Preparation method of aroma-enhanced salt-reduced soy sauce and product of aroma-enhanced salt-reduced soy sauce
The invention discloses a preparation method of aroma-enhanced salt-reduced soy sauce and a product thereof. The preparation method comprises the following steps: preparing neutral yeast for making hard liquor, preparing acidic yeast for making hard liquor, and preparing alkaline yeast for making ha...
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Main Authors | , , , , , , , , , , , |
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Format | Patent |
Language | Chinese English |
Published |
28.01.2022
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Subjects | |
Online Access | Get full text |
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Summary: | The invention discloses a preparation method of aroma-enhanced salt-reduced soy sauce and a product thereof. The preparation method comprises the following steps: preparing neutral yeast for making hard liquor, preparing acidic yeast for making hard liquor, and preparing alkaline yeast for making hard liquor; preparing acid protease liquid and alkaline protease liquid; mixing neutral yeast with 8% saline water according to a mass ratio of 1: 1, adding an isometric alkaline protease liquid, stirring soy sauce mash with salinity of 7-9% in a bubbling manner at 16 DEG C, decomposing for 5-8 hours, adjusting the temperature to 37-40 DEG C, fermenting for 7 days, adding NaCl until the salt concentration reaches 12%, continuously fermenting for 15 days, adding NaCl until the salt concentration reaches 15%, continuously fermenting for 30 days, adding 12-14% of the salt concentration at the moment, and continuously fermenting for 90 days, and filtering to obtain the finished soy sauce. In the fermentation stage, a gr |
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Bibliography: | Application Number: CN202111158919 |