A kind of functional fermented kelp soy sauce and its brewing method

Abstract

The invention relates to functional fermented kelp sauce and a brewing method thereof, belonging to the field of preparing seasoning. The functional fermented kelp sauce is prepared from active ingredients: desalted and dry kelp, soybean meal, bran and flour, wherein the mass ratio of soybean meal to flour to bran is (60-70):(18-22):(12-16); and on a dry basis, the addition amount of the desalted and dried kelp is 25-35% of total amount of soybean meal, flour and bran materials. The brewing technology comprises the following steps: by uniquely taking the raw active ingredients as a basis, performing low-temperature yeast preparation through mixed yeast essence to combine solid and liquid, adding lactic acid bacteria and aroma-enhanced saccharomycetes for spraying, and carrying out low-temperature fermentation; compared with the brewing technology of high-salt liquid-state sauce, the production period is short, and the brewed fermented kelp sauce has a better flavor than the low-salt solid-state sauce. In addition, the nutritional values of the kelp sauce are further improved, the flavor is remarkably improved, the utilization ratio of the active ingredients and the yield of amino nitrogen can be improved, the production cost is lowered, and the brewing method is a safe and flexible and fully utilized as well as desirable brewing method of the functional kelp sauce, thus having wide market and application prospects.

Description

technical field [0001] The invention relates to a functional fermented kelp soy sauce and a brewing method thereof, belonging to the field of condiment preparation. Background technique [0002] kelp( Laminaria japonica Aresch ), also known as kelp and river cabbage, is the most widely eaten large brown algae, with more than 60 effective nutrients, including rare selenium, iodine and sulfated mucopolysaccharides, laminarin, alginic acid, dietary fiber, Mannitol, unsaturated fatty acids and other substances with special physiological activities such as regulating blood fat, lowering blood pressure, lowering blood sugar, lowering cholesterol, enhancing the body's immune function or improving intelligence and brain are recognized as healthy and longevity dishes by the world. The output of kelp in my country ranks first in the world, but at present, the deep processing technology of kelp in our country is backward. Extraction research is only concentrated on iodine, glue, and a...

AI Technical Summary

Problems solved by technology

The taste of this prepared kelp soy sauce is not mellow enough, it has a pungent taste, and the seasoning effect is extremely poor

In addition, most of the relevant research on kelp soy sauce brewed with kelp as the main raw material adopts the traditional single-strain low-salt solid-state fermentation quick-brewing process, which has the advantages of short fermentation cycle, simple operation, and high equipment utilization rate. Insufficient conditions, poor product aroma and low quality

If the traditional high-salt dilute state fermentation is restored, the flavor of the product will be good, but the fermentation period is as long as half a year, and the yield and equipment utilization rate are very low