Method for preparing fermented soy sauce from pickling liquid of pickled vegetables

A technology for soy sauce and soaking, which is applied in the field of preparing fermented soy sauce, can solve the problems of inability to improve the quality of soy sauce, destroy nutrients, and fail to utilize beneficial bacteria, save salt and water resources, avoid waste water pollution, and enhance flavor and taste. Effect

Active Publication Date: 2016-10-26
四川清香园调味品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this technology utilizes the pickled brine of vegetables, it only utilizes the salt and some nutrients in the pickled brine. It boils the salted brine at high temperature, so that the benefic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Adjust the soaking water index after the pickle fermentation is finished, so that the salt content is 20g / 100ml, the amino acid nitrogen content is 0.2g / 100ml, and the total acid is 0.15g / 100ml, and it is set aside; according to the mass ratio of 70:30, defatted soybeans, Wheat, soaked in water for 0.5h, mixed evenly, cooked at 120°C for 4min, cooled to 40°C, then inoculated with Aspergillus oryzae at an inoculation amount of 0.5% of the total weight of defatted soybeans and wheat, and cultured at 28°C for 72h Daqu: mix the Daqu and soaking water evenly according to the weight ratio of 1:2.5 to make sauce unstrained spirits, transfer it to fermentation equipment equipped with a false bottom for fermentation, the fermentation temperature is normal temperature, and the fermentation time is 185d; during the fermentation process , on the 7th day of fermentation, add Saccharomyces luxie at an inoculum of 0.3% of the total weight of soybeans and wheat; on the 14th day of ferme...

Embodiment 2

[0025] Adjust the soaking water index after the kimchi fermentation is completed, so that the salt content is 18g / 100ml, the amino acid nitrogen content is 0.3g / 100ml, and the total acid is 0.12g / 100ml, and set aside; take soybeans and wheat according to the mass ratio of 65:35 , process wheat into wheat flour for later use, soak soybeans in water for 4 hours, drain the water, steam in a steamer under normal pressure for 1 hour, then simmer for 0.5 hours, take out the pot and mix with wheat flour, cool to 35°C, and then insert according to the total weight of soybeans and wheat Inoculate Aspergillus oryzae with 0.4% inoculum amount, cultivate Daqu for 45 hours at 32°C to make Daqu; mix the Daqu and soaking water according to the weight ratio of 1:3.0 to make sauce unstrained spirits, and transfer it to a container equipped with a false bottom. Fermentation in the fermentation equipment, the fermentation temperature is normal temperature, and the fermentation time is 190d; durin...

Embodiment 3

[0027]Adjust the soaking water index after the kimchi fermentation is completed, so that the salt content is 23g / 100ml, the amino acid nitrogen content is 0.1g / 100ml, and the total acid is 0.17g / 100ml, for later use; take the defatted according to the mass ratio of 60:20:20 Soybeans, wheat, and bran, add water and infiltrate at 40°C for 0.5h, mix well, cook at 125°C for 3min, cool, then inoculate Aspergillus oryzae at an inoculation amount of 0.45% of the total weight of defatted soybeans, wheat, and bran, and inoculate Aspergillus oryzae at 30°C Cultivate at ℃ for 60 hours to make Daqu; mix the Daqu and soaking water according to the weight ratio of 1:2.8 to make sauce unstrained spirits, transfer it to fermentation equipment with a false bottom for fermentation, the fermentation temperature is normal temperature, and ferment The time is 182d; during the fermentation process, on the 8th day of fermentation, add Saccharomyces ruxie according to the inoculation amount of 0.4% of...

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PUM

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Abstract

The invention discloses a method for preparing fermented soy sauce from a pickling liquid of pickled vegetables. The method comprises steps as follows: an index of the pickling liquid after fermentation of the pickled vegetables is adjusted, yeast for making hard liquor is prepared from other raw materials for preparation of the soy sauce, the yeast for making hard liquor and the pickling liquid after index adjustment are uniformly mixed in a weight ratio being 1:(2.5-3.0), and soy sauce mash is prepared and fermented; Zygosaccharomyces rouxii is added in a time period from the seventh day to the tenth day of fermentation; torulopsis utilis is added in a time period from the fourteenth day to the seventeenth day of fermentation; multiple times of back showing fermentation are performed in the fermentation process until the fermentation is ended; finally, oil is taken for blending, sterilization, filtering and packaging are performed, and the finished soy sauce product can be obtained. The pickling liquid obtained after the fermentation of the pickled vegetables is used for soy sauce fermentation and replaces part of brine water for soy sauce mash mixing, so that salt and water resources can be saved, ingredients such as probiotics, amino acid nitrogen and the like in the pickling liquid are sufficiently utilized, the flavor and the taste of the soy sauce are enhanced, high-quality soy sauce is obtained, and wastewater pollution of the environment due to direct emission of the pickling liquid is further avoided.

Description

technical field [0001] Embodiments of the present invention relate to the technical field of seasonings, and more specifically, embodiments of the present invention relate to a method for preparing fermented soy sauce by using pickling water of kimchi. Background technique [0002] Soy sauce is one of the indispensable seasonings in people's daily life. It is a liquid seasoning with special color, aroma and taste made from soybeans and / or defatted soybeans, wheat and / or bran as raw materials through microbial fermentation. At present, breweries in my country generally use soybeans or defatted soybeans as the main protein raw materials, and use wheat or bran, flour, etc. as starchy raw materials, and then add salt, water and bacteria to ferment and brew soy sauce. Salt is one of the raw materials for soy sauce brewing. It gives soy sauce a salty taste, and it also plays a role in antisepsis during the fermentation process and in the finished product of soy sauce. During the ...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23V2002/00A23V2250/76
Inventor 薛建华杨莉王福中甘学锋李磊张建林谭檑
Owner 四川清香园调味品股份有限公司
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