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Method for brewing sauce

A soy sauce and pre-fermentation technology, applied in food preparation, application, food science, etc., can solve the problems of single production strain, poor product flavor and grade, backward production technology, etc., and achieve high production efficiency, good internal quality, and production short cycle effect

Inactive Publication Date: 2006-09-06
山东玉兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to many reasons, the production technology is far from the international advanced level. Chinese soy sauce is often synonymous with low-grade soy sauce in the international market. The root cause is the backward production technology and the single production strain.
The main production process of soy sauce in my country is the low-salt solid soy sauce production process researched and developed in the 1960s to meet the large population growth, and the product flavor and grade are poor

Method used

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  • Method for brewing sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0107] Soy sauce brewing method of the present invention is as follows:

[0108] Including ingredients, steaming, koji making, pre-fermentation and yeast culture, post-fermentation and pressing for yeast aroma enhancement, oil extraction and clarification of sediment until the product is obtained.

[0109] The main process parameters are controlled as follows:

[0110] 1. Raw material ratio: soybean meal: fried wheat = 6:4

[0111] 2. Wetting temperature: 100±1℃

[0112] 3. Moisturizing amount: 1.1 times the mass of soybean meal

[0113] 4. Moisturizing time: 40min

[0114] 5. Steam pressure: 0.18Mpa

[0115] 6. Pressure holding time: 14min

[0116] 7. Steaming time: 50min

[0117] 8. Inoculation temperature: 35±10℃

[0118] 9. Inoculation amount: 0.3‰

[0119] 10. Cultivation time: 40h

[0120] 11. Cultivation temperature: 33±1℃

[0121] 12. Salt water concentration: 12.5°Be

[0122] 13. Salt water temperature: 50±2℃

[0123] 14. The amount of salt water: 2.6 time...

Embodiment 2

[0194] The main process control is as follows, and others are carried out according to conventional processes.

[0195] Fermentation is divided into pre-fermentation and post-fermentation. Pre-fermentation adopts low-salt solid-state high-temperature fermentation method, and post-fermentation adopts high-salt dilute state low-temperature fermentation method, and post-fermentation is added with soy sauce for aroma enhancement. The amount of yeast added is controlled as follows: 5 x 10 ml of moromi 6 yeast cell count.

[0196] The ingredients are defatted soybeans and wheat.

[0197] The fermentation control process parameters are:

[0198] Pre-fermentation temperature: 44±1°C, post-fermentation temperature: 29±1°C;

[0199] Pre-fermentation water bath: 47±1°C, post-fermentation water bath: 33±1°C;

[0200] Days of pre-fermentation: 20 days, days of post-fermentation: 11 days.

[0201] Wherein, the weight ratio of Saccharomyces rouxii, Torulopsis globosa and Japanese yeast ...

Embodiment 3

[0208] The main process control is as follows, and others are carried out according to conventional processes.

[0209] Fermentation is divided into pre-fermentation and post-fermentation. Pre-fermentation adopts low-salt solid-state high-temperature fermentation method, and post-fermentation adopts high-salt dilute state low-temperature fermentation method, and post-fermentation is added with soy sauce for aroma enhancement. The amount of yeast added is controlled as follows: 6 x 10 in ml moromi 6 yeast cell count.

[0210] The ingredients are defatted soybeans and wheat.

[0211] The fermentation control process parameters are:

[0212] Pre-fermentation temperature: 44±1°C, post-fermentation temperature: 29±1°C;

[0213] Pre-fermentation water bath: 47±1°C, post-fermentation water bath: 34±1°C;

[0214] Days of pre-fermentation: 19 days, days of post-fermentation: 9 days.

[0215] Among them, the compound immobilized yeast composed of Saccharomyces rouxii, Torulopsis gl...

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Abstract

This invention is about a method for brewing a kind of soy sauce, which contains batch charging, stuff braising, inoculation, barm producing, fermentation, compression, sterilization and clarifying. Its characteristic is that the fermentation contains former fermentation and after fermentation. The former fermentation adopts high temperature fermentation of solid oligohaline, while the after adopts high temperature fermentation of diluted polyhalide. Especially the after fermentation adds a flavouring treatment. This soy sauceí»s processing parameters are: Former fermentation temperature: 43-45deg C,while the after fermentation one is 28-32deg C; Former bath temperature: 45-48deg C while the after one is ú‘30-35deg C;Former time: 18-22 days while the after one is 8-12 days. This brewing method is scientific and reasonable; it is easy to put in practice; its production cycle is short; its cost is low. The production is raciness and has good quality.

Description

technical field [0001] The invention relates to an improved brewing method of soy sauce. Background technique [0002] Soy sauce is a traditional fermented food in my country, and its production history has reached more than a thousand years. At present, the annual output in the country can reach 5 million tons, ranking first in the world. However, due to many reasons, the production technology is far from the international advanced level. Chinese soy sauce is often synonymous with low-grade soy sauce in the international market. The root cause is that the production technology is backward and the production strain is single. The main production process of soy sauce in my country is the low-salt solid soy sauce production process researched and developed in the 1960s to meet the large population growth, and the product flavor and grade are relatively poor. In view of the current situation of my country's existing soy sauce production industry, it is necessary to use high-t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 于金平焦炳刘先印李隆浩
Owner 山东玉兔食品股份有限公司
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