White gourd soy and production thereof

Abstract

A white gourd soy features that the white gourd juice is used as one of its raw materials, and is prepared through fermenting, adding white gourd juice, fermenting again. Its advantages are delicious taste, and rich nutrients.

Description

Technical field:

[0001] The invention relates to a soy sauce and a production method. Background technique:

[0002] Existing soy sauce is generally made by fermenting soybeans, flour and water, and its taste and nutrition are relatively limited. Invention content:

[0003] The purpose of the present invention is to provide a kind of good taste, nutritious winter melon soy sauce and production method.

[0004] Technical solution of the present invention is:

[0005] A wax gourd soy sauce, characterized in that it uses soybeans, wax gourd juice, and flour as main raw materials, and is made by mixing soybeans and flour for fermentation, then adding wax gourd juice to the above-mentioned fermented materials, further fermenting, and then extracting the liquid wherein the weight ratio of wax gourd juice, soybeans and flour is wax gourd juice: soybean: flour 0.6-4: 1: 0.2-0.6.

[0006] A kind of production method of wax gourd soy sauce is characterized in that: comprises the ...

Examples

Embodiment 1

[0013] Soybeans and flour are mixed, inoculated, and solid-state fermented according to the conventional soy sauce-making process. The fermentation time is 24 to 48 (example 24, 30, 35, 42, 48) hours, and the fermentation temperature is 40 to 60°C (example 40°C, 45°C). ℃, 50 ℃, 55 ℃, 60 ℃), then add the wax gourd juice that salt content is 5~25% (example 5%, 10%, 15%, 20%, 25%) to continue fermentation (secondary fermentation), The fermentation time is 10~50 days (example 10, 20, 30, 40, 50 days), and fermentation temperature is 30~50 ℃ (example 30 ℃, 40 ℃, 50 ℃). Then, extract, filter, and sterilize using the conventional method for making soy sauce to obtain the finished product.

[0014] The raw material weight ratio of wax gourd juice adopted in the above steps to soybean and flour is wax gourd juice: soybean: flour 0.6: 1: 0.4.

Embodiment 2

[0016] The raw material weight ratio of wax gourd juice, soybean and flour is: wax gourd juice: soybean: flour 2: 1: 0.6. All the other are with embodiment 1.

Embodiment 3

[0018] The raw material weight ratio of wax gourd juice, soybean and flour is: wax gourd juice: soybean: flour 4: 1: 0.2. All the other are with embodiment 1.

Technical field:

[0001] The invention relates to a soy sauce and a production method. Background technique:

[0002] Existing soy sauce is generally made by fermenting soybeans, flour and water, and its taste and nutrition are relatively limited. Invention content:

[0003] The purpose of the present invention is to provide a kind of good taste, nutritious winter melon soy sauce and production method.

[0004] Technical solution of the present invention is:

[0005] A wax gourd soy sauce, characterized in that it uses soybeans, wax gourd juice, and flour as main raw materials, and is made by mixing soybeans and flour for fermentation, then adding wax gourd juice to the above-mentioned fermented materials, further fermenting, and then extracting the liquid wherein the weight ratio of wax gourd juice, soybeans and flour is wax gourd juice: soybean: flour 0.6-4: 1: 0.2-0.6.

[0006] A kind of production method of wax gourd soy sauce is characterized in that: comprises the ...

Examples

Embodiment 1

[0013] Soybeans and flour are mixed, inoculated, and solid-state fermented according to the conventional soy sauce-making process. The fermentation time is 24 to 48 (example 24, 30, 35, 42, 48) hours, and the fermentation temperature is 40 to 60°C (example 40°C, 45°C). ℃, 50 ℃, 55 ℃, 60 ℃), then add the wax gourd juice that salt content is 5~25% (example 5%, 10%, 15%, 20%, 25%) to continue fermentation (secondary fermentation), The fermentation time is 10~50 days (example 10, 20, 30, 40, 50 days), and fermentation temperature is 30~50 ℃ (example 30 ℃, 40 ℃, 50 ℃). Then, extract, filter, and sterilize using the conventional method for making soy sauce to obtain the finished product.

[0014] The raw material weight ratio of wax gourd juice adopted in the above steps to soybean and flour is wax gourd juice: soybean: flour 0.6: 1: 0.4.

Embodiment 2

[0016] The raw material weight ratio of wax gourd juice, soybean and flour is: wax gourd juice: soybean: flour 2: 1: 0.6. All the other are with embodiment 1.

Embodiment 3

[0018] The raw material weight ratio of wax gourd juice, soybean and flour is: wax gourd juice: soybean: flour 4: 1: 0.2. All the other are with embodiment 1.