CN102894343A - Production process of soy and soy - Google Patents
Production process of soy and soy Download PDFInfo
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- CN102894343A CN102894343A CN2012104172188A CN201210417218A CN102894343A CN 102894343 A CN102894343 A CN 102894343A CN 2012104172188 A CN2012104172188 A CN 2012104172188A CN 201210417218 A CN201210417218 A CN 201210417218A CN 102894343 A CN102894343 A CN 102894343A
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Abstract
The invention discloses a production process of soy and the soy, relating to the field of food processing and solving the problem of insufficiency of fresh taste of the soy brewed by the conventional soy production process. The production process of the soy comprises the following steps of: selecting a raw material; pretreating the raw material; making koji; drying and fermenting; and leaching, wherein the drying and fermenting step also comprises a sub-step of adding crude oil into the finished koji to participate in the fermentation. The soy is prepared through brewing by using the soy production process. In the soy brewing process, double, triple and even multiple brewing is performed by adding highly dilute crude oil or/and sweet oil and the like, and the content of amino acid of the soy is increased. The soy product is mellow and delicious and meets the healthy and delicious consumption concept of modern people better.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of production technology of too oil and too oily.
Background technology
Present soy sauce production is updated as order take zymotechnique, can be divided into 5 kinds of techniques, and wherein the technological process of production of high-salt dilute soy can referring to shown in Figure 1, comprise following flow process:
S01, raw material are selected: select soybean and sound flour, its mass ratio is respectively (55 ~ 65): (35 ~ 45).
S02, pretreatment of raw material: put into cold water after soybean is clean and soak, 4 ~ 5 hours summers, 8 ~ 10 hours spring and autumn, 15 ~ 16 hours winters, draining Yu Shui, is that 0.12 ~ 0.15Mpa, temperature are that 110 ~ 120 ℃ of lower boilings take the dish out of the pot after 6 ~ 10 minutes and are cooled to 38 ~ 40 ℃ at pressure.
S03, koji: with wheat flour with account for the bent mixing of kind of manufacturing in (one) step of soybean and flour gross mass 0.3 ~ 0.5%, fully mix with soybean again; Be 30 ~ 33 ℃ in temperature, relative humidity is under 75 ~ 80% conditions, adopts thick layer ventilation legal system song 45 ~ 50 hours.
S04, obtain high-salt dilute soy: will become the bent quality that adds for becoming bent 2 ~ 2.5 times, and salt concentration is 18% profit last time three.Can drench high-salt dilute soy through pour ferment more than 6 months.
The delicate flavour of the soy sauce that above-mentioned process for producing high salt and watery type soy sauce is brewageed own is inadequate, and therefore a lot of producers just need to add monosodium glutamate, flavour nucleotide etc. and increase fresh material in process for preparation.Product special flavour is just mellow not like this, nor sharp healthy.
Summary of the invention
The invention provides a kind of production technology of too oil and too oily, the inadequate problem of the own delicate flavour of soy sauce of brewageing in order to solve existing soy sauce production technology.
A kind of too production technology of oil of the present invention, comprising: raw material is selected step, feed pretreatment step, the koji step is shone and is revealed fermentation step, and soaks the pouring step, reveals in the fermentation step in solarization also to comprise: add crude oil at Cheng Quzhong, participate in fermentation.
Wherein, the described weight that adds crude oil at Cheng Quzhong is into 2 times to 2.5 times of Qu Chongliang.
Wherein, described crude oil comprises: high-salt dilute soy, sweet oil or too oily; Perhaps, by default proportioning, with high-salt dilute soy, sweet oil, at least two kinds of soy sauce that are mixed to get in the oil too.Described crude oil is oil too, contains too oil in the soy sauce that perhaps is mixed to get, and then described solarization is revealed fermentation step and soaked and drenches step cycle and operate at least one round.
