Production method of salt-reduction soybean sauce

Abstract

The invention discloses a production method of salt-reduction soybean sauce and belongs to the technical field of seasoning brewing. The salt-reduction soybean sauce is prepared through treatment of raw materials including wheat and soybean meal, soybean meal steaming, mixed koji making, soy sauce mash preparation, fermentation in a jar as well as squeezing and sterilizing. The production method has the characteristics that the salt degree of soy sauce mash is reduced, the quality of produced low-salt soybean sauce is high, growth and breeding of infectious microbes are inhibited, and decaying sourness in the soybean sauce fermentation process is prevented.

Description

technical field [0001] The invention belongs to the technical field of seasoning production methods, in particular to a production method of salt-reduced soy sauce. Background technique [0002] During the long-term fermentation of soy sauce, it is easy to contaminate miscellaneous bacteria, which will cause the moromi to spoil, and the quality of soy sauce will be greatly reduced. Therefore, during the soy sauce fermentation process, the salinity of moromi is generally controlled at about 18-19%. The salt-reduced soy sauce that appears on the market uses a conventional salinity of about 18% during the fermentation process, and then reduces the salinity of the soy sauce by adding water to dilute it in the later stage of blending. Although the soy sauce produced by such a process can meet the low-salt requirements of consumers, the flavor substances and other nutrients of the soy sauce are greatly affected, and the quality of the soy sauce is reduced. Contents of the invent...

AI Technical Summary

Problems solved by technology

Although the soy sauce produced by such a process can meet consumers' requirements for low salt, it also greatly affects the flavor substances and other nutrients of the soy sauce, and the quality of the soy sauce is reduced.