CN108157818A - A kind of soya sauce of taste and sweet mouthfeel and preparation method thereof - Google Patents
A kind of soya sauce of taste and sweet mouthfeel and preparation method thereof Download PDFInfo
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- CN108157818A CN108157818A CN201810024094.4A CN201810024094A CN108157818A CN 108157818 A CN108157818 A CN 108157818A CN 201810024094 A CN201810024094 A CN 201810024094A CN 108157818 A CN108157818 A CN 108157818A
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- 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
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Abstract
A kind of soya sauce of taste and sweet mouthfeel and preparation method thereof, it is related to soya sauce technical field, it is made of following parts by weight of component, 100~120 parts by weight of soya bean, 40~60 parts by weight of flour, 1~2 parts by weight of aspergillus oryzae, 200~250 parts by weight of water, 20~40 parts by weight of edible salt, 10~50 parts by weight of polygonum flaccidum grass meal, 10~20 parts by weight of argy wormwood, 20~30 parts by weight of modifying agent.Feedstock processing；Soya bean dries；Soya bean is fermented, and adds in soya bean after aspergillus oryzae, flour and polygonum flaccidum grass meal are mixed, stirring evenly makes soya bean surface be stained with flour, soya bean is put into temperature control hatching bed, is covered with half-dried argy wormwood blade of grass, until soya bean surface from mildewing, Qu Houji supervention ferment is turned over, fermentation time should be 30 hours；Dry soya bean；Soya sauce is prepared, edible salt is dissolved in water, then adds soya bean and modifying agent, gauze is covered after stirring evenly and is dried 3 days.Production Time of the invention is short, and without peculiar smell, nutrition is balanced, taste and sweet mouthfeel, and health-care effect is various.
Description
Technical field
The present invention relates to soya sauce technical field, specially a kind of soya sauce of taste and sweet mouthfeel and preparation method thereof.
Background technology
Soya sauce is also known as soy sauce, beans sauce, is fried with soya bean and ferments and be made after grinding, is the traditional tartar sauce in China,
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., soya sauce is not only delicious, itself also has fixed benefit to us, the lower but dietary function of soya sauce, because of soy sauce
Anticancer, and soy sauce is that the common flavouring of a kind of people formed is made from soybean, the studies have shown that Chinese research personnel are done
The primary raw material soybean of soy sauce includes phytoestrogen, can effectively control the generation of human body inner estrogen, the estrogen in human body
It is excessively high, the generation of breast cancer can be caused, and the lecithin being rich in soybean can improve the metabolic capability and immunocompetence of human body, subtract
The secretion of estrogen, is a kind of very useful necessary material in few human body, is had certain effect for anti-cancer particularly breast cancer,
In addition, the isoflavones of soy sauce kind can reduce body's cholesterol, angiocardiopathy is reduced, prevents the generation of hypertension, coronary heart disease, also
The growth for even preventing tumour can be slowed down；Moreover, common soy sauce can generate a kind of natural antioxidant content in culinary art, can have
Help reduce free radical to the injury of human body especially, it is surprising that soy sauce can constantly eliminate free radical, unlike vitamin exists
Disappear and just stopped after the quantitative free radical of fire, soy sauce can eliminate it is a certain number of from from after base, moreover it is possible on and on " work
Make ", soya bean contains abundant protein, fat, also lecithin, choline and multivitamin, compared with other food, egg
One soya bean of white matter is 1 times more than lean meat, and 2 times more than egg, 1 times more than cow's milk, soya bean sweet taste " can relieve oedema or abdominal distension through diuresis or purgation swollen, except in stomach
Hot numbness drenches dew in wound.Lower extravasated blood dissipates five accumulation of yin cold in viscera product endogenous cold " etc., it is diet good food, it was found that the saponarin in soya bean can delay
Human senility；Lecithin in soya bean can remove the cholesterol on vascular wall；Keep angiomalasia；Suppression pancreatin in soya bean, it is right
Diabetes have certain curative effect；Phosphorus content is considerable in soya bean, very useful to cerebral nerve, neurasthenia and the person of having a delicate constitution, often
It eats beneficial；The irony being rich in soya bean to Patients with iron deficiency anemia, there is greatly help.But existing soya sauce often contains peculiar smell,
Nutritional ingredient is unbalanced, while mouthfeel is poor, and health-care effect is single.
