Preparation method of bamboo-salt thick sauce, bamboo-salt sog sauce, bamboo-salt papper sauce

A technology of bamboo salt and teriyaki beans is applied in the preparation of bamboo salt chili sauce, bamboo salt soybean paste, and bamboo salt soy sauce fields, which can solve the problems of being unfavorable for sterilization, unfavorable for the delicious taste of soy sauce, etc., so as to inhibit the growth of miscellaneous bacteria. , enhance the inherent flavor, sweet taste effect

Inactive Publication Date: 2007-06-06
董昌国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is not conducive to sterilization and is not conducive to the production of the inherent delicious taste of soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Preparation method of bamboo salt miso:

[0019] Remove impurities from 57kg of soy beans, wash them with water, and soak them in mineral water for 12 hours to make them fully absorb water and swell to the point where they can be separated by gently pinching the bean skin. Steam for 2-4 hours, then stew at 80-90°C for 4 hours to make the soybean clinker turn reddish-brown with a slight bean aroma, then cool down until the temperature drops to 30°C, and grind the boiled soy beans into a puree , make bean dregs with a size of 7×10×15cm3, put the bean dregs in a drying room paved with 4-6 cm thick straw, after 8-10 days after the surface of the bean dregs is dry, wrap the bean dregs with a straw rope Tie it up, hang it on the fermentation rack in the fermentation room, and ferment naturally for 70 days at a constant temperature of 25°C and an indoor humidity of 45%. The fermented bean dregs are washed with mineral water, and the bean dregs are broken into pieces with a max...

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PUM

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Abstract

A process for preparing the bamboo-salt sauce bamboo-salt soy, or bamboo-salt chili sauce features that the nutritive shumutai bean bamboo salt, cinammon bark, liquorice root, etc are used as its raw materials, and in its preparing procedure, the second fermenting is conducted under irradiation of sunlight.

Description

technical field [0001] The invention relates to a preparation method of bamboo salt miso, bamboo salt soy sauce and bamboo salt chili sauce. Background technique [0002] At present, the internal quality of domestic brewed soy sauce food is far from meeting the increasing naturalization, nutrition and health-care requirements of condiment consumers due to low-grade raw materials, outdated brewing technology, and addition of chemical additives. [0003] The raw materials of soy sauce brewed by the traditional method are mixed. Due to irregular production, pesticide residues cannot be guaranteed, and the protein content varies greatly. The raw material salt used in traditional brewing soy sauce food is refined salt processed from natural salt. Most of the trace elements that are beneficial to human health have been lost during processing, and the aqueous solution of refined salt is acidic. The water used for traditional brewing of soy sauce is tap water, which contains eleme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/238A23L1/20A23L11/00A23L27/50A23L27/60
CPCY02A40/90
Inventor 董昌国
Owner 董昌国
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