Mussel soy sauce and production method thereof

Abstract

The invention relates to a mussel soy sauce. The mussel soy sauce is characterized in that a mussel boiled soup is contained in the preparation raw materials. The invention also relates to a production method of the mussel soy sauce. The production method is characterized by comprising the steps: (1) boiling a mussel soup; (2) concentrating the soup; (3) preparing a mussel fermentation broth; (4) making koji; (5) carrying out fermentation; (6) carrying out aftertreatment. According to the production method disclosed by the invention, the mussel fermentation broth with a certain concentration is prepared by carrying out mixed fermentation on the mussel soup by virtue of multiple strains and is mixed with a finished koji, and a mixture is fermented to prepare the mussel soy sauce with unique seafood flavor. After examination, contents of total amino acid, aspartic acid, glutamate, serine, histidine and the like are all superior to those of an ordinary soybean sauce, and the mussel soy sauce has very high nutritive value; with the adoption of the mussel soy sauce, the sauce product variety is enriched, and the higher value application of a processing by-product of mussel is also realized.

Description

technical field [0001] The invention relates to a soy sauce condiment and a production method thereof, in particular to mussel soy sauce and a production method thereof. Background technique [0002] Shengsi County is a well-known mussel producing area in my country. It produces blue mussels and mussels. In 2010, it was named the "Hometown of Mussels" by the China Fisheries Association. The annual output and sales of mussels and frozen mussel meat rank first in the country. ; Frozen mussel meat is an important product of Shengsi mussels. During its production process, boiling in hot water is required to realize the cooking of the mussel meat; mussels themselves contain a variety of flavor substances, which dissolve in the cooking process In the soup, in addition, the cooking liquid also contains a large amount of soluble protein; the yield of Shengsi mussels is large, and the yield of boiled soup produced during the processing is also large; [0003] The traditional mussel so...

AI Technical Summary

Problems solved by technology

[0003] The traditional boiled mussel broth is sold after being concentrated, which has low price and low economic added value; a large amount of umami substances and soluble protein contained in the mussel boiled broth are good raw materials for brewing soy sauce, while the traditional Almost all soy sauces are made of soybeans, and the taste and nutrition are relatively limited.

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