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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

Active Publication Date: 2011-12-28
烟台欣和企业食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the soy sauce we use in our daily life has to be added with chemical preservatives such as sorbic acid, benzoic acid, and paraben in order to ensure that the product is not corrupted during the shelf life due to production conditions and production process restrictions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a production method of high-salt diluted state fermentation soy without adding preservatives, which comprises the following steps that: the starter propagation, the fermentation and the raw juice extraction are carried out, the instantaneous sterilization is carried out at high temperature, the sterilization temperature is 115 to 125 DEG C, the sterilization time is 10 to30s, the ethanol content in the sterilized soy is ensured not to be lower than 2 percent, the total bacterial count is lower than 10000CFU / mL, the sterilized soy is filled at 80-DEG C high temperature, artificially synthesized preservatives are not added into products, the shelf life of the products reaches 18 months, the products can not generate bottle expansion and bag expansion phenomena during the shelf life, and in addition, the flavor of the products is not influenced.

Description

technical field [0001] The invention relates to a production method of soy sauce. Background technique [0002] Soy sauce has a history of more than 2,000 years in China. Soy sauce is rich in nutrients and rich in amino acids. It can remove fishy smell, reconcile dishes, and increase appetite. It has become an indispensable condiment. In recent years, nutritionists in some countries have done specific research on edible soy sauce and found that soy sauce has a unique anti-cancer and anti-cancer effect; the isoflavones contained in soy sauce can reduce 10% cholesterol in the human body and reduce the occurrence of cardiovascular diseases It can also slow down or even stop the growth of tumors and so on. [0003] Soy sauce occupies a very important position in people's daily life, and it will be more and more valued by people. However, the soy sauce we use in our daily life has to be added with chemical preservatives such as sorbic acid, benzoic acid, and paraben in order to...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 孙德善
Owner 烟台欣和企业食品有限公司
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