CN102763836A - Production process of soybean paste - Google Patents
Production process of soybean paste Download PDFInfo
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- CN102763836A CN102763836A CN2012102866315A CN201210286631A CN102763836A CN 102763836 A CN102763836 A CN 102763836A CN 2012102866315 A CN2012102866315 A CN 2012102866315A CN 201210286631 A CN201210286631 A CN 201210286631A CN 102763836 A CN102763836 A CN 102763836A
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Abstract
The invention discloses a production process of a soybean paste and relates to a preparation process of paste type foodstuffs. The production process includes receiving and storing raw materials, steeping and purifying the raw materials, stewing, inoculating, starter propagation, fermenting, stir-frying, sterilizing, filling, screwing a cap, heat sealing, labeling and sealing cases to obtain finished products. The production process of the soybean paste has the advantages that the processing technology is simple, convenient and easy to practice, the prepared soybean paste is mellow, rich and thick, free of any antiseptics and food additives and can be stored for a long time without deteriorating, and besides, the soybean paste is convenient to transport and is a high-quality all-natural foodstuff.
Description
Technical field
The present invention relates to the preparation technology of sauce based food, specifically is a kind of production technology of soya sauce.
Background technology
The sauce based article of China is with a long history, traditional method adopt soak, the operation of boiling, put into the container sealing then and pickle, such technology salting period is long, the food existence of pickling is putrid and deteriorated easily, the problem of storage endurance and transportation not.
Summary of the invention
The technical problem that the present invention solved is to provide a kind of reliable in quality, the production technology of the soya sauce of safety and sanitation.
Technical problem solved by the invention adopts following technical scheme to realize:
A kind of production technology of soya sauce is characterized in that comprising the steps:
1, raw material up to specification are purchased in the reception of raw material and storage, do not use harmful raw material that goes mouldy to produce; The preferred enterprise that obtains production licence is as supplier, and raw material is gone into to carry out after the factory quality restriction and can be put in storage after qualified, and raw material is deposited with specially storing in a warehouse simultaneously; Be stored in the good storehouse of drying, ventilation, health; Carry out and put the work of worm protection against rodents, forbid to deposit, identify the content of listing and understand clear with the material harmful poisonous, that peculiar smell is arranged is mixed;
2, to the removal of impurities of raw material dipping, with raw material soya bean screening decontamination silt, with flushing with clean water, immersion;
3, boiling drops into digester with flushing with clean water and soaked soybean, covers tight pot cover, 121 ℃ of temperature, boiling 20 minutes;
4, inoculation, the soya bean warp after the boiling quantitatively auger is carried, and the Air cooler cooling connects the powder machine and inserts wheat flour, fully mixes through connecing the powder auger, goes into Quchi system song;
5, system is bent, and is smooth neat after the grog of boiling, inoculation is gone into the pond, at 36-38 ℃, is cultured to out song with Fan Regulation article temperature, and whole process control was at 60-72 hour;
6, fermentation will become bent and 45-50 ℃, and the clear salt solution mix of 15Be is gone into fermentation vat, and the leveling surface layer is with 25Kg refined salt front cover; About 7 days of prior fermentation fell sauce once in 5 days, with rake sauce is opened simultaneously even, about 2 weeks of yeast phase in mid-term, observation bubble production in the sweat; Keep the article temperature unanimous between the higher and lower levels, later stage fermentation needed for 2 weeks approximately, and sauce once carries out after-ripening; Produce if any great amount of bubbles, increase the number of times of falling sauce, about 35 days of whole fermentation process, sauce unstrained spirits maturation becomes former sauce;
7, frying is put into jacketed pan with former sauce, adds auxiliary materials such as ginger, hot red pepper, sesame oil in proportion, opens the steam frying;
8, sterilization is fried good sauce and is placed in the pot, keeps 85 ℃, sterilization in 35 minutes;
9, can, spiral cover and heat-sealing are quantitatively packed sauce in the bottle that high-temperature sterilization handled, and build bottle cap rapidly, the bottle cap of screwing while hot;
10, decals, joint sealing and finished product.
The invention has the beneficial effects as follows that processing technology is simple and easy to do, the soya sauce sweet-smelling sauce of producing is thick, need not add any anticorrisive agent and food additives, store for a long time not bad, be convenient to the transportation, be a kind of high-quality natural food.
Description of drawings
Fig. 1 is a technological process of production sketch map of the present invention.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect and be easy to understand and understand, below in conjunction with concrete diagram, further set forth the present invention.
As shown in Figure 1, a kind of production technology of soya sauce is made through following steps:
1, raw material up to specification are purchased in the reception of raw material and storage, do not use harmful raw material that goes mouldy to produce; The preferred enterprise that obtains production licence is as supplier, and raw material is gone into to carry out after the factory quality restriction and can be put in storage after qualified, and raw material is deposited with specially storing in a warehouse simultaneously; Be stored in the good storehouse of drying, ventilation, health; Carry out and put the work of worm protection against rodents, forbid to deposit, identify the content of listing and understand clear with the material harmful poisonous, that peculiar smell is arranged is mixed;
2, to the removal of impurities of raw material dipping, with raw material soya bean screening decontamination silt, with flushing with clean water, immersion;
3, boiling drops into digester with flushing with clean water and soaked soybean, covers tight pot cover, 121 ℃ of temperature, boiling 20 minutes;
4, inoculation, soya bean after the boiling is carried through quantitative auger, and the Air cooler cooling connects the powder machine and inserts wheat flour, fully mixes through connecing the powder auger, adds that to go into Quchi system behind the fragrant song bent;
5, system is bent, and is smooth neat after the grog of boiling, inoculation is gone into the pond, at 36-38 ℃, is cultured to out song with Fan Regulation article temperature, and whole process control was at 60-72 hour;
6, fermentation will become bent and 45-50 ℃, and the clear salt solution mix of 15Be is gone into fermentation vat, and the leveling surface layer is with 25Kg refined salt front cover; About 7 days of prior fermentation fell sauce once in 5 days, with rake sauce is opened simultaneously even, about 2 weeks of yeast phase in mid-term, observation bubble production in the sweat; Keep the article temperature unanimous between the higher and lower levels, later stage fermentation needed for 2 weeks approximately, and sauce once carries out after-ripening; Produce if any great amount of bubbles, increase the number of times of falling sauce, about 35 days of whole fermentation process, sauce unstrained spirits maturation becomes former sauce;
7, frying is put into jacketed pan with former sauce, adds auxiliary materials such as ginger, hot red pepper, sesame oil in proportion, opens the steam frying;
8, sterilization is fried good sauce and is placed in the pot, keeps 85 ℃, sterilization in 35 minutes;
9, can, spiral cover and heat-sealing are quantitatively packed sauce in the bottle that high-temperature sterilization handled, and build bottle cap rapidly, the bottle cap of screwing while hot;
10, decals, joint sealing, finished product.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (1)
1. the production technology of a soya sauce is characterized in that comprising the steps:
Raw material up to specification are purchased in the reception of a, raw material and storage, do not use harmful raw material that goes mouldy to produce; The preferred enterprise that obtains production licence is as supplier, and raw material is gone into to carry out after the factory quality restriction and can be put in storage after qualified, and raw material is deposited with specially storing in a warehouse simultaneously; Be stored in the good storehouse of drying, ventilation, health; Carry out and put the work of worm protection against rodents, forbid to deposit, identify the content of listing and understand clear with the material harmful poisonous, that peculiar smell is arranged is mixed;
B, to the removal of impurities of raw material dipping, with raw material soya bean screening decontamination silt, with flushing with clean water, immersion;
C, boiling drop into digester with flushing with clean water and soaked soybean, cover tight pot cover, 121 ℃ of temperature, boiling 20 minutes;
D, inoculation, the soya bean warp after the boiling quantitatively auger is carried, and the Air cooler cooling connects the powder machine and inserts wheat flour, fully mixes through connecing the powder auger, goes into Quchi system song;
