410 results about "Soya sauce" patented technology

The invention discloses a soy sauce pretreatment raw material, soy sauce and a preparation method thereof, and relates to the field of seasoning processing. The soy sauce pretreatment raw material comprises the following preparation steps: sequentially soaking soybeans in a first soaking solution, a second soaking solution and a third soaking solution which are subjected to gradient heating and gradient osmotic pressure increasing; then the soaked and filtered soybeans are sequentially subjected to low-temperature digestion and rapid curing treatment, the temperature is controlled to be 93-97 DEG C during low-temperature digestion, the temperature is controlled to be 110-150 DEG C during rapid curing, and the soy sauce pretreatment raw material is prepared. Soybeans are induced to absorb water and swell through gradient osmotic pressure and gradient heating, intercellular space is changed and enlarged, an endogenous flavor enzyme system is activated, meanwhile, segmented cooking treatment at different temperatures is conducted, generation and retention of umami substances are improved, output of scorched bitter substances is reduced, the flavor and taste of the soybean sauce are improved, and the soybean sauce is suitable for large-scale production. The contradictory problem of high temperature and flavor retention in the traditional process is broken through.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The application discloses a preparation method of zero-sugar and salt-reduced soy sauce, and relates to the field of soy sauce preparation.The preparation method comprises the following steps: S1, preparing wheat into wine mash, and inoculating spherical yeasts CZ1 during the preparation process; S2, preparing soy sauce koji; S3, mixing and configuring the wine mash, additional soy sauce and salt to obtain mixed brine; S4, mixing the mixed brine and the soy sauce koji to obtain mash; S5, after the mash is fermented, oil is extracted by pressing, the oil is burned and precipitated, and the finished product soy sauce is obtained by filtering and sterilizing; wherein, the microbial preservation number of the spherical yeasts CZ1 is CGMCC No.24918, and the preservation unit is the China General Microbiological Culture Collection Center.The spherical yeasts CZ1 is inoculated and fermented during the process of preparing the wheat into wine mash, and sugar is consumed, so that the purpose of preparing low-sugar soy sauce is achieved.

The filter cloth drying device is used for drying cleaned filter cloth and comprises a drying chamber provided with a filter cloth inlet and a filter cloth outlet, the drying chamber is further provided with a hot air inlet and a hot air outlet which are oppositely arranged, the hot air inlet is provided with a heater, and the hot air outlet is communicated with an air outlet guide assembly. A hot air channel is formed between the hot air inlet and the hot air outlet, a plurality of cloth guide rollers are arranged in the drying chamber and arranged on the inner walls of the two sides of the drying chamber in a staggered mode along the hot air channel, and the filter cloth is wound and attached to the peripheries of the cloth guide rollers in a spreading state, so that the filter cloth is arranged in the hot air channel in a multi-layer spreading mode. Air entering from the outside forms hot air through the heater, the hot air is introduced into the drying chamber through the hot air inlet to conduct hot air penetrating drying on the filter cloth arranged in the multi-layer spreading mode, and the air is guided and exhausted through the air outlet guiding assembly. The filter cloth drying device can effectively dry soy sauce filter cloth and remove moisture, infectious microbes and peculiar smell on the filter cloth, so that the quality of soy sauce is guaranteed when the filter cloth is used for squeezing production subsequently.

Disclosed in the present invention are an intelligent fermentation tank group management method and system based on the optimal fermentation time of soy sauce. The method comprises: collecting production data of a fermentation tank group and storing same as historical production data of the fermentation tank group; preprocessing the historical production data of the fermentation tank group; on the basis of the preprocessed historical production data, calculating a correlation coefficient between fermentation process data and product quality indexes; on the basis of the preprocessed historical production data, establishing a neural network model for a mathematical relationship between the fermentation process data and product quality index data; using the preprocessed historical production data as sample data, and using a gradient descent algorithm to train the neural network model; on the basis of the fermentation process data of the fermentation tank group collected in real time, using the trained neural network model to output predicted product quality index data of the fermentation tank group; and on the basis of the product quality index data, establishing a dynamic management mathematical model, with the objective of optimizing the optimal fermentation time of soy sauce and the overall production quality of the fermentation tank group, and using a genetic algorithm to calculate a solution of the optimization objective, so as to realize intelligent management of the fermentation tank group. In the present invention, big data, a neural network model, and a genetic algorithm are combined, and the overall optimization of quality indexes of products from fermentation tank groups is achieved by calculating the optimal fermentation time of soy sauce, so as to realize intelligent management of fermentation tank groups.

