CN107259495A - A kind of capsicum fries special soy sauce of meat and preparation method thereof - Google Patents
A kind of capsicum fries special soy sauce of meat and preparation method thereof Download PDFInfo
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- CN107259495A CN107259495A CN201710480618.6A CN201710480618A CN107259495A CN 107259495 A CN107259495 A CN 107259495A CN 201710480618 A CN201710480618 A CN 201710480618A CN 107259495 A CN107259495 A CN 107259495A
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- meat
- capsicum
- soy sauce
- fries
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 78
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 70
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 68
- 235000013372 meat Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 240000008574 Capsicum frutescens Species 0.000 title 1
- 241000208293 Capsicum Species 0.000 claims abstract description 67
- 235000013599 spices Nutrition 0.000 claims abstract description 33
- 239000000284 extract Substances 0.000 claims abstract description 26
- 235000015067 sauces Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 15
- 239000012138 yeast extract Substances 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 14
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 14
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 14
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000002773 nucleotide Substances 0.000 claims abstract description 13
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 13
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 13
- 241000121220 Tricholoma matsutake Species 0.000 claims description 42
- 239000002994 raw material Substances 0.000 claims description 32
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 24
- 229940088598 enzyme Drugs 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 20
- 239000007864 aqueous solution Substances 0.000 claims description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 108010059892 Cellulase Proteins 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 15
- 229940106157 cellulase Drugs 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 11
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 11
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 235000011837 pasties Nutrition 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 6
- 229940024606 amino acid Drugs 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 14
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 229910021529 ammonia Inorganic materials 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of capsicum and fries special soy sauce of meat and preparation method thereof, by weight percentage, and soy sauce includes following component：High-salt dilute soy 20%~30%, low salt solid sauce 40%~55%, yeast extract 1%~3%, sodium glutamate 4%~8%, the sapidity nucleotide disodium 0.5%~1.5%, white granulated sugar 2~3%, sodium benzoate 0.05~0.1%, spice 5%~10%, Fructificatio Tricholomatis Matsutakis extract 0.1%~0.3%, surplus is water.Capsicum prepared by the present invention fries the special soy sauce of meat, green nourishing, health delicious, local flavor are complete, uniform color, not only effectively reduction capsicum fries the tedious work in meat manufacturing process, and effectively lifting capsicum fries the local flavor of meat, so that the capsicum that people make fries meat taste and flavor-stable, the demand for meeting people to living and diet is simultaneously nutritious.
Description
Technical field
The invention belongs to soy sauce manufacture field, and in particular to a kind of capsicum fries special soy sauce of meat and preparation method thereof.
Background technology
The soy sauce market segments are increasingly mature, and product is subdivided into pork braised in brown sauce soy sauce, seafood soy-sauce, matelote by the difference of vegetable
Soy sauce, do the categories such as vegetables soy sauce, salad sauce；Product is subdivided into children's soy sauce and the elderly's sauce by the difference at expense person's age
The species such as oil；By the higher soy sauce of the different low capacity lattice for releasing suitable young white collar demand of consumer's occupation；By receipts
The different releases entered are adapted to the new ideas of booming income crowd, high-end soy sauce；Also plus iron-containing soy, light soy sauce, dark soy sauce etc..
It is one of universal welcome home cooking that capsicum, which fries meat, and when making capsicum stir-fry meat, soy sauce is that capsicum fries meat raw material
Important constituent in formula.Or soy sauce used in capsicum stir-fry meat is traditional dark soy sauce, cause because color is too deep
Cooking color is plain, or being the light soy sauce of allotment, toning can not be played a part of because color is excessively shallow.In addition, in capsicum
During frying meat, due to differences such as the place of production, the cook's working conditions of spice, so as to cause taste and the local flavor of capsicum stir-fry meat
It is unstable, color and luster is uneven.In the manufacturing process that capsicum fries meat, made when preparing dispensing and also easily cause capsicum stir-fry
The taste of meat is unstable.As the improvement of people's living standards, on living and diet, nutrition and the convenience for focusing more on food are fast
It is prompt.
Matsutake is a kind of pure natural rare rare edible fungi, is described as " king in bacterium ".The nutritive value of matsutake and
Medical value is high, containing several amino acids, micro elements needed by human, active nutritional material such as double-strand blazei polysaccharide, matsutakealcohol
Deng, the rare element such as unrighted acid, nucleic acid derivative, peptide matters.Matsutake have anticancer it is antitumor, improve immunity,
Promote stomach liver protecting, the treatment multiple efficacies such as diabetes and angiocardiopathy, anti-aging nursing face, also have in addition special dense
Perfume (or spice), mouthfeel such as abalone, pole lubrication is tasty and refreshing.
CN201310485584.1 discloses a kind of matsutake soy sauce and its processing method, by the way that matsutake is added water after heating, filter
Residue is removed, matsutake hot water extract solution is obtained, by matsutake hot water extract solution and common soy sauce, sucrose, Chinese prickly ash, pepper, anise, osmanthus
Filtering produces matsutake soy sauce after skin, ginger Hybrid Heating.The program prepare soy sauce nutritional ingredient it is excessively single, local flavor is not enough,
Apply to still suffer from deficiency when capsicum fries meat, with certain limitation.
The content of the invention
For above-mentioned present situation, the present invention is necessary that providing a kind of capsicum fries special soy sauce of meat and preparation method thereof, the soy sauce
Not only effectively make up that current common soy sauce nutritional ingredient is single, the shortcoming that local flavor is not enough, and by using high-salt dilute soy
Combined with low salt solid sauce, make dark reddish brown moderate, reach preferably regulation famished look, be also added into the spice slurry containing stable elements
Liquid and high-grade seasoning tonic Fructificatio Tricholomatis Matsutakis extract, to lift nutrition, the taste of soy sauce.
On the one hand, the special soy sauce of meat is fried it is an object of the invention to provide a kind of capsicum, by weight percentage, including such as
Lower component：High-salt dilute soy 20%~30%, low salt solid sauce 40%~55%, yeast extract 1%~3%, paddy ammonia
Sour sodium 4%~8%, the sapidity nucleotide disodium 0.5%~1.5%, white granulated sugar 2~3%, sodium benzoate 0.05~0.1%, perfume are pungent
Material 5%~10%, Fructificatio Tricholomatis Matsutakis extract 0.1%~0.3%, surplus is water.
Preferably, the special soy sauce of meat is fried it is an object of the invention to provide a kind of capsicum, by weight percentage, including such as
Lower component：High-salt dilute soy 25%, low salt solid sauce 45%, yeast extract 2%, sodium glutamate 6%, flavour nucleotide
Disodium 1%, white granulated sugar 2.5%, sodium benzoate 0.08%, spice 7%, Fructificatio Tricholomatis Matsutakis extract 0.2%, surplus is water.
Preferably, ammonia in the special soy sauce of meat, the high-salt dilute soy is fried it is an object of the invention to provide a kind of capsicum
Base acid-state nitrogen index is >=0.8g/100ml.
Preferably, ammonia in the special soy sauce of meat, the high-salt dilute soy is fried it is an object of the invention to provide a kind of capsicum
Base acid-state nitrogen index is 0.8g/100ml~1.5g/100ml.Preferably 1.11g/100ml.
Preferably, ammonia in the special soy sauce of meat, the low-salt dilute soy is fried it is an object of the invention to provide a kind of capsicum
Base acid-state nitrogen index is >=0.8g/100ml.
Preferably, ammonia in the special soy sauce of meat, the low salt solid sauce is fried it is an object of the invention to provide a kind of capsicum
Base acid-state nitrogen index is 0.8g/100ml~1.5g/100ml.Preferably 1.21g/100ml.
