Multiple fermentation process for soybean sauce

A multi-fermentation and soy sauce technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of prolonging the fermentation cycle and the lack of mellow ester aroma of the product, and achieve the effect of natural flavor, thick and long taste, and thick body

Inactive Publication Date: 2014-01-01
QIANHE CONDIMENT & FOOD CO LTD
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this production process prolongs the fermentation cycle on the basis of conventional fermentation processes, and the aroma of the product is still insufficient.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Multiple fermentation process for soybean sauce
  • Multiple fermentation process for soybean sauce
  • Multiple fermentation process for soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] The present invention will be further described below in conjunction with accompanying drawing and embodiment:

[0025] Such as figure 1 As shown, the multi-fermentation process of the present invention comprises the steps of cooling the raw materials after high-temperature cooking, adding koji seeds for koji making, then mixing and fermenting with salt water, pressing or pouring oil after fermentation to produce soy sauce crude oil, and then squeezing or pouring The oiled soy sauce crude oil is mixed with soy sauce koji to enter the next round of fermentation, and then squeezed or poured with oil, and so on, and finally refined, sterilized, and filled to become a finished soy sauce. The specific process is as follows:

[0026] (1) Raw material cooking: the soy sauce raw material is cooked at high temperature and then cooled down;

[0027] (2) Koji making: add koji seeds to the clinker after high-temperature cooking and cooling to make soy sauce koji;

[0028] (3) Fe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a multiple fermentation process for soybean sauce. The multiple fermentation process comprises the following steps: stewing raw materials at a high temperature, cooling, adding yeast seeds for preparing yeasts, mixing with salt water for fermenting, and squeezing or applying oil to fermented soybean sauce mashes or soybean sauce pastes to prepare raw soybean sauce; mixing the prepared raw soybean sauce prepared by squeezing or applying oil with the soybean sauce yeasts for next fermenting, squeezing or applying oil, repeating for two or more times for multiple fermentation, refining, sterilizing, and filling to obtain the finished soybean sauce. The soybean sauce produced by the multiple fermentation process is thick in shape, rich in alcohol and ester flavors, natural in taste, heavy and lasting in mouth feel and better in quality.

Description

technical field [0001] The invention belongs to a production process of soy sauce, in particular to a fermentation process of soy sauce. Background technique [0002] According to the GB18186 standard, there are currently two domestic soy sauce fermentation processes, one is a high-salt dilute state fermentation process, and the other is a low-salt solid-state fermentation process. [0003] The production process of high-salt dilute fermented soy sauce is: raw material cooking → koji making → high-salt dilute fermentation → pressing → blending and sterilization → filling → product. High-salt dilute soy sauce, due to the low fermentation temperature and long fermentation time, the mellow and estery aroma of the product is stronger, and the taste is thicker and longer. [0004] The production process of low-salt solid-state fermented soy sauce is as follows: raw material cooking → koji making → low-salt solid-state fermentation → soaking → blending and sterilization → filling...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50
Inventor 伍学明杨莉罗红刚王慧芳樊君周红梅
Owner QIANHE CONDIMENT & FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap