Tender wheat seedling alkalic ion soy sauce and production method thereof

Abstract

The invention relates to a tender wheat seedling alkalic ion soy sauce. The soy sauce is characterized by comprising the following ingredients in percentage by weight: tender wheat seedling ion green juice 65-80, soy sauce 15-22, star anise 1.5-3, cassia bark 1.5-2.5, Pricklyash peel 0.5-1.5, common fennel 1.0-1.5, white spirit 3-6, ginger 1.2-1.8 and white granulated sugar 4-6, wherein the sum of weight percentages of the above ingredients is 100%. The organic tender barley seedling powder and organic tender wheat seedling powder are used as the main raw materials of the soy sauce, the soy sauce does not have peculiar smell and have strong fragrance, the content of salt of the soy sauce is similar to that of the salt of traditional soy sauce and is about 14%, the soy sauce has the special flavor and seasoning effect of the tender wheat seedling soy sauce, the persistence and extensibility of taste are good, the soy sauce has the special fragrance and has the efficacy of eliminating the peculiar smell, the five tastes (salty taste, acid taste, spicy taste, sweet taste and delicious taste) of the products are shown in balanced way and round, the product is red brown, brilliant and glossy, and thus the soy sauce is a seasoning which has the function of neutralizing acidity and alkaline. The soy sauce is slightly alkalic, and the acid constitution can be regulated into alkalic constitution.

Description

technical field

[0001] The invention relates to the technical field of condiments, in particular to an alkaline ionic soy sauce of tender wheat seedlings and a preparation method thereof. Background technique

[0002] Soy sauce currently on the market mainly includes the following varieties: 1. Soy sauce made from protein-rich soybeans (defatted soybeans and organic soybeans) as the main raw material through fermentation, called soy sauce, is characterized by high amino acid content, The sauce is rich and fragrant. 2. Soy sauce made from wheat (including wheat flour) as the main raw material through fermentation is called noodle soy sauce, which is characterized by high reducing sugar content and sweet taste. 3. Soy sauce made from small fish, shrimp, and oyster meat by fermentation or enzymatic hydrolysis is called fish sauce and oyster sauce. It is characterized by strong fishy smell and high price. Its flavor is significantly different from soy sauce, and only a few peop...

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