Healthy soy fumet and preparation method of healthy soy

Abstract

The invention discloses healthy soy fumet and a preparation method of the healthy soy. The preparation method of the healthy soy fumet comprises the following steps of: boiling soybeans, a mushroom powder and a wheat powder, followed by mixing the three components according to the weight portion of (72-74): (3-5): (20-23), inoculating Aspergillus oryzae Shanghai brewing 3.042, placing into a brewing case of 26-28 DEG C for 15-18 hours, followed by continuous ventilation at the temperature of 30-33 DEG C for 30-35 hours; keeping ventilation at the temperature of 23-26 DEG C for 12-15 hours; carrying out culture-farmed-over for two times during the above period; placing the zymogenic material into a fermentation cylinder and spraying brine into the cylinder, wherein the mass ratio of the soybeans to salt to water is (25-30): (14-17): (25-32), the fermentation at the early stage is performed at the temperature of 8-12 DEG C for 1.5-2 months, the fermentation at the middle stage is performed at the temperature of 20-25 DEG C for 1.5-2 months and the fermentation at the later stage is performed at the temperature of 30-33 DEG C for 1.5-2 months; and finally extracting the fumet. The healthy soy fumet provided by the invention as well as the soy fumet and soy produced by the preparation method of the healthy soy contain nutritional components of mushrooms and have the effect of health care.

Description

technical field [0001] The invention relates to a health-care soy sauce raw juice and a preparation method of the 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 fer...

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