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A production method and mango technology, applied in the field of condiment production, to achieve the effect of maintaining traditional flavor, improving production technology and improving production efficiency
Inactive Publication Date: 2016-04-27
郑进强
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[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.
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[0020] Example: Brewed soy sauce using mango as raw material, prepared with soybeans, onions, ginger, sesame, and fennel. The production method: the first step, brewed soy sauce: soak soybeans in water one night in advance to make them swell, and cook soybeans , and exposed to the sun for 7-8 days, and placed in a fermenter, then add 10-11 times the weight of warm water, the second step, preparation of seasoning liquid: 8-9% onion, 4-9% ginger, 2- 3%, 1-1.5% fennel, add water to 100%, cook in a pressure cooker, and filter out the juice; the third step is the preparation of mango brine: peel the mango, remove the core, squeeze it into mango juice, and take salt Prepare mango brine with mango at a weight ratio of 1:1; the fourth step is to prepare and blend: mix the above-mentioned brewed soy sauce, seasoning liquid, and mango brine at a volume ratio of 2:5:2, and then ferment for 14-15 days. Quality inspection, packaging, that is, the finished product is obtained.
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Abstract
The invention provides a mango soy sauce production method, relates to a production method of a soy sauce using mango as a main raw material, and belongs to seasoning production, wherein mango is adopted as a raw material to brew soy sauce, and the brewed soy sauce, soybeans, onion, fresh ginger, sesame and foeniculum vulgare are prepared into the product. The production method comprises: 1, soy sauce brewing: soaking soybeans in water overnight in advance to expand the soybeans, completely cooking the soybeans, drying in the sun for 7-8 days, placing into a fermentation tank, and adding warm water having an amount of 10-11 times the weight of the soybeans; 2, seasoning liquid preparation: placing 8-9% of onion, 4-9% of fresh ginger, 2-3% of sesame, 1-1.5% of foeniculum vulgare and the balance of water into a high pressure cooker, completely cooking, and filtering out the juice; 3, mango salt water preparation: peeling mango, removing hardcore, juicing to obtain a mango juice, and taking salt and mango according to a weight ratio of 1:1 to prepare mango salt water; and 4, preparation blending: mixing the brewed soy sauce, the seasoning liquid and the mango salt water according to a volume ratio of 2:5:2, fermenting for 14-15 days, and carrying out quality inspection and packaging so as to obtain the finished product.
Description
technical field [0001] The invention relates to a method for preparing soy sauce with mango 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 that so...
Claims
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Application Information
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