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Clean production method for high saline diluting fermented soy sauce

A high-salt dilute state fermentation and production method technology, applied in the field of fermentation, can solve the problems of insufficient cleaning of fermentation tanks, and achieve the effect of sufficient cleaning

Pending Publication Date: 2020-07-10
烟台欣和企业食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of the present invention is to provide a clean production method for high-salt dilute soy sauce, so as to solve the problem of insufficient cleaning of high-salt dilute soy sauce fermentation tanks in the prior art

Method used

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  • Clean production method for high saline diluting fermented soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Strain screening: Aspergillus oryzae with a neutral protease activity of 3600U / g dry basis was screened out by the Folin method.

[0030] 2) Koji making: the soybean meal is processed and cooked at a pressure of 0.05 MPa, a temperature of 115° C., and a holding time of 10 minutes. The wheat is fried at a pressure of 0.01MPa, a temperature of 300°C, and a moisture content of 0.5%. After mixing at a ratio of 1:1, the improved Aspergillus oryzae was inserted, and koji was made at 28°C.

[0031] 3) Fermentation: mix the prepared koji with 15% salt water, and ferment at 140m 3 The fermenter is closed for fermentation. The fermentation temperature of each stage is controlled by the constant temperature system of the fermenter. The early fermentation temperature is 8°C, and the fermentation time is 1.5 months; the middle fermentation temperature is 20°C, and the fermentation time is 3 months; the late fermentation temperature is 30°C, and the fermentation time is 2 months...

Embodiment 2

[0035] 1) Strain screening: Aspergillus oryzae with a neutral protease activity of 3600U / g dry basis was screened out by the Folin method.

[0036] 2) Koji making: the soybean meal is processed and cooked at a pressure of 0.05 MPa, a temperature of 115° C., and a holding time of 10 minutes. The wheat is fried at a pressure of 0.01MPa, a temperature of 300°C, and a moisture content of 0.5%. After mixing at a ratio of 1:1, the improved Aspergillus oryzae was inserted, and koji was made at 28°C.

[0037] 3) Fermentation: mix the prepared koji with 15% salt water, and ferment at 140m 3 The fermenter is closed for fermentation. The fermentation temperature of each stage is controlled by the constant temperature system of the fermenter. The early fermentation temperature is 8°C, and the fermentation time is 1.5 months; the mid-stage fermentation temperature is 20°C, and the fermentation time is 3 months; the late fermentation temperature is 30°C, and the fermentation time is 2 mon...

Embodiment 3

[0040] 1) Strain screening: Aspergillus oryzae with a neutral protease activity of 3600U / g dry basis was screened out by the Folin method.

[0041] 2) Koji making: the soybean meal is processed and cooked at a pressure of 0.05 MPa, a temperature of 115° C., and a holding time of 10 minutes. The wheat is fried at a pressure of 0.01MPa, a temperature of 300°C, and a moisture content of 0.5%. After mixing at a ratio of 1:1, the improved Aspergillus oryzae was inserted, and koji was made at 28°C.

[0042] 3) Fermentation: mix the prepared koji with 15% salt water, and ferment at 140m 3 The fermenter is closed for fermentation. The fermentation temperature of each stage is controlled by the constant temperature system of the fermenter. The early fermentation temperature is 8°C, and the fermentation time is 1.5 months; the mid-stage fermentation temperature is 20°C, and the fermentation time is 3 months; the late fermentation temperature is 30°C, and the fermentation time is 2 mon...

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Abstract

The present invention provides a clean production method for high saline diluting fermented soy sauce. The clean production method comprises the following steps of brewing the high saline diluting fermented soy sauce in a fermentation tank to obtain the high saline diluting fermented soy sauce; taking out the high saline diluting fermented soy sauce from the fermentation tank; and cleaning the fermentation tank, wherein the process of cleaning the fermentation tank comprises the steps of spraying softened water to the inner wall of the fermentation tank by using a tank cleaner to perform firstwater washing, spraying alkaline washing water to the inner wall of the fermentation tank by using the tank cleaner to perform alkaline washing, spraying the softened water to the inner wall of the fermentation tank by using the tank cleaner to perform second water washing, spraying acid washing water to the inner wall of the fermentation tank by using the tank cleaner to perform acid washing, and spraying the softened water to the inner wall of the fermentation tank by using the tank cleaner to perform third water washing. The fermentation tank is cleaned by the tank cleaner, so that spray cleaning of all dead corners of the fermentation tank is realized; and full cleaning of the fermentation tank is realized by the cooperation of alkaline washing, acid washing and water washing.

Description

technical field [0001] The invention relates to the technical field of fermentation, in particular to a clean production method of high-salt dilute fermented soy sauce. Background technique [0002] High-salt dilute soy sauce requires closed fermentation during the fermentation process, and the fermentation time is relatively long. Most products need to be fermented for 6 months. During the fermentation process, moromi will inevitably adhere to the walls of the fermenter. At present, after each batch of soy sauce is fermented, a high-pressure water gun is used to flush the inside of the fermenter. However, the flushing force weakens as the distance increases, and there is a problem of cleaning dead ends. And the moromi sticks to the tank wall all the time during the fermentation, and the effect of washing with clean water is not good. A new cleaning method is needed to realize the clean production of high-salt dilute soy sauce and avoid cross-contamination of different ba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50B08B9/093C11D1/22C11D3/33C11D3/04C11D3/60
CPCA23L27/50B08B9/093C11D1/22C11D3/044C11D3/33C11D2111/14
Inventor 杜征孙德善侯庆云林华刘进昌
Owner 烟台欣和企业食品有限公司
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