Honeysuckle and licorice root fish fermented soy sauce capable of clearing away heat and making method thereof

Abstract

The invention discloses honeysuckle and licorice root fish fermented soy sauce capable of clearing away heat. The soy sauce is made from, by weight, 200-220 parts of minced fish, 20-25 parts of soybean meal, 30-35 parts of wheat bran, 3-5 parts of honeysuckle, 6-8 parts of licorice root, 2.3-3.4 parts of turpinia formosana, 3.5-5.3 parts of fructus amomi rotundus, 2-3 parts of lemongrass oil, 7-9 parts of rhiizoma dioscoreae, 4-5 parts of pine nut kernels, 10-14 parts of guava, 0.4-0.6 part of yeast powder, a proper amount of salt and a proper amount of aspergillus oryzae. Aspergillus oryzae is processed with chitosan, high temperature resistance of aspergillus oryzae is enhanced, the situation that a lot of aspergillus oryzae dies due to temperature rising in the later fermentation process and accordingly fermentation time is prolonged can not occur, time is shortened, and cost is reduced. The added pine nut kernels, guava and other raw materials are rich in nutrition and high in nutritional value, the added honeysuckle, licorice root and the like have the effect of clearing away heat and toxin, and the soy sauce is particularly suitable for people getting inflamed to use.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a honeysuckle licorice heat-clearing fish brewed 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 cathepsi...

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.