A kind of preparation method of soy sauce
A technology of soy sauce and ointment, which is applied in the direction of food science, etc., can solve the problems of unpleasant odor and long storage time of finished soy sauce, and achieve the effect of reducing precipitation, slowing down the darkening and darkening, and better use effect
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Embodiment 1
[0019] Step (1) Soybean pretreatment: Soak the beans in water at 45°C for 1.5 hours, and the beans will expand to 3 / 2 of the original mass; rinse the soaked soybeans with clean water, place them in a dry environment for 25 minutes, and set aside;
[0020] Step (2) steaming stage: the spare soybeans that step (1) obtains are delivered to the high-pressure rotary steamer, 2 Under pressure, the steam is conveyed for 30 minutes, the steam is stopped, the soybeans are stagnated in the steam tank for 30 minutes, and the gas is released to obtain cooked soybeans;
[0021] Step (3) koji making: cool the steamed soybeans obtained in step (2) to 35°C, inoculate with 0.3% Aspergillus, and fully stir, 48h after inoculation, heat up to 35°C, turn the koji after 8h, and then The product temperature is controlled at 32°C, and the koji is turned once after 12 hours to form a koji;
[0022] Step (4) Wash soy bean: take out the koji, put it in the pool for soaking, the water temperature is con...
Embodiment 2
[0028] On the basis of Example 1, the difference from Example 1 is: in step (1): soak the beans in 30°C water for 5 hours; place them in a dry environment for 20 minutes;
[0029] In step (2): at 4kg / cm 2 Under pressure, the steam is delivered for 15 minutes; let the soybeans stagnate in the steam tank for 15 minutes;
[0030] In step (3): steamed soybeans are cooled to 30°C, and inoculated with 0.5% Aspergillus; 24 hours after inoculation, the temperature is raised to 40°C, and the koji is turned after 10 hours. The product temperature is controlled at 38°C, and the koji is turned once in 8 hours to form into song;
[0031] In step (4): the water temperature is controlled at 20°C for 60 minutes;
[0032] In step (5): quercetin is extracted from red grapes and red star anise lotus, the temperature in the control room is 58° C., and the fermentation time is 40 days;
[0033] In step (6): adding 5 parts of salt to the tempeh obtained in step (5) for every 100 parts of soybean...
Embodiment 3
[0035] On the basis of Example 1, the difference from Example 1 is: in step (1): soak the beans in 50°C water for 1 hour; place them in a dry environment for 45 minutes;
[0036] In step (2): at 3kg / cm 2 Under pressure, the steam is delivered for 20 minutes; let the soybeans stagnate in the steam tank for 20 minutes;
[0037] In step (3): steamed soybeans are cooled to 33°C, and inoculated with 0.4% Aspergillus; 35h after inoculation, the temperature is raised to 37°C, and the koji is turned after 48h, the product temperature is controlled at 35°C, and the koji is turned once in 10h to form a song;
[0038] In step (4): the water temperature is controlled at 30°C for 40 minutes;
[0039] In step (5): the temperature in the control room is 55° C., and the time is 50 days;
[0040] In step (6): adding 6 parts of salt to the tempeh obtained in step (5) for every 100 parts of soybeans; marinating for 40 days.
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