A brewing process of soy sauce

Abstract

The invention discloses a brewing process of a soy sauce, which comprises the following steps: (1) preparation of soy sauce koji, namely, mixing cooked soybeans with wheat or flour, adding strains for preparing the soy sauce koji; and (2) fermentation, namely, mixing the soy sauce koji with a saline solution so as to obtain a soy sauce mash, and carrying out high-salt liquid-state fermentation, wherein the salinity of the soy sauce mash in the early stage of the fermentation is controlled at 14.0-15.5g / 100 ml, after the fermentation is performed for 45-75 days, the salinity of the soy sauce mash is adjusted to 18.0-19.0g / 100 ml, and fermentation goes on, so that soy sauce liquor is obtained. In the process, low-salt fermentation is performed before high-salt fermentation, so that the utilization rate of raw materials is improved, the fermentation cycle is short, and the productivity is greatly improved; and the obtained soy sauce has an outstanding fragrance and a delicious taste, and has no difference with a soy sauce prepared by using a traditional high-salt liquid-state fermentation method.

Description

technical field [0001] The invention relates to a brewing process of soy sauce. Background technique [0002] At present, the world's annual output of soy sauce is about 8 million tons, including 5 million tons in mainland China, 1.2 million tons in Japan, and 2.6 million tons in other Asian countries and regions. Although my country has the largest output, the per capita annual consumption of soy sauce is only about 3 kg, which is only 30% to 50% of the consumption in other eastern countries and regions that are accustomed to eating soy sauce. In the long run, with the continuous improvement of people's living standards , the sales volume of domestic soy sauce will further increase. Under the background of this industry, major soy sauce brewing enterprises have increased investment in the development of new soy sauce brewing technology in order to expand the production capacity of soy sauce and save manufacturing costs. [0003] There are two main methods of brewing soy sau...

AI Technical Summary

Problems solved by technology

However, the current high-salt dilute state brewing method is difficult to meet the requirements of market demand growth because: (1) the utilization rate of raw materials is low: the brine concentration of the soy sauce in the high-salt dilute state brewing method is 18~20°Bé, and the brine The dosage is more, 2 to 2.5 times of the total raw materials

However, high salinity will significantly inhibit the activity of protease, resulting in a very low utilization rate of raw materials, and it is difficult to improve

(2) Long fermentation period: In order to improve the utilization rate of raw materials as much as possible, the fermentation period needs 180 days, the production efficiency is low, and the production cost is high

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