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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Embodiment 1
[0023] 1) Preparation of materials:
[0024] Use the soybean meal continuous cooking equipment to pretreat the soybean meal, the pressure is controlled at 0.05-0.15MPa, the temperature is 115-120°C, and the holding time is 8-10 minutes;
[0025] The wheat is roasted with a rotary continuous roaster, the pressure is controlled at 0.01-0.05MPa, the temperature is controlled at 300-400°C, the moisture content of the roasted wheat is controlled at 0.5-1%, and finally crushed, the particle size is about 80 mesh, and wheat flour is obtained.
[0026] 2) Music making:
[0027] After the pretreated soybean meal and wheat flour are mixed according to the weight ratio of 1:1, the temperature is lowered to 28°C, and the Aspergillus oryzae koji essence is added in an amount of 5×10 per kilogram of soybean meal. 5 Then send it into the koji making machine, spread it evenly, the thickness is consistent, loose and breathable, the thickness of the material layer is 25cm, and the koji is made...
Embodiment 2
[0040] 1) Preparation of materials:
[0041] Use the soybean meal continuous cooking equipment to pretreat the soybean meal, the pressure is controlled at 0.05-0.15MPa, the temperature is 115-120°C, and the holding time is 8-10 minutes;
[0042] The wheat is roasted using a rotary continuous roaster, the pressure is controlled at 0.01-0.05MPa, the temperature is controlled at 300-400°C, the moisture content of the fried wheat is controlled at 0.5-1%, and finally crushed, the particle size is about 80 mesh. Get wheat flour.
[0043] 2) Music making:
[0044] After the pretreated soybean meal and wheat flour are mixed according to the weight ratio of 1:1.5, the temperature is lowered to 28°C, and the Aspergillus oryzae koji essence is added in an amount of 5×10 per kilogram of soybean meal. 5 Then send it into the koji making machine, spread it evenly, the thickness is consistent, loose and breathable, the thickness of the material layer is 25cm, and the koji is made at a temp...
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