Making method of mung bean soy sauce

Abstract

Belonging to condiment making, the invention relates to a making method of soy sauce with mung beans as the main raw materials. The soy sauce is prepared from fermented soy sauce with mung beans as the main raw materials, and onion, ginger, sesame seeds, fennel and garlic. The making method includes: a first step, preparation of fermented soy sauce: soaking mung beans in water for one night in advance, cooking the mung beans, performing solarization for 5-7 days, placing the mung beans in a fermentation tank to conduct fermentation, then adding warm water that is 5-7 times the weight of the mung beans; a second step, flavoring liquid preparation: taking 9-12% of onion, 4-5% of ginger, 1-2% of sesame seeds, 0.7-0.8% of fennel and 2%-3% of garlic, adding water to 100%, putting the mixture into a pressure cooker to cook it thoroughly, and filtering out the juice; a third step, brine preparation: taking salt and white granulated sugar in a weight ratio of 10:1 to prepare brine; and a fourth step, preparation blending: mixing the fermented soy sauce, the flavoring liquid and brine according to a volume ratio of 5:1:1, then conducting fermentation for 2-3 weeks, and carrying out quality inspection, sterilization and aseptic packaging, thus obtaining the finished product. The mung bean soy sauce has the efficacy of maintaining beauty and keeping young.

Description

technical field [0001] The invention relates to a method for preparing soy sauce with soybeans as the main raw material, which belongs to the preparation of condiments. Background technique [0002] Mung bean (Vignaradiata (Linn.) Wilczek.), belongs to the bean family. Also known as Qingxiaodou (named for its green color), Ludou, Zhidou, etc., it has been cultivated in China for more than two thousand years. The origin is in India and Myanmar. Now it is widely planted in East Asian countries, and a small amount is also planted in Africa, Europe, and the United States. China, Myanmar and other countries are the main exporters of mung beans. The seeds and stems are widely eaten. The skin of mung bean can clear away heat, and the meat can detoxify. Mung bean soup is a summer drink that is often prepared by the family. It is refreshing and appetizing, suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean past...

AI Technical Summary

Problems solved by technology

[0007] With the improvement of living standards and the expansion of people's food range, the existing various soy sauces can not meet people's growing needs.