CN102987349A - Preparation process of soybean stewed sauce - Google Patents

Abstract

The invention provides a preparation process of soybean stewed sauce. According to the preparation process, a stewing procedure is added after the conventional fermentation and drying procedures, so that the moisture in the sauce can be effectively regulated, and the balance of moisture inside and outside the sauce is ensured. Meanwhile, the stewed soybean sauce is black and bright in color, more mellow in mouthfeel and thicker in peppery taste and is particularly suitable for preparation and storage in southern areas and particularly in the southern Anhui.

Description

The manufacture craft of the vexed sauce of a kind of soya bean

Technical field

The present invention relates to a kind of condiment of going with rice or bread, be specifically related to the manufacture craft of the vexed sauce of a kind of soya bean.

Background technology

Soya sauce has a long history in China, and generally adopting manufacturing technology is that soybean is fermented through making the sauce piece after the boiling, the sauce piece that has fermented is broken into pieces with one's fingers put into cylinder, adds brine fermentation, is finished product after the fermentation.The sauce that this kind method is made is suitable for the storage at the dry weather in the north, especially makes and the storage soya sauce at Wannan mountainous area in south, tends to affect owing to plum rain season humidity is excessive color and luster and the mouthfeel of soya sauce.

Summary of the invention

For above the deficiencies in the prior art, the invention provides and a kind ofly be suitable in the moistening weather in south making and the manufacture craft of the vexed sauce of soya bean of storage.

The present invention is achieved by the following technical solutions:

The manufacture craft of the vexed sauce of a kind of soya bean, described technological process comprises the steps:

1) the raw material soya bean is chosen, cleans, in cylinder, be dipped to thoroughly and soak, drain away the water, advance after the steaming kier boiling stand-by;

2) the raw material capsicum is chosen, cleans, and it is stand-by to utilize pulverizer to carry out pulverization process;

3) capsicum of having pulverized in the step 2 is poured in the soya bean raw material of boiling, the weight ratio that raw material capsicum and soya bean add is 1:2.5, add again salt, ginger and garlic a little, mix rear adding fermentation tank and carry out spontaneous fermentation, yeast phase is 1 month;

4) sauce through fermentation in the step 3 was shone when sunny 2-4 processed month;

5) made rear sauce vexed 0.5-1.5 processed month in the cool with shining in the step 4;

6) sauce after the vexed system in the step 5 is carried out to carry out the tinning processing after the sterilization treatment.

Beneficial effect of the present invention is: after the fermentation of routine, shining the processing procedure order, increase vexed processing procedure order, can effectively regulate the moisture in the sauce, guarantee in the sauce and outside moisture balances each other.Simultaneously, through the soya sauce of vexed system, color and luster is dense black shinny, and mouthfeel is more mellow, and pungent is strength road more also, and being particularly suitable in south especially, area, south, Anhui is prepared and stores.

The specific embodiment

Embodiment

1) the raw material soya bean is chosen, cleans, in cylinder, soaked 4-6 hour, to thoroughly soaking, drain away the water, advance the steaming kier boiling after 1-3 hour, in pot, cool 4-8 hour stand-by;

2) the raw material capsicum is chosen, cleans, and it is stand-by to utilize pulverizer to carry out pulverization process;

3) capsicum of having pulverized in the step 2 is poured in the soya bean raw material of boiling, the weight ratio that raw material capsicum and soya bean add is 1:2.5, add again salt, ginger and garlic a little, mix rear adding fermentation tank and carry out spontaneous fermentation, yeast phase is 1 month;

4) sauce through fermentation in the step 3 was shone when sunny 2-4 processed month;

5) made rear sauce vexed 0.5-1.5 processed month in the cool with shining in the step 4;

6) sauce after the vexed system in the step 5 is carried out to carry out the tinning processing after the sterilization treatment.

The present invention increases vexed processing procedure order after the fermentation of routine, shining the processing procedure order, can effectively regulate the moisture in the sauce, guarantees in the sauce and outside moisture balances each other.Simultaneously, through the soya sauce of vexed system, color and luster is dense black shinny, and mouthfeel is more mellow, and pungent is strength road more also, and being particularly suitable in south especially, area, south, Anhui is prepared and stores.

Claims (1)

1. the manufacture craft of the vexed sauce of soya bean is characterized in that described technological process comprises the steps:

1) the raw material soya bean is chosen, cleans, in cylinder, be dipped to thoroughly and soak, drain away the water, advance after the steaming kier boiling stand-by;

2) the raw material capsicum is chosen, cleans, and it is stand-by to utilize pulverizer to carry out pulverization process;

3) capsicum of having pulverized in the step 2 is poured in the soya bean raw material of boiling, the weight ratio that raw material capsicum and soya bean add is 1:2.5, add again salt, ginger and garlic a little, mix rear adding fermentation tank and carry out spontaneous fermentation, yeast phase is 1 month;

4) sauce through fermentation in the step 3 was shone when sunny 2-4 processed month;

5) made rear sauce vexed 0.5-1.5 processed month in the cool with shining in the step 4;

6) sauce after the vexed system in the step 5 is carried out to carry out the tinning processing after the sterilization treatment.