CN102485031A - Salt-free soy - Google Patents

Abstract

The invention which belongs to the technical field of flavorings especially relates to a salt-free soy. A technical scheme of the salt-free soy comprises the following steps: 1, mixing raw materials of soybean (bean cakes and soybean meal oil cakes), wheat bran (or crushed wheat) or rice husk, moistening, and steaming them in a boiler; 2, air-cooling the raw materials, mixing the raw materials with a koji forming material, adding water, uniformly stirring them, fermenting the raw materials in a pool, and spraying oil to leach after the fermentation; and 3, heating a raw soy, adding a flavoring as needed, directly clarifying the heated raw soy if the taste needs no adjustments, sterilization-disinfecting, and packaging to form finished products after the quality detection qualification. The salt-free soy has the following beneficial effects: the oxidation resistance of the salt-free soy is 150 times higher than the oxidation resistance of vitamin C; and generations of arteriosclerosis, myocardial infarction, apoplexy, hypertension, heat diseases and cataract are reduced after the salt-free soy is taken for a long term. The salt-free soy is suitable for people needing light diets and a proper amount of salt.

Description

No-salt soy sauce

Technical field

The invention belongs to the flavouring technical field, especially refer to a kind of no-salt soy sauce.

Background technology

At present; Soy sauce all contains salt; Be as a kind of flavouring, it is higher 150 times than vitamin C that soy sauce itself has an antioxidant effect, but as a kind of flavouring that contains salt; Too much edible soy sauce can cause hypertension, artery sclerosis, myocardial infarction, apoplexy, kidney trouble and cataractous generation because its salt content is too high.The too much salt of unsuitable for children.Though eat the salt insalubrity, diet is suitable light more, is not that to eat salt few more good more.

Summary of the invention

For overcoming the deficiency of existing soy sauce, the present invention provides a kind of no-salt soy sauce, and this soy sauce has outside the existing anti-oxidant composition, also needn't worry to cause high blood pressure, artery sclerosis, myocardial infarction, apoplexy, kidney trouble and cataractous generation.The reliability of soy sauce further is able to promote.

Technical scheme of the present invention is: with raw material: soybean (soya-bean cake, dregs of beans rubbish oil meal class), wheat bran (or wheat of pulverizing) or rice husk etc., mix profit water, the cooking of dress pot; The cooling that waits then, with become bent poach after pit entry fermentation, fermentation is accomplished back pouring oil immersion and is gone out; With the raw sauce heating, transfer the adding flavouring like need, then if need not allocate taste; Then directly clarification, sterilizing can be packed out finished product after quality testing is qualified afterwards.

The first step, raw material are handled and were divided for 3 steps:

1, reach profit water: the back is bent expects that it is standard that moisture reaches 47-50% to amount of water to cook.

2, mixed: behind the grouts profit water, fully evenly mixed with grating wheat and wheat bran.

3, boiling: steam material with rotary steamer pressurization (0.2MPa), make the sex change of protein appropriateness, starch cooks gelatinization, and kills attached to the microorganism on the raw material.

In second step, system is bent:

1. cooling inoculation: grog is quickly cooled to 45 ℃, inserts the bent 0.3-0.4% of kind of aspergillus oryzae bacterial classification after enlarged culture purely, fully mixes thoroughly.

2. koji-making through heavy layer ventilation: postvaccinal bent material is sent in the deep closet Quchi.Elder generation's intermittent aeration, back continuous ventilating.Starter-making temperature is controlled at 30-32 ℃ in the spore-germination stage, and vegetative stage is controlled at and the highlyest is no more than 35 ℃.To turn over song and shovel song during this.Spore the initial stage of giving birth to, and it is the most vigorous to produce enzyme, and the article temperature is advisable to be controlled at 30-32 ℃.

The 3rd step:

Be fermented into song and add 12-13 ° of Be ' hot salt brine and mix and stir into fermentation vat, the article temperature is kept about 20 days for 42-45 ℃, and the sauce unstrained spirits is mature on the whole.

The 4th step:

Be heated to 85 ℃ with last time producing three oil stay, send in the ripe sauce unstrained spirits again and soak, soy sauce is dissolved in wherein very much, (hair oil is emitted slowly, drenches oil and is soy sauce and residue of soya through separating from the false bottom of fermentation vat raw sauce then.The general employing repeatedly soaked, and drenches hair oil, two oil and three oil respectively in regular turn, and recycled could all extract the soy sauce composition basically.Like need allotment taste, then add flavouring, if need not allocate taste, then directly i steps on clearly, sterilizing can be packed out finished product after quality testing is qualified afterwards.