Preferably, the special soy sauce of meat is fried it is an object of the invention to provide a kind of capsicum, the spice is garlic, green onion, ginger
Or its combination.
Preferably, the special soy sauce of meat is fried it is an object of the invention to provide a kind of capsicum, the spice is garlic, green onion, ginger
It is 2 by weight:2:1 is prepared from.
Preferably, the special soy sauce of meat, the specific preparation of the spice are fried it is an object of the invention to provide a kind of capsicum
Process is as follows：After raw material decortication processing, the acetic acid of 1% raw material weight and the sodium iso-vc of 0.5% raw material weight are added, through being crushed to
Pasty state juice, it is standby.
Preferably, the special soy sauce of meat is fried it is an object of the invention to provide a kind of capsicum, the Fructificatio Tricholomatis Matsutakis extract is through microwave
Obtained by assisted recombination enzyme process is extracted.Preferably, the special soy sauce of meat is fried it is an object of the invention to provide a kind of capsicum, it is described
The specific preparation process of Fructificatio Tricholomatis Matsutakis extract is as follows：A) by the aqueous solution progress microwave treatment immersed with matsutake, microwave power 500~
1000w, 5~15min of microwave treatment time；B) after sample liquid is cooled down, then the complex enzyme constituted using cellulase and protease
(cellulase presses 5~8 with protease for system:1~5 mass ratio addition) digested, filtering gained filtrate is pine after enzymolysis
Fine and soft extract, wherein, enzymatic hydrolysis condition is as follows：PH4.0~6.0,25~45 DEG C of temperature, 30~120min of enzymolysis time, enzyme concentration
For the 1~3.0% of matsutake aqueous solution weight.Further, the microwave power is 800W, and microwave treatment time is 10min.
Further, the enzymatic hydrolysis condition is as follows：PH4.0, temperature 45 C, enzymolysis time 80min, enzyme concentration are matsutake aqueous solution weight
The 1.50% of amount.This process is primarily to extract matsutake granulose and other effective nutritional ingredients.
On the one hand, it is an object of the invention to provide the preparation method that a kind of capsicum fries the special soy sauce of meat, this method includes
Following steps:
(1) heating after mixing high-salt dilute soy and low salt solid sauce in ratio of the present invention is until boiling is gone out
Bacterium, boiling time is 10~60min；
(2) yeast extract, sodium glutamate, the sapidity nucleotide disodium, white granulated sugar are added in ratio of the present invention again
In the water for entering ratio of the present invention, be heated to fully dissolving it is well mixed after, be slowly added to what step (1) was boiled under stirring
In mixture, it is thoroughly mixed after finishing 2~3 minutes；
(3) treat that step (2) mixture is cooled to 70~80 DEG C, then sodium benzoate, spice, matsutake added under constant temperature to extract
Thing, stirs；
(4) it is mixture obtained by step (3) is filling in 70~80 DEG C of constant temperature, obtain capsicum and fry the special soy sauce of meat.
Preferably, it is an object of the invention to provide the preparation method that a kind of capsicum fries the special soy sauce of meat, the spice
It is 2 by weight for garlic, green onion, ginger:2:1 is prepared from.
Preferably, it is an object of the invention to provide the preparation method that a kind of capsicum fries the special soy sauce of meat, the spice
Specific preparation process it is as follows：After raw material decortication processing, the acetic acid of 1% raw material weight and the different VC of 0.5% raw material weight are added
Sodium, it is standby through being crushed to pasty state juice.
Preferably, it is an object of the invention to provide the preparation method that a kind of capsicum fries the special soy sauce of meat, the matsutake is carried
Take obtained by thing extracted through microwave radiation technology combined-enzyme method.
