A method for preparing sauce base using soy sauce tailings and a brewing and drying device

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...

AI Technical Summary

Problems solved by technology

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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