Production method of lemon soybean sauce

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...

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 addition, since lemons are generally not eaten raw, the preservation and use of lemons are quite different from soy sauce. , so it is not convenient in practical use