Method of making soy sauce by reusing and fermenting soy sauce residues

Abstract

The present invention discloses a method of making soy sauce by reusing and fermenting soy sauce residues. The method comprises a preparation stage, a fermentation stage and product separation and packaging stage; the preparation stage mainly comprises various utensil preparation, medium preparation, excellent strain selection or cultivation, utensil and medium disinfection, etc.; the fermentationstage is mainly as follows: a fermentation tank, an adding order of accessory materials and fermentation conditions are used to control the preparation of the soy sauce; and the product separation and packaging stage is as follows: the product is separated and aseptically packaged. The soy sauce residues, by-products and wastes of soy sauce production, are subjected to further deep processing anduse; the added value of the products are improved; and the utilization rate of the raw materials is also improved.

Description

technical field [0001] The invention belongs to the technical field of fermentation, in particular to a method for reusing fermented soy sauce with sauce dregs. Background technique [0002] Sauce residue is a waste product produced during the production of soy sauce. It is an indispensable condiment in people's daily diet. At present, the annual output of soy sauce in my country is about 5 million tons, and the annual growth rate of the soy sauce market is more than 10%. For every 1kg of soy sauce produced, about 0.67kg of soy sauce residue will be produced, so soy sauce The output of slag is also very large. [0003] The substances contained in the soy sauce residue are very rich. The oil content in the soy sauce residue reaches 20% to 28% (dry basis, the same below) close to the oil content of rapeseed, and the crude protein content is above 10%, even as high as 30%. ; In addition, it is also rich in fiber, sugar, phospholipids and so on. Using bean curd and flour as ra...

AI Technical Summary

Problems solved by technology

[0004] The output of soy sauce dregs is large and contains rich nutrients. However, except for the research reports on the use of feed, fertilizer, and roughage additives, there are few other researches, and the degree of deep processing and reuse is low. The added value of the product is relatively low. Low, in order to reduce its harm to the ecological environment and animals, so that its resources can be recycled, the invention provides a method for reusing fermented soy sauce with soy residue, which also improves the utilization rate of raw materials