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A kind of preparation method of soy sauce

A production method and technology of soy sauce, applied in food science and other directions, can solve the problems of high water content, environmental pollution, waste of resources, etc., and achieve the effects of rich sauce, palatable salty and delicious taste.

Active Publication Date: 2016-06-08
河北益彰食品酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to its large quantity, high water content, and difficulty in storage, companies often sell it at a low price as feed or discard it, resulting in a waste of resources. If it is left for a long time, it will deteriorate and stink, seriously pollute the environment, and have no added value at all.

Method used

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  • A kind of preparation method of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The soy sauce technology of the present invention is processed by the following method: take 600kg liquid vinegar residue as an example to illustrate.

[0027] 1) Mixing: Feed 600kg of fresh liquid vinegar residue and 200kg of wheat bran into the steaming ball through the elevator, and turn the steaming ball to mix the materials for 40 minutes.

[0028] 2) Steaming material: After the mixing is completed, pass steam to steam the material, exhaust once at 0.05Mpa, once at 0.1Mpa, and maintain at 0.15Mpa for 10 minutes before exhausting.

[0029] 3) Mixed ingredients out of the pot and cold spread: Mix the steamed ingredients with 200kg of crushed fried wheat evenly.

[0030] 4) Inoculation: Take 50kg of cooled material and 550g of koji essence for soy sauce and stir evenly.

[0031] 5) Seed dressing in the pond: Send the cold spread materials to the koji pond, start the blower to keep the temperature of the materials at 33-35 degrees, then mix the seeds into the remaini...

Embodiment 2

[0038] The soy sauce technology of the present invention is processed by the following method: take 600kg liquid vinegar residue as an example to illustrate.

[0039] 1) Mixing: Feed 600kg of fresh liquid vinegar residue and 300kg of wheat bran into the steaming ball through the elevator, and turn the steaming ball to mix the materials for 40 minutes.

[0040] 2) Steaming material: After the mixing is completed, pass steam to steam the material, exhaust once at 0.05Mpa, once at 0.1Mpa, and maintain at 0.15Mpa for 10 minutes before exhausting.

[0041] 3) Mixed ingredients out of the pot and cold spread: Mix the steamed ingredients with 100kg of crushed fried wheat evenly.

[0042] 4) Inoculation: Take 60kg of cooled material and 450g of koji essence for soy sauce and stir evenly.

[0043] 5) Seed dressing in the pond: Send the cold spread materials to the koji pond, start the blower to keep the temperature of the materials at 33-35 degrees, then mix the seeds into the remaini...

Embodiment 3

[0050] The soy sauce technology of the present invention is processed by the following method: take 500kg liquid vinegar residue as an example to illustrate.

[0051] 1) Mixing: Feed 500kg of fresh liquid vinegar residue and 200kg of wheat bran into the steaming ball through the elevator, and turn the steaming ball to mix the materials for 40 minutes.

[0052] 2) Steaming material: After the mixing is completed, pass steam to steam the material, exhaust once at 0.05Mpa, once at 0.1Mpa, and maintain at 0.15Mpa for 10 minutes before exhausting.

[0053] 3) Mixed ingredients out of the pot and cold spread: Mix the steamed ingredients with 300kg of crushed fried wheat evenly.

[0054]4) Inoculation: Take 40kg of cooled material and 400g of koji essence for soy sauce and stir evenly.

[0055] 5) Seed dressing in the pool: send the cold spread material to the koji pool, start the blower to keep the temperature of the material at 33-35 degrees, then mix the seeds into the remaining ...

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Abstract

The present invention discloses a soy sauce production method which includes the following steps: mixing fresh liquid vinegar residue and wheat bran at a weight ratio of (4-6):(1-3); performing vapor steaming of the raw materials; well mixing the steamed raw materials with smashed fried wheat, wherein the weight ratio of the smashed fried wheat to the wheat bran is (1-3):(1-3); cooling the raw materials, then stir-mixing a certain amount of the materials evenly with spores to inoculate; putting the inoculated materials into a pool and mixing the materials and the spores again; making koji; producing the koji and stir-mixing salt water with the materials; performing spraying-extraction fermentation of the materials; spraying oil, blending and sterilizing the materials. The soy sauce production method utilizes vinegar residue to produce soy sauce which has a rich saucy flavor, a delicious taste and is transparent.

Description

technical field [0001] The invention relates to an agricultural product processing technology, in particular to a method for making soy sauce. technical background [0002] Soy sauce is a seasoning juice brewed from protein-rich beans, starch-rich cereals and their by-products. About 50% of the total. However, in recent years, due to the rising price of soybean meal, the main raw material for soy sauce production, the cost of brewing soy sauce has gradually increased. At the same time, with the advancement of brewing technology and the increase in the application of vinegar, the market space for vinegar is also expanding. In 2003 alone, the output of vinegar in my country was 1.3855 million tons. By 2011, the output of vinegar reached 5.2964 million tons, with a compound annual growth rate of 18.25%. [0003] At present, liquid fermented vinegar accounts for 50% of the brewing vinegar, and a large amount of vinegar residue remains in the brewing process. Due to its large q...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 曹宝忠沙慧琴殷庆章殷婧婧沈晓丽
Owner 河北益彰食品酿造有限公司
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