Production process of low-salt dilute soy

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...