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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AI-Extracted 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 ...

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.

Application Domain

Food preparation

Technology Topic

Amino acid contentSoy bean +4

Examples

Experimental program(2)

Example Embodiment

[0015] Example 1:

[0016] A. Raw material processing: Take 50 kg of fresh silkworm chrysalis, dry it until charred, and smash to obtain 23 kg of dry powder for later use.

[0017] B. Preparation of raw materials: take 15 kg of dry silkworm pupa powder and 85 kg of bran obtained in step A, add water and stir until the materials are evenly mixed and the surface is wetted, swell for 20 minutes, 1.05KPa, 121°C, 20 minutes, and then cool to 30°C for use .

[0018] C. Koji making: Take 1 kg of the clinker steamed in step B, inoculate the Aspergillus oryzae from the market on the clinker, control the water content at 45%, the temperature at 31°C, and cultivate for 65 hours at 24 hours and 48 hours. To turn over once.

[0019] D. Fermentation: Inoculate the seed koji prepared in step C into the clinker prepared in step B at a ratio of 1:800, add 1.0 times the brine, the concentration of brine is 15%, control the temperature at 32°C, and ferment for 25 days , Turn the material once on the 10th day and the 20th day.

[0020] E. Sprinkle oil: Press the sauce mash obtained from step C fermentation for 2 hours to obtain a special-grade sauce; add the remaining material residue to 2.0 times sterile water, mix and soak for 24 hours, press again for 2 hours to obtain a first-grade sauce; The remaining material residue is added 1.5 times of sterilized water, mixed and soaked for 12 hours, and then pressed for 2 hours to obtain a secondary sauce.

[0021] F. Filtration and blending: filter the three sauces obtained in step E separately, and blend them into special-grade and first-grade sauces according to market needs.

[0022] G. Sterilization filling: Sterilize the prepared soy sauce, fill and store.

Example Embodiment

[0023] Example 2:

[0024] A. Raw material processing: Take 50 kg of fresh silkworm chrysalis, dry it until charred, and smash to obtain 23 kg of dry powder for later use.

[0025] B. Preparation of raw materials: take 18 kg of dry silkworm pupa powder and 82 kg of bran obtained in step A, add water and stir until the materials are evenly mixed and the surface is wetted, swell for 30 minutes, 1.05KPa, 121°C, 20 minutes, and then cool to 30°C for use .

[0026] C. Koji making: Take 1 kg of the clinker steamed in step B, inoculate the Aspergillus oryzae commercially available on the clinker, control the water content at 50%, the temperature at 34°C, and incubate for 75 hours, each at 24 hours and 48 hours. To turn over once.

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

[0028] E. Sprinkle oil: Press the sauce mash obtained by step C fermentation for 4 hours to obtain a super sauce; add the remaining material residue to 3.0 times the sterilized water, mix and soak for 24 hours, press again for 4 hours to obtain the first grade sauce; Add 2.0 times sterilized water to the remaining material residue, mix and soak for 12 hours, and press for 4 hours to obtain a secondary sauce.

[0029] F. Filtration and blending: filter the three sauces obtained in step E separately, and blend them into special grade and first grade soy sauce according to market needs.

[0030] G. Sterilization filling: Sterilize the prepared soy sauce, fill and store.

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Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

rich sauce

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.

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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