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Liquid state quick-acting brewing technology for multi-flavored sauce

A liquid and soy sauce technology, applied in food preparation, application, food science and other directions, to achieve the effect of refining and simplifying ingredients, advanced comprehensive technology, practical and easy

Inactive Publication Date: 2013-01-02
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of shortage of existing raw material liquid brewing soy sauce technology and market demand, to provide a comprehensive technology advanced, practical and easy to promote, refined and simplified ingredients, rice beans refined raw material, rapid liquid fermentation, high-efficiency brewing Soy sauce production, high-yield, high-quality, energy-saving, green, safe and environmentally friendly, and a new technology for high-efficiency brewing of raw material liquid fermentation of soy sauce with significant comprehensive economic and social benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1: 1. Raw material crushing and refinement: First weigh 100 kg of fragrant rice, 200 kg of corn, 200 kg of soybeans, 200 kg of black beans, and 200 kg of potatoes according to the ratio of 1:2:2:2:2:0.05:0.05 , 5 kg of star anise, 5 kg of cinnamon, and cleaned, put them into the crushing and beating machine to crush and refine into powdery raw meal. Experiments have proved that the pulverized raw materials, ingredients and spices are easy to ferment evenly, the fermentation speed is faster, and the yield of sauce is higher and better. 2. Fermentation of liquid sauce koji: Put the crushed powdered raw material into a fermentation tank or pool, and add 900 kg of raw material to the sauce koji at a ratio of 100:0.5:300 to (liquid) sauce koji and purified water. Kg, add 2700 kg of water, stir the mash evenly with a mixer or manually, and seal the cylinder mouth for anaerobic fermentation. After that, stir quickly once every 3 days. After 9 days, all the raw mash wil...

Embodiment 2

[0017] Example 2: 1. Raw material crushing and refinement: first weigh 100 kg of fragrant rice, 200 kg of corn, 200 kg of soybeans, 200 kg of black beans, and 200 kg of potatoes according to the ratio of 1:2:2:2:2:0.05:0.05 , 5 kg of star anise, 5 kg of cinnamon, and cleaned, put them into the crushing and beating machine to crush and refine into powdery raw meal. 2. Fermentation of liquid sauce koji: Put the crushed powdered raw material into a fermentation tank or pond, and add 5.4 kg of sauce koji to 900 kg of raw material and add water according to the ratio of raw material to sauce koji and purified water of 100:0.6:350. 3150 kg, stir the mash with a blender, and seal the cylinder mouth for anaerobic fermentation. After that, stir quickly once every 3 days. After 9 days, all the raw mash will float up, and after 9 days, all the mash will sink, and the mash will turn into a dark sauce color (due to the color of the raw material, the liquid color will be slightly different) ...

Embodiment 3

[0021] Example 3: 1. Raw material crushing and refinement: first weigh 100 kg of fragrant rice, 200 kg of corn, 200 kg of soybeans, 200 kg of black beans, and 200 kg of potatoes according to the ratio of 1:2:2:2:2:0.05:0.05 , 5 kg of star anise, 5 kg of cinnamon, and cleaned, put them into the crushing and beating machine to crush and refine into powdery raw meal.

[0022] 2. Fermentation of liquid sauce koji: Put the crushed powdered raw material into a fermentation tank or pool, and add water to 900 kg of raw material and 4.95 kg of sauce koji according to the ratio of raw material to sauce koji and purified water of 100:0.55:325. 2,925 kg, stir the mash with a blender, and seal the cylinder mouth for anaerobic fermentation. After that, stir quickly once every 3 days. After 9 days, all the raw mash will float up, and after 9 days, all the mash will sink, and the mash will turn into a dark sauce color (due to the color of the raw material, the liquid color will be slightly diffe...

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Abstract

The invention relates to a liquid state quick-acting brewing technology for multi-flavored sauce. The liquid state quick-acting brewing technology comprises the process steps of a crushing and refining step of raw materials, a liquid state sauce yeast fermenting step, a heating and sterilizing step, a seasoning step, a sealing step and the like. The liquid state quick-acting brewing technology comprises the following specific steps of: respectively weighing main materials, accessories and spice according to fragrant rice to maize to soybean to black bean to potato to anise to cinnamon being 1:2:2:2:2:0.05:0.05, cleaning and then feeding the mixture into a crushing machine and crushing into powder raw materials; feeding the powder raw materials into a fermentation vat or jar; adding yeast and water according to the ratio of the raw materials to the sauce and the purified water being 100:(0.5-0.6):(300-350) and uniformly stirring; tightly sealing a vat or jar mouth and carrying out anaerobic fermentation for 9 days; stirring once every three days during the period; when a soy sauce mash liquid becomes dark reddish brown and is fermented to be mature, pumping sauce mash into high-efficiency equipment for heating and sterilizing; and filtering by using a special device and carrying out natural green adding according to the ratio of 100:(0.6-0.8):(0.5-0.9) to obtain the multi-flavored sauce with the advantages of excellent color, aroma and taste and ultra-long refreshing time and guarantee period.

Description

Technical field [0001] The invention relates to a soy sauce brewing technology, in particular to a fast-acting liquid brewing technology for multi-flavored soy sauce. Background technique [0002] For a long time, although various soy sauces and the raw materials and technologies used in their production have many names, it is rare to make full use of raw materials to refine liquid fermentation to efficiently brew soy sauce, and most of the existing soy sauces are old-fashioned cooking and solid-state fermentation and low yield Brewing technology and color and additive seasoning technology are mostly. Therefore, it is necessary to invent a new technology that uses raw materials to refine liquid and high-efficiency fermentation to brew soy sauce. Summary of the invention [0003] The purpose of the present invention is to provide a comprehensive technology that is advanced, practical and easy to popularize, refined and simplified ingredients, refined rice and bean raw materials, f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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