Soy sauce and making method thereof

A production method and technology of soy sauce, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effect of improving flavor, good taste, and promoting human metabolism

Inactive Publication Date: 2016-12-14
陆川县万意食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There are many kinds of soy sauce on the market, but th...

Method used

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  • Soy sauce and making method thereof
  • Soy sauce and making method thereof

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Embodiment 1

[0031] A kind of soy sauce, said soy sauce mainly comprises the raw material of following weight and is made through fermentation: 25kg soybean, 20kg black soybean, 20kg soybean meal, 15kg wheat, 20kg bran, 10kg straw mushroom, 10kg wolfberry, 10kg mangosteen fruit, 5kg licorice, 3kg white sugar , 3kg edible salt, appropriate amount of water. Its preparation method comprises the following steps:

[0032] (1) Crushing: crush soybeans, black soybeans, soybean meal, wheat, and bran evenly until the particle size is 2-3mm, and the resulting mixture is substance a, wherein the mass of powder with a particle size of less than 2mm is less than 20% of the total mass;

[0033] (2) Moisturizing: put the substance a in the step (1) into a rotary cooking pot, add water, moisten the water for 1-2 hours, and make the moisture penetrate into the inside of the raw material particles; wherein, the mass ratio of the substance a to water is 1:1.5;

[0034] (3) Cooking: Cook the moistened subst...

Embodiment 2

[0040] A kind of soy sauce, described soy sauce is mainly made through fermentation by the raw material of following weight: 30kg soybean, 25kg black soybean, 25kg soybean meal, 20kg wheat, 25kg bran, 12kg straw mushroom, 15kg wolfberry, 15kg mangosteen fruit, 10kg licorice, 6kg white sugar, 6kg edible salt, appropriate amount of water. Its preparation method comprises the following steps:

[0041] (1) Crushing: crush soybeans, black soybeans, soybean meal, wheat, and bran evenly until the particle size is 2-3mm, and the resulting mixture is substance a, wherein the mass of powder with a particle size of less than 2mm is less than 20% of the total mass;

[0042] (2) Moisturizing: put the substance a in the step (1) into a rotary cooking pot, add water, moisten the water for 1-2 hours, and make the moisture penetrate into the inside of the raw material particles; wherein, the mass ratio of the substance a to water is 1:1.5;

[0043](3) Cooking: Cook the wetted material in ste...

Embodiment 3

[0049] A kind of soy sauce, described soy sauce is mainly made through fermentation by the raw material of following weight: 26kg soybean, 21kg black soybean, 21kg soybean meal, 16kg wheat, 22kg bran, 11kg straw mushroom, 12kg wolfberry, 11kg mangosteen fruit, 6kg licorice, 4kg white sugar, 3kg edible salt, appropriate amount of water. Its preparation method comprises the following steps:

[0050] (1) Crushing: crush soybeans, black soybeans, soybean meal, wheat, and bran evenly until the particle size is 2-3mm, and the resulting mixture is substance a, wherein the mass of powder with a particle size of less than 2mm is less than 20% of the total mass;

[0051] (2) Moisturizing: put the substance a in the step (1) into a rotary cooking pot, add water, moisten the water for 1-2 hours, and make the moisture penetrate into the inside of the raw material particles; wherein, the mass ratio of the substance a to water is 1:1.5;

[0052] (3) Cooking: Cook the wetted material in ste...

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Abstract

The invention provides soy sauce and a making method of the soy sauce, and belongs to the field of food processing. The soy sauce is mainly prepared by fermenting the following raw materials in parts by weight: 25 to 30 parts of soybeans, 20 to 25 parts of black beans, 20 to 25 parts of soybean meal, 15 to 20 parts of wheat, 20 to 25 parts of bran, 10 to 12 parts of straw mushrooms, 10 to 15 parts of Chinese wolfberry, 10 to 15 parts of momordica grosvenori, 5 to 10 parts of licorice, 3 to 6 parts of white sugar, 3 to 6 parts of edible salt and a proper amount of water. The raw materials used for preparing the soy sauce are rich in bioactive substances, after being fermented, effective components of various raw materials are fully fermented and in a synergistic effect, so that the soy sauce is savory and mellow in taste, rich in color and luster and delicious in flavor, and further has the effects of resisting aging and lowering blood pressure.

Description

【Technical field】 [0001] The invention relates to the field of condiment processing, in particular to soy sauce and a preparation method thereof. 【technical background】 [0002] Soy sauce, originated in China, is also a condiment that people often come into contact with in daily life. The composition of soy sauce is relatively complicated. In addition to salt, there are various amino acids, sugars, aromatic fats, organic acids and other ingredients. When cooking, adding soy sauce in an appropriate amount can make the dishes look good and taste delicious. But for some people with high cholesterol, high blood fat, and high blood pressure, in order to avoid the aggravation of their physical condition, they can only choose food carefully. [0003] With the diversification of food, as well as the improvement of people's living standards and the pursuit of healthy diet, people's demand for high-quality soy sauce is also increasing. There are many types of soy sauce on the market...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/302A23V2200/326A23V2250/21A23V2250/208
Inventor 陈强
Owner 陆川县万意食品有限公司
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