Preferably, it is an object of the invention to provide the preparation method that a kind of capsicum fries the special soy sauce of meat, the matsutake is carried
Take the specific preparation process of thing as follows：A) microwave treatment will be carried out immersed with the aqueous solution of matsutake, microwave power 500~1000w is micro-
Ripple 5~15min of processing time；B) after sample liquid is cooled down, then the compound enzyme system (cellulose constituted using cellulase and protease
Enzyme presses 5~8 with protease:1~5 mass ratio addition) digested, filtering gained filtrate is Fructificatio Tricholomatis Matsutakis extract after enzymolysis,
Wherein, enzymatic hydrolysis condition is as follows：PH4.0~6.0,25~45 DEG C of temperature, 30~120min of enzymolysis time, enzyme concentration are that matsutake is water-soluble
The 1~3.0% of liquid weight.Further, the microwave power is 800W, and microwave treatment time is 10min.Further
Ground, the enzymatic hydrolysis condition is as follows：PH4.0, temperature 45 C, enzymolysis time 80min, enzyme concentration are matsutake aqueous solution weight
1.50%.This process is primarily to extract matsutake granulose and other effective nutritional ingredients.
Compared with prior art, the present invention provides the spies such as a kind of green nourishing, the complete, uniform color of health delicious, local flavor
Select the capsicum being combined and fry the special soy sauce of meat, by the way that high salt solid-state and low-salt dilute soy are mixed and added into spice and top grade
Fructificatio Tricholomatis Matsutakis extract is allocated, and is mutually tied so as to obtain green nourishing, complete health delicious, local flavor, uniform color, nutrition and health care etc.
The capsicum of conjunction feature fries the special soy sauce of meat, and not only effectively reduction capsicum fries the tedious work in meat manufacturing process, and effectively carries
Rise the local flavor that capsicum fries meat so that the capsicum that people make fries meat taste and flavor-stable, meets need of the people to living and diet
It is nutritious when seeking common ground.The spice of use meets popular taste, and the crowd of satisfaction is big.With the peppery of soy sauce preparation of the invention
Green pepper fries meat lovely luster, and the fresh perfume (or spice) of taste is especially nutritious, is rare good merchantable brand.
The capsicum of the preparation of the present invention fries the special soy sauce of meat, and production method is simple and environmentally-friendly, no waste discharge, whole high temperature
Environment, is ensureing products application value simultaneously, sterilization effect is good.The whole production process cycle is short, and production efficiency is high, saves manpower
Material resources.
Embodiment
With specific embodiment, the present invention is further illustrated below, but the present invention is not limited by following embodiments.
Those skilled in the art can use for reference present disclosure, be suitably modified technological parameter realization.In particular, it is all similar
Replacement and change it is apparent to those skilled in the art, they are considered as being included in the present invention.The present invention
Method and application be described by preferred embodiment, related personnel can substantially not depart from present invention, essence
Method described herein and application are modified in god and scope or suitably changed with combining, to realize and using skill of the present invention
Art.
High-salt dilute soy is the light soy sauce that Long Paijiang industry limited company produces, and high-salt dilute soy amino-acid nitrogen contains
Measure as 1.11g/100ml, low salt solid sauce is the dark soy sauce of Long Paijiang industry limited company production, low salt solid sauce ammonia
Base acid-state nitrogen content is 1.21g/100ml；Yeast extract comes from Angel Yeast Co., Ltd FA28.
Embodiment 1
A kind of capsicum fries the special soy sauce of meat, and its percentage by weight is as follows:High-salt dilute soy 25%, low salt solid sauce
45%th, yeast extract 2%, sodium glutamate 6%, the sapidity nucleotide disodium 1.5%, white granulated sugar 3%, sodium benzoate 0.08%,
Spice 7%, Fructificatio Tricholomatis Matsutakis extract 0.2%, surplus is water.
Capsicum fries the preparation method of the special soy sauce of meat, and this method comprises the following steps:
(1) heating after mixing high-salt dilute soy and low salt solid sauce in above-described ratio is until boiling is gone out
Bacterium, boiling time is 10min；
(2) yeast extract, sodium glutamate, the sapidity nucleotide disodium, white granulated sugar are added in above-described ratio again
In the water of above-described ratio, be heated to fully dissolving it is well mixed after, the mixing that step (1) is boiled is slowly added under stirring
In thing, it is thoroughly mixed after finishing 2~3 minutes；
(3) treat that step (2) mixture is cooled to 70~80 DEG C, then sodium benzoate, spice, matsutake added under constant temperature to extract
Thing, stirs；It is 2 by weight between garlic, green onion, ginger, three that the raw material of the spice, which is,:2:1, specific preparation process is such as
Under：After raw material decortication processing, the acetic acid of 1% raw material weight and the sodium iso-vc of 0.5% raw material weight are added, through being crushed to pasty state juice
Liquid is made；The specific preparation process of Fructificatio Tricholomatis Matsutakis extract is as follows：A) microwave treatment, microwave will be carried out immersed with the aqueous solution of matsutake
Power 800w, microwave treatment time 10min；B) after sample liquid is cooled down, then the complex enzyme constituted using cellulase and protease
(cellulase presses 8 with protease for system:5 mass ratio addition) digested, filtering gained filtrate is extracted for matsutake after enzymolysis
Thing, wherein, enzymatic hydrolysis condition is as follows：PH4.0, temperature 45 C, enzymolysis time 80min, enzyme concentration are matsutake aqueous solution weight
1.50%.
(4) by step 3) gained mixture it is filling in 70~80 DEG C of constant temperature, obtain capsicum fry the special soy sauce of meat.
Embodiment 2
A kind of capsicum fries the special soy sauce of meat, and its percentage by weight is as follows:High-salt dilute soy 20%, low salt solid sauce
50%th, yeast extract 1%, sodium glutamate 7%, the sapidity nucleotide disodium 1%, white granulated sugar 2.5%, sodium benzoate 0.09%,
Spice 5%, Fructificatio Tricholomatis Matsutakis extract 0.3%, surplus is water.
Capsicum fries the preparation method of the special soy sauce of meat, and this method comprises the following steps:
(1) heating after mixing high-salt dilute soy and low salt solid sauce in ratio of the present invention is until boiling is gone out
Bacterium, boiling time is 60min；
(2) yeast extract, sodium glutamate, the sapidity nucleotide disodium, white granulated sugar are added in ratio of the present invention again
In the water for entering ratio of the present invention, be heated to fully dissolving it is well mixed after, be slowly added to what step (1) was boiled under stirring
In mixture, it is thoroughly mixed after finishing 2~3 minutes；
(3) treat that step (2) mixture is cooled to 70~80 DEG C, then sodium benzoate, spice, matsutake added under constant temperature to extract
Thing, stirs；It is 2 by weight between garlic, green onion, ginger, three that the raw material of the spice, which is,:2:1, specific preparation process is such as
Under：After raw material decortication processing, the acetic acid of 1% raw material weight and the sodium iso-vc of 0.5% raw material weight are added, through being crushed to pasty state juice
Liquid is made；The specific preparation process of Fructificatio Tricholomatis Matsutakis extract is as follows：A) microwave treatment, microwave will be carried out immersed with the aqueous solution of matsutake
Power 500w, microwave treatment time 15min；B) after sample liquid is cooled down, then the complex enzyme constituted using cellulase and protease
(cellulase presses 5 with protease for system:1 mass ratio addition) digested, filtering gained filtrate is extracted for matsutake after enzymolysis
Thing, wherein, enzymatic hydrolysis condition is as follows：PH6.0,35 DEG C of temperature, enzymolysis time 30min, enzyme concentration are matsutake aqueous solution weight
3.0%.
(4) it is mixture obtained by step (3) is filling in 70~80 DEG C of constant temperature, obtain capsicum and fry the special soy sauce of meat.
Embodiment 3
A kind of capsicum fries the special soy sauce of meat, and its percentage by weight is as follows:High-salt dilute soy 30%, low salt solid sauce
55%th, yeast extract 3%, sodium glutamate 8%, the sapidity nucleotide disodium 0.6%, white granulated sugar 3%, sodium benzoate 0.1%, perfume
Pungent material 10%, Fructificatio Tricholomatis Matsutakis extract 0.1%, surplus is water.
Capsicum fries the preparation method of the special soy sauce of meat, and this method comprises the following steps:
(1) heating after mixing high-salt dilute soy and low salt solid sauce in ratio of the present invention is until boiling is gone out
Bacterium, boiling time is 30min；
(2) yeast extract, sodium glutamate, the sapidity nucleotide disodium, white granulated sugar are added in ratio of the present invention again
In the water for entering ratio of the present invention, be heated to fully dissolving it is well mixed after, be slowly added to what step (1) was boiled under stirring
In mixture, it is thoroughly mixed after finishing 2~3 minutes；
(3) treat that step (2) mixture is cooled to 70~80 DEG C, then sodium benzoate, spice, matsutake added under constant temperature to extract
Thing, stirs；It is 2 by weight between garlic, green onion, ginger, three that the raw material of the spice, which is,:2:1, specific preparation process is such as
Under：After raw material decortication processing, the acetic acid of 1% raw material weight and the sodium iso-vc of 0.5% raw material weight are added, through being crushed to pasty state juice
Liquid is made；The specific preparation process of Fructificatio Tricholomatis Matsutakis extract is as follows：A) microwave treatment, microwave will be carried out immersed with the aqueous solution of matsutake
Power 1000w, microwave treatment time 5min；B) after sample liquid is cooled down, then the complex enzyme constituted using cellulase and protease
(cellulase presses 5 with protease for system:5 mass ratio addition) digested, filtering gained filtrate is extracted for matsutake after enzymolysis
Thing, wherein, enzymatic hydrolysis condition is as follows：PH5.0,25 DEG C of temperature, enzymolysis time 120min, enzyme concentration are matsutake aqueous solution weight
1%；
(4) it is mixture obtained by step (3) is filling in 70~80 DEG C of constant temperature, obtain capsicum and fry the special soy sauce of meat.
Embodiment 4
A kind of capsicum fries the special soy sauce of meat, and its percentage by weight is as follows:High-salt dilute soy 25%, low salt solid sauce
40%th, yeast extract 2%, sodium glutamate 4%, the sapidity nucleotide disodium 0.5%, white granulated sugar 2%, sodium benzoate 0.05%,
Spice 7%, Fructificatio Tricholomatis Matsutakis extract 0.2%, surplus is water.
Capsicum fries the preparation method of the special soy sauce of meat, and this method comprises the following steps:
(1) heating after mixing high-salt dilute soy and low salt solid sauce in ratio of the present invention is until boiling is gone out
Bacterium, boiling time is 20min；
(2) yeast extract, sodium glutamate, the sapidity nucleotide disodium, white granulated sugar are added in ratio of the present invention again
In the water for entering ratio of the present invention, be heated to abundant dissolving it is well mixed after, step 1 is slowly added under stirring) boil
In mixture, it is thoroughly mixed after finishing 2~3 minutes；
(3) step 2 is treated) mixture is cooled to 70~80 DEG C, then sodium benzoate, spice, matsutake extraction are added under constant temperature
Thing, stirs；It is 2 by weight between garlic, green onion, ginger, three that the raw material of the spice, which is,:2:1, specific preparation process is such as
Under：After raw material decortication processing, the acetic acid of 1% raw material weight and the sodium iso-vc of 0.5% raw material weight are added, through being crushed to pasty state juice
Liquid is made；The specific preparation process of Fructificatio Tricholomatis Matsutakis extract is as follows：A) microwave treatment, microwave will be carried out immersed with the aqueous solution of matsutake
Power 600w, microwave treatment time 10min；B) after sample liquid is cooled down, then the complex enzyme constituted using cellulase and protease
(cellulase presses 8 with protease for system:2 mass ratio addition) digested, filtering gained filtrate is extracted for matsutake after enzymolysis
Thing, wherein, enzymatic hydrolysis condition is as follows：PH4.0,40 DEG C of temperature, enzymolysis time 70min, enzyme concentration are matsutake aqueous solution weight
2%；
(4) by step 3) gained mixture it is filling in 70~80 DEG C of constant temperature, obtain capsicum fry the special soy sauce of meat.
