Preparation method for soy sauce

A production method and technology of soy sauce, applied in the direction of food science, etc., to achieve the effect of rich color, mellow taste and delicious taste

Inactive Publication Date: 2018-02-23
罗旭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of soy sauce, the preparation method includes the following steps:

[0019] (1) Crushing: crush soybeans, black beans, mung beans, corn, and millet uniformly to a particle size of 2-3mm, and the resulting mixture is substance a, wherein the mass of powder with a particle size of less than 2mm is less than 20% of the total mass;

[0020] (2) Moisturizing: Put the substance a in step (1) into the rotary cooking pot, add water, moisturize the water for 2 hours, and make the water penetrate into the raw material particles;

[0021] (3) Steaming: Steam the material after step (2) moistened with water under 0.15MPa pressure for 40 minutes. After steaming, exhaust and depressurize, then reduce pressure and cool to 40°C and take it out;

[0022] (4) Making auxiliary materials: cut straw mushrooms, longans, and deer containing grass into 1 cm sections, and then mix the cut straw mushrooms, longans, deer containing grass and medlar evenly to obtain substance c, and pu...

Embodiment 2

[0027] A preparation method of soy sauce, the preparation method includes the following steps:

[0028] (1) Crushing: crush soybeans, black beans, mung beans, corn, and millet uniformly to a particle size of 2-3mm, and the resulting mixture is substance a, wherein the mass of powder with a particle size of less than 2mm is less than 20% of the total mass;

[0029] (2) Moisturizing: Put the substance a in step (1) into the rotary cooking pot, add water, moisturize the water for 1 hour, and make the water penetrate into the raw material particles;

[0030] (3) Steaming: steam the material after step (2) moistened with water under 0.1MPa pressure for 30 minutes, after steaming, exhaust the air and reduce the pressure, then reduce to 40℃ and take it out;

[0031] (4) Making auxiliary materials: cut straw mushrooms, longans, and deer containing grass into 1 cm sections, and then mix the cut straw mushrooms, longans, deer containing grass and medlar evenly to obtain substance c, and put it i...

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PUM

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Abstract

The invention discloses a preparation method of soy sauce. The preparation method comprises the following steps: (1) crushing; (2) moistening; (3) cooking; (4) making auxiliary materials; (5) making koji; (6) Primary fermentation; (7) Secondary fermentation. The soy sauce prepared by the preparation method of the present invention fully ferments the active ingredients of each raw material, and synergistically makes the obtained soy sauce taste mellow, rich in color and delicious in taste.

Description

Technical field [0001] The invention relates to the field of food technology. More specifically, the present invention relates to a method for preparing soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through oil production and fermentation processes. The composition of soy sauce is more complicated. In addition to the salt, there are also a variety of amino acids, sugars, organic acids, pigments and spices. It is mainly salty, but also has umami taste and fragrance. It can increase and improve the taste of dishes, as well as add or change the color of dishes. However, most of the existing soy sauces only have the function of seasoning, and there is not much consideration of health. At present, there are many kinds of soy sauces on the market, their nutritional content is different, and the taste is different. As people live With the continuous improvement of the level, people's requirements for ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 罗旭
Owner 罗旭
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