A kind of preparation method of canned flavor fermented soy sauce

Abstract

The invention discloses canned flavored black bean sauce which consists of the following raw materials: 50-65 percent of salt black bean, 20-30 percent of edible vegetable oil, 8-10 percent of pepper and 3-5 percent of spice, wherein the spice consists of the following components: 1.3-1.6 parts of Chinese prickly ash, 1-1.2 parts of rhizoma kaempferiae, 0.4-0.7 part of anise, 4.5-5.5 parts of white sugar, 1.8-2.3 parts of salt, 7.8-8.6 parts of monosodium glutamate and 0.8-1 part of fresh ginger. The method for preparing the canned flavored black bean sauce comprises the following steps: sorting, cleaning, crushing, cooking, frying, burdening, stirring, filling, weighing and packaging. The modern processing technology is combined with the traditional formula and frying process, the flavored black bean sauce is rich in nutrition and mellow in peppery taste and does not cause internal heat, the salt black bean is pure in flavor and chewy, the production and preparation efficiency is high, and the prepared canned flavored black bean sauce is high in air tightness.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of canned fermented soy sauce. Background technique [0002] Glycinemax, a traditional fermented soybean product of the Han nationality, is also one of the important seasonings in many cuisines. Fermented soya beans are all recorded in ancient books such as "Han Shu", "Historical Records", "Qi Min Yao Shu", "Compendium of Materia Medica", and its production history can be traced back to the pre-Qin period. Tempeh is delicious and delicious, with a unique aroma, rich in protein, a variety of amino acids and other nutrients. During the War to Resist U.S. Aggression and Aid Korea, my country once produced a large amount of fermented soybeans to supply volunteers to eat, so as to increase appetite and supplement nutrition. [0003] Along with the raising of people's living standard, fermented soya bean and the various foods that utilize fermented soya...

AI Technical Summary

Problems solved by technology

The existing flavored fermented soy sauce on the market does not fully reflect the pure taste of fermented soy bean, and fermented soy bean is hard, and some products are easy to get angry and dry throat. Airtight leakage affects product quality