Artemisia argyi flavor asparagus soy sauce and preparation technology thereof

Abstract

The invention relates to the technical field of soy sauce production, in particular to wormwood-flavor asparagus soy sauce and a preparation process thereof.The preparation process includes the steps that firstly, high-quality soybeans or defatted soybeans are selected, cleaned and then soaked for a period of time, and the soaked soybeans are cooked thoroughly; meanwhile, high-quality wheat is selected to be cleaned and soaked, the soaked wheat is stir-fried to be cooked, and then the wheat is thoroughly smashed through a smashing device; the asparagus sauce has the advantages that the asparagus juice, the fresh ginger, the anise, the cinnamon, the bay leaves, the fennel and the like are added into the soy sauce, the flavor and taste of the soy sauce are increased, the taste of the soy sauce is more delicious, meanwhile, the asparagus is rich in vitamin a, vitamin b and folic acid, the taste of the asparagus sauce is improved, and the taste of the asparagus sauce is improved. The asparagus contains a certain amount of selenium, the trace element can prevent canceration of cells, and the anticancer effect can be achieved.

Description

technical field [0001] The invention relates to the technical field of soy sauce production, in particular to a mugwort-flavored asparagus soy sauce and a preparation process thereof. Background technique [0002] The color of soy sauce is reddish-brown. During the production process, soybeans or defatted soybeans or black beans, wheat or bran are added with water and salt to brew a liquid condiment. The color is reddish-brown, with a unique sauce fragrance and delicious taste. It is a traditional Chinese condiment to promote appetite. Traditional soy sauce has few varieties, low grades and single flavor, and is only used as a daily condiment. [0003] In addition, most of the traditional soy sauce needs to be stirred and mixed by a stirring barrel during the mixing process, but the traditional stirring barrel has a relatively single function and low mixing efficiency, and cannot be mixed in the process of stirring and mixing the components of the soy sauce. Filtration, if...

AI Technical Summary

Problems solved by technology

Traditional soy sauce has few varieties, low grade, and single flavor, and is only used as a daily condiment

[0003] In addition, most of the traditional soy sauce needs to be stirred and mixed through the mixing tank during the mixing process, but the function of the traditional mixing tank is relatively single, the mixing efficiency is low, and these components cannot be mixed during the mixing process of the soy sauce components. Filtration, if there are some impurities in each component, it will affect the taste quality of soy sauce

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