Salt-free soy

Abstract

The invention which belongs to the technical field of flavorings especially relates to a salt-free soy. A technical scheme of the salt-free soy comprises the following steps: 1, mixing raw materials of soybean (bean cakes and soybean meal oil cakes), wheat bran (or crushed wheat) or rice husk, moistening, and steaming them in a boiler; 2, air-cooling the raw materials, mixing the raw materials with a koji forming material, adding water, uniformly stirring them, fermenting the raw materials in a pool, and spraying oil to leach after the fermentation; and 3, heating a raw soy, adding a flavoring as needed, directly clarifying the heated raw soy if the taste needs no adjustments, sterilization-disinfecting, and packaging to form finished products after the quality detection qualification. The salt-free soy has the following beneficial effects: the oxidation resistance of the salt-free soy is 150 times higher than the oxidation resistance of vitamin C; and generations of arteriosclerosis, myocardial infarction, apoplexy, hypertension, heat diseases and cataract are reduced after the salt-free soy is taken for a long term. The salt-free soy is suitable for people needing light diets and a proper amount of salt.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a salt-free soy sauce. Background technique [0002] At present, soy sauce contains salt and is used as a condiment. Soy sauce itself has an antioxidant effect 150 times higher than vitamin C. However, as a condiment containing salt, eating too much soy sauce will cause Its salt content is too high and causes the occurrence of hypertension, arteriosclerosis, myocardial infarction, stroke, kidney disease and cataract. Children should not eat too much salt. Although eating more salt is harmful to health, the diet should be light, but it does not mean that the less salt the better. Contents of the invention [0003] In order to overcome the deficiencies of the existing soy sauce, the present invention provides a salt-free soy sauce. In addition to the existing antioxidant components, the soy sauce does not need to worry about causing high blood pressure, arteriosclerosis, myo...

AI Technical Summary

Problems solved by technology

[0002] At present, soy sauce contains salt and is used as a condiment. Soy sauce itself has an antioxidant effect 150 times higher than vitamin C. However, as a condiment containing salt, eating too much soy sauce will cause Its high salt content can lead to high blood pressure, arteriosclerosis, myocardial infarction, stroke, kidney disease and cataract