Soybean sauce mother water, preparation method and application thereof, soy sauce and preparation method thereof

Abstract

The invention provides soy sauce mother water, a preparation method and application thereof, soy sauce and a preparation method thereof. The soy sauce mother water is obtained by fermenting saturated salt water, the soy sauce mother water is autonomously cultured in a high-salt and natural environment, and the cultured soy sauce mother water contains few infectious microbes, so that production and quality control are more facilitated. The invention also provides a method for producing soy sauce by fermenting the soy sauce mother water, the salt content of the soy sauce in the fermentation process is 18.9 g / 100ml, and meanwhile, the high-quality soy sauce is prepared by adopting solid-state and dilute-state combined fermentation. The fermented soybean paste can be recycled, the soy sauce is more stable in quality, healthy and easy to operate, and in addition, the soy sauce mother water is used for preparing the soy sauce, so that the time required for preparing the soy sauce is greatly shortened.

Description

Technical Field

[0001] The invention belongs to the field of soy sauce production, and particularly relates to soy sauce mother water and a preparation method and application thereof, soy sauce and a preparation method thereof. Background Art

[0002] At present, soy sauce has become the benchmark of my country's condiment industry. Due to its unique flavor and rich nutrients, it is deeply loved by people all over the world and ranks among the top in the condiment industry. Soy sauce is made of vegetable protein and carbohydrates from soybeans and wheat as the main raw materials. After the action of microbial enzyme cells, it is fermented and hydrolyzed into a variety of amino acids and various sugars. Based on these substances, after complex biochemical changes, it is brewed into a seasoning liquid with special color, taste and flavor. It is a condiment with a long history in my country and is deeply loved by the people.

[0003] At present, the brewed soy sauce in my country is mainly divided into high-salt dilute fermentation process soy sauce and low-salt solid-state fermentation process soy sauce according to different production processes; high-salt dilute fermentation process soy sauce has a long fermentation time and mixed fermentation at room temperature, which is suitable for the complex enzymatic reactions of various biological life activities in nature, and the products produced have the characteristics of high quality; low-salt solid-state fermentation process soy sauce has the characteristics of short production cycle and large output. However, most of the current fermentation soy sauce processes require the artificial introduction of microbial enzymes to promote biochemical changes, and need to rely on microbial enzyme manufacturers. Most soybean pastes are used once, and the strains are relatively mixed during the fermentation process, which is not conducive to production and quality control. Summary of the invention

[0004] The invention firstly proposes a soy sauce mother water obtained by fermenting saturated brine, wherein the salt content of the soy sauce mother water is 36g / 100ml, and the soy sauce mother water is independently cultivated in a high-salt and natural environment, wherein the cultivated soy sauce mother water has fewer bacterial species and miscellaneous bacteria, and is more conducive to production and quality control.

[0005] Secondly, the present invention proposes a method for producing soy sauce by fermenting the soy sauce mother water. The salt content of the soy sauce during the fermentation process is 18.9g / 100ml, and high-quality soy sauce is prepared by combining solid and dilute state fermentation. The soybean paste can be recycled after fermentation, and the quality of the soy sauce is more stable and healthy, and it is easy to operate.

[0006] The specific steps of preparing soy sauce water of the present invention include:

[0007] S1. Soak dry soybeans in purified water at room temperature for 24 hours;

[0008] S2. Put the soaked soybeans into a pressure steam sterilizer, set the temperature to 121°C, keep the constant temperature and pressure for 30 minutes, and sterilize at a pressure of 0.1-0.3Mpa for high temperature sterilization;

[0009] S3, crushing the soybeans after high temperature sterilization by a machine;

[0010] S4. Press the crushed soybeans into rectangular bean blocks; preferably, the size of the bean blocks can be about 18 cm in length, about 8 cm in width, and about 5 cm in height.

