CN108813538A - A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient - Google Patents
A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient Download PDFInfo
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- CN108813538A CN108813538A CN201810974422.7A CN201810974422A CN108813538A CN 108813538 A CN108813538 A CN 108813538A CN 201810974422 A CN201810974422 A CN 201810974422A CN 108813538 A CN108813538 A CN 108813538A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 27
- 239000004615 ingredient Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 20
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 20
- 241000756943 Codonopsis Species 0.000 claims abstract description 17
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 16
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 16
- 235000020224 almond Nutrition 0.000 claims abstract description 16
- 239000009636 Huang Qi Substances 0.000 claims abstract description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 23
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 241000228212 Aspergillus Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 3
- 239000004677 Nylon Substances 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 239000003245 coal Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 208000004930 Fatty Liver Diseases 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 206010019708 Hepatic steatosis Diseases 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 230000013872 defecation Effects 0.000 abstract description 4
- 208000010706 fatty liver disease Diseases 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 150000002632 lipids Chemical class 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 230000035772 mutation Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000004614 tumor growth Effects 0.000 abstract description 4
- 241000207961 Sesamum Species 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 2
- 235000021286 stilbenes Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention proposes a kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient, the raw material including following parts by weight：Soybean, 10~15 parts；Sesame, 0.5~1 part；Peanut powder, 1~2 part；Cassia seed, 0.1~0.5 part；Almond, 0.4~0.8 part；Fructus lycii, 0.2~0.4 part；Radix Codonopsis, 0.2~0.4 part；Radix Astragali, 0.5~0.9 part；Radix Angelicae Sinensis, 0.2~0.4 part；Radix Ophiopogonis, 0.3~0.5 part；Fennel, 0.5~0.7 part；Salt, 1~1.5 part；Water, 15~20 parts, this is rich in the preparation method that makes soy sauce of plurality kinds of health care ingredient, and preparation process is simple, low in cost, delicious flavour, is suitble to popular taste, and long-time service can play health-care efficacy；The intake of cassia seed can be played and be clear liver and improved vision, the effect of relax bowel and defecation；The intake of fructus lycii, which can be played, to be adjusted body's immunity, can effectively inhibit tumour growth and cell mutation, have effects that anti-aging, anti-fatty liver, adjust blood lipid and blood glucose.
Description
Technical field
The present invention relates to a kind of condiment technology field, specially a kind of preparation that makes soy sauce rich in plurality kinds of health care ingredient
Method.
Background technique
Soy sauce is the traditional condiment of China, deep to be liked by masses.It is that people cook one of indispensable flavouring, mesh
Before, soy sauce is many kinds of in the market, but most kinds only serve the effect of instant seasoning, and main nutrient composition is amino acid
With sugar, nutritional ingredient is relatively simple, has a single function, and does not have any health-care efficacy.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of brewing rich in plurality kinds of health care ingredient
Soy sauce preparation method, the intake of cassia seed, which can be played, clears liver and improve vision, the effect of relax bowel and defecation；The intake of fructus lycii can play tune
Section body's immunity, can effectively inhibit tumour growth and cell mutation, have anti-agings, anti-fatty liver, adjusting blood lipid and
The effect of blood glucose；This preparation process that makes soy sauce rich in plurality kinds of health care ingredient is simple, low in cost, delicious flavour, is suitble to big
Many tastes can effectively solve the problems in background technique.
To achieve the above object, the present invention proposes：A kind of making soy sauce rich in plurality kinds of health care ingredient, including following weight
The raw material of part：Soybean, 10~15 parts；Sesame, 0.5~1 part；Peanut powder, 1~2 part；Cassia seed, 0.1~0.5 part；Almond, 0.4
~0.8 part；Fructus lycii, 0.2~0.4 part；Radix Codonopsis, 0.2~0.4 part；Radix Astragali, 0.5~0.9 part；Radix Angelicae Sinensis, 0.2~0.4 part；Radix Ophiopogonis,
0.3~0.5 part；Fennel, 0.5~0.7 part；Salt, 1~1.5 part；Water, 15~20 parts.
