Salt-free fermentation method of soybean sauce

Abstract

The invention discloses a salt-free fermentation method of soybean sauce. The method comprises the following steps: 1, soaking soybeans in a container at 40 DEG C for 3-5h, and putting the soaked soybeans in a steamer to perform steaming under normal pressure for 4-6h; 2, stirring and mixing wheat flour in the steamed soybeans, cooling the obtained mixture to 40 DEG C, and inoculating a mould starter to perform cultivating at 30-36 DEG C for 36-40h so as to obtain finished koji; 3, adding wine mash into the finished koji, carrying out uniform mixing and adding ethyl alcohol; 4, adding the above materials in a fermentation tank, flapping tightly the materials in a layer upon layer mode, carrying out sealing, and performing fermentation at 35-40 DEG C for 10-15d; 5, after the fermentation, adding edible salt and water to prepare dilute mash, and carrying out post-ripening fermentation for 20d; and 6, after the post-ripening fermentation, spraying oil, and carrying out sterilizing and blending to obtain the finished soybean sauce. According to the method provided by the invention, the speed of hydrolyzing the raw materials by the enzyme is improved, the fermentation period is shortened, the capital turnover is accelerated and the production cost is reduced.

Description

technical field [0001] The invention relates to a preparation method of soy sauce, in particular to a salt-free fermentation method of soy sauce. Background technique [0002] For a long time, high-salt fermentation has been used to produce soy sauce. High salt can inhibit the life activities of most microorganisms, prevent the spoilage of the sauce grains, and ensure the safe fermentation. However, salt has a certain inhibitory effect on the activity of enzymes, especially the inhibitory effect on the activities of proteolytic enzymes, tissue-destroying enzymes and glutaminase, which play a major role in the hydrolysis of soy sauce brewing. The higher the salt concentration, the lower the rate of hydrolysis of raw materials by enzymes, and the longer the fermentation cycle, resulting in increased fermentation equipment, slower capital turnover, increased management costs, and increased production costs, which is not conducive to market competition and production developm...

AI Technical Summary

Problems solved by technology

The higher the salt concentration, the lower the rate of hydrolysis of raw materials by enzymes, and the longer the fermentation cycle, resulting in the increase of fermentation equipment, the slowdown of capital turnover, the increase of management costs, and the increase of production costs, which is not conducive to the development of market competition and production