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Whole soybean soy sauce process using sauce making method in Zhou dynasty

A technology for soy sauce and soybeans, which is applied in the preservation of food ingredients as anti-microbial, food science, food preservation, etc., can solve the problem of lack of sauce flavor, etc., and achieve the effect of improving antiseptic performance, reducing the number of harmful microorganisms, and brightening the color.

Inactive Publication Date: 2018-04-20
尧记酱道股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Prepared soy sauce and chemical soy sauce are all flavored and flavored through additives, which lacks the pure natural sauce flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of Dazhou soy sauce process of whole soybean soy sauce, comprising the following steps:

[0027] A. Washing beans and soaking beans: first wash the soybeans with an automatic bean washing machine until the washing water is clear, then soak the soybeans until the beans are swollen, elastic, wrinkle-free, skin and flesh are easy to separate, and the beans are cut without dryness. Drain;

[0028] B. Cooking: Cook the soaked soybeans at a pressure of 0.15 MPa for 12 minutes to obtain clinker;

[0029] C. Cooling inoculation: After the clinker is cooled to 45°C, insert Aspergillus oryzae, the inoculation amount is 0.2% of the clinker mass, mix evenly, and form koji;

[0030] D. Ventilated koji making: put the koji material in the koji pool in the koji room for koji making, the temperature of the koji material is 30°C, the thickness of the material layer is 25cm, the time for koji making is 40 hours, the temperature of the koji room is 30°C, and the relative humidity ...

Embodiment 2

[0036] A kind of Dazhou soy sauce process of whole soybean soy sauce, comprising the following steps:

[0037] A. Washing beans and soaking beans: first wash the soybeans with an automatic bean washing machine until the washing water is clear, then soak the soybeans until the beans are swollen, elastic, wrinkle-free, skin and flesh are easy to separate, and the beans are cut without dryness. Drain;

[0038] B. Cooking: Cook the soaked soybeans at a pressure of 0.17 MPa for 11 minutes to obtain clinker;

[0039] C. Cooling inoculation: After the clinker is cooled to 40°C, insert Aspergillus oryzae and Aspergillus niger, the inoculation amounts are respectively 0.2% and 0.1% of the mass of the mixture, and mix evenly to form koji;

[0040] D. Ventilated koji making: put the koji material in the koji pool in the koji room for koji making. The temperature of the koji material is 35°C, the thickness of the material layer is 28cm, the time for making koji is 54 hours, the temperatu...

Embodiment 3

[0046] A kind of Dazhou soy sauce process of whole soybean soy sauce, comprising the following steps:

[0047] A. Washing beans and soaking beans: first wash the soybeans with an automatic bean washing machine until the washing water is clear, then soak the soybeans until the beans are swollen, elastic, wrinkle-free, skin and flesh are easy to separate, and the beans are cut without dryness. Drain;

[0048] B. Cooking: Cook the soaked soybeans at a pressure of 0.20 MPa for 10 minutes to obtain clinker;

[0049] C. Cooling inoculation: After the clinker is cooled to 35°C, insert Aspergillus oryzae, the inoculation amount is 0.3% of the clinker mass, mix evenly, and form koji;

[0050] D. Ventilated koji making: put the koji material in the koji pool in the koji room for koji making. The temperature of the koji material is 40°C, the thickness of the material layer is 30cm, the time for koji making is 68 hours, the temperature of the koji room is 38°C, and the relative humidity ...

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PUM

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Abstract

The invention discloses a whole soybean soy sauce process using a sauce making method in Zhou dynasty. Soybeans are used as protein raw materials, no starchiness raw materials are added, and through steps of cleaning the soybeans, soaking the cleaned soybeans, performing steaming, performing mixing, performing cooling and inoculation, performing koji making in ventilated environment, performing heat preservation and fermentation, and performing weather exposure fermentation, the paste is made. No additives and no preservatives are added, the color, the fragrance and the taste of the soy sauceare greatly improved, and pure natural nutrient substances of the soy sauce are increased to a large extent.

Description

technical field [0001] The invention relates to the field of soy sauce processing, in particular to a Dazhou soy sauce process of whole soybean soy sauce. Background technique [0002] Soy sauce evolved from "soy sauce". As early as more than 3,000 years ago, there were records of making soy sauce in the Zhou Dynasty. The brewing of soy sauce was discovered purely by accident. Soy sauce originated from the condiment used by ancient Chinese emperors. It was marinated from fresh meat. It is similar to the production process of fish sauce today. Soybean has a similar flavor and is cheap, so it is widely spread and eaten. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea, and Southeast Asia. The production of soy sauce was a family art and secret in the early days. The brewing was mostly controlled by a certain master, and the technology was often passed down from generation to generation or passed down by a school o...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L3/00A23L29/00
CPCA23L3/00A23L27/50A23L29/015A23L29/065A23V2002/00A23V2200/10A23V2250/1614
Inventor 周青尧
Owner 尧记酱道股份有限公司
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