Preparation method of aroma-enhanced salt-reduced soy sauce and product of aroma-enhanced salt-reduced soy sauce

• Main Authors: DING KAILI, HU ZHENHAO, LU YULIN, LI XU, ZHAO GUOZHONG, WANG ZHIDAN, YAO YUNPING, WANG FENGJUN, WANG XINYU, QU AIYU, GUO TING, ZHOU XINYUN
• Format: Patent
• Language: Chinese; English
• Published: 28.01.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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