Soy sauce double-round fermentation production process
A production process and technology for soy sauce, applied in the field of double-round fermentation production technology of soy sauce, can solve problems such as no benefit, and achieve the effects of being beneficial to the body, improving aroma, and improving amino acid content
Inactive Publication Date: 2020-08-11
山东宝凤食品有限公司
View PDF0 Cites 1 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Most of the soy sauces with high amino acid content on the market are prepared later, such as by adding monosodium glutamate. Monosodium glutamate itself is not beneficial to human health. How to provide a soy sauce production process with high amino acid content without adding any additives has become a research direction
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
Effect test
Embodiment
[0017] A two-wheel fermentation production process for soy sauce specifically includes the following steps:
[0018] 1) Select and weigh the raw materials: select soybeans and wheat with full grains and no mildew spots as raw materials, and weigh according to the weight ratio of soybeans to wheat of 2:1;
[0019] 2) Cleaning raw materials: Put the selected soybeans and wheat under clean water to clean them separately;
[0020] 3) Koji making: Aspergillus;
[0021] 4) Processing raw materials: Soak the soybeans for 6 hours and then cook them, cook them for 38-45 minutes and then cook them, add the fried wheat to the cooked soybeans for mixing, and then add koji seeds when cooled to 40°C;
[0022] 5) One fermentation: Put the Aspergillus on the dough for one fermentation;
[0023] 6) One-time filter press: After the first fermentation is completed, perform the first filter press operation to obtain a fermented sauce;
[0024] 7) Secondary fermentation: Put Aspergillus into the primary ferme...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
Login to View More Abstract
The invention relates to a soy sauce double-round fermentation production process. The process specifically comprises the following steps: 1) raw material selecting and weighing; 2) raw material cleaning; 3) koji preparation: preparing aspergillus; 4) raw material treating; 5) primary fermentation: putting the aspergillus on the material mass for primary fermentation; 6) primary filter pressing: after the primary fermentation is completed, carrying out primary filter pressing to obtain primary fermented sauce; 7) secondary fermentation: adding the aspergillus into the primary fermented sauce for secondary fermentation; 8) secondary filter pressing: after the secondary fermentation is finished, carrying out secondary filter pressing to obtain secondary fermented sauce; and 9) sterilization:carrying out sterilization on the secondary fermented sauce to obtain a soy sauce finished product. The process has the advantages that: through two rounds of fermentation, the amino acid content ofthe prepared soy sauce finished product is remarkably increased compared with that of soy sauce produced through existing processes, the fragrance of the soy sauce finished product can be improved, and the soy sauce finished product is beneficial to human bodies.
Description
Technical field [0001] The invention relates to the technical field of soy sauce production, in particular to a soy sauce two-wheel fermentation production process. Background technique [0002] Soy sauce is an indispensable condiment in people's lives. The production of soy sauce is mainly divided into three types: salt-free solid-state fermentation, low-salt solid-state fermentation and high-salt dilute state fermentation. High-salt dilute fermentation is easy to mechanize operation, so most manufacturers now use high-salt dilute fermentation. With the continuous improvement of people's living standards, people's requirements for the quality of soy sauce condiments are getting higher and higher. People are pursuing safe and high-quality soy sauce, but the existing soy sauce production process cannot meet people's demand for high-quality soy sauce. The quality of soy sauce mainly depends on the amino acid content, and the existing soy sauce production process produces soy sauce...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L33/00
CPCA23L27/24A23L27/50A23L33/00
Inventor 焦炳张超
Owner 山东宝凤食品有限公司