Salt for soy sauce

Abstract

The invention discloses salt for soy sauce, and relates to the technical field of foods. The salt for soy sauce is prepared by the following steps: a1, purifying and clarifying brine of Pingdingshan salt mine, and then feeding the brine into a multi-effect vacuum evaporation salt making device for evaporative crystallization. The salt for soy sauce produced by the process contains trace amount (mg / kg) of small organic molecule unsaturated fatty acids such as acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid and isovaleric acid, so that the edible salt can be directly used as a soy sauce fermentation additive to improve fermentation conditions of soy sauce without affecting normal production process of the soy sauce. The salt for soy sauce improves quality of soy sauce products, thereby solving problems that direct use of existing edible salt as a fermentation additive for soy sauce not only affects normal production process of the soy sauce but also changes fermentation conditions of the soy sauce and reduces quality of soy sauce products.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a salt for soy sauce. Background technique [0002] Due to the short period of geological mineralization in the Pingdingshan Salt Mine, the organisms existing in the ocean have not been completely decomposed, and the top layer of the deposit contains trace amounts (mg / kg) of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, and isopentyl acid. Organic small molecule unsaturated fatty acids such as acid, these substances have high water solubility, and the olfactory threshold is very low. The olfactory thresholds are: propionic acid: 0.57ug / kg, butyric acid: 0.19ug / kg, isobutyric acid: 1.5ug / kg, valeric acid: 0.62ug / kg, isovaleric acid: 0.078ug / kg), all of which are at the microgram level, and the contents of various acids in table salt are: acetic acid: 0.032-0.061mg / kg, propane Acid: 0.8-1.8mg / kg, butyric acid: 0.021-0.041mg / kg, isobutyric acid: 0.1-0.25mg / ...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a salt for soy sauce, which solves the problem that the direct use of the existing edible salt as a soy sauce fermentation additive will not only affect the normal production process of soy sauce, but also change the fermentation conditions of soy sauce and reduce the production of soy sauce. product quality issues