The application discloses a bacillus velezensis and application of the bacillus velezensis in rapid increase of sauce aroma in salt-reduced soy sauce fermentation, and belongs to the technical field of food fermentation. The bacillus velezensis Bv-M1 is isolated from soy sauce fermentation mash for the first time, the bacillus velezensis strain is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No.32853. Compared with the fermentation soy sauce without the addition of the bacillus velezensis Bv-M1 aroma-enhancing koji immersion liquid, the product has obvious increase of TTMp content and sauce aroma, and currently, there is no reported application example of the bacillus velezensis strain in application of soy sauce fermentation and sauce aroma increase.

The invention relates to the technical field of fermentation, in particular to a bean sour soup processing method based on bean clear liquid fermentation, and the processing method comprises the following steps: S1, filtering bean clear liquid, adjusting dry matter concentration, adding glucose, pasteurizing, and cooling; s2, inoculating a mixed strain of aspergillus oryzae and aspergillus sojae, and performing aerated fermentation; s3, inoculating a lactic acid bacteria mixed strain, and carrying out sealed anaerobic fermentation; s4, carrying out hot filtration, centrifugation and ultra-high temperature sterilization on the fermentation liquid, inoculating bacillus velezensis and gluconacetobacter, carrying out aeration stirring fermentation, inoculating saccharomycetes, and standing for anaerobic fermentation; and S5, carrying out solid-liquid separation on the fermentation liquor, and sterilizing to obtain the bean sour soup product. According to the method, multi-stage ordered fermentation is combined with a multi-strain synergistic effect, and parameters such as filtration, inoculation amount and temperature in each stage are optimized, so that efficient debitterizing, umami enhancement, aroma level enrichment and sour taste softening are realized, sanitation, safety and quality stability of products are guaranteed, and the taste and quality of the bean sour soup are effectively improved.

The present invention provides a young pigeon seasoning marinating material formula and a young pigeon manufacturing method, and relates to the technical field of food processing, and the young pigeon seasoning marinating material formula comprises 30-35 parts of licorice roots, 90-110 parts of siraitia grosvenorii, 10-14 parts of star anise, 18-22 parts of cassia barks, 6-10 parts of cloves, 14-18 parts of fennel, 18-22 parts of kaempferia galanga, 18-22 parts of amomum tsao-ko, 10-14 parts of dried orange peel, 18-22 parts of Chinese prickly ash, 2-6 parts of bay leaves, 10-30 parts of garlic bulbs, 10-30 parts of galangal, 45-55 parts of edible salt and young pigeons with net weight of 275-350g. Soy sauce, chicken essence, monosodium glutamate and sugar are canceled as core seasoning components, so that the natural sweetness of liquorice and momordica grosvenori can replace an artificial flavoring agent, and the composite fragrance of spices such as anise and cinnamon can cover the defect of single salty and delicious taste of a traditional marinating material; chinese herbal medicine composite fragrance needed by the braised squab can be reproduced, and the stewed squab is mellow and sweet in aftertaste and red and bright in natural color.

The invention provides torulopsis variabilis and application thereof. Specifically, the invention provides torulopsis variabilis with the preservation number of CGMCC (China General Microbiological Culture Collection Center) NO.29589. The invention also provides a culture and a leavening agent containing the strain, a method for preparing soy sauce and increasing the soy sauce ketone content in the soy sauce by using the torulopsis variabilis, the obtained soy sauce, condiments and foods containing the soy sauce, and application of the strain. The torulopsis variabilis disclosed by the invention is used for fermenting the soy sauce under a high-salt condition, so that the content of a flavor substance soy sauce ketone in the soy sauce can be increased, the flavor of the soy sauce is enhanced, meanwhile, the soy sauce can restore the natural color of dipping and cold vegetable dishes in sauce, the thick greasy feeling brought to the dishes by deep color is reduced, and the overall sensory effect of the dishes is improved.

