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Brewing process of multi-brewed soy sauce

A soy sauce and process technology, which is applied to the brewing process field of multi-brewed soy sauce, can solve the problems of troublesome soy sauce brewing process, expensive raw materials, poor soy sauce effect, etc., and achieves the effects of increasing antibacterial and antiseptic effect, simple materials, and good inhibitory effect.

Pending Publication Date: 2022-01-18
绍兴至味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing soy sauce brewing process is cumbersome and wastes raw materials, and the soy sauce produced is not effective at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A brewing process of multi-brewed soy sauce, comprising the following steps:

[0024] S1: Ingredients:

[0025] Raw materials with the following proportions by weight: soybean: 50 parts, wheat: 20 parts, tangerine peel powder: 30 parts, koji made by strains: 2 parts, soy sauce koji material: 10 parts, salt water: 1 part;

[0026] S2: Prepare soy sauce Daqu:

[0027] Take a certain amount of soybeans and wash them in clean water, filter them after cleaning to remove impurities, and then put the soybeans into the steamer for cooking. After cooking for 40 minutes, take them out and crush them. The soybeans are selected for protein For soybeans with a content of more than 45%, at this time, take a certain amount of wheat for crushing, mix the crushed wheat with the crushed soybeans, and stir for 60 minutes, then add orange peel Powder and strains are used to make koji, the skin powder is roasted tangerine peel powder, and the strains are used to make one of Aspergillus or...

Embodiment 2

[0034] A brewing process of multi-brewed soy sauce, comprising the following steps:

[0035] S1: Ingredients:

[0036] Raw materials with the following proportions by weight: soybean: 200 parts, wheat: 180 parts, tangerine peel powder: 150 parts, bacterial strain koji making: 20 parts, soy sauce koji material: 100 parts, salt water: 10 parts;

[0037] S2: Prepare soy sauce Daqu:

[0038] Take a certain amount of soybeans and wash them in clean water, filter them after cleaning to remove impurities, and then put the soybeans into the steamer for cooking. After cooking for 40 minutes, take them out and crush them. The soybeans are selected for protein For soybeans with a content of more than 45%, at this time, take a certain amount of wheat for crushing, mix the crushed wheat with the crushed soybeans, and stir for 60 minutes, then add orange peel Powder and strains are used to make koji, the skin powder is roasted tangerine peel powder, and the strains are used to make one of...

Embodiment 3

[0045] A brewing process of multi-brewed soy sauce, comprising the following steps:

[0046] S1: Ingredients:

[0047] Prepare the raw materials in the following proportions by weight: soybean: 60 parts, wheat: 30 parts, tangerine peel powder: 40 parts, koji made by strains: 3 parts, soy sauce koji material: 15 parts, salt water: 2 parts;

[0048] S2: Prepare soy sauce Daqu:

[0049] Take a certain amount of soybeans and wash them in clean water, filter them after cleaning to remove impurities, and then put the soybeans into the steamer for cooking. After cooking for 40 minutes, take them out and crush them. The soybeans are selected for protein For soybeans with a content of more than 45%, at this time, take a certain amount of wheat for crushing, mix the crushed wheat with the crushed soybeans, and stir for 60 minutes, then add orange peel Powder and strains are used to make koji, the skin powder is roasted tangerine peel powder, and the strains are used to make one of Asp...

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PUM

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Abstract

The invention discloses a brewing process of multi-brewed soy sauce and belongs to the technical field of soy sauce preparation. The brewing process of the multi-brewed soy sauce comprises the following steps: S1, preparing materials: preparing the following raw materials in parts by weight: 50-200 parts of soybeans, 20-180 parts of wheat, 30-150 parts of dried orange peel powder, 2-20 parts of strain starter propagation, 10-100 parts of soy sauce koji and 1-10 parts of saline water; S2, preparing soy sauce yeast: taking a certain amount of the soybeans, putting the soybeans into clear water, cleaning, filtering after cleaning, removing impurities, putting the soybeans into a digester, cooking for a period of time, taking out the soybeans, and grinding. the preparation process is simple and time-saving, the materials are simple and material-saving, the added dried orange peel powder can make the prepared soy sauce rich in nutritional ingredients, has a good inhibition effect on staphylococcus aureus and escherichia coli, can increase the antibacterial and preservative effects of the soy sauce, and finally makes the prepared soy sauce better.

Description

technical field [0001] The invention belongs to the technical field of soy sauce preparation equipment, and in particular relates to a brewing process of multi-brewed soy sauce. Background technique [0002] Soy sauce is a traditional Chinese condiment. A liquid condiment brewed from beans, wheat, and bran. The color is reddish brown, with a unique sauce aroma, delicious taste, and helps to stimulate appetite. Soy sauce is evolved from soy sauce. As early as more than 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty of China. However, the invention of soy sauce brewing by the working people in ancient China was purely accidental. The condiment used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat. It is similar to the production process of fish sauce today. Because of its excellent flavor, it gradually spread to the people. Later, it was found that soybeans have a similar flavor and are cheap. For the spread of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/24A23L33/10A23L3/3472
CPCA23L27/50A23L27/24A23L33/10A23L3/3472A23V2002/00A23V2200/10
Inventor 季国苗吴光忠俞永牛郑国江
Owner 绍兴至味食品有限公司
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