CN107411028A - A kind of ginseng soy sauce and preparation method thereof - Google Patents
A kind of ginseng soy sauce and preparation method thereof Download PDFInfo
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- CN107411028A CN107411028A CN201710650959.3A CN201710650959A CN107411028A CN 107411028 A CN107411028 A CN 107411028A CN 201710650959 A CN201710650959 A CN 201710650959A CN 107411028 A CN107411028 A CN 107411028A
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 39
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 39
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 39
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 39
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 21
- 235000020636 oyster Nutrition 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 11
- 229940089161 ginsenoside Drugs 0.000 claims abstract description 11
- 229930182494 ginsenoside Natural products 0.000 claims abstract description 11
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- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
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- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 235000015096 spirit Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 230000006837 decompression Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000228245 Aspergillus niger Species 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 4
- 108010004032 Bromelains Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 235000019835 bromelain Nutrition 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
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- 238000012856 packing Methods 0.000 claims description 4
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- 238000010025 steaming Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 4
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- 230000036737 immune function Effects 0.000 description 3
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- 239000007858 starting material Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
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- 206010009944 Colon cancer Diseases 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- -1 element Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
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- 229940096919 glycogen Drugs 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013675 iodine Nutrition 0.000 description 1
- 229960002358 iodine Drugs 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
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- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036299 sexual function Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The present invention provides a kind of ginseng soy sauce and preparation method thereof, in parts by weight, is mainly made up of the following raw material component：500 800 parts of dregs of beans, 400 500 parts of wheat bran, 49 parts of the dry red ginseng powder in northeast, 35 parts of oyster enzymolysis liquid, 35 parts of sea-tangle enzymolysis liquid.The brewing method of ginseng soy sauce provided by the invention, according to low salt solid state fermentation, combine ginseng, oyster and the production technology of sea-tangle, obtained soy sauce paste flavor is strong, delicious flavour, free from extraneous odour, rich in ginsenoside, the nutritional ingredients such as the rare element of amino acid and needed by human body, there is blood-enrich, warming kidney and enhancing body, promote the health-care effects such as child growth development, enhancing body immunity, delaying human body caducity.
Description
Technical field
The present invention relates to field of seasoning, more particularly to a kind of ginseng soy sauce and preparation method thereof.
Background technology
Ginseng is sweet, slight bitter, slightly warm in nature, returns spleen, lung, the heart, kidney channel, gas Xiong Tirun, rises more than drop；With invigorating qi for relieving desertion,
Strengthening spleen and tonifying lung, calming heart intelligence development, be a kind of extraordinary invigorant the effect of nourishes blood and promotes the production of body fluid, can treat lose blood, the tired state of deficiency of food,
Vomiting and diarrhea, body void hidrosis can significantly reduce high cholesterol, and the effect of the ginseng of various dose to blood pressure is also different, moreover it is possible to
It is enough hypoglycemic, it in addition can also strengthen the immunologic function of body.
Contain ginsenoside and panaxan in ginseng, be the active component for adjusting immunologic function, not only to normal person, right
The people of immunologic hypofunction is improved the effect of immunologic function；The stress ability and adaptability of body can also be strengthened.
Oyster is referred to as " milk in the sea ", rich in very excellent protein, liver glycogen.Vitamin and mineral matter, contain
There is more than 18 kinds of amino acid, the amino acid rich in the glutathione that can synthesize anti-acid material in these amino acid.It is male
Oyster can liver-invigorating detoxication, improve sexual function, extravasated blood purify, set up, grows hold beauty treatment, raising is immunized, enhanced metabolism, food
After oyster, can in human body synthesizing glutathion, remove internal active acid element, improve immunity, suppress aging.And people
Eating effect is more preferably together for ginseng.
The nutritive value of sea-tangle is very high, rich in protein, fat, carbohydrate, dietary fiber, calcium, phosphorus, iron, carrot
The various trace elements such as element, vitamin B1, vitamin B2, nicotinic acid and iodine.Larminaria eats brown algae, is China's artificial farming
One of main marine alga, yield occupies the first in the world.Kelp nourishing enriches, and especially the fucoidin in sea-tangle is all land
The special composition that vegetables definitely do not have, it has obvious effect to suppressing colorectal cancer；Laminine in sea-tangle has decompression to make
With；Polysaccharide in sea-tangle has effect for reducing blood fat；Kelp Rich contains iodine, can be used as and prevent and treat remedy diet strumous.
The nutritious food of this three sample can be combined together, be always the blank of field of seasoning.
The content of the invention
To realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of ginseng soy sauce, in parts by weight, mainly it is made up of the following raw material component：
Dregs of beans 500-800 parts, wheat bran 400-500 parts, the dry red ginseng powder 4-9 parts in northeast, oyster enzymolysis liquid 3-5 parts, sea-tangle enzyme
Solve liquid 3-5 parts.
