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A novel sauce preparation method

A production method and technology of soy sauce, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of reducing the nutritional and health care effect of soy sauce, complex production process, waste of food, etc.

Inactive Publication Date: 2006-12-20
丁应昌 +8
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of soy sauces currently on the market, and the raw materials used are also varied, but they all generally have the problems of using a large amount of grain and adding various antiseptic additives. The production process of these soy sauces is relatively complicated, not only in the production process A lot of food will be wasted, and due to the addition of various antiseptic additives, the nutritional and health effects of soy sauce are reduced to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment

[0006] Specific embodiments According to the preparation method of a new type of soy sauce of the present invention, its preparation method is as follows: take 32 jin of water and put it in an iron pan to boil, pour 25 jin of yellow meat and black beans into the iron pan and cook, stop heating, and reduce the temperature to 25 jin. When the temperature is high, put the cooked yellow meat and black beans evenly on five 1m x 1m bamboo containers, each of which is three centimeters apart from top to bottom, and carry out the ancient method of fermentation to make koji. The temperature in the greenhouse must be checked every three hours, and the koji is made It is better to adjust the temperature to be comfortable and warm if it is too cold or too hot. The room temperature is about 24 degrees. After 30 hours, when there are a lot of white yeast and a little yellow yeast on the surface of the cooked yellow meat and black beans, use your hands Remove the yeast without breaking the sk...

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PUM

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Abstract

The invention relates to an edible condiment and the brewing technology, especially relates to a method for preparing new soy sauce. The essential component comprises black soy bean, water and salt; the preparing process includes: boiling bean, fermenting, adding salt with proper amount, solar drying, preparing salted black beans, adding water and boiling to remove bean slag, adding salt and solar drying and getting soy sauce of fermented soy beans. The proportion between said black soy bean and water is 1: 1.3- 1: 1.5; the temperature for fermenting is 25 Deg. C, and time is 4-6 days; the salt added during solar drying is 25 Degree, and time is 100-150 days, the time of boiling is three hours, and added salt is 25 Degree. The invention not only overcomes shortcomings of needing large amount of grain, but also needs no conservative.

Description

Technical field: [0001] The invention relates to the technical field of edible seasoning and brewing thereof, in particular to a method for making novel soy sauce. Background technique: [0002] Soy sauce, as a condiment that people use daily, plays an important role in people's dietary life. With the improvement of living standards, people's requirements for soy sauce are getting higher and higher, and the demand is also increasing, and there is a huge market space. There are many kinds of soy sauces currently on the market, and the raw materials used are also varied, but they all generally have the problems of using a large amount of grain and adding various antiseptic additives. The production process of these soy sauces is relatively complicated, not only in the production process A large amount of food can be wasted, and due to the addition of various antiseptic additives, the nutritional and health effects of soy sauce have been reduced to a certain extent. Inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 丁应昌
Owner 丁应昌