CN101006853A - Processing method of natural bamboo juice soy sauce - Google Patents

Abstract

The invention discloses a method for preparing nature bamboo juice soy sauce. The method comprises boiling soybeans, selecting strain seed, expend-culturing, culturing, fermenting, pressing, sterilizing and packaging. The invention is characterized in adding fresh natural bamboo juice and bamboo leaf extract as the processing water of sauce, and processing according to the traditional process. The obtained soy sauce contains amino acids, vitamins and microelements, and has nice color and flavor. The sauce can be used as condiment, and meet the national standards of special grade.

Description

The processing method of natural bamboo juice soy sauce

Technical field

The present invention relates to a kind of production method of flavouring, be specifically related to a kind of processing method of soy sauce.

Background technology

Bavin, rice, oil, salt, sauce, vinegar, tea.A saying has reflected the diet civilization that the Chinese nation is of long standing and well established from a side.It is " color " that China's traditional dining culture is particular about, and sauce then three is various, become the core of traditional dining culture, and " soy sauce " is the elite in " sauce " class, and it is as the main flavouring in people's life, does not have to can do without in one day soy sauce.Our finding soy sauce kind is more at present, can be divided into by the manufacture method difference make soy sauce, blended soy sauce and chemical synthesis soy sauce, our country clearly was divided into three major types to soy sauce in 2002 in the issuing standard, be that GB18186 is for making soy sauce, SB10336 is a blended soy sauce, SB10338 is an acid hydrolysis vegetable protein baste (HVP), with the soy sauce manufacture method separately, and require producer's dated making soy sauce or synthetic soy sauce on label, because several soy sauce is because different its nutritive values of manufacture method are also inequality.Make soy sauce and generally select soya-bean cake to add that aspergillus fermentation is refining to form, protein in the beans forms several amino acids after fermentation, hydrolysis, in order to make soy sauce produce sweet, fragrant, delicate flavour, also add an amount of starchy materials such as wheat bran in the production process, resulting soy sauce is flavouring still not, and is the nutriment to the human body beneficial.And blended soy sauce generally is that soybean is obtained through getting the plain configuration of liquid adding dark reddish brown after the initial fermentation, it is poor slightly that this soy sauce mouthfeel and nutritive value ratio make soy sauce, synthetic soy sauce is to obtain adding the plain configuration of dark reddish brown after the amino-acid liquid assembly, though also have certain nutrient value, but do not make soy sauce the sort of strong fragrance, nutrition is not comprehensive yet, so people praise highly natural fermented making soy sauce at present.And the container of sanitary condition is grown, needed meet greatly to the natural fermented sometimes sauce fermentation time, special winter is because temperature is low, output does not just increase, producer is in order to enhance productivity mostly, fermentation time is shortened, the result has influenced local flavor, and the producer that has can only seek good quality strain and improve fermentation temperature, but has improved production cost.

Summary of the invention

The purpose of this invention is to provide that a kind of fermentation time is short, output is big, amino acid content is high, fragrance is dense, taste aquatic foods, the nutritious production method that makes soy sauce.

Technical scheme of the present invention is achieved in that

The processing method of soy sauce comprises the process of boiling beans, bacterial classification selection, enlarging cultivation, koji, fermentation, squeezing, sterilization, packing, is characterized in: add natural fresh bamboo juice and the extract solution of bamboo leaves processing water as soy sauce in the process of fermentation.Concrete technology is as follows:

1, the extraction of bamboo juice and leaf of bamboo water:

The extraction of natural bambo juice: the method for " a kind of processing method of natural bambo juice beverage " (application number 200610122469.8) that the method that bamboo is got juice was applied on September 28th, 2006 according to the inventor and " extracting method of natural bambo juice and equipment " (application number 200610122913.6) of application on October 23rd, 2006 is implemented, be to get juice in the lower boreholes of bamboo at night (evening 8 is up to point in mornings 6), perhaps the bamboo tip is struck off a part, get its bamboo juice, perhaps adopt negative pressure, the method of malleation sucking-off bamboo juice from bamboo extracts bamboo juice, use the container package of clean sealing from the fresh and alive bamboo juice of bamboo grove collection, in 2-6 hour, transport to freezer as early as possible, refrigerate under 0-4 ℃ temperature, the time of refrigeration is no more than 5 big.

