Liquid-state quick-acting brewing method of multi-taste soy sauce

Abstract

The invention relates to a liquid-state quick-acting brewing technique of a multi-taste soy sauce. The technique comprises the technology steps of crushing and refining raw materials, performing liquid-state sauce koji fermentation, performing heating for sterilization, performing seasoning, performing sealed storage and the like. The technique specifically comprises the steps of respectively weighing main materials, auxiliary materials and spice in the weight ratio of jasmine rice to corn, to soybeans, to black beans, to potatoes to star aniseeds to Chinese cinnamon being 1 to 2 to 2 to 2 to2 to 0.05 to 0.05, performing thorough cleaning, putting the cleaned materials into a crushing machine, and performing crushing together to obtain powdery materials; then putting the powdery materialsinto a fermenting vat or a fermenting jar, adding sauce koji and water in the proportion of the raw materials to the sauce koji to the pure water being 100 to (0.5-0.6) to (300-350), performing uniform stirring, tightly sealing an opening of the vat or the jar, performing anaerobic fermentation for 9 days, during fermentation, performing stirring once every 3 days, after soy sauce mash liquid becomes deep dark reddish brown and fermentation is ripe, pumping soy sauce mash into high-efficiency equipment, and performing heating for sterilization; and performing filtration through a special machine, and performing corresponding natural green adding and blending in proportion being 100 to (0.6-0.8) to (0.5-0.9) so as to obtain the multi-taste soy sauce which is good in color, fragrance and taste, ultra-long in fresh keeping period and ultra-long in quality guarantee period.

Description

technical field [0001] The invention relates to a soy sauce brewing technology, in particular to a multi-flavor soy sauce liquid quick-acting brewing technology. Background technique [0002] For a long time, although there are many kinds of soy sauce and the raw materials and technologies used in its production, it is rare to make full use of raw materials to refine liquid fermentation to efficiently brew soy sauce, and most of the existing soy sauces are old-fashioned cooking and solid-state fermentation with low yield. Brewing technology and coloring and additive seasoning technology are mostly. Therefore, be necessary to invent a kind of new technology of brewing soy sauce with refined liquid high-efficiency fermentation of raw materials. Contents of the invention [0003] The purpose of the present invention is to solve the problem of shortage of existing raw material liquid brewing soy sauce technology and market demand, to provide a comprehensive technology advance...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of shortage of existing raw material liquid brewing soy sauce technology and market demand, to provide a comprehensive technology advanced, practical and easy to promote, refined and simplified ingredients, rice beans refined raw material, rapid liquid fermentation, high-efficiency brewing Soy sauce production, high-yield, high-quality, energy-saving, green, safe and environmentally friendly, and a new technology for high-efficiency brewing of raw material liquid fermentation of soy sauce with significant comprehensive economic and social benefits