Preparation method of whole-bean soy sauce

Abstract

The invention discloses a preparation method of whole-bean soy sauce. The preparation method comprises the following steps of (1) raw material pretreatment, specifically, soybeans are divided into 50%-80% of soybeans A and 20%-50% of soybeans B in percentage by weight, the soybeans A are crushed, and the crushed soybeans A have particles of which the particle size is greater than or equal to 6 meshes and account for 30%-80% of the total weight of the soybeans A; grinding the soybeans B, specifically, the granularity of the ground soybeans B can pass through a 16-mesh screen; (2) moistening with water; (3) cooking; (4) heat treatment; (5) making koji; (6) fermenting; and (7) separating a fermentation product to obtain the soy sauce. According to the preparation method of the whole-bean soy sauce, a soybean cooking and soybean meal cooking process is adopted, it is guaranteed that the koji making moisture is smaller than or equal to 30%, it is guaranteed that koji making raw materials are not clotted, and normal koji making can still be conducted when the temperature deviation of the upper layer and the lower layer of the koji is 2 DEG C or within, the content of glutamic acid in the soy sauce fermented by the method is greater than or equal to 15g / L, and the content of amino nitrogen is greater than or equal to 1.40.

Description

technical field [0001] The invention relates to the technical field of soy sauce, in particular to a preparation method of whole bean soy sauce. Background technique [0002] "Soy Sauce Science and Brewing Technology" writes that some manufacturers of soy sauce use whole soybeans and defatted soybeans as raw materials, adopt the method of koji making, and use back pouring or weight stones in the fermentation stage without stirring to obtain soy sauce made from whole beans . [0003] CN201910564643.1 discloses a preparation method of gluten-free soy sauce, which uses corn and rice instead of wheat to produce gluten-free soy sauce; Soybeans are made into koji, and the soybeans are washed and soaked, steamed, mixed, cooled and inoculated, ventilated into koji, kept in heat and fermented, and fermented in the sun and night dew to make soy sauce. [0004] Existing whole bean soy sauce, whole bean curd soy sauce and gluten-free soy sauce are produced by directly soaking soybeans...

AI Technical Summary

Problems solved by technology

Compared with ordinary soy sauce, the utilization rate of raw materials is low, and the cost of raw materials is high. The koji material for the production of whole soybean soy sauce has high moisture content, and the koji material is easy to be contaminated with bacteria, so it is difficult to maintain quality stability, and it is difficult to carry out industrialization; Starch-based raw materials substitute wheat for gluten-free soy sauce production, and the production of whole soybean soy sauce has not been realized

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