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Viscous soybean sauce and preparation method thereof

A soy sauce and viscous technology, which is applied in the field of viscous soy sauce and its preparation, can solve the problems of large usage and difficult adhesion, and achieve the effects of low production cost, reduced dosage and simple preparation process

Inactive Publication Date: 2015-04-22
陈敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the dark soy sauce on the market is not viscous enough to adhere to food. In order to achieve the purpose of adding color to dishes, a large amount is often used

Method used

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Examples

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preparation example Construction

[0029] A preparation method of viscous soy sauce, comprising the following steps:

[0030] 1) Pour the dark soy sauce into the cooking pot, and gradually heat the dark soy sauce to 50~70°C within 25~35 minutes, and the heating speed should be kept relatively constant;

[0031] 2) Add one of soybean powder or flour or a mixture of soybean powder and flour to the above dark soy sauce, and stir at a temperature of 50-70°C for 30-60 minutes;

[0032] When soybean flour or flour is added to the dark soy sauce, the weight ratio of the dark soy sauce to soybean flour or flour is 10:4~6;

[0033] When adding a mixture of soybean powder and flour to the dark soy sauce, the weight ratio of the dark soy sauce to soybean powder and flour is 10:2~3:2~3;

[0034] 3) Let the product obtained in step 2) stand for cooling for 1~2h;

[0035] 4) Gradually heat the above-mentioned cooled product to 70-90°C within 30-60 minutes, and the heating rate should be kept relatively constant to obtain a...

Embodiment 1

[0040] A preparation method of viscous soy sauce, comprising the following steps:

[0041] 1) Pour the dark soy sauce into the cooking pot, gradually heat the dark soy sauce to 50°C within 25 minutes, and the heating speed should be kept relatively constant;

[0042] 2) Add soybean flour to the above dark soy sauce, the weight ratio of the dark soy sauce to soybean flour is 10:5, and stir at a temperature of 50°C for 60 minutes;

[0043] 3) Leave the product obtained in step 2) to cool for 1 hour;

[0044] 4) Gradually heat the above-mentioned cooled product to 80°C within 50 minutes, and the heating rate should be kept relatively constant to obtain a thick soy sauce paste;

[0045] 5) Add white sugar, caramel and salt to the thick soy sauce paste. The weight ratio of the dark soy sauce, white sugar, caramel and salt is 10:7:2:1, and stir for 50 minutes at a temperature of 80°C;

[0046] 6) Keep the above-mentioned uniformly stirred product at a temperature of 80°C for 1.5 h...

Embodiment 2

[0049] A preparation method of viscous soy sauce, comprising the following steps:

[0050] 1) Pour the dark soy sauce into the cooking pot, and gradually heat the dark soy sauce to 60°C within 30 minutes, and the heating speed should be kept relatively constant;

[0051] 2) Add flour to the above dark soy sauce, the weight ratio of the dark soy sauce to flour is 10:5, and stir at a temperature of 60°C for 40 minutes;

[0052] 3) The product obtained in step 2) was left to cool for 2 hours;

[0053] 4) Gradually heat the above-mentioned cooled product to 70°C within 30 minutes, and the heating rate should be kept relatively constant to obtain a thick soy sauce paste;

[0054] 5) Add white sugar, caramel and salt to the thick soy sauce paste. The weight ratio of the dark soy sauce, white sugar, caramel and salt is 10:6.5:2.5:1, and stir for 60 minutes at a temperature of 70°C;

[0055] 6) Keep the above-mentioned uniformly stirred product at a temperature of 70°C for 2 hours; ...

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Abstract

The invention discloses viscous soybean sauce and a preparation method thereof. The preparation method comprises the following steps: heating dark soy sauce to the temperature of 50-70 DEG C, adding bean flour or flour according to a weight ratio of the dark soy sauce to the bean flour or flour of 10:(4-6), or adding a mixture of the bean flour and flour according to a weight ratio of the dark soy sauce to the bean flour to flour of 10:(2-3):(2-3), stirring at the temperature of 50-70 DEG C for 30-60 minutes, cooling, performing secondary heating, adding condiments such as white sugar, caramel and salt, stirring at the temperature of 70-90 DEG C for 30-60 minutes, preserving the temperature at the temperature of 70-90 DEG C for 1-2 hours, standing, and cooling, thereby obtaining the finished viscous soybean sauce. The viscous soybean sauce disclosed by the invention is high in viscosity and delicious in taste, has strong sauce flavor, does not have any precipitate or impurities and is simple in preparation process, low in production cost and good in economic effects.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a viscous soy sauce and a preparation method thereof. Background technique [0002] As a basic condiment for cooking, soy sauce has a high market demand. Light soy sauce is used for general cooking. It tastes salty and is mainly used for seasoning. It is light in color, so it is used more in general stir-fried or cold dishes. The dark soy sauce is a thick soy sauce made by adding caramel on the basis of light soy sauce, which is suitable for meat color enhancement. At present, the dark soy sauce on the market is not thick enough to adhere to food. In order to achieve the purpose of adding color to dishes, a large amount is often used. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a delicious, viscous viscous soy sauce and a preparation method thereof. [0004] In order to achieve th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 陈敏
Owner 陈敏
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