Soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production
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A technology of pistachio chinensis seeds and brewing soy sauce, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of sharp reduction in animal eating, death, weight loss, etc., and achieve the effect of high quality and increased economic value
Inactive Publication Date: 2014-07-23
SHAANXI DERONG NEW ENERGY
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Untreated soy sauce dregs are directly used as feed. Excessive feeding at one time or long-term feeding can easily cause salt poisoning in animals, poor palatability, sharp loss of food intake, weight loss, and even death.
The high water content of soy sauce residue (40%-82%) is also prone to spoilage and loss of feed use value
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[0041] The present invention will be further described in conjunction with examples.
[0042] see figure 1 , the process steps of the present invention are as follows:
[0043] Soybeans, defatted soybeans, and wheat meet the GB2715 standard, brewing water meets the GB5749 standard, edible salt meets the GB5461 standard, food additives meet the GB2760 standard and the corresponding food additive product standards.
[0044] Raw materials are processed first
[0045] 1. Soybean impurity removal
[0046] The use of ordinary soybean raw materials requires mechanical screening to remove impurities such as sand, gravel, pod shells, and straw. Use selected soybeans that can be directly rinsed and macerated.
[0047] 2. Dipping
[0048] Rinse the soybeans with clean water first, and inject water from the bottom of the tank to make the mud overflow with the water from the overflow port until the overflow water is clear. During immersion, change the water 1-2 times to avoid deteriora...
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Abstract
The invention discloses a soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production. The soy brewage technology is as follows: 1, mixing soybean and pistacia chinensis bunge cake in a mass ratio of 1:9-2:1 to prepare a main material A; 2, using hot water for infiltration of the main material A, and then steaming and cooking; 3, adding fried wheat flour fried for mixing to prepare a mixed cooked material; 4, cooling the mixed cooked material, inoculating a seed koji, mixing evenly; 5, adding saline water, which is prepared before koji formation, into finished koji to prepare mash for fermentation; 6, squeezing mature sauce mash to obtain raw soy; and 7, mixing the soy in batches, sterilizing, filtering, inspecting and packaging to obtain the finished soy. According to the soy brewage technology, the pistacia chinensis bunge seed is fully, rationally, comprehensively and optimally used, the pistacia chinensis bunge cake economic value is improved, and a new pollution-free forest oil-bearing crop product is developed. The pistacia chinensis bunge seed soy is brewed in strict accordance with a traditional process, is comparable with pure soybean soy, and is excellent in quality, healthy and nutritious.
Description
technical field [0001] The invention relates to a process for brewing soy sauce by using the remaining cake after the oil is made from the seeds of coptis chinensis. Background technique [0002] Pistacia chinensis Bunge, also known as medicine tree, medicine tree, Kaishu, medicine tumor wood, etc., belongs to the deciduous tree of Pistacia chinensis in the Anacardiaceae family. ′~123°14′ in temperate, subtropical, and tropical regions, generally growing in areas below 2000m above sea level, and more concentrated at 400~800m above sea level. It is distributed in more than 20 provinces and municipalities in North China, South China, Southwest China, Central China, East China and Northwest China. [0003] Pistacia chinensis has deep roots, is resistant to drought and barrenness, has developed main roots, and has strong wind resistance. It can grow in slightly acidic, neutral, and slightly alkaline soils, which is conducive to extensive cultivation and exerts ecological functi...
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