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Method for preparing fermented soy sauce with pure flour

A technology of flour and soy sauce, which is applied in application, food preparation, food science, etc., can solve the problem of lack of sweetness, etc., and achieve the effects of less space occupation, good product taste, rich taste and aroma

Inactive Publication Date: 2012-08-01
JIANGSU SUMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flour is only used as an auxiliary material, and the proportion of adding is only about 5%. The main component of the prepared soy sauce is amino acid. Because the proportion of starchy raw materials is small, the reducing sugar content is only about 2g / 100ml. The soy sauce brewed by traditional technology is only Umami, but lacking in sweetness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: make soy sauce according to the following steps:

[0016] (1) Raw material preparation: crush and peel the wheat to obtain edible-grade flour for use; use 0.4‰ of the total amount of flour for multi-mold koji essence for use; reserve 45% of the total amount for table salt;

[0017] (2) Cooking: add flour with 25% of its mass in water and stir in the noodle steamer, and steam for 2 minutes under normal pressure at the same time, until it is thoroughly cooked, it will form small granules;

[0018] (3) Cooling: After step (2) cooking, the flour granules are cooled to 37°C by an air cooler;

[0019] (4) Inoculation: after cooling in step (3), the flour granules pass through the inoculation auger, and 0.4‰ of the total amount of flour is added to the multi-mold koji essence, and the koji material is obtained by mixing;

[0020] (5) Koji making: Step (4) After inoculation, the koji material is put into the koji pool in the koji room. The thickness of the mat...

Embodiment 2

[0024] Embodiment 2: make soy sauce according to the following steps:

[0025] (1) Raw material preparation: crush and peel the wheat to obtain edible-grade flour for use; use 0.4‰ of the total amount of flour for multi-mold koji essence for use; reserve 45% of the total amount for table salt;

[0026] (2) Cooking: Add flour with 25% of the mass of water in the noodle steamer for stirring, and steam for 2.5 minutes under normal pressure at the same time, until it is fully cooked and turned into small granules;

[0027] (3) Cooling: After step (2) cooking, the flour granules are cooled to 38.5°C by an air cooler;

[0028] (4) Inoculation: after cooling in step (3), the flour granules pass through the inoculation auger, and 0.4‰ of the total amount of flour is added to the multi-mold koji essence, and the koji material is obtained by mixing;

[0029] (5) Koji making: Step (4) After inoculation, the koji material is put into the koji pond in the koji room. The thickness of th...

Embodiment 3

[0033] Embodiment 3: make soy sauce according to the following steps:

[0034] (1) Raw material preparation: crush and peel the wheat to obtain edible-grade flour for use; use 0.4‰ of the total amount of flour for multi-mold koji essence for use; reserve 45% of the total amount for table salt;

[0035](2) Cooking: add flour with 25% of its mass in water and stir in the noodle steamer, and steam for 3 minutes under normal pressure at the same time, until it is thoroughly cooked, it will form small granules;

[0036] (3) Cooling: after step (2) cooking, the flour granules are cooled to 40°C by an air cooler;

[0037] (4) Inoculation: after cooling in step (3), the flour granules pass through the inoculation auger, and 0.4‰ of the total amount of flour is added to the multi-mold koji essence, and the koji material is obtained by mixing;

[0038] (5) Koji making: Step (4) After inoculation, the koji material is put into the koji pool in the koji room. The thickness of the materia...

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PUM

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Abstract

The invention discloses a method for preparing fermented soy source with pure flour, comprising the following steps of: mixing flour and water to stir to obtain a mixture; putting mixture into a fermenting tank after being subjected to cooking, cooling, inoculating and starter-making; naturally fermenting the mixture for 3-4 months, carrying out sterilization treatment, filtering and clarifying to obtain the soy source. According to the method disclosed by the invention, the pure flour is used as the raw material, cooked and cooled and then is inoculated with multi-enzyme strains required by starchy materials; after starter-making for 3-4 days, the pure flour is put into the fermenting tank and salt water at a temperature of about 18 DEG C is added for high-salt liquid-state natural fermentation; after fermentation for 3-4 months, the soy source with golden yellow color, thick state, rich flavor and sweet and salty taste is obtained and is suitable for steaming, cooking, frying and mixing of various dishes.

Description

technical field [0001] The invention relates to an edible condiment and a production method thereof, in particular to a method for making fermented soy sauce from pure flour. Background technique [0002] As everyone knows, the raw material of traditional brewing soy sauce is soybean, soybean cake or peanut cake etc. with high protein content. Flour is only used as an auxiliary material, and the proportion of adding is only about 5%. The main component of the prepared soy sauce is amino acid. Because the proportion of starchy raw materials is small, the reducing sugar content is only about 2g / 100ml. The soy sauce brewed by traditional technology is only Umami, but lacking in sweetness. Contents of the invention [0003] The object of the present invention is to: aim at the defective that traditional technology exists, provide a kind of method that utilizes pure flour to make fermented soy sauce, the reducing sugar component of the soy sauce brewed by traditional technolog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 陈华云谢苏平
Owner JIANGSU SUMEI FOOD
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