CN102613529A - Method for preparing fermented soy sauce with pure flour - Google Patents
Method for preparing fermented soy sauce with pure flour Download PDFInfo
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- CN102613529A CN102613529A CN2012100989787A CN201210098978A CN102613529A CN 102613529 A CN102613529 A CN 102613529A CN 2012100989787 A CN2012100989787 A CN 2012100989787A CN 201210098978 A CN201210098978 A CN 201210098978A CN 102613529 A CN102613529 A CN 102613529A
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Abstract
The invention discloses a method for preparing fermented soy source with pure flour, comprising the following steps of: mixing flour and water to stir to obtain a mixture; putting mixture into a fermenting tank after being subjected to cooking, cooling, inoculating and starter-making; naturally fermenting the mixture for 3-4 months, carrying out sterilization treatment, filtering and clarifying to obtain the soy source. According to the method disclosed by the invention, the pure flour is used as the raw material, cooked and cooled and then is inoculated with multi-enzyme strains required by starchy materials; after starter-making for 3-4 days, the pure flour is put into the fermenting tank and salt water at a temperature of about 18 DEG C is added for high-salt liquid-state natural fermentation; after fermentation for 3-4 months, the soy source with golden yellow color, thick state, rich flavor and sweet and salty taste is obtained and is suitable for steaming, cooking, frying and mixing of various dishes.
Description
Technical field
The present invention relates to edible flavouring and production method thereof, be specifically related to a kind of method of utilizing pure flour to make fermented sauce.
Background technology
As everyone knows, the raw material of traditional soy sauce brewing is the high soybean of protein content, soybean cake dregs or peanut dregs etc.Flour is only as auxiliary material, and the ratio of adding has only about 5%, and its main component of the soy sauce that makes is to be main with amino acid; Because of the starchy material ratio few; So content of reducing sugar has only about 2g/100ml, the soy sauce of conventional art brew has only delicate flavour, and lacks sweet taste.
Summary of the invention
The objective of the invention is to: to the defective of conventional art existence; A kind of method of utilizing pure flour to make fermented sauce is provided; The reduced sugar composition of the soy sauce of conventional art brew is brought up to more than the 25g/100ml about by original 2g/100ml; Make soy sauce on the basis of having only delicate flavour originally, increase sweet taste, mouthfeel is abundanter.
Technical solution of the present invention is: with pure flour is raw material, and flour is mixed stirring with water, and behind boiling, cooling, inoculation, system song, going into fermentation vat, to carry out 3-4 months spontaneous fermentation fuel-displaced, again through sterilize, clarify, allocate the finished product soy sauce; This method comprises following concrete steps:
(1) gets the raw materials ready: wheat is pulverized removed the peel to such an extent that dietary-grade flour is for use; Bent smart the 0.4 ‰ subsequent use of flour total amount of pressing of many moulds; Salt is pressed the 45% subsequent use of flour total amount;
(2) boiling: the water that flour is added its quality 25% stirs in machine for steaming, carries out atmospheric cooking 2-3 minutes simultaneously, well-done taking the dish out of the pot, and the back that takes the dish out of the pot becomes fine granularity;
(3) cooling: flour particle is cooled to 37-40 ℃ through Air cooler after step (2) boiling;
(4) inoculation: flour particle is pressed 0.4 ‰ of flour total amount and is inserted the bent essence of many moulds through the inoculation auger after step (3) cooling, and mixing gets bent material;
(5) system is bent: the bent material in step (4) inoculation back is gone into Quchi in the bent room, and thickness of feed layer 26-28cm carries out koji-making through heavy layer ventilation, and bent chamber temperature is adjusted to 28-30 ℃, and humidity keeps after 80-90%, 60 hours humidity progressively to reduce to 70-50% in earlier stage; Bent material temperature keeps 33-35 ℃ to cultivate 12 hours, begins to turn over head all over bent, again through turning over two times song in 8 hours; And keep bent warm 33-35 ℃, 25-28 ℃ of room temperatures, humidity 80-90%; Humidity progressively is reduced to below 70% after 60 hours, does not add humidity after 72 hours, and is air-dry through 12 hours again; Through 84 hours cultivation, the one-tenth face was bent altogether;