The extraction of leaf of bamboo water: get the fresh leaf of bamboo, clean, drain, the bright leaf of bamboo of per kilogram adds 5-15 kilogram mountain spring water or meets the drinking water of hygienic requirement then, boils 10-30 minute, filters that to obtain leaf of bamboo water standby.

2, boil beans:

With boil leaf of bamboo water logging bubble soybean 8-24 hour (be 8-15 hour summer, and be 12-24 hour winter), it is saturating to make it to expand, then soaked soybean is put into the food steamer boiling, the time is 1-3 hour, and soybean is all evenly well-done after the boiling, reach not only shortcake but also soft, keep that whole grain is mashed to be standard.If steam not well-donely, it is rigid that dregs of beans becomes, and is unfavorable for that protease absorbs, and reduces transforming production rate and amino acid content, prolongs fermentation time.If too crisp mashed, koji difficulty then, assorted bacterium very easily grows thickly, and behind the fermenting-ripening, strengthens the oil strain difficulty simultaneously.Also can use by weight soy bean powder 50-65%, wheat flour 20-30%, the raw material proportioning of wheat bran 5-10% adds 1-2 leaf of bamboo water doubly, boiling 5-10 minute.

3, bacterial classification is selected and is cultivated:

Choose good quality strain, be put into triangular flask and add kind of a bent medium culture, kind of bent culture medium: wheat bran 80%, flour 20%, add the above-mentioned natural bambo juice and the mixture of leaf of bamboo water, natural bambo juice accounts for 20-30% in the general mixture, all the other are leaf of bamboo water, all natural bamboo juice and leaf of bamboo water consumption be raw material heavy 80%.

Bacterial classification can be selected the bacterial classification of common sauce fermentation, aspergillus oryzae (Aspergillus oryzae) for example, the Shanghai that has of recommend using makes 3.042 etc., can get also that 3.042 aspergillus oryzaes are made in Shanghai and AS3.350 aspergillus niger Cheng Qu mixes to fall song by different proportion, starter-making temperature is controlled at 30 ℃～33 ℃, cultivate and went out song in 30-36 hour, also can carry out according to the temperature and time that common soy sauce is cultivated.

4, koji:

Above-mentioned cultured bacterial classification and culture medium are put into soybean or soy meal 50-65% after the boiling, wheat flour 20-30%, in the raw material of wheat bran 5-10%, aspergillus oryzae bacterial classification addition is 0.1～0.3% of a raw material weight, makes aspergillus growth and breeding in raw material.Koji is good, and spore is many, luxuriant, and the protease height transforms soon, soy sauce amino acid content height, and solid content is also high, and quality of sauce is good, the production rate height.This koji is the important procedure in the whole flow process, also is the sauce fermentation key of success, so need the control temperature and time, the temperature of general traditional koji is 30-40 ℃, and the time is 24-48 hour, obtains breeding ripe sauce song.

5, fermentation:

At first add sea salt with above-mentioned bamboo juice and well-done leaf of bamboo water, make it to become the salt solution of 18-22 Baume degrees, the part by weight of bamboo juice and leaf of bamboo water is 1 to 5, will breed the bent soaking fermentation 2-3 of ripe sauce month (tradition is 3-5 month) then, obtains the fermentation dark reddish brown material of sweet-smelling.

Fermentation is a biotransformation, by temperature and time, allows aspergillus oryzae secrete plurality of enzymes, wherein is protease and amylase.The protease decomposing protein is an amino acid, and amylase resolves into glucose to starch.Because in the sweat, from air, fall into saccharomycete and bacterium also breeds, also secrete plurality of enzymes.Saccharomycetes to make fermentation becomes alcohol, becomes lactic acid by lactobacillus-fermented.Therefore in order to prevent that assorted bacterium colony from going into, and influence the amino acid production rate, must strengthen administration of health during the fermentation, wherein a kind of method is to seal up nonpoisonous plastic film and crude salt at the fermentation surface layer, with cover glass cover, so both can allow it absorb solar temperature, increase fragrance, can prevent also that rainwater from falling into.Also to often clean around the round simultaneously, keep the good hygiene fermentation condition.The color and luster of soy sauce progressively becomes rufous along with the fermentation time growth.What of salt solution the one-tenth song mix during the system unstrained spirits, is key issue in the sauce unstrained spirits, and it not only has significant impact to end product quality, raw material decomposition, with production cycle length certain relation is arranged also.It is few to mix the salt water yield, and soy sauce color is dark, generates and the soy sauce flavour but influence amino acid.It is excessive to admix salt solution, can make soy sauce color light, and it is also slow to leach the crude oil rate of filtration.Brine strength is strict to be grasped, and too high in salinity makes fermenting speed influenced, and salt is spent to hang down and caused easily that then the sauce unstrained spirits becomes sour, and influences quality of sauce.Temperature and enzyme activity have certain relation during the fermentation, and temperature rises, and enzyme activity increases, temperature descends, and enzyme activity reduces, and reaction speed also changes with the temperature height, the south summer temperature fermented in summer and autumn 2-3 month, and needs 3-5 month in winter and spring than the height in winter.Increase soy sauce color, take to increase amount of wheat bran in the raw material proportioning, improve fermentation temperature and prolong fermentation time etc.The present invention has been owing to added bamboo juice and leaf of bamboo water as the fermentation water, and the one, guaranteed to be difficult for that varied bacteria growing is arranged, the 2nd, can make fermenting speed accelerate, the 3rd, increased fragrance, delicate flavour and abundant nutrition.

