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A kind of brewing method of soy sauce

A soy sauce and oil pouring technology, applied in the field of condiments, can solve the problems of low production efficiency, unstable product quality, long fermentation cycle, etc., and achieve the effects of simple operation, accelerated hydrolysis speed, and accelerated formation and transformation

Active Publication Date: 2019-11-26
连云港市馨祥酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of soy sauce on the market. Compared with the soy sauce produced by modern production technology, the soy sauce produced by traditional wild fungus koji making and fermentation has a better flavor, but the traditional method has a long fermentation cycle and the quality of the product is not good. Stable, low production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of brewing method of soy sauce, its step is as follows:

[0022] (1) Cooking: remove impurities and soak soybeans in water until the beans swell without wrinkles and become elastic, remove them, cook the soaked soybeans, and cool them to below 40°C to obtain the cooking materials;

[0023] (2) Ventilated koji making: crush the above cooking materials, add wheat flour mixed with bacteria to it, wherein the mass ratio of wheat flour to cooking materials is 1:5, bacteria account for 0.004% of the cooking materials, mix well Put it into the ventilated koji making pool, and after 13 days, the finished koji will be obtained;

[0024] (3) Fermentation: Crush the finished koji, add 15% salt water to the finished koji according to the mass ratio of 5:4, mix well, put it into a fermentation tank, and ferment it at 40°C for 8 days to obtain mature sauce unstrained spirits;

[0025] (4) Dipping oil: Draining the mature sauce grains with oil to obtain the first...

Embodiment 2

[0026] Embodiment 2, a kind of brewing method of soy sauce, its step is as follows:

[0027] (1) Cooking: remove impurities and soak soybeans in water until the beans swell without wrinkles and become elastic, remove them, cook the soaked soybeans, and cool them to below 40°C to obtain the cooking materials;

[0028] (2) Ventilated koji making: crush the above cooking materials, add wheat flour mixed with bacteria to it, wherein the mass ratio of wheat flour to cooking materials is 2:5, bacteria account for 0.01% of the cooking materials, mix well Put into the ventilated koji making pool, and after 16 days, the finished koji will be obtained;

[0029] (3) Fermentation: Crush the finished koji, add 18% salt water to the finished koji according to the mass ratio of 1:1, mix well, put it into a fermentation tank, and ferment at 60°C for 14 days to obtain mature sauce unstrained spirits;

[0030] (4) Dipping oil: Draining the mature sauce grains with oil to obtain the first oil, ...

Embodiment 3

[0031] Embodiment 3, a kind of brewing method of soy sauce, its steps are as follows:

[0032] (1) Cooking: After removing impurities from the soybeans, soak them in water until the beans swell without wrinkles and become elastic, remove them, cook the soaked soybeans, and cool them down to below 40°C to obtain the cooking materials;

[0033] (2) Ventilated koji making: crush the above cooking materials, add wheat flour mixed with bacteria to it, wherein the mass ratio of wheat flour to cooking materials is 2:5, bacteria account for 0.008% of the cooking materials, mix well Put into the ventilated koji making pool, and after 14 days, the finished koji will be obtained;

[0034] (3) Fermentation: crush the finished koji, add 16% salt water to the finished koji according to the mass ratio of 10:9, mix well, put it into a fermentation tank, and ferment at 50°C for 12 days to obtain mature sauce unstrained spirits;

[0035] (4) Dipping oil: Draining the mature sauce grains with o...

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PUM

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Abstract

A soy sauce brewing method includes the steps: removing impurities of soybeans, adding water for soaking the soybeans until the soybeans are expanded without wrinkles and are elastic, fishing out and cooking the soaked soybeans, and cooling the soybeans to below 40 DEG C to obtain cooked materials; crushing the cooked materials, adding wheat powder into cooked materials mixed with strains, uniformly mixing the wheat powder with the cooked materials, throwing the materials into a ventilation starter making pond and forming a finished starter 13-16 days after; crushing the finished starter, adding saline solution with the concentration of 15-18% into the finished starter according to the mass ratio of 5:(4-5), uniformly mixing the finished starter and the saline solution, fermenting the mixture for 8-14 days at the temperature of 40-60 DEG C to obtain mature soy sauce mash; spraying oil to obtain primary oil, secondary oil and tertiary oil, blending and sterilizing the sprayed primary oil and the sprayed secondary oil to obtain finished soy sauce. The mass ratio of the wheat powder to the cooked materials is 1-2:5, and the strains account for 0.004-0.01% of the mass of the cooked materials. The method is simple and convenient to operate, temperature is high in the fermentation process, fermentation time is shortened, cost is reduced, any additives are omitted, and the soy sauce is safer to eat.

Description

technical field [0001] The invention belongs to the technical field of condiments, in particular to a brewing method of soy sauce. Background technique [0002] At present, there are many kinds of soy sauce on the market. Compared with the soy sauce produced by modern production technology, the soy sauce produced by traditional wild fungus koji making and fermentation has a better flavor, but the traditional method has a long fermentation cycle and the quality of the product is not good. Stable, low production efficiency. Therefore, it is necessary to develop a production process that can not only guarantee the flavor of soy sauce but also shorten the production cycle. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a soy sauce brewing method with reasonable process design and good product flavor aiming at the deficiencies of the prior art. [0004] The technical problem to be solved by the present invention is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 胡云胜胡品峰
Owner 连云港市馨祥酿造有限公司
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