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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Example Embodiment
[0040] Example 1
[0041] S1. Protein raw material processing: the protein raw material is first subjected to a moisturizing process and a steaming process to obtain a cooked protein raw material, and then the cooked protein raw material is broken into protein particles of 9 mm or less, and the protein particles are cooled. Protein raw materials are generally seeds that are rich in protein, such as soybeans, soybean meal, soybean cakes, etc. The protein raw materials can be a single raw material, or can be obtained by mixing different types of raw materials. Among them, during the moisturizing process, add 1.05 to 1.30 times its weight of water to the protein raw material, and stir for 10-40 minutes with a moisturizing screw; during the steaming process, use a rotary high-pressure cooker to moisturize the protein. The raw materials are cooked at a pressure of 1.0-1.4 MPa to obtain cooked protein raw materials.
[0042] Specifically, step S1 includes the following sub-steps:
[0043...
Example Embodiment
[0079] Example 2
[0080] S1. Protein raw material processing: the protein raw material is first subjected to a moisturizing process and a steaming process to obtain a cooked protein raw material, and then the cooked protein raw material is broken into protein particles of 9 mm or less, and the protein particles are cooled. Among them, during the moisturizing process, add 1.05 to 1.30 times its weight of water to the protein raw material, and stir for 10-40 minutes with a moisturizing screw; during the steaming process, use a rotary high-pressure cooker to moisturize the protein. The raw materials are cooked at a pressure of 1.0-1.4 MPa to obtain cooked protein raw materials.
[0081] Specifically, step S1 includes the following sub-steps:
[0082] S11 Moisturizing: Soybean meal is used as the protein raw material, and 1.25 times the weight of water is added to the soybean meal, and it is stirred for 20 minutes with a moisturizing screw;
[0083] S12 cooking: using a rotary high-pres...
Example Embodiment
[0110] Example 3
[0111] S1. Protein raw material processing: the protein raw material is first subjected to a moisturizing process and a steaming process to obtain a cooked protein raw material, and then the cooked protein raw material is broken into protein particles of 9 mm or less, and the protein particles are cooled. Among them, during the moisturizing process, add 1.05 to 1.30 times its weight of water to the protein raw material, and stir for 10-40 minutes with a moisturizing screw; during the steaming process, use a rotary high-pressure cooker to moisturize the protein. The raw materials are cooked at a pressure of 1.0-1.4 MPa to obtain cooked protein raw materials.
[0112] Specifically, step S1 includes the following sub-steps:
[0113] S11 Moisturizing: Soybean meal is used as the protein raw material, and 1.30 times the weight of water is added to the soybean meal, and it is stirred for 10 minutes with a moisturizing screw;
[0114] S12 cooking: using a rotary high-pres...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2023 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap