Fermented soy sauce and preparation method thereof

Abstract

The invention relates to the field of food processing, and particularly discloses fermented soy sauce and a preparation method thereof. The preparation method comprises the following steps: a, mixing the soaked soybeans with the wheat kernels, and then curing to obtain a mixture; b, at the temperature of 35-40 DEG C, mixing the mixture, koji and flour for koji making to obtain soy sauce koji, then uniformly mixing the soy sauce koji with a salt solution to obtain fermented mash, controlling the temperature of the fermented mash to be 45-50 DEG C, performing early-stage fermentation, then adding the salt solution, continuing later-stage fermentation, pumping out soy in the fully fermented mash, and performing solarization under light, thereby obtaining the fermented soy sauce. The fermented soy sauce prepared by the preparation method disclosed by the invention is relatively high in reducing sugar content, relatively high in amino acid nitrogen content, relatively high in palatable taste degree, bright in color and luster, rich and mellow in sauce flavor, natural in fresh, sweet and salty mixture, free of additives such as a preservative, a flavor enhancer, a sweetening agent and a coloring agent, and is healthy and safe.

Description

technical field [0001] The application relates to the field of food processing, more specifically, it relates to a brewed soy sauce and a preparation method thereof. Background technique [0002] Brewed soy sauce is a liquid seasoning brewed from soybeans or defatted soybeans or black beans, wheat or bran, adding water and salt. It has a reddish-brown color, a unique sauce aroma, and a delicious taste. It can also add or change the color of dishes and help stimulate appetite. It is a traditional Chinese condiment. Brewed soy sauce is generally divided into light soy sauce, ordinary soy sauce and dark soy sauce. Light soy sauce has a lighter color and fresher taste, and is mostly used to increase or improve the taste of dishes; dark soy sauce is darker and is generally used to color dishes; the color of ordinary soy sauce is between light soy sauce and dark soy sauce. It can increase the flavor of dishes and make the color of dishes more beautiful. [0003] At present, the...

AI Technical Summary

Problems solved by technology

However, because the traditional sun-dew fermentation process needs to brew and sun-dry the sauce in the sauce grains together with the oil juice, and the sauce grains must be continuously turned during the brewing and sun-drying process to complete the fermentation, so the traditional sun-dew fermentation process is time-consuming. Long time, complex process, low efficiency and other issues