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...

Examples

Embodiment 1

[0040] A kind of brewing process of soy sauce without preservatives, carries out according to the following steps:

[0041] 1) Cooking: steaming the soaked soybeans at a pressure of 0.12 MPa and a holding time of 5 minutes to obtain cooked beans.

[0042] 2) mixing: cooked beans and flour mixture are mixed according to the weight ratio of 1:0.1 to obtain the mixing;

[0043] 3) inoculation: when the temperature of the mixture was reduced to below 32° C., inoculate Aspergillus oryzae, and the inoculum size was 0.3% of the mixture gross weight;

[0044] 4) koji making: the mixed material after inoculation is sent into the ventilated fermenting tank of the fermentation room to cultivate for 48 hours, and the koji is loosened 1 time every 15 hours; 35°C; in the later stage of cultivation, that is, after 20 hours of cultivation, control the temperature of Daqu at 27°C until the koji is formed;

[0045] 5) Fermentation: The koji and salt water are mixed according to the weight rat...

Embodiment 2

[0048] A kind of brewing process of soy sauce without preservatives, carries out according to the following steps:

[0049] 1) Cooking: steaming the soaked soybeans under the conditions of pressure 0.1MPa and pressure holding time 10min to obtain cooked beans.

[0050] 2) mixing: cooked beans and flour mixture are mixed according to the weight ratio of 1:0.2 to obtain the mixing;

[0051] 3) inoculation: when the temperature of the mixture was down to below 28 DEG C, the aspergillus oryzae was inoculated, and the inoculum size was 0.7% of the mixture gross weight;

[0052] 4) koji making: the mixed material after inoculation is sent into the ventilated fermenting pool of the fermentation room to cultivate for 36 hours, and the koji is loosened 1 time every 15 hours; in the early stage of cultivation, that is, in the 0 hour to the 20th hour, the temperature of the koji is controlled at 28°C; in the later stage of cultivation, that is, after 20 hours of cultivation, control the...

Embodiment 3

[0056] A kind of brewing process of soy sauce without preservatives, carries out according to the following steps:

[0057] 1) Cooking: steaming the soaked soybeans under the conditions of pressure 0.1MPa and pressure holding time 15min to obtain cooked beans.

[0058] 2) mixing: cooked beans and flour mixture are mixed according to the weight ratio of 1:0.15 to obtain the mixing;

[0059] 3) inoculation: when the temperature of the mixture was down to below 35°C, the aspergillus oryzae was inoculated, and the inoculum size was 0.4% of the mixture gross weight;

[0060] 4) koji making: the mixed material after inoculation is sent into the ventilated fermenting tank of the fermentation room to cultivate for 40 hours, and the koji is loosened 1 time every 15 hours; in the early stage of cultivation, that is, in the 0 hour to the 20th hour, the temperature of the koji is controlled at 30°C; in the later stage of cultivation, that is, after 20 hours of cultivation, control the te...

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...

Examples

Embodiment 1

[0040] A kind of brewing process of soy sauce without preservatives, carries out according to the following steps:

[0041] 1) Cooking: steaming the soaked soybeans at a pressure of 0.12 MPa and a holding time of 5 minutes to obtain cooked beans.

[0042] 2) mixing: cooked beans and flour mixture are mixed according to the weight ratio of 1:0.1 to obtain the mixing;

[0043] 3) inoculation: when the temperature of the mixture was reduced to below 32° C., inoculate Aspergillus oryzae, and the inoculum size was 0.3% of the mixture gross weight;

[0044] 4) koji making: the mixed material after inoculation is sent into the ventilated fermenting tank of the fermentation room to cultivate for 48 hours, and the koji is loosened 1 time every 15 hours; 35°C; in the later stage of cultivation, that is, after 20 hours of cultivation, control the temperature of Daqu at 27°C until the koji is formed;

[0045] 5) Fermentation: The koji and salt water are mixed according to the weight rat...

Embodiment 2

[0048] A kind of brewing process of soy sauce without preservatives, carries out according to the following steps:

[0049] 1) Cooking: steaming the soaked soybeans under the conditions of pressure 0.1MPa and pressure holding time 10min to obtain cooked beans.

[0050] 2) mixing: cooked beans and flour mixture are mixed according to the weight ratio of 1:0.2 to obtain the mixing;

[0051] 3) inoculation: when the temperature of the mixture was down to below 28 DEG C, the aspergillus oryzae was inoculated, and the inoculum size was 0.7% of the mixture gross weight;

[0052] 4) koji making: the mixed material after inoculation is sent into the ventilated fermenting pool of the fermentation room to cultivate for 36 hours, and the koji is loosened 1 time every 15 hours; in the early stage of cultivation, that is, in the 0 hour to the 20th hour, the temperature of the koji is controlled at 28°C; in the later stage of cultivation, that is, after 20 hours of cultivation, control the...

Embodiment 3

[0056] A kind of brewing process of soy sauce without preservatives, carries out according to the following steps:

[0057] 1) Cooking: steaming the soaked soybeans under the conditions of pressure 0.1MPa and pressure holding time 15min to obtain cooked beans.

[0058] 2) mixing: cooked beans and flour mixture are mixed according to the weight ratio of 1:0.15 to obtain the mixing;

[0059] 3) inoculation: when the temperature of the mixture was down to below 35°C, the aspergillus oryzae was inoculated, and the inoculum size was 0.4% of the mixture gross weight;

[0060] 4) koji making: the mixed material after inoculation is sent into the ventilated fermenting tank of the fermentation room to cultivate for 40 hours, and the koji is loosened 1 time every 15 hours; in the early stage of cultivation, that is, in the 0 hour to the 20th hour, the temperature of the koji is controlled at 30°C; in the later stage of cultivation, that is, after 20 hours of cultivation, control the te...

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