[0011] S5, placing the formed bean blocks into a drying box for drying, the temperature of the drying box is set at 35-40° C., weighing the bean blocks every day during the drying period, and stopping the drying when the weight loss of the bean blocks after drying on the same day is less than 5% of the weight of the bean blocks on the previous day;

[0012] S6. After drying, hang the soybean blocks with cotton ropes and place them in a place with normal temperature, ventilation and natural light for natural air drying. The drying time is 3 months. In this step, the soybean blocks should be prevented from being contaminated by other bacteria (ensuring a clean environment);

[0013] S7, putting the dried bean blocks after drying into saturated salt water for fermentation, the fermentation method is sun exposure and night dew, and the fermentation time is nine months; in this step, the salt concentration of the saturated salt water is 36g / 100ml (referring to the maximum amount of salt dissolved in 100ml of water at room temperature is 36g), and the mass ratio of the dried bean blocks to water is 1:6 to 1:6.6. Based on this, the mass of edible salt required for preparing the saturated salt water can be calculated according to the mass of the dried bean blocks = the mass of water used * 0.36, therefore, the range of salt usage is: 2.16*mass of the dried soybean blocks to 2.376*mass of the dried soybean blocks;

[0014] S8. Filter the fermented mixture with filter paper to remove the filter residue to obtain homemade soy sauce mother water.

[0015] The method for producing soy sauce by fermenting homemade soy sauce mother water comprises the following steps:

[0016] Raw material processing, high pressure sterilization, crushing and shaping, drying bean pieces, drying bean pieces, liquid fermentation, filtration, and high pressure sterilization of finished products.

[0017] The raw material processing is to soak the dry soybeans in purified water at room temperature for 24 hours;

[0018] High temperature sterilization is to put the soaked soybeans into a pressure steam sterilizer, set the temperature to 121°C, keep the temperature and pressure constant for 30 minutes, and the sterilization pressure is 0.1-0.3Mpa;

[0019] The crushing and molding process is to crush the soybeans after high temperature sterilization by a machine, and then press the crushed soybeans into bean blocks in a rectangular shape; preferably, the bean blocks are about 18 cm long, 8 cm wide and 5 cm high.

[0020] The bean blocks are dried by placing the formed bean blocks in a drying box for drying. The temperature of the drying box is set at 35-45°C. During the drying process, soy sauce water is evenly sprayed on the surface of the bean blocks with a spray pot every day, and the bean blocks are weighed every day. When the weight reduction of the bean blocks after drying on the same day is less than 5% of the weight of the bean blocks on the previous day, the drying is stopped to obtain semi-dried bean blocks.

[0021] Drying the bean blocks is to hang the semi-dried bean blocks with cotton ropes and place them in a place with normal temperature, ventilation and natural light for natural air drying. During the drying process, spray the surface of the bean blocks with soy sauce mother water evenly with a spray pot at intervals (every 5 days). The drying time is six months to obtain dry bean blocks. In this step, it is necessary to prevent the bean blocks from being contaminated by other bacteria.

[0022] Liquid fermentation is to put the dried bean pieces after drying into mixed brine of 18 degrees Baume for fermentation in the sun and dew at night for 6 months to obtain a soy sauce mixture; the mixed brine contains soy sauce mother water accounting for 10% of the total weight of the mixed brine and brine accounting for 90% of the total mass of the mixed brine.

[0023] The mass ratio of dry bean pieces to pure water (water used to prepare brine) ranges from 1:6 to 1:6.6, and the mass ratio of dry bean pieces to mixed brine ranges from 1:7.1 to 1:7.2; based on the salt content of 18.9 g / 100 ml in 18-degree Baume mixed brine and the salt content of 36 g / 100 ml in soy sauce water, the amount of edible salt used to prepare 18-degree Baume mixed brine (that is, the amount of edible salt used to prepare brine that accounts for 90% of the mass of the mixed brine) can be calculated.

