Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Ingredient-added seasoning soybean sauce and preparation method thereof

A technology of seasoning soy sauce and its production method, which is applied in food preparation, application, food science, etc., can solve the problem of lack of flavor, achieve mellow taste, improve nutritional content and quality, and bright brown-red color

Active Publication Date: 2015-06-17
玉溪古麻生物科技有限公司
View PDF7 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this solution still has the problem of lack of flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: A kind of seasoning soy sauce with ingredients, which is to add ingredients to the fermented and filtered soy water, add the following weight ingredients to 500kg of soy water: 10kg of brown sugar, 20kg of caramel, 400kg of maltose, 0.2kg of grass fruit, 0.6 kg of star anise, and then add salt to make the salt The content reaches 15%.

Embodiment 2

[0026] A seasoning soy sauce with ingredients is added ingredients in the fermented and filtered sauce water, and the following weight ingredients are added to 500 kg of sauce water: 50 kg of brown sugar, 40 kg of caramel, 100 kg of maltose, 0.5 kg of grass fruit, and 0.2 kg of star anise; The content reaches 17%.

Embodiment 3

[0028] A seasoning soy sauce with ingredients is added ingredients in fermented and filtered soy water, 500kg of soy water is added with the following weight ingredients: 30kg of brown sugar, 10kg of caramel, 300kg of maltose, 0.3kg of grass fruit, and 0.8 kg of star anise; The content reaches 16%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides ingredient-added seasoning soybean sauce and a preparation method thereof. The ingredient-added seasoning soybean sauce aims to solve the problems that existing soybean sauce is relatively low in content of amino acids, protein and sugar, and is not rich enough in nutrition, not strong enough in flavor and not mellow enough in taste due to insufficient fermentation. The ingredient-added seasoning soybean sauce is prepared by adding the following ingredients including brown sugar, caramel, maltose, tsaoko amomum fruit, anise, halogen powder and table salt into fermented and filtered sauce water; and the preparation method comprises the following steps: (1) raw material treatment, (2) mixed inoculation, (3) koji-making through ventilation, (4) fermentation, (5) secondary fermentation, (6) leaching, (7) compounding and decoction, and (8) filtration and packaging. The seasoning soybean sauce prepared by using the method provided by the invention is added with the caramel, so that the seasoning soybean sauce has brown black and bright color, strong sauce flavor, palatable saltiness and sweetness, mellow taste, delicious taste and blended and lasting flavor, and is suitable for preparing soybean sauce chicken, braised foods in soybean sauce and cold foods in sauce.

Description

technical field [0001] The invention relates to a food processing and treatment, in particular to a method for preparing soy sauce through fermentation and adding auxiliary materials. Background technique [0002] Soy sauce is a traditional Chinese condiment with a long history of production. It is a salty condiment. It is made of protein and starchy raw materials through microbial fermentation. Soy sauce is rich in nutrients and contains soluble proteins and peptides. Inorganic salts such as amino acids and amino acids have certain health care functions, and the soy sauce has a reddish-brown color, unique sauce aroma, delicious taste, and helps to promote appetite. It is deeply loved by the people. [0003] At present, soy sauce is mostly produced by low-salt solid-state fermentation process. Due to the short fermentation cycle, the nutrition is not rich enough, the fragrance is not strong enough, and the taste is not mellow enough; During the process, there may be the inv...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/238A23L27/50
Inventor 张红
Owner 玉溪古麻生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com