CN102845715A - Liquid state quick-acting brewing technology for multi-flavored sauce - Google Patents
Liquid state quick-acting brewing technology for multi-flavored sauce Download PDFInfo
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- CN102845715A CN102845715A CN2012103736713A CN201210373671A CN102845715A CN 102845715 A CN102845715 A CN 102845715A CN 2012103736713 A CN2012103736713 A CN 2012103736713A CN 201210373671 A CN201210373671 A CN 201210373671A CN 102845715 A CN102845715 A CN 102845715A
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Abstract
The invention relates to a liquid state quick-acting brewing technology for multi-flavored sauce. The liquid state quick-acting brewing technology comprises the process steps of a crushing and refining step of raw materials, a liquid state sauce yeast fermenting step, a heating and sterilizing step, a seasoning step, a sealing step and the like. The liquid state quick-acting brewing technology comprises the following specific steps of: respectively weighing main materials, accessories and spice according to fragrant rice to maize to soybean to black bean to potato to anise to cinnamon being 1:2:2:2:2:0.05:0.05, cleaning and then feeding the mixture into a crushing machine and crushing into powder raw materials; feeding the powder raw materials into a fermentation vat or jar; adding yeast and water according to the ratio of the raw materials to the sauce and the purified water being 100:(0.5-0.6):(300-350) and uniformly stirring; tightly sealing a vat or jar mouth and carrying out anaerobic fermentation for 9 days; stirring once every three days during the period; when a soy sauce mash liquid becomes dark reddish brown and is fermented to be mature, pumping sauce mash into high-efficiency equipment for heating and sterilizing; and filtering by using a special device and carrying out natural green adding according to the ratio of 100:(0.6-0.8):(0.5-0.9) to obtain the multi-flavored sauce with the advantages of excellent color, aroma and taste and ultra-long refreshing time and guarantee period.
Description
Technical field
The present invention relates to a kind of brewing sauce technology, particularly the quick-acting brewages of a kind of multi-flavor sauce fluid attitude.
Background technology
For a long time, though various soy sauce and produce raw materials used and technology a multitude of names, but it is actually rare to take full advantage of the efficient soy sauce brewing of raw material refinement liquid state fermentation, and existing various soy sauce mostly to belong to old stuff boiling solid state fermentation low yield brewage and pigment and additive flavoring technology in the majority.Therefore, be necessary to invent a kind of new technology with the liquid high-efficiency fermenting soy sauce brewing of raw material refinement.
Summary of the invention
The objective of the invention is for existing raw material liquid soy sauce brewing technology shortage and market demand problem, provide a kind of complex art advancedly, practical easily to promote by force, the batching refinement is simplified, the refining raw material of rice beans, fast liquid state fermentation, efficient soy sauce brewing, energy-conservation, the green safety environmental protection of high yield and high quality, the significant raw material liquid of overall economic efficiency and the social benefit efficient soy sauce brewing new technology of fermenting.
The inventor goes through and inquires into for many years and experiment, successfully develop the new technology of the efficient soy sauce brewing of raw material refinement liquid state fermentation, its used leaven is biological fermentation preparation, can utilize in a large number various beans or steam the remaining liquid of wine and effectively ferment, and with block high-efficiency energy-saving wine steaming equipment carry out preparing again after boiling sterilization is processed, seasoning and sealing up for safekeeping, can realize that fast high efficiency high quality produces liquid soy sauce.
The technical scheme that the present invention adopts for achieving the above object is: the quick-acting brewages of a kind of multi-flavor sauce fluid attitude, it is characterized in that: this wine sauce technology mainly is totally to give birth to the direct dispersion and fining powdering of raw material raw material, again according to powdery raw material moisture with when conditions such as ground temperatures, adding in proportion special liquid raw material wine sauce leaven and filtered water purification rapidly and efficiently ferments, drop into again behind the sauce wine with dregs fermenting-ripening and carry out the high-temperature sterilization processing in the energy-efficient distillation equipment, filter out basic sauce with Special filtering device again and suitably allocate, the multi-flavor soy sauce that can obtain looking good, smell good and taste good.
Brewage: with raw material dispersion and fining, liquid sauce koji fermentation, heat sterilization, seasoning, seal up for safekeeping and make; Described raw material and part by weight thereof are: scented rice: corn: soybean: black soya bean: potato: anise: cassia bark=1: 2: 2: 2: 2: 0.05: 0.05.
Described liquid sauce koji fermentation refers to that the powdery raw material that will crush are bent by raw material and sauce, the water purification part by weight is 100: 0.5-0.6: 300-350 stirs, the fermentation of envelope cylinder, and stirred 1 time in 3 days, fermentation is to 9 days, fermenting-ripening when treating that sauce mash body becomes dark dark reddish brown.
Described heat sterilization namely obtains elementary soy sauce after referring to that the sauce wine with dregs with fermenting-ripening heats boiled 10 minutes after filtration.
Described seasoning refers to by weight proportion 100: 0.6-0.8: 0.5, and in the elementary soy sauce of gained, add refined salt and by pure rice wine, garlic juice 1/2nd mixed liquors that are made into respectively, namely obtain intermediate soy sauce.
Described sealing up for safekeeping refers to by 100: 0.5-0.9, in gained middle rank soy sauce, add respectively rice vinegar, sugar-cane juice, pepper liquid, capsicum chilli liquid, ginger juice, and the gained soy sauce refiltered, be filled into immediately in special cylinder or the tank, again carry out sealing the nature upgrading up for safekeeping more than 5 days after high-temperature sterilization is processed.Namely obtain differently flavoured senior soy sauce.
Repeatedly operate by above-mentioned preparation procedure, can be rapidly and efficiently and a large amount of production high-quality multi-flavor soy sauce, and can realize above and shelf-life freshness date half a year more than 2 years, and comprehensive quality and shelf-life reach and surpass national relevant food quality and sanitary standard.
Beneficial effect: complex art of the present invention is advanced, practical easily to be promoted by force, the batching refinement is simplified, the refining raw material of rice beans, fast liquid state fermentation, efficient soy sauce brewing, energy-conservation, the green safety environmental protection of high yield and high quality, and overall economic efficiency and social benefit are remarkable.
Embodiment one: 1, raw material dispersion and fining: 1: 2: 2 in proportion first: 2: 2: 0.05: 100 kilograms of the good scented rices of 0.05 weighing, 200 kilograms of corns, 200 kilograms of soybean, 200 kilograms in black soya bean, 200 kilograms in potato, 5 kilograms of anises, 5 kilograms on cassia bark, and after cleaning up, carry out dispersion and fining in the input pulverizing beater in the lump and become the powdery raw material.Experiment showed, that raw material, batching and spices through being ground into powdery is easy to evenly fermentation and fermenting speed is faster and produce the sauce amount higher more excellent.2, liquid sauce koji fermentation: the powdery raw material that crush are put in fermentation tank or the pond,, water purification ratio bent in raw material and (liquid state) sauce 100: 0.5: 300,900 kilograms of raw material add bent 4.5 kilograms of sauce, add 2700 kilograms in water, carry out anaerobic fermentation with mixer or the cylinder mouth that manually the sauce wine with dregs stirred, and obturage.After this, rapid stirring was 1 time in per 3 days, and left and right sides raw material wine with dregs material all floated in 9 days, and the wine with dregs material all sinks after 9 days, and mash becomes dark dark reddish brown (because the raw material color is different, the liquid look can be slightly different) time and ferments successfully.3, high-efficiency appliance sterilization: the sauce wine with dregs of institute's fermenting-ripening is dropped in the high energy-efficient distillation equipment of monomer of sealing, heating and sterilization ability, heating got final product stopped heating in boiled about 10 minutes with the sauce wine with dregs, and the discharge of sauce wine with dregs is filtered with the special filtering utensil.Filter the residue of soya of gained and can make beans sauce, thick chilli sauce base-material etc., sauce liquid is elementary soy sauce.The elementary soy sauce of gained is added refined salt and wine garlic mixed liquor in proportion at 100: 0.6: 0.5 stir evenly, namely obtain look good delicious intermediate soy sauce.4, upgrading is sealed up for safekeeping and is guaranteed the quality: gained multi-flavor soy sauce is refiltered, be filled into immediately in special cylinder or the tank, after again sterilizing, seal up for safekeeping and carry out the nature upgrading, can realize above and shelf-life freshness date half a year more than 2 years, and comprehensive quality and shelf-life reach and surpass national relevant food quality and sanitary standard.
