Method for producing soy sauce through extruding and processing sauce residue resources

Abstract

The invention relates to a method for producing a soy sauce through extruding and processing sauce residue resources, and belongs to the field of production of edible seasonings. According to the method disclosed by the invention, an appropriate quantity of enzyme preparations are added or not added to sauce residues, extrusion puffing treatment is performed, then a fermentation process is performed, an optimal closed cycle circulating technology is formed, and the method is an improved soy sauce making method. An appropriate quantity of the enzyme preparations are added or not added to the sauce residues, extrusion treatment is performed, the sauce residues after the extrusion treatment are mixed with a traditional brewed soy sauce in a certain proportion to obtain a mixture, then the mixture enters a fermentation process once again, protein and carbohydrate are remained in the sauce residues, salt and a certain quantity of fermentation intermediate products are used as secondary rawmaterials to be returned to production, waste is turned into wealth, resource waste and environmental pollution are reduced, and the production yield rate and the utilization rate of the raw materialsare increased. Compared with a traditional soy sauce brewing technology which is generally adopted at current, the method for producing the soy sauce through extruding and processing sauce residues disclosed by the invention has the advantages that a new way is provided for solving the high-value re-utilization problem of sauce residue resources, food grain resources are sufficiently utilized, and finished products of the soy sauce have unique mellow and fat-fragrant flavor.

Description

technical field [0001] The invention relates to a new method for producing soy sauce by using extrusion technology to process sauce dregs, and belongs to the field of edible condiment production. Background technique [0002] Soy sauce residue (also called soy sauce residue) refers to the solid residue produced after the raw materials for brewing soy sauce are fermented, oiled or poured. Due to the high moisture content and rich protein and carbohydrates of the undried sauce residue, microorganisms are easy to grow and reproduce, and if they are not treated in time, they will cause environmental pollution. At present, due to the lack of mature sauce residue recycling technology, low-salt solid soy sauce residue is often sold as fertilizer or feed at a low price; and the pressed sauce residue produced by the high-salt dilute process is often too high in salt content to be used directly as feed For animals, some manufacturers adopt direct landfill treatment, but this will lea...

AI Technical Summary

Problems solved by technology

Due to the high moisture content and rich protein and carbohydrates of the undried sauce residue, microorganisms are easy to grow and reproduce, and if not processed in time, it will cause environmental pollution

At present, due to the lack of mature sauce residue recycling technology, low-salt solid soy sauce residue is often sold as fertilizer or feed at a low price; and the pressed sauce residue produced by the high-salt dilute process is often too high in salt content to be used directly as feed For animals, some manufacturers adopt the direct landfill method, but this will lead to salinization of landfill soil

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