Production method for brewing mushroom soy sauce

Abstract

The invention discloses a production method for brewing mushroom soy sauce. According to the method, 30-35% of mushroom legs (dried mushrooms), 35-45% of soybeans and 25-35% of wheat in a mass proportion are adopted as raw materials for brewing via basic technologies of making yeast via a traditional method and natural fermentation. The method includes the steps of raw material treatment, sterilization, yeast making, fermentation, oil spraying, airing, preparation and blending, sterilization before filling, and the like. The mushroom soy sauce prepared by the method is 1.142g / 100mL in AN (amino acid nitrogen) content and 35.12g / 100mL in soluble salt-free solid content, and reaches special-grade standards; bioactive substance lentinan reaches 0.245g / 100mL, and Fe content is about 22.83mg / 100mL; total content of free amino acid in important flavoring materials is 4.78mg / 100mL and higher than that of ordinary soy sauce by 1.4mg / 100mL, and product yield is up to 86.6%; the mushroom soy sauce is nutritional, health caring and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of soy sauce preparation technology, and in particular relates to a production method for brewing shiitake mushroom soy sauce. Background technique [0002] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is relatively complicated. In addition to the composition of salt, there are also various amino acids, sugars, organic acids, pigments and spices. It is mainly salty, but also has umami taste and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. Our people have mastered the brewing process thousands of years ago. There are generally two types of soy sauce, dark soy sauce and light soy sauce: light soy sauce is saltier and used to enhance freshness; dark soy sauce is lighter and used to enhance color. [0003] Soy sau...

AI Technical Summary

Problems solved by technology

③High-salt dilute state process: using soybean meal and wheat as raw materials, a fermentation process of raw material treatment, soybean meal high-pressure cooking, wheat roasting, mixed koji fermentation, and pressing to extract juice; the characteristic is that the raw materials are high-protein soybean meal and northern hard High-quality wheat, fermented with dilute mash and squeezed to extract juice, has a high utilization rate of raw materials and good flavor, but the fermentation time is long and the one-time investment is large

Because the key factors that affect the quality of soy sauce include the selection and ratio of raw materials, koji making and fermentation. Considering these aspects, this comparative document has deficiencies. In terms of raw material ratio, the ratio of shiitake mushrooms to soybeans is not too high. The fat content in the medium is very low. Soybeans contain fat and glycerin. During the fermentation process, fatty acids and alcohols combine to form esters, which form the flavor of soy sauce; after steaming, soybeans become spongy tissues with good elasticity, which is conducive to the growth of Aspergillus flavus mycelia. The internal growth of soybeans improves the utilization rate of protein; if the amount of starchy raw material wheat is too low, the sugar content in soy sauce will be reduced due to insufficient starch content, affecting yeast fermentation, and the resulting alcohols, acids, esters, etc. will also be reduced accordingly, and the flavor of the product will increase Insufficient; in addition, if the fermentation time is too short, it will affect the formation of some flavor substances. Although high-temperature fermentation can shorten the fermentation time, the flavor of soy sauce obtained by high-temperature fermentation is obviously not as good as that of natural fermentation.