Brewing process of mellow light soy sauce

A technology and technology of light soy sauce, which is applied in the field of mellow soy sauce brewing technology, can solve the problems affecting the taste and quality of light soy sauce, high ethanol or organic acid content, etc., achieve good clarification effect, facilitate fermentation treatment, and improve cooking effect Effect

Pending Publication Date: 2020-04-21
曹庆怡
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The current brewing process of soy sauce often has the disadvantage of high ethanol or organic acid content in the product, which affects the taste and quality of soy sauce. Our company designs a new brewing process of mellow soy sauce for the problems existing in the existing technology.

Method used

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  • Brewing process of mellow light soy sauce
  • Brewing process of mellow light soy sauce
  • Brewing process of mellow light soy sauce

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Embodiment Construction

[0028] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0029] Such as Figure 1 to Figure 6As shown, a brewing process of mellow soy sauce according to the present invention, the brewing process comprises the following steps:

[0030] S1: Preparation and cooking: select 60 parts of soybeans, 25 parts of wheat, 0.1 part of mother seed, 150 parts of salt water, 3 parts of Dendrobium extract, 6 parts of walnut extract and 4 parts of Pseudostellaria extract into the cooking equipment in turn, Use cooking equipment to cook it; by controlling the number of parts of different components, the cooked substance can reach a certain amount, so that it can be fully cooked in the cooking equipment;

[0031] S2: Koji making: put the mixed raw materials cooked in S1 into the koji pool, make koji at a certain tempera...

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Abstract

The invention belongs to the technical field of light soy sauce production, and particularly relates to a brewing process of mellow light soy sauce. Cooking equipment adopted in the brewing process comprises a cylinder, a cylinder cover, a silica gel ball, a first motor, a first shaft, a first elastic rope, a first table, heating equipment and a controller. A discharging pipe is arranged at the bottom of the cylinder; a feeding pipe is arranged on the cylinder cover; the heating equipment is mounted in the cylinder and is used for heating water in the cylinder; the height of the first table isgradually decreased from the two sides to the middle, an annular groove is formed in the first table, the lower surface of the first table is installed at the bottom of the cylinder, and the discharging pipe penetrates through the first table and extends into the cylinder; the first motor drives the first shaft to rotate, so that the first elastic rope rotates in the cylinder, oblique thrust is applied to substances in the cylinder, eddy is formed in the cylinder, hot water in the cylinder is used for cooking the substances in the cylinder in a centralized mode, and therefore the cooking efficiency of the substances in the cylinder is improved.

Description

technical field [0001] The invention belongs to the technical field of soy sauce production, in particular to a brewing process of mellow soy sauce. Background technique [0002] Soy sauce is a kind of soy sauce. It is made from soybeans or black beans and flour, artificially inserted into koji, and fermented by natural exposure. The color is relatively light and reddish brown. Light soy sauce is used for general cooking. It tastes salty and has a light color, so it is used more when making ordinary stir-fried or cold dishes. [0003] During the fermentation process, the protein in the raw material is decomposed into polypeptides and amino acids under the action of enzymes, the starch in the raw material is hydrolyzed into dextrin and glucose under the action of amylase, and the sugar can be converted into ethanol and carbon dioxide. A small amount of fat in the raw material is decomposed into fatty acids and glycerin, the cellulose in the raw material is decomposed into gl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 曹庆怡徐璐玉邱洵
Owner 曹庆怡
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