Invention content
Problem to be solved by this invention is to provide a kind of without peculiar smell, nutritional ingredient equilibrium, in good taste while health care
Various soya sauce of taste and sweet mouthfeel of effect and preparation method thereof.
A kind of soya sauce of taste and sweet mouthfeel, is made of following parts by weight of component, and 100~120 parts by weight of soya bean, flour 40~
60 parts by weight, 1~2 parts by weight of aspergillus oryzae, 200~250 parts by weight of water, 20~40 parts by weight of edible salt, polygonum flaccidum grass meal 10~50
Parts by weight, 10~20 parts by weight of argy wormwood, 20~30 parts by weight of modifying agent.
It is preferred that be made of following parts by weight of component, 110 parts by weight of soya bean, 50 parts by weight of flour, 1.5 parts by weight of aspergillus oryzae,
225 parts by weight of water, 30 parts by weight of edible salt, 30 parts by weight of polygonum flaccidum grass meal, 15 parts by weight of argy wormwood, 25 parts by weight of modifying agent.
Modifying agent taste of the present invention is sweet, and nutrition is various so that the nutrition in soya sauce is balanced, and it is yellow to avoid long-term consumption
The phenomenon that malnutritive caused by beans sauce, while the mouthfeel of soya sauce is improved, the appearance color of soya sauce is improved, makes soya bean
Sauce increases sweet mouthfeel and abundant color other than unique paste flavor, improves edible desire, is conducive to pushing away for product
Extensively.
Polygonum flaccidum grass meal of the present invention and argy wormwood accelerate the fermenting speed of soya bean, reduce the Production Time of soya sauce, shorten
The production cycle of soya sauce is conducive to improve the yield of soya sauce, promotes the large-scale production of soya sauce, at the same flaccid knotweed herb and
Argy wormwood has good healthcare function, makes the healthcare function diversification of soya sauce as the plant that can be used as medicine.
A kind of preparation method of the soya sauce of taste and sweet mouthfeel, spy include the following steps,
(1), feedstock processing rejects the part of lesion and breakage in soya bean, and pouring into clear water in room temperature environment after cleaning covers
Lid impregnates, and soaking time should be 3 hours, soya bean and water then are poured into boiling in pressure cooker, then takes out and drains；
(2), soya bean dries, and the soya bean after boiling spreads drying out on gauze, until soya bean surface moisture-free, and it is extensive
Again to room temperature；
(3), soya bean is fermented, and adds in soya bean after aspergillus oryzae, flour and polygonum flaccidum grass meal are mixed, stirring evenly makes soya bean surface
Flour is stained with, soya bean is put into temperature control hatching bed, is covered with half-dried argy wormwood blade of grass, until soya bean surface from mildewing, turns over Qu Houji superventions
Ferment, fermentation time should be 30 hours；
(4), soya bean is dried, the soya bean that finishes of fermenting is placed on sieve, and mark king covers clean gauze, is persistently exposed to the sun 3
My god；
(5), soya sauce is prepared, edible salt is dissolved in water, then adds soya bean and modifying agent, soya bean, modifying agent, water
Ratio with edible salt is 1:4：2.5:0.8, gauze is covered after stirring evenly and is dried 3 days.
The modifying agent makes by the following method
1) it sterilizes：It is rinsed after pear and jujube are soaped only with clear water, is put into boiling water and impregnates, soaking time should be
30 minutes；
2) raw material stripping and slicing：Pear is cleaned into rear peeled and cored stripping and slicing, flesh stripping and slicing, wild jujube is taken to be enucleated after cleaning watermelon；
3) raw material mixes：Pears block, watermelon block nucleic acid jujube are mixed with brown rice and spinach, ratio 1:1:3:2:1, there is juice
It is poured into after exudation in clean glass jar；
4) preparations shaping：Fish oil will be added in glass jar, stir evenly rear surface covering gauze, stand raw material mutually oozes
Thoroughly, quiescent time should be 12 hours, and stir raw material every 4 hours.
The soya bean, which is put into before temperature control hatching bed, is first laid with one layer of byssus, sprays a small amount of water to soya bean every 8 hours.
The boiling boils postcooling to room temperature, is got express developed after soya bean drying.
20 mesh screens should be used to screen after the soya bean cleaning.
The volume ratio of water and soya bean is 6 in the soya bean digestion process:10, big fire turns to be boiled with soft fire 5 minutes after boiling water.
The thickness of the soya bean being put into temperature control hatching bed should be 1~2cm.
The temperature controlled bed temperature of bent preincubation is turned in the soya bean fermentation process and should be 35~40 DEG C, the temperature after song is turned over and should be
30~35 DEG C.
Soya bean of the present invention eliminates the part of lesion and breakage, and is screened using 20 mesh screens, improves the matter of raw material
Amount, is conducive to improve the quality of last soya sauce finished product, makes soya sauce full grains mellow and full, more has edible desire.This
Invention soya bean is covered during drying using gauze always, is avoided the influence of miscellaneous bacteria and harmful disease pest, is improved soya sauce
Yield rate, advantageously reduce the production cost of soya sauce.
The present invention uses temperature control hatching bed fermentation soya bean, can keep the stability of soya bean fermentation process external environment,
Soya bean fermentation is avoided to receive the influence of external environment, while soya bean can be avoided to cause temperature excessively high because being exposed to the sun, it is final to influence Huang
The fermentation of beans improves the success rate of soya sauce making.
The beneficial effects of the invention are as follows：The present invention is without peculiar smell, and nutritional ingredient is balanced, and in good taste, health-care effect is various, system
It is short to make the time.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment one
A kind of soya sauce of taste and sweet mouthfeel, it is characterised in that：It is made of following parts by weight of component, 100 parts by weight of soya bean, face
40 parts by weight of powder, 1 parts by weight of aspergillus oryzae, 200 parts by weight of water, 20 parts by weight of edible salt, 10 parts by weight of polygonum flaccidum grass meal, 10 weight of argy wormwood
Measure part, 20 parts by weight of modifying agent.
The preparation method of the soya sauce of kind taste and sweet mouthfeel, includes the following steps,
(1), feedstock processing rejects the part of lesion and breakage in soya bean, and pouring into clear water in room temperature environment after cleaning covers
Lid impregnates, and soaking time should be 3 hours, soya bean and water then are poured into boiling in pressure cooker, then takes out and drains；
(2), soya bean dries, and the soya bean after boiling spreads drying out on gauze, until soya bean surface moisture-free, and it is extensive
Again to room temperature；
(3), soya bean is fermented, and adds in soya bean after aspergillus oryzae, flour and polygonum flaccidum grass meal are mixed, stirring evenly makes soya bean surface
Flour is stained with, soya bean is put into temperature control hatching bed, is covered with half-dried argy wormwood blade of grass, until soya bean surface from mildewing, turns over Qu Houji superventions
Ferment, fermentation time should be 30 hours；
(4), soya bean is dried, the soya bean that finishes of fermenting is placed on sieve, and mark king covers clean gauze, is persistently exposed to the sun 3
My god；
(5), soya sauce is prepared, edible salt is dissolved in water, then adds soya bean and modifying agent, soya bean, modifying agent, water
Ratio with edible salt is 1:4：2.5:0.8, gauze is covered after stirring evenly and is dried 3 days.
Modifying agent makes by the following method
1) it sterilizes：It is rinsed after pear and jujube are soaped only with clear water, is put into boiling water and impregnates, soaking time should be
30 minutes；
2) raw material stripping and slicing：Pear is cleaned into rear peeled and cored stripping and slicing, flesh stripping and slicing, wild jujube is taken to be enucleated after cleaning watermelon；
3) raw material mixes：Pears block, watermelon block nucleic acid jujube are mixed with brown rice and spinach, ratio 1:1:3:2:1, there is juice
It is poured into after exudation in clean glass jar；
4) preparations shaping：Fish oil will be added in glass jar, stir evenly rear surface covering gauze, stand raw material mutually oozes
Thoroughly, quiescent time should be 12 hours, and stir raw material every 4 hours.