(6) fermentation: the bittern clarification of salt being dissolved into proportion 17-18 degree is subsequent use; Fermentation vat is located in the fermenting house on glass roof so that solar radiation, and the false end is established in the fermentation vat bottom, establishes a underground soy sauce pond again, and the pipeline that is provided with valve is installed in the fermentation vat bottom, is convenient to the fermentation vat soy sauce and sees through the false end and drench into the soy sauce pond through pipeline; The bent fermentation vat that gets into of face behind step (5) the system song ferments; The face song places in the fermentation vat and leveling is treaded; 200% 17-18 degree bittern of the bent total amount of face is evenly added by the face curved surface and carries out spontaneous fermentation in the fermentation vat; Return every day later on and water once, the spontaneous fermentation through 3-4 months, the sauce unstrained spirits is ripe; Drench hair oil after the sauce unstrained spirits maturation, in the sauce unstrained spirits, add 17-18 degree bittern afterwards again, drenched two oil through 15 days, squeezing is at last slagged tap; Return wherein that to water be soy sauce in the fermentation vat to be seen through the false end slip in the soy sauce pond through pipeline, valve, squeeze into the fermentation vat surface by water pump again;
(7) sterilization clarification: the fermentation vat soy sauce is drenched into the soy sauce pond, the soy sauce in the soy sauce pond is extracted out, carry out 90-100 ℃ of sterilizations, filter through filter simultaneously, get into the semi-finished product oil storage tank then and clarify for use through high steam shell and tube sterilizer with water pump;
(8) sterilization allotment: through a week, soy sauce clarification in the semi-finished product oil storage tank will be clarified the back soy sauce and got into autoclave; Through 90-100 ℃ of sterilization once more; Carry out the allotment of all size by GB or enterprise's target requirement simultaneously, after the allotment detection is up to standard, get into the finished product oil storage tank.
The present invention is a raw material owing to having adopted with pure flour; Utilizing multienzyme is that bacterial classification is made the face song, particularly spoons the mode of watering under the fermentation vat use and ferments, and has both shortened fermentation time; Improved yield rate; Enriched the mouthfeel and the fragrance of soy sauce again, and each item index is up to state standards all, so the present invention has, and technology is simple, with short production cycle, utilization rate of equipment and installations is high, the place takies less, the product mouthfeel is good, go out characteristics such as rate height.
The specific embodiment
Further specify technical solution of the present invention below in conjunction with specific embodiment, these embodiment are used to explain technical solution of the present invention, and can not be interpreted as it is the restriction to technical solution.
Embodiment 1: make soy sauce according to following steps:
(1) gets the raw materials ready: wheat is pulverized removed the peel to such an extent that dietary-grade flour is for use; Bent smart the 0.4 ‰ subsequent use of flour total amount of pressing of many moulds; Salt is pressed the 45% subsequent use of flour total amount;
(2) boiling: the water that flour is added its quality 25% stirs in machine for steaming, carries out atmospheric cooking simultaneously 2 minutes, well-done taking the dish out of the pot, and the back that takes the dish out of the pot becomes fine granularity;
(3) cooling: flour particle is cooled to 37 ℃ through Air cooler after step (2) boiling;
(4) inoculation: flour particle is pressed 0.4 ‰ of flour total amount and is inserted the bent essence of many moulds through the inoculation auger after step (3) cooling, and mixing gets bent material;
