Method for preparing soybean paste from vinegar residues

Abstract

The invention relates to a method for preparing soybean paste from vinegar residues, comprising the following steps: (1) taking soybeans, removing impurities, cleaning and soaking; (2) draining the soybeans, performing steaming for 30min, and performing steaming with vinegar residues for 15-20min; adjusting the pH value of the steamed vinegar residues to 5.5-7; immediately and uniformly mixing thesteamed soybeans with the steamed vinegar residues, and reducing the stirring temperature to 45-40 DEG C; (3) inoculating aspergillus oryzae koji essence, uniformly stirring and mixing, and carryingout stacking culture; (4) carrying out first koji turning, carrying out second koji turning, and continuously carrying out tiled culture at 30 DEG C; (5) culturing for 10-13 hours, and mixing with brine; and (6) performing heat preservation and fermentation at 45-55 DEG C for 15-30 days to obtain the soybean paste. According to the method, by controlling the proportion of the vinegar residues, theproduction quality of the soybean paste is controllable, the brewing cost of the soybean paste is reduced, the problem of natural digestion of the vinegar residues in the seasoning fermentation industry is solved, the vinegar residues are taken as vinegar to be used for the paste, and zero emission of vinegar production is truly achieved.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for making soybean paste from vinegar grains. Background technique [0002] Vinegar is a sour, sweet, salty and fresh condiment made from starch, which is fermented by alcohol and acetic acid, and then matured and aged. During the vinegar brewing process, vinegar grains accounting for 50-60% by weight of vinegar will be produced. The current market demand for vinegar has been increasing at an average annual rate of 10%, and it is foreseeable that there will be more and more vinegar residues produced thereupon. Discarding vinegar residues is not only a waste of resources, but also causes environmental pollution if not handled in time, and increases energy consumption during disposal. Vinegar grains are generally used as roughage additives or edible fungus cultivation materials. The pretreatment is cumbersome and costly. The application rate of this method is low and the ad...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a method for making soybean paste with vinegar grains. The method controls the production quality of soybean paste through the control of the proportion of vinegar grains and reduces the brewing cost of soybean paste. , solves the method of natural digestion of vinegar grains in the condiment fermentation industry, takes it from vinegar and uses it in sauce, and truly realizes zero emissions in vinegar production

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