Soy sauce brewing process
A technology and technology of soy sauce, which is applied in the field of seasoning processing, can solve the problems of low utilization rate of raw materials, and achieve the effect of improving protein utilization rate, significant social and economic benefits, and increasing the content of glutamic acid in soy sauce
Pending Publication Date: 2020-07-10
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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The invention discloses a soy sauce brewing process. The soy sauce brewing process comprises the following steps: S1, moistening and cooking a protein raw material to obtain a cooked protein raw material, then crushing the cooked protein raw material into protein particles with a particle size of 9 mm or below, and cooling the protein particles; S2, roasting a starch raw material to obtain a cooked starch raw material, and crushing the cooked starch raw material to obtain cooked starch raw material powder; S3, uniformly mixing the cooked starch raw material powder with strains and the proteinparticles to obtain koji, and crushing the koji into koji particles with a particle size of 5 mm or below; S4, controlling the temperature of the koji to be 22-26 DEG C during later culture, and carrying out culturing until a finished leaven is obtained; S5, mixing the finished leaven with hot brine having a temperature of 35-45 DEG C to obtain soy sauce mash; S6, adding yeast into the soy sauce mash, adding wheat koji accounting for 1-5% of the total weight of the raw materials in 7-15 days, and continuing to introduce air for 7-15 days, wherein an air introduction amount is 0.5-2.5 m<3>/h; and S7, squeezing the fermented soy sauce mash to obtain a soy sauce.
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