CN1123626A

CN1123626A - Spices soy sauce

Info

Publication number: CN1123626A
Application number: CN95111925A
Authority: CN
Inventors: 李宝
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-08-11
Filing date: 1995-08-11
Publication date: 1996-06-05

Abstract

The flavouring liquid for soy sauce is made up of multiple kinds of edible perfume through heating, immersing and extracting, and may be used for cooking directly without other flavourings.

Description

Spices soy sauce

The present invention relates to a kind of flavouring--the preparation method of-spices soy sauce.

Soy sauce is a requisite flavouring in people's daily life, but for many years, because the main taste of soy sauce is a saline taste, more single, so people are tasty in order to make dish when cooking dish, need add other multiple condiment and flavouring toward contact, the trouble that operates is like this put few randomness because various condiment and flavouring are put simultaneously, is difficult to make the taste of dish moderate.

Providing that order of the present invention is is a kind of easy to use, the preparation method of the flavouring of delicious flavour---spices soy sauce.

Spices soy sauce of the present invention, be by multiple eating spices after scientific method is extracted, transfer by a certain percentage and convert in the soy sauce, be i.e. edible.To be people, needn't add and use other condiment when being added with the soy sauce of this spices soy sauce edible its advantage fully, can reach delicious agreeable to the taste effect.

Describe the preparation method of spices soy sauce below in detail:

The weight proportion of its various spices is:

Chinese prickly ash: (16-20) pepper: (1-3) big fennel: (16-20)

Little fennel: (7-9) galingal: (2-5) cassia bark: (4-7)

Cloves: (2-5) tsaoko: (2-5) fructus amomi: (1-3)

Kaempferia galamga: (2-5) Chinese cassia tree: (4-7) grass button: (1-3)

Hawthorn: (2-5) dried orange peel: (1-3) coriander: (2-5)

Spiceleaf: (4-7) banksia rose: (2-5) basyleave: (1-3)

Extract this baste and can adopt temperature to soak method, its step is as follows: 1). prepare spices according to the above ratio.2). clean spices.3). add 11-13 for the first time and doubly measure solvent, heat 80 ℃-90 ℃, withdraw thermal source, flooded 1.5-2.5 hour.4). add 9-11 for the second time and doubly measure solvent, heat 80 ℃-90 ℃, withdraw thermal source, flooded 0.5-1.5 hour.5). add 7-9 for the third time and doubly measure solvent, heat 80 ℃-90 ℃, withdraw thermal source, flooded 20-40 minute.6). merge three immersion liquid, make baste after the filtration.

Device therefor can use steam heated to extract pot during extraction.

Solvent for use--the desalted water index is: every liter of 1-5 milligram of salt content; Resistivity: 0.1 * 10 ⁶---1 * 10 ⁸Ohm. centimetre; 25 ℃ of temperature.

Embodiment:

It is as follows to get the spices weight proportion:

Chinese prickly ash: 18 peppers: 2 big fennels: 18

Little fennel: 8 galingals: 4 cassia barks: 6

Cloves: 4 tsaokos: 4 fructus amomis: 2

Kaempferia galamga: 4 Chinese cassia trees: 6 grass buttons: 2

Hawthorn: 4 dried orange peels: 2 corianders: 4

Spiceleaf: 6 banksia rose: 4 basyleaves: 2

Extracting the baste temperature, to soak the method step as follows: 1). prepare spices according to the above ratio.2). clean spices.3). add 12 times of amount solvents for the first time, heat 80 ℃-90 ℃, withdraw thermal source, flooded 2 hours.4). add 10 times of amount solvents for the second time, heat 80 ℃-90 ℃, withdraw thermal source, flooded 1 hour.5). add 8 times of amount solvents for the third time, heat 80 ℃-90 ℃, withdraw thermal source, flooded 30 minutes.6). merge three immersion liquid, filter and make baste.

Can transfer with certain proportion such as 10-20% with soy sauce and convert, be i.e. edible.

The used spices of the present invention meets the mutatis mutandis and temporary transient spices that allows use among the GB2760-86 that played execution on January 1st, 1987.Toxicity is lower than the GRAS standard.

Claims

1. a flavouring--the preparation method of-spices soy sauce is characterized in that:

The weight proportion of its various spices is:

Chinese prickly ash: (16-20) pepper: (1-3) big fennel: (16-20)

Little fennel: (7-9) galingal: (2-5) cassia bark: (4-7)

Cloves: (2-5) tsaoko: (2-5) fructus amomi: (1-3)

Kaempferia galamga: (2-5) Chinese cassia tree: (4-7) grass button: (1-3)

Hawthorn: (2-5) dried orange peel: (1-3) coriander: (2-5)

Spiceleaf: (4-7) banksia rose: (2-5) basyleave: (1-3)

2. the preparation method of spices soy sauce according to claim 1 is characterized in that: extract baste and can adopt temperature to soak method, its step is as follows: 1). prepare spices according to the above ratio.2). clean spices.3). add 11-13 for the first time and doubly measure solvent, heat 80 ℃-90 ℃, withdraw thermal source, flooded 1.5-2.5 hour.4). add 9-11 for the second time and doubly measure solvent, heat 80 ℃-90 ℃, withdraw thermal source, flooded 0.5-1.5 hour.5). add 7-9 for the third time and doubly measure solvent, heat 80 ℃-90 ℃, withdraw thermal source, flooded 20-40 minute.6). merge three immersion liquid, make baste after the filtration.

3. according to the preparation method of claim 1 and 2 described spices soy sauces, it is characterized in that: extracting the spices device therefor is that steam heated is extracted pot; Solvent is: every liter of 1-5 milligram of salt content; Resistivity: 0.1 * 10 ⁶---1 * 10 ⁶Ohm. centimetre; The desalted water that temperature is 25 ℃.