[0024] The calculation formula for the amount of edible salt in the mixed brine is: salt content in the mixed brine - salt content in the soy sauce mother water. The specific calculation is as follows:

[0025] Maximum salt dosage: 6.6*dry bean mass*0.189-0.1*7.1*dry bean mass*0.36=0.9918*dry bean mass;

[0026] Minimum salt dosage: 6*dry bean mass*0.189-0.1*7.2*dry bean mass*0.36=0.8748*dry bean mass;

[0027] Therefore, the amount of edible salt used in preparing mixed brine is in the range of 0.8748*mass of dry bean pieces to 0.9918*mass of dry bean pieces.

[0028] Filtration is to filter the soy sauce mixture obtained after fermentation with a plate filter, wherein the filter cloth has a specification of 600 meshes, and the soy sauce and bean paste are obtained by filtration. The bean paste can be dried into dry bean paste blocks for continued recycling fermentation; the recycling of dry bean paste means that it can be added to the mixed brine together with the dry bean blocks for fermentation in a new round of soy sauce preparation. Therefore, the recycling of bean paste can save raw materials and reduce costs. When there is more bean paste, it can be processed into sauces after seasoning and then sold.

[0029] The high-pressure sterilized finished product is processed by placing the filtered soy sauce into a vertical steam sterilizer, setting the temperature to 121°C, maintaining the constant temperature and pressure for 30 minutes, and the sterilization pressure to 0.1-0.3Mpa.

[0030] The present invention:

[0031] (1) We independently screen and cultivate soy sauce mother water in a high-salt and natural environment, solving the problem of companies that rely on microbial enzyme manufacturing. We allow the soybeans to undergo natural biochemical changes in high-salt salt water containing self-cultivated soy sauce mother water and in a natural environment for a long time, and ferment and hydrolyze to form soy sauce.

[0032] (2) Low-salinity fermentation is combined with soy sauce to prepare the soy sauce. The salinity of the soy sauce mother water is relatively high, with a salt content of 36g / 100ml. The salinity of the soy sauce during the fermentation process is relatively low, with a salt content of 18.9g / 100ml. At the same time, solid-state and dilute-state fermentation are combined to allow the bean blocks to be fully fermented. Among them, the solid-state fermentation is the step of drying the bean blocks in the sun, and the dilute-state fermentation is the step of adding salt water during the fermentation.

[0033] (3) Soy sauce mother water is independently screened and cultivated in a high-salt and natural environment. The cultivated soy sauce mother water can be directly used for soy sauce brewing. There are fewer strains of bacteria in the soy sauce mother water, which is more conducive to production and quality control.

[0034] (4) After fermentation, the soybean paste can be dried into dry soybean paste and then recycled, which reduces costs and waste. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 This is a color photograph of the soy sauce water sample prepared in Example 1;

[0036] Figure 2 This is a graph showing the electrophoresis detection results of PCR products of microorganisms in the soy sauce water sample prepared in Example 1;

[0037] Figure 3 This is a diagram showing the sequence alignment results of the soy sauce water sample Ysau1 prepared in Example 1. DETAILED DESCRIPTION

[0038] In order to make the technical personnel in the field understand the present invention more clearly and intuitively, the present invention will be further described below in conjunction with the accompanying drawings. The experimental methods without specific conditions in the following examples are selected according to conventional methods and conditions, or according to the product instructions.

[0039] The preparation of the whole soy sauce mother water and soy sauce of the present invention is completed in the factory of Dongyuan Pharmaceutical Technology (Kunming) Co., Ltd. located in the Medical Equipment Industrial Park of Dianzhong New District, Kunming City, Yunnan Province.

[0040] Example 1

[0041] Prepare soy sauce water and analyze and identify the dominant bacteria in the soy sauce water

[0042] The steps to make soy sauce water are as follows:

[0043] S1: Prepare 3 kg of dry soybeans and soak them in purified water for 24 hours;

[0044] S2: Put the soaked soybeans into a pressure steam sterilizer, set the temperature to 121 degrees Celsius, the time to 30 minutes, and the pressure to 0.1Mpa~0.3Mpa for high temperature sterilization.

[0045] S3: Grind the sterilized soybeans with a meat grinder.

