Special fresh soy sauce brewing method utilizing silkworm chrysalis
A technology for silkworm chrysalis and soy sauce, which is applied in application, food preparation, food science and other directions, can solve problems such as environmental pollution and waste, and achieve the effects of high amino acid content, thick taste, and efficient utilization.
Inactive Publication Date: 2015-06-17
张涛
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Abstract
The present invention relates to a special fresh soy sauce brewing method utilizing silkworm chrysalis. The brewing method dries and crushes fresh silkworm chrysalis, mixes the crushed silkworm chrysalis with brans together by a certain ratio, adding water to moisten and swell the mixed materials, enabling the materials well done; making koji, fermenting, pouring oil, filtering and blending, and sterilizing, thereby obtaining the finished soy sauce. The special fresh soy sauce brewing method of present invention utilizes silkworm chrysalis instead of traditional soy bean meal, not only find a new way to utilize silkworm chrysalis, but also brews soy sauce which has higher amino acid content and tastes more delicious.
Application Domain
Food preparation
Technology Topic
Amino acid contentSoy bean +4
Examples
- Experimental program(2)
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