Fermented soy sauce and brewing method for soy sauce prepared through low-salt koji-making

• Main Authors: SUN QIXING, ZHU XINGUI, LI QIAOLIAN
• Format: Patent
• Language: Chinese; English
• Published: 25.02.2022
• 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 provides fermented soy sauce and brewing method for the soy sauce prepared through low-salt koji-making, and relates to the technical field of seasonings. The fermented soy sauce disclosed by the invention is prepared by adopting the method comprising the following steps: pretreatment: soaking soybeans with saline water, and conducting cooking after soaking so as to obtain cooked soybeans; koji making: mixing the cooked soybeans, flour and aspergillus to obtain a koji material, wherein the salt content of the koji material is 1-6 wt% on the basis of dry materials, and conducting ventilation koji making so as to obtain finished koji; and fermentation: mixing the finished koji with saline water, performing high-salt liquid-state fermentation, and conducting squeezing after the fermentation is finished to obtain the soy sauce. According to the method, low-salt koji making is adopted, so pollution microorganisms can be effectively inhibited, poor-quality koji is avoided, and the pH value of the fini