CN101006852A - A method for improving the flavor of lower salt, heat preservation and fermented soy sauce - Google Patents
A method for improving the flavor of lower salt, heat preservation and fermented soy sauce Download PDFInfo
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- CN101006852A CN101006852A CNA2007100264230A CN200710026423A CN101006852A CN 101006852 A CN101006852 A CN 101006852A CN A2007100264230 A CNA2007100264230 A CN A2007100264230A CN 200710026423 A CN200710026423 A CN 200710026423A CN 101006852 A CN101006852 A CN 101006852A
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Abstract
The invention discloses a method for improving the flavor of soy sauce obtained by low-salt fermentation. The method comprises making raw materials respectively by high-salt and low-salt fermentation, collecting first filtered oil, and keeping first filtered residue; adding table salt to the first filtered oil of low-salt fermentation to table salt content of 16-20 Baume, mixing with the first filtered residue of high-salt fermentation, soaking and air-drying for 10-15 days, and collecting second filtered oil and filtered residue; and concocting to obtain different-grade soy sauce. The method can improve the flavor and quality of soy sauce obtained by low-salt fermentation.
Description
Technical field
The invention belongs to the soy sauce production field, relate in particular to a kind of method that improves flavor of lower salt, heat preservation and fermented soy sauce.
Background technology
At present, the zymotechnique that makes soy sauce of China can reduce salt-free solid-state heat-preservation fermentation technology, lower salt, heat preservation and fermented technology and high-salt dilute zymotechnique three major types.Salt-free solid-state heat-preservation fermentation technology is because the employing of the fragrant poor and less manufacturer of easy contaminating microorganisms of sweat and sauce.Lower salt, heat preservation and fermented technology is adopted by a lot of manufacturers because the short utilization rate of raw materials of fermentation period is high, but has qualitative defectives such as weak flavor, the color and luster crow of its soy sauce is black, and fails to improve always.High-salt dilute zymotechnique fermentation period is all longer than above-mentioned two kinds of technologies, but all good than salt-free solid-state heat-preservation fermentation technology and lower salt, heat preservation and fermented technology of soy sauce fragrance and color and luster, soy sauce fragrance is very strong, and soy sauce color is reddish brown, liked by consumers in general.
A lot of all the time soy sauce researchers are for improving lower salt, heat preservation and fermented fragrance and color and luster in continuous effort, as adopt later stage fermentation to add yeast so that soy sauce increases sauce perfume (or spice), but yeast is grown in the sauce unstrained spirits of high salt and is subjected to certain restriction, therefore the effect that produces sauce perfume (or spice) is relatively poor, and makes the soy sauce color blackout because of the fermentation temperature height impels melanic generation.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, and a kind of method that improves flavor of lower salt, heat preservation and fermented soy sauce is provided.
Purpose of the present invention is achieved through the following technical solutions:
A kind of method that improves flavor of lower salt, heat preservation and fermented soy sauce comprises the steps and process conditions:
Step 1: make the sauce unstrained spirits by traditional high salt zymotechnique, extract an oil strain that obtains high salt fermentation, stay a filter residue;
Step 2: make the sauce unstrained spirits by traditional lower salt, heat preservation and fermented technology, extract an oil strain that obtains the less salt fermentation, stay a filter residue;
Step 3: the oil strain that less salt fermentation is extracted out adds salt, and to make an oil strain salt content be 16～20 Baumes, it is added in the filter residue of the high salt fermentation of step 1, soak and shine system by high salt fermentation process, extract after 10～15 days, obtain two oil strains and 1.5 part of two filter residue of 1.5～2 parts high salt fermentations;
Step 4: continue fermentation after 10～15 days behind the salt solution of a filter residue of less salt fermentation by 1.5～2 part of 14～18 Baume concentration of lower salt, heat preservation and fermented technology adding, separate two oil strains and 1.5 part of two filter residue of obtaining 1.5～2 parts of less salt fermentations;
