Making method of pale-soup soy sauce

A manufacturing method and technology of soy sauce, which are applied in the directions of yeast-containing food ingredients, food science, etc., can solve the problems of low amino acid and reducing sugar content, large influence and uncertain factors, and difficult to control, so as to achieve rich nutrition, improve utilization rate, The effect of improving efficiency and quality

Inactive Publication Date: 2018-07-17
江苏恒顺沭阳调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional production of baitang soy sauce has the disadvantages of low efficiency, low content of amino acids and reducing sugars, the influence of the natural environment and large uncertainties and the quality of soy sauce, the taste is not good and it is not easy to control

Method used

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  • Making method of pale-soup soy sauce
  • Making method of pale-soup soy sauce

Examples

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Embodiment 1

[0032] A kind of manufacture method of baitang soy sauce, comprises the following steps:

[0033] (1) Dry steaming: Wheat flour and non-genetically modified defatted soybeans are transported to the granary for storage through buckets, and the quantitative wheat flour and non-genetically modified defatted soybeans in the granary are sent into the rotating ball pot through the auger to open the steam valve to the pressure inside the ball pot When the pressure in the rotating ball pot reaches 0.05Mpa, remove the air in the rotating ball pot. After the pressure in the rotating ball pot drops to 0Mpa, open the steam valve for dry steaming. When the temperature of the material in the rotating ball pot reaches 100°C, keep the pressure for 10 minutes. The pressure is quickly decompressed to 0Mpa;

[0034] (2) Moisturizing: Add an appropriate amount of warm water at 65°C, dry-steamed wheat flour and non-GMO defatted soybeans to the rotating ball pot to swell for 25 minutes;

[0035] (...

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PUM

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Abstract

The invention discloses a making method of a pale-soup soy sauce. The making method comprises the following steps of performing dry-steaming on non-GMO defatted soybeans and wheat flour, then performing steaming with steam, performing moistening, mixing the moistened soybeans and the moistened wheat flour with fried oatmeal, through working procedures of making koji, making mellow wine and the like, adding strains of a certain proportion for fermentation, after the fermentation period is finished, performing pressing to obtain juice, performing sterilizing and blending, and then performing filtering to obtain finished products. According to the making method disclosed by the invention, the production efficiency of the pale-soup soy sauce can be improved, the pale-soup soy sauce has high quality and nutrient components, and can improve the sweetness and the mellow mouth feel of dishes, and the working procedures are mature and controllable.

Description

technical field [0001] The invention relates to the technical field of condiment preparation technology, in particular to a method for manufacturing white soup soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. At present, most domestic enterprises adopt the low-salt solid-state method to produce soy sauce. This production process has the characteristics of simple operation, high degree of industrialization, and convenient management. The finished koji rich in protease is produced by Aspergillus, and the protease is soy sauce. The most important mold in production, through the action of protease, the protein in soybean and other protein raw materials can be enzymatically hydrolyzed into amino acids, and produce taste, color and aroma, forming a unique product feature of soy sauce....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23V2002/00A23V2250/76
Inventor 周良洪蒋云峰王高科
Owner 江苏恒顺沭阳调味品有限公司
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