Pure soybean sauce made from agrocybe cylindracea and fish and preparation method of pure soybean sauce

Abstract

The invention discloses a pure soybean sauce made from agrocybe cylindracea and fish. The pure soybean sauce comprises, by weight, 200-220 parts of fish paste, 20-25 parts of bean dregs, 30-35 parts of wheat bran, 14-16 parts of corn fermenting mash, 13-15 parts of agrocybe cylindracea, 5-8 parts of cashew nuts, 8-10 parts of coix seed oil, 4-6 parts of sophora flower powder, 20-25 parts of soybean sprouts, 8-10 parts of carrots, 5-7 parts of typhonium giganteum, 0.4-0.6 part of yeast powder, proper part of salt and proper part of aspergillus oryzae. The pure soybean sauce has the advantages that the fish paste is subjected to enzymolysis, so that fishy smell of the fish is removed, a special aroma is generated, and taste is improved; high-temperature resistance of the aspergillus oryzae is improved after the aspergillus oryzae is treated by chitosan, so that the problem of fermentation time increase caused by mass mortality of the aspergillus oryzae due to temperature rise during later fermentation processes is avoided, and cost is saved; due to addition of the agrocybe cylindracea, the cashew nuts and the like, the soybean sauce has more balanced and comprehensive nutrition, unique flavor and good mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea tree mushroom fish brewed original juice soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is known as the treasure house of deliciousness and aroma, with unique color, rich sauce aroma and delicious taste. The soy sauce industry is a very important field of my country's traditional condiment industry, which is currently in the development stage. Most of the products in my country's soy sauce market are low-end ordinary soy sauces with low technological level and lack of technical content. Most of them are formulated soy sauces blended with various pigments and spices. Extremely low, and regular consumption is harmful to the human body. [0003] Fish soy sauce, also known as fish sauce, is mainly made of marine low-value fish as the main raw material, mixed with a certain proportion of salt, using various enzymes such as cathepsin ...

AI Technical Summary

Problems solved by technology

[0004] Traditional fish soy sauce is usually fermented naturally at room temperature for 1-3 years. The production cycle is long, which increases the production cost. Moreover, the soy sauce produced has a strong seafood flavor. Many people are not used to it, which affects the sales of soy sauce.