CN104223004A - Processing method of nori soy sauce - Google Patents
Processing method of nori soy sauce Download PDFInfo
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- CN104223004A CN104223004A CN201410561904.1A CN201410561904A CN104223004A CN 104223004 A CN104223004 A CN 104223004A CN 201410561904 A CN201410561904 A CN 201410561904A CN 104223004 A CN104223004 A CN 104223004A
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- nori
- soy sauce
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- 235000013555 soy sauce Nutrition 0.000 title abstract description 11
- 238000003672 processing method Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 12
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 12
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 11
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000004321 preservation Methods 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 5
- 241000235070 Saccharomyces Species 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 5
- 238000002156 mixing Methods 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000015099 wheat brans Nutrition 0.000 description 4
- 241000195493 Cryptophyta Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 241001261505 Undaria Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- -1 nitrogen organic compound Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a processing method of nori soy sauce. The processing method of the nori soy sauce specifically comprises the steps of crushing low temperature bean pulp, adding 100% water, soaking the crushed bean pulp for 40 minutes, adding 20% flour, mixing the crushed bean pulp with the flour evenly, steaming the materials at 121 DEG C for 20 minutes, cooling the materials to 35 DEG C, inoculating 8% aspergillus oryzae yeast seed, 5% aspergillus niger yeast seed, mixing the aspergillus oryzae yeast seed and aspergillus niger yeast seed evenly, fermenting for 20 hours at 28-30 DEG C in a solid and thermal insulating state, fermenting for 24 hours in an insulating state after the temperature rises to 30-32 DEG C, fermenting for 30 hours in an insulating state after the temperature rises to 33-35 DEG C, adding 300% warm water of 35 DEG C, 25% nori pulp, 25% edible salt and 2% ginger sliced, stirring the materials and inoculating 15% bacillus subtilis liquid seed and 0.2% Angel soy sauce yeast, mixing the materials evenly, fermenting for 72 hours at 33-35 DEG C in an insulating state, filtering, sterilizing for 15 minutes at 80 DEG C and obtaining the nori soy sauce.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of nori sauce.
Background technology
Soy sauce is the traditional flavouring of China, is normally primary raw material with soya bean, adds auxiliary material, makes through fermentable, has the fragrant and ester perfume of strong sauce.Soy sauce contains rich in protein, amino acid, calcium, iron, phosphorus, Cobastab etc.The kind of soy sauce is varied, and its production method is divided into be brewageed, prepare and enzyme process three kinds, wherein with the local flavor made soy sauce and quality best.
Marine alga is the algae of growth in seawater, and mainly comprising sea-tangle, undaria pinnitafida, sargassum, laver, Eucheuma, fragrant plant mentioned in ancient texts, green alga etc., is extended familys in marine resources.Domestic artificial cultivation marine alga is very universal, and the cultivation gross area about 3,000,000 mu, marine alga total output about more than 700 ten thousand tons, therefore, the marine algae resource of China is very abundant.The content of starch of marine alga dry reaches 25%, and crude protein content is many at 10%-48%, containing without nitrogen organic compound 30%-60%, is mainly the polysaccharide such as algin, starch, sweet mellow wine, cellulose; Also containing miscellaneous mineral matter element, as calcium, potassium, sodium, magnesium, iron, copper, iodine, phosphorus, zinc, manganese, selenium etc., wherein the content of iodine is 0.4%-0.7%, is the natural iodine food of human body; Also contain the multivitamins such as VA, VC, VE, VB2, VB6, VB12, nicotinic acid, choline, inositol, folic acid in marine alga simultaneously, and containing many bioactivators.The trace element of marine alga, vitamin content are far above some land plants, and therefore marine alga has high nutritive value and health-care efficacy.
Summary of the invention
The invention provides a kind of preparation method of nori sauce.
The object of the invention is to be realized by following manner: low temperature soy meal, pulverize, add water 100%, soak 40min, add flour 20%, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, the access aspergillus oryzae sort of quyi 8%, the aspergillus niger sort of quyi 5%, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 300%, laver slurry 25%, edible salt 25%, ginger slice 2%, access bacillus subtilis liquid seeds 15% after stirring, Angel saccharomyces soya 0.2%, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; Press wheat bran 35%, analysis for soybean powder 15%, glucose 5%, mend the proportions bacterial classification expansion culture medium to 100% with water, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
The cultural method of the described aspergillus niger sort of quyi: Shanghai is made 3.350 aspergillus nigers choose receive concentration be in the wort agar culture medium of 7.5-8 Baume degrees, at the temperature of 28 ~ 30 DEG C cultivate 3 days; Press wheat bran 30%, bean cake powder 15%, glucose 5%, mend the proportions bacterium culture medium to 100% with water, inoculate the aspergillus niger strain activated, cultivate 72 hours at 28 ~ 30 DEG C of temperature, be the aspergillus niger sort of quyi.
