Preparation method of spicy soy sauce

Abstract

The invention relates to a preparation method of spicy soy sauce, which is based on a high-salt liquid fermentation process. The novel and flavorful fermented soy sauce with chilli fragrance and pungent taste is prepared by replacing common saline solution with salinized chilli blank filtrate (chilli sauce with high salt content) with 16-25 percent of mass concentration of salt in the preparing process of soy sauce mash. The salinized chilli blank filtrate used in the process adopt waste liquid discharged from a chilli processing factory in the chilli processing process; because the salt content of the salinized chilli blank filtrate is just identical with the concentration of the saline solution for socking soy sauce, the salinized chilli blank filtrate can be used for processing the soysauce, so that the environmental pollution caused by random discharge of the factory is reduced. Morover, the fermented soy sauce is soaked adopting the saliferous chilli sauce; and a prepared product has good quality and special flavor.

Description

Technical field: [0001] The invention relates to a kind of soy sauce, especially a method for making a high-salt dilute fermented soy sauce with a spicy flavor, especially the salted chili base that is filtered out in the process of making soy sauce and extracting raw soy sauce by leaching High-salt chili juice was used instead of ordinary salt water to prepare flavored fermented soy sauce with chili aroma and spicy taste. Background technique: [0002] Soy sauce is made from soybeans and / or defatted soybeans, wheat and / or bran, using the action of various microorganisms such as Aspergillus oryzae, yeast, and lactic acid bacteria to decompose and recombine complex macromolecular organic substances in the raw materials, and brew them. One of the most traditional and representative fermented foods. [0003] my country's brewed soy sauce products are divided into two categories according to their different production processes: [0004] One is high-salt dilute fermentation pr...

AI Technical Summary

Problems solved by technology

Although the low-salt solid-state fermentation process has a short fermentation cycle, the production process is relatively complicated, with many operating points, and the product's flavor is not as good as that of high-salt dilute fermented soy sauce

[0007] In order to improve the flavor of soy sauce and increase the nutritional value of soy sauce, on the basis of brewing soy sauce, various flavored soy sauces and nutritionally fortified soy sauces have also been researched and produced. There are also nearly a hundred patents on the production of flavored soy sauce, among which Most of them use fungi, algae, seafood, cereals, or medicinal animals and plants as flavor enhancers for soy sauce, but there is no report using capsicum as a flavor enhancer

[0008] In addition, in pepper processing enterprises in Hunan, Sichuan and other places, the salted pepper blanks they use will filter out a large amount of high-salt pepper juice (the mass concentration of salt is 16-25%), and the juice is currently used as waste liquid Direct discharge will not only cause waste, but also pollute the environment

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