Soy sauce brewed by red bean and its preparation method
A technology for brewing soy sauce and red beans, which is applied in the field of red bean brewing soy sauce and its preparation, can solve the problems of difficult koji making and low content of amino acid nitrogen, and achieve the effects of good product flavor, control of microbial indicators, and avoidance of losses
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Embodiment 1
[0023] Weigh 5kg of wheat, 45kg of soybeans, 10kg of bran, 32kg of red beans, and 8kg of flour for later use, roast the wheat at about 150°C, and break it after frying, and break each grain of wheat into 4-8 pieces for later use. Mix the bran evenly and soak it with 55kg of water for half an hour, then cook it at about 120°C for 5 minutes, quickly mix in the broken wheat, cool to 35°C, add Aspergillus oryzae and mix evenly. The dosage is 360g, the temperature is controlled at 28-36°C, and the koji-making process is completed after culturing for 55 hours.
[0024] Aspergillus oryzae strains can be gradually expanded and cultivated in bran flour medium, and the number of spores detected by a hemocytometer is ≥6 billion / g (dry basis), and used as Aspergillus oryzae strains.
[0025] Crush the red beans into 100 meshes and mix them evenly with flour, add 200kg of water, then add 35.8kg of salt and mix evenly to obtain mash, then use edible sodium carbonate to adjust the pH value o...
Embodiment 2
[0030] Weigh 3kg of wheat, 13kg of defatted soybeans, 1kg of bran, 2kg of red beans, and 1kg of flour for later use. Roast the wheat at about 180°C. Soybeans and bran are mixed evenly, soaked with 8kg of water for 40 minutes, then steamed at about 130°C for 3 minutes, quickly mixed into the broken wheat, cooled to 40°C, added Aspergillus oryzae strains and mixed evenly, Aspergillus oryzae strains The dosage is 34g, cultivated at 28~36°C for 24 hours, and the koji making process is completed.
[0031] Crush the red beans into 80 meshes and mix them evenly with flour, add 21kg of water, then add 3.6kg of salt and mix evenly to obtain mash, then use edible sodium carbonate to adjust the pH value of the mash to about 6.4, add 15g of calcium chloride, and 9 ×10 3 Unit of α-amylase, heat the mash to 85°C for 30 minutes to liquefy, then check the color of the mash with iodine solution, if it is blue-purple, continue to liquefy, if it is red-orange or yellow-brown, stop liquefaction,...
Embodiment 3
[0035]Weigh 1kg of wheat, 10kg of defatted soybeans, 3kg of bran, 3kg of red beans, and 3kg of flour for later use. Roast the wheat at about 170°C. Soybeans and bran are mixed evenly and soaked with 15.6kg of water for 10 minutes, then steamed at about 130°C for 10 minutes, quickly mixed into the broken wheat, cooled to 50°C, added Aspergillus oryzae and mixed evenly, Aspergillus oryzae The consumption of seed is 56g, and 28~36 ℃ cultivates 72 hours, and the koji making process is finished.
[0036] Crush red beans into 120 meshes and mix them evenly with flour, add 60kg of water, then add 8kg of salt and mix evenly to obtain mash, then use edible sodium carbonate to adjust the pH value of the mash to about 6.2, add 18g of calcium chloride, and 6× 10 4 Unit of α-amylase, heat the mash to 92°C for 50 minutes to liquefy, then check the color of the mash with iodine solution, if it is blue-purple, continue to liquefy, if it is red-orange or yellow-brown, stop liquefaction, Heat...
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