Children soy sauce production method

Abstract

The invention provides a children soy sauce production method, relates to a production method of a soy sauce using honey as a main raw material, and belongs to seasoning production, wherein black beans, kelp powder and honey are adopted raw materials to brew a soy sauce, and fresh ginger and foeniculum vulgare are used to prepare the product. The production method comprises: 1, soy sauce brewing: cooking black beans, drying in the sun for 10-11 days, placing into a fermentation tank, and adding warm water having an amount of 10-11 times the weight of the black beans, wherein the water temperature is 70-80 DEG C; 2, seasoning liquid preparation: placing 8-13% of kelp powder, 4-9% of fresh ginger, 0.8-0.9% of foeniculum vulgare and the balance of water into a high pressure cooker, completely cooking, and filtering the juice; 3, honey salt water preparation: taking salt and honey according to a weight ratio of 9:1, heating to a temperature of 50 DEG C, and continuously stirring until the salt is completely molten; and 4, blending: mixing the brewed soy sauce, the seasoning liquid and the honey salt water according to a volume ratio of 3:3:1, carrying out semi-sealed storage, drying in the sun for 15 days, and carrying out quality inspection and packaging to obtain the finished product. The children soy sauce of the present invention has effects of beautifying and face nourishing.

Description

technical field [0001] The invention relates to a method for preparing soy sauce with honey as the main raw material, which belongs to the preparation 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 found that so...

AI Technical Summary

Problems solved by technology

[0006] 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.