Preparation method of low-salt sauce

Abstract

The invention discloses a method for preparing low cooking salt sauce, which comprises the following steps: 1) preparing a sauce yeast according to the conventional sauce yeast preparation method; 2) mixing 15 to 20 Be of salt water with the sauce yeast according to the weight ratio of 1:1-1:1.5 to obtain a soy sauce mash, and then performing normal temperature fermentation; 3) using fruits of gramineous plants as a raw material which is added with water to perform enzyme process liquefaction and is then mixed with a saccharification liquid and an amino acid polypeptide nutrient solution which are prepared through saccharification so as to prepare a liquid medium, and fermenting the yeast in the liquid medium to obtain a sauce composite fermentation broth; and 4) mixing the sauce composite fermentation broth with the soy sauce mash in the step 2) to perform low cooking salt liquid state fermentation at normal temperature, separation, heating, deposition, filtration and blending after the maturation of the fermentation so as to obtain the low cooking salt sauce. The method can obtain the low cooking salt sauce through fermentation directly at normal temperature, and can inhibit pollutions caused by other bacteria in the process of soy sauce mash fermentation so as to obtain the low cooking salt sauce with full aroma and delicious mouthfeel.

Description

technical field [0001] The invention relates to a condiment preparation process, in particular to a preparation method of low-salt soy sauce. Background technique [0002] The production of brewed soy sauce uses plant protein such as soybean or soybean meal as the main raw material, supplemented by starchy raw materials such as flour, wheat flour or bran, and undergoes strain selection, raw material treatment, koji making and fermentation processes to utilize the physiological functions of beneficial microorganisms. Activity and its metabolites form condiments with good color, aroma and taste. Generally, the salt concentration in soy sauce is 17% to 20% (W / W). [0003] On the other hand, studies have shown that excessive salt intake can lead to kidney disease, heart disease or high blood pressure. Due to the high salt content in soy sauce, there are concerns about contracting these diseases. [0004] At present, there are two important problems in the production of low-sa...

AI Technical Summary

Problems solved by technology

For example, low-salt soy sauce is directly obtained through low-salt solid-state heat preservation fermentation, but the soy sauce produced is dark reddish brown, not clear enough, has insufficient sauce flavor, and has no ester aroma, which cannot meet the needs of consumers; in addition, it is obtained through high-salt dilute state fermentation Soy sauce, and then remove the salt by electrodialysis, membrane treatment and other methods to produce low-salt soy sauce, but electrodialysis makes the aroma of low-salt soy sauce weak, and there are also disadvantages such as large equipment and high cost

[0006] Usually low-salt soy sauce uses alcohol or chemical preservatives to improve the preservation effect. Generally, the amount of alcohol added is 3.5-5%, which affects the inherent aroma of soy sauce, and there are still problems such as soy sauce gas production.

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