Production process of soy and soy

A production process and a technology of too oil, applied in the production process of too oil and the field of too oil, can solve the problem of insufficient umami of soy sauce, etc., and achieve the effect of increasing the content of amino acids

Active Publication Date: 2013-01-30
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention provides a production process of too oil and too oil, which are used to solve the problem that the soy sauce brewed by the existing soy sauce production process has insufficient umami taste

Method used

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  • Production process of soy and soy
  • Production process of soy and soy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1. In the present embodiment, high-salt dilute soy sauce is used as crude oil, see figure 2 As shown, including the following process flow:

[0023] S11. Obtain high-salt dilute soy sauce as crude oil, and jump to step S16.

[0024] Specifically, the high-salt dilute soy sauce can be brewed through the existing technology, or the existing high-salt dilute soy sauce can be purchased.

[0025] S12. Make a kind of song, and jump to step S15.

[0026] Specifically include: Sterilization of the music room and the music plaque: rinse the music chamber and the music plaque with tap water, and steam sterilize it for later use. The raw materials for seed koji can be bran, soybean meal and water, and their mass ratios are (85~95):(5~15):(110~130). The raw material treatment of seed koji is to mix the raw materials of seed koji thoroughly, steam them under normal pressure for 50-70 minutes, simmer for 20-40 minutes, sift them out of the pot and move them to the mixi...

Embodiment 2

[0037] Embodiment 2. In the present embodiment, high-salt dilute soy sauce and sweet oil are mixed in a certain proportion as crude oil. The specific content is basically the same as the above-mentioned Example 1, except that in the dew-dew fermentation step, the mixed oil with a mass of 2 to 2.5 times the quality of the finished koji (including but not limited to 2 to 2.5 times, other times can also be implemented, All should be within the scope of protection of the present invention), exposed to the sun and fermented for more than six months.

[0038] It should be noted that the taste of the Taiyou finished product obtained in this embodiment is different from that in Example 1; furthermore, through the adjustment of the above proportions, the taste of the Taiyou finished product in this embodiment can be fine-tuned accordingly. Therefore, it can meet the needs of various consumers.

Embodiment 3

[0039] Embodiment three, the present embodiment continues embodiment one, for the convenience of explanation, the Taiyou brewed in embodiment one is called the first round of Taiyou. In this embodiment, the first round of Taiyou is used as the crude oil, and the sun-dew fermentation step and soaking step of the present invention are operated again, that is, in the second sun-dew fermentation process, the quality of the koji 2~ 2.5 times the first round of too oil (including but not limited to 2~2.5 times, other times can also be implemented, all should be within the protection scope of the present invention), and then exposed and fermented for more than six months to achieve the second set wine.

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Abstract

The invention discloses a production process of soy and the soy, relating to the field of food processing and solving the problem of insufficiency of fresh taste of the soy brewed by the conventional soy production process. The production process of the soy comprises the following steps of: selecting a raw material; pretreating the raw material; making koji; drying and fermenting; and leaching, wherein the drying and fermenting step also comprises a sub-step of adding crude oil into the finished koji to participate in the fermentation. The soy is prepared through brewing by using the soy production process. In the soy brewing process, double, triple and even multiple brewing is performed by adding highly dilute crude oil or/and sweet oil and the like, and the content of amino acid of the soy is increased. The soy product is mellow and delicious and meets the healthy and delicious consumption concept of modern people better.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of too oil and too oil. Background technique [0002] The current production of soy sauce is based on the continuous improvement of the fermentation process, which can be divided into 5 processes, among which the production process of high-salt dilute soy sauce can be found in figure 1 As shown, including the following processes: [0003] S01. Selection of raw materials: soybeans and high-quality flour are selected, and their mass ratios are (55~65): (35~45). [0004] S02. Raw material pretreatment: wash soybeans and put them into cold water for soaking, 4-5 hours in summer, 8-10 hours in spring and autumn, and 15-16 hours in winter, and drain the remaining water. Cook at 110~120°C for 6~10 minutes, then take out of the pot and cool to 38~40°C. [0005] S03. Koji making: mix wheat flour with the seed koji made in step (1) accounting for 0.3-0.5% of the total...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 陈卫忠
Owner HUZHOU LAOHENGHE BREWING
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