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White soy sauce and its production method

A technology for white soy sauce and apple sauce, applied in the direction of food science and the like, can solve the problems of high cost and low production efficiency of white soy sauce, and achieve the effects of improving production efficiency, widening industrial production prospects and reducing production costs.

Active Publication Date: 2016-09-14
朱守允
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a white soy sauce and its production method, which overcomes the above-mentioned deficiencies in the prior art, and can effectively solve the problems of low production efficiency and high cost of the existing white soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: The white soy sauce is obtained by the following production method: take by weighing 45 parts to 55 parts of soybeans, 25 parts to 30 parts of oatmeal, 15 parts to 25 parts of bran, 55 parts to 55 parts by weight of raw materials 65 parts of water, 15 parts to 25 parts of applesauce, 15 parts to 18 parts of salt and 35 parts to 40 parts of malt syrup, the production method of this white soy sauce is carried out as follows: the first step, the required A certain amount of dry-steamed and crushed soybeans are mixed with the required amount of oatmeal and the required amount of bran to obtain a mixture, and then the required amount of water is added to the mixture for moistening, and then the moistened The mixture of the koji is cooked and cooled in sequence; the second step is to inoculate the koji to obtain the koji, wherein: in the process of koji making, the koji is produced before the spores live; the third step is to mix the required amount of applesauce...

Embodiment 2

[0010] Embodiment 2: The white soy sauce is obtained by the following production method: take by weight 45 parts or 55 parts of soybeans, 25 parts or 30 parts of oatmeal, 15 parts or 25 parts of bran, 55 parts or 65 parts of water, 15 parts or 25 parts of applesauce, 15 parts or 18 parts of salt and 35 parts or 40 parts of malt syrup, the production method of this white soy sauce is carried out according to the following steps: the first step, the required A certain amount of dry-steamed and crushed soybeans are mixed with the required amount of oatmeal and the required amount of bran to obtain a mixture, and then the required amount of water is added to the mixture for moistening, and then the moistened The mixture of the koji is cooked and cooled in sequence; the second step is to inoculate the koji to obtain the koji, wherein: in the process of koji making, the koji is produced before the spores live; the third step is to mix the required amount of applesauce Fermentation, ...

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PUM

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Abstract

The invention relates to the technical field of soybean sauce and a production method thereof, and provides white soybean sauce and a production method thereof. The white soybean sauce is prepared by the following steps: firstly, sequentially mixing soybeans with required amount, oatmeal with required amount and bran with required amount, moistening with water, cooking and cooling; secondly, inoculating and making starter to obtain finished starter; thirdly, adding fermented apple paste, salt and maltose into the starter to prepare soy sauce mash; fourthly, carrying out weather exposure, anaerobic fermentation and soaking to obtain white soybean sauce. Compared with a traditional white soybean sauce production method, the white soybean sauce and the production method thereof have the advantages that the period of anaerobic fermentation is shortened, the whole production cycle is integrally shortened, white soybean sauce can be produced in summer, the production efficiency is improved, and the production cost is reduced; the production method thereof has wide industrial production prospects, and is advantageous to the promotion of industrial production of white soybean sauce.

Description

technical field [0001] The invention relates to the technical field of soy sauce and its production method, and relates to white soy sauce and its production method. Background technique [0002] The role of white soy sauce is mainly used for the preparation of fresh dishes, which is a new variety in the natural soy sauce series. At present, white soy sauce, that is, traditional white soy sauce, only exists in theoretical research in my country, and there is no large-scale production and listing in various places. The main raw materials of traditional white soy sauce are 80% wheat and 20% soybeans. In order to prevent the color of white soy sauce from deepening, the skins of soybeans and wheat should be removed; during the preparation of traditional white soy sauce, it is necessary to screen out the koji rice Aspergillus spores need to be anaerobically fermented in a low temperature environment below 30°C for about 3 months, which leads to abnormal production in an environm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 朱守允
Owner 朱守允
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