Production method of high nutrition soy

A production method and high-nutrition technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of rare fish roe soy sauce, underutilized fish roe, low yield of shrimp roe, etc., and achieve large-scale industrialization Production, ensuring high quality and stability, and the effect of reasonable and complete production process

Inactive Publication Date: 2014-12-17
张月婷
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, people have not fully utilized fish roe, and most of them have been wasted
Shrimp roe soy sauce is available in the market. Due to the low output of shrimp roe, few companies produce shrimp roe soy sauce, which cannot meet the needs of the market, and it is rare to see fish roe soy sauce. There are many influencing factors, but the key is The problem of production process method has not been solved

Method used

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Experimental program
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Embodiment Construction

[0019] A production method of high-nutrition soy sauce, comprising the following steps:

[0020] 1) Select high-quality fish roe from freshwater lakes and ponds with second-class water quality (non-toxic fish, such as poisonous puffer fish);

[0021] 2) Add soy sauce, refined salt, monosodium glutamate, Chinese prickly ash, aniseed, spiced spices, green onions, and ginger slices to the cleaned fish roe, and boil with water for 40-80 minutes;

[0022] 3) Separate the fish roe boiled in water, and store the separated tidal fish roe and fish roe juice separately;

[0023] 4) Soak the tidal fish roe in water or salt water or dripped soy sauce with spices and preservatives. The soaking and marinating time is 3-5 days. The marinated fish roe is crushed and broken into marinated fish roe ;

[0024] 5) Extract the leached soy sauce, adjust the color, add flavor enhancers, preservatives, thickeners and white sugar;

[0025] 6) Heat the prepared soy sauce in step 5 to boiling, remove...

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PUM

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Abstract

A production method of high nutrition soy which is characterized in that the method comprises the following steps: selecting high-quality fish roe produced from fish from second water quality freshwater lakes and ponds, removing impurities, cleaning, adding a spice, boiling in brine, separately storing wet fish roe and a fish egg juice, rolling fish roe immersed and preserved in water or brine or leached soy by a roller to form preserved fish rollers, heating blended soy to boiling adding the fish egg juice, pouring the fish egg juice soy into a storage tank, filling, adding the preserved fish roe into the filled fish egg juice soy, and packaging to obtain a product to be sold. The method has the advantages of exquisite material selection, safety, health, reasonable and complete production process, high quality stability ensuring due to high temperature sterilization, and realization of large-scale industrialized production. The method adopting a special processing technology of freshwater fish roes keeps the freshness, removes the fishy smell, makes the fresh taste of the freshwater fish roes perfectly merged into the soy to form a characteristic, and solves the problem of uniform distribution of the fish roes.

Description

technical field [0001] The invention relates to a method for preparing condiments, in particular to a method for producing high-nutrition soy sauce, and belongs to the technical field of food. Background technique [0002] Soy sauce originated from my country, and there are many varieties. It is a condiment that people consume a lot every day. The raw materials of soy sauce include soybeans, etc. With the improvement of people's living standards, the demand for soy sauce is also becoming more and more high-end. Fish roe is a nutritious food, which contains a lot of protein, calcium, phosphorus, iron, vitamins and riboflavin, and is also rich in cholesterol. It is a good supplement and growth agent for human brain and bone marrow. But for a long time, people have not fully utilized fish roe, and most of them have been wasted. Shrimp roe soy sauce is available in the market. Due to the low output of shrimp roe, few companies produce shrimp roe soy sauce, which cannot meet th...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/328A23L27/50A23L17/30
CPCA23L17/30A23L27/50A23V2002/00
Inventor 张月婷
Owner 张月婷
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