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Production process of dark soy sauce and the dark soy sauce

A technology of old soy sauce and production technology, which is applied in the functions of food ingredients, food science, and food ingredients as colors, etc., to achieve the effects of increasing food safety hazards, beautiful gloss, and improving red index and chromaticity.

Inactive Publication Date: 2015-04-01
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a production process of dark soy sauce and dark soy sauce, which are used to solve the problem that there is a certain safety risk in the dark soy sauce blended with caramel pigment in the existing technology

Method used

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  • Production process of dark soy sauce and the dark soy sauce
  • Production process of dark soy sauce and the dark soy sauce
  • Production process of dark soy sauce and the dark soy sauce

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0029] Embodiment 1, this embodiment is a preferred solution, see figure 1 As shown, the production technology of the dark soy sauce of the present embodiment comprises the following main steps:

[0030] S11. Raw material selection.

[0031] The acceptance of raw materials can be controlled according to the "Incoming Inspection and Verification Procedures for Raw Materials and Packaging Materials". Selection of suppliers: The procurement center is responsible for the evaluation, selection and control of suppliers of raw materials, auxiliary materials and packaging materials. Suppliers should have business licenses, production licenses, provide product testing or quarantine reports, and product qualification certificates. Acceptance of raw and auxiliary materials and packaging materials: the quality inspection center is responsible for formulating the inspection and acceptance standards for raw materials (soybeans must meet the requirements in Table 1.), auxiliary materials, ...

Embodiment 2

[0065] Embodiment two, see figure 2 As shown, the production technology of the dark soy sauce of the present embodiment comprises the following main steps:

[0066] S21. Raw material selection.

[0067] S22, kind of koji preparation.

[0068] S23. Vaccination.

[0069] S24, music making.

[0070] S25, sun dew fermentation.

[0071] S26, soaking headgear oil.

[0072] The above steps S21 to S26 are respectively the same as the steps S11 to S16 in the first embodiment, and will not be repeated here.

[0073] S27, add red yeast rice and dry it.

[0074] Traditional Chinese medicine believes that the functions and indications of red yeast rice are: promoting blood circulation and removing blood stasis; invigorating the spleen and eliminating food. Stagnant food and drink; distension and fullness in the abdomen; red and white diarrhea; postpartum lochia; bruises. The clinical role of red yeast rice in modern western medical research is the treatment and prevention of cardi...

Embodiment 3

[0081] Embodiment three, refer to image 3 As shown, the production technology of the dark soy sauce of the present embodiment comprises the following main steps:

[0082] S31. Raw material selection.

[0083] S32. Preparation of koji.

[0084] S33. Vaccination.

[0085] S34, music making.

[0086] S35, sun dew fermentation.

[0087]S36, soaking headgear oil.

[0088] The above steps S31 to S36 are respectively the same as the steps S11 to S16 in the first embodiment, and will not be repeated here.

[0089] S37, adding sugar and drying.

[0090] Add appropriate proportions of white sugar, brown sugar, maltose, fructose syrup, glucose and other sugars, or combined sugars, to the leached headgear oil, and dry it for 2-3 months until the color of soy sauce reaches 2000EBC. Time prevails.

[0091] S38, add red yeast rice to heat and sterilize, boil at the same time, then prepare and clarify.

[0092] Traditional Chinese medicine believes that the functions and indications...

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Abstract

The invention discloses a production process of dark soy sauce and the dark soy sauce, and relates to the field of food processing, for overcoming the problem that dark soy sauce blended with caramel pigments in the prior art has a certain safety risk. The process includes: a raw material selection step, a starter propagation step, a step of fermentation in nature, a first-time oil spraying step and a heating and sterilization step. After the first-time oil spraying step, the process also comprises a step of color modulation by adoption of sugar and fermentum rubrum. The dark soy sauce provided by the invention is brewed by the process. In the brewing process of the dark soy sauce, the sugar and the fermentum rubrum are added and adopted as natural pigments to increase the red index and colority of a product, so as to allow a braised disk to be beautiful in color. In addition, eating safety risk does not exist and a healthcare function is added. The dark soy sauce which is healthier and more delicious is provided for customers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of dark soy sauce and dark soy sauce. Background technique [0002] Most of the caramel pigments currently available on the market use ammonia or sulfite as a catalyst, so it will have ammonia (NH 3 ) or sulfur dioxide (SO 2 ) brought in. In the process of caramelization, 4-methylimidazole (4-MI) will be generated. Therefore, the general caramel color contains more or less ammonia, sulfur dioxide, 4-methylimidazole, and even some small caramel color enterprises use inferior raw materials or unreasonable processes, often resulting in the formation of 3 in the caramel color reaction process. - In the case of chloropropanol, when the soy sauce factory uses the caramel color, it will cause 3-chloropropanol pollution. [0003] A consumer organization (CSPI) in the United States recently released a research report, claiming that caramel pigments used in other bev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/29A23L27/50A23L33/00
CPCA23V2002/00A23V2200/04A23V2200/30A23V2250/60
Inventor 陈卫忠
Owner HUZHOU LAOHENGHE BREWING
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