Production method of lemon soybean sauce

A production method and technology of soy sauce, applied in the production field of lemon soy sauce, can solve the problems of lack of fusion, inconvenience in actual use, different preservation and use of lemons, etc., and achieve the effects of fresh taste of soy sauce and vitamin supplementation.

Inactive Publication Date: 2014-03-26
江门市江海区佑昌自动化设备有限公司
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the existing dishes, lemon and soy sauce are often used in combination, but the two are simply blended and blended, and there is no fusion effect. In add

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] The production method of a lemon soy sauce of the present invention comprises stirring and mixing the soybean meal and bran with a weight ratio of 60:40, cooking, then adding flour and seed koji made from strains for mixing and koji making, and adding salt water and yeast Ferment the strains at 30°C-45°C, and after natural embryo turning, divide the mash storage tank at 10°C-20°C, add washed and crushed lemons, and cook in a sealed container at 75°C-83°C for 1 hour. Then add the syrup, sterilize and mix evenly, finally filter and pack the finished product.

[0013] The soybean meal and bran are stirred and mixed, and then steamed, and roasted or stir-fried wheat is added, and then seed koji is added for mixing. The mass ratio of soybean meal, bran and wheat is 60:40:18.

[0014] The added syrup is mixed with sugar and water with a mass ratio of 100:40, boiled over high heat until the color is black, no sweetness and slightly bitter taste, and then filtered. Add 12 kg o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production method of lemon soybean sauce, which comprises the following steps: after stirring and mixing soybean meal and bran according to a weight ratio of 60:40, carrying out cooking; then adding a mold starter prepared from flour and a strain to carry out mixing and starter propagation; after adding salt water and a yeast strain, fermenting at a temperature of 30 DEG C to 45 DEG C; after naturally turning over a blank, generating cut mash and storing the cut mash into a tank at a temperature of 10 DEG C to 20 DEG C; adding cleaned and mashed lemon; carrying out sealing cooking for 1 hour at a temperature of 75 DEG C to 83 DEG C; then adding sugar syrup; carrying out sterilization and uniformly mixing; finally, filtering and packaging to form the finished product. The lemon is added in the producing process of the soybean sauce, so that the lemon and the soybean sauce are organically combined; the lemon enables taste of the soybean sauce to be more fresh and can fulfill the aims of supplementing vitamins and trace elements; when in use, the lemon soybean sauce only needs to be added into dishes; the lemon soybean sauce is simple, rapid and convenient to use; no matter the lemon and the soybean sauce are matched to carry out cold dressing or frying, the lemon and the soybean sauce can achieve a mutual benefiting effect.

Description

technical field [0001] The invention relates to a production method of household seasoning. Background technique [0002] Soy sauce is a liquid condiment brewed from beans, wheat, and bran. It is reddish brown in color, has a unique sauce aroma, and is delicious in taste, which helps to stimulate appetite. It is a traditional condiment originated in China. 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. The Chinese people have mastered the brewing process thousands of years ago. There are generally two types of soy sauce, dark soy sauce and light soy sauce: light soy sauce is saltier and used to enhance freshness; dark soy sauce is lighter and used to enhance color. [0003] Lemon is one o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/238A23L27/50
CPCA23L33/10A23L27/50A23V2002/00A23V2200/30
Inventor 区德源
Owner 江门市江海区佑昌自动化设备有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap