Red bean, purple perilla and fish fermented soybean sauce and making method thereof

Abstract

The invention discloses red bean, purple perilla and fish fermented soybean sauce. The red bean, purple perilla and fish fermented soybean sauce is made from, by weight, 200-220 parts of fish meat paste, 20-25 parts of soybean meal, 30-35 parts of wheat bran, 18-20 parts of red beans, 7-10 parts of purple perilla leaves, 6-8 parts of spinach roots, 5-8 parts of bitter gourd leaves, 6-7 parts of stir-fried malt powder, 3-5 parts of amomum villosum superfine powder, 4-6 parts of fructus trichosanthis seed powder, 5-7 parts of radix polygonati officinalis, 0.4-0.6 part of yeast powder, a proper amount of salt and a proper amount of aspergillus oryzae. The red bean, purple perilla and fish fermented soybean sauce has the advantages that the high temperature resisting capability of the aspergillus oryzae is improved by treating the aspergillus oryzae with chitosan, the problem that a large amount of aspergillus oryzae dead due to temperature rise in the later fermentation process, and accordingly the fermentation time is prolonged is avoided, the time is shortened, and the costs are saved; the added red beans, purple perilla and other ingredients are rich in nutrition, so that nutritional ingredients of the soybean sauce are balanced, and the soybean sauce is conducive to healthy diet.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a red bean perilla 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 cathepsin contained in the...

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.