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Making method of soybean sauce with pericarpium citri reticulatae

A production method and a technology for dried tangerine peel, applied in the field of condiments, can solve the problems affecting the fresh taste of the original dish, the single taste of soy sauce, etc., and achieve the effects of being conducive to product promotion, good taste and fresh taste

Inactive Publication Date: 2017-01-11
开平市民丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing soy sauce has a relatively single taste, generally strong and thick, rich in soy sauce, with a salty taste, sometimes when used in cold salad or cooking light vegetables, it will affect the fresh taste of the original dishes

Method used

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Examples

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Embodiment Construction

[0016] The best embodiment of the present invention will be further described in detail below.

[0017] The preparation method of the described tangerine peel soy sauce comprises soybean meal, table salt, Chinese prickly ash, dried tangerine peel, aniseed, koji, and the mass numbers of its various raw materials are: soybean meal 55-65%, table salt 10-15%, Chinese prickly ash 1-2% , aniseed 1-2%, koji 1-2%, and the rest is tangerine peel.

[0018] In further implementation, the mass numbers of the various raw materials are: 60% soybean meal, 12% table salt, 1.5% Chinese prickly ash, 1.5% aniseed, 1.5% koji, and 23.5% tangerine peel.

[0019] The specific steps are:

[0020] Step 1. Crush the soybean meal into granules, mix the crushed soybean meal with water, and knead into a dough;

[0021] Step 2, put the soybean meal dough in step 1 into a steamer and steam;

[0022] Step 3. Take out the steamed soybean meal dough and cool it down to room temperature, then mix it with koj...

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PUM

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Abstract

The invention discloses a making method of soybean sauce with pericarpium citri reticulatae. The making method includes that the soybean sauce is made from, by weight, 55-65% of bean pulp, 10-15% of table salt, 1-2% of pepper, 1-2% of aniseeds, 1-2% of yeast seeds and the balance of the pericarpium citri reticulatae. The soybean sauce is good in taste and fresh in flavor and has functions of regulating qi-flowing for strengthening spleen and removing dampness to reduce phlegm, and promotion of products is benefited.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a preparation method of tangerine peel soy sauce. Background technique [0002] Soy sauce is one of the condiments commonly used by the public and plays an important role in the kitchen. Existing soy sauce has a relatively single taste, generally strong and thick, rich in soy sauce, with a salty taste, and sometimes when used in cold salad or cooking light vegetables, it will affect the fresh taste of the original dish. Contents of the invention [0003] The purpose of the present invention is to propose a preparation method of tangerine peel soy sauce, which overcomes the above-mentioned deficiencies in the prior art, and has a good mouthfeel and a fresher taste, and has the effects of regulating qi and invigorating the spleen, drying dampness and resolving phlegm, and is beneficial to product promotion. [0004] In order to achieve the above-mentioned design p...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李焕明
Owner 开平市民丰食品有限公司
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