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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the existing technology, the purpose of the present invention is to provide a soy sauce brewing technology that improves the aroma and umami taste of Cantonese-style high-salt dilute soy sauce in low-temperature seasons. The soy sauce brewing technology can solve the problem of raw material utilization caused by low fermentation temperature. It can improve the aroma and umami taste of soy sauce, and improve the flavor of soy sauce in low temperature season

Method used

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  • Soy sauce brewing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] S1. Processing of protein raw materials: firstly, the protein raw materials are subjected to the wetting process and the steaming process to obtain cooked protein raw materials, and then the cooked protein raw materials are broken into protein granules with a diameter of 9 mm or less, and the protein granules are cooled. Protein raw materials are generally seeds rich in protein, such as soybean, soybean meal, soybean cake, etc. The protein raw material can be a single raw material, or can be obtained by mixing different kinds of raw materials. Among them, when performing the moistening process, add 1.05 to 1.30 times the weight of water to the protein raw material, and use a moistening auger to stir for 10 to 40 minutes; The raw material is cooked, and the cooking pressure is 1.0-1.4 MPa to obtain the cooked protein raw material.

[0042] Specifically, step S1 includes the following sub-steps:

[0043] S11 Moisturizing: soybean meal is selected as the protein raw mater...

Embodiment 2

[0080] S1. Processing of protein raw materials: firstly, the protein raw materials are subjected to the wetting process and the steaming process to obtain cooked protein raw materials, and then the cooked protein raw materials are broken into protein granules with a diameter of 9 mm or less, and the protein granules are cooled. Among them, when performing the moistening process, add 1.05 to 1.30 times the weight of water to the protein raw material, and use a moistening auger to stir for 10 to 40 minutes; The raw material is cooked, and the cooking pressure is 1.0-1.4 MPa to obtain the cooked protein raw material.

[0081] Specifically, step S1 includes the following sub-steps:

[0082] S11 Moisturizing: soybean meal is selected as the protein raw material, 1.25 times the weight of water is added to the soybean meal, and the water is mixed with a water auger for 20 minutes;

[0083] S12 Cooking: Use a rotary high-pressure cooking pot to cook the moistened soybean meal at a co...

Embodiment 3

[0111] S1. Processing of protein raw materials: firstly, the protein raw materials are subjected to the wetting process and the steaming process to obtain cooked protein raw materials, and then the cooked protein raw materials are broken into protein granules with a diameter of 9 mm or less, and the protein granules are cooled. Among them, when performing the moistening process, add 1.05 to 1.30 times the weight of water to the protein raw material, and use a moistening auger to stir for 10 to 40 minutes; The raw material is cooked, and the cooking pressure is 1.0-1.4 MPa to obtain the cooked protein raw material.

[0112] Specifically, step S1 includes the following sub-steps:

[0113] S11 Moisturizing: soybean meal is selected as the protein raw material, 1.30 times the weight of water is added to the soybean meal, and the water is mixed with a water auger for 10 minutes;

[0114] S12 Cooking: Use a rotary high-pressure cooking pot to cook the moistened soybean meal at a co...

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of seasoning processing, in particular to a soy sauce brewing process. Background technique [0002] Soy sauce is a condiment brewed mainly from protein and starch raw materials through microbial fermentation. Due to the participation of a variety of microorganisms in the brewing process, through complex biochemical reactions and food browning, soy sauce contains a variety of higher alcohols, esters, aldehydes, phenols and organic acids, glutamic acid, etc., forming the unique aroma of soy sauce, Flavor and pigment, so soy sauce is a condiment with complete color, fragrance and rich nutrition. [0003] Among them, Cantonese-style high-salt dilute soy sauce is mainly brewed from soybean meal and wheat through raw material treatment, soybean meal cooking, wheat roasting, mixed koji making, mash fermentation, and oil extraction. It is my country's soy sauce. One of the main processes of production. It is char...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 伍加文梁亮易九龙赵红娟赵盼滑欢欢张任虎陈玲
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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