Production process of low-salt dilute soy

A production process and technology of soy sauce, applied in application, food preparation, food science, etc., can solve the problems of long equipment occupation period, high product cost, high salt content of soy sauce, etc., and achieve the effect of reducing production cost and shortening the production cycle

Inactive Publication Date: 2003-02-26
统万珍极食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the fermentation period is as long as 4-6 months, the equipment occupation period is long, the investment is large, and the product cost is too high
On the other hand, the salt content of the soy sauce produced by it is as high as 18g/100ml, which cannot meet the needs of consumers for high-quality lo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The production process of low-salt dilute soy sauce in this example includes raw material preparation, mixing, koji making, mash making, fermentation, pressing, blending, and sterilization processes in sequence, wherein raw material preparation, koji making, pressing, blending, and sterilization processes The corresponding process is the same as the production process of the existing high-salt dilute soy sauce. The production process of this embodiment is carried out according to the following steps:

[0038] (1). Raw material preparation:

[0039] a. Get the soybean meal, steam and boil after screening, and set aside;

[0040] b. take the wheat, break it after roasting, and set aside;

[0041] (2). Mixing: take the raw materials prepared above and mix according to the ratio of 6 (parts by weight) of soybean meal after cooking and 4 (parts by weight) of fried and crushed wheat, and mix the mixture for later use;

[0042] (3). Koji making: add koji 3.042 Aspergillus o...

Embodiment 2

[0054] The production process of low-salt dilute soy sauce in this example includes raw material preparation, mixing, koji making, mash making, fermentation, pressing, and sterilization processes, wherein the raw material preparation, koji making, pressing, blending, and sterilization processes are the same as those in the example 1 is the same, the production process of this embodiment is carried out according to the following steps:

[0055] (1). Raw material preparation;

[0056] (2). Mixing: Take the raw materials prepared above and mix according to the ratio of (parts by weight) steamed soybean meal 5 and fried and broken wheat 5, and the mixture is set aside;

[0057] (3). Koji making;

[0058] (4). Mash making: put the koji in a closed pipeline, the volume of the mixture: the volume of salt water is 1:1.3, the content of salt in the salt water is 14 g / 100 ml, the temperature of making mash is 40 ° C, and the time is 3.5 Hour;

[0059] (5). Fermentation:

[0060] a. ...

Embodiment 3

[0069] The production process of low-salt dilute soy sauce in this example includes raw material preparation, mixing, koji making, mash making, fermentation, pressing, and sterilization processes, wherein the raw material preparation, koji making, pressing, blending, and sterilization processes are the same as those in Example 1. Identical, described operation is carried out by following sequential steps:

[0070] (1). Raw material preparation;

[0071] (2). Mixing: Take the above-mentioned prepared raw materials and mix according to the ratio of (parts by weight) steamed soybean meal 4 and fried and broken wheat 6, and the mixture is set aside;

[0072] (3). Koji making;

[0073] (4). Making mash: place the koji in a fermentation tank, the volume of the mixture: the volume of salt water is 1:1.5, wherein the content of salt in the salt water is 12 g / 100 ml, and the temperature for making mash is 44 ° C;

[0074] (5). Fermentation:

[0075] a. Initial fermentation: fermenta...

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PUM

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Abstract

The present invention belongs to the field of liquid seasoning production technology and aims at providing soy producing process with high product quality, short production period and low production cost. The said production process includes the steps of material preparation, mixing, making yeast, making undistilled wine, fermentation, squeezing and disinfection. The undistilled wine making step adopts mixed material and salt water in the volume ratio of 1 to 1.0-1.5; and the fermentation includes initial stage at 40-47 deg.c for 2-5 days, first stage at 28-35 deg.c and adding yeast, middle stage at 40-45 deg.c for 4-8 days and least stage at 20-30 deg.c for 10-15 days. The present invention can produce low-salt dilute soy with indexes reaching those of high-salt dilute soy.

Description

technical field [0001] The invention relates to a production process of soy sauce, in particular to a production process of low-salt dilute soy sauce, belonging to the technical field of liquid condiment production. Background technique [0002] The traditional soy sauce production process is a low-salt solid-state fermentation process. The process uses soybean meal and bran as raw materials to make finished products through cooking, inoculation, koji making, mash making, fermentation, oil soaking, blending, and sterilization. The fermentation temperature is 45°C-50°C, and the fermentation period is 20-25 days. Due to the high temperature and short-cycle fermentation of this process, the soy sauce produced is turbid, black in color, bitter in taste, and the sensory indicators of the product are poor, which cannot meet the product requirements; another process currently used in production is a high-salt dilute state fermentation process . The process uses steamed soybean m...

Claims

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Application Information

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IPC IPC(8): A23L27/50
Inventor 张林刘会勇
Owner 统万珍极食品有限公司
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