Soy sauce

Abstract

The invention discloses soy sauce. The soy sauce has the advantages that health and nutrient effects are realized, and preservatives and harmful food additives are not added. The soy sauce is prepared from 45 to 55 parts of raw juice of light soy sauce, 4 to 6 parts of water, 0.2 to 0.3 part of dried small shrimps, 0.15 to 0.25 part of scallion, 0.1 to 0.2 part of fresh ginger, 0.4 to 0.6 part of sugar, 0.08 to 0.12 part of monosodium glutamate, 0.3 to 0.5 part of oyster sauce, 0.1 to 0.2 part of smashed garlic, 0.04 to 0.06 part of star anise, 0.04 to 0.06 part of turtle skin, 0.08 to 0.12 part of bay leaf, 0.04 to 0.06 part of fennel, 0.008 to 0.012 part of fructus tsaoko, 0.015 to 0.03 part of lingdera thomsonii allen, 0.008 to 0.012 part of liquorice root, 0.015 to 0.025 part of dried tangerine peel, 0.008 to 0.012 part of rhizome kaempferiae, 0.014 to 0.16 part of radix angelicae dahurioae, 0.014 to 0.016 part of fructus amomi rotundus, 0.008 to 0.012 part of fructus amomi globosi, 0.004 to 0.006 part of flos caryophylli, 0.008 to 0.012 part of fructus gardeniae, 0.014 to 0.016 part of fruit of wild peach and 0.015 to 0.025 part of fructus cinnamomi.

Description

technical field [0001] The invention relates to the field of condiments, in particular to soy sauce used in pasta dishes. Background technique [0002] Soy sauce is a common condiment. It is rich in nutrition, contains a large amount of amino acids, vitamins and other nutrients, and has certain health care functions. [0003] Light soy sauce is a kind of soy sauce. It is made of soybeans or black beans and flour as the main raw materials. It is artificially inserted into the seed koji, and it is naturally exposed to the sun and fermented. The color is relatively light and reddish brown. Uses: Light soy sauce is used for seasoning. Because of its light color, it is often used in general stir-fried or cold dishes. The original juice of light soy sauce is generally unusable, because the original juice of light soy sauce has problems of bitterness, astringency, saltiness, and heavy color. In order to solve the above-mentioned problems in the original juice, in the prior art, ...

AI Technical Summary

Problems solved by technology

[0005] Moreover, in the existing daily life, people need to place various seasonings to provide taste when cooking, which is time-consuming and laborious, and does not meet the needs of modern fast-paced society

However, the taste of commonly used soy sauce is relatively simple. Even if soy sauce is used, it is still necessary to add other auxiliary ingredients to provide the corresponding taste.