Method for regulating and controlling fermented soy sauce by using soybean oil and soy sauce brewed by method

• Main Authors: MIAO CHUNLEI, LI XUEWEI, ZHU XINGUI, ZENG XIAOBO, LI QIAOLIAN
• Format: Patent
• Language: Chinese; English
• Published: 16.05.2023
• 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 relates to a method for regulating and controlling fermented soy sauce through soybean oil and soy sauce brewed through the method, and relates to the technical field of food processing. According to the method, defatted soybeans are used as a main raw material, soybean oil is added to regulate and control fermentation for soy sauce brewing, the brewed soy sauce is rich in taste, delicious in taste and rich in fragrance, and particularly rich ester flavor substances endow the soy sauce with rich ester fragrance, fermented soybean fragrance and thick taste; the problem that soy sauce brewed with defatted soybeans as the raw material lacks special flavor of traditional soy sauce is solved, the quality of the soy sauce brewed with defatted soybeans is improved, meanwhile, soybean oil is accurately utilized to regulate and control fermentation, waste of soybean oil in the process of soy sauce brewed with whole soybeans is avoided, and resources are saved. 本发明涉及一种大豆油脂调控发酵酱油的方法及由该法酿制的酱油，涉及食品加工技术领域。该方法