Soya bean, which is put into before temperature control hatching bed, is first laid with one layer of byssus, sprays a small amount of water to soya bean every 8 hours.
Boiling boils postcooling to room temperature, is got express developed after soya bean drying.
20 mesh screens should be used to screen after soya bean cleaning.
The volume ratio of water and soya bean is 6 in soya bean digestion process:10, big fire turns to be boiled with soft fire 5 minutes after boiling water.
The thickness for the soya bean being put into temperature control hatching bed should be 1cm.
The temperature controlled bed temperature of bent preincubation is turned in soya bean fermentation process and should be 35 DEG C, the temperature after song is turned over and should be 30 DEG C.
Embodiment two
A kind of soya sauce of taste and sweet mouthfeel, is made of following parts by weight of component, 110 parts by weight of soya bean, 50 parts by weight of flour,
1.5 parts by weight of aspergillus oryzae, 225 parts by weight of water, 30 parts by weight of edible salt, 30 parts by weight of polygonum flaccidum grass meal, 15 parts by weight of argy wormwood, improvement
25 parts by weight of agent.
A kind of preparation method of the soya sauce of taste and sweet mouthfeel, includes the following steps,
(1), feedstock processing rejects the part of lesion and breakage in soya bean, and pouring into clear water in room temperature environment after cleaning covers
Lid impregnates, and soaking time should be 3 hours, soya bean and water then are poured into boiling in pressure cooker, then takes out and drains；
(2), soya bean dries, and the soya bean after boiling spreads drying out on gauze, until soya bean surface moisture-free, and it is extensive
Again to room temperature；
(3), soya bean is fermented, and adds in soya bean after aspergillus oryzae, flour and polygonum flaccidum grass meal are mixed, stirring evenly makes soya bean surface
Flour is stained with, soya bean is put into temperature control hatching bed, is covered with half-dried argy wormwood blade of grass, until soya bean surface from mildewing, turns over Qu Houji superventions
Ferment, fermentation time should be 30 hours；
(4), soya bean is dried, the soya bean that finishes of fermenting is placed on sieve, and mark king covers clean gauze, is persistently exposed to the sun 3
My god；
(5), soya sauce is prepared, edible salt is dissolved in water, then adds soya bean and modifying agent, soya bean, modifying agent, water
Ratio with edible salt is 1:4：2.5:0.8, gauze is covered after stirring evenly and is dried 3 days.
Modifying agent makes by the following method
1) it sterilizes：It is rinsed after pear and jujube are soaped only with clear water, is put into boiling water and impregnates, soaking time should be
30 minutes；
2) raw material stripping and slicing：Pear is cleaned into rear peeled and cored stripping and slicing, flesh stripping and slicing, wild jujube is taken to be enucleated after cleaning watermelon；
3) raw material mixes：Pears block, watermelon block nucleic acid jujube are mixed with brown rice and spinach, ratio 1:1:3:2:1, there is juice
It is poured into after exudation in clean glass jar；
4) preparations shaping：Fish oil will be added in glass jar, stir evenly rear surface covering gauze, stand raw material mutually oozes
Thoroughly, quiescent time should be 12 hours, and stir raw material every 4 hours.
Soya bean, which is put into before temperature control hatching bed, is first laid with one layer of byssus, sprays a small amount of water to soya bean every 8 hours.
Boiling boils postcooling to room temperature, is got express developed after soya bean drying.
20 mesh screens should be used to screen after soya bean cleaning.
The volume ratio of water and soya bean is 6 in soya bean digestion process:10, big fire turns to be boiled with soft fire 5 minutes after boiling water.
The thickness for the soya bean being put into temperature control hatching bed should be 1.5cm.
The temperature controlled bed temperature of bent preincubation is turned in soya bean fermentation process and should be 37.5 DEG C, the temperature after song is turned over and should be 32.5
℃。
Embodiment three
A kind of soya sauce of taste and sweet mouthfeel, is made of following parts by weight of component, 120 parts by weight of soya bean, 60 parts by weight of flour,
2 parts by weight of aspergillus oryzae, 250 parts by weight of water, 40 parts by weight of edible salt, 50 parts by weight of polygonum flaccidum grass meal, 20 parts by weight of argy wormwood, modifying agent
30 parts by weight.
