A kind of preparation method of white soy sauce

A production method and technology of white soy sauce, applied in the direction of food science, etc., can solve the problems of impossible to maintain the flavor of soy sauce, short fermentation cycle, etc., and achieve the effect of strong color and pure taste

Active Publication Date: 2018-05-08
广东美厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the white soy sauces on the market are prepared by adding pigments and essences after a short fermentation period, so it is impossible to maintain the flavor of soy sauce in terms of color, aroma and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of white soy sauce, comprising the following steps:

[0036] Step 1: Select plump fresh broad beans without moths, wash them, shell them, soak them in boiling water at 100°C for 1 minute, separate the watercress, and soak them in cold water at 15°C for 8 hours;

[0037] Step 2: After draining the watercress soaked in step 1, beat the pulp, mix it evenly with flour at a mass ratio of 2:1, knead the mixed material into a sphere with a diameter of 1.5cm, put it into a clay pot, and add the concentration of 16.5% concentrated brine, concentrated brine: the volume ratio of mixed materials is 4:1, add white wine according to the mass ratio of mixed materials: liquor 10:1, add according to the mass ratio of mixed materials: Zygomyces rouxii 50:1 Zygomyces rouckeri, stir well;

[0038] Step 3: Cover the mouth of the clay pot with a layer of breathable protective film. Under the conditions of the photoperiod of 28 hours and the light intensity of 10WLx, exp...

Embodiment 2

[0048] A preparation method of white soy sauce, comprising the following steps:

[0049] Step 1: Select plump fresh broad beans without insects, wash them, shell them, soak them in boiling water at 100°C for 2 minutes, separate the watercress, and soak them in cold water at 20°C for 9 hours;

[0050] Step 2: Drain the soaked watercress in step 1, beat them, mix them evenly with flour at a mass ratio of 2:1, knead the mixed material into a sphere with a diameter of 2 cm, put it into a clay pot, and add a concentration of 19 % concentrated brine, concentrated brine: the volume ratio of the mixed material is 4:1, add white wine according to the mass ratio of mixed material: white wine is 12:1, add Lu Zygosaccharomyces, stir evenly;

[0051] Step 3: Cover the mouth of the clay pot with a layer of breathable protective film. Under the conditions of the photoperiod of 28 hours and the light intensity of 13WLx, expose to the sun for 69 days. During the exposure process, the system i...

Embodiment 3

[0060] A preparation method of white soy sauce, comprising the following steps:

[0061] Step 1: Select plump fresh broad beans without insects, wash them, shell them, soak them in boiling water at 100°C for 80 seconds, separate the watercress, and soak them in cold water at 18°C ​​for 10 hours;

[0062] Step 2: Drain the soaked watercress in step 1, beat the pulp, and mix it evenly with flour at a mass ratio of 2:1, knead the mixed material into a sphere with a diameter of 1.8cm, put it into a clay pot, and add the concentration of 18.7% concentrated brine, concentrated brine: the volume ratio of mixed materials is 4:1, add white wine according to the mass ratio of mixed materials: liquor 11:1, add according to the mass ratio of mixed materials: Zygomyces rouxii 40:1 Zygomyces rouckeri, stir well;

[0063] Step 3: Cover the mouth of the clay pot with a layer of breathable protective film. Under the conditions of intermittent light, the light cycle is 28h, the light period is...

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PUM

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Abstract

The invention discloses a preparation method of white soy sauce, which belongs to the field of brewing. The preparation method of a kind of white soy sauce of the present invention comprises selecting free from moth-eaten, plump fresh broad beans, washing, shelling, soaking in boiling water at 100°C for 1-2 minutes, separating the watercress, and putting them in 15-20°C Soak in cold water for 8-10 hours, and wait for five steps. The preparation method of a kind of soy sauce of the present invention has the characteristics of natural color, natural fragrance, pure taste, and no pigment, essence and additives.

Description

technical field [0001] The invention relates to a preparation method, in particular to a preparation method of white soy sauce. Background technique [0002] White soy sauce is a common condiment in Western food. Most of the white soy sauces currently on the market are prepared with a short fermentation cycle and the addition of pigments and essences, so it is impossible to maintain the flavor of soy sauce in terms of color, aroma and taste. And along with people's continuous improvement to the quality demand of food and condiment, it is necessary to provide a kind of preparation method of white soy sauce with natural color, natural fragrance, pure taste, no pigment essence additive. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing white soy sauce with natural color, natural fragrance, pure taste and no pigment, essence and additives. [0004] The technical scheme that the present invention adopts is as follows:...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 林长春
Owner 广东美厨食品有限公司
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