A kind of preparation method of ginseng soy sauce provided by the invention, comprises the following steps：
(1) selected high-quality northeast ginseng, refresh boiling 2-3 hours after cleaning, dry ginseng dehydration after boiling, boiling people
The extraction raffinate of ginseng retains standby, the ginseng after drying is broken into standby after powdery；
(2) selected high-quality oyster, is cooked after rejecting impurity cleaning, and cooked oyster meat is made into fritter, 2-5 times is added and weighs
Homogenate is broken into after the sterile pure water of amount, it is 5-7 that gained, which is homogenized, and adds pH, and temperature is 50-60 degrees Celsius, and bromelain contains
The enzymolysis liquid for 0.1%-0.5% is measured, digests 3-6 hours, it is standby；
(3) selected high-quality sea-tangle, added after cleaning and be ground into little particle, it is standby；
(4) moisture is added after dregs of beans is well mixed with wheat bran, moisture accounts for the 50%-60% of total object, is put into steamer
Steaming, after cold air excludes in pot, it is 0.15-0.19MPa to control vapour pressure, and it is 120-130 degrees Celsius to control temperature, boiling
20-30 is depressured rapidly after minute, and moisture accounts for 40%-50% in total object after decompression；
(5) mixture temperature of dregs of beans and wheat bran is reduced to 30-34 degrees Celsius after discharging, accesses aspergillus oryzae and aspergillus niger
Mixed starters essence, be well mixed after by mixture move into Quchi koji-making；After well mixed, 20-30 cm thicks are made in bent layer, it is bent
Material keeps loose, consistency of thickness, and for temperature control at 25-32 degrees Celsius, the koji-making time is 1-2 days；
(6) by the dry red ginseng powder in northeast obtained by step (1), step (2) and step (3), ginseng extraction raffinate, oyster enzymolysis liquid with
Sea-tangle particle adds the mixture obtained by step, after being well mixed；Addition concentration is 12%-13%, temperature is 50-55 degrees Celsius
Salt solution, component be into song amount 1-1.3 times, stir, fermentation temperature be 42-48 degrees Celsius；
(7) ripe sauce unstrained spirits is loaded and leaches pond, unstrained spirits thickness degree is 30-40 centimetres, and one is connect in exit when extract adds
Individual dispersal device, impulse force is reduced, keep the smooth of unstrained spirits face, prevent sauce unstrained spirits to be washed into pasty state, destroy the uniformity of the density of unstrained spirits layer；Take out
Carry as three times, the speed of draining the oil of hair oil and two oil is slower, the speed of draining the oil of three oil, in extractive process, sauce unstrained spirits should not reveal
Go out liquid level；
(8) many 6 hours of hair oil soak time, two oily soak times are no less than 4 hours, and three oily soak times are no less than 2
Hour；
(9) after leaching oil terminates, raw sauce batch (-type) heats 60-70 degrees Celsius, maintains 30 minutes.It is quiet afterwards to sink, blend finished product
Packed.
(10) by three-level soy sauce and ginsenoside according to 2000-2200:1 ratio is blent, and special grade soy is pressed with ginsenoside
According to 1000-1100:1 ratio is blent, and soy sauce finished product carries out standing clarification, and the time is about 7 days.Bottling packing after sterilizing.
The brewing method of ginseng soy sauce provided by the invention, according to low salt solid state fermentation, combine ginseng, oyster with
The production technology of sea-tangle, obtained soy sauce paste flavor is strong, delicious flavour, free from extraneous odour, rich in ginsenoside, amino acid and human body institute
The nutritional ingredient such as rare element needed, have blood-enrich, warming kidney and enhancing body, promote child growth development, enhancing body immunity,
The health-care effects such as delaying human body caducity.It is adapted to various culinary arts, mixes cold dish, adjusts and use during filling etc..Both provided safely and effectively
Soy sauce seasoning, reach the purpose of safe handling ginseng again, also make more one of the utilization of ginseng simply and easily approach.Ginseng
In nutriment combined with oyster after its effect double, strengthen the nutritive value of two kinds of materials.
