Lotus seed and lily heat-clearing fish fermented soy sauce rich in pulp fiber and preparation method thereof

Abstract

The invention discloses lotus seed and lily heat-clearing fish fermented soy sauce rich in pulp fiber. The soy sauce is prepared from, by weight, 200-220 parts of fish meat paste, 20-25 parts of bean pulp, 30-35 parts of wheat bran, 7-10 parts of highland barley powder, 15-20 parts of sea buckthorn fruits, 3.5-5.5 parts of cooked English walnut seeds, 2.4-4.8 parts of pea sprouts, 16-20 parts of saussurea involucrata fruits, 1-2 parts of lychee seed powder, 4-7 parts of lily powder, 5-8 parts of lotus seed powder, 0.4-0.6 part of yeast powder and an appropriate amount of salt and aspergillus oryzae. Fish meat is subjected to enzymolysis at first, then the yeast powder is added into enzymatic hydrolysate for reaction, and the taste is improved; due to the fact that the aspergillus oryzae is treated by chitosan, the high temperature resistance of the aspergillus oryzae is improved. The prepared soy sauce is rich in pulp fiber and can well clear the intestinal tract, and the added lotus seeds and lily have the effect of clearing heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brewed soy sauce rich in pulp fiber, lotus seed lily, heat-clearing and fire-removing fish 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, usin...

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.