(5) system is bent: the bent material in step (4) inoculation back is gone into Quchi in the bent room, and thickness of feed layer 26cm carries out koji-making through heavy layer ventilation, and bent chamber temperature is adjusted to 28 ℃, and humidity keeps after 80%, 60 hour humidity progressively to reduce to 50% in earlier stage; Bent material temperature keeps 33 ℃ to cultivate 12 hours, begins to turn over head all over bent, turns over song two times through 8 hours again, and keeps 33 ℃ of bent temperature; 25 ℃ of room temperatures, humidity after 80%, 60 hour humidity progressively be reduced to after 50%, 72 hour and do not add humidity; Air-dry through 12 hours again, through 84 hours cultivation, the one-tenth face was bent altogether; Testing result: sense organ: yellow or yellow green; Figure: loose block; Smell: Qu Xiang, no impurity taste; Chemical examination: enzyme activity 0.6, moisture content 25%;
(6) fermentation: the bittern clarification of salt being dissolved into proportion 17 degree is subsequent use; Fermentation vat is located in the fermenting house on glass roof so that solar radiation, and the false end is established in the fermentation vat bottom, establishes a underground soy sauce pond again, and the pipeline that is provided with valve is installed in the fermentation vat bottom, is convenient to the fermentation vat soy sauce and sees through the false end and drench into the soy sauce pond through pipeline; The bent fermentation vat that gets into of face behind step (5) the system song ferments; The face song places in the fermentation vat and leveling is treaded, and 200% 17 degree bittern of the bent total amount of face are evenly added by the face curved surface and carry out spontaneous fermentation in the fermentation vat, return later every day and water once; Spontaneous fermentation through 4 months, the sauce unstrained spirits is ripe; Drench hair oil after the sauce unstrained spirits maturation, in the sauce unstrained spirits, add 17 degree bittern afterwards again, drenched two oil through 15 days, squeezing is at last slagged tap; Return wherein that to water be soy sauce in the fermentation vat to be seen through the false end slip in the soy sauce pond through pipeline, valve, squeeze into the fermentation vat surface by water pump again; Detect: amino acid 0.4g/100ml, reduced sugar 25g/100ml, salt 20g/100ml, sense organ: sauce is aromatic strongly fragrant, golden yellow color, the figure is dense thick, and is sweet salty agreeable to the taste;
(7) sterilization clarification: the fermentation vat soy sauce is drenched into the soy sauce pond, the soy sauce in the soy sauce pond is extracted out, carry out 90 ℃ of sterilizations, filter through filter simultaneously, get into the semi-finished product oil storage tank then and clarify for use through high steam shell and tube sterilizer with water pump;
(8) sterilization allotment: through a week, soy sauce clarification in the semi-finished product oil storage tank will be clarified back soy sauce entering autoclave, through 90 ℃ of sterilizations once more, carry out the allotment of all size by GB or enterprise's target requirement simultaneously, after the allotment detection is up to standard, get into the finished product oil storage tank; Through detecting, each item index all reaches the related standards of country, is with sweet, sweet salty agreeable to the taste, long times of aftertaste in aromatic strongly fragrant, the aquatic foods of dense thick, the golden yellow color of figure, rich in taste, sauce.
Embodiment 2: make soy sauce according to following steps:
(1) gets the raw materials ready: wheat is pulverized removed the peel to such an extent that dietary-grade flour is for use; Bent smart the 0.4 ‰ subsequent use of flour total amount of pressing of many moulds; Salt is pressed the 45% subsequent use of flour total amount;
(2) boiling: the water that flour is added its quality 25% stirs in machine for steaming, carries out atmospheric cooking simultaneously 2.5 minutes, well-done taking the dish out of the pot, and the back that takes the dish out of the pot becomes fine granularity;
(3) cooling: flour particle is cooled to 38.5 ℃ through Air cooler after step (2) boiling;
(4) inoculation: flour particle is pressed 0.4 ‰ of flour total amount and is inserted the bent essence of many moulds through the inoculation auger after step (3) cooling, and mixing gets bent material;
