Preparation method of soy sauce brewed by extruding expanded soybean meal and flour

Abstract

The invention belongs to the technical field of food processing, and in particular relates to a preparation method of soy sauce brewed by extruding expanded soybean meal and flour. The preparation method of the soy sauce brewed by extruding the expanded soybean meal and the flour comprises the following steps: (1) mixing the expanded soybean meal and the flour for extruding; (2) adding bran and mixing, and moistening a mixture of the bran and extrudate of expanded soybean meal and the flour with water; (3) according to the conventional soy sauce preparation method, mixing soybean pieces with the flour, inoculating, carrying out starter propagation, and fermenting to obtain the soy sauce; (4) sterilizing and filtering the obtained soy sauce, and then packaging to obtain the finished product. According to the preparation method, the raw materials such as the soybean meal and the flour, which are used for producing the soy sauce, are pretreated by adopting a extrusion and swelling technique, so that the aims of moderately modifying proteins, gelatinizing starches and passivating anti-nutritional factors as well as sterilizing can be achieved; compared with the traditional cooking method for treating the raw materials, the preparation method provided by the invention can increase protein digestibility and amino acid production rate.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing soy sauce brewed from extruded puffed soybean meal and flour. Background technique [0002] China's soy sauce brewing has a very long history, and it is also a big country in soy sauce brewing and consumption. In 2012, the output of soy sauce in my country has reached more than 7 million tons. Although the output of soy sauce in my country ranks first in the world, the quality of soy sauce is generally not high, the overall development is relatively slow, and the utilization rate of raw materials is not high. Although soy sauce was introduced to Japan from my country, in recent years Japan has trained many soy sauce experts and conducted in-depth research on soy sauce production theory, technology and equipment. Japan's soy sauce production technology and equipment are currently at the leading level in the world. At present, the utilization rate of...

AI Technical Summary

Problems solved by technology

In 2012, the output of soy sauce in my country has reached more than 7 million tons. Although the output of soy sauce in my country ranks first in the world, the quality of soy sauce is generally not high, the overall development is relatively slow, and the utilization rate of raw materials is not high.

[0003] Extrusion puffing pretreatment as a new technology applied to the soy sauce brewing industry has been deeply researched in Japan, Taiwan and other places, but there is less research in China