CN109757705A - Sauce for removing fishy smell and extracting fresh sauce and preparation method thereof - Google Patents
Sauce for removing fishy smell and extracting fresh sauce and preparation method thereof Download PDFInfo
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- CN109757705A CN109757705A CN201910163568.8A CN201910163568A CN109757705A CN 109757705 A CN109757705 A CN 109757705A CN 201910163568 A CN201910163568 A CN 201910163568A CN 109757705 A CN109757705 A CN 109757705A
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a sauce for removing fishy smell and extracting fresh sauce and a preparation method thereof, and relates to the technical field of sauce production for sauce. The sauce for fishing the juice is prepared from the following main materials in parts by weight: 35-45 parts of soybean, 25-35 parts of wheat, 41-2 parts of yeast extract LA 9041, 0.5-1.5 parts of soybean flavor peptide, 1-2 parts of white granulated sugar, 2-4 parts of salt, 0.6-0.8 part of protease, 0.4-0.6 part of torulopsis yeast and 0.4-0.6 part of aspergillus oryzae, wherein the sauce fishing auxiliary materials comprise the following substances in parts by weight: 4-6 parts of shaddock leaf, 2-4 parts of pepper, 1-2 parts of anise, 1-2 parts of lemon juice, 3-5 parts of dried mushroom, 3-5 parts of dried bamboo shoots, 2-4 parts of dried scallop and 1-2 parts of dried small shrimps. The invention overcomes the defects of the prior soy sauce brewing raw material collocation and the technology, the brewed soy sauce for fishing juice can effectively remove the fishy smell of food, participate in and influence the formation of the food flavor, improve the food texture and lead the overall taste of the food to be harmonious, fine or mellow.
Description
Technical field
The present invention relates to fishing sauce soy sauce production technical fields, and in particular to a kind of deodorization proposes fresh fishing sauce soy sauce and its system
Preparation Method.
Background technique
Soy sauce is commonly called as soy sauce, made of mainly being brewed as soybean, wheat, salt by programs such as liquefaction, fermentations.Soy sauce
Comparison of ingredients is complicated, and in addition to the ingredient of salt, also there are many ingredients such as amino acid, carbohydrate, organic acid, pigment and fragrance.With salty
Based on taste, also there are delicate flavour, fragrance etc..It can increase and improve the taste of dish, moreover it is possible to add or change the color of dish.
Fishing sauce be it is a as making soy sauce, fruit juice, making vinegar and various spices reconcile made of composite seasoning juice.Fishing
The taste characteristics of juice are: acid, sweet tea, fresh, salty, micro- peppery；Fishing sauce vegetable is upgrading and the innovative product of a cold vegetable dish in sauce, puts juice less i.e.
For botargo, put juice is to fish out dish more；Fishing sauce dish meets the general common people to healthy diet with oil-free, less salt, more vinegar, mostly element
Demand.
Primary raw material of the soy sauce as fishing sauce, quality and flavor are the prerequisites of fishing sauce quality, in order to promote fishing sauce
Quality, the promotion of soy sauce quality and flavor is essential.
Summary of the invention
In view of the shortcomings of the prior art, the present invention, which provides a kind of deodorization, mentions fresh fishing sauce soy sauce and preparation method thereof, overcome
Deficiency present in existing soy sauce brewing material matching and technology, the fishing sauce soy sauce of brewing can effectively remove the fishy smell of food,
And the formation of flavour of food products is participated in and influenced, flavour of food products is improved, improves Food Texture, coordinates food overall taste, is thin
It is greasy or mellow strong.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A kind of deodorization mentions fresh fishing sauce soy sauce, and the fishing sauce is with soy sauce major ingredient by the material composition of following parts by weight: soybean
35-45 parts, 25-35 parts of wheat, 1-2 parts of yeast extract LA904,0.5-1.5 parts of soybean flavor peptide, 1-2 parts of white granulated sugar, food
2-4 parts of salt .6-0.8 parts of proteinase-10,0.4-0.6 parts of torulopsis, 0.4-0.6 parts of aspergillus oryzae, fishing sauce soy sauce auxiliary material
By the material composition of following parts by weight: 4-6 parts of shaddock leaf, 2-4 parts of Chinese prickly ash, 1-2 parts of illiciumverum, 1-2 parts of lemon juice, 3-5 parts of dried mushroom,
3-5 parts of dried bamboo shoots, 2-4 parts of precious jade column, 1-2 parts of dried small shrimp.
Preferably, the fishing sauce is with soy sauce major ingredient by the material composition of following parts by weight: 40 parts of soybean, 30 parts of wheat, ferment
1.5 parts of female extract LA904,1 part of soybean flavor peptide, 1.5 parts of white granulated sugar, 3 parts of salt .7 parts of proteinase-10, torulopsis 0.5
Part, 0.5 part of aspergillus oryzae, the fishing sauce is with soy sauce auxiliary material by the material composition of following parts by weight: 5 parts of shaddock leaf, 3 parts of Chinese prickly ash, eight
1.5 parts of angle, 1.5 parts of lemon juice, 4 parts of dried mushroom, 4 parts of dried bamboo shoots, 3 parts of precious jade column, 1.5 parts of dried small shrimp.
A kind of deodorization proposes the preparation method of fresh fishing sauce soy sauce, and the preparation method of the fishing sauce soy sauce includes following step
It is rapid:
(1) soybean and the clean mixing of wheat are placed on heat-insulation soaking in warm water and for a period of time, drained away the water again after immersion
Grinding is poured into grinder to be slurried, after gained slurries are poured into hermetically sealed can, the deionized water of 2-4 times of volume is added, and
Protease is added and carries out enzyme digestion reaction, after keeping the temperature enzymatic hydrolysis a period of time, it is spare that products therefrom high speed centrifugation is obtained into enzymolysis liquid；
(2) shaddock leaf cleaning and chopping is placed in decoction pot, the deionized water of 6-10 times of volume is added, high fire decocts
To boiling, Chinese prickly ash, illiciumverum and lemon juice is added, after go to small fire and continue to decoct a period of time, then it is gained mixed liquor is cooling
After filter decoction liquor is spare；
(3) by dried mushroom and dried bamboo shoots cleaning and chopping, the deionized water of 2-4 times of volume is added, first thermophilic digestion extremely boils, after
Gained mixed liquor is subjected to heating water bath, and precious jade column and dried small shrimp is added, rear cold filtration obtains cooking liquor to heated at constant temperature for a period of time
It is spare；
(4) decoction liquor in above-mentioned steps (2) and (3) is mixed with cooking liquor, and white granulated sugar is added and is stirred, to white
After granulated sugar is completely dissolved, then be mixed liquid be added concentration tank in be concentrated, after gained concentrate is poured into fermentor, and
Be added torulopsis ferment, heat-preservation fermentation for a period of time after, be mixed liquid filter fermentation liquid is spare；
(5) salt and the deionized water of 15-20 times of quality are mixed, after salt is completely dissolved, are added above-mentioned
Step (1) and enzymolysis liquid and fermentation liquid in (4), are mixed liquid after being stirred and pour into fermentor, be added aspergillus oryzae into
Row koji-making, heat preservation koji-making for a period of time afterwards by acquired solution high temperature sterilization, after product is obtained by filtration.
Preferably, soaking time is 6-10h in step (1), and hydrolysis temperature is 40-60 DEG C, enzymolysis time 6-10h, from
Heart speed is 1200-1600r/min.
Preferably, small fire decocting time is 2-4h in step (2).
Preferably, it is 70-80 DEG C that heating water bath, which keeps constant temperature, in step (3), and the heated at constant temperature time is 2-4h.
Preferably, the 1/5 of original volume is concentrated into step (4), fermentation temperature is 60-80 DEG C, fermentation time 4-8h.
Preferably, the koji-making time is 8-12 months in step (5), and starter-making temperature is 35-45 DEG C, sterilization temperature 120-