Embodiment 5
Soy sauce performance test
Sample one：Capsicum prepared by the present invention fries the capsicum stir-fry meat that the special soy sauce of meat makes；
Sample two：The capsicum that the matsutake soy sauce prepared with scheme disclosed in CN201310485584.1 makes fries meat；
Sample three：With preparation method of the present invention, spice in the special soy sauce of capsicum is fried into meat process using capsicum is made
The method of middle addition, the capsicum of making fries meat；
Sample one, sample two, sample three prepare three parts respectively by same people, and 180 passerbys of random selection foretaste three samples
Product, are judged as follows：
Sample one：Lovely luster, overall sense organ is good, tasty mouthfeel, lubricates tasty and refreshing, moderate taste, local flavor and taste are steady
It is fixed, 90 points of the overall evaluation；
Sample two：Color and luster is general, and overall mouthfeel is laid particular stress on, and the indivedual passerbys of pepper flavor represent not liking, and local flavor and taste are stable,
75 points of the overall evaluation；
Sample three：Lovely luster, overall sense organ is general, tasty mouthfeel, slightly fishy smell, and local flavor and flavor stability are not enough,
79 points of the overall evaluation.
In summary, the capsicum that prepared by the present invention fries the special soy sauce of meat and not only effectively makes up current common soy sauce nutritional ingredient
The shortcoming that single, local flavor is not enough, and bright in colour, uniform color, moderate taste, local flavor and taste are stable, meet popular need
Ask.
Described above is only the preferred embodiment of the present invention, it should be pointed out that:Come for those skilled in the art
Say, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (10)
1. a kind of capsicum fries the special soy sauce of meat, it is characterised in that by weight percentage, including following component：High-salt dilute sauce
Oil 20%~30%, low salt solid sauce 40%~55%, yeast extract 1%~3%, sodium glutamate 4%~8%, flavor
Disodium 5 '-ribonucleotide 0.5%~1.5%, white granulated sugar 2~3%, sodium benzoate 0.05~0.1%, spice 5%~10%, matsutake
Extract 0.1%~0.3%, surplus is water.
2. capsicum according to claim 1 fries the special soy sauce of meat, it is characterised in that amino acid in the high-salt dilute soy
State nitrogen index is >=0.8g/100ml.
3. capsicum according to claim 1 fries the special soy sauce of meat, it is characterised in that amino acid in the low-salt dilute soy
State nitrogen index is >=0.8g/100ml.
4. capsicum according to claim 1 fries the special soy sauce of meat, it is characterised in that the raw material of the spice be garlic, green onion,
Ginger or its combination.
5. capsicum according to claim 4 fries the special soy sauce of meat, it is characterised in that the raw material of the spice be garlic, green onion,
Ginger is 2 by weight:2:1 mixes；The specific preparation process of the spice is as follows：After raw material decortication processing, 1% is added
The sodium iso-vc of the acetic acid of raw material weight and 0.5% raw material weight, it is standby through being crushed to pasty state juice.
