Manufacturing method of Chinese prickly ash soy sauce

Abstract

A manufacturing method of Chinese prickly ash soy sauce belongs to flavoring. The soy sauce is prepared from brewed soy sauce, and extracts from Chinese prickly ash, ginger, capsicum, and fennel. The product maintains the local flavor of traditional brewed soy sauce, and also eliminates fishy smell of meat and fish. The product can promote hormone secretion in human body, stimulate appetite, and invigorate spleen, is antibiotic, can prevent diseases, promote appetite, and is beneficial for human body health. The product has the advantages of abundant nutrition, pleasant color, pure fragrance, delicious taste, and thicky texture.

Description

technical field [0001] The invention relates to a method for preparing soy sauce with prickly ash as the main raw material, which belongs to the preparation of condiments. Background technique [0002] Soy sauce is evolved from "soy sauce". It originated from the seasoning used by ancient Chinese emperors, and gradually spread to the people because of its excellent flavor. As early as more than 3,000 years ago, there were records of making sauce in the Zhou Dynasty. The oil is first marinated from fresh meat, then minced into puree and then fermented. It is called "醢", that is, meat soy sauce; there is also a version in which animal blood is added to the sauce called "醢". . Later, people found that soy sauce made from soybeans had a similar flavor and was cheap, so it was widely spread and eaten. my country is the birthplace of brewing soy sauce technology, with a history of more than 2,500 years. The legendary originator of the sauce line is Mr. Xia Tai. For thousands ...

AI Technical Summary

Problems solved by technology

[0006] With the improvement of living standards and the expansion of people's food range, the existing various soy sauces can not meet people's growing needs.