CN107647289A - A kind of preparation method of soya sauce - Google Patents
A kind of preparation method of soya sauce Download PDFInfo
- Publication number
- CN107647289A CN107647289A CN201711159372.9A CN201711159372A CN107647289A CN 107647289 A CN107647289 A CN 107647289A CN 201711159372 A CN201711159372 A CN 201711159372A CN 107647289 A CN107647289 A CN 107647289A
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- China
- Prior art keywords
- soya bean
- sauce
- soya
- jar
- mould
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of preparation method of soya sauce, methods described comprise the following steps：Step 1, soya bean is cleaned and removes impurity；Step 2, washed soya bean is placed in pot and boiled, the water in the pot did not had soya bean；Step 3, after placing 24 hours, soya bean becomes brown by yellow；Step 4, the soya bean of the brown is ground with milling tool；Step 5, the soya bean ground is installed with mould, the openable bottom surface in bottom surface of the mould, the soya bean that shape is set with mould can be taken out from the bottom surface；Step 6, the soya bean taken out is good with paper bag, spontaneous fermentation 2 May；Step 7, sauce base is washed with clear water, fritter is broken into, dries；Step 8, saturated aqueous common salt is poured into jar for making or keeping thick soya bean sauce, while the sauce block of the fritter is put into the jar for making or keeping thick soya bean sauce, added clear water in the jar for making or keeping thick soya bean sauce, float sauce block.
Description
Technical field
The present invention relates to a kind of preparation method of condiments, more particularly to a kind of preparation method of soya sauce.
Background technology
Soya sauce is also known as soy sauce, beans sauce, is the traditional tartar sauce in China, is fried with soya bean and grind after fermentation and be made.
Yellow bean sauce has a strong paste flavor and ester flavor, salty comfortable mouth, for the libation at an ancient wedding ceremony, boils in a covered pot over a slow fire, steams, fries, the various cooking methods such as mixes, can also go with rice or bread, only
Food etc..The main component of soya sauce has protein, fat, vitamin, calcium, phosphorus, iron etc., and these are all the indispensable battalion of human body
Form point；Soya sauce is rich in good protein, can not only increase the nutritive value of vegetable during culinary art, and protein is in microorganism
In the presence of generate amino acid, vegetable can be made to show more delicious flavour, there is the effect of appetizing helps food；In soya sauce also
Rich in linoleic acid, leukotrienes, supplement human body necessary aliphatic acid and reduce cholesterol and benefit, suffer from cardiovascular disease so as to reduce
The probability of disease；Fat in soya sauce is rich in unrighted acid and soybean lecithin, has holding blood vessel elasticity, brain tonic and prevents fat
The effect that fat liver is formed.
Soya bean sweet taste, " it can relieve oedema or abdominal distension through diuresis or purgation swollen, except pathogenic heat in the stomach numbness, drench dew in wound.Lower extravasated blood, dissipate and trembled with fear in five accumulation of yin cold in viscera product " etc.,
It is diet good food.It was found that the saponarin in soya bean can delaying human body caducity；Lecithin in soya bean can be removed on vascular wall
Cholesterol；Keep angiomalasia；Suppression pancreas in soya bean is every, has certain curative effect to diabetes；Phosphorus content is considerable in soya bean, to brain
Nerve is highly profitable, neurasthenia and the person of having a delicate constitution, and often feeding is beneficial；The irony being rich in soya bean, to Patients with iron deficiency anemia,
There is help greatly.
The preparation method of soya sauce is directly related to the mouthfeel of eater, and the mouthfeel of current soya sauce slightly shows jerky.
Above- mentioned information is only used for strengthening the understanding to the background of the disclosure, therefore it disclosed in the background section
It can include not forming the information to prior art known to persons of ordinary skill in the art.
The content of the invention
The present invention proposes a kind of preparation method of soya sauce, prepared by this method to solve above-mentioned technical problem
Soya sauce, mouthfeel is suitable for all ages.
The concrete technical scheme of the present invention is as follows：
A kind of preparation method of soya sauce, it is characterised in that methods described comprises the following steps：
Step 1, soya bean is cleaned and removes impurity；
Step 2, washed soya bean is placed in pot and boiled, the water in the pot did not had soya bean；
Step 3, after placing 24 hours, soya bean becomes brown by yellow；
Step 4, the soya bean of the brown is ground with milling tool；
Step 5, the soya bean ground is installed with mould, the openable bottom surface in bottom surface of the mould, shape is set with mould
The soya bean can be taken out from the bottom surface；
Step 6, the soya bean taken out is good with paper bag, the spontaneous fermentation 2-5 months；
Step 7, sauce base is washed with clear water, fritter is broken into, dries；
Step 8, saturated aqueous common salt is poured into jar for making or keeping thick soya bean sauce, while the sauce block of the fritter is put into the jar for making or keeping thick soya bean sauce, in the jar for making or keeping thick soya bean sauce
Middle addition clear water, floats sauce block；
Step 9, jar for making or keeping thick soya bean sauce is placed under daylight and fermented, started to beat after 2-4 days and take off, early daily, late each beat is taken off once；
Step 10, dark reddish brown starts to turn to be yellow after one month, afterwards, and it is red by xanthochromia, soya sauce is prepared and finished.
