Fig, sweet almond and fish fermented soy sauce and preparation method thereof

Abstract

The invention discloses a fig, sweet almond and fish fermented soy sauce. The fig, sweet almond and fish fermented soy sauce comprises the following raw materials in parts by weight: 200-220 parts of fish flake, 20-25 parts of nephrolepis biserrata beans, 30-35 parts of wheat bran, 5-8 parts of corn gluten meal, 15-20 parts of fig juice, 8-10 parts of sweet almond, 4-5 parts of natto flour, 6-9 parts of wine vinasse, 10-12 parts of bamboo shoots, 3-5 parts of coix seed, 4.8-5.6 parts of tremella fuciformis, 0.4-0.6 part of yeast powder, a proper amount of salt and a proper amount of aspergillus oryzae. According to the fig, sweet almond and fish fermented soy sauce, the aspergillus oryzae is treated by using chitosan, the high temperature resistant capability of the aspergillus oryzae is improved; the condition that the fermentation time is lengthened due to death of a lot of aspergillus oryzae caused by temperature rise in the later fermentation process is avoided, the time is shortened, and the cost is reduced; the added figs and sweet almonds are not only rich in nutrient substances but also have the health effects of invigorating the stomach and clearing the intestinal heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fig sweet almond fish brewed soy sauce and a preparation method thereof. Background technique [0002] Soy sauce is known as the treasure house of deliciousness and aroma, with unique color, rich sauce aroma and delicious taste. The soy sauce industry is a very important field of my country's traditional condiment industry, which is currently in the development stage. Most of the products in my country's soy sauce market are low-end ordinary soy sauces with low technological level and lack of technical content. Most of them are formulated soy sauces blended with various pigments and spices. Extremely low, and regular consumption is harmful to the human body. [0003] Fish soy sauce, also known as fish sauce, is mainly made of marine low-value fish as the main raw material, mixed with a certain proportion of salt, using various enzymes such as cathepsin contained in the...

AI Technical Summary

Problems solved by technology

[0004] Traditional fish soy sauce is usually fermented naturally at room temperature for 1-3 years. The production cycle is long, which increases the production cost. Moreover, the soy sauce produced has a strong seafood flavor. Many people are not used to it, which affects the sales of soy sauce.