Method for preparing alga soy sauce

A technology of seaweed bean paste and seaweed, applied in food preparation, application, food science, etc., to achieve the effect of increasing pleasantness and wide biological activity

Inactive Publication Date: 2005-11-16
孟亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no report, the report of preparing soy sauce with seaweed as raw material

Method used

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  • Method for preparing alga soy sauce
  • Method for preparing alga soy sauce

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Embodiment Construction

[0035]Embodiments of the present invention are as follows:

[0036] The preparation method of the seaweed soy sauce of the present invention takes soybean meal, bran, and salt as raw material feeding, after crushing, soaking, steaming, making koji, adding koji seasoning, adding salt water (the amount of water added is 1-2.5 times of the amount of feed) The process made the hydrolyzed mash. Add chopped clean seaweed that has been washed with seawater or steamed into the mash, stir the mixed mash evenly, put it into a tank for fermentation for 10-30 days, and then press and filter, adjust the quality, and sterilize the mash. Sterilization (sterilization temperature: 65-85°C, sterilization time: 25-60 minutes), packaged to make finished seaweed soy sauce. The finished seaweed soy sauce can also add preservatives (sodium butyl p-hydroxybenzoate) 0.1-0.15%, and its shelf life is longer.

[0037] The specific preparation ingredients and process conditions of seaweed soy sauce of t...

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PUM

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Abstract

A seaweed soy (or seaweed bean paste) for improving immunity and preventing tumor is prepared through washing seaweed, cutting to become seaweed dust, breaking bean dregs, immersing it along with bran, steaming, mixing them with yeast, adding edible saline and said seaweed dust, stirring, fementing, squeezing filtering, regulating quality and sterilizing.

Description

technical field [0001] The invention relates to the improvement of the production technology of food condiments, in particular to a preparation method of seaweed soy sauce, which uses seaweed as a characteristic seasoning factor to make a seasoning with high nutritional value—seaweed soy sauce. Background technique [0002] The traditional soy sauce preparation method of the prior art has a long history. Generally, beans and salt are used as the main raw materials, which are cooked, added with koji, and fermented to make soy sauce. This traditional soy sauce preparation method, because raw material price is higher, the production cost of this soy sauce is also higher. The finished product has a single ingredient and low nutritional value. Condiments in the modern sense require that the food processing industry should serve the majority of consumers, be characterized by industrial production, use a variety of raw materials for production, and produce compound condiments sui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 孟亮
Owner 孟亮
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