The preparation method comprises the following steps: carrying out fishy smell removal treatment on a beef offal raw material, and carrying out enzymolysis on the treated low-fishy-smell beef offal to obtain beef offal enzymatic hydrolysate; chopping the mixed fresh food, adding vegetable oil, heating and frying to obtain fresh food residues and fresh food oil; taking beef offal enzymatic hydrolysate, mixed spices, soy sauce, yeast extract, yolk powder, fresh seasoning oil, fresh residues, raw tallow, amino acid, reducing sugar, edible salt, white granulated sugar, monosodium glutamate and water; the preparation method comprises the following steps: uniformly mixing all the raw materials, carrying out thermal reaction, cooling, discharging, sieving to obtain reaction feed liquid, and concentrating the feed liquid until the water activity is less than or equal to 0.7. The beef offal flavor seasoning paste with natural and harmonious flavor is prepared by combining enzymolysis, Maillard reaction, low-temperature concentration and other technologies while the fishy smell removal efficiency is remarkably improved by adopting a triple fishy smell removal technology of enzymolysis, ultrasonic cleaning and fresh raw material synergistic treatment.

The utility model relates to the technical field of yeast culture tank devices, and discloses a yeast culture tank for soy sauce processing, which comprises a culture tank main body, a cavity is arranged in the culture tank, a servo motor is arranged at the top of the culture tank, and a bottom scraper blade and a side wall scraper blade on a driving shaft can be driven by the servo motor to rotate in the cavity. Meanwhile, when a driving shaft rotates, through mutual cooperation of a first bevel gear, a second bevel gear and a third bevel gear, a sleeve rod connected to the driving shaft in a sleeving mode rotates in the reverse direction, and the yeast culture effect is prevented from being affected by yeast accumulation; according to the yeast stirring device, the stirring rod on the sleeve rod is driven to stir the yeast in the cavity, so that the stirring efficiency is improved, the yeast is further prevented from being accumulated at the bottom of the cavity, and the yeast can be uniformly heated while being stirred through the electric heating rod arranged in the stirring rod.

The application discloses a method for improving the fermentation efficiency of soy sauce pool type fermentation, which is characterized by the following steps: using the self-source microorganism in the fermentation tank to carry out fermentation outside the fermentation tank, combining with the fermentation liquid of Lactobacillus reuteri for synergistic fermentation, and then returning the fermentation liquid to the fermentation tank for pouring and utilization, so as to realize the promotion of the self-source microorganism in the fermentation tank to the soy sauce fermentation. The self-source microorganism is fermented and cultured by reducing the salinity outside the fermentation tank and adding a proper amount of starch raw material, and the fermentation liquid with high activity of protease can be prepared in a short time, which is returned to the fermentation tank for pouring and utilization, so as to improve the degree and efficiency of protein hydrolysis in the fermentation tank. The Lactobacillus reuteri uses the fermentation liquid of the soy sauce mash in the fermentation tank as the basic nutrient source and ferments together with a proper amount of white granulated sugar to produce the fermentation liquid with the function of inhibiting Escherichia coli, so as to resist the Escherichia coli pollution in the fermentation process of the self-source microorganism outside the fermentation tank, guarantee the safety of the returned pouring fermentation liquid, and further improve the production efficiency of the soy sauce pool type fermentation technology.

The utility model belongs to the technical field of feed production machinery, and relates to a drying device for soy sauce residue feed production, which comprises a box body, a feed port is arranged on the box body, a discharge port is arranged at the bottom of the box body, two clamping groove plates are rotatably mounted in the box body, and the clamping groove plates and a rotating shaft of the box body are arranged along one end close to the clamping groove plates. A swing rod is fixedly installed at the end, away from the rotating shaft, of the clamping groove plate, a connecting frame is fixedly installed on the outer side of the box body, the connecting frame is arranged close to the lower portion of the box body, an air inlet communicated with the box body is formed in the connecting frame, a fan with the axis arranged in the vertical direction is installed in the connecting frame, and a heating assembly is installed in the connecting frame. And a gas recovery assembly is installed between the top end of the box body and the connecting frame, a driving assembly for driving the clamping groove plate to swing is installed between the output shaft of the fan and the clamping groove plate, the soy sauce residues are stirred while being dried, the drying efficiency is improved, hot gas obtained after drying is reused, and the heat utilization rate is increased.

