Sauce prepared by using corn fermented sauce and production method of sauce
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A production method and technology of fermented sauce, which is applied in the field of food seasoning, can solve problems such as easy thirst, and achieve the effect of improving product flavor, pure umami taste, and enhancing umami taste
Inactive Publication Date: 2019-10-08
SHANGHAI TOTOLE FOOD LTD
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Problems solved by technology
Because consumers have a certain resistance to chemically processed raw materials, the addition of IMP, GMP, I+G, and monosodium glutamate will have a negative impact on soy sauce products to a certain extent.
In addition, although the addition of monosodium glutamate can increase the amino acid nitrogen content of soy sauce and enhance the umami taste of soy sauce, but the addition of a large amount of monosodium glutamate makes people feel thirsty after eating
Method used
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Embodiment 1
[0021] (1) Weighing by mass fraction: 55% of soy sauce raw juice, 7% of fermented corn sauce, 2% of white granulated sugar, 6% of salt, and 30% of water; mix and stir the weighed raw materials to make them dissolve evenly;
[0022] (2) Heat preservation and sterilization: temperature 70°C, time 30min;
[0023] (3) Filter with pipeline filter;
[0024] (4) Filling to get the finished product of soy sauce.
Embodiment 2
[0026] (1) Weighing by mass fraction: 80% of soy sauce raw juice, 8% of fermented corn sauce, 10% of white sugar, 1% of mushroom powder, and 1% of concentrated ginger juice; mix and stir the weighed raw materials to dissolve them Uniform;
[0027] (2) Heat preservation and sterilization: temperature 75°C, time 25min;
[0028] (3) Filter with pipeline filter;
[0029] (4) Filling to get the finished product of soy sauce.
Embodiment 3
[0031] (1) Weighing by mass fraction: 75% of soy sauce raw juice, 5% of fermented corn sauce, 2% of edible salt, 2% of white sugar, 10% of caramel color, 1% of yeast extract, and 5% of water; Good raw materials are mixed and stirred to make them dissolve evenly;
[0032] (2) heat preservation and sterilization: temperature 80 ℃, time 20min;
[0033] (3) Filter with pipeline filter;
[0034] (4) Filling to get the finished product of soy sauce.
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Abstract
The invention provides sauce prepared by using corn fermented sauce and a production method of the sauce. The sauce is prepared by using natural food raw material corn fermented sauce, can meet the industry demand of cleaning labels due to the fact that a flavor agent is not added additionally, meanwhile, prepared sauce has aromatic flavor, soft taste, pure flavor, and all ingredients in the ingredient list are food materials known by consumers; a small amount of corn fermented sauce can enhance the flavor and improve the freshness of products, the whole products have mellow flavor, and are natural and soft; and the corn fermented sauce can improve the taste of salt and reduce the consumption of salt, and thus salt intake of people is reduced.
Description
technical field [0001] The invention relates to the technical field of food seasonings, in particular to soy sauce prepared by using corn fermented sauce and a preparation method thereof. Background technique [0002] Soy sauce is a common condiment in people's daily life, which has the effect of enhancing color and refreshing. Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybeans and / or defatted soybeans, wheat and / or bran as raw materials through microbial fermentation. Raw soy sauce generally cannot be used directly, because there are problems such as bitterness, astringency, and saltiness, the taste is single, the taste is uncoordinated, and the umami taste is insufficient. In order to enhance the mouthfeel, various flavoring agents, especially umami substances, need to be added. At present, many domestic research institutes and condiment manufacturers are constantly looking for soy sauce with high amino acid nitrogen...
Claims
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Application Information
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