Making method for pericarpium citri reticulatae soybean sauce

Abstract

The invention discloses a making method for pericarpium citri reticulatae soybean sauce. The making method comprises the steps of smashing soybean meal into granules which are 2-6cm long, uniformly stirring the smashed soybean meal and bran in water, putting into a steaming cage for steaming, taking out and cooling to 35-40 DEG C, adding yeast seeds and uniformly stirring the yeast seeds and the smashed soybean meal and bran mixture, performing primary fermentation on the stirred raw material for 24 hours, smashing the fermented raw material, adding salty water into the smashed fermented raw material, putting the mixture into a sealed cylinder, performing secondary fermentation, keeping the temperature at 45-60 DEG C until the raw material is fermented to be red and smells like soybean sauce, putting the fermented raw material into an oil filtering container, boiling pepper, pericarpium citri reticulatae and anise in water, pouring the boiled pepper, pericarpium citri reticulatae and anise water into the oil filtering container, immersing for 12 hours, and then filtering to obtain the finished soybean sauce product. The pericarpium citri reticulatae serving as the raw material is added into the soybean sauce, so that the scent of the pericarpium citri reticulatae and the heavy flavor of the soybean sauce are organically combined; therefore, the mouthfeel of the soybean sauce is enriched, the flavor of the soybean sauce is improved, and the soybean sauce tastes refreshing; the pericarpium citri reticulatae soybean sauce has the effects of regulating qi to strengthen spleen, drying damp and eliminating phlegm.

Description

technical field [0001] The invention relates to a preparation method of seasoning. Background technique [0002] Soy sauce is one of the condiments commonly used by the public and plays an important role in the kitchen. Existing soy sauce has a relatively single taste, generally strong and thick, rich in soy sauce, with a salty taste, and sometimes when used in cold salad or cooking light vegetables, it will affect the fresh taste of the original dish. Tangerine peel, aliases: orange peel, Guilao, red peel, yellow orange peel, Guang orange peel, Xinhui peel, orange peel, Guang Chen peel. It is the ripe fruit peel of Rutaceae plant orange and its cultivars. Chenpi medicinal materials are divided into "Chenpi" and "Guangchenpi". It tastes sweet and bitter, but has the fragrance of oranges. It is the dried peel of the fruit citrus after drying. This kind of peel can be stored for a long time if it is kept dry, so it is called Chenpi. Contents of the invention [0003] In ...

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings of the soy sauce in the prior art that the taste is single and the taste is not fresh enough, the invention provides a method for making soy sauce with tangerine peel