150 DEG C, sterilizing time 20-30min.
The present invention provides a kind of deodorization and mentions fresh fishing sauce soy sauce and preparation method thereof, and advantage is compared with prior art:
(1) yeast extract LA904 and soybean flavor are added in the major ingredient for the fishing sauce raw materials of soy sauce that the present invention makes
Peptide can not only provide the primary tastes such as acid, sweet tea, hardship, salty, fresh, additionally it is possible to participate in and influence the formation of flavour of food products, improve food
Flavor improves Food Texture, coordinates food overall taste, is fine and smooth or mellow strong；
(2) present invention is added with the auxiliary materials such as shaddock leaf, Chinese prickly ash, illiciumverum and lemon juice, by by shaddock leaf and deionized water
High fire is decocted to boiling, is added Chinese prickly ash, illiciumverum and lemon juice and is decocted by small fire, obtains the deodorization ingredient in each raw material
It effectively extracts, makes the soy sauce of brewing while retaining food delicate flavour, effectively remove the fishy smell of food, while Chinese prickly ash and octagonal phase
Mutually cooperation can effectively promote the fragrance of food, and soy sauce quality is high, and flavor is good；
(3) present invention is added with auxiliary materials such as dried mushroom, dried bamboo shoots, precious jade column and dried small shrimp, by the way that dried mushroom, dried bamboo shoots and deionized water is high
Warm boiling is to boiling, then is mixed liquid and precious jade column and dried small shrimp is added by heating water bath, substantially increase mentioned in each raw material it is fresh at
The recovery rate divided makes the soy sauce of brewing on the basis of retaining food delicate flavour, effectively improves the fresh fragrance of food；
(4) present invention grinds after impregnating soybean and wheat and is slurried, and is digested by protease, thus by soybean egg
White matter resolves into low molecular protein peptone, protein, polypeptide and amino acid, so that soy sauce is become the flavouring full of nutrition containing delicate flavour, changes
The flavor of soy sauce has been apt to it, has been fermented mixed liquor made from each auxiliary material as torulopsis, the glycerol, polynary of different proportion can be generated
Alcohol, organic acid etc. promote the nutritive value and flavor of soy sauce.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of deodorization mentions fresh fishing sauce soy sauce, and the fishing sauce is with soy sauce major ingredient by the material composition of following parts by weight: soybean
35 parts, 25 parts of wheat, 1 part of yeast extract LA904,0.5 part of soybean flavor peptide, 1 part of white granulated sugar, 2 parts of salt, proteinase-10 .6
Part, 0.4 part of torulopsis, 0.4 part of aspergillus oryzae, the fishing sauce is with soy sauce auxiliary material by the material composition of following parts by weight: shaddock leaf 4
Part, 2 parts of Chinese prickly ash, octagonal 1 part, 1 part of lemon juice, 3 parts of dried mushroom, 3 parts of dried bamboo shoots, 2 parts of precious jade column, 1 part of dried small shrimp.
A kind of deodorization proposes the preparation method of fresh fishing sauce soy sauce, and the preparation method of the fishing sauce soy sauce includes following step
It is rapid:
(1) soybean and the clean mixing of wheat are placed on heat-insulation soaking in warm water and for a period of time, drained away the water again after immersion
Grinding is poured into grinder to be slurried, after gained slurries are poured into hermetically sealed can, the deionized water of 2-4 times of volume is added, and
Protease is added and carries out enzyme digestion reaction, after keeping the temperature enzymatic hydrolysis a period of time, it is spare that products therefrom high speed centrifugation is obtained into enzymolysis liquid；
(2) shaddock leaf cleaning and chopping is placed in decoction pot, the deionized water of 6-10 times of volume is added, high fire decocts
To boiling, Chinese prickly ash, illiciumverum and lemon juice is added, after go to small fire and continue to decoct a period of time, then it is gained mixed liquor is cooling
After filter decoction liquor is spare；
(3) by dried mushroom and dried bamboo shoots cleaning and chopping, the deionized water of 2-4 times of volume is added, first thermophilic digestion extremely boils, after
Gained mixed liquor is subjected to heating water bath, and precious jade column and dried small shrimp is added, rear cold filtration obtains cooking liquor to heated at constant temperature for a period of time
It is spare；
(4) decoction liquor in above-mentioned steps (2) and (3) is mixed with cooking liquor, and white granulated sugar is added and is stirred, to white
After granulated sugar is completely dissolved, then be mixed liquid be added concentration tank in be concentrated, after gained concentrate is poured into fermentor, and
Be added torulopsis ferment, heat-preservation fermentation for a period of time after, be mixed liquid filter fermentation liquid is spare；
(5) salt and the deionized water of 15-20 times of quality are mixed, after salt is completely dissolved, are added above-mentioned
Step (1) and enzymolysis liquid and fermentation liquid in (4), are mixed liquid after being stirred and pour into fermentor, be added aspergillus oryzae into
Row koji-making, heat preservation koji-making for a period of time afterwards by acquired solution high temperature sterilization, after product is obtained by filtration.
