Healthy soy sauce fumet and healthy soy sauce

Abstract

The invention discloses a healthy soy sauce fumet. The preparation raw materials of the healthy soy sauce fumet are the boiled soybean, mushroom powder and wheat flour; the weight proportion ratio thereof is (72-74) : (3-8) : (20-23). The raw materials are treated by the following steps: 1) adding Shanghai-brewing 3.042 Aspergillus oryzae and treating for 15-18h at 26-28 DEG C, then continuously ventilating for 30-35h at 30-33 DEG C, finally treating for 12-15h at 23-26 DEG C; during the period performing Aspergillus oryzae-turnover treatment for twice; 2) putting the materials treated by the step 1) in a fermentation tank, spraying salt water to the tank, the weight proportion ratio of the soybean, salt and water being (25-30):(14-17):(28-32); the fermentation temperature at earlier stage being 8-12 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the metaphase being 20-25 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the last stage being 30-33DEG C and the fermentation time being 1-1.5months; 3) squeezing the product from step 2) by using a squeezer, and obtaining the healthy soy sauce fumet. The healthy soy sauce fumet has bright radish brown and strong ester flavor and saucy flavor without other bad smell. The taste is delicious and mellow, and the liquid of the soy sauce fumet is clear.

Description

technical field [0001] The invention relates to a health-care soy sauce raw juice and a health-care soy sauce. Background technique [0002] Soy sauce is rich in amino acids, which can remove fishy smell, reconcile dishes, and increase appetite. Soy sauce, as a common condiment, has been on the table of thousands of households for a long time. In recent years, nutritionists in some countries have done specific research on people's edible soy sauce, and found that soy sauce has a unique anti-cancer and anti-cancer effect; Risk of vascular disease, can also slow down or even stop the growth of tumors and so on. [0003] Soy sauce occupies a very important position in people's daily life, and it will be more and more valued by people. However, the soy sauce we use in our daily life is all produced by traditional fermentation process, that is, soybean and / or defatted soybean, wheat and / or bran are used as raw materials, and it is made by microbial fermentation with special col...

AI Technical Summary

Problems solved by technology

However, the soy sauce we use in our daily life is all produced by traditional fermentation process, that is, soybean and / or defatted soybean, wheat and / or bran are used as raw materials, and it is made by microbial fermentation with special color, aroma and taste. Liquid seasoning, this kind of soy sauce has a single product and does not have specific nutritional ingredients. Under the situation of diversified consumer demand, it cannot meet the needs of the market