CN1129078A

CN1129078A - Method for production of nutrition-enriched soy sauce of sea food

Info

Publication number: CN1129078A
Application number: CN95111107A
Authority: CN
Inventors: 周崇伟
Original assignee: Individual
Current assignee: Individual
Priority date: 1995-07-13
Filing date: 1995-07-13
Publication date: 1996-08-21

Abstract

The sea-food sauce is prepared by using several kinds of nutrious sea-product extraction and soy-extracted sauce made from soybean or defatted soybean and flour-extracted sauce with sweet fragrance made from wheat or wheat-flour. Said product has the advantage of having natural sea-food smell, some thick-sauce fragrance, tender taste and strong nutrition and health-care function; strong technology stability, low cost, and its physico-chemical index completely meets sauce international standard GB-2717-81.

Description

Be rich in the seafood soy-sauce production method of nutrient

The present invention is a kind of soy sauce production method, belongs to the flavouring technical field.

Soy sauce is the necessity that the people lives, the history in existing more than 2,000 year, development so far, mainly contain following several kind in the market: (1) is the soy sauce that primary raw material is made through fermentation with the soybean (containing defatted soybean) of being rich in protein, make beans take out soy sauce, characteristics amino acid content height, sauce is aromatic.(2) be that the soy sauce that main production raw material is made through fermentation is taken out soy sauce in face, characteristics with wheat (containing flour): the content of reducing sugar height, the flavor sweet.(3) soy sauce of making through fermentation or enzymolysis with small fish, shrimp, oyster meat is fish sauce, oyster sauce, and characteristics fishy smell is big, the price height, and its local flavor is significantly different with soy sauce, has only coastal area a few peoples to eat.(4) increase temperature the hydrolyzate that hydrolyzed vegetable protein obtains with chemical method with acid, the soy sauce that perfuming is made is chemical soy sauce, characteristics: the delicate flavour dullness, and no sauce ester perfume (or spice) contains some peculiar smell beastly, the price height, edible people is few.(5) in soy sauce, add a small amount of nutrition fortifier, the nutrient soya sauce of making, because of the price height, nutritive validity is not obvious, and mouthfeel does not have characteristic, and is rare in the market.(6) also have some soy sauce, fine tin of name, but its physical and chemical index does not reach the quality of sauce standard that country formulates at all, in fact all is the product of inferior quality.According to the authoritative department statistics, the present soy sauce of selling at home, the overwhelming majority is that beans are taken out soy sauce and face is taken out soy sauce, these two kinds of soy sauce all exist freshness not enough, and delicate flavour is not abundant, and nutrient content is low, it is light that face is taken out soy sauce ester fragrance, and amino acid content is low, is difficult to suitability for industrialized production; And beans are taken out soy sauce, have into astringent taste, and some also has acid, bitter taste, class not high, is difficult to satisfy the demands of consumers.

Purpose of the present invention is exactly at above situation, creates a kind of demand that can satisfy traditional habit to sauce perfume (or spice), and suitable modern consumption contains natural seafood flavor, also meet simultaneously food developing direction in the future, have the soy sauce manufacture method of alimentary health-care function, this soy sauce, mouthfeel is good, nutritious, delicate flavour is tempting, and price is general, has health care, its manufacturability is simple, steady quality, small investment.