[0046] S4: Press the crushed soybeans into a rectangular shape of about 18 cm in length, 8 cm in width, and 5 cm in height to make 4 bean blocks.

[0047] S5: Put the formed bean blocks into a drying box for drying. The temperature of the drying box is set to 35° C. The bean blocks are weighed every day during the drying period. On the eighth day of drying, if the mass of the bean blocks decreases by 5% less than that of the day before, the bean blocks are taken out.

[0048] S6: Hang the dried bean blocks with cotton ropes and place them in a ventilated, lighted place at room temperature to dry naturally. Dry the bean blocks for three months, and avoid contamination by bacteria during the drying process.

[0049] S7: Put the dried bean pieces after drying for three months into saturated salt water for fermentation. The salt content of the saturated salt water is 36g / 100ml. The mass ratio of dry bean pieces to water is 1:6. Therefore, 3kg of dry bean pieces use water (pure water) = 3kg×6 = 18kg, and the amount of edible salt used = 18kg×0.36 = 6.48kg. Put them into a 30L jar for sun and dew fermentation, and the fermentation time is nine months.

[0050] The mixture after fermentation is filtered with filter paper to obtain the homemade soy sauce water. The color of the soy sauce water is as follows: Figure 1After obtaining the soy sauce mother water, the bacterial species in the soy sauce mother water were separated, and the bacterial species with the highest bacterial abundance were selected for purification. After separation and purification, the bacterial species were identified by ITS sequence amplification and sequencing by the Henan Industrial Microbial Strain Engineering Technology Research Center. The specific steps and results are as follows:

[0051] 1. Main instruments of the experiment

[0052]

[0053] 2. Main reagents for the experiment

[0054] Reagent name Manufacturer Part Number <![CDATA[TaKaRa Taq TM Version 2.0]]> Takara R004A Polysaccharide and Polyphenol Plant Genomic DNA Extraction Kit Tiangen Biochemical Technology (Beijing) Co., Ltd. DP360 Agarose Source Leaf Bio S14003 Ultrapure water Henan Industrial Microbial Engineering Technology Research Center B20901 50×TAE Buffer Henan Industrial Microbial Engineering Technology Research Center B20953 6×DNA Loading Buffer Henan Industrial Microbial Engineering Technology Research Center B20943

[0055] 3. Primer sequence information

[0056]

[0057]

[0058] The primers were synthesized by Sangon Biotechnology (Shanghai) Co., Ltd.

[0059] 4. Sample information

[0060] Sample No. Sample type Service Type Ysau1 Fungi ITS Amplification Sequencing

[0061] 5. DNA Extraction

[0062] 5.1 Experimental Reagents

[0063] Tiangen "Polysaccharide and Polyphenol Plant Genomic DNA Extraction Kit"

[0064] 5.2 Detailed operation steps

[0065] Please refer to the instruction manual for specific operation steps.

[0066] 6. PCR amplification of target gene

[0067] 6.1 Experimental Reagents

[0068] TaKaRa Taq TM Version 2.0

[0069] 6.2 PCR reaction steps

[0070] 6.2.1 Preparation of reaction mixture

[0071]

[0072] 6.2.2 PCR Cycling Conditions

[0073]

[0074] 6.2.3 Instrument operation

[0075] After completing the above steps, the reaction was carried out in BIO-RAD-T100.

[0076] 6.3 PCR product electrophoresis detection

[0077] 1.0% agarose gel, voltage 100V, electrophoresis 40min, the results are as follows Figure 2 shown.

