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Production method of jasmine flower flavor soy sauce

A production method and jasmine technology, applied in food science and other directions, can solve problems such as not very obvious differences, achieve high material utilization, improve quality and use value, and change the effect of taste

Inactive Publication Date: 2019-12-13
韦立
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The difference between the produced products lies in whether the fragrance is strong, whether the content of nutrients such as amino acids meets the standards, etc. The difference is not very obvious, and there is no product with individualized differences.

Method used

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  • Production method of jasmine flower flavor soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of jasmine-flavored soy sauce, the preparation process comprising the following steps:

[0024] A: Soak soybeans or soybeans, rinse several times, and air-dry the surface; put the air-dried soybeans or soybeans into a steaming tray and cook for 3-4 hours;

[0025] B After steaming and cooking, cool down to room temperature naturally, add fermented koji strains and starch, mix evenly, and then leave to ferment at 30-35°C for 8-24 hours; after fermentation, expose the raw materials to sunlight for 3 days;

[0026] C put it into the container 1, add 14-16% concentration of salt water, connect the trachea 6 to the bottom of the container 1 in the container 1, the other end of the trachea 6 is connected to the jasmine room 3, the jasmine flower is in full bloom in the jasmine room 3, and the jasmine room The air of 3 is pumped in the soy sauce in the container 1 by air pump 5;

[0027] D collects the jasmine chamber 6 air that floats out of the soy sauc...

Embodiment 2

[0035] Its difference with embodiment 1 is: in the multi-layer tray 4 that the jasmine room 3 is filled with fragrant flowers, the odd-numbered layer is a jasmine layer, and the even-numbered layer is a rose layer.

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Abstract

Jasmine flower flavor soy sauce produced by introducing jasmine flower flavor air into soy sauce has unique jasmine flower flavor, has strong flavor and keeps the flavor lasting, the taste of traditional soy sauce is changed, and new breakthrough of soy sauce is realized; the flavor canoe volatilize and disperse easily and can be retained in the soy sauce lastingly; and the quality and use value of traditional soy sauce are enhanced.

Description

technical field [0001] The invention belongs to the field of food sauce processing, and in particular relates to a method for preparing jasmine-flavored soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is an indispensable condiment on the dining table. It is brewed with beans, wheat, and bran. It has a reddish-brown color, a unique sauce aroma, and a delicious taste that helps to stimulate appetite. Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. The working people in ancient China have mastered the brewing ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 韦立韦进
Owner 韦立
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