Seasoning soy sauce with ingredients and preparation method thereof

A technology of seasoning soy sauce and production method, applied in food science and other directions, can solve problems such as lack of flavor, achieve mellow taste, be conducive to fermentation efficiency and good effect

Active Publication Date: 2016-08-17
玉溪古麻生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this solution still has the problem of lack of flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 ： A kind of seasoning soy sauce with ingredients, which is to add ingredients to the fermented and filtered soy water, add the following weight ingredients to 500kg of soy water: 10kg of brown sugar, 20kg of caramel, 400kg of maltose, 0.2kg of grass fruit, 0.6 kg of star anise, and then add salt to make the salt The content reaches 15%.

Embodiment 2

[0026] A seasoning soy sauce with ingredients is added ingredients in the fermented and filtered sauce water, and the following weight ingredients are added to 500 kg of sauce water: 50 kg of brown sugar, 40 kg of caramel, 100 kg of maltose, 0.5 kg of grass fruit, and 0.2 kg of star anise; The content reaches 17%.

Embodiment 3

[0028] A seasoning soy sauce with ingredients is added ingredients in fermented and filtered soy water, 500kg of soy water is added with the following weight ingredients: 30kg of brown sugar, 10kg of caramel, 300kg of maltose, 0.3kg of grass fruit, and 0.8 kg of star anise; The content reaches 16%.

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PUM

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Abstract

The invention provides a seasoning soy sauce with ingredients and its preparation method. The existing soy sauce has low amino acid, protein and sugar content due to insufficient fermentation; the nutrition is not rich enough, the fragrance is not strong enough, and the taste is not mellow enough; Soy sauce is made by adding the following ingredients to fermented and filtered sauce water: brown sugar, caramel, maltose, grass fruit, star anise, stewed powder and salt. The production method comprises the following steps: ① raw material processing, ② mixed inoculation, ③ ventilated koji making, ④ fermentation, ⑤ secondary fermentation, ⑥ soaking, ⑦ blending and boiling, ⑧ filtering and packaging. Caramel is added to the seasoning soy sauce prepared by the method of the invention, the color is brown and black and shiny, the sauce is rich, salty and sweet, the mouthfeel is mellow, delicious, and the flavor is harmonious and long.

Description

technical field [0001] The invention relates to a food processing and treatment, in particular to a method for preparing soy sauce through fermentation and adding auxiliary materials. Background technique [0002] Soy sauce is a traditional Chinese condiment with a long history of production. It is a salty condiment. It is made of protein and starchy raw materials through microbial fermentation. Soy sauce is rich in nutrients and contains soluble proteins and peptides. Inorganic salts such as amino acids and amino acids have certain health care functions, and the soy sauce has a reddish-brown color, unique sauce aroma, delicious taste, and helps to promote appetite. It is deeply loved by the people. [0003] At present, soy sauce is mostly produced by low-salt solid-state fermentation process. Due to the short fermentation cycle, the nutrition is not rich enough, the fragrance is not strong enough, and the taste is not mellow enough; During the process, there may be the inv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 张红
Owner 玉溪古麻生物科技有限公司
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