As obtaining the tart flavour soy sauce, can in gained middle rank soy sauce, add rice vinegar or acidic juice by 100: 0.5, namely obtain delicious senior tart flavour soy sauce.
As obtaining sweet soy, can in gained middle rank soy sauce, add sugar-cane juice or sweet taste fruit juice in 100: 0.6 ratios, can obtain delicious senior sweet soy.
By each 1/2nd adding rice vinegar and sugarcane juice, can obtain all good sour-sweet flavor sauce of sour-sweet flavor as simultaneously.
Embodiment two: 1, raw material dispersion and fining: 1: 2: 2 in proportion first: 2: 2: 0.05: 100 kilograms of the good scented rices of 0.05 weighing, 200 kilograms of corns, 200 kilograms of soybean, 200 kilograms in black soya bean, 200 kilograms in potato, 5 kilograms of anises, 5 kilograms on cassia bark, and after cleaning up, carry out dispersion and fining in the input pulverizing beater in the lump and become the powdery raw material.2, liquid sauce koji fermentation: the powdery raw material that crush are put in fermentation tank or the pond,, water purification ratio bent in raw material and sauce 100: 0.6: 350,900 kilograms of raw material add bent 5.4 kilograms of sauce, add 3150 kilograms in water, with mixer the sauce wine with dregs is stirred, and the cylinder mouth of obturaging carry out anaerobic fermentation.After this, rapid stirring was 1 time in per 3 days, and left and right sides raw material wine with dregs material all floated in 9 days, and the wine with dregs material all sinks after 9 days, and mash becomes dark dark reddish brown (because the raw material color is different, the liquid look can be slightly different) time and ferments successfully.3, high-efficiency appliance sterilization: the sauce wine with dregs of institute's fermenting-ripening is dropped in the high energy-efficient distillation equipment of monomer of sealing, heating and sterilization ability, heating got final product stopped heating in boiled about 10 minutes with the sauce wine with dregs, and the discharge of sauce wine with dregs is filtered with the special filtering utensil.Filter the residue of soya of gained and make beans sauce, thick chilli sauce base-material etc., sauce liquid is elementary soy sauce.The elementary soy sauce of gained is added refined salt and wine garlic mixed liquor in proportion at 100: 0.7: 0.5 stir evenly, namely obtain look good delicious intermediate soy sauce.4, upgrading is sealed up for safekeeping and is guaranteed the quality: the gained soy sauce is refiltered, be filled into immediately in special cylinder or the tank, after again sterilizing, seal up for safekeeping and carry out the nature upgrading, can realize above and shelf-life freshness date half a year more than 2 years, and comprehensive quality and shelf-life reach and surpass national relevant food quality and sanitary standard.
As obtaining fiber crops flavor soy sauce, can in gained middle rank soy sauce, add pepper liquid by 100: 0.7, can obtain the good to eat senior fiber crops flavor soy sauce of fiber crops flavor.
As obtaining the pungent soy sauce, can in gained middle rank soy sauce, add capsicum chilli liquid by 100: 0.8, can obtain the good to eat senior pungent soy sauce of pungent.