Also comprise: make kind of a bent step, specifically comprise: deep closet, the sterilization of bent plaque: water is rinsed deep closet, bent plaque well, and is stand-by behind the steam sterilizing; Kind of bent raw material: selecting ratio is 85% to 95% wheat bran and 5% to 15% dregs of beans, adds the water of wheat bran and dregs of beans gross weight 110% to 130% again; Planting bent raw material processes: after the bent raw material of described kind is fully mixed, under normal pressure, steamed 50 to 70 minutes, stewing 20 to 40 minutes, sieve after taking the dish out of the pot and move on the mix platform, spread out be cooled to 30 to 40 ℃ after access aspergillus oryzae bacterial classification, described aspergillus oryzae bacterial classification consumption accounts for 0.2 to 0.5% of wheat bran and dregs of beans gross weight; The bent plaque of packing into, the product temperature is not less than 25 ℃, and thickness of feed layer is 1 to 1.5cm, is to cultivate 15 to 17 hours in 27 to 31 ℃ in room temperature, carries out turning over the first time song when the product temperature rises to 38 ℃; Room temperature maintains 26 to 30 ℃, and dry humidity differs from 1 to 2 ℃, cultivates 4 to 6 hours, when product temperature to 36 ℃ carries out turning over song the second time, and bent plaque is switched up and down; Will the product temperature maintain in 34 to 35 ℃ and cultivated 60 to 70 hours.
Wherein, raw material selects step to comprise: as described raw material, wherein selecting ratio is 55% to 65% soybean and 35% to 45% flour with soybean and flour.
Wherein, feed pretreatment step comprises: put into cold water after soybean is cleaned and soak 4 to 5 hours summers, 8 to 10 hours spring and autumn, 15 to 16 hours winters; Drain Yu Shui; Be 0.12 to 0.15Mpa at pressure, temperature is 110 to 120 ℃ of lower boilings 6 to 10 minutes; Take the dish out of the pot and be cooled to 38 to 40 ℃.
Wherein, the koji step comprises: with wheat flour and the bent mixing of kind that accounts for described soybean and flour gross weight 0.3 to 0.5%, fully mix with soybean again; Be 30 to 33 ℃ in temperature, relative humidity is under 75 to 80% conditions, adopts thick layer ventilation legal system song 45 to 50 hours, obtains into bent.
Wherein, shining the dew fermentation step comprises: reveal the fermentation method fermentation more than 6 months to shine.
A kind of too oil of the present invention adopts above-mentioned too oily production technology to brewage and obtains.
The present invention or/and sweet wet goods carries out brewageing of two covers, three covers even many covers, has increased the amino acid content of soy sauce itself by increasing rare crude oil in the soy sauce brewing process.Too oil product itself meets modern people's health delicious consumption concept more with regard to mellow deliciousness.
Description of drawings
Fig. 1 is the production technological process of existing high-salt dilute soy;
Fig. 2 is the too oily production technological process of the embodiment of the invention one.
The specific embodiment
Inadequate in order to solve the own delicate flavour of soy sauce that existing soy sauce production technology brewages, can only add and increase fresh material, be unfavorable for healthy problem, study discovery through the inventor, the mode that adopts cover to make can increase the amino acid content of soy sauce itself, and then so that soy sauce itself is just extremely delicious and mellow, need not to add again and increase the taste that fresh material can reach or surmount existing product, more meet modern people's health delicious consumption concept.Below further specify by some embodiment.
In embodiment one, the present embodiment, as crude oil, referring to shown in Figure 2, comprise following technological process with high-salt dilute soy:
S11, obtain high-salt dilute soy as crude oil, and jump to step S16.
Specifically can brewage by existing technique and obtain high-salt dilute soy, also can choose existing high-salt dilute soy.
S12, making kind of song, and jump to step S15.
Specifically comprise: deep closet, the sterilization of bent plaque: with running water deep closet, bent plaque are rinsed well, stand-by behind the steam sterilizing.Plant bent raw material and can select wheat bran, dregs of beans and water, its mass ratio is respectively (85 ~ 95): (5 ~ 15): (110 ~ 130).Planting bent raw material processing is to steam under normal pressure 50 ~ 70 minutes after kind of a bent raw material is fully mixed, stewing 20 ~ 40 minutes, sieving after taking the dish out of the pot moves on the mix platform, spread out be cooled to 30 ~ 40 ℃ after access aspergillus oryzae bacterial classification, aspergillus oryzae bacterial classification consumption accounts for 0.2 ~ 0.5% of wheat bran and dregs of beans gross mass.The bent plaque of packing into, the product temperature is not less than 25 ℃, and thickness of feed layer is 1 ~ 1.5 centimetre, is to cultivate in 27 ~ 31 ℃ 15 ~ 17 hours in room temperature, carries out turning over the first time song when the product temperature rises to 38 ℃; Room temperature maintains 26 ~ 30 ℃, and dry humidity differs from 1 ~ 2 ℃, cultivates 4 ~ 6 hours, when product temperature to 36 ℃ carries out turning over song the second time, and bent plaque is switched up and down; Will the product temperature maintain and cultivated in 34 ~ 35 ℃ 60 ~ 70 hours.
Need to prove that the kind song in this step can be made separately; Also the optional kind song that is used in made when brewageing high-salt dilute soy namely can be made without secondary.
S13, raw material are selected.Can select soybean and sound flour, its mass ratio is respectively (55 ~ 65): (35 ~ 45).
Need to prove that the raw material in this step can be selected separately; Also can directly use selected raw material when brewageing high-salt dilute soy.
S14, pretreatment of raw material.Putting into cold water after soybean cleaned and soak, drain Yu Shui 15 ~ 16 hours winters in 4 ~ 5 hours summers in 8 ~ 10 hours spring and autumn, is that 0.12 ~ 0.15Mpa, temperature are that 110 ~ 120 ℃ of lower boilings take the dish out of the pot after 6 ~ 10 minutes and are cooled to 38 ~ 40 ℃ at pressure.
S15, koji.
Specifically comprise: with wheat flour with account for the bent mixing of kind of manufacturing among the step S12 of soybean and flour gross mass 0.3 ~ 0.5%, fully mix with soybean again.Be 30 ~ 33 ℃ in temperature, relative humidity is under 75 ~ 80% conditions, adopts thick layer ventilation legal system song 45 ~ 50 hours, obtains into bent.
Fermentation is revealed in S16, solarization.
To become in the song to add the high-salt dilute soy that quality is into bent 2 ~ 2.5 times (include but not limited to described 2 ~ 2.5 times of this step, other times amount also can be implemented, all should within protection domain of the present invention), and shine and reveal fermentation more than six months.
S17, soak to drench and obtain too oil of finished product.
Drench the too oil that technique obtains the embodiment of the invention by soaking, with the canned too oil of finished product that is after its filtration, sterilization, the clarification.
In embodiment two, the present embodiment, mix rear as crude oil with certain proportioning with high-salt dilute soy and sweet oil.Particular content and above-described embodiment one are basically identical; just reveal in the fermentation step shining, will become to add in the song quality and be into the miscella of 2 ~ 2.5 times of songs (include but not limited to 2 ~ 2.5 times, other times amount also can be implemented; all should be within protection domain of the present invention), shine and reveal fermentation more than six months.
Need to prove that present embodiment is not identical with the taste of the too oily finished product that embodiment one obtains; Further, by the adjustment of said ratio, the too oily finished product taste of present embodiment is finely tuned accordingly.Therefore can satisfy all kinds of consumers' needs.
Embodiment three, the present embodiment embodiment one that continues, for convenience of explanation, the too oil that embodiment one is brewageed is called first round oil too.In the present embodiment; too oily as crude oil with the first round; solarization of the present invention revealed fermentation step and soak and drench step and operate again once; namely shine at secondary and reveal in the sweat; to become in the song to add the first round oil (include but not limited to 2 ~ 2.5 times, other times amount also can be implemented, all should within protection domain of the present invention) too that quality is into bent 2 ~ 2.5 times; again shine and reveal fermentation more than six months, make to realize the secondary cover.
Embodiment four, present embodiment provide a kind of too oil, include but not limited to adopt above-described embodiment one to three described too oily production technology to brewage and obtain, and other soy sauce cover wine embodiment brewages the too oil that obtains and is the described too oil of present embodiment.
