CN104431953A - 一种大豆酱及酿造方法 - Google Patents

一种大豆酱及酿造方法 Download PDF

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Publication number
CN104431953A
CN104431953A CN201310455827.7A CN201310455827A CN104431953A CN 104431953 A CN104431953 A CN 104431953A CN 201310455827 A CN201310455827 A CN 201310455827A CN 104431953 A CN104431953 A CN 104431953A
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China
Prior art keywords
soybean paste
brewing method
soy sauce
soybean
salt
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Pending
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CN201310455827.7A
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English (en)
Inventor
许春蕾
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Individual
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Individual
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Priority to CN201310455827.7A priority Critical patent/CN104431953A/zh
Publication of CN104431953A publication Critical patent/CN104431953A/zh
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

Abstract

一种大豆酱及酿造方法，为采用优质大豆8-48％，加水烀熟，捣碎，做曲块。发酵大约3个月，然后放入坛中，再加入西瓜汁40-80％，盐12％，发酵20天即可。以本方法酿造的大豆酱，有更丰富的营养，味道更清香，对人体健康更有益。

Description

一种大豆酱及酿造方法
技术领域
本发明属于食品的酿造，特别是涉及一种大豆酱的配方。
背景技术
目前市场上销售的大豆酱是由大豆、水和盐等共同发酵而成，味道欠佳，营养相对单调。
发明内容
本发明可使大豆酱扬优避劣。
采用的技术方案是：
一种大豆酱的配方，是采用优质大豆、西瓜为主要原料，组成成份为：大豆8-48％，盐12％，西瓜40-80％。
一种大豆酱的酿造方法，采用优质大豆8-48％，加水烀熟，捣碎，做曲块。发酵大约3个月，然后放入坛中，再加入西瓜汁40-80％、盐12％，发酵20-30天即可。
以本方法酿造的大豆酱，有更丰富的营养，味道更清香，对人体健康更有益。
具体实施方式
实施例一
以制作10kg本大豆酱为例，采用优质大豆2.5kg，加水烀熟，捣碎，做曲块。发酵大约3个月，然后放入坛中，再加入西瓜汁6.3kg，盐1.2kg，发酵20天即可。

Claims (2)

1.一种大豆酱，其特征在于该大豆酱采用优质大豆和西瓜为主要原料，组成成份为大豆8-48％，盐12％，西瓜40-80％。
2.根据权利要求1所述的一种大豆酱的酿造方法，其特征在于采用优质大豆8-48％，加水烀熟，捣碎，做曲块；发酵大约3个月，然后放入坛中，再加入西瓜汁40-80％、盐12％，发酵20-30天即可。
CN201310455827.7A 2013-09-21 2013-09-21 一种大豆酱及酿造方法 Pending CN104431953A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310455827.7A CN104431953A (zh) 2013-09-21 2013-09-21 一种大豆酱及酿造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310455827.7A CN104431953A (zh) 2013-09-21 2013-09-21 一种大豆酱及酿造方法

Publications (1)

Publication Number Publication Date
CN104431953A true CN104431953A (zh) 2015-03-25

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310455827.7A Pending CN104431953A (zh) 2013-09-21 2013-09-21 一种大豆酱及酿造方法

Country Status (1)

Country Link
CN (1) CN104431953A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720063A (zh) * 2017-02-15 2017-05-31 于凤林 一种东北风味酱香饼的制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106720063A (zh) * 2017-02-15 2017-05-31 于凤林 一种东北风味酱香饼的制作方法

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Addressee: Xu Chunlei

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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150325