SWEETISH LOESS THE AMENITY TRADITIONAL SOY SAUCE

摘要

The fermentation for being arranged to promote soybean prod is constituted using the one of loess and preparation method thereof the product that makes soy sauce, when high nutritious value fixed by the mixed raw material for the product that makes soy sauce with loess water. One product that makes soy sauce represents soy sauce, thick broad-bean sauce and hot pepper paste. Soy sauce ingredient contains the soya bean after 48-20wt% impregnates, the soybean of 25-10wt% crushing, 10-20wt% arrowroots, 10-20wt% buckwheat paddy, 1-10wt% α cereal, 1-10wt% jujube meat, 2-1wt% glycyrrhizae radixes, 1-5wt% coix lacryma-jobi, 1-2wt% kelps, 1-2wt% stevia rebaudianums, 72-60vol% loess water, 60-80vol% sea salt and 40-20wt% salicornias herbacea. Thick broad-bean sauce ingredient contains 30-15wt% soy sauce kojis, the koji of 23-15wt% fermentations, the beans of 17-25wt% sweltering heats, 18-1wt% arrowroots, 1-21wt% jujube meat, 4-14wt% sea salt, 5 20% loess water of 3-1wt% stevia rebaudianums and 4-8wt%. Hot pepper paste ingredient contains 4-10wt% koji powder, 2-4wt% date powders, 4-6wt% arrowroot powder, 10-12wt% glutinous rice flours, 15-20wt% chilli powders, 8-5wt% malt, 8-12wt% sea salt, 5 20% loess water of 47-30wt% and 3-1wt% stevia rebaudianums.