Soy Sauce Raw Precipitation and Self-sinking Technology

Abstract

The invention discloses a self-precipitating process for precipitates of crude soy sauce. The process comprises the following steps: (1) carrying out low-temperature precipitation: putting the crude soy sauce into a self-precipitating tank, and carrying out self-precipitating for 6 to 10 days at the constant temperature of 15 DEG C to 25 DEG C; (2) carrying out high-temperature precipitation: heating the crude soy sauce to the temperature of 45 DEG C or more, and carrying out self-precipitating for 6 to 10 days at a constant temperature. According to the process, mainly through controlling self-precipitating time and self-precipitating temperature, the autolysis of microbes and proteolysis are promoted, and the precipitates in the crude soy sauce are reduced, so that the clarity of the soy sauce is improved, and the filtering cost is reduced.

Description

Technical field [0001] The invention relates to a soy sauce original precipitation self-sedimentation process. Background technique [0002] The brewing of soy sauce can be regarded as the result of the combined effects of physics, chemistry and microorganisms. The physical aspect is concentrated on the pretreatment stage of protein and starch raw materials; the biochemical reaction in soy sauce brewing is more complicated, and can be roughly divided into non-enzymatic reaction and enzymatic reaction. Non-enzymatic reactions mostly come from the interaction between brewing components (such as Maillard reaction) and the influence of brewing environment (such as ultraviolet light). Enzymatic reactions are mainly derived from industrial microorganisms used in brewing and bacteria introduced from the environment. The Cantonese-style high-salt dilute pouring process is a commonly used soy sauce brewing process in southern China. The brewing involves the synergy of a variety of micro...

AI Technical Summary

Problems solved by technology

Cantonese-style high-salt dilute pouring process is a commonly used soy sauce brewing process in southern my country. The brewing process involves the synergy of various microorganisms and corresponding biochemical reactions, and the process is complicated. Although the obtained soy sauce is good for low-salt solid-state process, there are the following problems: ① The protein utilization rate is low, generally around 70%, which is far lower than the 85% level of the Japanese temperature control process; ②Although the flavor is low and the salt solid process is good, it is not as good as the Japanese temperature control process. It is difficult to develop high-grade soy sauce; ③The precipitation is too large, regardless of the secondary precipitation or the original precipitation, the high-salt dilute pouring process has more precipitation; ④The stability is poor, and the Cantonese high-salt dilute pouring process is greatly affected by natural temperature changes. Unstable quality

Compared with Japanese high-salt dilute process crude oil, Cantonese high-salt dilute state pouring process crude oil has more original sedimentation and higher filtration costs

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