| 摘要 |
A method for preparing lotus soy-sauce containing lotus and Salicornia herbacea is provided to improve tastes, functionality and storage capability of soy-sauce by adding the lotus and Salicornia herbacea. A method for preparing lotus soy-sauce containing lotus and Salicornia herbacea comprises the following steps of: swelling 10kg of washed beans for 7-10 hours by inputting the beans into boiled lotus extraction liquid wherein 1-1.5kg of chopped lotus and 20L of water are mixed; preparing soft soybeans by mixing and steaming swollen beans and the primary lotus extracts to obtain secondary lotus extracts; adding 1kg of lotus root powder to the uncooled soft soybeans to crush the mixture and cooling down to 30-40°C; adding 20-60g of Asp Sojae to mold a predetermined shape of Meju(fermented soybeans) and piling up rice straw on the Meju; fermenting the molded Meju at a temperature range of 30-38°C for 1-3 months; and adding the lotus root powder, Salicornia herbacea powder and salt to 70-75°C of the primary lotus extracts. |
