Influence of the Quality of Soy Sauce after Replacing the Salt with the Secondary Pickled Vegetable Bittern in its Fermentation

Chun Qi Mao; Guo Qing He

doi:10.4028/www.scientific.net/AMR.554-556.1318

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Influence of the Quality of Soy Sauce after Replacing the Salt with the Secondary Pickled Vegetable Bittern in its Fermentation
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Influence of the Quality of Soy Sauce after...

Influence of the Quality of Soy Sauce after Replacing the Salt with the Secondary Pickled Vegetable Bittern in its Fermentation

Abstract:

The bittern soy sauce was investigated. Two kinds of the vegetable bittern –the mustard tuber and potherb mustard were added in the fermentation respectively. After the fermentation, physical, chemical and sensory quality attributes were monitored. As a result, the physicochemical property was not influenced significantly by the vegetable bittern and the free amino acids were higher. The soy sauce was proved to be consistent with the standard.