Cantonese-style high salt and diluting soy sauce fermentation process

Abstract

The invention discloses a Cantonese-style high salt and diluting soy sauce fermentation process. The Cantonese-style high salt and diluting soy sauce fermentation process comprises the following stepsthat S1, soybeans are pretreated; S2, starter is propagated, specifically, after soybean broken materials, flour and strain powder are mixed, thick layer ventilation starter propagation is carried out to obtain Daqu; S3, mash is made, specifically, salt water is added into the Daqu to mix evenly to obtain soy sauce mash; S4, fermentation is carried out, specifically, the soy sauce mash is fermented; and S5, oil is drenched, specifically, raw soy sauce is obtained, in the step S4, in the fermentation process, bottom precipitation liquid generated by heating the normal raw oil is added to the soy sauce mash, and then the fermentation is continued. According to the Cantonese-style high salt and diluting soy sauce fermentation process, the bottom precipitation liquid generated by heating thenormal raw oil is added for promoting fermentation, so that the quality of raw soy sauce is ensured, the utilization rate of raw materials is improved, energy consumption is reduced, and the production costs are reduced. Compared with raw soy sauce prepared by a traditional fermentation process, the obtained raw soy sauce is red and bright in color, delicious and strong in taste, rich in sauce flavor, and the raw soy sauce is superior to the raw soy sauce prepared by the traditional fermentation process in physical and chemical, micro inspection and other aspects.

Description

technical field [0001] The invention belongs to the technical field of condiment production, and in particular relates to a Cantonese-style high-salt dilute soy sauce fermentation process. Background technique [0002] Soy sauce has a history of more than 2,000 years, which was recorded as early as the Eastern Han Dynasty. During the Tang Dynasty, soy sauce has become an important condiment in people's daily life. Soy sauce, commonly known as soy sauce, is mainly brewed from soybeans, starch, wheat, and salt through koji making and fermentation. Soy sauce originated in my country and is a commonly used condiment rich in nutritional value. Soy sauce is mainly made of protein raw materials and starchy raw materials, which are fermented by various microorganisms. Soy sauce has become one of the largest products in my country's condiment industry, and it is widely circulated in East Asian countries such as Japan, South Korea, Vietnam, Malaysia, and the Philippines. Soy sauce ...

AI Technical Summary

Problems solved by technology

At present, in the field of improving the flavor of soy sauce, there are many studies on adding yeast in the fermentation process, but there are few studies on adding salt-tolerant lactic acid bacteria. Generally, it is the isolation and characteristics of salt-tolerant lactic acid bacteria, but the protein utilization of lactic acid bacteria and the amount of addition is rarely reported

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