Method for producing high-salt dilute fermented soybean sauce

Abstract

The invention discloses a method for producing high-salt dilute fermented soybean sauce, and belongs to the field of liquid condiment production. By adopting the method, the soybean sauce which is stable in quality and good in color, fragrance, taste and smell can be brewed within 90 days, and the demands on the high-quality soybean sauce in market can be met. The method comprises the following steps: 1, screening non-transgenic defatted soybeans and subsequently steaming the screened non-transgenic defatted soybeans; 2, selecting starlatine wheat, frying and subsequently crushing; 3, mixing the defatted soybean with wheat; 4, propagating starter; 5, uniformly mixing the propagated starter so as to subsequently obtain fermented mash; 6, performing primary fermentation, aroma enhancement fermentation and later fermentation on the fermented mash in sequence; 7, sequentially extruding, blending and sterilizing so as to obtain the high-salt dilute fermented soybean sauce. The soybean sauce produced by using the method is not only good in quality, but also high in utilization rate of raw materials and high in amino acid generation rate, the fermentation time is shortened, the energy consumption is reduced because of heat preservation fermentation, the circulation of fermentation equipment is rapid, and the utilization rate of the equipment is increased by about one time.

Description

technical field [0001] The invention belongs to the field of liquid condiment production; in particular, it relates to a production method of high-salt dilute fermented soy sauce. Background technique [0002] The production process of soy sauce is mainly divided into two types, namely, low-salt solid-state fermentation process and high-salt dilute state fermentation process. The low-salt solid-state fermentation process is a fast-brewing fermentation process. It mainly completes the hydrolysis of protein and starch, but lacks the aroma production process of soy sauce, so the sensory index of soy sauce is relatively poor. [0003] The soy sauce produced by the high-salt dilute state fermentation process is characterized by clear body, rich sauce and ester aroma, bright reddish brown color, and good overall flavor, but the fermentation cycle is long, the utilization rate of equipment is low, and the fermentation time is mostly 4-6 months. In particular, the energy consumptio...

AI Technical Summary

Problems solved by technology

[0003] The soy sauce produced by the high-salt dilute state fermentation process is characterized by clear body, rich sauce and ester aroma, bright reddish brown color, and good overall flavor, but the fermentation cycle is long, the utilization rate of equipment is low, and the fermentation time is mostly 4-6 months. Especially in northern cities, the energy consumption of heat preservation and fermentation is relatively high