Seafood soy sauce and production method thereof

Abstract

The present invention relates to a seafood soy sauce and a production method thereof. The soy sauce is prepared through the following steps that: defatted brine shrimps are added to a koji preparation raw material for soy sauce brewing, and the soy sauce is prepared according to soy sauce fermentation steps. For good applications of the prepared soy sauce, after the defatted brine shrimps are crushed, protease degradation is performed. The product of the present invention has characteristics of a reddish brown color, bright and shiny property, unique delicious fragrance of shrimp soy sauce, no decomposition odor, unique delicious taste of seafood soy sauce, moderate salt and sweet taste, good palatability, clear and transparent property, no suspended solid and no floc.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a seafood soy sauce and a production method thereof, namely shrimp soy sauce produced from seawater shrimps and a preparation method thereof. Background technique [0002] Soy sauce is one of the traditional brewing condiments in my country. It has been produced and eaten as early as the Zhou Dynasty, and has a history of more than 2,000 years. Because of its unique flavor, color and rich nutritional value, soy sauce has become an indispensable condiment in the dietary life of people in my country, Japan, South Korea, Southeast Asia, and even Europe and the United States. Although the output of soy sauce in my country ranks first in the world, it is mainly made of ordinary soy sauce, which basically uses vegetable protein such as soybean or soybean meal as the main raw material, supplemented by starchy raw materials such as flour, wheat flour or bran, and is formed...

AI Technical Summary

Problems solved by technology

At present, in the process of seawater shrimp processing, a large amount of protein resources have not been effectively utilized, therefore, serious waste has been caused, and environmental pollution has also been caused.

On the other hand, although my country's soy sauce production ranks first in the world, it is mainly made of ordinary soy sauce, which is generally made of soybean meal, bran, flour, and water fermentation, and its taste and nutrition are relatively limited.