Preparation method for fermented winter-bamboo-shoot soy sauce

Abstract

The invention discloses a preparation method for a fermented winter-bamboo-shoot soy sauce. The method comprises employing the following raw materials, 30-35% by mass of winter bamboo shoot, 35-45% by mass of soybean and 25-35% by mass of wheat, and brewing by taking technologies of making a starter through an ancient process and performing natural fermentation as basic technologies. The method comprises steps of raw material processing, sterilization, starter making, fermentation, oil spraying, airing, preparation and blending, sterilization before loading, and the like. The prepared product possesses the AN (amino acid nitrogen) concentration of 1.142 g / 100 mL, the soluble salt-free solid concentration of 35.12 g / 100 mL, and reaches the superfine standard. The bioactive substance concentration is 0.245 g / 100 mL, the Fe concentration is about 22.83 mg / 100 mL, and the important flavouring materialtotal free amino acid concentration is 4.78 mg / 100 mL, and is higher than that of common soy sauce by 1.4 mg / 100 mL. The product yield reaches 86.6%. The fermented winter-bamboo-shoot soy sauce is nutritional, health-care and delicious in taste.

Description

technical field [0001] The invention relates to a preparation method of winter bamboo shoot soy sauce. In particular, it relates to a preparation method for brewing winter bamboo shoot soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is relatively complicated. In addition to the composition of salt, there are also various amino acids, sugars, organic acids, pigments and spices. It can increase and improve the taste of dishes, and can also add or change the color of dishes. Our people have mastered the brewing process thousands of years ago. There are generally two types of soy sauce, dark soy sauce and light soy sauce: the light soy sauce is relatively strong, which is used to enhance the freshness; the dark soy sauce is lighter, and is used to enhance the color. Soy sauce is divided into brewed soy s...

AI Technical Summary

Problems solved by technology

③High-salt dilute state process: using soybean meal and wheat as raw materials, a fermentation process of raw material treatment, soybean meal high-pressure cooking, wheat roasting, mixed koji fermentation, and pressing to extract juice; the characteristic is that the raw materials are high-protein soybean meal and northern hard High-quality wheat, fermented with dilute mash and squeezed to extract juice, has a high utilization rate of raw materials and good flavor, but the fermentation time is long and the one-time investment is large

But, the health-care type soy sauce with strong pertinence is comparatively deficient, especially has health-care function to cardiovascular and cerebrovascular, anti-cancer, anti-cancer and can anti-inflammatory again, reduces blood fat, improves human body immunity etc. on this health-care type soy sauce market It is still relatively rare, and most of them still use grains as raw materials, with a single nutritional component