[0078] Electrophoresis sequence:

[0079] Lanes Marker 20 Sample No. DL2000 Ysau1

[0080] 7. Sequencing and alignment results

[0081] The PCR amplification products were sequenced bidirectionally. The sequencing and splicing results are detailed in Figure 3 , BLAST-N comparison was performed in NCBI, and the sequence comparison results are as follows:

[0082] Strain number The most similar strain consistency Ysau1 Didymellaceae sp. 100％

[0083] Sample Ysau1 sequence alignment results

[0084] Didymellaceae sp.isolate DSM100405_DF10_RLCS12 small subunitribosomal RNA gene, partial sequence;

[0085] internal transcribed spacer 1,5.8S ribosomal RNA gene,and internal transcribed spacer2,complete sequence; and

[0086] large subunit ribosomal RNA gene,partial sequence

[0087] Sequence ID:MT453292.1Length:1140Number of Matches:1

[0088] The strain with the highest bacterial similarity in the soy sauce water was identified as Didymellaceae, and the consistency of the strain was 100%. It can be seen that the Didymellaceae strain can be used for the preparation of soy sauce water, and in later applications, the soy sauce water can be used to shorten the natural fermentation time during soy sauce production.

[0089] Example 2

[0090] The soy sauce preparation comprises the following steps:

[0091] Raw material processing: Soak 4.5 kg of soybeans in purified water at room temperature for 24 hours.

[0092] High temperature sterilization: Put the soaked soybeans into a pressure steam sterilizer, set the temperature to 121 degrees Celsius, keep the constant temperature and pressure for 30 minutes, and the pressure to 0.1-0.3Mpa for high pressure sterilization.

[0093] Grinding and molding: The high-temperature sterilized soybeans are crushed by a machine, and then the crushed soybeans are pressed into a rectangular shape of about 18 cm in length, 8 cm in width, and 5 cm in height to make 6 bean blocks.

[0094] Drying into semi-dry bean blocks: Put the 6 formed bean blocks into a drying box for drying. The temperature of the drying box is set to 38°C. During the drying process, use a spray bottle to brush soy sauce water on the surface of the bean blocks every day. Weigh the bean blocks every day. When the weight loss of the bean blocks on the seventh day is less than 5% of the weight of the bean blocks on the previous day, take out the bean blocks.

[0095] Drying into dry bean blocks: Hang the dried bean blocks with cotton ropes and place them in a ventilated, lighted place at room temperature to dry naturally. During the drying process, use a spray bottle to evenly spray soy sauce water on the surface of the bean blocks every 5 days. The drying time is 3 months to obtain dry bean blocks.

[0096] Liquid fermentation: The dried bean pieces after drying are placed in a mixed brine of 18 degrees Baume for fermentation, wherein the mixed brine contains 10% of soy sauce mother water and 90% of edible salt water.

[0097] In this embodiment, the mass ratio of the dry bean pieces to pure water is 1:6, and the mass ratio of the dry bean pieces to the mixed salt water is 1:7.1.

[0098] Based on the salt content of 18 degrees Baume mixed brine being 18.9 g / 100 ml and the salt content of soy sauce water being 36 g / 100 ml, calculate the amount of salt in the mixed brine.

[0099] The calculation formula for the amount of table salt is: total salt content of mixed brine - salt content of soy sauce water = 6*mass of dry bean blocks*0.189-0.1*7.1*mass of dry bean blocks*0.36=0.8784*mass of dry bean blocks, 6 bean blocks weigh a total of about 4.5kg, a total of 27kg of water, 3.20kg of soy sauce water, and 3.95kg of table salt.

[0100] Two bean blocks are fermented in one jar, with a total of 1.5kg. 9L of water, 1.07kg of soy sauce water and 1.32kg of salt are used. They are placed in three 20L jars for fermentation. The fermentation method is sun exposure and night dew, and the fermentation time is 6 months.

[0101] Filtration: The fermented soy sauce mixture is filtered through a plate filter, wherein the filter paper has a size of 600 meshes, soy sauce and bean paste are filtered out, and the bean paste is dried into dry bean paste blocks for continued recycling and fermentation.

[0102] High-pressure sterilization of finished products: put the filtered soy sauce into a vertical steam sterilizer, set the temperature to 121 degrees Celsius, keep the constant temperature and pressure for 30 minutes, and the sterilization pressure to 0.1-0.3Mpa for high-temperature sterilization. After the sterilization, the finished soy sauce is obtained.