6, squeezing and filtration:

Above-mentioned fermented liquid is filtered, and method is according to traditional soy sauce squeezing and filter method.After the general sauce unstrained spirits maturation, utilize the method for soaking and filtering, active ingredient is separated from the sauce unstrained spirits.The extracting number of times is more than 3 times, extract female oil after, will go up batch and to produce two oil and be heated to 70～80 ℃, inject ripe sauce unstrained spirits then.Adding two oil and number needs wait to decide by requirement, total protein and the product of various grade soy sauce, are generally 5 times of bean material consumption.Add two oil, cover tight container, the sauce unstrained spirits slowly floats and scatters gradually after 2 hours, if it is bad to ferment, sauce unstrained spirits monoblock come-up is not scattered, and then leaching effect is relatively poor.Soak after 20 hours, emit hair oil from pond bottom, hair oil can not put overdrying, avoid influence oil strain for the second time because of residue of soya tightens, hair oil is used for formulated product, the sauce unstrained spirits behind the leaching hair oil is called first-run slag.Three oil that add 15～17 Baume degrees in first-run slag soaked 2～3 days, and what leach is two oil, injects two oil sumps, treated to soak ripe sauce unstrained spirits next time and used or be used for formulated product, leached sauce unstrained spirits behind two oil two slags.With 8～10 Baume degrees bamboo juices and leaf of bamboo saline sook about 1～2 day, leach three oil and be used for following batch and soak first-run slag and extract two oil.

7, sterilization, can:

According to traditional soy sauce sterilization and packaging process, soy sauce sterilization and can with above-mentioned squeezing and filtration obtain product.

The natural bamboo juice soy sauce that the present invention produces is compared with existing common soy sauce, and its outstanding substantive distinguishing features and obvious improvement is:

1, natural bambo juice is to extract fresh bamboo juice from bamboo, bamboo juice is the elite part of bamboo, the blood that is equivalent to animal, be a kind of live body water of mystery, medical scholar one Li Shizhen (1518-1593 A.D.) of Ancient Times in China greatness is just put down in writing on Compendium of Material Medica, bamboo juice have calmness, analgesic, promote the production of body fluid, effects such as antibechic, hemostasis.Modern scientific research shows, the bamboo juice of live body bamboo contains nutrient substances such as several amino acids, trace element, polysaccharide, with glutamic acid, arginine, alanine, asparatate and serine is many, be rich in polysaccharide such as fructose, glucose, mannose and arabinose, and trace and macroelements such as water soluble vitamin VB1, VC, nicotinic acid, folic acid and sodium, magnesium, calcium, potassium, manganese, zinc, copper, iron, it is also very high that body-care is worth very high flavonoid content.Have that toxin expelling relieves the effect of alcohol, beauty treatment, relieving cough and reducing sputum, the hemostasis many outstanding services such as hemorrhoid, the lipoid and reducing blood pressure that disappears, cancer-resisting that disappear imitate.Can also improve body immunity, the energy activating human body cells promotes the metabolism of human body, regulates the human body function equilibrium, keeps health.The present invention soaks the soy sauce material earlier with the bamboo juice of live body bamboo, koji, fermentation together then, soaking and sweat has increased the delicate fragrance and the nutritional labeling of bamboo juice again, the nutritive value that adds soy sauce is very high, be rich in protein, amino acid and isoflavones can reduce body's cholesterol, and can reduce the incidence of disease of cardiovascular and cerebrovascular disease.

