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Production method of low-sodium-salt soy sauce

A production method and low-sodium salt technology, applied in food science and other directions, can solve the problems of color, aroma and taste that cannot maintain traditional soy sauce flavor, short fermentation period, etc., and achieve rapid dissolution, lower cholesterol, and improve fermentation efficiency. Effect

Inactive Publication Date: 2019-03-08
赤水市曾氏晒醋有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the soy sauces on the market are prepared by adding pigments and essences with a short fermentation cycle, so it is impossible to maintain the flavor of traditional soy sauce with a long history in my country in terms of color, aroma and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of low-sodium soy sauce, comprising the following steps:

[0023] Step 1: Raw material processing

[0024] Choose to mix lotus seeds, soybeans, and broad beans according to the mass ratio of 1:8:19, and process them into particles with a particle size of 0.3 cm to obtain mixture A for later use; mix and beat taro and potatoes according to the mass ratio of 1:3 to obtain mixture B for later use; 5:2:0.6 Stir mixture A, mixture B, and vegetable salt evenly, steam at 100°C for 39 minutes and cool to obtain fermentation raw materials for later use; the preparation method of the vegetable salt is as follows: in parts by mass, 15 parts of salt Suaeda salsa, 20 parts of Nitraria, 18 parts of sea asparagus, and 50 parts of Jerusalem artichoke are mixed, crushed into 200 mesh powder, mixed with 200 parts of distilled water, the pH of the solution is adjusted to 4.5 with acetic acid, and 1 part of cellulase, Mix 0.7 parts of pectinase evenly, soak at 48°C fo...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a production method of low-sodium-salt soy sauce. The production method comprises the steps as follows: raw material treatment, yeast inoculation, aspergillus inoculation, salting treatment and filtration. Different traditional raw materials are adopted, so that the cost can be reduced, nutrients in the soy sauce are increased,and the fermentation efficiency is improved. Besides, the soy sauce has effects of enhancing freshness and flavor and reducing cholesterol.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing low-sodium soy sauce. Background technique [0002] Soy sauce is an essential condiment in people's daily life. Most of the soy sauce production uses soybean and wheat flour as raw materials, which are cultivated by Aspergillus oryzae to make rice koji, and then fermented, poured with oil, added sugar, sterilized and other processes. Most of the soy sauces currently on the market are made with a short fermentation cycle and the addition of pigments and essences. Therefore, it is impossible for the color, aroma and taste to maintain the flavor of the traditional soy sauce with a long history in my country. And along with people's continuous improvement to the quality demand of food and condiment, it is necessary to provide a kind of preparation method of soy sauce with natural color, natural fragrance, pure taste, no pigment essence additive. Contents of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 曾焱
Owner 赤水市曾氏晒醋有限公司