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A production method and technology of soy sauce, which are applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of different tastes of cold dishes and ruined cold dishes, and achieve the effect of fresh and rich taste
Inactive Publication Date: 2014-03-19
吴基仔
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[0003] Because the existing cold dishes use more seasonings, the amount of putting in depends on experience and technology, so the taste of the finished cold dishes is different. A little carelessness when adding seasonings may ruin a whole plate of cold dishes. Lose
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[0009] The method for preparing cold soy sauce of the present invention is to break the soybean meal into particles, mix the broken soybean meal and wheat bran with water, and put them into a steamer to steam until they can be combined into a mass without dripping water. Take out and cool it to 35-40 degrees Celsius, mix with koji seeds, and mix well. The mixed raw materials are fermented for the first time for 24 hours. When they become lumps and white hair grows on them, break the fermented raw materials into pieces. Put the salted water into a sealed tank for the second fermentation. Keep the temperature at 45-60 degrees. When the temperature is maintained at 45-60 degrees, the fermentation becomes red. When there is a soy sauce smell, put the fermented raw materials into the oil filter container, and put the tangerine peel, Chinese pepper and licorice. , Coriander, boil water, boil, pour it into the oil filter container, soak for 12 hours, then open the lower end of the oil ...
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Abstract
The invention discloses a making method for salad sauce. The making method comprises the following steps: smashing soybean meal into particles, uniformly mixing the smashed soybean meal and bran in water, putting the mixture into a food steamer for steaming, then taking out the mixture for cooling to 35-40 DEG C, adding yeast, uniformly stirring, performing primary fermentation on the stirred raw materials for 24 hours, smashing the fermented raw material blocks, adding edible salt water, putting the materials into a sealed cylinder, performing secondary fermentation, keeping the temperature at 45-60 DEG C, putting the fermented raw materials into an oil filtering container, boiling pericarpium citri reticulatae, pepper, liquorice and caraway in water, pouring the solution into the oil filtering container to implement immersion for 12 hours, then opening an opening at the lower end of the oil filtering container, filtering out soybean sauce, mixing the soybean sauce with garlic juice, and packaging to form a finished product. The pericarpium citri reticulatae, pepper, liquorice, caraway and the garlic juice are added into the soybean sauce, so that the salad sauce tastes refreshing and has rich flavor; the salad sauce is suitable for being added into cold vegetable dishes in sauce easily and conveniently; the phenomenon that the salad sauce is excessively added due to the lack of experience or hand trembling can be avoided; the salad sauce is suitable for green hands.
Description
Technical field [0001] The invention relates to a manufacturing method of seasoning. Background technique [0002] Soy sauce is one of the main condiments in people's diet. Cold dishes are dishes that are mixed with seasonings and eaten cold. The raw materials after preliminary processing and blanching are made by adding red oil, soy sauce, garlic granules and other ingredients. According to the added red oil, it can generally be divided into three categories: spicy, spicy, and spiced. The history and culture of cold dishes are profound, dating back to the Zhou Dynasty and the pre-Qin period. Every cold dish is not only the food itself, but the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each cold dish a different taste. Mix the various ingredients and the sauce evenly before eating, so that the sour, spicy, sweet, and numb aroma will be released in the mouth, which will wake the stomach and maintain health. [000...
Claims
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Application Information
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