2, in the overall process of boiling beans, breeding strain, koji, fermentation bamboo juice and leaf of bamboo water are added as water, make during the fermentation, promoted the quick accretion of superior microorganism, produce a series of biochemical reaction, the insoluble polymer substance in the raw material, be decomposed into the solubility low molecular compound, improved the biological effectiveness of product.And because of the mutual combination of these analytes, the self-dissolving of multistage conversion and microorganism forms miscellaneous strong flavor, gives birth to perfume (or spice) and nutriment, has constituted new bamboo juice soy sauce fermented seasonings nutritious, unique flavor.Will greatly enrich flavouring market.

3, bamboo extractive has natural anti-oxidation and antisepsis, (at ordinary times with the rice tamale of BAMBOO LEAVES BUN do not add any anticorrisive agent also can preserve at normal temperatures never degenerated in 3-5 days), in raw materials of soy sauce of the present invention, add bamboo extractive, can not need to add any chemical preservative, just can make the soy sauce of production be not easy to take place to go bad, improve the storge quality of product greatly.

The specific embodiment

Embodiment 1

Get juice in the lower boreholes of bamboo evening, with the container package of clean sealing, transported to freezer in 2 hours, and refrigeration is standby under 0-4 ℃ temperature.Get the fresh leaf of bamboo again, clean, drain, the bright leaf of bamboo of per kilogram adds 5-15 kilogram mountain spring water or meets the drinking water of hygienic requirement then, boils 15 minutes, filters that to obtain leaf of bamboo water standby.With boil leaf of bamboo water logging bubble soybean 8-24 hour, it is saturating to make it to expand, and then soaked soybean is put into the food steamer boiling, the time is 2-3 hour, soybean is all evenly well-done after the boiling, reaches not only shortcake but also soft, keeping whole grain mashed is standard.Choose aspergillus oryzae shanghai brewing 3042 bacterial classifications, be put into and add kind of a bent medium culture in the triangular flask, plant bent culture medium: wheat bran 80%, flour 20%, add the above-mentioned natural bambo juice and the mixture of leaf of bamboo water, natural bambo juice accounts for 20-30% in the general mixture, all the other are leaf of bamboo water, all natural bamboo juice and leaf of bamboo water consumption be raw material heavy 80%, above-mentioned cultured bacterial classification and culture medium are put into (soybean 80% in soybean after the boiling and the wheat bran, wheat bran 20%), aspergillus oryzae bacterial classification addition is 0.1～0.3% of soybean and a wheat bran weight, the temperature of koji is 30-40 ℃, and the time is 24-48 hour, obtains breeding ripe sauce song.To breed ripe sauce song then and be put into the salt solution that makes it to become the 18-22 Baume degrees, this salt solution is that the part by weight with bamboo juice and leaf of bamboo water is 1 to 5 to add sea salt and prepare and obtain, and individual month of soaking fermentation 2-4 obtains the fermentation dark reddish brown material of sweet-smelling.Above-mentioned fermented liquid is filtered, the extracting number of times is more than 3 times again, with leaf of bamboo water logging bubble, dip has all been extracted before the extracting for the third time, with the soy sauce sterilization and the can of above-mentioned squeezing and filtration, obtains the bamboo juice soy sauce product at last.

Embodiment 2

Adopt the method for " extracting method of natural bambo juice and equipment " (application number 200610122913.6) of application on October 23rd, 2006, method with negative pressure, in bamboo top or lower openings, force natural bambo juice to flow out the process of collecting container with mechanical system then, can adopt the form of malleation extraction, negative pressure extraction or the coupling of malleation negative pressure to get juice, with the container package of clean sealing, in 2 hours, transport to freezer, refrigeration is standby under 0-4 ℃ temperature.Get the fresh leaf of bamboo again, clean, drain, the bright leaf of bamboo of per kilogram adds 5-15 kilogram mountain spring water or meets the drinking water of hygienic requirement then, boils 20 minutes, filters that to obtain leaf of bamboo water standby.With boil leaf of bamboo water logging bubble soybean 8-24 hour, it is saturating to make it to expand, and then soaked soybean is put into the food steamer boiling, the time is 2-3 hour, soybean is all evenly well-done after the boiling, reaches not only shortcake but also soft, keeping whole grain mashed is standard.Choose aspergillus oryzae shanghai brewing 3042 bacterial classifications, be put into and add kind of a bent medium culture in the triangular flask, plant bent culture medium: wheat bran 80%, flour 20%, add the above-mentioned natural bambo juice and the mixture of leaf of bamboo water, natural bambo juice accounts for 20-30% in the general mixture, all the other are leaf of bamboo water, all natural bamboo juice and leaf of bamboo water consumption be raw material heavy 80%, above-mentioned cultured bacterial classification and culture medium are put in the soybean after the boiling, aspergillus oryzae bacterial classification addition is 0.1～0.3% of a soybean weight, the temperature of koji is 30-36 ℃, time is 24-48 hour, obtains breeding ripe sauce song.To breed ripe sauce song then and be put into the salt solution that makes it to become the 18-22 Baume degrees, this salt solution is that the part by weight with bamboo juice and leaf of bamboo water is 1 to 5 to add sea salt and prepare and obtain, and individual month of soaking fermentation 2-5 obtains the fermentation dark reddish brown material of sweet-smelling.Above-mentioned fermented liquid is filtered, the extracting number of times is more than 3 times again, with leaf of bamboo water logging bubble, dip has all been extracted before the extracting for the third time, with the soy sauce sterilization and the can of above-mentioned squeezing and filtration, obtains the bamboo juice soy sauce product at last.

