Method for brewing soy sauce through puffing soybeans

Abstract

The invention provides a method for brewing a soy sauce through puffing soybeans. The method comprises the steps of pretreating raw materials: performing dust removal and impurity removal on soybeans,cleaning the soybeans after dust removal and impurity removal, crushing the cleaned soybeans to obtain bean granules, performing dust removal and impurity removal on bran, and cleaning the bran afterdust removal and impurity removal; puffing the raw materials: puffing the bean granules and the bran; preparing mother culture: weighing the puffed bran, flour and water, uniformly mixing the weighedbran with the weighed flour and the weighed water in the mass ratio of the weighed bran to the weighed flour to the weighed water being 4 to 1 to 4, performing sterilization, performing inoculation with aspergillus oryzae spores, and performing culturing until the mother culture is mature; preparing finished culture: weighing the puffed bean granules, the flour, the puffed bran and distilled water, uniformly mixing the weighed puffed bean granules with the weighed flour, the weighed puffed bran and the weighed distilled water in the mass ratio of the weighed puffed bean granules to the weighed flour, to the weighed puffed bran to the weighed distilled water being 20 to 16 to 1 to 16, performing sterilization, performing scattering, performing inoculation with mature mother culture havingthe same mass, and performing culturing until materials are covered with peak green spores so that finished culture is obtained; and preparing undecanted wine and performing fermentation: uniformly mixing the finished culture with salt water in the volume ratio of the finished culture to the salt water being 1 to 1.7, performing loading into a jar, and performing fermentation. Compared with a traditional technology, the method for brewing a soy sauce through puffing soybeans provided by the invention has the advantages that the time for brewing the soy sauce is shortened, the utilization rateof protein and the yield rate of the soy sauce can be increased, and the soy sauce is outstanding in palatable taste and unique in flavor and has scorch aroma compared with finished products in the prior art.

Description

technical field [0001] The invention relates to the field of food condiment processing, in particular to a method for brewing soy sauce from puffed soybeans. Background technique [0002] Soy sauce is a nutritious, salty, sour, umami, sweet, and bitter five-flavor blend, and a good seasoning with color and aroma. Soy sauce is a condiment produced as early as the Zhou Dynasty in my country. It has a history of 3,000 years in my country and has extremely rich cultural connotations. After thousands of years of practice, the working people of our country have accumulated rich experience in making soy sauce. Soy sauce is one of the important condiments in my country. According to the data from the National Bureau of Statistics, the output of soy sauce in my country in 2015 was 10.9 million tons, and it has been on the rise since 2004. [0003] my country's traditional soy sauce brewing process is divided into two categories according to different fermentation processes, namely ...

AI Technical Summary

Problems solved by technology

However, the traditional process uses high-pressure cooking to mature the raw materials. This raw material processing method has the following problems: 1. The cooking time is long, the energy consumption is large, the fermentation time is long, the survival rate of the bacteria is low, and the soy sauce production cycle from raw grain to finished product long

2. Although the high-pressure cooking of the traditional soy sauce brewing process has achieved the denaturation of protein raw materials, the tissue structure of the raw materials has not been well processed, resulting in difficulties in the decomposition of enzymes. The protein utilization rate is only about 75%, and the yield of soy sauce is high. At about 50%, there is a waste of food, and the cost is high

[0004] In the prior art, there is also a method of puffing soybeans to brew soy sauce, which reduces the brewing time of soy sauce, improves the utilization rate of protein and the yield of soy sauce, but the aroma of soy sauce brewed is not good enough and the umami taste is not enough

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