Soybean sprout sauce production process

Abstract

The invention discloses a soybean sprout sauce production process, and belongs to the field of sauce manufacture processes. The soybean sprout sauce production process is characterized by sequentially including the procedures of material preparation, soybean soaking, sprouting and sprout taking, cooking, starter making, fermentation and boiling. The soybean sprout sauce production process can overcome the shortcomings of the prior art, the soybeans and flour serve as raw materials, soybeans sprout, soybean sprouts are extracted, the soybeans are cooked, starter making time is properly shortened, white spirit is added at a fermentation earlier stage, fermentation time is shortened, grain making brine concentration is increased, fermentation period is shortened by 20 days, every soybean is complete, soybean sprout sauce is soft, quite delicious and mellow in taste, and the quality of the soybean sprout sauce is superior to that of an existing process.

Description

technical field [0001] The invention belongs to the field of production technology of sauce, and in particular relates to a production technology of bean sprout sauce. Background technique [0002] With the improvement of living standards, people's requirements for the quality of soybean paste are also gradually increasing. In recent years, soybean paste, which can be seen from soybeans, has become more and more popular among people, gradually replacing traditional soybean paste, bean paste, etc.; soybean paste Compared with traditional soybean paste and bean paste, it has obvious characteristics, short production cycle, visible grains of soybeans, bright yellow color, delicious taste, and rich sauce aroma. But also there is defect in existing soybean paste production process: [0003] (1) The fermentation cycle is still long, the shape of the beans is not easy to maintain, and the color is dark; (2) There is a certain gap between the aroma and the traditional soybean paste...

AI Technical Summary

Problems solved by technology

[0003] (1) The fermentation cycle is still long, the shape of the beans is not easy to maintain, and the color is dark; (2) There is a certain gap between the aroma and the traditional soybean paste and bean paste; (3) The market products are highly homogeneous and have no characteristics; ( 4) There are white spots (tyrosine crystals and gluten protein)