CN101129186A

CN101129186A - Method for manufacturing soy sauce

Info

Publication number: CN101129186A
Application number: CNA2006101258232A
Authority: CN
Inventors: 丁应昌
Original assignee: DING FENGXIAN; DING HANMING; DING YINGHUI; DING YINGYAO; Ding ziqian; Liu Shaowan; Ye Lilan
Current assignee: DING FENGXIAN; DING HANMING; DING YINGHUI; DING YINGYAO; Ding ziqian; Liu Shaowan; Ye Lilan
Priority date: 2006-08-26
Filing date: 2006-08-26
Publication date: 2008-02-27

Abstract

The invention relates to an edible flavoring and brewing technological field especially for a making method of soy sauce through dispensing soy bean and water with ratio at 1:1. 8, which comprises the following parts: soy bean, salt and water. The making method comprises the following steps: cooking the soy bean to stir on eight bamboo weaving containers in 1 square meter uniformly; fermenting to produce yeasts at 30 Deg. C indoor temperature for 3-5 days; washing the yeasts to ferment in large wicker basket for 5 hours again; adding suitable amount salty water at 25 degree after heating through invoice method; solarizing and brewing for 120 days to produce fermented soy bean plaster of the soy bean; adding water to boil enough to skim to add the salty water at 25 degree to solarize first soy sauce. The invention overcomes needing a great deal of soy in conventional producing way without any germ-resistant, which saves a large of amount soy and improves nutrition and health effect of the soy sauce.

Description

A kind of preparation method of soy sauce

Technical field:

The present invention relates to edible-flavouring and technology and brewing technology thereof, refer in particular to a kind of preparation method of soy sauce.

Background technology:

Soy sauce is serving as important role as the daily a kind of flavouring of people in people's dietetic life.Along with growth in the living standard, people are also more and more higher to the requirement of soy sauce, and demand is also increasing, exist the huge market space.The soy sauce of selling on the current market of a great variety, its used raw material is also varied, but all general problem of using a large amount of grains and adding various anticorrosive additives that just exists, these soy sauce manufacture crafts are comparatively complicated, not only in manufacturing process, can waste a large amount of grain, and, reduced the nutrition health-care functions of soy sauce to a certain extent owing to added various anticorrosive additives.

Summary of the invention:

The objective of the invention is at above-described problem, provide a kind of manufacture craft simply, not contain the preparation method of a kind of soy sauce of any additives.

A kind of preparation method of soy sauce, its main component is: soya bean, salt, water, the technological process of its preparation method is: boil soya bean, the koji time of fermenting in room temperature 30 degree is 3-5 days, it is an amount of to add the above salt solution of 25 degree, Exposure to Sunlight is brewageed and was made soya bean fermented soya bean sauce in 120 days, add water then and remove bean dregs with fire after well-done in right amount, add the above salt solution Exposure to Sunlight of 25 degree and make the soya bean head and take out soy sauce.

Wherein the ratio of soya bean and water is about 1: 1.8, and the indoor temperature during the fermentation koji is 30 degree, and the fermentation koji time is 3-5 days; Added an amount of salt solution was more than 25 degree when Exposure to Sunlight was brewageed, and the time that Exposure to Sunlight is brewageed is to make the former water that adds after soya sauce sunned in 120 days with the well-done bean dregs that go of fire, and it is an amount of to add the above salt solution of 25 degree, shone to make head and take out soy sauce.

This preparation method has not only overcome the conventional shortcoming that will make of a large amount of grains, but also need not add any anticorrisive agent, has both saved a large amount of grain, has also improved the nutrition health-care functions of soy sauce simultaneously.

Specific embodiment:

According to the preparation method of a kind of soy sauce of the present invention, its preparation method is as follows:

After washing with water 25 jin of soya beans totally, take out after half an hour at bubbly water, be placed on soya bean and about 40 jin of water in the iron pan together etc. about time, treat after boiling that temperature reduces to 25 when spending, take out full fat soybean, being placed on 81 meter takes advantage of on 1 meter the container of bamboo weaving system and stirs, carry out natural fermented yeast-making technology in room temperature 30 degree indoor, after fermentation is 3-5 days the koji time, the flush away yeast is placed on the heating work of fermenting again in the square-bottomed bamboo basket, and the time is about 5 hours, and the salt solution that adds 25 degree by fermentation after the method heat is an amount of, full cry in a cylinder, Exposure to Sunlight is brewageed and was made soya bean fermented soya bean sauce in 120 days.It is placed on adds 50 jin in clear water in the iron pan and boiled three hours with fire, remove bean dregs, it is placed on to add the above salt solution of 25 degree in the cylinder an amount of, Exposure to Sunlight is 40 days again, makes the nutritional health food soya bean head that high-quality do not contain anticorrisive agent and takes out soy sauce.

With fiery step of boiling, carry out second taking turns, the circulation system soy sauce of third round more than the soya bean fermented soya bean sauce that takes out can also be put within 24 again and repeat in the pot, produce two and take out and three take out.

The above embodiment only is preferred embodiment of the present invention, and protection domain not thereby limiting the invention so the equivalence that all shapes according to the present invention, structure and principle are done changes, all should be covered by in protection scope of the present invention.

Claims

1. the preparation method of a soy sauce, it is characterized in that: its main component is: soya bean, salt, water, the technological process of its preparation method is: boil soya bean, the koji time of fermenting in room temperature 30 degree is 3-5 days, it is an amount of to add the above salt solution of 25 degree, Exposure to Sunlight is brewageed and was made soya bean fermented soya bean sauce in 120 days, add water then and remove bean dregs with fire after well-done in right amount, add the above salt solution Exposure to Sunlight of 25 degree and make the soya bean head and take out soy sauce.

2. the preparation method of a kind of soy sauce according to claim 1, it is characterized in that: wherein, the ratio of soya bean and water is about 1: 1.8, and the indoor temperature during the fermentation koji is 30 degree, and the fermentation koji time is 3-5 days; Added an amount of salt solution was more than 25 degree when Exposure to Sunlight was brewageed, and the time that Exposure to Sunlight is brewageed is to make the former water that adds after soya sauce sunned in 120 days with the well-done bean dregs that go of fire, and it is an amount of to add the above salt solution of 25 degree, shone to make head and take out soy sauce.