Step 5: two oil strains that less salt fermentation is extracted out add salt, and to make two oil strain brine strengths be 16～20 Baumes, it is added in two filter residues of high salt fermentation, soak and shine system by high salt fermentation process, separate after 10～15 days, obtain three oil strains and 1.5 part of three filter residue of 1.5～2 parts high salt fermentations;
Step 6: continue fermentation after 10～15 days behind the salt solution of two filter residues of less salt fermentation by 1.5～2 part of 14～18 Baume of lower salt, heat preservation and fermented technology adding, separate three oil strains and 1.5 part of three filter residue of obtaining 1.5～2 parts of less salt fermentations;
Step 7: three oil strains that less salt fermentation is extracted out add salt, and to make three oil strain brine strengths be 16～20 Baumes, it is added in three filter residues of high salt fermentation, soak and shine system by high salt fermentation process, separate after 10～15 days, obtain four oil strains and 1.5 part of four filter residue of 1.5～2 parts high salt fermentations;
Step 8: after adding 1.5～2 parts 80 ℃ one nights of hot-water soak in three filter residues of less salt fermentation, separate four oil strains and 1.5 part of four filter residue of obtaining 1.5～2 parts of less salts fermentations;
Step 9: four oil strains that less salt fermentation is extracted out add salt, and to make four oil strain saline solution concentration be 16～20 Baumes, and it is added in four filter residues of high salt fermentation, soaked one day, emits slag washing water, for the usefulness of less salt fermentation extraction three oil strains;
Step 10: for the usefulness that extracts two oil strains, an oil strain, two oil strains and three oil strains of high salt fermentation gained dissolve by superfine, one-level, secondary soy sauce quality requirement respectively in the filter residue of the four oil strains adding less salt fermentation of high salt fermentation gained.
Traditional high salt zymotechnique of described step 1 is meant that the salt solution mixed culture fermentation of 1 part of soy sauce koji and 2～2.5 part of 16～20 Baume makes the sauce unstrained spirits, extracts an oil strain that obtains 1.5～2 parts high salt fermentations, stays 1.5 parts of filter residues.
The traditional lower salt, heat preservation and fermented technology of described step 2 is meant that the salt solution mixed culture fermentation of 1 part of soy sauce koji and 2～2.5 part of 14～16 Baume makes the sauce unstrained spirits, extract an oil strain of 1.5～2 parts of less salts fermentation, stay 1.5 parts of filter residues.
The residue of the high salt fermentation of gained gained and the four filter residues usefulness capable of using as feed of less salt fermentation.
The sauce unstrained spirits sauce perfume (or spice) that the present invention utilizes high-salt dilute zymotechnique fermentation is advantage preferably, in the sauce unstrained spirits that lower salt, heat preservation and fermented soy sauce is added to the fermentation of high-salt dilute zymotechnique, because the fragrance ingredient with action of microorganisms bottom fermentation generation soy sauce under the irradiation of sunlight has sealed in the lower salt, heat preservation and fermented soy sauce, thereby make lower salt, heat preservation and fermented soy sauce have the fragrance of the natural fermented fermented sauce of high-salt dilute, and the effect at sunshine can make the color of soy sauce present bronzing gloss.
The present invention compared with prior art has following advantage and beneficial effect: by the flavour passage method of this technology, thereby make lower salt, heat preservation and fermented soy sauce have the local flavor of high-salt dilute fermentation fermented sauce, improved the quality of lower salt, heat preservation and fermented soy sauce.
The specific embodiment
For better understanding the present invention, below in conjunction with embodiment the present invention is done detailed description further, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
(1) conventional method by the preparation soy sauce makes the soy sauce koji that high-salt dilute is produced, 3 tons of soy sauce kojis are mixed the back with being pumped in the fermentation tank with the salt solution of 7.5 ton of 16 Baume, emit 5 tons of oil strains after the fermentation through 90 days weather exposures, stay a filter residue in fermentation tank.
(2) conventional method by the preparation soy sauce makes the soy sauce koji of less salt fermented sauce, and 3 tons of soy sauce kojis are mixed with the salt solution of 7.5 ton of 14 Baume afterwards with being pumped in the water bath heat preservation fermentation tank, and fermentation temperature is controlled at about 40 ℃, emits 5 tons of oil strains after 15 days.
(3) get the oil strain that 5 tons of less salt fermented sauces are extracted out, it is 16 Baumes that adding salt makes an oil strain brine concentration, and it is added in the filter residue of high salt fermentation, shines and makes two filter residues that two oil strains that soak 5 tons high salt fermentations of extraction after 15 days stay high salt fermentation;
(4) continue fermentation after 15 days behind the salt solution of a filter residue of less salt fermentation by 5 ton of 14 Baume concentration of lower salt, heat preservation and fermented technology adding, separate two oil strains that obtain 5 tons of less salt fermentations, stay two filter residues;
(5) two filter residues of high salt fermentation add 5 tons to adjust brine concentration are that the two oil strains system of shining of the less salt fermentation of 16 Baumes is soaked, and the time is 15 days also, emit 5 tons of high salt, three oil strains that ferment;
(6) three filter residues of high salt fermentation add 5 tons again to adjust brine concentration are that the less salt of the 16 Baumes three oil strains system of shining of fermenting is soaked, time also is 15 days, extract four oil strains of all high salt fermentations out, adjusting brine concentration is 14 Baumes, be added in the first-run slag of less salt fermentation, extract the usefulness of two oil strains for the less salt fermentation, and three filter residues of less salt fermentation are with 5 tons 80 ℃ one nights of hot-water soak, extract 5 ton of four oil strain out, be added in four filter residues of high salt fermentation, soaked one day, emit slag washing water, make its brine concentration reach 14 Baumes with salt immediately, extract the usefulness of three oil strains for the less salt fermentation.
Detect the amino nitrogen content of a oil strain that the fermentation of high salt obtains, two oil strains, three oil strains respectively, dissolve, can obtain the soy sauce at different levels of the reddish brown high-quality of raciness, color and luster at last by superfine, one-level, secondary, the requirement of three grades of soy sauce ranks.
Embodiment 2:
Conventional method by the preparation soy sauce makes the soy sauce koji that high-salt dilute is produced, and the salt solution that is 20 Baumes with 3 tons of soy sauce kojis and 6 tons of brine concentrations mixes the back with being pumped in the fermentation tank, emits 4 tons of part oil strains after the fermentation through 90 days weather exposures.Stay a filter residue in fermentation tank.
Conventional method by the preparation soy sauce makes the soy sauce koji of less salt fermented sauce, and 3 tons of soy sauce kojis and the 6 tons of brine concentrations salt solution that is 18 Baumes is mixed afterwards with being pumped in the water bath heat preservation fermentation tank, and fermentation temperature is controlled at about 50 ℃, emits 4 tons of oil strains after 10 days.
Get the oil strain that 4 tons of less salt fermented sauces are extracted out, it is 20 Baumes that adding salt makes an oil strain brine concentration, it is added in the filter residue of high salt fermentation, the system of solarization is soaked two oil strains of extracting 4 tons high salt fermentations after 10 days out, stay two filter residues of high salt fermentation, add 4 tons and adjust the two oil strains solarization system immersion that brine concentration is the less salt fermentation of 20 Baumes, time also is 10 days, emit three oil strains of 4 tons high salt fermentations, three filter residues of high salt fermentation are adjusted the three oil strains solarization system immersion that brine concentration is the fermentation of 20 Baume less salts with 4 tons again, and the time is 10 days also, extracts four oil strains of all high salt fermentations out, adjusting brine concentration is 18 Baumes, be added in the first-run slag of less salt fermentation, extract the usefulness of two oil strains, and three filter residues of less salt fermentation are with 4 tons 80 ℃ one nights of hot-water soak for the less salt fermentation, extract 4 ton of four oil strain out, be added in four filter residues of high salt fermentation, soaked one day, emit slag washing water, make its saline solution reach 18 Baumes with salt immediately, extract the usefulness of three oil strains for the less salt fermentation.After obtaining the reddish brown soy sauce of raciness, color and luster, dissolve by superfine, one-level, secondary, the requirement of three grades of soy sauce ranks again.
Embodiment 3:
Conventional method by the preparation soy sauce makes the soy sauce koji that high-salt dilute is produced, and the salt solution that is 18 Baumes with 3 tons of soy sauce kojis and 6.6 tons of brine concentrations mixes the back with being pumped in the fermentation tank, emits 4.5 tons of part oil strains after the fermentation through 90 days weather exposures.Stay a filter residue in fermentation tank.
Conventional method by the preparation soy sauce makes the soy sauce koji of less salt fermented sauce, and 3 tons of soy sauce kojis are mixed with the salt solution of 6.6 ton of 16 Baume afterwards with being pumped in the water bath heat preservation fermentation tank, and fermentation temperature is controlled at about 45 ℃, emits 4.5 tons of oil strains after 12 days.
Get the oil strain that 4.5 tons of less salt fermented sauces are extracted out, it is 18 Baumes that adding salt makes an oil strain brine concentration, it is added in the filter residue of high salt fermentation, the system of solarization is soaked two filter residues that two oil strains of extracting 4.5 tons high salt fermentations after 12 days out stay high salt fermentation, add 4.5 tons and adjust the two oil strains solarization system immersion that brine concentration is the less salt fermentation of 18 Baumes, time also is 12 days, emit 4.5 tons of high salt, three oil strains that ferment, three filter residues of high salt fermentation add 4.5 tons again, and to adjust brine concentration be that the less salt of the 18 Baumes three oil strains system of shining of fermenting is soaked, time also is 12 days, extract four oil strains of all high salt fermentations out, adjusting brine concentration is 16 Baumes, is added in the first-run slag of less salt fermentation, extract the usefulness of two oil strains for the less salt fermentation, and three filter residues of less salt fermentation are extracted 4.5 ton of four oil strain out with 4.5 tons 80 ℃ one nights of hot-water soak, are added in four filter residues that high salt ferments, soaked one day, emit slag washing water, make its brine concentration reach 16 Baumes with salt immediately, extract the usefulness of three oil strains for the less salt fermentation.
An oil strain, two oil strains, three oil strains that the fermentation of high salt obtains dissolve by superfine, one-level, secondary soy sauce quality requirement, can obtain the soy sauce at different levels of the reddish brown high-quality of raciness, color and luster at last.
Claims (3)
1, a kind of method that improves flavor of lower salt, heat preservation and fermented soy sauce is characterized in that comprising the steps and process conditions:
Step 1: make the sauce unstrained spirits by traditional high salt zymotechnique, extract an oil strain that obtains high salt fermentation, stay a filter residue;
Step 2: make the sauce unstrained spirits by traditional lower salt, heat preservation and fermented technology, extract an oil strain that obtains the less salt fermentation, stay a filter residue;
Step 3: the oil strain that less salt fermentation is extracted out adds salt, and to make an oil strain salt content be 16～20 Baumes, it is added in the filter residue of the high salt fermentation of step 1, soak and shine system by high salt fermentation process, extract after 10～15 days, obtain two oil strains and 1.5 part of two filter residue of 1.5～2 parts high salt fermentations;
Step 4: continue fermentation after 10～15 days behind the salt solution of a filter residue of less salt fermentation by 1.5～2 part of 14～18 Baume concentration of lower salt, heat preservation and fermented technology adding, separate two oil strains and 1.5 part of two filter residue of obtaining 1.5～2 parts of less salt fermentations;
Step 5: two oil strains that less salt fermentation is extracted out add salt, and to make two oil strain brine strengths be 16～20 Baumes, it is added in two filter residues of high salt fermentation, soak and shine system by high salt fermentation process, separate after 10～15 days, obtain three oil strains and 1.5 part of three filter residue of 1.5～2 parts high salt fermentations;
Step 6: continue fermentation after 10～15 days behind the salt solution of two filter residues of less salt fermentation by 1.5～2 part of 14～18 Baume of lower salt, heat preservation and fermented technology adding, separate three oil strains and 1.5 part of three filter residue of obtaining 1.5～2 parts of less salt fermentations;
Step 7: three oil strains that less salt fermentation is extracted out add salt, and to make three oil strain brine strengths be 16～20 Baumes, it is added in three filter residues of high salt fermentation, soak and shine system by high salt fermentation process, separate after 10～15 days, obtain four oil strains and 1.5 part of four filter residue of 1.5～2 parts high salt fermentations;
Step 8: after adding 1.5～2 parts 80 ℃ one nights of hot-water soak in three filter residues of less salt fermentation, separate four oil strains and 1.5 part of four filter residue of obtaining 1.5～2 parts of less salts fermentations;
Step 9: four oil strains that less salt fermentation is extracted out add salt, and to make four oil strain saline solution concentration be 16～20 Baumes, and it is added in four filter residues of high salt fermentation, soaked one day, emits slag washing water, for the usefulness of less salt fermentation extraction three oil strains;
Step 10: for the usefulness that extracts two oil strains, an oil strain, two oil strains and three oil strains of high salt fermentation gained dissolve by superfine, one-level, secondary soy sauce quality requirement respectively in the filter residue of the four oil strains adding less salt fermentation of high salt fermentation gained.
2, a kind of method that improves flavor of lower salt, heat preservation and fermented soy sauce according to claim 1, the traditional high salt zymotechnique that it is characterized in that described step 1 is meant that the salt solution mixed culture fermentation of 1 part of soy sauce koji and 2～2.5 part of 16～20 Baume makes the sauce unstrained spirits, extraction obtains an oil strain of 1.5～2 parts high salt fermentations, stays 1.5 parts of filter residues.
3, a kind of method that improves flavor of lower salt, heat preservation and fermented soy sauce according to claim 1, the traditional lower salt, heat preservation and fermented technology that it is characterized in that described step 2 is meant that the salt solution mixed culture fermentation of 1 part of soy sauce koji and 2～2.5 part of 14～16 Baume makes the sauce unstrained spirits, extract an oil strain of 1.5～2 parts of less salts fermentation, stay 1.5 parts of filter residues.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342486A (en) * | 2011-09-30 | 2012-02-08 | 华南理工大学 | Method for increasing furfural content in soy sauce flavor |
| CN101491325B (en) * | 2009-01-07 | 2012-09-19 | 佛山市海天调味食品股份有限公司 | Preparation method of low-salt sauce |
| CN105795440A (en) * | 2016-05-04 | 2016-07-27 | 泰安金兴油业有限公司 | Production process of walnut and Chinese prickly ash flavored soy sauce |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
-
2007
- 2007-01-19 CN CNB2007100264230A patent/CN100548154C/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101491325B (en) * | 2009-01-07 | 2012-09-19 | 佛山市海天调味食品股份有限公司 | Preparation method of low-salt sauce |
| CN102342486A (en) * | 2011-09-30 | 2012-02-08 | 华南理工大学 | Method for increasing furfural content in soy sauce flavor |
| CN105795440A (en) * | 2016-05-04 | 2016-07-27 | 泰安金兴油业有限公司 | Production process of walnut and Chinese prickly ash flavored soy sauce |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
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| CN100548154C (en) | 2009-10-14 |
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Effective date of registration: 20100825 Address after: 510640 Guangdong city of Chaozhou province Wen CI Zhen Patentee after: Guangdong good taste food Co., Ltd. Address before: 510640 Tianhe District, Guangdong, No. five road, No. 381, Patentee before: South China University of Technology |
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Address after: 510640 Guangdong city of Chaozhou province Wen CI Zhen Patentee after: Good taste food Co., Ltd. Address before: 510640 Guangdong city of Chaozhou province Wen CI Zhen Patentee before: Guangdong good taste food Co., Ltd. |