A kind of production method of high-salt dilute fermented soy sauce
A high-salt dilute fermentation and production method technology, applied in application, food preparation, food science and other directions, to achieve the effect of guaranteeing shelf life, enriching amino acids, and guaranteeing nutrients and flavors
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[0022] Example 1:
[0023] 1) Material preparation:
[0024] Use soybean meal continuous cooking equipment to pretreat soybean meal, with pressure control of 0.05-0.15MPa, temperature of 115-120℃, and holding time of 8-10 minutes;
[0025] Rotary continuous baking machine is used to bake the wheat, the pressure is controlled at 0.01-0.05MPa, the temperature is controlled at 300-400°C, and the moisture control range of the roasted wheat is 0.5-1%. Finally, it is crushed, and the particle size is about 80 meshes to obtain wheat flour.
[0026] 2) Music making:
[0027] After the pretreated soybean meal and wheat flour are mixed in a weight ratio of 1:1, the temperature is lowered to 28°C, and the aspergillus oryzae kojic is added, and the input amount is 5×10 per kilogram of soybean meal. 5 Spores; then sent to the koji making machine, evenly spread, uniform thickness, loose and air-permeable, the thickness of the material layer is 25cm, and the koji is made at 35 ℃.
[0028] 3) Fermentati...
Example Embodiment
[0039] Example 2:
[0040] 1) Material preparation:
[0041] Use soybean meal continuous cooking equipment to pretreat soybean meal, with pressure control of 0.05-0.15MPa, temperature of 115-120℃, and holding time of 8-10 minutes;
[0042] Rotary continuous baking machine is used to bake the wheat, the pressure is controlled at 0.01-0.05MPa, the temperature is controlled at 300-400°C, the moisture control range of the fried wheat is 0.5-1%, and finally it is crushed. The particle size is about 80 mesh. Obtain wheat flour.
[0043] 2) Music making:
[0044] After the pretreated soybean meal and wheat flour are mixed according to a weight ratio of 1:1.5, the temperature is lowered to 28℃, and the aspergillus oryzae kojic is added. The input amount is 5×10 per kilogram of soybean meal. 5 Spores; then sent to the koji making machine, evenly flattened, uniform thickness, loose and air-permeable, the thickness of the material layer is 25cm, and the koji is made at 28 ℃.
[0045] 3) Fermentati...
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