A kind of preparation method of the soya sauce of taste and sweet mouthfeel, includes the following steps,
(1), feedstock processing rejects the part of lesion and breakage in soya bean, and pouring into clear water in room temperature environment after cleaning covers
Lid impregnates, and soaking time should be 3 hours, soya bean and water then are poured into boiling in pressure cooker, then takes out and drains；
(2), soya bean dries, and the soya bean after boiling spreads drying out on gauze, until soya bean surface moisture-free, and it is extensive
Again to room temperature；
(3), soya bean is fermented, and adds in soya bean after aspergillus oryzae, flour and polygonum flaccidum grass meal are mixed, stirring evenly makes soya bean surface
Flour is stained with, soya bean is put into temperature control hatching bed, is covered with half-dried argy wormwood blade of grass, until soya bean surface from mildewing, turns over Qu Houji superventions
Ferment, fermentation time should be 30 hours；
(4), soya bean is dried, the soya bean that finishes of fermenting is placed on sieve, and mark king covers clean gauze, is persistently exposed to the sun 3
My god；
(5), soya sauce is prepared, edible salt is dissolved in water, then adds soya bean and modifying agent, soya bean, modifying agent, water
Ratio with edible salt is 1:4：2.5:0.8, gauze is covered after stirring evenly and is dried 3 days.
Modifying agent makes by the following method
1) it sterilizes：It is rinsed after pear and jujube are soaped only with clear water, is put into boiling water and impregnates, soaking time should be
30 minutes；
2) raw material stripping and slicing：Pear is cleaned into rear peeled and cored stripping and slicing, flesh stripping and slicing, wild jujube is taken to be enucleated after cleaning watermelon；
3) raw material mixes：Pears block, watermelon block nucleic acid jujube are mixed with brown rice and spinach, ratio 1:1:3:2:1, there is juice
It is poured into after exudation in clean glass jar；
4) preparations shaping：Fish oil will be added in glass jar, stir evenly rear surface covering gauze, stand raw material mutually oozes
Thoroughly, quiescent time should be 12 hours, and stir raw material every 4 hours.
Soya bean, which is put into before temperature control hatching bed, is first laid with one layer of byssus, sprays a small amount of water to soya bean every 8 hours
Boiling boils postcooling to room temperature, is got express developed after soya bean drying.
20 mesh screens should be used to screen after soya bean cleaning.
The volume ratio of water and soya bean is 6 in soya bean digestion process:10, big fire turns to be boiled with soft fire 5 minutes after boiling water.
The thickness for the soya bean being put into temperature control hatching bed should be 2cm.
The temperature controlled bed temperature of bent preincubation is turned in soya bean fermentation process and should be 40 DEG C, the temperature after song is turned over and should be 35 DEG C.
The embodiment of the present invention and the common soya sauce table of comparisons
| Common soya sauce | Embodiment one | Embodiment two | Embodiment three | |
| Peculiar smell | Slightly | Nothing | Nothing | Nothing |
| Nutrition | It is single | It is various | It is various | It is various |
| Mouthfeel | It is dry and astringent | It is sweet | It is sweet | It is sweet |
| Health-care effect | It is single | It is various | It is various | It is various |
| Production Time | 9 days | 4 days | 4 days | 5 days |
From above table as can be seen that being that the soya sauce of common city head is compared, when the present invention has apparent make
Between it is short the characteristics of, while without peculiar smell, nutrition is balanced, taste and sweet mouthfeel, and health-care effect is various.
The basic principles, main features and the advantages of the invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (10)
1. a kind of soya sauce of taste and sweet mouthfeel, it is characterised in that：It is made of following parts by weight of component, 100~120 weight of soya bean
Part, 40~60 parts by weight of flour, 1~2 parts by weight of aspergillus oryzae, 200~250 parts by weight of water, 20~40 parts by weight of edible salt, polygonum flaccidum
10~50 parts by weight of grass meal, 10~20 parts by weight of argy wormwood, 20~30 parts by weight of modifying agent.
