Preparation method of potato soy sauce

Abstract

The invention discloses a preparation method of potato soy sauce. The preparation method of the potato soy sauce comprises the following steps: soaking millets with warm water for 12 hours, and fishing the soaked millets out for later use; soaking wheat with warm water for 12 hours, spreading the soaked wheat on a plastic sheet at room temperature of 25-30 DEG C so as to make the wheat germinate for 3-6 days until the malts are 1-1.5 centimeters in length; mixing the malts with the soaked millets, steaming the mixture in a steamer for 2-3 hours, airing the steamed mixture until the temperature of the mixture is cooled to about 40 DEG C, sending the cooled mixture into a fermentation tank and adding compound enzymes so as to carry out fermentation at room temperature of 25-30 DEG C for 4 days; pouring potato juice into the fermented mixture, and continuing fermentation for 6 days; adding table salt into the mixture when the liquor with sediment is mellow in bouquet, and constantly stirring the mixture until the table salt completely dissolves; stopping stirring, covering and sealing the fermentation tank, and carrying out settling and fermenting at normal temperature for 3 months; and then, filtering the mixture, bottling the filtrate and carrying out sterilizing, so that final products of the potato soy sauce are prepared. The potato soy sauce provided by the invention is unique in flavor and rich in nutrition; moreover, the preparation method is simple and easy to learn.

Description

technical field [0001] The invention relates to a method for preparing potato 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. The soy sauce brewed from grain does not contain potatoes, has a poor flavor and is not rich in nutrition. Therefore, it is an important topic for scientific and technological workers to study how to brew soy sauce with unique flavor and rich nutrition from potatoes. Contents of the invention [0004] The purpose of the present invention is to provide a kind of potato soy sauce which is not only rich in nutrition but also unique in flavor and a preparation method thereof. [0005] To ...

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. Brewed from grain, does not contain potatoes, has poor flavor and is not rich in nutrition. Therefore, it is an important topic for scientific and technological workers to study how to use potatoes to brew soy sauce with unique flavor and rich nutrition.