A method for preparing sauce base using soy sauce tailings and a brewing and drying device
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A technology for tailings and soy sauce, applied in the field of sauce base preparation, can solve problems such as waste, long fermentation period, environmental pollution, etc., and achieve the effects of saving energy and production cost, simple operation and high nutritional value
Inactive Publication Date: 2016-01-27
GOLDEN CROWN GARDEN FOOD CO LTD FUJIAN
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At the same time, due to the long fermentation period of brewing high-grade soy sauce, a large amount of aromatic substances are produced, which remain in the tailings. It is a great waste to add auxiliary materials as waste or animal feed in farms, and at the same time, due to the generation of waste water, it pollutes the environment.
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Embodiment 1
[0030] Embodiment one: a kind of method utilizing soy sauce tailings to prepare sauce base, comprises the steps:
[0031] (1) Carry out heating pretreatment to the tailings of soy sauce, let it stand for cooking, the temperature and pressure are 2 kg, the temperature is 131° C., and the pressure is maintained for 5 minutes.
[0032] (2), mixing and stirring the pretreated soy sauce tailings and soybeans to obtain a mixture, wherein the soy sauce tailings account for 45wt%, and soybeans account for 55wt%;
[0033] (3), water is added to the mixture until the water content is 45wt%, and then put into a high-pressure cooking pot for cooking, after reaching a pressure of 2KG, keep the pressure for 5 minutes, and quickly exhaust and reduce the pressure;
[0034] (4) Stir and mix the steamed mixture with flour, and then divide it into two parts, A and B, wherein flour accounts for 5 wt%, and the ratio of material A to material B is 7:3.
[0035] (5), insert Shanghai brewing 3.042 A...
Embodiment 2
[0038] Embodiment two: a kind of method utilizing soy sauce tailings to prepare sauce base, comprises the steps:
[0039] (1) Carry out heating pretreatment to the tailings of soy sauce, let it stand for cooking, the temperature and pressure are 2 kg, the temperature is 131° C., and the pressure is maintained for 5 minutes.
[0040] (2), mixing and stirring the pretreated soy sauce tailings and soybeans to obtain a mixture, wherein the soy sauce tailings account for 50wt%, and soybeans account for 50wt%;
[0041] (3), water is added to the mixture until the water content is 45wt%, and then put into a high-pressure cooking pot for cooking, after reaching a pressure of 2KG, keep the pressure for 5 minutes, and quickly exhaust and reduce the pressure;
[0042] (4) Stir and mix the cooked mixture with flour, and then divide it into two parts, A and B, wherein flour accounts for 5wt%, and the ratio of material A to material B is 6.5:3.5.
[0043] (5), insert Shanghai brewing 3.042...
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Abstract
The present invention relates to a sauce base preparation method by utilizing after-product of soy sauce and a sun-brewing device. The sauce base preparation method comprises the following steps: (1) pretreating the after-product of soy sauce through heating; (2) mixing the pretreated after-product of soy sauce with soybeans through stirring to prepare a mixture; (3) adding water into the mixture and cooking; (4) mixing the cooked mixture with flour through stirring, and dividing the mixture into a material part A and a material part B; (5) inoculating shanghai brewing 3.042 aspergillus oryzae on the material part A to prepare a Daqu, and inoculating AS3.350 aspergillus niger on the material part B to prepare a Daqu; (6) adding saline into the material part A and the material part B and mixing the mixture through stirring, and placing the mixture into a sun-brewing pool to conduct early stage fermentation; and (7) after the early stage fermentation, turning over the materials and transferring the materials to another pool to conduct later stage fermentation, and preparing the finished sauce base through the later stage fermentation. The present invention can fully utilize the remaining about 22% of protein and a lot of aromatic substances in the after-product of high-grade soy sauce made from soybeans and flour so as to largely improve the utilization value of the after-product.
Description
technical field [0001] The invention relates to a method for preparing sauce base by using soy sauce tailings and a brewing and drying device. Background technique [0002] The remaining tailings of the existing high-grade soy sauce produced by using soybeans and flour are processed through physical methods and squeezed once to become waste or supplementary materials for animal feed in farms. A large amount of energy and manpower are consumed in the treatment process, and a large amount of easily polluted waste water is produced at the same time. It is calculated that only about 78% of the protein in the raw material is utilized in the brewing process of soy sauce. At the same time, due to the long fermentation cycle of brewing high-grade soy sauce, a large amount of aromatic substances are produced, which remain in the tailings. It is a great waste to add auxiliary materials as waste or animal feed in farms, and at the same time, the environment is polluted due to waste wa...
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Application Information
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