Seasoning soy sauce and preparation method thereof
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A technology for seasoning soy sauce and soy sauce, applied in separation methods, chemical instruments and methods, and food ingredients as taste improvers, etc., can solve the problems of single efficacy of traditional soy sauce, and achieve single efficacy, better effect, and faster mixing.
Inactive Publication Date: 2019-12-20
赵云龙
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Problems solved by technology
[0004] In order to make up for the deficiencies of the prior art, to solve the problem that traditional soy sauce uses chemical flavoring agents to improve t
Method used
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Embodiment 1
[0031] A seasoning soy sauce and a preparation method thereof, which are prepared from the following raw materials in parts by weight: 13 parts of soy sauce powder, 4 parts of malt, 3 parts of sealwort, 3 parts of longan meat, 22 parts of scallops, 12 parts of table salt, sorbic acid 1 part of sodium, 2 parts of garlic juice, 8 parts of vegetable juice, 35 parts of purified water;
[0032] The seasoning soy sauce is prepared by weighing raw materials according to the weight ratio of the above raw materials.
Embodiment 2
[0034] A seasoning soy sauce and a preparation method thereof, which are prepared from the following raw materials in parts by weight: 13 parts of soy sauce powder, 4 parts of malt, 3 parts of sealwort, 3 parts of longan meat, 25 parts of scallops, 12 parts of table salt, sorbic acid 1 part of sodium, 2 parts of garlic juice, 8 parts of vegetable juice, 35 parts of purified water;
[0035] The seasoning soy sauce is prepared by weighing raw materials according to the weight ratio of the above raw materials.
Embodiment 3
[0037] A seasoning soy sauce and a preparation method thereof, which are prepared from the following raw materials in parts by weight: 13 parts of soy sauce powder, 4 parts of malt, 3 parts of sealwort, 3 parts of longan meat, 26 parts of scallops, 12 parts of table salt, and sorbic acid 1 part of sodium, 2 parts of garlic juice, 8 parts of vegetable juice, 35 parts of purified water;
[0038] The seasoning soy sauce is prepared by weighing raw materials according to the weight ratio of the above raw materials.
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Abstract
The present invention belongs to the technical field of soy sauce and particular discloses seasoning soy sauce and a preparation method thereof. A grinder used in the preparation method comprises a shell body; an upper end of the shell body is provided with an end cover, an upper end surface of the end cover is provided with a material feed port, two grinding rollers are arranged below the material feed port, each grinding roller is connected to a side wall of the shell body through a central shaft of the grinding roller, gears on surfaces of the two grinding rollers are mutually meshed, the central shaft of one of the grinding rollers penetrates through the shell body and is also connected with an output shaft of a forward and reverse rotating motor arranged on a rear end surface of the shell body; semi-finished soy sauce is loaded at a bottom part of the shell body, a material discharge pipeline is arranged on a lower end surface of the shell body, and a controller is arranged on oneside of a support leg on the lower end surface of the shell body and used for controlling work of the grinder. Scallop shells thrown into the shell body are crushed and ground through cooperation ofthe forward and reverse rotating motor, the grinding rollers and the controller. Scallop shell powder is mixed with the semi-finished soy sauce liquid at the bottom part of the shell body to obtain the seasoning soy sauce.
Description
technical field [0001] The invention belongs to the technical field of soy sauce, in particular to a seasoning soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and 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 process thousands of years ago. There are generally...
Claims
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Application Information
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