Improved preparing method for soy sauce and sauce

Abstract

The invention relates to the preparative way of flavoring, especially the way of producing a kind of improved soy sauce or / and catsup. The main procedures go as follows: first, conduct conventional alcohol fermentation or pre-fermentation to part of the starches leaven or the starches; second, add salt to the wine mash to make ready-made wine mash; third, mix the rest leaven with ready-made wine mash, conduct the mid-fermentation and after-fermentation to get the soy sauce and / or catsup.

Description

technical field [0001] The invention belongs to the production of condiments, in particular to an improved production method of soy sauce or / and sauce. Background technique [0002] Soy sauce and miso are commonly used condiments. Its production has a long history. Modern industrial production methods are diverse. The existing production technology of soy sauce and sauce has been recorded in many books and publications, representative ones are "Brewing Technology" edited by Shanghai Grain Bureau Staff University and Shanghai Brewing Science Research Institute, and published by Light Industry Press and edited by Feng Lanzhuang "Questions and Answers on Soy Sauce Production" published by Chemical Industry Press, "Brewing of Soy Sauce and Sauces" edited by Lin Zushen published by Chemical Industry Press, "Production Technology of Fermented Seasoning" edited by Shanghai Brewing Science Research Institute published by China Light Industry Press, published by Chemical Industry P...

AI Technical Summary

Problems solved by technology

Varieties with high product quality and good mellow flavor, most of them have long production cycle, large equipment investment and high unit production cost

In the existing production process of soy sauce and sauce, the salt-free fermentation process is to mix the finished koji with hot water for fermentation, the production cycle is short, only a few days, and the production cost is low, but the fermentation temperature must be high temperature above 45 ℃, almost no Alcohol fermentation, so the product lacks mellow ester aroma; low-salt fermentation process is to mix the finished koji with salt water for fermentation, and the production cycle is mostly two weeks to one month. Some have almost no alcohol fermentation, and those with alcohol fermentation are alcohol fermentation It is arranged after the completion of protein hydrolysis, the production cycle must be one month or longer, and the production cost is in the middle; the high-salt fermentation process is to mix the finished koji with high-concentration salt water for fermentation. The initial stage of fermentation is mainly protein hydrolysis and starch hydrolysis. Alcoholic fermentation can only reach its peak in the middle of fermentation. The high-salt fermentation process produces good quality products with a mellow ester aroma, but the production cycle is long (more than two months or longer), the investment in equipment is large, and the unit production cost is high.

The existing technology has not solved the problems of high product quality, mellow ester aroma, relatively short production cycle, small equipment investment, low energy consumption, and low unit production cost.

The technical bias of not using alcoholic fermentation, or scheduling alcoholic fermentation in the middle or late stages of fermentation prevents this from being addressed