Embodiment
Embodiment 1
(1) selected high-quality northeast ginseng, boiling 2 hours after refreshing is clean, ginseng dehydration is dried after boiling, boiling ginseng
Extraction raffinate retain standby, the ginseng after drying is broken into standby after powdery；
(2) selected high-quality oyster, is cooked after rejecting impurity cleaning, and cooked oyster meat is made into fritter, adds 2 times of weight
Sterile pure water after be broken into homogenate, it is 6 that gained, which is homogenized, and adds pH, and temperature is 50 degrees Celsius, and bromelain content is
0.2% enzymolysis liquid, digest 3 hours, it is standby；
(3) selected high-quality sea-tangle, added after cleaning and be ground into little particle, it is standby；
(4) moisture is added after dregs of beans is well mixed with wheat bran, moisture accounts for the 50% of total object, is put into steaming in steamer,
After cold air excludes in pot, it is 0.18MPa to control vapour pressure, and it is 120 degrees Celsius to control temperature, and boiling is dropped rapidly after 20 minutes
Press, moisture accounts for 40% in total object after decompression；
(5) mixture temperature of dregs of beans and wheat bran is reduced to 30 degrees Celsius after discharging, accesses aspergillus oryzae and aspergillus niger
Mixed starters essence, Quchi koji-making is moved into after being well mixed by mixture；After well mixed, 25 cm thicks are made in bent layer, material is protected
Loose, consistency of thickness is held, for temperature control at 25 degrees Celsius, the koji-making time is 1-2 days；
(6) by the dry red ginseng powder in northeast obtained by step (1), step (2) and step (3), ginseng extraction raffinate, oyster enzymolysis liquid with
Sea-tangle particle adds the mixture obtained by step (5), add concentration be 12%, the salt solution that temperature is 50 degrees Celsius, component be into
1 times of song amount, stirs, and fermentation temperature is 42 degrees Celsius；
(7) ripe sauce unstrained spirits is loaded and leaches pond, unstrained spirits thickness degree is 30 centimetres, and one point is connect in exit when extract adds
It is in bulk to put, impulse force is reduced, keeps the smooth of unstrained spirits face, prevents sauce unstrained spirits to be washed into pasty state, destroys the uniformity of the density of unstrained spirits layer；Extract and be
Three times, the speed of draining the oil of hair oil and two oil is slower, and the speed of draining the oil of three oil, in extractive process, sauce unstrained spirits should not expose liquid
Face；
(8) many 6 hours of hair oil soak time, two oily soak times are no less than 4 hours, and three oily soak times are no less than 2
Hour；
(9) after leaching oil terminates, raw sauce batch (-type) heats 60-70 degrees Celsius, maintains 30 minutes.It is quiet heavy afterwards, blend finished product
Packed.
(10) by three-level oil and ginsenoside according to 2000:1 ratio is blent, and primary oil is with ginsenoside according to 1000:1
Ratio is blent, and soy sauce finished product carries out standing clarification, and the time is about 7 days.After sterilizing, bottling packing.
Embodiment 2
(1) selected high-quality northeast ginseng, boiling 2 hours after refreshing is clean, ginseng dehydration is dried after boiling, boiling ginseng
Extraction raffinate retain standby, the ginseng after drying is broken into standby after powdery；
(2) selected high-quality oyster, is cooked after rejecting impurity cleaning, and cooked oyster meat is made into fritter, adds 5 times of weight
Sterile pure water after be broken into homogenate, it is 6 that gained, which is homogenized, and adds pH, and temperature is 60 degrees Celsius, and bromelain content is
0.2% enzymolysis liquid, digest 4 hours, it is standby；
(3) selected high-quality sea-tangle, added after cleaning and be ground into little particle, it is standby；
(4) moisture is added after dregs of beans is well mixed with wheat bran, moisture accounts for the 50% of total object, is put into steaming in steamer,
After cold air excludes in pot, it is 0.15MPa to control vapour pressure, and it is 125 degrees Celsius to control temperature, and boiling is dropped rapidly after 25 minutes
Press, moisture accounts for 45% in total object after decompression；
(5) mixture temperature of dregs of beans and wheat bran is reduced to 35 degrees Celsius after discharging, accesses aspergillus oryzae and aspergillus niger
Mixed starters essence, Quchi koji-making is moved into after being well mixed by mixture；After well mixed, 20-30 cm thicks, material is made in bent layer
Keep loose, consistency of thickness, for temperature control at 30 degrees Celsius, the koji-making time is 1 day；
(6) by the dry red ginseng powder in northeast obtained by step (1), step (2) and step (3), ginseng extraction raffinate, oyster enzymolysis liquid with
Sea-tangle particle adds the mixture obtained by step (5), add concentration be 13%, the salt solution that temperature is 50 degrees Celsius, component be into
1.3 times of song amount, stir, and fermentation temperature is 45 degrees Celsius；
(7) ripe sauce unstrained spirits is loaded and leaches pond, unstrained spirits thickness degree is 35 centimetres, and one point is connect in exit when extract adds
It is in bulk to put, impulse force is reduced, keeps the smooth of unstrained spirits face, prevents sauce unstrained spirits to be washed into pasty state, destroys the uniformity of the density of unstrained spirits layer；Extract and be
Three times, the speed of draining the oil of hair oil and two oil is slower, and the speed of draining the oil of three oil, in extractive process, sauce unstrained spirits should not expose liquid
Face；
(8) many 6 hours of hair oil soak time, two oily soak times are no less than 4 hours, and three oily soak times are no less than 2
Hour；
(9) after leaching oil terminates, raw sauce batch (-type) heats 60 degrees Celsius, maintains 30 minutes.It is quiet heavy afterwards, blend finished product progress
Packaging.
