Preservative-free health soy sauce
A technology of health-care soy sauce and no preservatives, applied in the field of soy sauce, can solve the problems of short shelf life, easy deterioration, low amino acid, etc., and achieve the effect of improving nutritional components and quality, free of preservatives, and rich sauce flavor.
Inactive Publication Date: 2016-05-25
王萍
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- Abstract
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- Application Information
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Problems solved by technology
At present, most soy sauce is produced by the traditional method of solid-state fermentation. Due to insufficient fermentation, the content of amino acids, proteins and sugars is low; not only is the nutrition not rich enough, the fragrance is not strong enough, the taste is not mellow enough, but also it is easy to deteriorate and has a short shelf life. many flaws
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0013] 100 parts of soybeans, 80 parts of bran, 50 parts of peanuts, 30 parts of almonds, 150 parts of sesame seeds, 12 parts of malt, 25 parts of red bean, 20 parts of mountain dregs, and 25 parts of tangerine peel.
Embodiment 2
[0015] 150 parts of soybeans, 80 parts of bran, 20 parts of peanuts, 20 parts of almonds, 100 parts of sesame, 15 parts of malt, 15 parts of red bean, 30 parts of mountain dregs, and 30 parts of tangerine peel.
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The present invention discloses a preservative-free health soy sauce, and belongs to a seasoning product. A purpose of the present invention is to provide a soy sauce with characteristics of rich nutrition, rich aroma, mellow taste and long shelf life. The preservative-free health soy sauce is prepared from the following raw materials: soy beans, bran, peanuts, apricot kernel, sesame, malt, phaseolus calcaratus, hawthorn, and pericarpium citri reticulatae. According to the present invention, the grain is completely decomposed to obtain more biological enzymes and antibacterial substances so as to improve the nutrients and the quality of the soy sauce; the herb concentrated liquid with effects of stomach invigorating, digestion promoting and appetite increase is added so as to improve the nutritional value of the soy sauce; and the disclosed soy sauce has advantages of rich sauce aroma, mellow taste, delicious taste, no preservative, and the like.
Description
technical field [0001] The invention relates to a soy sauce, in particular to a health-care soy sauce without preservatives. Background technique [0002] Soy sauce is a common condiment in daily life. It is rich in nutrition, contains a lot of amino acids, vitamins, raw sugar, and various minerals and organic acids. It has certain health care functions and is a traditional and ancient condiment. At present, most soy sauce is produced by the traditional method of solid-state fermentation. Due to insufficient fermentation, the content of amino acids, proteins and sugars is low; not only is the nutrition not rich enough, the fragrance is not strong enough, the taste is not mellow enough, but also it is easy to deteriorate and has a short shelf life. Many flaws. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preservative-free health care soy sauce for the technical problem of above-mentioned existence. [0004] In order to s...
Claims
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IPC IPC(8): A23L1/238A23L1/29
Inventor 王萍
Owner 王萍
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