Obviously, those skilled in the art can carry out various changes and modification to the present invention and not break away from the spirit and scope of the present invention, such as: adopt other existing soy sauce (soy sauce that adopts the brewing methods such as low-salt solid method, thin mash fermented method, minute wine solid and liquid state fermentation method to produce) as crude oil, to change the scheme of finished product soy sauce taste; Adopt the above-mentioned first round too oil mix the scheme of again overlapping wine as crude oil with other soy sauce; Carry out overlapping for three times the scheme of wine or time wine.Like this, if of the present invention these are revised and modification belongs within the scope of claim of the present invention and equivalent technologies thereof, then the present invention also is intended to comprise these changes and modification interior.
Claims (10)
1. production technology of oil too, comprising: raw material is selected step, feed pretreatment step, the koji step is shone and is revealed fermentation step, and soaks the pouring step, it is characterized in that, reveals in the fermentation step in described solarization also to comprise: add crude oil at Cheng Quzhong, participate in fermentation.
2. the too production technology of oil as claimed in claim 1 is characterized in that, described weight at Cheng Quzhong adding crude oil is into 2 times to 2.5 times of Qu Chongliang.
3. the too production technology of oil as claimed in claim 1 is characterized in that described crude oil comprises: high-salt dilute soy, sweet oil or too oily;
Perhaps, by default proportioning, with high-salt dilute soy, sweet oil, at least two kinds of soy sauce that are mixed to get in the oil too.
4. the too production technology of oil as claimed in claim 3 is characterized in that, described crude oil is oil too, contains too oil in the soy sauce that perhaps is mixed to get, and then described solarization is revealed fermentation step and soaked the pouring step cycle and operates at least one round.
5. the too production technology of oil as claimed in claim 1 is characterized in that, also comprises: make kind of a bent step, specifically comprise:
Deep closet, the sterilization of bent plaque: water is rinsed deep closet, bent plaque well, and is stand-by behind the steam sterilizing;
Kind of bent raw material: selecting ratio is 85% to 95% wheat bran and 5% to 15% dregs of beans, adds the water of wheat bran and dregs of beans gross weight 110% to 130% again;
Planting bent raw material processes: after the bent raw material of described kind is fully mixed, under normal pressure, steamed 50 to 70 minutes, stewing 20 to 40 minutes, sieve after taking the dish out of the pot and move on the mix platform, spread out be cooled to 30 to 40 ℃ after access aspergillus oryzae bacterial classification, described aspergillus oryzae bacterial classification consumption accounts for 0.2 to 0.5% of wheat bran and dregs of beans gross weight;
The bent plaque of packing into, the product temperature is not less than 25 ℃, and thickness of feed layer is 1 to 1.5cm, is to cultivate 15 to 17 hours in 27 to 31 ℃ in room temperature, carries out turning over the first time song when the product temperature rises to 38 ℃; Room temperature maintains 26 to 30 ℃, and dry humidity differs from 1 to 2 ℃, cultivates 4 to 6 hours, when product temperature to 36 ℃ carries out turning over song the second time, and bent plaque is switched up and down; Will the product temperature maintain in 34 to 35 ℃ and cultivated 60 to 70 hours.
6. the too production technology of oil as claimed in claim 5 is characterized in that, described raw material selects step to comprise: as described raw material, wherein selecting proportion is 55% to 65% soybean and 35% to 45% flour with soybean and flour.
7. the too production technology of oil as claimed in claim 6 is characterized in that feed pretreatment step comprises: put into cold water after soybean is cleaned and soak 4 to 5 hours summers, 8 to 10 hours spring and autumn, 15 to 16 hours winters; Drain Yu Shui; Be 0.12 to 0.15Mpa at pressure, temperature is 110 to 120 ℃ of lower boilings 6 to 10 minutes; Take the dish out of the pot and be cooled to 38 to 40 ℃.
As claimed in claim 6 too oil production technology, it is characterized in that the koji step comprises:
With wheat flour and the bent mixing of kind that accounts for described soybean and flour gross weight 0.3 to 0.5%, fully mix with soybean again;
Be 30 to 33 ℃ in temperature, relative humidity is under 75 to 80% conditions, adopts thick layer ventilation legal system song 45 to 50 hours, obtain into bent.