1. Name of the designed product: packing bottle (500ml special grade seafood soy sauce). 2. Use of the designed product: the designed product is used for food packing. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo showing the design points: perspective view. 5. The designed product contains color.

1. Name of the product in this design: Condiment Bottle (Double Bottle). 2. Purpose of this design: For storing oil, vinegar, soy sauce or small granular condiments. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the designed product: packing bottle (Guzi Mountain mini bottle series). 2. Use of the designed product: used for containing food vinegar and soy sauce. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. The bottom of the designed product is a part that is not easily seen or not seen during use, so design 1 top view, design 2 top view, design 3 top view, and design 4 top view are omitted. 6. Design 1 is designated as the basic design.

The application belongs to the technical field of microbial fermentation, and discloses soy sauce starter and a preparation method and application thereof. The preparation method of the soy sauce starter comprises the following steps: extracting a starter substrate, performing squeezing treatment, obtaining wet material and clear liquid; filtering the clear liquid to obtain filtered clear liquid; taking dry material and adding the wet material to obtain raw material; sterilizing the raw material to obtain starter material; inoculating spore powder of Aspergillus oryzae secondary strain into the starter material to obtain inoculated starter material; and culturing the inoculated starter material through starter culture including primary shake flask culture and secondary shake flask culture to obtain soy sauce starter. The preparation method innovatively constructs a synergistic regulation system of "physical structure improvement-nutrition precise supplement", solves the environmental protection treatment problem of the starter substrate, significantly improves the sensory quality and spore production effect of the soy sauce starter, and provides a sustainable development solution with economic and environmental protection benefits for the traditional fermentation industry.

The utility model relates to the technical field of food processing, and discloses a full-automatic intelligent egg beating and frying robot capable of cleaning eggs, spraying edible oil and soy sauce and designed in a closed mode, the full-automatic intelligent egg beating and frying robot comprises a shell assembly, an egg beating rotating and cleaning assembly, an egg beating mechanism, an egg frying assembly and an oil spraying assembly, the middle shell is provided with an egg taking opening and an egg taking door; the egg beating rotating and cleaning assembly comprises an egg beating rotating frame which is rotationally arranged on the egg tray and provided with an annular egg sliding way, an egg beating cleaning opening and a shell falling opening are formed in the annular egg sliding way, a garbage can is arranged below the shell falling opening, and an egg pressing frame is arranged beside the egg beating cleaning opening; the egg beating mechanism comprises a beating bracket which is rotationally arranged below the egg beating cleaning opening and is provided with a beating part; the egg frying assembly comprises a frying pan, a pan handle and a third driving mechanism; the frying pan comprises a lower frying pan, an upper frying pan and a fourth driving mechanism for driving the upper frying pan to rotate; the oil spraying assembly comprises a soy sauce box, an edible oil box, an oil pipe, a soy sauce pump and an edible oil pump.

1. Name of the designed product: wine bottle (large soy sauce). 2. Use of the designed product: the designed product is used to contain liquid. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo that best shows the design points: perspective view.

The invention provides a manufacturing method of fried chicken with buckwheat. The manufacturing method comprises the following steps: a first stage of burying chicken which is cut into a certain size and is processed in impurity-removed sauce to remove foreign flavor; a second stage of blanching the chicken from which the foreign flavor is removed in boiling water for 1-3 times; a third stage of removing moisture from the scalded chicken; a fourth stage of applying a fried coat to the chicken from which the moisture is removed; a fifth stage of frying the fried chicken with oil at a temperature of 170 DEG C for 7 minutes; in the sixth stage, the buckwheat mixed sauce is mixed on the fried chicken, the fried buckwheat is crushed by the buckwheat mixed sauce through a crushing machine, and 100 parts of the crushed buckwheat is added into the fried chicken; the sauce is prepared from the following raw materials in parts by weight: 100 parts of mixed water, 10-20 parts of syrup, 5-10 parts of tomato sauce, 10 parts of chili sauce, 10 parts of mixed seasoning, 3-5 parts of fragrant rice oil, 5 parts of jade-fold oil, 10 parts of tomato sauce, 2 parts of onions, 1 part of soy sauce, 2 parts of soy sauce, 1 part of curry, 0.5 part of L-sodium glutamate, 0.5 part of agricultural processed products, 0.5 part of fresh ginger and 0.3 part of red pepper extract pigment.