The present invention also proposes a kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient, includes the following steps：
S1) cleaning and sterilizing：Soybean, sesame, cassia seed, almond, fructus lycii, Radix Codonopsis, Radix Astragali, Radix Angelicae Sinensis and Radix Ophiopogonis are put into not
It is cleaned in same cleaning equipment, is drawn off respectively after the completion of cleaning, is sent in drying equipment and carries out drying and processing, dried
After the completion of dry, soybean, sesame, cassia seed, almond, fructus lycii, Radix Codonopsis, Radix Astragali, Radix Angelicae Sinensis and Radix Ophiopogonis are respectively fed to ultraviolet light disappear
Carry out disinfection processing in malicious equipment, sterilizes 30 minutes, takes out after the completion of disinfection and is placed in dry place；
S2)：Boiling：By 10~15 parts of soybean, it is small to be placed in boiling 0.5~1 in the pressure-cooking vessel of 69~90 megapascal
When, digester is depressurized immediately then, soybean is rapidly cooled to 40 DEG C or so, the soybean after boiling is filtered and is taken out, then
Respectively by 0.1~0.5 part of cassia seed, 0.4~0.8 part of almond, 0.2~0.4 part of fructus lycii, 0.2~0.4 part of Radix Codonopsis,
0.5~0.9 part of Radix Astragali and 0.2~0.4 part of Radix Angelicae Sinensis are put into boiling 2~3 hours in same boiling container, after the completion of boiling
Solution in boiling container is filtered and is taken out, static cooling under room temperature is placed into；
S3 it) ferments：10~15 parts of the soya bean that will filter out paves on bamboo hedge, is sent into fermentation in fermenting cellar, when fermentation
Between be 6 days, it is primary to stir stirring after entering the room 3 days, makes its fermentation uniformly, the soya bean through everfermentation, when yellow green occurs in surface
Aspergillus and saccharomycete when take out, pour into wooden barrel or cylinder, be added 15~20 parts water and stirring, make fermentation after soya bean suction
Moisture covers cotton the upper surface of in wooden barrel or cylinder, is then placed on 37~38 DEG C of temperature of interior and continues fermentation 8~10 hours,
When opening, which covers the cover board nose news in wooden barrel or cylinder upper surface, soy sauce fragrance, can stop fermenting；
S4 it) brews：Soya bean through everfermentation is encased in bottom to be equipped in the wooden barrel of oilhole, it then will be by 0.1~0.5
Cassia seed, 0.4~0.8 part of the almond, 0.2~0.4 part of fructus lycii, 0.2~0.4 part of Radix Codonopsis, 0.5~0.9 part of Huang of part
The solution that stilbene and 0.2~0.4 part of Radix Angelicae Sinensis boiling generate is poured into wooden barrel, then again by 0.5~1 part of sesame, 1~2 part
Peanut powder, 0.3~0.5 part of Radix Ophiopogonis, 0.5~0.7 part of fennel and 1~1.5 part of salt be added in wooden barrel, by wooden barrel
Interior mixture stirs evenly, and then covers bung, and sealed bung with brown paper；
S5) fuel-displaced：After 4 months brew, the stopper of oilhole out is pulled out, puts on and is carried out with the net that nylon yarn is made into
Filtering；Then salt water (double centner clear water adds 17 kilograms of salt) is divided 5 times and is rushed in bucket or cylinder, what is flowed out from oilhole out is
Soy sauce；
S6) exposure：Soy sauce is installed with cylinder, is placed in exposure 10~20 days under sunlight.
As a preferred technical solution of the present invention：It to be sealed in fermenting cellar, while indoor temperature of fermenting will be 37
DEG C or more, if room temperature is inadequate, charcoal, coal fire can be added to improve temperature, promote fermentation.
Compared with prior art, the beneficial effects of the invention are as follows：This is rich in the side of preparation that makes soy sauce of plurality kinds of health care ingredient
Method, preparation process is simple, low in cost, delicious flavour, is suitble to popular taste, and long-time service can play health-care efficacy；Cassia
The intake of son, which can be played, clears liver and improve vision, the effect of relax bowel and defecation；The intake of fructus lycii, which can be played, adjusts body's immunity, energy
Effectively inhibit tumour growth and cell mutation, has effects that anti-aging, anti-fatty liver, adjusts blood lipid and blood glucose.
Detailed description of the invention
Fig. 1 is a kind of production flow diagram of the preparation method that makes soy sauce rich in plurality kinds of health care ingredient of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides following technical scheme：A kind of making soy sauce rich in plurality kinds of health care ingredient, including
The raw material of following parts by weight：Soybean, 10~15 parts；Sesame, 0.5~1 part；Peanut powder, 1~2 part；Cassia seed, 0.1~0.5 part；
Almond, 0.4~0.8 part；Fructus lycii, 0.2~0.4 part；Radix Codonopsis, 0.2~0.4 part；Radix Astragali, 0.5~0.9 part；Radix Angelicae Sinensis, 0.2~0.4
Part；Radix Ophiopogonis, 0.3~0.5 part；Fennel, 0.5~0.7 part；Salt, 1~1.5 part；Water, 15~20 parts.
A kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient, includes the following steps：
S1) cleaning and sterilizing：Soybean, sesame, cassia seed, almond, fructus lycii, Radix Codonopsis, Radix Astragali, Radix Angelicae Sinensis and Radix Ophiopogonis are put into not
It is cleaned in same cleaning equipment, is drawn off respectively after the completion of cleaning, is sent in drying equipment and carries out drying and processing, dried
After the completion of dry, soybean, sesame, cassia seed, almond, fructus lycii, Radix Codonopsis, Radix Astragali, Radix Angelicae Sinensis and Radix Ophiopogonis are respectively fed to ultraviolet light disappear
Carry out disinfection processing in malicious equipment, sterilizes 30 minutes, takes out after the completion of disinfection and is placed in dry place；
S2)：Boiling：By 10~15 parts of soybean, it is small to be placed in boiling 0.5~1 in the pressure-cooking vessel of 69~90 megapascal
When, digester is depressurized immediately then, soybean is rapidly cooled to 40 DEG C or so, the soybean after boiling is filtered and is taken out, then
Respectively by 0.1~0.5 part of cassia seed, 0.4~0.8 part of almond, 0.2~0.4 part of fructus lycii, 0.2~0.4 part of Radix Codonopsis,
0.5~0.9 part of Radix Astragali and 0.2~0.4 part of Radix Angelicae Sinensis are put into boiling 2~3 hours in same boiling container, after the completion of boiling
Solution in boiling container is filtered and is taken out, static cooling under room temperature is placed into；
S3 it) ferments：10~15 parts of the soya bean that will filter out paves on bamboo hedge, is sent into fermenting cellar and ferments, fermenting cellar
It is interior to seal, while indoor temperature of fermenting will can add charcoal, coal fire to improve temperature, promote at 37 DEG C or more, if room temperature is inadequate
Fermentation, fermentation time are 6 days, and stirring is stirred after entering the room 3 days once, make its fermentation uniformly, the soya bean through everfermentation works as surface
Occur taking out when the aspergillus and saccharomycete of yellow green, pour into wooden barrel or cylinder, 15~20 parts of water and stirring is added, after making fermentation
Soya bean suction moisture, the upper surface of in wooden barrel or cylinder cover cotton, be then placed on 37~38 DEG C of temperature of interior and continue fermentation 8
~10 hours, when opening, which covers the cover board nose news in wooden barrel or cylinder upper surface, soy sauce fragrance, it can stop fermenting；
S4 it) brews：Soya bean through everfermentation is encased in bottom to be equipped in the wooden barrel of oilhole, it then will be by 0.1~0.5
Cassia seed, 0.4~0.8 part of the almond, 0.2~0.4 part of fructus lycii, 0.2~0.4 part of Radix Codonopsis, 0.5~0.9 part of Huang of part
The solution that stilbene and 0.2~0.4 part of Radix Angelicae Sinensis boiling generate is poured into wooden barrel, then again by 0.5~1 part of sesame, 1~2 part
Peanut powder, 0.3~0.5 part of Radix Ophiopogonis, 0.5~0.7 part of fennel and 1~1.5 part of salt be added in wooden barrel, by wooden barrel
Interior mixture stirs evenly, and then covers bung, and sealed bung with brown paper；
S5) fuel-displaced：After 4 months brew, the stopper of oilhole out is pulled out, puts on and is carried out with the net that nylon yarn is made into
Filtering；Then salt water (double centner clear water adds 17 kilograms of salt) is divided 5 times and is rushed in bucket or cylinder, what is flowed out from oilhole out is
Soy sauce；
S6) exposure：Soy sauce is installed with cylinder, is placed in exposure 10~20 days under sunlight.
Benefit of the present invention：This is rich in the preparation method that makes soy sauce of plurality kinds of health care ingredient, and preparation process is simple, at low cost
Honest and clean, delicious flavour is suitble to popular taste, and long-time service can play health-care efficacy, and it is bright that the intake of cassia seed can play clearing liver
Mesh, the effect of relax bowel and defecation, the intake of fructus lycii, which can be played, to be adjusted body's immunity, can effectively inhibit tumour growth and cell
Mutation has effects that anti-aging, anti-fatty liver, adjusts blood lipid and blood glucose, and the intake of Radix Codonopsis, which can be played, to promote the production of body fluid to quench thirst, drops
The effect of blood pressure, blood-nourishing, tonifying middle-Jiao and Qi.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. a kind of making soy sauce rich in plurality kinds of health care ingredient, which is characterized in that the raw material including following parts by weight：Soybean, 10
~15 parts；Sesame, 0.5~1 part；Peanut powder, 1~2 part；Cassia seed, 0.1~0.5 part；Almond, 0.4~0.8 part；Fructus lycii, 0.2
~0.4 part；Radix Codonopsis, 0.2~0.4 part；Radix Astragali, 0.5~0.9 part；Radix Angelicae Sinensis, 0.2~0.4 part；Radix Ophiopogonis, 0.3~0.5 part；Fennel,
0.5~0.7 part；Salt, 1~1.5 part；Water, 15~20 parts.
