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Spicy soy sauce and processing method thereof

A processing method, spicy technology, applied in its processing field, can solve the problem of stimulation and achieve the effect of soft and non-stimulating taste

Inactive Publication Date: 2009-12-23
申德意
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the "hotness" of chili has a stimulating effect on the oral cavity and intestinal mucosa, so many people cannot bear it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A processing method of spicy soy sauce includes the following steps:

[0014] (1) Preparation of spicy liquid: crush 3 kg of Chinese pepper and 2 kg of pepper, add 3.5 kg of water and stir evenly, steam with 2 kg of steam for 30 minutes; when cooled to room temperature, add 5‰ of the special enzyme for brewing soy sauce Preparation (Shanghai Zhongke Wubaihao Biological Engineering Co., Ltd.) and 5% table salt, heat up to 50℃, keep the enzyme for 50 days; add 100 kg of boiling water to soak for 20 hours, filter, and the filtrate is the spicy liquid;

[0015] (2) Koji making: add 64 kg of spicy liquid to 100 kg of bran, 600 kg of soybean meal, and 100 kg of wheat flour, mix well, and use traditional methods to form koji;

Embodiment 2

[0017] A spicy soy sauce and its processing method, including the following steps:

[0018] (1) Preparation of spicy liquid: crush 2 kg of Chinese pepper and 1 kg of pepper, add 2 kg of water and stir evenly, steam with 2 kg of steam for 20 minutes; when cooled to room temperature, add 4‰ of the special enzyme for brewing soy sauce The preparation and 4% table salt are heated to 50°C for 45 days to keep warm; then add 100 kilograms of boiling water to soak for 18 hours, filter, and the filtrate is the spicy liquid. ;

[0019] (2) Koji making: add 70% by weight of the spicy liquid into the steamed material and stir evenly, and use traditional methods to form koji;

[0020] (3) Spicy soy sauce is obtained after fermentation and oiling.

Embodiment 3

[0022] A spicy soy sauce and its processing method, including the following steps:

[0023] (1) Preparation of spicy liquid: crush 4 kg of pepper and 3 kg of pepper, add 4 kg of water and stir evenly, steam with 2 kg of steam for 40 minutes; when cooled to room temperature, add 6‰ of the special enzyme for brewing soy sauce The preparation and 6% table salt are heated to 50° C., and the temperature is kept for 60 days; 100 kilograms of boiling water are added to soak for 20 hours, filtered, and the filtrate is the spicy liquid. ;

[0024] (2) Koji making: add 90% by weight of the spicy liquid to the steamed material, stir evenly, and use traditional methods to form koji;

[0025] (3) Spicy soy sauce is obtained after fermentation and oiling.

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Abstract

The invention discloses a spicy soy sauce and a processing method thereof; the preparation method is characterized in that a spicy solution containing 70-90% of steamed material is added in the starter-making technology and then the spicy soy sauce is obtained through starter propagation, fermentation and oil pouring; wherein, the preparation method of the spicy solution comprises the following steps: grinding 2-4 parts of wild pepper and 1-3 parts of black pepper, adding 2-4 parts of water and stirring the mixture evenly, steaming the mixture for 20-40min with steam under the pressure of 2kg; cooling to room temperature, then adding 4-6 per mill of special enzymic preparations of fermented soy sauce and 4-6% of table salt, heating to 50 DEG C, fermenting the mixture for 45-60d while keeping the temperature, then adding 100 parts of boiling water to soak for 18-20h and separating the obtained mixture to obtain filtrate, namely the spicy solution. The spicy soy sauce of the invention has both spicy tastes of wild pepper and black pepper and also has soft mouthfeel without strong taste.

Description

Technical field [0001] The invention relates to the field of condiments, in particular to a soy sauce, and also to a processing method thereof. Background technique [0002] With the improvement of people's living standards, the single taste of soy sauce, the most commonly used condiment, can no longer meet people's needs. The "ma" flavor of pepper and the "spicy" flavor of pepper are deeply loved by people, and they are two widely used condiments. Chinese Patent Publication No. CN1179278, published on November 10, 1997, "Hot and Spicy Soy Sauce and its production method". It is made into hot and spicy soy sauce by adding processed red pepper and Chinese pepper during the production of soy sauce. The main feature is that red pepper is made into chili sauce and then mixed with koji used for fermenting soy sauce. However, the "hotness" of pepper has a stimulating effect on the oral cavity and intestinal mucosa, which many people cannot bear. Summary of the invention [0003] The p...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/221A23L27/50A23L27/10
Inventor 申德意
Owner 申德意
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