Production method of high-salt diluted and low-temperature fragrant soy sauce

Abstract

The invention discloses a production method of a high-salt diluted and low-temperature fragrant soy sauce, which comprises the following steps of: (1) curing raw materials including wheat and defatted soybeans, and then uniformly mixing the wheat and the defatted soybeans; (2) inoculating aspergillus oryzae strains to the obtained raw material mixture so as to obtain a yeast; (3) cultivating the yeast for 44-48 hours at a temperature of 25-30 DEG C so as to obtain a mature yeast; (4) adding 2.0-2.5 weight times of saline water into the mature yeast so as to obtain a raw soy sauce mash; (5) moving the raw soy sauce mash to the inside of an airtight fermentation tank for fermenting: firstly fermenting for 23-27 days at a temperature of 13-17 DEG C, then continuing to ferment at a temperature of 28-32 DEG C, and on the 28-32nd days, adding mixed fermentation strains into the fermentation tank and continuing to ferment; in the process of fermentation, stirring by using a compressed air flow; and fermenting for more than six months so as to obtain a mature soy sauce mash; and (6) squeezing and filtering the mature soy sauce mash so as to obtain the low-temperature fragrant soy sauce. According to the invention, the conversion rate of proteins in raw materials is high, and the contents of ammonia nitrogen, total nitrogen, soybean peptides and soybean oligosaccharides in the prepared soy sauce are high.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a production method of fermented soy sauce. Background technique [0002] Ordinary and traditional methods of brewing soy sauce, the raw materials are steamed at room temperature and wheat is artificially fried, resulting in uneven maturation of the raw materials, and it is difficult to balance the moisture content of the koji, which affects the quality of the koji, resulting in poor fermentation and decomposition, and difficult sauce. Filter out, and the finished product has more precipitates. Due to the original backwardness and randomness of the traditional process in raw material processing, formula ratio, strain cultivation, koji making process, cheese fermentation, sauce extraction and sterilization scaling, there are many defects in the non-standard control, which have affected The quality of soy sauce and the process of commercialization and marketization. [0003] T...

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Problems solved by technology

[0002] Ordinary and traditional methods of brewing soy sauce, the raw materials are steamed at room temperature and wheat is artificially fried, resulting in uneven maturation of the raw materials, and it is difficult to balance the moisture content of the koji, which affects the quality of the koji, resulting in poor fermentation and decomposition, and difficult sauce. Filter out, the finished product has more sediment

Due to the original backwardness and randomness of the traditional process in raw material processing, formula ratio, strain cultivation, koji making process, cheese fermentation, sauce extraction and sterilization scaling, there are many defects in the non-standard control, which have affected The quality of soy sauce and the process of commercialization and marketization

[0003] Traditionally used soy sauce microorganisms are made by covering them for 8 to 15 days in a natural environment. The temperature is difficult to control, and the soy sauce produced is bitter and lacks fresh flavor; Open, the production process may have the invasion of miscellaneous bacteria, resulting in bad smells such as bitterness and may inhibit the growth and reproduction of beneficial bacteria, resulting in low conversion rate of protein in raw materials, insufficient nutrients, etc.; fermentation equipment adopts from most breweries Ware tanks with smaller capacity or steel interlayer fermentation tanks with higher cost and smaller capacity, cheese-making brine configuration, non-standard and random brine configuration, in the past, a large amount of water was added to dilute and rinse the mature sauce to obtain low-concentration sauce water, through a long period of time Boiling for a long time boils the volatile water and concentrates the sauce, which consumes labor, time and fuel, which not only destroys the quality and nutritional content of the soy sauce itself, but also increases the production cost

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