CN101099563A

CN101099563A - Method for making soy sauce

Info

Publication number: CN101099563A
Application number: CNA2007101083425A
Authority: CN
Inventors: 丁应昌
Original assignee: DING FENGXIAN; DING HANMING; DING YINGHUI; DING YINGYAO; Ding ziqian; Liu Shaowan; Ye Lilan
Current assignee: DING FENGXIAN; DING HANMING; DING YINGHUI; DING YINGYAO; Ding ziqian; Liu Shaowan; Ye Lilan
Priority date: 2007-05-18
Filing date: 2007-05-18
Publication date: 2008-01-09

Abstract

The present invention belongs to the field of cooking flavouring material and its making technology, in particular, it relates to a sauce with nutrient health-care action and its making method. The main component of said sauce includes soybean, flour, sesame, salt and water, and its making method includes the following several steps: boiling soybean, uniformly stirring the boiled soybean, flour and sesame, making fermentation, adding salt water and drying in the sun for 150 days.

Description

A kind of preparation method of soy sauce

Technical field:

The present invention relates to edible-flavouring and technology and brewing technology thereof, refer in particular to a kind of method of preparing soy sauce.

Background technology:

Soy sauce is serving as important role as the daily a kind of flavouring of people in people's dietetic life.Along with growth in the living standard, people are also more and more higher to the requirement of soy sauce, and demand is also increasing, exist the huge market space.The soy sauce of selling on the current market of a great variety, its used raw material is also varied, but all ubiquity the problem that the raw material complexity is various and add various anticorrosive additives of making, these soy sauce manufacture crafts are comparatively complicated, and, reduced the nutrition health-care functions of soy sauce to a certain extent owing to added various anticorrosive additives.

Summary of the invention:

The objective of the invention is at above-described problem, provide a kind of manufacture craft simply, not contain the preparation method of a kind of soy sauce of any additives.

A kind of soy sauce, the main component of this soy sauce is: flower beans, flour, sesame are a small amount of, water, salt, the technological process of its preparation method is: boil colored beans, mix ripe colored beans and flour thoroughly, sesame is a small amount of, fermentation koji, fermentation koji 4-6 days, it is an amount of to add salt solution 25 degree, Exposure to Sunlight is brewageed, and makes colored bean flour fermented soya beans, salted or other wise sauce.Add 50 jin in water again and boil with fire and removed bean dregs in three hours, it is an amount of to add salt solution 25 degree again, and Exposure to Sunlight is brewageed, and makes colored beans head and takes out soy sauce.

This preparation method has not only overcome the complicated and diversified shortcoming of making raw material, but also need not add any anticorrisive agent, has also improved the nutrition health-care functions of soy sauce simultaneously.

Specific embodiment:

According to the preparation method of a kind of novel sauce of the present invention, its preparation method is as follows:

After washing with water 25 jin of colored beans totally, take out after half an hour, wait about time will spend beans and about 40 jin of water to be placed on together and boil about 4 hours in the iron pan, when treating that temperature 25 is spent after beans are boiled, take out ripe colored beans at bubbly water.10 jin in flour, a small amount of sesame are placed on the bamboo container of 7 (1 meter * 1 meters) and mix thoroughly, in room temperature 25 degree, carry out natural fermented yeast-making technology.When fermentation koji after 4-5 days, flour are yellow yeast, add 25 together with ripe colored beans, a small amount of sesame and spend 50 jin of salt solution being yellow flour, full cry in a cylinder, Exposure to Sunlight was brewageed in 150 days, and what make is exactly flower bean flour fermented soya beans, salted or other wise sauce, have sauce perfume (or spice) and ester fragrance, delicious U.S. becomes flavor agreeable to the taste.When flower bean flour fermented soya beans, salted or other wise sauce is sepia, it is placed on adds 50 jin in clear water in the iron pan and boiled three hours with fire, when dark reddish brown is bronzing or sepia, remove colored bean flour fermented soya beans, salted or other wise residue of soya, it is placed on adds salt solution 25 degree in the cylinder in right amount Exposure to Sunlight 40 days, soy sauce is sepia at that time, and the fragrant ester fragrance of sauce is arranged, and the high-quality that tastes good does not contain the nutritional health food flower beans head of anticorrisive agent and takes out soy sauce.

More than the colored bean flour fermented soya beans, salted or other wise sauce that takes out can also be put within 24 hours again and repeat in the pot with fiery step of boiling carry out second taking turns, the circulation system soy sauce of third round, produce two and take out and three take out.

It is various that this preparation method has not only overcome conventional making raw material complexity, the shortcoming that manufacturing process is loaded down with trivial details, but also need not add any anticorrisive agent, promptly saved great deal of raw materials, make technology obtain bigger simplification again, also improved the health-care effect of soy sauce simultaneously.

The above embodiment only is preferred embodiment of the present invention, and protection domain not thereby limiting the invention so the equivalence that all shapes according to the present invention, structure and principle are done changes, all should be covered by in protection scope of the present invention.

Claims

1, a kind of preparation method of soy sauce, it is characterized in that: the main component of this soy sauce is: flower beans, flour, sesame are a small amount of, water, salt, the technological process of its preparation method is: boil colored beans, mix ripe colored beans and flour thoroughly, sesame is a small amount of, fermentation koji, fermentation koji 4-6 days, it is an amount of to add salt solution 25 degree, Exposure to Sunlight is brewageed, and makes colored bean flour fermented soya beans, salted or other wise sauce.Add 50 jin in water again and boil with fire and removed bean dregs in three hours, it is an amount of to add salt solution 25 degree again, and Exposure to Sunlight is brewageed, and makes colored beans head and takes out soy sauce.

2, the preparation method of a kind of soy sauce according to claim 1 is characterized in that: the ratio of described colored beans, flour and water is 1: 0.4: 1.7; Add a small amount of sesame, the greenhouse of fermentation koji is 25 degree; The fermentation koji time is 4-6 days; Added salt solution was that 25 degree are an amount of when Exposure to Sunlight was brewageed; And the time that Exposure to Sunlight is brewageed is 150 days, make former solarization flower bean flour fermented soya beans, salted or other wise sauce and add water and boil with fire and removed bean dregs in three hours, remainder with salt 25 degree in right amount again Exposure to Sunlight become flower beans head to take out soy sauce.