(10) by three-level oil and ginsenoside according to 2200:1 ratio is blent, and primary oil is with ginsenoside according to 1100:1
Ratio is blent, and soy sauce finished product carries out standing clarification, and the time is about 7 days.After sterilizing, bottling packing.
Claims (2)
1. a kind of ginseng soy sauce and preparation method thereof, it is characterised in that in parts by weight, be made up of the following raw material component：
Dregs of beans 500-800 parts, wheat bran 400-500 parts, the dry red ginseng powder 4-9 parts in northeast, oyster enzymolysis liquid 3-5 parts, sea-tangle enzymolysis liquid
3-5 parts.
2. a kind of ginseng soy sauce according to claim 1 and preparation method thereof, it is characterised in that comprise the following steps：
(1) selected high-quality northeast ginseng, refresh boiling 2-3 hours after cleaning, dry ginseng dehydration after boiling, boiling ginseng
Extraction raffinate retains standby, the ginseng after drying is broken into standby after powdery；
(2) selected high-quality oyster, it is cooked after rejecting impurity cleaning, fritter is made in cooked oyster meat, 2-5 times of weight of addition
Homogenate is broken into after sterile pure water, it is 5-7 that gained, which is homogenized, and adds pH, and temperature is 50-60 degrees Celsius, and bromelain content is
0.1%-0.5% enzymolysis liquid, 3-6 hours are digested, it is standby；
(3) selected high-quality sea-tangle, added after cleaning and be ground into little particle, it is standby；
(4) moisture is added after dregs of beans is well mixed with wheat bran, moisture accounts for the 50%-60% of total object, is put into steaming in steamer,
After cold air excludes in pot, it is 0.15-0.19MPa to control vapour pressure, and it is 120-130 degrees Celsius to control temperature, boiling 20-30
It is depressured rapidly after minute, moisture accounts for 40%-50% in total object after decompression；
(5) mixture temperature of dregs of beans and wheat bran is reduced to 30-34 degrees Celsius after discharging, accesses the mixed of aspergillus oryzae and aspergillus niger
Bent essence is closed, mixture is moved into Quchi koji-making after being well mixed；20-30 cm thicks are made in bent layer, material keeps loose, thickness
Unanimously, for temperature control at 25-32 degrees Celsius, the koji-making time is 1-2 days；
(6) by step (1), step (2) and the dry red ginseng powder in northeast, ginseng extraction raffinate, oyster enzymolysis liquid and the sea-tangle obtained by step (3)
Particle adds the mixture obtained by step, after being well mixed；Addition concentration is 12%-13%, the salt that temperature is 50-55 degrees Celsius
Water, component are 1-1.3 times measured into song, are stirred, and fermentation temperature is 42-48 degrees Celsius；
(7) ripe sauce unstrained spirits is loaded and leaches pond, unstrained spirits thickness degree is 30-40 centimetres, and one point is connect in exit when extract adds
It is in bulk to put, impulse force is reduced, keeps the smooth of unstrained spirits face, prevents sauce unstrained spirits to be washed into pasty state, destroys the uniformity of the density of unstrained spirits layer；Extract and be
Three times, the speed of draining the oil of hair oil and two oil is slower, and the speed of draining the oil of three oil, in extractive process, sauce unstrained spirits should not expose liquid
Face；
(8) many 6 hours of hair oil soak time, two oily soak times are no less than 4 hours, and three oily soak times are no less than 2 hours；
(9) after leaching oil terminates, raw sauce batch (-type) heats 60-70 degrees Celsius, maintains 30 minutes.It is quiet afterwards to sink, blend finished product progress
Packaging.
(10) by three-level soy sauce and ginsenoside according to 2000-2200:1 ratio is blent, one-level soy sauce and ginsenoside according to
1000-1100:1 ratio is blent, and soy sauce finished product carries out standing clarification, and the time is about 7 days.Heat sterilization afterwards, bottling packing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110326770A (en) * | 2019-07-31 | 2019-10-15 | 好记食品酿造股份有限公司 | A kind of production method that improved Flaxseed cake makes functional soy sauce and salty sauce |
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| CN110326770A (en) * | 2019-07-31 | 2019-10-15 | 好记食品酿造股份有限公司 | A kind of production method that improved Flaxseed cake makes functional soy sauce and salty sauce |
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