| 摘要 |
PURPOSE: A method for producing Welsh onion-soy sauce using refined table salt containing the effective component of Welsh onion is provided. It improves the flavor of soy sauce and enables the consumer to easily take the effective component of Welsh onion when the product is eaten. CONSTITUTION: Welsh onion is parboiled in hot water of about 80deg.C for about 10sec and cut into a predetermined size. Then, 4.0kg of refined table salt is mixed with 1.2kg of Welsh onion and stored at room temperature in a closed vessel to extract the effective component of the Welsh onion. About 18L of purified water is poured into 4kg of refined table salt containing the effective component of the Welsh onion, fermented with a mixture of fermented soybeans, brine and Aspergillus oryzae at room temperature for 3 months and then filtered to give soy sauce. The soy sauce is sterilized at 100deg.C for 10min, cooled to room temperature and centrifuged for 30min. |