Embodiment 3

Lower boreholes at bamboo is got juice, with the container package of clean sealing, transports to freezer in 2 hours, and refrigeration is standby under 0-4 ℃ temperature.Get the fresh leaf of bamboo again, clean, drain, the bright leaf of bamboo of per kilogram adds 5-15 kilogram mountain spring water or meets the drinking water of hygienic requirement then, boils 30 minutes, filters that to obtain leaf of bamboo water standby.Choose aspergillus oryzae shanghai brewing 3042 bacterial classifications, be put into and add kind of a bent medium culture in the triangular flask, plant bent culture medium: wheat bran 80%, flour 20%, add the above-mentioned natural bambo juice and the mixture of leaf of bamboo water, natural bambo juice accounts for 20-30% in the general mixture, all the other are leaf of bamboo water, all natural bamboo juice and leaf of bamboo water consumption be raw material heavy 80%, get soy bean powder 67% then, wheat flour 26%, wheat bran 7%, expanded soybean: leaf of bamboo water=1: 1.3 is put into the food steamer boiling with soaked material then, time is 30 minutes, above-mentioned cultured bacterial classification and culture medium are put in the raw material after the boiling, adopt solid medium cultivation, the inoculated aspergillus niger amount is 0.3%, starter-making temperature is controlled at 30 ℃～33 ℃, cultivates 36h and goes out song.To breed ripe sauce song then and be put into the salt solution that makes it to become the 18-22 Baume degrees, this salt solution is that the part by weight with bamboo juice and leaf of bamboo water is 1 to 5 to add sea salt and prepare and obtain, and individual month of soaking fermentation 3-4 obtains the fermentation dark reddish brown material of sweet-smelling.Above-mentioned fermented liquid is filtered, the extracting number of times is more than 3 times again, with leaf of bamboo water logging bubble, dip has all been extracted before the extracting for the third time, with the soy sauce sterilization and the can of above-mentioned squeezing and filtration, obtains the bamboo juice soy sauce product at last.

The quality of product of the present invention and mensuration effect

The product that the processing method of bamboo juice soy sauce obtains according to the present invention, the dark reddish brown pool is light yellow, aromatic flavour, glycol is good to eat, both can cook flavouring, and it is edible also to can be used for going with rice or bread, by storage test, constant product quality.Showing through chemical analysis. soy sauce not only contains 8 kinds of essential amino acids of needed by human body, also contains trace elements such as sugar, vitamin B1, B6, B12 and zinc, calcium, iron, manganese.

Below be soy sauce technical standard (table 1) and the measurement result of the present invention (table 2, table 3) that present country issues, wherein the contrast of table 2, table 3 is the data without the common soy sauce of bamboo juice and leaf of bamboo water.

