Sun-curing method of miso

Abstract

The invention discloses a sun-curing method of miso. The sun-curing method comprises steps as follows: (1), sauce koji making: soybeans, flour and zymophyte are mixed in the mass ratio being (6-2) : (4-1): (0.02-0.06) for sauce koji making, and sauce koji is obtained; (2), low-salt fermentation: the sauce koji is thrown into a sun-curing tank, saline water with the concentration of 10-15 baume degrees is added in the mass volume ratio of the sauce koji to the saline water being 1: (0.5-1.0), the sauce koji and the saline water are mixed to form sauce mash, and the sauce mash is covered with a sunshine board and fermented for one month; (3), high-salt fermentation: saline water with the concentration of 18-25 baume degrees is added to the low-salt fermented sauce mash in the mass ratio of the mass volume ratio of the sauce koji to the saline water being 1: (0.5-0.8), and the sauce mash and the saline water are mixed uniformly and fermented for more than two months; (4), after-cooking: the high-salt fermented sauce mash is subjected to after-cooking fermentation, and the miso is obtained. The prepared miso has brownish red color, mellow sauce flavor and palatable taste, and the flavor, the color and the taste of a sauce product prepared with the method are greatly improved.

Description

technical field [0001] The invention relates to a method for preparing soybean paste, in particular to a method for drying soybean paste. Background technique [0002] People in the south of our country like soybean paste, while people in the north like sweet noodle sauce. Both sauces are obtained by traditional crafts, koji drying or heat preservation and fermentation. Due to regional differences, the production process of soybean paste can be roughly divided into three types: high-salt dilute fermentation, low-salt solid-state fermentation and solid-dilute fermentation. In the south, the high-salt dilute fermentation process is mostly used. This process mainly uses soybeans as the main material, adding about 10% flour and 0.3% bacteria to make koji, and using about twice the dry material 18-20°Bé when drying. During the drying process, the sauce is turned every 3-5 days, and the fermentation time is about 2-3 months. The color of the obtained soybean paste is brownish re...

AI Technical Summary

Problems solved by technology

The color of the obtained soybean paste is brownish red. The soybeans are in the form of whole grains or watercress. Fragrance weakened

The sweet noodle sauce uses flour as the main raw material, adding 2% starter to make koji, adding salt water of about 7°Bé during fermentation, and fermenting at a temperature of 35-40°C. During the fermentation process, the sauce is turned once a day, and the fermentation time is about 35-40 God, the resulting product is salty and sweet, with a unique taste, but the disadvantages are lack of umami and sauce flavor