Method for brewing primary-brewed soybean sauce

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...

AI Technical Summary

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.