Described laver slurry refer to fresh, clean laver through clean, shreds, add 75 DEG C of hot water 100%, soak 30min, the laver made of pulling an oar starches.
The cultural method of described bacillus subtilis liquid seeds: soybean protein Gly-His-Lys 6%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.
Nori sauce flavour deliciousness of the present invention is in sepia, and glossy, sauce is fragrant, ester is fragrant, laver smell coordination is strong, is the seasoning good merchantable brand that a kind of local flavor is good, be of high nutritive value.Each seed amino acid contained by laver, vitamin, trace element have dissolved in soy sauce at brewing process, and therefore nori sauce amino-acid nitrogen of the present invention, total nitrogen content are higher, and its mouthfeel is also better than common soy sauce.Exploitation nori sauce, improve level of comprehensive utilization and the added value of product of laver, the utilization for marine algae resource provides an effective way.
Four, specific embodiment
The cultural method of the aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; Take wheat bran 35g, analysis for soybean powder 15g, glucose 5g, be dissolved in 45mL water, preparation bacterial classification expands culture medium, inoculates the aspergillus oryzae bacterial classification activated, cultivates 72h, be up to the standards, be the aspergillus oryzae sort of quyi at 28 ~ 30 DEG C of temperature.
The cultural method of the aspergillus niger sort of quyi: Shanghai is made 3.350 aspergillus nigers choose receive concentration be in the wort agar culture medium of 8 Baume degrees, at the temperature of 28 ~ 30 DEG C cultivate 3 days; Take wheat bran 30g, bean cake powder 15g, glucose 5g, be dissolved in 50mL water, preparation bacterium culture medium, inoculates the aspergillus niger strain activated, and cultivates 72 hours, be the aspergillus niger sort of quyi at 28 ~ 30 DEG C of temperature.
The cultural method of bacillus subtilis liquid seeds: take soybean protein Gly-His-Lys 12g, glucose 8g, potassium dihydrogen phosphate 0.2g, magnesium sulfate 0.1g, add water 180mL, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bacillus subtilis inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be bacillus subtilis liquid seeds.
Embodiment 1
Take the low temperature soy meal 500g after pulverizing, add water 500mL, soak 40min, add flour 100g, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 40g, aspergillus niger sort of quyi 25g, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 1500mL, laver slurry 125g, edible salt 125g, ginger slice 10g, access bacillus subtilis liquid seeds 75mL after stirring, Angel saccharomyces soya 1g, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.
Embodiment 2
Take the low temperature soy meal 200g of pulverizing, add water 200mL, soak 40min, add flour 40g, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 16g, aspergillus niger sort of quyi 10g, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 600mL, laver slurry 50g, edible salt 50g, ginger slice 4g, access bacillus subtilis liquid seeds 30mL after stirring, Angel saccharomyces soya 0.4g, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.
Claims (1)
1. the invention provides a kind of preparation method of nori sauce, its feature is as follows: low temperature soy meal, pulverize, add water 100%, soak 40min, add flour 20%, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, the access aspergillus oryzae sort of quyi 8%, the aspergillus niger sort of quyi 5%, mix, 28-30 DEG C of solid-state heat-preservation fermentation 20h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 30h, add 35 DEG C of warm water 300%, laver slurry 25%, edible salt 25%, ginger slice 2%, access bacillus subtilis liquid seeds 15% after stirring, Angel saccharomyces soya 0.2%, stir, 33-35 DEG C of heat-preservation fermentation 72h, filter, 80 DEG C of sterilization 15min, be nori sauce.
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| CN201410561904.1A CN104223004A (en) | 2014-10-22 | 2014-10-22 | Processing method of nori soy sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410561904.1A CN104223004A (en) | 2014-10-22 | 2014-10-22 | Processing method of nori soy sauce |
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| CN104223004A true CN104223004A (en) | 2014-12-24 |
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| CN201410561904.1A Pending CN104223004A (en) | 2014-10-22 | 2014-10-22 | Processing method of nori soy sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722423A (en) * | 2016-12-01 | 2017-05-31 | 浙江百惠生物科技有限公司 | A kind of seaweed ferment of seasoning |
| CN113397147A (en) * | 2021-05-31 | 2021-09-17 | 佛山市海天(高明)调味食品有限公司 | Preparation and fermentation method of seafood soy sauce |
| CN116326758A (en) * | 2023-05-19 | 2023-06-27 | 广东海洋大学 | A kind of seaweed koji and its preparation method |
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|---|---|---|---|---|
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| CN1391836A (en) * | 2001-06-15 | 2003-01-22 | 陈国醒 | Method for producing soy sauce |
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| CN113397147B (en) * | 2021-05-31 | 2022-10-25 | 佛山市海天(高明)调味食品有限公司 | Preparation and fermentation method of seafood soy sauce |
| CN116326758A (en) * | 2023-05-19 | 2023-06-27 | 广东海洋大学 | A kind of seaweed koji and its preparation method |
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