Method for producing soy sauce and soybean chili sauce at the same time

Abstract

The invention relates to a method for producing soy sauce and broad bean chili sauce at the same time. The method comprises the following steps: (1) yeast preparation: the raw material parts by weight proportion of the yeast is: 75-90 parts of broad beans, 10-25 parts of flour and 0.02-0.04 part of refined yeast, the broad beans are washed and soaked at normal temperature for 30-90min; (2) fermentation: the prepared yeast is mixed with salt water for fermentation with the proportion being 30-45 parts of the prepared yeast and 55-70 parts of the salt water, wherein the concentration of the salt water is 20-24g / 100ml, the mixture is fermented maturely at the normal temperature, the solid broad beans and the sauce are separated, after being separated, the solid broad beans and the sauce are respectively treated as follows: the broad beans are added with fresh chili before being stirred and mixed uniformly, secondary fermentation is carried out, and the broad bean chili sauce finished product is obtained after the mixing preparation; the sauce is heated for sterilization before deposition and filtration, the soy sauce finished product is obtained after the mixing preparation. The invention fully uses the different ingredients in the broad beans, thus improving the utility rate of the raw material, greatly saving energy consumption, reducing the equipment investment in production of soy sauce and lowing the production cost.

Description

technical field [0001] The invention relates to a fermented condiment, in particular to a method for simultaneously producing soy sauce and bean chili sauce. Background technique [0002] The traditional production process of soy sauce is: soybean (soybean meal) and various raw material ratio → moistening → cooking → koji making → heat preservation fermentation → soaking oil → heating → preparation → finished product. This process adopts soybean (soybean meal) as raw material, after cooking, koji making and heat-preservation fermentation are required. Cooking will consume about 30% of energy and 20% of equipment investment in the whole process, while heat-retaining fermentation also needs to consume a large amount of energy, and has seriously affected The flavor of soy sauce reduces the quality of the product. Because soybean protein is not easy to denature, it must be cooked and heated to achieve the purpose of denaturation, so as to meet the requirements of koji making an...

AI Technical Summary

Problems solved by technology

Cooking in process A consumes a lot of energy; process B does not have koji making and fermentation processes, and the protein components of broad beans have not been transformed, so the effect of natural seasoning cannot be achieved

[0004] At present, in the production process of bean chili sauce, although some manufacturers have koji making and fermentation processes, the sauce is not extracted and reused and the amount of fermented brine is increased. The protein part of broad beans is converted into amino acids, and the utilization rate is not high; some manufacturers are producing There is no koji making and fermentation process in the process of Douban hot sauce. The protein in broad beans has not been transformed, and it has not played the natural seasoning effect of broad beans. The main reasons for this are insufficient technology and limited understanding. At present, the industry is shoddy. very serious

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