阅读说明：本技术 一种茉莉花香酱油的制作方法 (Preparation method of jasmine flower flavored soy sauce ) 是由 韦立 韦进 于 2019-10-15 设计创作，主要内容包括：本发明通过在酱油中通入茉莉花香味空气,制作的茉莉花香味酱油,所制得的酱油具有独特的茉莉花香味,本发明酱油香味浓郁,留香不散,改变了传统酱油的味道,实现了酱油的新突破；且香味不易挥发离散,香味可以持久保留在酱油中；提升了传统酱油的品质和使用价值。(According to the jasmine-fragrance soy sauce, jasmine-fragrance air is introduced into the soy sauce, so that the prepared jasmine-fragrance soy sauce has unique jasmine fragrance, the soy sauce is strong in fragrance and free from scattering after fragrance is remained, the taste of the traditional soy sauce is changed, and a new breakthrough of the soy sauce is realized; the fragrance is not easy to volatilize and disperse, and the fragrance can be kept in the soy sauce for a long time; the quality and the use value of the traditional soy sauce are improved.)

1. A preparation method of a jasmine flower flavored soy sauce is characterized by comprising the following steps: the manufacturing process comprises the following steps:

Soaking soybeans or soybeans, rinsing for a plurality of times, and air-drying the surface; putting the air-dried soybeans or soybeans into a steaming drawer for steaming and boiling for 3-4 hours;

b, after cooking, naturally cooling to room temperature, adding fermentation starter strains and starch, uniformly mixing, and then standing and fermenting for 8-24 hours at the temperature of 30-35 ℃; after fermentation, the raw materials are exposed to sunlight for 3 days;

C, putting the soy sauce into a container (1), adding saline water, connecting an air pipe (6) into the container (1) to the bottom of the container (1), connecting the other end of the air pipe (6) with a jasmine chamber (3), containing jasmine flowers in the jasmine chamber (3), and pumping air in the jasmine chamber (3) into the soy sauce in the container (1) through an air pump (5);

D, collecting the air in the jasmine chamber (6) floating out of the surface of the soy sauce, circulating the air back to the jasmine chamber (3) through the circulating air pipe (2), and entering the container (1) through the air pipe (6) again;

And E, stopping air circulation of the jasmine flower chamber, sealing the soy sauce container (1), standing for fermentation, filtering out solid impurities after 15-20 days, filling and sealing to obtain the jasmine flower flavored soy sauce finished product.

2. The method of making a jasmine-scented soy sauce as claimed in claim i, wherein: in the step C, one end of an air pipe (6) at the bottom of the container is connected, and a tubular aerator (7) is installed.

3. the method for preparing jasmine flower fragrance soy sauce according to claim 1, characterized in that: in the step C, the used jasmine is picked fresh jasmine buds.

4. The method for preparing jasmine flower fragrance soy sauce according to claim 1, characterized in that: in the step C, a sealing cover is arranged at the upper part of the container (1), the sealing cover is communicated with a circulating air pipe (2), and the other end of the circulating air pipe (2) is connected with the top of the jasmine chamber (3).

5. the method of making a jasmine-scented soy sauce as claimed in claim i, wherein: in the step C, the jasmine flower chamber (3) is used for containing jasmine flowers and is a multilayer tray (4), and the bottom of the tray (4) is a grid.

6. The method of making a jasmine-scented soy sauce as claimed in claim i, wherein: and in the step D, an electric heating wire is arranged in the circulating gas pipe (2).

Technical Field

The invention belongs to the field of food sauce processing, and particularly relates to a preparation method of a jasmine flower flavored soy sauce.

Background

Soy sauce is a traditional chinese seasoning. The seasoning is essential on dining tables and dining tables, is brewed by beans, wheat and bran, has reddish brown color, unique sauce fragrance and delicious taste, and is helpful for promoting appetite. The soy sauce is commonly called soy sauce and is mainly brewed by soybeans, wheat and salt through procedures of oil preparation, fermentation and the like. The soy sauce has complicated components, and contains various amino acids, saccharides, organic acids, pigments, and flavors in addition to the components of salt. Mainly salty taste, and also delicate flavor, fragrance, etc. It can improve the taste of dishes and can add or change the color of dishes. The brewing process is mastered by ancient workers in China thousands of years ago. The soy sauce generally comprises dark soy sauce and light soy sauce: the light soy sauce is salty and is used for improving freshness; the dark soy sauce is light and is used for improving color.

In modern factories specially used for manufacturing soy sauce, the production process and the flow are basically the same and different, and the production process mainly comprises the following steps: steaming and boiling soybean or soybean, making yeast and fermenting, drying in the sun, spraying oil, blending and sterilizing. The differences of the prepared products are that whether the fragrance is strong, whether the contents of nutrient amino acid and the like reach the standard and the like, the differences are not very obvious, and the products have no personalized differences.

