Dipping sauce production method

Abstract

The invention provides a dipping sauce production method, relates to a production method of a dipping sauce using grapes and honey as main raw materials, and belongs to seasoning production, wherein black beans and grapes are adopted as raw materials to brew soy sauce, and the brewed soy sauce, fresh ginger, garlic, kelp powder and honey are prepared into the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-12 days, placing into a fermentation tank, and adding warm water having an amount of 11 times the weight of the warm water, wherein the warm water temperature is 72-82 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 8-9% of fresh ginger, 0.9-1.1% of fennel and the balance of water into a high pressure cooker, cooking, and filtering out the juice; 3, honey-grape water preparation: taking salt, a grape juice and honey according to a weight ratio of 8:3:1, heating to a temperature of 40 DEG C, and continuously stirring until the salt is completely melted; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey-grape water according to a volume ratio of 3:3:1, carrying out sealed storage and quality inspection, and packaging so as to obtain the finished product. The dipping sauce of the present invention has effects of beautifying, and face nourishing.

Description

technical field [0001] The invention relates to a production method of dipping vinegar with honey and grapes as main raw materials, which belongs to the production of condiments. Background technique [0002] Soy sauce is a traditional condiment in the major cuisines of the Han nationality in China. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. [0003] Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. The invention of soy sauce brewing by the working people of the ancient Han nationality was purely accidental. It originated from the seasoning used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat, which is similar to the current fish sauce manufacturing process because of its excellent flavor. Gradually spread to the folks, and later ...

AI Technical Summary

Problems solved by technology

[0004] With the improvement of living standards and the expansion of people's food range, the existing various soy sauces can not meet people's growing needs.