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A technology for soy sauce and mash, applied in food science, food preservation, application, etc., can solve the problems of high energy consumption and high labor intensity, and achieve the effects of improving sensory quality, reducing labor load, and reducing labor and energy consumption.
Inactive Publication Date: 2019-04-26
云南双柏妥甸酱油有限公司
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Problems solved by technology
The characteristics of both require the use of high-protein soybean meal and northern durum wheat as raw materials; Guangshi soy sauce is poured and fermented, and Japanese-style soy sauce is fermented with dilute mash and squeezed to extract juice, which is labor-intensive and consumes high energy.
Method used
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preparation example Construction
[0050] The preparation method of kind of song in described step 3):
[0051] (1) Preparation of bacterial agent, take 1000g of fresh soybeans, wash them, add 5000mL of water, soak for 4 hours, wait for the beans to fully absorb water and swell, change the water to 6000mL, boil for 3 hours, keep a certain water level, filter with absorbent cotton while hot, do not squeeze press; obtain soybean juice, add glucose, magnesium sulfate, ammonium sulfate, potassium dihydrogen phosphate, agar to the soybean juice, and heat to all the reagents to melt into a liquid at natural pH, and put it into a dry sterilized test tube while it is hot, and the tube volume is controlled at A quarter of the test tube is stuffed with a cotton swab, wrapped with moisture-proof paper, and sterilized at 120° for 20 minutes; after a little cooling, the test tube is tilted to condense into a slope, and then placed in a 30°C constant temperature incubator for 3d, 3d Finally, check whether the sterilization o...
Embodiment
[0059] A brewing method of original brewed soy sauce, comprising the following steps:
[0060] 1) Select soybeans with a protein content of more than 36% and meet the national standard and pour them into water for soaking. When the water content of soaked soybeans is above 46%, take them out and put them in a cooking tank for steaming. First, put the soaked soybeans into the cooking tank After the middle cover is closed, steam is supplied again, and the beans soaked in the steaming tank, after putting in water, rotate the steaming tank for 5-10 minutes before supplying steam, and then supply steam until the cold air in the tank is exhausted Finally, close the exhaust valve. When the pressure rises to 0.03-0.05 MPa, discharge the cold air again. After the cold air is exhausted, close the exhaust valve again. When the pressure rises to 0.10-0.12 MPa, close the steam inlet Valve, and then keep the pressure for 5-10 minutes while rotating, stop the rotation, exhaust the steam pres...
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PUM
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Abstract
The invention discloses a method for brewing primary-brewed soybean sauce. The method comprises the following steps: 1) selecting soybeans, and cooking the soybeans, so as to obtain cooked soybeans for later use; 2) weighing and frying wheat for later use; 3) uniformly mixing the cooked soybeans prepared in the step 1) and the fried wheat meal obtained in the step 2) so as to obtain a leavened material, inoculating the leavened material with a mold starter, then, performing starter propagation, performing starter forming, performing starter discharging, and performing fermentation tank charging; 4) carrying out fermentation tank fermenting; 5) carrying out precise filtering; 6) carrying out high-temperature instant sterilization, enabling the sterilized substance to pass through a twin filter, and enabling the filtered substance to enter a semifinished product tank; 7) encapsulating a semifinished product, then, carrying out packaging, carrying out sampling and detecting, and enablingthe product to enter a finished product area after the product is qualified. The method has the advantages that the workload is reduced, the labor consumption and energy consumption are reduced, and the production cost is reduced substantially; the flavor and taste of the product are effectively improved, a foundation is laid for product safety, and thus, marketing is facilitated.
Description
technical field [0001] The invention relates to the technical field of making brewed condiments, in particular to a brewing method of original brewed soy sauce. Background technique [0002] my country is the birthplace of soy sauce production and has a long production history. Brewed soy sauce is a safe, delicious and healthy condiment, and high-salt dilute fermented soy sauce has excellent qualities such as delicious and mellow taste, rich and pleasant aroma, and is rich in essential amino acids and other nutrients. However, there are deficiencies in the high-salt dilute state natural fermentation brewing process, and its products have the characteristics of high salinity, insufficient umami taste, and long fermentation cycle. [0003] Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, wheat, and salt through processes such as oil refining and fermentation. The composition of soy sauce is relatively complicated. In addition to the composition of salt...
Claims
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Application Information
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