Preparation method of apricot soy sauce

Abstract

The invention relates to a preparation method of apricot soybean sauce. The method comprises the following steps that glutinous millet is soaked for 12 hours by warm water, and is then fished out for use; wheat is soaked for 12 hours by warm water and is then spread on a plastic film for sprouting at the room temperature being 25 to 30 DEG C; after 3 to 6 days, when the wheat sprout grows to 1 to 1.5 cm, the wheat sprout is mixed with the soaked glutinous millet to be steamed for 2 to 3 hours in a food steamer; then, the materials are dried to be about 40 DEG C and are put into a fermentation tank; compound enzyme is added; the fermentation is performed at the room temperature being 25 DEG C to 30 DEG C; after the four days, apricot juice is poured into the fermentation tank; the fermentation is continuously performed for 6 days; common salt is added when a great amount of wine aroma is given out from undecanted wine; continuous stirring is performed; after the common salt is completely dissolved, the stirring is stopped; the fermentation tank is covered and sealed; the still standing fermentation is performed for three months at the normal temperature; then, filtering, bottle charging and sterilization are performed; finished products are obtained. The apricot soybean sauce provided by the invention has the advantages that the flavor is unique; the nutrition is rich; the manufacturing method is simple and can be easily learned.

Description

technical field [0001] The invention relates to a preparation method of apricot soy sauce, which belongs to the field of food industry. Background technique [0002] The brewing and eating of soy sauce originated in my country and has a history of more than two thousand years. [0003] Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. Soy sauce brewed from grains does not contain apricots, has poor flavor and is not rich in nutrition. Therefore, it is an important topic for scientific and technological workers to study soy sauce brewed from apricots that is both unique in flavor and rich in nutrition. Contents of the invention [0004] The object of the present invention is to provide a kind of apricot soy sauce which is rich in nutrition and unique in flavor and a preparation method thereof. [0005] To achieve ...

AI Technical Summary

Problems solved by technology

[0003] Soy sauce is one of the traditional fermented foods in our country. It is a great contribution of our ancestors to human civilization, and it is also one of the precious cultural heritage of the Chinese nation. Soy sauce brewed from grains does not contain apricots, has poor flavor and is not rich in nutrition. Therefore, it is an important subject for scientific and technological workers to study brewing soy sauce with unique flavor and rich nutrition from apricots.