A kind of compound soy sauce and preparation method thereof

Abstract

The purpose of the invention is to disclose a composite soy, and the composite soy is prepared by the following steps of: taking soybean, wheat, black soybean and coix lachryma-jobi kernel as raw materials to prepare a starter, adding and mixing auxiliary materials after fermentation of the starter, wherein the mass ratio of soybean : wheat : black soybean : coix lachryma-jobi kernel is 3:1:1:1. In the composite soy, black soybean and coix lachryma-jobi kernel have abundant resources and high nutritional value, the preparation method is simple and more applied to industrial production, black soybean and coix lachryma-jobi kernel are successfully introduced into the fermentation process of the high-salinity dilute soy, in subsequent allocation processes, extracting solution of lily flower and rape flower is added so as to change the problems of shallow bottom color and single taste in the high-salinity dilute soy, meanwhile the high-salinity dilute soy is rich in nutritional value, according to standards of the national GB18186-2000 high-salinity dilute soy, the product grade of the composite soy can reach special-grade or first-grade standards in the soy quality grade. Moreover, the black soybean contains abundant female hormone, thus the product is more suitable for women.

Description

technical field [0001] The invention belongs to the field of condiment processing, and in particular relates to a compound soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a traditional condiment, which is delicious and unique, and is the basic condiment in the field of catering and seasoning production. But present soy sauce product taste is single, and many have added preservatives such as sodium benzoate, sodium diacetate etc. [0003] As people's demand for soy sauce varieties is increasing, it is very necessary to seek a new flavor and preservative-free soy sauce. At present, domestic soy sauce production is in the transitional period of "alteration of old and new". Compared with low-salt solid soy sauce with a short fermentation cycle, high-salt dilute fermented soy sauce, which represents high-end quality and future development trend, has many advantages and can meet the market's requirements for high-quality products. High-salt...

AI Technical Summary

Problems solved by technology

However, the high-salt dilute fermentation process also has shortcomings. Compared with low-salt solid soy sauce, its color is lighter and its taste is lighter. Even if caramel color is added later, it is difficult to meet the color standard of low-salt solid soy sauce. It is in line with the traditional consumption concept of Chinese people for soy sauce, and there are certain deficiencies in the field of market consumption