Low-salt soy sauce and preparation method thereof
A low-salt soy sauce and soy sauce technology, which is applied in the food field to achieve the effects of good health, rich ester flavor and sauce flavor, and delicious and mellow taste
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[0021] Example 1:
[0022] A preparation method of low-salt soy sauce specifically includes the following steps:
[0023] (1) Koji making: The steamed soybean meal and roasted wheat are ground into fine powder, mixed according to the weight ratio of 1:1, and then put into Aspergillus oryzae and then sent to the koji making disc, cultivated at 30°C for 40 hours, continuous Ventilation, 2 turns during the period;
[0024] (2) Fermentation: Put the koji prepared above into the fermentation tank, and sprinkle brine into the tank; add 2 tons of 16% brine to 1 ton of koji, the fermentation temperature is 15°C, and the fermentation time is 6 months;
[0025] (3) Extract raw soy sauce: squeeze the fermented product to extract raw soy sauce;
[0026] (4) Pretreatment: the raw soy sauce is filtered with a filter membrane with a pore size of 0.5 μm;
[0027] (5) Desalination: Desalination of soy sauce by electrodialysis; current density of electrodialysis is 200A / m 2 , The operating temperature of...
Example Embodiment
[0030] Example 2:
[0031] A preparation method of low-salt soy sauce specifically includes the following steps:
[0032] (1) Koji making: The steamed soybean meal and roasted wheat are ground into fine powder, mixed according to the weight ratio of 1:1.2, and then put into the koji making disc after being connected with Aspergillus oryzae, cultivated at 35°C for 41 hours, continuous Ventilation, 2 turns during the period;
[0033] (2) Fermentation: Put the koji prepared above into the fermentation tank, and sprinkle brine into the tank; add 1 ton of 18% brine to 1 ton of koji, the fermentation temperature is 25°C, and the fermentation time is 6 months;
[0034] (3) Extract raw soy sauce: squeeze the fermented product to extract raw soy sauce;
[0035] (4) Pretreatment: the raw soy sauce is filtered with a filter membrane with a pore size of 0.8 μm;
[0036] (5) Desalination: Desalination of soy sauce by electrodialysis; current density of electrodialysis is 300A / m 2 , The operating tem...
Example Embodiment
[0039] Example 3:
[0040] A preparation method of low-salt soy sauce specifically includes the following steps:
[0041] (1) Koji making: the steamed soybean meal and the roasted wheat are ground into fine powder, mixed according to the weight ratio of 1:1.5, and then put into the koji making disc, 40℃, cultivated for 42h, continuous Ventilation, 2 turns during the period;
[0042] (2) Fermentation: Put the koji prepared above into a fermentation tank, and sprinkle brine into the tank; add 1 ton of 19% brine to 1 ton of koji, the fermentation temperature is 35°C, and the fermentation time is 6 months;
[0043] (3) Extract raw soy sauce: squeeze the fermented product to extract raw soy sauce;
[0044] (4) Pretreatment: filter the raw soy sauce with a filter membrane with a pore size of 1μm;
[0045] (5) Desalination: Desalination of soy sauce by electrodialysis; current density of electrodialysis is 400A / m 2 , The operating temperature of the equipment is 10℃, and the current efficiency...
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