Amino N content qualified classification standard unit up to standard: g/100mL in table 1 soy sauce

	The classification standard requirement
							Special grade soy (superfine oil)	One-level soy sauce (one-level oil)	Secondary soy sauce (secondary oil)	Three grades of soy sauce (three grades of oil)	Defective soy sauce
Amino N content	〉=0.8 (more than 0.80)	0.79～0.70	0.69～0.60	0.59～0.40	≤ 0.4O (promptly below 0.39)

Full nitrogen in table 2 soy sauce of the present invention and amino nitrogen content

Project	Contrast (without bamboo juice and leaf of bamboo water)	Embodiment 1	Embodiment 3
				Full nitrogen (in nitrogen) g/100mL	1.56	1.68	1.73
Amino nitrogen (in nitrogen) g/100mL	0.77	0.89	0.98
				Full nitrogen use efficiency %	72.5	76.8	83.2
Amino acid production rate %	49.4	53.3	55.5

Amino acid is formed and content mg/mL in table 3 soy sauce

Project	Contrast	Embodiment 1	Embodiment 3
				L-aminobutanedioic acid	6.18	7.27	7.72
Threonine	1.96	2.18	2.42
				Serine	2.36	2.65	2.93
Glutamic acid	8.54	12.00	12.83
				Glycine	2.57	2.44	2.49
Alanine	2.74	3.04	3.42
				Cystine	0.38	0.38	0.34
Valine	2.92	2.86	3.40
				Methionine	0.51	0.28	0.35
Isoleucine	2.61	2.49	2.78
				Leucine	3.66	3.42	3.99
Tyrosine	1.20	1.55	1.51
				Phenylalanine	2.14	2.23	2.30
Lysine	3.12	3.21	3.80
				Histidine	0.83	1.98	1.32
Arginine	1.52	3.69	3.75
				Proline	2.44	3.19	3.33
Add up to	45.68	54.86	58.28

Claims (1)

1, a kind of processing method of natural bamboo juice soy sauce, comprise the process of boiling beans, bacterial classification selection, bacterial classification expansion cultivation, koji, fermentation, squeezing, sterilization, packing, it is characterized in that: add natural fresh bamboo juice and the extract solution of bamboo leaves processing water as soy sauce in the process of fermentation, concrete technology is as follows:

(1) extraction of bamboo juice and leaf of bamboo water:

Get juice in the lower boreholes of bamboo night, perhaps the bamboo tip struck off a part, gets its bamboo juice, perhaps adopt method sucking-off bamboo juice from bamboo of negative pressure, malleation to extract bamboo juice, the clean container package that seals of fresh and alive bamboo juice from bamboo grove is gathered refrigerates under 0-4 ℃ temperature, takes in 5 days:

The extraction of leaf of bamboo water: get the fresh leaf of bamboo, clean, drain, the bright leaf of bamboo of per kilogram adds 5-15 kilogram mountain spring water or meets the drinking water of hygienic requirement then, boils 10-30 minute, filters that to obtain leaf of bamboo water standby;

(2) boil beans:

With boil leaf of bamboo water logging bubble soybean 8-24 hour, it is saturating to make it to expand, then soaked soybean is put into the food steamer boiling, make soybean all evenly well-done, perhaps with using by weight soy bean powder 50-65% wheat flour 20-30%, the raw material proportioning of wheat bran 5-10%, add 1-2 leaf of bamboo water doubly, boiling 5-10 minute;

(3) bacterial classification is selected and is cultivated:

Choose good quality strain, be put into triangular flask and add kind of a bent medium culture, kind of bent culture medium: wheat bran 80%, flour 20%, add the above-mentioned natural bambo juice and the mixture of leaf of bamboo water, natural bambo juice accounts for 20-30% in the general mixture, all the other are leaf of bamboo water, all natural bamboo juice and leaf of bamboo water consumption be raw material heavy 80%;

(4) koji:

Above-mentioned cultured bacterial classification and culture medium are put into soybean or soy meal 50-65% after the boiling, wheat flour 20-30%, in the raw material of wheat bran 5-10%, the bacterial classification addition is 0.1～0.3% of a raw material weight, make aspergillus growth and breeding in raw material, the temperature 30-40 of koji ℃, the time is 24-48 hour, obtains breeding ripe sauce song;

(5) fermentation:

At first add sea salt with above-mentioned bamboo juice and well-done leaf of bamboo water, make it to become the salt solution of 18-22 Baume degrees, the part by weight of bamboo juice and leaf of bamboo water is 1 to 5, will breed then the bent soaking fermentation 2-5 of ripe sauce month, obtains the fermentation dark reddish brown material of sweet-smelling;

(6) squeezing and filtration:

Squeezing and filter method according to the traditional mode of production soy sauce squeeze above-mentioned fermented liquid and filter,

(7) sterilization, can:

According to traditional soy sauce sterilization and packaging process, soy sauce sterilization and can with above-mentioned squeezing and filtration obtain product.