[0103] Implementation 3

[0104] This embodiment makes two kinds of soy sauce, one of which is fermented soy sauce with added soy sauce mother water, and the other is fermented soy sauce without adding soy sauce mother water, wherein the specific steps are as follows:

[0105] 1. To make soy sauce water, the specific steps are as follows:

[0106] S1: Prepare 4.5 kg of dry soybeans and soak them in purified water for 24 hours;

[0107] S2: Put the soaked soybeans into a pressure steam sterilizer, set the temperature to 121 degrees Celsius, the time to 30 minutes, the pressure to 0.1Mpa-0.3Mpa, and perform high temperature sterilization.

[0108] S3: Grind the sterilized soybeans with a meat grinder.

[0109] S4: Press the crushed soybeans into a rectangular shape of about 18 cm in length, 8 cm in width, and 5 cm in height to make 6 bean blocks.

[0110] S5: Put the formed bean blocks into a drying box for drying. The temperature of the drying box is set to 40°C. The bean blocks are weighed every day during the drying period. On the sixth day of drying, if the weight of the bean blocks is less than 5% of the weight of the bean blocks on the previous day, the soybean blocks are taken out.

[0111] S6: Hang the dried bean blocks with cotton ropes and place them in a ventilated, lighted place at room temperature to dry naturally for three months.

[0112] S7: Put the bean pieces after drying for three months into saturated edible salt water for fermentation. The salt content of the saturated salt water is 36g / ml. The mass ratio of the dry bean pieces to the water used to prepare the saturated salt water is 1:6.6. Therefore, 29.7kg of water is used for 4.5kg of dry bean pieces, and 10.7kg of salt is used to prepare the saturated salt water. The bean pieces are placed in two 20L jars for sun and dew fermentation. The fermentation time is nine months.

[0113] S8: Filter the mixture after fermentation with filter paper to obtain the filtrate to obtain the homemade soy sauce mother water.

[0114] 2. Raw material processing: Soak 6 kg of soybeans in purified water at room temperature for 24 hours.

[0115] 3. High temperature sterilization: Put the soaked soybeans into the pressure steam sterilizer, set the temperature to 121 degrees Celsius, keep the constant temperature and pressure for 30 minutes, and the pressure to 0.1-0.3Mpa for high pressure sterilization.

[0116] 4. Grinding and forming: Grind the sterilized soybeans with a machine, and then press the crushed soybeans into a rectangular shape of about 18 cm in length, 8 cm in width, and 5 cm in height to make 8 bean blocks.

[0117] 5. Drying into semi-dried bean blocks: Put the 8 bean blocks after forming into a drying box for drying, the temperature of the drying box is set to 40°C, and six of them are used as the experimental group. During the drying process, the six bean blocks in the experimental group are sprayed with soy sauce water evenly on the surface with a spray pot every day (mark them well), and the remaining two bean blocks are used as the control group, and the surface is not sprayed with soy sauce water. Weigh the bean blocks every day, and when the weight of the bean blocks after drying is less than 5% of the weight of the bean blocks on the previous day, take out the bean blocks.

[0118] 6. Drying into dry bean blocks: hang the eight bean blocks after drying with cotton ropes and place them in a ventilated, lighted place at room temperature for natural air drying. During the drying process, use a spray bottle to evenly spray soy sauce water on the surface of the six marked bean blocks in the experimental group every 5 days, and the two bean blocks in the control group are not brushed with soy sauce water. The drying time is 3 months.

[0119] 7. Liquid fermentation: The six dried bean curd pieces of the experimental group after drying were placed in a mixed salt water of 18° Baume for fermentation, wherein the mixed salt water contained soy sauce mother water accounting for 10% of the total water weight and edible salt salt water accounting for 90% of the total water weight. The two dried bean curd pieces of the control group were placed in an edible salt salt water of 18° Baume for fermentation.