By each 1/2nd adding pepper liquid and capsicum chilli liquid, can obtain all good spicy flavor sauce of spicy flavor as simultaneously.
Embodiment three: 1, raw material dispersion and fining: 1: 2: 2 in proportion first: 2: 2: 0.05: 100 kilograms of the good scented rices of 0.05 weighing, 200 kilograms of corns, 200 kilograms of soybean, 200 kilograms in black soya bean, 200 kilograms in potato, 5 kilograms of anises, 5 kilograms on cassia bark, and after cleaning up, carry out dispersion and fining in the input pulverizing beater in the lump and become the powdery raw material.
2, liquid sauce koji fermentation: the powdery raw material that crush are put in fermentation tank or the pond,, water purification ratio bent in raw material and sauce 100: 0.55: 325,900 kilograms of raw material add bent 4.95 kilograms of sauce, add 2925 kilograms in water, with mixer the sauce wine with dregs is stirred, and the cylinder mouth of obturaging carry out anaerobic fermentation.After this, rapid stirring was 1 time in per 3 days, and left and right sides raw material wine with dregs material all floated in 9 days, and the wine with dregs material all sinks after 9 days, and mash becomes dark dark reddish brown (because the raw material color is different, the liquid look can be slightly different) time and ferments successfully.3, high-efficiency appliance sterilization: the sauce wine with dregs of institute's fermenting-ripening is dropped in the high energy-efficient distillation equipment of monomer of sealing, heating and sterilization ability, heating got final product stopped heating in boiled about 10 minutes with the sauce wine with dregs, and the discharge of sauce wine with dregs is filtered with the special filtering utensil.Filter the residue of soya of gained and make beans sauce, thick chilli sauce base-material etc., sauce liquid is elementary soy sauce.The elementary soy sauce of gained is added refined salt and wine garlic mixed liquor in proportion at 100: 0.8: 0.5 stir evenly, namely obtain look good delicious intermediate soy sauce.4, upgrading is sealed up for safekeeping and is guaranteed the quality: gained sweet-smelling soy sauce is refiltered, and be filled into immediately in special cylinder or the tank, after again sterilizing, seal up for safekeeping and carry out the nature upgrading, can realize above and shelf-life freshness date half a year more than 2 years, and comprehensive quality and shelf-life reach and surpass national relevant food quality and sanitary standard.
As obtaining ginger flavor soy sauce, can in gained middle rank soy sauce, add ginger juice by 100: 0.9, can obtain senior sweet-smelling soy sauce.
By each 1/2nd adding ginger juice and capsicum chilli liquid, can obtain all good ginger pungent sauce of ginger pungent as simultaneously.
Claims (6)
1. quick-acting brewages of multi-flavor sauce fluid attitude is characterized in that: with raw material dispersion and fining, liquid sauce koji fermentation, heat sterilization, seasoning, seal up for safekeeping and make; Described raw material and part by weight thereof are: scented rice: corn: soybean: black soya bean: potato: anise: cassia bark=1: 2: 2: 2: 2: 0.05: 0.05.
2. quick-acting brewages of multi-flavor sauce fluid attitude according to claim 1, it is characterized in that: described liquid sauce koji fermentation refers to that the powdery raw material that will crush are bent by raw material and sauce, the water purification part by weight is 100: 0.5-0.6: 300-350 stirs, the fermentation of envelope cylinder, and stirred 1 time in 3 days, fermented fermenting-ripening when treating that sauce mash body becomes dark dark reddish brown 9 days.
3. quick-acting brewages of multi-flavor sauce fluid attitude according to claim 1, it is characterized in that: described sterilization refers to the sauce wine with dregs of fermenting-ripening was heated boiled 10 minutes, obtains after filtration elementary soy sauce.
