Soybean sauce brewing method capable of avoiding preservative in soybean sauce production

Abstract

The invention relates to a soybean sauce brewing method capable of avoiding preservative in soybean sauce production. The brewing method comprises the following steps: cooking: cooking soaked soybeans to obtain cooked soybeans; mixing: mixing the cooked soybeans with flour mixture according to a weight ratio of 1: (0.1 to 0.2), thus obtaining a mixed material; inoculating: inoculating the mixed material with aspergillus oryzae; making starter: culturing the mixed material after the inoculation into starter; fermenting: mixing the starter and saline water according to a weight ratio of 1: (1.6 to 2.5), ensuring the salt content of soy sauce mash before the fermentation to be 14.0 to 15.5 g / 100mL, adding flour yeast and table salt into the soy sauce mash in 60 to 80 days of the fermentation, and adjusting the weight ratio of the cooked soybeans and the flour mixture to be 1: (0.8 to 1.2) and the content of the water yellow salt to be 17.0 to 19.0 g / 100mL. By reducing the addition amount of flour when in starter making, the intake of sugar-type nutritional substances by salt-resistant microorganisms is reduced; and meanwhile, the soy sauce mash is produced by adopting low-concentration saline water, so that the growth and propagation of salt-resistant microorganisms can be inhibited. A manner of adding the flour yeast and table salt is adopted in the medium term of the fermentation, so that the flavor of the raw soy sauce is supplemented.

Description

technical field [0001] The invention relates to the technical field of soy sauce brewing, in particular to a soy sauce brewing method which can avoid adding preservatives in soy sauce production. Background technique [0002] In this field, the soy sauce production process / method generally refers to the whole process from the raw material preparation of soy sauce to the filling of soy sauce into a salable commodity, the whole process including soy sauce brewing process and soy sauce refining process (see attached figure 1 ), wherein, the soy sauce brewing process, that is, the soy sauce brewing process / method is mainly composed of the following steps: making flour koji into noodle koji, mixing with soaked and steamed soybeans to obtain a mixture→cooling→inoculation→mixing→ Ventilated koji making → koji making mash → natural sun-drying → raw soy sauce obtained by leaching oil. At this time, the brewing process is completed, and then a refining process is required to obtain sa...

AI Technical Summary

Problems solved by technology

However, once the soy sauce is produced with high salt content, it will cause the sour and astringent flavor of the produced soy sauce, or the problem of alcohol taste, making the flavor not as good as that of the preservative-added type of soy sauce

[0006] Chinese invention patent CN102090614B discloses a preservative-free soy sauce. This patent adopts the method of "solidifying first, then diluting and then pouring" to improve the natural antiseptic ability of soy sauce. A variety of lactic acid bacteria and yeast are added during the fermentation stage to improve the flavor of soy sauce. Not only is the production process complicated, but the addition of various strains also significantly increases the production cost

[0007] In addition, in order to obtain higher amino acid nitrogen in crude oil and improve the taste and aroma of soy sauce, companies generally use long-term fermentation during fermentation, and some even carry out double fermentation, which will also lead to the problem of sour and astringent flavor of crude oil

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