Duck meat soy sauce production method

Abstract

The invention provides a duck meat soy sauce production, relates to a production method of soy sauce using duck meat as a main raw material, and belongs to seasoning production, wherein soy sauce brewed by using soybeans and duck meat as raw materials, garlic, allium fistulosum and lactuca sativa are prepared into the product. The production method comprises: 1, soy sauce brewing: completely cooking soybeans, drying in the sun for 7-14 days, placing in a fermentation tank, and adding warm water having an amount of 7-8 times the weight of the soybeans, wherein the water temperature is 71-81 DEG C; 2, seasoning liquid preparation: placing 3-13% of garlic, 5-9% of allium fistulosum, 0.9-1.2% of lactuca sativa and the balance of water into a high pressure cooker, completely cooking for 15 min, and filtering out the juice; 3, beef salt water preparation: taking salt and duck meat according to a weight ratio of 1:2, heating to a temperature of 100 DEG C, and continuously stirring until the salt is completely melted; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the duck meat salt water according to a volume ratio of 3:2:1, carrying out semi-sealed storage, drying in the sun for 15 days, carrying out quality inspection, and packaging to obtain the finished product.

Description

technical field [0001] The invention relates to a method for preparing soy sauce with duck meat as the main raw material, which belongs to the preparation of condiments. Background technique [0002] Soy sauce is a traditional condiment in the major cuisines of the Han nationality in China. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. [0003] Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the working people of the ancient Han nationality was purely accidental. It originated from the seasoning used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat, which is similar to the current fish sauce manufacturing process because of its excellent flavor. Gradually spread to the folks, and later found tha...

AI Technical Summary

Problems solved by technology

[0006] 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.