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Method for making draft soy sauce

A soy sauce, pure raw technology, applied in the direction of food science, etc., can solve the problems of soy sauce quality, human health, quality and flavor, and achieve the effects of inhibiting the growth and reproduction of bacteria, increasing salinity, and ensuring the quality of later stages

Inactive Publication Date: 2017-01-04
LAIZHOU SENSIR BREWING FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, the final raw soy sauce obtained by pressing and filtering will contain a lot of miscellaneous bacteria, some of which will have a certain adverse effect on human health, while some bacteria may grow and reproduce in the later stage and have a negative impact on the quality of soy sauce
Therefore, raw soy sauce must be sterilized at high temperature in the production of soy sauce, so that the obtained soy sauce is healthier, but the high temperature reaction may also destroy part of the nutrients, and the quality and flavor will be affected to a certain extent

Method used

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Experimental program
Comparison scheme
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Embodiment Construction

[0016] A brewing method of pure raw soy sauce, the method is:

[0017] a. Raw material handling, including:

[0018] 1) Wheat treatment: moisten the wheat for 20 minutes, drain it from waterlogging, put it in a frying machine, fry the wheat at a temperature of 420-430°C for 20 minutes, crush it into 15-30 mesh particles by a crusher, and the integrity rate is <1%. No obvious powder;

[0019] 2) Soybean meal treatment: Put the soybean meal into the steamer, add moistening water, the water temperature is 70-75°C, then start the rotary pot, run for 15 minutes and then stand still for 25 minutes to moisten the water. The amount of water added is based on the clinker moisture content of 50-52%. ;

[0020] b. Soybean meal steaming material: After moistening, turn on the steam to increase the pressure to 0.05Mpa, then turn off the steam, and after the exhaust pressure drops to 0, close the exhaust valve, turn on the steam to increase the pressure to 0.2Mpa, and the temperature is 1...

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Abstract

The invention discloses a method for making draft soy sauce and belongs to the technical field of condiment making. The draft soy sauce is prepared through steps of processing of raw materials comprising wheat and soybean meal, soybean meal cooking, mixing and koji culturing, preparation of soy sauce mash, putting into a tank for fermentation, pressing and filtering, and the method has the characteristics that the salinity of the soy sauce mash is high, growth and reproduction of mixed bacteria are inhibited during fermentation, the enzyme activity of Aspergillus oryzae is not affected, and the fermentation time is long.

Description

technical field [0001] The invention belongs to the technical field of condiment production methods, in particular to a brewing method of pure raw soy sauce. Background technique [0002] Soy sauce brewing is a semi-open production process, and microorganisms in the environment and raw materials may participate in the brewing of soy sauce. Therefore, the final raw soy sauce obtained by pressing and filtering will contain a lot of miscellaneous bacteria, some of which will have a certain adverse effect on human health, while some bacteria may grow and reproduce in the later stage and have an adverse effect on the quality of soy sauce. Therefore, raw soy sauce must be sterilized at high temperature in the production of soy sauce, so that the obtained soy sauce is healthier, but the high temperature reaction may also destroy some nutrients, and the quality and flavor will be affected to a certain extent. Contents of the invention [0003] The purpose of the present invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 曲冠云三根秀治王新杰刘晓帮
Owner LAIZHOU SENSIR BREWING FOOD
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