Method for preparing soy sauce by recycling vegetable pickling brine

A brine and pickling technology, which is applied to the field of recovering vegetable pickling brine to prepare soy sauce, can solve the problems of poor flavor of soy sauce, incomparable aroma of soy sauce, and incomparability, achieve good quality and flavor, improve utilization rate, and realize efficient utilization of resources Effect

Inactive Publication Date: 2012-08-08
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it also has disadvantages brought by the process itself: the soy sauce produced has a poor flavor, and the aroma of soy sauce is not as good as that of natural sun-dew fermentation and high-salt dilute fermentation
It discloses a method of using pickled mustard brine to prepare seasoning soy sauce, but seasoning soy sauce has a simpler process than brewing soy sauce and does not require high preparation conditions, so the two are not comparable

Method used

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  • Method for preparing soy sauce by recycling vegetable pickling brine
  • Method for preparing soy sauce by recycling vegetable pickling brine
  • Method for preparing soy sauce by recycling vegetable pickling brine

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Embodiment 1 Secondary recovery of pickled brine

[0038] Secondary pickling brine of pickled vegetables and second pickling brine of pickled mustard were recovered from Hangzhou Jingyangguan Xiaoshan Sauce Co., Ltd. in large tanks; the sodium chloride content and the pH value of the brine were tested, and the results are shown in Table 1.

[0039] When using the low-salt solid-state method to ferment soy sauce, the amount of sodium chloride added in the koji is set at 13°Bé (14.68g / 100ml). According to Table 1, the sodium chloride content of the two samples is equivalent to the amount of sodium chloride that should be added to the soy sauce koji, so the secondary pickling brine can be sterilized, and the precipitate can be directly added to the soy sauce koji in proportion Let it ferment.

[0040] Table 1 Sodium chloride content and pH value of secondary pickling brine

[0041]

Embodiment 2-3

[0042] The production of embodiment 2-3 soy sauce

[0043] (1) Get the secondary pickling brine of pickled cabbage that is recovered in Example 1, get the supernatant, and boil for 30 minutes; then get the supernatant to obtain salt brine;

[0044] (2) Get the soybean meal, add hot water at 62°C to moisturize; wherein, the amount of water is 0.90kg per kilogram of soybean meal;

[0045] (3) Pour the crushed wheat and bran into it and mix with the moistened soybean meal; wherein the weight ratio of soybean meal, wheat and bran is 3:1:1;

[0046] (4) Place it in a container for cooking, and let it cool to 32°C after discharging;

[0047] (5) adding commercially available Yuyuan brand soy sauce koji essence to the cooled material to make koji;

[0048] (6) Add 1.125 times the weight of salt water into the koji, stir and then ferment in the fermentation tank; wherein, all the salt water is brine, or a mixture of brine and salt water (the weight ratio of the two is 1:1) ;

[00...

Embodiment 4-5

[0051] The production of embodiment 4-5 soy sauce

[0052] The soy sauce production is carried out according to the steps of Example 2-3, wherein, the secondary pickling brine of pickled cabbage in step (1) is replaced by the secondary pickling brine of pickled mustard recovered in Example 1.

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Abstract

The invention discloses a method for preparing soy sauce by recycling vegetable pickling brine, which comprises the following steps of: recycling secondary pickling brine produced in the vegetable pickling process, sterilizing and separating supernate out to obtain bittern; taking raw materials of the sauce, stewing and cooking the raw materials and then inoculating aspergillus for starter propagation to obtain finished koji; and adding saline to the finished koji and fermenting, and then pouring oil and mixing to obtain the soy sauce, wherein the saline is bittern or a mixture comprising thebittern and a salt solution. The method for preparing the soy sauce by recycling vegetable pickling brine is a soy sauce production method which is short in fermentation time, low in cost, economic and effectively, environment-friendly and energy-saving. According to the method disclosed by the invention, the secondary pickling brine produced in the vegetable pickling process is recycled, zero emission is achieved, the pollution of the secondary pickling process on environment is reduced, and salt and nutritional ingredients in the bittern are utilized to the greatest extent; and the secondary pickling brine is added to the finished koji according to the appropriate proportion, the normal fermentation of the soy sauce cannot be influenced, and the fermented soy bean which has good quality, rich nutritional ingredients, long quality guarantee period and qualified quality can be produced.

Description

technical field [0001] The invention relates to the technical field of pickled food processing and comprehensive utilization of waste water, in particular to a method for preparing soy sauce by recovering vegetable pickled brine. Background technique [0002] Pickled vegetables are various processed products made from vegetables as raw materials according to pickled preservation measures. It is a processed product that people love and often eat, such as all kinds of pickles, kimchi, sweet and sour vegetables, etc. The process of pickling can be divided into raw material processing, pouring vegetables after pickling, and then getting finished products after pickling. Fresh vegetables are evenly mixed with salt and pickled for 2-4 days, which is the first pickling. At this time, it is necessary to pour the vegetables, that is, to turn the mustard; The second pickling time is longer, generally 2-3 months or more. A large amount of secondary pickling brine is produced during ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 何国庆毛春琪阮晖陈启和姜松法单高峰万小凤
Owner ZHEJIANG UNIV
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