Method for preparing five-bean soy sauce

Abstract

The invention relates to a method for preparing five-bean soy sauce. According to the method, yellow beans, red beans, mung beans, black beans, kidney beans and flour are taken as raw materials, common salt, sodium glutamate and fried sugar are taken as main ingredients, and the five beans are prepared by removing impurities, soaking, draining, stewing, wind-cooling, mixing with the flour, inoculating, preparing leaven, preparing a starter, fermenting, after-ripening, squeezing, precipitating, filtering, preparing, sterilizing, clarifying and packaging. According to the method disclosed by the invention, as the five beans are taken as the raw materials, a soy sauce production process of pottery jar three-section type temperature-control fermentation and pottery jar aging is adopted, an aroma-producing yeast and lactic acid bacteria are added in the fermentation process, and the produced five-bean soy sauce has the advantages of excellent color, fragrance, taste and appearance, abundant nutrition and capability of enhancing functional ingredients, and is of a good product which can meet the demands of consumers for high-grade soy sauce. The method disclosed by the invention has theadvantages of reasonable and practical production method, simplicity in operation and good effects, and is conductive to extensive popularization.

Description

technical field [0001] The invention relates to a method for preparing condiments, in particular to a method for preparing five-bean soy sauce. technical background [0002] Brewed soy sauce is a liquid condiment with special color, aroma and taste made from protein materials such as soybeans and (or) defatted soybeans, starchy materials such as wheat and (or) bran, and fermented by microorganisms. The raw materials used in soy sauce include vegetable protein and starch, and the traditional craft is mainly soybean and flour. The raw materials are steamed and cooled, and the purely cultivated Aspergillus oryzae strains are added to make seed koji. The seed koji is transferred to the fermentation tank and fermented with salt water. After the sauce grains are mature, the soy sauce is extracted by pressing. The umami, sweet, sour, boozy, and estery aromas produced by a series of extremely complex biochemical changes during fermentation are mixed with the salty taste of brine, ...

AI Technical Summary

Problems solved by technology

2. In terms of quality: aroma, unstable color, light color, low coloring rate, more precipitation, easy to be infected with bacteria

[0005] So far, most of the soy sauces on the market are low-grade condiments, and there is no patent document record of nutritious, functional and healthy five-bean soy sauce