Soy sauce formula and preparation method thereof

Abstract

The invention relates to the technical field of soy sauce formulas. The invention discloses a soy sauce formula and a preparation method thereof. The formula is characterized by consisting of the following raw materials in parts by weight: 30-40 parts of soy sauce powder, 10-16 parts of salt, 30-40 parts of soybeans, 15-30 parts of wheat, 5-10 parts of safflower, 3-5 parts of spinach juice, 5-6 parts of tall gastrodia tubers, 5-8 parts of raw ginger and 1-2 parts of ginseng.

Description

technical field [0001] The invention relates to the technical field of soy sauce formula, in particular to a soy sauce formula and a preparation method thereof. Background technique [0002] At present, soy sauce originated in my country, and it has a history of at least 200 years. The manufacturing technology of soy sauce was introduced to Japan by Monk Yinzhen during the Tang Dynasty, and then expanded to Southeast Asia and the world. As a condiment, soy sauce occupies a very high position in eastern countries, and it also appears more and more in western cooking. Soy sauce brewing industry is an ancient and emerging technology industry. According to the industry, there are currently four types of soy sauce in the market: brewed soy sauce, formulated soy sauce, chemical soy sauce and hair-haired soy sauce. Among them, brewed soy sauce is favored by consumers for its unique color, aroma, taste, body and product flavor. It is made from soybean (meal), wheat and (娀) bran, et...

AI Technical Summary

Problems solved by technology

[0003] According to the differences in the production conditions of soy sauce, the production and supervision methods of brewing soy sauce are divided into: high-salt dilute fermentation method, low-salt solid-state fermentation method, and no-salt solid-state fermentation method. The finished amino acid nitrogen production rate is high, and the soy sauce flavor is good, but the fermentation period is 3-6 months, and the production cycle is relatively long; the low-salt solid-state fermentation method is currently the main production process of most small and medium-sized soy sauce factories in China. The cycle is short, usually about 25 days, but the aroma of the oil is not as good as the high-salt dilute state fermentation method, the salt-free solid-state fermentation method completely gets rid of the inhibition of salt on pickling, the fermentation cycle is the shortest, only 48-τ2 hours, but the amino acid nitrogen of the finished soy sauce Low content, poor flavor, lack of sauce, and unstable product quality