Wherein, soaking time is 6-10h in step (1), and hydrolysis temperature is 40-60 DEG C, enzymolysis time 6-10h, centrifugation
Speed is 1200-1600r/min；Small fire decocting time is 2-4h in step (2)；Heating water bath holding constant temperature is in step (3)
70-80 DEG C, the heated at constant temperature time is 2-4h；The 1/5 of original volume is concentrated into step (4), fermentation temperature is 60-80 DEG C, fermentation
Time is 4-8h；The koji-making time is 8-12 months in step (5), and starter-making temperature is 35-45 DEG C, and sterilization temperature is 120-150 DEG C,
Sterilizing time is 20-30min.
Embodiment 2:
A kind of deodorization mentions fresh fishing sauce soy sauce, and the fishing sauce is with soy sauce major ingredient by the material composition of following parts by weight: soybean
40 parts, 30 parts of wheat, 1.5 parts of yeast extract LA904,1 part of soybean flavor peptide, 1.5 parts of white granulated sugar, 3 parts of salt, protease
0.7 part, 0.5 part of torulopsis, 0.5 part of aspergillus oryzae, the fishing sauce is with soy sauce auxiliary material by the material composition of following parts by weight: shaddock
5 parts of leaf, 3 parts of Chinese prickly ash, octagonal 1.5 parts, 1.5 parts of lemon juice, 4 parts of dried mushroom, 4 parts of dried bamboo shoots, 3 parts of precious jade column, 1.5 parts of dried small shrimp.
A kind of deodorization proposes the preparation method of fresh fishing sauce soy sauce, and the preparation method of the fishing sauce soy sauce includes following step
It is rapid:
(1) soybean and the clean mixing of wheat are placed on heat-insulation soaking in warm water and for a period of time, drained away the water again after immersion
Grinding is poured into grinder to be slurried, after gained slurries are poured into hermetically sealed can, the deionized water of 2-4 times of volume is added, and
Protease is added and carries out enzyme digestion reaction, after keeping the temperature enzymatic hydrolysis a period of time, it is spare that products therefrom high speed centrifugation is obtained into enzymolysis liquid；
(2) shaddock leaf cleaning and chopping is placed in decoction pot, the deionized water of 6-10 times of volume is added, high fire decocts
To boiling, Chinese prickly ash, illiciumverum and lemon juice is added, after go to small fire and continue to decoct a period of time, then it is gained mixed liquor is cooling
After filter decoction liquor is spare；
(3) by dried mushroom and dried bamboo shoots cleaning and chopping, the deionized water of 2-4 times of volume is added, first thermophilic digestion extremely boils, after
Gained mixed liquor is subjected to heating water bath, and precious jade column and dried small shrimp is added, rear cold filtration obtains cooking liquor to heated at constant temperature for a period of time
It is spare；
(4) decoction liquor in above-mentioned steps (2) and (3) is mixed with cooking liquor, and white granulated sugar is added and is stirred, to white
After granulated sugar is completely dissolved, then be mixed liquid be added concentration tank in be concentrated, after gained concentrate is poured into fermentor, and
Be added torulopsis ferment, heat-preservation fermentation for a period of time after, be mixed liquid filter fermentation liquid is spare；
(5) salt and the deionized water of 15-20 times of quality are mixed, after salt is completely dissolved, are added above-mentioned
Step (1) and enzymolysis liquid and fermentation liquid in (4), are mixed liquid after being stirred and pour into fermentor, be added aspergillus oryzae into
Row koji-making, heat preservation koji-making for a period of time afterwards by acquired solution high temperature sterilization, after product is obtained by filtration.
Wherein, soaking time is 6-10h in step (1), and hydrolysis temperature is 40-60 DEG C, enzymolysis time 6-10h, centrifugation
Speed is 1200-1600r/min；Small fire decocting time is 2-4h in step (2)；Heating water bath holding constant temperature is in step (3)
70-80 DEG C, the heated at constant temperature time is 2-4h；The 1/5 of original volume is concentrated into step (4), fermentation temperature is 60-80 DEG C, fermentation
Time is 4-8h；The koji-making time is 8-12 months in step (5), and starter-making temperature is 35-45 DEG C, and sterilization temperature is 120-150 DEG C,
Sterilizing time is 20-30min.