(5) system is bent: the bent material in step (4) inoculation back is gone into Quchi in the bent room, and thickness of feed layer 27cm carries out koji-making through heavy layer ventilation, and bent chamber temperature is adjusted to 29 ℃, and humidity keeps after 85%, 60 hour humidity progressively to reduce to 60% in earlier stage; Bent material temperature keeps 34 ℃ to cultivate 12 hours, begins to turn over head all over bent, turns over song two times through 8 hours again, and keeps 34 ℃ of bent temperature; 26.5 ℃ of room temperatures, humidity after 85%, 60 hour humidity progressively be reduced to after 60%, 72 hour and do not add humidity; Air-dry through 12 hours again, through 84 hours cultivation, the one-tenth face was bent altogether; Testing result: sense organ: yellow or yellow green; Figure: loose block; Smell: Qu Xiang, no impurity taste; Chemical examination: enzyme activity 0.65, moisture content 25.5%;
(6) fermentation: the bittern clarification of salt being dissolved into proportion 17.5 degree is subsequent use; Fermentation vat is located in the fermenting house on glass roof so that solar radiation, and the false end is established in the fermentation vat bottom, establishes a underground soy sauce pond again, and the pipeline that is provided with valve is installed in the fermentation vat bottom, is convenient to the fermentation vat soy sauce and sees through the false end and drench into the soy sauce pond through pipeline; The bent fermentation vat that gets into of face behind step (5) the system song ferments; The face song places in the fermentation vat and leveling is treaded, and 200% 17.5 degree bittern of the bent total amount of face are evenly added by the face curved surface and carry out spontaneous fermentation in the fermentation vat, return later every day and water once; Through the spontaneous fermentation of 3 first quarter moons, the sauce unstrained spirits is ripe; Drench hair oil after the sauce unstrained spirits maturation, in the sauce unstrained spirits, add 17.5 degree bittern afterwards again, drenched two oil through 15 days, squeezing is at last slagged tap; Return wherein that to water be soy sauce in the fermentation vat to be seen through the false end slip in the soy sauce pond through pipeline, valve, squeeze into the fermentation vat surface by water pump again; Detect: amino acid 0.45g/100ml, reduced sugar 25.5g/100ml, salt 20g/100ml, sense organ: sauce is aromatic strongly fragrant, golden yellow color, the figure is dense thick, and is sweet salty agreeable to the taste;
(7) sterilization clarification: the fermentation vat soy sauce is drenched into the soy sauce pond, the soy sauce in the soy sauce pond is extracted out, carry out 95 ℃ of sterilizations, filter through filter simultaneously, get into the semi-finished product oil storage tank then and clarify for use through high steam shell and tube sterilizer with water pump;
(8) sterilization allotment: through a week, soy sauce clarification in the semi-finished product oil storage tank will be clarified back soy sauce entering autoclave, through 95 ℃ of sterilizations once more, carry out the allotment of all size by GB or enterprise's target requirement simultaneously, after the allotment detection is up to standard, get into the finished product oil storage tank; Through detecting, each item index all reaches the related standards of country, is with sweet, sweet salty agreeable to the taste, long times of aftertaste in aromatic strongly fragrant, the aquatic foods of dense thick, the golden yellow color of figure, rich in taste, sauce.
Embodiment 3: make soy sauce according to following steps:
(1) gets the raw materials ready: wheat is pulverized removed the peel to such an extent that dietary-grade flour is for use; Bent smart the 0.4 ‰ subsequent use of flour total amount of pressing of many moulds; Salt is pressed the 45% subsequent use of flour total amount;
(2) boiling: the water that flour is added its quality 25% stirs in machine for steaming, carries out atmospheric cooking simultaneously 3 minutes, well-done taking the dish out of the pot, and the back that takes the dish out of the pot becomes fine granularity;
(3) cooling: flour particle is cooled to 40 ℃ through Air cooler after step (2) boiling;
(4) inoculation: flour particle is pressed 0.4 ‰ of flour total amount and is inserted the bent essence of many moulds through the inoculation auger after step (3) cooling, and mixing gets bent material;
(5) system is bent: the bent material in step (4) inoculation back is gone into Quchi in the bent room, and thickness of feed layer 28cm carries out koji-making through heavy layer ventilation, and bent chamber temperature is adjusted to 30 ℃, and humidity keeps after 90%, 60 hour humidity progressively to reduce to 70% in earlier stage; Bent material temperature keeps 35 ℃ to cultivate 12 hours, begins to turn over head all over bent, turns over song two times through 8 hours again, and keeps 35 ℃ of bent temperature; 28 ℃ of room temperatures, humidity after 90%, 60 hour humidity progressively be reduced to after 70%, 72 hour and do not add humidity; Air-dry through 12 hours again, through 84 hours cultivation, the one-tenth face was bent altogether; Testing result: sense organ: yellow or yellow green; Figure: loose block; Smell: Qu Xiang, no impurity taste; Chemical examination: enzyme activity 0.7, moisture content 26%;
(6) fermentation: the bittern clarification of salt being dissolved into proportion 18 degree is subsequent use; Fermentation vat is located in the fermenting house on glass roof so that solar radiation, and the false end is established in the fermentation vat bottom, establishes a underground soy sauce pond again, and the pipeline that is provided with valve is installed in the fermentation vat bottom, is convenient to the fermentation vat soy sauce and sees through the false end and drench into the soy sauce pond through pipeline; The bent fermentation vat that gets into of face behind step (5) the system song ferments; The face song places in the fermentation vat and leveling is treaded, and 200% 18 degree bittern of the bent total amount of face are evenly added by the face curved surface and carry out spontaneous fermentation in the fermentation vat, return later every day and water once; Spontaneous fermentation through 3 months, the sauce unstrained spirits is ripe; Drench hair oil after the sauce unstrained spirits maturation, in the sauce unstrained spirits, add 18 degree bittern afterwards again, drenched two oil through 15 days, squeezing is at last slagged tap; Return wherein that to water be soy sauce in the fermentation vat to be seen through the false end slip in the soy sauce pond through pipeline, valve, squeeze into the fermentation vat surface by water pump again; Detect: amino acid 0.5g/100ml, reduced sugar 26g/100ml, salt 20g/100ml, sense organ: sauce is aromatic strongly fragrant, golden yellow color, the figure is dense thick, and is sweet salty agreeable to the taste;
(7) sterilization clarification: the fermentation vat soy sauce is drenched into the soy sauce pond, the soy sauce in the soy sauce pond is extracted out, carry out 100 ℃ of sterilizations, filter through filter simultaneously, get into the semi-finished product oil storage tank then and clarify for use through high steam shell and tube sterilizer with water pump;
(8) sterilization allotment: through a week, soy sauce clarification in the semi-finished product oil storage tank will be clarified the back soy sauce and got into autoclave; Through 100 ℃ of sterilizations once more; Carry out the allotment of all size by GB or enterprise's target requirement simultaneously, after the allotment detection is up to standard, get into the finished product oil storage tank; Through detecting, each item index all reaches the related standards of country, is with sweet, sweet salty agreeable to the taste, long times of aftertaste in aromatic strongly fragrant, the aquatic foods of dense thick, the golden yellow color of figure, rich in taste, sauce.
Claims (1)
1. utilize pure flour to make the method for fermented sauce; It is characterized in that: with pure flour is raw material; Flour is mixed stirring with water, behind boiling, cooling, inoculation, system song, going into fermentation vat, to carry out 3-4 months spontaneous fermentation fuel-displaced, again through sterilize, clarify, allocate the finished product soy sauce; This method comprises following concrete steps:
(1) gets the raw materials ready: wheat is pulverized removed the peel to such an extent that dietary-grade flour is for use; Bent smart the 0.4 ‰ subsequent use of flour total amount of pressing of many moulds; Salt is pressed the 45% subsequent use of flour total amount;
(2) boiling: the water that flour is added its quality 25% stirs in machine for steaming, carries out atmospheric cooking 2-3 minutes simultaneously, well-done taking the dish out of the pot, and the back that takes the dish out of the pot becomes fine granularity;
(3) cooling: flour particle is cooled to 37-40 ℃ through Air cooler after step (2) boiling;
(4) inoculation: flour particle is pressed 0.4 ‰ of flour total amount and is inserted the bent essence of many moulds through the inoculation auger after step (3) cooling, and mixing gets bent material;
