Pure natural biological soy sauce and preparation method thereof

Abstract

The invention relates to pure natural biological soy sauce and a preparation method thereof. The soy sauce is prepared from the following raw materials: hericium erinaceus, cordyceps militaris fruit body and dried mushroom. The preparation method thereof comprises the following steps of: (A) adding 1 weight part of hericium erinaceus, 2 weight parts of cordyceps militaris fruit body and 1 weight part of dried mushroom into 50 weight parts of purified water for soaking and cleaning, after taking the raw materials out, adding 10 weight parts of purified water into the raw materials, heating andcooking the raw materials at 100 to 120 DEG C for 3 to 4 hours, and after cooling the cooked materials, performing filtering to obtain biological extraction solution; and (B) stirring and cooking 20 to 30 weight parts of filtrate, 15 to 19 weight parts of table salt and 10 to 15 weight parts of biological extraction solution together for 3 to 5 minutes, stopping the heating, standing the mixture for 3 to 4 days, and filtering the mixture to obtain the pure natural biological soy sauce. The prepared soy sauce has fresh and sweet taste, lubricant mouthfeel, bright color and abundant nutrition, is a new generation biological product, is natural, hygienical, safe, sanitary, healthy and environmentally-friendly, does not contain carcinogens and is an ideal seasoning which has conditioning effects on patients with high blood pressure, diabetes, hyperlipemia and the like.

Description

technical field [0001] The invention relates to a pure natural biological soy sauce and a preparation method thereof, belonging to the technical field of seasoning foods. The present invention relates to a pure natural biological soy sauce and a preparation method thereof, belonging to the technical field of seasoning foods. Background technique [0002] At present, most of the soy sauce used in China is made of soybeans as the main raw material, which is prepared by adding preservatives and flavoring agents after traditional fermentation. Aflatoxin, a metabolite harmful to human health, is produced in the The traditional natural fermentation of soy sauce has the disadvantages of a large number of bacteria during koji making, a long production cycle, strong seasonality of production, and a large potential safety hazard. [0003] Exceeding the standard content of 3-chloropropanol in the acid hydrolyzed vegetable protein seasoning liquid added to some existing prepared soy sa...

AI Technical Summary

Problems solved by technology

The traditional natural fermentation of soy sauce has the disadvantages of a large number of bacteria during koji making, a long production cycle, and strong seasonal production, which poses a great safety hazard

[0003] The 3-chloropropanol content in the acid-hydrolyzed vegetable protein seasoning liquid added to some existing soy sauces exceeds the standard, which may cause cancer risk and has androgen disruptor activity