Skipjack flavor fermented soy sauce and preparation method thereof

Abstract

The invention discloses skipjack flavor fermented soy sauce and a preparation method thereof. The method includes the steps that 1, water is added into raw materials for soaking, and then the raw materials are subjected to high-temperature steaming, wherein the volume of water is equal to that of the raw materials; 2, the materials after high-temperature steaming are cooled below 40 DEG C, 0.2-0.4% of yeast is inoculated, after even stirring, the mixture enters a pool to be subjected to solid-state low-salt fermentation for 15-25 days, and the fermentation temperature is 40-50 DEG C; 3, 0.5-5% of skipjack enzymatic hydrolysis solution and 0.2-0.4% of yeast are added and fermented for 30 or more days at the constant temperature of 25-35 DEG C, sterilization is performed after soaking and oil spraying, and then the skipjack flavor fermented soy sauce is obtained. The production technology of combining a biological enzyme method and a traditional biological fermentation method is adopted, the biological fermentation enzymolysis technology is utilized for combining traditional soy sauce and skipjack flavor juice, and the ocean-food skipjack flavor fermented soy sauce product is prepared rapidly at a low cost.

Description

technical field [0001] The invention belongs to the technical field of food brewing, in particular to a bonito-flavored brewed soy sauce and a preparation method thereof. Background technique [0002] Traditional Japanese bonito-flavored soy sauce is made by adding bonito-flavored juice to soy sauce. The traditional bonito-flavored juice needs to prepare fresh bonito into dried bonito and then naturally degrade it into a flavored juice. The production cycle is long, and the flavor of the product varies greatly between batches, so that the bonito-flavored soy sauce faces the problem of effective taste. The technical problems of fusion cannot meet the needs of modern industrialization in terms of quality. [0003] Today, in the pursuit of a great food safety environment, gourmet gourmets and even ordinary people have high expectations for high-quality bonito-flavored soy sauce. However, there is still a lack of ideal products with uniform and stable quality in the market. C...

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a kind of bonito flavor brewed soy sauce and its preparation method in view of the lack of high-quality, uniform and stable bonito flavor soy sauce on the market at present