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Special fresh soy sauce brewing method utilizing silkworm chrysalis

A technology for silkworm chrysalis and soy sauce, which is applied in application, food preparation, food science and other directions, can solve problems such as environmental pollution and waste, and achieve the effects of high amino acid content, thick taste, and efficient utilization.

Inactive Publication Date: 2015-06-17
张涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The nutritional value of silkworm chrysalis is very high, and the protein content is more than 50%. However, due to the large output of silkworm chrysalis, silkworm chrysalis are dumped in many places, which not only pollutes the environment, but also causes a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A. Raw material processing: Take 50 kg of fresh silkworm chrysalis, dry until they become coke, and pulverize to obtain 23 kg of dry powder for later use.

[0017] B. Preparation of raw materials: Take 15 kg of silkworm chrysalis dry powder and 85 kg of bran obtained in step A, add water and stir until the material is evenly mixed, and the surface is wet and swelled for 20 minutes, 1.05KPa, 121°C, 20 minutes, then cooled to 30°C for later use .

[0018] C, koji making: get 1 kilogram of clinker steamed in step B, inoculate the Aspergillus oryzae purchased on the market onto the clinker, control the moisture content of 45%, and cultivate it for 65 hours at 31° C., and in 24 hours and 48 hours respectively To turn over once.

[0019] D. Fermentation: Inoculate the koji prepared in step C into the clinker prepared in step B at a ratio of 1:800, add 1.0 times of salt water, the concentration of salt water is 15%, control the temperature at 32°C, and ferment for 25 days , ...

Embodiment 2

[0024] A. Raw material processing: Take 50 kg of fresh silkworm chrysalis, dry until they become coke, and pulverize to obtain 23 kg of dry powder for later use.

[0025] B. Raw material preparation: Take 18 kg of silkworm chrysalis dry powder and 82 kg of bran obtained in step A, add water and stir until the material is evenly mixed, and the surface is wetted, swelled for 30 minutes, 1.05KPa, 121°C, 20 minutes, then cooled to 30°C for later use .

[0026] C, koji making: get 1 kilogram of the clinker steamed in step B, inoculate the Aspergillus oryzae purchased on the market onto the clinker, control the moisture to 50%, and cultivate it for 75 hours at a temperature of 34°C. To turn over once.

[0027] D. Fermentation: inoculate the koji prepared in step C into the clinker prepared in step B at a ratio of 1:800, add 1.5 times of salt water, the concentration of salt water is 20%, control the temperature at 35°C, and ferment for 25 days , turn the material once on the 10th ...

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Abstract

The present invention relates to a special fresh soy sauce brewing method utilizing silkworm chrysalis. The brewing method dries and crushes fresh silkworm chrysalis, mixes the crushed silkworm chrysalis with brans together by a certain ratio, adding water to moisten and swell the mixed materials, enabling the materials well done; making koji, fermenting, pouring oil, filtering and blending, and sterilizing, thereby obtaining the finished soy sauce. The special fresh soy sauce brewing method of present invention utilizes silkworm chrysalis instead of traditional soy bean meal, not only find a new way to utilize silkworm chrysalis, but also brews soy sauce which has higher amino acid content and tastes more delicious.

Description

technical field [0001] The invention provides a method for brewing soy sauce by using silkworm chrysalis, which belongs to the field of food deep processing and brewing. technical background [0002] The brewing of soy sauce has a long history in our country, and it is an indispensable condiment for cooking. After years of development, there are many kinds of crafts for soy sauce brewing, but they all pursue two directions. One is to make full use of all kinds of production and life Raw materials reduce the cost of production; one is to improve the process for a more delicious taste. [0003] Today, with the rapid development of silkworm farming, the utilization of silkworm chrysalis is becoming more and more prominent. The nutritional value of silkworm chrysalis is very high, and the protein content is above 50%. However, due to the large output of silkworm chrysalis, silkworm chrysalis are dumped in many places, which not only pollutes the environment, but also causes a l...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 张涛
Owner 张涛
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