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Production technology of mushroom soy sauce

A production process and technology of soy sauce, applied in food science, food ingredients, applications, etc., can solve the problems affecting the quality uniformity of mushroom soy sauce, the ability of soy mash to inhibit miscellaneous bacteria, and affect the flavor of mushroom soy sauce, etc., so as to improve the quality of soy sauce , rich taste, good for growth

Active Publication Date: 2020-05-08
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the closed fermentation tank during the moromi fermentation process, the evaporated water of the moromi cannot be dissipated in time, and the condensed water will fall back to the surface of the moromi, reducing the salt concentration of the moromi, thereby making the moromi inhibit bacteria The ability of soy mash is reduced, and it is easy to be polluted by miscellaneous bacteria, which will lead to the corruption of soy mash (after protein is decomposed into amino acids, it will continue to decompose into ammonia and amine salts, resulting in peculiar smell) or soy mash whitening, soy mash whitening will delay the fermentation speed of soy sauce and reduce The dissolution rate of beneficial substances such as total nitrogen and amino acid nitrogen can cause bad taste in soy sauce and affect the flavor of mushroom soy sauce
Moreover, in order to meet the needs of production scale, the fermentation tanks where the soy sauce is located are generally relatively large, which will easily lead to differences in the salt concentration at different positions in the fermentation tanks, which will affect the quality uniformity of mushroom soy sauce

Method used

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  • Production technology of mushroom soy sauce
  • Production technology of mushroom soy sauce
  • Production technology of mushroom soy sauce

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Experimental program
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Effect test

Embodiment 1

[0019] The preparation technology of the mushroom soy sauce that present embodiment provides, comprises the steps:

[0020] A. Raw material preparation: Soybean oil is extracted to obtain bean cake, and bean cake is crushed to obtain soybean meal; wheat flour is screened to remove impurities, and wheat flour is crushed; wheat bran is screened to remove impurities to obtain 50 mesh wheat bran; soybean meal, wheat bran and wheat flour are pressed The ratio of 6:3:1 is mixed to get the mixture;

[0021] B. Cooking: Add water to the mixture, the volume ratio of the mixture to water is 1.2:1, moisten the water for 10 minutes, mix the mixture evenly while moistening, then put it into the steaming tank for cooking, at 0.25MPa Cook under pressure for 15 minutes to obtain clinker, and cool to 35°C;

[0022] C, koji making: the cooled grog is inoculated with Aspergillus oryzae, soot and acriflavine, the quality of Aspergillus oryzae, soot, and acriflavine is 0.1% of the clinker quality...

Embodiment 2

[0026] The preparation technology of the mushroom soy sauce that present embodiment provides, comprises the steps:

[0027] A. Raw material preparation: Soybean oil is extracted to obtain bean cake, and bean cake is crushed to obtain soybean meal; wheat flour is screened to remove impurities, and wheat flour is crushed; wheat bran is screened to remove impurities to obtain 50 mesh wheat bran; soybean meal, wheat bran and wheat flour are pressed The ratio of 6:3:1 is mixed to get the mixture;

[0028] B. Cooking: Add water to the mixture, the volume ratio of the mixture to water is 1.6:1, moisten the water for 15 minutes, mix the mixture well while moistening, then put it into the steaming tank for cooking, at 0.25MPa Cook under pressure for 20 minutes to obtain clinker, and cool to 35°C;

[0029] C, koji making: the cooled clinker is inoculated with Aspergillus oryzae, soot and acriflavine, the quality of Aspergillus oryzae, soot, and acriflavine is 0.15% of the clinker quali...

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Abstract

The invention belongs to the technical field of soy sauce making processes, and provides a process for making shiitake mushroom soy sauce. The process comprises the following steps: A, preparing raw materials; B, boiling; C, performing starter propagation; D, performing fermentation; E, filtering oil, clarifying, sterilizing, and canning, thereby obtaining the shiitake mushroom soy sauce. By adopting the technical scheme, the brine concentration of the fermentation process can be stabilized and unified; the infectious microbe inhibition property, the flavor of the shiitake mushroom soy sauce, and the quality of the shiitake mushroom soy sauce can be improved.

Description

technical field [0001] The invention belongs to the technical field of soy sauce preparation technology, and in particular relates to a preparation technology of shiitake mushroom soy sauce. Background technique [0002] Soy sauce, a liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. It is a traditional Chinese condiment. Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is more complicated, except the composition of salt, also has the composition such as various amino acid, carbohydrate, organic acid, pigment and spices. It is mainly salty, but also has umami and fragrance. It can increase and improve the taste of dishes, and can also add or change the color of dishes. [0003] Shiitake is a fungus that grows on wood. Delicious taste,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L7/10A23L31/00
CPCA23V2002/00A23V2250/208
Inventor 杨春强
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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