Spice soy sauce and production process thereof

Abstract

The invention discloses spice soy sauce and a production process thereof. The spice soy sauce comprises the following raw materials: soy sauce, aniseed, fennel, long pepper, amomum tsao-ko, cassia bark, fructus amomi, astragalus membranaceus, rhizoma kaempferiae, amomum cardamomum, myristica fragrans, momordica grosvenori, clove, zanthoxylum bungeanum, biond magnolia flower, dried chili sections,lysimachia sikokiana, galangal, rhizoma nardostachyos, bay leaves, licorice roots, tangerine peel, alpiniae katsumadai, radix aucklandiae, fructus galangae and water. The production process comprisesthe following steps: preparing 20 jin of soy sauce, 30 g of aniseed, 18 g of fennel, 3 g of long pepper, 2 amomum tsao-ko, 13 g of cassia bark, 16 g of fructus amomi, 5 g of astragalus membranaceus, 8g of rhizoma kaempferiae, 6 g of amomum cardamomum, 2 myristica fragrans, 2 momordica grosvenori, 2 g of clove, 12 g of zanthoxylum bungeanum, 3 g of biond magnolia flower, 10 g of dried chili sections, 5 g of lysimachia sikokiana, 8 g of galangal and 5g of rhizoma nardostachyos. The spice soy sauce and the production process thereof have unique effects of removing fishy smell and improving fragrance for meat seasoning, and the spice soy sauce have the characteristics of convenience, practicability and fragrant and thick taste. Natural spices are selected for processing and purifying, and noadditives are added.

Description

technical field [0001] The invention relates to the technical field of making economical edible condiments, in particular to a spice soy sauce and a production process thereof. Background technique [0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. Salt is brewed through processes such as oil refining and fermentation. The composition of soy sauce is relatively complicated. In addition to the composition of salt, there are also various amino acids, sugars, organic acids, pigments and spices. It is mainly salty, but also has umami taste and fragrance. It can increase and improve dishes It 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 two types of soy sauce: dark soy sauce and light soy sauce: dark soy sauce is saltier and used to enhance color; l...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the present invention provides a spiced soy sauce and its production process, which solves the problem that various soy sauce products on the market do not have spices added in the above-mentioned background technology, and the soy sauce products on the market have a single taste.