2. a kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient, it is characterised in that：Include the following steps：
S1) cleaning and sterilizing：Soybean, sesame, cassia seed, almond, fructus lycii, Radix Codonopsis, Radix Astragali, Radix Angelicae Sinensis and Radix Ophiopogonis are put into different
It is cleaned in cleaning equipment, is drawn off respectively after the completion of cleaning, is sent in drying equipment and carries out drying and processing, dried
Soybean, sesame, cassia seed, almond, fructus lycii, Radix Codonopsis, Radix Astragali, Radix Angelicae Sinensis and Radix Ophiopogonis are respectively fed to disinfection by ultraviolet light set by Cheng Hou
Carry out disinfection processing in standby, sterilizes 30 minutes, takes out after the completion of disinfection and is placed in dry place；
S2)：Boiling：By 10~15 parts of soybean, it is placed in boiling 0.5~1 hour in the pressure-cooking vessel of 69~90 megapascal, so
Digester is depressurized immediately afterwards, soybean is rapidly cooled to 40 DEG C or so, the soybean after boiling is filtered and is taken out, then respectively will
0.1~0.5 part of cassia seed, 0.4~0.8 part of almond, 0.2~0.4 part of fructus lycii, 0.2~0.4 part of Radix Codonopsis, 0.5~
0.9 part of Radix Astragali and 0.2~0.4 part of Radix Angelicae Sinensis are put into boiling 2~3 hours in same boiling container, will steam after the completion of boiling
The solution filtering boiled in container is taken out, and static cooling under room temperature is placed into；
S3 it) ferments：10~15 parts of the soya bean that will filter out paves on bamboo hedge, is sent into fermenting cellar and ferments, fermentation time 6
It, will stir stirring once after entering the room 3 days, make its fermentation uniformly, the soya bean through everfermentation, when the aspergillus of yellow green occurs in surface
It takes out, is poured into wooden barrel or cylinder when with saccharomycete, 15~20 parts of water and stirring is added, the soya bean after making fermentation suctions moisture,
Cotton is covered the upper surface of in wooden barrel or cylinder, is then placed on 37~38 DEG C of temperature of interior and is continued fermentation 8~10 hours, works as opening
When covering the cover board nose news in wooden barrel or cylinder upper surface has soy sauce fragrance, it can stop fermenting；
S4 it) brews：Soya bean through everfermentation is encased in bottom to be equipped in the wooden barrel of oilhole, it then will be by 0.1~0.5 part
Cassia seed, 0.4~0.8 part of almond, 0.2~0.4 part of fructus lycii, 0.2~0.4 part of Radix Codonopsis, 0.5~0.9 part of Radix Astragali and
The solution that 0.2~0.4 part of Radix Angelicae Sinensis boiling generates is poured into wooden barrel, then again by 0.5~1 part of sesame, 1~2 part of flower
Fecula, 0.3~0.5 part of Radix Ophiopogonis, 0.5~0.7 part of fennel and 1~1.5 part of salt are added in wooden barrel, will be in wooden barrel
Mixture stirs evenly, and then covers bung, and sealed bung with brown paper；
S5) fuel-displaced：After 4 months brew, the stopper of oilhole out is pulled out, puts on and was carried out with the net that nylon yarn is made into
Filter；Then salt water (double centner clear water adds 17 kilograms of salt) is divided 5 times and is rushed in bucket or cylinder, what is flowed out from oilhole out is sauce
Oil；
S6) exposure：Soy sauce is installed with cylinder, is placed in exposure 10~20 days under sunlight.
3. a kind of preparation method that makes soy sauce rich in plurality kinds of health care ingredient according to claim 4, it is characterised in that：Hair
It to be sealed in ferment room, while indoor temperature of fermenting will can add charcoal, coal fire to improve temperature at 37 DEG C or more, if room temperature is inadequate,
Promote fermentation.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690438A (en) * | 2021-01-27 | 2021-04-23 | 王颖旎 | Additive-free soy sauce and preparation method thereof |
| CN113749242A (en) * | 2021-09-09 | 2021-12-07 | 风酿调味品有限公司 | A fresh soy sauce rich in health components and its brewing method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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