Method for manufacturing soy sauce

A production method and technology of soy sauce, applied in food preparation, application, food science, etc., can solve the problems of wasting food, complex production process, reducing the nutritional and health effects of soy sauce, and achieve the effect of improving nutrition and health care and saving food

Inactive Publication Date: 2008-02-27
丁应昌 +10
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are many kinds of soy sauces currently on the market, and the raw materials used are also varied, but they all generally have the problems of using a large amount of grain and adding various antiseptic additives. The production process of

Method used

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Embodiment Construction

[0007] According to the preparation method of a kind of soy sauce of the present invention, its preparation method is as follows:

[0008] Wash 25 catties of soybeans with water, soak them in water for half an hour and take them out. After about a day, put the soybeans and about 40 catties of water in an iron pot. After cooking, take out the cooked soybeans when the temperature drops to 25 degrees. Put it on 8 bamboo containers of 1 meter by 1 meter and stir evenly. The natural fermentation process is carried out in a room with a room temperature of 30 degrees. After 3-5 days of fermentation, the yeast is washed away and placed in a basket. Fermentation and heating work, the time is about 5 hours, after the fermentation method is heated, add an appropriate amount of 25 ℃ salt water, put them together in a tank, and brew in the sun for 120 days to make soybean sauce. Put it in an iron pot, add 50 jin of water and cook for three hours, remove the bean dregs, put it in a tank, ad...

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Abstract

The invention relates to an edible flavoring and brewing technological field especially for a making method of soy sauce through dispensing soy bean and water with ratio at 1:1. 8, which comprises the following parts: soy bean, salt and water. The making method comprises the following steps: cooking the soy bean to stir on eight bamboo weaving containers in 1 square meter uniformly; fermenting to produce yeasts at 30 Deg. C indoor temperature for 3-5 days; washing the yeasts to ferment in large wicker basket for 5 hours again; adding suitable amount salty water at 25 degree after heating through invoice method; solarizing and brewing for 120 days to produce fermented soy bean plaster of the soy bean; adding water to boil enough to skim to add the salty water at 25 degree to solarize first soy sauce. The invention overcomes needing a great deal of soy in conventional producing way without any germ-resistant, which saves a large of amount soy and improves nutrition and health effect of the soy sauce.

Description

Technical field: [0001] The invention relates to the technical field of food seasoning and brewing thereof, in particular to a method for making soy sauce. Background technique: [0002] Soy sauce, as a condiment that people use daily, plays an important role in people's dietary life. With the improvement of living standards, people's requirements for soy sauce are getting higher and higher, and the demand is also increasing, and there is a huge market space. There are many kinds of soy sauces currently on the market, and the raw materials used are also varied, but they all generally have the problems of using a large amount of grain and adding various antiseptic additives. The production process of these soy sauces is relatively complicated, not only in the production process A large amount of food can be wasted, and due to the addition of various antiseptic additives, the nutritional and health effects of soy sauce have been reduced to a certain extent. Invention conten...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 丁应昌
Owner 丁应昌
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