The brewing method of green tea soy sauce

The brewing method of green tea soy sauce

CN
  • CN 101,606,682 A
  • Filed: 07/23/2009
  • Published: 12/23/2009
  • Est. Priority Date: 07/23/2009
  • Status: Active Application
First Claim
Patent Images

1. , a kind of brewing method of green tea soy sauce the method is characterized in that:

  • Form by green tea, soya bean, salt raw material, described green tea, soya bean, salt, three'"'"'s weight ratio is a green tea 16~

    18%, soya bean 70~

    74%, salt 10~

    12%;

    The green tea of described raw material;

    water=1;

    5, soak at room temperature;

    The soya bean of described raw material;

    water=1;

    5, soak at room temperature;

    Soak at room temperature green tea 2 hours, soya bean 8 hours;

    The soya bean of described immersion is cleaned, and cooks and cooling, airing;

    Described immersion green tea is put into cylinder with the soya bean that cooks airing and is stirred with salt, and the topped and sealing of cylinder body is placed on outdoor normal temperature fermentation 3~

    6 months, and fermented soy is the sauce base;

    The addition of described salt is the degree of saltiness degree according to final finished, carries out suitable adjusting;

    The green tea sauce base that is fermented is starched with salt water mill sauce through fiberizer, remove by filter residue of soya through 100~

    200 purpose screen packs, the sauce liquid that filters is concentrated in the settling tank precipitate, the sauce liquid through precipitating is concentrated to and heats 90~

    95 ℃

    in the finished product jar, disinfection, can are the finished product green tea soy sauce.

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