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Preparation method of double-bean soy sauce

A technology of soy sauce and double bean, which is applied in the directions of food preparation, application, food science, etc., can solve the problem of high cost, and achieve the effect of low production cost, high quality and clear body.

Active Publication Date: 2015-05-20
四川新希望味业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soy sauce prepared by this method is ruddy in color, glossy, rich in ester aroma, and clear in body, which needs further improvement, and the production cycle is as long as 180-240 hours, and the cost is high

Method used

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  • Preparation method of double-bean soy sauce
  • Preparation method of double-bean soy sauce

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Experimental program
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Effect test

Embodiment 1

[0038] The preparation of embodiment 1 double bean soy sauce of the present invention

[0039] Soy sauce is produced with the raw materials of black beans: soybeans: wheat: bran accounting for 30%: 30%: 30%: 10% respectively.

[0040] 1. Raw material processing:

[0041] After the soybeans and black beans are fried and mature, they are crushed to particles with a particle size of ≥ 4 mm for later use. After the crushing, the moisture content is controlled at about 8%.

[0042] 2. Cooking

[0043] 2.1 Mixing: After mixing the raw materials according to the formula ratio, add to the cooking tank and mix for 10 minutes.

[0044] 2.2 Dry steaming: open the steam valve, and immediately reduce the pressure to 0Mpa after the pressure reaches 0.1Mpa.

[0045] 2.3 Moisturizing: add water accounting for 60% of the weight of the dry raw materials to moisten the raw materials. The moistening time is 30 minutes, and the cooking tank keeps rotating.

[0046] 2.4 Cooking: The steam press...

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Abstract

The invention discloses a preparation method of double-bean soy sauce, which employs black soya bean, soya bean, wheat and wheat bran as raw materials, and includes the steps as follows: boiling, making starter, mixing leaven, fermenting and squeezing. The invention also discloses a double-bean soy sauce prepared by the method. The soy sauce provided by the invention has the advantages of reddish color with luster, rich sauce ester fragrance, special fresh flavor, soft and unique taste, clarified state, excellent quality, high nutrition and health function, moreover, the invention has the advantages of simple method steps, short fermentation period, low production cost and good industrial application prospect.

Description

technical field [0001] The invention relates to a preparation method of soy sauce. Background technique [0002] Soy sauce is a delicious oriental seasoning, commonly known as soy sauce, which is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. When preparing ordinary soy sauce, soybeans or soybean meal (cake) are usually used, and black soybeans can also be used as raw materials to prepare black soybean soy sauce with high nutritional value. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. [0003] There are two main fermentation processes for soy sauce production, namely high-salt dilute state fermentation process and low-salt sol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 李涛王丽蓉莫丘献刘迎涛张佳宁
Owner 四川新希望味业有限公司
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