Soy sauce and production method thereof

Abstract

The invention discloses soy sauce and a production method thereof. The soy sauce is brewed through the procedures of raw material treatment, cooking, starter propagation, fermentation, filtration, sterilization and filling. The production method of the soy sauce comprises the following steps: adding pod peppers when the fermentation is carried out for 100 days, continuing performing fermentation,enabling the pod peppers to permeate into soy sauce mash, and performing squeezing and filtering to fuse the spicy taste of the pod peppers with the soy sauce in the soy sauce mash so as to obtain thesoy sauce with a spicy taste. The obtained soy sauce not only has an original sauce flavor, a delicious taste and a color of the soy sauce, but also has peppery taste loved by the masses of people.

Description

technical field [0001] The invention relates to a soy sauce and a production method thereof. [0002] technical background [0003] Soy sauce is brewed from soybeans, wheat, and salt through raw material processing, cooking, koji making, fermentation, filtration, sterilization, and filling. The specific method is to soak soybeans to expand, fry and grind wheat, and put soybeans Cook in a steamer under normal pressure. After steaming soybeans, add fried and crushed wheat flour and stir evenly. Insert 3042 Aspergillus oryzae strains, keep warm at 32-35°C, and cultivate for 22-32 hours. Add salt water and put it in a drying tank. Stir in time, ferment for more than 180 days, press and filter the mature moromi, and the filtrate is soy sauce; Flavor is main, also has umami taste, fragrance etc., it can increase and improve the taste of dish, can also increase or change the color and luster of dish; Still do not have the soy sauce product of more functional effect at present. Co...

AI Technical Summary

Problems solved by technology

[0003] Soy sauce is brewed from soybeans, wheat, and salt through the processes of raw material processing, cooking, koji making, fermentation, filtration, sterilization, and filling. Steaming in a steamer under normal pressure, steaming soybeans, adding fried and crushed wheat flour and stirring evenly, adding 3042 Aspergillus oryzae strains, keeping warm at 32-35°C, cultivating for 22-32 hours, adding salt water, and putting it in a drying tank. Stir in time, ferment for more than 180 days, squeeze and filter the mature moromi, and the filtrate is soy sauce; It can increase and improve the taste of dishes, and can also increase or change the color of dishes; there is no soy sauce product with more functions at present.