The soy sauce manufacture method content that nutrient is rich in the present invention is: use the protein content height, the ocean water product shrimp head of fat content＜1%, dried small shrimp, laver, sea-tangle ... elder generation's impurities removing and affected zone, cleaning, immersion, poach connect soup band material then, drop into the pulverizer fragmentation, the mixture that obtains, squeeze and filter obtains 1# seafood liquid, and bits add water again and stir, poach, squeeze and filter obtain 2# seafood liquid; Bits after filtering are added water stirring, poach, squeeze and filter again, obtain 3# seafood liquid, bits are handled as feed addictive, 3# seafood liquid is because of freshness is lower, as criticizing the raw material water cooking liquid during poach for the first time down, can improve utilization ratio of raw materials like this, also can improve the quality of seafood juice.With 1# seafood liquid, 2# seafood liquid mixes, and is exactly seafood juice.For guaranteeing the concentration of seafood juice, seafood juice weight≤8kg that every 1kg dried food and nuts (the dried sea-tangle that refers to sell in market, laver, shrimp head, dried small shrimp etc.) makes, as add dilutional hyponatremia in producing, concentration is low, can reach concentration requirement by the evaporation of heating.For making seafood juice delicate flavour strong, the raw material two class ocean water products that come into operation mix and use bright shrimps: dried small shrimp, shrimp are first-class.Seaweeds: laver, sea-tangle etc.On the basis that guarantees two classes, also can several kinds use jointly.Like this seafood juice nutrition that obtains of processing more comprehensively, delicate flavour is better.In first time during the poach raw material; fish and shrimp and seaweeds carry out respectively; fish and shrimp: shrimp head, dried small shrimp etc.; poach temperature 〉=10O ℃; retention time＞20 minute on this temperature; for nutrition such as protection seaweeds vitamin are not destroyed, 80 ℃-88 ℃ of the poach temperature of laver, sea-tangle etc., retention time 〉=15 minute on this temperature.Two class poach things merge to be pulverized.For the second time, 80 ℃-88 ℃ of poach temperature for the third time, retention time 〉=5 minute on this temperature.Reach the seafood juice of quality index, the beans of same amino acid content＞0.4% are taken out the face of soy sauce and content of reducing sugar＞15% and are taken out the soy sauce mixing, fully stir, measure physical and chemical index, measurement result such as amino acid, salt are lower than the standard of soy sauce GB-2717-81, in time replenish, take out soy sauce or the additional amino acid whose deficiency of hydrolytic liquid of plant protein with the beans of amino acid content＞1%, refined salt replenishes the salt deficiency.For making this soy sauce seafood flavor dense, have sauce fragrance again, and it is pure and mild to enter the mouth, the reduced sugar height.Seafood juice drops into ratio 〉=20%, and face is taken out soy sauce and dropped into ratio 〉=20%, and beans are taken out soy sauce and dropped into ratio 〉=40%, on this basis, according to raw material quality and consumer the preference of mouthfeel are determined three's ratio.Deployed seafood soy-sauce is heated to 80 ℃-90 ℃, and is keeping 20 minutes more than 80 ℃, and sterilization adds suitably flavored agent and anticorrisive agent then and fully stirs.

Adopt the seafood soy-sauce advantage that nutrient is rich in the inventive method production to be:

1, the ocean water product is processed into seafood juice, by high temperature acidolysis or enzymolysis, has not kept the natural seafood flavor, also protects vitamin, and carotene etc. are not destroyed.By repeatedly heat, poach, squeezing, the nutrient in the raw material substantially all proposes, so seafood juice is nutritious, the soy sauce of preparing with seafood juice has the promotion child development, builds up health the function of delaying senility.

2, seafood juice is nutritious, natural delicate flavour lure into, it is aromatic that beans are taken out soy sauce sauce ester, it is sweet that face is taken out soy sauce flavor, the three mixes, the complementary effect that gets the mastery has improved the soy sauce class, has increased the function of common soy sauce.

3, raw material sources are abundant, and price is low, and production cost is not high.

4, can make full use of original equipment of soy sauce production, increase equipment is few, small investment.

5, process drum is single, and quality index is easy to control.

6, market adaptability is strong, changes three's ingredient proportion, and increase and decrease flavor enhancement content can adapt to the consumption of many areas.

Specific embodiments of the present invention are as follows:

