Preparation method of potato-soybean sauce

Abstract

The present invention discloses a preparation method of potato-soybean sauce and relates to the technical field of sauce production. The preparation method includes the following steps: impurities of soybeans are removed, the soybeans without the impurities are washed, the washed soybeans are cooked thoroughly, then the cooked soybeans are soaked with a mixture of 10 parts by weight of baijiu, 50 parts by weight of white vinegar, 20 parts by weight of starch and 500-1,000 parts by weight of water at a soaking temperature of 30-50 DEG C for 8-20 hours; potatoes are cooked thoroughly and the cooked potatoes are peeled, the peeled potatoes are mashed into potato paste, then the treated soybeans are placed into the potato paste to be fully stirred, and a layer of the potato paste is attached on the surfaces of the soybeans; the soybeans with a layer of the potato paste attached on the surfaces are poured onto a summer sleeping mat and the soybeans on the summer sleeping mat are mixed with dry flour evenly, the mixture is spread into a mixture layer with a thickness of 3-5 cm, and the mixture layer is fermented for 3-5 days to obtain a sauce blank; and the sauce blank is put into a clean jar, seasonings and cooled boiling water are added, and even stirring is conducted and the mixture is sun-dried into a sauce. The sauce is rich in taste, and the sauce flavor can be well preserved, and the potato-soybean sauce has a long preservation time and a flavor of medicinal fragrance, is conductive to the consumption of the public, and has certain inhibition and treatment functions for patients with hypertension.

Description

Technical field: [0001] The invention relates to the technical field of sauce production, in particular to a method for preparing potato and soybean sauce. Background technique: [0002] In the prior art, the combination of potatoes and sauces is generally made into instant potato sauce. Since there is liquid in the sauce, once opened, this kind of food is ready-to-eat, which is not easy to store and has a single taste, which is easy to produce for sauce making. The way of making food with more carcinogens, so eating more is not conducive to health, especially the soy sauce system is not conducive to the consumption of hypertensive patients ubiquitous in the prior art. The soybean paste in the prior art is in the process of making They are all fermented and then sun-dried. Soybeans are relatively soft after being cooked. During the fermentation and sun-dried process, stirring is required, so it is easy to cause soybeans to break down or even become powdery. The sauce pointed...

AI Technical Summary

Problems solved by technology

[0002] In the prior art, the combination of potatoes and sauces is generally made into instant potato sauce. Since there is liquid in the sauce, once opened, this kind of food is ready-to-eat, which is not easy to store and has a single taste, which is easy to produce for sauce making. The way of making food with more carcinogens, so eating more is not conducive to health, especially the soy sauce system is not conducive to the