Soybean paste containing soy sauce residues and production method therefor

Abstract

The invention discloses a kind of soybean paste containing soy sauce residues and a production method therefor. The soybean paste containing soy sauce residues comprises the following ingredients, by weight, 15-30 parts of fermented soybean germs, 15-30 parts of soy sauce residues, 0-4 parts of aginomoto, 3-10 parts of sugar, 0.5-1.5 parts of starch, 0-10 parts of vinegar, 0-2 parts of salt, 0.5-1.5 parts of soybean oil, 0-0.15 part of gelatin, 18-22 parts of water and 7-12 parts of soy sauce. In the production method, under limited technology conditions, because of addition of soy sauce residues, the problem that soy sauce residues always cannot be utilized effectively is solved, at the same time, by utilization of high-salinity and many bean granule-containing characteristics of soy sauce residues, a part of fermented soybean germs are replaced, and the additive amount of salt is decreased. In the production method, the waste is changed into valuables, and the utilization rate and economic benefits of soy sauce residues are raised greatly.

Description

technical field [0001] The invention relates to the technical field of utilization of soy sauce residue, in particular to soybean paste containing soy sauce residue and a production method thereof. Background technique [0002] In the prior art, soy sauce is a kind of basic condiment of cooking, and market demand is stable and a large amount, and the content of soy sauce residue as the waste residue of producing soy sauce is also very large. During the fermentation of soy sauce raw materials, except for the protein and starch in the raw materials being partially utilized, other nutrients, such as oil, fiber, phospholipids, etc., are mostly left in the soy sauce residue. [0003] However, soy sauce residue has been regarded as industrial waste for treatment because of its high water content, which is prone to corruption and deterioration if it is not handled in time. [0004] In the prior art, soy sauce residues are generally used effectively by desalination and dehydratio...

AI Technical Summary

Problems solved by technology

[0003] However, soy sauce residues are prone to spoilage due to their high water content and are not treated in time, so they have always been regarded as industrial waste.

[0004] In the prior art, soy sauce residues are generally used effectively by desalination and dehydration to make feed. However, because the salt content in soy sauce residues is high, it is very easy to cause salt poisoning. Therefore, the use of soy sauce residues in feed is strictly controlled. The dosage is very small, and there are still disadvantages such as high equipment cost, high energy consumption, and low processing efficiency in the process of sauce residue processing