Embodiment 3:
A kind of deodorization mentions fresh fishing sauce soy sauce, and the fishing sauce is with soy sauce major ingredient by the material composition of following parts by weight: soybean
405 parts, 35 parts of wheat, 2 parts of yeast extract LA904,1.5 parts of soybean flavor peptide, 2 parts of white granulated sugar, 4 parts of salt, protease
0.8 part, 0.6 part of torulopsis, 0.6 part of aspergillus oryzae, the fishing sauce is with soy sauce auxiliary material by the material composition of following parts by weight: shaddock
6 parts of leaf, 4 parts of Chinese prickly ash, octagonal 2 parts, 2 parts of lemon juice, 5 parts of dried mushroom, 5 parts of dried bamboo shoots, 4 parts of precious jade column, 2 parts of dried small shrimp.
A kind of deodorization proposes the preparation method of fresh fishing sauce soy sauce, and the preparation method of the fishing sauce soy sauce includes following step
It is rapid:
(1) soybean and the clean mixing of wheat are placed on heat-insulation soaking in warm water and for a period of time, drained away the water again after immersion
Grinding is poured into grinder to be slurried, after gained slurries are poured into hermetically sealed can, the deionized water of 2-4 times of volume is added, and
Protease is added and carries out enzyme digestion reaction, after keeping the temperature enzymatic hydrolysis a period of time, it is spare that products therefrom high speed centrifugation is obtained into enzymolysis liquid；
(2) shaddock leaf cleaning and chopping is placed in decoction pot, the deionized water of 6-10 times of volume is added, high fire decocts
To boiling, Chinese prickly ash, illiciumverum and lemon juice is added, after go to small fire and continue to decoct a period of time, then it is gained mixed liquor is cooling
After filter decoction liquor is spare；
(3) by dried mushroom and dried bamboo shoots cleaning and chopping, the deionized water of 2-4 times of volume is added, first thermophilic digestion extremely boils, after
Gained mixed liquor is subjected to heating water bath, and precious jade column and dried small shrimp is added, rear cold filtration obtains cooking liquor to heated at constant temperature for a period of time
It is spare；
(4) decoction liquor in above-mentioned steps (2) and (3) is mixed with cooking liquor, and white granulated sugar is added and is stirred, to white
After granulated sugar is completely dissolved, then be mixed liquid be added concentration tank in be concentrated, after gained concentrate is poured into fermentor, and
Be added torulopsis ferment, heat-preservation fermentation for a period of time after, be mixed liquid filter fermentation liquid is spare；
(5) salt and the deionized water of 15-20 times of quality are mixed, after salt is completely dissolved, are added above-mentioned
Step (1) and enzymolysis liquid and fermentation liquid in (4), are mixed liquid after being stirred and pour into fermentor, be added aspergillus oryzae into
Row koji-making, heat preservation koji-making for a period of time afterwards by acquired solution high temperature sterilization, after product is obtained by filtration.
Wherein, soaking time is 6-10h in step (1), and hydrolysis temperature is 40-60 DEG C, enzymolysis time 6-10h, centrifugation
Speed is 1200-1600r/min；Small fire decocting time is 2-4h in step (2)；Heating water bath holding constant temperature is in step (3)
70-80 DEG C, the heated at constant temperature time is 2-4h；The 1/5 of original volume is concentrated into step (4), fermentation temperature is 60-80 DEG C, fermentation
Time is 4-8h；The koji-making time is 8-12 months in step (5), and starter-making temperature is 35-45 DEG C, and sterilization temperature is 120-150 DEG C,
Sterilizing time is 20-30min.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. a kind of deodorization mentions fresh fishing sauce soy sauce, which is characterized in that the fishing sauce is with soy sauce major ingredient by the substance of following parts by weight
Composition: 35-45 parts of soybean, 25-35 parts of wheat, LA9041-2 parts of yeast extract, 0.5-1.5 parts of soybean flavor peptide, white granulated sugar
1-2 parts, 2-4 parts of salt .6-0.8 parts of proteinase-10,0.4-0.6 parts of torulopsis, 0.4-0.6 parts of aspergillus oryzae, the fishing sauce are used
Soy sauce auxiliary material by following parts by weight material composition: 4-6 parts of shaddock leaf, 2-4 parts of Chinese prickly ash, 1-2 parts of illiciumverum, 1-2 parts of lemon juice, winter
3-5 parts of mushroom, 3-5 parts of dried bamboo shoots, 2-4 parts of precious jade column, 1-2 parts of dried small shrimp.
2. a kind of deodorization according to claim 1 mentions fresh fishing sauce soy sauce, which is characterized in that fishing sauce soy sauce major ingredient
By the material composition of following parts by weight: 40 parts of soybean, 30 parts of wheat, LA9041.5 parts of yeast extract, 1 part of soybean flavor peptide,
1.5 parts of white granulated sugar, 3 parts of salt .7 parts of proteinase-10,0.5 part of torulopsis, 0.5 part of aspergillus oryzae, fishing sauce soy sauce auxiliary material
By the material composition of following parts by weight: 5 parts of shaddock leaf, 3 parts of Chinese prickly ash, octagonal 1.5 parts, 1.5 parts of lemon juice, 4 parts of dried mushroom, dried bamboo shoots 4
Part, 3 parts of precious jade column, 1.5 parts of dried small shrimp.
3. the preparation method that a kind of deodorization mentions fresh fishing sauce soy sauce, which is characterized in that the preparation method packet of the fishing sauce soy sauce
Include following steps:
(1) soybean and the clean mixing of wheat are placed on heat-insulation soaking in warm water and drained away the water it for a period of time, after immersion again
Grinding is poured into grinder to be slurried, after gained slurries are poured into hermetically sealed can, the deionized water of 2-4 times of volume is added, and be added
Protease carries out enzyme digestion reaction and it is spare that products therefrom high speed centrifugation is obtained enzymolysis liquid after heat preservation enzymatic hydrolysis a period of time；
(2) shaddock leaf cleaning and chopping is placed in decoction pot, the deionized water of 6-10 times of volume is added, high fire is decocted to boiling
After rising, Chinese prickly ash, illiciumverum and lemon juice is added, after go to small fire and continue to decoct a period of time, then by gained mixed liquor it is cooling after mistake
Filter decoction liquor is spare；
(3) by dried mushroom and dried bamboo shoots cleaning and chopping, be added the deionized water of 2-4 times of volume, first thermophilic digestion to boiling, after by institute
Mixed liquor carries out heating water bath, and precious jade column and dried small shrimp is added, heated at constant temperature for a period of time after cold filtration to obtain cooking liquor spare；
(4) decoction liquor in above-mentioned steps (2) and (3) is mixed with cooking liquor, and white granulated sugar is added and is stirred, to white granulated sugar
After being completely dissolved, then be mixed liquid and be added in concentration tank and be concentrated, after gained concentrate is poured into fermentor, and be added
Torulopsis ferments, heat-preservation fermentation for a period of time after, be mixed liquid filter fermentation liquid is spare；
(5) salt and the deionized water of 15-20 times of quality are mixed, after salt is completely dissolved, add above-mentioned steps
(1) and enzymolysis liquid and fermentation liquid in (4), liquid is mixed after being stirred and is poured into fermentor, and aspergillus oryzae system is added
Song, heat preservation koji-making for a period of time afterwards by acquired solution high temperature sterilization, after product is obtained by filtration.
4. the preparation method that a kind of deodorization according to claim 3 mentions fresh fishing sauce soy sauce, it is characterised in that: step (1)
Middle soaking time is 6-10h, and hydrolysis temperature is 40-60 DEG C, enzymolysis time 6-10h, centrifugal speed 1200-1600r/min.
5. the preparation method that a kind of deodorization according to claim 3 mentions fresh fishing sauce soy sauce, it is characterised in that: step (2)
Middle small fire decocting time is 2-4h.
6. the preparation method that a kind of deodorization according to claim 3 mentions fresh fishing sauce soy sauce, it is characterised in that: step (3)
It is 70-80 DEG C that middle heating water bath, which keeps constant temperature, and the heated at constant temperature time is 2-4h.
7. the preparation method that a kind of deodorization according to claim 3 mentions fresh fishing sauce soy sauce, it is characterised in that: step (4)
In be concentrated into the 1/5 of original volume, fermentation temperature is 60-80 DEG C, fermentation time 4-8h.
8. the preparation method that a kind of deodorization according to claim 3 mentions fresh fishing sauce soy sauce, it is characterised in that: step (5)
The middle koji-making time is 8-12 months, and starter-making temperature is 35-45 DEG C, and sterilization temperature is 120-150 DEG C, sterilizing time 20-
30min。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114651954A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Deodorization and freshness-improvement composition and preparation method and application thereof |
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