Preparation method of low sodium squid bone soy sauce

Abstract

The present invention discloses a preparation method of low sodium squid bone soy sauce. The preparation method includes the following steps: a) pretreatment: washing squid bones to be clean, subjecting the clean squid bones to freeze drying and heated-air drying, crushing the dried squid bones into bone powder, sieving the bone powder with a 80-mesh sieve to obtain fine bone powder, adding the fine bone powder to raw materials for the preparation of traditional soy sauce koji to make koji; b) preparation of soy sauce mash: the soy sauce mash consists of: 15-25% of soy sauce koji (soy sauce koji / pulp, w / w), water with the addition ratio of 0.6-1:1 (water / pulp, w / w), 6-10% of table salt (table salt / mixture, w / w) and flavor protease with the addition amount of 0.2-0.4% (flavor protease / pulp,w / w); and c) fermentation: putting fermentation mixture into a fermenter, sealing a bottle mouth of the fermenter with three layers of gauze; then sterilizing fermented and matured fermented mash at85-95 DEG C for 15-25 min, centrifuging the fermented mash at 4500-5500 r / min for 10-20 min after the fermented mash is cooled to room temperature, removing lipid suspended in the upper layer with a spoon, and then filtering liquid through filter paper (NO. 4-6) to obtain the low sodium squid bone soy sauce.

Description

technical field [0001] The invention relates to a preparation method of low-sodium squid bone soy sauce, which belongs to the technical field of condiments. Background technique [0002] Squid bones are rich in flavor substances such as protein and amino acids, accounting for about 25% of the weight of squid bones. For a long time, the squid processing industry has been unable to utilize such resources and has been discarding waste. A great waste of protein, the value of such resources cannot be reflected. [0003] Soy sauce is a traditional Chinese condiment. It is a type of condiment made from soybean protein, which is decomposed by adding koji (that is, microorganisms) to produce umami substances such as amino acids and peptides. However, the taste and nutrition are relatively limited. Among them, the salt content usually reaches 18%, but the salt content is too high and does not meet the needs of a healthy diet. Therefore, it is imperative to develop a class of soy sau...

AI Technical Summary

Problems solved by technology

[0002] Squid bones are rich in flavor substances such as protein and amino acids, accounting for about 25% of the weight of squid bones. For a long time, the squid processing industry has been unable to utilize such resources and has been discarding them as waste. This is undoubtedly harmful to squid bones. A great waste of protein, the value of such resources cannot be reflected

[0003] Soy sauce is a traditional Chinese condiment. It is a type of condiment made from soybean protein, which is decomposed by adding koji (that is, microorganisms) to produce umami substances such as amino acids and peptides. However, the taste and nutrition are relatively limited. Among them, the salt content usually reaches 18%, but the salt content is too high and does not meet the needs of a healthy diet