The invention has the beneficial effects as follows: it is higher 150 times than vitamin C that soy sauce itself has an antioxidant effect, takes the soy sauce that does not contain salt for a long time, can minimizing, artery sclerosis, myocardial infarction, apoplexy, high blood pressure, popular name for and cataractous generation.Diet is suitable light, and salt is an amount of.

The specific embodiment

The first step, raw material are handled and were divided for 3 steps:

And profit water: the back is bent expects that it is standard that moisture reaches 47-50% to amount of water to cook.

Mixed: behind the grouts profit water, fully evenly mixed with grating wheat and wheat bran.

Boiling: steam material with rotary steamer pressurization (0.2MPa), make the sex change of protein appropriateness, starch cooks gelatinization, and kills attached to the microorganism on the raw material.

In second step, system is bent:

Cooling inoculation: grog is quickly cooled to 45 ℃, inserts the kind bent 0.3-0.4% of aspergillus oryzae bacterial classification after pure enlarged culture, fully mixes thoroughly.

Koji-making through heavy layer ventilation: postvaccinal bent material is sent in the deep closet Quchi.Elder generation's intermittent aeration, back continuous ventilating.Starter-making temperature is controlled at 30-32 ℃ in the spore-germination stage, and vegetative stage is controlled at and the highlyest is no more than 35 ℃.To turn over song and shovel song during this.Spore the initial stage of giving birth to, and it is the most vigorous to produce enzyme, and the article temperature is advisable to be controlled at 30-32 ℃.

The 3rd step:

Be fermented into song and add 12-13 ° of Be ' hot salt brine and mix and stir into fermentation vat, the article temperature is kept about 20 days for 42-45 ℃, and the sauce unstrained spirits is mature on the whole.

The 4th step:

Be heated to 85 ℃ with last time producing three oil stay, send in the ripe sauce unstrained spirits again and soak, soy sauce is dissolved in wherein very much, (hair oil is emitted slowly, drenches oil and is soy sauce and residue of soya through separating from the false bottom of fermentation vat raw sauce then.The general employing repeatedly soaked, and drenches hair oil, two oil and three oil respectively in regular turn, and recycled could all extract the soy sauce composition basically.Like need allotment taste, then add flavouring, if need not allocate taste, then directly i steps on clearly, sterilizing can be packed out finished product after quality testing is qualified afterwards.

Claims (1)

1. the preparation method of a no-salt soy sauce is characterized in that:

The first step, raw material are handled and were divided for 3 steps:

And profit water: the back is bent expects that it is standard that moisture reaches 47-50% to amount of water to cook.

Mixed: behind the grouts profit water, fully evenly mixed with grating wheat and wheat bran.

Boiling: steam material with rotary steamer pressurization (0.2MPa), make the sex change of protein appropriateness, starch cooks gelatinization, and kills attached to the microorganism on the raw material.

Second step: system is bent:

Cooling inoculation: grog is quickly cooled to 45 ℃, inserts the kind bent 0.3-0.4% of aspergillus oryzae bacterial classification after pure enlarged culture, fully mixes thoroughly.

Koji-making through heavy layer ventilation: postvaccinal bent material is sent in the deep closet Quchi.Elder generation's intermittent aeration, back continuous ventilating.Starter-making temperature is controlled at 30-32 ℃ in the spore-germination stage, and vegetative stage is controlled at and the highlyest is no more than 35 ℃.To turn over song and shovel song during this.Spore the initial stage of giving birth to, and it is the most vigorous to produce enzyme, and the article temperature is advisable to be controlled at 30-32 ℃.

The 3rd step:

Be fermented into song and add 12-13 ° of Be ' hot salt brine and mix and stir into fermentation vat, the article temperature is kept about 20 days for 42-45 ℃, and the sauce unstrained spirits is mature on the whole.

The 4th step:

Be heated to 85 ℃ with last time producing three oil stay, send in the ripe sauce unstrained spirits again and soak, soy sauce is dissolved in wherein very much, (hair oil is emitted slowly, drenches oil and is soy sauce and residue of soya through separating from the false bottom of fermentation vat raw sauce then.The general employing repeatedly soaked, and drenches hair oil, two oil and three oil respectively in regular turn, and recycled could all extract the soy sauce composition basically.Like need allotment taste, then add flavouring, if need not allocate taste, then directly i steps on clearly, sterilizing can be packed out finished product after quality testing is qualified afterwards.