This invention provides a method for improving the quality of soy sauce. The method includes: 1) providing cooked soy sauce; 2) purging the cooked soy sauce from step 1 with nitrogen for at least 12 days to improve its quality. Using this method, the quality of soy sauce can be improved.

1. Name of the product in this design: Packaging bag (100g of soy sauce flavored wasabi sauce). 2. Purpose of this design: This design is used for packaging wasabi sauce. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. For thin products, left and right views and top and bottom views are omitted.

The invention discloses a method for making pickled vegetable braised pig knuckles stored at normal temperature, which is characterized by comprising the steps of raw material pretreatment, skin burning, salt water injection pickling, boiling, frying, seasoning adding and steaming, and high-temperature and high-pressure sterilization after packaging, and the salt water injection pickling specifically comprises the following steps: weighing table salt accounting for 2-3% of the weight of the raw materials, dissolving the table salt in water, adding the salt into the water, and uniformly stirring to obtain the pickled vegetable braised pig knuckles; uniformly dispersing and injecting into the raw materials by using a saline injector, putting the raw materials into a refrigeration house with the temperature controlled at 0-4 DEG C, and pickling for 2-4 hours; the seasoning adding and steaming specifically comprises the following steps: the seasoning comprises the following raw materials in percentage by weight: 0.3-0.7% of soy sauce, 0.5-1.0% of white granulated sugar, 0.1-0.2% of monosodium glutamate, 0.1-0.2% of Chinese prickly ash, 0.1-0.2% of anise, 0.5-1.0% of fresh ginger and other spices, the seasoning is uniformly smeared on the surfaces of the raw materials, and then the raw materials are steamed for 5-8 hours with slow fire. According to the process, the flavor and taste of the obtained product can be improved, the product can be stored at normal temperature for 3 months, the taste can be comparable with the taste needing refrigeration or cryopreservation in the market, and the acceptability of consumers is high.

Exemplary embodiments described herein are directed to condiment packaging. The condiment packaging includes a first condiment receptacle having a hollow area for receiving a first condiment. The receptacle may be used as a food dipping dish and may be sealed by a removable lid adapted to fit over the receptacle. The condiment packaging also includes a second condiment reservoir attached to the receptacle that has a hollow area for a second condiment. The reservoir may be sealed by a removable tab adapted to fit over the reservoir. Also disclosed are embodiments of the condiment packaging that have eating utensils attached to the exterior surface of the receptacle or lid. The condiment packaging may be useful for containing and distributing of many types of condiments but may be particularly useful for sushi condiments such as soy sauce and wasabi.

The invention belongs to the technical field of sodium ion battery negative electrode materials, and discloses a soy sauce residue-based hard carbon negative electrode material, a preparation method and an application of the soy sauce residue-based hard carbon negative electrode material in a sodium ion battery. The method comprises the steps of pre-oxidation, inorganic acid washing, organic solvent cleaning and high-temperature carbonization, the core technology idea of pre-oxidation driven synergistic purification is initiated, the core technology idea is organically combined with the subsequent high-temperature carbonization process, the pretreatment bottleneck of industrialization of preparation of hard carbon from soy sauce residues is overcome, and the method is suitable for industrial production. The high-grease soy sauce residues are efficiently and economically purified through pre-oxidation, and a primary barrier is cleared for preparing hard carbon by utilizing the soy sauce residues on a large scale; the precise reconstruction of the microstructure of the hard carbon material is synchronously realized, and the obtained hard carbon material has high reversible specific capacity and good initial coulombic efficiency; a high-performance product can be obtained at a relatively low carbonization temperature due to the pure precursor, so that the energy consumption and the production cost are reduced. The invention provides a scheme for preparing the sodium ion battery hard carbon negative electrode with low cost and high performance.