With two class ocean water products, fish and shrimp: dried small shrimp, shrimp are first-class; Seaweeds: laver, sea-tangle etc.Reject earlier impurity and putrid and deteriorated raw material in the raw material, water cleans, and soaks, and makes raw material suction moisture content, and two class raw materials are poach respectively, fish and shrimp, poach temperature 〉=100 ℃, retention time＞20 minute on this temperature.Seaweeds, 80 ℃-88 ℃ of poach temperature, retention time＞20 minute on this temperature, guaranteeing during poach that raw material is immersed in the water carries out, and the water cooking liquid during poach adds water as deficiency and replenishes with 3# seafood liquid.Raw material behind the two class poach is mixed, connect soup band thing and drop into the pulverizer fragmentation, the mixture that obtains is put into the fine cloth bag, tighten sack, afterburning squeezing (also the mixture input can be had the centrigugal swing dryer of filter cloth to divide dried up, slag), raw material leachate, flowing out from the cloth intraocular, is exactly 1# seafood liquid.Bits in the cloth bag are added water stir, become scattered paste shape, the poach of heating for the second time, temperature kept 5 minutes on this temperature for 80 ℃-88 ℃, slag-water slurry is put into squeeze and filter in the cloth bag, obtain 2# seafood liquid, the bits in the cloth bag are added water once more stir, the poach of heating, time-temperature is same as last time, packs squeeze and filter once more and obtains 3# seafood liquid, as criticize down raw material for the first time the water cooking liquid during poach use, bits can be used as feed addictive and use.1# seafood liquid and 2# seafood liquid are mixed, and are exactly seafood juice.The face of soy sauce and reduced sugar＞15% of taking out with the beans of the same amino acid content of seafood juice＞0.4% is taken out the soy sauce mixing, measure amino acid, the physical and chemical index of salt, if do not reach quality standard, take out soy sauce or the additional amino acid deficiency of hydrolytic liquid of plant protein (powder) with the beans of amino acid content 〉=1%, replenish the salt deficiency with purified salt.Reach the seafood soy-sauce of physical and chemical index, be heated to 80 ℃-90 ℃, and keeping 20 minutes more than 80 ℃, sterilization adds an amount of flavor enhancement, anticorrisive agent again, fully stirs.

Accompanying drawing is a process chart

Claims

1, a kind of seafood soy-sauce production method that is rich in nutrient, earlier impurity in the seafood raw material and affected zone are rejected, cleaning and dipping again, it is characterized in that raw material ocean water product fish and shrimp: shrimp head, dried small shrimp etc., seaweeds: laver, sea-tangle etc., guaranteeing during poach that raw material is immersed in the liquid carries out, the 3# seafood liquid that water cooking liquid obtains with squeeze and filter for the third time, and deficiency adds water and replenishes; The raw material that poach is crossed connects soup band thing and sends into the pulverizer fragmentation, the mixture squeeze and filter after pulverizing, obtain 1# seafood liquid, bits add water and stir, the poach of heating, 80 ℃-88 ℃ of temperature, retention time＞5 minute on this temperature, water behind the poach, slag mixture obtain 2# seafood liquid through squeeze and filter for the second time, and bits add water once more and stir, the poach of heating, time, temperature are same as poach for the second time, for the third time the slag behind the poach, aqueous mixtures once more squeeze and filter obtain 3# seafood liquid, bits are handled as feed addictive; The mixing of 1#2# seafood liquid is obtained seafood juice; The face of soy sauce and reduced sugar＞15% of taking out with the beans of the same amino acid content of seafood juice＞0.4% is taken out the soy sauce mixing, measure physical and chemical index: amino acid, salt content, as be lower than GB G8-2717-81, take out soy sauce or the additional amino acid deficiency of animal and plant protein hydrolyzate (powder) with the beans of amino acid content＞1%, replenish the salt deficiency with refined salt.

2, asked the 1 described seafood soy-sauce production method that is rich in nutrient according to right, be it is characterized in that the kind of seafood raw material input is no less than 2 classes: fish and shrimp, seaweeds, every veriety, can be a kind of, also can be multiple, the seafood raw material adopts protein content height, the raw material of fat content≤1%.

3, the seafood soy-sauce production method that is rich in nutrient according to claim 1, it is characterized in that two class seafood raw materials separate poach for the first time, fish and shrimp: shrimp head, dried small shrimp etc., poach temperature 〉=100 ℃, and on this temperature retention time＞20 minute, seaweeds: laver, sea-tangle etc., 80 ℃-88 ℃ of poach temperature, and on this temperature retention time 〉=15 minute, pulverize after the raw material behind two kinds of poach mixes.

4, the seafood soy-sauce production method that is rich in nutrient according to claim 1 is characterized in that the concentration standard of seafood juice: the seafood juice weight≤8kg that obtains after the 1kg dried food and nuts processing, surpass this number, and heating reaches standard after concentrating and uses.

5, the seafood soy-sauce production method that is rich in nutrient according to claim 1, seafood juice content in the seafood soy-sauce that it is characterized in that making 〉=20%, face is taken out soy sauce content 〉=20%, and beans are taken out soy sauce content 〉=40%.