E, system song, smooth neat after the grog of boiling, inoculation is gone into the pond, at 36-38 ℃, be cultured to out song with Fan Regulation article temperature, whole process control was at 60-72 hour;
F, fermentation will become bent and 45-50 ℃, and the clear salt solution mix of 15Be is gone into fermentation vat, and the leveling surface layer is with 25Kg refined salt front cover; About 7 days of prior fermentation fell sauce once in 5 days, with rake sauce is opened simultaneously even, about 2 weeks of yeast phase in mid-term, observation bubble production in the sweat; Keep the article temperature unanimous between the higher and lower levels, later stage fermentation needed for 2 weeks approximately, and sauce once carries out after-ripening; Produce if any great amount of bubbles, increase the number of times of falling sauce, about 35 days of whole fermentation process, sauce unstrained spirits maturation becomes former sauce;
G, frying are put into jacketed pan with former sauce, add ginger, hot red pepper, sesame oil auxiliary material in proportion, open the steam frying;
H, sterilization are fried good sauce and are placed in the pot, keep 85 ℃, sterilization in 35 minutes;
I, can, spiral cover and heat-sealing are quantitatively packed sauce in the bottle that high-temperature sterilization handled, and build bottle cap rapidly, the bottle cap of screwing while hot;
J, decals, joint sealing and finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102866315A CN102763836A (en) | 2012-08-13 | 2012-08-13 | Production process of soybean paste |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102866315A CN102763836A (en) | 2012-08-13 | 2012-08-13 | Production process of soybean paste |
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| CN102763836A true CN102763836A (en) | 2012-11-07 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315275A (en) * | 2013-05-31 | 2013-09-25 | 顶兴（天津）食品科技发展有限公司 | Preparation method of meat deodorization flavour-distilling agent |
| CN103584064A (en) * | 2013-05-24 | 2014-02-19 | 广东美味鲜调味食品有限公司 | Soybean paste containing soy sauce residues and production method therefor |
| CN103610026A (en) * | 2013-11-15 | 2014-03-05 | 刘洋 | Fabrication method of black soya bean crab sauce |
| CN103719822A (en) * | 2014-01-20 | 2014-04-16 | 哈尔滨正阳河调味食品有限公司 | Method for making soybean paste |
| CN104323214A (en) * | 2014-10-03 | 2015-02-04 | 青岛和旺食品有限公司 | Technical process for preparing fermented soybean paste |
| CN105053872A (en) * | 2015-08-26 | 2015-11-18 | 刘军 | Crab roe soybean sauce |
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
| CN108260760A (en) * | 2016-12-31 | 2018-07-10 | 烟台大学 | A kind of processing technology of soya sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380094A (en) * | 2007-09-03 | 2009-03-11 | 戴衡 | Soya sauce sunned in cylinder |
| CN101416708A (en) * | 2007-10-26 | 2009-04-29 | 肖三红 | A kind of dry soybean paste and preparation method thereof |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
-
2012
- 2012-08-13 CN CN2012102866315A patent/CN102763836A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101380094A (en) * | 2007-09-03 | 2009-03-11 | 戴衡 | Soya sauce sunned in cylinder |
| CN101416708A (en) * | 2007-10-26 | 2009-04-29 | 肖三红 | A kind of dry soybean paste and preparation method thereof |
| CN102613533A (en) * | 2012-04-01 | 2012-08-01 | 董爱文 | Fermentation process for natto flavoring paste |
Non-Patent Citations (1)
| Title |
|---|
| 刘亮明: "广式黄豆酱生产工艺", 《中国调味品》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584064A (en) * | 2013-05-24 | 2014-02-19 | 广东美味鲜调味食品有限公司 | Soybean paste containing soy sauce residues and production method therefor |
| CN103584064B (en) * | 2013-05-24 | 2015-10-28 | 广东美味鲜调味食品有限公司 | A kind of containing soy sauce residues soya sauce and production method thereof |
| CN103315275A (en) * | 2013-05-31 | 2013-09-25 | 顶兴（天津）食品科技发展有限公司 | Preparation method of meat deodorization flavour-distilling agent |
| CN103610026A (en) * | 2013-11-15 | 2014-03-05 | 刘洋 | Fabrication method of black soya bean crab sauce |
| CN103719822A (en) * | 2014-01-20 | 2014-04-16 | 哈尔滨正阳河调味食品有限公司 | Method for making soybean paste |
| CN104323214A (en) * | 2014-10-03 | 2015-02-04 | 青岛和旺食品有限公司 | Technical process for preparing fermented soybean paste |
| CN105053872A (en) * | 2015-08-26 | 2015-11-18 | 刘军 | Crab roe soybean sauce |
| CN107125589A (en) * | 2016-02-27 | 2017-09-05 | 马世宇 | Organic Selenium edible mushroom soya sauce production technology |
| CN108260760A (en) * | 2016-12-31 | 2018-07-10 | 烟台大学 | A kind of processing technology of soya sauce |
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Application publication date: 20121107 |