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Method for manufacturing soy sauce

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

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

AI Technical Summary

Problems solved by technology

There are many kinds of soy sauces currently on the market, and the problem of adding various preservatives. The production process of these soy sauces is relatively complicated, and due to the addition of various antiseptic additives, the nutritional and health effects of soy sauce are reduced to a certain extent.

Method used

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Effect test

Embodiment Construction

[0006] According to the preparation method of a kind of soy sauce of the present invention, its preparation method is as follows: take 32 jins of water and put it in an iron pan to boil, pour 25 jins of yellow meat and black beans into the iron pan and cook, stop heating, when the temperature drops to 25 degrees, Mix the cooked yellow meat, black beans and flour and put them on eight 1m x 1m bamboo containers, each with a distance of three centimeters from top to bottom, to carry out the ancient method of fermenting and making koji. The temperature in the greenhouse must be checked every three hours to ferment and make koji The temperature requires a comfortable and warm feeling. If it is too cold or too hot, it is better to adjust the temperature to make it comfortable and warm. The room temperature is above 25 degrees. After 30 hours to 6 days, there will be a lot of yellow yeast on the surface of the flour cooked yellow meat and black beans, and a lot of water will evaporate....

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Abstract

The invention relates to an edible condiment and a making method of soy sauce in the brewing technique field. The main component of soy sauce comprises black soya bean, flour, water and salt. The making technological process comprises the following steps: cooking the black soya bean; fermenting 4-6days; adding salt water when yeast is yellow; dropping the jar when the temperature is more than 25 Deg. C; brewing 150 days with the sunlight; making black soya bean flour sauce; adding the water and boiling with fire in order to remove the bean residue; adding salt at more than 25 Deg. C; solarizing 50 days; getting black soya bean flour soy sauce, wherein the proportion of the black soya bean and water is 1:1. 5, the temperature of the glasshouse is more than 25 Deg. C, the time of fermentation is 4-6 days; the jar is dropped when yeast is yellow; the salt water is more than 25 Deg. C when solar brewing, the fermentation time of solar is 150 days. The making method improves the nutrient health without any antiseptic.

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 problem of adding various preservatives. The production process of these soy sauces is relatively complicated, 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 content: [0003] The object of the present invention is to provide a kind of preparation method of a kind of soy sauce that is simple in preparation process and does not contain any additi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 丁应昌
Owner 丁应昌
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