4. quick-acting brewages of multi-flavor sauce fluid attitude according to claim 1, it is characterized in that: described seasoning refers to by weight proportion 100: 0.6-0.8: 0.5, in the elementary soy sauce of gained, add refined salt and by pure rice wine, each 1/2nd mixed liquor that are made into of garlic juice, namely obtain intermediate soy sauce.
5. quick-acting brewages of multi-flavor sauce fluid attitude according to claim 1, it is characterized in that: described sealing up for safekeeping refers to by 100: 0.5-0.9, in gained middle rank soy sauce, add respectively rice vinegar, sugar-cane juice, pepper liquid, capsicum chilli liquid, ginger juice, and the gained soy sauce refiltered, be filled into immediately in special cylinder or the tank, again carry out sealing the nature upgrading up for safekeeping more than 5 days after high-temperature sterilization is processed, namely obtain differently flavoured senior soy sauce.
6. quick-acting brewages of multi-flavor sauce fluid attitude according to claim 5, it is characterized in that: the described fresh-keeping shelf-life reaches half a year and more than 2 years, mainly refers to adopt with the anticorrosion gene raw material of the tool natural greens such as scented rice, anise, cassia bark, refined salt, pure rice wine, rice vinegar, pepper liquid, capsicum chilli liquid, ginger juice, garlic juice and carry out 1-2 heat sterilization processing obtained.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315269A (en) * | 2013-07-16 | 2013-09-25 | 常爱云 | Health-care soy and its preparation method |
| CN104605319A (en) * | 2015-01-30 | 2015-05-13 | 施晶晶 | Preparation method of rice bran soybean sauce |
| CN106360628A (en) * | 2016-08-31 | 2017-02-01 | 饶平县钱东忠祥调味食品厂 | Black bean and wheat nutritional soybean sauce |
| CN107510028A (en) * | 2017-09-04 | 2017-12-26 | 广西顶俏食品有限公司 | A kind of preparation method of acid soy sauce |
| CN109497425A (en) * | 2018-11-29 | 2019-03-22 | 万允志 | The commercial all natural bean product sauce technology without any chemical addition agent |
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| CN1718099A (en) * | 2005-07-22 | 2006-01-11 | 曾远宾 | Garlic-spicy health-care soy sauce and processing method thereof |
| CN101422231A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Garlic juice sauce and manufacture technique thereof |
| CN101518326A (en) * | 2009-04-15 | 2009-09-02 | 吕景良 | Black soybean sauce and preparation process thereof |
| CN102197871A (en) * | 2011-04-06 | 2011-09-28 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
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- 2012-10-01 CN CN2012103736713A patent/CN102845715A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718099A (en) * | 2005-07-22 | 2006-01-11 | 曾远宾 | Garlic-spicy health-care soy sauce and processing method thereof |
| CN101422231A (en) * | 2007-11-03 | 2009-05-06 | 刘国忠 | Garlic juice sauce and manufacture technique thereof |
| CN101518326A (en) * | 2009-04-15 | 2009-09-02 | 吕景良 | Black soybean sauce and preparation process thereof |
| CN102197871A (en) * | 2011-04-06 | 2011-09-28 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315269A (en) * | 2013-07-16 | 2013-09-25 | 常爱云 | Health-care soy and its preparation method |
| CN103315269B (en) * | 2013-07-16 | 2015-07-15 | 常爱云 | Health-care soy and its preparation method |
| CN104605319A (en) * | 2015-01-30 | 2015-05-13 | 施晶晶 | Preparation method of rice bran soybean sauce |
| CN106360628A (en) * | 2016-08-31 | 2017-02-01 | 饶平县钱东忠祥调味食品厂 | Black bean and wheat nutritional soybean sauce |
| CN107510028A (en) * | 2017-09-04 | 2017-12-26 | 广西顶俏食品有限公司 | A kind of preparation method of acid soy sauce |
| CN109497425A (en) * | 2018-11-29 | 2019-03-22 | 万允志 | The commercial all natural bean product sauce technology without any chemical addition agent |
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Application publication date: 20130102 |