Shrimp-flavored soy sauce

Abstract

The invention relates to a condiment, in particular to a shrimp-flavored soy sauce. The shrimp-flavored soy sauce consists of the following substances in parts by weight: 45-55 parts of soy sauce juice, 25-35 parts of white shrimps, 15-20 parts of opossum shrimps, 25-35 parts of crab claws, 1-3 parts of citric acid, 3-8 parts of licorice roots, 0.5-0.8 part of yeast, 0.5-0.8 part of gourmet powder, 0.5-0.8 part of radix angelicae, 1-3 parts of high fructose corn syrup, 0.05-0.08 part of tripotassium glycyrhetate, 0.05-0.08 part of glycine, 5-15 parts of black tartarian buckwheat, 5-10 parts of black soybeans, and 5-15 parts of black millet. The shrimp-flavored soy sauce disclosed by the invention has unique shrimp flavor, is rich and delicious in flavor, and auburn in color, has gloss and fragrance, has sauce fragrance of the soy sauce, also has delicious flavor of the shrimps, is low in salt content and healthy to eat, and contains various vitamins and amino acids, which are required by human bodies.

Description

technical field [0001] The invention relates to a condiment, in particular to a shrimp-flavored soy sauce. Background technique [0002] Soy sauce is an essential condiment in people's daily life. Most of the soy sauce production uses soybean and wheat flour as raw materials, which are cultivated by Aspergillus oryzae to make rice koji, and then fermented, oiled, sugared, sterilized and other processes. However, the color and taste of ordinary brewed soy sauce cannot meet people's needs. Therefore, a small amount of caramel pigment is added to not only increase the color but also thicken the soy sauce, so that the soy sauce has a thick feeling. In terms of taste, various food additives are widely used to reconcile it. Flavor of soy sauce. Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybean / defatted soybean and wheat / bran as raw materials through microbial fermentation. At present, in order to improve the quality and fla...

AI Technical Summary

Problems solved by technology

At present, in order to improve the quality and flavor of soy sauce, a large number of special flavored soy sauces have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. Many people eat shrimp. Shrimp paste, but shrimp paste is usually ignored by many people when cooking. It is not as frequent as soy sauce, so there is no special shrimp-flavored soy sauce on the market