Fresh meat soy sauce production method

Abstract

The invention provides a fresh meat soy sauce production method, relates to a production method of soy sauce using black beans and fresh meat as main raw materials, and belongs to seasoning production, wherein soy sauce brewed by using black beans and fresh meat as raw materials, garlic head, fresh ginger and foeniculum vulgare are used to prepare the product. The production method comprises: 1, soy sauce brewing: completely cooking black beans, drying in the sun for 7-9 days, placing in a fermentation tank , and adding warm water having an amount of 10 times the weight of the black beans, wherein the water temperature is 75-85 DEG C; 2, seasoning liquid preparation: placing 7-13% of garlic head, 5-9% of fresh ginger, 0.7-0.9% of foeniculum vulgare, and the balance of water into a high pressure cooker, completely cooking, and filtering out the juice; 3, salt water preparation: taking salt and sugar according to a weight ratio of 9:1, and carrying out frying stirring for 10-11 min in a 150 DEG C iron pot until the dark brown color appears; 4, fresh meat sauce preparation: taking about 20% of fresh pork loin, mincing to obtained minced meat, steaming to achieve a cooked state, and drying in the sun; and 5, blending: mixing the brewed soy sauce, the seasoning liquid, the salt water and the fresh meat sauce according to a volume ratio of 3:1:1:1.

Description

Technical field [0001] The invention relates to a method for making soy sauce with fresh meat as the main raw material, which belongs to seasoning production. Background technique [0002] Soy sauce is a traditional condiment in the major cuisines of the Han Chinese. A liquid condiment brewed with beans, wheat, and bran. Reddish-brown color, unique sauce, delicious taste, help to promote appetite. [0003] Soy sauce evolved from sauce. As early as three thousand years ago, there was a record of making soy sauce in China's Zhou Dynasty. The ancient Han working people invented the brewing of soy sauce purely by accident. It originated as a condiment 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 people, and later it was discovered that soybeans were made of similar flavor and cheap, and then they were widely eaten. In t...

AI Technical Summary

Problems solved by technology

[0008] 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.