A kind of brewing method of citrus soy sauce

Abstract

The invention relates to a brewing method for soy sauce and particularly relates to a brewing method for citrus soy sauce. The brewing method comprises the following steps: treating citrus peel pomaces; washing fresh citruses; drying and peeling off to obtain pulp and peels; respectively preparing the pulp and the peels into liquid gel components and mixing to obtain citrus liquid gel; uniformly mixing soybean finished koji, the citrus liquid gel and saline water by adopting high salt dilution fermentation process; and then carrying out fermentation and ripening and adjusting sauce to prepare a citrus soy sauce finished product. The citrus soy sauce has a flavor of the citruses; the citrus soy sauce not only has a high citrus soy sauce, but also has various health-care functions.

Description

technical field

[0001] The invention relates to a brewing method of soy sauce, and specifically designs a brewing method of citrus-flavored soy sauce. Background technique

[0002] Citrus is the largest fruit in the world, with sweet and delicious pulp and rich nutrition. my country’s citrus area and output rank first in the world. During the process of eating and processing citrus, a large amount of citrus peels are produced, and the peels account for about 30% of the total weight of the fruit. 25%, usually all of it will be landfilled or incinerated, causing huge waste and environmental pollution, or it will be processed into animal feed, but it is unreasonable from an economic point of view. At present, the processing technology of domestic citrus pomace is relatively backward, and the problems of pesticide residues and bitterness in the pomace need to be further solved, resulting in a large amount of waste of pomace and poor comprehensive benefits of the citrus industry. ...

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