CN102511776A

CN102511776A - Soybean sauce processing technology

Info

Publication number: CN102511776A
Application number: CN2011103999926A
Authority: CN
Inventors: 石爱军
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-06
Filing date: 2011-12-06
Publication date: 2012-06-27

Abstract

The invention discloses a soybean sauce processing technology, which comprises the following steps of: cleaning, removing impurities, stir-frying, soaking, airing, fermenting, seasoning, blending, sealing and exposing in the sun. The technology has the advantages that: after the soybean is stir-fried, the grease is removed, and the stir-fried soybean is convenient to pickle thoroughly; through unique seasoning liquid, special taste can be researched, and the soybean sauce has rich taste and can meet the crowds with different taste requirements; and the technology is simple and convenient to popularize.

Description

A kind of soy sauce processing technology

Technical field

The present invention relates to the processing technology of a kind of processing technology of bean product, particularly a kind of soy sauce.

Background technology

Bean product are that bean product are with fabaceous seed; Like beans such as soybean, red bean, mung bean, pea, broad beans is primary raw material; The food that processes from strand; Most of bean product are bean curd and reproduced goods thereof that the soya-bean milk by soybean is frozen into, and are rich in iron and vitamin B1, the B2 of protein and moderate quatity, and bean product receive liking of numerous people; It is with soybean system sauce that a lot of bean product are also arranged, and traditional soybean system sauce technology is with soybeans soaking, boiling, admixes starch and amylase, and it is salted after fermentation, to mix auxiliary material, and its local flavor is each has something to recommend him.

Summary of the invention

It is simple that technical problem to be solved by this invention provides a kind of processing technology, the unique soy sauce processing technology of sauce flavor.

For solving the problems of the technologies described above, the technical scheme that the present invention adopted is a kind of soy sauce processing technology, and by cleaning removal of impurities, the immersion that stir-fries, drying fermentation, condiment mixes and stirs and seal the processing step that is exposed to the sun and accomplish, its concrete grammar is:

1. clean removal of impurities: choose the big soybean of fine quality of grain, remove mould beans, impurity.

2. immersion stir-fries: soybean is stir-fried to general red with little fire, put into cold water then and soak 40-50min.

3. dry fermentation: the soybean after will soaking is tiled on the thin bamboo strips used for weaving dish, and thickness 3-4cm dries 50-60min, covers with cotton gauze then, is positioned over shady and cool place, can observe soybean after 8-10 days and show and bear furry thing.

4. condiment mixes and stirs: the soybean after will fermenting is poured in the vat, and the ratio according to 3% adds salt, adds flavouring liquid again to flooding soybean just, fully mixes and stirs then.

5. sealing is exposed to the sun: with the vat sealing, be exposed to the sun in the sun 30-40 days, unpacking.

The described flavouring liquid of step 4 refers to that ginger, anise, Chinese prickly ash, cassia bark, fennel seeds, capsicum, salt were according to 12: 3: 5: 2: 1: 5: 15 ratio preparation; Wrap up with the cotton yarn cloth bag then; Ratio according to batching: water=1kg: 6L is put into water; In boiling water, decoct 40-50min, the water-cooled of getting after the decoction but promptly gets.

The invention has the beneficial effects as follows and removed grease after soybean stir-fried, be convenient to salt down, unique flavouring liquid can be developed the effect of special taste, makes taste rich and varied, can satisfy the crowd that the different taste demand is arranged, and this method technology is simple, is convenient to promote.

The specific embodiment

Below in conjunction with embodiment the present invention is described further.

Embodiment 1:

1. preparation condiment: ginger 1200g, anise 300g, Chinese prickly ash 500g, cassia bark 200g, fennel seeds 100g, capsicum 500g, salt 1500g are fully mixed; Wrap up with the cotton yarn cloth bag then; Put into 25.8L water, in boiling water, decoct 40min, the water-cooled of getting after the decoction is subsequent use.

Selected soybean 20kg stir-fries to general red with little fire, puts into cold water then and soaks 40min; Then soybean is tiled on the thin bamboo strips used for weaving dish and paves, thickness is 3cm, dries 50min; Cover with cotton gauze then, be positioned over the fermentation of shady and cool place, observe soybean after 8 days and show and bear furry thing; Soybean after will fermenting is then poured in the vat, adds salt 600g, adds flavouring liquid again to flooding soybean just, fully mixes and stirs, with the vat sealing, be exposed to the sun in the sun 30 days then, and unpacking, it is far away promptly to obtain fragrance, the soy sauce that taste sauce is crisp.

Embodiment 1:

1. preparation condiment: ginger 12kg, anise 3kg, Chinese prickly ash 5kg, cassia bark 2kg, fennel seeds 1kg, capsicum 5kg, salt 15kg are fully mixed; Wrap up with the cotton yarn cloth bag then; Put into 258L water, in boiling water, decoct 50min, the water-cooled of getting after the decoction is subsequent use.

Selected soybean 100kg stir-fries to general red with little fire, puts into cold water then and soaks 50min; Then soybean is tiled on the thin bamboo strips used for weaving dish and paves, thickness is 4cm, dries 60min; Cover with cotton gauze then, be positioned over the fermentation of shady and cool place, observe soybean after 10 days and show and bear furry thing; Soybean after will fermenting is then poured in the vat, adds salt 3kg, adds flavouring liquid again to flooding soybean just, fully mixes and stirs, with the vat sealing, be exposed to the sun in the sun 35 days then, and unpacking, it is far away promptly to obtain fragrance, the soy sauce that taste sauce is crisp.

Claims

1. soy sauce processing technology by cleaning removal of impurities, the immersion that stir-fries, drying fermentation, condiment mixes and stirs and seal the processing step that is exposed to the sun and accomplish, is characterized in that concrete grammar is:

(1) cleans removal of impurities: choose the big soybean of fine quality of grain, remove mould beans, impurity.

(2) immersion that stir-fries: soybean is stir-fried to general red with little fire, put into cold water then and soak 40-50min.

(3) dry fermentation: the soybean after will soaking is tiled on the thin bamboo strips used for weaving dish, and thickness 3-4cm dries 50-60min, covers with cotton gauze then, is positioned over shady and cool place, can observe soybean after 8-10 days and show and bear furry thing.

(4) condiment mixes and stirs: the soybean after will fermenting is poured in the vat, and the ratio according to 3% adds salt, adds flavouring liquid again to flooding soybean just, fully mixes and stirs then.

(5) sealing is exposed to the sun: with the vat sealing, be exposed to the sun in the sun 30-40 days, unpacking.

2. a kind of soy sauce processing technology according to claim 1; It is characterized in that the described flavouring liquid of step (4) refers to that ginger, anise, Chinese prickly ash, cassia bark, fennel seeds, capsicum, salt were according to 12: 3: 5: 2: 1: 5: 15 ratio preparation; Wrap up with the cotton yarn cloth bag then; Ratio according to batching: water=1kg: 6L is put into water, in boiling water, decocts 40-50min, and the water-cooled of getting after the decoction but promptly gets.