Method for brewing soy sauce by utilizing peanut shells
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A peanut shell and soy sauce technology, applied in food science and other directions, can solve problems such as difficult to meet standards, and achieve the effects of unique flavor, rich nutrition and advanced processing technology
Inactive Publication Date: 2017-10-27
广西桂平市石龙镇江夏种养专业合作社
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Problems solved by technology
[0003] The main components of peanut shells are hemicellulose and cellulose, and the protein and starch content are few, such as using it alone to make soy sauce without adding some protein raw materials (such as soybean cake or peanut cake) The quality of soy sauce produced from raw materials (such as wheat bran or crushed corn) (including the color, aroma, taste and physical and chemical indicators of soy sauce) is difficult to meet the national standards
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Embodiment 1
[0014] A method for brewing peanut shell soy sauce, the brewing process comprising the following steps:
[0015] 1. Preparation of Divine Comedy: Two strains of Aspergillus oryzae 3042 from Shanghai Niang and Aspergillus niger 3350 from Zhongke were selected to make koji respectively through mechanical ventilation.
[0016] 2. Blank making: first grind peanut shells, soybean cakes, bran, and corn into powder in proportion, mix well, let stand for 30 minutes, and pack them into bent boxes with a thickness of about 2.5 cm. Cover and sterilize with steam After 30 minutes, turn off the steam and shake it while it is hot; when it is air-dried and cooled to 30°C, add 250g of the Divine Comedy prepared in the above step 1, spread it on a perforated sieve to a thickness of 2cm, put it in the room, and keep it at 37°C on the first day. 2. Gradually drop to 30°C on the third day; when it forms a block and is covered with mycelia, turn the billet up and down with a sieve; on the fifth da...
Embodiment 2
[0019] A method for brewing peanut shell soy sauce, the brewing process comprising the following steps:
[0020] 1. Preparation of Divine Comedy: Two strains of Aspergillus oryzae 3042 from Shanghai Niang and Aspergillus niger 3350 from Zhongke were selected to make koji respectively through mechanical ventilation.
[0021] 2. Blank making: first grind peanut shells, soybean cakes, bran, and corn into powder in proportion, mix well, let stand for 30 minutes, and pack them into bent boxes with a thickness of about 2.5 cm. Cover and sterilize with steam After 30 minutes, turn off the steam and shake it while it is hot; when it is air-dried and cooled to 30°C, add 250g of the Divine Comedy prepared in the above step 1, spread it on a perforated sieve to a thickness of 2cm, put it in the room, and keep it at 37°C on the first day. 2. Gradually drop to 30°C on the third day; when it forms a block and is covered with mycelia, turn the billet up and down with a sieve; on the fifth da...
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Abstract
The invention discloses a method for brewing soy sauce by utilizing peanut shells. The soy sauce comprises the following raw materials:30% of peanut shells, 40% of soybean cakes, 20% of wheat bran and 10% of corn. A brewing technology comprises the following steps: (1) making a blank, namely firstly grinding the peanut shells, soybean cakes, wheat bran and corn into powder, uniformly blending, capping, and sterilizing for 30 minutes with steam; spreading and cooling, and adding 250g of medicated leaven until temperature is lowered to 30 DEG C; and (2) fermenting, wherein low-salinity solid state fermentation is adopted in a fermentation technology; fermentation is divided into two stages; white soy sauce is obtained when 20 baume degrees are reached, and 2.5kg of white sugar is added into every 50kg of the white soy sauce, and uniformly stirring is carried out, so that colored soy sauce is obtained. When the method disclosed by the invention is adopted for brewing the soy sauce, resources are saved, the demand also can be met, the brewed soy sauce contains rich proteins and many micro active substances and is full of nutrients and mellow in taste, processing technology is advanced, the low-salinity solid state fermentation is adopted, flavor is unique, the obtained colored soy sauce is complete in color, smell and taste, and quality of family life of people of China is better improved, so that the method disclosed by the invention has high value-added benefit.
Description
technical field [0001] The invention belongs to the field of production of condiment soy sauce, and in particular relates to a method for brewing peanut shell soy sauce. Background technique [0002] Soy sauce is one of the indispensable condiments in people's daily life, and it contains a lot of nutrients such as amino acids. The traditional soy sauce production method is to use soybeans or bean cakes as the main raw material, but due to the large population of our country, it is difficult to meet the market by using the traditional soy sauce production process. If peanut shells are used to make soy sauce, resources can be saved and needs can be met. The total annual peanut output in my country is 14.5 million tons, and there are about 4.5 million tons of peanut shells every year. Peanut shells are rich in nutrients. It contains 17.8% pentose sugar, 5.9% crude fat, 17% disaccharide, 26.6% ether extract and cellulose. It is a good raw material for making soy sauce, and its...
Claims
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Application Information
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