Making method of peanut and natto soy sauce

Abstract

The invention discloses a making method of peanut and natto soy sauce which comprises peanut, bran, salt, wheat flour, water, bacillus licheniformis, aspergillus oryzae, aspergillus oryzae and salt-resistant ester-production yeast. The making method comprises the steps of: 1, making peanut yeast, to be specific, taking excellent-quality peanuts and cleaning, soaking with water at a room temperature for 24h, cooking, cooling to below 40 DEG C, fermenting at the temperature of 35-38 DEG C for less than 3 days to make the peanut yeast; 2, preparing a peanut and bacillus natto fermenting agent, to be specific, (1), taking the excellent-quality peanuts and cleaning, soaking at the room temperature for 24h; (2), cooking the soaked peanuts at a pressure of 0.1-0.2MPa for 30-40 min; (3), cooling the cooked peanut to room temperature, adding the bacillus licheniformis, fermenting at the environment temperature of 35-40 DEG C for 20-24h; and 4, cooling the fermented peanut to room temperature, placing for 15-32h and then carrying out after maturation treatment, and filtering peanut to obtain a bacillus natto solution. Due to the production of the peanut and natto soy sauce, a new nutrient heath care soy sauce variety is increased, therefore, the quality of family life of people in China can be better improved.

Description

technical field [0001] The invention relates to a production method of condiment soy sauce, in particular to a preparation method of peanut natto soy sauce. Background technique [0002] The condiment soy sauce of the prior art is mainly soybean soy sauce, and the preparation method of soybean soy sauce mainly includes two kinds: the first kind can be referred to as the traditional soy sauce brewing method, promptly boils beans, pulverizes, agglomerates and deposits and brews under room temperature condition. Natural inoculation, then put the inoculated sauce cubes into the tank and add salt water, and ferment for one month at 20°C to 40°C; the second is the method of industrial soy sauce brewing, that is, first dissolve the salt into Salt water, mixed with corn flour and wheat flour in a certain proportion, steamed into steamed buns, placed in an environment of 25 to 28 ° C for natural inoculation, and then inoculated with Aspergillus in a certain proportion to make koji sa...

AI Technical Summary

Problems solved by technology

The soy sauce brewed by the first method will brown as the storage time increases. With the Maillard reaction, the color of the soy sauce will become darker, and the color of the pickles made with this soy sauce will also turn black. , the color is dull, especially the nutrient content of this soy sauce is not high; although the soy sauce brewed by the second method has theoretical nutrient content, the color, aroma and flavor are not ideal, especially under realistic conditions, genetically modified soybeans are flooding the market, Possible follow-up problems caused by GM soybeans are currently unknown