(5) system is bent: the bent material in step (4) inoculation back is gone into Quchi in the bent room, and thickness of feed layer 26-28cm carries out koji-making through heavy layer ventilation, and bent chamber temperature is adjusted to 28-30 ℃, and humidity keeps after 80-90%, 60 hours humidity progressively to reduce to 70-50% in earlier stage; Bent material temperature keeps 33-35 ℃ to cultivate 12 hours, begins to turn over head all over bent, again through turning over two times song in 8 hours; And keep bent warm 33-35 ℃, 25-28 ℃ of room temperatures, humidity 80-90%; Humidity progressively is reduced to below 70% after 60 hours, does not add humidity after 72 hours, and is air-dry through 12 hours again; Through 84 hours cultivation, the one-tenth face was bent altogether;
(6) fermentation: the bittern clarification of salt being dissolved into proportion 17-18 degree is subsequent use; Fermentation vat is located in the fermenting house on glass roof so that solar radiation, and the false end is established in the fermentation vat bottom, establishes a underground soy sauce pond again, and the pipeline that is provided with valve is installed in the fermentation vat bottom, is convenient to the fermentation vat soy sauce and sees through the false end and drench into the soy sauce pond through pipeline; The bent fermentation vat that gets into of face behind step (5) the system song ferments; The face song places in the fermentation vat and leveling is treaded; 200% 17-18 degree bittern of the bent total amount of face is evenly added by the face curved surface and carries out spontaneous fermentation in the fermentation vat; Return every day later on and water once, the spontaneous fermentation through 3-4 months, the sauce unstrained spirits is ripe; Drench hair oil after the sauce unstrained spirits maturation, in the sauce unstrained spirits, add 17-18 degree bittern afterwards again, drenched two oil through 15 days, squeezing is at last slagged tap; Return wherein that to water be soy sauce in the fermentation vat to be seen through the false end slip in the soy sauce pond through pipeline, valve, squeeze into the fermentation vat surface by water pump again;
(7) sterilization clarification: the fermentation vat soy sauce is drenched into the soy sauce pond, the soy sauce in the soy sauce pond is extracted out, carry out 90-100 ℃ of sterilizations, filter through filter simultaneously, get into the semi-finished product oil storage tank then and clarify for use through high steam shell and tube sterilizer with water pump;
(8) sterilization allotment: through a week, soy sauce clarification in the semi-finished product oil storage tank will be clarified the back soy sauce and got into autoclave; Through 90-100 ℃ of sterilization once more; Carry out the allotment of all size by GB or enterprise's target requirement simultaneously, after the allotment detection is up to standard, get into the finished product oil storage tank.
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| CN2012100989787A CN102613529A (en) | 2012-04-06 | 2012-04-06 | Method for preparing fermented soy sauce with pure flour |
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| CN2012100989787A CN102613529A (en) | 2012-04-06 | 2012-04-06 | Method for preparing fermented soy sauce with pure flour |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689526A (en) * | 2013-12-16 | 2014-04-02 | 茂名市味全食品工业有限公司 | Soy |
| CN104982894A (en) * | 2015-07-07 | 2015-10-21 | 江苏苏美食品有限公司 | High-salinity liquid-state natural soy sun-curing method |
| CN107259496A (en) * | 2017-06-27 | 2017-10-20 | 孙德善 | The method of making leaven of soy sauce and the preparation method of soy sauce |
| CN113974128A (en) * | 2021-10-25 | 2022-01-28 | 佛山市海天(高明)调味食品有限公司 | White soy sauce and preparation method thereof |
-
2012
- 2012-04-06 CN CN2012100989787A patent/CN102613529A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689526A (en) * | 2013-12-16 | 2014-04-02 | 茂名市味全食品工业有限公司 | Soy |
| CN103689526B (en) * | 2013-12-16 | 2015-10-28 | 茂名市味全食品工业有限公司 | A kind of soy sauce |
| CN104982894A (en) * | 2015-07-07 | 2015-10-21 | 江苏苏美食品有限公司 | High-salinity liquid-state natural soy sun-curing method |
| CN107259496A (en) * | 2017-06-27 | 2017-10-20 | 孙德善 | The method of making leaven of soy sauce and the preparation method of soy sauce |
| CN113974128A (en) * | 2021-10-25 | 2022-01-28 | 佛山市海天(高明)调味食品有限公司 | White soy sauce and preparation method thereof |
| CN113974128B (en) * | 2021-10-25 | 2023-09-05 | 佛山市海天(高明)调味食品有限公司 | White soy sauce and preparation method thereof |
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Application publication date: 20120801 |