Soy sauce

Abstract

The invention discloses a soy sauce, which is fermented from the following raw materials in parts by weight: 25-30 parts of soybeans, 20-25 parts of black beans, 20-25 parts of corn, 15-20 parts of wheat, 20-25 parts of millet, 10 ‑12 parts straw mushrooms, 10‑15 parts longan, 10‑15 parts deer grass, 5‑10 parts wolfberry, 3‑6 parts white sugar, 3‑6 parts edible salt, 50‑80 parts water. The soy sauce of the present invention fully ferments the active components of each raw material, and synergistically acts to make the obtained soy sauce have a mellow mouthfeel, a strong color and a delicious taste.

Description

technical field [0001] The invention relates to the field of food technology. More specifically, the present invention relates to a kind of soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly made of flavor, but also has umami taste and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. But most of the existing soy sauces only have the effect of seasoning, and there is not much consideration of health issues. At present, various soy sauces emerge in an endless stream on the market, and their nutritional components are different, and the taste is not the same. With the continuous improvement ...

AI Technical Summary

Problems solved by technology

But most of the existing soy sauces only have the effect of seasoning, and there is not much consideration of health issues. At present, various soy sauces emerge in an endless stream on the market, and their nutritional components are di