6. capsicum according to claim 1 fries the special soy sauce of meat, it is characterised in that the Fructificatio Tricholomatis Matsutakis extract was specifically prepared
Journey is as follows：A) by the aqueous solution progress microwave treatment immersed with matsutake, 500~1000w of microwave power, microwave treatment time 5~
15min；B) after sample liquid is cooled down obtained by step a), then the compound enzyme system (cellulase constituted using cellulase and protease
5~8 are pressed with protease:1~5 mass ratio addition) digested, filtering gained filtrate is Fructificatio Tricholomatis Matsutakis extract after enzymolysis, its
In, enzymatic hydrolysis condition is as follows：PH4.0~6.0,25~45 DEG C of temperature, 30~120min of enzymolysis time, enzyme concentration are the matsutake aqueous solution
The 1~3.0% of weight.
7. a kind of any described capsicum of claim 1~6 fries the preparation method of the special soy sauce of meat, it is characterised in that including such as
Lower step:
(1) heating sterilizes until seething with excitement after mixing high-salt dilute soy and low salt solid sauce in ratio of the present invention,
Boiling time is 10~60min；
(2) yeast extract, sodium glutamate, the sapidity nucleotide disodium, white granulated sugar are added this in ratio of the present invention again
In the water of the described ratio of invention, be heated to fully dissolving it is well mixed after, the mixing that step (1) is boiled is slowly added under stirring
In thing, it is thoroughly mixed after finishing 2~3 minutes；
(3) treat that step (2) mixture is cooled to 70~80 DEG C, then addition sodium benzoate, spice, Fructificatio Tricholomatis Matsutakis extract under constant temperature,
Stir；
(4) it is mixture obtained by step (3) is filling in 70~80 DEG C of constant temperature, obtain capsicum and fry the special soy sauce of meat.
8. preparation method according to claim 7, it is characterised in that the raw material of the spice be garlic, green onion, ginger by weight
Than for 2:2:1 mixes；The specific preparation process of the spice is as follows：After raw material decortication processing, 1% raw material weight is added
Acetic acid and 0.5% raw material weight sodium iso-vc, it is standby through being crushed to pasty state juice.
9. preparation method according to claim 7, it is characterised in that the specific preparation process of Fructificatio Tricholomatis Matsutakis extract is as follows：
A) microwave treatment, 500~1000w of microwave power, 5~15min of microwave treatment time will be carried out immersed with the aqueous solution of matsutake；b)
After sample liquid is cooled down, then (cellulase presses 5~8 to the compound enzyme system constituted using cellulase and protease with protease:1~5
Mass ratio addition) digested, after enzymolysis filtering gained filtrate be Fructificatio Tricholomatis Matsutakis extract, wherein, enzymatic hydrolysis condition is as follows：
PH4.0~6.0,25~45 DEG C of temperature, 30~120min of enzymolysis time, 1~3.0% that enzyme concentration is matsutake aqueous solution weight.
10. preparation method according to claim 9, it is characterised in that in the specific preparation process of Fructificatio Tricholomatis Matsutakis extract, institute
Microwave power is stated for 800W, microwave treatment time is 10min；The enzymatic hydrolysis condition is as follows：PH4.0, temperature 45 C, enzymolysis time
80min, enzyme concentration are the 1.50% of matsutake aqueous solution weight.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117044922A (en) * | 2023-08-23 | 2023-11-14 | 安徽香松自然调味品有限公司 | Preparation process for improving color of tricholoma matsutake soy sauce |
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| CN101422231A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Garlic juice sauce and manufacture technique thereof |
| CN101961098A (en) * | 2010-10-13 | 2011-02-02 | 江苏恒顺醋业股份有限公司 | Flavoring soy sauce and production method thereof |
| CN103461955A (en) * | 2013-09-09 | 2013-12-25 | 江苏恒顺醋业股份有限公司 | Noodle partner soybean sauce and preparation method thereof |
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| CN117044922A (en) * | 2023-08-23 | 2023-11-14 | 安徽香松自然调味品有限公司 | Preparation process for improving color of tricholoma matsutake soy sauce |
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