Soy sauce containing soybeans and preparation technology

Abstract

The invention discloses a soy sauce containing soybeans, and a preparation technology. The soy sauce comprises the following raw materials in parts by weight: 20-60 parts of soybeans, 10-30 parts of fresh fruit flesh, 2-6 parts of yeast, 2-3 parts of refined salt, 0.5-1 part of sugar, 5-15 parts of water, 1-3 parts of vitamins, 5-10 parts of amino acids, 2-6 parts of oyster meat powder, 0.3-0.5 part of an oyster sauce and 5-9 parts of Chinese magnoliavine fruits. The soy sauce disclosed by the invention is short in fermentation time, the production cycle is shortened, the production efficiency is improved, and the cost is reduced; and due to quick fermentation, nutrition and active elements in the soybeans can be furthest reserved, and the fragrance and the mouth feel of the soy sauce are also strengthened. Through the adoption of the method disclosed by the invention, the production efficiency can be further improved, and the cost can be reduced. The soy sauce prepared by the method disclosed by the invention has special fragrance and excellent mouth feel, the quality of the soy sauce is further better than that of a soybean sauce made by a conventional processing method, and the soy sauce is deeply loved by vast consumers.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to soy sauce containing soybeans and a preparation process. Background technique [0002] Soy sauce is rich in amino acids, which has the effect of removing fishy smell, harmonizing dishes and increasing appetite. For a long time, soy sauce has been on the table of thousands of households as a common condiment. In recent years, nutritionists in some countries have done specific research on people's edible soy sauce, and found that soy sauce has a unique anti-cancer and anti-cancer effect. The isopropyl ketone contained in soy sauce can reduce the body's cholesterol by about 10%. The incidence of cardiovascular disease can also slow down or even prevent the growth of tumors. Therefore, soy sauce plays an important role in our life. [0003] However, the existing soy sauce variety products are too single, and there are food additives and other auxiliary materials to meet the req...

AI Technical Summary

Problems solved by technology

[0003] However, the existing soy sauce variety products are too single, and there are food additives and other auxiliary materials to meet the requirements of good taste, but excessive use of artificially synthesized additives is harmful to human health, and existing soy sauce does not have Specific nutritional ingredients cannot meet the needs of the market in the case of diversified consumer needs. In addition, the color depth of existing soy sauce varieties is not enough and the fragrance is not enough, which affects the taste of dishes.

[0004] The traditional method takes a long time to ferment, and the fermentation time is often as long as half a year. The production cycle is long, the site occupies a large area, the production efficiency is low, and the cost is high; it is easily restricted by the weather, and some nutrients and active elements will be produced during the long fermentation process Loss, affecting the quality of soy sauce, so its aroma and taste are not good

[0005] The above defects have affected the commercial development space of soy sauce