Preparation methods of bamboo salt soy source and bamboo salt chilli sauce

A technology of chili sauce and bamboo salt, which is applied in the preparation of bamboo salt chili sauce and bamboo salt soy sauce, can solve the problems that are not conducive to the taste of soy sauce and sterilization, so as to inhibit the growth of miscellaneous bacteria, enhance the inherent flavor and control the loss Effect

Inactive Publication Date: 2016-08-24
CHONGQING FULING ZIZHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is not conducive to sterilization and is not conducive to the production of the inherent delicious taste of soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Preparation method of bamboo salt soy sauce:

[0018] Remove impurities from 57kg of soy beans, wash them with water, and soak them in mineral water for 12 hours to make them fully absorb water and swell to the point where they can be separated by gently pinching the bean skin. Steam for 2-4 hours, then stew at 80-90°C for 4 hours to make the soybean clinker turn reddish-brown with a slight bean aroma, then cool down until the temperature drops to 30°C, and grind the boiled soy beans into a puree , make bean dregs with a size of 7×10×15cm3, put the bean dregs in a drying room paved with 4-6 cm thick straw, after 8-10 days after the surface of the bean dregs is dry, wrap the bean dregs with a straw rope Tie it up, hang it on the fermentation rack in the fermentation room, and ferment naturally for 70 days at a constant temperature of 25°C and an indoor humidity of 45%. The fermented bean dregs are washed with mineral water, and the bean dregs are broken into pieces with ...

Embodiment 2

[0020] How to prepare Bamboo Salt Chili Sauce:

[0021] Remove impurities from 57kg of soy beans, wash them with water, and soak them in mineral water for 12 hours to make them fully absorb water and swell to the point where they can be separated by gently pinching the bean skin. Steam for 2-4 hours, then stew at 80-90°C for 4 hours to make the soybean clinker turn reddish-brown with a slight bean aroma, then cool down until the temperature drops to 30°C, and grind the boiled soy beans into a puree , make bean dregs with a size of 7×10×15cm3, put the bean dregs in a drying room paved with 4-6 cm thick straw, after 8-10 days after the surface of the bean dregs is dry, wrap the bean dregs with a straw rope Tie it up, hang it on the fermentation rack in the fermentation room, and ferment naturally for 70 days at a constant temperature of 25°C and an indoor humidity of 45%. The fermented bean dregs are washed with mineral water, and the bean dregs are broken into pieces with a max...

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PUM

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Abstract

The invention relates to preparation methods of a bamboo salt soy source and a bamboo salt chilli sauce. Rhynchosia volubilis with high nutritional ingredients is added in raw materials of the traditional soy sauce preparation technology, and chemical bactericides are not contained; bamboo salt, cinnamon, licorice and other various natural raw materials which are good for human health and contain a plurality of trace elements are used; a second fermentation method in the preparation process employs a fermentation method under irradiation of sunlight, so that propagation of bacterial competitors is inhibited, and original local flavor of the soy source is improved.

Description

technical field [0001] The invention relates to a preparation method of bamboo salt soy sauce and bamboo salt chili sauce. Background technique [0002] At present, the internal quality of domestic brewed soy sauce food is far from meeting the increasing naturalization, nutrition and health-care requirements of condiment consumers due to low-grade raw materials, outdated brewing technology, and addition of chemical additives. [0003] The raw materials of soy sauce brewed by the traditional method are mixed. Due to irregular production, pesticide residues cannot be guaranteed, and the protein content varies greatly. The raw material salt used in traditional brewing soy sauce food is refined salt processed from natural salt. Most of the trace elements that are beneficial to human health have been lost during processing, and the aqueous solution of refined salt is acidic. The water used for traditional brewing of soy sauce is tap water, which contains elements such as chlori...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/24A23L1/22
CPCY02A40/90
Inventor 梁永龙王鑫
Owner CHONGQING FULING ZIZHU FOOD CO LTD
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