Further, the temperature boiled in described pot is 90-120 degrees Celsius.
Further, the mould is hollow cuboid.
Embodiment
The concrete technical scheme of the present invention is as follows：
A kind of preparation method of soya sauce, it is characterised in that methods described comprises the following steps：
Step 1, soya bean is cleaned and removes impurity；
Step 2, washed soya bean is placed in pot and boiled, the water in the pot did not had soya bean；
Step 3, after placing 24 hours, soya bean becomes brown by yellow；
Step 4, the soya bean of the brown is ground with milling tool；
Step 5, the soya bean ground is installed with mould, the openable bottom surface in bottom surface of the mould, shape is set with mould
The soya bean can be taken out from the bottom surface；
Step 6, the soya bean taken out is good with paper bag, the spontaneous fermentation 2-5 months；
Step 7, sauce base is washed with clear water, fritter is broken into, dries；
Step 8, saturated aqueous common salt is poured into jar for making or keeping thick soya bean sauce, while the sauce block of the fritter is put into the jar for making or keeping thick soya bean sauce, in the jar for making or keeping thick soya bean sauce
Middle addition clear water, floats sauce block.
Step 9, jar for making or keeping thick soya bean sauce is placed under daylight and fermented, started to beat after 2-4 days and take off, early daily, late each beat is taken off once；
Step 10, dark reddish brown starts to turn to be yellow after one month, afterwards, and it is red by xanthochromia, soya sauce is prepared and finished.
Further, the temperature boiled in described pot is 90-120 degrees Celsius.
Further, the mould is hollow cuboid.
Claims (3)
1. a kind of preparation method of soya sauce, it is characterised in that methods described comprises the following steps：
Step 1, soya bean is cleaned and removes impurity；
Step 2, washed soya bean is placed in pot and boiled, the water in the pot did not had soya bean；
Step 3, after placing 24 hours, soya bean becomes brown by yellow；
Step 4, the soya bean of the brown is ground with milling tool；
Step 5, the soya bean ground is installed with mould, the openable bottom surface in bottom surface of the mould, shape is set with mould
The soya bean can be taken out from the bottom surface；
Step 6, the soya bean taken out is good with paper bag, the spontaneous fermentation 2-5 months；
Step 7, sauce base is washed with clear water, fritter is broken into, dries；
Step 8, saturated aqueous common salt is poured into jar for making or keeping thick soya bean sauce, while the sauce block of the fritter is put into the jar for making or keeping thick soya bean sauce, in the jar for making or keeping thick soya bean sauce
Middle addition clear water, floats sauce block；
Step 9, jar for making or keeping thick soya bean sauce is placed under daylight and fermented, started to beat after 2-4 days and take off, early daily, late each beat is taken off once；
Step 10, dark reddish brown starts to turn to be yellow after one month, afterwards, and it is red by xanthochromia, soya sauce is prepared and finished.
2. the preparation method of a kind of soya sauce according to claim 1, it is characterised in that the temperature boiled in described pot is
90-120 degrees Celsius.
3. the preparation method of a kind of soya sauce according to claim 1, it is characterised in that the mould is hollow rectangular
Body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711159372.9A CN107647289A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of soya sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711159372.9A CN107647289A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of soya sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107647289A true CN107647289A (en) | 2018-02-02 |
Family
ID=61121578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711159372.9A Pending CN107647289A (en) | 2017-11-20 | 2017-11-20 | A kind of preparation method of soya sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107647289A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| CN102461862A (en) * | 2010-11-09 | 2012-05-23 | 杜卫忠 | Cucumber sauce and production method thereof |
| CN106616369A (en) * | 2016-11-15 | 2017-05-10 | 韦汉银 | Production method of soybean paste |
| CN107343602A (en) * | 2016-05-04 | 2017-11-14 | 李正伟 | A kind of manufacture craft of soya sauce |
-
2017
- 2017-11-20 CN CN201711159372.9A patent/CN107647289A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101675816A (en) * | 2008-09-19 | 2010-03-24 | 颜桂珠 | Peanut sauce and preparation method thereof |
| CN102461862A (en) * | 2010-11-09 | 2012-05-23 | 杜卫忠 | Cucumber sauce and production method thereof |
| CN107343602A (en) * | 2016-05-04 | 2017-11-14 | 李正伟 | A kind of manufacture craft of soya sauce |
| CN106616369A (en) * | 2016-11-15 | 2017-05-10 | 韦汉银 | Production method of soybean paste |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180202 |