Black bean soy sauce production method

Abstract

The invention provides a black bean soy sauce production method, relates to a production method of a soy sauce using black beans as a main raw material, and belongs to seasoning production, wherein black beans are adopted as a raw material to brew a soy sauce, and the brewed soy sauce, garlic head, fresh ginger, green pepper and foeniculum vulgare are prepared into the product. The production method comprises: 1, soy sauce brewing: completely cooking black beans, drying in the sun for 7-10 days, placing into a fermentation tank, and adding warm water having an amount of 10-15 times the weight of the black beans, wherein the water temperature is 80-90 DEG C; 2, seasoning liquid preparation: placing 7-12% of garlic head, 3-8% of fresh ginger, 1-2% of green pepper, 0.5-0.8% of foeniculum vulgare, and the balance of water into a high pressure cooker, completely cooking, and filtering out the juice; 3, caramel salt water preparation: taking salt and sugar according to a weight ratio of 10:1, and carrying out frying stirring for 10-12 min in a 150 DEG C iron pot until the mixture presents a dark brown color; and 4, preparation blending: mixing the brewed soy sauce, the seasoning liquid and the caramel salt water according to a volume ratio of 3:3:2, fermenting for 10 days until the taste is increased, and carrying out quality inspection and packaging so as to obtain the finished product. The black bean 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 black beans 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 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.