[0120] In the experimental group, the mass ratio of dry bean blocks to water for preparing brine was 1:6.6, and the mass ratio of dry bean blocks to mixed brine was 1:7.2. According to the salt content of 18-degree Baume brine of 18.9g / 100ml and the salt concentration of soy sauce water of 36g / 100ml, the salt dosage was calculated. The salt calculation formula is: 6.6*mass of dry bean blocks*0.189-0.1*7.2*mass of dry bean blocks*0.36=0.9882*mass of dry bean blocks. The mass of six dry bean blocks is 4.5kg, so the salt dosage is 4.45kg. The water consumption is 4.5*mass of dry bean blocks=29.7kg. The mass of soy sauce water is: 0.1*7.2*mass of dry bean blocks=3.24kg.

[0121] The mass ratio of dry bean blocks to water for preparing brine in the control group was 1:7.2. Based on the salt content of 18-degree Baume brine of 18.9 g / 100 ml, the salt dosage was calculated using the formula: 7.2*mass of dry bean blocks*0.189=1.3608*mass of dry bean blocks. The mass of two dry bean blocks was 1.5 kg, so the salt dosage was 2.04 kg.

[0122] The specific method is that among the six marked dry bean blocks in the experimental group, two dry bean blocks are fermented in one jar, and they are placed in three 20L jars for fermentation. The fermentation method is sun exposure and night dew, and the time is 9 months. Two dry bean blocks totaling 1.5kg are placed in each jar, with 9.9kg of water, 1.08kg of soy sauce mother water, and 1.48kg of salt. The two dry bean blocks in the control group are fermented in the same way. The difference is that no soy sauce mother water is added during the fermentation process and a separate jar is fermented. The two dry bean blocks total 1.5kg, 10.8kg of water, and 2.04kg of salt.

[0123] 8. Filtration: Filter the fermented soy sauce mixture with a plate filter, where the filter paper has a size of 600 mesh, and filter out the soy sauce and bean paste of the experimental group and the control group respectively. The standard for judging the completion of soy sauce fermentation can be to send the soy sauce that has been fermented for a certain period of time for inspection, and if it meets the national standard, the fermentation is considered to be complete;

[0124] 9. High-pressure sterilization of finished products: Put the soy sauce of the experimental group and the control group obtained after filtration into a vertical steam sterilizer, set the temperature to 121 degrees Celsius, keep the constant temperature and pressure for 30 minutes, and the sterilization pressure to 0.1-0.3Mpa for high-temperature sterilization. After the sterilization, the finished soy sauce is obtained.

[0125] 10. The soy sauce obtained by not adding soy sauce mother water in the control group and the soy sauce obtained by adding soy sauce mother water in the experimental group were tested according to GB / T 18186-2000. The results showed that the amino acid nitrogen (in terms of nitrogen) of the two soy sauces were 0.36 g / 100 mL and 0.45 g / 100 mL, respectively. Moreover, the fermentation time spent by the bean blocks of the control group in the liquid fermentation stage was 12 months, which was 7 months longer than the fermentation time (5 months) of the bean blocks of the experimental group. Therefore, it can be seen that the addition of the soy sauce mother water of the present invention can greatly shorten the preparation time of the soy sauce, and the quality of the prepared soy sauce is more stable.

[0126] The test results are shown in the table below.

[0127]

[0128] The above description of the embodiments is to facilitate the understanding and application of the present invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the embodiments herein, and improvements and modifications made to the present invention by those skilled in the art based on the disclosure of the present invention should be within the scope of protection of the present invention.

Claims

1. A method for preparing soy sauce water, characterized in that: The method comprises the following preparation steps: S1. Soak dry soybeans in purified water at room temperature; S2, sterilizing the soaked soybeans at high temperature; S3, crushing the soybeans after high temperature sterilization by a machine; S4, pressing the crushed soybeans into rectangular bean blocks; the size of the bean blocks is preferably 18 cm long, 8 cm wide, and 5 cm high; S5, placing the formed bean blocks into a drying box for drying, the temperature of the drying box is set at 35-40° C., weighing the bean blocks every day during the drying period, and stopping the drying when the weight loss of the bean blocks after drying on the same day is less than 5% of the weight of the bean blocks on the previous day; S6, hanging the dried bean blocks with cotton ropes and placing them in a place with normal temperature, ventilation and natural light for natural air drying; S7, placing the dried bean pieces after drying in the sun into saturated salt water for fermentation, wherein the fermentation method is sun exposure and night dew exposure; S8. Filter the fermented mixture with filter paper to remove the filter residue to obtain homemade soy sauce mother water.

