Method for preparing multi-flavor soy sauce
A technology for soy sauce and soy sauce, which is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. Achieve rich taste, reduce nutrient loss, retain aroma and nutrients
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0022] A method for preparing multi-flavored soy sauce is to add the following ingredients according to the weight ratio to every 100 kg of fermented and filtered soy sauce: 2 kg of caramel color, 15 kg of fructose syrup, 1 kg of grass fruit, 0.5 kg of wasabi, 1 kg of star anise, and 1 kg of fennel , brine 2kg, fermented bean curd 3kg, salt 40kg; the specific process includes the following steps:
[0023] 1) Raw material aging treatment is to crush the soybeans and immerse them in water for 4 hours, then cook them with steam, keep them warm for 2 hours after 30 minutes, and at the same time bake the oats at 150°C for 30 minutes and then pulverize them;
[0024] 2) Adding koji species is to mix the boiled soybeans and roasted oats after heat preservation according to the mass ratio of 4:5, and then insert Aspergillus oryzae and Monascus to obtain raw materials for koji making. The ratio of adding soybeans and oats per 1kg In the mixture, add 2 g of Aspergillus oryzae and 0.2 g ...
Embodiment 2
[0032] A method for preparing multiflavored soy sauce, which is to add the following ingredients according to the weight ratio in every 100kg of fermented and filtered soy sauce: 3kg of caramel color, 30kg of fructose syrup, 2kg of grass fruit, 1.5kg of wasabi, 2kg of star anise, and 2kg of cumin , 3kg of brine, 5kg of fermented bean curd, and 50kg of salt; the specific process includes the following steps:
[0033] 1) Raw material aging treatment is to crush the soybeans and immerse them in water for 5 hours, then cook them with steam, keep them warm for 2 hours after 30 minutes, and at the same time bake the oats at 150°C for 30 minutes and then pulverize them;
[0034] 2) Adding koji species is to mix the boiled soybeans and roasted oats after heat preservation according to the mass ratio of 4:5, and then insert Aspergillus oryzae and Monascus to obtain raw materials for koji making. The ratio of adding soybeans and oats per 1kg In the mixture, add 2 g of Aspergillus oryzae...
Embodiment 3
[0042] A method for preparing multiflavored soy sauce is to add the following ingredients according to the weight ratio in every 100kg of fermented and filtered soy sauce: 2.5kg of caramel color, 20kg of fructose syrup, 1.5kg of grass fruit, 1kg of wasabi, 1.5kg of star anise, small Fennel 1.5kg, brine 2.5kg, fermented bean curd 4kg, salt 45kg; the specific process includes the following steps:
[0043] 1) Raw material aging treatment is to crush the soybeans and immerse them in water for 4.5 hours, then cook them with steam, keep them warm for 2 hours after 30 minutes, and at the same time bake the oats at 150°C for 30 minutes and then pulverize them;
[0044] 2) Adding koji species is to mix the boiled soybeans and roasted oats after heat preservation according to the mass ratio of 4:5, and then insert Aspergillus oryzae and Monascus to obtain raw materials for koji making. The ratio of adding soybeans and oats per 1kg In the mixture, add 2 g of Aspergillus oryzae and 0.2 g ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com