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Soy sauce preparation technology

A preparation process and technology for soy sauce, applied in the field of soy sauce preparation technology, can solve the problems of high dependence on ambient temperature and light, and achieve the effect of improving flavor and color.

Active Publication Date: 2017-09-05
吉林酿业集团醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the Cantonese-style high-salt dilute brewing process adopts fermentation in the sun, it is highly dependent on ambient temperature and light. Therefore, the fermentation cycle in winter is generally longer than that in summer, so that high-quality soy sauce can be produced, but the flavor and color are still comparable to those produced in summer. Soy sauce has a certain gap

Method used

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Examples

Experimental program
Comparison scheme
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preparation example Construction

[0017] The invention provides a preparation process of soy sauce, comprising:

[0018] Step 1, using soybeans and flour to make a fermented mixture;

[0019] Step 2, inoculate Aspergillus oryzae in the fermentation mixture twice, the inoculation amount for the first time is 0.1-0.2% of the fermentation mixture, cultivate for 5-8 hours, control the fermentation temperature in the first cultivation process to be 20-25 °C; then carry out the second inoculation, the second inoculum amount is 0.2-0.4% of the fermentation mixture, continue to cultivate for 40-50 hours, and control the fermentation temperature in the second cultivation process to be 28-32°C;

[0020] Step 3, mixing the koji prepared in step 2 with brine, and fermenting at normal temperature, the fermentation period is 4-5 months.

[0021] The invention conducts accurate research and improvement on the koji-making link in the soy sauce preparation process, inoculates twice, and precisely controls the inoculation amou...

Embodiment 1

[0029] Step 1, utilize soybean and flour to make fermentation mixture, the mass ratio of soybean and flour is 10:7;

[0030] Step 2 Inoculate Aspergillus oryzae in the fermentation mixture twice, the first inoculation amount is 0.1% of the fermentation mixture, cultivate for 5 hours, control the fermentation temperature in the first cultivation process to be 20°C; then carry out the second Inoculation, the inoculation amount for the second time is 0.2% of the fermentation mixture, continue to cultivate for 40 hours, and control the fermentation temperature in the second cultivation process to be 28°C;

[0031] Step 3, the koji prepared in step 2 is mixed with salt water, and fermented at normal temperature, and the fermentation period is 4 months.

Embodiment 2

[0033] Step 1, utilize soybean and flour to make fermentation mixture, the mass ratio of soybean and flour is 10:7;

[0034] Step 2, inoculate Aspergillus oryzae in the fermentation mixture twice, the inoculation amount for the first time is 0.2% of the fermentation mixture, cultivate for 8 hours, control the fermentation temperature in the first cultivation process to be 25°C; then carry out the second Secondary inoculation, the inoculation amount for the second time is 0.4% of the fermentation mixture, continue to cultivate for 50 hours, and control the fermentation temperature in the second cultivation process to be 32°C;

[0035] Step 3, the koji prepared in step 2 is mixed with salt water, and fermented at normal temperature, and the fermentation period is 5 months.

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PUM

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Abstract

The invention discloses a soy sauce preparation technology. The soy sauce preparation technology comprises the following steps of step I, making a fermentation mixture from soybeans and flour; step II, inoculating the fermentation mixture with aspergillus oryzae twice, performing culturing for 5-8 hours, controlling fermentation temperature in the process of performing culturing for the first time to be 20-25 DEG C, then performing inoculation for the second time, continuing culturing for 40-50 hours, and controlling the fermentation temperature in the process of performing culturing for the second time to be 28-32 DEG C, wherein the inoculum concentration of the aspergillus oryzae for the first time is 0.1-0.2% of the fermentation mixture, and the inoculum concentration of the aspergillus oryzae for the second time is 0.2-0.4% of the fermentation mixture; and step III, mixing finished koji obtained in the step II with salt water, and performing fermentation at room temperature, wherein the fermentation period is 4-5 months. According to the soy sauce preparation technology disclosed by the invention, the preparation process of a soy sauce is improved, so that the flavor and the color of the soy sauce are improved, and needs of people can be met.

Description

technical field [0001] The invention relates to a preparation process of soy sauce. Background technique [0002] Soy sauce is a liquid condiment brewed from beans, wheat, and bran. It has a reddish-brown color and a unique sauce aroma. It tastes delicious and helps stimulate appetite. It is a traditional condiment in China. At present, the fermented soy sauce process is mainly divided into two types: one is traditional low-salt solid-state fermentation, and the other is high-salt dilute state fermentation. Among them, high-salt dilute fermented soy sauce is divided into "Cantonese high-salt dilute process" and "Japanese high-salt dilute process". [0003] The Cantonese-style soy sauce brewing process uses soybeans and flour as raw materials. After cooking, koji making, high-salt dilute fermentation, and finally filtering out the soy sauce by leaching, the soy sauce obtained is reddish-brown in color, rich in sauce aroma, thick in body and delicious in taste. Since the Can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 刘清
Owner 吉林酿业集团醋业有限公司