North china fermented soya bean catsup

Abstract

The invention relates to a food, in particular to a north China lobster sauce jam and a manufacturing method thereof, which is made from soybeans, peeled peanuts, almonds, fresh gingers, green peppers, iodized slat, flour and pure mildew strain. When being manufactured, the soybeans are soaked and stewed until well-done; the flour with strain is mixed with the soybeans; natural bacterial colonies and the strain are compounded for producing leaven, the produced leaven is dried, and then spore mycelium is scoured off, and the leaven is dried and smashed; the peeled peanuts and the almonds are soaked, cooked, dried and smashed; the fresh gingers and the green peppers are smashed into a mud shape, all raw materials are put into a jar, water and the slat are added to be mixed uniformly, and the jar is sealed and put in a ferment room to be fermented under constant temperature for two to five months; after the jar is unsealed, the water of proper quantity is added for reducing the salinity and for the convenience of bulking; a product is packed by soft and hard cans and is sterilized by high temperature in a vacuum, and the north China lobster sauce jam with low salinity and diversified intense and delicious tastes is obtained.

Description

technical field [0001] The present invention relates to a kind of food, more specifically, the present invention relates to a kind of North China black bean sauce and its preparation method. Background technique [0002] In the past, various soy pastes sold in the market were made by fermenting half-and-half noodles and beans or more than half noodles and a small amount of beans; However, there are few ingredients and raw materials, the taste is not strong enough and diverse, too many bacteria produce bad taste during production, and the salinity is high. Contents of the invention [0003] The purpose of the present invention is to avoid the deficiencies in the above-mentioned existing formula technology, and provide a new North China flavor, combining traditional technology and modern technology, a variety of raw materials, low salt, strong taste and fermented fragrance, using soft, Hard canned packaging, which can produce long-term quality assurance and sales of North C...

AI Technical Summary

Problems solved by technology

[0002] In the past, various soy pastes sold in the market were made by fermenting half-and-half noodles and beans or more than half noodles and a small amount of beans; All of them have less ingredients and raw materials, the taste is not strong enough and diverse, too many bacteria produce bad taste when making it, and the salinity is high