be bacillus subtilis liquid seeds.
Embodiment 1
Take the low temperature soy meal 500g after pulverizing, add water 500mL, soak 40min, add flour 100g, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 40g, aspergillus niger sort of quyi 25g, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 1500mL, laver slurry 125g, edible salt 125g, ginger slice 10g, access bacillus subtilis liquid seeds 75mL after stirring, Angel saccharomyces soya 1g, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.
Embodiment 2
Take the low temperature soy meal 200g of pulverizing, add water 200mL, soak 40min, add flour 40g, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 16g, aspergillus niger sort of quyi 10g, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 600mL, laver slurry 50g, edible salt 50g, ginger slice 4g, access bacillus subtilis liquid seeds 30mL after stirring, Angel saccharomyces soya 0.4g, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.

Claims (1)

1. the invention provides a kind of preparation method of nori sauce, its feature is as follows: low temperature soy meal, pulverize, add water 100%, soak 40min, add flour 20%, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, the access aspergillus oryzae sort of quyi 8%, the aspergillus niger sort of quyi 5%, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 300%, laver slurry 25%, edible salt 25%, ginger slice 2%, access bacillus subtilis liquid seeds 15% after stirring, Angel saccharomyces soya 0.2%, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.
CN201410561904.1A 2014-10-22 2014-10-22 Processing method of nori soy sauce Pending CN104223004A (en)

Priority Applications (1)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722423A (en) * 2016-12-01 2017-05-31 浙江百惠生物科技有限公司 A kind of seaweed ferment of seasoning
CN113397147A (en) * 2021-05-31 2021-09-17 佛山市海天(高明)调味食品有限公司 Preparation and fermentation method of seafood soy sauce
CN116326758A (en) * 2023-05-19 2023-06-27 广东海洋大学 Seaweed koji and preparation method thereof

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093880A (en) * 1994-03-09 1994-10-26 王爱中 Rich iodine soy sauce and compound method thereof
CN1236572A (en) * 1998-05-25 1999-12-01 金成伟 Iodine and calcium enriched soy sauce
KR20020087506A (en) * 2001-05-10 2002-11-23 주식회사 오복식품 A manufacturing method of undistillated brewsoy using licorice
CN1391836A (en) * 2001-06-15 2003-01-22 陈国醒 Method for producing soy sauce
CN1695491A (en) * 2005-06-28 2005-11-16 孟亮 Method for preparing alga soy sauce
CN101427760A (en) * 2008-11-10 2009-05-13 孟亮 Nutrition reinforced varek sauce and method of producing the same
CN103445134A (en) * 2013-07-02 2013-12-18 京山同德食品有限公司 Mushroom sauce production process
CN103519368A (en) * 2012-07-02 2014-01-22 耿志兴 Flexile and easily-rolled garment with gloves
CN103598568A (en) * 2013-11-25 2014-02-26 吴基仔 Production method of seasoning health-care soybean sauce
CN103704665A (en) * 2014-01-01 2014-04-09 宜昌土老憨风味食品有限公司 Brewing method for citrus soy sauce

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093880A (en) * 1994-03-09 1994-10-26 王爱中 Rich iodine soy sauce and compound method thereof
CN1236572A (en) * 1998-05-25 1999-12-01 金成伟 Iodine and calcium enriched soy sauce
KR20020087506A (en) * 2001-05-10 2002-11-23 주식회사 오복식품 A manufacturing method of undistillated brewsoy using licorice
CN1391836A (en) * 2001-06-15 2003-01-22 陈国醒 Method for producing soy sauce
CN1695491A (en) * 2005-06-28 2005-11-16 孟亮 Method for preparing alga soy sauce
CN101427760A (en) * 2008-11-10 2009-05-13 孟亮 Nutrition reinforced varek sauce and method of producing the same
CN103519368A (en) * 2012-07-02 2014-01-22 耿志兴 Flexile and easily-rolled garment with gloves
CN103445134A (en) * 2013-07-02 2013-12-18 京山同德食品有限公司 Mushroom sauce production process
CN103598568A (en) * 2013-11-25 2014-02-26 吴基仔 Production method of seasoning health-care soybean sauce
CN103704665A (en) * 2014-01-01 2014-04-09 宜昌土老憨风味食品有限公司 Brewing method for citrus soy sauce

Non-Patent Citations (1)

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Title
李大锦，等: "提高低盐固态发酵法酱油风味的实用技术（下）", 《中国调味品》, no. 8, 10 August 2006 (2006-08-10), pages 25 - 30 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722423A (en) * 2016-12-01 2017-05-31 浙江百惠生物科技有限公司 A kind of seaweed ferment of seasoning
CN113397147A (en) * 2021-05-31 2021-09-17 佛山市海天(高明)调味食品有限公司 Preparation and fermentation method of seafood soy sauce
CN113397147B (en) * 2021-05-31 2022-10-25 佛山市海天(高明)调味食品有限公司 Preparation and fermentation method of seafood soy sauce
CN116326758A (en) * 2023-05-19 2023-06-27 广东海洋大学 Seaweed koji and preparation method thereof
CN116326758B (en) * 2023-05-19 2023-09-01 广东海洋大学 Seaweed koji and preparation method thereof

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Application publication date: 20141224