1. Name of the designed product: ice cream (soy sauce flavor). 2. Use of the designed product: for edible ice cream. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention belongs to the technical field of food processing, and particularly relates to application of a composition of medicinal and edible substances in preparation of cantonese style sausages. The composition of the medicinal and edible substances comprises exocarpium citri grandis, fructus amomi and gastrodia elata. Relative to meat weight, the content of the composition of the medicinal and edible substances in the Cantonese style sausage is as follows: 0.3%-0.7% of exocarpium citri grandis, 0.1%-0.5% of fructus amomi and 0.1%-0.3% of rhizoma gastrodiae. The application method comprises the following steps: (1) pretreating a composition raw material of a meat raw material and a medicinal and edible substance, mixing the pretreated composition raw material with table salt, white sugar, soy sauce and white spirit, and pickling to obtain a pickled material; and (2) filling sausages with the pickling materials, baking, cooling and packaging to obtain the Cantonese style sausages. The three medicinal and edible substances of the exocarpium citri grandis, the fructus amomi and the gastrodia elata are adopted to synergistically improve the flavor and quality of the cantonese style sausages, natural preservation can be achieved, the flavor is improved, the shelf life is remarkably prolonged, and harmful substances such as nitrite are comprehensively reduced and controlled by 50% or above. The method conforms to the natural and healthy development situation of food industry.

The utility model discloses a kind of soy sauce drying boat type containers, it is related to the field of processing soybean, including ship case, airing tray and two support frames, the ship case is arranged between two the support frames, and the left and right ends are respectively welded and fixed with rotating shaft, rotating shaft is rotatably installed at the top of corresponding support frame, and detachable connecting piece is arranged between rotating shaft and support frame, the soybean after cooking of the utility model can be directly loaded into airing tray and water is controlled, airing tray can be placed in the upper of ship case after water control and is dried, after drying is completed, only two positioning pins are removed, and airing tray is rotated, so that airing tray is inclined, and soybean in airing tray can be quickly poured into ship case, the step of manually collecting soybean and carrying to mixed container is saved, effectively reduce worker's labor, and operation convenience is improved.

The utility model discloses a raw material fermentation device for preparing soy sauce, and relates to the technical field of soy sauce raw material fermentation. Comprising a supporting frame and a fermentation device body, sliding rod sets are fixedly installed at the positions, close to the four corners, of the inner bottom wall of a one-way exhaust pipe, the outer surfaces of the sliding rod sets are movably sleeved with sliding plates, sealing plugs are fixedly connected to the bottoms of the sliding plates, and mounting plates are fixedly connected to the positions, close to the center, of the left side wall and the right side wall in the one-way exhaust pipe; a spring is fixedly mounted at the position, close to the center, of the bottom of the mounting plate, a filter cover is in threaded connection with the top of the one-way exhaust pipe, a first filter screen is mounted at the top of the filter cover in a height mode, filter cotton is arranged in the filter cover, and a second filter screen is fixedly mounted at the position, close to the center, of the bottom of the filter cover. A connecting cylinder is fixedly mounted at a position close to the center of the top of the fermentation device main body.

The invention relates to the technical field of enzyme engineering, and particularly discloses a phytase mutant and application thereof. The mutant T273K with improved heat resistance is obtained through rational design and site-directed mutagenesis screening on the basis of aspergillus tubingensis phytase. The thermal stability and catalytic ability of the mutant are obviously improved compared with those before mutation; after heat preservation is carried out for 90 min at the temperature of 60 DEG C, the relative enzyme activity is 69.4%, and compared with WT, the relative enzyme activity is improved by 20.4%; the specific activity is improved by about 77.78% compared with that of WT, and the catalytic efficiency kcat / Km is improved by 50.56% compared with that of WT; and the enzyme activity retention rate reaches 33.8% under the condition of 10% salinity. The phytase mutant T273K has the comprehensive characteristics of salt resistance, heat resistance and the like, the phytase mutant T273K can better exert the phytic acid enzymolysis effect in the food processing process, turbidity generated by phytic acid in liquid food such as soy sauce, vinegar, cooking wine and the like can be remarkably reduced, so that the product quality is improved, and the phytase mutant T273K has a wide application prospect.