Sauce prepared by using corn fermented sauce and production method of sauce
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
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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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