Soy sauce production method capable of ensuring high protein conversion rate and utilization rate

Abstract

The invention discloses a soy sauce production method capable of ensuring high protein conversion rate and utilization rate, which belongs to the technical field of soy sauce seasoning production. In the method, bean pulp and wheat are taken as raw materials; a soy sauce finished product is obtained by a continuous cooking process, a process of mixing and fermenting a plurality of strains, subsequent treatment and filling; and the special raw materials treated by the continuous cooking process are mixed with screened and domesticated aspergillus oryzae strains with high proteinase activity, fermentation and starter propagation are performed on the mixture, and aroma-increasing high-salt yeast strain fermentation liquor with specific aroma-increasing flavor is added in a subsequent sauce mash fermentation stage for the soy sauce seasoning production. The soy sauce production method has the advantages of advanced equipment and treatment process, high raw material conversion rate and utilization rate, low cost, high product quality and the like.

Description

technical field [0001] The invention relates to a production method of condiments, in particular to a soy sauce production method characterized by high protein conversion rate and utilization rate, to the technical field of condiment production, in particular to the technical field of soy sauce condiment production. Background technique [0002] my country has a long history of soy sauce, with a history of more than 3,000 years. It is a traditional condiment with national characteristics. [0003] At present, in the production of soy sauce, low-salt solid-state fermentation and high-salt dilute fermentation are generally used, and the raw materials are processed by rotary steamer cooking. There are problems such as insufficient cooking of raw materials, incomplete protein denaturation, and long production time. Disadvantages such as continuous operation and high energy consumption; the bacteria used in soy sauce fermentation is also common Aspergillus oryzae, its enzyme syste...

AI Technical Summary

Problems solved by technology

[0003] At present, in the production of soy sauce, low-salt solid-state fermentation and high-salt dilute fermentation are generally used, and the raw materials are processed by rotary steamer cooking. There are problems such as insufficient cooking of raw materials, incomplete protein denaturation, and long production time. Disadvantages such as continuous operation and high energy consumption; the bacteria used in soy sauce fermentation is also common Aspergillus oryzae, its enzyme system is not perfect, and the protein conversion rate and utilization rate are not high; in addition, due to the limitation of equipment conditions and cost , so that the final quality of soy sauce cannot meet the needs of my country's increasing quality of life and living standards

At present, most soy sauce production enterprises have the problems of low utilization rate and conversion rate of raw material protein, low degree of equipment automation, high energy consumption cost, unstable quality, relatively similar products, and cannot meet the needs of the international market.

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