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A method for preparing soy mash in Cantonese-style soy sauce brewing process

A technology of soy sauce and moromi, which is applied in food science and other fields, can solve the problems of large fluctuation of natural oil flavor and poor flavor stability, and achieve the effect of reducing the fluctuation of natural oil quality, good flavor and reducing temperature difference

Active Publication Date: 2021-03-16
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problem that the natural oil flavor fluctuates greatly with the seasons and the flavor stability is poor due to seasonal changes in the Cantonese-style soy sauce brewing process, and provides a method for preparing soy mash in the Cantonese-style soy sauce brewing process, namely According to the obvious difference between winter and summer in Guangdong, heated or cooled brine is used in mash making, which has achieved the uniform quality of natural oil throughout the year.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Use defatted soybeans and soybeans as protein raw materials, and wheat as starch raw materials to make koji. After steaming, defatted soybeans and soybeans are mixed with roasted wheat to inoculate Aspergillus oryzae (inoculation amount 5‰) into thick-layer ventilation koji The koji was fermented in the pool, and the koji production was completed in the 48th hour.

[0019] (2) After the koji making is completed, mix Daqu and brine evenly with the ratio of dry material: brine = 1:2.3 to make mash, and the temperature of the brine is 15°C.

[0020] (3) Re-oil once every 10-15 days. The frequency of re-oiling can be appropriately increased or decreased according to the degree of fermentation of the soy mash. There is no need to control the temperature during the fermentation process, and the fermentation period is 4-6 months.

[0021] (4) The flavor of the natural oil brewed according to this process is obviously better than that of the traditional Cantonese style natu...

Embodiment 2

[0023] (1) Use defatted soybeans and soybeans as protein raw materials, and wheat as starch raw materials to make koji. After steaming, defatted soybeans and soybeans are mixed with roasted wheat to inoculate Aspergillus oryzae (inoculation amount 5‰) into thick-layer ventilation koji The koji was fermented in the pool, and the koji production was completed in the 48th hour.

[0024] (2) After the koji making is completed, mix Daqu and brine with a ratio of dry material: brine = 1:2.2 to make mash evenly, and the temperature of the brine is 35°C.

[0025] (3) Re-oil once every 10-15 days. The frequency of re-oiling can be appropriately increased or decreased according to the degree of fermentation of the soy mash. There is no need to control the temperature during the fermentation process, and the fermentation period is 4-6 months.

[0026] (4) The flavor of the natural oil brewed according to this process is obviously better than that of the traditional Cantonese style natura...

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PUM

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Abstract

The invention discloses a preparation method of soy sauce mash in a brewing process of cantonese-style soy sauce. According to the invention, soybeans are cooked and then mixed with starchy auxiliary materials, strains are added to make koji, and then soy sauce koji is obtained, and fully mixed with salt water uniformly to obtain the soy sauce mash, during summer in Guangdong province, the soy sauce mash is prepared by using 15-DEG C salt water, and during winter in Guangdong province, the soy sauce mash is prepared by using 35-DEG C salt water. Salt water of different temperatures can be used for preparing the soy sauce mash during two seasons of the summer and winter, the soy sauce mash is fermented in nature, the temperature of salt water is combined with the sun-brewed temperature, so that the temperature of the soy sauce mash is kept at about 45 DEG C throughout the year, and then the soy sauce mash is fermented completely, especially good in flavor of natural oil, and the quality fluctuation of the natural oil caused by temperature differences of the summer and winter is reduced to achieve the unity of natural oil quality throughout the year.

Description

technical field [0001] The invention relates to a method for preparing moromi in a Cantonese-style soy sauce brewing process. Background technique [0002] Traditional Cantonese-style soy sauce generally adopts Cantonese-style high-salt dilute brewing process, using soybeans and flour as raw materials for brewing. This process relies on natural dew fermentation and uses the law of natural temperature changes for fermentation. The fermentation temperature is uncontrolled, resulting in a natural oil flavor. It fluctuates greatly with the seasons, and the flavor stability is poor. The difference in temperature and climate between winter and summer in Guangdong is obvious. Affected by temperature changes, the natural oil sauce fermented in summer has a mellow aroma and bright color. Winter fermentation is affected by low temperature, the fermentation process is relatively slow, and the fermentation is incomplete, so the natural oil sauce fermented in winter is relatively weak i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50
Inventor 扈圆舒符姜燕梁亮谭文俊滑欢欢易九龙伍加文李宝莉陈金体
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD