Manufacturing method for straw mushroom soybean sauce

Abstract

The invention provides a manufacturing method for straw mushroom soybean sauce. The manufacturing method for the straw mushroom soybean sauce includes the following specific steps: low-temperature soybean pulp is smashed; 100 percent of water is added to soak the smashed soybean pulp for 40 minutes; the materials are steamed at a temperature of 121 DEG C for 10 minutes; 120 percent of straw mushroom stalks and chopped straw mushrooms and 27 percent of flour are added and uniformly mixed with the steamed soybean pulp; the materials are steamed at a temperature of 115 DEG C for 10 minutes and then cooled down to 35 DEG C; the steamed materials are inoculated with 15 percent of aspergillus oryzae yeast seeds; after uniform mixing, the mixture is treated with solid-state fermentation within a temperature range of 28 to 30 DEG C for 24 hours, is treated with heat-preserved fermentation within a higher temperature range of 30 to 32 DEG C for 36 hours, and is treated with heat-preserved fermentation within a higher temperature range of 33 to 35 DEG C for 48 hours; 180 percent of warm water (at a temperature of 35 DEG C) and 35 percent of salt are added; after mixing, the mixture is inoculated with 25 percent of bacillus subtilis liquid seeds and 0.3 percent of Angel soybean sauce yeast; after uniform mixing, the mixture is treated with heat-preserved fermentation within a temperature range of 33 to 35 DEG C for 72 hours; after filtration, sterilization is carried out for 15 minutes at a temperature of 80 DEG C to obtain the straw mushroom soybean sauce.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for preparing straw mushroom soy sauce. Background technique [0002] Soy sauce is a traditional condiment in my country. It is made from soybeans or soybean meal as the main raw material, added with auxiliary materials, and fermented by microorganisms. It has a strong sauce and ester aroma. Soy sauce is rich in protein, amino acid, calcium, iron, phosphorus, vitamin B and so on. There are various varieties of soy sauce, and its production methods are divided into three types: brewing, preparation and enzymatic method, among which the flavor and quality of brewed soy sauce are the best. [0003] Straw mushroom is the third largest cultivated edible fungus in the world. It is rich in nutrition and delicious. Every 100g fresh mushroom contains 207.7mg vitamin C, 2.6g sugar, 2.68g crude protein, 2.24g fat, etc. Straw mushroom protein contains 18 kinds of amino acids, of whic...

AI Technical Summary

Problems solved by technology

Most of the straw mushroom soy sauces reported above are prepared soy sauces, and most of their flavors are not recognized by the market