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Preparation method of seafood-flavored soy sauce rich in unsaturated fatty acid

A technology of unsaturated fatty acid and seafood flavor, which is applied in the field of preparation of soy sauce rich in unsaturated fatty acid, can solve the problems that do not conform to the description of fermented soy sauce, the difficulty of koji making process in large-scale fish meat production, and easy rancidity, so as to overcome easy corruption, eliminate Potential safety hazards, the effect of promoting intellectual development

Inactive Publication Date: 2012-12-19
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN 1340309 and Chinese patent CN 1454511 use rice koji as a leavening agent to ferment fish raw materials. Although the finished product is called fish soy sauce, it is actually fish sauce, which does not meet the national standard for fermented soy sauce.
Chinese patent CN 101341968 uses fish meat and beans to make koji, but because fish meat is acidic and contains more lipids, it is very easy to become rancid. Adding fish meat will bring certain difficulties to the koji making process in industrialized large-scale production

Method used

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preparation example Construction

[0032] A preparation method of seafood-flavored soy sauce rich in unsaturated fatty acids, the processing steps of which are:

[0033] (1) Koji making: select soybean meal and fried wheat as koji materials, mix soybean meal and fried wheat in a mass ratio of 6:4, add water to the formed mixture, wherein the mass ratio of water to the mixture is 1.2:1, Soak for 5 minutes, and steam at 110°C for 15 minutes, air the steamed koji material to 32°C, add 0.3% koji essence by mass ratio, and cultivate in a koji room at room temperature 28°C for 13-15 hours, and the product temperature rises to 37°C Carry out the first koji turning, and cultivate for 5-6 hours after turning the koji. When the product temperature rises to 37°C again, perform the second koji turning, and continue to cultivate until the koji material becomes yellow-green, and Daqu is made.

[0034] The koji essence inserted in the koji making process is a single or mixed strain for brewing soy sauce, that is, one of Asper...

Embodiment 1

[0040] (1) Koji making: use soybean meal and fried wheat as koji materials, mix 6kg soybean meal and 4kg fried wheat, add 12kg water to the formed mixture, soak for 5 minutes, and steam at 110°C for 15 minutes, and steam the koji The material is aired to 32°C, and the mass ratio of 0.3% Aspergillus oryzae seed koji is inserted, cultivated in a koji room at a room temperature of 28°C for 13-15 hours, and the temperature of the product is raised to 37°C for the first koji turning, and after turning the koji, cultivate 5- After 6 hours, when the product temperature rose to 37°C again, the koji was turned over for the second time, and the cultivation was continued until the koji material became yellow-green, and 10 kg of Daqu was made.

[0041] (2) Pretreatment of seafood scraps: select fresh seafood scraps, wash them, coarsely crush them to the size of soybeans, and cook them at 110° C. for 5 minutes. The seafood scraps mentioned above are one of shrimp heads, shrimp skins, fish ...

Embodiment 2

[0046] (1) Koji making: use soybean meal and fried wheat as koji materials, mix 6kg soybean meal and 4kg fried wheat, add 12kg water to the formed mixture, soak for 5 minutes, and steam at 110°C for 15 minutes, and steam the koji Dry the material to 32°C, insert 0.3% Aspergillus sojae in mass ratio, cultivate in a koji room at a room temperature of 28°C for 13-15 hours, raise the product temperature to 37°C for the first koji turning, and cultivate for 5-6 hours after koji turning , when the product temperature rises to 37°C again, turn the koji for the second time, continue to cultivate until the koji material becomes yellow-green, and make 10 kg of Daqu.

[0047] (2) Pretreatment of seafood scraps: select fresh seafood scraps, wash them, coarsely crush them to the size of soybeans, and cook them at 110° C. for 5 minutes. The seafood scraps mentioned above are shrimp heads.

[0048] (3) Mixing koji: mix the Daqu prepared in step (1) with the seafood leftovers after the pretr...

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Abstract

The invention relates to a preparation method of seafood-flavored soy sauce rich in unsaturated fatty acid, comprising the following steps of: (1) respectively immersing soy bean and fried wheat, steaming the materials, airing the materials, inoculating mould to prepare soy Daqu; (2) washing fresh seafood leftovers such as shrimp head, dried small shrimps, fish head and the like, adding the leftovers into crude salt dissolved water required for soy sauce fermentation, and mixing the mixture with soy Daqu for fermentation; and (3) spraying or squeezing after fermentation, blending crude oil, and sterilizing to obtain the finished product seafood-flavored soy sauce rich in unsaturated fatty acid. According to the invention, a mould secreted enzyme system and an endogenous enzyme system in seafood are utilized to decompose protein of the seafood leftovers, and nutrients such as unsaturated fatty acid are extracted. By the adoption of the preparation method, delicate flavor of the soy sauce is increased, fishy smell of the seafood is removed, contents of amino-N and unsaturated fatty acid in the soy sauce are further raised, and simultaneously the recovering problem of the seafood product leftovers can also be solved.

Description

technical field [0001] The invention relates to a method for preparing soy sauce in the food field, in particular to a method for preparing soy sauce rich in unsaturated fatty acids. Background technique [0002] First of all, my country's condiment industry is in a period of rapid development, with an annual output of more than 15 million tons and a total output value of more than 100 billion yuan. Its growth rate has exceeded 12% for ten consecutive years, and it is one of the fastest growing categories in the food industry. Become a new growth point and highlight of my country's food industry. Soy sauce is one of the most representative products of fermented condiments and one of the basic raw materials of various compound condiments. At present, the annual output of soy sauce in my country has exceeded 5 million tons, which is the most important component of condiments, so the competition in the soy sauce market is becoming increasingly fierce. Soy sauce manufacturers i...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
Inventor 万守朋宋茜
Owner 天津市利民调料有限公司
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