Northeast China farm household sauce and method for making it

A manufacturing method and technology for farmhouse sauce, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of destroying the aroma and fat aroma of soybean sauce, darkening the color and affecting the taste of the sauce, and achieving long brewing time and light yellow color. , rich taste effect

Inactive Publication Date: 2007-02-28
郭万敏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Miso is a commonly used condiment. The existing soy sauce has serious pollution problems during the fermentation process. Additives are added for a long storage period, which destroys the original sauce and fat aroma of soybeans and changes the color of the sauce. Deep, affecting the taste of the sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: Northeast soybean paste

[0008] The raw materials are soybeans, edible iodized salt, and 130-meter-deep well water

[0009] Process steps: 1. Use a machine to select soybeans; wash the selected soybeans with warm water and soak them for 10 hours; 2. Put the soaked soybeans into a steamer for high-pressure steaming at a temperature of 200 °C for 40 °C Minutes; 3. After cooling the steamed soybeans, machine crush them, and enter the block making machine to make sauce cubes with uniform density; 4. Put the prepared sauce cubes in a ventilated room temperature and store them in a fermentation room at 32-38 degrees 35 days for fermentation; 5. Wash the fermented sauce cubes with running water to remove the taste of koji and then dry them; 6. Put the dried sauce cubes into the tank and add the salt water dissolved in cold water at one time, and add iodine with food Seal the cylinder with granular salt and ferment again for 8 months; then add water to dilute it...

Embodiment 2

[0010] Embodiment 2: dry bean paste

[0011] The raw materials are soybeans, edible iodized salt, and 130-meter-deep well water

[0012] Process steps: 1. Use a machine to select soybeans; wash the selected soybeans with warm water and soak them for 10 hours; 2. Put the soaked soybeans into a steamer for high-pressure steaming at a temperature of 200 °C for 40 °C Minutes; 3. After cooling the steamed soybeans, put them in a ventilated room temperature and store them in a fermentation room at 32-38 degrees for 35 days for fermentation; 5. Put the dried soybeans into the tank and add the salt water dissolved in cold boiled water at one time , and seal the cylinder with edible iodized salt for 4 months to ferment again. After drying the cylinder, it is directly made into dry bean paste, and then it is taken out of the cylinder for pasteurization at 80 degrees and cooled to -15 degrees for quantitative vacuum packaging.

Embodiment 3

[0013] Example 3: dry stuffed sauce

[0014] The raw materials are soybeans, edible iodized salt, and 130-meter-deep well water

[0015] Process steps: 1. Use a machine to select soybeans; wash the selected soybeans with warm water and soak them for 10 hours; 2. Put the soaked soybeans into a steamer for high-pressure steaming at a temperature of 200 °C for 40 °C Minutes; 3. After cooling the steamed soybeans, machine crush them, and enter the block making machine to make sauce cubes with uniform density; 4. Put the prepared sauce cubes in a ventilated room temperature and store them in a fermentation room at 32-38 degrees 35 days for fermentation; 5. Wash the fermented sauce cubes with running water to remove the taste of koji and then dry them; 6. Put the dried sauce cubes into the tank and add the salt water dissolved in cold water at one time, and add iodine with food Seal the tank with granular salt and ferment again for 6 months; dry the tank and ferment again to make d...

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PUM

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Abstract

The invention discloses a northeastern farm soy sauce and preparing method, which comprises the following steps: 1. selecting soy, immersing through warm water, 2. boiling under high pressure for 40 min, 3. cooling to grind into sauce block, 4. ventilating, fermenting, 5. brushing through fluid water, drying, 6. placing sauce block in the tank, adding cool boiled water within salt to ferment again for 8 months, beating, shining, proceeding pasteurization at 80 deg.c, cooling to -15 deg.c, packing quantitatively.

Description

Technical field: [0001] The invention relates to a Northeast farmhouse sauce and a manufacturing method thereof. Background technique: [0002] Miso is a commonly used condiment. The existing soy sauce has serious pollution problems during the fermentation process. Additives are added for a long storage period, which destroys the original sauce and fat aroma of soybeans and changes the color of the sauce. Deep, affecting the taste of the sauce. Invention content: [0003] The object of the present invention is to provide a kind of Northeast farmhouse sauce and its manufacturing method, without adding additives to retain the sauce flavor and fat flavor of soybeans, the color is light yellow, and the bean flavor with strong mouthfeel. [0004] The technical scheme of the present invention is achieved in that a kind of northeastern farmhouse sauce and its manufacture method are made by soybean, edible iodized salt, and 130 meters deep well water according to the following pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 郭万敏
Owner 郭万敏
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