2. the soya sauce of a kind of taste and sweet mouthfeel according to claim 1, which is characterized in that by following parts by weight of component system
Into 110 parts by weight of soya bean, 50 parts by weight of flour, 1.5 parts by weight of aspergillus oryzae, 225 parts by weight of water, 30 parts by weight of edible salt, polygonum flaccidum
30 parts by weight of grass meal, 15 parts by weight of argy wormwood, 25 parts by weight of modifying agent.
3. the preparation method of the soya sauce of a kind of taste and sweet mouthfeel according to claim 1, which is characterized in that including following step
Suddenly,
(1), feedstock processing rejects the part of lesion and breakage in soya bean, and clear water covering leaching is poured into room temperature environment after cleaning
Bubble, soaking time should be 3 hours, soya bean and water then poured into boiling in pressure cooker, then takes out and drains；
(2), soya bean dries, and the soya bean after boiling spreads drying out on gauze, until soya bean surface moisture-free, and restore extremely
Room temperature；
(3), soya bean is fermented, and adds in soya bean after aspergillus oryzae, flour and polygonum flaccidum grass meal are mixed, stirring evenly is stained with soya bean surface
Soya bean is put into temperature control hatching bed by flour, is covered with half-dried argy wormwood blade of grass, until soya bean surface from mildewing, turns over Qu Houji supervention ferment, is sent out
The ferment time should be 30 hours；
(4), soya bean is dried, the soya bean that fermentation finishes is placed on sieve, mark king covers clean gauze, is persistently exposed to the sun 3 days；
(5), soya sauce is prepared, edible salt is dissolved in water, then adds soya bean and modifying agent, soya bean, modifying agent, water and food
It is 1 with the ratio of salt:4：2.5:0.8, gauze is covered after stirring evenly and is dried 3 days.
A kind of 4. preparation method of the soya sauce of taste and sweet mouthfeel according to claim 1, which is characterized in that the modifying agent
It makes by the following method
1) it sterilizes：It is rinsed after pear and jujube are soaped only with clear water, is put into boiling water and impregnates, soaking time should be 30 points
Clock；
2) raw material stripping and slicing：Pear is cleaned into rear peeled and cored stripping and slicing, flesh stripping and slicing, wild jujube is taken to be enucleated after cleaning watermelon；
3) raw material mixes：Pears block, watermelon block nucleic acid jujube are mixed with brown rice and spinach, ratio 1:1:3:2:1, there is juice exudation
After pour into clean glass jar；
4) preparations shaping：Fish oil will be added in glass jar, stir evenly rear surface covering gauze, stand raw material interpenetrates,
Quiescent time should be 12 hours, and stir raw material every 4 hours.
5. the preparation method of the soya sauce of a kind of taste and sweet mouthfeel according to claim 3, which is characterized in that the soya bean is put
One layer of byssus is first laid with before entering temperature control hatching bed, sprayed a small amount of water to soya bean every 8 hours.
A kind of 6. preparation method of the soya sauce of taste and sweet mouthfeel according to claim 3, which is characterized in that the boiling boiling
Postcooling is got express developed to room temperature after soya bean drying.
7. the preparation method of the soya sauce of a kind of taste and sweet mouthfeel according to claim 3, which is characterized in that the soya bean is clear
20 mesh screens should be used to screen after washing.
8. the preparation method of the soya sauce of a kind of taste and sweet mouthfeel according to claim 3, which is characterized in that the soya bean is steamed
The volume ratio of water and soya bean is 6 during boiling:10, big fire turns to be boiled with soft fire 5 minutes after boiling water.
9. the preparation method of the soya sauce of a kind of taste and sweet mouthfeel according to claim 3, which is characterized in that described to be put into temperature
The thickness of soya bean in control hatching bed should be 1~2cm.
A kind of 10. preparation method of the soya sauce of taste and sweet mouthfeel according to claim 3, which is characterized in that the soya bean
The temperature controlled bed temperature of bent preincubation is turned in fermentation process and should be 35~40 DEG C, the temperature after song is turned over and should be 30~35 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101016A (en) * | 2019-06-14 | 2019-08-09 | 湖南省宝满科技开发有限公司 | A kind of production method of soya sauce |
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