Preparation method of Manchu soybean sauce

Abstract

The invention provides a preparation method of Manchu soybean sauce. The preparation method comprises the following steps: cleaning and removing impurities, stirring and frying, sieving, soaking, steaming or boiling soybeans, preparing blocks, fermenting, washing and airing, preparing condiment liquid, preparing sauce, sterilizing and packaging. According to the preparation method of the Manchu soybean sauce, high-quality soybeans in Northeastern China are selected and contain rich grease and vitamins, so that the beneficial effect of abundant nutrients is realized; and a traditional hand-made sauce making process is adopted and no fermentation agent and preservative are added, so that the beneficial effects of mellow sauce flavor, extremely good mouth feel and greenness and health are realized.

Description

technical field [0001] The invention relates to the technical fields of food and condiments, in particular to Manchu soybean paste made from soybeans. Background technique [0002] Soy products are rich in protein and a moderate amount of nutrients such as iron and vitamins B1 and B2, and are rich in nutrition; most soy products are tofu and its re-products made of soybean milk solidified, and soy products are loved by the majority of people; soybean paste It is a kind of condiment mainly used for dipping vegetables or cooking food, which is made from soybeans as the main raw material through natural microbial koji making, scrubbing and crushing; Northeast soybeans are large and yellow in color, rich in oil, and are The best material for brewing Manchu soybean paste; for the existing soybean paste on the market, in order to save costs and increase economic benefits, the merchants use bean cakes instead of soybeans to minimize the oil contained in the sauce; in order to speed...

AI Technical Summary

Problems solved by technology

[0002] Soy products are rich in protein and a moderate amount of nutrients such as iron and vitamins B1 and B2, and are rich in nutrition; most soy products are tofu and its re-products made of soybean milk solidified, and soy products are loved by the majority of people; soybean paste It is a kind of condiment mainly used for dipping vegetables or cooking food, which is made from soybeans as the main raw material through natural microbial koji making, scrubbing and crushing; Northeast soybeans are large and yellow in color, rich in oil, and are The best material for brewing Manchu soybean paste; for the existing soybean paste on the market, in order to save costs and increase economic benefits, the merchants use bean cakes instead of soybeans to minimize the oil contained in the sauce; in order to speed up the maturation time of soybean paste And prolonged storage time, mixed with catalysts, leavening agents, preservatives and other chemical components, not only bad taste, but also harmful to people's health