Brewing method for high-salt liquid-state fermentation soy sauce

A technology of high-salt dilute soy sauce, pouring and fermenting, applied in application, food preparation, food science and other directions, can solve the problems of high energy consumption, difficult application, cumbersome process, etc., and achieves low production cost, bright color and simple process. Effect

Active Publication Date: 2013-04-17
四川清香园调味品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to overcome the defects that in the prior art, glass fiber reinforced plastic tanks are used as containers, and in the process of fermenting and brewing soy sauce, the process of mechanica

Method used

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  • Brewing method for high-salt liquid-state fermentation soy sauce

Examples

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Effect test

Embodiment 1

[0034] Weigh 6650kg of defatted soybeans, screen and remove impurities, mix them with 750kg of bran, add them to a rotary steamer, sprinkle water with a total weight ratio of 73% of the raw materials (percentage by weight), soak for 30 minutes, cook at 120°C for 3 minutes, and quickly Out of the tank and transferred to the ventilated curved bed by conveying equipment, and 2100kg of wheat flakes were mixed in. Turn on the fan to cool to 40°C, and evenly mix in 0.3% by weight of Shanghai Brewed 3.042 Aspergillus oryzae seed koji, transfer to the ventilated koji bed, and cultivate at 30-36°C for 36 hours. Stir 2.5 times of 22% (salt weight percentage) salt water according to the weight ratio of raw materials, and ferment in a glass fiber reinforced plastic fermenter in the natural sun. The bottom of the fermentation tank is laid with non-woven fabric as a false bottom. The thickness of the material and water mixture entering the fermentation tank is 3.0 meters. It is poured every...

Embodiment 2～10

[0041] The implementation process is the same as in Example 1, and the specific process parameters and results are shown in Table 1, and the unspecified items are the same as in Example 1.

[0042]

[0043] Remarks: *1: In this example, the real-time measured temperature of the three oils, four oils, and salt water added before the oil pouring is 5°C;

[0044] *2: In this example, the real-time measured temperature of the three oils, four oils, and salt water added before the oil pouring is 35°C;

[0045] *3: In this example, the real-time measured temperature of the three oils, four oils, and salt water added before the oil pouring is 23°C;

[0046] *4: In this example, the real-time measured temperature of the three oils, four oils, and salt water added before the oil pouring was 12°C.

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Abstract

The invention discloses a brewing method for a high-salt liquid-state fermentation soy sauce. The brewing method comprises the following steps of: preparing materials, stewing the materials, producing a starter, fermenting and spraying oil, wherein the steps of fermenting and spraying oil are carried out in a glass steel can. The fermenting specifically comprises the following processes of: adding the materials which are treated by the steps of preparing materials, stewing the materials and producing the starter to a saline solution, weight of which is 2-3 times that of the materials; adding the mixture to the glass steel can which is paved with a false substrate at the bottom, controlling the thickness of the fermentation layer to 1.5m-3.8m, and spraying and fermenting for 4-8 months. The spraying and fermenting specifically comprises the following processes of: spraying every day at the initial 30 days of the fermenting; spraying every two days from the 31st day to the 90th day; spraying every 3-7 days after the 90th day, wherein each spraying time is 3 minutes to 10 minutes, and the flow rate is 20kg/min to 40kg/min. According to the brewing method disclosed by the invention, the environment is sealed in the fermentation process, and is sanitary and safe. The process for fermenting and spraying oil in a same fermentation tank are simpler, efficient and low in production cost; and the production environment is clean and sanitary for being beneficial to saving energy and reducing emission. Besides, the produced soy sauce is good in flavor and bright in color.

Description

technical field [0001] The invention relates to a brewing method of soy sauce, in particular to a brewing method of high-salt dilute soy sauce in a glass steel tank. Background technique [0002] High-salt dilute soy sauce is a soy sauce made from soybeans or defatted soybeans, wheat or wheat flour, cooked, koji made by Aspergillus, mixed with salt water to form a thin mash, and then fermented. Its fermentation period is long, generally 4 to 8 months. The product is rich in 18 kinds of free amino acids and alcohols, aldehydes, esters, phenols and furanones, etc., with strong sauce and ester aromas and outstanding umami taste. [0003] The traditional production process of high-salt dilute soy sauce is fermented in cement pools, and cleanliness cannot be guaranteed. At present, Japanese-style and Cantonese-style high-salt dilute soy sauce uses glass fiber reinforced plastic tanks instead of cement tanks for closed fermentation, which is more hygienic and conducive to safe pr...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 薛建华梁建明许平刘刚
Owner 四川清香园调味品股份有限公司
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