2. The soy sauce water according to claim 1, characterized in that: S2 medium and high temperature sterilization uses a pressure steam sterilizer, with a set temperature of 121°C, a constant temperature and pressure time of 30 minutes, and a sterilization pressure of 0.1 to 0.3Mpa.

3. The soy sauce water according to claim 1, characterized in that: In S7, the mass ratio of the dry bean pieces to the water used to prepare the saturated brine is 1:6 to 1:6.

6.

4. The soy sauce water prepared by the preparation method according to any one of claims 1 to 3, wherein the subsporicidal fungus is the dominant species in the soy sauce water.

5. A method for preparing soy sauce using soy sauce concentrate obtained by the preparation method according to any one of claims 1 to 3, characterized in that: The steps include: Raw material processing, high pressure sterilization, crushing and shaping, drying bean pieces, drying bean pieces, liquid fermentation, filtration, and high pressure sterilization of finished products.

6. The method for preparing soy sauce according to claim 5, characterized in that The raw material processing is to soak the dry soybeans in pure water at room temperature; High temperature sterilization is to sterilize the soaked soybeans at high temperature; preferably, the high temperature sterilization is carried out by using a pressure steam sterilizer, with a set temperature of 121°C, a constant temperature and pressure time of 30 minutes, and a sterilization pressure of 0.1 to 0.3Mpa; The crushing and molding is to crush the soybeans after high temperature sterilization by a machine, and then press the crushed soybeans into bean blocks in the shape of a cuboid; preferably, the size of the bean blocks is 18 cm in length, 8 cm in width, and 5 cm in height; The filtering step is to filter the soy sauce mixture obtained after the liquid fermentation by using a plate filter, wherein the filter cloth has a specification of 600 meshes, to obtain the soy sauce; The high-pressure sterilized finished product is processed by placing the filtered soy sauce into a vertical steam sterilizer, setting the temperature to 121°C, maintaining the constant temperature and pressure for 30 minutes, and the sterilization pressure to 0.1-0.3Mpa.

7. The method for preparing soy sauce according to claim 5, characterized in that: The bean blocks are dried by placing the formed bean blocks into a drying box for drying. The temperature of the drying box is set at 35-45°C. During the drying process, soy sauce water is evenly sprayed on the surface of the bean blocks with a spray bottle every day, and the bean blocks are weighed every day. When the weight of the bean blocks reduced after drying on the same day is less than 5% of the weight of the bean blocks on the previous day, the drying is stopped to obtain semi-dried bean blocks.

8. The method for preparing soy sauce according to claim 5, characterized in that The process of drying bean blocks is to hang the semi-dried bean blocks with cotton ropes and place them in a place with normal temperature, ventilation and natural light for natural air drying. During the drying process, the surface of the bean blocks is evenly sprayed with soy sauce mother water with a spray bottle at intervals to obtain dry bean blocks.

9. The method for preparing soy sauce according to claim 5, characterized in that: Liquid fermentation is to put the dried bean pieces after drying into mixed brine of 18 degrees Baume for fermentation, and the fermentation method is sun exposure and night dew, so as to obtain a soy sauce mixture; wherein the mixed brine contains soy sauce mother water accounting for 10% of the total weight of the mixed brine and brine accounting for 90% of the total weight of the mixed brine; Preferably, the mass ratio of the dry bean pieces to the water for preparing the salt water is in the range of 1:6 to 1:6.6, and the mass ratio of the dry bean pieces to the mixed salt water is in the range of 1:7.1 to 1:7.

2.

10. Soy sauce prepared according to the method for preparing soy sauce according to any one of claims 5 to 9.

Images