9. the too production technology of oil as claimed in claim 1 is characterized in that, shines the dew fermentation step and comprises: reveal the fermentation method fermentation more than 6 months to shine.
10. an oil too is characterized in that, adopts each described too oily production technology of claim 1 to 9 to brewage and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210417218.8A CN102894343B (en) | 2012-10-25 | 2012-10-25 | Production process of soy and soy |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210417218.8A CN102894343B (en) | 2012-10-25 | 2012-10-25 | Production process of soy and soy |
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| CN102894343A true CN102894343A (en) | 2013-01-30 |
| CN102894343B CN102894343B (en) | 2015-03-11 |
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| CN201210417218.8A Active CN102894343B (en) | 2012-10-25 | 2012-10-25 | Production process of soy and soy |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478676A (en) * | 2013-09-25 | 2014-01-01 | 千禾味业食品股份有限公司 | Multiple fermentation process for soybean sauce |
| CN103519126A (en) * | 2013-09-29 | 2014-01-22 | 浙江秋梅食品有限公司 | Production method of high-calcium fish soybean sauce |
| CN104172068A (en) * | 2014-07-18 | 2014-12-03 | 江苏省宿迁市三园调味品有限公司 | Sweet oil condiment |
| CN107495127A (en) * | 2017-09-26 | 2017-12-22 | 徐州汇尔康食品有限公司 | A kind of production technology of sweet tea oil |
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| JPS61254159A (en) * | 1985-05-01 | 1986-11-11 | Higeta Shoyu Kk | Production of soy sauce |
| CN101103804A (en) * | 2007-07-06 | 2008-01-16 | 王宝贵 | Preparation method of soy sauce |
| CN101129186A (en) * | 2006-08-26 | 2008-02-27 | 丁应昌 | Method for manufacturing soy sauce |
| CN101341968A (en) * | 2008-05-08 | 2009-01-14 | 湖州老恒和酿造有限公司 | Process for preparing fish sauce |
| CN101396112A (en) * | 2008-09-04 | 2009-04-01 | 佛山市海天调味食品有限公司 | Preparation method of sauce |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS61254159A (en) * | 1985-05-01 | 1986-11-11 | Higeta Shoyu Kk | Production of soy sauce |
| CN101129186A (en) * | 2006-08-26 | 2008-02-27 | 丁应昌 | Method for manufacturing soy sauce |
| CN101103804A (en) * | 2007-07-06 | 2008-01-16 | 王宝贵 | Preparation method of soy sauce |
| CN101341968A (en) * | 2008-05-08 | 2009-01-14 | 湖州老恒和酿造有限公司 | Process for preparing fish sauce |
| CN101396112A (en) * | 2008-09-04 | 2009-04-01 | 佛山市海天调味食品有限公司 | Preparation method of sauce |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478676A (en) * | 2013-09-25 | 2014-01-01 | 千禾味业食品股份有限公司 | Multiple fermentation process for soybean sauce |
| CN103519126A (en) * | 2013-09-29 | 2014-01-22 | 浙江秋梅食品有限公司 | Production method of high-calcium fish soybean sauce |
| CN103519126B (en) * | 2013-09-29 | 2015-03-25 | 浙江秋梅食品有限公司 | Production method of high-calcium fish soybean sauce |
| CN104172068A (en) * | 2014-07-18 | 2014-12-03 | 江苏省宿迁市三园调味品有限公司 | Sweet oil condiment |
| CN104172068B (en) * | 2014-07-18 | 2016-05-04 | 江苏省宿迁市三园调味品有限公司 | A kind of sweet oily flavouring |
| CN107495127A (en) * | 2017-09-26 | 2017-12-22 | 徐州汇尔康食品有限公司 | A kind of production technology of sweet tea oil |
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| CN102894343B (en) | 2015-03-11 |
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Denomination of invention: A production process of Taiyou and Taiyou Effective date of registration: 20220129 Granted publication date: 20150311 Pledgee: Huzhou Wuxing Private Financing Service Center Co.,Ltd. Pledgor: HUZHOU LAOHENGHE BREWING Co.,Ltd. Registration number: Y2022980001324 |