Process for fermenting soy sauce through biological enzymolysis

Abstract

The invention discloses a process for fermenting soy sauce through biological enzymolysis. The process comprises the following steps: material selection, starter making, salt water preparation, fermented grains making, reflux pouring fermentation, leaching, preparation of product oil through blending and inspection, storage and delivery. The process has the beneficial effects that a false bottom, air holes, a pouring hole and a reflux hole are formed in a fermentation tank, so that either insulated fermentation or natural temperature fermentation can be carried out and the fermentation liquor can be automatically separated from the fermented grains and can undergo reflux pouring; by adopting the reflux pouring fermentation technology used in the fermentation tank and the biological enzymolysis technology, not only the burning phenomenon in the soy sauce fermented grains fermentation process can be effectively reduced, the bitter taste of the soy sauce can be eliminated and the soy sauce has lighter color, strong fragrance and gentle flavor, but also fermentation is thoroughly carried out, the soy sauce fermented grains are not sticky, the product yield is increased and the production cost is reduced; by adopting the advanced equipment, such as an inoculation mixing machine, a disk starter making machine and a sterilizer, the labor intensity is reduced, the production becomes more industrial, automatic and mechanical and the management becomes more scientific.

Description

technical field [0001] The invention relates to the field of soy sauce production, in particular to a biological enzymolysis and fermentation process of soy sauce. Background technique [0002] With the continuous upgrading of consumption and the intensification of market competition, condiments show a trend of high-grade development, and the market capacity of medium and high-end condiments is further expanding. Traditional condiment manufacturers must carry out technological transformation to enhance the technical content of condiment products. Only by improving the technological content and further improving product quality can we have a certain market share in the fierce market competition. [0003] The production process of my country's brewed soy sauce products is divided into two categories: one is the high-salt dilute state fermentation process, and the other is the low-salt solid-state fermentation process. The high-salt dilute state fermentation process soy sauce p...

AI Technical Summary

Problems solved by technology

[0003] The production process of my country's brewed soy sauce products is divided into two categories: one is the high-salt dilute state fermentation process, and the other is the low-salt solid-state fermentation process. The high-salt dilute state fermentation process soy sauce products are basically produced by traditional fermentation processes in my country Yes, the general fermentation period is 4-6 months. This process is mixed fermentation at room temperature, which conforms to the complex enzymatic reactions of various biological life activities in nature and is suitable for the catalytic properties of enzymes. Therefore, the products produced by this process are of high quality. At present, it has been found that there are as many as 27 kinds of aroma components in the product of this process, mainly including hydrocarbons, alcohols, aldehydes, ketones, organic acids, phenols, furans, lactones, vizha, vizha and olefins. There are more than 300 kinds of flavors and nutrients, mainly polypeptides, amino acids, oligosaccharides, fatty acids, glycerin, and various aromatic lipids produced by esterification of various organic acids and alcohols. The salt dilute state fermentation process has a long fermentation cycle and high production costs

[0004] The low-salt solid-state fermentation process is a fast-brewing production process. The fermentation period is generally less than one month. The production cycle of this process is short and the output is large. At present, the products produced by this process account for 90% of the total output of soy sauce in my country, of which 70%- 80% is third-grade soy sauce, its flavor is thin, mellow and ester flavor is not strong