Disclosure of Invention

The prepared soy sauce has unique jasmine fragrance, is rich in fragrance, can not disperse after being retained, changes the taste of the traditional soy sauce, and realizes a new breakthrough of the soy sauce; the fragrance is not easy to volatilize and disperse, and the fragrance can be kept in the soy sauce for a long time; the quality and the use value of the traditional soy sauce are improved.

The technical scheme adopted by the invention is as follows:

A preparation method of jasmine flower flavored soy sauce comprises the following steps:

soaking soybeans or soybeans, rinsing for a plurality of times, and air-drying the surface; putting the air-dried soybeans or soybeans into a steaming drawer for steaming and boiling for 3-4 hours;

b, after cooking, naturally cooling to room temperature, adding fermentation starter strains and starch, uniformly mixing, and then standing and fermenting for 8-24 hours at the temperature of 30-35 ℃; after fermentation, the raw materials are exposed to sunlight for 3 days;

C, putting the container into a container, adding saline water, connecting an air pipe into the container to the bottom of the container, connecting the other end of the air pipe with a jasmine chamber, containing jasmine flowers in the jasmine chamber, and pumping air in the jasmine chamber into the soy sauce in the container through the air pipe; the jasmine fragrance molecules emitted by the jasmine fragrance are introduced to the bottom of the soy sauce liquid, air bubbles float in the soy sauce, and the jasmine fragrance molecules in the bubbles are gradually blended into the soy sauce liquid molecules, so that the soy sauce gradually carries the jasmine fragrance.

D, collecting the jasmine chamber air floating out of the surface of the soy sauce, circulating the jasmine chamber air back into the jasmine chamber through a circulating air pipe, and entering the container through the air pipe again; the jasmine fragrance air is recycled, so that jasmine fragrance molecules in the whole system are not diffused and can be retained in the soy sauce to the maximum extent.

And E, stopping air circulation of the jasmine flower chamber, sealing the soy sauce container, standing for fermentation, filtering out solid impurities after 15-20 days, filling and sealing to obtain the jasmine flower fragrance soy sauce finished product. The air circulation process of the jasmine flowers lasts for about 12-16 hours, and after the process is finished, the soy sauce contains rich jasmine fragrance.

in the step C, one end of an air pipe at the bottom of the container is connected, a tubular aerator is installed, and the tubular aerator is used for scattering bubbles into tiny bubbles, so that the contact area of the bubbles and the soy sauce is increased, and the fragrance permeation efficiency is improved;

in the step C, the used jasmine is a picked fresh jasmine bud, the jasmine is preferably a jasmine bud picked at 14-15 pm, and ventilation operation is performed at night, so that the jasmine is fragrant and most intense in fragrance.

And in the step C, a sealing cover is arranged at the upper part of the used container, the sealing cover is communicated with a circulating air pipe, and the other end of the circulating air pipe is connected with the top of the jasmine chamber. The whole system is in a closed state, so that fragrant gas molecules are not leaked, and the utilization rate of the fragrance of the jasmine is improved.

In the step C, the jasmine flower chamber is used for holding jasmine flowers and is a multilayer tray, and the bottom of the tray is provided with grids. Air is contacted with jasmine through the tray layer by layer, so that the fragrance of the jasmine is fully released, and the contact surface area of the air and the jasmine is increased; furthermore, the multi-layer tray in the jasmine room can be used for placing other types of flowers, such as magnolia flowers, roses and the like, and the types of the flowers can be mixed or placed at intervals.

And in the step D, an electric heating wire is arranged in the circulating gas pipe. The air temperature is kept between 30-35 deg.C, and the optimum temperature for jasmine flower fragrance emission can be kept.

compared with the prior art, the invention has the advantages that:

1. The prepared soy sauce has unique jasmine fragrance, is aromatic in flavor, can not disperse after being retained, changes the flavor of the traditional soy sauce, and realizes a new breakthrough of the soy sauce; the fragrance is not easy to volatilize and disperse, and the fragrance can be kept in the soy sauce for a long time; the quality and the use value of the traditional soy sauce are improved.

2. The preparation method of the invention has high material utilization rate, and the jasmine fragrance can reach over 80 percent utilization rate.

Drawings

FIG. 1 is a schematic structural view of the present invention;

the reference numbers and names are as follows: 1. a container; 2. a circulating gas pipe; 3. a jasmine chamber; 4. a tray; 5. an air pump; 6. an air tube; 7. a tubular aerator.

Detailed Description